Posts Tagged ‘cookbook’

New Cookbook! Meals In a Jar

It seems sim­ple enough, hav­ing a meal ready and wait­ing for you. So sim­ple that giant food com­pa­nies have been doing this for years, prepar­ing meals that you just pop in the oven. A clas­sic exam­ple is the  “TV Dinner” that orig­i­nated in the mid-twentieth cen­tury; typ­i­cally a TV din­ner is frozen, and goes into the oven solid as a rock for about  half an hour to 45 min­utes. Then in the eight­ies we got microwav­able din­ners that still hog a large part of the market.

But Julie Languille,  a Seattle based home­maker who owns a din­ner plan­ning web­site, Dinners in a Flash, has come up with a great idea and and a great book; Meals In a Jar-Quick and Easy, Just-Add-Water, Homemade Recipes.  Continue »



A Few Words From John Catucci

John Catucci, the host of Food Network’s hit show show­cas­ing the best inde­pen­dent restau­rants around the coun­try, sat down with us for a few min­utes to talk about his new cook­book from HarperCollins Canada and how you can get your favourite restau­rant fea­tured on the next sea­son of You Gotta Eat Here.



The Original Whistle Stop Cafe Cookbook

Fannie Flagg’s “Fried Green Tomatoes at the Whistle Stop Cafe” is one of the best nov­els for ref­er­enc­ing the iconic foods of the South. There were scup­per­nongs and pecans in “To Kill A Mockingbird” and a very mem­o­rable choco­late pie in “The Help”, but they were no match for the bis­cuits, bar­be­cue, sausage gravy, coun­try ham and, of course, fried green toma­toes of Flagg’s most pop­u­lar work which went on to become an inter­na­tional best­seller, with the even­tual movie ver­sion being nom­i­nated for two Oscars. Continue »



Wild Boar Recipes

they won’t win any beauty pageants but they sure cook up nice

As you know from the video we posted yes­ter­day of my inter­view with Perth farm­ers, wild boar are actu­ally wild crit­ters. The farm­ers who raise them put up fences but they don’t actively farm them. The boars are left to their own devices pretty much all their lives and can for­age and dig for as many roots, nuts and berries as they please. Thus the meat of the ani­mal is markedly tastier than reg­u­lar pork and can be pre­pared in the same ways you do cuts of pork. Here are a few great recipes I like to use when cook­ing with wild boar meat. Continue »



In The Kitchen With Daddy

With Father’s Day immi­nently upon us, it is time to give a shout-out to dads who can cook. Gone are the days when all we expected from Dad was a lit­tle mess­ing around with a skil­let of Hamburger Helper, or woof­ing off his eye­brows in front of the barbeque.

Today’s dads are as at home in the kitchen as they are in the garage; indeed, the kitchen is prob­a­bly dad’s sec­ond favourite room in the house. And with tele­vi­sion net­works and cook­ing shows dom­i­nated by men-and no small amount of Dads– men every­where are devel­op­ing some pretty rad skills in the kitchen. Celebrate that with some great and help­ful kitchen gifts on Father’s Day, and leave the spaghetti twirling elec­tric fork for your next Secret Santa gift. Continue »