Entertaining
Simple, Fresh, Delicious
This gorgeous cookbook offers 85 innovative and easy recipes for every meal—morning, noon and night. Using readily accessible fresh ingredients, unique flavour combinations, and inspirations from around the globe, Lovoni Walker has created recipes to save time and still let you eat well. This book is both practical and beautiful, with each recipe …
Summer Flavours
Fresh local fiddleheads and asparagus signal the beginning of a new season of fresh and delicious summer produce. In their new cookbook, Elaine Elliot and Virginia Lee celebrate the flavours of summer--refreshing salads, fresh berry desserts, cold soups, picnic food and barbecue fare.
Summer Flavours celebrates the season with a range of traditional …
The 125 Best Fondue Recipes
Think of food that s made for enjoying in the company of family and friends. Food that offers a limitless variety of ingredients, flavors and cooking styles - and, best of all, is amazingly easy to prepare. What have you got? Fondue, of course!
Now, with The 125 Best Fondue Recipes, you can explore a whole new world beyond the familiar cheese and …
Szechuan Sesame Chicken Fondue
Serves 4
Marinade 1 1/2 tbsp (20 mL) hoisin sauce 1 tbsp (15 mL) soy sauce 1 tps (15 mL) water 2 tsp (10 mL) honey 1 clove garlic, minced 1 tsp (5 mL) minced ginger root Salt and freshly ground black pepper to taste
1 tsp (5 mL) sesame oil 1 tsp (5 mL) sesame seeds, toasted 1 lb (500 g) boneless skinless chicken breasts, thinly sliced into 1-inch (2.5 cm) pieces 5 cups (1.25 L) chicken broth, homemade (recipe in book)
or canned (2 cans plus 2 cans water)
Marinade: In a saucepan over medium heat, combine hoisin sauce, soy sauce water, honey, garlic, ginger, salt and pepper; stir until well mixed and honey is melted. Remove from heat; stir in sesame oil and sesame seeds.
In a shallow casserole, cover chicken with marinade, making sure that all pieces are well coated. Cover and refrigerate for at least 1 hour. Broth: In a large saucepan, bring chicken broth to a boil. Immediately transfer to fondue pot, setting flame to keep at a simmer. Remove chicken from marinade and spear with fondue fork. Fondue for 2 to 4 minutes or until cooked through.
TIP:
Hoisin sauce, made from fermented soybeans, adds a unique flavor to the marinade in this recipe; there is really no substitute.
Toasting the sesame seeds adds extra flavor to the marinade. Just toast in a non-stick skillet over low heat for 3 to 5 minutes, turning once.
To give the broth a little extra punch, add 2 tbsp (25 mL) salsa verde.
MAKE AHEAD:
Prepare marinade in advance and marinate chicken breast pieces for several hours before the fondue meal.
SERVE WITH:
Sweet-and-sour sauce, sweet chili sauce, peanut sauce, soy sauce, salsa verde.
The Fondue Bible
The complete resource to fun and easy fondue cooking -- an ideal entertaining guide.
Fondue is the ideal way for enjoying the company of family and friends at a meal where everyone cooks. Featuring a limitless variety of ingredients, flavors and cooking styles, fondue dishes are amazingly easy to prepare.
There's a whole new world beyond the fam …
The Genius of James Barber
We always knew James Barber played an important role in freeing us from our culinary hang-ups but it wasn't until he passed away in 2007 that a truly astonishing outpouring of tributes from famous chefs and ordinary cooks alike made clear the full extent of his impact. For James didn't just want to make us better cooks; he wanted to help us live be …
The Rebel Cook
The doorbell rings - it's show time! Stop blubbering into your apron, down that glass of red, and drag yourself to the door to greet your guests with a smile. You, the Rebel Cook, the one with two left spoons, will lead the evening's expedition. By midnight, with any luck, your guests will be so beguiled by the dècor, the music, and the clever con …
Titanic: The Cookbook
Titanic: The Cookbook is a selection of the most delicious and tantalizing dishes found on the Titanic's menus. The first-class Ritz dining room was modelled on the finest French hotel dining room of the period, and the dishes from its menus are classics of fine European cuisine. In its other dining rooms, Titanic's chefs offered meals that appeale …
Tongue Twisters
Gord Martin, chef/owner of Vancouver's Bin 941 and Bin 942 restaurants, believes that food is sexy and that preparing and eating meals is a sensual act, whether it's an intimate dinner for two or a celebratory gathering of twenty. In Tongue Twisters, Martin shares the recipes that have brought international acclaim to his restaurants.
Savour the suc …