On a book page, this tab will allow you to add a book to one of your lists.
Please login or register to use this feature.
9781459500211_cover Enlarge Cover
0 of 5
0 ratings
rated!
rated!
list price: $14.99
edition:eBook
also available: Paperback
category: Cooking
published: Oct 2011
ISBN:9781459500211

Fresh & Local

Straight from Canadian farms to your table

by Craig Flinn, foreword by Michael V. Smith

reviews: 0
tagged:
add a tag
Please login or register to use this feature.
canadian
0 of 5
0 ratings
rated!
rated!
list price: $14.99
edition:eBook
also available: Paperback
category: Cooking
published: Oct 2011
ISBN:9781459500211
Description

'Fresh and local' is the way that more and more Canadians are shopping and cooking. We are all discovering that food produced by local growers, often using organic methods, are a far tastier and healthier alternative to out-of-season produce brought long distances to supermarkets.

Craig Flinn, owner and chef of Chives Canadian Bistro in Halifax, was an early and enthusiastic advocate of the fresh and local approach to food and cuisine. He has sought out and championed local producers, and worked with them to obtain a wider range of ingredients. He is a familiar figure at the Halifax farmers market. He has been a supporter and advocate of the 'Slow Food' movement in Canada. His restaurant menu shifts with the seasons, and features the full range of quality locally obtained seafoods, meats, vegetables and fruits.

Now in this cookbook he shares 150 of his best recipes featuring fresh and local ingredients. Allhave been carefully tested and adapted for home use. They range from enjoyable, tasty dishes that are easy to prepare to special elegant dinner party fare.

Great spring recipes include Fiddlehead Soup and Smoked Gouda Cheese Souffle; Caramelized Sea Scallops with Westphalean Ham, Swiss Chard, Lovage and Lemon Risotto; and Wild Blueberry Biscuit Pudding with Lemon Curd.

For summer Craig's suggestions include Cedar Planked Sea Trout with Hodge Podge; Garden Vegetable Fusilli with Smoked Tomato Sauce and Olives; and Plum Tartlet with Brown Sugar Ice Cream.

Among the fall harvest recipes are Simple Roasted Squash Soup, Apple, Cranberry and Star Anise Chutney; and Muscat Poached Pear and Goat Cheese Tartlet.

Winter recipes include with Fried Feta and Grilled Winter Vegetable Salsa; Smoked Bacon, Oka Cheese and Sweet Potato Gratin; and Warm Chocolate Cake with Bumbleberry Sauce.

About the Authors

Craig Flinn

CRAIG FLINN studied contemporary and classical cuisine in Europe, Canada, and the U.S. before opening his restaurant, Chives Canadian Bistro, in 2001. Chives has recently been named in the Top 100 Restaurants in Canada by the publication Where To Eat In Canada.

Author profile page >

Michael V. Smith is a Vancouver writer, comedian, filmmaker, zinester, performance artist and occasional clown. Recently, Smith won Vancouver's Community Hero of the Year Award and the inaugural Dayne Ogilvie Award for Emerging Gay Writers. He's also won a Western Magazine Award for Fiction, scooped both short film categories at Toronto's Inside Out festival, and was nominated for the Journey Prize. Smith is the author of the novel Cumberland, and a collection of poems titled What You Can't Have.

David Ellingsen is a vancouver photographer who's landscapes have been seen in numerous solo and group exhibitions in Canada and the US, as well as on film and television productions such as The L Word and 4400. Alongside his fine art work, David is running a successful commercial photography business with clients such as The New York Times Magazine and CBC Radio Canada.
Author profile page >
Contributor Notes

CRAIG FLINN studied contemporary and classical cuisine in Europe,Canada, and the U.S. before opening his restaurant, Chives Canadian Bistro,in 2001. Chives has recently been named in the Top 100 Restaurants in Canada by the publication Where To Eat In Canada

.

Editorial Reviews

"Craig Flinn reflects the seasons and their bounty. His menus are inspired by local growers and producers."

— Halifax Chronicle Herald

"Fresh and local is the hottest culinary thing going"

— The Coast

"Flinn is not flummoxed by the challenges of defining Canadian cuisine. In fact, he sees beauty aand inspiration in the sometimes maddening food diversity that exists in a country of such breadth."

— Edmonton Journal

Out of print

This edition is not currently available in bookstores. Check your local library or search for used copies at Abebooks.

Reader Reviews

Sign Up or Sign In to add your review or comment.

Related Blog Posts

Other Titles by Craig Flinn

Fresh & Local (Pocket Size)

Fresh & Local (Pocket Size)

Straight from Canadian farms to your table
edition:Paperback
tagged : canadian
More Info
Fresh Canadian Bistro

Fresh Canadian Bistro

Top Canadian chefs share their favourite recipes
edition:Paperback
also available: eBook
tagged : canadian
More Info
Fresh & Frugal

Fresh & Frugal

Easy and affordable recipes for market-fresh local food
edition:eBook
also available: Paperback
tagged : seasonal
More Info
Out of New Nova Scotia Kitchens

Out of New Nova Scotia Kitchens

Best-loved East Coast dishes for today
edition:Hardcover
also available: Paperback
tagged : canadian, seafood
More Info

Other Titles by Michael V. Smith

User Activity

X
Contacting facebook
Please wait...