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2014 Taste Canada Shortlist
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2014 Taste Canada Shortlist

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Taste Canada — The Food Writing Awards is a not-for-profit organization. Founded in 1998, it recognizes and celebrates superior writing and publishing throughout Canada’s culinary world, both English and French. The Taste Canada Awards are the highest honour for food writing in the country. Presented in Toronto each fall, these awards are a unique cultural, social and gastronomic highlight.
The Stop

The Stop

How the Fight for Good Food Transformed a Community and Inspired a Movement
edition:Hardcover
also available: Paperback

FINALIST 2014 – Heritage Toronto Award
It began as a food bank. It turned into a movement.
 
In 1998, when Nick Saul became executive director of The Stop, the little urban food bank was like thousands of other cramped, dreary, makeshift spaces, a last-hope refuge where desperate people could stave off hunger for one more day with a hamper full of canned salt, sugar and fat. The produce was wilted and the packaged foods were food-industry castoffs—mislabelled products and misguided experime …

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At Home with Lynn Crawford

At Home with Lynn Crawford

200 Of My Favourite Easy Recipes
edition:Paperback

Lynn Crawford is one of North America's most popular celebrity chefs. Throughout the years, Chef Lynn has worked in many incredible professional kitchens, which now include her own highly acclaimed restaurant, and she's watched by millions of people on Food Network Canada.

 

Lynn's been cooking for years and loves nothing more than cooking at home. Now, she takes it a step further, sharing her simple, easy-to-make recipes with everyone. These are Lynn's all-time favorite recipes that she makes at …

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The Flavour Principle

The Flavour Principle

edition:Hardcover
also available: eBook

Canada’s favourite culinary pair creates a one-of-a-kind cookbook that will be everyone’s go-to food and winematching guide

Every great dish has a centre of gravity, a flavour or essence that pulls together other ingredients into a coherent and compelling whole. Indian curry spices, fiery Thai chilis, lemony citrus, smoky barbecue rubs—these are all flavours that we adore and that get our taste buds asking for more. Flavour is, quite simply, what makes us passionate about food and drink. At …

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Toronto Star Cookbook

Toronto Star Cookbook

More than 150 Diverse and Delicious Recipes Celebrating Ontario
edition:Paperback
tagged : canadian

The long-awaited cookbook from the test kitchen of Canada's largest newspaper.
     More than just a collection of recipes, the Toronto Star Cookbook is a gorgeously photographed cookbook, that tells the story of the vibrant, eclectic cuisine of Ontario. Here are more than 150 recipes celebrating the province's chefs, restaurants, home cooks, farmers, food store owners and more.

     The Toronto Star Cookbook is a family-friendly cookbook filled with recipes for classic comfort food like rice pu …

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Sea Salt

Sea Salt

Recipes from the West Coast Galley
edition:Paperback

Sea Salt is a gorgeous new collection of over a hundred sea-tested gourmet recipes suitable for meals aboard but equally satisfying for the home dining table. The authors are themselves dedicated sailors and bring readers on a voyage around Vancouver Island aboard their classic wooden sailboat Aeriel, drawing inspiration from the area's seafood, farmers' markets and wineries.

Richly illustrated with colour photographs of the dishes as well as many spectacular seascapes, Sea Salt invites readers t …

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Butter Baked Goods

Butter Baked Goods

Nostalgic Recipes From a Little Neighborhood Bakery
edition:Hardcover

More than 100 recipes for homemade treats and childhood favorites—old time classics, rich in nostalgic flavors, that you will want to make time and time again.
 
Butter Baked Goods is a gorgeously illustrated cookbook, packed with delicious recipes perfect for celebrating a special holiday with family and friends, or just everyday life. Inside you’ll find everything from cookies, scones and s'mores to chocolate cake, peanut butter and jelly cupcakes and apple pie . . . not to mention the c …

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Excerpt

Chocolate Peanut Butter Crunch Cupcakes
 
When you were little, did your mom ever hide coins in your birthday cake? Mine didn’t but my friend Lesley’s mom did and I loved it. I am not sure if this was an early indication of my love of baked goods, or cash! I like to think it was the thrill of finding an unexpected surprise. With that in mind, I decided to stash a little peanut butter in the centers of these cupcakes. I find it goes down a little easier than a dime.
 
 2 1/2 cups all-purpose flour
1 1/4 cups dark cocoa
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup smooth peanut butter
1/2 cup butter, room temperature
1 cup granulated sugar
1 cup dark brown sugar
3 large eggs
1 1/2 cups whole milk
1 cup sour cream
2 teaspoons pure vanilla

FROSTING
Peanut Butter Butter Cream (page 135)
Deep Dark Chocolate Butter Cream (page 133)
1/2 cup dark chocolate chips
1/2 cup Rice Krispies
 
If you prefer crunchy peanut butter, feel free to use it for the peanut butter center—but be sure to use smooth for the cupcake batter. 

Makes: 18 cupcakes 

You Will Need: 2 muffin pans lined with paper liners, large ice cream scoop, 2 (14-inch) piping bags, one fitted with a large round tip, one fitted with a large star tip

1. Preheat the oven to 350°F.
2. Onto a large piece of parchment paper, sift together the flour, cocoa, baking soda and salt. Set aside.
3. In a stand mixer fitted with a paddle attachment, cream 1/2 cup of the peanut butter with the butter and both sugars, on medium to high speed until light and fluffy. Scrape down the sides of the bowl.
4. Add the eggs one at a time and beat well after each addition. Scrape down the sides of the bowl several times.
5. In a liquid measuring cup, whisk together the milk, sour cream and vanilla to combine.
6. Turn the mixer to low and add the dry ingredients in three parts, alternating with the liquid ingredients in two parts (begin and end with the dry). Scrape down the sides of the bowl several times to make sure everything is fully combined.
7. Use the ice cream scoop to fill each paper liner about three-quarters full with batter. Use two small teaspoons to push 1 teaspoon of peanut butter into the center of the batter and make sure it is fully covered by batter.
 

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In the Kitchen with Stefano Faita

In the Kitchen with Stefano Faita

Over 250 Simple And Delicious Everyday Recipes
edition:Paperback
tagged :

 

 

 

 

In his enormously popular CBC-TV show, In the Kitchen with Stefano Faita, Stefano inspires viewers every weekday with his passion for making food from scratch using fresh, simple ingredients. He shares his easy-to-make rustic recipes, many inspired by his family's rich Italian food history, and encourages viewers to get "in the kitchen" to enjoy food with friends and family.

Now you can cook with complete confidence! This fabulous TV companion cookbook makes it easy for all home cooks to imp …

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