Feed your mind—and your guests—with Atlantic Canadian cookbooks this holiday season
Are you feeling frenzied just thinking about holiday entertaining? With these fine food books at your fingertips, you’ll breeze through the festive season.
Cooking with Glo is a throwback to simpler times, filled with tried, tested and true recipes Glo McNeill learned in the kitchen with her mother and grandmother or developed herself over the years. At the age of eighty-two, Glo has no formal training in culinary arts but she was the winner of Food Network Canada’s Recipe to Riches competition. Her Luscious Lemon Pudding earned her the grand prize of $250,000 and is now sold throughout Canada as a President’s Choice product. Glo says her cookbook is not one where you will find “fashionable exotica” but family favourites and traditional classics that anyone in the kitchen can follow. From breakfasts and snacks—including Christmas morning eggs—to desserts and everything in between, these recipes are inspired by her greatest source of pride—her family. Combined with Glo’s helpful tips, the pages of this book create a recipe for success.
$18.95, pb, 300 pages, MacIntyre Purcell Publishing Inc.
“Getting Started” is the first chapter of Eating Well with Karin: Recipes for Every Body by Karin Laronde Antolick and it alone makes this book a worthy addition to your collection. It provides a wealth of information like Karin’s top twenty-one pantry items, including food items and equipment, tips for buying, cooking with and storing oil, how to make stock, soy milk yogurt and great risotto, how to thicken sauces and includes a whole grains cooking chart. This cookbook is a lifeline to a healthy kitchen. Karin has worked for years in the food industry in PEI and saw a need for convenient but healthy meals and she shares them in this book. Her collection includes vegan, dairy-free and gluten-free recipes that are great for families and many, as Karin says, are great for potlucks. ’Tis the season! Don’t miss the “How to Get invited to a Christmas Party” squares.
$24.95, pb, 220 pages, The Acorn Press
Including Best Recipes of the Maritime Provinces: The Best Tasting Recipes from Home Cooks and Leading Chefs as part of your cookbook collection is akin to inviting celebrated chefs like Craig Flinn and Michael Howell into your kitchen. Longtime food writer and culinary authority Elizabeth Baird put this comprehensive regional recipe collection together. It offers the best of Maritime cooking with a whopping 400 top recipes culled from local cookbooks published over the last three decades from leading chefs to the best home cooks around. This endless collection of traditional and contemporary recipes will leave you with only one problem: just which fabulous menu to serve up? The section on candy has recipes that would make for great homemade gifts this holiday season, including Molasses Pull Taffy, Irish Cream Truffles and Caramel Corn!
$29.95, pb, 320 pages, Formac Publishing
There is nothing better on a blustery day than coming home to a cozy kitchen and warm delicious soup or in true maritime fashion— a bowl of chowder! Chowders and Soups: 50 Recipes for the Home Chef contains, you guessed it, fifty recipes, along with appetizing photos. Food critic Liz Feltham, who put together this tasty collection comments how chowder can range from simple and rustic to elegant and complex but is also “remarkably forgiving—no precise measurements or timings are required.” What a brilliant way to keep tummies filled in a full house over the holidays—everyone can help themselves from a pot on the stove. The book includes recipes for classic seafood chowders along with other varieties and unique soup recipes too, from Bluenose seafood chowder to maple parsnip soup and a whole lot more.
$18.95, pb, 88 pages, Nimbus Publishing
Take your guests on a journey back in time while serving recipes found in French Taste in Atlantic Canada: 1604-1758 A Gastronomic History. For foodies and historians alike, this book is a study of early French cuisine in the region. Not only does it cover the history of food and culture but it also provides dozens of recipes recreated by authors Anne Marie Lane Jonah, staff historian for Parks Canada at the Fortress of Louisbourg and Chef Chantal Vechambre, certified in cuisine, pastry and chocolate (talk about a holy trinity!). The recipes in this book are accompanied by stories and images that walk us through First Encounters with the Mi’kmaq to the First French Cuisine in North America to Evolving Tastes in Acadia and Louisbourg, and includes fine dining menus and a section on beverages in the eighteenth century. Cheers!
$29.95, hc, 264 pages,Cape Breton University Press
Titanic the Cookbook: Recipes From the Era of the Great Ocean Liners is the perfect holiday party planner. With recipes from the Titanic’s menus and tips on throwing the perfect Edwardian-era dinner party, you can make an elegant statement with your holiday get-togethers. Yvonne Hume, of England, researched each and every recipe to ensure all dishes are both authentic and easy to prepare. Local foodies Elaine Elliot and Virginia Lee adapted the British recipes to reflect North American ingredients and measurements. Beautiful colour photographs showcase elegant presentations of each recipe. There are party invitation templates, step-by-step instructions for fancy napkin folding and a list of wines, spirits and liqueurs from the Titanic to create an authentic drinks menu. Everything you need to serve up first-class holiday entertaining!
$24.95, pb, 96 pages, Formac Publishing
This story was originally published in the holiday 2012 issue of Atlantic Books Today.