Product Description

An inspiring and indispensable cooking reference, the only one of its kind created especially for Canadians, with over 150 fully tested new recipes, 80 cooking lessons, and more than 600 full-colour photographs.

This is your special invitation to enter the very heart of Canadian cooking -- the Canadian  Living Test Kitchen. For almost a quarter of a century, Canadian Living magazine has been at the forefront of healthy home cooking, creating in its test kitchen, a dazzling array of versatile and easy-to-prepare recipes for all occasions.

Canadian Living Cooks Step-by-Step is the culmination of those years: a one-of-a-kind cookbook, one hundred per cent developed, tested and perfected in the Canadian Living Test Kitchen. Featuring gorgeous full-colour photography on every spread, it introduces a world of flavours, techniques, methods and ingredients, some familiar and some new. Canadian Living Cooks Step-by-Step is also an invaluable reference, with a selection of fabulous new recipes, fully illustrated cooking lessons, ideas for entertaining, nutritional tips with an analysis for  every recipe, menu plans, short-cuts, charts, substitution boxes, a glossary and scores of tips.

The recipes are diverse and flavourful. For starters, try savoury Mushroom Red Pepper Pleated Puffs or Great Gazpacho; for a main course, Smoky Tex Mex Ribs or Crown Roast of Pork, Classic Roast Chicken or Phyllo Wrapped Salmon and Rice, or for a more exotic taste, Coconut Curry Shrimp with Rice or Dinner Party Paella. If pastas and grains are your preference, there is an outstanding selection of pastas and risottos including Many-Mushroom Manicotti and Easy Garden Risotto. Last but far from least, there is a spectacular array of delicious desserts featuring everything from Tarte Tatin to Phyllo Fruit Cups with Orange White Chocolate Cream, and from Frozen Fruit Yogurts to Chocolate Truffles.

Each of the 80 cooking lessons is illus-      trated with carefully selected step-by-step photographs, invaluable for novice cooks, but useful too for experienced cooks who will delight in having difficult techniques demystified. Master the art of rolling sushi, piping choux pastry, kneading  bread and folding phyllo. Find out the difference, at last, between grilling and broiling, braising and poaching. Discover how to roast the perfect chicken, and how to make Easy Pita, Traditional Challah or perfect Cinnamon Buns.  

A new Canadian Living book is always a delight, and this one is no exception.  

Product Details

• Amazon Sales Rank: #312148 in Books
• Published on: 1999-10-26
• Released on: 1999-10-26
• Format: Large Print
• Original language: English
• Dimensions: 10.20" h x .73" w x 9.19" l, 2.94 pounds
• Binding: Hardcover
• 224 pages

Amazon.ca
Suppertime, and the Canadian Living is easy. Not to mention “breezy,” in Canadian Living Cooks Step by Step, the illustrated crudités-to-croquembouche multi-course collection of easy-to-follow recipes and professional techniques designed for both novice cooks and gourmets-in-training. Culled from more than 10 years of monthly culinary lessons appearing in Canadian Living magazine, this lavish, lively, and lucid compendium, edited by former CL test kitchen manager Daphna Rabinovitch, is kitchen-ready with its pliable cover, full-colour photo instruction, and open-faced display--obviating the need to flip pages mid-recipe. From sushi to salsa verde, from paella to proper knife technique, it’s all here, and then some, in a Cuisine Canada Award-winning collection of more than 150 dishes encompassing appetizers, desserts, and everything in between. The glossy pages are liberally seasoned with hints and tips in sidebars covering topics ranging from the difference between “2 cups flour, sifted” and “2 cups sifted flour” to conversion ratios for fresh and dried herbs (Rabinovitch and her staff use an unusual 3:1). All recipes offer both imperial and metric measurements for ingredients, as well as a complete nutritional analysis: carbs and calories, fibre and folate (folic acid). Refreshingly, the authors aren’t above allowing a few shortcuts: Chicken Breast Parmesan will be just as successful whether the marinara is homemade or Hunt’s, though it is a bit odd to see a recipe calling for bottled mayonnaise in the same cookbook that teaches you how to make pasta from scratch. It’s been a long time, too, since we’ve seen a culinary tome that had anything good to say about salted butter; here, its use is assumed unless otherwise noted. Elegantly instructive, encouraging, and informative, Canadian Living Cooks Step by Step sometimes marches to the beat of a different whisk. --Tony Mason

Review
"the perfect partner to consult when you want to be walked through the classics or crave some ethnic specialties…author Daphna Rabinovitch gives anyone interested in cooking an opportunity to spread their wings." —The Calgary Sun

"dependable, tested recipes…an easy to follow collection of the magazine's popular cooking lessons." —National Post

"…Our [Vancouver] Sun home economists swear by [Canadian Living tested recipes]… dependable …" —Mia Stainsby of the Vancouver Sun

" …the next best thing to cooking school…" —Canadian Press

"This is a big, beautiful work of art with step-by-step photos that help everyone from the beginner chef to the real McCoy. Author Daphna Rabinovitch makes you want to live solely in the kitchen." —Rita DeMontis The Toronto Sun

“Since we all know a picture is worth a thousand words, this lavishly illustrated book is worth millions!” —Ottawa Citizen, Dec. 1/99

From the Back Cover
"the perfect partner to consult when you want to be walked through the classics or crave some ethnic specialties…author Daphna Rabinovitch gives anyone interested in cooking an opportunity to spread their wings." —The Calgary Sun

"dependable, tested recipes…an easy to follow collection of the magazine's popular cooking lessons." —National Post

"…Our [Vancouver] Sun home economists swear by [Canadian Living tested recipes]… dependable …" —Mia Stainsby of the Vancouver Sun

" …the next best thing to cooking school…" —Canadian Press

"This is a big, beautiful work of art with step-by-step photos that help everyone from the beginner chef to the real McCoy. Author Daphna Rabinovitch makes you want to live solely in the kitchen." —Rita DeMontis The Toronto Sun

“Since we all know a picture is worth a thousand words, this lavishly illustrated book is worth millions!” —Ottawa Citizen, Dec. 1/99