Product Description

Cook with Canada’s culinary stars with this fantastic collection of recipes -- food the professionals cook at home!

When women who cook connect over food, the result is something delicious. All Stirred Up is a dynamic new cookbook providing over 150 fabulous recipes from the Women’s Culinary Network. The WCN membership spans the breadth of the industry -- and now the country -- from home economists to food stylists to cookbook authors. This book is a collection of the best recipes from the WCN members.The result is mouth-watering recipes from cooking stars like Anne Lindsay, Bonnie Stern, Elizabeth Baird and Lucy Waverman.

With over 60 contributors, much of the charm of this collection is found in recipes created by food professionals who deliver delicious food daily, but out of the public eye. Sink your teeth into Buttermilk Beet Soup, Provençal Leg of Lamb or Fragrant Saffron Rice with Cashews. All Stirred Up also features practical tips from pros who work in kitchens every day: as food-product developers, personal chefs or recipe testers. These are comforting recipes, simple to prepare and full of incredible taste. Not only have all the recipes been developed by professionals, they’ve been kitchen-tested by their peers.

All Stirred Up lets you cook like a pro in the comfort of your home kitchen.

List of contributors:
Julia Aitken
Elizabeth Baird
Laura Buckley
Arvinda Chaudan
Susan Connoly
Nettie Cronish
Marilyn Crowley
Christine Cushing
Regan Daley
Cynthia David
Naomi Duguid
Heather Epp
Madeleine Greey
Gail Hall
Barb Holland
Karen Jull
Anne Lindsay
Jennifer Low
Barbara-Jo McIntosh
Jan Main
Dana McCauley
Joan Moore
Antoinette Passalacqua
Daphna Rabinovitch
Rose Reisman
Ettie Shuken
Mairlyn Smith
Bonnie Stern
Anita Stewart
Lili Sullivan
Therese Taylor
Heather Trim
Lucy Waverman

Product Details

• Amazon Sales Rank: #1098119 in Books
• Published on: 2003-08-05
• Released on: 2003-08-05
• Original language: English
• Binding: Paperback
• 160 pages

Amazon.ca
Some cultures believe that food tastes better when the person doing the cooking is in high spirits. So perhaps that's why the dishes from All Stirred Up taste so good--the positive vibe flowing from the Women's Culinary Network has seeped into the recipes. The network is an eclectic band of professional chefs, TV chefs, food writers, restaurateurs, and recipe creators. There are dieticians, home economists, and personal chefs. These women share the belief that nourishing body and soul with food is one of life's most rewarding pleasures, and that passion is reflected in the recipes. Many of the dishes are bursting with nutrition: Try the Tofu Vegetable Stew from Jan Main, who teaches cooking at an inner-city school for girls with special needs. Other recipes are for those on the go: Nettie Cronish's Penne with Olives, Capers, Sun-Dried Tomatoes and Chickpeas is delicious, quick to prepare, and perfect to bring along to a buffet dinner party. More decadently, celebrity chef Christine Cushing contributes a Pleasures of Provence menu, which includes a succulent roast leg of lamb. There's a crunchy sweet Wild Blueberry Crumble and a traditional Tartine D'Erable. All told, there are more than 150 recipes here and the variety is fabulous. The book is organized into menus for all sorts of occasions, including a Fresh Springtime Supper, a Vegetarian Repast, and a Taste of Jamaica. While a few more photographs would be nice--some dishes are beautifully-photographed, but most are not illustrated--many of the women write with such rich detail about why the recipes matter to them that their enthusiasm is sure to rub off. --Carolyn Leitch

Books in Canada
With more than 150 recipes from 66 contributors, this slim146-page celebration of the Women’s Culinary Network weighs in as a meaty addition to publications about Canadian (mostly Toronto) cooking. In 1990, like a phoenix from the flame of their mutual unemployment slips, Marilyn B. Crowley, Heather Epp, Elaina Asselin and Nettie Cronish formed the Women’s Culinary Network as a supportive environment for women in the food industry to share professional experience, knowledge and information. Their 250 members include chefs, food consultants, dieticians, cooking teachers, cookbook authors, food writers, business owners, students, home economists, product developers, food stylists, and on and on. One can only imagine what their bi-monthly meetings taste and sound like! Undoubtedly, it was these yummy and inspirational meetings and the subsequent newsletters that inspired the creation of the All Stirred Up cookbook.
The best recipes are those contextualized by both the contributor’s official ten-line bio as well as her personal essay on “how I got interested in food”. I liked Heather Trim’s Fusilli with Pancetta, Tomato and Basil recipe as much as her description of her cooking career originating with an Easy Bake Oven. Lili Sullivan’s Smoked Salmon Brulée tasted more heavenly because I knew the inside scoop; her technique developed from a passion to create mud pies after emigrating from Sweden at the age of six. Joan Moore’s classic and perfect recipe for Rice’n’Peas means more and even tastes better because she described learning to make this Jamaican Sunday supper classic from her grandmother “Ma’Netta” during Joan’s summer vacations in Jamaica. I particularly enjoyed reading co-editor Madeleine Greey’s chapter called “How We Tested the Recipes” describing The Women’s Culinary Network’s marathon cooking day of serious measuring, timing, photographing, and writing to prepare for this publication while sharing the kitchen space with the Afghan Women’s Collective who laughed, cooked and prayed without a recipe in sight and produced a feast for 220 people by the end of their day.
Cookbook readers will enjoy recipes and stories from celebrities like Anne Lindsay, Bonnie Stern, Elizabeth Baird and Lucy Waterman, as well as lesser known food workers from business, media and education. All of the Women’s Culinary Network contributors share a fresh, regional and local market approach to cooking often combined with traditional and international cuisines. All Stirred Up is a cookbook to be dipped into again and again.
Margaret Dragu (Books in Canada)

Review
“All of the Women’s Culinary Network contributors share a fresh, regional and local market approach to cooking often combined with traditional and international cuisines. All Stirred Up is a cookbook to be dipped into again and again”
—Books in Canada