Product Description

Within weeks of hitting the bookstores, the first Girls Who Dish! Cookbook became a national bestseller. In this eagerly awaited encore, the girls once more offered a feast of easy but impressive creations. From spicy Jumbo Prawns with Nutty Herb Sauce to Lemon Meringue Kisses, each page features new and tempting recipes.

Product Details

• Amazon Sales Rank: #287033 in Books
• Published on: 1999-10-01
• Original language: English
• Binding: Paperback
• 208 pages

About the Author

Karen Barnaby has been a culinary leader for over 20 years. As Executive Chef at Vancouver's internationally renowned Fish House in Stanley Park, she emphasizes seasonal, organic ingredients and uncomplicated techniques. Her cookbooks Pacific Passions, Screamingly Good Food, and The Girls Who Dish series that she co-wrote and edited showcase her playful, innovative approach to food.

Margaret Chisholm grew up on Montréal. As Executive Chef at Culinary Capers Catering, Margaret is well experienced as a full-service caterer, whether it is for an intimate picnic for two or a dinner for thousands.

Deb Connors grew up in Grand Falls, Newfoundland. At the age of nineteen she moved to Comox Valley on Vancouver Island and ever since was determined to cook like a pro. Moving to Vancouver in 1985, she found herself persuaded by Andrew Howarth to work as a sous-chef at the Salmon House on the Hill, then as head chef at Horizons restaurant. Determination and tenacity are what characterize her kitchen philosophy: "Give people what they want, but do it your own way."

Mary Mackay was the Head Baker at Terra Breads when after 6 years, became the partner and teacher of the bakery. After graduating in 1987 from the Dubrulle Culinary School, she was fortunate to meet and work with numerous talented people in the food industry who inspired, trained, and cultivated her sense of the importance of food. She was recognized by the Dubrulle Culinary School in 1993 with an Award of Excellence.

Glenys Morgan launched her first cooking school at the Culinary Arts Shop in Calgary in 1980. Le Cordon Bleu training had armed her with classic techniques. Her inspiration came from time spent in the kitchen with internationally renowned chefs and authors. After working with Jacques Pépin and one of the most gifted teachers of all, Julia Child, teaching became a passion. Since then, Glenys has opened her own stores and school, worked as a consultant to specialty food shops, cookware retailers and restaurants. Today, Glenys inspires budding new cooks at the Dubrulle Culinary School. In 1997, she was inducted into Les Dames D'Escoffier.

Customer Reviews

A delightful Canadian cookbook!
The Girls Who Dish!: Seconds Anyone? is a delightful Canadian cookbook showcasing recipes from top women chefs. From Mediterranean Salad with Tapenade Vinaigrette, Gnocchi with Walnut Pesto, and Rack of Lamb with Sun-Dried Cherry Sauce, to Brandied Plum Pudding with Brandy Butter Sauce, Smoked Gruyere Potato Casserole, and Fresh West Coast Plum Tart, The Girls Who Dish! offers unique dishes that will please the palate of even the most discriminating gourmet, yet are well within the scope of any home kitchen cook to prepare following easy step-by-step instructions.

Another great book
This cookbook is as good as their first one! Excellent! I've made it through most of the hors d'oeuvres and they are delicious, generally easy, and mostly able to do ahead. Prawn Spring Rolls (with the dipping sauce from the Crab and Shrimp Potstickers),Chevre and Pear Quesadillas with Cilantro Crema (I substituted mango), Porcini Mushroom Mascarpone Crostini, Indian Candy Cakes with Lemon Dill Aioli are all excellent. Roast squash and Pear soup also gets great reviews as does Award-Winning Biscotti Pears with Caramel Sauce. I can hardly wait to try more of the recipes from the book.