Chef Dez on Cooking
Chef Dez on Cooking

Author: Chef Dez

Publisher: Trafford Publishing

Published: 2012-10-18

Total Pages: 187

ISBN-13: 146696099X

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Take a culinary journey through the columns and kitchen of Chef Dezpopular food columnist, culinary instructor, and cooking show performer. Chef Dez on Cooking, Volume 3 is an informative collection of the popular food column Chef Dez on Cooking, currently published across Canada and Washington State, along with over one hundred of his most popular and favorite recipes. From appetizers to salad dressings, sauces, side dishes, main courses, breakfasts, desserts, and healthy recipes, Chef Dez on Cooking, Volume 3 has something for everyone. It is the third book in the series following Chef Dez on Cooking, Volume 1 and Volume 2, which have received rave reviews. With food columns, culinary questions and answers accompanying each of the chapters, these cookbooks become valuable kitchen references with a refreshing perspective on the wonderful world of cuisine. Gordon Desormeauxs nickname became Dez and then Chef Dez as he entered his culinary career. Most notably known for his biweekly food column Chef Dez on Cooking, Dez captures the reading audience of numerous communities across Canada and Washington State. His cooking shows and culinary classes are extremely informative, entertaining, and lighthearted, and they also reveal his passion for people, life, and food. Born and raised in the lower mainland of British Columbia, his recipes reflect the transformation of everyday ingredients into mouthwatering dishes that anyone would be proud to serve. The essential reference for family favorites and specialty entertaining . . . always a crowd pleaser! I cant wait for Volume 3.Gina S., Abbotsford, BC Your fabulous cookbooks have literally changed my life and the way I cook. Your recipes are easy to follow and always a success. Thank you, Chef Dez, for your always positive attitude and wealth of knowledge. I cant even begin to list the things I have learnt from you. Looking forward to Volume 3.Tammy C., Mission, BC Finally . . . a cookbook that works . . . clear instructions and lots of helpful hints . . . doable recipes that taste great and come with a pinch of Chef Dezs talent and passion . . . even I can make food look and taste good!Gail M., Maple Ridge, BC As one with a bookcase of cookbooks, I know that, ultimately, the always-urgent whats for dinner? will find its answer in only a handful of cookbooks, food-splattered from regular use. Chef Dez on Cooking, Volume 1 and 2 are included among those, so Im beyond excited to add Volume 3 to the shelf! Congratulations, Dez, on your most recent accomplishment. Thank you, thank you, for helping all of us WOW our friends and loved ones with culinary delights.Charlotte Lepp, Lepp Farm Market, Abbotsford, BC

Chef Dez on Cooking
Chef Dez on Cooking

Author: Gordon Desormeaux

Publisher: Trafford Publishing

Published: 2007-10-16

Total Pages: 168

ISBN-13: 1466959541

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Take a culinary journey through the columns and kitchen of Chef Dez - Western Canada's own Food Columnist, Culinary Instructor and Cooking Show Performer. Chef Dez on Cooking, Volume 1 is an informative collection of the popular food column Chef Dez on Cooking, currently published across Western Canada, along with over 100 of his most popular and favorite recipes. From appetizers to salad dressings, sauces, side dishes, main courses, desserts, beverages, and low fat meals, Chef Dez on Cooking, Volume 1 has something for everyone. It also includes an array of cultural dishes of Greek and Italian origin, plus his personal favorite recipe for Indian butter chicken. With culinary questions and answers accompanying each of the food columns, this cookbook becomes a valuable kitchen reference with a refreshing perspective on the wonderful world of cuisine.

Eating Out Loud
Eating Out Loud

Author: Eden Grinshpan

Publisher: Clarkson Potter

Published: 2020-09-01

Total Pages: 334

ISBN-13: 0593135881

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Discover a playful new take on Middle Eastern cuisine with more than 100 fresh, flavorful recipes. “Finally! Eden Grinshpan is letting us in on her secrets of her healthful and deliriously delicious cooking. Giant flavors, pops of color everywhere and dishes you’ll crave forever. It’s the Eden way!”—Bobby Flay NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY DELISH AND LIBRARY JOURNAL Eden Grinshpan’s accessible cooking is full of bright tastes and textures that reflect her Israeli heritage and laid-back but thoughtful style. In Eating Out Loud, Eden introduces readers to a whirlwind of exciting flavors, mixing and matching simple, traditional ingredients in new ways: roasted whole heads of broccoli topped with herbaceous yogurt and crunchy, spice-infused dukkah; a toasted pita salad full of juicy summer peaches, tomatoes, and a bevy of fresh herbs; and babka that becomes pull-apart morning buns, layered with chocolate and tahini and sticky with a salted sugar glaze, to name a few. For anyone who loves a big, boisterous spirit both on the plate and around the table, Eating Out Loud is the perfect guide to the kind of meal—full of family and friends eating with their hands, double-dipping, and letting loose—that you never want to end.

Eating Local in the Fraser Valley
Eating Local in the Fraser Valley

Author: Angie Quaale

Publisher: Appetite by Random House

Published: 2018-05-15

Total Pages: 468

ISBN-13: 0147530326

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Discover the culinary richness of British Columbia's Fraser Valley, guided by the farmers, producers, and chefs who live there. Featuring more than 70 locally-inspired recipes, this combination cookbook/guidebook is the perfect companion to one of Canada's most celebrated food and wine regions. Located just east of Vancouver and just north of the United States, the Fraser Valley is a food-lovers' paradise. The region wholeheartedly embraces eating local, celebrating the bounty grown in its own backyard, and supporting the people behind it. Author Angie Quaale is a Fraser Valley local and the owner of gourmet food store Well Seasoned, one of the region's best-known culinary havens. Open this book and take a road trip with her, from Langley to Abbotsford to Chilliwack, with stops at Surrey, Pitt Meadows, Maple Ridge, and Mission in between. Angie will guide you through the Fraser Valley sharing stories and anecdotes along the way, and help you really get to know the people behind the region's food and drink. Not sure where to start? With hand-drawn maps, itineraries for day trips, and a guide to the Fraser Valley's seasons, Eating Local in the Fraser Valley gives you a taste of everything the region has to offer, and much, much more. Even without planning a visit, you can celebrate eating local with the recipes featured in this book--many contributed by the producers themselves. There are more than 70 delicious recipes to choose from--from Slow-Braised Beef Short Ribs, Summer Niçoise Salad, Cheesy Beer Quick Bread, Lobster Mac and Cheese, and Leftover Turkey Tortilla Soup, to Strawberry Shortcake, Bird's Nest Cookies, Truffle-Stuffed Molten Chocolate Cakes, and Bumbleberry Pie--all made with fresh, Fraser Valley ingredients. Fall in love with the farmers, families and foods of the Fraser Valley, and let them put you in touch with your love for local--wherever your local may be.

Cooking for Good Times
Cooking for Good Times

Author: Paul Kahan

Publisher: Lorena Jones Books

Published: 2019-10-15

Total Pages: 290

ISBN-13: 0399578595

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Celebrated chef Paul Kahan's game plan and recipe repertoire of rustic, super-delicious, low-stress food to cook for gatherings. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW Chicago chef Paul Kahan is legendary for cooking up amazing food at home while everyone--including him--is hanging out in the kitchen, talking, and having a great time. Cooking for Good Times shares Kahan's best secrets for low-stress cooking for friends and family, using his program of twelve basic actions to mix and match (such as "Roast Some Roots, "Make Some Grains," "Braise a Pork Shoulder," and "Make a Simple Dessert"). In every chapter, Kahan gives six to eight customizations for each core recipe for ways to make dishes seem new. Simple recommendations for wine and beer styles to pour remove the fuss over beverage options. With recipes ranging from Roasted Chicken with Smashed Potatoes and Green Sauce to Farro with Roasted Cauliflower and Oranges and Steak with Radicchio and Honey-Roasted Squash, plus more than 125 mouth-watering photographs, Kahan's playbook is guaranteed to make hosting more relaxing, fun, and delicious.

Gluten-Free Cooking with Chef Dez
Gluten-Free Cooking with Chef Dez

Author: Chef Dez

Publisher: Independently Published

Published: 2024-05-29

Total Pages: 0

ISBN-13:

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This book is for all the people that are either celiac, gluten intolerant, or just have a gluten-free lifestyle but still want to own a Chef Dez Cookbook. This is not a 'how to bake gluten-free' book as I think there are plenty out there. This is a collection of all the gluten-free recipes from my following 3 best-selling cookbooks: THE BEST IN YOUR KITCHEN COOKING AROUND THE WORLD WITH CHEF DEZ FROM MY KITCHEN TO YOURS Are you ready to embark on a flavourful journey through the world of gluten-free cooking? "Gluten-Free Cooking with Chef Dez" brings together some of the most beloved recipes from his bestselling cookbooks. Discover a treasure trove of culinary delights that cater to every taste and occasion from satisfying mains to wholesome sides, flavourful salads, and comforting classics. Whether you're new to gluten-free living or a seasoned pro, "Gluten-Free Cooking with Chef Dez" offers an array of dishes that will inspire your kitchen creativity and delight your palate. With easy-to-follow instructions, and ingredients that are easy to find, this cookbook is your ultimate guide to creating mouthwatering meals for you and your loved ones. Rediscover the joy of gluten-free cooking and transform your kitchen into a haven of delicious, gluten-free goodness.

Chef Dez on Cooking
Chef Dez on Cooking

Author: Chef Dez

Publisher: Trafford on Demand Pub

Published: 2009-10

Total Pages: 184

ISBN-13: 142691864X

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Take a culinary journey through the columns and kitchen of Chef Dez - popular food columnist, culinary instructor, and cooking show host. Chef Dez on Cooking, Volume Two is an informative collection of the popular food column, "Chef Dez on Cooking," currently published in newspapers across Canada and Washington State, along with over one-hundred of his most popular and favorite recipes. From appetizers to salad dressings, sauces, side dishes, main courses, breakfasts, desserts, and healthy recipes, Chef Dez on Cooking, Volume Two has something for everyone. It is the second book in the series, following Chef Dez on Cooking, Volume One which has received rave reviews. With food columns and culinary questions and answers accompanying each chapter, this cookbook will become a valuable kitchen reference with a refreshing perspective on the wonderful world of cuisine. Gordon Desormeaux's nickname became Dez and then Chef Dez as he began his culinary career. Most widely known for his bi-weekly food column, "Chef Dez on Cooking," Dez captures the reading audience of numerous communities across Canada and Washington State. His cooking shows and culinary classes are extremely popular, informative, entertaining, and light-hearted, and they also reveal his passion for people, life, and food. "I had the wonderful opportunity to have Chef Dez demonstrate the preparation and cooking of a wonderful meal. I bought 3 of his cookbooks, one I use and two I gave away as gifts. I use the recipes often, and get rave reviews whenever I cook using Volume One. I am definitely hooked and anticipate the 2nd Volume!" - Mary-Ann T., Gibsons, BC "The preamble to each chapter is a mini cooking lesson where you can almost hear Chef Dez talking directly to you. Every recipe I have tried is a winner!" - Ginny D., Maple Ridge, BC "We have shared many afternoons and evenings assisting Dez as he shares his passion for food, family, and fun with hundreds of food lovers. What we admire most about Dez is that he sees cooking as a journey, to be explored and enjoyed, not a chore." - Claude & Trudie Bouchard, Limbert Mountain Farm, Agassiz, BC

Modern Freezer Meals
Modern Freezer Meals

Author: Ali Rosen

Publisher: Simon and Schuster

Published: 2021-08-10

Total Pages: 460

ISBN-13: 1510763767

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Modern freezer meals to turn the notion of frozen food on its head. Despite our food culture's deification of preserving ingredients through classic methods like canning and fermenting, we've relegated the freezer to the category of TV dinners and overwrought casseroles. But the freezer can be your best meal-prepping friend, and the easiest way to always have a ready-made meal on hand. Modern Freezer Meals provides one hundred fresh recipes for frozen food—from healthy, vibrant grain bowls to proteins cooked straight from the freezer with tons of flavor still intact. Frozen food guru Ali Rosen offers proper packing and labeling techniques to shatter some of the myths around freezer meals. The days of freezer burn or giant blocks of unwieldy meals are replaced by dozens of dishes that stand up to the cold. Recipes include: Everything biscuits Mashed potato bell peppers Cherry chocolate cookies Ricotta gnocchi And so much more! Gain a freedom from the daily cooking conundrum with Modern Freezer Meals.

Sababa
Sababa

Author: Adeena Sussman

Publisher: Penguin

Published: 2019-09-03

Total Pages: 370

ISBN-13: 0525533451

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"We should all be cooking like Adeena Sussman." --The Wall Street Journal "Sababa is a breath of fresh, sunny air." --The New York Times In an Israeli cookbook as personal as it is global, Adeena Sussman celebrates the tableau of flavors the region has to offer, in all its staggering and delicious variety In Hebrew (derived from the original Arabic), sababa means "everything is awesome," and it's this sunny spirit with which the American food writer and expat Adeena Sussman cooks and dreams up meals in her Tel Aviv kitchen. Every morning, Sussman makes her way through the bustling stalls of Shuk Hacarmel, her local market, which sells irresistibly fresh ingredients and tempting snacks--juicy ripe figs and cherries, locally made halvah, addictive street food, and delectable cheeses and olives. In Sababa, Sussman presents 125 recipes for dishes inspired by this culinary wonderland and by the wide-varying influences surrounding her in Israel. Americans have begun to instinctively crave the spicy, bright flavors of Israeli cuisine, and in this timely cookbook, Sussman shows readers how to use border-crossing kitchen staples-- tahini, sumac, silan (date syrup), harissa, za'atar---to delicious effect, while also introducing more exotic spices and ingredients. From Freekeh and Roasted Grape Salad and Crudo with Cherries and Squeezed Tomatoes, to Schug Marinated Lamb Chops and Tahini Caramel Tart, Sussman's recipes make a riot of fresh tastes accessible and effortless for the home cook. Filled with transporting storytelling, Sababa is the ultimate, everyday guide to the Israeli kitchen.

Best of Greek Cuisine
Best of Greek Cuisine

Author: Georgia Sarianides

Publisher:

Published: 1997

Total Pages: 184

ISBN-13:

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Let chef Georgia Sarianides introduce you to the world of authentic Greek cuisine with its emphasis on fresh produce, fragrant olive oil and liberal use of herbs and spices, all served up with classic Mediterranean warmth and gusto! You will learn to create delicious, satisfying dishes using fresh ingredients and pure olive oil. From traditional favourites like spanokopita and baklava to delectable lamb and seafood specialities, this book offers a health-conscious approach to authentic Greek cookery with over a 100 tempting low-fat, low calorie favourites. Among the recipes included are: Egg and lemon soup, Greek fisherman's stew, chicken stuffed with pine nuts, lamb fricassee, swordfish plaki and classic desserts such as walnut cake.