Cooking With Canada’s Best captures the creative, innovative, and delicious cooking of Canada’s greatest chefs from coast to coast. Cook right alongside these artists of Canada’s most famous kitchens, using their signature recipes reproduced and illustrated here in lavish colour. Cooking With Canada’s Best not only will reveal Canada’s amazing culinary resources to Canadians and the world, it will also help you display your own prowess in the kitchen to those lucky enough to dine at your table. Cookbook writer and philanthropist Karen Dubrofsky criss-crossed the country to gather more than 90 great recipes for this book, including: ? Appetizers by Francois Gagnon of CinCin in Vancouver and Jason Bangerter of Auberge du Pommier in Toronto. ? Soups by Scott Pohorelic of River Café in Calgary and Chris Deraiche of Wellington Gastropub in Ottawa. ? Salads by Steven Leslie of Tavern on the Square in Montreal, and Mike Barksy of Bacaloa in St. John’s. ? Entrées by Andrey Durbach of L’Altro Buca, Vancouver, David Lee of Nota Bene in Toronto, and James Walt of Araxis in Whistler. ? Desserts by Jason Schubert and Paul Harding of The Only on King in London, Massimo Capra of Mistura in Toronto, and Martin Juneau of La Montée in Montreal.
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