truly
tantalizing
canadian
cuisine
CONTEMPORARY RECIPES FROM
TIME-HONOURED INGREDIENTS
About The Book
Canada’s food history is a landscape of meat and potatoes cookery. And it’s stayed the course since 1831, the year The Cook Not Mad — our country’s first Canadian cookbook — was published.
At its core, true Canadian cuisine is about taking it low and slow in the kitchen: breaking down whole foods and letting them work their magic in a pot, pan, skillet, roaster, or over an open fire.
In Truly Tantalizing Canadian Cuisine, author Deb Rankine draws inspiration from the ingredients found in The Cook Not Mad and showcases them in truly delicious, contemporary ways.
Originally published in November 2013 with a limited print run, this revised edition includes recipe updates and additional photography.
What’s inside
10 Appetizer Recipes
30+ Entrée Recipes
10 Dessert Recipes
Cooking Tips & Hints
Fridge & Pantry Must-Haves
Whispers from the Kitchen
ABOUT THE AUTHOR
Seasoned national food writer and cooking school instructor Deb Rankine travels the world in search of new flavours and cooking techniques to incorporate into her Fridge Whisperer cookbook series recipes.
Although The Fridge Whisperer’s apron has been retired, the demand for her cookbooks remains strong. Never one to disappoint, this revised second edition of Truly Tantalizing Canadian Cuisine comes at the request of her many long-time Fridge Whisperer Cookbook Series fans.
Also from the fridge whisperer
