Great Canadian Pies
From the Publisher
For most of us, a slice of pie is like a slice of heaven. Just one bite of perfect pie, with tender crust and tasty filling, can transport us back to the kitchen of our youth, with Grandma rolling out the pastry, coating her apron with another layer of fine white flour.
Pies were the cornerstone of Canadian cuisine and home baking for centuries. Today, people are taking a renewed interest in pies, rummaging through the attic for old family recipes. Great Canadian Pies, which picks up where Great Canadian Cookies left off, celebrates the pie in all its glorious incarnations. There are regional favourites like salmonberry pie from the west, and lassy tarts from the east, and of course, Quebec's famous sugar pie. Searching from coast to coast for pie secrets and recipes from farmers and pastry chefs alike, chef Pamela Steel has created pie magic that everyone can enjoy.
About the Author
Chef, magazine columnist, and cookbook author Pamela Steel has written several books including Nice Timing, Great Canadian Cookies, and Recipes for Homemade Love. A contributing editor to the former President's Choice® Magazine, Pamela has also contributed recipes to The Incredible Shrinking Woman by Ann Douglas, Cooking for Two by James Barber, and Modern Woman Magazine's Family Favourites for Everyday. Pamela teaches a course on food and the media at Georgian College.
Great Canadian Cakes
Freshly baked cakes have been happily shared at Canadian dinner tables since the days of early settlement. Served warm from the oven, or cool with icing, cakes can turn an ordinary meal into something unforgettable
Great Canadian Cakes, which picks up where Great Canadian Pies and Cookies left off, celebrates the cake in all its glorious home-baked incarnations. The secrets of Canadian regional cuisine, past and present, are revealed in layers and icings. Recipes are culled from home bakers across the country, including the recipe boxes of grandmothers, great grandmothers, aunts, and all manner of great Canadian cooks.
Pamela also explores the history and lore of cake-baking, the science behind the cake, and the delicious variety of cakes: everything from Niagara Tipsy Cake and Reine de Saba to flour-less and low-fat cakes and tortes.
Great Canadian Cookies
Cookie fanatics will love this detailed cookbook by chef and magazine columnist Pamela Steel. In Great Canadian Cookies, you will find recipes from pastry chefs, bakers, moms and grandmas garnered from every corner of Canada from sea to shining sea. Steel includes recipes for low-fat cookies, variations on the chocolate chip cookie and seasonal favourites. She also explores the illustrious history of the treat and the science behind the tasty miracle. Steel is a contributing editor to President's Choice magazine.
Reader Reviews
Reviewer: Dana from Richmond HIll
Anyway you crumble it, this is "the" ultimate Canadian cookbook for cookie lovers! Awesome in its sheer scope, Great Canadian Cookies contains over 200 pages of cookie recipes, history, lore and wisdom. Serious cookie cooks shouldn't miss the excellent chapter called The Science of the Cookie where author Pamela Steel discusses the chemistry which allows these much loved baked goods to be transformed from lumps of dough into crisp, chewy, lovable pastries. Featuring a selection of professionally tested recipes developed in ordinary Canadian home kitchens lends Great Canadian Cookies a homey appeal that books written solely from a professional cook's perspective can lack. Although this book could greatly benefit from the addition of pictures, compelling graphics or more colourful paper, Steel holds our attention by offering readers a recipe selection which is vast as well as diverse. For instance, while Steel presents an exhaustive 15 recipes for the ubiquitous chocolate chip cookie and its variations, she also showcases exotically flavoured biscuits such as lemongrass cookies and persimmon cookies. All in all, a noble accomplishment that would make a great a gift for parents and cookie monsters alike.
Nice Timing
President's Choice Magazine is popular for its delicious recipes and gorgeous photos, and chef Pamela Steel's column has been a favourite. Now she offers recipes for 40 menus, including appetizers, entrees and desserts, which can be prepared in less than an hour. Steel accompanies each menu with suggestions for when, where and what to drink. You'll find recipes for warm scallop salad with nori-wrapped chicken on soba noodles and mixed berries with vanilla yogurt or pissaladiere and roast quail with wild mushroom bread pudding with perfect apple crumble for dessert in Nice Timing: Gourmet Meals in Minutes.
Recipes for Home Made Love
What exactly is Canadian-style cooking? Delicious and as varied as our great country, that's what. Pamela Steel draws on our rich cultural heritage to present a range of delicious Canadian dishes in Recipes for Homemade Love. You'll find hearty farm-style meals, European dishes evoking images of strolling through Vienna, Paris or Rome and exotic Asian creations by such famous cooks as James Barber and Rose Murray. You'll find recipes to tempt even the most jaded of epicurean palates.
The Complete Idiot's Guide to Low-Fat Cooking, Canadian Style
Do you consider tasty low-fat cooking to be the holy grail of the modern kitchen? If so you need The Complete Idiot's Guide To Low-Fat Cooking Canadian Style. This fascinating book features the expertise of cookbook author and chef Pamela Steel as well as food writer Brigit Legere Binns. In this wonderful volume, our food friendly authors present more than 100 recipes for low-fat meals, side dishes and desserts, lists of herbs and spices, nutritional information and even a guide to shopping for a low-fat kitchen. With a dependable and accessible style, The Complete Idiot's Guide To series has helped millions learn almost anything quickly and effectively.