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Delicious Small Dishes
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Delicious Small Dishes

Recipes from Canada's Best Chefs

By James MacDougall

$24.95 Paperback
In Stock Ships in 24hrs or or less
Series: Flavours Cookbook

Rating: 0 vote(s).


Imagine being transported across Canada from delicious restaurant to delicious restaurant, all top-ranked and respected for their fresh gourmet fare. Delicious Small Dishes features small dishes from twenty of these restaurants that can be created in the home for a special dinner party or simply for the love of great food. The book's format makes it possible to follow the chef's suggested menu from a single restaurant, or to mix it up and create a personal tasting menu using fresh seasonal ingredients. There are new versions of classic dishes, regional specialites, lavish dishes, and simpler tasters. The recipes have been tested and adapted so they can easily be recreated by the home chef.

Contents

Introduction

Appetizers — Land

Cuisse de Grenouille
Liquid Gorgonzola Grilled Cheese
Foie Gras Grilled on Rosemary Branches with Balsamic Syrup
Cortoni
Belgian Endive with Olive Oil-Tempranillo Dressing
Pheasant Breast Salad
Ancient Grain Salad with Soybean Tartar, Seaweed Salad and Wasabi Vinaigrette
Marinated Duck Salad
Mushroom Consommé
Beet Soup
Green Olive Soup
Roasted Sweet Potato and Eggplant Soup
Roasted Parsnip Soup with Slow-Braised Crispy Pork Belly
Roasted Apple and Parsnip Soup
Carrot, Ginger and Lime Soup
Duck Shepherd's Pie
Prosciutto-Wrapped Quail Stuffed with Foie Gras, with Vin Santo Fig Jus and Braised Radicchio Treviso

Appetizers — Sea

Atlantic Crab Cake
Malpeque Bay Oyster Caesar Shooter
Seafood Tasting
Cured Peppered Halibut
Dungeness Crab Cakes
Corn and Crab Fritters
Poached Lobster Claw, Fiddlehead and White Truffle Flash, Chèvre and Apricot Twix
Pickerel Cheeks Poached in Tomato Consommé
Tom Yam Goong
Langoustines Simply Roasted with Espelette Chili, Tomatoes and Cured Fennel with Basil, Tomato Sabayon, Accompanied by a Small Salad
Grilled Spigola with Herbed Salad and White Balsamic Vinaigrette
Sautéed Finlayson Arm Spotted Prawn and Truffled Sooke Rabbit, Boudin Blanc with Black Truffle and Watercress Emulsion
Salmon Poached in Olive Oil with Arugula
Island Style Salmon Sashimi
Roast Celery Root Soup with Caramelized Digby Scallops
Diver Digby Scallops with Madras Curry Sauce
Seared Scallops with a Carrot Juice Reduction

Mains — Fish, Fowl and Vegetarian

Black Bean Omelette
Grana Padano and Ricotta Gnocchi with Roasted Chestnut, Sage and Truffle-Scented Brown Butter, Grana Crisp
Fettuccini con Funghi
Ravioli Ripieno Anitra e Gorgonzola con Fico
Agnolotti Pasta
North Shore Halibut with Island Lobster
Tournedos de Fletan
1505 Shrimp
Sesame-Crusted Tuna with Spicy Green Celery Jus
Big Eye Tuna Tartare, Caramelized Banana Lady Fingers and Preserved Black Bean Bouillon
Nova Scotia Duck Breast with Flageolots
Petta d'Anatra con Miele e Marsala
Duck Confit Agnolotti

Mains — Game and Meat

Alberta Beef Tenderloin with Foie Gras Ravioli, Potato Soufflé Porcini Jus
Beef Tenderloin with Shallot and Cabernet Sauce
Elk Medallions
Roasted Rabbit Loin
Rack of Lamb with Smoked Paprika, Potato and Yam Stack
Noisette of Lamb, Moroccan Spice Rubbed, Slow Braised and Topped with Chimichurri
Lamb Curry
Il Piatto di Saltimbocca
Wild Boar Cassoulet
Veal Cheeks with Braised Red Cabbage
Venison Loin with Juniper, Celeriac and Mascarpone Cheese Purée, Roasted Winter Fruits with Maple Syrup and Thyme
Roast Loin of Venison with Mocha Infused Blueberry Demi

Desserts

Lemon Tart with Fresh Raspberries
Pineapple Crumble
Apple Strudel
Blueberry Bread Pudding
Cranberry Cake
Gingerbread Cake with Green Tea Ice Cream
Crema Catalana Foam with Blood Oranges and Shaved Chocolate
Crème Brûlée with Rum and Cola Reduction
Screech Pie
Panna Cotta
Torte di Cioccolata con Pera
Profiteroles with Pistachio and Lime Gelato and a Caraibe Valrhona Chocolate Puddle
Red Wine and Chocolate Fondant with Mascarpone Gelato
Triple Chocolate Cake
Molten Chocolate with Chocolate Gelato and Fresh Berries
Chocolate Crème Brûlé

Index

"Dessert lovers will gravitate toward James MacDougall's Patisseries. These recipes celebrate the diversity of bakeries, patisseries and cafes from coast to coast."

- Judy Creighton Canadian Press

"Scrumptious."

- National Post

"If you love reading how sweet treats from the best chefs are created, you will enjoy this book."

- Atlantic Books Today

"A decadently delicious collection by James MacDougall of tortes, tarts and every treat your sweet tooth craves."

- The Chronicle Herald

JAMES MCDOUGALL is a professional chef who worked in Europe before returning to Halifax to become co-owner of La Perla.

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Publication Details:

Binding: Paperback, 128 pages
Publication Date: 25th September 2007
ISBN: 9780887807305
Format: 9in x 8.25in
50+ full-colour photographs

Previous Editions: (show)
Publication Date: 1st October 2011
ISBN: 9781459500310
Format: EPUB

BISAC Code:  4.0.2.0.0.0.0, CKB091000, CKB101000
Imprint: Formac


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