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Fall Flavours
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Fall Flavours

Seasonal Recipes from Canada's Best Chefs

By Elaine Elliot and Virginia Lee

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

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The season of crisp sunshine and fireside evenings is also the time for setting up preserves and preparing festive food for Thanksgiving, for making pots of soup and fruit pies. The recipes in Fall Flavours offer a full range of soups, appetizers, entrees and desserts, as well as ideas for breakfast, light lunch and beverages. They make the best use of fresh ingredients, such as squash, root vegetables and seasonal fruit. All the recipes have been tested and adapted for home cooking.
Accompanying the text are beautiful photographs of many of the featured dishes as prepared by the chefs and the authors themselves, and other images of fall and its bounty.
Recipes for Fall Flavours were gathered from many of Canada's finest restaurants which feature fresh seasonal dishes on their menus. Contributors come from across the country, and include such award-winning restaurants as Chives Canadian Bistro, Halifax, Café Brio, Victoria, Hillebrand's Vineyard Café, Niagara-on-the-Lake and Windsor House of St. Andrews, NB.
Fall Flavours is a companion volume to Elaine Elliot and Virginia Lee's recent successful seasonal cookbook Summer Flavours.
A Books for Everybody 2003 Selection

Contents

Appetizers & Beverages

Mulled Apple Cider
Mulled Niagara Merlot with Pear
Salmon Terrine
Mussells with Café de Paris Butter
Tomato Tart
Warm Artichoke Dip
Miniature Bell Peppers with Herb Cream Cheese
Creanberry Refreshers
Grilled Zucchini Rolls with Prosciutto and Cream Cheese Stuffing
Smoked Salmon Crostini

Breads & Breakfast Foods

French Toast with Sautéed Apples
Breakfast Wrap
Pumpkin Bread
Old-Fashioned Molasses Brown Bread
Buttermilk Biscuits
Spicy Cranberry Muffins
Johnny Cake
Strawberry Jam
Raspberry Jam with Cointreau
Apple Butter

Soups & Salads

Creamy Leek and Spinach Soup
Vegetable Chowder
Field Tomato Soup with Goat Cheese Cream and Chive Oil
Cream of Chanterelle Soup
Apple and Parsnip Soup
Sweet Potato and Roasted Red Pepper Soup
Roasted Onion and Garlic Soup with Brief Croutons and Caramelized Onions
Roasted Yam and Pear Soup
Butternut Soup with Shrimp and Cinnamon Croutons
Celery Root Soup with Oyster Fritters
Golden Harvest Squash Soup
Jerusalem Artichoke Soup
Spinach Salad
Salad of Organic Field Greens with Orange Shallot Vinaigrette
Romaine Salad with Apple Maple Dressing

Lunch

Spanakopita
Mussels in Love
Rosemary Seared Scallops with Dried Apple Butter
Egglplant and Chècre Gratin
Mushroom and Thyme Risotto with White Balsamic Jus
Mixed Mushrooms in Puff Pastry
Dolmades with Lemon Sauce
Harvest Vegetable Polenta Torte
Rotini with Wild Fungi Sauce

Entrees

Bacon-Wrapped Veal Chops with Cranberry Chutney
Maple-Roasted Pork Loin with Curried Pineapple Chutney
Peppered Beef Tenderloin
Farm-Raised Venison Chops with Wild Mushroom Ragout
Roasted Rack of Lamb with Sun-Dried Berry Port Wine Sauce
Herb-Rubbed Turkey with Sherry Gravy
Chicken Lemonato with Shrimp
Seafood Vol-au-Vent
Arctic Char with Roasted Root Vegetables
Minted Maple-Glazed Salmon
Braised Atlantic Salmon with Sun-Dried Tomatoes, Leeks and Fennel
Pecan-Crusted Trout with Orange Butter Sauce
Caramelized Sea Scallops with Bacon and Squash Risotto

Sides

Barley Risotto with Autumn Squash and Swiss Chard
Autumn Squash Casserole
Rutabaga with Apple Purée
Roasted Garlic, Stilton and Potato Pavé
Braised Red Cabbage with Apples and Onions
Roasted Pearl Onions and Cranberries with Rosemary and Port
Seasoned Bread and Potato Stuffing
New Brunswick Potato Cake
Steamed Carrots with Dill Sauce
Oven-Baked Beans

Desserts

Coconut Carrot Cake with Cream Cheese and White Chocolate Icing
Chocolate Potato Cake
Red Wine Plum Compote
Caramelized Apple and Nut Tart with Roasted Pear Sorbet
Almond Cranberry Tart
Spirited Pumpkin Mousse Cake
Apple Crisp with Rum Raisin Coulis
Maple-Baked Apples
Harvest Blueberry Tarts
Apple, Pear and Sun-Dried Cranberry Strudel with Maple Cream
Pumpkin and Cranberry Break Pudding
Ginger Chocolate Pears

Preserves & Condiments

Green Tomato Chow Chow
Sweet Zucchini Relish
Mango Chutney
Spirited Cranberry-Orange Sauce
Curried Pineapple Chutney
Plum Tomato Chutney
Herb-Infused Oil
Flavoured Vinegar
Pickled Beets

Index

"The dishes are beautifully photographed. Most recipes begin with a helpful suggestion or hint. "

- The Chronicle-Herald

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Publication Details:

Binding: Paperback, 128 pages
Publication Date: 15th August 2003
ISBN: 9780887805981
Format: 10.5in x 8.25in
More than 100 full-colour illustrations

BISAC Code:  4.0.2.0.0.0.0, CKB037000, CKB077000, CKB091000
Imprint: Formac


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