The Boreal Gourmet: Adventures in Northern Cooking by Michele Genest. (Lost Moose, 2010) Click to buy this book from Amazon.ca: The Boreal Gourmet

Text of introduction by Joseph Planta:

I am Planta: On the Line. This is THECOMMENTARY.CA.

A delightful book that’s out now is The Boreal Gourmet: Adventures in Northern Cooking. It’s a really great recipe book, as well as a bit of a memoir about living and eating in the North. Michele Genest is the author and she joins me from her home in the Yukon to talk about life up north and northern cuisine. The Boreal Gourmet is published by Lost Moose, an imprint of Harbour Publishing. Michele Genest will be in Vancouver this Thursday, 03 June 2010 at 6.00pm. They’ll be serving up food from the book at Barbara-Jo’s Books to Cooks, and with the price of admission you’ll get a signed copy of the book. Go to http://www.bookstocooks.com for more information. Please welcome to the Planta: On the Line program, Michele Genest; Good morning, Ms. Genest.

Lighthearted at Home: The Very Best of Anne Lindsay by Anne Lindsay. (Wiley, 2010) Click to buy this book from Amazon.ca: Lighthearted at Home

Text of introduction by Joseph Planta:

I am Planta: On the Line. This is THECOMMENTARY.CA.

Anne Lindsay joins me now. She’s the bestselling, popular culinary personality. Her cook books have sold well over two million copies in this country and beyond. She’s got a new book, Lighthearted at Home: The Very Best of Anne Lindsay. It’s a big book, full of delicious recipes, some 500 of them, complete with a nutritional analysis, all approved by the dieticians at the Heart and Stroke Foundation. There’s something for everyone and every occasion here, and the amateur cook that I am, I found it easy to read and simple enough to follow. There are great menu planning ideas, and photos. It’s a necessary book to have, no matter your cooking skill set, whether you’re a seasoned chef, or not. Anne Lindsay has long appeared in Canadian newspapers and magazines, as well as in the electronic press. She was named to the Order of Canada in 2003 for her achievements. Lighthearted at Home is published by Wiley. Her website is www.annelindsay.com. Please welcome to the Planta: On the Line program, Anne Lindsay; Good morning, Ms. Lindsay.

Save the Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen by David Sax. (McClelland & Stewart, 2009) Click to buy this book from Amazon.ca: Save the Deli

Text of introduction by Joseph Planta:

I am Planta: On the Line. This is THECOMMENTARY.CA.

There’s a marvellous book out now called Save the Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen. Its author comes from a passionate place, as he strives to illuminate the past and future of the Jewish deli, and seeks the best, authentic deli food across the continent and beyond. It is part social history, part travelogue, and a tremendous food guide. From corned beef, pastrami and brisket, to rye, mustard, kinishes, matzo ball soup, and more, we get a taste of the food we’ve all had a fondness for, whether we’re Jewish or not. The deli is in trouble what with the homogenisation of food tastes, a concern for healthier food, plus the rents for some delis are rather high. David Sax has written a wonderful appreciation with this book. He’s got a great website at www.savethedeli.com. His journalism credits include the Globe and Mail, Toronto Life, the Walrus, GQ, vanityfair.com, Rolling Stone, and the New Republic. Save the Deli is published in Canada by McClelland and Stewart. Please welcome to the Planta: On the Line program, David Sax; Good morning, Mr. Sax.

The $10 Gourmet: Restaurant Quality Meals that Won’t Break Your Budget by Ken Kostick. (Whitecap, 2009) Click to buy this book from Amazon.ca: The $10 Gourmet

Text of introduction by Joseph Planta:

I am Planta: On the Line. This is THECOMMENTARY.CA.

Ken Kostick joins me now. The popular celebrity chef has been a long-time fixture on Canadian television, probably most recognised for hosting with Mary Jo Eustace, What’s For Dinner? They’re back together again for the second season of He Said, She Said with Ken and Mary Jo, which is seen on the Viva Network weekdays. He’s got a new book out, The $10 Gourmet: Restaurant Quality Meals that Won’t Break Your Budget. You’d think ten bucks weren’t enough for dinner for two at a fast-food place, however in this book you can create meals that are inexpensive, easy, and from the looks of the photographs, quite delicious. A gourmet dinner party can be had for under $30.00, and the essentials for your pantry can be stocked up for $50.00. It’s a timely book, what with the economic crisis, and just in time for the holidays. Ken Kostick has been twice-nominated for a Gemini Award, and is the author of some 14 previous bestselling cookbooks. His website is at www.kenkostick.biz. The $10 Gourmet is published by Whitecap. Please welcome to the Planta: On the Line program, from here in Vancouver this day, Ken Kostick; Good morning, Mr. Kostick.

Everyone Can Cook for Celebrations: Seasonal Recipes for Festive Occasions by Eric Akis. (Whitecap, 2009) Click to buy this book from Amazon.ca: Everyone Can Cook for Celebrations

Text of introduction by Joseph Planta:

I am Planta: On the Line. This is THECOMMENTARY.CA.

We’ve already had our Thanksgiving here in Canada, while our friends in the United States celebrate their version next week. And of course Christmas is sooner than we think. If you’ve thought of cooking for that special event, or if you have guests over, and you’re a little apprehensive, there’s a new book that’ll give you great ideas on what to make. Whether it’s that big holiday meal, or something special for Mother’s Day, or some New Year’s brunch, this book will have that and something for everything in-between. Eric Akis has written give of these Everyone Can Cook recipe books. This one’s Everyone Can Cook for Celebrations: Seasonal Recipes for Festive Occasions, and it’s published by Whitecap. Eric Akis is a food writer for the Victoria Times Colonist, and a food consultant. He is a former chef, as well. Please welcome to the Planta: On the Line program, Eric Akis; Good morning, Mr. Akis.

Fresh with Anna Olson by Anna Olson. (Greystone, 2009) Click to buy this book from Amazon.ca: Fresh

Text of introduction by Joseph Planta:

I am Planta: On the Line. This is THECOMMENTARY.CA.

Anna Olson joins me now. The popular Food Network star, has a new book out, Fresh with Anna Olson. It’s the name of her popular program as well, and in it she has inspired recipes for all seasons. She features a lot of local ingredients which is important, and the dishes featured in the book are good to look at, and at a glance easy to make. Her previous books including In the Kitchen with Anna, Sugar, and Another Cup of Sugar all bestsellers. Her website is www.annaolson.com. This book is published by Whitecap. Please welcome to the Planta: On the Line program, Anna Olson; Good morning, Ms. Olson.

Cute Yummy Time: 70 Recipes for the Cutest Food You’ll Ever Eat by La Carmina. (Perigee, 2009) Click to buy this book from Amazon.ca: Cute Yummy Time

Text of introduction by Joseph Planta:

I am Planta: On the Line. This is THECOMMENTARY.CA.

La Carmina joins me now. The author and popular blogger has written a new book, Cute Yummy Time: 70 Recipes for the Cutest Food You’ll Ever Eat. Its recipes are inspired by the Japanese bento box tradition, but the food is common to our North American culture. Kawaii is a word for ‘all things cute,’ and the trend is already rampant in Japan, and has been part of the culture here what with Hello Kitty, Pokemon and Astroboy. The food in Cute Yummy Time is charming to look at, and as the National Post said, ‘almost too adorable to consume.’ La Carmina is a graduate of Columbia and Yale Law School. Her website, www.lacarmina.com is a very popular fashion website, featuring Carmina’s tastes in Gothic Lolita Japanese Fashion. We’ll discuss her clothing line as well, which is inspired by Tim Burton and Marie Antoinette. She’s written three previous books on Japanese pop culture and food; her first book was The Cosmos in a Carrot. The book is published by Perigee, an imprint of Penguin. Please welcome to the Planta: On the Line program, La Carmina; Good morning, Carmina.

The Best of Chef at Home: Essential Recipes for Today’s Kitchen by Michael Smith. (Whitecap, 2009) Click to buy this book from Amazon.ca: The Best of Chef at Home

Text of introduction by Joseph Planta:

I am Planta: On the Line. This is THECOMMENTARY.CA.

The popular television Chef Michael Smith joins me now. The host of the Food Network Canada’s Chef at Home, Chef at Large, and the Inn Chef is here with a new book, The Best of Chef at Home: Essential Recipes for Today’s Kitchen. It’s a gorgeously photographed book, containing easy, simple recipes. They also allow for some ‘freestyling,’ where one could make additions owning to circumstance or whatever is in our kitchen or pantry. Michael Smith’s new series, Chef Abroad just had its second season premiere, and sometime next year, I understand he’ll be on Iron Chef America. His previous books include Chef at Home, which was a bestseller. This book is published by Whitecap. He lives on Prince Edward Island, but joins me from here in Vancouver. Please welcome to the Planta: On the Line program, Michael Smith; Good morning, Chef Smith.

Kitchen Scraps: A Humorous Illustrated Cookbook by Pierre Lamielle. (Whitecap, 2009) Click to buy this book from Amazon.ca: Kitchen Scraps

Text of introduction by Joseph Planta:

I am Planta: On the Line. This is THECOMMENTARY.CA.

Kitchen Scraps is a delightful, often funny, fascinating cookbook. It doesn’t contain a photograph, except that of the author eating a rutabaga, which he claims he enjoys eating. The book is an illustrated cookbook, and while sharp and unique, it is also riotously funny and unforgettable. The directions for the recipes are hilarious. Its author joins me today here in Vancouver, Pierre Lamielle. He was raised in North Vancouver and completed a design and illustration program at Capilano College. He worked at the Sun and Province here as a feature designer, before moving to Calgary where he wrote a food column in the Calgary Herald’s Swerve magazine. His knack for offbeat writing, irreverent illustrations, and great recipes inspired him to pitch a cookbook to a publisher. When rejected he enrolled at the French Culinary Institute in New York, and after, pitched the book again, and so we have Kitchen Scraps: A Humorous Illustrated Cookbook. It’s published by Whitecap. Some of the recipes in the book include: Angel Hair Conditioner Pasta, Hot Cross Bunny French Toast, Pina Colada Panna Cotta, and the Blessed Eggs of St. Benedictus. His website is www.kitchenscraps.ca. Please welcome to the Planta: On the Line program, Pierre Lamielle; Good morning, Mr. Lamielle.

What’s to Eat? Entrée’s in Canadian Food History edited by Nathalie Cooke. (McGill-Queen’s University Press, 2009) Click to buy this book from Amazon.ca: What’s to Eat?

Text of introduction by Joseph Planta:

I am Planta: On the Line. This is THECOMMENTARY.CA.

A recurring theme on this program is to look at Canada and ourselves. Over the last five years, we’ve looked at politics, the arts, literature, and now our food. A fascinating book is out now, What’s to Eat? Entrée’s in Canadian Food History. It’s edited by my guest now, Nathalie Cooke. She has brought together contributors who look at what we did and do eat, what our food say about us, and how it’s evolved over the years. The book is more accessible than one might think, and once you’ve dipped into the pages, it’s a fascinating gastronomic, historical journey through the country north and south, east and west, as well as from the past to today. Nathalie Cooke is associate dean of arts at McGill University and editor of CuiZine: The (e)journal of Canadian Food Cultures. The book is published by McGill-Queen’s University Press. Please welcome to the Planta: On the Line program, Nathalie Cooke; Good morning, Professor Cooke.