Text of introduction by Joseph Planta:

I am Planta: On the Line, in Vancouver at TheCommentary.ca.

I’m very pleased to be joined now by Graham Kerr. Internationally known for his legendary television program, The Galloping Gourmet, Mr. Kerr has been on television since 1960 in the United Kingdom, Australia, New Zealand, the United States, here in Canada, and around the world. He is also a bestselling author, and an award-winning culinary personality. Next month, here in Vancouver, Mr. Kerr will be one of the personalities headlining the EAT! Vancouver Food and Cooking Festival, June 10th, 11th, and 12th. Check out their website at www.eat-vancouver.com for more information. The Galloping Gourmet program was known for its humour and generous use of butter, cream, fat and alcohol. Now, Mr. Kerr and his wife Treena, who produced the television programs are promoting less hedonistic values. I’ll ask him about his goals to increase vegetable and fruit consumption and reduce portion sizes. His website is at www.grahamkerr.com. His latest book is called Growing at the Speed of Life: A Year in the Life of My First Kitchen Garden. From Mount Vernon, Washington, please welcome to the Planta: On the Line program, Graham Kerr; Good morning, Mr. Kerr.

Cooking with Cory: Inspirational Recipes for the Fearless Cook by Cory Parsons. (Whitecap, 2010) Click to buy this book from Amazon.ca: Cooking with Cory

Text of introduction by Joseph Planta:

I am Planta: On the Line, in Vancouver at THECOMMENTARY.CA.

We talk now to Cory Parsons. His is an interesting, fascinating, and inspiring story. Mr. Parsons has always had a keen sense of adventure. That however was challenged at the age of 23 when a diving accident left him a quadriplegic. It didn’t kill the spirit of adventure and hope that he embodies today. He’s participated in various sporting competitions, and he’s a sought after speaker, and now the author of a new cookbook, Cooking with Cory: Inspirational Recipes for the Fearless Cook. I see a lot of cookbooks come across my desk and a number of their famous authors have appeared on this program, but Cory’s story begins this cookbook, and grips you as the book unfolds with delicious and easy-looking recipes that anyone can attempt. His advocacy for healthy, sustainable eating can be gleaned from his pages. His love of cooking is felt throughout. Cory Parsons was born in Kitimat and joins me from Nanaimo, BC where he lives. His website is at www.coryparsons.com. Cooking with Cory is published by Whitecap. Please welcome to the Planta: On the Line program, Cory Parsons; Good morning, Mr. Parsons.

Glutton for Pleasure: Signature Recipes, Epic Stories, and Surreal Etiquette by Bob Blumer. (Whitecap Books, 2010) Click to buy this book from Amazon.ca: Glutton for Pleasure

Text of introduction by Joseph Planta:

I am Planta: On the Line. In Vancouver, this is THECOMMENTARY.CA.

The television personality Bob Blumer joins me now. He is the host an co-creator of the award-winning television series Glutton for Punishment, which is in its fifth and final season. You can see that on the Food Network in the United States, and here on Food Network Canada. Some 30 countries around the world also carry his programs. His previous show was the Surreal Gourmet. He’s in Vancouver this day, with a new book, Glutton for Pleasure: Signature Recipes, Epic Stories, and Surreal Etiquette. It’s a colourful book, part memoir, part recipe book, that’s lavishly photographed, and quite an interesting read. His website for more is at www.bobblumer.com. Glutton for Pleasure, his fifth book, is published by Whitecap Books. Please welcome to the Planta: On the Line program, Bob Blumer; Good morning, Mr. Blumer.

Vij’s at Home: Relax, Honey—The Warmth and Ease of Indian Cooking by Meeru Dhalwala and Vikram Vij. (Douglas & McIntyre, 2010) Click to buy this book from Amazon.ca: Vij’s at Home

Text of introduction by Joseph Planta:

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

A view onto the lives of noted Vancouver restaurateurs, Meeru Dhalwala and Vikram Vij can be had in a new book, Vij’s at Home: Relax, Honey—The Warmth and Ease of Indian Cooking. Their famed restaurants Vij’s and Rangoli, as well as their packaged gourmet curries are well known in this town and beyond. The New York Times described Vij’s as one of the “best Indian restaurants in North America.” This new book culls recipes and stories from their home. They’re pretty much time-conscious, so most vegetarian dishes can go from stove to plate within 45 minutes, while meat, seafood and poultry dishes can come together in 20 minutes. Meeru Dhalwala joins me now. The couple’s first book, Vij’s was a bestseller, and won numerous awards. This one, also published by Douglas & McIntyre, has photographs of Vikram and Meeru, their children, their kitchen and home, along with these recipes that any neophyte can attempt. The cuisine is Indian, but it’s adapted to this region, what with the sort of fish and ingredients utilised in the cooking. It’s been said that the Vij’s have changed cuisine in this part of the world and beyond. www.vijs.ca is the website for the restaurant. Please welcome to the Planta: On the Line program, Meeru Dhalwala; Good morning, Ms. Dhalwala.

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.