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À la Di Stasio
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Pasta Et Cetera À la Distasio
From Pesto to Biscotti Double Chocolat — the recipes are bursting with an Italian flavour! This delicious new book has a wonderful selection of classics, contemporary recipes and menus with an Italian flair. Chapters include Antipasti & Minestre with soups & salads; Pasta Pasta Pasta including sauces for all seasons; Desserts of fruits, glaces, chocolate, etc. The photographs are award-winning and Josée’s warm, friendly approach to cooking shines through as she shows you how fresh, good-quality ingredients and a little imagination can inspire fabulous meals.
A la Distasio
A must for everyone who loves to cook simple meals bursting with flavour. Josée di Stasio’s television show, à la di stasio, draws a television audience of 500,000 Quebecers each week when it airs on CuisineTV and TV5Monde. Available now in English for the first time, à la di stasio — the cookbook — draws the best recipes and the best tips from her television show. With sidebars, helpful tips and chapters packed full of ideas for brunch, lunch, vegetarian and holiday menus, à la di stasio will be the gift cookbook of the season!
Si simple, si bon !
En cuisine, le plaisir est l'ingrédient principal ! Telle est la devise de Josée di Stasio, star de la cuisine au Québec qui débarque en France sur Cuisine TV. Elle invente une cuisine à son image : simple, chaleureuse, ludique, spontanée, aux doux parfums de Méditerranée et aux saveurs d'Asie...
À la Soupe !
52 soupes bien garnies et bien accompagnées à décliner toute l'année pour remplir la maison d'effluves agréables à l'heure du lunch, ouvrir l'appétit aux invités du samedi soir et garder au congélateur des réserves qui simplifient la vie. Des bases originales : bouillon de lait de coco, bouillon de tomate de septembre, bouillon de parmesan, fumet de porcinis. Puis des mélanges gagnants : des légumes, des légumineuses, des céréales, du poisson, un peu de viande... et encore des légumes introduits au fil des récoltes de nos fermiers, de la première asperge du printemps au dernier bouquet de kale de la saison ! Avec des accompagnements gourmands : scones au fromage, craquelins multigrains, grilled cheese... Et la touche finale qui change tout : huile parfumée, légume braisé, petite julienne, concassé de noix pour l'indispensable croquant. Les soupes de Josée sont colorées, nourrissantes, réconfortantes, festives, savoureuses, anti-gaspi, et surtout pas ennuyantes ! 52 recettes de soupes 12 recettes de bouillons • 24 recettes de garnitures 12 recettes d'accompagnements gourmands et plein d'astuces...
What's to Eat?
How we as Canadians procure, produce, cook, consume, and think about food creates our cuisine, and our nation of immigrant traditions has produced a distinctive and evolving repertoire that is neither hodgepodge nor smorgasbord. Contributors, who come from the diverse worlds of universities, museums, the media, and gastronomy, look at Canada's distinctive foodways from the shared perspective of the current moment. Individual chapters explore food items and choices, from those made by Canada's First Nations and early settlers to those made today. Other contributions describe the ways in which foods enjoyed by early Canadians have found their way back onto Canadian tables in the twentieth and twenty-first centuries. Authors emphasize the expressive potential of food practices and food texts; cookbooks are more than books to be read and used in the kitchen, they are also documents that convey valuable social and historical information.
Olive + Gourmando
Since 1998, Olive + Gourmando has been an Old Montreal institution, for locals and tourists alike. Owned and operated by Dyan Solomon and her business partner
The Soup Book
Make the most of fresh produce all year round with more than 200 homemade soup recipes organized by season, then by ingredient. The Soup Book is packed with nourishing recipes for every season. Try winter warmers such as parsnip and apple soup or French onion soup, enjoy a light summer lunch of chilled cucumber soup with dill, and make a hearty borscht or pumpkin soup in autumn. The recipes are organized first by season, and then by ingredient, so you can easily find the ideal soup to suit the fresh ingredients you have to hand. Featuring recipes from Raymond Blanc, Dan Barber, Alice Waters, and other supporters of The Soil Association, The Soup Book offers plenty of recipe ideas and inspira...
Skirt Steak
"Skirt Steak takes us deep into the world of more than 70 of the most brilliant women chefs working today"--P. [4] of cover.
