Format: Trade Paperback
Dimensions: 552 pages, 10 × 8 × 1.26 in
Published: April 20, 2010
Publisher: Transcontinental Books
The following ISBNs are associated with this title:
ISBN - 10: 0980992494
ISBN - 13: 9780980992496
Read from the Book
Indian Hot Wings with Mint Dipping Sauce Ingredients 1/4 cup (50 mL) coriander leaves, minced 2 tbsp (25 mL) curry paste 2 tbsp (25 mL) lemon juice 1 tbsp (15 mL) vegetable oil 1-1/2 tsp (7 mL) ground ginger 3/4 tsp (4 mL) turmeric 3/4 tsp (4 mL) ground coriander 1/4 tsp (1 mL) salt 2 lb (907 g) chicken wings, tips removed Mint Dipping Sauce* Preparation: In large bowl, mix together fresh coriander, curry paste, lemon juice, oil, ginger, turmeric, ground coriander and salt. Add chicken wings; toss to coat well. Cover and marinate in refrigerator for at least 2 hours or for up to 24 hours. Arrange wings on rack on foil-lined rimmed baking sheet. Bake in 400°F (200°C) oven for 20 minutes; turn and bake until juices run clear when chicken is pierced, about 15 minutes. Broil wings, turning once, until crisp and browned, 1 to 2 minutes per side. Serve with Mint Dipping Sauce. * Mint Dipping Sauce Ingredients 1/3 cup (75 mL) Balkan-style plain yogurt 1/4 cup (50 mL) minced fresh mint, (or 1 tbsp/15 ml dried) 2 tsp (10 mL) lemon juice 1 tsp (5 mL) minced seeded jalapeño peppers 1/4 tsp (1 mL) ground cumin 1/4 tsp( 1 mL) pepper 1 pinch granulated sugar 1 pinch salt Preparation: In bowl, mix together yogurt, mint, lemon juice, jalapeño pepper, cumin, pepper, sugar and salt. Caprese Pizza with Bacon Pizza on the grill? Yes, you’ll be hooked, once you try our C
Table of Contents
Preface and Introduction
Chapter I: Brochettes, Kabobs and Satays
Chapter II: Hamburgers and Sandwiches
Chapter III: Sausages
Chapter IV: Steaks, Chops and Ribs
Chapter V: Roasts
Chapter VI: Fish and Seafood
Chapter VII: Poultry
Chapter VIII: Vegetables
Chapter IX: Pizzas
Chapter X: Sauces, Marinades, Rubs and Butters
Chapter XI: Favourite Barbecue Sides
From the Publisher
A comprehensive collection of over 350 recipes for the grill with a generous handful of favourite barbecue accompaniments, The Canadian Living Barbecue Collection remains true to the trusted reliability of the “Tested until Perfect” spirit of the magazine’s Test Kitchen while pushing the envelope for contemporary taste and style. Over 100 of the recipes are new to the pages of Canadian Living magazine, and along with the over-200 best barbecue recipes from the last decade of the magazine, they are carefully selected to fulfil the needs of home cooks, from everyday cooking to entertaining, and to fully represent the inventive and multicultural palate of modern Canadian cuisine.
The Canadian Living Barbecue Collection covers the whole range of backyard and deck grilling — from chicken to quail, beef to lamb, pickerel to mackerel, shrimp to octopus, corn on the cob to pizza. Recipes cover the simple and straightforward to those that might challenge the gourmet cook, but most importantly, all the recipes were chosen first and foremost for their deliciousness.
About the Author
Andrew Chase is contributing food editor of Canadian Living Magazine, where he has developed recipes for more than 10 years. He is also food editor of Homemakers magazine since 2004. A critically acclaimed chef in Toronto, he has authored several cookbooks, including the Asian Bistro Cookbook and The Blender Bible. He focuses his food interests on authentic and creative international cooking. A former sinologist, he has particular interest and expertise in Chinese and East Asian Cuisines.
The Canadian Living Test Kitchen combines the talents of Canada''s top food specialists in the country''s largest media test kitchen. these specialists research, develop, test and retest recipes to make your cooking life easier and more pleasurable.