Girls Who Dish!: Top Women Chefs Cook Their Best

The Girls Who Dish are eight top women chefs who share their best recipes in this easy-to-follow cookbook. Each brings her expertise to the appetizers, salads, soup, entree and dessert recipes. Cook with these talented women and your meals will taste like they were made in a five-star restaurant! Dishes from French-trained Glenys Morgan, bread expert Mary MacKay, and Tamara Kourchenko of Farrago restaurant round out the volume.

From mouth-watering entrees such as Grilled Prawns with Proscuitto and Basil Sauce to White Chocolate Bread Pudding and other decadent desserts, this book is packed with tantalizing recipes. Favourite dishes from renowned chefs will turn your kitchen into a five-star restaurant.

"When you discover eight superlative women chefs all under one cover ''dishing'' out their luscious recipe secrets, you are in for a culinary grand performance!" - Diane Clement, cookbook author and owner of The Tomato Fresh Food Café

Karen Barnaby has been a culinary leader for over 20 years. As Executive Chef at Vancouver''s internationally renowned Fish House in Stanley Park, she emphasizes seasonal, organic ingredients and uncomplicated techniques. Her cookbooks Pacific Passions, Screamingly Good Food, and The Girls Who Dish series that she co-wrote and edited showcase her playful, innovative approach to food.

Margaret Chisholm grew up on Montréal. As Executive Chef at Culinary Capers Catering, Margaret is well experienced as a full-service caterer, whether it is for an intimate picnic for two or a dinner for thousands.

Deb Connors grew up in Grand Falls, Newfoundland. At the age of nineteen she moved to Comox Valley on Vancouver Island and ever since was determined to cook like a pro. Moving to Vancouver in 1985, she found herself persuaded by Andrew Howarth to work as a sous-chef at the Salmon House on the Hill, then as head chef at Horizons restaurant. Determination and tenacity are what characterize her kitchen philosophy: "Give people what they want, but do it your own way."

Mary Mackay was the Head Baker at Terra Breads when after 6 years, became the partner and teacher of the bakery. After graduating in 1987 from the Dubrulle Culinary School, she was fortunate to meet and work with numerous talented people in the food industry who inspired, trained, and cultivated her sense of the importance of food. She was recognized by the Dubrulle Culinary School in 1993 with an Award of Excellence.

Glenys Morgan launched her first cooking school at the Culinary Arts Shop in Calgary in 1980. Le Cordon Bleu training had armed her with classic techniques. Her inspiration came from time spent in the kitchen with internationally renowned chefs and authors. After working with Jacques Pépin and one of the most gifted teachers of all, Julia Child, teaching became a passion. Since then, Glenys has opened her own stores and school, worked as a consultant to specialty food shops, cookware retailers and restaurants. Today, Glenys inspires budding new cooks at the Dubrulle Culinary School. In 1997, she was inducted into Les Dames D''Escoffier.