Cooking with One Chef One Critic

by Karl Wells, Steve Watson
Foreword by Mark Critch

Flanker Press | September 19, 2013 | Hardcover

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Cooking with One Chef One Critic comes from the hosts of the hit television series One Chef One Critic. This cookbook features 120 mouth-watering recipes and dozens of photographs from the popular television show. Many recipes are from One Chef One Critic, while others are personal favourites from guests and friends. The extensive variety of dishes in this book will impress anyone with a passion for food and cooking.<_o3a_p>

<_o3a_p> 

Several delectable choices feature Newfoundland and Labrador game and berries, such as Moose Stew in Partridgeberry Wine, Most Excellent Rabbit Pie, Sheilagh''s Caribou Roast with Madeira Sauce, Baked Brie with Wild Berries, and Pat''s Mount Pearl Blueberry Crisp. <_o3a_p>

<_o3a_p> 

From soups, salads, and snacks to mains and desserts, Cooking with One Chef One Critic contains something for every palate, including many fish and shellfish recipes: Chef Jeremy Charles''s Cod with Sherry Lentils, Nan''s Salt Cod Cakes with Tartar Sauce, Chef Steve Watson''s Pan-Seared Salmon with Sun-Dried Tomato and Oregano Dressing, and Karl''s Seafood Ragout. <_o3a_p>

<_o3a_p> 

Comfort foods such as Newfoundland Savoury Crown Roast of Pork, Newfoundland Cassoulet, Beef in Guinness, Jane Crosbie''s Steamed Chocolate Pudding with Sunshine Sauce, Easy Chocolate Orange Cheesecake, and Cream Puffs will find favour at any kitchen table.<_o3a_p>

<_o3a_p> 

Cooking with One Chef One Critic also includes recipes for dinner party entertaining. There are appetizers like Escargots in Phyllo, and Thai Shrimp with Sesame Seed Garnish, mains like Lobster Thermidor, Salmon Coulibiac with Mushroom-Savoury Egg Sauce, Hawaiian Roast of Pork with Asian Slaw, and Bob''s Beef Wellington. <_o3a_p>

<_o3a_p> 

Fans will be delighted with the behind-the-scenes photos from One Chef One Critic and the entertaining introductions to each recipe. Find out what Karl Wells really thinks about Mark Critch or why Hungarian Goulash is a sour topic for Chef Steve Watson.<_o3a_p>

 <_o3a_p>

Cooking with One Chef One Critic will, without a doubt, make a thoroughly delicious addition to any home where easy-to-prepare food is desired.<_o3a_p>

Format: Hardcover

Dimensions: 192 pages, 10 × 8 × 0.5 in

Published: September 19, 2013

Publisher: Flanker Press

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1771172932

ISBN - 13: 9781771172936

Found in: Canadian

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– More About This Product –

Cooking with One Chef One Critic

by Karl Wells, Steve Watson
Foreword by Mark Critch

Format: Hardcover

Dimensions: 192 pages, 10 × 8 × 0.5 in

Published: September 19, 2013

Publisher: Flanker Press

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1771172932

ISBN - 13: 9781771172936

From the Publisher

Cooking with One Chef One Critic comes from the hosts of the hit television series One Chef One Critic. This cookbook features 120 mouth-watering recipes and dozens of photographs from the popular television show. Many recipes are from One Chef One Critic, while others are personal favourites from guests and friends. The extensive variety of dishes in this book will impress anyone with a passion for food and cooking.<_o3a_p>

<_o3a_p>&nbsp;

Several delectable choices feature Newfoundland and Labrador game and berries, such as Moose Stew in Partridgeberry Wine, Most Excellent Rabbit Pie, Sheilagh''s Caribou Roast with Madeira Sauce, Baked Brie with Wild Berries, and Pat''s Mount Pearl Blueberry Crisp. <_o3a_p>

<_o3a_p>&nbsp;

From soups, salads, and snacks to mains and desserts, Cooking with One Chef One Critic contains something for every palate, including many fish and shellfish recipes: Chef Jeremy Charles''s Cod with Sherry Lentils, Nan''s Salt Cod Cakes with Tartar Sauce, Chef Steve Watson''s Pan-Seared Salmon with Sun-Dried Tomato and Oregano Dressing, and Karl''s Seafood Ragout. <_o3a_p>

<_o3a_p>&nbsp;

Comfort foods such as Newfoundland Savoury Crown Roast of Pork, Newfoundland Cassoulet, Beef in Guinness, Jane Crosbie''s Steamed Chocolate Pudding with Sunshine Sauce, Easy Chocolate Orange Cheesecake, and Cream Puffs will find favour at any kitchen table.<_o3a_p>

<_o3a_p>&nbsp;

Cooking with One Chef One Critic also includes recipes for dinner party entertaining. There are appetizers like Escargots in Phyllo, and Thai Shrimp with Sesame Seed Garnish, mains like Lobster Thermidor, Salmon Coulibiac with Mushroom-Savoury Egg Sauce, Hawaiian Roast of Pork with Asian Slaw, and Bob''s Beef Wellington. <_o3a_p>

<_o3a_p>&nbsp;

Fans will be delighted with the behind-the-scenes photos from One Chef One Critic and the entertaining introductions to each recipe. Find out what Karl Wells really thinks about Mark Critch or why Hungarian Goulash is a sour topic for Chef Steve Watson.<_o3a_p>

&nbsp;<_o3a_p>

Cooking with One Chef One Critic will, without a doubt, make a thoroughly delicious addition to any home where easy-to-prepare food is desired.<_o3a_p>

About the Author

A career television, radio, and print journalist, Karl Wells is widely known for his 31-year career with the CBC. An accredited personal chef and lifelong foodie, he has produced many food segments for local and national television programs. He is a recipient of the prestigious Sandy Sanderson Award for Communications, awarded by the Canadian Culinary Federation. In 2012 Karl Wells received an award as "Champion of all things Culinary in Newfoundland and Labrador" from the Restaurant Association of Newfoundland and Labrador. Karl Wells hosts and produces the hit TV show One Chef One Critic, featuring food, food stories, and foodie guests. He is also the restaurant critic for the Telegram and a judge with the Canadian Culinary Championships. Since 2005 Karl has been a member of enRoute magazine''s distinguished restaurant panel. Chef Steve Watson, a native of Scunthorpe, England, apprenticed in Mayfair, London, and worked in Scotland, Belgium, and France before moving to Canada in 1977 to study North American cooking. Beginning in Nova Scotia, Chef Watson worked from one Canadian coast to another and taught Culinary Arts at Cambridge College in Sudbury, Ontario. He joined the Canadian Pacific Hotel chain in 1988 and became the Executive Chef at Hotel Newfoundland in 1989. Currently, Chef Watson puts his talents to work as Food Services Representative and Executive Chef with Central Dairies in St. John''s, NL. Chef Watson has cooked for some of the most influential people in th
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