The Chez Piggy Cookbook: Recipes From The Celebrated Restaurant And Bakery

Paperback | August 31, 1998

byRose Richardson, Zal YanovskyEditorVictoria Newbury

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Viva Chez Piggy!

Located in the heart of Kingston, Ontario's historic downtown, the whimsically named Chez Piggy is the culinary offspring of Rose Richardson and Zal Yanovsky. Nearly 20 years ago, the couple renovated an abandoned limestone stable and launched a dining experience that blends grace and gusto, taste and imagination -- and helped make Kingston a destination for food lovers. In The Chez Piggy Cookbook, Rose and Zal share hundreds of restaurant favorites that have inspired loyalty among devoted diners from both near and far. For anyone who has ever delighted in a sizzling skillet of Gamgas al Ajillo while quaffing an ice-cold draft in Chez Piggy's sun-dappled courtyard or sipped an eggnog in the comfort of the cozy bar on a blustery winter's night, this cookbook's for you. And if you can't make the journey in person, treat yourself to the rich breadth of these offerings in your own home.

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From Our Editors

Legendary restaurant Chez Piggy is situated in beautiful, historic downtown Kingston, Ontario. Almost 20 years ago Rose Richardson and Zal Yanovsky transformed an abandoned two-storey limestone stable into a delightful restaurant whose courtyard shimmers delicately with tiny lights in wintertime and that offers popular and innovative m...

From the Publisher

Viva Chez Piggy! Located in the heart of Kingston, Ontario's historic downtown, the whimsically named Chez Piggy is the culinary offspring of Rose Richardson and Zal Yanovsky. Nearly 20 years ago, the couple renovated an abandoned limestone stable and launched a dining experience that blends grace and gusto, taste and imagination ...

The Chez Piggy Cookbook is just one of the many legacies of the enduring partnership between Zalman Yanovsky and Rose Richardson, two extraordinary people who created an oasis of lively comfort -- and so much more -- in the heart of a small university town they called home. Famously different in temperament and personal style, Zal...

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Format:PaperbackDimensions:176 pages, 11 × 8 × 0.5 inPublished:August 31, 1998Publisher:Firefly BooksLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1552092968

ISBN - 13:9781552092965

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Reviews

Rated 5 out of 5 by from Fine Dining at Home! If you have ever eaten at the Chez Piggy restaurant and like to cook this book is an absolute must! If you've never eaten there and like to cook this book is still a must! I like to cook but I'm not an expert and found the instructions very clear. I've tried quite a few recipes - from a very unique chilli recipe to blueberry creme brulee and they have all turned out well. The recipes cover a wide range of cultural backgrounds and offer creative combinations that you only find in a restaurant menu. This book lets you bring fine dining to your own kitchen.
Date published: 2000-09-13

Extra Content

Read from the Book

Anne's Puttanesca Sauce Anne Linton's variation of this sauce emphasizes olives over tomatoes and has a slight sweetness from the raisons. Toast the pine nuts in a dry skillet over medium heat until browned. 1/4 cup (50 mL) golden raisons 1 cup (250 mL) olive oil 15 green colossal olives, pitted & chopped 12 kalamata olives, pitted & chopped 1/2 cup (125 mL) pine nuts, toasted & chopped 3 cloves garlic, chopped 2 anchovies, chopped (optional) Pinch cayenne pepper 3 ripe tomatoes, seeded and diced 4 Tbsp. (50 mL) capers 2 Tbsp. (25 mL) chopped fresh dill or parsley Freshly ground black pepper 1 1/2-2 lb (750 g-1 kg) pasta, cooked & drained Freshly grated Parmesan cheese for garnish Soak raisins in hot water for 15 minutes until soft, then drain and chop. Warm oil in a large skillet, and stir in all ingredients, except pasta and cheese. Heat through. Toss with hot pasta and garnish with cheese. Serves 6 to 8

Recipe

Anne Linton's variation of this sauce emphasizes olives over tomatoes and has a slight sweetness from the raisons. Toast the pine nuts in a dry skillet over medium heat until browned. 1/4 cup (50 mL) golden raisons 1 cup (250 mL) olive oil 15 green colossal olives, pitted & chopped 12 kalamata olives, pitted & chopped 1/2 cup (125 mL) pine nuts, toasted & chopped 3 cloves garlic, chopped 2 anchovies, chopped (optional) Pinch cayenne pepper 3 ripe tomatoes, seeded and diced 4 Tbsp. (50 mL) capers 2 Tbsp. (25 mL) chopped fresh dill or parsley Freshly ground black pepper 1 1/2-2 lb (750 g-1 kg) pasta, cooked & drained Freshly grated Parmesan cheese for garnish Soak raisins in hot water for 15 minutes until soft, then drain and chop. Warm oil in a large skillet, and stir in all ingredients, except pasta and cheese. Heat through. Toss with hot pasta and garnish with cheese. Serves 6 to 8

From Our Editors

Legendary restaurant Chez Piggy is situated in beautiful, historic downtown Kingston, Ontario. Almost 20 years ago Rose Richardson and Zal Yanovsky transformed an abandoned two-storey limestone stable into a delightful restaurant whose courtyard shimmers delicately with tiny lights in wintertime and that offers popular and innovative meals. In The Chez Piggy Cookbook readers can try hundreds of Chez Piggy's most popular dishes from Gambas Al Ajillo and mussels Piri Piri to Funky tomato Sauce with Hot Italian Sausage to Grilled Salmon with Citrus Glaze. Chez Piggy's menu now offers Moroccan, Ethiopian, Indonesian, Thai and Vietnamese dishes in addition to other classic dishes.