The Great Canadian Food Show: Recipes from the Popular Television Series

by Chris Knight

CDG Books | September 15, 2000 | Trade Paperback

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This exciting cookbook takes readers behind-the-scenes of one of Canada’s best-loved cooking shows. The Great Canadian Food Show is a collection of recipes from the popular television show hosted by chef Chris Knight. The book details how the show is put together and reveals some of the highlights from past seasons. From every region of the country, there are stories and recipes detailed to provide a plethora of tasty ideas. With such scrumptious treats as Digby Scallop Mousse, Bugaboo Cousscous, PEI Mussels and Confit de Canard, there’s plenty to choose from. Filled with photographs and an eight-page colour insert, this text is a fine representation of this country’s culinary diversity.

Format: Trade Paperback

Dimensions: 160 pages

Published: September 15, 2000

Publisher: CDG Books

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0771576668

ISBN - 13: 9780771576669

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The Great Canadian Food Show: Recipes from the Popular Television Series

The Great Canadian Food Show: Recipes from the Popular Television Series

by Chris Knight

Format: Trade Paperback

Dimensions: 160 pages

Published: September 15, 2000

Publisher: CDG Books

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0771576668

ISBN - 13: 9780771576669

From Our Editors

This exciting cookbook takes readers behind-the-scenes of one of Canada’s best-loved cooking shows. The Great Canadian Food Show is a collection of recipes from the popular television show hosted by chef Chris Knight. The book details how the show is put together and reveals some of the highlights from past seasons. From every region of the country, there are stories and recipes detailed to provide a plethora of tasty ideas. With such scrumptious treats as Digby Scallop Mousse, Bugaboo Cousscous, PEI Mussels and Confit de Canard, there’s plenty to choose from. Filled with photographs and an eight-page colour insert, this text is a fine representation of this country’s culinary diversity.