Weekend Cooking by Ricardo LarriveeWeekend Cooking by Ricardo Larrivee

Weekend Cooking

byRicardo LarriveePhotographed byChristian Lacroix

Paperback | March 10, 2011

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Indispensable inspiration for weekend chefs Called " Canada`s Jamie Oliver," Ricardo is a best-selling author and the massively popular host of his own television show. His first book, Ma Cuisine Week-End, was published in 2005 to critical acclaim and quickly became a solid bestseller. This welcome edition has the same 140 recipes, with wine recommendations, dedicated to weekend gatherings. The recipes are intensely tested in Larrivv©e`s own home -- the dishes are long-standing favorites of his wife and three children and the many guests who share their table. Some of the sumptuous dishes in the book are these tempters: - Ricotta-stuffed Crepes with Orange Sauce - Cuban Lemonade and Tapas - Venison Steaks in Cep Sauce and Grilled Hazelnuts paired with a classic Gratin Dauphinois - Chocolate Cake au Coeur Fondant - Roasted Pork with Apples and Maple. The recipes are straightforward yet allow for improvisation. Weekend Cooking will satisfy the desire for eye-pleasing presentation as well as the appetite for fantastic taste.

Over the past 15 years, Ricardo has become a household name in Quebec. His magazine, Ricardo, appears in French and English. Christian Lacroix is one of Canada's most sought after food photographers. He uses natural light to lend his photographs a magical flavor.
Title:Weekend CookingFormat:PaperbackDimensions:186 pages, 10 × 8.52 × 0.55 inPublished:March 10, 2011Publisher:Whitecap BooksLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1552857875

ISBN - 13:9781552857878

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Read from the Book

PrefaceMy only aim in cooking is enjoyment! The enjoyment of sharing, of tasting, of touching foods that will become small wonders or major events. For as long as I can remember, I've always loved standing behind the kitchen counter with flour-covered hands. The movements involved in cooking make me happy; its creative silence calms me. I love to cook, not only to discover flavours but also to reap the satisfaction of offering food to those I love.I really enjoyed creating this book and especially getting people to taste the many different recipe versions. I got everyone in the family involved. I don't know how many times a day I called upon Pierrette, my mother-in-law, for her input on a salad dressing or a cake. I must tell you that Pierrette spends weekdays at our house taking care of our daughters. Without her love and support, there's no way we could enjoy all the extraordinary things happening in our lives right now. I can hear you say, "What a lucky woman! She gets to eat all the time!" In fact, it's not that easy to go from tasting a marinade to a piece of pie, trying out a beef dish, and then a piece of fudge, with the kids running around, friends stopping by, and her son-in-law agonizing over his latest recipe! I assure you, our Pierrette is a tower of strength.Over the past few years on my television show, I've attempted to answer the question we all ask when opening the fridge each and every day, "What can I make?" After running around all week, we cherish the weekend. Cooking then takes on a whole new life.From a stress-filled activity for many, it becomes the perfect excuse for some much-deserved relaxation.By offering easy-to-make recipes, I want to help you focus on atmosphere. I thought of what I love to do on weekends: watch a movie with my buddies, have brunch with the family, welcome friends over or organize a party for the kids. Unlike weekdays, there's time for a more ambitious menu.I also thought about wine. How many of us face rows of bottles at the liquor store, hoping for some inspiration? Matching a wine with the right dish can really enhance the pleasure of a meal. With this in mind, I called upon the talent of sommelier Alain Bélanger.I see this book as a pretext for celebration. The beauty of cooking is that there are no limits. People can experiment with the recipes. This is, at the very least, what I wish for.

Table of Contents


Before Getting Started

Early Mornings with Family:
Brunches and Breakfasts

Working Up an Appetite:
Hors D'Oeuvres, Soups and Appetizers

Side by Side:
Salads and Vegetable Side Dishes

Dolce Vita:
Pasta and Pizza

Craving for Fish:
Fish and Seafood

Easy Entertaining:
Meat and Poultry

A Sweet Touch:

Index of Recipes

Editorial Reviews

Ricardo knows a casual, home-cooked meal is what we all crave.