Robin Summerfield – Winnipeg Cooks

Robin Summerfield

What is your latest release and what genre is it? Winnipeg Cooks: Signature Recipes from the City’s Top Chefs – cookbook

Quick description: In Winnipeg Cooks, thirty-four of the city’s finest chefs share stories and recipes from the front lines of an emerging culinary hot spot. If you’re looking for inspiration for your next meal, look no further. Featuring the stunning photography of Ian McCausland and seventy mouth-watering recipes, Winnipeg Cooks will leave you hungry for more.

Brief biography:
Robin is an award-winning journalist whose work has appeared in newspapers across Canada. She is a former features writer and columnist at the Calgary Herald, and editor of Ciao! magazine. She is food contributor to CBC and writer for Flavours magazine. Robin was also the writer and photographer behind pegcitygrub.com, a culinary tourism website for Tourism Winnipeg. Her stomach and palate have been frequently enlisted to judge culinary competitions.

At home in Winnipeg, she often freestyles in the kitchen, throwing in most any ingredient and leaving out little. This cooking approach has been met with moderate success. It has, however, given her an appreciation for the talent of chefs everywhere, including the remarkable crew assembled here. These days she cooks for a husband who will eat anything and a young son who eats pretty much nothing.

Links to buy Winnipeg Cooks:
Figure 1 Publishing
Amazon.ca / Chapters/Indigo.ca / independent bookstores

Robin’s promo links:
Figure 1 Publishing
Facebook
Twitter

What are you working on now?
I’m writing a pop-culture memoir about the death of my husband, and my life as a young widow and only parent. What’s a pop culture memoir? Before his death, my husband wrote a list of his favourite things inside a journal. So now I’m watching and reading, and listening to my husband’s favourite movies, TV shows, books, albums. And I’m travelling to his favourite places around the world.

It’s light and dark, and real and raw. And funny too, I hope.

Robin’s reading recommendation:
Nemo in Slumberland and The Spirit – Both are graphic novels. I am reading Nemo in Slumberland to my six year old son. The Spirit was my one of my husband’s favourite characters. We named our son after the author.

I am a big fan of long-form, creative non-fiction so I tend to read meaty magazine pieces. I love the New Yorker, and New York Times Magazine, for example. Macleans Magazine also does some amazing work. Recently, they published a story about Manitoba’s underground railway. It was incredible, compelling storytelling and journalism.

Other titles in this series from Figure 1 Publishing:
Calgary Cooks
Toronto Cooks
Montreal Cooks
Ottawa Cooks
Edmonton Cooks

Anne DesBrisay – Ottawa Cooks

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What is your latest release and what genre is it? Ottawa Cooks: Signature Recipes from the Finest Chefs of Canada’s Capital Region – Cookbook

Quick description: Award-winning food writer Anne DesBrisay brings together recipes from forty-one of the Capital region’s most inspiring cooks. From fine restaurants, food trucks, and farmhouse kitchens, here are signature dishes, favourite staff meals, and traditional family recipes from one of the most interesting and diverse food cultures in the country. Beautifully photographed by Christian Lalonde, Ottawa Cooks showcases more than eighty delicious recipes—and the gifted chefs who create them.

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Brief biography: Anne DesBrisay is an award-winning food writer and the author of Capital Dining, the most trusted guidebook to the best places to eat in Ottawa. The region’s leading culinary voice for more than twenty years, she is the restaurant critic for Ottawa Magazine, a senior editor for Taste & Travel, and a judge for Ottawa Gold Medal Plates and the Canadian Culinary Championships. She lives in Ottawa, Ontario.

Links to buy Ottawa Cooks:
Figure 1 Publishing
Amazon.ca / Chapters/Indigo / Restaurants featured in the book

Anne’s promo links:
Website
Twitter
Facebook

What are you working on now?
Working on my regular food columns for Ottawa Magazine and Taste & Travel Magazine, on a cookbook project with a chef, and judging culinary competitions. Helped judge a terrific one last night – The Poor Chefs Competition, in support of Operation Come Home’s efforts to end homelessness in Ottawa. Each chef given $3.15 to work with, and three common items from the Food Bank. Remarkable results!

Anne’s reading recommendation:
Currently enjoying Olive Odyssey, Searching for the Secrets of The Fruit that Seduced the World, by Julie Angus.

Other titles in this series from Figure 1 Publishing:
Calgary Cooks
Toronto Cooks
Edmonton Cooks
Montreal Cooks
Winnipeg Cooks

Jonathan Cheung – Montreal Cooks

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What is your latest release and what genre is it? Montreal Cooks: A Tasting Menu from the City’s Leading Chefs by Jonathan Cheung and Tays Spencer – cookbook

Quick description: Montreal has evolved into a city of unparalleled culinary excellence, arguably one of the finest culinary centres in the world. Montreal Cooks celebrates this excellence, presenting eighty recipes from forty of Montreal’s most talented and unique chefs. Written with the home cook in mind, this cookbook is designed to make recipes from fan-favorite restaurants achievable for everyone.

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Brief biography:
Jonathan Cheung is originally from Vancouver, BC, but currently calls Montreal home. He is the owner and chef of Appetite for Books, Montreal’s premier cookbook shop and cooking school. From a very young age, Jonathan was surrounded by food, whether it was hanging out in his grandmother’s kitchen or eating through a number of his family’s restaurants in Vancouver and Hong Kong. With more than fifteen years of professional cooking experience, Jonathan has been featured on Anthony Bourdain’s The Layover, Eat St., and CTV Montreal, and in the Montreal Gazette and on local radio. He is also a regular presenter on Breakfast Television Montreal.

Links to buy Montreal Cooks:
Figure 1 Publishing
Amazon.ca / Chapters/Indigo / The restaurants featured in the book.

Jonathan’s promo links:
Appetite for Books
Twitter
Facebook
Instagram

What are you working on now?
I am still running my bookstore, Appetite for Books, and teaching the cooking classes that we have. I have a couple of projects that are brewing but nothing to report officially. Once our plans are more confirmed we will for sure blast it out to bring our customers and readers into the loop.

Jonathan’s reading recommendation:
I cook from over a hundred different cookbooks a year. I have come across favorites for sure. It’s hard to name one book to recommend because I own a cookbook store, I am surrounded by shelves and shelves of cookbooks that are specialized in different cuisines that I reach for depending on what I am in the mood for that day, but if I really think about it the one that I tend to keep going back to repeatedly when I cook private dinners or am cooking for my family at home is Thomas Keller’s Ad Hoc at Home, published in 2009 and it still rings true to today’s cooking trends. Fail-proof recipes that are packed with flavor and excellent go-to for seasonal cooking. It is also a great read and inspires me to always focus on using seasonal ingredients in all my meals. A book that definitely doesn’t disappoint.

Other titles in this series from Figure 1 Publishing:
Calgary Cooks
Toronto Cooks
Edmonton Cooks
Ottawa Cooks
Winnipeg Cooks

David Robertson

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What is your latest release and what genre is it? The Dirty Apron Cookbook – Food, cookbook, recipes

Quick description: Unleash your inner chef with this collection of the best tried-and-true recipes from Vancouver’s acclaimed Dirty Apron Cooking School.

Want to impress your dinner guests? Need to diversify your regular menu? Nervous about trying a new cooking technique? Tired of eating alone? The Dirty Apron Cooking School caters to a range of students—both beginners and more experienced cooks—looking to come away with delicious menus and more confidence in the kitchen. The Dirty Apron Cookbook brings together the best of these recipes along with many of the tips and tricks shared in the school’s classes.

Featuring more than eighty of the school’s time-tested signature dishes—from quick-and-easy starters to seasonal soups, sandwiches and entrées to sinfully more-ish desserts—this cookbook will become your go-to volume for delicious everyday meals and foolproof dinner party dishes. Lavishly illustrated with full-page food photos and instructional sequences, loaded with chefs’ notes and tricks of the trade and written with the home cook in mind, The Dirty Apron Cookbook is like your own private cooking class—a reference you can return to again and again.

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Brief biography:
David Robertson has worked in the culinary industry for almost twenty years. He has built a strong reputation as a passionate chef and inspiring tutor. From his solid background and training in classical French fine dining, David’s passion for new flavours and foods has taken him all over the world in his pursuit to expand his culinary repertoire and skills. He has won numerous cooking competitions, including top prize at the 1996 Culinary Olympics in Switzerland where he was a member of team Canada.
In 2009, together with his wife Sara, David launched The Dirty Apron Cooking School, a recreational, state-of-the-art cooking school. As owner and head chef, David’s infectious enthusiasm and patient nature have made his cooking classes the most popular in the city.
David is also on the Board of directors for the Reign Foundation, a not-for-profit organization that works to keep over 150 Cambodian kids in school. A portion of the sales from The Dirty Apron Cookbook will be donated to the foundation. David lives in Vancouver.

Links to buy David’s book:
Online and at all bookstores

David’s promo links:
Website
Twitter
Facebook

What are you working on now?
I am constantly looking to grow and further our business. I am currently working on new cooking class ideas and menus and I am also investing a lot of time into our catering, which is the fastest growing area of The Dirty Apron.

David’s reading recommendation:
I am currently re-reading White Heat by Chef Marco Pierre White. This was the first cookbook I picked up when I first went to culinary school, and it truly fuelled my passion. They recently published a 25-year anniversary edition, which inspired me to dig out my old copy. It’s great to re-read it, as it brings back memories of the first years of my own career, and the book is just as inspiring now as it was then.

Amy Rosen – Toronto Cooks

amyRosen Amy Rosen

What is your latest release and what genre is it? It’s a cookbook called Toronto Cooks: 100 Signature Recipes from the City’s Best Restaurants

Quick description: This gorgeous hardcover captures the evolution and excitement that is Toronto’s dining scene, which has suddenly become one of the greatest in the world. With doable dishes that the home cook can achieve, the book features fan-favourite recipes from many of Toronto’s most popular restaurants, from high end to low end, uptown to downtown (and everything in between.)

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Brief biography: Amy Rosen is an award-winning journalist and cookbook author who writes regularly for publications including Food & Wine, Food Arts, and enRoute. She is the former food editor at Chatelaine and House & Home magazines, and has been a columnist for The Globe and Mail and National Post newspapers. Amy has won dozens of writing awards and has been nominated for a James Beard Award. When not off exploring the world or judging culinary competitions, she enjoys eating chocolate with her family and friends.

Links to buy Amy’s book:
Figure 1 Publishing
Chapters/Indigo
Amazon

Amy’s promo links:
Twitter
Website

What are you working on now?
I’ve got a few travel features on the go for enRoute, am working on a big food feature for Food Arts, and am developing recipes for Food & Drink. Plus, am gearing up for my big book launch!

Amy’s reading recommendation:
I simply cannot get enough of David Sedaris, and finally bought Let’s Explore Diabetes with Owls (and am obviously loving it).

Other titles in this series from Figure 1 Publishing:
Calgary Cooks
Edmonton Cooks
Ottawa Cooks
Winnipeg Cooks
Montreal Cooks

John Gilchrist

John 2007 John Gilchrist

What is your latest release and what genre is it? My Favourite Restaurants: Calgary, Canmore and beyond (8th Edition) It’s a restaurant guide

Quick description: MFR8 contains reviews and recommendations for almost 300 of my favourite restaurants, markets, coffee shops and other food outlets in Calgary, the foothills and the mountains of southern Alberta. They’re all good, independent places and they range from the cheapest hidden gems to the glossiest high-priced joints.

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Brief biography:
John Gilchrist has reviewed restaurants for CBC Radio in Calgary since 1980 and is the author of eleven National Best-Sellers and three apps on dining in southern Alberta. His current book My Favourite Restaurants; Calgary, Canmore and beyond (8th Edition) was released in 2013.

His weekly Off the Menu column appears in the Calgary Herald and he is a contributing editor for Avenue and Where Calgary magazines. He also writes regularly for Swerve, Harry, and Air Canada’s enRoute Magazine and is a member of San Pellegrino’s World’s Top Restaurants judging panel.

Gilchrist teaches Food and Culture programs for the University of Calgary and leads travel programs to culinary destinations such as Santa Fe, New York, Rome, and Paris.

Links to buy John’s book:
Bookstores, Indigo/Chapters, restaurants and farmers markets in and around Calgary

John’s promo links:
Twitter

What are you working on now?
Regular food columns for the Calgary Herald and numerous magazine, and weekly restaurant reviews for CBC Radio.

John’s reading recommendation:
Will Ferguson’s 419