Jonathan Cheung – Montreal Cooks

unspecified3 Jonathan Cheung

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.


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 / Chapters/Indigo / The restaurants featured in the book.

Jonathan’s promo links:
Appetite for Books

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

Bill Corbett

I have known Bill Corbett since I worked at Sandpiper Books in Calgary and we sold the very first books he published. That was 3 decades ago!! Then, when I became a sales rep, I was working for Bill’s publisher, Whitecap Books, so I sold his books everywhere within my territory. I was very pleased to see his blog, Marathon Man, when he first began writing it, and always thought this site would make a great book one day. And here it is! Thanks, Bill!

IMG_3934Bill Corbett

What is your latest release and what genre is it? Marathon Mouth: Great Road-Trip Eats in the Western U.S./Canada It’s both a travel and a food book.

Quick description: The book highlights great, independent and affordable places to eat and drink while on road trips in the western U.S. and Canada. It’s also a bit of a travelogue, highlighting things to see and do (especially self-propelled outdoor activities) along the way.


Brief biography:
Bill Corbett has been a Calgary-based freelance writer for more than three decades, writing for regional and national magazines. He has also done considerable writing about energy and environmental issues. Besides the new Marathon Mouth ebook, he has published three conventional books, including Day Trips From Calgary (Whitecap Books, more than 60,000 copies sold) and the award-winning 11,000ers of the Canadian Rockies (Rocky Mountain Books), a history and guidebook.

Links to buy Bill’s book:

Bill’s promo links:
Marathon Mouth blog
Bill Corbett website
Marathon Mouth Facebook page
Personal Facebook page

What are you working on now?
I’m nearing completion of a new edition of 11,000ers of the Canadian Rockies, due out in mid-2016. I’m also hoping to do a new edition of Day Trips From Calgary in the near future.

Bill’s reading recommendation:
I’ve been enjoying The Secret Knowledge of Water, a beautifully written non-fiction book by Craig Childs, who largely writes about the landscapes and peoples of the southwest desert U.S.

David Robertson

DH_Jo8LEhlo_sc4Ds5UdEr5rKsexw0OTkEd7lCMekMo David Robertson

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.


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:

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.