Find roasted squash with burrata and burnt honey (Wayfarer Oyster House, Whitehorse), radicchio–apple salad with Medjool date vinaigrette and spiced pecans (Foxy, Montreal), pea salad (Donna’s, Toronto), steak with chimichurri (CHARCUT Roast House, Calgary) and blueberry oatcake with parsnip cream (Raymonds, St. John’s). Not only are the recipes uniquely Canadian, but they’re also doable and delicious.
“This cookbook is a distillation of the country’s thriving food scene, featuring recipes from more than 30 Canada’s Best New Restaurants winners, and stories from across Canada. Whether you like to cook, travel – or simply eat – this book is for you.”
Amy Rosen, Author
$1 from each sale of Canada’s Best New Cookbook will be donated to the Canadian Hospitality Foundation (CHF).
The CHF is Canada’s largest industry–driven source of scholarships for passionate students pursuing education and training for careers in the hospitality and foodservice industry. Their mission is to inspire and support the pursuit of the hospitality and foodservice industry as a life–long career.
