Over the years, Calgary's Cookbook Co. Cooks has become a centre for culinary knowledge in Western Canada. Gail Norton shares her favourite recipes—her own and those created by a variety of chefs. Contributors include David Forestell, Victoria Adams, Michael Allemeier and Geoff Last as well as a host of others. And the recipes range from the best way to pre-pare stock to Stilton Shortbread and Savoury Tarte Tatin with Cognac Pork Tenderloin. Each recipe is designed to make it easy for even a novice cook to tackle.
Gail Norton opened a cookbook store with her mother—The Cookbook Co. They soon expanded into specialty foods and catering and have become Calgary's premier cooking school. Gail is also a contributor to two bestselling cookbooks, Dishing: Calgary Women Cook and Double Dishing: The Dishing Women Entertain . Diane Thuna is a freelance author and a fan of delicious food.
