Dishing: Calgary Women Cook [Paperback]

Cinda Chavich (Author), Pam Fortier (Author), R. Harbrecht (Author), dee Hobsbawn-Smith (Author), E. Kelly (Author), Karen Miller (Author), Gail Norton (Author)

Book Description

Publication Date: April 1, 2001

Cowboys, stampedes, ten-gallon hats…those are the images that the city of Calgary evokes. But cooking? You bet your boots! Calgary is fast becoming renowned as a cultural hot spot, and these eleven women are leading the way. From appetizers to desserts, recipes such as Foie Gras with Cherries and Balsamic Vinegar and Hazelnut Torte with Ginger-Lime Cream put Calgary on the same culinary map as cities like Paris and Rome. Infused with the creativity and verve that characterize the Wild West, this cookbook serves up the best Calgary has to offer. So rope up your appetites, fire up the stove and get ready to dish it up, Calgary style!

Editorial Reviews

About the Author

Cinda Chavich is a food writer and editor whose work has appeared in newspapers and magazines throughout North America. She is the author of the Wild West Cookbook.

Pam Fortier's passion and curiosity for food began when she started to travel in her twenties. She took Professional Cooking at SAIT and then the Professional Pastry and Desserts course at Dubrulle in Vancouver. During those years, she had part-time jobs at restaurants to gain experience. In 1997, she bought Decadent Desserts in Calgary where she kept the most popular desserts but added new ones, including wedding cakes to her immense enjoyment.

Dee Hobsbawn-Smith is an award-winning chef who owns a catering company, is a food writer, and teaches cooking classes where she has worked alongside some of North America's best chefs. Her well-rounded education includes cooking schools such as the Vancouver Vocational Institute and the Southern Alberta Institute of Technology in Calgary, where her talents as a chef were quickly recognized. She lives in Calgary with her sons.

Born and raised in Montréal, Karen Miller worked as a lawyer for many years. It was not until she moved to Calgary that she had the time to pursue her interest in food. She started catering with a friend and, fuelled with positive reviews, she has balanced a full-time family and part-time catering. She loves the entertaining part of food. She is constantly preaching, either in classes she teaches or to anyone who asks, the value of food found close to the source and as unprocessed as possible.

Gail Norton graduated from university in 1984 with a Special Education degree. Later, she caught the food bug and opened a bookstore with her mother that specialized in cookbooks-The Cookbook Co. In 1986, they expanded into specialty foods, catering, and Calgary's premier cooking school. For the past 10 years, Gail has been publisher of The City Palate magazine.

Product Details

• Paperback: 240 pages
• Publisher: Whitecap Books (April 1, 2001)
• Language: English
• ISBN-10: 1552851982
• ISBN-13: 978-1552851982
• Product Dimensions: 9.7 x 6.6 x 0.7 inches
• Shipping Weight: 1.2 pounds
• Amazon Best Sellers Rank: #4,130,921 in Books (See Top 100 in Books)