Eric Akis: Books for summer cooks - mexican restaurant main dishes

It's summer, so we have time to rest and more time to prepare our meals leisurely.
If you are looking for inspiration for what to prepare, the five Canadian cooking books reviewed below will provide many delicious ideas.
There are bookstores and online retailers.
Harper Collins Publishing Co. , Ltd. made in Quebec, $39.
99 when reading this book, I think the author Julian Armstrong was very proud of this achievement.
This is a glorious representative of her hometown food, full of simple-to-
Follow recipes across Canada and people will love to prepare as well.
The photo and design of the book is also a feast for the eyes;
This is short sleeve, no doubt.
Selection of 2015 Canadian cuisine-writing award.
The book is divided by season and I promise those who buy it will cook this yearround.
Who doesn't want to prepare such dishes as curry lobster apple soup, duck breast with scallions and spicy sauce, Sagna tutier du Sagna and maple cheesecake?
Version 26 of honey touch wood.
95 if your honey usage is limited to sweet tea, this will change when you have a copy of this well --crafted book.
The chef reported the bird Prosperi-
Porta shows the sweetness of honey in eight chapters of the recipe.
Delicious recipes including bread, snacks, side dishes, main courses, desserts and jam, as well as honey fig bread, slow meals and moreroasted honey-
Pork shoulder, olive oil, honey ice cream.
The book also provides a set of information about honey, such as the type of honey available, replacing sugar with honey, which has a medicinal value of $29.
If I judge it by the cover of the book, I think it is a sign of the arrival of good things.
Food looks stylish, delicious, nutritious, and blogger Sarah Britton runs through the subject in this book.
Its subtitle is "inspiring plants --
This book provides recipes for each season ".
Ingredients such as fruits, vegetables, grains, nuts and seeds are used in a wide variety of recipes that you don't have to be a vegetarian to enjoy, such as sparkling mint melting, quinoa flavored rice, grilled ar and aruguladown plum cake.
The book also has a section called "basic techniques" where you will learn how to cook dry beans and make nuts and seed butter.
Moon white hat for ocean recipes, $ moon.
This beautiful picture. rich, 376-
Page cookbook is a sequel to the ocean recipe published in 2010.
It has new recipes for over 100 Canadian chefs, edited by Jane Mondi, and offers sustainable seafood options based on the Ocean Wisdom program at the Vancouver Aquarium (oceanwise. ca).
This book guides you through the preparation of a variety of seafood such as Big hali fish, tuna, octopus, clams and salmon, fresh
Sea bass, pic fish and even seaweed.
Some of the dishes you'll want to try include rainbow trout pickled fish with sour orange juice, Kafka lime and ginger sab fish, and melon ILO spot shrimp.
Happiness: raw food recipes from cafes ($30)This 118-
The pages are their own. published.
The downside to this is that your work is hard to notice without a PR person.
In fact, Heather curliff, the owner of the Victoria cafe, published the book in 2012, but I didn't know it this year.
I'm glad I did because although it lacks the elegant look of the other books mentioned today, when you sample it's super
Delicious recipes.
It includes long raw latte, Green sesame flavor o, almond hummus, sweet lemon cubes and nutritious ingredients such as Bliss kisses and raw chocolate truffles.
This book defines happiness as "perfect happiness," a state that some of you may feel when trying the kulife recipe.
You can buy this book at Cafe Bliss, 556 Pandora Avenue, at the site of the restaurant cafebliss.
Munro's Books and atchapters. indigo. ca.
This recipe was made in Quebec (
Harper Collins Press Ltd. ).
Author Julian Armstrong says the recipe comes from Michelle Lin mungren
Dontigny in St-VillageIrénée. Mongrain-
Dontigny says the cake must have fresh strawberries.
Production: 8 copies, 1/2 cups of Graham cookie crumbs, 1/2 cups of sugar, 1/4 cups of sugar-free coconut Silk, 1/3 cups of cold butter, 1/2 cups of cut cake
Purpose flour 1/4 cup granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 2 eggs 1/2 cup whole milk 4 tablespoons melted butter 2 cups thick sliced fresh strawberry place the grill in the center.
Preheat the oven to 375 degrees F. Butter a 20-or 23-
Cake Plate in square centimeters.
Mix graham cookie crumbs, sugar, and coconut in a mixing bowl.
Sprinkle with butter and mix with a pastry mixer.
Alternatively, pulse in the food processor and return to the bowl.
For the cake, in another bowl, mix the flour with sugar, baking powder and salt with a fork.
Place the eggs in the measuring cup, add milk and melted butter, and stir with a fork.
Pour the egg mixture into the dry ingredients and stir well.
Pour the batter into the prepared cake pan.
Cover the batter with half of the strawberry and sprinkle half of the topping.
Repeat it with the remaining strawberries and toppings.
Bake for 30 minutes or until the cake tester inserted into the center is clean.
Heat or cool from the pan.
This recipe is from my new root (
Appetite for random houses).
The jam is based on real fruits, natural sweeteners, and Chiya seeds, says author Sarah Britton.
Food that turns liquid into thick jelly, like jam.
Make: about two cups of 1 pound ripe strawberry 1 tablespoon pure maple syrup or raw honey 1 tablespoon freshly squeezed lemon juice 1/2 vanilla beans split vertically and the seeds are scraped off and kept. A small amount of fine sea salt 3 tbsp chia seeds wash the strawberries and cut off the top.
Put the berries into the food processor and add maple syrup, lemon juice, vanilla bean seeds and salt to mix at the highest temperature until smooth.
Slowly pour chia seeds and process them as the food processor runs until they are fully integrated for 5 to 10 seconds.
Scrape the jam into the glass jar with a tight
Install the lid and store it in the refrigerator until it freezes after 15 to 20 minutes.
You can leave the leftovers in the fridge for a week.
This recipe comes from happiness: raw food recipes from happiness in the cafe.
Author Heather kurliff says people have been asking for recipes since she demonstrated this simple and delicious soup at a raw food event.
Production: 4 servings of 3 1/2 cups of chopped carrots 4 tablespoons of flavor o 4 tablespoons of coconut cream 1 tablespoon of fresh ginger powder or 1 teaspoon of dried ginger powder 2 teaspoon of fresh ginger powder 1 tablespoon of curry powder 2 dried coconut or shredded coriander, all the ingredients are placed in the blender, except for the decoration, mixed until smooth.
Decorate the soup with dried coconut or coriander.
This recipe comes from Honey (
Mobile phone version of wood texture).
Author Angelo ploweri
Porta says melati is similar to donuts.
The dough should be a little stronger than the bread dough.
Make: about 30 melati 3 large eggs 1/2 cups
Virgin olive oil 1/4 cup of sugar 1 cup of white wine 1 cup of lemon 3 cups of ground dandruff
Use flour, 2 teaspoons more baking powder 1/4 teaspoon salt Vegetable oil if needed
Fry about 1/2 cups of honey and place it in a bowl and stir the eggs, olive oil and sugar until the mixture is light yellow, doubling the volume.
Add white wine and lemon zest.
In another bowl, sift together the flour, baking powder and salt.
Use a rubber spatula to fold the flour into an egg to form a soft and even dough to maintain shape when deepfried.
Pour the oil into heavy-
The bottom of the pan is about 2 inch deep and heated to 360 to 375 degrees Fahrenheit.
Put the honey into the heatstroke prevention bowl and heat it above the hot water that keeps the low heat.
Test the consistency of the batter by frying a Maserati.
Dip the spoon into the water to form a walnut-sized dough ball. (
Or use a spoon. )
Carefully place the dough in hot oil with the second spoon to release the dough.
If the batter is not strong enough, stir 1 to 2 tablespoons of screened flour at a time.
Once you have the correct consistency, fry the rest of the dough without crowding.
When the ball is golden, take it out of the oil and drain it on the paper towel.
Dip in the honey with a warm Maserati and pile it up on the plate.
This is a wise recipe from the Ocean 2 (Whitecap Books).
Jane Mondi, author of the light-dish recipe, said that while most light-dish recipes require wine, the taste of beer is more tempting.
Even if you are not a patriotic person, the combination of these ingredients will change your mind.
Make: four to six 4 pound green mouth 1 tablespoon extra virgin olive oil 1/4 cup chopped onion 1/2 teaspoon pepper 1/2 (355 mL)
Bottle Guinness 3/4 cup light cream 1 teaspoon honey 1 teaspoon ground fresh anemone or prepare 2 tablespoons of sunflower butter Salt and black pepper scrub before you are ready to cook and remove the green mouth
Discard the green mouth that is not closed when the shell is broken or knocked.
In a large and heavy pan, heat olive oil with medium heat and stir-fry until soft for about three minutes.
Add the rest of the ingredients except butter and stir well.
Add the green mouth and cover it with sauce.
Cover the lid and cook for a few more minutes at high temperature.
Stir the green mouth with pliers, take out the open green mouth and transfer to a warm bowl.
Repeat the process until all the green mouths are opened.
Discard any unopened.
Boil the sauce gently until it is reduced by half.
Turn the heat slowly and stir with butter.
Adjust the seasoning with salt and pepper and pour the sauce on the green mouth.
Eric Akis is the author of the great recipe for roast chicken (
Appetite for random houses).
His column appears in the Life section on Wednesday and Sunday.