We’ve been doing a lot more home cooking lately, and since access to many of our favourite restaurants has been severely limited, we’ve found ourselves frequently turning to our incredible catalogue of Canadian restaurant cookbooks for culinary inspiration, alongside our Eat North Spotify Cooking Playlist.
As we stated in last week’s edition, purchasing cookbooks from Canadian restaurants is not only a great way to occupy our increased downtime while treating our taste buds and filling our bellies, it is a fantastic avenue to show support to the restaurants that make Canada’s culinary scene so great.
Here are eight more of our favourite Canadian cookbooks from chefs and restaurateurs across the country.
Araxi: Roots to Shoots: Farm Fresh Recipes - James Walt
Araxi executive chef, farm-to-table pioneer, and James Beard-nominated cookbook author, James Walt shares 80 classic recipes from the Whistler institution that Gordon Ramsay once dubbed the best restaurant in Canada.
Signature Araxi dishes like roasted beets with chickpea caponata and seared wild scallops with cauliflower tempura are broken down and adapted for home cooking with step-by-step instruction provided by the acclaimed chef and his culinary team.
Duchess Bake Shop: French-Inspired Recipes from Our Bakery to Your Home - Giselle Courteau
An updated version of the best-selling debut from Giselle Courteau, this elegant cookbook is a must-have for ambitious home bakers.
Courteau delivers ten chapters of approachable recipes that feature a balanced blend of high-end French patisserie and contemporary classics, including Duchess Bake Shop favourites like Buche de Noel, pains au chocolat, brioche, and tartiflette.
Atelier: The Cookbook - Marc Lepine
Atelier explores a unique and creative approach to cooking while highlighting many of chef Lepine’s most popular dishes, including carrot hoop, octopus terrarium, dino egg, and many more.
The Sobo Cookbook: Recipes from the Tofino Restaurant at the End of the Canadian Road - Lisa Ahier
Since its humble beginnings as a food truck lunch stop in 2003, Sobo chef Lisa Ahier has produced a style often referred to as “grassroots gourmet”, which highlights wild, foraged, and locally-sourced ingredients from family-owned producers.
Sobo, now considered by many to be an international culinary destination, provides recipes for more than 100 of the Tofino restaurant’s most popular dishes from the last 17 years.
Cincin: Wood Fired Cucina - Andrew Richardson
Chef Richardson highlights traditional Italian dishes married with West Coast flavours, utilizing fresh and seasonal ingredients from the surrounding region.
Vancouver Eats: Signature Recipes from the City’s Best Restaurants - Joanne Sasvari
Vancouver Eats features 90 recipes from 45 of the city’s most beloved restaurants, from starters like Tacofino’s tortilla soup and Cafe Medina’s fricassee champignons to mains such as David Hawksworth’s cherry tomato, olive, and arugula pizza, to desserts that include the likes of Canadian pastry icon Thomas Haas’ hazelnut praline eclair.
Butter Baked Goods: Nostalgic Recipes from a Little Neighbourhood Bakery - Rosie Daykin
One of the most beautifully illustrated cookbooks you’re likely to come across, Butter Baked Goods features more than 100 delicious and easy-to-follow baking recipes.
In addition to classics such as cookies, scones, cupcakes, and pies, the Butter Baked Goods cookbook includes some of chef Rosie Daykin’s most popular original creations, including the Vancouver bakery’s famous gourmet marshmallow.
Eating Local in the Fraser Valley: A Food Lover’s Guide Featuring Over 70 Recipes from Farmers, Producers, and Chefs - Angie Quaale
A literary road trip through the region’s best-known culinary havens, Eating Local in the Fraser Valley features more than 70 locally-inspired recipes from Fraser Valley farmers, producers, and chefs.
Author and owner of gourmet food store Well Seasoned, Angie Quaale, provides hand-drawn maps, itineraries for day trips, and comprehensive guides through the region’s seasonal cuisine.