Calgary Cooks Cookbook

Forty strong.

You may have heard—Calgary’s dining scene is booming. In Calgary Cooks, 40 of the city’s top chefs have come together to create an army dedicated to appetite, ready to aid the home cook and surprise any dinner guests who believe the extent of Cow Town’s culinary talent lies in a well-executed medium-rare steak.

Instead, Braised Lamb Belly with Salted Turnips and Turnip Cream from Muse Restaurant and Lounge is flanked by warm and comforting Mac ‘n’ Cheese from Farm; a Coconut Bacon, Lettuce, and Tomato Sandwich from the Coup + Meet (the city’s popular vegetarian restaurant); and Kale Caesar Salad from Una Pizza + Wine, among others.

Plates of honour go to Dominique Moussu of Cassis Bistro for the butter-fried Dover Sole with Sauce Grenobloise, and Model Milk’s Justin Leboe for his Cheddar and Apple Pie. And while traditionalists can still find strips of beef on pages 148 (Beef Tenderloin and Soft Polenta) and 158 (Baked French Onion Soup With Braised Oxtail), this culinary volume showcases greater depth in an array of conquering cuisine.


Post Date:

December 23, 2014