Chef on the Run: Simply the Best

Steve Pitt is a Toronto-based freelance writer and an award-winning journalist. He has written many young adult and children's books, including Day of the Flying Fox: The True Story of World War II Pilot Charley Fox.

Twenty years ago, chef–instructor Diane Clement launched her first
cookbook, Chef on the Run. The success of this book prompted Clement to
publish a series of volumes on the same theme (More Chef on the Run,
Chef and Doctor on the Run, and Fresh Chef on the Run). This book
comprises the best recipes of the series, plus a few new ones that
Clement has managed to pick up over the past five decades while
traveling with the Canadian Olympic team.

The recipes are organized into chapters: “Appetizers,”
“Drinks,” “Condiments,” “Sauces and Salsas,” “Soups,”
“Salads and Salad Dressings,” “Vegetables,” “Brunch,”
“Main Courses,” “Baking,” and “Dessert.” Selected recipes
include Mediterranean Baked Chиvre Olive Appetizer, Maui Prawns with
Mango-Macadamia Nut Salad, Potato Crisps with Wasabi Cream, Cajun Prawns
with Creole Tartar Sauce, Strawberries ’n’ Champagne Soup, Gary’s
Thai Chick Pea Soup, Indonesian Squash Soup, Red Cabbage Salad with Feta
Cheese, Jill’s Chicken and Watermelon Salad, Shrimp Istanbul, Halibut
Mango Tango with Grilled Vegetables, Cal-Mex Chicken Fiesta, Lamb Shanks
with Orzo, French-Canadian Tourtiиre with Sour Cream Sauce, Paper Bag
Apple Pie, and The Clement Family Cornbread.

Every recipe is prefaced by a short anecdote that reveals why Clement
chose it for this new collection. Most recipes also include a sidebar
called “Diane’s Secrets,” where Clement explains how to save time
or lower calories, or what other dishes work well with this particular
recipe. Ten complete menus, ranging from a simple brunch to a
Turkish-Moorish banquet, are provided for those who wish to entertain a
gathering. The Kuku (Kenyan Chicken), for example, serves 12 to 16. This
is a great book for all cooks—even beginners—who want to extend
their culinary repertoires.