Bonnie Stern's Essentials of Home Cooking

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.

Long before the Food Channel existed, Bonnie Stern was teaching
Canadians how to cook through her television programs and at her own
cooking school. She has written many cookbooks, including three for the
Canadian Heart and Stroke Foundation. This cookbook is a distillation of
her nearly three decades of professional teaching.

The text is divided into eight chapters: “Appetizers,” “Soup,”
“Salads,” “Main Courses,” “Side Dishes,” “All Day
Breakfasts,” “Cookies,” and “Desserts.” The recipes range from
old favourites to exciting new entrées from around the world. Some of
these include Shrimp Ceviche, Carmelized Onion and Gorgonzola Pizza,
Old-Fashioned Deviled Eggs, Hummos, Brazilian Sangria, Chicken Soup with
Kreplach, Thai Carrot and Ginger Soup, Pot au Feu, Arugula Salad with
Roasted Tomatoes and Olives, Roasted Salmon with Lemon Coriander Rub,
Chicken Meatloaf with Smoky Tomato Sauce, Beef Short Ribs with Barbecue
Sauce, Stuffed Baked Potatoes with Herb Cheese, Corn Risotto with
Chipotles and Cilantro, Lemon Blueberry Scones, Southwest Breakfast
Wraps, Blueberry Flax Pancakes, Butter Tart Squares, Double Chocolate
Brownies, and Crиme Caramel. Each recipe features an anecdote in which
Stern discusses where the recipe originated or why she decided to
include it in the collection.

Although many of the recipes sound exotic or complicated, most are well
within the capabilities of an advanced beginner. Stern’s instructions
are easy to follow, and she includes scores of lovely photographs
showing the reader how the finished product should turn out. She also
includes short chapters on her top 10 essential ingredients and kitchen
gadgets.

The book comes with a stitched binding for extra durability, and it
will make a welcome addition to any cook’s library.