Calgary Eats: Signature Recipes from the City’s Best Restaurants and Bars by Gail Norton and Karen Ralph

  • Seared albacore tuna, pickled mango, romaine, citrus dressing [Rogelio Herrera, Alloy Dining] (page 17)

    from Calgary Eats: Signature Recipes from the City’s Best Restaurants and Bars Calgary Eats by Gail Norton and Karen Ralph

    • Categories: Chutneys, pickles & relishes; Dressings & marinades; Salads; Appetizers / starters; Main course; Cooking ahead; Asian
    • Ingredients: mangoes; gochugaru; lemons; mayonnaise; sour cream; oranges; limes; togarashi spice; tuna loin; grapeseed oil; romaine lettuce; tomatoes
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  • Eat Your Books by Jenny Hartin

    Experience the cuisine of Calgary's best chefs in one beautifully photographed book.

    Full review
  • ISBN 10 1773270656
  • ISBN 13 9781773270654
  • Published Sep 16 2019
  • Format Hardcover
  • Page Count 232
  • Language English
  • Countries Canada, United States
  • Publisher Figure 1 Publishing

Publishers Text

Calgary’s chefs want us to cook. In the highly anticipated sequel to the bestselling cookbook Calgary Cooks, Calgary Eats is a celebration one of Canada’s most exciting food scenes. Featuring 80 recipes by 40 of the city’s leading chefs, mixologists, bakers, brewers and bartenders, this dynamic collection will encourage more people to get into the kitchen and make new discoveries about their food community?and best of all, have fun doing it. From Klein/Harris’s unbelievable Caesar to Modern Steak’s steak with peppercorn sauce to Teatro’s deconstructed tiramisu, these delicious recipes are designed for home cooks of all skill levels to re-create their favourite restaurant dishes at home. One thing is for certain: Calgary chefs are committed to keeping us constantly fed and we’re all the better for it.

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