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Rebar: Modern Food Cookbook by Audrey Alsterberg and Wanda Urbanowicz

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Notes about this book

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Notes about Recipes in this book

  • Woodsy wild mushroom soup

    • Breadcrumbs on December 04, 2015

      p. 129 - A hearty, delicious soup that is definitely a company-worthy dish. The earthy flavour of the mushrooms was first to hit the palate but what we particularly liked was that the flavours of the other veggies also shone through. A generous dusting of parmesan topped each soup plate and took the dish from good to great. Happy to have discovered this recipe.

  • Thai sweet corn soup

    • lorloff on June 17, 2016

      Delicious soup. I thought the coconut would overpower and it absolutely did not. If you can get it find the sambal oelek it flavors the soup wonderfully. Garlic scrapes were in season so I added a cup to the stock. When the stock was complete I put all but the cobs through a foley food mill to get all I could of the flavor out. I also doubled the Thai basil and added 1/3 cup cilantro to the end. It took some time to make (about 1 1/2 hours) but worth every moment even on a weeknight!

  • Greek red lentil soup

    • Astrid5555 on October 08, 2017

      Delicious! Fall is here and I was in the mood for a hearty soup. This one turned up in my EYB search for a quick and easy lentil soup. Only had yellow lentils at hand but it worked beautifully. The feta cheese addition is delicious, but actually not necessary, the soup was perfect without is as well. We liked it so much that it will go into our regular soup repertoire from now on.

    • Delys77 on January 20, 2012

      Very good but Spencer prefers it without the feta

    • averythingcooks on July 15, 2017

      This is really good! By no means am I a vegetarian BUT I am a soup lover and this one is going into permanent rotation. I did improv a bit to clean out the fridge - red onion, the remnants of a red pepper and 1/2 a jalapeño went in with everything else ( with chicken instead of veg broth ). I puréed it at the end and the result is a silky bowl with great depth of flavour. I didn't add toppings this time - and didn't miss them (which is always a good test for soup !)

  • Bombay hummous

    • Krisage on April 29, 2012

      K&J Say: Used pine nuts, but otherwise followed recipe. Has a nice little spice kick to it. Pairs especially well with Rebar's Ginger-tomato chutney atop pitas.

  • Saigon salad

    • Delys77 on January 20, 2012

      Not good at all, if you use basil it is overpowering and the lack of oil makes the dressing like water

  • Baby field greens salad

    • Delys77 on January 20, 2012

      Nice and simple, great croutons, make sure you go easy on the lemon

  • Asparagus & beet salad

    • Delys77 on January 20, 2012

      The dressing is very good but I'm not sure about the beet and asparagus, sort of bitter and sweet.

  • Rebar Caesar salad

    • Delys77 on January 20, 2012

      Great dressing, super tangy

    • jarsica on May 26, 2017

      This is the best Caesar salad for people who don't like anchovies. Seriously amazing

  • Southwest Caesar dressing

    • Delys77 on February 21, 2012

      Pg 26 This was too spicy for my taste. I would likely cut the chipotle by half as the suggested 3 overpowers the other flavors. Other than this I think the overall flavour is quite nice with a lovely tartness (much like the regular Caesar from the rebar book). I tossed some toasted pita into it instead of crouton and added some roasted chicken for the non veggies and we were good to go for dinner. Overall might repeat with reduced heat.

  • Basic vegetable stock

    • Delys77 on January 20, 2012

      Weak flavour

  • Spinach linguine

    • Delys77 on January 20, 2012

      Made with regular spaghetti instead of fettucine and it worked well. Nice flavours with tonnes of pantry staples so it is easy to put together ona week night. The one challenge is that it ends up being a bit acidic, make sure to go easy on the balsamic and rinse out some of the garnishes.

  • Summer squash rigatoni

    • Delys77 on July 18, 2012

      Pg 179 There are good things about this dish but I don't think it is to my taste. I liked the corn, squash, and spinach base, but I found the lime and the asiago to be a very odd combination, resulting in a very acidic and slightly bitter dish. Personally I would switch the asiago for mozzarella, and cut te lime out entirely as the vermouth contributes enough acidity.

  • Monk's curry

    • Delys77 on January 20, 2012

      Very good, the Kaffir Lime Leaves really add a lot of flavour. Can go a little heavier on the curry paste and don’t put the eggplant in too early

  • Mount Fuji stir fry

    • Delys77 on January 20, 2012

      There are many things wrong with the recipe. Even if cooked well it is not very flavourful except for sesame and miso, and the texture of the mushroom is truly unappealing. Also it really makes closer to 4 servings, not sure where they came up with two servings.

  • Border paella

    • Delys77 on January 20, 2012

      Great rice bowl meal which is quite hearty for veggie fair. Go a little lighter on the spice than suggested and heavy on the cilantro. Used parm but I think a little cheddar would work just as well.

  • Bhangra burrito

    • Delys77 on January 20, 2012

      The flavour is ok, you would have to add a bit more chili and maybe a little acid (i.e. lime). Quite time consuming, so I'm not sure it is worth it.

  • Three sisters burrito

    • Delys77 on January 20, 2012

      I really liked this, the smoky chipotle combined with the sweetness of the butternut squash worked very well together. Unfortunately Spencer wasn't a fan, but I think a fan of Mexican would quite like this.

  • Green rice

    • Delys77 on January 20, 2012

      Achieves the flavours of Mexico, but make sure you go heavy on the cilantro and be careful not to burn the bottom.

  • Spaghettini all'arrabbiata

    • Delys77 on January 20, 2012

      The breadcrumbs really make this dish, the big flavours of chili and garlic are fabulous. Simple but not super quick as you should simmer the sauce for a bit.

  • Roasted vegetable pasticcio

    • Delys77 on July 12, 2012

      This wasn't really a winner for us. The concept of roasting vegetables and tossing with pasta and some cheese sounds good, but the result is far too dry. The lack of any saucing whatsowever makes this dish a bit of a failure. It would be greatly iimproved by adding a touch of tomato sauce before it goes into the oven.

  • Portabello fettucine

    • Delys77 on March 12, 2013

      Pg. 170 I took a few short cuts on this one to make it more weeknight friendly. I used bottled pesto and pre made roasted peppers. I also simply sauteed the mushrooms with the marinade ingredients and they were great. With these shortcuts the dish took about 35 minutes and the result was quite good. I would however add about double the quantity of mushrooms in the future. Overall well balanced though.

  • Pad Thai

    • Delys77 on January 20, 2012

      Flavour of the sauce was a bit sweet, could do with less molasses. The brand of noodle you used was way too chewy so that detracted.

  • Lotus land linguine

    • Delys77 on March 28, 2012

      Pg. 172 I tweaked this recipe a little and it yielded very tasty results. My changes included adding a bit of coconut milk, cooking the vegetables a little longer tan recommended, upping the hot sauce, and then tossing the lot together instead of serving the stir fried vegetables over the noodles. I also skipped the sesame oil on the noodles as I'm not partial to the flavour of sesame on noodles. I would also suggest cutting back the Bok Choy and chopping it into 1 inch pieces. Overall the flavour of this recipe s a good balance of sweet ad savoury, upping the hot sauce and maybe adding a drizzle of fish sauce would result in a good balance of umami and heat.

  • Summer harvest chowder

    • Delys77 on January 20, 2012

      Spencer really liked it, made it without the cream and it turned out nice and flavourful if a bit simple.

  • Roasted butternut squash soup

    • Delys77 on January 20, 2012

      Good but go lighter on the orange and the chili flavour

  • Chunky winter vegetable soup

    • Delys77 on January 20, 2012

      A bit too tangy, maybe a better beer would help

  • Curried chick pea soup

    • Delys77 on January 20, 2012

      This is a winner with great Indian flavour and lots of nuance. Great fall weather soup.

  • Lentil & split pea soup

    • Delys77 on March 05, 2012

      I love lentil baed soups as they are so hearty and comforting in the winter. This soup doesn't disappoint in that area. The result is a soup that is a fusion of western and Indian and it works quite well. My only comment is to go easy on the amount of chutney you put in each serving, go with a light hand and there will be quite a bit of chutney left over, but the extra chutney can be eaten with roti.

  • Thai dragon bowl

    • Delys77 on January 20, 2012

      Broth has great thai flavour. Could go a bit heavier on the tofu and lighter on the snow peas. Spencer not a huge fan because of the Lemongrass

  • Peanut sauce

    • Delys77 on March 28, 2012

      Pg 41 The recipe yields a very tasty little sauce, if a little one note. I would add more sriracha and a bit of fish sauce.

  • Rebarbecue sauce

    • Delys77 on January 20, 2012

      I ended up using regular chile powder, and while it was a little less spicy I thought it worked well and was quite good.

  • Carrot lemongrass soup

    • Delys77 on November 21, 2012

      I made the variation without coconut milk and it pretty good, but I think the coconut milk is necessary to the soup. With the amount of ginger, lemongrass, lemon, and lime leaves in this soup the flavour is extremely forceful, almost too much. The coconut milk would help mellow it out a bit.

  • Tomato cream soup

    • Delys77 on August 27, 2012

      Pg. 120 Very well balanced soup with just the right amount of cream and acidity from the tomatoes. The tarragon also compliments it very nicely. My only quibble is that the recipe has you dirty two pots by stewing the tomatoes separately from the stock which you have warmed. I assume this is to speed up the process of cooking so that the soup comes to temperature very quickly when you add the stock, but I don't really think it is a necessary step. I would just stick with a single soup pot approach.

  • Lone star minestrone

    • Delys77 on January 20, 2012

      This soup has some nice heat to it. The vegetables give nice balance and texture for an overall different but pleasant soup. Also quite hardy.

  • Painted desert salad

    • Ycool on February 23, 2013

      I make the vinaigrette for this salad a lot. My kids liked it right away. It's sweet and spicy and complex. Now I make it all the time. The liquid smoke gives it a "secret ingredient" cache

  • Plain & fancy cornbread

    • Zosia on May 28, 2016

      The bread had excellent corn flavour and wasn't at all sweet, which is what I was looking for in a recipe, but it was a little dry. Some of the suggested add-ins that convert it from plain to fancy might help moisten it. I crumbled and toasted the leftovers and served them with sauteed greens - delicious!

  • Cracked wheat pilaf

    • Zosia on April 26, 2014

      Flavourful pilaf studded with caramelized vegetables. It was delicious as a side dish or as a light main with cubed feta.

  • Chocolate zucchini cupcakes

    • Zosia on August 22, 2014

      Very chocolatey and moist with just a hint of spice, these were delicious without the frosting. The flavour improved the next day and the texture didn't suffer. I'll definitely make these again. The recipe made 23 regular sized cupcakes with a baking time of 20 minutes.

  • Roasted yam and garlic soup

    • JCA on November 19, 2015

      Delicious and warming. Roasted garlic and chipotle gave a distinct taste. Watch the heat.

    • averythingcooks on March 15, 2017

      This is a beautiful soup made exactly as written (but I agree with JCA - heat is a personal thing so those who don't like things too hot should proceed carefully - you can always "heat it up" at the end if necessary.)

  • Quinoa corn salad

    • averythingcooks on July 02, 2017

      I read the previous review and promptly made this for lunch. It is really good! I did grill my cob of corn first and used my lime pepper splash instead of Tabasco. I also added feta to the bowl I was eating today. I'm not sure I would add all the feta at once if I wasn't going to serve it all at once.

    • jarsica on May 26, 2017

      This salad lasts for days and travels super well! I love making it for camping!!

  • Rosemary garlic foccacia

    • averythingcooks on July 03, 2017

      This made a nice slab of flatbread that smelled great in the oven BUT by the time the loaf was fully baked, the minced garlic on top tasted burnt (aka bitter). We are actually picking it off as we eat it. I will make this focaccia again without the garlic (or perhaps try sprinkling it on halfway through the bake time).

  • Mesa red sauce

    • jarsica on May 26, 2017

      This sauce is incredible on everything !!

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Reviews about this book

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Reviews about Recipes in this Book

  • Painted desert salad

    • Arctic Garden Studio

      my go-to recipe when I have to bring a salad to a potluck. It is hard to make a salad that people get really excited about. This one is always a hit. This makes a lot of salad, enough to feed a crowd.

      Full review
  • ISBN 10 0968862306
  • ISBN 13 9780968862308
  • Published Jan 01 2001
  • Format Paperback
  • Page Count 272
  • Language English
  • Countries Canada
  • Publisher Whitecap Books Limited
  • Imprint Whitecap Books

Publishers Text

Since 1988, Rebar Modern Food has been Victoria's favorite restaurant and juice bar, featuring fresh, healthy, predominantly vegetarian fare. The upbeat atmosphere and vibrant, tasty food have led critics to describe Rebar as "inventive," "hip," and "visionary." The Rebar Modern Food Cookbook can be used by everyone-strict vegans, vegetarians (full and part-time!), and anyone looking for delicious ideas with a funky twist. Recipes range from salads to pastas, entrées, lunch and brunch ideas, soups, sandwiches, side dishes, sweets, and juices. The book also offers handy tips, menu ideas, seasonal substitutions, and suggestions for transforming dishes into low-fat or vegan alternatives. Everyone who loves to cook and eat delicious, healthy, fun food will welcome this much-anticipated book!