Double Dishing: Women Entertain

Double Dishing: Women Entertain

by Cinda Chavich, Pam Fortier, Dee Hobsbawn-Smith, Karen Miller
     
 

Join these top chefs as they reunite to make everything as effortless as possible. Drawing on personal experience, these nine women help even the novice host look like a pro. The creations, which are paired with wine recommendations, are combined to create exciting menus for entertaining including the Mediterranean Mezes menu and the Brunch for a Brunch for Bunch

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Overview

Join these top chefs as they reunite to make everything as effortless as possible. Drawing on personal experience, these nine women help even the novice host look like a pro. The creations, which are paired with wine recommendations, are combined to create exciting menus for entertaining including the Mediterranean Mezes menu and the Brunch for a Brunch for Bunch menu. From beginnings to endings, recipes such as Cedar-Planked Brie with Roasted Garlic, My Favourite Asparagus Salad, and Rack of Lamb with Balsamic Demi are carefully created to ensure that they work for all types of entertaining.


Awards

  • Cuisine Canada:

    2003 - English language Cookbook

    Double Dishing (Shortlisted)

Product Details

ISBN-13:
9781552853535
Publisher:
Whitecap Books, Limited
Publication date:
11/28/2002
Pages:
240
Product dimensions:
6.75(w) x 9.75(h) x (d)

Meet the Author

Cinda Chavich is a food writer and editor whose work has appeared in newspapers and magazines throughout North America. She is the author of the Wild West Cookbook.

Pam Fortier's passion and curiosity for food began when she started to travel in her twenties. She took Professional Cooking at SAIT and then the Professional Pastry and Desserts course at Dubrulle in Vancouver. During those years, she had part-time jobs at restaurants to gain experience. In 1997, she bought Decadent Desserts in Calgary where she kept the most popular desserts but added new ones, including wedding cakes to her immense enjoyment.

Dee Hobsbawn-Smith is an award-winning chef who owns a catering company, is a food writer, and teaches cooking classes where she has worked alongside some of North America's best chefs. Her well-rounded education includes cooking schools such as the Vancouver Vocational Institute and the Southern Alberta Institute of Technology in Calgary, where her talents as a chef were quickly recognized. She lives in Calgary with her sons.

Born and raised in Montréal, Karen Miller worked as a lawyer for many years. It was not until she moved to Calgary that she had the time to pursue her interest in food. She started catering with a friend and, fuelled with positive reviews, she has balanced a full-time family and part-time catering. She loves the entertaining part of food. She is constantly preaching, either in classes she teaches or to anyone who asks, the value of food found close to the source and as unprocessed as possible.

Gail Norton graduated from university in 1984 with a Special Education degree. Later, she caughtthe food bug and opened a bookstore with her mother that specialized in cookbooks-The Cookbook Co. In 1986, they expanded into specialty foods, catering, and Calgary's premier cooking school. For the past 10 years, Gail has been publisher of The City Palate magazine.

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