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by Dan Clapson (Author), Twyla Campbell (Author)
A GLOBE & MAIL BESTSELLER
- Tried-and-true seasonal recipes that will introduce Prairie flavours to your home kitchen like Sorrel, Farro, and Chicken Soup and Saskatchewan Succotash Salad
- Ingredients special to the Prairies like Sea Buckthorn, Haskap, and Saskatoon Berry
- Introductions to many of the Prairie's most exciting chefs and their signature recipes
- A mix of modern and traditional recipes, from perogies to Beet Mezzalune
No matter the season, the Prairies are all about preserving every ounce of food, so of course there's also tons of helpful tips and tricks on reducing food waste. There's even a Staples chapter with recipes for stocking your pantry to keep you cooking all year long. Both a love letter to Canada's grandest provinces and an indispensable collection of recipes, Prairie is as inviting and bountiful as the region it celebrates.
Author Biography
DAN CLAPSON is the The Globe and Mail restaurant critic for the Canadian Prairies and is the co-founder of the food media and events company Eat North. He has contributed to many publications including Out Magazine, Eater, Ricardo magazine, and enRoute. He is also a regular guest expert on radio and TV shows like Global Calgary, CTV Morning Live Saskatoon, and Global Edmonton. TWYLA CAMPBELL has been writing about food, wine, cocktails, and travel for 14 years and is CBC Edmonton Radio's long-standing restaurant reviewer and culinary expert. Twyla sits on several national and local food judging panels and is a sought-after panelist when it comes to the topic of food and restaurants.
