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Seven must-have cookbooks from Ontario chefs

From Thai food to baked goods to plant-based eats, there’s a droolworthy cookbook for every culinary interest.

Cold weather and shorter days mean your food-obsessed loved ones are likely to spend more time in the kitchen, and what better way to encourage them than the gift of a new cookbook? Whether they’re hoping to master a tried-and-true sugar cookie recipe, explore plant-based eating or learn to make the perfect pork roast, we have an option for every interest—and they’re all from local chefs.


Kiin: Recipes and Stories from Northern Thailand

Nuit Regular, Toronto

Type Books

Kiin, or “eat” in Thai, brings northern Thailand to readers’ kitchens using traditional ingredients and recipes passed down from Nuit Regular’s mother. The Toronto-based executive chef teaches readers how to make everything from steamed chicken dumplings to Tom Yum paste from scratch and lifts the veil on Thai classics like mango sticky rice and beef curry. Fans of Regular’s restaurants Pai, Kiin and Khao San Road, will love her first cookbook.


Home Style Cookery: A Home Cookbook

Matty Matheson, Fort Erie

Type Books

Matty Matheson is beloved for his sense of humour and chilled out, relaxed way about the kitchen. He’s back on bookshelves with 135 of his absolute favourite recipes to cook for his loved ones. Matheson takes the reader through pantry staples, hosting favourites and easy-to-make weeknight meals, making this the perfect gift for a young family or new grad.


Baking Day with Anna Olson: Recipes to Bake Together

Anna Olson, Welland

Type Books

If baking is more their speed, look no further than Anna Olson’s top-tier sweet and savoury recipe book. The Welland-based baker wants you to grab your child, best friend, significant other and try your hand at her easy-to-follow recipes. Her latest cookbook is all about the journey and time spent creating together. Of course, you get a tasty treat at the end, too.


County Heirlooms: Recipes and Reflections from Prince Edward County

Natalie Wollenberg and Leigh Nash, Prince Edward County

Invisible Publishing

Prince Edward County is home to some of the best culinary finds in Ontario, so it’s no surprise that a new cookbook pays tribute to the region known for wineries, five-star bed-and-breakfasts and fine dining. Take a trip to Canadian wine country through stories and recipes from chefs, farmers and food producers in the area, who break down everything from growing the perfect heirloom tomatoes to cooking for a crowd. Also, royalties from the sale of this book go towards a local initiative tackling food insecurity.


Take Back the Tray: Revolutionizing Food in Hospitals, Schools, and Other Institutions

Joshna Maharaj, Toronto

Bookshop

Institutional food doesn’t have to be terrible, and Maharaj shows readers how in her latest book, which is part memoir, part manifesto and part incredible cookbook. Over the past 14 years, Maharaj has dedicated her time to bringing good, healthy food to institutional kitchens, working in hospitals, soup kitchens and post-secondary institutions. She knows that overly salty soups and greasy fried foods aren’t the only options in these spaces. In fact, Maharaj’s goal is to revolutionize institutional food, all the while taking readers through a mouth-watering journey that shows just how delicious, nutritious and wholesome food on trays can be.


Eating Out Loud: Bold Middle Eastern Flavors for All Day, Every Day

Eden Grinshpan, Toronto

Type Books

Eden Grinshpan offers all levels of cooks an accessible way to incorporate bright tastes and textures, all while paying tribute to her Israeli heritage. Her recipes use simple, everyday ingredients in new ways, like roasting whole heads of broccoli in yogurt or adding in-season fruits and herbs to traditional salads. Above all, Grinshpan inspires readers to get messy, creative and enjoy what you make, no holds barred.


Cooking Meat: A Butcher’s Guide to Choosing, Buying, Cutting, Cooking, and Eating Meat

Peter Sanagan, Toronto

Type Books

 A chef by training and butcher by trade, Peter Sanagan’s latest cookbook dives into everything there is to know about meat. He takes readers through some of his favourite staple dishes, like fried chicken and barbecued ribs, and international favourites like lamb biryani while also demystifying processes and techniques. Covering everything from the basics of carving poultry to making your own bacon, this is a cookbook for the home cook who wants to level up their kitchen game.


Resource Alert

If you’re interested in local food, you need to check out the latest edition of The Ontario Pantry by Lynn Ogryzlo. Brimming with 24 local recipes, a directory of 280 farmers and stunning photos of Ontario food and more, this e-book aims to inspire home cooks to think, buy, eat and drink local. The Ontario Pantry helps readers do just that by providing a comprehensive list of where to do your local shopping, and who to go to for your favourite farm-to-table agriculture products. Better yet, it’s free.


CONTENT FROM GLOBE CONTENT STUDIO
ORIGINALLY PUBLISHED DECEMBER 11, 2020
as part of the Great Taste of Ontario Special Report