Book Reviews
Winnipeg Cooks Signature Recipes from the City’s Top Chefs By Robin Summerfield 200 pages Figure 1 Publishing
our favourite chefs as they share some of their delectable recipes, often right off their menus. A true foodie paradise, Winnipeg chefs are always pushing the envelope in and out of their restaurants, such as the famed RAW:almond, our seasonal pop-up restaurant at the confluence of the frozen Red and Assiniboine Rivers. With a focus on quality ingredients and whole foods, these chefs cre- ate masterpieces mixing their own culinary experience with a Prairie flair that is uniquely Winnipeg. Tis book will make a fabulous keepsake with recipes and stories to share and treasure. Check out one of the tantalizing recipes from Winnipeg Cooks, featured as this month’s destination-inspired recipe for Tunder Bay on page 49.
W
innipeg Cooks celebrates the diverse culinary skills of Winnipeg’s top chefs and their beloved restaurants. Summerfield provides a glimpse into the lives of some of
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