I want to promote popular local cooks. His recipes are simple to prepare and delicious.

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Product Description

Indispensable inspiration for weekend chefs

Called "Canada's Jamie Oliver," Ricardo is a best-selling author and the massively popular host of his own television show. His first book, Ma Cuisine Week-End, was published in 2005 to critical acclaim and quickly became a solid bestseller.

This welcome edition has the same 140 recipes, with wine recommendations, dedicated to weekend gatherings. The recipes are intensely tested in Larrivée's own home -- the dishes are long-standing favorites of his wife and three children and the many guests who share their table. Some of the sumptuous dishes in the book are these tempters: - Ricotta-stuffed Crepes with Orange Sauce - Cuban Lemonade and Tapas - Venison Steaks in Cep Sauce and Grilled Hazelnuts paired with a classic Gratin Dauphinois - Chocolate Cake au Coeur Fondant - Roasted Pork with Apples and Maple.

The recipes are straightforward yet allow for improvisation. Weekend Cooking will satisfy the desire for eye-pleasing presentation as well as the appetite for fantastic taste.

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Product Details

• Amazon Sales Rank: #449877 in Books
• Published on: 2006-04-05
• Original language: French
• Number of items: 1
• Binding: Paperback
• 192 pages

Review
Chef Ricardo is dangerous to your health, but you'll have a lot of fun losing it. (Sharon Wootton Olympia Olympian 20006101)

Mouthwatering recipes... Ricardo is setting a a global table for all of us to come and enjoy. (Rita DeMontis The Toronto Sun )

Ricardo knows a casual, home-cooked meal is what we all crave. (Tanya Linton Style at Home )

About the Author
Ricardo Larrivée's TV show, Ricardo, is entering its fourth season with the highest ratings of all morning programs on Radio-Canada. His magazine, also called Ricardo, is published five times a year.

Christian Lacroix is a leading food photographer who uses natural light to lend his photographs a true-to-the-table appearance.

Excerpt. © Reprinted by permission. All rights reserved.

Preface

My only aim in cooking is enjoyment! The enjoyment of sharing, of tasting, of touching foods that will become small wonders or major events. For as long as I can remember, I've always loved standing behind the kitchen counter with flour-covered hands. The movements involved in cooking make me happy; its creative silence calms me. I love to cook, not only to discover flavours but also to reap the satisfaction of offering food to those I love.

I really enjoyed creating this book and especially getting people to taste the many different recipe versions. I got everyone in the family involved. I don't know how many times a day I called upon Pierrette, my mother-in-law, for her input on a salad dressing or a cake. I must tell you that Pierrette spends weekdays at our house taking care of our daughters. Without her love and support, there's no way we could enjoy all the extraordinary things happening in our lives right now. I can hear you say, "What a lucky woman! She gets to eat all the time!" In fact, it's not that easy to go from tasting a marinade to a piece of pie, trying out a beef dish, and then a piece of fudge, with the kids running around, friends stopping by, and her son-in-law agonizing over his latest recipe! I assure you, our Pierrette is a tower of strength.

Over the past few years on my television show, I've attempted to answer the question we all ask when opening the fridge each and every day, "What can I make?" After running around all week, we cherish the weekend. Cooking then takes on a whole new life.

From a stress-filled activity for many, it becomes the perfect excuse for some much-deserved relaxation.

By offering easy-to-make recipes, I want to help you focus on atmosphere. I thought of what I love to do on weekends: watch a movie with my buddies, have brunch with the family, welcome friends over or organize a party for the kids. Unlike weekdays, there's time for a more ambitious menu.

I also thought about wine. How many of us face rows of bottles at the liquor store, hoping for some inspiration? Matching a wine with the right dish can really enhance the pleasure of a meal. With this in mind, I called upon the talent of sommelier Alain Bélanger.

I see this book as a pretext for celebration. The beauty of cooking is that there are no limits. People can experiment with the recipes. This is, at the very least, what I wish for.

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Customer Reviews

An outstanding collection of 140 recipes compiled by the Canadian television, radio, and magazine personality Ricardo
Weekend Cooking is an outstanding collection of 140 recipes (with wine suggestions) compiled by the Canadian television, radio, and magazine personality Ricardo. Featuring recipes from Shrimp with Garlic and Pastis; Crunchy French Toast and Creme Anglaise (French vanilla sauce); and Osso Bucco Veal Shanks with Tomatoes and White Wine; to Sublime Coconut Cake; and Lamb Chops with Mint and Green Pea Couscous, Weekend Cooking compiles tasteful, decorative, and creative foods drawing from the past three years of "Ricardo Magazine." Profusely illustrated and thoroughly "kitchen cook friendly", Weekend Cooking is recommended as representing some of the very best of Canadian cuisine!