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“Roasting is a total game changer when it comes to the flavour of cauliflower,” writes Quebec-raised chef Jean-Christophe Poirier.

“Roasting is a total game changer when it comes to the flavour of cauliflower,” writes Quebec-raised chef Jean-Christophe Poirier.

“Roasting is a total game changer when it comes to the flavour of cauliflower,” writes Quebec-raised chef Jean-Christophe Poirier.

You can vary the recipe by adding ingredients between the slices, such as cheese, sour cream or butter blended with chopped herbs.

You can vary the recipe by adding ingredients between the slices, such as cheese, sour cream or butter blended with chopped herbs.

The chefs in Canada’s Best New Cookbook — including Montreals Mehdi Brunet-Benkritly — are from restaurants that were named “best new” establishments in Air Canada’s enRoute magazine surveys.

The chefs in Canada’s Best New Cookbook — including Montreals Mehdi Brunet-Benkritly — are from restaurants that were named “best new” establishments in Air Canada’s enRoute magazine surveys.

The veteran Toronto culinary teacher and TV cooks latest book is the 125-recipe collection Don’t Worry, Just Cook.

When tomatoes are out of season, a good soup may be made with a top-quality canned variety and some well-chosen additions.

A new book creates an urge not just to cook the traditional foods of Prince Edward Island, but also to make travel plans.