Winner Applied Arts Food Photography Award
Shortlisted for Taste Canada Award (Regional / Cultural cookbook category)
“A gorgeous, hunger-inducing collection of recipes from 41 top area chefs and a guide to the city’s best restaurants.”
—Ottawa Citizen
“If you consider yourself an Ottawa food aficionado, now’s your chance to try out a few of your favourite restaurant recipes in your own kitchen.”
—Metro Ottawa
Award-winning food writer Anne DesBrisay brings together recipes from forty-one of the Capital region’s most inspiring cooks. From fine restaurants, food trucks, and farmhouse kitchens, here are signature dishes, favourite staff meals, and traditional family recipes from one of the most interesting and diverse food cultures in the country. Beautifully photographed by Christian Lalonde, Ottawa Cooks showcases more than eighty delicious recipes—and the gifted chefs who create them.
“On the D is for Dinner segment for CBC Radio’s All In A Day, Natali Harea of Nat’s Bread Co. helped refresh our bread-baking skills. She also shared her recipe for four seed bread, a popular and easy loaf that appeared in Anne DesBrisay’s Ottawa Cooks cookbook.”
“The Ottawa food scene is blessed with some of the most amazing people in the world. Cooks, waiters, dishwashers, sommeliers, restaurateurs: all of them salt-of-the-earth type people who are creating an incredible dining culture in the nation’s capital.”
—Benjamin Paul Ing, head chef, Noma
“Anne DesBrisay is the best possible guide to Ottawa’s burgeoning foodscape, introducing all the new and established players and sharing their favourite recipes. Ottawa Cooks is a delicious pleasure to read.”
—James Chatto
“If you consider yourself an Ottawa food aficionado, now’s your chance to try out a few of your favourite restaurant recipes in your own kitchen.”
—Metro Ottawa
“For the home cook, it’s a fabulous collection of approachable recipes ranging in complexity from challenging to no-nonsense.”
—Edible Ottawa
“Forty-one of the most inspiring cooks from the Hill present signature dishes and special staff meals.”
—Chatelaine