The season of crisp sunshine and fireside evenings is also the time for setting up preserves and preparing festive food for Thanksgiving, for making pots of soup and fruit pies. The recipes in Fall Flavours offer a full range of soups, appetizers, entrees and desserts, as well as ideas for breakfast, light lunch and beverages. They make the best use of fresh ingredients, such as squash, root vegetables and seasonal fruit. All the recipes have been tested and adapted for home cooking.
Accompanying the text are beautiful photographs of many of the featured dishes as prepared by the chefs and the authors themselves, and other images of fall and its bounty.
Recipes for Fall Flavours were gathered from many of Canada’s finest restaurants which feature fresh seasonal dishes on their menus. Contributors come from across the country, and include such award-winning restaurants as Chives Canadian Bistro, Halifax, Cafe Brio, Victoria, Hillebrand’s Vineyard Cafe, Niagara-on-the-Lake and Windsor House of St. Andrews, NB. Fall Flavours is a companion volume to Elaine Elliot and Virginia Lee’s recent successful seasonal cookbook Summer Flavours.

A Books for Everybody 2003 Selection