Taste of the Week

The Great Rotisserie Chicken Cookbook

The Great Rotisserie Chicken Cookbook

This is the cover of my new book that will be published March 31. Who doesn't love rotisserie chicken? There's something about its juicy flesh, incredible skin, and alluring aroma that folks can't resist. The Great Rotisserie Chicken Cookbook will be your key to preparing delicious meals with this tender meat, show you how to cook a rotisserie chicken yourself, and offer side dish recipes to serve with the bird. The book is now ready for pre-order in Canada at amazon.ca, and in the United States at amazon.com

 

 

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Taste of the Week

Succulent Lamb Shanks

Succulent Lamb Shanks

If you’re looking for a delicious, comforting and divine entrée to serve these braised lamb shanks should do the trick. Click on “dig in” to learn about this cut and to find my recipe for preparing it. This recipe is from my photo-rich, 260-page book Everyone Can Cook for Celebrations. Award-winning author Rose Murray wrote this about it: Whether it’s for a big family gathering or an intimate evening, Eric Akis provides enticing new recipes or modern twists on old favourites, and then guides you through menus with helpful tips and make-ahead advice. Getting together over good food couldn’t be easier or more delicious. I can’t wait to start planning parties with Everyone Can Cook for Celebrations.

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Can everyone cook? That’s a question I’ve been asked frequently since I published the first cookbook in my Everyone Can Cook series in 2003. More than nine years later, and seven books into the series, my response to that query has remained the same: Yes, they can!

To me, it’s not whether or not you can cook; it’s whether or not you have the desire, the confidence and the inspiration to do so. If you have those traits, learning to cook, or improving the cooking skills you already have, can be a very tasty experience.

If you don’t have those traits, I hope that my cookbooks and this website will help you develop them. But I’m also writing for those of you who already enjoy cooking, but are seeking a reliable source of straightforward but delicious recipes, great cooking tips and other practical culinary information. See "What's Cooking" below for links to my recent newspaper columns, recipes and other exploits.

Thank you for visiting my website!

Eric Akis

What's Cooking

Pecan Pie    |    March, 2015    |    Food articles and recipes

Hello everyone. My lastest newspaer column online is all about that rich and deadly dessert, pecan pie. To see that sweey story, click here timescolonist.com

Sloppy Joe's

My March 18 newspaper column celebrated National Sloppy Joe Day (yes there is one!) and offers a great recipe for one. To see that story, click here timescolonist.com

Irish-style recipes

My March 11 newspaper column availble online offers three great recipes for St. Patrick's Day, including a dip, seafood dish and rich cake. To see that story click here timescolonist.com

Banh Mi

My March 4 Victoria Times Colonist newspaper article available online was about that Vietnamese-style sandwich called banh mi and includes a great recipe. To see that article click here timescolonist.com

Cooking Bison

My February 25 story in the Victoria Times Colonist newspaer column available online is all about bison and a new book dedicated to cooking it right. To read that story click here timescolonist.com

QVC Shopping Channel Video

I recently returned from West Chester, Pennsylvania. I was there making a live appearance and selling my new book on the QVC shopping channel, the largest of its kind. It was an amazing appearance and I felt really blessed that they liked the book so much to have me on. My segment on the show is now up on youtube and you can see it by clicking on this link ericakisqvc It will take you to my book page on the QVC website and you see watch the video there. If you would like to pre-order the book (it will be released Match 31), like the many people did in the United States that night, click here The Great Rotisserie Chicken Cookbook

 

Sunday Social Supper - The Great Rotisserie Chicken Cookbook

On Sunday, April 12, from 5:00pm to 7:00pm, I’ll be presenting a cooking class at Barbara-Jo's Books to Cooks in Vancouver. During the evening I’ll talk about my new book, The Great Rotisserie Chicken Cookbook: More Than 100 Delicious Ways to Enjoy Storebought and Homecooked Chicken, demonstrate a diverse menu from it, and sign books after the meal.

If you would like to attend, the cost is $115 per pesron, which includes a fine Sunday social supper, beverages and a personalized copy of my new book. To register, visit Barbara-Jo’s website here bookstocooks.com.

 

Thrifty Foods Recipes

I create recipes for Thrifty Foods; a fine-quality British Columbia-based supermarket chain. On the menu this week are recipes using budget freindly canned legumes. Thye include roasted chickpeas; easy peasy baked bean trio; garlicky roasted chicken legs on red bean pepper stew; and black bean brownies. To view those recipes click here thriftyfoods.com.

 

Praise for Eric Akis’s books

For Everyone Can Cook: “this collection of lively, user-friendly recipes makes me want to start cooking at once.”

Julian Armstrong, food editor, Montréal Gazette

 

For everyone can cook midweek meals: “Eric Akis is my kind of super- man . . . He offers more than what we have come to expect of him—food clearly explained. He serves it all forth with genuine goodwill and wry humor, the telltale sign of a true Clark Kent beneath the cape. With this culinary crusader’s gentle guidance, we can all cook.”

Dee Hobsbawn-Smith, author of the Curious Cook at Home

 

For Everyone Can Cook Slow Cooker Meals: “Eric Akis is Canada’s most talented food journalist, a man whose skills aren’t just in creating beautiful-looking recipes, but in creating recipes that we love, we crave and we return to again and again.”

Shelley Boettcher, food and wine writer, Calgary Herald

 

For Everyone Can Cook for Celebrations: “Eric Akis has always created delicious, easy-to-follow recipes . . . He takes the mystery out of cooking, with clear directions and lots of helpful hints.”

Bruce Mackenzie, features editor, Victoria Times Colonist