Taste of the Week

ERIC'S TOURTIERE

ERIC'S TOURTIERE

The Christmas party season is just around the corner so I thought I would share with you my recipe for tourtiere. It combines three types of wonderfully-flavoured ground meat into a rich and savoury pie. To see the recipe, click on "dig in."

Dig In

Taste of the Week

Everyone Can Cook Everything

Everyone Can Cook Everything

Canada.com did a story on Everyone Can Cook Everything and included sample recipes. Click on "dig in" to read the story.  If you like what you see you can order this photo-rich, 400-page-plus hardcover book by clicking on the hightlighted link above. The book is also availble as an ebook at itunes It would make a nice Christmas gift for someone new to cooking, or someone who simply loves you-can-do-this kind of recipes that make you shine.

 

Dig In

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

Vegetarian Paella    |    November, 2014    |    Food articles and recipes

Hello! If you like paella, if you check out my latest newspaper column you'll find a tasty meat-less vesrion of it rich with grilled vegetables, artichokes, olives and peas. To see that story click here timescolonist.com

Tin Fish Gourmet

My November 12 Victoria Times Colonist newspaper column reviewed a book called Tin Fish Gourmet, which was written by Barbara-jo McIntosh. To read the story and find two great recipes from the book click her timescolonist.com

Kiwi 101

My November 5 newspaper column was all about about kiwifruit and offered three great recipes for a smoothie, salad and tarts. To read that story click here timescolonist.com

Thrifty Foods Recipes

I create recipes for Thrifty Foods; a fine-quality British Columbia-based supermarket chain. On the menu this week are slow cooker recipes, they include curried squash and apple soup, Morrocan pork stew, sauerkraut stuffed rouladen, and vegetarian baked bean trio. To view those recipes click here thriftyfoods.com.

Schnitzels and toppings

On October 22 I published a tasty column that offered recipes to make and top a schnitzel. To read the story click here timescolonist.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 Clow 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