Muskoka Flavours: Guidebook and Cookbook

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James Lorimer & Company, 2000 - Cooking - 128 pages
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Muskoka Flavours is a cookbook and culinary guide to the many fine restaurants and resorts in Ontario's cottage country, including delicious recipes from top chefs, beautiful colour photographs of the region and profiles of the best establishments. Brenda Matthews presents recipes covering everything from appetizers to desserts: enjoy Smoked Salmon with Chèvre and Sweet Butter on Blini, Smoked Duck, Wild Rice and Corn Chowder, Watercress and Stilton Soup, Carmelized Onion and Portobello Salad with Balsamic Vinaigrette, Pistachio-and-Coffee Crusted Pork Tenderloin with Apricot and Cranberry Sauce, Maple Mousse with Strawberry and Rhubarb Compote, or any of nearly 90 others. Restaurants and inns have been independently selected by the author on the basis of their quality and committment to regional cuisine. Every recipe has been tested and adapted for home use. Profiles include information about each location and offer a description of the food, decor, and facilities. There is also a map to help you locate the establishments. Muskoka Flavours offers a unique and delicious introduction to Ontario's favourite vacation location.

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About the author (2000)

BRENDA MATTHEWS was a keen observer of the hotel and dining scene in Ontario. She spent over a year visiting inns and restaurants to make her selections for this collection. She is also the author of Muskoka Flavours.

DWAYNE COON is a Niagara-based photographer.

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