11:15 - 12:00 :: Fresh: New Vegetarian and Vegan Recipes from the Award-winning Fresh Restaurants by Ruth Tal and Jennifer Houston

More nutritious, modern, and utterly delicious recipes from the award-winning restaurants! Long-time patrons of Fresh know what to expect: scrumptious meatless meals made from all-natural, wholesome ingredients, full of exotic flavours and energy-boosting nutrients designed to make them feel incredible. In their new cookbook, founder Ruth Tal and co-owner and head chef Jennifer Houston offer Fresh fans even more recipes from their enticing and healthy menu. Loaded with nutritious recipes as well as tips on maintaining a healthy and balanced diet, Fresh balances good eating with great taste on every page.

12:00 - 1:00 :: Dinner Chez Moi: The Fine art of Feeding Friends by Laura Calder

Laura’s passion for cooking and writing about food shows in her elegant cookbooks, and Dinner Chez Moi is no exception. A menu-based, seasonal cookbook offering multiple options and mix-and-match menus gives cooks as many ideas for meals as there are days in the year. Dinner Chez Moi is a book for anyone who wants to cook for people they love. Menus deliver delicious food, thoughtful advice and amusing real-life stories, with a light touch.
 

Laura Calderis host of Food Network Canada’s and the Cooking Channel’s James Beard Award–winning series French Food at Home. She is also author of the cookbook of the same name, as well as of the bestselling French Taste, which won the Cuisine Canada gold medal and was one of Amazon.ca’s top 100 books of 2010. After a decade in France, Laura is now based in Canada.

1:00 - 2:00 :: Odd Bits: How To Cook the Rest of the Animal by Jennifer McLagan

Food & Wine Magazine has declared cooking odd bits the must-try trend for 2011. What are the “odd bits”? They are cuts of meat that North Americans used to know very well indeed: cheaper, tougher, longer cooking, utterly delicious things like shank, cheek, brisket, chuck, kidney and ribs. When the prime cuts, such as tenderloins, breasts and chops, became more available and more affordable, we forgot all about the wonders of the odd bits. Jennifer McLagan is bringing it all back to us with this wonderfully inventive, informative, humorous and beautiful cookbook. Cooking the odd bits is no more stressful or involved than cooking a good steak, and it’s also quite a lot more fun.
 

Jennifer McLagan has over 35 years’ experience in the food business as a chef, caterer, food stylist, recipe writer and cookbook author. She has been a presenter at the highly prestigious Food & Wine Classic in Aspen, the Melbourne Food and Wine Festival MasterClass Series in Australia, and the Epicurean Classic in Michigan. She is a regular contributor to Fine Cooking, Food & Drink, The County Grapevine and The Niagara Grapevine magazines. Her books Fat and Bones have garnered top prizes in the food writing world, with Fat winning the James Beard Cookbook of the Year award.

2:00 - 3:00 :: Fabbrica by Mark McEwan

In Fabbrica, celebrity chef Mark McEwan turns his very able hand to Italian cooking—the world’s most universally appealing cuisine. Many of the recipes included were developed at his newest hit restaurant, Fabbrica. Others have evolved from McEwan’s Italian favourites from the past at his critically acclaimed restaurants North 44, Bymark and One. And some come direct from the McEwan family table. Many recipes can be prepared in a flash; others take a bit more time and are ideal for the weekend with family and friends. What they all have in common is great flavour.
Learn more about Mark McEwan

   3:00 - 4:00 :: Pangaea by Martin Kouprie

Since Pangaea opened thirteen years ago in Toronto's Yorkville district, Chef Martin Kouprie has cultivated relationships with farmers, foragers, cheese makers and other artisans to ensure that he has the best local and imported ingredients for his recipes. The high standards and culinary imagination Kouprie uses to set Pangaea's menus have won him accolades from near and far: Gourmet Magazine, Toronto Life, The Financial Post, and The New York Times have all given Pangaea Restaurant their seals of approval.  Pangaea: Why it Tastes so Good reveals true secret behind Chef Kouprie's celebrated dishes. 
 

Martin Kouprie has been the executive chef and co-owner of Pangaea Restaurant for more than twelve years.  Kouprie has been an active participant in programs such as Oceanwise, likewise, Kouprie works closely with local farmers, foragers and ingredient suppliers so that he can create cuisine form every food group that has regional, sustainable roots.

4:00 - 5:00 :: Healthy Starts Here by Mairlyn Smith

When’s the last time you encountered a cookbook written by a “Second City” alumna? It’s time to laugh your way to a healthier you with professional home economist and media commentator, Mairlyn Smith. Healthy Starts Here!features over 140 recipes to make you feel good about feeling good. This isn’t some crash-diet book. It’s a lifestyle guide that will teach readers to enjoy the foods that keep us healthy and happy.
Learn more about Mairlyn Smith

5:00 - 6:00 :: Everyday Flexitarian by Nettie Cronish and Pat Crocker

Everyday Flexitarianis the perfect guide to feeding today’s modern family. The main dishes can be tailored for both the vegetarian and meat eater, with instructions on when to separate the vegetarian portions, when to add the meat or fish, or what to add instead of meat to retain healthy protein levels.
Learn more about Nettie Cronish and Pat Crocker