Greek cakes, Canadian poutine and a one-pot macaroni cheese feature in a new batch of food books.
Taste the Wild: Recipes and stories from Canada
Lisa Nieschlag and Lars Wentrup (Murdoch Books, $55)
Does anyone need a recipe for chips and gravy? Purists would opt for cheese curds over squidgy halloumi but think Canada, think poutine. It's here (the halloumi version, at least), along with bannock bread (as a pizza base) and salmon (on a cedar plank, naturally). This is not a book for serious cooks - there are only 50 or so recipes and, frankly, some of them stretch the Canadian reference crepe-thin - but the armchair travel pictures are extremely pretty. I flipped the pages dreaming of halibut and remembering the time I travelled on a Greyhound bus through Nanaimo, famous for its layered, chocolately, custardy, super-sweet bars. Light the fire and start measuring flour - you'll be making s'more crackers and butter tart pastry from scratch before you know it.
Weber's Ultimate Barbecue
Jamie Purviance (Murdoch Books, $45)
Every mature-aged couple I know owns a Weber. And now, every mature-aged couple you know can own a Weber cookbook. A cynic might note the timing and say "Happy Father's Day" but top tips for the ultimate brisket is genderlessly invaluable advice. The recipe includes a handy party timeline that starts at 4am, with the advice to "wake up and start the charcoal" before the brisket goes on at 5am, which is probably why only retired people and hipsters who didn't go to bed the night before, own a Weber. A crazy amount of work has gone into making this book, which is loaded with step-by-step photos and chatty side-bars on barbecue science. Should you salt a steak? Absolutely, say the authors, because that tiny ion "acts as a powerful cellular spelunker". Entertaining, even if you don't (yet) own a Weber.