To create this new anthology, "author Craig Flinn, co-owner and chef at Chives Canadian Bistro in Halifax, travelled across Canada in 2004 performing “stages” – short cooking internships – at numerous top-tier restaurants. As explained in his introduction, what he noticed was a dual cooking trend that saw locally produced artisanal ingredients being used in dishes inspired by the sort of tasty-yet-budget-conscious fare served in European bistros, trattorias, and pubs." Read Quill and Quire's full review here.
published by Formac Publishing Company Lmited, October 2009.