alicesneary

Just about everything I've made from Rebar has been no-holds-barred, hands-down absolutely delicious.They strike the right balance between healthy and tasty--always favouring the tasty! Wanda and Audrey emphasize fresh, wholesome foods--they introduced me to ancho chile sauce and I haven't been the same since. They showcase the tried-and-true vegetarian recipes served in Rebar the restaurant. Everything tastes great and looks great when you're having people over for brunch or dinner.The soups and southwestern recipes are standout favorites at our house. You will want to set aside some time for most Rebar recipes, because freshness can sometimes (but not always) take longer.I have not yet been to Rebar in Victoria, BC...but I can't wait to go. For now, the cookbook is an acceptable substitute. More on Rebar at http://www.rebarmodernfood.com/.

This cookbook is a great one for both beginning bakers and home experts. There are classic recipes, such as banana bread, muffins, cakes, pies and quick breads. But then there are also more advanced/involved recipes that require "the butter package," for example--croissants, brioche, pate choix, etc. Full page, full color photos are inspirational and provide a great guide to "what it's supposed to look like." And each recipe gets it's own page--so you're not squinting at the book with flour on your hands, making smudges on every corner!