Roni's Kitchen

Food Therapy, Recipes to Nourish Your Body and Soul

By Roni Zaide, hardcopy $20, digital download $10, roniskitchen.com

There are times when we all need comforting and if we’re lucky, friends and family will rally round, bring food, and invite us to dinner to bolster our spirits and show they care, but when Calgary cook, Roni Zaide, went through a traumatic experience, she turned the tables and found solace in the kitchen and comfort in cooking for others.

‘Food Therapy’ is born out of this sadness, and Zaide’s creative outlet as part of her healing. Her five chapters of breakfast/brunch, appetizers, mains, sides, and sweets are full of comfort food recipes – many Mediterranean, from her mom and family go-tos that they make time and time again.

Lots of my favourite ingredients are here too, such as butter beans, tahini, and miso - I’ve earmarked Tahini Miso Ginger Leeks (p.73) to make this weekend! And I just want to bite into her Seeded Crackers (p.43). Her Coconut Jalapeño Noodles (p57), Ginger Sweet Potato Soup (p.75), and Earl Grey Berry sauce (p.109) are also high on the list. To make life easy for us all, Zaide finishes her book with six multicourse menu suggestions.

Watch out for book signings and popups to meet Zaide, and try some of these delicious dishes!

Made By Marcus

By Marcus Purtzki, $45 in stores and at madebymarcus.ca

As a youngster, Marcus Purtzki’s dad told him, “Don’t mix your hobbies with your profession.” Aren’t we glad that some people just strike out on their own and don’t listen to advice? Not only would we not have four Made by Marcus locations in Calgary and two in Edmonton, but we’d never have this entertaining cookbook full of tips and stories!

After the engaging ‘Words by Marcus’, where he tells us how it all came about, over the next 17 pages he takes us through the process of understanding what makes a great ice cream: how to taste and evaluate it like a pro, the science, the ingredients, the machines, and a step-by-step guide to making it.

And then the recipes, split into colourcoded seasons – so many good ones! Here’s just a few faves: Spring - Rhubarb Cardamom Crisp (p.52); Summer - Taber Corn & Blackberry (p.77); Fall - Roasted Parsnip and Butterscotch (p.101) and his moving tribute to work colleague and close friend Chef Jonathan Sobol (p.91); and Winter - Ancho Chili White Russian (p.127). And the penultimate chapter? It’s “Weird” with recipes like Dill Pickle & Peanut Butter (p.137).

The book concludes with 60+ recipes for Marcus’ purées, ripples, caramels, and so much more, that can be used anywhere in your repertoire.

Stay weird Marcus, and keep it creamy!