Heather Butt, P.H.Ec.
Heather Butt, P.H.Ec. and Donna Washburn, P.H.Ec. both Professional Home Economists with honors food science degrees, are acknowledged experts in the field of gluten-free recipe development and bread machine baking. They met while college professors in the field of foods and nutrition and began their business, Quality Professional Services.
Previous to becoming bestselling cookbook authors they worked for many manufacturers of small appliances developing recipes for bread machines, operated a call center for a yeast company and became spokespersons for yeast and flour companies. Working together in their test kitchen they enjoy the added challenge of developing recipes for gluten-free products that are nutritious and as close to wheat as possible in both flavor and texture. They strive to provide recipes the whole family will find enjoyable. Donna lives in Mallorytown, Ontario and Heather lives in Brockville, Ontario. Please visit www.robertrose.ca for more information.
Donna Washburn, P.H.Ec.
For anyone who enjoys the flavor and aroma of freshly baked bread, nothing beats the convenience of a bread machine. This convenience is even greater for those managing a gluten intolerance. Finally here are great recipes for the food that is most strictly avoided and typically most missed in gluten-free diets: bread.
125 Best Gluten-Free Recipes features the type of sensational food that is typically avoided in gluten-free diets. Tasty and innovative recipes for everything from baked goods, pasta dishes, appetizers and family meals to mouth-watering desserts. These are recipes everyone can enjoy, whether they are affected by gluten intolerance or not.
Great gluten-free recipes that the whole family will enjoy. This comprehensive kitchen companion includes tasty and innovative ideas for baked goods, pasta dishes, appetizers, family meals and mouthwatering desserts. Since many who must manage a gluten intolerance also have other allergies, the authors provide recipes for dairy-free, egg-free and white sugar-free dishes as well.
The ultimate collection of outstanding bread machine recipes. You'll find everything from traditional favorites to innovative recipes that reflect today's tastes. Tons of tips and techniques guide you along with handy glossaries that will help you with baking terms. All the recipes have been developed and tested with Canadian flour ensuring reliable results every time.
Gluten-free foods needn't be plain or unappetizing. When there's a food allergy such as celiac disease, wheat intolerance or lactose intolerance, it usually means cooking two separate meals. That's no longer the case, however, thanks to the imaginative recipes in Complete Gluten-Free Cookbook. Everyone can enjoy these tantalizing recipes, which include everything from baked goods, pasta dishes, appetizers and family meals to mouthwatering desserts.
The Best Gluten-Free Family Cookbook features sensational recipes for baked goods, desserts, and main meals -- foods that are typically avoided in gluten-free diets. Accompanying each recipe is a wealth of tips and techniques for novice and experienced cooks alike.
Based on extensive feedback, we’ve learned that gluten-free home bakers prefer small batches, or yields, from their efforts. The reasons vary from space constraints (since people managing gluten intolerance typically require more products, which take up valuable cupboard, refrigerator and freezer space) to the high cost of gluten-free ingredients. Handy and specially created glossaries on equipment, techniques and ingredients are also included for those managing gluten intolerance.
Maria Depenweiller, P.H.Ec.
Maria Depenweiller is a Professional Home Economist with a keen passion for food and culinary history. Born in Moscow, Russia she came to Canada in 1998. Currently she is an active member of OHEIB (Ontario Home Economists in
Business), OHEA (Ontario Home Economist Association) and THEA (Toronto Home
Economist Association). Maria holds a Bachelor of Applied Science degree in Food
Science and Nutrition from Ryerson University. Her special area of interest is low protein cooking for metabolic disorders. In 2008 she collaborated with Russian Orthodox priest father Maxim Obukhov and published her first book in Russian language: Healthy Food. On the benefits of oats and other crops. Then in 2009 came out their second collaboration project - Russian Recipes of health and longevity. Most recently Maria had authored a low protein cook
book in Russian language - Low Protein Cooking for Phenylketonuria that came out in 2012.
Currently Maria runs her own business - The Wooden Spoon
(www.thewoodenspoon.ca) and hopes to publish her first English language book in 2014.
You can check out her blog at http://thewoodenspoonblog.wordpress.com/ or follow her on Twitter: DepenweillerM.
Traditional & Contemporary Home Cooking
Through the words of native Muscovite, Maria Depenweiller, who was born and raised in Moscow before immigrating to Canada, this book covers not only Russian cooking methods such as the Russian oven and samovar, but also the impact of Russian politics on its food. Discover how the Soviet Revolution impacted Russian eating habits. Or how the Russian tea drinking tradition got started. Learn about the home cooking of the Russian Empire and try schi and rasstegai. Delight your guests with marvelous assortment of zakuski or ant hill torte from the classical Soviet cuisine. Complete the experience with suggested reading from the literature Russian classics and music accompaniment to match the mood. From table settings, to backyard gardens and pantry items, this book teaches you everything you need to know about Russian food.
Healthy Food. On the benefits of oats and other
Margaret Dickenson, P.H.Ec.
Margaret Dickenson, who for 28 years accompanied her Foreign Service spouse to 8 fascinating countries, is a multi-international award winning cookbook author, recipe/menu developer and TV host. In May 2009, at the Cordon d’Or - Gold Ribbon Academy of International Cookbook & Culinary Arts Awards (2008), Margaret was named Culinarian of the Year. Ottawa Life Magazine saluted Margaret as one of the top 50 people in the capital for 2010. And in March 2012, The University of Guelph Alumni Association recognized Margaret as it’s Alumna of Honour for 2011. In presenting the award, the President of the UGAA said: “The University of Guelph Alumni Association presents the Alumnus of Honour Award to celebrate the achievements of alumni who have brought great honour to their alma mater through professional, community and/or personal endeavours. We are proud to count you among the University’s most distinguished alumni”. One award has been given for each of the past 42 years. Currently, there are 100,000 alumni. A Professional Home Economist with a degree in foods and nutrition from the University of Guelph, Margaret was recognized in 2003 as one of 76 recipients of the Macdonald Institute’s Centennial Awards. She is a member of the International Association of Culinary Professionals, Cuisine Canada, Canadian Foreign Service Association as well as the Ontario & Ottawa Home Economics Associations
In Sept 2006, Margaret self-published and released a stunning new cookbook, Margaret’s Table - Easy Cooking & Inspiring Entertaining. It has won 4 major international awards, including the Best of the Best Cookbook in the past 12 years in the entertaining category at the Gourmand World Cookbook Awards at the Frankfurt Book Fair in Oct 2008. This book contains 25 menus and about 150 recipes all created by Margaret. This was a "joint" project with Margaret doing all of the food styling and, her husband, Larry all of the photography.
The Ambassador's Table
Margaret’s first book, From the Ambassador’s Table - Blueprints for Creative Entertaining, also won 4 major international awards and was named Best Cookbook in the World on Entertaining at the World Cookbook Fair in Périgueux, France (1998). It too contains many menus as well as entertaining and dining tips. Again all of the recipes were personally created by Margaret.
Emily Richards, P.H.Ec.
Highly experienced and well-regarded Professional Home Economist, Emily Richards has an extensive know-how in the Food Industry which is strengthened with her Bachelor of Science, Home Economics specializing in Food and Nutrition from the University of Western
Ontario and over 15 years experience in the food world.
Emily has authored and co-authored many cookbooks and continues to create recipes for notable magazines, newspapers and companies. Emily also appears across the web presenting recipes that are easy to prepare for busy families and enjoy together.
Check out what Emily’s up to by visiting her website at www.emilyrichardscooks.ca or check out her blog at http://emilyrichardsoncooking.blogspot.com and follow her on twitter ERiscooking
Margaret Howard, BSc, P.H.Ec., is a former dietitian and Professional Home Economist and the author of many cookbooks including All Fired Up!, The Complete Book of Year-Round Preserving and The 250 Best 4-Ingredient Recipes. Recently, Margaret was inducted into the Hall of Fame as Home Economist of the Year by the Ontario Home Economists in Business.
Per La Famiglia: Memories and Recipes of Southern Italian Home Cooking
Emily’s cookbook Get in The Kitchen and COOK! will get you in the kitchen preparing
recipes quickly so you can enjoy time with your family and friends. The book will help families enjoy weeknight meals and also bring the casual kitchen entertaining experience with friends to homes
across the country. Emily
continues to appear across the country presenting recipes, easy cooking and entertaining ideas, always promoting her passion for food and inspiring people to get in their kitchens and cook!
You will never be discouraged by the question "What can I eat?" with Choice Menus: Cooking for One or Two. The innovative split-page format gives you a wide range of meal choices, and the accompanying recipes
offer a great variety of everyday favorites and exciting flavours.
Choice Menus: Quick and Easy Meals and Menus to Help You Prevent or Manage
Evelyn Hullah, P.H.Ec.
Handbook of Recipe Development
Evelyn Hullah as created the 'how to' book for cookbook development. In her book Cardinal's Handbook fo Recipe Development, Evelyn explains the process of collecting, modufying and adapting, and preparing recipes for publication. This small book is packed with information on finding a target audience, organizing recipes, and preparing the book for print. Where Evelyn has provided most benefit is in her step-by-step guidelines for laying out a recipe. Her steps become a style guide for word usage, text layout, conversion of imperial to metric units, proper use of cooking terminology, and proper process explanantions. For everyone who has a dream of writing a cookbook of favourite family recipes, Evelyn's book is an invaluable tool that will provide the information necessary to take your collection of recipes from the ordinary, to something that may be publishable.
Allison Jorgens, P.H.Ec.
Allison Jorgens is a Professional Home Economist holding a degree in nutritional sciences. She has been working as a food label specialist for grocers and food manufactures in Canada for nearly a decade. Over the past ten years, Allison has reviewed thousands of food labels for many of Canada’s leading private-label grocery brands, large and small manufacturers, distributors, and a variety of importers. It is this wide-ranging experience in regulatory-compliance label reviews that makes her knowledge unique—and her perspective all the more shocking. As a concerned parent and advocate of leading a healthful lifestyle, Allison recommends that all consumers empower themselves with the knowledge needed to make more healthful and informed choices.
Read It With a Grain of Salt
After working as a food label specialist in Canada for nearly a decade, Allison Jorgens has made it her mission to help decode food labels for consumers from an insider’s perspective. She has seen everything from diligent companies trying to follow and abide by the written rule, to companies intentionally mislabelling their foods.
Read It with a Grain of Salt provides an insider’s look into tricks of the trade used by food companies to market their products. Written in an approachable and easy-to-understand manner from the unique perspective of an industry insider, this book explains the fundamentals of food labels, provides an overview of the “grey areas” within the regulations, and exposes the top misleading components where consumers often fall victim to manipulative marketing.
Jennifer MacKenzie, P.H.Ec.
Professional Home Economist Jennifer MacKenzie grew up with a love of food and good nutrition. As she was completing high school she decided to turn her hobby of cooking into her profession. She completed her degree, a Bachelor of Science in Foods and Nutrition, at Brescia College at the University of Western Ontario and worked in restaurant and hotel kitchens during school breaks to gain practical cooking experience. Upon graduation, Jennifer spent more than five years as a home economist in the Canadian Living magazine test kitchen.
In 1999 Jennifer started her own food consulting business, FOODWORX, and is now a freelance writer, recipe developer, tester and editor, cooking instructor, spokesperson and special events coordinator. She shares her passion for delicious, easy-to-make, nutritious food in publications such as the LCBO’s Food & Drink magazine and other national and local publications. Jennifer has been the official Milk Calendar recipe developer for the past several years. She has developed 27 new delicious and nutritious recipes for the 2010 Milk Calendar. Jennifer has written for several national magazines, has tested and recipe-edited over eighty cookbooks and taught cooking classes across Canada. She can frequently be seen cooking on NewsWatch @ 5:30 on CHEX Television in Peterborough and has made appearances on national and provincial television programs, as well as radio.
Jennifer’s first cookbook, the Complete Curry Cookbook (Robert Rose), co-authored with Byron Ayanoglu, was released in March 2008. The Dehydrator Bible (Robert Rose), co-authored with Jay Nutt and Don Mercer was released in Spring 2009. Her first solo cookbook, The Complete Book of Pickling (Robert Rose), released in Spring 2009, quickly became a best seller and garnered media attention across North America including an appearance on Canada AM and mentions in Family Circle magazine, the Chicago Tribune and the Houston Chronicle (see NEWS for more). Her two newest books were released in Spring 2010: The Complete Trail Food Cookbook, co-authored with Jay Nutt and Don Mercer and The Complete Root Cellar Book, co-authored with Steve Maxwell (both Robert Rose).
In December 2005, Jennifer, along with her husband, Chef Jay Nutt, opened Nuttshell Next Door Café, where there is a friendly, neighbourhood atmosphere serving fresh breakfast and lunch fare and baked goods – all made from scratch – and specialty coffees and teas. It is home to the best verandah in town and a wonderful garden.
Jennifer keeps active professionally as a member of Ontario Home Economists in Business and is on the Communications Committee for the Ontario Home Economics Association. Jennifer was the recipient of the 2008 OHEA President’s Distinguished Service Award. In her spare time, Jennifer gets involved in fundraisers for The James Fund for Neuroblastoma Research www.jamesfund.ca and other community events.
Jennifer keeps fit with yoga, walking and lifting bags and bags of groceries. She is a passionate knitter, a novice at crochet and loves to dabble in anything crafty. Jennifer and Jay along with their dogs Snoopy and Daisy make their home in Buckhorn, Ont. They live on a little piece of Kawartha waterfront where they skate in winter, paddle their canoe and kayaks in summer and grow fruits, vegetables and herbs to make into delicious dishes to share with family and friends.
Complete Curry Cookbook
This wonderful array of curry dishes draws inspiration from India, Thailand, China, England, Indonesia and the Caribbean, so you can enjoy international cuisines without leaving the comfort of home. The tantalizing recipes use ingredients found at your local grocer, without compromising authentic flavor.
Create these tempting curry dishes: Chickpea and Roasted Cumin Soup, Lamb Korma Curry, Chicken and Eggplant Curry with Lemongrass, African Beef Curry and Sweet Potato Casserole, Slow-Simmered Pork Vindaloo Curry, Grilled Tilapia in Jamaican Curry, Butter Curry Black Lentils, Curried Vegetable Masala, Spicy Singapore Curried Noodles, Easy Masala Dosa.
The Dehydrator Bible
Welcome to the new-old world of food dehydration. Whether you grown your own food, buy it locally from farmer’s markets or farmstands or even buy it from a regular supermarket, seasonality still affects its price and abundance. It just makes sense to preserve food for times when it’s not as plentiful, or not available at all. Drying food is a wonderfully tasty way to do this.
Enjoy incorporating the age-old practice of food dehydration into your modern life and taking full advantage of what nature provides. You’ll be thrilled to be cooking with your own dried foods all year round!
The Complete Book of Pickling
There is nothing more satisfying that popping open a lovely jar of homemade pickles, chutney or chili sauce, knowing that each ingredient was prepared by hand and the freshness of the harvest is captured beneath the lid – it’s absolutely with the time and effort. These inventive and easy-to-follow recipes will inspire you to embrace the joys of home canning.
The Complete Root Cellar Book
Eating fresh fruits and vegetables are important for a healthy lifestyle. But how many times do we go to the store or our local farmers’ market and buy beautiful produce only to have it spoil and go uneaten? For generations, root cellars have been used to store fresh fruits and vegetables in a safe environment. Today, root cellars are making a comeback and a new book shows you how to build and utilize one yourself.
Jan Main, P.H.Ec.
Jan Main is a Professional Home Economist, caterer, teacher, and cookbook author. She has
been teaching cooking and writing about food since 1978. Jan had developed a number of recipes for anyone suffering from lactose intolerance. Her mission is to create recipes that provide calcium without
relying on cheese, milk, yogurt or other dairy products.
She is the author of five books: The Lactose-Free Family Cookbook; The Best Freezer Cookbook: 100 Freezer Friendly Recipes, Plus Tips and Techniques; 200 Best Lactose-Free Recipes: From Appetizers and Soups to Main Courses and Desserts; The Best Freezer Cookbook: Freezer Friendly Recipes, Tips and Techniques, and Bone Vivant: Calcium-Enhanced Recipes and Bone Building Exercises.
The Best Freezer Cookbook
Freezing is the easiest way to preserve food, whether it's the bounty of a summer harvest saved for winter enjoyment or a delicious prepared meal that can
be thawed and reheated when needed. The Best Freezer Cookbook guides the home cook in making the best choices of foods to freeze and using the most effective techniques for preserving flavors and textures.
Jan Main includes 100 carefully tested recipes for appetizers, soups, quick suppers, meals for entertaining, snacks and desserts -- all specially created and selected to give the best possible results when frozen.
200 Best Lactose-Free Recipes
For the lactose-intolerant, it can be a rare event to enjoy a delicious meal without the telltale symptoms of gastrointestinal upset soon following. Sufferers quickly learn to avoid many foods and give up their favorite dishes.
200 Best Lactose-Free Recipes is a collection of tasty recipes for alternatives to dishes that usually contain substantial amounts of milk, butter, and cheese. Just as tasty and delicious as the originals, all the dishes use substitutions that eliminate or substantially reduce lactose levels while also providing additional health benefits.
Donna-Marie Pye, P.H.Ec.
Donna-Marie is a Professional Home Economist who began her food career over 25 years ago. After graduating from Ryerson with a degree in Food & Nutrition she went to work as assistant to well-known cookbook author and home economist, Kay Spicer. Under Kay's guiding hand, she learned the art of writing and developing recipes for a variety of food companies, magazines and cookbooks as well as testing recipes to typing the manuscripts. Donna-Marie then spent many years as staff home economist for various food companies such as Kraft Foods, Turkey Farmers of Ontario and Ontario Pork.
Donna-Marie is the author to four best selling cookbooks Canada’s Best Slow Cooker Recipes, The Best Family Slow Cooker Recipes, 300 Slow Cooker Favourites and her latest release, Canada's Slow Cooker Winners. Her books are sold throughout North America and Europe and have been translated into French. In 2011, Donna-Marie began sharing her passion and love of food and cooking when she opened her own cooking school and boutique kitchen store called Relish Cooking Studio in Waterloo Ontario. Along with her business partner, Maria Burjoski, they teach recreation cooking classes focusing on local and international cuisine as well as important cooking techniques in their fully-equipped dream demonstration kitchen.
When not in the kitchen, you can follow her on Twitter at @slowcookerqueen and @relishcooks or on her website www.relishcookingstudio.com. Donna-Marie lives in Waterloo with her husband, two children and dog named Basil.
Canada's Best Slow Cooker Recipes
Canada's Best Slow Cooker Recipes features over 125 uniquely developed and tested recipes for today's tastes and today's homes. It contains useful information on the type of slow cookers available, food safety, tips for success, adapting favorite recipes, and leftover hints. Recipes for accompanying delicious side dishes are also included. October 2000.
The Best Family Slow Cooker Recipes
Delicious slow cooker recipes created especially for busy families. A slow cooker is the perfect appliance for families who want good, nutritious food with a minimum of effort. Simply throw a few ingredients into the slow cooker in the morning and your family can come home at the end of the day to a hot, satisfying meal. The Best Family Slow Cooker Recipes features 125 easy, imaginative and delicious recipes -- each tested for dependability. It also offers detailed information on slow-cooker techniques, serving suggestions and kitchen tips. September 2003.
300 Slow Cooker Favorites
300 Slow Cooker Favorites features easy, imaginative and delicious recipes such as Sumptuous soups:, New chili dishes, Satisfying mains and sweet endings. Also included are tips and techniques that guarantee slow cooker success. "Night before" advice features handy and time-saving tips. From classic comfort foods to contemporary dishes, there's a new family-favorite waiting to be discovered by anyone using a slow cooker. July 2007.
Slow Cooker Winners
A stellar collection of slow cooker recipes from best-selling author Donna-Marie Pye. Slow cooking is the perfect mealtime solution for anyone who wants to enjoy delicious food with a minimum of effort. This book features some unique first-time sections including Slow Cooking For One & Two, Double Duty Dinners and Large Batch Slow Cooker recipes for utilizing the 6-7 quart slow cookers. All of the recipes are easy and convenient to prepare yet provide incredibly satisfying results. Canada's Slow Cooker Winners includes dozens and dozens of tips and techniques for slow-cooker success, as well as general kitchen counseling and serving suggestions. The "make ahead" advice helps make these easy recipes even more convenient. Each of these dishes will tantalize and inspire the busy home chef. October 2010.
Mairlyn Smith, P.H.Ec.
Mairlyn Smith is the only Professional Home Economist and food writer in Canada that is also an alumnus of the Second City Comedy Troupe making her a
popular TV and media food personality. Her ability to mix learning with laughter
is her forte.
In 1976 she graduated with a degree in Home Economics from the University of British Columbia. She then returned to UBC and completed her Teaching Certificate before going on to teach Home Economics and head the Department of
Fine Arts at Balmoral Junior High.
Unable to shake the acting bug, Mairlyn enrolled at the American Academy of Dramatic Arts in California. Then, like most Canadian actors in the 1980s, she moved to Toronto to find work. Mairlyn has been seen on over 100 television
commercials, performed on live stage including the Second City Comedy Troupe, and has been in many TV shows as well as films. Her versatility in acting and cooking with a comedic flair landed her the job as a host of Harrowsmith Country Life and a subsequent Gemini Nomination.
A regular guest expert on the popular Daytime TV show Cityline and Toronto's Breakfast TV. Mairlyn is a popular guest speaker at events across Canada.
Healthy Starts Here!
When’s the last time you encountered a cookbook written by a “Second City”
alumna? Well, get ready for the laughs to roll in on your way to better eating!
Mairlyn Smith, a well-known professional home economist and media commentator on healthy cooking and eating, knows that improving your and your family’s diet is
serious business–and also pretty funny.
Learn how to retrain your sodium-addled taste buds. Become a master
hunter-gatherer with tips on grocery shopping and food storage. Find out which family of vegetables causes cancer cells to self-destruct. And learn the real truth about legumes and flatulence…
Geared to busy families, Healthy Starts Here! features recipes for
both classic favour-ites and new spins on old standbys.
Ultimate Foods for Ultimate Health
Is nutrition news getting you down? Confused over all the conflicting reports? Don’t be – this new book is here to help. With concise information
about what you should be eating, straightforward advice, handy hints, and healthy recipes this volume is here to save the day. The best part? Chocolate is still on the menu.
Several years ago, registered dietitian Liz Pearson and home economist Mairlyn Smith developed The Ultimate Healthy Eating Plan that still leaves room for chocolate. This award winning best-seller provided guidance for optimal health and the prevention of diseases including cancer, heart disease and diabetes.
Ultimate Foods for Ultimate Health and don’t forget the chocolate! Is a welcome follow-up book about disease-fighting powerhouse foods.
Amy Snider-Whitson, P.H.Ec.
With a degree in food and nutrition and field
experience as a Professional Home Economist, Amy Snider-Whitson is a proven
recipe developer and culinary nutrition consultant. After 10 years collaborating with Dana McCauley, Amy now leads a team of skilled home economists, chefs and other culinary professionals under the banner, The Test Kitchen Incorporated. Creativity, consistency and quality are a priority for Amy. Snider-Whitson values a team approach to the recipe practice, which provides a quality of service that has made The Test Kitchen Inc. a preferred supplier for food companies, PR firms and marketing agencies. The Test Kitchen Inc. team develops hundreds of recipes for its corporate food clients as well as providing a range of supportive services. A full service practice, Snider-Whitson provides professional nutrient analysis services to guide recipe development and marketing initiatives. After years of working with a variety of data base programs, analyzing thousands of recipes, Amy is very comfortable working within both CFIA and USDA guidelines.
Amy is an accomplished food writer. Her first cookbook, Fiber Boost, Everyday Cooking for a Long Healthy Life (Key Porter), was published in 2004. Amy has written several online articles for various clients' websites and is featured regularly in Canadian Health & Lifestyle Magazine.
An accomplished spokesperson, Amy has appeared on media outlets across Canada including Breakfast Television programs in Toronto, Calgary and Winnipeg, CH11 Morning, CKCO Noon News, Global Morning News in Toronto and Calgary and several Roger's Daytime programs across Ontario.
Fiber Boost: Everyday Cooking for a Long, Healthy Life
A collection of delicious recipes and helpful advice on how to increase your daily fiber quotient. In Fiber Boost Amy Snider-Whitson teaches readers how fibre can help to combat obesity and treat diseases such as diverticulitis and irritable bowel syndrome and contribute to over all good health. Fiber Boost recipes use common supermarket ingredients to create appetizing ideas suitable for everyday meals as well as for entertaining. Many of the recipes are makeovers of traditional family favourites, containing all the flavour you love but with an additional fiber boost!
Ellie Topp, P.H.Ec.
Ellie Topp is a Professional Home Economist, and a Certified Culinary Professional (CCP) with the International Association of Culinary Professionals. After completing a Masters degree in foods and nutrition at the University of Wisconsin, Ellie began her career in foods in the food research labs at the University of Illinois. A move to Ottawa brought a turn to teaching, food writing and free-lancing including contracts at the Food Research Labs at Agriculture and Agri-Foods Canada and with Canola Information Service where in collaboration with Health Canada, she developed a safe method for making flavoured oils with the results published in Food Research International in 2003. She has authored and co-authored many cookbooks including Healthy Home Cooking sponsored by the Canadian Home Economics Association, The Complete Book of Small-Batch Preserving now in its second edition, Preserving Made Easy and Fresh and Healthy Cooking for Two. Ellie is currently treasurer of the Ottawa Home Economics Association.
Preserving Made Easy
A small book for today’s busy cooks who want to prepare and enjoy the
homemade goodness of fresh fruits and vegetables year round.
Fresh & Healthy Cooking for Two
A book for creating fresh, healthy and tasty meals for two that are quick to
prepare and that follow Canada’s Food guide general recommendations for promoting good
The Complete Book of Small-Batch Preserving
A reliable and updated source of recipes and tips for creating tasty
home-made preserves with a minimum of effort.
A guide to cooking tasty, economical and simple recipes in small portions
following good nutritional recommendations.
The Complete Book of Year-Round Small Batch Preserving.
A guide to using the latest methods for safely preserving fresh fruits and vegetables as they become available year round.
More Put a Lid On It!
More recipes for creating jars of wonderful jams, jellies and
condiments including low-sugar sweet spreads.
Put a Lid On It!
This books uncomplicates home preserving with easy tasty recipes for jams, jellies, marmalades and pickles, relishes, salsas, chutneys and other condiments.
Healthy Home Cooking
A guide to creating delicious, nutritious meals following the 1992 edition of Canada’s Food Guide to Healthy Eating.
Meals Microwave Style
A book featuring recipes to create meals prepared in a microwave oven.
Feasts for Families
Meals designed with young families in mind that appeal to both adults and small