EBOOK
About
Create all of your favourite Earls' dishes at home with this much-anticipated cookbook from the wildly popular restaurant chain. Read insider stories from the past 30 years, while cooking through more than 100 recipes for legacy dishes, staff favourites and current menu selections.
The first cookbook from Earls is as authentic and approachable as the restaurants are themselves. This book captures the soul and character you feel in every one of the Earls' restaurants-passionate, authentic, accessible and playful, and full of Earls' unique charm. Fans of Earls will be thrilled to make their favourite meals at home, and get a peek inside this iconic restaurant chain.
Earls invented premium casual dining in 1982 and has been redefining and revolutionizing it ever since with 67 locations (and counting) across Canada and the US. The book will include stories from the restaurant's rich history and feature its most popular recipes. Readers will recognize their favourites, from shared dishes, to sandwiches, soups and salads, noodle bowls and wok dishes, burgers, pizza, main courses, steaks, dessert and brunch. Look for recipes like Pear & Beet Salad, Artichoke Dip, California Shrimp Pizza, Calamari, Potato Skins, French Onion Soup, Nasi Goreng, Tandoori Chicken and Apple Crumble-all complete with mouthwatering photography.
At last, the food from your favourite restaurant can be yours at home. Read, cook, relax and enjoy this collection of delicious, accessible and easy-to-follow recipes, for fun dishes inspired by food from around the world. The perfect gift for yourself, and the Earls fans in your life.
"Earls has been a staple of the Canadian casual dining scene over the past 30 years. Its new cookbook is currently one of the best-selling books in the country and shares some of the most popular recipes since its humble beginnings. You can even make its famous Kung Pao at home. Just make sure you wrap the meal up with mocha Kahlua pie for dessert!" -Eat North EARLS RESTAURANT started as a family-run business, launched by father and son, Leroy Earl "Bus" Fuller and Stanley Earl Fuller in the early '80s, and is also one of North America's most successful independent restaurant groups. Earls has a total of 62 restaurants in Canada as well as US locations in Washington, Colorado, Virginia, Boston, Chicago and Miami. The author lives in Vancouver, British Columbia. Introduction
Why an Earls cookbook?
Well, lots of reasons, but let's start with the day one of our guests sent us a copycat recipe. She was curious to know how close she was. (She actually missed only two ingredients.) We wondered if any of our other recipes had been copied, so we idly decided to google "Earls restaurant recipes."
Whoa! Thousands of hits, some of them from various chefs of ours, but lots of others concocted by home cooks and accompanied by disclaimers including:
Here's my version of...
I have absolutely no idea if this recipe is anywhere close to the actual recipe for...
While this isn't an exact copy of...
Now to figure out how to make...
There must have been thousands, more or less, of our not-quite-correct recipes online.
A lot of those kitchen sleuths did a really good job of duplicating our recipes, but it was nonetheless an eye-opener for us. In the now forty years since Bus and Stan Fuller opened the first Earls, people wouldn't have kept coming back in, and one restaurant wouldn't have grown to sixty-eight (at last count), if they didn't love the food. So is it that much of a surprise that they would go home and try to replicate our dishes?
Well, no. What did surprise us, is how difficult we'd been making it for them. There was a time when chefs jealously guarded their secrets, but we grew out of that way of thinking a
The first cookbook from Earls is as authentic and approachable as the restaurants are themselves. This book captures the soul and character you feel in every one of the Earls' restaurants-passionate, authentic, accessible and playful, and full of Earls' unique charm. Fans of Earls will be thrilled to make their favourite meals at home, and get a peek inside this iconic restaurant chain.
Earls invented premium casual dining in 1982 and has been redefining and revolutionizing it ever since with 67 locations (and counting) across Canada and the US. The book will include stories from the restaurant's rich history and feature its most popular recipes. Readers will recognize their favourites, from shared dishes, to sandwiches, soups and salads, noodle bowls and wok dishes, burgers, pizza, main courses, steaks, dessert and brunch. Look for recipes like Pear & Beet Salad, Artichoke Dip, California Shrimp Pizza, Calamari, Potato Skins, French Onion Soup, Nasi Goreng, Tandoori Chicken and Apple Crumble-all complete with mouthwatering photography.
At last, the food from your favourite restaurant can be yours at home. Read, cook, relax and enjoy this collection of delicious, accessible and easy-to-follow recipes, for fun dishes inspired by food from around the world. The perfect gift for yourself, and the Earls fans in your life.
"Earls has been a staple of the Canadian casual dining scene over the past 30 years. Its new cookbook is currently one of the best-selling books in the country and shares some of the most popular recipes since its humble beginnings. You can even make its famous Kung Pao at home. Just make sure you wrap the meal up with mocha Kahlua pie for dessert!" -Eat North EARLS RESTAURANT started as a family-run business, launched by father and son, Leroy Earl "Bus" Fuller and Stanley Earl Fuller in the early '80s, and is also one of North America's most successful independent restaurant groups. Earls has a total of 62 restaurants in Canada as well as US locations in Washington, Colorado, Virginia, Boston, Chicago and Miami. The author lives in Vancouver, British Columbia. Introduction
Why an Earls cookbook?
Well, lots of reasons, but let's start with the day one of our guests sent us a copycat recipe. She was curious to know how close she was. (She actually missed only two ingredients.) We wondered if any of our other recipes had been copied, so we idly decided to google "Earls restaurant recipes."
Whoa! Thousands of hits, some of them from various chefs of ours, but lots of others concocted by home cooks and accompanied by disclaimers including:
Here's my version of...
I have absolutely no idea if this recipe is anywhere close to the actual recipe for...
While this isn't an exact copy of...
Now to figure out how to make...
There must have been thousands, more or less, of our not-quite-correct recipes online.
A lot of those kitchen sleuths did a really good job of duplicating our recipes, but it was nonetheless an eye-opener for us. In the now forty years since Bus and Stan Fuller opened the first Earls, people wouldn't have kept coming back in, and one restaurant wouldn't have grown to sixty-eight (at last count), if they didn't love the food. So is it that much of a surprise that they would go home and try to replicate our dishes?
Well, no. What did surprise us, is how difficult we'd been making it for them. There was a time when chefs jealously guarded their secrets, but we grew out of that way of thinking a