The Genius of James Barber – His Best Recipies

Distinguished fans pay tribute to a nationally beloved, culinary icon, with a mouth-watering collection of recipes.

We always knew James Barber played an important role in freeing us from our culinary hang-ups but it wasn’t until he passed away in 2007 that a truly astonishing outpouring of tributes from famous chefs and ordinary cooks alike made clear the full extent of his impact. For James didn’t just want to make us better cooks; he wanted to help us live better lives by getting intimate with the cooking side of ourselves. And if getting intimate with food led to other intimacies, so much the better! His approach to cooking was revolutionary in its simplicity and stands at the opposite end of the spectrum from the elitist “great chef” approach that makes most people feel they could never succeed in the kitchen. James loved one-pot cooking, using whatever was left on the shelf and still making a memorable feast. In this book some of his most distinguished fans get together to collect James’ greatest recipes, from Ginger Tea to Indonesian Fish, and talk about what his art meant to them.

One-Pot Wonders

James Barber features over one hundred mouth-watering simple gourmet recipes to enjoy when you’re out on the water.

James Barber—Canada’s most famous television chef and author of more than fourteen best-selling cookbooks—is back with a delicious new book geared toward people who are wet and cold and want dinner in a hurry.

Over the years, Barber has whipped up meals while cruising on seiners, yachts and even a wee Davidson dinghy, so he knows first-hand the challenges of cooking on the ocean in a tiny—or non-existent—galley. One-Pot Wonders makes gourmet cuisine accessible to the average cook, featuring over one hundred simple recipes for mouth-watering soups and salads, hearty breakfasts, delectable desserts and exquisite one-pot main dishes that can be served for lunch or dinner. Each dish is easy and quick to prepare, uses readily available ingredients and only a few essential kitchen tools. There are also tips on how to stock your galley and many suggestions for recipe substitutions and variations to address diminishing supplies—a common occurrence at the end of a long trip.

From Georgian Salmon Stew to Sweet Pear Omelette to Shrimp and Cucumber Curry, these recipes will buoy your spirits and keep you afloat! So come aboard: let James Barber share his passion for good food and inspire you to enjoy a fine meal after a long day out on the water.

Flash in the Pan (1981, 2000)

James Barber, author, columnist, and one of the best known television cooks in the world, has been an icon in Canada for over 20 years. In Flash in the Pan, one of his original “eating books”, he makes it easy and fun to prepare Nouveau Quiche, Leck and Potato Soup, and Chicken Liver Pate. He also puts new twists on old favorites like Simplest Stew, Spaghetti Without Meatballs, and Corner Store Chowder. Each recipe is illustrated with his endearing drawings that both amuse and give clear, easy-to-follow directions.

Fear of Frying (1978, 2000)

In this “eating book” by James Barber you will find new twists on old favorites such as Hurry Curry, Lazy Manis Chicken, and Sort of Souffle. His amusing illustrations make for easy-to-follow instructions on how to make Pork Chop Sate, Oyster Stew, or Lamb Shanks. And even if you can’t pronounce Shio Yake, Piccaca di Vitello, or Matelote de Fevrier, you’ll have no problem whipping chem up for a satisfying meal anytime.

Ginger Tea Makes Friends (1971, 2000)

Canada’s favorite cook and “eating book” author puts new twist on old favorites such as Almost Bisque, Poor Man Pizza, and Slightly Pretentious Pork Chops. His fresh, anecdotal approach and funny line drawings make it almost more fun to prepare Coq au Vin, Buttered Crab, and Lamb and Anchovies than it is to eat them. Read on and James will show you how easy it is to whip up Zabaglione, Avoglimono, or Pescado del Carmen anytime you get a craving.