As the 'Curious Cook', Dee Hobsbawn-Smith was a food columnist for the Calgary Herald for eight years.
BOOKS:
Quick Cuisine: Fabulous Meals in Minutes (Graphic Arts Center Publishing Co., 1998)
Skinny Feasts: Deceptively Rich Cooking the Low-Fat Way (Whitecap Books, 1998)
The Quick Gourmet (Whitecap Books, 1999)
Dishing: Calgary Women Cook (Whitecap Books, 2001)
Double Dishing: The Dishing Women Entertain (Whitecap Books, 2002)
The Curious Cook at Home (Whitecap Books, 2004)
Shop Talk: The Open-All-Hours Insider's Guide to Finding Great Ingredients in Calgary, the Bow Valley and Beyond (Last Impression, 2008)
Foodshed: An Edible Alberta Alphabet (TouchWood, 2012)
ISBN: 978-1927129159
Wildness Rushing In (Hagios Press, 2014)
ISBN: 9781926710259
What Can't Be Undone (Thistledown Press, 2015)
ISBN: 9781927068892
Bread & Water: Essays (University of Regina Press, 2021) 9780889778115
Danceland Diary (Radiant Press, 2022) $22 9781989274828
[BCBW 2022]
BOOKS:
Quick Cuisine: Fabulous Meals in Minutes (Graphic Arts Center Publishing Co., 1998)
Skinny Feasts: Deceptively Rich Cooking the Low-Fat Way (Whitecap Books, 1998)
The Quick Gourmet (Whitecap Books, 1999)
Dishing: Calgary Women Cook (Whitecap Books, 2001)
Double Dishing: The Dishing Women Entertain (Whitecap Books, 2002)
The Curious Cook at Home (Whitecap Books, 2004)
Shop Talk: The Open-All-Hours Insider's Guide to Finding Great Ingredients in Calgary, the Bow Valley and Beyond (Last Impression, 2008)
Foodshed: An Edible Alberta Alphabet (TouchWood, 2012)
ISBN: 978-1927129159
Wildness Rushing In (Hagios Press, 2014)
ISBN: 9781926710259
What Can't Be Undone (Thistledown Press, 2015)
ISBN: 9781927068892
Bread & Water: Essays (University of Regina Press, 2021) 9780889778115
Danceland Diary (Radiant Press, 2022) $22 9781989274828
[BCBW 2022]
Articles: 1 Article for this author
Skinny Feasts: Deceptively Rich Cooking the Low Fat Way (Whitecap $19.95)
Info
Flavour, not fat, is Dee Hobsbawn Smith's motto in Skinny Feasts: Deceptively Rich Cooking the Low Fat Way (Whitecap $19.95). No more good food versus bad food. Instead, Hobsbawn Smith recommends a judicious use of high fat products for taste and an accompanying glass of wine. The classically trained chef also provides recipes for dill pickles, mincemeat and herb jellies.
[BCBW 1997]