Haligonian Craig Flinn has produced another feast for the senses—this time he visits chefs across Canada who share his “fresh, local” approach to food preparation, as well as his passion for Canadian bistro-style food.

What are bistros? Small, intimate restaurants where the menu changes constantly—perhaps daily—depending on what’s on offer from local producers or suppliers, from farmers to fishmongers, fromageries and vineyards.

This cookbook takes you on an imaginative culinary journey, showcasing the very best recipes. While some, such as Braised Wild Rabbit Hot Pot or Red Thai Curried Caribou, may not be typical Friday night fare, there’s a voyeuristic aspect to reading about them. And then there are dishes such as Strawberry Crisp with Honey Sorrel Ice Cream, and Shellfish and Summer Vegetable Hodge Podge, sure to end up on a bistro table near me—chez Alain—sometime soon.