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I've Got To Have That Recipe, Too!

by Barbara Doell, Pat Pollard and Dianne Winsby

178 pages; Red coil; catalogue #00-0165; ISBN 1-55212-500-9; US$20.00, C$22.95, EUR16.50, £11.50

The follow-up to the bestselling cookbook that is back by popular demand!

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about the book      about the authors      sample recipe      catalogue info

After browsing, please be sure to visit the companion to this book, I'VE GOT TO HAVE THAT RECIPE! About the Book Recipes from I'VE GOT TO HAVE THAT RECIPE, TOO! For that summer barbeque - Super Salad - always popular - not called SUPER for nothing - pumpkin seeds and feta top this one. Wendy's Japanese Coleslaw - authentic - tastes familiar - you can wow them with tales of your years in the mystic East. Blueberry Muffins with Streusel or Glaze - a Canadian favourite - blueberries grow from Newfoundland to the Queen Charlottes - muffins as never before. Great if you've got an emergency womens' group meeting or a bunch of kids. a Greek favourite: Brian's Shrimp with Tomatoes and Feta - ten minutes and you're on Corfu! Margaret's Cinnamon Loaf - your aunt with the antique car drops in - it's quick and never fails - serve with Herbal Tea and you're driving the Packard! Gail's Porridge Cake - have you ever made the right amount of porridge? - over porridged? - a fast and easy cake with topping that cooks in the oven. Chicken Parmigiana - easy and a sublime touch of the Italian coast. Sandra's Easy Filbert Torte - elegant but fast - you've never baked? - a great and foolproof way to start! Make sure you also have a look at this book's predecessor, I've GOT to Have That Recipe! Review from the Victoria Times Colonist, Wednesday March 28, 2001 Gotta have that recipe? It's being reprinted By Grania Litwin Times Colonist staff     A popular local cookbook that was out of print for close to six years is now being sered through a Victoria self-publishing house.     "For the last couple of years we have been receiving phone calls begging us to reprint I've Got To Have That Recipe, so now we are," said Barb Doell, who co-authored the book along with Pebes Pollard and Dianne Winsby in 1986.     The trio followed up with a second equally successful cookbook and together the two titles sold about 60,000 copies.     "They are books for people who like to cook, but who also love doing lots of other things," said Doell, who explained the recipes are quick and easy, so busy people can prepare them in a twinkling, yet they taste and look as if they have taken hours of slaving to prepare.     Doell says most of the recipes are family favourites that were handed down to the three women by their mothers, grandmothers and great-aunts. Many of them were also popularized by Pollard and Winsby (now deceased), who used to run a popular catering service and sell pies to many local restaurants.     "We started out making butter tarts and then began making cheesecakes," said Pollard, who noted that when the business was in full swing Butchart Gardens alone was ordering 25 cheesecakes at a time.     "We worked in the back of Pizza Pieman on Oak Bay Avenue, where we could get nine pies in each of the two ovens. So we could cook 18 pies at a time."     She said the cookbooks have not changed a bit, except to correct one error.     All their beloved recipes are there, including the ones for the famous cheesecakes -- such as amaretto, chocolate Kahlua, lemon, New York and pumpkin walnut -- as well as their immensely popular butter tarts.     "We printed 5,000 copies of our first book, and it sold out in three months," recalled Doell. "Then, because of distribution problems, we decided to sign on with Doubleday."     This time the authors are maintaining control through Trafford Publishing, a process that makes books available to the public through on-demand manufacturing and Internet marketing.

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About the Authors     Three neighbourhood cooking, family and small-business friends who spent a number of years gathering, tasting, rejecting, fiddling with and narrowing down boxes of recipes from families, friends, and people who passed through their lives.     These foolproof recipes equip a cook, from novice to chef, with the tools to make the home or entertainment kitchen a place of joy and accomplishment - one book led to another.     Two-thirds of a planned TRILOGY was cut short by the untimely death of Dianne.     Here are the recipes, all practical and easy to prepare, which will bring you mouth-watering results every time. Fine food, guaranteed to live up to the title!

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Sample recipe

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Catalogue Information

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