It’s funny, yes, “The Bologna Cookbook,” but Kevin Phillips’ attractive, high gloss cookbook elevates Balogna — aka The Newfie Steak — to haute cuisine. You know, as much as it can.
There’s 200 recipes broken down into Breakfast, Lunch, Apps, and Suppers. It’s the meat’s versatility that Phillips says he fell for as a chef. “Although it is a humble protein,” Kevin says, “creative minds always seem to come up with meals fit for royalty.”
Appetizers include: Bologna-wrapped stuffed prunes with havarti; Bologna-wrapped scallops with smoked oysters; Dill pickle bologna spokes.
Are you hearing this? Are you surprisingly intrigued, and getting a little bit hungry? Would you have thought to make Boloquitos for your next potluck, or Basque eggs in a bologna basket for breakfast?
The quality photos in this well-produced book make it all look quite good, even for those of us skeptical of this “meat.” Whether it’s a guilty or guilt-free pleasure, there’s no denying this pink football-shaped protein is beloved in this province: Newfoundland & Labrador accounts for one third of the country’s consumption of bologna. That’s probably not surprising, but maybe this is: we eat 462 million pounds of the stuff a year. So it only makes sense there be an ultimate cookbook for this popular protein.
Bologna stroganoff, bologna marsala over quinoa, bologna alfredo. Buy the book and change the way you look at this mystery meat. You won’t be alone, it’s made the Globe & Mail bestseller list, and as of late March, it’s an award-winning cookbook. For his visionary cookbook, Kevin Phillips and Flanker Press are the Gourmand World Cookbook winners in the category of “English Best Meat Cookbook. This win also qualifies The Bologna Cookbook to go on to the “Gourmand Best in the World” competition.
The Gourmand World Cookbook Awards were founded by Edouard Cointreau to honour the best food and wine books. The winner in each country goes on to compete against winners in the same category in other countries for the Best in the World. The results will be announced on Tuesday, June 9, 2015, at the annual awards event taking place in Yantai, China.
Kevin Phillips is an ex-military man from Cape St. George. He served with the Canadian Armed Forces for thirty-three years, and all the while never forgot the old Newfoundland recipes of his youth. Immediately upon his retirement, he began his new career as a chef. Phillips has completed a certificate program in baking arts from George Brown College in Toronto. He also graduated with honours from the culinary management program at Liaison College in Oakville,