Description

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The specialty food industry has introduced many fanciful foodstuffs, but until now there has been one glaring omission -- the meatball. This overlooked, bite-sized food and its many round companions finally take centre stage in Angela Murrills' new book Balls . Award-winning food writer Murrills offers up recipes for all kinds of balls, from Rye and Smoked Salmon Balls to Meatballs Osso Bucco to Black Bean Balls with Spicy Sauce. Balls does not limit its interpretation of the round and tasty to the meatball. There are chapters on fish balls, vegeta-balls, fancy balls, sweetie balls and, of course, ball-istic cocktails. Along with recipes, Balls offers up facts and anecdotes about all things round.

About the Author

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Angela Murrills is a Vancouver-based food and restaurant critic. She has previously published several books, including Food City: Vancouver. Her food writing has won awards in Canada and the United States.