Since she started out cooking on a pink four-burner stove in the basement of Toronto's Bohemian Restaurant, Karen Barnaby has been creating food that inspires. Always at the vanguard of culinary trends, she believes in fresh, seasonal, and preferably organic ingredients and uncomplicated techniques.
She wrote her first cookbook, Pacific Passions, in 1995, followed up by Screamingly Good Food in 1997, and.
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