A Montreal Cook, the latest by Canadian food veteran Lesley Chesterman, is an exciting exploration of everyday meals, special, regional dishes and a lot of delicious recipes.
Before a 20-year career as a food critic for the Montreal Gazette, Lesley Chesterman studied pastry at the Institut de tourisme et d’hotellerie du Québec and worked in Lyon, France (the food capital of a food-obsessed country). Also a local and much-loved voice on Radio-Canada, she published her first cookbook, Chez Lesley in 2020, followed by 2023's Make Every Dish Delicious. And now, in 2026, her latest book, A Montreal Cook, is here. And what a treat it was when it landed on my desk. In the latest book, Chesterman shares delectable recipes and thoughtful reflections on a life well lived in the Montreal culinary scene.
With chapters like Apero, Apres-Ski and Entertaining Montreal Style, you know you will be delving into a truly French Canadian culinary experience. Lest you think this book is only about French food, you’ll be delighted with the chapter called A Curry Feast with a delicious Yellow Dal (page 250) that is now my favourite.
Here are a few highlights from this tremendously interesting book that I hope you will buy and cook through!
Breakfast and Big Brunches
In my opinion, there are two types of people. Raisin people and non-raisin people. I, being in camp non-raisin, was pleased to make and devour Chesterman's The Best Bran Muffins (page 14), which are raisin-free. Instead, they are deeply flavoured from rich molasses, with a hint of freshness from the buttermilk. Bran muffins don't always have the best rep, but these are truly the best bran muffins!
Soups, Salads and Light Meals
Weekend Soup, page 71
OK, for starters, the quantity of this soup is a lot. So much, in fact, that I actually halved the recipe and it turned out perfectly. This soup really is a clean-out-the-fridge type of soup, which I loved. Fair warning though: there is a lot of chopping. So I actually pulsed the veggies in my food processor, and made quick work of it all.
Tomato Galette, page 82
When heirloom tomatoes are bountiful, this is the perfect way to showcase their fleeting beauty. To save time, you can easily use a store-bought pie dough. I found the filling, with its luxurious texture c/o mascarpone, creme fraiche and rich eggs, to be a decadent foil for perfect in-season tomatoes.
Everyday Dinners
Luke’s Baked Ziti, page 104
If you're looking for the perfect family meal that blends comfort and nostalgia, this baked ziti is it. You’ll need a batch of the Classic Tomato Sauce (page 332) in order to make this dish, so I’d recommend making the sauce one day and then assembling the baked ziti the next day. Or, if you can't extend the effort of the homemade sauce, use store-bought.
Meat and Poultry
Brother-In-Law’s Chicken, page 218
Let me start by saying that this recipe is a labour of love. But, wow, is it worth it. The sauce that is spooned over the chicken before serving is so good. The pearl onions (hot tip: try to get some peeled ones and save yourself the heartache) really do add something special to this already special dish.
Desserts
Who can resist dessert? This chapter has so many incredible desserts, including a classic Québécois treat, Pouding Chômeur (page 283), that gets an update with a not-so-traditional creamy-maple sauce. The Orange Almond cake (page 316) might be one of the easiest cakes ever. Everything is made in one bowl and then baked. It's so moist!
