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Contact Amy

If you have any questions or comments, would like to place an order, or take a lesson, I’d love to hear from you.

Please email me at amy@startwithabowl.com

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Blog

What’s inside – Substance over style November 6, 2018
Tomatoes – I guess I’m in love October 19, 2017
My cottage brisket August 10, 2017
Starting with Sourdough April 27, 2017
Happy Pie Day! January 23, 2017

Cookbook Reviews

Cookbook Review – Back to Baking
by Anna Olson
Schmecks Appeal
by Edna Staebler
My Paris Kitchen
by David Lebovitz

Comments

Amy on How to: Caramelized Leek, Onion, and Shallot Soup
David Britton on How to: Caramelized Leek, Onion, and Shallot Soup
Lila Cano on Tomatoes – I guess I’m in love

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Vegetarian

Blog
Cookbooks I Love
What people say
How-to
Bake Sale!
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About Amy
Contact Amy

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Blog
Cookbooks I Love
What people say
How-to
Bake Sale!
Classes/Events
About Amy
Contact Amy

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"Amy knows food. As a vegan, her ability to modify her regular recipes to accommodate my special dietary needs is brilliant. I have eaten a lot of vegan “options” in restaurants and have to say that Amy’s are some of the best….not only vegan meals but vegan baked goods and desserts (those English Muffins were amazing!). Amy is passionate about cooking and sharing her knowledge with others. Grab a good bottle of wine and get Amy to cook for you and you are in for a memorable experience."

David S

"I am certain Amy's leek, potato and celery root soup single-handedly made me better when I was sick. She cooks with love, fresh beautiful ingredients, and attention to detail. Her soups are so tasty, so yummy, and so delicious."

Jenni B

“Amy’s New Year’s Eve feasts are legendary in Toronto. This year I was thrilled to snag an invitation to her beautiful home. She fed SIXTEEN people!!! We sat down to eat at 8pm and left the table well after midnight……”Auld Land Syne” was sung during dessert. Amy’s ingenuity and expertise in the kitchen left me a bit stunned. I can honestly say that I have never experienced such a rapturous dining experience in my life. She always has a theme to these evenings. This one was “Braised and Bubbly.” Here’s what she served:
Appetizers…..Fondue with pain de campagne and crudités
Amuse Bouche…..Sliced Potato with Raclette Cheese served with Cornichon
Soup……………..Squash Soup (which happened to be vegan)
Vegetable….Braised Leeks with Comté cheese
Main Course….Braised Pork, Braised Beans, Wilted Kale and Boiled Potatoes
Salad Course…Fried Chicken (or Tofu) with Pickled Red Cabbage, Red Onion, Radish, Fennel, Red Pepper and Carrots
Dessert…………Vegan Champagne Cake with Passion Fruit and Mango Puree, Champagne Cake with Citrus Buttercream.
Champagne Sorbet with Blood Orange, Grapefruit and Lemon, and
Sponge Toffee
I cannot stop thinking about this meal …….I see from Karla’s earlier post that Amy sells a variety of cakes and pies…..good lord, i’m done for…….”

Shawn W

"I was hosting family from out of town for the Thanksgiving holidays. I asked Amy to make us a pumpkin pie and an apple pie for my family dinner. Both pies turned out amazing. Amy has nailed down one of the nicest, flakiest pie crusts I have tasted. I am picky about my pumpkin filling and this pie did not disappoint. Spicy but not too spicy, sweet but not too sweet. Apple pie was equally delicious. Everyone at the table really enjoyed Amy's desserts."

Karla J

"Amy's passion for excellent food and memorable food experiences is palpable. Whether it's her hand-crafted pasta in sumptuous sauces, or her perfectly prepared and delicious Beef Wellington, or her gorgeous and addictive desserts (anyone wanna die and go to heaven? Try her pies or her Kouign Amman!), Amy approaches each dish with thought and care, a contagious excitement, and a vision to make every mouthful a special event that you'll never want to end. Her deep connection to French and Italian sensibilities lend an elegance to her cooking and baking, and yet her style is extremely accessible; she can create a stunning Croquembouche just as easily as she can whip up a tasty Croque Monsieur! Anyone who chooses to welcome Amy into their kitchen is in for a good time and a great culinary ride."

Rebecca G

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