Rebar Modern Food Cookbook

Sometimes the greatest success stories start as wee labours of love—like Victoria’s beloved Rebar restaurant. Back in 1988, Audrey Alsterberg and Wanda Urbanowicz were just feisty foodies with a dream. They wanted to bring the “fresh food” revolution to town. No matter that they had no money or culinary training. They started with love, they made damn good food, and the Rebar community was born.

Rebar’s tasty success story is sprinkled throughout the cookbook (expanded premises, customers and staffers who’ve stayed for decades, industry recognition from Zagat and Bon Appetit).

But even more exciting—we can finally create their coveted healthy-and-delicious dishes at home. This cookbook maintains a near-biblical position in the kitchens of vegetarians, but there are incredible treats inside for all who love mind-stunningly great food.

Rebar is famous for its smoothies, baking, and salads: the cookbook delivers those favourites. But the real money’s in the sauces and surprising flavour combinations. Treasure hunt through the pasta and entrees sections to find amazing recipes for sauces you’ll start using all over the place.

It’d be worth buying Rebar Modern Food Cookbook just for the Asian vinaigrette recipe. Spoiler alert—it has pickled ginger, black beans, and mirin, plus everything else you’d expect in a salad dressing. ‘Nuff said.

Breakfast, check. Lunch, check. Dinner, check. Dessert? Make sure you’re sitting down . . . it’s that good.

Your cooking will never be the same.

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Michelle Superle writes books plus other stuff and earns a living teaching people how to do it too. She gets her wellness on by running around with the lovely human male, charming dog, and beautiful horses she lives with.