‘A humble protein’

Frank
Frank Gale
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Cape St. George author releases bologna cookbook

When he first proposed the idea of a cookbook filled with bologna recipes, Kevin Phillips said, some believed his concept to be inconceivable.

It’s all about the bologna for Kevin Phillips, who has authored “The Bologna Cookbook” containing 200 recipes, all of which incorporate the prepared meat. Phillips  recently signed copies of his book at Beavercraft in Stephenville. — Photo by Frank Gale/The Western Star

The reason for that reaction was because it hadn’t been done before, he said, but while a lot of people were in doubt, they encouraged him.

Phillips, who is originally from Cape St. George but now lives in Oakville, Ont., said now that “The Bologna Cookbook” is on store shelves, it’s doing remarkably well.

He thinks of bologna as “the humble protein” and said while there are concerns about some of its ingredients, he believes in eating in moderation.

As for the amount of sodium, Phillips said you can buy low-salt bologna. There is also bologna that’s gluten-free and some brands are nitrate-free.

The cookbook features 200 recipes and every one of them contains bologna. He said all the recipes are delicious, but he prefers the simple ones.

One of his favourites is the “ultimate bologna hot dog,” which is made up of a rolled piece of boiled bologna, prepared with a steamed hot dog bun and garnished with mustard.

“Bologna is a comfort food and, for me, a taste of home,” Phillips said. “No matter what location you’re at in the world, bologna is a taste of home.”

Although he has tasted bologna throughout the world, he says Canadian bologna has the best taste. Most of his recipe have ingredients that are simple and easily attainable.

Phillips said people are amazed with the quality of his cookbook, published by Flanker Press, including the photos he took himself and the recipes that grace the glossy pages.

He credits his wife, Rena, with supporting the book by giving up her kitchen for 18 months while he worked on the project. His sister Mary also tried most of the recipes, as did students at the Liaison College of Culinary Arts in Oakville, Ont., who sampled the results of some recipes.

Phillips admits a few recipes had to be retested and modified before they could be entered in the cookbook.

The retired master warrant officer with the Canadian Armed Forces graduated with honours from the culinary management program at Liaison College and is working on his undergraduate degree through the University of Manitoba’s military program.

He’s touring Newfoundland with his cookbook, which will be officially launched in Brampton, Ont., Sept. 27.

The Bologna Cookbook is available at a number of stores in this province through Chapters, Indigo and Coles, and online through the publisher and Amazon.

Organizations: Liaison College of Culinary Arts, Flanker Press, Canadian Armed Forces University of Manitoba

Geographic location: Oakville, Newfoundland, Brampton

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