Anna Cooks

A GLOBE & MAIL BESTSELLERSHORTLISTED FOR 2026 TASTE CANADA AWARDS GLOBE & MAIL BEST COOKBOOKS OF 2025INDIGO'S BEST COOKBOOKS OF 2025 Get cooking with Anna Olson! Step into Anna's kitchen with 125+ everyday, all-the-time recipes for breakfast, lunch, dinner and, of course, dessert.For years Anna Olson has been synonymous with baking, sharing her delicious and impeccably tested recipes through her bestselling and award-winning baking books and TV shows. Now Anna invites you to explore her savoury side, offering a collection of dishes that reflect the way she, and we all, really cook at home. Whether you’re looking to create a light breakfast, a hearty brunch or a quick and satisfying lunch, or you're looking for ideas for one-pot dinners or occasion-worthy mains, Anna has thought of the perfect dish for every meal of the day: Morning Meals & Bakes: Get going with a healthy weekday breakfast like the Chia & Matcha Make-Ahead Bowl or indulge in the Churro French Toast on a lazy weekend morning.  Soups, Sandwiches & Salads: With recipes inspired by Anna’s travels through France and beyond, try the Sud de France Salad, Croque Monsieur sandwich, and Shrimp Banh Mi. Snacks, Nibbles & Starters: For a party, whip up Anna’s aperitif and appetizer ideas, like her Rosé-mary Campari Spritz or Pistachio Cheese Dip.Main Dishes & One-Pan Meals: For the main event, these simple and satisfying meals, like the Couscous-Crusted Baked Salmon and two seasonal Roasted Chicken recipes, are often made in a single pan.Side Dishes: Anna’s sides are never an afterthought; the Lemon Mustard Spaetzle or Blistered Brussels Sprouts, for example, are almost a meal on their own. Sweets & Treats: And no Anna book is complete without dessert, like Brown Butter Banana Bundt with Maple Glaze or a refreshing slice of Lemon Meringue S’Mores Pie!Whatever you're cooking, Anna encourages you to loosen up in the kitchen and trust your instincts—offering advice on every recipe page to not let anything stop you! Join Anna as she brings her heartfelt approach and expertise to the savoury side of the kitchen.

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