Chefs from Europe T to Z
 Ottolenghi: The Cookbook by Yotam Ottolenghi and Sami Tamimi
You know something good is afoot when the authors warn those who do not like lemon and garlic to skip to the end. However this book from the popular Nottinghill deli, bakery, patisserie, cafe is pure genius because these southern Mediterranean/Middle Eastern recipes are totally accessible to the home cook. The huge flavour and vibrant colour of these dishes is derived from readily available ingredients using the simplest of techniques. Perhaps best of all is the story of how a Jewish boy from West Jerusalem and an Arab boy from East Jerusalem found each other, and success, in London. Not to be missed are their wonderful, signature giant meringues! Hardcover, 304 pp, $65.00.
 Simple to Sensational
Jun Tanaka
Both Jean-Georges Vongerichten (Simple to Spectacular, $65.95) and Geoffrey Zakarian (Town/Country, $55.95) have previously written similar books in which they create both simple and complex dishes with the same set of ingredients. This rendition of the concept comes from the chef of London's Pearl Restaurant. Of all these books, this is probably the least intimidating for the home cook with just a simple, yet crucual tweaking of flavours to acheive the "sensational" version. In either case, the plating remains simple but seductive. Colour photos. Hardcover, 177 pp. $59.95.
Cooking: The Quintessential Art
Hervé This and Pierre Gagnaire
Pierre Gagnaire's engaging and highly personal commentaries provide the reader with rare insight into the thinking and creative inspiration of one of the world's foremost chefs. It is an enthralling sophisticated, freewheeling diner party of a book that also makes a powerful case for openness and change in the way we think about food. Hardcover, 355 pp. $27.95.
 Taste of the Marche
A stunning book from the five provinces that make up the Marche region
of Italy on the Adriatic. Gives new meaning to surf and turf, the
earthiness from the hill region and the seafood from the ocean areas.
Featured restaurants have contributed an eclectic array of recipes
that will whet the appetite of the eater, as well as inspire the
chef. Hardcover, 200 pp, $89.95.
Olivier Roellinger's Contemporary French Cuisine
Olivier Roellinger, Anne Testut, and Allain Willaume
An intense respect for Brittany’s regional specialties and an equally deep
interest in the origin of ingredients and the routes they take from their homelands
have produced the thoroughly modern interpretation of French cuisine served at
Roellinger's Relais & Château Les Maisons de Bricourt. From its reliance
on fish and shellfish to its accent flavours from farflung countries, it is a
cuisine defined by the sea. Colour photos. Hardcover, 232pp, $70.00.
 Paco Torreblanca Coleccion
Paco Torreblanca
A boxed set collection of two of the Spanish sugar genius Sugarworks and Techniques, this should please any pastry chefs with a flair for quirky creations. A portrait of Picasso rendered in pastillage, and a tower of blown caramel apples looks fairytale-esque. Although a professional book, there are ideas and techniques in here which might provide a welcome challenge for confident home bakers. Hardcover, 167 pp. + 128 pp. $165.00.
 Paco
Torreblanco 1
Paco Torreblanco
The desserts are sublime. In this first volume which came out in 2003, he who
has taught so many now has a chance to showcase his philosophy behind his lifelong
work. Hardcover, 351 pp. $225.00. Includes a separate recipe book.
 Paco
Torreblanca 2
Paco Torreblanco
Wow! For those who thought Ferran Adria and Frederic Bau were pushing
the envelope this is a must see. Visually stunning, the sugar work is
breath taking and the ideas behind the creations, we could go on and
on. Torreblanca is truly the modern confectioner who knows no bounds
when it comes to creativity. Hardcover, 303 pp. $225.00 includes a separate
recipe book. Imported from Spain, bilingual Spanish/English.
 Great British Grub
Brian Turner
A veteran of the kitchens of the Savoy and Claridge’s, Brian Turner has also been involved with food programs on both Granada and the BBC. A promoter of traditional British food, Turner’s collection of pub food recipes includes all the iconic foods: toad in the hole, bubble and squeak, both angels and devils on horseback, jam roly-poly…There are also a few culinary invaders such as pizza and bbq ribs. A colour photo accompanies most recipes. Hardcover, 256 pp. $39.95.
 A
Forkful of Magic
Marc Veyrat
The first question is were celebrated French chef Marc Veyrat and celebrated
Canadian chef Michael Stadtlander separated at birth? Not only do they look and
dress alike, their culinary style with its reliance on available wild foods is
remarkably similar. Veyrat works his magic in the Savoie creating dishes such
as wild morels braised in the old way—with sugar, vermouth and butter.
Desserts included fir-tree honey ice cream and lemon and lime jelly with angelica
fritters. Colour photos. Hardcover, 191 pp, $110.00.
 Siete
Edited by
Rafael Vila
Seven patisiers who have been awarded the title Pastry Chef of Spain such as chocolate cake, cookie, frozen dessert, tidbit, and artistic piece. A wonderful source of recipes and inspiration for the professional pastry chef. Hardcover, 326 pp. $195.00.
 Home Cooking with Jean-Georges
Jean-Georges Vongerichten
This great home cookbook has simple yet delicious recipies with lots of colour on every plate. Jean-Georges uses great ideas to create elegant meals with fresh ingredients. The book is very easy to navigate and is well organized. Hardcover, 256 pp. $45.00.
 One Perfect Ingredient, Three Ways To Cook It
Marcus Wareing
Marcus Wareing provides the answers, with over 120 superb recipes using everyday ingredients from your fridge and freezer or cupboard, you will never be stuck for ideas. Wareing gained his first Michelin star at the age of 25 at L'Oranger in London and gained another in 2000 at Petus in St. James's.
 How To Cook The Perfect....
Marcus Wareing
A perfectionist and longtime collaborator with Gordon Ramsay (Aubergine,
Petrus), Marcus Wareing is determined to pass along to the home cook
the knowledge that professional chefs take for granted. All the recipes
here are familiar - e.g. three-pepper steak, mum’s pork chops, chocolate
fondants, even poached eggs. Wareing defines the "key to perfection" for
each then demonstrates how to achieve it. Step-by-step colour photos.
Hardcover, 223 pp. $54.95.
 Great British Feast
Marco Pierre White
The latest book from one of the world's most celebrated chefs. Recipes from his Berkshire pub, the Yew Tree Inn are combined with modern cooking. White also talks about finding the best ingredients and keeping the cooking approach simple. There is an accompanying TV series in the UK which will land in Canada sometime in 2009. His seminal first book White Heat, ($39.95) is also back in stock. Hardcover, 224 pp, $39.95.
 White
Heat
Marco Pierre White
Publisher Mitchell Beazley have re-issued Marco Pierre White’s first book.
With it’s blend of ground breaking recipes, stunning photos, and White’s
unique observations of the restaurant business make this a must-have for any
chef’s library. Softcover, 127 pp, $39.95.
 Wild Food from Land and Sea
Marco Pierre White
The original bad boy of the kitchen from whom all others,
eg Gordon Ramsay originate.... Softcover, Out of Print/Not Available.
Back to top |
