Interviews with...
James Chatto & Lucy Waverman
 A Matter of Taste
Lucy Waverman and James Chatto
Two of Toronto s best food writers have combined forces to present contemporary
menus for almost every imaginable occasion(her efforts) enhanced by inspired
suggestions for accompanying wines and spirits(his efforts). We heartily recommend
the salmon spring rolls with balsamic dipping sauce. Hardcover, 368 pp, $50.00.
Cookbook: The first album/CD/eight track you bought?
James: Four Season's Silence is Golden (a ’'45).
Lucy: The Beatles first album Meet the Beatles.
Cookbook: What was your first car?
James: A beige Austin 1100.
Lucy: A white Ford Anglia, standard of course!
Cookbook: Your favourite junk food?
James: Penrose fish and chips.
Lucy: Chicken wings.
Cookbook: What kitchen gadget, or piece of equipment can't you live without?
James: Corkscrew –-- double articulated.
Lucy: Chef's knife.
Cookbook: Your favourite ingredient, or food?
James: Smoked salmon.
Lucy: Garlic.
Cookbook: Most over-rated ingredient, or food?
James: Garlic.
Lucy: Smoked salmon.
Cookbook: What was the first cookbook you used?
James: The Times Cookbook, stolen from my mother!
Lucy: Mrs. Beeton's Cookery & Household Management,
not necessarily the best but this was the one Mum had in the house.
Cookbook: Your favourite authors, doesn't have to be cookbook authors?
James: Max Beerbohm, Patrick O'Brien, James Stephens.
Lucy: Doris Lessing.
Cookbook: Your favourite city?
James: Venice.
Lucy: Venice.
Cookbook: What is your greatest extravagance/indulgence?
James: Travel.
Lucy: Clothes!
Cookbook: Your favourite movie?
James: Lord of the Rings.
Lucy: I would watch My Fair Lady again.
Cookbook: What was your first job?
James: Working in the family bookshop, Pickering & Chatto.
Lucy: Theatre usherette for The Boyfriend here
in Toronto. We had to wear flapper costumes, we had a fabulous
time! We thought we were part of the theatre community.
Cookbook: What kind of music do you like?
James: Mostly classical.
Lucy: Classical.
Cookbook: Your favourite sports team?
James: Toronto Maple Leafs, Chelsea football club.
Lucy: Canadian women's soccer team.
Cookbook: Your pet peeve when dining out?
James: The peppermill!
Lucy: Bad service and waiters who hover over you
Cookbook: Your favourite drink?
James: Campari and soda.
Lucy: Good Pinot Noir.
Cookbook: If you could change one thing in the food & wine industry what would
it be?
James: Abolition of tax on alcohol.
Lucy: Better interaction between the two industries.
Cookbook: Who has been the biggest influence on your career?
James: M. F. K. Fisher.
Lucy: My mother.
Cookbook: What four people, alive or dead, would you invite to dinner? (assuming,
or maybe not, you would invite your significant other to have six
around the dinner table!)
James: P.G. Woodhouse, Dorothy Parker, Dusty Springfield and Robert
Morley.
Lucy: Freud, Jane Austen, Alan Ryan, Julia Child.
 Home
for Dinner
Lucy Waverman
Like her enourmously popular Dinner Tonight,
Lucy Waverman's latest book is awash in both the common and the familiar. Flip
through the book and discover that even the ubiquitous zucchini can be exciting
again. With a nod to the slow food movement, a dash of the Middle East, a pinch
of India, Waverman translates the trends without frightening off the timid cook. 218 pp. $29.95. Recipe: Pork
Tenderloin with Rhubarb Sauce.
 Chef's Table
Lucy Waverman, James Chatto & Tony Aspler
The best recipes from 10 years of Toronto Taste, the fundraiser for Second
Harvest. The recipes are from chefs from the city's finest restaurants. And
you can cook them, they've been kitchen tested. Proceeds to Second Harvest. Colour
illustrations. $24.95.
 Dinner Tonight
Lucy Waverman
Collected from her Globe & Mail column, television's Cityline and
the LCBO's Food & Drink magazine, Waverman's recipes always have
a little twist that raises them from the ordinary with very little extra time
or effort, likely the reason it has become a bestseller at the store. Try the
white chocolate parfit frozen. Yum! Colour photos. $24.95.
Website: http://www.lucywaverman.com/
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