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Lidia's Commonsense Italian CookingLidia’s Commonsense Italian Cooking
Lidia Matticchio Bastianich and Tanya Bastianich Manuali
Inspired by the meals she experienced at her grandmother’s table, the infinitely sensible Lidia Bastianich brings us the sort of Italian foods—often soups and salads the use up leftovers or highlight fresh and nourishing produce such as cabbage along with grains and beans. Hardcover, $35.00

In the Kitchen with Stefano FaitaIn the Kitchen with Stefano Faita
Stefano Faita
Those familiar with his CBC cooking show will surely be happy to see Stephano on the cover of this, his first English-language cookbook. Stefano prides himself in teaching others to cook. His recipes are simple to follow and are a great introduction to those wanting to get into the kitchen and away from fast food. Softcover, $29.00

Back to BasicsBack to Basics
Michael Smith
Like his previous books, Michael Smith writes recipes that will appeal to beginner cooks and those just looking to get something simple and delicious on the table without much fuss. Unexpected flavours shine in his Curry Roast Cauliflower & Chickpeas and his Lentil Tacos as he takes the familiar and adds interesting and new flavours that are still readily available at your local grocery store. Softcover, $32.00

At Home with Lynn CrawfordAt Home with Lynn Crawford
Lynn Crawford
Though she spends most of her time in a restaurant kitchen, Lynn Crawford still loves to cook at home for family and friends. Slow bakes or braises with inventive composed salads will keep this book at the ready on the kitchen counter. Softcover, $32.00

Ricardo Slow Cooker FavouritesRicardo Slow Cooker Favourites
Ricardo Larrivee
The personable, Quebec-based chef raises the bar for slow cooker cuisine with dishes such as veal cheeks with figs, maple and beer braised ham and even crème brulee. Forget the tasty but brown sludge you might have tried in the past for dishes where the look equals the taste. Hardcover, $34.99

Todd Porter and Diane Cu
California-based bloggers, food photographers, and stylists Todd Porter and Diane Cu have created a stunning collection of recipes built on the produce grown in their garden. The freshness of ingredients and simplicity of preparation are the hallmarks of this book. Organized by type of vegetable or fruit, the recipes range from pickles to galettes to granola and beyond. The couple’s blog is WhiteOnRiceCouple.com. Hardcover, $40.00

Modern Native FeastsModern Native Feasts
Andrew George Jr.
Head chef for Aboriginal foods at the 2010 Vancouver Olympics and a culinary instructor, Andrew George Jr. is in a unique position to showcase the breadth and sustainability of indigenous cuisine. Some of the dishes demonstrate the marriage of European and native cuisine—eg a salad Nicoise which features local salmon rather than tuna. Softcover, $21.95

Carol Greenwood, PhD, Daphna Rabinovich, and Joanna Gryfe
A fundraiser for the Baycrest Centre, the 100 plus recipes are built on ingredients identified as “brain foods.” Recipe contributors include Laura Calder, Chuck Hughes, Mark McEwan, and Michael Smith. Softcover, $24.99

The Heart of the PlateThe Heart of the Plate
Mollie Katzen
While the Moosewood Collective, for which Mollie Katzen was so long the face, looks back at its forty year history, she looks forward to the current generation of vegetarian recipes. This collection features vibrant colours, Asian, Middle Eastern, and Latino flavour accents with much less fat content than earlier vegetarian recipes offered. Hardcover, $45.00

Moosewood Restaurant FavoritesMoosewood Restaurant Favorites
Moosewood Collective
The establishment of the Moosewood Restaurant in Ithaca, 40 years ago pretty much marked ground zero for the popularization of vegetarian cooking. This volume features favorite recipes over the decades: spinach lasagna, tabouli salad, falafel, red lentil soup, gado gado…For those of a certain age, a university flirtation with vegetarian cooking almost certainly included some of these recipes. Hardcover, $34.50

Hugh Johnson's Pocket Wine Book 2014Hugh Johnson’s Pocket Wine Book 2014
Hugh Johnson
Would it really be October if there weren’t a new edition of Hugh Johnson’s Pocket Wine Book (formerly encyclopedia)? Along with the usual ratings, maps et al there is an illustrated pinot noir supplement. Hardcover, $17.99


The I Can't Cook Book The I Can’t Cook Book
Jessica Seinfeld
Jessica Seinfeld has moved past hiding spinach in brownies. Using a picture-with-every-recipe format plus instructional photos, lots of information on setting up a kitchen, and appealing recipes, she really does convince the beginner that cooking can be a snap. Hardcover, $32.00

How to Feed a Family How to Feed a Family
Laura Keogh & Ceri Marsh
From the creators of sweetpotatochronicles.com, the time and nutrition savvy updates on classic family cooking will make this a weekday go to cookbook. The breakfast ideas, such as slow cooker oatmeal, are particularly inspired. Softcover, $29.95

The Complete Nose to TailThe Complete Nose to Tail
Fergus Henderson and Justin Piers Gellatly
The books which gave offal and game new cachet, Nose to Tail Eating and Beyond Nose to Tail, are now together in one glossier, more colourfully illustrated volume. If you missed them the first time around, stock up on pig’s heads, rabbit, and a few kidneys, and bathe in the reflected glory of Fergus Henderson. Hardcover, $57.99

Le Pigeon Le Pigeon
Gabriel Rucker and Meredith Erickson with Lauren and Andrew Fortgang
Subtitled Cooking at the Dirty Bird, Le Pigeon serves up a charming behind the scenes look at the highly regarded Portland restaurant along with enticing recipes. Weighted toward game and seafood, these recipes, though not really simple are achievable for the home cook. Hardcover, $46.00

Valerie Gordon
What sets this dessert book apart is the inventive flavour combinations. Think apricot-basil cream galettes, rose petal cake, or raspberry, black sesame, and matcha mendiants. Hardcover, $43.95

The Essential Scratch and Sniff Guide to Becoming a Wine ExpertThe Essential Scratch & Sniff Guide to Becoming a Wine Expert
Richard Betts
Memories of John Waters! Master Sommelier offers an ingenious introduction to wine’s basic elements. This is a great gift idea for the wine neophyte in your life. Hardcover, $24.99

Mastering FermentationMastering Fermentation
Mary Karlin
With previous books on wood-fired cooking and cheese making, Mary Karlin has a knack for rendering difficult concepts in an immediately clear way. Combining fermentation basics, with a guide to equipment, ingredients, and troubleshooting, along with a glossary, Karlin will have you creating everything from pomegranate molasses to Asian fish sauce. Hardcover, $34.95

Save with JamieSave with Jamie
Jamie Oliver
What Jamie Oliver does better than anything else is convince people that putting freshly cooked food on the table everyday is not beyond them. Following basic information on how to stock, store, and equip your kitchen, he serves up recipes for simple foods with high appeal—burgers, cauliflower and broccoli cheese, roast pork. The added feature this time is advice on how to control food costs. Hardcover, $37.99

Fresh and LightFresh and Light
Donna Hay
This book could make you fall in love with Donna Hay all over again. With lashings of Asian flavours and a high ratio of vegetables and grains to poultry, fish, and meat, these dishes are satisfying without ruining your waist line—unless you overindulge in the dessert section. Softcover, $34.99

200 Skills Every Cook Must Have200 Skills Every Cook Must Have
Clara Paul and Eric Treuille
Heavily illustrated, this book shows how to elevate cooking skills from average to excellent. The topics range from soaking saffron threads to preparing squid. A dictionary of terms, ingredients glossary and meat cut charts give extra value to the book. Hardcover, $29.95

Mastering the Art of Soviet CookingMastering the Art of Soviet Cooking
Anya Von Bremzen
There might be some disappointment for those people who wanted more of what this author offered in her earlier book, Please to the Table: The Russian Cookbook. That book was full of wonderful, and often unusual, dishes from Russia and the former republics. Although there are few recipes here, Von Bremzen’s memories of the feast or famine that made up Soviet culinary culture is intellectually fascinating. Hardcover, $30.00

The Flavour PrincipleThe Flavour Principle
Lucy Waverman and Beppi Crosariol
Using eleven different taste sensations, The Globe and Mail’s food and wine columnists have joined forces to create extraordinary menus complemented by thoughtful and sometimes unusual wine, beer, and spirit pairings. What is constant is Lucy Waverman’s ability to reconfigure the familiar. Hardcover, $40.00

The Scarpetta CookbookThe Scarpetta Cookbook
Scott Conant
If you cannot get to Scarpetta in New York, Miami, Beverly Hills, Las Vegas, or Toronto, the next best thing is to whip up Scott Conant’s signature dishes in your own kitchen. Conant simultaneously helps the home cook create the polished cuisine of Milan and Tuscany while learning and honing general cooking skills. Hardcover, $45.00

My Favorite BurgundiesMy Favorite Burgundies
Clive Coates MW
Informed as they are by regular tastings over many decades, Clive Coates favorite Burgundies are, de facto, most likely to also be the best Burgundies. This edition features updated information with tasting notes and maps. The book features four parts: vineyard profiles; domaine profiles; vintage assessments; observation. Hardcover, $60.00

Cook's Illustrated Baking BookCook’s Illustrated Baking Book
Editors at America’s Test Kitchen
A newcomer to baking whose taste runs to classics such as bran muffins, apple pie, and deep dish pizza will turn to this book over and over. It is in the usual Cook’s Illustrated/America’s Test Kitchen style with detailed explanations and recommendations for ingredients and equipment. Hardcover, $44.00

Le Livre BlancLe Livre Blanc
Anne-Sophie Pic
Those of us on this side of the Atlantic have waited a long time for this book. As the title suggests, Pic’s dishes are all about purity of taste with minimal intervention from the cook. No five pages of instruction here, no 17 hours of work. In many ways this harkens back to the Troisgros Brothers, early Paul Bocuse, the generation to which her father belonged. With ever more complex preparations in leading kitchens, this may be just the moment to remember purity of flavour. Hardcover, $65.00

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Last modified October 21, 2013 .