 |
 |
 |
 |
 |
 |
 |
 |
 |
|||||||
 |
 |
|||
|
|
|
|
|
|
|
|
|
|
|
|||||||
|
|
|||
|
|
|
|
 |
 |
Tuesday, April 29th 7pm
Dr. Herve This
Molecular Gastronomy & Kitchen Mysteries
Venue to be announced. This will be a reserved event so please call or email us to reserve your spot.
We are delighted to host the renowned chemist Dr. Hervé This, director of the INRA (Institut National de la Recherche Agronomique) in France, and author of Molecular Gastronomy ($34.95), and Kitchen Mysteries ($24.95). Dr. This will give an engaging presentation and of course answer all your science questions, and sign books. This will be his only Toronto appearance so don't miss this opportunity to meet the proclaimed father of molecular gastronomy.
Saturday May 10th, 12 to 4 pm.
Santé: Bloor Yorkville Wine Festival - 10th Anniversary
One of our most popular annual events.
We will be partnering with Salena Estates Winery from Australia. This small winery is situated in South Australia and produces award winning organic wines. Off course the ever-popular Andy Shay of Shay Cheese will be joining us with his selection of Canadian and Australian cheeses.
Culinary Landmarks
Elizabeth Driver
A labour of love, more than twelve years in the making, Elizabeth Driver’s bibliography of Canadian cookbooks published between 1825 and 1949 offers a glimpse into the early domestic life of our country. Thought additives came along in the second half of the 20th century? Consider Parke’s Preservine. It was added to tomatoes and other canned fruits to prevent spoilage without altering the taste or colour! Then as now, women’s organizations produced many cookbooks but some of those organizations eg. the Women’s Institute are now almost extinct. In an age when home canning was a necessity, vinegar companies and the cookbooks they offered flourished. The entries are organized by province and within the province, by year. There are also sections for non-province specific, American, and British books. Ever meticulous, Driver created indexes by place-of-publication, name, and short title. This is a book to dip into for years to come and an invaluable research tool for generations to come. Hardcover, 1257 pp. $185.00.
Cheese Slices
Will Studd
A maitre fromager, Melbourne-based Will Studd has traveled the world from Tasmania to Vermont in search of fine cheese. An advocate of artisanal, raw milk cheese Studd examines the competition between the small producers as they take a stand against multinational dairy interests. In much the same way as Jancis Robinson and Hugh Johnson write about wine, Studd defines the elements of great cheese and the technical processes used to create it . Colour photos. Hardcover, 364 pp. $95.00.
Feast Bazaar
Barry Vera
Paris-trained Melbourne restaurateur Barry Vera shows how three different countriesIndia, Morocco, and Syria have used spices to create divergent yet equally exciting and colourful cuisines. The recipes are garnished with historical detail and personal insights. Gorgeous colour photos.
Softcover, 23 pp. $42.95.
Hello, Cupcake!
Karen Tack & Alan Richardson
Take heart all ye who have questionable fine motor skills. Weep no more, you who have watched your fondant turn to sugar crystals. With a few simple icings, masses of penny candies, and the easy to follow instructions in this inspired book you, too, will be able to create cupcakes that look like penguins, spaghetti and meatballs, sharks, a garden, corn on the cob... Colour photos. Softcover, 230 pp. $17.95.
Martha Stewart’s Cookies
From the Editors of Martha Stewart Living
This collection of cookie recipes represents most of, but not all of the best cookies from Martha Stewart Living. So it means you should not throw out all your flour and grease smeared magazines you may lose a treasure. At the beginning of the book there is a photographic catalogue of the cookies organized by type eg. crispy and crunchy, delicate, crumbly, cakey, dense, plus there is a photograph with each recipe. And it wouldn't be a Martha book without instructions for attractive gift packaging. Colour photos. Softcover, 352 pp. $27.95.
The Perfect Recipe for Losing Weight & Eating Great
Pam Anderson
The author of The Perfect Recipe and former executive editor of Cook’s Illustrated shares the recipes she created after banishing her scales and pitching the diet books. After dining on everything from seared scallop, black bean, orange, and avocado salad, to vanilla fruit smoothies, she is 50 pounds lighter. With her recipes and 50 weight loss tips, you too can be on your “weigh” to a healthier self. Recipes have only calorie count rather than complete nutritional breakdown. Colour photos.Hardcover, 308 pp. $29.95.
Sharing Sweet Secrets Gluten & Wheat Free
Pamela Moriarty
Here are gluten-free desserts that look tempting even to those who do not have a gluten problem. Even better, many of these desserts, particularly the fruit-based dishes, do not require hard-to-find ingredients. Other recipes call for commercial gluten-free flour, rice flour. Softcover, 168 pp. $19.95.
Tassajara Cookbook
Karla Oliviera
The Tassajara Zen Mountain Center has spawned the famous Tassajara Bread Book and The Tassajara Recipe Book , forerunners to the icon Greens Cookbook. The first new Tassajara cookbook in many years celebrates the retreat’s bag lunch tradition with mouthwatering vegetarian(many also vegan) recipes requiring little or no cooking. If for no other reason, try it for the chapter on sauces and condimentsromesco sauce, chermoula, or peanut chutney. Colour photos featuring food and the calm landscape which is part of the Tassajara retreat. Hardcover, 224 pp. $33.95.
Terrine
Stephane Reynaud
Perennially-neglected terrine stars in the second Phaidon book from Stephane Reynaud (Pork & Sons, $49.95). There is a broad spectrum of recipes from vegetable through meat (including game), cheese, and surprisingly, a lovely selection of dessert terrines. For each type, Reynaud offers a few appropriate sauces. Lacking general instructions for terrine making, this book is a better bet for the experienced cook or professional. Colour photo with each recipe. Hardcover, 167pp, $29.95
(This list does not include sales from book signings)
1. Great Whole Grains Cookbook by Judith Finlayson (Canadian)
2. Terrine by Stephane Reynaud
3. One Pot Italian Cooking by Massimo Capra (Canadian)
4. Molecular Gastronomy by Dr. Herve This
5. Great Food Fast from the kitchens of Every Day Food magazine
6. Jamie at Home by Jamie Oliver
7. New Food Lover's Companion by Sharon Tyler Herbst
8. White Heat by Marco Pierre White
9. The Omnivore's Dilemma by Michael Pollan
10. In Defense of Food by Michael Pollan
A new food shop, Culinarium, opens on Mt. Pleasant, at 705 Mt. Pleasant right across from Sobeys. Store owner Kathleen Mackintosh is committed to all things Ontario with meet the makers sessions, cooking classes and of course tastings of the local products. http://www.culinarium.ca/
A fund raiser for The Toronto Friendship Centre pits the talents, and personalities, of Chef Ted Reader against Royal York Executive Chef David Garcelon in a highly anticipated cook off. Judges Michael Bonacini, Rose Reisman and Daniel Speck will have their taste buds at the ready. April 3rd at the Japanese Canadian Cultural Centre. Reception 6 pm, Chef Showdown 7:30 pm. Tickets are $75 available at 416-533-8800, extension 245. at their website, or here at The Cookbook Store.
In Toronto, The Women's Culinary Network is honouring award winning author Naomi Duguid as its Woman of the Year on April 14th. Late April also sees the launch of her, and husband Jeffrey Alford's new book Beyond the Great Wall.
Congratulations to the talented students Crisanta Basa and Richard Bonham, winners of The Cookbook Store Awards presented at George Brown Chef School Awards Evening on March 26th.
The 16th annual Good Food Festival & Market returns to the International Centre from April 25th- 27th.
Congratulations to Trish Magwood and her colleagues at Dish Cooking Studio for being short listed for a James Beard Book Award for the book Dish Entertains. Winners will be announced in New York early June.
From Jamie at Home by Jamie Oliver
Rhubarb and Sticky Ginger Crumble
Serves 4 to 6
This is a classic rhubarb crumble recipe but I've given it a little twist by adding fresh ginger and rolled oats to make the best crumble mix ever. It's an absolutely delicious combination of flavors and really nice served with thick Jersey cream or cold custard (Bird's of course - my only vice at the moment)
2.2 pounds rhubarb, trimmed and sliced into large chunks
2/3 cup brown sugar
zest and juice of 1 orange
1 scant cup flour
1/2 cup cold butter
1/2 cups rolled oats
2 pieces of fresh ginger, peeled and chopped
Preheat your oven to 350F. Put the rhubarb and half the sugar into a pan. Add the orange juice and zest, put a lid on top, bring to the boil and simmer for a few minutes. Remove the lid and simmer for around 5 more minutes, until the rhubarb has softened slightly. Spoon into an ovenproof baking dish or individual dishes and spread out evenly across the bottom.
To make your crumble topping, use your fingers to lightly rub together the flour and butter until the mixture resembles fine bread crumbs. Stir in the oats, the rest of the sugar and the ginger. (If you like, you can make the crumble topping in a food processor. Just whack in the flour, butter, sugar and ginger and whiz up. Add the oats for the last 10 seconds.) Sprinkle the crumble over the rhubarb and bake in the preheated oven for 40 to 45 minutes or until the rhubarb is bubbling up and crumble is golden.
Jamie at Home
Jamie Oliver
Since Jamie Oliver established his family in Essex, his stove finds it must compete with the garden for attention. Oliver’s dual love of gardening and cooking comes together in this collection, organized by season, featuring recipes built on available produce. Each section ends with advice for producing seasonal crops: courgettes (zucchini), potatoes, broad beans… Homemade ketchup with steak and chips, smashed peas and broad beans on toast, and plum Bakewell tart offer a hint of the fresh pleasures in the 100 new recipes. Colour photos. Hardcover, 407 pp, $59.95.
(Regular) Store Hours
Monday to Wednesday 9:30 am to 7 pm
Thursday to Friday 9:30 am to 8 pm
Saturday 10 am to 6 pm
Sunday noon to 5 pm
|
| Previously in Online... |
| March 14, 2008 |
| February 15, 2008 |
| December 8, 2007 |
| November 29, 2007 |
| November 8, 2007 |
| October 24, 2007 |
| October 18, 2007 |
| October 2, 2007 |
| September 7, 2007 |
|
|
The Cookbook
Store
Chefs / Baking,
Desserts & Bread / Canadian / Drinks / Entertaining / General
Best
Sellers /
New Books / Our
Picks / Awards /
Events / Recipes /
Online
News Paddler Productions websites |
Wednesday, April 23rd at 5 pm. - Please note date change
Saturday, April 26th, 2 to 3 pm.