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Online News April 3, 2012

Table of Contents

Happy Birthday to us!
Thursday, April 5th marks The Cookbook Store’s 29th birthday. A very heartfelt thank you to our customers, and the food and wine community for helping us reach this milestone.


Blood, Bones & ButterGabrielle Hamilton: Blood, Bones & Butter
Wednesday April 18th 7 pm.
At Toronto Reference Library, The Appel Salon

Gabrielle Hamilton, the popular New York City chef and owner of the restaurant Prune, discusses her delectable memoir Blood, Bones and Butter (now out in softcover) - with The Cookbook Store's Alison Fryer.
Her book tells an unconventional story about food, purpose and family, which chef Anthony Bourdain raves is 'simply the best memoir by a chef ever.'
Note: Doors open at 6 p.m. Join us for a drink at a cash bar reception starting at 6 p.m.
Tickets are required for admission to all Appel Salon events. Tickets are free and are available online through the TPL website.

Irresistible MacaronsMacarons Demonstration
With Gina Alderman, former Cookbook Store employee, and The Queen of Egg Whites
When: Wednesday, April 25th 7 pm.
Where: Rosemill Kitchen Studio, 1 Yorkville Avenue (next door to The Cookbook Store)
Tickets: $20, includes a copy of Irresistible Macarons. Please call The Cookbook Store (416) 920-2665 or drop by the store at 850 Yonge Street to reserve.

Weights & Measures
With Eshun Mott, Food Editor at Today’s Parent
When: Thursday, April 26th, 2012 7 pm.
Where: The Cookbook Store, 850 Yonge Street
Tickets: $10
Much depends on measurement – particularly when it comes to baking. Veteran recipe tester Eshun Mott, the new food editor at Today’s Parent and author of Whining & Dining, demonstrates the art of accurate measurement using dry and liquid ingredients. There may be a set of scales in your future.

Preserving and Pickling: Parts 1 and 2

$30 for one demonstration, or $50 for both

The Complete Book of PicklingPart 2: Pickling
With Jennifer Mackenzie, author of The Complete Book of Pickling
When: Thursday, May 31th, 7 pm.
Where: Rosemill Kitchen Studio, 1 Yorkville Avenue (next door to The Cookbook Store)
Tickets: $30, includes a copy of The Complete Book of Pickling. Please call The Cookbook Store (416) 920-2665 or drop by the store at 850 Yonge Street to reserve.

We Sure Can! Part 1: Preserving
With Sarah Hood, author of We Sure Can!
When: New date Wednesday, June 13th 7 pm. (Rescheduled from March 27th)
Where: Rosemill Kitchen Studio, 1 Yorkville Avenue (next door to The Cookbook Store)
Tickets: $30, includes a copy of We Sure Can! Please call The Cookbook Store (416) 920-2665 or drop by the store at 850 Yonge Street to reserve.
Sarah will demonstrate making and preserving applesauce at home, as well as discussing the basics of preserving, particularly safety issues.

March Bestsellers

  1. Lucky Peach Issue 3 by David Chang
  2. Sugar Shack by Martin Picard (Canadian)
  3. Acquired Taste, Chuck Ortiz editor (Canadian)
  4. Plenty by Yotam Ottolenghi
  5. Fresh by Houston & Tal (Canadian)
  6. Pierre Hermé Pastries by Pierre Hermé
  7. Spilling the Beans by Van Rosendaal & Duncan (Canadian)
  8. Shortbread Sampler by Mary McGrath (Canadian)
  9. Table Comes First by Adam Gopnik
  10. Everyday Food Light from the Kitchens of Martha Stewart Living

New Books

My Kind of Cooking My Kind of Cooking
Mark Sargeant
Deliciously for us, Mark Sargeant’s kind of cooking is unpretentious, hearty and full of life.  Delight yourself with the perfect roast and tempt yourself with a few of his lovely puddings. Hardcover 255 pp. $32.95.

VegetablesVegetables, revised
James Peterson
A veteran cooking school instructor, James Peterson always anticipates which questions most puzzle the general public then provides lucid answers.  He supports the cook from identifying, to selecting, storing, and then preparing with the methods most suited to the produce at hand. Hardcover 391 pp. $40.00.

Weber’s SmokeWeber’s Smoke
Jamie Purviance
Along with mouthwatering recipes for smoke cooking meats, poultry, and seafood, the author offers notes on essential equipment, instructions for using either charcoal or gas grills, and multi purpose rubs.  To round out hot-off-the grill meals, there is a selection of sides. Softcover 191 pp. $23.95.

Real Simple: Easy, Delicious Home Cooking Real Simple: Easy, Delicious Home Cooking

from Real Simple Magazine
The new book from Real Simple magazine full of easy but sophisticated dishes.  Everything is represented, from soup to pasta, meat and vegetarian dishes, side dishes and desserts.  Recipes include  baked cod and chorizo, lamb chops with smashed peas, and croissant bread and butter pudding. Softcover 368 pp. $27.95.

My Pizza My Pizza

Jim Lahey
Jim Lahey applies his revolutionary no-knead bread technique in My Pizza, bringing home the recipes that make Co. one of New York City’s most acclaimed pizzerias.
Hardcover, 191 pp. $31.50

Global Kitchen: Recipes without BordersGlobal Kitchen: Recipes without Borders

Jeffrey Saad
A star of the Cooking Channel, Jeffrey Saad brings a sampler of the world’s most popular cuisines to the home kitchen.  Tapas, sumac-flavoured salmon, and whole tandoori chicken with mustard seed roasted potatoes are just a sample of his tasty treats. Softcover, 237 pp. $26.00.

The Quintessential Quinoa Cookbook The Quintessential Quinoa Cookbook

Wendy Polsi
Healthy, tasty, and gluten-free, quinoa is versatile and easy to cook.  In The Quintessential Quinoa Cookbook, Wendy Polsi makes it inspiring.  Polsi takes quinoa around the world, finally ending the journey in exactly the place we want it to end: our kitchen. Hardcover, 221 pp. $20.95.

Koto: A Culinary Journey Through VietnamKoto: A Culinary Journey Through Vietnam

Tracy Lister
Let the colours and flavours of Vietnam envelop your kitchen.  Koto: A Culinary Journey Through Vietnam creates a vivid picture of the culinary history and culture of a rich and diverse country. Softcover, 270pp. $32.95.

Pierre Hermé PastriesPierre Hermé Pastries

Pierre Hermé
Once again Hermé releases his genius into the world.  His recipes tell a story and make mouths water in awe.  With class recipes such as the chocolate chip cookie to more Hermé-tized recipes such as Croissant Ispahan, Pastries is a guaranteed show stopper. Hardcover, 287 pp. $57.50.

Recipe: Yellow Cake

From Real Simple: Easy, Delicious Home Cooking

1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pan(s)
2 ½ cups all-purpose flour, spooned and leveled, plus more for the pan(s)
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
1 ½ cups sugar
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
1 cup whole milk

1. Heat oven to 350 F. Butter the pan or pans, line the bottom(s) with parchment, butter again, and dust with flour, tapping out the excess.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
3. Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the vanilla, then beat the eggs in one at a time, scraping down the sides of the bowl as necessary.
4. Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).
5. Transfer the batter to the prepared pan(s) and bake until a toothpick inserted in the center comes out clean. Cool the cake(s) in the pan(s) for 15 minutes, then turn out onto rack(s) to cool completely.

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Previously in Online...
March 9, 2012
February 3, 2012
January 18, 2012
December 9, 2011
November 4, 2011
October 11, 2011
September 6, 2011

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850 Yonge Street at Yorkville Avenue
Toronto, Ontario M4W 2H1
Two short blocks north of Bloor on the southwest corner
Open 7 days a week
416.920.2665 or 1.800.268.6018


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Last modified April 12, 2012 .