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The Compendium of Nosh
Jack McLean
Crossing eras and geographical areas, Jack McLean wittily defines the words, both whimsical and conventional, that give shape to modern cuisine. Beginning with "a la" and ending with zythum, the dictionary-style format allows the reader to dip in and out of the book at will. Softcover, 422 pp, $18.95.
Everyday Pasta
Giada De Laurentiis
With her trademark simplicity, Food Network megastar Giada De Laurentiis shares her love and knowledge of pasta. The recipes offer a good mix of the classicsrigatoni with sausage, peppers, and onions with newer combinations like her turkey and cranberry ravioli. Complemented with sections on side dishes and a brief intro to Italian wine, the recipe-per-page format makes this book another winner. Colour photo for almost every recipe. Hardcover, 240 pp, $39.95.
The Glory of Southern Cooking
James Villas
From the congealed pickled peach and pecan salad to the original blackened redfish, and many permutations of cornbread, the veteran food writer has indeed captured Southern cooking in all its glory. While including all the classics from across the region, garnished with childhood memories, Villas also embraces current Southern cuisine with contributions from the likes of Emeril Lagasse, Paula Deen, and the late Edna Lewis. Colour photos.Hardcover, 432 pp, $41.99.
Lake House
Alla Wolf-Tasker
Raised in Melbourne by Russian immigrants, Alla Wolf-Tasker has made the pursuit of all things culinary her life’s work. While establishing a sense of Australian regional cooking, she has also managed to maintain her European sensibilities. Borscht terrine, escabeche of freshwater trout with remoulade-style salad, and honey panna cotta with quince soup are fine examples of Euro-Australian esthetic. Colour photos and painting reproductions.Hardcover, 309 pp, $75.00.
Taking Tea in the Medina
Julie LeClerc
This book is the culmination of LeClerc’s dream of visiting her grandfather’s native Lebanon. With photographer John Bougen in tow, the journey became a culinary tour of the Middle East. With its vibrant photos and recipes bursting with pomegranate, citrus, lamb, and garlic, this is a book that captures the Middle East and its banquet for the senses. Colour photos. Softcover, 188 pp, $39.00.
In light of the recent pet food recall here are some alternatives to manufactured pet food.
Better Food for Dogs
Bastin, Ashton & Nixon
The challenge of making sure your dog gets the proper nutrition when organizing a home prepared diet for your pet is covered with invaluable information from Dr. Nixon, the veterinarian, and Bastin and Ashton proprietors of a dog bakery in British Columbia. This book provides the most information regarding nutrition and diet. Recipes and user-friendly charts help achieve your goal. Softcover, 224 pp, $19.95.
The Dog Ate It: Cooking for Yourself and Your Four Legged Friends
L. West Eckhardt & B. Bradley with J. Kern
Why have separate meals for you and your dog? Now you can both eat the same meals! Probably something we have known all along, home made dog food is good enough for the owners. Softcover, 146 pp, $18.50.
Grrrrowlicious Food for Hungry Dog
Jamie Young
With a pet food crisis in the headlines, now is the perfect time to start cooking for the four-legged members of the family. Along with recipes for doggy’s daily diet, the author has included a list of necessary vitamins and, as importantly, a list of foods, which your pet should never eat. Check out the recipe for fresh cooked sardines you may want to keep it for yourself. Colour photos. Softcover, 63 pp, $16.95.
Real Food for Dogs
Arden Moore
As the subtitle suggests these vet-approved recipes are designed to please the canine gastronome. More whimsical in lay out than the other books but still provides a wide variety of recipes and information. Softcover, 117 pp, $20.95.
1. Ultimate Foods for Ultimate Health by Liz Pearson & Mairlyn Smith
2. Au Pied de Cochon by Martin Picard
3. Recipe of Love: An Ethiopian Cookbook by Aster Ketsela-Belayneh
4. Cook with Jamie by Jamie Oliver
5. Casual Cooking from Foster's Market by Sara Foster
6. Great Food Fast from the editors of Everyday Food/Martha Stewart Living
7. HeartSmart by Bonnie Stern
8. Lucy's Kitchen by Lucy Waverman
9. The Joy of Cooking 75th Anniversary edition
10. Maran Illustrated Cooking Basics
Visit our Best Sellers page for more information.
Martha Stewart's Hors D'Oeuvres Handbook
Though they are now available year-round, globe artichokes are a harbinger of spring with their peak season from March to May.
Members of the prickly thistle family, artichokes are symbolically linked to love and nobility.
Here is a recipe from Martha's hors d'oeuvres book. Although no one seems to admit to buying the book, it is one of our best sellers!
Artichoke Leaves
Makes about 2 dozen
The larger the artichoke, the more leaves it will have that are sturdy enough for serving. Adding olive oil to the cooking water prevents the artichoke from absorbing too much water and keeps the leaves firm and supple. The leaves are meant to be scraped clean between the teeth, the tough petals, discarded. They can also be used as dippers for favorite dips.
1 large (8 ounce) artichoke
1 lemon, halved
1 tablespoon kosher salt
3 tablespoons extra-virgin olive oil
1. Rinse the artichoke with cool water and peel away any discolored or broken leaves. Trim the stem to 1 inch. Bring a medium pot of water to a boil over high heat. Squeeze the juice from both lemon halves into the water, then add the laves to the water along with the salt and the olive oil. Add the artichoke and simmer over low heat until tender, 20 to 30 minutes. (You should be able to pierce the stem end with the tip of a knife and pull the leaves off easily.) Drain and cool.
2. Peel away the leaves, reserving all the firm leaves for serving. Using a spoon, carefully trim the hairy choke until the heart is neat and clean. The leaves may be prepared a day ahead and kept in an airtight container in the refrigerator.
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Easter Store Hours
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| Previously in Online... |
| March 24, 2007 |
| March 8, 2007 |
| February 26, 2007 |
| February 15, 2007 |
| January 27, 2007 |
| December 7, 2006 |
| November 17, 2006 |
| October 23, 2006 |
| October 20, 2006 |
| September 28, 2006 |
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