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Online
News August 24, 2007
Table of Contents
Events
 Knife Skills Illustrated
with Peter Hertzmann
Saturday, September 22nd, 2 to 3 pm.
How to get the most out of your knives and improve your skills.
Bring your questions, which knife? which task? and become more confident in the kitchen.
Join us for a demonstration of techniques with the author of the new book Knife Skills, Peter Hertzmann.
Apple Day at The Cookbook Store (as well as Nuit Blanche in the evening)
Saturday, September 29th, 2 to 4 pm. and then 7 pm. to 2 am.
We will be bringing in a variety of historical, heirloom and antique apples for you to taste and compare, and of course we will be making treats to sample for a small donation to charity.
 Claire Clark
Indulge
Saturday, November 3rd, 2 to 3 pm.
Head pastry chef at the famed French Laundry restaurant, award winning Claire Clark brings a wealth of knowledge, creativity and passion to this, her first book. Don't miss this chance to discuss all things sweet, and sample delicious creations!
New Books
 Aromas of Aleppo
Poopa Dweck
This book represents the culmination of Poopa Dweck’s effort to preserve the oral culinary traditions of the Syrian-Jews from whom she is descended. A first generation Syrian-American, Dweck is scrupulous about giving each of the recipe its context, whether as a feature of day-to-day meals or as a part of the holiday traditions unique to the community. Beautifully produced with colour photos,some step-by-step technique, some finished dishes, and others of ingredients, and members of the Aleppo community. Although it loses a few points for its small type, this collection of Aleppo’s aromatic and healthful dishes is represents a real achievement. Hardcover, 388 pp. $62.95.
 Beyond Nose to Tail
Fergus Henderson
A sequel to the cult chef book Nose to Tail ($42.95) from London's St. John's restaurant. One wonders what could possibly be beyond crispy pig’s ear salad. Fergus Henderson’s answer includes whole roast suckling pig, salted back fat with wet walnuts, nettle and snail soup, and the solution to our garden problems braised squirrel. However, much of this book is devoted to accompaniments breads, salads, cheese, and classic British puddings. Both colour and black and white photos. Hardcover, 225 pp. $45.00.
 The Cheese Lover’s Companion
Sharon Tyler Herbst and Ron Herbst
In more than 1000 entries, the authors of The Food Lover’s Companion ($19.99, softcover) and The Wine Lover’s Companion ($21.95, softcover) describe cheese varieties and define cheese-making terminology. Appendices list varieties by country and by texture. Alas, no photos. Note: Sadly, Sharon Tyler Herbst died in January, 2007, shortly after completion of the manuscript. Softcover, 541 pp. $21.50.
 Foie Gras
Andre Bonnaure
With its quality paper and magnificent photos, this outsize European import perfectly reflects the luxury of its subject matter. Yet it is also a book with a sense of humor-witness the lollipop-like foie gras a al croque-au-sel and with a serious purpose. It showcases the technical expertise, nutritional knowledge, and cultural understanding of foie gras possessed by the author, a descendant of one of the great Perigueux foie gras dynasties. Now based in Spain, Andre Bonnaure is a master of modern foie gras preparation. Hardcover, 351 pp. $165.00. In English.
 Inside the Southeast Asian Kitchen
Edited byTan Su-Lyn
If you missed Charmaine Solomon’s great The Complete Asian Cookbook (o/p), you may want to consider this as a substitute This, too, is divided by country, each with representative recipes plus an introduction to the cuisine, its techniques, and ingredients. There is a general glossary and a weights and measures table. Colour photos. Softcover, 272 pp. $43.50.
 My Bombay Kitchen
Niloufer Ichaporia King
The cuisine of early Persia is alive and well in the cooking of India’s Parsi populace. Scholar Niloufer Ichaporia King captures the complexity created with its Indian and European influences. The first American-published book on Parsi cooking, the 165 recipes and menus introduce the ingredients techniques, and flavours that have evolved from ancient tradition. Dishes include corn, green mango, and coconut salad, pomegranate ice, and split chickpea stew. A few black and white family photos and line drawings. Hardcover, 338 pp. $33.50.
 The New Food Lover’s Companion
Fourth Edition bySharon Tyler Herbst and Ron Herbst
Once again, the Companion starts with abalone and ends with zwieback. There are approximately 700 new entries covering ethnic and exotic ingredients and techniques. Among the useful features are the conversion charts covering British terminology, pan sizes, and microwave. A must for both beginners and seasoned cooks. Sharon Tyler Herbst who began writing the Food Lover’s Companion in 1988 died in early 2007. Softcover, 829 pp. $19.99.
 Savory Baking from the Mediterranean
Anissa Helou
Here is proof that there is more to Mediterranean baking than pizza, focaccia, and pita. Helou has certainly included those recipes but you will also find the more unusual qurban, the communion bread of the Eastern Orthodox church, Neapolitan macaroni pie made in a special mould, and Cretan spinach crescents. The instructions are in a simple numbered format. Bibliography for those who want to learn more. Black and white photos. Hardcover, 339 pp. $37.95.
Six Spices
Neeta Saluja
Invest in just six spices hot chili powder, coriander,cumin , mustard seeds, turmeric, and funky asafetida and Indian cooking success can be yours. Born in Agra, now based in Wisconsin, Saluja demonstrates how simple techniques along with the layering of flavours will lead to mouthwatering dishes from saffron rice to lamb curry with cashews and poppy seeds. Hints, a glossary, and colour photos add to the book’s appeal. Hardcover, 176 pp. $31.95.
Forthcoming books
Just a teaser of what's coming this fall. New books from Jamie Oliver, Nigella Lawson, Massimo Capra (Mistura restaurant), David Adjey, Christine Cushing, Alice Waters, Jean-Georges, Bill Granger, Trish Magwood, Johnathan Waxman. So start making your list!
Salt tasting
Just a teaser of what's coming this fall. New books from Jamie Oliver, Nigella Lawson, Massimo Capra (Mistura restaurant), David Adjey, Christine Cushing, Alice Waters, Jean-Georges, Bill Granger, Trish Magwood, Johnathan Waxman. So start making your list!
Recipe
From The Tomato Festival Cookbook by Lawrence Davis-Hollander
Scalloped Tomatoes
Serves 4
Scalloped tomatoes are especially good made with juicy late-summer tomatoes and breadcrumbs from flavorful whole wheat bread.
3 tablespoons butter
3 - 4 cups crumbs make from day-old whole wheat bread
2 pounds (or more as needed to fill your dish)
slicing tomatoes, peeled and cut into1/2 inch slices
salt and freshly ground black pepper
1. Preheat the overn to 350F lightly grease an 8 inch square pan or baking dish with a little of the butter. Cut the remaining butter in to small pieces.
2. Spread about a third of the crumbs over the pan, making sure to completely cover it. Cover the crumbs with a layer of tomato slices, and season with salt and pepper. Scatter enough crumbs on top to cover the tomatoes, then add another layer of tomato slices. Season with salt and pepper. Dot with butter, Cover with the remaining crumbs.
3. Bake for 15-20 minutes, or until the tomatoes are cooked and the top crumbs are crispy.
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
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