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News December 7, 2006
Table of Contents
Upcoming Events
 Lucy Waverman
Lucy's Kitchen
Saturday December 9th, 2 to 3 pm.
We eagerly await any new book from Lucy Waverman with great anticipation.
Lucy’s home cooking is a magical blend of the simple and sophisticated,
informed by her love of international travel and her Scottish roots.
In what is probably her most personal book, Lucy celebrates the kitchen
as the heart of her home. She also embraces another part of her past
- as a cooking teacher - in highlighting the various techniques and
ingredients integral to bringing meals to the table quickly and tastefully
every day. Rob Fiocca’s glorious photography adds another element
of pleasure to a book we will reach for again and again. Hardcover,
288 pp, $39.00.
New Books
 Au Pied De Cochon: The Album by
Martin Picard
Just when we think that after reading cookbooks every day for the
last 23 years we have seen it all, something comes along that makes
us absolutely giddy with pleasure. This book from the celebrated
Montreal restaurant is such a book. Both the book and the restaurant
it chronicles marry traditional Quebecois cuisine to the French
brasserie then immerse it in the wild abandon of a medieval feast.
Day-in-the-life photos and the Steadman/Searle-esque illustrations
of Tom Tassel and Marc Sequin aid and abet the air of unrestrained
pleasure. The accompanying DVD reinforces both the sense of revelry
and the inherent respect for the ingredients and traditions which
inform the cooking of Martin Picard. Hardcover, 191 pp. $74.95.
 Avoca Cafe Cookbook 2
Hugo Arnold with Leylie Hayes
The original cookbook has sold over 60,000 copies and continues to
sell. Now volume two brings more recipes, more photos, more information.
The Dublin location has opened a food hall to go with their very
popular cafe where there is more room for developing recipes, and
the results show up in the book. A duck shepherd's pie and the
tarts both sweet and savoury look delicious. Softcover, 256 pp.
$49.95 Import.
 Bill Granger Every Day
Bill Granger
This latest book from popular Australian Bill Granger was not picked
up for distribution in Canada so we are importing this directly.
The book has a somewhat different look to it, more of a British layout
than Australian. However, this does not affect the recipes in any
way! Nourishing comfort food that can be good for a hectic weekday,
or a Saturday night dinner party. Hardcover, 254 pp. $49.95 Import.
 Ducasse Desserts & Pastries
Alain Ducasse & Robert Frederic
Superstar Chef Alain Ducasse weighs in with another tome, now desserts & pastries
take centre stage. Inspiring for the experienced home cook, or the
professional chef. This beautifully illustrated edition, in English
for the first time, should be in every pasty chefs library. Ducasse's
instructions for preparation, construction and presentation are meticulous.
Hardcover, 567 pp. $250.00.
 One
Dish Meals
The Culinary Institute of America
Affectionately known as the CIA, this cooking school not only produces
talented chefs but also cookbooks for the home cook that combine
the knowledge and skills from the school with practical recipes
of an international flair. Hardcover, 215 pp. $42.00.
 One Pot Wonders
James Barber
The ever popular Vancouverite James Barber has put together a lovely
little book on one pot meals that can be prepared as he says "in
a one-burner boat galley, bachelor apartment, RV, campsite..." Hardcover,
120 pp. $24.95.
 Paco Torreblanco 1
Paco Torreblanco
The desserts are sublime. In this first volume which came out in
2003, he who has taught so many now has a chance to showcase his
philosophy behind his lifelong work. Hardcover, 351 pp. $215.00.
Includes a separate recipe book.
 Paco Torreblanca 2
Paco Torreblanco
Wow! For those who thought Ferran Adria and Frederic Bau were pushing
the envelope this is a must see. Visually stunning, the sugar work
is breath taking and the ideas behind the creations, we could go
on and on. Torreblanca is truly the modern confectioner who knows
no bounds when it comes to creativity. Hardcover, 303 pp. $215.00
includes a separate recipe book. Imported from Spain, bilingual
Spanish/English.
 Starting with Ingredients
Aliza Green
Green has had success writing in collaboration with chefs as well
as on her own (le Bec Fin) but this is her most ambitious book. Layed
out with one hundred chapters that focus on a single ingredient,
giving history, variety descriptions, recipes. Hardcover, 1055
pp. $48.00
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Best Sellers November
(These rankings do not include sales from book launches or signings)
1. Lucy Waverman
Lucy's Kitchen
At The Cookbook Store Saturday December 9th,
2 to 3 pm.
We eagerly await any new book from Lucy Waverman with great anticipation.
Lucy’s home cooking is a magical blend of the simple and sophisticated,
informed by her love of international travel and her Scottish roots.
In what is probably her most personal book, Lucy celebrates the kitchen
as the heart of her home. She also embraces another part of her past
- as a cooking teacher - in highlighting the various techniques and
ingredients integral to bringing meals to the table quickly and tastefully
every day. Rob Fiocca’s glorious photography adds another element
of pleasure to a book we will reach for again and again. Hardcover,
288 pp, $39.00.
2. Cook with Jamie
Jamie Oliver
This latest offering from Jamie Oliver has shot to number one on
the bestseller list since being released this month in the UK. School
lunch reform completed, Jamie is set to improve home cooking. Solid
information and simply sensational recipes, perfectly synthesizing
Oliver's English heritage and River Café Italianate training,
will help any cook build confidence in the kitchen. The Ultimate
Gingerbread recipe is to die for! Colour photos. Hardcover, 447 pp.
$59.95.
3. Barefoot Contessa Cooks at Home
Ina Garten
When we say more of the same we mean this in good in a good way.
Contessa fans will not be disappointed. Garten has also included
four pages of food places to visit when touring the Hamptons. Hardcover,
256 pp, $45.00.
4. Definitive Guide to Canadian Artisanal
and Fine Cheeses
Gurth Pretty
Finally, a book celebrating Canada's cheese makers. Details on the
producers and their cheeses from coast to coast, as well as storage
and serving information, cheese and wine pairings, purchasing the
cheeses and thirty recipes developed with the cheese makers. Softcover
320 pp, $29.95.
5. Another Cup of Sugar
Anna Olson
Pastry chef extrodinaire. Host of the popular Food Network Canada
show, Sugar, Anna delivers a new book that will satisfy the sweet
tooth and then some. Each chapter is focused around a them ingredient
eg. brown sugar. Get the butter, flour and sugar to the ready! Softcover
272 pp. $24.95.
6. More from Ace Bakery
Linda Haynes
When Ace Bakery's café was too briefly up the street from
us we loved to treat ourselves to baby cakes and angel muffins. Their
presence alone makes Ace Bakery's second book even better than the
first. Add bread recipes and imaginative dishes to serve with bread
and to use up bread, stir in beautiful photographs, and a handful
up helpful hints and you've got a book to keep open on the kitchen
counter. Royalties go to support women and children in crisis. Colour
photo's. Softcover, 207 pp. $28.95.
 7.
Joy of Cooking 75th Anniversary Edition
Irma S. Rombauer
In 1997 Joy came out in the first updated edition since 1975, except
without much of the reference material (canning, freezing, etc) and
some beloved but old-fashioned recipes like tuna casserole (as made
with cream of mushroom soup). This anniversary edition makes up for
those shortcomings, keeping the modern recipes but adding back many
of the original dishes that reflected 1940s-1970s American tastes.
Perhaps more useful than ever, and besides, where else would you
find a recipe for lemonade for 100 or how to cook raccoon? Hardcover,
1132 pp. $36.00.
8. Feast: Food that Celebrates Life
Nigella Lawson
The Yummy Mummy’s fifth book is the best since her first. As
in How to Eat ($63.00,$37.50) this book appeals
to both the cook and the reader. Nigella’s feasts range from
a funeral reception to a Passover seder always using tempting yet
simple dishes. Colour photos.
9.
Au Pied De Cochon: The Album
Martin Picard
Just when we think that after reading cookbooks every day for the
last 23 years we have seen it all, something comes along that makes
us absolutely giddy with pleasure. This book from the celebrated
Montreal restaurant is such a book. Both the book and the restaurant
it chronicles marry traditional Quebecois cuisine to the French brasserie
then immerse it in the wild abandon of a medieval feast. Day-in-the-life
photos and the Steadman/Searle-esque illustrations of Tom Tassel
and Marc Sequin aid and abet the air of unrestrained pleasure. The
accompanying DVD reinforces both the sense of revelry and the inherent
respect for the ingredients and traditions which inform the cooking
of Martin Picard. Hardcover, 191 pp. $74.95.
10. Vij's Indian Cuisine
Vikram Vij
Vikram Vij and Meeru Dhalwala
Indian by birth, European by culinary training, Vikram Vij fuses
the two cultures into addictively unique dishes. Seared striped bass
with sour cream curry, sautéed Brussels sprouts with red bell
pepper, paneer and cashews and beef short ribs in cinnamon and red-wine
curry are typical creations. Colour photos. Softcover, 205 pp. $40.00.
Recipe
from Lucy's Kitchen by Lucy Waverman
French Lentil Soup
Serves 4
Use the small green French lentils - called lentils du Puy - if they
are available. Otherwise use the larger brown lentils.
1 head of garlic
4 cups of water
1/4 cup olive oil
1 cup chopped onions
1 cup lentils du Puy
1/4 cup chopped parsley
1 tbsp lemon juice
Salt and freshly ground pepper
2 tbsp plain yogurt
1 tsp chilli oil
Combine garlic and water in a pot and bring to a boil. Boil for
2 minutes. Drain, reserving cooking water. Peel garlic cloves.
Heat 1 tbsp olive oil in a pot over medium heat. Add onions and
garlic cloves and saute for 3 minutes.
Add lentils, reserved water and remaining 3 tbsp oil and bring to
a boil. Cover and simmer for 30 to 45 minutes, or until lentils are
soft.
Puree soup (soup doesn't have to be completely smooth) and return
to pot. Stir in parsley, lemon juice, salt and pepper and reheat.
If soup is too thick , add a little water.
Combine yogurt and chili oil in a bowl and streak over soup when
serving.
1. Lucy Waverman
Lucy's Kitchen
We eagerly await any new book from Lucy Waverman with great anticipation. Lucy’s
home cooking is a magical blend of the simple and sophisticated, informed by
her love of international travel and her Scottish roots. In what is probably
her most personal book, Lucy celebrates the kitchen as the heart of her home.
She also embraces another part of her past - as a cooking teacher - in highlighting
the various techniques and ingredients integral to bringing meals to the table
quickly and tastefully every day. Rob Fiocca’s glorious photography adds
another element of pleasure to a book we will reach for again and again. Hardcover,
288 pp, $39.00.
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