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Online
News December 8, 2007
Table of Contents
Extended Christmas Hours
We have tweaked our hours so you don't have to rush, giving you time to do a couple of twirls around the store!
- Monday to Friday 9:30 am to 8 pm
- Saturday 9:30 am to 6 pm
- Sunday 10 am to 6 pm
- December 24th 9:30 am to 4:30 pm
- December 25th and 26th - Closed
- December 27 to 30 th regular hours
- December 31st 9:30 am to 4:30 pm
- January 1st - Closed
Imports from UK and Australia and a new Pierre Gagnaire book
These are just a few of the recent imports we bring in from around the world.
 Botanical
Paul Wilson
From the iconic Melbourne restaurant comes this beautiful chef book. Recipes by Paul Wilson, former head of Conran's Quaglino's in London. Like the restaurant which is open for breakfast lunch and dinner, Botanical the book, also runs the gamut of breakfast to dinner. A real eye opener of delights and inspiration. Hardcover, 270 pp. $110.00.
 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. Hardcover, 407 pp, $59.95.
 Moro East
Sam and Sam Clark
Sam and Sam, owners/chefs of the successful London restaurant Moro, decided to find their inspiration this time (they have two previous books, (Moro $37.95, Casa Moro $59.95) from an East End allotment. Their traditional world of Moorish Spain and Moroccan recipes receive fresh insights from this extraordinary Eastern Mediterranean community. The growing year has been lovingly documented through recipes and photos, and just as well as the East End allotments were slated to be bulldozed in 2007 to make way for the 2012 Olympics. Hardcover, 312 pp. $54.95.
 MoVida: Spanish Culinary Adventures
Frank Camorra & Richard Cornish
A Spanish restaurant in Melbourne that comes by its roots honestly, chef Camorra was born in Spain and comes from a family of exceptional Spanish home cooks. This book will give the cook a chance to prepare lots of dishes for sharing, without the intimidation that sometimes is present in chef books. Softcover, 365pp, $42.95.
 Pier
Greg Doyle Grant King and Katrina Kanetani
Accolades continue to rain upon Pier restaurant in Sydney. Most recently chosen as Restaurant of the Year in the magazine Australian Gourmet Traveller 2008 Restaurant Guide awards. And if the book is any indication this is a stunning place to dine. The presentation is innovative, creative and basically jaw dropping. Recipes, are mostly for the accomplished cook, yet, inspiration for the home cook is plentiful in the beautiful photography. Leaning toward molecular cooking with recipes such as Crab Meat with a Tomato Water Bubble (this is truly spectacular); Pan-Roasted Sardines with Preserved Orange Butter, Currants and Pine Nuts; Mango Cheesecake Foam with Sablee Crumbs - Lemon Beurre Noisette. Too bad it doesn't come with plane tickets! Hardcover, 280 pp. $95.00.
 Wild Garlic, Gooseberries and me!
Dennis Cotter
Acclaimed Irish vegetarian chef Dennis Cotter has made a name for himself with his restaurant in Cork, Ireland called Cafe Paradiso. This is his third book and he is now starting to gain more widespread popularity. We have been importing his books since the late '90's and he has a loyal following amongst our customers. As we are seeing more this fall many of the chefs are turning to the land and garden for inspiration in their new books, Cotter is no exception. Hardcover, 320 pp. $54.95.
 Turquoise
Greg and Lucy Malouf
Follow-up to the popular Saha and Arabesque, the Malouf's take us on their journey through Turkey exploring the landscape, cuisine, culture and people. Engaging stories, exciting cuisine all brought to life with sumptuous photography. Hardcover, 350 pp. $85.00.
 Pierre Gagnaire: Reinventing French Cuisine
Pierre Gagnaire
Not just anyone can get away with such a book title, but Gagnaire is not like everyone else. Adventurous, iconoclastic, innovative, artistic are but a few of the adjectives used to describe his culinary talents. This book traces a forty year culinary journey from his beginnings as an apprentice in the north of France in 1966 to present day international restaurateur in 2006. Hardcover, 199 pp, $72.00.
Suggestions for those who don't need another recipe book!
 Alone in the Kitchen with an Eggplant
Edited by Jenni Ferrari-Adler
Subtitled Confessions of Cooking for One and Dining Alone, this collection, sometimes poignant, often exhilarating, confirms that eating alone and being lonely do not need to equate. M.F.K, Fisher, Ann Patchett, Laurie Colwin, Marcella Hazan, Mary Cantwell, and Nora Ephron are among the stellar writers who have realized the pleasures and myriad ways of feeding oneself. Hardcover, 272pp, $28.50
 Food: the History of Taste
Edited by Paul Freedman
University of California Press doesn't publish many culinary books but when they do, what gems they are. Essays from food historians from around the world present a history of taste from earliest prehistory to the present day gastronomic landscape. Richly illustrated and beautifully designed this is must for everyone interested in the pleasure of taste. Hardcover, 368 pp, $45.95.
 The Food Snob's Dictionary: An essential lexicon of gastronomical knowledge
David Kamp
Hot on the heels of his successful United States of Arugula ($21.00), comes this serious tongue in cheek, yes, its both, informative little book on the latest buzz terms as well as seminal names eg Fernand Point. Softcover, 112 pp. $14.95.
 My Last Supper
Melanie Dunea
Fifty of the world’s great chefs ruminate on the what, where, and with whom of their last meals. While it sounds like the most superficial of concepts, the result is both revealing and deeply touching. Contemplating the end of one’s life brings out the vulnerability in the most bombastic of personalities. Lucky us, we get to sample as each chef has contributed a recipe. The accompanying portraits, some colour, some black and white, capture the public persona by which the world knows these gifted chefs who range from Montreal’s Martin Picard to the most idolized of contemporary chefs, Ferran Adria. As always, Anthony Bourdain presents the most outrageous front. Hardcover, 216 pp. $49.95.
 Rogues, Writers & Whores: Dining with the Rich & Infamous
Daniel Rogov
No, this is not about what Brittany Spears eats (or doesn't eat). We encounter Proust, Marquis de Sade, Esscoffier, Curnonsky, Zola, Sacher, Cardinal Richelieu to name but 69 of the worthy rogues. For example who knew Queen Elizabeth I loved sweets so much she had large pockets sewn into all of her dresses to store her beloved cookies, candies and petits fours! Hardcover, 333pp, $32.95.
 Secret Ingredients The New Yorker Book of Food and Drink
Edited by David Remnick
With essays from A. J. Liebling, M.F.K. Fisher, Adam Gopnik, Calvin Trillin, Ogden Nash, Mark Singer, Nora Ephron, Julian Barnes to name but a few, need we say more? Yes, we can, don't forget the cartoons. Hardcover, 583 pp. $35.95.
November Best Sellers
1. Jamie at Home by Jamie Oliver
2. Great Food Fast from the Kitchens of Martha Stewart Living
3. One Pot Italian Cooking by Massimo Capra (Canadian)
4. Nigella Express by Nigella Lawson
5. Cook with Jamie by Jamie Oliver
6. Gordon Ramsay Three Star Chef by Gordon Ramsay
7. Indulge by Claire Clark
8. Deceptively Delicious by Jessica Seinfeld
9. Pure Food by Christine Cushing (Canadian)
10. The Complete Light Kitchen by Rose Reisman (Canadian)
Recipe
From The Cocktail Chef by Dinah Koo and Janice Poon
Baby Bocconcini in Prosciutto Rosebuds
Bocconcini is Italian for "mouthful," and these easy-to-assemble bites are perfect mouthfuls of flavour (from the prosciutto and pesto), texture (from the fresh cheese) and aroma (from the basil garnish). they will disappear in a flash. Make the rosebuds up to 2 hours in advance and store them, covered, in the refrigerator. Bring them to room temperature before serving.
40 to 50 paper-thin slices of prosciutto
120 baby bocconcini (about 2lbs/four tubs) or 30 regular-sized bocconcini, in quarters
1 cup store-bought pesto
120 small fresh basil leaves
Cut prosciutto slices into 1 x 5-inch strips.
Using a sharp knife, make a small vertical slit in the top of a bocconcini, about 1/2 inch wide and about half the depth of the cheese. Dab 1/4 tsp pesto in the slit, then insert a basil leaf, stem first, leaving the greenery visible.
Holding a slice upright with the folded edge at the top, loosely wrap prosciutto around the bocconcini, leaving the top of cheese exposed, with the basil leaf sprouting from the top. Serve at room temperature.
Makes 120 pieces.
  The Cocktail Chef: Entertaining in Style
Dinah Koo and Janice Poon
Toronto's premier caterer Dinah Koo and Stylist-to-the
starts Janice Poon have fashioned a practical guide to the new way
to entertain with signature cocktails, eight essential appetizers and
seven
fab party menus, this book informs as it entertains. 240 pp. $35.00.
(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
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| Previously in Online... |
| November 29, 2007 |
| November 8, 2007 |
| October 24, 2007 |
| October 18, 2007 |
| October 2, 2007 |
| September 7, 2007 |
| August 24, 2007 |
| July 11, 2007 |
| June 29, 2007 |
| June 10, 2007 |
| May 18 , 2007 |
| May 4, 2007 |
| April 23, 2007 |
| April 5, 2007 |
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