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News December 9, 2011
Table of Contents
New Books, Stocking Stuffers & Gift Ideas
Drinks
 Jim Murray's Whisky Bible 2012
A perennial favourite amongst whisky lover's, Murray's guide is considered the best guide year over year. $21.95.
 Billy's Best Bottles 2012
Bill Munnelly
The 'go to' book for reviews of wine readily available to those of us in Ontario. $19.95.
 Hugh Johnson's Pocket Encyclopedia of Wine 2012
Perfect stocking stuffer for the more serious wine lover. $16.99.
 Food Lover's Guide to Wine
Dornenberg and Page
From the couple who brought us Flavor Bible, What to Drink with What You Eat. A can't miss book for those who like the why's of food and wine. $39.00.
 Beer Coasters (50 coasters in each box) or
Wine Coasters (50 coasters in each box)
Got a know it all on the list? These 50 coasters should do the trick. As the packaging says "for the thinking drinker. $13.50 each.
The 'We can't believe they published this, and yes, we still sell them' category
 The Dead Celebrity Cookbook
Frank Decaro
Bios & recipes such as Bea Arthur's Vegetarian Breakfast, Lucille Ball's Chinese-Y Thing, Michael Jackson's Sweet Potato Pie, Katharine Hepburn's Brownies, do we need to say any more in this day and age of celebrity overload, of course you don't actually need it, but it makes a great gift. $23.95
The Recipe Project: Songs
One Ring Zero
Chefs are treated as rock stars so, take their recipes set them to music and sing them word for word. Most compelling - ask them how music affected their lives. Chefs included- David Chang, Mario Batali, Tom Colicchio, Melissa Clark. Quirky fun for music-nerd-foodie on your list. $29.00 CD included.
Literary
 Extra Virginity
Tom Mueller
A gripping account of the dark and scandalous multi billion dollar olive oil industry pitting ancient traditions against multi nationals. Well written, never dull and you'll look at your olive oil in a whole new light. $30.00
 Food Rules: An Eater's Manual
Michael Pollan, illustrations by Maira Kalman
What a delightful edition of a classic book. The whimsy of Kalman's full colour illustrations gives the Pollan manifesto a new tone. $28.00,
The Table Comes First
Adam Gopnik
We would read anything by Gopnik but we positively swoon when he writes about food. $29.95.
 A Miscellany of Garlic
Trina Clickner
Lovely book celebrating the beloved vegetable, the stinking rose. More than just a tool to ward of vampires, hundreds of facts, trivia and recipes. $14.50.
Healthy
 LooneySpoons Collection
Janet & Greta Podleski
If you have the first three of the sisters books put them away, you only need this one. Lots of great up to date nutritional info, quirky food facts, and most all of great recipes to keep you all healthy during the holiday eating season! $34.95.
 Gluten-Free Baking Book
Washburn & Butt
Gluten intolerance seems to have exploded in recent years. This book is great for its small batch recipes from two of the best in this field. $27.95.
 River Cottage Veg Everyday
Hugh Fearnley-Whittingstall
From the author who brought us River Cottage Meat a now clean shaven Hugh turns his attention to vegetables and it's worth it. $45.00.
 Plenty
Yotam Ottolenghi
Influenced by Eastern Mediterranean and Middle Eastern flavours, this is a must have book from London's Ottolenghi empire. $39.95.
Chef & a few imports
Once you've bought the much hyped and deservedly so, 11 Madison Park, Momofuku Milk Bar, Joe Beef there are some other treats...
 Simply Truffles
Patricia Wells
The black diamond of the culinary world. Folklore, history, recipes, wine pairings for this sublime ingredient. $31.99.
Jamie's Great Britain
Jamie Oliver
After last years 30 Minute Meals, (or 60 minutes for everyone else) which was the fastest selling non-fiction book ever in UK, what could he do this year? Go back to his culinary UK roots with wonderfully modern updates. $59.95 Import.
 Field to Table
Eric Graham with Nigel Didcock and Heather Cooper
Hard to believe this is self published, a beautifully photographed and designed cookbook. As it should be with Graham and Cooper two of Canada's foremost designers joined by Chef Didcock,executive chef at Toronto's The Granite Club. Great gift for those looking for something local and different. $44.95.
 Universes Quique Dacosta
Quique Dacosta
Leave it to the Spaniards, a sumptuous book on Dacosta's relationship to ingredients & cooking. Unique combination of book/website. $175.00. Import/English.
 ph10
Pierre Herme
Who can resist this book even if its not in English, it is Herme at his best after all. $165.95. Import/Spanish.
 Modernist Cuisine
Myhrvold, Bilet & Young
Yes, we still have a small number of sets left of this Christmas's ultimate gift, and a bonus of signed book plate from Nathan Myhrvold. $599.00.
Autographed Books
We have a number of autographed books from Laura Calder/Dinner Chez Moi, Jennifer McLagan/Odd Bits, Mark McEwan/Fabbrica, Roger Mooking/Everyday Exotic, Clotilde Dusoulier/Edible Adventures in Paris & Art of French Baking, Anna Olson/Back to Baking, Juliet Harbutt/World Guide to Cheese.
November Best Sellers
(does not include special event sales)
- Lucky Peach Issue 2 by Chang & Meehan
- Plenty by Yotam Ottolenghi
- For the Love of Soup by Jeanelle Mitchell (CAD)
- Odd Bits by Jennifer McLagan (CAD)
- Art of French Baking by Ginette Mathiot ed. by Clotilde Dusoulier
- Fresh by Tal & Houston (CAD)
- Momofuku Milk Bar by Christina Tosi
- Eleven Madison Park Cookbook by Humm & Guidara
- Art of Living According to Joe Beef by Morin, McMillan, Erickson (CAD)
- Laduree: The Sweet Recipes by Pierre Andrieu
Recipe: Royal Shortbread from Buckingham Palace
 A Shortbread Sampler
Mary McGrath
Kudos to former Toronto Star food editor Mary McGrath for putting together one of our all time best sellers and favourite books. Now back in print. Proceeds support the Toronto Star Santa Claus Fund. A terrific hostess gift, stocking stuffer or just for you. $8 out of $9.95 goes to the fund.
Handed down through the years, this recipe for shortbread is a favourite of the royal household. The Royal Family enjoys it with afternoon tea; however, it is a special treat anytime. Toronto chef John Higgins, Director of George Brown Chef School, who shares this recipe, was chef at Buckingham Palace from 1979 to 1981.
Preheat oven to 375F
Cookie sheet, ungreased
Ingredients
2 cups flour
1/2 cup cornstarch
3/4 cup icing sugar
1 cup butter, softened
granulated sugar
Method
In a mixing bowl, combine flour, cornstarch, icing sugar and butter until dough-like consistency. Roll out to 1/2 inch thickens on lightly floured surface; cut into small circles or fingers. Place on cookie sheet about 2 inches apart. Bake in middle of oven 10 -15 minutes or until golden around the edges and just baked through. Sprinkle with granulated sugar. Cool 10 minutes; with metal spatula, transfer to wire rack to cool completely. Store in a airtight container with waxed paper between layers.
Makes 20.
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