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Online
News February 15, 2007
Table of Contents
Upcoming Events
  Tony
Aspler
The Wine Atlas of Canada
Informal wine tasting at The Cookbook Store
Saturday February 24th 2 to 3pm
Please RSVP to 416-920-2665, so we know how much glassware to order!
Join us for an informal wine tasting of Canadian wine, with Tony
Aspler and his new book The Wine Atlas of Canada.
Who would have guessed that Taiwan is the greatest importer of Canadian
wine? This is just one of the fascinating tidbits scattered through the
first Canadian wine atlas. With a quarter century of publishing books on
the Canadian wine industry, Tony Aspler, with an assist from regional wine
authorities, is a fitting author for this work. Besides an engaging historical
overview of the industry as a whole, there is a thorough examination of
each region (British Columbia, Ontario, Quebec, and the Maritimes) with
a thumbnail sketch of the wineries, including tourist information. Like
any good wine atlas, this work is lavishly illustrated with maps and colour
photographs. Hardcover, 288 pp, $60.00.
 Aster Ketsela Belayneh
The Recipe of Love: An Ethiopian Cookbook
Saturday March 3rd, 2 to 3pm
Come and sample delicacies from Ethiopia. A wonderful opportunity to expand your tastes buds! A dab of history and a pinch of philosophy accompany the recipes from the owner of Toronto’s Addis Ababa restaurant. Built on grains, pulses, and vegetables embellished with spices, Ethiopian dishes offer an exotic addition to a healthy diet.
 Liz Pearson & Mairlyn Smith
Ultimate Foods for Ultimate Health
Saturday March 31st 2 to 3 pm.
Healthy food as you've never tasted before! Bring your health/nutrition questions whilst you nibble on delicious food from this dynamic duo.
With concise information
about what you should be eating, straightforward advice, handy hints, and
healthy recipes this volume is here to save the day. The best part? Chocolate
is still on the menu. Softcover, 334 pp. $29.95.
New Books
Making Artisan Chocolates
Andrew Garrison Shotts
The chart featuring tempering temperatures for specific brands of chocolate, alone, makes this book worth buying but there are many other good reasons to own it. With inspired combinations and easily accessible information (via charts, step-by-step photos) it is a book that is both attractive and workman-like. Formerly corporate pastry chef for California-based Guittard Chocolate, Andrew Shotts as owner of Garrison Confections, is now among the top ten American artisanal chocolatiers. Colour photos. Hardcover, 176 pp, $32.95.
Savory Sweets
Amy Felder
An associate instructor at Johnson & Wales, Amy Felder has produced a textbook guide to an art which has become synonymous with Dominique and Cindy Duby the transformation of savory ingredients into desserts. The focus is on the ingredients, techniques, and flavour pairings which will produce a wow on the plate. A few colour photos of plated desserts. Softcover, 253 pp, $45.99.
 Simple Chinese Cooking
Kylie Kwong
As a television cooking star and fourth generation Australian- Chinese, Kylie Kwong paid homage to her Cantonese roots and then to Australian fusion cooking (Recipes and Stories, $28.50, Heart and Soul,$45.00). Here the polished restaurateur makes Chinese cooking accessible to everyone with modernized techniques employing the freshest ingredients. Many step-by-step photos and glamorous shots of the plated dishes makes the book particularly appealing.Hardcover, 313 pp, $43.50.
 The Year of Eating Dangerously
Tom Parker Bowles
With his food writer credibility firmly established, columns, features in Tatler, the Mail on Sunday, and a book, E is for Eating($28.95), Tom Parker Bowles packs up his "timid tummy" to travel thousands of miles in an Anthony Bourdain-worthy search for culinary extremes. From near internecine wars over American barbeque to malodorous dog stew in Korea, the royal stepson’s wry humor brightens the oddest eating experiences. Hardcover, 372 pp, $45.00.
 Wild Weed Pie
Janni Kyritsis
Transplanted to Australia from Greece at age 24, Janni Kyritsis taught himself English by reading cookbooks. Then, under the tutelage of Stephanie Alexander, he transformed himself from an electrician to an award-winning chef. This collection of recipes is a testament to his unique fusion of Greek and Australian cooking with an emphasis on game and offal for example,roast squab with heart and liver cabbage rolls. Desserts include a stunning pink grapefruit peel and almond tart. Superb photographs. Hardcover, 185 pp, $65.00.
Food News
If you haven't already tried the delicious organic breads from St. John's Bakery on Broadview now is the time to do so. The wonderfully chewy baguette, as well as the walnut raisin bread are our favourites.....so far! www.stjohnsbakery.com.
The February issue of Gourmet magazine saw us trying quite a few recipes, which we admit we haven't done in a while, Meyer lemon souffle, Steak and Boursin sandwich, milk chocolate caramel sauce to name a few.
Seville oranges are now in at St. Lawrence Market as well as the Value Mart in Manulife Centre for those making their marmalade!
Good news! We have waited with bated breath for Claudio Aprille to open the doors to his new restaurant 45 Colborne Lane, and now I can tell you they opened February 13th. Dinners only from Tuesday through Saturday. Visit www.colbornelane.com for more information. The chef's table in the downstairs kitchen is sure to become the table to have. Meantime if you are in need of a pick me up head to Pangaea for pastry chef Joanne Yolles's delectable new creation Simply Chocolate Cake, to die for!
In the Feb.12th issue of Maclean's magazine there is an engaging article/interview with chef of the moment Martin Picard, of Au Pied de Cochon in Montreal, written by Anne Kingston. We sense the research for this article involved much eating, and long, (winded?) conversations with Anthony Bourdain!
Calvin Trillin was in Toronto this past week at the Harbourfront Reading Series. At 71 years young, Trillin is still our favourite humourist, story teller, observer of life and eating. If you haven't read Alice, Let's Eat ($16.00), you are missing out on a special book. Originally published in 1978 it has been reprinted this year. Coinciding with Trillin's new book, About Alice, ($19.95) a poignant, romantic, and humour filled, tribute to his late wife. And if you miss all of this you can follow his writings in New Yorker magazine where he has been a contributor since 1963.
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Recipe
From Chocolate by Trish Deseine ($24.95)
Cookie Hearts
Makes about 10 cookies
Preparation time: 15 minutes
Cooking time: 15 minutes
Decoration: 20 minutes
1 heart shaped cookie cutter
1 cookie sheet
brown paper bag
1 pastry wheel (or I pair of scissors)
1 cup plus 2 tablespoons very cold salted butter, chopped into small pieces
3/8 cup of sugar
2 2/3 cups all purpose flour
cocoa powder to decorate
Preheat oven to 300 F
Using your fingers or a food processor, work together all the ingredients until the mixture resembles fine bread crumbs. Knead for 1 minute on a cold, lightly floured surface. Roll the dough out with a rolling pin and cut into heart shapes. Place on a cookie sheet and bake for about 15 minutes or until the cookies are golden on top.
Cut out paper stencils for various messages (such as "Love" or someone's name), place on top of the cookies, and sprinkle with the cocoa powder.
 Chocolate
Trish Deseine
Comfort food descends into decadence in chocolate French toast
,rice pudding with a melted chocolate heart, and the darkest
chocolate cake ever.
Great recipes, great photos. Softcover, 159 pp. $24.95.
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| Previously in Online... |
| January 27, 2007 |
| December 7, 2006 |
| November 17, 2006 |
| October 23, 2006 |
| October 20, 2006 |
| September 28, 2006 |
| August 26, 2006 |
| August 8, 2006 |
| June 12, 2006 |
| May 13, 2006 |
| May 6, 2006 |
| April 21, 2006 |
| April 3, 2006 |
| March 2006 |
| February 2006 |
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