Online News February 15, 2008

Table of Contents

• Events
• January Best Sellers
• Recipe: Herbed Carrot, Leek & Rice Soup

Events

Michael Pollan SOLD OUT!
February 27, 7 pm.
This event has sold out. For those who have registered please note the location of the event is the Royal Ontario Museum Theatre south entrance. (The original venue was the Heliconian Hall).

Saturday, March 29th, 2 to 3 pm
Judith Finlayson
The Complete Whole Grains Cookbook
Having had great success with slow cookers and healthy recipes, Judith has turned her attention to whole grains. This book is timely for those wishing to include more grains in their diet without sacrificing flavour.

Wednesday, April 23rd at 5 pm. - Please note date change
Clive Coates
Wines of Burgundy, new edition
Clive is always a popular guest and it is only fitting he join us as we celebrate our 25th anniversary. Clive has lead us in more wine tastings than any other author. Despite our, and Clive's, weakness for vintage port, Mr. Coates will be promoting his new edition of Wines of Burgundy, which will be hot off the press. Join us as we host a book signing and reception at the store. Later that evening Pangaea restaurant will conduct a separate outstanding Burgundy wine tasting and dinner with Clive leading the tasting.

Tuesday, April 29th 7pm
Dr. Herve This
Molecular Gastronomy & Kitchen Mysteries
Venue to be announced. This will be a reserved event so please call or email us to reserve your spot.
We are delighted to host the renowned chemist Dr. Hervé This, director of the INRA (Institut National de la Recherche Agronomique) in France, and author of Molecular Gastronomy ($34.95), and Kitchen Mysteries ($24.95). Dr. This will give an engaging presentation and of course answer all your science questions, and sign books. This will be his only Toronto appearance so don't miss this opportunity to meet the proclaimed father of molecular gastronomy.

January Best Sellers

1. Roast Chicken and other stories by Simon Hopkinson
2. Great Food Fast from the kitchens of Everyday Food magazine
3. In Defense of Food by Michael Pollan
4. New Food Lover's Companion by Sharon Tyler Herbst
5. Uma Casa Portuguesa by Carla Azevedo (Canadian)
6. 175 Essential Slow Cooker Recipes by Judith Finlayson (Canadian)
7. Cook with Jamie by Jamie Oliver
8. For the Love of Soup by Jeanelle Mitchell (Canadian)
9. The Complete Light Kitchen by Rose Reisman (Canadian)
10. A Passion for Baking by Marcy Goldman (Canadian)

Recipe

From For the Love of Soup by Jeanelle Mitchell

Herbed Carrot, Leek & Rice Soup

serves 4 to 6

The green flecks of herbs give this partially pureed soup some colour and lots of flavour. The rice adds a thick, creamy texture without the calories!

2 tbsp safflower or olive oil
2 leeks, white and light parts only, chopped
1 onion, chopped
1 stalk celery, chopped
1/4 cup short grain rice
5 medium carrots, scraped and chopped (about 3 cups)
3 cups low-sodium chicken or vegetable stock
3 cups water
1 tbsp chopped fresh basil, or 1 tsp dried basil
1 tsp chopped fresh thyme, or 1/4 dried thyme
4 sage leaves, chopped, or 1/4 tsp dried sage
sea salt and freshly ground pepper to taste

Garnish: low-fat sour cream or yogurt (optional)

1. In a large saucepan, heat oil over medium heat. Add leeks, onion and celery; saute for 4 minutes. Stir in rice and cook for 2 minutes longer.

2. Add carrots, stock, water, basil thyme, sage; bring to a boil. Reduce heat, cover and simmer for 20 minutes or until rice is tender.

3. Partially puree soup in the saucepan using an immersion blender or transfer a portion of the soup to a blender or food processor and blend until smooth. Return pureed soup back to the saucepan and simmer until heated. Season with salt and pepper and serve garnished with sour cream or yogurt, if desired.

For the Love of Soup
Jeanelle Mitchell
Whether a traditional favourite like turkey barley or a less familiar soup such as African peanut chicken soup, the methods in this self-published book usually feature only two steps.Mitchell offers tips for preparing, serving and making the recipes more healthy.Most of the recipes make 4-6 servings. Line and colour illustrations. 210pp. $20.00. (Another) recipe: Roasted Tomato Garlic Soup / PDF.

(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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