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News Midsummer 2010
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Events
Unless indicated the in store events are free and yes, there are always samples from the books, as well as time to chat to your favourite authors and have your book signed.
 René Redzepi
Saturday, October 9, 12:30 pm.
at the Isabel Bader Theatre
The Cookbook Store presents René Redzepi, Chef at Noma restaurant in Copenhagen, celebrating his new book Noma: Time & Place in Nordic Cuisine. Noma was voted S. Pellegrino's Best Restaurant in the World 2010. As part of our ongoing commitment to bring the top chefs to Toronto, (Ferran Adria 2008, Thomas Keller 2009) we are excited Chef Redzepi will be making his first visit to Toronto hot on the heels of Noma's 1st place ranking, ending elBulli's four year reign! Read the new article in the Toronto Star: Copenhagen’s Noma restaurant is the new No. 1.
An on stage interview, followed by Q & A and book signing. The Isabel Bader Theatre is at 93 Charles Street West, Toronto.
Ticket Price: $65 (includes a copy of Noma)
Tickets available only from The Cookbook Store, 850 Yonge St. Toronto, 416-920-2665 / cooking@ican.net.
 Vikram Vij and Meeru Dhalwala
Tuesday, September 21st 12:30pm - 1:30pm
Vij's at Home
Join us for treats and refreshments with Vij and Meeru, from their latest cookbook from their landmark Vancouver restaurant. Sure to be a bestseller as was their first cookbook Vij.
 Anthony Bourdain
Wednesday, September 22, 8 pm.
The Cookbook Store will be the official bookseller at An Evening with Anthony Bourdain coming up in September at Massey Hall. More information and tickets are available at the Massey Hall website.
Word on the Street - Cooks 'n' Books Stage
Sunday September 26th 11 am to 6 pm
Chefs/authors confirmed for the stage: Mark McEwan, Tony De Luca, Jason Parsons, Michael Bonacini, Massimo Capra, and Ted Reader.
New Books
 Big Green Egg Cookbook
For all those who swear by their green egg, here's the book for you, a feast of recipes to keep you and your green in perfect harmony! Hardcover, 320 pp. $61.50.
 The Divvies Bakery Cookbook
Lori Sandler
Food allergies can drive sane cooks, especially bakers, to distraction. This book covers no nuts, no dairy, no eggs. Recipes are also good for vegans. Hardcover, 156 pp. $31.00.
 Jamie Does Spain, Italy, Sweden, France, Morocco, Greece
Jamie Oliver
Our boy is inspired by his travels and just when you think does the world need another Jamie book he manages to find gems to share with us. Hardcover, import, 360 pp. $55.95.
 Love at First Bite
Michelle Roy Kelly & Andrea Norville
Subtitled The Complete Vampire Lover's Cookbook, this is a collection of over 300 recipes which should keep the Twilight followers in blood for a while! Softcover, 266 pp. $15.99.
 Simply in Season
Tony De Luca
One of our favourite Niagara chefs. This is De Luca's second book (Recipes from Wine Country $39.95). Weaving his heritage with seasonal local ingredients is his mantra and it shines in this latest book. Softcover, 266 pp. $39.95.
 Twain's Feast
Andrew Beahrs
Twain's longing for American dishes resulted in him creating a menu of 80 dishes in his book A Tramp Abroad. In Twain's Feast, Beahrs focuses on eight dishes and the connection to Twain's cherished moments in his life. A wonderful read. Hardcover, 324 pp. $32.50.
 The Ultimate Student Cookbook
Tiffany Goodall
Yes, it's that time of year, send the dear things off to school and hope they don't starve or put on 30lbs!! Great basic recipes with colour photos to inspire, and directions first time cooks can relate to. Softcover, 160 pp. $14.95.
 Urban Pantry
Amy Pennington
Thrifty, sustainable & seasonal - the subtitle has it all covered! The book is casual yet inspiring and ingredients and methods don't intimidate. Softcover,176 pp. $23.95.
Summer Best Sellers (so far!)
- Steak by Mark Schatzker (Canadian)
- Plenty by Yottam Ottolenghi
- The Boreal Gourmet by Michele Genest (Canadian)
- Mary Jane's Hash Brownies...
- For the Love of Salad by Jeanelle Mitchell (Canadian)
- Medium Raw by Anthony Bourdain
- Ottolenghi by Ottolenghi & Tamimi
- I Love Macarons by Hisako Ogita
- French Taste by Laura Calder (Canadian)
- Great Food Fast from the Kitchens of EveryDay Food magazine
Recipe: Marinated mussel salad with fennel and citrus vinaigrette
 From Flavours of Prince Edward Island - recipes provided by the PEI association of chefs and cooks.
In this recipe the mussels are steamed, then cooled and marinated. Everyone I've made this for has greatly enjoyed it. It makes a wonderful appetizer or a main course - just increase the portion size.
Serves 4 as a main dish, 8 as an appetizer.
1/2 cup sliced white onion
1/4 cup minced garlic
2 Tbsp olive oil
1/2 cup dry white wine
5lb mussels(cleaned)
1/2 cup thinly sliced fennel
1/2 cup thinly sliced carrots
1/2 cup thinly sliced red bell pepper
1/2 cup thinly sliced green bell pepper
1/2 cup thinly sliced yellow onion
1/4 cup thinly sliced green onions
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 Tbsp chopped fresh tarragon
1 Tbsp lemon zest
3/4 cup citrus vinaigrette (recipe to follow)
salt and pepper
In a medium sized pot saute the white onion and garlic in the olive oil over medium heat for 3 minutes. Add the white wine and mussels, cover and cook on high until the shells open, 5 to 7 minutes. Remove the mussels from the pot, allow them to cool and remove them from the shells.
Reduce the juice that is left in the pot by half. Cool and reserve. Toss the mussel meat, vegetables, herbs and lemon zest with 1 cup of the cooled cooking liquid. Add the citrus vinaigrette and season to taste with salt and pepper.
Citrus Vinaigrette
The acidity of this dressing can be easily adjusted by adding a little more vinegar or sweetener as required. The citrus complements any salad greens you can think of and makes a nice drizzle or marinade for seafood. Makes 1 1/2 cups.
1/4 cup white wine vinegar
2 Tbsp orange juice
2 Tbsp lime juice
2 Tbsp lemon juice
2 Tbsp chopped chives
1 Tbsp chopped tarragon
2 tsp Dijon mustard
1 cup extra virgin olive oil
salt and pepper
In a bowl, combine all the ingredients except the oil, salt and pepper, and mix thoroughly.
Add the oil in a slow, steady stream, whisking constantly. Season to taste with salt and pepper.
This can be refrigerated for up to one week.
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