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News January 18, 2012
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Events
 Lynn Crawford: Lynn Crawford's Pitchin' In
Monday January 30th, 6:30 pm. (Off-site event)
In conversation with Alison Fryer
Q & A and book signing to follow.
Where: George Brown Chef School, 300 Adelaide St. East, Room 112
Tickets: $35/$30 student. Ticket includes Lynn's new book Pitchin' In. Available from The Cookbook Store 416.920.2665.
Mad for Marmalade, Crazy for Citron!
Saturday February 25th, 10am - 3:30pm at Fort York
Join Fort York National Historic Site in partnership with the Culinary Historians of Canada for the fourth annual celebration of Marmalade. Enjoy a marmalade themed workshop, lunch and special guest speaker, or enter the marmalade competition. We of course will be there with preserving books and basically enjoying the chatter. Pre-registration is required. For more information or to register, please call 416-392-6907 ext 221.
New Books
 Le Charcutier Anglais
Marc-Frederic
A terrific new book on the charcuterie scene from the UK. A former game keeper turned charcutier, he is funny engaging and educational throughout the book. A must for those interested in meat on all fronts. Hardcover, 192 pp. $59.95 UK import.
 The Dairy-Free & Gluten-Free Kitchen
Denise Jardine
Restricted diet books is an ever growing category. Dairy and gluten seem to pave the way so this combo book will help those who love to eat and are looking for more recipes to round out their selection. Softcover, 202 pp. $22.99.
 Galvin: A Cookobok de Luxe
Chris Galvin & Jeff Galvin
From two of Britain's dynamic Michelin starred chefs who have five restaurants in the UK. The brothers have both worked at some of the finest restaurants on both sides of the Atlantic so this book is long over due. Hardcover, 288 pp. $52.95. UK import.
 The Healthy Voyager's Global Kitchen
Carolyn Scott- Hamilton
An international vegetarian book that allows you to travel the globe without ever leaving your kitchen! Africa, India, Russia, Latin America are just a few of the regions covered. Again, lots of options for special diets are included. Softcover, 256 pp. $21.99.
 Leslie Beck's Healthy Kitchen
Leslie Beck
Beck's popularity has never been greater, probably because she doesn't preach at us and gives practical solutions to eating healthy, along with quick tips and recipes. Softcover, 386 pp. $28.00. Canadian.
 Light
From the kitchens of Everyday Food magazine
The two earlier books based on this popular magazine, Great Food Fast ($30) and Fresh Flavor Fast ($29.99) are perennial best sellers. This latest offering covers light meals and again has a colour photo for every recipe as well as prep time and nutritional breakdown. Dishes are based on 500 calories, good for the post Christmas get back in shape mantra! Softcover, 384pp, $27.99.
 Notes from a Kitchen
Jeff Scot & Blake Beshore
These are stunning works of art and are a peak into chefs' lives via their considerable notes. Cloth bound, slip cased two volumes, 900.pp. $210 for both volumes.
 Testicles
Blandine Vie
What can we say more than the title and subtitle: Balls in Cooking and Culture. A delightful new book from the folks at Prospect Books. And of course there are recipes and culinary history. Softcover, 224 pp. $41.95.
Recipe: Cacao-nib Crunch
From Deep Dark Chocolate by Sara Perry with Jane Zwinger
Makes about 2 cups
At Cacao, in downtown Portland, Oregon, owners Aubrey Lindley and Jesse Manis are always finding new ways to use crushed cocoa, beans or cacao nibs. These crunchy, sweet nuggets are, by far, my favorite. They are delicious as a snack, tossed in with your breakfast granola, or over an ice-cream sundae. Jesse even adds them to salads whenever chopped nuts are included.
1 cup superfine sugar (you can whirl 1 cup of regular sugar in a food processor until fine, about 30 seconds)
1/2 cup water
1 3/4 cup premium cacao nibs
This recipe depends on visual cues. The total cooking time is about 15 minutes.
Line a baking sheet with parchment paper or aluminum foil and set aside. In the bottom of a large, heavy-bottomed saucepan or Dutch oven with a pale interior, combine the sugar and water. Over medium-high heat, bring the mixture to a boil. Add the cacao nibs and stir a few times to coat them evenly in the sugar syrup, then let the mixture alone. As the syrup boils, it becomes thicker and big bubbles begin to form. When the moisture is almost gone, it will thicken and become sticky.
Begin stirring. The mixture will be quite sticky and then suddenly start to become sandy. When the sugar is completely sandy and has coated the nibs., remove the pan from the burner and continue to stir about 1 minute. Spread the nibs onto the prepared baking sheet and cool completely . Store in an airtight container.
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