 |
 |
 |
 |
 |
 |
 |
 |
 |
|||||||
 |
 |
|||
|
|
|
|
|
|
|
|
|
|
|
|||||||
|
|
|||
|
|
|
|
 |
 |
 |
 |
River Cafe Pocket Books: Fish & Shellfish
Rose Gray and Ruth Rogers
Italians and the sea, as seen through the esteemed eyes of Rogers & Gray,
in a compact and simple guide, one in a new River Cafe pocket series.
Full of fresh and utterly Italian recipes for a variety of fish and
shellfish even the most devout carnivore will find something to rave
about. We can't wait to taste Red Mullet Baked in a Bag with Trevise
and Roasted Squid Stuffed with Chilli & Parsley. Other series
titles include Salads & Vegetables, Pasta & Ravioli,
and Puddings, Cakes, & Ice Creams. Colour photos.
Softcover, 130 pp. $21.95.
Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook
Bonnie
Sanders Polin and Frances Towner Giedt
Surprisingly sophisticated recipes (with detailed nutritional breakdowns)
accompany this excellent guide on how eating well can improve heart
health and function. The Cleveland Clinic, the premier cardiac hospital
in the US, provides advice on nutrition, exercise, and more. Hardcover,
364 pp. $37.95.
Eating Well Serves Two
Jim Romanoff
There are few small quantity cookbooks; fewer still that are exceptional.
This one from the editors of EatingWell represents great value
for money with advice for planning(including seasonal menus), shopping
for, and cooking nutrient-rich meals in under 45 minutes. Nutritional
breakdown and colour photos. Hardcover, 256 pp. $31.00.
The Eating Well Diabetes Cookbook
Joyce Hendley
Trust Eating Well magazine to put out such a useful
diabetic cookbook. There are plenty of delicious dishes with easy
to follow recipes, the dietary advice is straightforward, and there
are even helpful menu suggestions. Of course, each recipe specifies
the diabetic exchanges per serving along with other nutritional information.
A great choice for the recently diagnosed, families with diabetics,
and those just worried about controlling their blood sugar. Hardcover,
336 pp. $42.00.
Eating Well Healthy in a Hurry
Jim Romanoff
Thank goodness for Eating Well magazine! Where else would we find,
month after month, new delicious dishes that are healthy too? Now
they have even added fast to the mix. This new volume presents
us with the ultimate eating trifecta: quick, tasty, and good for
you. Here are great main dishes and sides to get dinner on the
table in 45 minutes or less. Hardcover, 256 pp. $35.00.
Ultimate Foods For Ultimate Health
Liz Pearson and Mairlyn Smith
Is nutrition news getting you down? Confused over all the conflicting
reports? Don't be - this new book is here to help. 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.
Gary Null's Power Foods
Gary Null
Gary Null, a familiar American presence with numerous books on eating
for health, here presents a cookbook with recipes focusing on his
15 'power foods' - those ingredients that pack the biggest nutritional
punch. Blueberries, whole grains, and leafy greens are among those
that feature prominently. Hardcover, 327 pp. $28.50.
The G.I. Diet Cookbook
Rick Gallop
With easy but tasty recipes this cookbook is geared to those trying
to control their sugar levels for weight loss or health reasons.
Based on the glycemic index, which rates how a food affects insulin
release and blood sugar levels, these dishes feature familiar dishes
with fresh ingredients. A great choice for someone at risk for
diabetes. This has become the most popular Canadian originated
diet world wide. Softcover, 284 pp. $35.00.
Chocolate Decorations
Jean-Pierre Wybauw
These are not the sort of chocolate creations one eats. One marvels
at them, celebrates them as works of art, and wonders what genius
possessed the skills to create them. To say Wybauw is one the premiere
chocolate artisans in the world may be an understatement. In this,
his latest volume, professionals can learn some of his secrets.
The rest of us can just ooh and ahh. Hardcover, 200 pp. $120.00.
(Fine Chocolates, Great Experience by Wybauw is also in stock. $120.)
Sweet Cuisine
Francisco Marfull Piquer, Editor
Originally published in Spain as Cocina Dulce, this
book surveys Europe's top pastry chefs. Abraham and Isaac
Balaguer, Frederic Bau, Jordi Roca, and Yann Duytsche are among the
creators of a spectacular selection of desserts, mostly fruit-based,
that include Strawberry Soup with Rasberry Ice Cream; Lemon, Banana,
and Balsamic Vinegar; and Layered Pineapple with Chocolate. Hardcover,
214 pp. $85.00.
el Bulli 2005 - Spanish Edition
In the ongoing culinary evolution of Ferran Adria gels, foam, and
caramel still play a large role. With a colourful catalogue of
favoured ingredients there is a greater emphasis on the foundation
rather than the technique in the newest collection of his iconic
dishes. Currently only available in Spanish. As usual, arty photos
and a CD. Hardcover, 332 pp. $250.00.
One Spice, Two Spice
Floyd Cardoz
This new book, perhaps the first of its kind, is from the man responsible
for Tabla restaurant in New York. There, and here, he creates a
new fusion of American and Indian food that mixes the familiar
with the foreign. The recipes focus on seasoning American food
with Indian flavours and introducing cooks to the unique and complex
tastes of the India, particularly those of Cardoz's Bombay and
Goan childhood. Hardcover, 304 pp. $44.95.
A Return to Real Cooking
Galton Blackiston
Simple yet stunning country fare brought to you from the Morston
Hall hotel and restaurant in England. Galton Blackiston deserves
the growing recognition he has received for creating meals using
fresh, seasonal produce, and the recipes here reflect that style.
Particularly appealing are the breads, fish dishes, and, of course,
the puddings. Hardcover, 224 pp. $64.50.
The Prawn Cocktail Years
Simon Hopkinson and Lindsey Bareham
A new edition of Hopkinson's and Bareham's entertaining look at British
restaurant and hotel classics, back before London was the food
destination it is today. With wry affection for the dishes that
were once ubiquitous on every menu the authors reminisce about
the role each played in the British consciousness and provide recipes
to remind us why they became so established in the first place.
Hardcover, 272 pp. $49.00.
Modern Caribbean Cuisine
Wendy Rahamut
Rahamut, who hosts a TV show on Caribbean cooking, here presents
a volume of modern Caribbean fare, full of bold flavours and fusion
cooking. The focus is on indigenous ingredients, particularly seafood
and tropical fruits and vegetables. Among the many intriguing recipes
are Oxtail Soup with Cinnamon Dumplings, Grilled Cassava with Lime
Garlic Sauce, and Spiced Papaya with Coconut Custard. Hardcover,
322 pp. $43.00.
Finger Food
Heinz Beck
Incorporating elements from Ferran Adria, the transplanted German is taking Italian
finger food like stuffed zucchini, spiedini, crespelle, ravioli to new heights.
Splendid colour photos brimming with great serving ideas. Hardcover, 102 pp,
$85.00,
Taste of the Marche
A stunning book from the five provinces that make up the Marche region
of Italy on the Adriatic. Gives new meaning to surf and turf, the
earthiness from the hill region and the seafood from the ocean areas.
Featured restaurants have contributed an eclectic array of recipes
that will whet the appetite of the eater, as well as inspire the
chef. Hardcover, 200 pp, $99.00.
We have found an interesting selection of sale books. Listed below are a few of the titles available, if you don't have them already, now is the time to add some of these classics to your collection.
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
We have received information regarding two events coming up we thought might be of interest to our readers.
Is the Pen Mightier than the Fork?
aka: wither the art of restaurant reviewing and food writing
Sunday, January 28 at 2:40 pm and again at 5 pm.
At The Rotunda, City Hall, Nathan Phillips Square
Free admission
Please join City Bites editor Dick Snyder and a panel of distinguished food professionals in a lively and candid discussion concerning food and the written word in Toronto. The 30-minute discussion will be followed by a brief question period.
The Panelists:
This event is part of the WinterCity Festival and Winterlicious
happening the week of January 26 to February 8. For details, please
visit
http://www.toronto.ca/special_events/wintercity/index.htm
Terroir: A Sense of Place
Nurturing Taste, Service and Excellence in Toronto's vibrant Hospitality
Industry
March 6th
At Hart House, University of Toronto
Chair: Dick Snyder, City Bites Magazine
Chefs, food writers, wine and food experts, and business leaders come together for this incredible opportunity to share and celebrate their own unique experiences, their extraordinary Sense of Place within our hospitality industry.
From the enthralling moment of creating a new dish, to the critical importance of providing outstanding service in every aspect of the business, you will experience a day filled with collaboration and interaction from inspired individuals passionately dedicated to their profession.
Join keynote speaker Jamie Kennedy and an outstanding selection of panelists, chefs and industry experts
for this celebration of the culture of
excellence within our hospitality industry.
All-day symposium $120. Register before February 18th, 2007 for only $99! Your ticket includes:
Register online now and reserve your place at this exclusive event
at www.UofTtix.ca or call, 416-978-8849, Monday to Friday 11 am to
5 pm.
For more information go to www.eau-de-vie.ca
From our number-one selling book last year Lucy's Kitchen by Lucy Waverman. Brussels sprouts are gaining popularity with creative recipes such as this one, so come on give them a try! (also check out the Brussels sprout recipe in Gennaro's Italian Year by Gennaro Contaldo).
Shredded Brussels Sprouts with Pine Nuts and Prosciutto
Serves 4
Because the shredded sprouts don't look like Brussels sprouts, this
is a good dish for people who are reluctant to try them. Occasionally
I stir in some grated Fontina or provolone cheese just before serving.
1 lb (500g) Brussels sprouts
1/4 cup olive oil
4 slices prosciutto, chopped
1/2 cup toasted pine nuts
Salt and freshly ground pepper
Trim root ends and cores from Brussels sprouts. Cut sprouts in half and slice thickly.
Heat oil in a large skillet over medium-high heat. Add prosciutto and saute for 2 to 3 minutes, or until beginning to crisp. Add sprouts and saute for 3 minutes.
Cover skillet, reduce heat to low and cook for 2 minutes longer, or until sprouts are tender-crisp.
Add pine nuts and cook for 1 minute. Season with salt and pepper.
Also from Lucy's Kitchen: French Lentil Soup
Serves 4
Use the small green French lentils - called lentils du Puy - if they
are available. Otherwise use the larger brown lentils.
1 head of garlic
4 cups of water
1/4 cup olive oil
1 cup chopped onions
1 cup lentils du Puy
1/4 cup chopped parsley
1 tbsp lemon juice
Salt and freshly ground pepper
2 tbsp plain yogurt
1 tsp chilli oil
Combine garlic and water in a pot and bring to a boil. Boil for 2 minutes. Drain, reserving cooking water. Peel garlic cloves.
Heat 1 tbsp olive oil in a pot over medium heat. Add onions and garlic cloves and saute for 3 minutes.
Add lentils, reserved water and remaining 3 tbsp oil and bring to a boil. Cover and simmer for 30 to 45 minutes, or until lentils are soft.
Puree soup (soup doesn't have to be completely smooth) and return to pot. Stir in parsley, lemon juice, salt and pepper and reheat. If soup is too thick , add a little water.
Combine yogurt and chili oil in a bowl and streak over soup when serving.
Lucy Waverman
Lucy's Kitchen
We eagerly await any new book from Lucy Waverman with great anticipation. Lucy’s
home cooking is a magical blend of the simple and sophisticated, informed by
her love of international travel and her Scottish roots. In what is probably
her most personal book, Lucy celebrates the kitchen as the heart of her home.
She also embraces another part of her past - as a cooking teacher - in highlighting
the various techniques and ingredients integral to bringing meals to the table
quickly and tastefully every day. Rob Fiocca’s glorious photography adds
another element of pleasure to a book we will reach for again and again. Hardcover,
288 pp, $39.00.
|
The Cookbook
Store
Chefs / Baking,
Desserts & Bread / Canadian / Drinks / Entertaining / General
Best
Sellers /
New Books / Our
Picks / Awards /
Events / Recipes /
Online
News Paddler Productions websites |
