 |
 |
 |
 |
 |
 |
 |
 |
 |
|||||||
 |
 |
|||
|
|
|
|
|
|
|
|
|
|
|
|||||||
|
|
|||
|
|
|
|
 |
 |
Please join us for a delicious book launch and signing
Denise Roig's Butter Cream: A Year in a Montreal Pastry School
Tuesday, July 7th, 5 to 7 pm.
"In Denise Roig's honest memoir, the pastry kitchen becomes a metaphor for life with all of its rough edges and unpredictabilities. By the end of her yearlong course, Roig has cut through the conflicts to recognize the beauty of relationships that, like butter cream, hold together when handled just right. This is a charming book, written with sensitivity and verve." - Darra Goldstein, Editor-in-Chief of Gastronomica.
Olive Oil Tasting
Saturday, July 11th 1 to 4 pm.
Drop in anytime between 1 and 4 pm and join us for a tasting of olive oils from the regions of Spain, Italy and Greece. Find your favourite producer in amongst these award winning oils and learn what makes it a stand out. Oils will be available for purchase. Hosted by The Olivar Corp. Read more about Olivar's olive oils.
New Books
Apicius
Edited by Montagud Editores
This journal of haute cuisine lives up to its own high expectations and then some. A quarterly publication that covers food from all corners of the globe. It is definitely aimed at chefs, but the serious cook will be inspired by the scope of coverage. The colour photos are stunning but it is the discussion from chefs themselves that makes the ideas leap from the pages. Softcover, 194 pp. $75.00.
The Big Sur Bakery Cookbook
Wojtowicz and Gilson
Not sure why, but we always enjoy reading 'a year in the life' restaurants books, maybe we like living vicariously through others thinking wistfully of a restaurant life from the comfort and safety of our armchairs. Needless to say Big Sur doesn't disappoint. There are charming profiles/interviews with of some of Big Sur's more eccentric suppliers, the hunter/forager, the poke pole fisherman. Hardcover, 261 pp. $52.00.
Field Guide to Edible Wild Plants, Second edition
Bradford Angier, revision by David Foster
Although this edition was published last year it is a classic that is noteworthy when more and more people are searching out natures bounty.
Full colour drawings of all the plants. Softcover, 282 pp. $31.95.
The Forager Handbook
Miles Irving
This is a UK book but much of the information is applicable here and the discussion on the basics of foraging is invaluable. Could we see a North American version? We hope so. Hardcover, 406 pp. $65.00.
Japanese Kitchen Knives
Hiromitsu Nozaki
For those who have not had the pleasure in using a Japanese knife you are missing a treat. This book covers the three main traditional knives , the usuba, the deba, and yanagiba. Using everyday vegetables and rainbow trout the book illustrates usage and technique using full colour photos. Hardcover, 160 pp. $40.95.
Root Cellaring
Mike and Nancy Bubel
Whilst we are in the midst of a back to the land, back to basics revival, why not take it one step further and revive the root cellar? This classic book published in 1991 discusses how you can go about keeping nature's bounty fresh all year long, a practice that has fallen by the wayside. An efficient low cost way that can be done in a basement, porch, garage or hallway according to the authors! Softcover, 298 pp. $19.95.
From Summer Berries by Elizabeth Baird ($19.95)
A fool is one of the simplest but most delicious of summer fruit desserts. Basically, it is whipped cream blended into pureed fruit.
3 cups hulled strawberries
1 cup granulated sugar
1 tsp brandy or light rum (optional)
1 cup heavy cream
6 sprigs fresh mint leaves
Reserve 6 perfect berries. Crush or puree the remaining berries using a coarse sieve, the medium disk of a food mill or a food processor, using the steel blade.
Combine the puree, sugar and brandy; let stand1 hour at room temperature. Stir periodically to dissolve the sugar. Cover and shill.
Whip the cream and fold gently into the puree. Turn into a serving bow or 6 individual bowls. Glass dishes show off the colour of the fool best. Decorate with a whole berry and a sprig of mint.
Yields 6 servings.
Summer Berries
Elizabeth Baird
A true Canadian classic, Elizabeth Baird’s Summer Berries captures everything that is great about harvesting, cooking, and eating in the summer. Along with the usual suspects, Baird includes red and black currants, blackberries, saskatoons, partridge,elderberries, and honorary berry, rhubarb. More than just pies the traditional pies, the recipes cover everything from punch to pot roast. The preserving information helps you enjoy the berry harvest way beyond those brief weeks of summer. Do not miss the double-crunch rhubarb crisp. Softcover, 128 pp. $19.95.
|
| Previously in Online... |
| June 8, 2009 |
| May 22, 2009 |
| May 2, 2009 |
| April 18, 2009 |
| March 27, 2009 |
| February 14, 2009 |
| January 12, 2009 |
|
|
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 |
