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News July 11, 2007
Table of Contents
Events
 Heirloom Tomato Tasting (and other seasonal produce) with Cookstown Greens
This Sunday afternoon,
July 15, noon to 3 pm. at The Cookbook Store
If you have been unable to make it to the Brickworks Market on Saturday mornings, this is your chance to sample the delights from Cookstown Greens. Supplier of organic edible flowers, baby greens, heirloom and rare vegetables to award wining, acclaimed restaurants and green grocers in Toronto and Southern Ontario. Established in 1988 by David Cohlmeyer, they have become synonymous with high quality organic produce here in the province. Join us as we recapture the pleasure of ripe tomatoes in a unique tasting of their heirloom varieties, as well as other seasonal delights.
New Books
 Baker & Spice Exceptional Breads
Dan Lepard & Richard Whittington
Previously published in Baker & Spice Baking (out of print), these recipes are of interest to the bread baker with at least some experience in bread baking, For the baker wishing to try wild yeast based breads there are four starters on which to practice. Colour photos. Soft cover, 160 pp. $14.95.
 College Cooking
Megan and Jill Carle
The duo who brought us Teens Cook ($26.95) and Teens Cook Dessert ($25.95) has graduated to more sophisticated fare. Sections include “Just like Mom makes,” “Food for the Masses,” and the all-important “Avoiding the Freshman Fifteen.” Amaze roomies and assorted friends with chili with green chile cornbread, garlic shrimp, and peanut butter cup bars. Tips and trivia will increase the newby cook’s food knowledge. Colour photos. Softcover, 144 pp. $24.95.
 Jerk from Jamaica
Helen Willinsky
A native of Jamaica, Helen Willinsky offers all the elements needed for a successful island barbecue from escovitch fish through simmered jerk chicken and baked plantains, to Jamaica lime pie. She has not forgotten those heat-busting fruity drinks so important to an island-inspired party. A previous edition came out in 1990. Colour photos. Soft cover, 178 pp. $23.95.
 The Pirate Cook Book
Text by Mary Ling
Here is a book that will capture the imagination of the very young chef. “Pirate Pete” offers some rules of the kitchen (#1: an adult must be with you.), techniques (chopping, grating…) and an introduction to basic equipment such as wooden spoons and whisks. Potato boats, fruit and veggie kebabs, and dips are among the treats that little hands can easily master. Heavily illustrated with colour photos. Softcover, 21 pp. $8.99.
 The Wonder Bread Cookbook
Yes, it is true. The same corporation (Interstate Bakeries Corporation) that gave us Hostess potato chips and Twinkies also gave us Wonder Bread. In celebration of the squooshy wonder’s 85th anniversary, Wonder solicited fan faves that run the gamut from grilled baloney and Wonder to Wonder Napoleons and Wonderstrudel. Throughout there are vintage advertising graphics and slogans to bring out the Wonder lover in all of us. Colour illustrations. Hardcover, 100 pp. $16.50.
 Reflections on Culinary Artistry
Pierre Gagnaire
No, this is not a new book, although he does have a new one coming out this Fall called Reinventing French Cuisine. We just wanted to let you know we have more of this iconic chef's original book back in stock, as it has been hard to find these last few years. Beautifully photographed, no actual quantities of ingredients but his imagination is breathtaking. Hardcover, 240 pp. $72.00.
Gift ideas for the hosts (that's not a bottle of wine or flowers!)
You've been invited to a cottage, a backyard bbq, or a garden party, what to take for the hosts?
How about a beautifully wrapped copy of A Matter of Taste, signed by both James Chatto and Lucy Waverman?
Or a lovely bottle of Verjus, a truly unique gift for the foodie.
For the TV food show addict on the list, we have copies of David Rocco's brand new CD, David Rocco's Dolce Vita: Music from the TV series.
Domistyle creates fabulous aprons that are designed and embroidered right in here in Markham. Wonderful colors with sayings such as Gourmet Goddess, Will Cook for Shoes, Hot Dish, or just plain, there are also children's aprons.
Out and About
At Riverdale Farmer's Market this week Jennifer discovered Unity's vanilla ice cream made from sheep's milk. This is their only flavour at present but it was refreshing in taste without being too rich and of course organic.
Alison found tasty samosas at the award winning Sultan of Samosas at 1667 O'Connor Drive, south of Eglinton (strictly takeout). Lentil, spinach and cheese, and the chicken were highlights, in fact all flavours were delicious, not too greasy and you can see them being filled while you wait. Went back for more the next day and there were the ladies stuffing 5,000 samosas for a banquet that night! What a fantastic sight.
The Bison burgers from The Healthy Butcher, worth every penny, even if you don't like your burgers preformed!
If you haven't seen the new movie Ratatouille, you must! I am sure there are more chefs/foodies in the audience than families! Thoroughly enjoyed it. The actual recipe is inspired by Thomas Keller's recipe for Byaldi in The French Laundry Cookbook (page 178) For more discussion from chefs and the like, you can check out author Michael Rhulman's blog, http://blog.ruhlman.com/ruhlmancom/2007/07/kitchen-rats.html for his comments, but more importantly check out the feedback from others. Then of course hop into the kitchen and whip up an order of ratatouille!
June Bestsellers
1. Silver Palate Cookbook, 25th Anniversary edition by Rosso & Lukins
2. Great Good Food, from the Kitchens of MS Everyday Food magazine
3. Chocolate & Zucchini by Clotilde Dusoulier
4. Gift from the Stars Cookbook, Daniel Racine, ed.
5. King of the Q’s Blue Plate BBQ by Ted Reader
6. New York Times Country Weekend Cookbook, Linda Amster, ed.
7. Rhubarb: More than just Pies by Hickman& Vitt
8. Fare for Friends, Fare for Friends Foundation
9. Vegetable Harvest by Patricia Wells
10. Recipe of Love: An Ethiopian Cookbook by Aster Ketsela Belayneh
Recipe
From Chocolate & Zucchini by Clotilde Dusoulier
One of our favourite books this Spring, as much for its recipes as the look and feel of the book itself. And the apricots are bountiful right now.
Lavender and Apricot Compote
2 tablespoons unsalted butter
1/4 cup sugar
A pinch of fine sea salt
2 pounds fresh ripe apricots, halved and pitted
2 teaspoons dried unsprayed edible lavender flowers
(Cookbook Store advice: we found some at St Lawrence Market South Building as well as Riverdale Farmer's Market)
1. Melt the butter in a large skillet over medium-low heat. Sprinkle with sugar and let it melt without stirring for 3 to 5 minutes, until blond and lightly caramelized. Add the salt and the apricots and stir to coat. Cover and cook until tender, about 8 minutes.
2. Remove the fruit from the skillet with a slotted spoon and set aside in a large bowl, leaving as much of the cooking juices as you can in the skillet. Sprinkle the lavender over the juices, turn the heat to medium-high, and cook uncovered until thick and syrupy, 4 to 5 minutes, stirring regularly, (I leave the lavender buds in the compote, but if you think you might be bothered by them, strain the juices through a fine-mesh sieve into a bowl. Discard the lavender, and return the juices to the skillet.)
3. Return the apricots to the skillet and stir delicately to coat. Let cool until slightly warm or at room temperature.
Serve with ladyfingers or thin butter cookies.
Variations: This compote can also be made with peaches or plums.
 Chocolate & Zucchini
Clotilde Dusoulier
The genesis of this book is rooted in the reverse of the classic California girl goes to France and falls in love with food story. This time the Parisian girl went to California. Her food affair begat a popular blog and now an absolutely enchanting book. Though diminutive, it is packed with pleasure: for the joy the author finds in her subject; for her tips for the contemporary cook; and finally, for the recipes, some of them seldom seen in other books (pasta cooked like risotto) and others that offer a new interpretation of standards (tomato and sardine club sandwich). Perhaps not so luscious as Nigella Lawson, Clotilde Dusoulier, nonetheless, brings the same sensibility to French food that Nigella has applied so successfully to British and Mediterranean food. Colour photos. Paper, 244 pp, $24.95.
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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| June 29, 2007 |
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| February 26, 2007 |
| February 15, 2007 |
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