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Online
News July 31, 2009
Table of Contents
The Cookbook Store Community
We have now wired ourselves in to all the devices. So you can now follow us on our blog, facebook and twitter pages. This will keep us in touch with you on a more regular basis with our finds, events, dining around etc.
Josh is posting regular restaurant reviews, also he is off on a culinary extravaganza to Spain in September, el Bulli, Mugaritz for starters, and will keep us updated via his blog postings. Jennifer is trolling the local markets and sharing her finds on the blog as well. Alison keeps the tweets going and everyone can join in on facebook! Here are the links you can also find them on our website's home page.
Events
In addition to our events in store and off site we have included events that we are participating in either by speaking at them, or selling books for a visiting author, or events we feel are important, these come at the end of our events below.
Julia Child Celebration
Saturday, August 15th, noon to 2 pm.
We couldn't let the opening of the new Julie & Julia movie go by without us throwing some sort of party - after all August 15th would have been Julia's 97th Birthday! Over the years Julia visited The Cookbook Store four times for book signings. We cherish every moment and will share the highlights with you.
So come to the store between noon and 2 pm. and share your favourite Julia moments, memories and inspirations. Hopefully you will have seen the movie which opens August 7th and we can discuss. (FYI some of the staff have already seen a preview and love it!)
We will have food inspired by Julia and, if you would like to make something special that reminds you of Julia please bring it along, although not necessary, a sort of Julia pot luck if you will.
Read more about Julia and her books.
New Books
 500 Things to Eat Before It's Too Late (and the very best places to eat them)
Jane and Michael Stern
Devotees of this couple's road food guides are legion and for good reason. The Stern's seek out delectable, and inexpensive feasts for the road, whether you're on a short drive in your own state (it is American after all), or a cross country expedition. Chock a block full of addresses, reviews, history, all organized by region. Softcover, 452 pp. $26.95.
 Art of Eating magazine
Edward Behr
Available as subscription only, up until now. We are delighted to start carrying this must read journal/magazine of not only good eating but excellent writing. $14.95 each issue, published quarterly.
Back to Basics
Third Edition
Edited by Abigail Gehring
In this time of back to the land, raising livestock, planting fruit trees, root cellars, (yes we have books on that too!) this book has seen a surge in new found interest. Whilst some chapters may harken back to days of no electricity eg Energy from Wood, Water, Wind and Sun, there are practical chapters on Raising Your Own Vegetables, Fruit and Livestock; Enjoying Your Harvest Year Round. The more whimsical chapters make for wistful reading Patchwork Quilting, Rope and Twine, Broommkaing. A great resource for those wanting to do more with less. Hardcover, 456 pp. $33.95.
Crazy About Cherries
Laura Gasalbo & Gerard Solis
Cherry-Glazed baked Chicken, Grilled Cherries with Cherry Romesco, Cookies Layered with Cherry Mousse....... for those who are in the midst of cherry season here are more recipes to compliment those you already have. We can't remember when we last had such a smart looking book just cherries. Hardcover, 190 pp. $30.95.
 Jam it, Pickle it, Cure it & other cooking projects
Karen Solomon
It's the "other projects" that caught our attention, bacon, cheese, marshmallows, crackers. Yes, you've probably seen some of these recipes elsewhere, but there is enough variety over a wide course of categories all in one book to make it interesting. Hardcover, 148 pp. $29.95.
 Kitchen Express
Mark Bittman
Although Bittman seems to have new books every six months, he is definitely not in the category of "churning them out". Each book is well thought out and has something new to say each time. This latest one is no exception. Each chapter is set up via season and the recipes are written in a minimalist style for maximum efficiency in prep time and cooking. Hardcover, 233 pp. $32.00.
 Rustic Fruit Desserts
Cory Schreiber and Julie Richardson
Why do you need another dessert book? Stone fruit slump, sour cherry cobbler, gingered peach and blackberry pandowdy, upside down pear chocolate cake that's why! Although the photography is not inspiring, the recipes are. Hardcover, 164 pp. $26.95.
Recipe: Discussion of Poached Eggs
Recipe from Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, Simone Beck
A poached egg is one that has been dropped without its shell into a pan of barely simmering liquid and cooked for about 4 minutes until the white is set but the yolk remains liquid. A perfect specimen is neat and oval in shape, and the white completely masks the yolk. The most important requirement for poaching is that the eggs be very fresh; the yolk stands high, the white clings to it in a cohesive mass, and only a small amount of watery liquid falls away from the main body of the white. A stale egg with a relaxed and watery white is unpoachable because the white trails off in wisps in the water leaving the yolk exposed. If the eggs are not quite as fresh as you could wish, simmer them in their shells for 8 to 10 seconds before poaching. This will often firm up the white just enough so it will hold its shape around the yolk when the egg is broken into the water. An a fine solution is the oval metal perforated egg poacher, carried in most gourmet-type cookware shops. Simmer the eggs 10 seconds in their shells as suggested; place the poachers in the simmering water, adding vinegar if you think your eggs need help, and break an egg into each poacher, time as usual, and you get a beautiful egg. A final solution is the 6-minute boiled egg, l'oeuf mollet; when you peel it you can substitute it for poached eggs in any recipe.
How to Poach Eggs
To transfer the egg from the shell to the water you may either break it directly into the water as described below, or break it into a saucer, tilt the saucer directly over the water, slip the egg in.
A saucepan or a skillet 8 to 10 inches in diameter and 2 1/2 to 3 inches deep
Vinegar (which helps the eggs to hold their shape)
4 very fresh eggs
A wooden spoon or spatula
A skimmer or slotted spoon
A bowl of cold water
A bowl of hot water containing 1 1/2 tsp salt per quart
A clean towel
Pour 2 inches of water into the pan or skillet and add 1 tablespoon of vinegar per quart of water. Bring to the simmer.
Break one of the eggs, and holding it as closely over the water as possible, let it fall in. Immediately and gently push the white over the yolk with a wooden spoon for 2 to 3 seconds. Maintain the water at the barest simmer and proceed with the other eggs in teh same manner.
After 4 minutes, remove the first egg with the skimmer and test with your finger. The white should be set, the yolk still soft to the touch. Place the egg in the cold water; this washes off the vinegar and stops the cooking. Remove the rest of the eggs as they are done and poach others in the same water if you are doing more.
(*) The eggs may remain for several hours in cold water, or may be drained and refrigerated.
To reheat the eggs trim off any trailing bits of white with a knife. Place them in hot salted water for about half a minute to heat them through. Remove one at a time with a slotted spoon. Holding a folded towel under the spoon, roll the egg back and forth for a second to drain it, and it is ready to serve.
Read more about Julia and her books.
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