News July 9, 2012
Table of Contents
June Bestseller List
- Fool Magazine Issue 1
- Mugaritz by Andoni Luis Aduriz
- A Girl and Her Pig by April Bloomfield
- Truck Food by John T. Edge
- Muffin Mania by Cathy Prange & Joan Pauli
- Born to Grill by Rob Rainford
- The Farm by Ian Knauer
- Plenty by Yotam Ottolenghi
- Book of Kale by Sharon Hanna
- Food in Jars by Marisa McClellen
The Back in the Day Bakery Cookbook
Cheryl & Griffith Day
Known as “The Best Little Bakery in the South,” the Back in the Day Bakery celebrates its tenth anniversary with a brand new cookbook documenting the delicious treats and fond memories the Savannah landmark has conjured over the years. From Sweet Potato Cupcakes with Caramel Cream Cheese Frosting to Rustic Peach-Blueberry Tart, you are sure to fall in love with these recipes. With a forward by Paula Deen and wonderful photography throughout, this cookbook is a must-have for dessert lovers and home cooks alike. Hardcover, 260 pp. $29.95.
The Tastes of Ayurveda
Healthy, wholesome and delicious are three words to describe Amrita Sondhi’s latest cookbook. The Tastes of Ayurveda encompasses the necessary components of a healing lifestyle all the while keeping the flavor and variety in this vegetarian diet. Softcover, 405 pp. $26.95.
Grace’s Sweet Life
Grace Massa Langlois
From the ever popular website GracesSweetLife.com comes a brand new cookbook on delectable and traditional Italian desserts for the everyday home cook. Make beautiful and delicious dessert just like Nonna used to make, and impress your guests with sweet treats like Millefoglie with White Chocolate and Raspberry or lemony Celletti cookies. Softcover, 200 pp. $20.95.
The Locavore’s Dilemma
Pierre Desrochers and Hiroko Shimzu
Pierre Desrochers and Hiroko Shimzu wish to tell Locavores around the world to open their eyes to the bigger picture. The Locavore’s Dilemma is a thoroughly researched and elegantly written book on the long term effects of resorting strictly to local markets and how it may tear the fabric of global trade. The authors state the positives and negatives of the Locavore movement, providing a wealth of research and information on how global buying and eating actually benefits world today. Hardcover, 256 pp. $30.00.
Desserts in Jars
Learn to make dozens of wonderful jarred desserts fit for every occasion. Try your hand at jar sized Neapolitan cakes, mini Lemon Meringue Pies or perfectly portioned Cinnamon-Spiced Affogatos. This dessert book is perfect for entertaining in the hot summer months! Hardcover, 151 pp. $21.50.
Vegan Cooking for Carnivores
It’s easy to go vegan if you know how to properly substitute and still keep things delicious. Chef Roberto Martin keeps things simple and tasty with over 100 vegan recipes that will keep you from missing the meat. Endorsed by Portia de Rossi and Ellen DeGeneres, this book is filled with things you didn’t think you could make vegan, and is sure to satisfy even the most difficult eaters. Hardcover, 229 pp. $32.99.
Fool Magazine #1
In the Letter from the Editor, Fool introduces itself as “different from other ‘food magazines’, taking inspiration from fashion, design and culture.” Throughout this, its first issue, the magazine stays true to form. The cover features Swedish chef Magnus Nilsson (in a fur coat as opposed to chef whites), articles from time spent at Mugaritz and Noma, and “An Incomplete Family Tree of Natural Chefs.” Fool is sure to be a new favourite in the international gastronomic community. Softcover, $22.50.
Tama Matsuoka Wong
Try any one of the 88 recipes in this book and you will see how easy it is to improvise and utilize all the things you find in your garden or the farmer’s market. With beautiful photographs and illustrations along with a forward by Daniel Boulud, you are certain to find something wonderful and fresh in Foraged Flavor. Hardcover, 224 pp. $29.95.
The Art of Cooking with Vegetables
Alain Passard’s Michelin-starred Paris restaurant, L’Arpege, offers no red meat. Instead, Passard is dedicated to cooking the vegetables from his organic farm. His compositions are remarkable for their brilliant colour combinations and unusual flavor juxtapositions. In this collection, red beetroot with lavender and crushed blackberries or globe artichokes with bay leaves and lime are two recipes which demonstrate both his simplicity and creativity. Hardcover, 100 pp. $34.50.
Spotlight on Preserving
Food in Jars
Food blogger Marisa McClellan offers a wide range of foods in jars from fruit curds to tangy salsas--even granola to store in jars! Better yet, these preserves are for small quantities--four jars rather than 20. Hardcover, 237 pp. $26.50.
The Complete Preserving Book
Canadian Living Test Kitchen
The always trustworthy Canadian Living Test Kitchen serves up a whole range of preserves from freezer jam to pickles to liqueurs. Hardcover, 351 pp. $34.95.
Honey and Preserves
Fortnum & Mason
Honey and Preserves is proof that this beloved brand has a heart. Learn to cook mains with delicious honey and preserves, impress your guests with a wonderful dessert, or make your own preserves a la Fortnum & Mason. Hardcover, 128 pp. $24.95.
The Complete Book of Small Batch Preserving
From dried cranberries to hellfire relish there is a preserve to suit every taste. Diabetics take heart - there is even a chapter on low sugar spreads. With loads of information on safety issues, types of pectin and how to use them, this is a great beginner’s book for the preserving-timid. Softcover, 376 pp. $19.95.
Preserving Made at Home
Dick & James Strawbridge
From the BBC series It's Not Easy Being Green, Curing & Smoking Made at Home offers clear and practical instructions for brining, dry curing, air drying, hot and cold smoking. Each section features a few recipes to help you use your cured or smoked treasures. Softcover, 176 pp. $19.95.
Recipe: Plum Tartlets
From The Back in the Day Bakery Cookbook
The Cakiest Tart You’ll Ever Eat
2 cups unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon ground cardamom
¼ teaspoon fine sea salt
½ pound unsalted butter, room temperature
2 large egg yolks
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
6 plums, pitted and sliced
½ cup turbinado sugar
Confectioners’ sugar for dusting
Ice cream for serving (optional)
*Six 4-inch ramekins
Position a rack in the lower third of the oven and preheat to 350*. Lightly butter the ramekins and place on a baking sheet.
In a medium mixing bowl, whisk flour, baking powder, cardamom and salt. Set aside.
In the bowl of a stand mixer fitted with paddle, cream the butter on medium-high until pale and fluffy, 2 minutes. Add the egg yolks, granulated sugar, vanilla and lemon zest and continue to beat until the mixture is light in colour. Reduce to low speed and add flour mixture in thirds, mixing until incorporated. Do not overmix.
Divide dough evenly among ramekins. Fan plum slices in each ramekin, lightly pressing the slices into the dough. Sprinkle the tops with turbinado sugar.
Bake for 25-30 minutes, until the tartlets look set and the tops are bubbly and caramelized to a golden brown. They are best served warm but can be covered and refrigerated for up to 3 days.
Serve with a dusting of confectioners’ sugar and a scoop of ice cream, if desired.
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