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Tuesday, April 29th 7pm
Dr. Herve This
Molecular Gastronomy & Kitchen Mysteries
Venue to be announced. This will be a reserved event so please call or email us to reserve your spot.
We are delighted to host the renowned chemist Dr. Hervé This, director of the INRA (Institut National de la Recherche Agronomique) in France, and author of Molecular Gastronomy ($34.95), and Kitchen Mysteries ($24.95). Dr. This will give an engaging presentation and of course answer all your science questions, and sign books. This will be his only Toronto appearance so don't miss this opportunity to meet the proclaimed father of molecular gastronomy.
Saturday May 10th, 12 to 4 pm.
Santé: Bloor Yorkville Wine Festival - 10th Anniversary
One of our most popular annual events.
We will be partnering with Salena Estates Winery from Australia. This small winery is situated in South Australia and produces award winning organic wines. Off course the ever-popular Andy Shay of Shay Cheese will be joining us with his selection of Canadian and Australian cheeses.
Anita Stewart’s Canada: The Food|The Recipes|The Stories
Anita Stewart
A founder of Cuisine Canada, prolific author, and regular on CBC Radio’s Fresh Air, Anita Stewart is one of the foremost authorities on Canadian food. In this, her 14th book, Stewart celebrates our indigenous ingredients from source to table. With an eye to both historical and contemporary context, she shows how our great ethnic mosaic has shaped Canadian cuisine as we know it. Vignettes featuring ingredients, the people who grow and use them, and of course, recipes are set among photos, many by Anita Stewart herself, which capture the essence of agrarian Canada. Hardcover, 322 pp, $34.95.
Delia’s How to Cheat at Cooking
Delia Smith
As Nancy Silverton did before her (Twist of the Wrist, $37.95), the iconic Delia Smith shows how, despite lack of cooking skills, just about anyone, with the judicious use of cans, bags, bottles, and tubes, can create a delicious dinner. Louisiana crab cakes with red pepper mayonnaise, lightning lasagna, and fast fruit brulee are samples of Delia’s ingenuity. Colour photos. Softcover, 244 pp, $45.95.
The Donut
Steve Penfold
The Donut began life as a PhD thesis in the history department at York University — and has the graphs and footnotes to prove it. However, more social history rather than business history, it demonstrates how the rise (so to speak) of the donut has mirrored transitions in modern Canadian life. Thought provoking, sometimes funny, often original, Steve Penfold reminds us that Tim’s is not the only donut in the country. Black & white photos. Softcover, 256 pp, $24.95.
Grains, Greens, and Grated Coconuts
Ammini Ramachandran
The subcontinent meets the west in a book the mixes history, Indian culinary flavours and western cooking methods. A native of Kerala who has lived in the United States for almost forty years, Ammini Ramachandran has created a charming book to appeal to both cooks and historians. A few black & white photos. Softcover, 347 pp, $32.95.
Postcards from Portugal
Tessa Kiros
Never have olive oil-slicked salt cod, calamari, and rabbit looked so seductive as they appear in the fourth book from Tessa Kiros. Fascinated with the concept of food as national identity, Kiros has previously celebrated the Cypriot/Finnish meals of her parents and the Tuscan food of the home where she is raising her own family (Falling Cloudberries, $45.00; Twelve, $34.95; Apples for Jam, $45.00) . Here, against a blue and white backdrop, she serves up the classic dishes of Portugal amongst photographs that capture the essence of the country from sea to table. Superb colour photos. Hardcover, 254 pp, $45.00.
Savvy
Jason Dell
Executive chef at the luxury hotel Blanket Bay Lodge, Jason Dell is one of New Zealand’s culinary stars. While this collection highlights both Dell’s signature dishes and New Zealand’s unique ingredients the emphasis is on the former so that North American cooks can recreate most recipes. Crab, lime and corn dumplings with ocean scallops, currants, Parmesan, and nut-brown butter look particularly tempting. Landscape and culinary photos. Hardcover, 128 pp, $55.00.
Sharing Sweet Secrets: Gluten & Wheat Free
Pamela Moriarty
Here are gluten-free desserts that look tempting even to those who do not have a gluten problem. Even better, many of these desserts, particularly the fruit-based dishes, do not require hard-to-find ingredients. Other recipes call for commercial gluten-free flour, rice flour. Softcover, 168 pp, $19.95.
Stuffed and Starved
Raj Patel
Subtitled Markets, Power and the Hidden Battle for the World’s Food System, this book explores the bloated belly from both sides. The global food chain keeps costs low and food plentiful in the developed world while starving the rest of humanity. A former employee of the World Bank, intern with the World Trade Organization, and United Nations consultant, Patel knows where the nasty little secrets of food production are hidden and aims to make each of us consider from whence every morsel of our food comes. Hardcover, 438 pp, $29.95.
Terrine
Stephane Reynaud
Perennially-neglected terrine stars in the second Phaidon book from Stephane Reynaud (Pork & Sons, $49.95). There is a broad spectrum of recipes from vegetable through meat (including game), cheese, and surprisingly, a lovely selection of dessert terrines. For each type, Reynaud offers a few appropriate sauces. Lacking general instructions for terrine making, this book is a better bet for the experienced cook or professional. Colour photo with each recipe. Hardcover, 167 pp, $29.95.
Williams-Sonoma Tools & Techniques
Foreword by Thomas Keller
It all boils down to what to buy and how to use it.The first section of this heavily illustrated book offers a guide to the best equipment as perceived by Williams-Sonoma. The second section shows how to deploy all that fine equipment to best advantage. Colour photos. Hardcover, 350 pp, $34.95.
1. Great Food Fast from the kitchens of Everyday Food magazine
2. Vegetable Soups from Deborah Madison by Deborah Madison
3. Le Repertoire de la Cuisine by Louis Saulnier
4. Au Pied de Cochon by Martin Picard (Canadian)
5. On Food & Cooking, revised edtion by Harold McGee
6. Recipe of Love: Ethiopian Cuisine by Aster Ketsela Belayneh (Canadian)
7. Roast Chicken and Other Stories by Simon Hopkinson
8. Vij's Elegant Inspired Indian Cuisine by Vikram Vij (Canadian)
9. How to Cook Everything by Mark Bittman
10. Complete Whole Grains Cookbook by Judith Finlayson (Canadian)
The anticipation for Michael Pollan's visit was palatable. He did not disappoint and Matt Galloway did a terrific job of interviewing him. Alas the evening was not recorded for future CBC radio broadcast. However you can see his interview on The Hour.
Here are some comments from the evening:
"What a great evening last night. Have you considered opening a salon, where people can gather and talk about food? Not to mention eating and drinking. He made so much sense.It really was a foodie's who's who. So many people came! We need more of these intelligent gatherings."
"The Michael Pollan Event interviewed by Matt Galloway, of CBC's Radio One Here and Now was even better than what my wife and I had anticipated."
This feeling resonated in the atmosphere of the entire audience at the ROM. Michael Pollan is a witty, stimulating and refreshing presenter that puts a difficult topic, into a simpler contest with viable solutions to the food dilemma, ...also, has a good sense of humour that keeps the audience's lively interaction & interest alive and energized. An authentic class act!
"Thank you very much for organizing this speaking engagement and introducing me to this amazing author. I can't wait for his next book."
Postcards from Portugal by Tessa Kiros.
Roast Lamb with Onions and Green Pepper
1 smallish leg of lamb (about 1.2kg) with bone
1/2 cup of olive oil
1 tsp paprika
coarse salt
4-5 spring onions, trimmed
1 large onion, quartered
4 garlic cloves, peeled but left whole
4 bay leaves
1lb potatoes, peeled and cut up quite small
1 cup white wine
1 green pepper, chopped
1-2 tbsp chopped parsley
When you take this out of the oven, tilt the pan so the lovely gravy runs down and is not all absorbed by the potatoes. That way you'll have some pan juices to serve with the roast.
Preheat your oven to 400F. Rinse the lamb well and cut away some of the excess fat. Put the oil in a large roasting tin. Put the lamb in the tin and pat all over with the oil and paprika. Season well with coarse salt and pepper. Roast for about 30 minutes until golden on top.
Reduce the oven to 350F. Turn the lamb and add the spring onions, garlic and bay leaves around and under it. Roast for another 30 minutes.
Meanwhile, boil the potatoes in salted water for 10minutes until just tender. Drain.
Add the wine to roasting tin and arrange the potatoes, green pepper and parsley around the meat, shuffling them in the juices. Sprinkle the potatoes and pepper with salt.
Roast for 45 minutes or until the potatoes have absorbed some of the juices and are golden, and the lamb is well cooked with a crisp skin. Shuffle the vegetables halfway through the cooking time. Rest the lamb for 10 minutes before carving.
Serves 4 - 6.
Postcards from Portugal
Tessa Kiros
Never have olive oil-slicked salt cod, calamari, and rabbit looked so seductive as they appear in the fourth book from Tessa Kiros. Fascinated with the concept of food as national identity, Kiros has previously celebrated the Cypriot/Finnish meals of her parents and the Tuscan food of the home where she is raising her own family (Falling Cloudberries, $45.00; Twelve, $34.95; Apples for Jam, $45.00) . Here, against a blue and white backdrop, she serves up the classic dishes of Portugal amongst photographs that capture the essence of the country from sea to table. Superb colour photos. Hardcover, 254 pp, $45.00.
(Regular) 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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| Previously in Online... |
| February 15, 2008 |
| December 8, 2007 |
| November 29, 2007 |
| November 8, 2007 |
| October 24, 2007 |
| October 18, 2007 |
| October 2, 2007 |
| September 7, 2007 |
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Wednesday, April 23rd at 5 pm. - Please note date change