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News March 19, 2010
Table of Contents
Events
Unless indicated the in store events are free and yes, there are always samples from the books, as well as time to chat to your favourite authors and have your book signed.
 Patricia Green & Carolyn Heming
Quinoa 365
Monday March 29th, noon at The Cookbook Store
An ancient grain sometimes referred to as " the mother grain". It is amino rich and ideal for those looking to add protein to their diets, such as vegetarians, also great for those who are on gluten free diets.
  Anne Lindsay: Lighthearted at Home
Saturday April 10th, 2 to 3 pm.
Join us for treats from Canada's original pioneer in healthy cooking. This collection of recipes from Anne's vast repertoire includes many new ones as well as revisions to old favourites.
 Food, Drink and Books!
Lucy Waverman, Edward Finstein aka The Wine Doctor, and
The Cookbook Store in partnership with the Toronto Public Library celebrating
Keep Toronto Reading: Books, Food and Wine
Date: Wednesday, April 14th, 6 to 8 pm
Address: The Bram & Bluma Appel Salon, Toronto Reference Library, 789 Yonge Street, one block north of Bloor, 2nd Floor
Tickets: $35 available at the Keep Toronto Reading ticket page
Presented with The Cookbook Store and Authentic Wine and Spirits Merchants
Globe & Mail columnist, LCBO Food & Drink food editor, Lucy Waverman discusses her new cookbook, A Year in Lucy's Kitchen and the latest food trends. While you sit down and enjoy three recipes from Lucy Edward Finstein guides you through a tasting of three wines that complement Lucy's dishes.
 Rose Reisman's Family Favourites
Rose Reisman
Saturday April 17th 2 at 3 pm.
All new recipes from a perennial customer and staff favourite. Sample the healthiest and tastiest recipes that are guaranteed to satisfy the whole family, including dessert! At The Cookbook Store.
Food styling tutorial & seminar
with Ettie Shuken & Sandra Watson
Tuesday April 20th at 7 pm
Ever wonder how those glorious photos are styled in your favourite cookbooks, want to be taken behind the scenes in a food stylist's day? Then join us as two of Toronto's most talented stylists show you tricks of their trade and tell their hilarious stories of working as a food stylist. Sandra Watson has worked on Food Network shows as well as with many renowned local and international authors. Ettie Shuken new it was time to switch careers when as an art teacher she described all paints in food terms... lemon yellow, chocolate brown, borscht and sour cream pink! Ettie works with corporate clients as well as magazines, so this dynamic duo brings a wealth of experience and knowledge from all facets of the food world for those looking to spruce up their food presentation skills or those just curious about the world of food styling.
Where: The Cookbook Store.
Tickets: This is a ticketed event, pre-registration required. Cost of ticket is $20. Please call the to store to register. 416-920-2665.
 Jeanelle Mitchell: For the Love of Salad
Saturday April 24th 2 - 3pm
Finally, the long awaited sequel to the best selling For the Love of Soup. Just in time for salad season, which is, as we all know, year round now! At The Cookbook Store.
New Books
 Bourke Street Bakery
Paul Allam & David McGuinness
A huge success since the duo opened their first bakery in a Sydney suburb, now they have added more and managed to find time to create this wonderful cookbook. Rustic breads, gourmet pies and lots of delicious treats. Hardcover, 370 pp, $59.95.
 Desert Rose Cafe Cookbook
Resa Lent
An institution to the locals in the small Ontario town of Elora. Lent has been producing delicious vegetarian meals from local ingredients, since 1979, long before it became a marketing ploy. Whimsical yet practical a great addition to the book shelf. Softcover, 112 pp, $24.95.
 Fire & Knives No. 2
Edited by Tim Hayward
This is the second volume from the new quarterly publication out of the UK. The National Cheese Bard of Canada article by Oliver Thring; Ghost Story: Who Wrote Your Favourite Cookbook by Emma Sturgess plus many more. You owe to yourself to discover this whimsical new publication of good reading. Softcover, 96 pp, $19.95
 Good to the Grain: Baking with Whole Grain Flours
Kim Boyce
This is a rapidly increasing area of interest, whole grain baking. Boyce is former pastry chef at Spago and Campanile. For those interested in baking with grains other than wheat. Hardcover, 208 pp, $38.95.
 Ham An Obsession with the Hindquarter
Bruce Weinstein & Mark Scarbrough
Obsessive, fanatical you name it we have never been so in love with the pig as now. For pork lover's everywhere - Shirred Eggs in Prosciutto Crudo Cups, Potato Gratin with Country Ham, Brussels Sprouts, and Leeks. Lots of chat and reading as well. Hardcover, 224 pp, $38.95.
 I Traveled to India, got bitten.......
Edward Pond
Renowned Toronto food photographer toured India with camera in hand. The result is this gem of a book that has no recipes but doesn't need any as the scenes of people, food and culture takes you right to the moment in time so you feel you too are hunkered down eating and chatting with the locals. Softcover, $24.95.
 Mary Jane's Hash Brownies, Hot Pot, and Other Marijuana Munchies
Dr. Hash
Come on, do we really need to describe this book to you?! Admit it - you're curious..... Hardcover, 64 pp. $19.95
 Popina Book of Baking
Isidora Popovic
Popina began with a grant from Prince Charles' Prince's Trust and started with a stall in Portobello Market in London, now their products are sold at Harrods, Fortnum & Mason as well as Whole Foods Markets. You may have seen similar style of recipes elsewhere but there is a broad variety and little twists to make them just that bit different. Hardcover, 146 pp. $31.50.
 The SoNo Baking Company Cookbook
John Barricelli
You can turn to any page in this book to find something you will want to make right now. This is homely baking in the best sense of the word sticky buns, mile-high chocolate cake, butterscotch pudding, lemon squares, even savory tarts. To ease the baking experience there are both ingredient and equipment glossaries. Before opening the SoNo Baking Company & Café, John Barricellis worked in New York restaurants including Le Bernardin, and the Four Seasons Restaurant. Hardcover, 287 pp, $43.00.
 Rasoi: New Indian Kitchen
Vineet Bhatia
Vineet was the first Indian restaurateur awarded a Michelin star and has been wowing the critics in London at his restaurant Rasoi in Chelsea. Classic Indian dishes are refined and lightened. Hardcover, 272 pp, $59.95.
 Rhubarbaria
Mary Prior
For those who adore rhubarb. This is what eating in season is all about; anticipation of ingredients - like rhubarb, where you cook, bake for six or so weeks with nothing but rhubarb and then wait another year in anticipation. A delightful book in the English Kitchen series from esteemed Prospect publishers. Softcover, 144pp, $16.95.
 What's New, Cupcake?
Karen Tack & Alan Richardson
You knew there would be a sequel to the best selling Hello, Cupcake and here it is. Chocolate Moose, Ants on a Picnic and even Christmas themes. All things even the cake decorating challenged person can accomplish with great success. Softcover, 230pp, $21.50.
 The Wild Vegan Cookbook
'Wildman' Steve Brill
Using both foraged foods and rarer natural foods, wild foods expert Steve Brill brings a whole new element to vegan cooking. Cattail relish, Indian-style milkweed rice, and violet polenta casserole are a few of the strange and wonderful recipes. Steve Brill is a foraging guide and lecturer who often works with the Stone Barns Center for Food. Softcover, 500pp, $31.95
Recipe: SoNo Brownies
From The SoNo Baking Company Cookbook
Cousin John's was the name of the second bakery I opened, back in 1986. It was, and still is, located in Park Slope, Brooklyn, and is now owned and operated by my cousin Louis. It was there that I first came up with these brownies, which I alter perfected at SoNo Baking Company. These dense, fudgy brownies offer a double blast of chocolate flavor from the chocolate chips added for sweetness and the cocoa used for intensity and color. Be sure to use the best quality chocolate available.
Makes 16 Brownies
1/2 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon coarse salt
1/4 teaspoon baking powder
Pinch of baking soda
1/2 cup (1 stick) unsalted butter
1 cup sugar
1 tablespoon light corn syrup
2 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 cup semisweet chocolate chips
1. Set the oven rack in the middle position. Preheat the oven to 350F.
Coat an 8-inch square baking dish with nonstick cooking spray, or brush generously with softened butter; set aside.
2. In a bowl whisk the flour with the cocoa, salt, baking powder, and baking soda; set aside.
3. In a saucepan, melt the butter over low heat. Remove the pan from the heat. Add the sugar and corn syrup and whisk to combine.
Whisk in the eggs one at a time, whisking until well blended after each addition. Whisk in the vanilla.
4. Add the dry ingredients and fold until the flour has been incorporated. Fold in the chocolate chips.
5. Pour the batter into the prepared baking pan and smooth the top with a rubber spatula. Bake until a cake tester inserted in the center comes out clean, about 30 minutes.
6. Let cool completely in the pan on a wire rack, then cut them into 2-inch squares.
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