 |
 |
 |
 |
 |
 |
 |
 |
 |
|||||||
 |
 |
|||
|
|
|
|
|
|
|
|
|
|
|
|||||||
|
|
|||
|
|
|
|
 |
 |
Curtis Stone
Cooking with Curtis
Wednesday, March 28th, 5 pm to 6:30 pm
Popular TV host of The Take Home Chef, this Melbourne born, UK star chef makes his first appearance in Toronto.
He spent four years as chef at Marco Pierre White's Quo Vadis restaurant before TV came calling. His inclusion in the November 2006 list of People magazine's sexiest men alive, under the section titled "Newcomers," has taken him to new celebrity heights outside of the kitchen! His latest cookbook Cooking with Curtis features one ingredient per chapter with three dishes from simple to spectacular. Don't worry about the difficulty - the taste may complex but the instructions are easy to follow. Softcover, 158pp, $29.95.
Liz Pearson & Mairlyn Smith
Ultimate Foods for Ultimate Health
Saturday March 31st 2 to 3 pm.
Healthy food as you've never tasted before! Bring your health/nutrition questions whilst you nibble on delicious food from this dynamic duo.
With concise information
about what you should be eating, straightforward advice, handy hints, and
healthy recipes this volume is here to save the day. The best part? Chocolate
is still on the menu. Softcover, 334 pp. $29.95.
The Gardiner Museum and The Cookbook Store have teamed up to bring you a museum prize pack that includes
Click here to win the Gardiner Museum’s On the Table Prize Pack.
Contest runs until Saturday March 31, 2007. Limit one entry per person.
On the Table: 100 Years of Functional Ceramics in Canada runs from February 15th to April 22nd.
The 100-Mile Diet
Alisa Smith & J.B. MacKinnon
Imagine going a whole year without olive oil or citrus fruit. In fact , within living memory people who lived in northern areas did do just that. After learning that most ingredients for the North American diet travel 1500 miles from earth to table, Smith and MacKinnon decided to try a year of eating locally. Becoming "celebrities of the blogosphere" in the process, they ate only what was grown within a 100 mile radius of their Vancouver home. This book reveals the pleasures, pitfalls, and environmental implications of the "100- mile diet." Hardcover, 266 pp, $32.95.
Christine Manfield Original
Christine Manfield
Originally published as Paramount Cooking, this collection represents the best of celebrated Australian chef Christine Manfield. Playing with an international array of ingredients and methods, she has created a unique culinary style with dishes like crispy duck and scallop rice - paper rolls with coriander peanut pesto or tropical cassata ice cream. Some recipes are organized by ingredient, others by type. Colour photos. Paper, 168 pp, $32.00.
Daily Italian
Tobie Puttock
Like his sidekick Jamie Oliver, Tobie Puttock perfected the art of simply satisfying Italian cooking at the knees of Ruth Rogers and Rose Gray in the kitchens of the River Café. After a stint at Jamie's Fifteen in London, he has returned to Australia to open Fifteen Melbourne. Presented in a brightly funky package, the recipes include cabbage with garlic and anchovies, crumbed swordfish with rosemary and chilli, and ricotta fritters. Colour photos and drawings. Hardcover, 199 pp, $39.00.
The Essential Baker
Carole Bloom
This is a fine collection of recipes organized by main ingredient: dark milk chocolate ganache and hazelnut tart, dried cherry and almond scones, key lime squares or sesame seed biscotti, sandbagged at every turn by bad design. Ingredients and procedures are divided into sections so that you cannot perceive the whole ingredient list at a glance. Much flipping is required as recipes spread over more than one page. The type is tiny and pale There is solid information backing up the recipes and chocolate tasting charts. Bakers who persist will find camouflaged pleasures within this book. Colour photos. Hardcover, 645 pp, $47.99.
Fine Cooking Annual 2007
From the editors and contributors of Fine Cooking
Here in one volume, as opposed to the well-thumbed individual magazines falling off your bookshelf, are all the best recipes, advice, and techniques from the previous year’s magazines. Though not so obsessive-compulsive as Cook's Illustrated, Fine Cooking is equally adept at solving cooking puzzles. Colour photos. Hardcover, 382 pp, $44.00.
Great Food Fast
From the Kitchens of Martha Stewart Living
One should take a moment to remember that this year marks the 25th anniversary of the publication of Martha Stewart’s first book, Entertaining, ($34.95tr). She is still, after all these years and a spot of trouble, at the top of her game. This book, at the other end of the opulence scale from her first book, is the first collection of recipes from the digest-sized Everyday Food. Simple recipes roasted salmon with lemon relish, steak and onion sandwiches, mushroom tartin a clean format, each with a colour photo help make getting dinner on the table a snap. Colour photos.Paper, 384 pp, $30.00.
Let It Simmer
Sean Moran
Whether you consider it "modern Australian"(the critics) or "Anglo-Italian" (the chef/author), Sean Moran’s interpretation of home-style cooking, sprinkled with memories, will have you racing to the kitchen. Roasted chicken with oregano and creamed corn or beef braised with field mushrooms in mustard sauce? How about chocolate peanut butter cookies made with duck fat? Some terms and ingredients are Australia specific (chook = chicken, finger limes, mud crabs). Luscious colour photos and a cover in muted stripes make the book engaging purely as an object. Hardcover, 218 pp, $39.00.
Markets of Paris
Dixon and Ruthanne Long
Sometimes one wants a little less North American sensibility, sometimes more detail where there is little. Nonetheless, this is a delightful guide to the Paris of its inhabitants rather than the Paris of tourists. Besides food, there are great markets for books, antiques, textiles, and more. Photos scattered throughout enhance the locals-going-about their-lives atmosphere. Paper, 255 pp, $21.95.
Modern Italian Food
Stefano de Pieri
Born in Treviso, Stefano De Pieri has spent more than three decades in Australia where he has been both a professor of Architecture and a restaurateur. This book highlights his skill in marrying the dishes and techniques of his childhood with seasonal Australian ingredients. Colour photos. Paper, 258 pp, $37.95.
The Pan Chancho Cookbook
Like its sister restaurant, Chez Piggy, the Pan Chancho Bakery became a Kingston institution as soon as founders Zal Yanovsky and Rose Richardson opened the doors in 2002. Their daughter Zoe shares the story of their vision along with recipes for the breads, desserts, appetizers, and entrees which have made this European-style bakery enduringly popular. Colour photos. Paper, 239 pp, $32.95.
There are surprises, as well as favourites on the short lists for two of America's prestigious cookbook awards announced earlier this week. To check out the full list on our web site, go to the Links page and click on the links for both organizations.
Here are the books that made it onto both short lists, and this year there are quite a few, as well as Special Awards. If you feel certain books were overlooked or you have any other comments let us know, we love your feedback!
Lifetime Achievement Award: Barbara Kafka
Humanitarian of the Year: Art Smith
Cookbook Hall of Fame: Moosewood Cookbook by Mollie Katzen
Candied Sweet Potato from A Taste of Maple
Micheline Mongrain-Dontigny
This is a lovely little book from Quebec. Not only is it full of recipes using maple syrup, but also has history and folklore. Softcover, 127 pp, $16.95.
The sap is running and from all accounts it looks like it is going to be a banner year for maple syrup. Even though high grade, pale syrups are more highly prized, it is the darker ones that are actually better for cooking.
Candied Sweet Potato
This dish is the ideal accompaniment for a pork roast. The sweet potato slices are baked in a maple syrup mixture, which gives them a smooth texture. Four Servings.
4 sweet potatoes
2 tbsp. butter
1/3 cup maple syrup
1/3 cup cold water
Pinch of salt
1. Set the oven rack below center. Preheat the oven to 350F
2. Peel the sweet potatoes and slice them 1/2 inch thick. Lay the slices of potato preferably in a large cast iron skillet.
3. Add the butter, maple syrup, cold water and salt; cover and bake 15 minutes.
4. Turn potato slices over and bake uncovered for 10 to 20 minutes or until potatoes are tender when pricked with a fork.
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
|
| Previously in Online... |
| March 8, 2007 |
| February 26, 2007 |
| February 15, 2007 |
| January 27, 2007 |
| December 7, 2006 |
| November 17, 2006 |
| October 23, 2006 |
| October 20, 2006 |
| September 28, 2006 |
|
|
The Cookbook
Store
Chefs / Baking,
Desserts & Bread / Canadian / Drinks / Entertaining / General
Best
Sellers /
New Books / Our
Picks / Awards /
Events / Recipes /
Online
News Paddler Productions websites |
