Online
News March 27, 2009
Table of Contents
Events
Happy Birthday to The Cookbook Store!
Saturday April 4th at 2 pm.
Join us at 2 pm for birthday cake as The Cookbook Store celebrate's their 26th Anniversary!
Many thanks to all our customers for continuing to inspire us.
 Ruth Reichl: Not Becoming My Mother, & other things she taught me along the way
Please join us for an stage interview conducted by Joanne Kates, restaurant critic for The Globe and Mail, with Ruth Reichl, editor-in-chief of Gourmet magazine and former restaurant critic for the New York Times. Ruth has written her latest book on what would have been her mother's one hundredth birthday. Join us for what will be an entertaining and engaging discussion about food and family. A Question & Answer period will follow. Ticket price includes an autographed copy of the book. On sale date for the book is April 21st.
When: Tuesday, May 5th at 7 pm.
Where: Al Green Theatre at the Miles Nadal Jewish Community Centre, south-west corner of Bloor and Spadina, entrance off Bloor
Tickets: $35 (plus tax) includes an autographed copy of Not Becoming My Mother
Tickets available only at The Cookbook Store: 416.920.2665
We are also awaiting confirmation of dates for visits from Ricardo and Laura Calder this spring.
Upcoming Seminars
If you are interested in any of these seminars just drop us an email and we'll let you know date, time etc. There will be a small charge for the seminar.
- Canadian Cheese and Toronto Breads. Highlighting the variety Toronto's artisanal breads and Canadian cheese with Andy Shay.
- How to Write a Cookbook. A panel of publishing experts will share their knowledge and answer your questions.
- Knife Skills. The ever popular knife skills class will return with Chef Martin Kouprie.
New and recent arrivals
Jamie Oliver's Magazine
Yes, we are delighted to let you know we have the second issue of Jamie's new magazine in stock. We will be carrying it each issue from now on.
 The Apron Book
EllynAnne Geisel
Did your mother wear an apron? Odds are, that if she did, Geisel has written about the particular cut and style in this book. Learn everything you didnt realize you wanted to know about aprons from EllynAnne Geisel and find numerous patterns and methods for creating your very own. Book includes a vintage transfer pattern for a Basic Bib apron. Vintage apron collecting is fast becoming the latest thing to collect! Hardcover, 139 pp. $20.95.
 The Kitchen Linens Book
EllynAnne Geisel
A cache of household linens found in her mother-in-laws apartment moved EllynAnne Geisel to tell the story of the almost-lost world of monogrammed damask, Madeira and cutwork linens, of embroidered dresser scarves and tea towels and the women who used them. The book includes a vintage Butterick transfer pattern so you can make your own heirloom linens. Heavily illustrated. Hardcover, 145 pp. $24.50.
 The Hummingbird Bakery Cookbook
Tarek Malouf and the Hummingbird Bakers
The popular London bakery, it has the Gwyneth Paltrow seal of approval, presents a collection of the classic stars of the sweet kitchen. Cupcakes, blondies, brownies, carrot cake, and pumpkin pie are some of the goodies no home should ever be without. With a recipe per page with an accompanying colour photo, the layout is almost as yummy as the recipes. Hardcover, 144 pp. $37.95.
 Pastry
Michel Roux
Classic French pastries both savory and sweet by acclaimed chef Michel Roux, this time aimed towards the home-cook. Tremendous colour photographs help to illustrate, in detail, proper technique as well as showing off Rouxs beautiful creations. This collection of recipes, from puff to short-crust to staples such as mayonnaise and creme anglaise are sure to be the new standby for those looking to explore the world French pastry. Hardcover, 304 pp. $24.95
 Almost Meatless
Joy Manning and Tara Mataraza Desmond
If, like Mark Bittman and Michael Pollan, you are trying to eat less meat without actually cutting it from your diet, or are trying to spend less on food, this is good place to start. Many of the recipes combine small amounts of meat with other protein sources such as beans or tofu. Other times the recipes feature meat with greens or other vegetables. With loads of colour and a variety of flavours, these dishes show that almost meatless offer satisfaction for both the eye and the palate. Colour photos. Softcover, 148 pp. $30.95
 French Taste
Laura Calder
After a decade in France, Laura Calder is back in North America combining French chic and elegance with fusion elements a dash of the Middle or Far Eastso popular with cooks on this side of the Atlantic. She has prepared many of these straightforward recipes on her popular television show French Food at Home ($18.99). The uncluttered layout makes this an easy book to use. Colour photos. Hardcover, 309 pp. $39.95. Available in April.
 One Pot French
Jean-Pierre Challet with Jennifer Decorte
For those who love French food but hate doing dishes there is One Pot French by one of Canadas top chefs, Jean-Pierre Challet. Straight forward recipes are presented in an elegant layout that makes these traditional and modern dishes un-intimidating and easy to prepare. Perfect for entertaining or a satisfying Sunday supper--traditional French food is within reach! Hardcover, 192 pp, $29.95. Available in April.
 Ricardo: Meals for Every Occasion
Ricardo Larrivee
Just in case youve misplaced your appetite, take a flip through this book. French-Canadian, Ricardo Larrivee is a Food Network regular and has a knack for simplifying recipes while keeping things interesting. His latest, slightly oversized offering is a treat to look though with delectable photography and playful layout. Fans will recognize various recipes from the television series as well as some welcome new additions. He will also be re launching the English version of his magazine in 2010. Softcover, 268 pp, $35. Available in April.
 Gordon Ramsay's Great British Pub Food
Gordon Ramsay
If only pub food always looked this good! Ramsay is back again, this time with Mark Sargeant, who is instrumental in the running of three of Ramsay's pubs. Like many Ramsay titles, the book is wonderfully photographed and the layout is approachable for those looking to dive into the world of traditional British pub fare. Hardcover, 256 pp. $39.95.
 The Irish Farmers Market Cookbook
Clodagh McKenna
Charming pictures and delicious recipes for simple and fresh food with an Irish twist makes this farmers market book truly special. Author, Clodaugh McKenna takes a tour of several Irish markets and shares traditional family recipes and food inspired by seasonal ingredients. With interesting information on meat, pasta, wild food, and cooking seasonally, it will inspire those looking for ways to use up all the ingredients they just brought home from their local market. Hardcover, 224 pp. $28.95.
 Fruits of the Earth
Gloria Nicol
Author, Gloria Nicol has been preserving for over thirty years and is now ready to share. The book follows the trend of returning to simpler methods of food production and taking advantage of seasonal eating. Recipes range from traditional Countryside Jam to more unique combinations, such as Crab Apple & Vanilla Curd. With plenty of colour photographs and helpful tips throughout the book, Nicol makes preserving seem less daunting and very appealing. Hardcover, 144 pp. $33.95.
 A Homemade Life
Molly Wizenberg
Finally something tangible from Molly Wizenberg, creator of the extremely popular and stylish food blog Orangette. A Homemade Life is full of quirky and entertaining food stories, helpful tips and accompanying recipes. Not to be missed is the Buttermilk Vanilla Bean Cake with Glazed Oranges and Creme Fraiche. Hardcover, 336 pp. $32.99.
 Sandwiches of the World
Alan Batt
After looking through Sandwiches of the World you will never be able to look at another sandwich the same way again. With recipes from 108 different chefs and amazing photography by famed photographer Battman, its a wonderful way to dream up what could be for lunch, dinner, or even breakfast. These sandwiches are anything but ordinary and the photography is exceptional. Part of the series that includes Soups ($55.95), and The Colors of Dessert ($55.95). Hardcover, 186 pp. $55.95.
 Pretty Pantry Gifts
A wonderful boxed set for the preserver - includes 15 recipes, 24 sheets of stickers, 20 gift tags with elastic string, 10 fabric toppers, and 10 cellophane bags. $26.95
 Cupcake Kit
This is just the cat's meow for anyone who loves cupcakes - includes 10 recipes, 250 decorative, colourful baking liners, 1 reusable pastry bag, and assorted piping tips. $26.95
Best Sellers for February and March
1. Muffin Mania by Prange and Pauli (Canadian)
2. Chef at Home by Michael Smith (Canadian)
3. Gordon Ramsay's Healthy Appetite
4. Gordon Ramsay's Fast Food
5. Ottolenghi the cookbook by Ottolenghi & Tamimi
6. Great Food Fast from Everyday Food magazine
7. Rebar Modern Food Cookbook by Alsterberg & Urbanowicz (Canadian)
8. Fat by Jennifer McLagan (Canadian)
9. One Pot Italian Cooking by Massimo Capra (Canadian)
10. A Taste of Canada by Rose Murray (Canadian)
Awards
Congratulations to Canadian authors Naomi Duguid and Jeffrey Alford for their book, Beyond the Great Wall, and Jennifer McLagan, author of Fat for being finalists in the IACP Cookbook Awards and The James Beard Book Awards. Winners will be announced April 4th and May 4th respectively.
Recipe: Grilled White Cheddar, Bacon and Leek Sandwich
From Sandwiches of the World.
Serves 4
Ingredients
1 lb. Grafton Village Extra Aged White Cheddar, or other extra sharp white cheddar
12 strips Niman Ranch applewood smoked bacon, or other applewood smoked bacon
2 large leeks
1 Tbsp. olive oil
Salt and Pepper, to taste
8 slices Pain D'Avignon 7 Grain Pullman, whole foods organic 12 grain bread, or other multi-grain bread
8 tsp. chipotle mustard (recipe follows)
8 tsp. unsalted butter
Chipotle Mustard
1/2 cup Grey Poupon or other Dijon style mustard
6 Tbsp. light brown sugar
4 Tbsp. chipotle puree
Method
Shred Cheese on the coarse side of a hand grate, and reserve. Lay bacon flat in a single layer on a large baking sheet and bake for 13-15 minutes at 350, or to desired crispness.
Cut each slice in half. Reserve.
Trim dark green outer leaves from leeks, then cut in half lengthwise and rinse carefully, to remove any soil. Season leeks with olive oil, salt and pepper, then grill or broil until cooked through. Thinly slice and reserve. (Leeks may also be thinly slice, then sauteed in olive oil until soft and just beginning to turn golden).
To make the chipotle mustard, puree 1 can chipotle en adobo(available in most supermarkets) in blender until smooth, adding a little water to release blades if necessary. Combine with Dijon style mustard and brown sugar and mix well.
Method
If using Pain D'Avignon or other unsliced bread, cut eight 3/8 inch slices. Spread each slice of bread with 1 tsp. chipotle mustard. Top each of 4 slices with 2 oz. (1/2 cup) grated cheese, 3 half slices of bacon, a quarter of the leeks, 3 more half slices bacon, 2 oz. cheese, and a second slice of bread. Butter the outside of each sandwich and cook on griddle or in a large frying pan until golden brown on one side. Turn and continue cooking until golden brown on second side.
Sandwiches of the World
Alan Batt
After looking through Sandwiches of the World you will never be able to look at another sandwich the same way again. With recipes from 108 different chefs and amazing photography by famed photographer Battman, its a wonderful way to dream up what could be for lunch, dinner, or even breakfast. These sandwiches are anything but ordinary and the photography is exceptional. Part of the series that includes Soups ($55.95), and The Colors of Dessert ($55.95). Hardcover, 186 pp. $55.95.
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