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Online
News March 4, 2009
Table of Contents
Events
 Anne Vanderhoof
The Spice Necklace
Saturday March 6th 2-3 pm
Grenadian Banana Bread, Ginger Spice Cookies, Mango Chow and Colombo Almonds. Yes, you'll be able to sample these wonderful treats from this tantalizing new book from the author of An Embarrassment of Mangoes. Ever wondered what spices and herbs you need for a Caribbean pantry? Come and see Grenadian cinnamon bark; West Indian bay leaves; tonka beans (which have a vanilla-almond flavor); chadon bene (culantro), for comparison with cilantro; "saffron" (turmeric root).
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. This is a ticketed event, pre-registration required. Cost of ticket is $20. Please call the to store to register. 416-920-2665.
Stop for Food with Cross Town Kitchens
March 1st - 31st.
A month long celebration of local fare in support of The Stop Community Food Centre.
Over 25 participating restaurants across Toronto will be offering local sustainable pre-fixe menus for $35 or $50/person with a portion of the proceeds going to The Stop Community Food Centre. Cross Town Kitchens is the initiative of a group of local chefs looking to bring awareness to the issues that affect food in our community.
For more information on participating restaurants and reservations go to http://www.crosstownkitchens.com/mission.html
New Books and a poster
 Movida Rustica
Frank Camorra and Richard Cornish
The award-winning Australian-based chef returns to his native Spain in search of both traditional dishes and the innovative ones which have focused world attention on Spanish cuisine. Along with translating these recipes for the home cook, Camorra, as he did in Movida ($45), provides context with short essays on the people, places, and ingredients from which these dishes sprang. Colour photos. Hardcover, 367 pp, $55.95.
 Been Doon So Long
Randall Grahm
In a book that perfectly captures his idiosyncratic personality, Randall Grahm, the creative genius behind Bonny Doon Winery, explores the current state of the wine industry. He frames his theories and poses his questions through satirical re workings of familiar songs, poems, and essays. While using humour, Grahm conclusions insightful. A glossary is an added feature. Hardcover, 318 pp. $39.95.
Modern Gastronomy A to Z
Alicia Foundation elBullitaller
With foreword by Harold McGee and subtitled A Scientific and Gastronomic Lexicon, this book from the Alicia Foundation defines the elements, processes, and expected outcomes comprising modern,ie,molecular, gastronomy as realized by Ferran Adria and his disciples. While a culinary/scientific collaboration, the definitions are chef-driven with future editions envisioned as contemporary cuisine evolves. The foundation, directed by Adria, is meant to encourage collaboration amongst cooks, scientists, and scholar/educators not only to improve the quality of food but to bring it to more people. Limited number of photos and illustrations. Hardcover, 247 pp. $75.00.
 Art Culinaire # 95
Topics: Foraged foods; modernized classics including eggplant parmesan and Boston cream pie; eel; tea party/tea cocktails
Industry Spotlight: Satisfaction, as in customer satisfaction
Best: Great desserts from WD-50 Highlighted location: Several chefs from the Washington, D.C. area. $32.95
 Fresh Flavor Fast
From the Kitchens of Everyday Magazine from Martha Stewart
Eagerly anticipated, Fresh Flavor Fast is the second collection of 250 recipes from Martha Stewart Food. The earlier collection, Great Food Fast, has been a bestseller since publication three years ago. While the recipes are the same style readily available fresh ingredients simply prepared, they are organized by type of dish rather than season. As before, every recipe has a photo and preparation time At the back of the book there is nutritional breakdown for each dish. The short basics section features recipes for tomato sauce, pizza and pie dough, and cornbread along with illustrated techniques for various chopping and peeling tasks. Colour photos. Softcover, 384 pp. $29.99.
Warm Bread and Honey Cake
Gaitri Pagrach-Chandra
Drawing inspiration from all around the world, including Europe, Middle East, Asia, the Caribbean and Latin America the author delves into the pleasures of baking as the ultimate comfort food. Sweets as well as savories abound in this enlightening book of recipes. Pagrach-Chandra's background as a food historian (her earlier book is titled Windmills in my Oven, a book on Dutch baking) shines in her descriptions of the recipes. Hardcover, 320 pp. $43.95.
New poster at The Cookbook Store
We have a special treat for anyone with a few spare feet on their kitchen walls. Inspired by vintage butcher's meat charts, Toronto's eclectic Smash Recoveries has produced a charming 22" by 30" poster on heavy stock with ragged edges. Sides of beef and the cuts are outlined in creamy white on a choice of three backgrounds, oxblood, black or umber. $35 each.
Best sellers for February 2010
1. Tender Volume 1: A cook and his vegetables by Nigel Slater
2. Three Sisters Around the Greek Table by Bakopoulous, B. E. E. (CAD)
3. One Pot French by JP Challet (CAD)
4. Muffin Mania by Prange & Pauli (CAD)
5. For the Love of Soup by Jeanelle Mitchell (CAD)
6. 200 Meals for Two by Louise Blair
7. Canadian Living Slow Cooker Collection (CAD)
8. Ad Hoc at Home by Thomas Keller
9. A Year in Lucy's Kitchen by Lucy Waverman (CAD)
10. Fresh Flavor Fast from Everyday Food Magazine
Recipe: Black Olive Crostini
In Memory of Rose Gray who passed away Sunday February 28th, 2010 aged 71.
Crostini di Olive Nere from Classic Italian Cook Book
Rose Gray & Ruth Rogers
Taggiasca olives come from Arma di TAggia on the Ligurian coast, where the olive trees grow on the steep rocky slopes going down to the sea. The mineral -rich soil gives these olives their sweet meaty flavour, and they are usually preserved in brine. The mixture for these crostini should be a smooth paste, so that it stays on the toasted bread. You may wish to vary the amount of herbs and seasoning depending on the quality and flavour of the olives.
Makes 10
500g stoned black Taggiasca or Nicoise olives
1 small sprig of fresh thyme, leaves picked
1 tablespoon salted capers, rinsed
1 dried red chilli, crumbled
1 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
sea salt and freshly ground black pepper
1 ciabatta loaf, cut diagonally into 1cm thickslices
1 garlic clove, peeled and cut in half
In a food processor, pulse-chop the olives with the thyme, capers and chilli. Transfer to a bowl and stir in the vinegar. Add the olive oil slowly, stirring by hand. Check the seasoning. The mixture should be thick enough to spread on a crostino.
Grill the ciabatta slices on each side, then lightly rub one side only with the garlic clove. Spread the olive mixture over each slice and serve.
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