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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.
Living in Toronto on CBC-TV with host Mary Ito
Monday, March 13th, 1 to 1:30pm
Watch for the in-store segment on children's cookbooks and cooking with host Mary Ito and Alison. The best treat are two wonderful interviews with 15 year old Cara and 10 year old Asher. Believe it or not, both are "long" time customers. They are inspiring and bring fun to the kitchen. If you miss it you can always go to http://www.cbc.ca/livingintoronto/ to view the episode.
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.
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500 Cupcakes by Fergal Connolly Hardcover, 360 pp $17.95.
500 Cookies by Philippa Vanstone Hardcover, 360 pp $17.95.
500 Appetizers by Susannah Blake Hardcover, 288 pp. $17.95.
These chunky, and we mean this in a good way, little books (six inches square, an inch thick) combine great value for your money with a charming package. Each features a photograph with almost every recipe, some sophisticated, some simple, all in an easy-to-read format.
Chocolates & Confections
Peter P. Greweling, CMB
In the heavily chronicled world of chocolate, this book, written by a professor of baking and pastry arts at the Culinary Institute of America, stands out for its clear instructions for creating chocolates and for troubleshooting when things go awry. The endpapers featuring all manner of mouthwatering chocolates is almost worth the price of the book in itself. Hardcover, 388 pp. $79.99.
The Glory of Southern Cooking
James Villas
This latest offering from the former food editor of Town and Country was the one he was born to write. Villas presents the ultimate compendium of southern food. While traditional foods, like okra, grits, catfish, sweet potato are found throughout there are many dishes that reflect the more modern approaches of cooking in the south today. Hardcover, 432 pp. $41.99.
Sara Foster's Casual Cooking
Sara Foster with Carolynn Carreno
For those of us who have ever served up a salad, scrambled egg, or sandwich and called it dinner, Sara Foster offers inspired recipes and variations that prove our point - while also giving contemporary interpretations of more substantial dinner fare. It is a collection you will grab for both daily family dinners and spur-of-the-moment entertaining. Unlike Foster's earlier books (The Foster's Market Cookbook, $53.00; Fresh Every Day, $50.00) there is, alas, very little baking in this new one. However, this will not deter us as she is one of our favourite unheralded authors. Hardcover, 256 pp. $44.00.
Welsh Heritage Food and Cooking
Annette Yates
If you are looking for a traditional recipe for duck look no further than this lovely volume's roast duck with apples. Or how about a gooseberry fool? It's here as are Welsh cakes, cockle pie, Welsh rarebit and more. With step by step recipes and photos even those with no connection to the UK can make a classic Welsh meal, even if you can't pronounce the names! Hardcover, 96 pp. $24.99.
1. Au Pied de Cochon by Martin Picard
2. Cook with Jamie by Jamie Oliver
3. Lucy's Kitchen by Lucy Waverman
4. Arab Cooking on a Saskatchewan Homestead by Habeeb Salloum
5. Vij's Indian Cuisine by Vikram Vij & Meeru Dhalwala
6. Recipe of Love: An Ethiopian Cookboo by Aster Belayneh
7. Wine Atlas of Canada by Tony Aspler
8. Heat by Bill Buford
9. Michael Mina by Michael Mina
10. Everyday Italian by Giada de Laurentiis
What better way to spend time with your children this March Break than cooking together. After all it is a life skill! These are just a few of the children's books we carry. The ever popular Kitchen for Kids by Jennifer Low is reprinting and will be available again in the Spring.
Baking with Kids by Linda Collister $25.95
Cooking with Kids by Linda Collister $22.95
Both these books are geared to the 6-11 year old, although all the food is delicious for the whole family to enjoy.
Gross-Out Cakes: Kitty Litter Cake and other classics
Tarantula Trifle, Slime Mousse, Googly Eyeball, Revolting Rat Cake..........and so much more. All come with their very own colour photos! If this doesn't bring about bonding in the kitchen we don't know what will. $17.95
Kids Cookbook
Williams Sonoma
A convenient ring bound book with lots of colour to accompany the recipes. Interspersed with lots of techniques, usually with photos, for the budding young chef to learn. $29.95
Party Cakes for Kids
Attention all you mothers who have shed tears over your child's birthday cake. With easy instructions and templates for cakes ranging from a ladybug to the entire Simpson family, this book will keep you in kid-pleasing cakes from ages one to 10. $19.95.
Sam Stern’s Cooking Up a Storm
Billed the next Jamie Oliver though still a teenager, Sam Stern shares his inspiration’s enthusiasm for simple, fresh food. With its bright design and recipes for smoothies, pasta, soups, salads and more, this is a book that may just lure other teenagers from the computer into the kitchen. $23.99.
Teens Cook
Megan & Jill Carle
The teenage offspring of Charlie Trotter's cookbook collaborator (Judi Carle) combine cooking ability with insight into what their contemporaries really like to eat: things like fried rice, meatloaf with scalloped potatoes, sloppy joes, and cheesecake. $26.95.
Tana Ramsay's Family Kitchen
The wife of celebrity, chef Gordon Ramsay, fortunately Tana has firm control of the home kitchen. With four young children this is a book geared for the adult to involve children in the kitchen process. Down to earth recipes the whole family will enjoy, also a cooking in advance section. $48.95.
Nancy Drew Cookbook
Carolyn Keene
The author claims Nancy’s top kitchen rules are to follow the instructions and then to add a little secret touch of your own. Whom is she trying to kid? Any Nancy fan knows that all domestic tasks in the Drew household were executed by trusty housekeeper Hannah Gruen. Therefore, Nancy’s number one rule should be simple: hire good household help. As a slice of nostalgia, this is a book mom will surely covet. $13.99.
Mary Poppins in the Kitchen: A Cookery Book
With a story by P.L. Travers
Who can resist Mary Poppins and doesn't every parent wish they had a Mary in the house? A delightful, whimsical cook book and story with practical advice from Mary Poppins. All your favourite characters from Cherry-Tree Lane are here. This is an irresistible redesign of the classic book which now has full colour and tasty recipes. $17.95
From River Cafe Two Easy by Rose Gray & Ruth Rogers
In our ongoing quest to increase your repertoire of recipes we thought we would include a "new" ingredient, a bit about it and an accompanying recipe. Studies have shown we tend to buy the same seventeen ingredients each week! By adding one new ingredient, or recipe you can bring a whole new look and dialogue to the dinner table.
This week's ingredient is cavolo nero. Literally Italian for black cabbage - headless, so similar to kale. Used in Tuscan cooking, it will withstand long cooking, a pleasant tangy, almost bitter flavour, with a sweet after taste.
Cavolo nero, fennel seed
1 kg Cavolo nero
3 Garlic cloves
1 tsp. Fennel seeds
2 Dried chillies
Extra virgin olive oil
Strip the leaves of the cavolo off the center stem, wash. Peel the garlic and finely slice 2 of the garlic cloves. Crush the fennel seeds, and crumble the chillies.
Cook the cavolo in boiling salted water with the whole garlic clove until tender, about 5 minutes, then drain. Roughly chop it, including the garlic.
Heat 2 tbsp. olive oil in a thick-bottomed saucepan, and add the sliced garlic, chilli and fennel seeds. Fry until brown, about 2 minutes. Add the cavolo, season, and stir together briefly.
Note from Rogers and Gray on cavolo nero:
"When buying cavolo nero look for dark green leaves which are tightly crinkled and stiff. The correct flavour develops after the plants have had a few weeks of frost. Be sure to boil the cavolo until it is very tender. Drain gently, retaining some of the water in the leaves so that it is juicy rather than fried with the olive oil."
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