|
|
Online
News May 18, 2007
Table of Contents
Upcoming Events
 Saturday, June 9 from 2 to 3 pm
I Love Coffee!
with Susan Zimmer
Cappuccino without a machine demo and the fake-a-frappecino demo - not to be missed!
Review of the book:
Coffee martinis, seven-layer lattes, cola coffee, iced soya-cino -- coffee hot, cold, and topped with whipped cream. This is the coffee-lover's dream come true. Over a third of the book is devoted to explaining the beans, machines, and techniques that will help you create coffee perfection. A portion of the proceeds go to a non-profit organization supporting families in coffee-producing nations.
James Beard Foundation Award Winners 2007
- Cookbook Hall of Fame:
Moosewood Cookbook
Mollie Katzen
- Cookbook of the Year:s
The Lee Bros. Southern Cookbook
Matt Lee and Ted Lee
- Best Asian Cookbook:
Cradle Of Flavor
James Oseland
- Best Baking and Dessert Cookbook:
Baking From My Home to Yours
Dorie Greenspan
- Best Cookbook on Cooking From a Professional Point of View:
Grand Livre De Cuisine: Alain Ducasse’s Desserts and Pastries
Alain Ducasse and Frederic Robert
- Best Entertaining Cookbook:
The Big Book of Outdoor Cooking and Entertaining
Cheryl Alters Jamison and Bill Jamison
- Best Food of the Americas Cookbook:
The Lee Bros. Southern Cookbook
Matt Lee and Ted Lee
- Best General Cookbook:
Tasty: Get Great Food on the Table Every Day
Roy Finamore
- Best Healthy Focus Cookbook:
Whole Grains Every Day, Every Way
Lorna Sass
- Best International Cookbook:
The Soul of a New Cuisine
Marcus Samuelsson
- Best Reference Book:
What To Eat
Marion Nestle
- Best Single Subject Cookbook:
The Essence of Chocolate
John Scharffenberger and Robert Steinberg
- Best Wine and Spirits Book:
Romancing the Vine
Alan Tardi
- Best Writing on Food:
The Omnivore’s Dilemma
Michael Pollan
- Best Photography:
Michael Mina
Michael Mina
New Books
 The Best Vegetable Recipes
The Editors of Cook’s Illustrated
From artichokes to zucchini, the trusty editors at Cook’s Illustrated have tested, retested, and re-retested classic vegetable recipes to come up with the best version whether simple baked potatoes or caramelized onion with dark rum. But the most compelling reason to dig into this book is the information: from vegetable varieties to best equipment for different tasks to choosing vinegars, every aspect has been thought out. Colour photos and line drawings. Softcover, 342 pp., $24.95.
 The Breakaway Cook
Eric Gower
The author of The Breakaway Japanese Kitchen ($40.95) blends kitchen basics chicken, eggs, pasta with international flavourings. Haven’t we been calling this fusion cooking for some time now? Fusion, breakaway, whatever, Gower’s dishes are quick, tasty, and satisfying. Maccha poached eggs, umeboshi duck legs, and pomegranate potatoes are typical Gower creations with few ingredients and short preparation time. His lists of breakaway, equipment, beverages, and tastes along with his nine global ingredients will kick-start your experiments. Colour photos. Hardcover, 224 pp., $37.95.
 Egg
Lyndsay and Patrick Mikanowski
Formerly the most unsung of ingredients, eggs have become the object of affection of experimentalists Wylie Dufresne and Heston Blumenthal. Trust the Mikanowskis and their sidekick photographer Grant Symon (Uncooked, $65.00, Vegetables from 40 Great French Chefs, $60.00, Potato $64.95) to make eggs the “it” of the food world. Although there is a smattering of basic technique, this book is all about the avant-garde. The previously mentioned Dufresne and Blumenthal, Ferran Adria, Eric Ripert, Anne-Sophie Pic and a whole battalion of top European chefs contributed recipes:soft snow with red fruits and flowers, arroz nero, smoked bacon-and-egg ice-cream, and scrambled eggs like none you have ever seen before. Besides colour food photography, there are black and white verging on the surreal photos of the chefs. Throughout the book there are quotes about eggs across cultures and through the ages. Hardcover, 192 pp, $65.00.
 Everybody Eats There
William Stadiem & Mara Gibbs
What better way to spend your holidays than reading a book that mixes social history, culinary history, and gossip? The authors take the reader into and behind the scene of the places celebrities have made a home away from home places like New York’s Elaine’s and Balthazar, London’s Ivy and San Lorenzo, Hong Kong’s The China Club. When you are done reading, start dialing, there is a list of addresses and phone numbers in the back. A few black and white photos of the scene not the food. Hardcover, 369 pp, $33.95.
 Good Bread is Back
Steven Laurence Kaplan
An academic who has been twice knighted by the French government for contributions to “the sustenance and nourishment” of French culture, Steven Laurence Kaplan has made the history of French bread and its renaissance his avocation. Rather than merely presenting facts, Kaplan is able to evoke the sensory properties, which make French bread beloved way beyond the borders of France. Colour photos of historic boulangeries. Hardcover, 368 pp., $32.95.
 The Last Chinese Chef
Nicole Mones
The author of Lost in Translation blends friendship, love, and food into a voyage of self-discovery. Drawn to China in a quest to unravel a paternity claim against her late husband combined with an assignment to write about a rising culinary star, heroine Maggie McElroy's immersion in a different culture brings her a new understanding of self. Hardcover, 278 pp, $32.95.
 The New York Times Country Weekend Cookbook
Edited by Linda Amster
Featuring favourite recipes from the paper’s food columnists, New York Times compilations are always reliable and often feature the latest trends in doable-at-home versions. What they usually are not is attractive. This one breaks that tradition with the addition of colour photos. Along with current Times writers like Mark Bittman, there are vintage gems from Craig Claiborne, Pierre Franey and Bryan Miller. There is even an essay from the man whose name became synonymous with country weekends: Lee Bailey. Elegant simplicity is the best way to sum up the recipes contributed by a broad range of writers: Mollie Katzen, Diana Kennedy, Nigella Lawson Alfred Portale….Hardcover, 271pp, $40.00.
 Serving Up the Harvest
Andrea Chesman
Whether you buy organic produce at the farmer’s gate or bagged carrots and beans at the supermarket, Andrea Chesman has ideas to jazz up the way you serve vegetables. Organized by season, the 175 recipes include everything from asparagus to winter squash. Dishes include pasta ribbons with peppers, miso-glazed sweet potatoes, and sweet & spicy Brussels sprouts with pork. Gardening, cooking, and general vegetable tips, hints, and lore accompany the recipes. Softcover, 501pp, $21.95.
Recipe
From The New York Times Country Weekend Cookbook
James Bond Martini
Adapted from Merchants, New York City
1 1/2 ounces Smirnoff vodka
1 1/2 ounces Tanqueray gin
1/2 ounce Martini & Rossi extra dry vermouth
1/2 ounce Lillet Blanc
Twist of lemon peel
1. Combine the vodka, gin, vermouth and Lillet in a cocktail shaker partly filled with ice. Shake briefly.
Or stir briefly in a pitcher containing ice.
2. Strain into a chilled martini glass, and garnish with the lemon twist.
Yield: 1 serving
Time: 5 minutes
Florence Fabricant
Shrimp with Lime Pickle and Mint
1 pound cooked, shelled shrimp
3 tablespoons chopped lime pickle (available in Indian markets)
2 tablespoons chopped fresh mint
Combine all ingredients in a bowl and toss well. Let rest for 20 minutes. Serve with toothpicks and cocktail napkins.
Yield: 8 servings
Time: 5 minutes, plus 20 minutes' resting
Melissa Clark
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
Back to top |
|
|
| Previously in Online... |
| May 4, 2007 |
| April 23, 2007 |
| April 5, 2007 |
| March 24, 2007 |
| 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 |
| |
| |
| |
| |
| |
| |
| |
| |
| |
| |
| |
| |
| |
|
|
