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Online
News May 2, 2009
Table of Contents
Events
In addition to our events in store and off site we have included events that we are participating in either by speaking at them, or selling books for a visiting author, or events we feel are important, these come at the end of our events below.
 Laura Calder - French Taste
Saturday May 23rd, 2 to 3 pm
French classics, with some Asian twists from this popular personality of TV's French Food at Home. Who can resist delicacies from this new book? This is a free event at the store.
 Ricardo - Ricardo: Meals for every occasion
Tuesday May 26th, 5 to 6 pm
Come and meet Quebec superstar and TV cooking chef Ricardo. His energy and enthusiasm for food and cooking will leave you feeling inspired as will his new book Ricardo: Meals for every occasion. And of course there will be samples to tastes from the new book. This is a free event at the store
New arrivals
 Beer Hunter, Whisky Chaser
Edited by Ian Buxton
This collection of original writing on beer and whisky honours the late, great expert on those subjects, Michael Jackson. No, not the gloved one. Contributors include Charles MacLean, Gavin D. Smith, Ian Buxton, and Torontonian Stephen Beaumont. We fondly remember the single malt tasting he hosted for us in the 1980's a memorable evening! Hardcover, 167 pp, $22.95.
 Galton Blackiston's Summertime
Galton Blackiston
Owner/chef of the Michelin-starred Morston Hall Hotel in Norfolk, Galton Blackiston champions the use of seasonal ingredients on the BBC. Organized by type of meal from breakfast to outdoor suppers, the recipes in this collection showcase the freshest ingredients. Crab spring rolls with broad bean, asparagus and pea relish and blackberry blitz are typical of Blackistons simple yet sophisticated style. Breathtaking photos of both dishes and Norfolk seascapes. Hardcover, 193 pp. $42.95.
Margaret Costas Four Seasons Cookery Book
Margaret Costa
Though now a "timeless classic," The Four Seasons Cookery Book was far ahead of its time in 1970. It is only now, almost four decades later that most of the culinary world has re-embraced the concept of seasonal cooking. Rhodesian born, Oxford-educated, Costa could best be described as the Delia Smith of her day. In the pre-Food Network world, the enthusiasm with which she wrote about food for The Sunday Times Magazine had people leaping from their armchairs to rush to the kitchen. She did for the English what Julia Child did for Americans: decoded French cooking. Hardcover, 362 pp. $37.95.
 Serendip
Peter Kuruvita
Despite an increasing Sri Lankan presence in North America, books on its cuisine are few and far between. This beautifully-produced book serves up popular dishes such as kottu rotti and string hoppers along with regional specialties including some of the rarer Muslim offerings. Be warned: Sri Lankans are even more fascinated by chiles than Indians are. The author, a chef who has worked in England, Australia and the United States is Austrian. Sri Lankan. Colour photos. Hardcover, 255 pp. $52.95.
 Simple to Sensational
Jun Tanaka
Both Jean-Georges Vongerichten (Simple to Spectacular, $65.95) and Geoffrey Zakarian (Town/Country, $55.95) have previously written similar books in which they create both simple and complex dishes with the same set of ingredients. This rendition of the concept comes from the chef of Londons Pearl Restaurant. Of all these books this is probably the least intimidating for the home cook with just a simple, yet crucial, tweaking of flavours to achieve the sensational version. In either case, the plating remains simple but seductive. Colour photos. Hardcover, 177 pp. $59.95.
 Squeezed
Alissa Hamilton
As the subtitle alludes 'What you don't know about orange juice' if you do drink your oj out of a carton you will switch immediately to buying oranges in their original state. Cartels, additives, you name it the oj industry is rife with intrigue. An engaging history and current state of the orange juice industry. Hardcover, 247 pp. $36.95.
 The Sweet Life of Paris
David Lebovitz
The switch from restaurant career to successful food writer, and award winning blogger, has been our gain. In this latest book his writing conveys a sense of place for the city of lights with much humour interspersed. Accompanied by 50 original recipes, what better way to celebrate early summer if one cannot be in Paris, than with a book about food in Paris. Hardcover, 288 pp. $28.95.
 The Vegan Table
Collen Patrick-Goudreau
Serve up pan-grilled Portobello mushrooms with herb-infused marinade, roasted red pepper and walnut spread, or pumpkin curry, and your guests will never realize they are eating vegan. The author of the Joy of Vegan Baking($24.95) also has suggestions for seasonally appropriate menus. Each recipe has a nutritional breakdown. Colour photos. Softcover, 304pp, $21.95.
 Miss Dahl's Voluptuous Delights
Sophie Dahl
Few of us would admit to choosing a cookbook written by a former It girl and the first plus-size supermodel. Well, if we don't get over ourselves we will miss out on some seriously delicious food, organized by season. Not only that but many of the recipes are for just two servings. Try a spring breakfast of lemon and ricotta spelt pancakes or a summer lunch of beetroot soup. Like Nigella Lawson, Dahl writes well, not a stretch since she is the granddaughter of Roaldl Dahl. Large, easy-to-read type and gorgeous colour photos. Hardcover, 276 pp. $42.95.
 What We Eat When We Eat Alone
Deborah Madison
Cause for celebration for some, for sorrow for others, eating alone is, of necessity, a very personal ritual. Cookbook author Deborah Madison (The Greens Cookbook, $45.00;Vegetarian Cooking for Everyone, $50.00) and her husband, artist Patrick McFarlin canvassed people from all walks of life, some, like Betty Fussel and Laura Calder, well-known, some not, to learn the answer to one of the most intimate of questions. For many, eggs or tuna play a major role, for others, joy may be in the form of lumpy cream of wheat , cake batter, or unbaked cookie dough. However one eats alone, this book affirms that while you may be alone, there are hundreds if not thousands who are just like you! Those desiring variation will find recipes at the end of each chapter. Whimsical illustrations by McFarlin. Hardcover, 272 pp. $32.95. Tell us what you like to eat when you eat alone and we'll share your responses for the next newsletter!
 You Don't Have to be Diabetic to Love this Cookbook
Tom Valenti
Better known for his New York restaurants Ouest and The West Branch, but don't overlook his abilities as a cookbook author. We loved his first two books (Soups, Stews and other One Pot Meals; Welcome to My Kitchen). The title does get the point across, this is a terrific book for those who are not diabetic. Diabetic does not mean you have to be resigned to boring meals and Valenti should know being a diabetic himself the last 14 years. Softcover, 248 pp. $26.95.
April Bestsellers
1. Ottolenghi by Ottolenghi and Tamimi
2. Muffin Mania by Prange and Pauli (Canadian)
3. Cupcake Kit - colourful liners, piping bag & recipe booklet
4. One Pot French by Jean-Pierre Challet (Canadian)
5. French Taste by Laura Calder (Canadian)
6. Ricardo: Meals for Every Occasion (Canadian)
7. Venezia by Tess Kiros
8. Wichcraft by Tom Colicchio
9. Uma Casa Portuguesa by Carla Azavedo (Canadian)
10. Ratio by Michael Ruhlman
Recipe: Rhubarb and Rosewater Fairy Cakes
From Flavour by Vicky Bhogal
It's that time of year - rhubarb season!
Makes 12
125g rhubarb, chopped into 1 cm pieces, washed and drained ( a few droplets of water here will help)
1 tbsp light brown sugar
125g unsalted butter, softened
125g super fine sugar
125g self-raising flour, sifted
1 tsp baking powder, sifted
2 large eggs
1 vanilla pod, split open lengthways
For the Rosewater Icing
30g unsalted butter, softened
50g cream cheese
60g icing sugar, sifted
8 tsp rosewater
For the Rhubarb Buttercream
50g rhubarb (choose the deepest pink pieces), thinly sliced
1 tbsp super fine sugar
25g butter
4 tsp icing sugar
Preheat the oven to 375F and line a12-bun muffin tin with cases.
Place the rhubarb in a pan with the sugar. Cover and cook over a very low heat for 4 minutes. Set aside.
Cut the butter into small pieces and place in a large mixing bowl. Add the sugar, flour, baking powder and eggs, and the seeds scraped out of the vanilla pod. Beat until smooth and evenly mixed. I do this by hand, and it works well.
Chop the rhubarb into small dice and add to the mixture, gently incorporating. Divide the mixture between the cases and bake for 18-20 minutes until golden and springy when touched. Cool slightly, then transfer to a wire rack to cool completely.
To make the rosewater icing, beat the butter and cream cheese in a bowl using an electric mixer, or in a food processor, then gradually add the icing sugar and beat again. Finally add the rosewater and beat till smooth. Spread a thinnish layer over the cooled cakes. Leave to set while making the buttercream.
Place the rhubarb in a pan with the sugar and cook, covered, on a very low heat for 4-5 minutes until very soft. Leave to cool completely. Using a spoon, beat this with the butter and icing sugar until pink and smooth. Use a piping bag to pipe little rosettes on the centre of each cake.
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| Previously in Online... |
| April 18, 2009 |
| March 27, 2009 |
| February 14, 2009 |
| January 12, 2009 |
| December 12, 2008 |
| December 4, 2008 |
| November 12, 2008 |
| November 3, 2008 |
| October 17, 2008 |
| September 26, 2008 |
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