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News May 22, 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 Costa's 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. 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 London's Pearl Restaurant. Of all these books, this is probably the least intimidating for the home cook with just a simple, yet crucual tweaking of flavours to acheive 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, 304 pp. $21.95.
 Voluptuous Delights
Sohie 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 Roald 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.
Recipe: Summer Garden Salad with Raspberry Vinaigrette
From Galton Blackiston's Summertime
Serves 6
3 little gem lettuces, outer leaves removed, picked over, washed and patted dry
12 really ripe small vine tomatoes, quartered
12 radishes, washed and quartered
1/2 cucumber, chopped into chunks
12 small, freshly dug new potatoes, scraped and boiled in salted water with fresh mint
handful of broad beans, shelled and very briefly cooked in salted water (about 30 seconds) so that you can slip the skins off easily
2 beetroot, cooked and chopped
3 medium eggs, lightly hard-boiled
75g (30oz0 English blue vein cheese ( this could be Stilton or Binham Blue), broken into bite-sized pieces
12 small spring onions, washed
lots of chopped herbs, such as tarragon, chives, mint and parsley
2 tbsp chopped blanched hazelnuts
1 avocado, peeled and chopped
1 small mango, peeled and cut into chunks
1 small can slated anchovies, thinly sliced lengthways (optional)
seasoning
1. Prepare all the ingredients and combine them in a large bowl. When you are ready to serve, season with salt and pepper and dress lightly with Raspberry Vinaigrette
Raspberry Vinaigrette:
Galton's comments:
This is one of my favourite dressings. It's worth making quite a large quantity of the vinaigrette (as here), because it does keep in the fridge in a clean screw-top jar for three to four weeks, as does the intensely flavoured raspberry vinegar.
For the Raspberry Vinegar
450g really ripe raspberries
225ml white wine vinegar
150g caster sugar (superfine)
120ml boiling water
pinch of salt
For the Raspberry Vinaigrette:
8 tbsp raspberry vinegar
1 tsp Dijon mustard
8 tbsp olive oil
juice of 1 lime
seasoning
1. First, make the raspberry vinegar. In a bowl, soak half the raspberries in the vinegar and sugar. Pour over the boiling water, add the salt, cover with cling film and set aside overnight.
2. The next day, pour the mixture into a sieve over a bowl and leave to drip through without pressing the raspberries. Add the second half of the raspberries to the sieved vinegar and sit the bowl over a pan of barely simmering water for about 1 hour. Strain again, allow to cool and store in the fridge in a clean, screw-top jar.
3. To make the vinaigrette, place the raspberry vinegar in a bowl, whisk in the Dijon mustard, olive oil and lime juice, then season to taste. Keep in a screw-top jar and shake well before using.
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