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News May 4, 2007
Table of Contents
Upcoming Events
Cave Spring Cellars at The Cookbook Store
 Saturday May 12th, 1 to 4 pm.
Sante: The Bloor Yorkville Wine Festival; Sip, savour & shop
What is more enjoyable than sampling fine wine and discovering the perfect recipe to pair it with? Stir up your taste buds with wines from Cave Spring Cellars, poured by founder Leonard Pennachetti. As an added treat, Anna and Michael Olson, founding chefs at Pennachetti's Inn on the Twenty restaurant, will autograph their latest book Cook at Home: Recipes for Everyday and Every Occasion. To further captivate your taste buds we will be sampling cheeses from across Canada with Andy Shay of Shay Cheese. To sample the wines you will need to purchase a passport from the Sante wine festival: http://www.santewinefestival.net.
 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.
New Books
 Chef’s Story
Edited by Dorothy Hamilton and Patric Kuh
In the companion to the French Culinary Institute’s Public Television series, 27 celebrated chefs, many of whom have worked with each other, tell the story of how they came to the food industry and made it their home. In a more narrative and, at once, in a both more and less specific way, Chef’s Story reiterates for the general public what Becoming a Chef (Dornenburg and Page, $35.99) imparts to those working, or wanting to work, in the industry. The moral of both is that being a chef is a labour of love with a high price attached, both in a business and personal sense. Black and white chef photos. Hardcover, 279 pp, $34.95.
 El Celler de Can Roca, Una Sinfonia Fantastica
Jaume Coll
Another glamorous Spanish book for the professional chef, this one traces the evolution of the Roca brothers. Joan(Sous-Vide, $175.00) and Josep , who opened El Celler in Girona in 1986. There is a section devoted to each along with the third brother, Jordi who joined the business later. Inspiring colour photos. Spanish only. Hardcover, 301 pp. $175.00.
 Classic Stars Desserts
Emily Luchetti
Anyone who missed Stars Desserts and Four-Star Desserts the first time around should run to pick up a copy of this compilation of Luchetti’s 150 favorite recipes. Then, indulge in a pan of the best lemon squares ever. By contemporary pastry chef standards, Luchetti’s desserts now seem quite restrained but her taste combinations always make sense. We are so happy to have these recipes available again that we hesitate to complain that they have not used all the photos of which we were so fond or that the paper is not the best quality. But does it really matter when the recipes are so fine? Hardcover, 312 pp. $38.95.
 Complete Traditional Recipe Book
Sarah Edington
From the National Trust, this book celebrates British cooking as it was before the Roux Brothers, Raymond Blanc, Marco Pierre White, Gordon Ramsay, Heston Blumenthal et al got their hands on it. Cornish pasties, cock- a- leekie soup, flummery, Eton mess, fools, crumbles are all here in one comprehensive volume. Colour photos and no they are not just beige and white! Hardcover, 335 pp. $56.00.
 Killer Pies
Stephanie Anderson
A collection of pie recipes from restaurants across the United States and a few select Canadian contributions this book illustrates the best and worst (the sort of “worst” we profess to hate but secretly eat) of North American baking. In the former category there is peach-blackberry, Concord grape, blueberry, plum-strawberry crumb pie. Then there is a sour cream pie that calls for five count‘em cups of brown sugar, four cups of sour cream, and a whole cup of corn starch all in one 9” shell. How about chocolate-covered cherry pie featuring prepared cherry pie filling and Cool Whip? Alas, we fear they are all seriously yummy, and achingly sweet. Colour photos. Softcover, 111 pp. $19.95.
 A Pig in Provence
Georgeanne Brennan
What a pleasure it is to read the writing of someone who is not fixated on the harm food can do to you and/or to the environment! A winner of awards from both the James Beard Foundation and the IACP, Brennan writes of the seasonal rhythms of Provence where she has spent part of the last 30 years. Along with her enticing descriptions, there is a selection of Provencal classics such soupe au pistou, le grand aioli, and gigot d’agneau. Alas, no photos. Hardcover, 223 pp. $32.95.
 Pret a Manger: Food on the Move
Jane Lunzer Gifford
For anyone unfamiliar with the British-founded Pret a Manger take away chain, think of it as a sort of Body Shop for food. It is a successful business that serves up great portable food while trying to do good using environmentally friendly packing, organic ingredients, and sending leftovers to charities for distribution to the needy. Much of the space here is devoted to its signature sandwiches ham, cheese and mustard, smoked salmon, chicken provencal. Still, there are also snacks, desserts, even sushi. Black & white, colour photos. Softcover, 271 pp, $45.00.
 Planet Chicken
Hattie Ellis
Like a veal calf, the chicken’s short life is not a pleasant one. British writer Hattie Ellis details the evolution of chicken farming into a business in which up to 10,000 may co-exist in one closed space. While raising serious questions about the ethical advisability of continuing to consume birds raised in these conditions, Ellis, in interviews with small producers, also offers hope for the return to “real” chicken. Foreword by Hugh Fearnley-Whittingstall. Hardcover, 308 pp, $29.95.
 Roadfood Sandwiches
Jane & Michael Stern
Lobster rolls, Cubans, hot trucks by whatever name an American sandwich is known trust Jane and Michael Stern to point you to the very best example, be it in West Seneca, New York or Sheboygan, Wisconsin. Most recipes are attributed to specific restaurants; those that are not were developed by the authors. Experts on all manner of road food, (see Jane and Michael Stern’s Roadfood, revised, $26.95), the Sterns received a lifetime achievement award from the James Beard Foundation. Softcover, 256 pp. $19.95.
 Rosa’s New Mexican Table
Roberto Santibanez
Homey dishes made special through complex spicing have set taste buds alight at Manhattan’s Rosa Mexicano for close to 25 years. Besides tempting recipes, including the much-praised guacamole, there is a primer explaining the ingredients, techniques, and equipment used in Mexican cooking. The bright colours and photos used throughout the book are evocative of the sun-drenched possibilities of our southern neighbour. Hardcover, 278 pp. $45.00.
 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. No photos. Softcover, 501 pp. $21.95.
 5 Spices, 50 Dishes
Ruta Kahate
Here is the perfect book for those who have not tried Indian cooking because of fear of all the ingredients in which one might have to invest. By stocking up on coriander, cumin and mustard seeds plus ground cayenne and turmeric, you have the key to 50 simple dishes that range from Goan shrimp curry with eggplant to basic chai. Kahate’s explanations and the recipe-per-page format make this a very user-friendly book. Colour photos. Paper, 131 pp. $25.95.
 Whining & Dining
Emma Waverman & Eshun Mott
Subtitled Mealtime Survival for Picky Eaters and the Families Who Love Them, this is a book that could help the embattled family bring calm to the dinner table. Recipe tester Eshun Mott and food writer Emma Waverman, both veteran moms, combine strategies for helping picky diners eat healthfully with recipes the whole family will enjoy pad thai, farfalle with bacon and broccoli, even rice pudding. The accompanying tales from the trenches their own, their friends’, and families’offer the assurance that you are not alone when it comes to dealing with a child who will not eat. Charming child-centric photos. Softcover, 217 pp. $29.95.
 The Young Man & the Sea
David Pasternack & Ed Levine
A veteran of Bouley, Picholine, now ensconced at Esca, David Pasternack surprises with a fish book, his first, that is all about simplicity. Most of the recipes have few ingredients. Even when the ingredient list is longer, the method is uncomplicated. Sections on crudo Italy’s answer to sushi -- fish with pasta, and crispy fish are especially enticing. This is one of the few books that has it all for those who are hesitant about cooking fish: friendly guidance, recipes built on fish and shellfish available from any good North American fishmonger, clean layout and lovely colour photos. Hardcover, 253 pp. $45.00.
The 2007 Ontario Wine Awards Final Results
As these are only highlights of the winners, you can go to the web site for a complete listing: http://www.ontariowineawards.ca/medal.htm.
- Dry Riesling Award
Gold: Calamus Estate 2005 Riesling
- Dry White Varietal Award
Gold: Reif Estate 2006 Chenin Blanc
- Gewurztraminer Award
Gold: Fielding Estate 2006 Gewurztraminer Reserve
- Pinot Gris Award
Gold: Calamus Estate 2006 Pinot Gris
- Oaked Chardonnay Award ~ Over $20
Gold: Mountain Road 2003 Reserve Chardonnay
- Unoaked Chardonnay Award
Gold: Angels Gate Winery 2005 Chardonnay
- Gamay Award
Gold: Thirteenth Street Winery 2005 Gamay Noir Reserve
- Pinot Noir Award
Gold: Flat Rock Cellars 2005 Gravity Pinot Noir
- Red Hybrid Award
Gold: Henry of Pelham Family Estate 2005 Baco Noir Reserve
- Cabernet Franc Award
Gold: Marynissen Estates 2004 Cabernet Franc, Estate Bottled
- Late Harvest Award
Gold: Château des Charmes 2005 Late Harvest Riesling, Estate Bottled
- Select & Special Select Late Harvest Award
Gold: Henry of Pelham Family Estate 2005 Special Select Late Harvest Vidal
- Vidal Icewine Award
Gold: Maleta Estate 2002 First Frost Last Grape American Oak-Aged Vidal Icewine
- Vinifera Icewine Award
Gold: Magnotta Winery 2004 Cabernet Franc Icewine Limited Edition
- Wine of the Year Award
Maleta Estate 2002 First Frost Last Grape American Oak-Aged Vidal Icewine
- Winemaker of the Year Award
Paul Bosc, Château des Charmes
- Sommelier of the Year Award
Lindsay Groves presently at Via Allegro Ristorante
- Wine Journalism Award
Rod Phillips
- Best Label Design Award
Gold: Flat Rock Cellars 2005 The Rusty Shed Chardonnay
World's 50 Best Restaurants
"El Bulli Voted Best Restaurant in World, Beating The Fat Duck,"
Restaurant magazine announced their list in London. The highest climber is Noma, in Copenhagen. The highest new entry is Alinea, in Chicago. The best in Asia goes to Bukhara, in New Delhi. The S. Pellegrino World's 50 Best Restaurants are picked by 22 panels of food writers, critics and chefs.
"Ferran Adria is often talked about as the most influential chef since Escoffier,'' Restaurant editor Joe Warwick said. "You can see that in this list. It includes several restaurants - like Alinea in Chicago, Noma in Copenhagen and, of course, The Fat Duck - influenced by his style.''
Not a single London restaurant made the top 10 of the annual awards, which were announced in a ceremony at the London's Science Museum.
The Fat Duck is situated at Bray, about 30 miles west of London. The top restaurants in the British capital were Nobu in 17th place, Hakkasan (19th) and Gordon Ramsay Royal Hospital Road (24th).
Paris Leads With Nine.
Paris is the city with the largest number of eateries in the top 50, with a total of nine; London has six and New York four. France is the top country, with the U.S. second, the U.K. third, and Spain and Italy tied for fourth.
Alice Waters, the founder of Chez Panisse, in Berkeley, California, received the Lifetime Achievement award. The Breakthrough award went to Ramsay's Maze restaurant, in London, which was voted No. 54.
The Readers' Choice award went to Pied a Terre, London, where chef Shane Osborn holds two Michelin stars.
World's 50 Best Restaurants
1. El Bulli - Spain
2. The Fat Duck - U.K.
3. Pierre Gagnaire - France
4. The French Laundry - U.S.
5. Tetsuya's - Australia
6. Bras - France
7. Mugaritz - Spain
8. Le Louis XV - Monaco
9. Per Se - U.S.
10. Arzak - Spain
11. El Celler de Can Roca - Spain
12. Gambero Rosso - Italy
13. L'Atelier de Joel Robuchon - France
14. Hof van Cleve - Belgium
15. Noma - Denmark
16. Le Calandre - Italy
17. Nobu London - U.K.
18. Jean Georges - U.S.
19. Hakkasan - U.K.
20. Alain Ducasse au Plaza Athenee - France
21. L'Astrance - France
22. Can Fabes - Spain
23. L'Ambroisie - France
24. Restaurant Gordon Ramsay - U.K.
25. Troisgros - France
26. Le Bernardin - U.S.
27. Martin Berasategui - Spain
28. Le Gavroche - U.K.
29. Le Cinq - France
30. Charlie Trotter's - U.S.
31. Dal Pescatore - Italy
32. Daniel - U.S.
33. Rockpool - Australia
34. St. John - U.K.
35. Chez Dominique - Finland
36. Alinea - U.S.
37. Bukhara - India
38. DOM - Brazil
39. Oaxen Skaergaardskrog - Sweden
40. Chez Panisse - U.S.
41. Enoteca Pinchiorri - Italy
42. Cracco Peck - Italy
43. L'Arpege - France
44. The River Cafe - U.K.
45. Oud Sluis - The Netherlands
46. Combal Zero - Italy
47. Le Quartier Francais - South Africa
48. Taillevent - France
49. Bocuse - France
50. Les Ambassadeurs - France
April Best Sellers
1. Ultimate Foods for Ultimate Health by Liz Pearson and Mairlyn Smith
2. Vegetable Harvest by Patricia Wells
3. Kitchen for Kids by Jennifer Low
4. Pan Chancho Cookbook
5. Cook with Jamie by Jamie Oliver
6. Recipe of Love: an Ethiopian Cookbook by Aster Belayneh
7. King of the Q's Blue Plate BBQ by Ted Reader
8. Molecular Gastronomy by Herve This
9. Silver Palate 25th Anniversary Cookbook by J. Rosso & S. Lukins
10. Bread Science by Emily Buehler
Recipe
 The Farmstead Egg Cookbook
Terry Golson
Wholesome, varied and as useful as an egg itself this book delivers yummy eggy recipes and helpful hints for would-be backyard chicken keepers. A great kitchen companion for cooking with eggs at every meal. Hardcover, 124 pp. $22.95.
Two of the biggest trends right now are vegetables and eggs so here they are in one spring time recipe!
Asparagus with Poached Eggs and Smoked Salmon
I have two bantam hens, Tweedledum and Snowball. They are the smallest of chickens and lay small eggs, which I save to use in recipes like this. Two small eggs per person make a charming presentation.
For the dressing:
1 teaspoon sugar
1 tablespoon whole-grain mustard
1 teaspoon minced fresh dill for garnish
2 tablespoons lemon juice
2 tablespoons mayonnaise
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1/3 cup vegetable or olive oil
For the assembled dish:
4 toast slices
8 ounces smoked salmon
12 asparagus spears, steamed
4 large poached eggs
Fresh chopped dill for garnish
1. Whisk the dressing ingredients together.
2. Assemble this recipe on individual dinner plates. Put a piece of toast on each plate. Arrange the salmon and asparagus on each piece of toast. Top with the egg. Drizzle the dressing over the egg and asparagus. Garnish with dill.
Yield: 4 servings
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
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| April 23, 2007 |
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