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News November 29, 2007
Table of Contents
Events
If you can't make it to a signing event, just contact us and we can reserve an autographed copy for you.
 Elizabeth Baird
Canadian Living: The Complete Christmas Book
Saturday December 1st, 2 to 3 pm.
Elizabeth Baird is always a popular visitor to the store and not just for the delicious treats. Holiday entertaining made easy, you can almost put your feet up!
Duby Chocolates
 Vancouver-based Dominique and Cindy Duby (Wild Sweets, $35 and Wild Sweets Chocolate, $40) are always pushing the envelope when it comes to taste combinations. We are making these incredible chocolate bars available to our customers for this holiday season. The Dubys have been described as molecular patisseries, these fantastic bars are perfect for a stocking stuffer, hostess gift, or to keep the shopper from flagging! Charlie Trotter raved about them this month and has decided to stock them at his exclusive food shop in Chicago, Trotter's to Go. So no need to go to Chicago, or Vancouver, just visit The Cookbook Store. There are eight flavours in all 4 Texture bars that “crack, pop and crunch” and 4 Arôme bars with “intensely voluptuous bouquets”. Sure to be a hit with culinary thrill seekers. $8.95 each.
Shortbread
We are also stocking locally crafted Speyside shortbread, actually the baker is a former employee who has been bringing us this wonderful shortbread for us each Christmas and now its available to you. Again a wonderful treat for the shopper or gourmand on you list. $8.95/ package.
New Books (and signed books)
We have a limited number of autographed copies of Padma Lakshmi's new book Tangy, Tart, Hot and Sweet. (Also see a feature article on Lakshmi in this month's Vanity Fair). As authors often drop into the store, and sign their books, so do check with us to see what else we have autographed.
 1080 Recipes
Simone and Ines Ortega
Remember The Silver Spoon from 2005, the Italian cookbook from Phaidon publishers that took the cookbook world by storm; well here we have the Spanish equivalent. 1080 Recipes can be seen as Spain's version of The Joy of Cooking - numerous recipes for foods that any household in Spain might prepare. Simone Ortega, an established food writer and expert in Spanish cuisine, wrote this book over thirty years ago; only now is it available in English. Whether you want a simple potato tortilla, almond-filled Santiago torte, or more impressive squid in its ink and rice, this book will tell not only how to make the dish but also how to prepare the more unusual ingredients, such as squid ink. The colourful pastel illustrations add a quirky touch, and the colour photographs help visualize the finished dishes. Hardcover, 975 pp. $49.95.
 Eating for England
Nigel Slater
With three books on traditional English food released almost simultaneously (the others: The Taste of Britain, $55.95; Eat Britain, $19.95), dishes such as Queen of Puddings, flapjack, and pikelets are all the rage. As in earlier books, Nigel Slater shows himself to be a student of English sweeties mints of various sorts, Cadbury’s chocolate, Toblerone and a keen observer of idiosyncratic behavior, however slightly off-kilter. Hardcover, 280 pp. $32.95.
 Frankie Dettori’s Italian Family Cookbook
Frankie Dettori with Marco Pierre White
The diminutive Dettori made his name in England as a jockey. Frequently in Tatler’s society pages, he is a partner with Marco Pierre White in a group of Italian family restaurants. These simply classic recipes are all about high flavour and minimal preparation. Spaghetti Bolognese, garlic bread with rosemary, several variations of pizza, bollito misto with salsa verde, and crostata di fruitta make for truly memorable family. Colour photos.
Hardcover, 224 pp. $54.95.
  The Granite Club: Capturing the Spirit
Nigel Didcock
The Granite Club Capturing the Spirit is a multifaceted celebration of the venerable Toronto club: a salute to the seasonal rhythm of club life; an opportunity to learn from and be inspired by Chef Nigel Didcock; a thank you from the chef to those who nurtured him in his career and to those who assist him now. From Cobb salad to the gorgeously-plated pan-seared pork tenderloin, Julia Aitken has translated the chef’s recipes, making them accessible to the home cook. The design team of Heather Cooper and Eric Graham has created a package that reflects the polished elegance of the club. Colour photos. Hardcover, 224 pp. $60.00.
 Kitchen Mysteries: Revealing the Science of Cooking
Hervé This
Following up on the hows and whys of food chemistry in Molecular Gastronomy ($34.95), Hervé This answers more culinary queries in Kitchen Mysteries. The focus here is on cooking techniques such as deep frying, braising, and roasting why should you use lots of oil to deep fry? And what is the last word on searing meat? This probes these and other questions in an informative and engaging manner. Hardcover, 220 pp, $25.95.
 A Passion for Baking
Marcy Goldman
Just the recipe titles should be enough to make you salivate: Strawberries and Cream Cookies, Caramel-Chocolate Cookie-Stuffed Sour Cream Deluxe Cake. . . .Marcy Goldman, pastry chef, food writer, and doyenne of the invaluable web resource betterbaking.com presents tempting recipes to treat family and friends. Those who quail at making pastry can rest assured, as step-by-step instructions and photos for pie crust and other recipes make the process clear. Hardcover, 320 pp, $34.95.
 Spuds, Spam and Eating for Victory
Katherine Knight
Using first-person memories from people who were young children at the outbreak of World War II, British author Katherine Knight who has also written on the 17th century medicine cabinet brings alive a period of general deprivation. She contrasts the experience of rich and poor creating a picture at once sad and hilarious. The rise of Spam the pork bi-product rather than annoying e-mail, carrot jam, powdered milk, accidental poisonings are all part of the story. Representative recipes included corned beef on toast, Spam fritters, and “special” plum pudding. Black & white photos and illustrations. Hardcover, 240 pp, $39.95.
Recipe
Recipe from The Complete Christmas Cookbook by Canadian Living
Really Good Rum Balls
There are rum ball recipes galore, but none better than this one.
1 cup/250ml icing sugar
1 cup/250ml ground almonds
3 oz/90g bittersweet chocolate, grated
1/3 cup/75ml dark rum
1 tsp/5ml vanilla
1/2 cup/125ml chocolate sprinkles
Line trays with waxed paper; set aside.
In a large bowl, whisk together icing sugar, almonds and bittersweet chocolate. Add 1/4 cup (50ml) of the rum and vanilla, stirring until moist; press together. Chill until firm enough to roll, about 15 minutes.
Roll by rounded 1tsp (95ml) into balls, moistening and wiping hands with damp cloth as needed. Place on prepared trays.
Pour remaining rum into shallow bowl. Pour chocolate sprinkles into separate shallow bowl. Roll balls in rum then in chocolate, pressing lightly so chocolate sticks. Let dry on tray, about 1 hour. Refrigerate until firm. (Make-ahead: Layer between waxed paper in airtight container and refrigerate or freeze for up to 1 month.
Makes about 36 balls.
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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| Previously in Online... |
| November 8, 2007 |
| October 24, 2007 |
| October 18, 2007 |
| October 2, 2007 |
| September 7, 2007 |
| August 24, 2007 |
| July 11, 2007 |
| June 29, 2007 |
| June 10, 2007 |
| May 18 , 2007 |
| May 4, 2007 |
| April 23, 2007 |
| April 5, 2007 |
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