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News November 9, 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.
Eating Words - The Art of Food Writing
Saturday, November 14th, 2 pm
A Highlight of the Stratford Chef School Gastronomic Writer in Residence Program
A Roundtable Discussion and Q & A
So you want to write about food. Start here with some of the best in the business. Blogs, essays, twitter, websites and oh, yes, books, where to begin! This is a unique opportunity to hear award winning writers from around the world, and here at home, discuss the art of food writing and the future of the craft. Bring your questions and see where the discussion leads us. Panelists:
- Corby Kummer, 2008-2009 Writer in Residence, senior editor at The Atlantic, author of The Pleasures of Slow Food
- Michael Symons from Australia and the 2009-2010 Writer in Residence, author of the books One Continuous Picnic: A History of Australian Eating and A History of Cooks and Cooking,
- Margaret Webb, author of Apples to Oysters, short listed for Cuisine Canada Book Award
- Ian Brown, Globe and Mail writer, award winning journalist and author of The Boy in the Moon.
Authors books will be available on the day for purchase.
Location: Heliconian Hall, 35 Hazelton Ave
Tickets $25/15 students. Available at The Cookbook Store
  Saturday, November 21st, 2 - 3 pm
Lucy Waverman
A Year in Lucy's Kitchen
You can now throw out some of those clippings from the Globe and Mail and Food & Drink. A not to be missed collection of recipes for use throughout the year. Hidden gems are the wine suggestions written in a very accessible style by Waverman's lawyer husband Bruce, whose love of wine is apparent but lacks any of the snobbery.
 Saturday, November 28th , 2 to 3 pm
Jeff Crump & Bettina Schormann
Earth to Table
Proponents of both the Slow Food movement and of local food, Jeff Crump and Bettina Schormann the executive chef and pastry chef, respectively, at the Ancaster Old Mill present both blueprint and inspiration for supporting local farmers. Arranged by season, the how-tos, international chef profiles, spotlights, and recipes all demonstrate the pleasures to be found in eating locally. Edward Pond’s spectacular photographs complete a beautiful “must-have” for farmer market enthusiasts. Hardcover, 362 pp. $45.00.
 Monday, November 30th
Thomas Keller
Ad Hoc at Home
This is Keller's first book tour to Toronto and we are delighted to host an on stage interview followed by Q & A. This Michelin Guide starred, much honoured chef has produced some of the most compelling books over the years, The French Laundry Cookbook in 1999, Bouchon in 2004 and Cooking Under Pressure last year. The new book Ad Hoc at Home showcases recipes from the casual family style restaurant in Yountville.
Format: On stage interview followed by Q & A
When: Monday November 30th, 7pm
Where: The Appel Salon at Toronto Reference Library, 789 Yonge Street, (just across from The Cookbook Store)
Tickets: $80 in advance available only at The Cookbook Store 416- 920-2665 or 1-800-268-6018.
Ticket price includes an autographed copy of the book Ad Hoc at Home
 Wednesday, December 2nd 6 to 7 pm
Anna Olson
Fresh with Anna Olson
From the TV screen right into your kitchen comes a new round of recipes from the popular Food Network host and her show Fresh with Anna Olson. Following up on her philosophy of fresh, seasonal and all in support of the local producers in the community.
 Saturday, December 5th, 2 to 3 pm
Elizabeth Baird
The Slow Cooker Collection
Crock pots for those of an age, but slow cookers to millions of users. This piece of equipment is a standby in the kitchen these days. and when the Canadian Living team tackles the slow cooker you can be sure the results will appeal and you'll wonder what took them so long!
 Cuisine Canada Culinary Book Award Winners
The awards were announced on Friday November 6th at The Royal Agricultural Winter Fair.
- English Cookbook Category
Small Plates for Sharing, Laurie Stempfle, editor.
- English Special Interest Category
Beyond the Great Wall by Naomi Duguid & Jeffrey Alford
- Canadian Food Culture Category
Anita Stewart's Canada by Anita Stewart
- Cookbook Culinary Landmarks Hall of Fame
Culinary Landmarks: A bibliography of Canadian cookbooks 1825-1949 by Elizabeth Driver
- The Edna Award given in honour of Edna Staebler
The award is given to an individual who has contributed to the promotion of regional cuisine and who exemplifies the region through his or her work
2009 recipient - Robert Arniel, Newfoundland.
- Founder's Award
Cuisine Canada's Founder's Award is given on occasion to those Canadians who have achieved a lifetime of service to the culinary community of Canada. They may come from any field of culinary endeavour.
This year's recipient is Judy Creighton.
New Books
 C Food
Robert Clark & Harry Kambolis
A stunning book from Vancouver's much celebrated restaurant. Stunning photography by Hamid Attie accompanies the inspired and delicious recipes from Clark. Kamoblis and Clark's three mandates of creativity, sustainability and hospitality shines throughout the book. Hardcover, 166 pp. $40.00.
 The Country Cooking of Ireland
Colman Andrews
One wonders what the Irish think of an American writing such a massive tome on Irish cuisine, but all is well as Darina Allen has written the forward so all is well. Andrews is no slouch when it comes to food writing, a co-founder of Saveur magazine he is also the recipient of multi James Beard Awards. Ireland is a hot destination for foodies so if you can't make it this is the book to get, as much for the rich heritage of people, countryside as the scrumptious recipes. Hardcover, 384 pp. $60.00.
 Eat Ate
Guy Mirabella
Mirabella's interest in graphic design comes through in this his latest book. Based in Australia, the Mornington Peninsula south of Melbourne to be exact Mirabella runs and cooks at his Shop Ate Cafe and Store. Chapters are laid out not traditionally but according to themes such as extravagance, generosity tradition. Hardcover, 183 pp. $41.95.
 Great British Grub
Brian Turner
A veteran of the kitchens of the Savoy and Claridge’s, Brian Turner has also been involved with food programs on both Granada and the BBC. A promoter of traditional British food, Turner’s collection of pub food recipes includes all the iconic foods: toad in the hole, bubble and squeak, both angels and devils on horseback, jam roly-poly…There are also a few culinary invaders such as pizza and bbq ribs. A colour photo accompanies most recipes. Hardcover, 256 pp. $39.95.
 Mastering the Art of Chinese Cooking
Eileen Yin-Fei Lo
Each three sections focuses on different aspects of "The Market" and is given over to lessons and discussions emphasizing the author's strength as a culinary teacher. An absolutely stunning book to read as well as use. Hardcover, 384 pp. $60.00.
 Momofuku
David Chang and Peter Meehan
This was one of our most highly anticipated books all summer. With four eateries in New York Chang is quickly building on his deserved successes. It is hard describe the cuisine as it is truly inventive and creative using common North American ingredients alongside Asian ones. And yes, the pork bun recipe is included! Hardcover, 304 pp. $49.00. Read Josh's restaurant review at our blog.
 Peter Reinhart’s Artisan Breads Every Day
Peter Reinhart
Though you would not guess from the length of the instructions, Peter Reinhart has adopted a quicker and easier method for creating artisanal breads. The shortcut seems to be in an abbreviated mixing/kneading step. Unlike Jim Lahey, Reinhart does not cut out the kneading completely; he also uses more conventional baking methods no Dutch oven-- after a slow rise. No matter how much you think you know about bread baking, Peter Reinhart will have something new to tell you. Hardcover, 216 pp. $37.00.
 Supper for a Song
Tamasin Day-Lewis
With a loyal following of readers and cooks, new cookery books from Day-Lewis are always eagerly awaited. This book leads the cook back to comfort food at its best and who better to guide us. Hardcover, 192 pp. $42.95.
 Top Chef: The Quickfire Cookbook
All your favourites are here from the popular TV show, plus lots of anecdotal information. Need we say more? Hardcover, 224 pp. $35.95.
October Best Sellers
1. The Best of Chef at Home by Michael Smith (Canadian)
2. Mastering the Art of French Cooking by Child, Bertholle & Beck
3. A Year in Lucy's Kitchen by Lucy Waverman (Canadian)
4. Pleasures of Cooking for One by Judith Jones
5. All the Best Recipes by Jane Rodmell (Canadian)
6. Earth to Table by Crump and Schormann (Canadian)
7. Muffin Mania by Prange and Pauli (Canadian)
8. Slow Cooker Comfort Food by Judith Finlayson (Canadian)
9. Ottolenghi by Ottolenghi and Tamimi
10. Good food for All from The Stop Food Community Centre (Canadian)
Recipe: Sweet Onion Dip with Veggies
From Fresh with Anna Olson
This version of a roasted onion dip has depth and character. The combination of tangy goat cheese and creamy feta cheese really sets it apart from other dips.
Serves 8
1 large sweet onion, such as Vidalia
2 Tbsp Olive oil
1 Tbsp light brown sugar or pure maple syrup
6 oz fresh goat cheese
3 oz feta cheese (preferably sheep's milk feta)
1/2 cup sour cream (low-fat is fine)
Preheat the oven to 375F.
Peel and quarter the onion, leaving the stem end intact.
Place it in a baking dish, brush it with oil, sprinkle it with brown sugar or brush it with maple syrup, and bake, uncovered, for 30-40 minutes, until soft and caramelized on the surface. Let cool.
Cut off the stem end of the onion and discard and puree the rest in a food processor. Add the goat and feta cheeses and pulse until smooth. Add the sour cream and season to taste. Chill until ready to serve.
This dip can be served cold or warm. To heat, spoon it into a baking or serving dish and heat it through at 350F for 12-15 minutes.
Veggies
Asparagus spears, blanched
fennel, sliced
Green beans, blanched
Mini potatoes, cooked
Patty pan squash, halved
Baby carrots, (tops on), peeled
Fresh with Anna Olson
Anna Olson
The popular Food Network star shows how cooking evolves over the course of a year as different ingredients become available. From green bean griddle cakes to a warming potato soup with bacon and cheddar, Anna gives us a seasonal take on comfort food. Still, it is her love of baking that always draws us in with treats like mini cherry pies and butterscotch white chocolate brownie bites. Colour photos. Softcover, 199 pp, $29.95.
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