Online
News October 20, 2006
Table of Contents
Recent Arrivals
Where to begin at this time of the year when it feels like Christmas
already, as we unpack new and exciting books everyday!
 Cook with Jamie
Jamie Oliver
This latest offering from Jamie Oliver has shot to number one on
the bestseller list since being released this month in the UK. School
lunch reform completed, Jamie is set to improve home cooking. Solid
information and simply sensational recipes, perfectly synthesizing
Oliver's English heritage and River Café Italianate
training, will help any cook build confidence in the kitchen. The
Ultimate Gingerbread recipe is to die for! Colour photos. Hardcover,
447 pp. $59.95.
  Another Cup of Sugar
Anna Olson
A darling of Food Network Canada. This sequel to the best selling
Sugar, is sure to delight her fans. In a rather
unique twist Olson has organized chapters by ingredient and then
by colour, (fortunately
the index is organized traditionally). Caramel, a very "in" ingredient
at present, shows up in the golden brown section with a very delectable
recipe for caramel toffee squares. Get out the butter, sugar and
eggs.........
 The Bon Appetit Cookbook
Edited by Barbara Fairchild
Always perceived as more accessible than its rival, Gourmet,
the American food magazine Bon Appetit celebrates
its 50th anniversary with this collection of more than 1200 of its
best recipes. From
breakfast dishes to elegant frozen desserts, the recipes are designed
for success whatever the skill of the cook. Colour photos. Hardcover,
792 pp. $41.99 including a 12 month complimentary subscription to
the magazine.
 The Definitive Guide to Canadian Artisanal and Fine Cheese
Gurth
Pretty
Cheese lovers rejoice! The enthusiastic Gurth Pretty's coast-to-coast
guide to Canada's burgeoning artisanal cheese industry introduces
the producers, the labours of their love, and most importantly where
to buy them. In addition, he offers general information, how to find
a cheese appreciation course and recipes incorporating the cheeses.
Colour photos. Softcover, 352 pp. $29.95.
 Eating Cuban
Beverly Cox
and Martin Jacobs
A unique Caribbean cuisine, the food of Cuba claims Chinese, Spanish,
indigenous, French, and African roots. The authors gathered 120 diversity-reflecting
recipes that include both the empanadas of Havana's street
vendors and Latin fusion creations from Miami's vibrant Cuban
community. Colour photos. Hardcover, 192 pp. $45.00.
 Eating
Well Serves Two
Jim Romanoff and the Test Kitchens of EatingWell
There are few small quantity cookbooks; fewer still that are exceptional.
This one from the editors of EatingWell represents great value for
money with advice for planning(including seasonal menus), shopping
for, and cooking nutrient-rich meals in under 45 minutes. Nutritional
breakdown and colour photos. Hardcover, 256 pp. $31.00.
 Instant Entertaining
Donna Hay
Our go-to gal when time and creativity are of the essence, Donna
Hay's minimalist entertaining credo will carry the host through
spur-of-the-moment weeknight suppers to special occasion buffets.
For those who have avoided Australian books because of confusing
terms and strange measurements, this book features both a glossary
and conversion chart. Colour photos. Hardcover, 192 pp. $49.95.
 Keys to the Cellar: Strategies and Secrets of Wine Collecting
Peter
Meltzer
Whether just starting to collect wine or trying to refine what you
already have, this book unlocks the mysteries. Recognizing people's
palates and habits are different Meltzer doesn't preach one method
over another but rather makes you realize what best suits your taste
buds and budget. Guiding you through auctions, retailers, storing
the book also includes auction records and The Wine Spectator
Auction Index. Meltzer is the wine auction critic for Wine
Spectator as well
as a contributing editor to Food Arts magazine.
Hardcover, 258 pp. $38.99.
 King Arthur Flour Whole Grain Baking
Susan Miller
Who would think of Peach Melba jelly roll and whole grain baking
in the same sentence? Susan Miller, director King Arthur Flour's
Baking Education Center has managed to marry wholesome and decadent
in recipes that are as simple as buttermilk-rye bread and as seductive
as toasted almond-mocha. Colour photos. Hardcover, 612 pp. $43.50.
 More from Ace Bakery
Linda Haynes
When Ace Bakery's café was too briefly up the street
from us we loved to treat ourselves to baby cakes and angel muffins.
Their presence alone makes Ace Bakery's second book even better
than the first. Add bread recipes and imaginative dishes to serve
with bread and to use up bread, stir in beautiful photographs, and
a handful up helpful hints and you've got a book to keep open on
the kitchen counter. Royalties go to support women and children in
crisis. Colour photo's. Softcover, 207 pp. $28.95.
 Rachel's Favourite
Food at Home
Rachel Allen
Ballymaloe veteran Rachel Allen is another of the gorgeous members
of the Yummy Mummy School of Cooking. Think Tessa Kiros, Tamasin
Day-Lewis, and, of course, yummiest mummy Nigella Lawson. Straightforward
techniques employing the freshest ingredients are the foundation
of family meals stir in a dash of international flavouring for entertaining.
Colour photos. Hardcover, 224 pp. $40.00.
Events
As always our signings are about the author and their food, so there
are delicious samples to be tasted and food questions to be answered.
Autographed copies make wonderful gifts! If you can't make it just call and
we can have one signed for you.
Thursday, October 26, from 6 to 8 pm.
Peter Meltzer
Keys to the Cellar: Strategies and Secrets of Wine Collecting
Book Launch and Reception
Peter Meltzer brings over two decades of experience as a wine critic to this
vastly under served area of wine. This is the book for those looking to better
understand auctions and also those beginning to start a wine collection. As
auction correspondent for the Wine Spectator and a contributor
to Food Arts magazine, Toronto-born Meltzer demystifies the
process in this engaging book. Hardcover, 256 pp. $38.95.
Saturday, November 11th, 2-3 pm.
Linda Haynes
More from Ace Bakery
When Ace Bakery's café was too briefly up the street from us we loved
to treat ourselves to baby cakes and angel muffins. Their presence alone makes
Ace Bakery's second book even better than the first. Add bread recipes and imaginative
dishes to serve with bread and to use up bread, stir in beautiful photographs,
and a handful up helpful hints and you've got a book to keep open on the kitchen
counter. Royalties go to support women and children in crisis. Colour photo's.
Softcover, 207 pp. $28.95.
Saturday November 25th, 2 to 3 pm.
Anna Olson
Another Cup of Sugar
Pastry chef extrodinaire. Host of the popular Food Network Canada show, Sugar,
Anna delivers a new book that will satisfy the sweet tooth and then some. Each
chapter is focused around a them ingredient eg. brown sugar. Get the butter,
flour and sugar to the ready! Softcover 272 pp. $24.95.
Saturday December 2nd, 2 to 4.pm.
Gurth Pretty
Gurth Pretty's Definitive Guide to Canadian Artisanal and Fine Cheeses
Finally, a book celebrating Canada's cheese makers. Details on the producers
and their cheeses from coast to coast, as well as storage and serving information,
cheese and wine pairings, purchasing the cheeses and thirty recipes developed
with the cheese makers. Softcover 320 pp, $29.95,
 Saturday December 9th, 2 to 3 pm.
Lucy Waverman
Lucy's Kitchen
We eagerly await any new book from Lucy Waverman with great anticipation. Lucy’s
home cooking is a magical blend of the simple and sophisticated, informed by
her love of international travel and her Scottish roots. In what is probably
her most personal book, Lucy celebrates the kitchen as the heart of her home.
She also embraces another part of her past - as a cooking teacher - in highlighting
the various techniques and ingredients integral to bringing meals to the table
quickly and tastefully every day. Rob Fiocca’s glorious photography adds
another element of pleasure to a book we will reach for again and again. Hardcover,
288 pp, $39.00.
Nigella visits the store
 Although brief, Nigella's visit to the store
to sign our stock was as wonderful as before. Quite a charmer! She
did
say she is working on a new book on breads but not your typical
bread book, would we expect anything typical from Nigella!
Her continued interest in Canadian cookbooks meant a rather
frenzied shopping spree and we are delighted to say that
one of her favourite books of last year was Toronto author
Jennifer McLagan's award winning book Bones.
Eating
in New York
Josh, as many of you know is our resident travel & eating
guru, as well as signing our cheques! We decided we should
be sharing his experiences with you as many of you travel
as well. We usually have menus from the restaurants he visits
if you'd like to look at them here at the store.
Brunch at
Compass
208 West 70th St.
New York 212-875-8600
http://www.compassrestaurant.com
At
this resto, one only chooses the main course and the rest follows.
The "rest" starts
with all of the following: Greek yogurt with honey and fresh
fruit, smoked salmon and
smoked trout with finely diced tomato, shallot and a bit
of olive oil, wild mushroom tartlets, breakfast sausage and
a selection of house made breads served with strawberry jelly
and orange marmalade.
The main, my selection, was duck scramble,
braised duck with soft scrambled eggs, cilantro, served on
thin, crusty whole-wheat toast and with a romesco sauce.
The after "rest" was all of the following: peanut
butter gateau, brownie caramel sundae with beer ice cream,
cheesecake with berries and fig crepe with lemon curd. Even
for me, this was a lot!!
Dinner at Peasant
194 Elizabeth St.
New York 212-965-9511
http://www.peasantnyc.com
This unique resto has a large wood burning oven, a wood
burning rotisserie and wood fired grill. Everything is
made with
one of these cooking elements.
To begin, they served a wonderful "peasant" house-made
crusty bread with a soft airy sourdough interior. Great for
dunking in the fab sauces that accompanied each dish. The
bread was presented with a small wood bowl filled with fresh
ricotta cheese and a bottle of good olive oil. The first
course was perfectly cooked breadcrumb stuffed razor clams
made with a sauce of white wine and garlic. The taste had
the hint of the wood fire.
Next, baby cuttlefish with a tomato
white wine sauce, also tasting of the wood fire. Next a black
chick pea soup with Swiss chard, olive oil, chunks of the
bread crusts and small pieces of veal. This dish was the
only failure and disappointment as the soup taste was insubstantial,
considering the ingredients. Next, we had tripe Florentine
style in a reduced tomato sauce. Here the taste of the wood
fire made a difference and prevented this dish from being
ordinary. We were then served a baby goat lasagna and this
was a truly terrific dish of strong flavours...the goat,
the wood fire and the tomato sauce. Then, porchetta, sucking
pig, cooked on a spit over the wood fire and served over
fingerling yukon gold potatoes.
Finally, two superb desserts:
caramelized crispy crusted bread pudding with white chocolate
ice cream and a wonderful quince pie with hazelnut ice
cream. The slices of quince in the interior were nicely caramelized
and the crust was thin and crispy, cooked in the wood fired
oven.
L'Atelier de Joel Robuchon
A
t The Four Seasons Hotel
57
E. 57th St.
New York 212-350-6658
22 small warm and cold courses to choose from.
I could not resist grazing. The presentations were impeccable.
There
were so many dishes that I would have liked to try, but some
of us have our limits!
Great butter and wonderful bread rolls.
Amuse bouche: a shot glass
filled with, at bottom, warm fois gras, a layer of port wine reduction
and topped with
parmesan foam.....fabulous....what a beginning!!
Avocado slices
with seasoned crab meat topped with julienned daikin and almond
oil. plated with a bit of romesco sauce.
Perfectly fresh high quality ingredients. Good...not sure
the romesco sauce was the best choice with this.
Sea urchin in a lobster gelee, topped with cauliflower cream.
Micro points of basil puree placed around the circumference.
Served in an egg sized glass bowl with a gold leaf covered
glass lid. This was my favourite dish!! Lots of pristine
sea urchin covered by a layer of the cauliflower cream. You
have to love sea urchin to really appreciate this dish.
Maine
lobster in turnip ravioli. Perfectly cooked lobster covered
by a large thin slice of turnip, ravioli style. Served
with a vinaigrette sauce.
Smoked fois gras layered with caramelized eel.... my #2 dish!!!
Langostine
layered with basil pesto, in crispy papillote. Good, but
not exceptional a perfect, very flavourful soft
poached egg, topped with chopped chives, in a spicy eggplant
stew, Flavoured with
cumin...my #3 dish!
Perfectly cooked (as one might expect)
pan-seared sea bass with a lemon grass foam presented with stewed
baby leeks,
finely chopped tomato and olive oil, a wonderful dish. Cod
fillet in an aromatic ham bouillon broth with brunoise of
onion, yellow and red bell pepper, tomato and parsnip.
Perfect again.
Two small beef and fois gras burgers topped
with julienned, lightly caramelized green and red bell peppers.
a slab of
perfectly cooked seared fois gras presented on medium rare
(great) beef burgers.
The creamiest finely mashed potato (ever??),
served in a small cast iron pot (cocotte) covered with a very generous
serving of thinly shaved white truffle (this was gratis from
the chef and not on the menu).
Dessert: lightly caramelized pear served with almond souffle (which
was perfection) and almond ice cream. Mint, rasberry, mango
and fromage blanc ices served over a variety of fresh berries and
chunks of sauvignon blanc "jello."
a very refreshing, flavourful finish to the meal.
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.
Back to top |
