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Online
News October 23, 2006
Table of Contents
Because the books are coming fast and furious now, we thought we
should send our e-mail more frequently. So instead of every two weeks
loading you down with 30-40 new titles we'll be in touch when we
have a new batch you can't live without! We know you're closet cookbook-holics!
Alison on CBC
Alison was on CBC Radio One Ontario Morning, Monday,
October 23rd, just after the 8am news. Host Mary Ito is launching
a new food segment which will be on each week discussing all facets
of the culinary world as it relates to the Ontario Morning listeners.
Each guest will bring a recipe using only five ingredients, and
the recipe will be posted on the CBC website. In the Toronto area
you can listen to the program on the web.
http://www.cbc.ca/ontariomorning.
Recent Arrivals
 Barefoot Contessa Cooks at Home
Ina Garten
When we say more of
the same we mean this in good in a good way. Contessa fans will not
be disappointed. Garten has also included four pages of food places
to visit when touring the Hamptons. Hardcover, 256 pp, $45.00.
 At Home with Magnolia
Allysa Torey
The line ups around the block are testament to this popular New York
city bakery. With two cookbooks already in print from the bakeshop
this book is not just about baking, although there are wonderful
desserts in the book. Easy to prepare, uncomplicated recipes that
use fresh seasonal ingredients. Twists on traditional dishes, Chicken
and vegetable stew with cream cheese herb crust. Hardcover, 157
pp, $35.99.
 Baking from My Home to Yours
Dorie Greenspan
Well-known for her behind the sceneís work (author of Baking
with Julia, $59.95, translator of Pierre Herme), Dorie Greenspan
is a master baker in her own right. The memories and tips that accompany
these recipes, some dramatic, some simple, reveal a generosity of
spirit to match her ability. Hardcover, 514 pp, $53.95.
 Brownies to Die For
Bev Shaffer
Along with the classics, Ohio-based food writer and culinary instructor
Bev Shaffer serves up exotic variations plus topping and garnishing
ideas. Hardcover, 224 pp, $32.95.
 Christmas Cookies from the Whimsical Bakehouse
Kaye Hansen & Liv
Hansen
Recipes for melt-in-the-mouth cookies combined with enchanting decorative
ideas make this a great book for holiday entertaining and gift-giving.
The authors, one a self-taught baker, the other her artist daughter,
are veterans of the Today Show and the Food Network. Hardcover,
96 pp, $24.95.
 Delicious Iceland
Chef Volundur Snaer Volundarson
With many recipes based on fish and game, Chef Volundarson might
have borrowed a title from Marco Pierre White Wild Food
from Land and Sea. Though based in the Bahamas, Volundarson
has a reverence for the ingredients of his native cuisine which
he prepares and presents simply to highlight their inherent flavour
and beauty. For those looking for something a little different;
we import this directly from Iceland. Hardcover, 239 pp, $80.00.
 Happy in the Kitchen
Michel Richard
Richard certainly likes to have fun but not at the expense of good
food! This lavish book has mouth watering photography of even the
simplest dishes. Chapter titles show his playfulness Tomatoes:
the embarrassed fruit or The Pleasures of Plastic Wrap! Richard
is chef/co-owner of Citronelle in Washington, and made that rare
leap from pastry chef to chef and we are grateful. Hardcover, 331
pp, $60.00.
 Opera Lover's Cookbook
Francine Segan
Each chapter is a menu for entertaining, an Italian dinner orchestrated
to the strains of Verdi's Traviatia, or an English
style pub supper with a Gilbert & Sullivan overture. Hardcover,
224 pp, $45.00.
 Party Cakes for Kids
Attention all you mothers who have shed tears over your childís
birthday cake. With easy instructions and templates for cakes ranging
from a ladybug to the entire Simpson family, this book will keep
you in kid-pleasing cakes from ages one to 10. Softcover, 160 pp,
$19.95.
 Pie
Angelo Boggiano
You will find dessert pies here but it is savory pies:meat and game,
poultry, and vegetable, that star in all their golden glory in
more than half the book. Troubleshooting pointers and a variety
of pastry recipes should raise the comfort level for the crust-phobic.
Hardcover, 191 pp, $32.95.
 Street Food from Around the World
Troth Wells
Enjoy one of these recipes standing up or make several of them for
a casual dinner. Plucked from street vendors around the world Asia,
Africa, Latin America, the Middle East, many of these recipes are
vegetarian. All have been adapted for the Western kitchen. Softcover,
176 pp, $24.95.
 The Soul of a New Cuisine: A discovery of the foods and
flavours of Africa
Marcus Samuelsson
Born in Ethiopia, raised in Sweden, Samuelsson felt the pull of his
birth place even though he did not return until 1998 now as a successful
New York chef. As co-owner and chef of Aquavit, and the author of
a cookbook from the restaurant, Samuelsson wants to explore this
vastly under served area of cooking. The book covers ingredients,
condiments, dips as well as breads, dumplings to name a few of the
chapters. Hardcover, 344 pp, $47.99.
 White Slave: The Autobiography
Marco Pierre White
Full credit should be given to White's collaborator James Steen as
this is a very well written book. White has generated more press
not only for his sublime cooking but also his legendary temper
and rock star chef mystique. Training with luminaries such Albert
Roux, Nico Ladenis, Raymond Blanc, White went on to open Harvey's
which garnered him two Michelin stars in the late eighties. For
those who enjoyed Bill Buford's Heat this Spring and made note
of Batali's love/hate relationship with White, White here is almost
warm and fuzzy when discussing Mario! Hardcover, 306 pp, $39.95.
Recipe
A little taste from the new
book More Recipes from Ace Bakery ($28.95)
Lacy Parmigiano Crisps - Two Ways
2 cups of finely grated Parmigiano Reggiano
4 tbsp. (60ml) finely chopped walnuts
OR
2 tbsp. (30ml) minced chives and
1/2 tsp. (2.5ml) coarsely ground black pepper
Preheat the oven to 375F
Line 2 baking trays with parchment paper.
In a medium bowl, toss the cheese with the walnuts or the chives
and black pepper.
Place the cheese mixture on the baking trays in 2-Tbsp. (30ml) mounds,
about 3 inches (7.5cm) apart, until all the cheese mixture is gone.
Bake until the cheese is melted and bubbling and the crisps are
flat and golden, about 3 to 5 minutes.
Remove from the oven and allow to sit for 1 to 2 minutes before
carefully separating the crisps from the parchment paper.
These crisps are best eaten almost immediately but will keep in
an airtight container for 24 hours.
 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.
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