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News October 24, 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.
 Saturday October 27th, 2 to 3 pm.
Rose Reisman - The Complete Light Kitchen
Rose’s recipes are given wonderful treatment in this collection of favourites. Even if you have her other 17 books you'll need this for your collection.
 Saturday November 3rd, 3 to 4 pm.
Claire Clark - Indulge
A new book from the award-winning pastry chef at California’s The French Laundry Restaurant.
 Saturday November 10th, 2 to 3 pm.
Massimo Capra - One Pot Italian Cooking
Charismatic chef/co-owner of Mistura Ristorante dishing up one-pot wonders!
 Wednesday November 14th, 5 to 6 pm.
Matt & Ted Lee The Lee Bros. Southern Cookbook
Multiple award winners for this, their first book. Join us for southern hospitality and of course southern treats!
2007 James Beard Foundation: Cookbook of the Year
2007 IACP Award: American Cooking / 2007 IACP Julia Child Award; Gourmet Magazine "10 Cookbooks Destined to Become Classics;" Publishers Weekly 100 Best Books of the Year / Food Network Top 25 Favorite Cookbooks.
Special Lee Bros. menu for the week November 13 - November 18 at Allen's on the Danforth
John Maxwell of Allen’s, on the Danforth, who is Uncle to Matt and Ted, will be celebrating his nephews' success with a special menu at Allen’s. The Menu will feature Shrimp chowder, Tuesday fried chicken with sneaky collards and fried green tomatoes, Fried organic Wyatt Farm (Flamborough, Ont) apples with Bourbon caramel.
Cost: $32.50 pp, excluding PST, GST and Service.
Address: 143 Danforth Ave, Toronto M4K 1N2
Broadview station on Bloor subway line.
Tel 416 463-3086. Mention "Lee Bros. Menu" when making reservation.
New Books
 Asian Flavors of Jean-Georges
Jean-Georges Vongerichten
Bursting onto the New York restaurant scene at Lafayette in the Drake in 1992, Vongerichten has not looked back. While building a culinary empire around the world he still manages to find time to put together a stunning new cookbook. In this new book he pays homage to the wonderful Asian spices that make up his incredibly flavorful dishes. Hardcover, 290 pp. $46.00.
 Botanical
Paul Wilson
From the iconic Melbourne restaurant comes this beautiful chef book. Recipes by Paul Wilson, former head of Conran's Quaglino's in London. Like the restaurant which is open for breakfast lunch and dinner, Botanical the book, also runs the gamut of breakfast to dinner. A real eye opener of delights and inspiration. Hardcover, 270 pp, $110.00. Import.
 Desserts by the Yard
Sherry Yard
Executive pastry chef for Wolfgang Puck Worldwide sounds daunting, but Yard manages to create desserts that range from the spectacular, Marshmallow Bonsai Tree, to the wonderfully simple, Black-and-White Cookies. Hardcover, 400 pp. $44.95.
 Food: the History of Taste
Edited by Paul Freedman
University of California Press doesn't publish many culinary books but when they do, what gems they are. Essays from food historians from around the world present a history of taste from earliest prehistory to the present day gastronomic landscape. Richly illustrated and beautifully designed this is must for everyone interested in the pleasure of taste. Hardcover, 368 pp. $45.95.
 The Food Snob's Dictionary: An Essential Lexicon of Gastronomical Knowledge
David Kamp
Hot on the heels of his successful United States of Arugula ($21.00), comes this serious tongue in cheek, yes, its both, informative little book on the latest buzz terms as well as seminal names eg Fernand Point. Softcover, 112 pp, $14.95.
 Great Coffee Cakes, Sticky Buns, Muffins & More
Carole Walter
As the subtitle suggests these are treats for morning to midnight. The Rhubarb upside-down muffins look particularly tempting, as well as whole chapters on pound cakes, strudel, what's not to like! Hardcover, 408 pp. $40.95.
 The Tenth Muse - My Life in Food
Judith Jones
Legendary editor of ground breaking cooks such as Madhur Jaffrey, Claudia Roden, Edna Lewis, Joan Nathan and Marion Cunningham. But it is her early work work as editor of Julia Child's Mastering the Art of French Cooking that created publishing and gastronomical history. This is a long overdue charming memoir from Jones, who has played a major role in the American food revolution. Hardcover, 290 pp. $29.95.
 Welcome to Michael's
Michael McCarty
With restaurants in Santa Monica and New York city McCarty knows a thing or two about throwing a party. To quote Wolfgang Puck, "There is no boring meal with Michael. It's always a great party." Recipes are not complicated and full of flavour and eye appeal. Hardcover, 229 pp. $46.50.
Michelin Guides for the San Francisco Bay Area
Michelin Guides has just released their second edition Michelin guide for bay area restaurants. No surprise that The French Laundry (Meet Head Pastry Chef, Claire Clark on Novmeber 3rd, 2-3pm) maintains its three star rating. While there are six new additions to the one star category. Chez Panisse maintains its one star, while Michael Mina keeps his two.
Three Stars
The French Laundry, Yountville
Two Stars
Aqua, San Francisco
Chez TJ (new), Mountain View
Cyrus, Healdsburg
Manresa, Los Gatos
Meadowood, St. Helena
Michael Mina, San Francisco
One Star
Acquerello, San Francisco
Ame (new), San Francisco
Auberge du Soleil, Rutherford
Bistro Jeanty, Yountville
Bouchon, Yountville
Boulevard, San Francisco
Chez Panisse, Berkeley
Coi (new), San Francisco
Cortez (new), San Francisco
Dining Room at the Ritz-Carlton, San Francisco
Farmhouse Inn & Restaurant, Forestville
Fifth Floor, San Francisco
Fleur de Lys, San Francisco
Gary Danko, San Francisco
K&L Bistro, Sebastopol
La Folie, San Francisco
La Toque, San Francisco
Madrona Manor (new), Healdsburg
Martini House (new), St. Helena
Masa's, San Francisco
One Market (new), San Francisco
Quince, San Francisco
Range, San Francisco
Redd (new), Yountville
Rubicon, San Francisco
Sushi-Ran, Sausalito
Terra, St. Helena
Recipe
Recipe from One Pot Italian Cooking by Massimo Capra
Risotto Ubriaco (drunken risotto)
If you have heard of champagne risotto, then you will understand this recipe. I first encountered it in a restaurant in Venice, where it was made with Amarone. At first I thought it a waste of good wine, until I learned that using only the best quality ingredients when preparing a recipe is as important as having the right drinking wine to accompany the dish.
Makes 4-6 servings
1 onion, finely chopped
4 cloves garlic, thinly sliced
2 tbsp/30ml vegetable oil
1 cup/250ml smoked pork belly, diced into 1/2 inch (5mm) pieces
3 1/2 cups/875 ml carnaroli rice, unwashed
2 cups/500ml full-bodied red wine
6 cups/1.5L light chicken stock
2 tbsp/30ml butter
4 tbsp/60ml grated Parmigiano-Reggiano cheese
Sweat the onion and garlic in the vegetable oil. Add the diced pork belly and stir to mix well.
Add the rice and toast it, stirring constantly to prevent sticking, for 2-3 minutes, until it is very hot but not browned. Pour in the wine and simmer until the liquid is absorbed or evaporated. Add enough chicken stock to cover the rice; simmer until the rice has absorbed most of the chicken stock, a ladleful at a time, letting the rice absorb most of the liquid before adding more, until the rice is tender but firm. Be careful toward the end not to add too much stock - the risotto should be creamy, not soupy. This process should take 16-18 minutes in total.
When the rice is cooked, remove from the heat. Add the butter and Parmigiano-Reggiano; stir vigorously to fluff. Serve at once in bowls.
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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| 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 |
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