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News September 26, 2008
Table of Contents
Events
 An exclusive event with Ferran Adrià, chef-patron of elBulli restaurant
We are delighted to be hosting Ferran Adrià in celebration of his new book, A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adrià (on sale October 2008).
In April 2008, elBulli was voted the #1 restaurant in the world, for the third year in a row, at the S. Pellegrino World's 50 Best Restaurant Awards.
elBulli receives over 2 million requests for 8,000 reservations for the six months the restaurant is open. To make the pilgrimage, to taste the ever changing 30 course menu showcasing Adria's spectacular pioneering culinary techniques, may not happen for all of us, but here is a chance to hear the man Time Magazine declared one of the 100 most influential people of our time.
On stage interview with Ferran Adrià followed by Q & A and book signing.
When: Wednesday, October 8th, 4:30pm
Where: Isabel Bader Theatre, at Victoria University in The University of Toronto, 93 Charles Street West, Toronto
Tickets: $95 in advance only at The Cookbook Store 416-920-2665 or 1-800-268-6018
Ticket price includes the new book A Day at elBulli
Saturday, October 4th, 2 pm. to midnight
Apple Day with Nuit Blanche
After last year's hugely successful Apple Day, in conjunction with Nuit Blanche, we are reprising it again. Taste heritage apples from Siloam Orchards during the afternoon and evening. Also appearing for an in store performance between 7-9 pm. is the talented jazz group Electro Current.
Saturday October 18th, 2 to 3 pm.
Bonnie Stern- Friday Night Dinners
Tuesday, October 21st, 5 to 6:30 pm.
Anthony Sedlak - The Main
Saturday October 25th, 2 to 3 pm.
Anna Olson- In the Kitchen with Anna
Saturday, November 15th, 2 to 3 pm.
Shari Darling- Orgasmic Appetizers and Matching Wines
Saturday, November 22nd, 2 to 3 pm.
Rose Murray- A Taste of Canada
New Books
 Alinea
Grant Achatz
Achatz has redefined the American restaurant and wowed all who have eaten at Alinea in Chicago. In this remarkably affordable book the stunning photography captures the creativity and pioneering mind of Achatz. The food vessels alone are works of art. Hardcover, 396 pp. $56.95.
 Amarcord: Marcella Remembers
Marcella Hazan
An icon to many cooks and chefs, Marcella transformed our Italian cooking skills. This memoir takes us back to her youth and all her influences known and unknown. Hardcover, 307 pp. $30.00.
 The Bon Appetit Fast Easy Fresh Cookbook
Barbara Fairchild
After the huge success of the Bon Appetit Cookbook ($37.95) two years ago this latest book from the magazine will undoubtedly find its way onto the shelves of many in need of a push in the right direction to good ingredients with the added caveat of fast prep/cooking time. Hardcover, 770 pp. $37.95.
  Complete Best of Bridge Cookbooks
Volume One
This includes all the recipes from the first book (the red one) and the second (the yellow one) in one volume. All of the individual volumes are now out of print, so this is your chance to recapture these treasured recipes. Binder, 384 pp. $29.95.
 Complete Canadian Living Baking Book
Elizabeth Baird & CL Test Kitchen
Tried, tested and true. The holy trinity when it comes to baking and The Canadian Living Test Kitchen delivers again. Hardcover, 352 pp. $34.95.
 Fat
Jennifer McLagan
After the successful first book Bones ($41.50), McLagan tackles a supposedly taboo subject, fat. However as we are finding out fat is good for us, and for those of us who never gave it up now's the chance to get out the butter, make crackling and feel good about it all. Hardcover, 232 pp. $37.95.
 Flavor Bible
Page & Dornenburg
This dynamic duo writes some of the best reference books around. Whether a professional or home cook, you need their books on your book shelf. Remember Becoming a Chef ($32.95), Culinary Artistry ($32.95) and What to Drink With What you Eat ($46.00). This latest tome brings it all together under the banner of flavour and they don't disappoint. Hardcover, 380 pp. $38.00.
 The Home Creamery
Kathy Farrell-Kingsley
Under the guidance of the author you can now create your own artisanal products. Ricotta, to yogurt and everything in between. Softcover, 214 pp. $18.95.
 Latin Evolution
Jose Garces
From Spain, to Mexico to Ecuador Chef Garces transforms Latin cuisine. His various restaurant ventures garner accolades from around the world. Hardcover, 307 pp. $38.00.
 Muffin Mania
Cathy Prange and Joanne Pauli
A best seller 25 years ago, then out of print for some time, now reprinted by Cathy Prange's granddaughter and again an instant best seller, quite remarkable even by publishing standards! For those who remember muffins as being more savoury 25 years ago, and not the cupcake-like creations we see in coffee shops today, you will enjoy these recipes. Of course there are lots of sweet ones as well in the book. Coil bound, 94 pp. $16.95.
 Nobu Miami: The Party Cookbook
Nobu Matshuisa & Thomas Buckley
With a foreword from not just Daniel Boulud but also Ferran Adria there is a definite mutual admiration society happening! The focus here is on finger foods. The Japanese and South American (Peruvian) influences give the recipes a breath of fresh air to the party scene. Hardcover, 200 pp. $39.95.
 Olives & Oranges
Sara Jenkins & Mindy Fox
Sara is the daughter of the respected food writer Nancy Harmon Jenkins (Cucina del Sole, $34.95). The younger Jenkins's cuisine is rooted in the family time spent living around the Mediterranean, hence the subtitle "Recipes & Flavor Secrets from Italy, Spain, Cyprus & Beyond". Porchetta, opening this fall, will be Sara's first NYCity restaurant. Hardcover, 372 pp. $39.95.
 A Platter of Figs
David Tanis
Simple flavours is an oft overused food descriptor but in this case it is apt. Tanis spends six months of the year as head chef at Chez Panisse and the other six months in Paris. He has assembled 24 menus that capture simplicity and flavour with minimal fuss and ingredients.Hardcover, 294 pp. $39.95.
Science of Good Food
Joachim & Schloss
Don't quite understand all this molecular gastronomy stuff but too afraid to ask? Check out the entry in this extremely useful reference book and all will become clear without having grade 12 sciences. 1,600 entries to keep you informed and up to speed on the why's and how's of cooking.
Softcover, 624 pp, $37.95.
 Slow Food Story: Politics and Pleasure
Geoff Andrews
Andrews gives a good overview of the movement, its early roots and its gaining world wide popularity with the mainstream. Softcover, 196 pp. $22.95.
 West
Warren Geraghty
One of Vancouver's top chefs and restaurants, winner of Restaurant of the Year four times from Vancouver Magazine. Pacific coast freshness abounds throughout the pages. Wine serving suggestions add to the relaxed atmosphere. Hardcover, 380pp. $38.50.
Recipe
From Fat by Jennifer Malagan
Easy Apple Tart
Serves 6
7 ounces / 200g Puff Pastry
1/3 / 1 ounce/ 30g ground almonds
2 to 3 cooking apples
3 tablespoons unsalted butter, melted
3 tablespoons sugar
Roll out the puff pastry into a thin square about 10 1/2 inches. Cut out a 10 inch circle and place it on an ungreased baking sheet. Leaving a 1/4 inch rim untouched, prick the pastry with a fork; the untouched part will rise, keeping the apple slices on the pastry. Refrigerate the pastry disk for 30 minutes.
Preheat the oven to 425F.
Staying inside the rim, sprinkle the pastry with the ground almonds. Peel the apples, cut them into quarters, and remove the cores. Cut each apple quarter lengthwise into thin slices.
Arrange the apple slices in overlapping concentric circles on top of the almonds, leaving the rim uncovered. Drizzle the apple slices with the melted butter and sprinkle with the sugar.
Bake until the apples are cooked, the pastry is golden, and the edges have puffed up to from a rim around the apples, 25 to 30 minutes.
Fat
Jennifer McLagan
After the successful first book Bones ($41.50), McLagan tackles a supposedly taboo subject, fat. However as we are finding out fat is good for us, and for those of us who never gave it up now's the chance to get out the butter, make crackling and feel good about it all. Hardcover, 232 pp. $37.95.
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