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News September 6, 2011
Table of Contents
Events
This is a jam packed lineup of varied & interesting events and we're still be adding to this list. We'll keep you posted. If you cannot make it to an event we can arrange an autographed copy for you. Just give us a call.
Word on the Street at Queens Park Circle
Sunday September 25th 11 am to 6 pm.
Join us at the Cooks 'n' Books Stage to see favourite authors & chefs such as Mark McEwan and Laura Calder in action giving demos, samplings and signing their new books! In addition Michael Smith will be on the Main Stage. For times, see the Cooks 'n' Books page on the Word on the Street website. Free event.
 Monica Meehan & Maria von Bach
Book Launch: The Viennese Kitchen
Tuesday September 27th, 6 to 7:30 pm
Join the authors as we launch this delicious new book. Treats from the book will be served so come and taste Viennese cuisine again, or for the first time. Free event.
Apple Pie Contest! + Apple Day & Nuit Blanch
Saturday October 1st, 2 pm to late!
Well we can't believe we've never had an apple pie contest so here we go! Two categories: traditional two crust pie; then everything else! Bring one pie, 8'' or 9'' not a tartlet, as well as the recipe, and if the recipe is from a cookbook, please indicate which cookbook.
Pies must be in to the store by noon on Saturday October 1st. Judging will begin at 2pm.
In addition during the day (and evening) we will be sampling heritage apples from our friends at Siloam Orchards. Also the wonderful jazz ensemble lead by Charlie Finlay, will be back this year to lead us into Nuit Blanche, 7 pm show time. Free event
 Laura Calder: Dinner Chez Moi
Monday October 3rd, 6 pm to 7:30 pm
Food Network star, Laura Calder will read from her new book as well as sampling some of her favourite recipes. A delight to meet in person and a store favourite for book signings. Free event.
Building a Cookbook Collection
with The Cookbook Store's Alison Fryer
at North York Public Library 5120 Yonge St.
Thursday October 6th, 7 pm
Alison will be giving a talk about how to start a cookbook collection, maintain your current one, or gasp, even downsize! Free event.
 Anupy Singla: The Indian Slow Cooker
Saturday October 15th, 2 to 3 pm
Indian cookbooks fly of our shelves and this will be an aroma filled afternoon of sampling from this delightful new cookbook. If you have any Indian cooking questions a perfect time to ask Anupy. Free event.
 Julie van Rosendaal & Sue Duncan: Spilling the Beans
Sunday October 16th, 2 to 3pm
This is not only a book signing but also an information session on beans. Lots to view, discuss & of course eat with the authors. Free event.
 Michael Smith: Chef Michael Smith's Kitchen
Monday October 17th, 6:30pm
At George Brown Chef School, 300 Adelaide St East (Off -site ticketed event)
Join us at George Brown Chef School for an up close and personal interview with Food Network star Michael Smith conducted by Alison Fryer. Following the interview there will be a Q & A followed by book signing.
Tickets are $35/$30 student and include Michael's new book Chef Michael Smith's Kitchen. Available at The Cookbook Store 416-920-266.
 Cloutilde Desoulier: Art of French Baking
Saturday November 12th, 2 to 3 pm
This is a special treat to have Clotilde in town. A wonderful writer and cook she is the co-editor of the new book from Phaidon publisher on French baking. Her blog Chocolate & Zucchini is one of the most popular food blogs on the internet. Most importantly she is this year's Stratford Chef School Gastronomic Writer in Residence. Free event.
 Modernist Cuisine: The Art & Science of Cooking
A Demonstration
Thursday May 19th 6:30 pm - Off site event
We are celebrating the publication of one of the most important cookbooks in years. Whilst many have been following the birth of this six volume 2,500 page set, many others may be unsure of what all the fuss is about. Well this event plans to take you on a journey demonstrating the gadgets, equipment and ingredients used in the revolutionary Modernist Cuisine. This is a small intimate limited seating event so as to maximize the educational aspect of this engaging topic. Read the itinerary for the evening.
Our evening will be lead by Chef John Placko who has been at the forefront of the chemistry of cooking for many years. He is currently Culinary Director of Maple Leaf Foods innovation and culinary centre.
Tickets: Tickets are $50 and must be purchased in advance from The Cookbook Store. Ticket price can be put towards purchase of Modernist Cuisine.
Location: Event will be held at Nella Cucina at 876 Bathurst Street (just north of Bloor).
 Jennifer McLagan: Odd Bits
Tuesday November 22nd, 6:30 to 7:30 pm
This now completes the trilogy of Bones, Fat & Odd Bits. Kensington Market butcher Peter Sanagan of Sanagan's Meat Locker will join Jennifer for a lively show and tell of cuts of meat, offal you name it! Free event.
 Anna Olson: Back to Baking
Monday December 5th, 6 to 8 pm
What's not to love about this event, popular TV host Anna Olson has indicated she'd like to focus on holiday baking for this visit. So we are going to have Anna give a cookie decorating demo (limited hands on participation). And she'll answer all your holiday baking questions. Free event.
New books
 Art Culinaire Issue # 100
Art Culinaire celebrates its 25th anniversary with a Masters/Apprentices issue that highlights the dynamic masters of cuisine and the many chefs they helped to train and shape to become the face of gastronomy today. Included are interviews from Thomas Keller, Ferran Adria, Charlie Trotter, Timothy Hollingsworth and many more! Hardcover, $32.99.
 Barrafina
Hart & Mohacho
Based in Londons Soho, Barrafina is the citys premier modernist tapas bar. Now you can avoid the lines and do it at home. The 120 recipe book offers a wide range of dishes from finger foods pan con tomate to plated dishes such as oxtail with scallops. Likewise there is a range of difficulty from simple tortillas to alioli mousse crowned gazpacho with langoustines. Color photos. Hardcover, $45.00.
 Edomae Sushi
Kikuo Shimizu
For the serious sushi lover, Kikuo Shimizu is a masterful sushi chef in Japan who is sharing his secrets for making old-school Edomae sushi. More than just sliced raw fish, Chef Shimizu demonstrates subtle techniques to gently enhance the experience of traditional Japanese sushi. Hardcover, $38.95.
 A Taste of Home
Angela Hartnett
Chef Angela Hartnett invites you into her home to experience a different side of her culinary expertise. Subdued are the tendencies of her fine dining demeanor, and instead Chef Hartnetts simplicity and delicate eye for flavors perk up and steal the spotlight. Sunday suppers will never be the same once you try out these recipes on your own family. Hardcover, $47.95.
 Four Kitchens
Lauren Shockey
Lauren Shockey documents her time in kitchens after her graduation from the French Culinary Institute. Her adventures take her from New York to Vietnam, France and Tel Aviv in an inspiring story that truly exemplifies the cultural differences in kitchens all over the world. Hardcover, $27.99.
 Cooking Down East
Marjorie Standish
Experience the food of Maine through Marjorie Standishs eyes. Those who begin impartial to the flavors of seafood are sure to be converted after experiencing their first taste of Maine. Simple recipes encourage the reader to look at seafood in new and creative ways, and no matter where you are, youll be sure to discover a new appreciation of seaside cuisine. Hardcover, $27.95.
 Fan Fare! from Best of Bridge
The ladies from Best of Bridge are at it again! Now with a new book highlighting the fan-favorites of their entire Best of Bridge repertoire! The 3-ring bindings allow the book to lie flat on the counter top whilst you whip up dozens of delectable recipes. Whether its for a friendly game of cards, or simply a get-together with friends, Best of Bridge remains a go-to book for recipes to whip up on the fly. Hardcover, with hidden binder, $29.95.
Chef Michael Smiths Kitchen
Michael Smith
Food television personality Michael Smith returns to the cookbook scene with his latest book. Extolling the virtues of simple, clean food, Smith presents recipes versatile and interesting enough to be considered weekday night fare as well as dishes to entertain friends and family. Softcover, $32.00.
 Kitchen Simple
James Peterson
Multi-James Beard Award winner James Peterson adds to his list of fantastic books with his latest project, geared towards a proper introduction to the home kitchen for the nervous and skeptical. Recipes are easy to follow and photos are prominent. Perfect for the aspiring home cook who isnt quite ready for the more difficult cookbooks available. Hardcover, $34.00.
 The Ontario Table
Lynn Ogryzlo
Its too often that Ontarios bounty is taken for granted. While many are busy buying produce from California and fish from the East Coast, Lynn Ogryzlo reminds us of the fantastic product available in our own backyards. Readers risk the chance of having the supermarket experience ruined for them as Ogryzlo uncovers and exhibits the gorgeous food available at farmers markets throughout the province. Youll never look at the produce aisle the same again! FYI the index obviously had technical difficulties in that it is always two pages off but it is consistent in its error. Softcover, $29.95.
 Small Adventures in Cooking
James Ramsden
British food writer James Ramsden wades into the world of recipe writing with this new addition to our store library. Combining his trademark writing style with recipes inspired from his travels around the globe, the book evokes a notebook-y feel, especially when one scans over recipes with the titles penned in hand-written form and small little quips and notes scattered throughout. Softcover, $24.95.
 Can it, Bottle it, Smoke it
Karen Solomon
Karen Solomon shows us how easy it is to gather warm weathers bounty and make it last all through the winter. Easy to follow recipes for jams and other preserves that are so good, youll find yourself jarring in the warm months just to break open the batch a week later for a luxurious toast breakfast.
Hardcover, $27.95.
 We Sure Can!
Sarah B. Hood
It's a warm August afternoon and that peach tree in your backyard is heaving with sweet, ripe fruit but there's no way you can eat them all before they pass that point of peachy perfection. Torontonian Sarah B. Hood rescues us with her methods of pickling and preserving. Turn those peaches into Southern-style pickles, or cook them down into a rich, sticky jam for your morning toast. Softcover, 271 pp. $24.95.
 Preserving
Pat Crocker
Canadian cookbook author Pat Crocker joins the cast of fantastic preserving books this season with her latest contribution. Set up profile-style with mini chapters focusing on individual fruits and the preservation methods possible, youre never at a loss for things to do with the extra cantaloupes in the fridge or the excess of apricots from the tree in your backyard. Softcover, $29.99.
 Artisan Cheese-Making at Home
Mary Karlin
It seems hot on the heels of the charcuterie movement; people are embracing their inner cheese maker and experimenting with their own renditions of the age-old practice of mixing milk, rennet and time. An excellent book to use if youre keen on making your own fromage, the book is segmented based on difficulty, so once the easy cheeses are mastered, you can move on to the more challenging (and often stinkier!) varieties. Hardcover, $34.00.
 The Art of Beef Cutting
Kari Underly
It seems butchers are the darling of the food industry these days. As more and more people begin to appreciate the care taken and effort spent cutting meat and trimming silverskin, it was only a matter of time before we got a comprehensive manual to butchery technique. Thoughtfully published as a coil-bound piece, the book conveniently lies flat while you follow the step-by-step photographs to achieve meaty, bloody nirvana in your own home. Hardcover, $60.00.
 The Butchers Guide to Well Raised Meat
Joshua Applestone
A comprehensive guide to everything there is to know about buying, cutting and cooking your favorite meats. Photographed step-by-step instructions show you how to butterfly a leg of lamb or quarter a chicken while delicious recipes put good use to the product youve used your newfound butchery skills upon. Storage suggestions are also included, as well as proper butchers paper-wrapping technique (an impressive skill to have!). Hardcover, $31.00.
 The First Real Kitchen Cookbook
Megan & Jill Carle
Moving into your first apartment? Living on residence alone? Living conditions such as those need not be synonymous with that radioactive-orange cheese pasta from a box. Build your culinary confidence one step at a time with easy, tasty recipes that take no time to prepare and are sure to beat a stick of celery and a smear of Cheez-Wiz! Softcover, $25.95.
 The Healthy College Cookbook
Nimetz, Stanley & Starr
Unhealthy food and dorm life have always had an unfortunate relationship. Recently with the worlds awareness of cuisine picking up, cookbooks are beginning to break that mould in delicious fashion. No longer are instant noodles and aerosol cheese the default choices for after-class eats. At least, not when books such as this one provide delicious, wholesome recipes for pastas, rice dishes and easy stews that cook while youre in class!
Softcover, $17.95.
 Hugh Johnson's Pocket Wine Book 2012
Hugh Johnsons annual wine list has arrived for the 2012 edition. Featuring new wines and new favorites, oenophiles be sure to pick up one of the best wine guides on the market. Hardcover, $17.99.
 The Modern Pantry
Anna Hansen
Everyone who fell in love with Yotam Ottolenghis books, Ottolenghi and Plenty should try The Modern Pantry. This collection offers equally daring flavor combinations though with a more southern hemisphere sensibility. Also like Ottolenghi, the Clerkenwell-based restaurant offers both takeout and eat-in possibilities. The author was Canadian-born but raised in New Zealand before landing in Britain where she worked with Fergus Henderson and Peter Gordon. Among the recipes: Beetroot, lentil and mint salad with pomegranate molasses and orange dressing, garlicky snails with chorizo mash, and a sesame panna cotta with salted pistachio praline. Colour photos. Hardcover, $49.95.
 40 Years of Chez Panisse
Alice Waters
Alice Waters single-handedly spurred the locavore movement from her restaurant Chez Panisse in Berkeley, California. Since the day the doors opened shes become an icon of supporting local farmers and an advocate of honest, simple food done well. Her latest book celebrates 40 years of the Chez Panisse legacy complete with black and white photos of faces past and present who were inspired by the new-age ambition of Chez Panisse.
Hardcover, $62.00.
 The Good Cook
Simon Hopkinson
One of the British food magazines declared one of Simon Hopkinsons earlier books, Roast Chicken and Other Stories, the most useful cookbook ever. This one reminds us that, as with Alice Waters, the success of preparing a recipe written by Simon Hopkinson rests mainly on how carefully one has shopped. Many of the recipes have few ingredients and not many steps, introduced by Hopkinsons reassuring intros. This beautifully designed book has one of the most amusing tables of contents ever with entries such as big cow, little cow, and smoky salty fish. Hardcover, $47.95.
 Bake Something Great!
Jill Snider
400 recipes for every bar, square and cookie you can think of! Jill Snider shares a humongous repertoire of repertoire of delectable desserts that are snap to whip up and taste like they took all day. The binder format allows the book to lay flat on the counter, because baking is a two-hand type of thing, and we just cant have you wrestling with a book that wont stay open, can we? Hardcover, binder, $29.95.
 150 Best Tagine Recipes
Pat Crocker
Tagines are hot right now! The traditional Moroccan dish is basking in the limelight and it seems no one can get enough of the exotic, cone-shaped cooking vessel or the delicious potential it houses within. For the tagine initiate, Pat Crocker supplies her guidelines and advice for taking advantage of such a storied and versatile cooking vessel. Softcover, $27.95.
 Vegetarian
Alice Hart
One of Britains new voices in food, Alice Hart made her name as Waitrose Food Illustrateds youngest food editor. In Vegetarian, Hart borrows from many cuisines to create seasonally inspired dishes that blend intense flavor with eye-popping visual appeal. Best examples: baked red onions stuffed with toasted, spiced couscous, and quinoa with parsley pesto, cranberries, toasted hazelnuts and mushrooms; any and all soups and salads. Clear instructions, sometimes supplemented with line drawings, make this book easy to use. Softcover, $32.95.
 Big Vegan
Robin Asbell
In the seemingly never-ending quest for vegan food with flavor, Big Vegan pushes the good guys further with a solid contribution to the vegan cooks home library. 350 original and exciting dishes that leave dairy and meat out of the equation result in delicious meals. Softcover, $33.95.
 Simply Thai Cooking
3rd revised edition
Wandee Young and Byron Ayanoglu
Thai food has a reputation of being difficult, complicated and confusing. Its intimidating to most when half the ingredients list is completely foreign to them. For those who love Thai food, but find the authentic recipes a bit much, Simply Thai Cooking re-spins Thai food in a way that is more accessible, yet still true to the flavors we know and love. A perfect gateway book towards creating and cooking traditional Thai fare. Softcover, $19.95.
 Pasta by Design
George Legendre
For those who see the beauty of pasta, George L. Legendre demonstrates the architectural mathematics behind some of our favorite pasta varieties. Along with a description of the shape and its usages, mathematic equations demonstrate a highly technical view of each piece of pasta. Theoretically, an experienced numbers guru should be able to take the equations and draw out the shape of pasta on a grid. Impressive stuff indeed! Hardcover, $37.50.
 Bite by Bite
Peter Callahan
Tired of deviled eggs and cruditee platters when it comes to finger food at parties? Let Peter Callahan amp up your amuse bouche repertoire and hit refresh on whatever drab rotation of the usuals thats been on repeat for what seems like forever. Make your canapés the talk of the town with offerings such as Tuna Cheesesteaks and Bagel Profiteroles. Hardcover, $40.00.
Back to School Cookbooks
For all the anxious parents here's a list of our best selling back to school, leaving home for first time cookbooks!
- The Healthy College Cookbook by Nimetz, Stanley & Starr
- The Student Cookbook, Celine Hughes, editor
- The Student Vegetarian Cookbook, Celine Hughes, editor
- Student's Vegetarian Cooking for Dummies by Connie Sarros
- Starting Out by Julie Van Rosendaal
- First Apartment Cookbook by Tiffany Goodall
- Help My Apartment has a Kitchen by Kevin & Nancy Mills
- The First Real Kitchen Cookbook by Megan & Jill Carle
- 200 Best Panini Recipes by Tiffany Collins
- Also the two books from Martha's Everyday Food magazine: Great Food Fast and Fresh Flavor Fast
August Best Sellers
1. Lucky Peach Issue 1 by Chang & Meehan
2. Modernist Cuisine by Nathan Myhrvold
3. We Sure Can by Sarah B. Hood (Canadian)
4. Shortbread Sampler by Mary McGrath (Canadian)
5. Acqtaste by Chuck Ortiz (Canadian)
6. Quinoa 365 by Hemming & Greenway (Canadian)
7. Preserving by Pat Crocker (Canadian)
8. Complete Book of Small Batch Preserving by Topp & Howard (Canadian)
9. Hugh Johnson's Pocket Wine Guide 2012
10. Healthy College Cookbook by Nimetz & Starr
Recipe: Chicken Wings with Garlic and Lemon
from Barrafina by Hart & Mohacho
We are never happier than when gnawing on a bowlful of hot, garlicky, lemony chicken wings. We feel that, like the sausage, these are best eaten far too hot, so that their consumption has to be accompanied by sharp sucking noises to prevent the mouth from burning. All non-greedy weirdos can ignore this peculiar advice. Here are two versions, version 1 for those wary of deep frying.
Serves 4 as a Tapa
For Version 1
125ml olive oil
1kg chicken wings (about 12-16)
Maldon salt and freshly ground black pepper
2 tablespoons dried red chilli flakes
4 galic cloves, finely chopped
a large handful of fresh flat-leaf parsley, chopped
juice of 1 lemon
Heat the oil in a large, heavy - bottomed frying pan until hot. Add the chicken wings, season well with salt and pepper and cook until golden brown and crisp. When the wings are almost ready, add the chilli flakes, garlic and parsley and cook for 1 more minute. Add the lemon juice, remove, from the heat and stir well.
For the brave, this dish benefits from being eaten while still finger-burningly hot!
For Version 2
the last 6 ingredients above, plus:
1 litre oil for deep - frying
100grams special flour for deep frying ( this is a coarse salt from Andalucia, designed specifically for deep frying fish; if you cannot obtain it, try a mixture of half breadcrumbs and half plain flour)
Heat the oil for deep-frying to 180 degrees in a large pan or a deep -fryer. Dust the wings with the special flour and deep-fry for 10 minutes, until cooked through and golden brown. Remove, drain on kitchen paper and season with salt and pepper.
In a mixing bowl combine the chilli flakes, garlic, parsley and lemon juice. Add the chicken and stir well. Serve immediately.
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