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Online
News September 7, 2007
Table of Contents
Events
 Knife Skills Illustrated
with Peter Hertzmann
Saturday, September 22nd, 2 to 3 pm.
How to get the most out of your knives and improve your skills.
Bring your questions, which knife? which task? and become more confident in the kitchen.
Join us for a demonstration of techniques with the author of the new book Knife Skills, Peter Hertzmann.
Apple Day at The Cookbook Store (as well as Nuit Blanche in the evening)
Saturday, September 29th, 2 to 4 pm. and then 7 pm. to 2 am.
We will be bringing in a variety of historical, heirloom and antique apples for you to taste and compare, and of course we will be making treats to sample for a small donation to charity.
 Trish Magwood
Dish Entertains
Saturday October 13th, 2 to 3 pm.
Caterer, cooking school maven, Food Network host and now cookbook author. Dish Entertains is brimming with simple food, with maximum visual impact to wow the guests. Tish takes familiar dishes and ups the ante with an unexpected twist to its presentation.
New Books
 A Great American Cook
Jonathan Waxman
Think of the Barefoot Contessa and Foster’s Market taken up a few notches to arrive at Jonathan Waxman’s exalted home cooking. A pioneer of modern American cuisine, Jonathan Waxman did his time in some of the great kitchens of France and with Alice Waters at Chez Panisse before opening the late, great Jams. Now a bi-coastal restaurateur, Waxman’s home cooking includes lobster salad sandwiches, grilled rabbit with roasted tomato salad, and gingerbread with brandied plums. Colour photos. Hardcover, 286 pp. $43.95.
 Alone in the Kitchen with an Eggplant
Edited by Jenni Ferrari-Adler
Subtitled Confessions of Cooking for One and Dining Alone, this collection, sometimes poignant, often exhilarating, confirms that eating alone and being lonely do not need to equate. M.F.K, Fisher, Ann Patchett, Laurie Colwin, Marcella Hazan, Mary Cantwell, and Nora Ephron are among the stellar writers who have realized the pleasures and myriad ways of feeding oneself. Hardcover, 272 pp. $28.50.
 Arranging the Meal
Jean-Louis Flandrin
The order in which food is served has changed over the ages and from country to country. Traditionally social historians have considered this evolution a distinct phenomenon. Using old menus, comparisons between countries, and countries in various periods, Professor Flandrin argues that, like so many events in social history, it is a result of socio-economic factors. Copious footnotes, bibliography, and reproductions of vintage illustrations. Hardcover, 209 pp. $34.95.
 The Complete Light Kitchen
Rose Reisman
Over the last 15 years, Rose Reisman has built a career as a health and wellness expert while raising over $1 million dollars for the fight against breast cancer. Here she combines new recipes with the best from her 17 previous books her signature stir fries and hearty salads among them. The introduction encompasses many of the topics that ease the transition to and maintenance of a healthier lifestyle. Colour photos. Softcover, 391 pp. $29.95.
 Dana’s Top Ten Table
Dana McCauley
Even when you are a former food editor and now a corporate food consultant and married to chef Martin Kouprie, you still have to get dinner on the table every night. Dana McCauley has identified the top 10 family dishes eg. pizza, chicken, pork chops-- and has developed 20 variations for each with readily available ingredients. Using simple techniques she also show how to create more than one meal from a single cooking session. Colour photos. Softcover, 228 pp. $28.95.
 De|Constructing the Dish
David Adjey
There may be a pretty face on the cover but David Adjey, host of the Food Network’s Restaurant Makeover offers so much more. Each recipe begins with a simple ingredient a chop, a piece of fish, a chicken. With precise instructions, Adjey offers a primer in creating visually appealing dishes with layers of flavors and textures. Recipes include veal chop with arugula, parmesan mushrooms, and cipoline onions; arctic char with fennel braise, icile radish, and Yukon gold dumplings; poussin in salt crust with Tuscan bread salad, and garlic rapini. Colour photos, bright graphics, small print. Softcover, 160 pp. $35.00.
 The Martha Stewart Living Cookbook
The Editors of Martha Stewart Living
The original edition of this book, published in the year 2000, marked the end of Martha Stewart Living’s first decade. Seven years on, the editors are mainly updating information, the pantry and ingredient lists, illustrated technique, seasonal menus. There is also nutritional information although there is no analysis for the individual recipes Both vegetable and dessert sections are particularly strong. The section of colour photos and the black and white technique photos are new. Hardcover, 672 pp. $44.00.
Magazine roundup
If you haven't already seen the latest issue of New Yorker magazine (the September 3 & 10th issue) then run right out and get it before its off the shelves, its the food issue. The piece on Claudia Roden alone is worth it, along with articles by Calvin Trillin on Street-Food Heaven, and Adam Gopnik on Extreme Localism.
Scientific American has also devoted their September issue to food, less cerebral and more about the modern diet, how it evolved and the subsequent implications. Thought provoking.
On a lighter note, Food Arts, September issue, looks at kitchen design as well as a discussion on rare culinary books and the top eight libraries in the United States with culinary collections.
From the UK, Waitrose Food Illustrated celebrates their 100th issue with a special edition. The fold out cover is a hoot with caricatures of culinary faces, see how many you recognize. However it was the "100 Greatest Moments in Food" article that grabbed our attention. Obscure, obvious, arcane, worldly and sometimes tongue in cheek it's a wonderful list to mull over, eg. #88 on the list: In 1896 Frederick Gibson Garton, a Nottingham grocer, hears that his brown sauce is being served in a restaurant in the Houses of Parliament. He registers the name 'HP Sauce.' #50: 1861 Birth of Dame Nellie Melba: she bears the distinction of having both peach Melba (created by Escoffier) and Melba toast named after her.
And finally, for those of us who have missed the award winning Delicious magazine these last few months, Canadian distribution has finally been organized, and it will be returning to the shelves with the next issue (volume 4, #10). Hurray!
Recipe
Whining & Dining by Emma Waverman and Eshun Mott
Roasted Chickpeas
Okay, it's not potato chips, but anything this easy and healthy is worth trying out on your kids. Just think of how much protein and fibre you'll be able to get into them if they like these crunchy little balls. And if they do like them, double the recipe the next time round.
1 19-oz can chickpeas, drained and rinsed
1 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp brown sugar
1/2 tsp salt
Preheat oven to 375F.
Combine chickpeas, olive oil, cumin, brown sugar and salt in a medium bowl; toss to coat.
Spread chickpeas on a baking sheet. Bake for 35 to 40 minutes or until chickpeas are dry to the touch and slightly golden.
Makes 2 cups
Tip: Use caution serving these to children under three as they may be a choking hazard.
  Whining & Dining
Emma Waverman & Eshun Mott
Subtitled Mealtime Survival for Picky Eaters and the Families Who Love Them, this is a book that could help the embattled family bring calm to the dinner table. Recipe tester Eshun Mott and food writer Emma Waverman, both veteran moms, combine strategies for helping picky diners eat healthfully with recipes the whole family will enjoy pad thai, farfalle with bacon and broccoli, even rice pudding. The accompanying tales from the trenches their own, their friends’, and families’offer the assurance that you are not alone when it comes to dealing with a child who will not eat. Charming child-centric photos. Softcover, 217 pp. $29.95.
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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