Our Picks
 The Family Meal
Ferran Adria
As any restaurant employee or chef will tell you the highlight of anyones shift is always staff meal. This is where Ferran Adria take his inspiration for his latest cookbook, The Family Meal. Through step-by-step illustrations Adria showcases recipes such as mackeral and potato stew, roasted eggplant with miso dressing, and mango with white chocolate yogurt. With family meals like this and the philosophy of "if we eat well, we cook well" its understandable that elBulli's success is well deserved. Colour photos. Hardcover, 383 pp. $35.00.
 Meals in Heels
Jennifer Joyce
For the woman eager to entertain with elegance. Recipes are geared toward the host who values company over working over the stove whilst guests mill around. Simple and easy-to-follow, eliminate pre-party dread for once and for all! Hardcover, 191 pp. $35.99.
 Martha's Entertaining
Martha Stewart
The Queen of Entertaining returns with her latest book on the do's and don'ts of hosting a party. From more casual, laid-back atmospheres, to chic and elegant affairs, Martha Stewart's passion and expertise in hospitality has not waned at all since the release of her first book on entertaining that she released so many years ago. Never be at a loss for party advice again! Read the full review on our blog. Hardcover, 432 pp. $75.00.
 Bought, Borrowed and Stolen
Allegra McEvedy
Chef McEvedy documents her worldy travels with tales of exotic locales and rare knives native to each region. Authentic recipes allow the reader to follow her travels through the tastes of Spain, Malaysia, Japan, France and more. The knife collector is sure to appreciate the short anecdotes accompanying each new addition to her collection of cutting and slicing tools. Hardcover, 352 pp. $27.99.
 Plenty
Yottam Ottolenghi
Another eagerly anticipated second book this spring. Their first book Ottolenghi ($64.95) cookbook captured our customers imagination and then some. Although we had to hand sell the book in that time honoured tradition of independent bookselling, once introduced to customers they couldn't get enough. Now the sequel has landed, full of creative vegetarian dishes, no you don't have to be vegetarian to appreciate these dishes. And yes, it may be even better than the first book! Hardcover, 288 pp. $64.95.
 Short & Sweet
Melanie Bernard
There is no excuse for serving store-bought desserts anymore. In under 30 minutes you can whip up raspberries in chantilly cream, warm mocha truffle cakes, or country apple tart. With Barnard’s list of basic ingredients on hand— eg. almond paste, graham cracker crumbs, dried fruit—you need never be caught with nothing for dessert. Colour photos. Softcover, 238 pp. $19.95.
 Canal House Cooking No. 6: The Grocery Store
Melissa Hamilton
The latest addition to the Canal House Cooking serial is focused on cooking from the grocery store. Just because you can't visit a butcher, or a greenmarket doesn't mean your meal is destined for mediocrity. Hamilton and Hirsheimer extol the virtues of simple market greens like escarole and kale and provide tips and tricks to push your cooking beyond the mundane fronteir that the grocery store has been unfairly pegged with. Softcover, 123 pp. $26.95.
 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.
 Quay: Food Inspired By Nature
Peter Gilmore
Ranked 27th on San Pellegrino's Top 50 Restaurants list, Peter Gilmore's Quay in Sydney, Australia is sure to be a huge hit this holiday season. Based around Gilmore's love of the elegance and grace that nature itself possesses, Quay provides recipes to celebrate the enormous bounty that Australia has to offer. Recipes are generously provided for such signature dishes as "Sea Pearls" and "8-Texture Chocolate Cake". While this book may not appeal to the casual cook, intermediate to advanced-level cooks, as well as those working in the food industry, are sure to appreciate Quay on grounds of sheer inspiration alone. Hardcover, 285 pp. $82.95.
 Bruce's Cookbook
Bruce Poole
It's about time Bruce Poole (Chef of Chez Bruce in the UK) released a cookbook. For years he's been serving innovative and delicious food to lucky clientele. Finally his cuisine is hopping the pond, spreading Bruce's repertoire of pure, honest-to-goodness cuisine far and wide. A challenged for lightly experienced cooks, those with a higher pedigree at the stove are sure to enjoy the recipes provided! Hardcover, 318 pp. $39.99.
 Ginger Pig Meat Book
Tim Wilson
Meat and butchery are the cat's pajamas these days, and Ginger Pig Meat only solidifies that mantra. Focusing on the succulent, juicy, meaty side of things, learn proficiency in cooking proteins as simple as a moist and crispy chicken breast to pheasant and other game. Presented on thick, rough paper, Tim Wilson's done everything right in terms of focusing this book on the wonders of meat, and little else. A welcome inclusion is a profile of a year in farming written journal-style; intriguing in it's own right! Hardcover, 335 pp. $49.95.
 Miette
Meg Ray & Leslie Jonath
Mirroring it's namesake bakery in San Francisco, Miette screams "fun" at the top of it's lungs from it's innovative and whimsical recipes to the scalloped edges of the physical pages. From chewy caramels to multi-tiered cakes, a well-rounded spectrum of the pastry arts are available for your dining pleasure! Hardcover, 223 pp. $29.95.
 Professional Cooking Seventh Edition
Wayne Gisslen
Now in its seventh edition, Wayne Gisslen's Professional Cooking still provides a guide to everything the culinary student needs for the professional kitchen. More than just recipes, this book features step by step techniques, and information on the basic principles of cooking and food science, as well as equipment, measurements and conversions, and food safety and sanitation. Colour photos. Hardcover, 1088 pp. $84.00.
 Modernist Cuisine
Nathan Myhvold
Coming in at just under 2,500 pages this 5 volume + Kitchen Manual
builds on the last 15 years of the molecular food movement and kitchen
techniques. It will be spectacular no doubt about it. We have ordered
a bunch and are keeping the price at $599 just under the US retail of
$625 and definitely under the $700 suggested Canadian price! As there
is much pent up demand and online buzz about the book, we suggest if
you are interested to pre-order as soon as possible. Hardcover, 2438
pp. $599.
  Healthy Starts Here!
Mairlyn Smith
We always appreciate Mairlyn's sensible approach to healthy eating. No preaching, just great recipes and up to date information. This latest book really shows Mairlyn's playful personality, namely her time spent at Second City, as the food related stories are a must read, putting a smile on your face whilst you cook/eat your way through the book. Softcover, 348 pp. $29.95.
 Vegetables from an Italian Garden
Phaidon Books
The latest addtion to the gorgeous line of cookbooks from Phaidon. Fresh cooking, lots of lists to keep you in the right season and subtly influenced Italian cooking. Even obscure ingredients get a turn in the limelight. Hardcover, 432 pp. $45.00.
 In My Mother's Kitchen
Trish Magwood
James Beard Winner Trish Magwood's long awaited return to cookbook writing brings a tale of her past through large, overflowing platters of family-style food. Every recipe is accompanied by a short anecdote about it's place in Trish's history. Some recipes even include the name of the family member that first created the dish. As usual, recipes are simple to put together and absolutely delicious. With her latest book, Trish Magwood welcomes you into her memories, complete with fork and spoon. Hardcover, 254 pp. $39.99.
 Everyday Flexitarian
Nettie Cronish & Pat Crocker
Tailored towards those caught in a pickle when trying to accomodate a vegetarian diner amongst a table of carnivores or vice-versa, Everyday Flexitarian provides numerous delicious recipes that are easily converted to accomodate those on either side of the imaginary dietary line. Take the unecessary stress out of cooking for vegetarians with this book that provides easy tips toward ensuring a happy dinner table when the plates are set. Softcover, 276 pp. $29.95.
 The Book of Funghi
Peter Roberts
With so many different varieties of mushrooms out there, it's difficult to figure out which ones are safe to eat. The Book of Funghi contains profiles of 600 species worldwide, including properties as well as life-size photographs for accurate gauging. With foraging becoming a popular medium of obtaining product, this book provides a huge amount of information to both enhance your final product and also avoid the risk of food borne illness. Hardcover, 655 pp. $55.00.
 Loose Birds and Game
Andrew Pern
Andrew Pern's follow-up to his hit Black Pudding and Foie Gras continues the trend of delicious British fare, this time focusing on the use of seasonal game meats. Once you get past the cover (this time textured to resemble bird feathers!) the photography grips you in a spat of hunger and beauty. Chef Pern delivers once again with Loose Birds and Game! Hardcover, 359 pp. $75.95.
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