the Art of Soviet Cooking
Anya Von Bremzen
There might be some disappointment for those people who wanted more of what this
author offered in her earlier book, Please to the Table: The Russian
Cookbook. That book was full of wonderful, and often unusual, dishes
from Russia and the former republics. Although there are few recipes here, Von
Bremzen’s memories of the feast or famine that made up Soviet culinary culture
is intellectually fascinating. Hardcover, $30.00
Those of us on this side of the Atlantic have waited a long time for this book.
As the title suggests, Pic’s dishes are all about purity of taste with minimal
intervention from the cook. No five pages of instruction here, no 17 hours of
work. In many ways this harkens back to the Troisgros Brothers, early Paul Bocuse,
the generation to which her father belonged. With ever more complex preparations
in leading kitchens, this may be just the moment to remember purity of flavour.
What Jamie Oliver does better than anything else is convince people that putting
freshly cooked food on the table everyday is not beyond them. Following basic
information on how to stock, store, and equip your kitchen, he serves up recipes
for simple foods with high appeal—burgers, cauliflower and broccoli cheese, roast
pork. The added feature this time is advice on how to control food costs. Hardcover,
With previous books on wood-fired cooking and cheese making, Mary Karlin has
a knack for rendering difficult concepts in an immediately clear way. Combining
fermentation basics, with a guide to equipment, ingredients, and troubleshooting,
along with a glossary, Karlin will have you creating everything from pomegranate
molasses to Asian fish sauce. Hardcover, $34.95
Complete Nose to Tail
Fergus Henderson and Justin Piers Gellatly
The books which gave offal and game new cachet, Nose to Tail Eating and Beyond
Nose to Tail, are now together in one glossier, more colourfully illustrated
volume. If you missed them the first time around, stock up on pig’s heads, rabbit,
and a few kidneys, and bathe in the reflected glory of Fergus Henderson. Hardcover,
Gabriel Rucker and Meredith Erickson with Lauren and Andrew Fortgang
Subtitled Cooking at the Dirty Bird, Le Pigeon serves
up a charming behind the scenes look at the highly regarded Portland
restaurant along with enticing recipes. Weighted toward game and seafood,
these recipes, though not really simple are achievable for the home cook.
What sets this dessert book apart is the inventive flavour combinations.
Think apricot-basil cream galettes, rose petal cake, or raspberry, black
sesame, and matcha mendiants. Hardcover, $43.95
What Katie Ate
Kate Quinn Davies
Beautifully shot pictures, both moody and romantic. Katie Quinn Davies gained a massive following from her blog, What Katie Ate and its easy to see why. She writes recipes that everyone wants to eat - never afraid to throw a little bit of bacon into a dish - she goes for big flavours, utlizing ingredients such as fresh herbs, chiles, and nuts to create memorable food. These are recipes you'll want to make again and again - a great book for entertaining. Hardcover, 297 pp. $42.00.
Sugar and Spice
Dessert with worldly influence would be the best way to describe Sugar and Spice, with scrumptious spins on dessert classics as well as traditional flavours from faraway places. While the photography alone provides ample inspiration for these full-flavoured desserts, the myriad of combinations, tastes, colours, and textures will have you eagerly leafing through the pages of this unputdownable book!
Jerusalem A Cookbook
Yotam Ottolenghi & Sami Tamimi
The forces behind Britain's Ottolenghi restaurants, Yotam Ottolenghi and Sami Tamimi, bring their Jewish and Muslim backgrounds together to show both sides of the cuisine of Jerusalem. The result is not just a collection of vibrantly flavoured recipes, it is a tale of two cultures. Superb colour photos. Hardcover, 319 pp. $39.95.
The Little Paris Kitchen
This is a book that celebrates the very best of French home cooking in a modern and accessible way, proving that real French food is no longer something only served in fancy restaurants. With Rachel's help, you can add a little French culinary touch to your everyday life at home, no matter where you are in the world, or how big your kitchen is! Hardcover, $42.95.
Modern Flavors of Arabia
A mouthwatering collection of Arabian recipes celebrating the sumptuous cuisine of the Middle East. Authentic, approachable, elegant and modern, Suzanne Husseini's recipes are perfect for the home cook looking to add Middle Eastern flavours to their repetoir. Beautiful colour photos on every page are not only enticing but provide encouragement for those just starting out. Softcover, 190 pp. $29.95.
Scandinavia's newest culinary star Magnus Nilsson's restaurant is located on a 22,000 acre farm and hunting lodge in remote Northern Sweden. Faviken has most recently been described as "the most daring restaurant in the world" by Bon Appetit magazine. Nilsson writes on how he only cooks ingredients grown or farmed locally, using primitive techniques - think roasting over open coals. The 100 recipes and 150 photographs will inspire you to think differently about your ingredients and cooking. Hardcover, 271 pp. $49.95.
Canal House Cooks Everyday
Hamilton & Hirsheimer
The authors of Canal House Cooks Every Day have a fabulous culinary pedigree-- they have worked for Saveur magazine and Martha Stewart Omnimedia. They are famous for beautiful food photography. Their recipes are simple yet sophisticated compositions of seasonal ingredients. Autumn offerings include roasted pumpkin soup, grilled quail with braised chestnuts
& kabocha squash, and ginger spice cake withdried cherries. Hardcover, 359 pp. $52.99.
Vietnamese Home Cooking
Jaw-dropping photography combined with a beautiful, functional layout make the recipes of Charles Phan sparkle. Chef and owner of The Slanted Door family of restaurants, Phan has created an authoratative book on Vietanamese cooking and made it completely approachable for the North American cook - ideal for both everday cooking and entertaining. The book also includes a comprehensive section on special ingredients, again with excellent pictures and detailed descriptions. Hardcover, 222 pp. $41.00.
A Book for Cooks (101 Classic Cookbooks)
A great, accurate guide to 101 classic cookbooks (all of which we've had at the store at some point!). We agree with Leslie Geddes-Brown's thorough reviews. Hardcover, $50.00.
In the Letter from the Editor, Fool introduces itself as "different from other 'food magazines', taking inspiration from fashion, design and culture". Throughout this, its first issue, the magazine stays true to form. The cover features Swedish chef Magnus Nilsson (in a fur coat as opposed to chef whites), articles from time spent at Mugaritz and Noma, and "An Incomplete Family Tree of Natural Chefs". Fool is sure to be a new favourite in the international gastronomic community. $22.50.
Michael Ruhlman & Brian Polcyn
Michael and Brian have accurately captured the fine art of Italian dry curing for the home and professional chef with clear, precise and illustrated recipes. This deepy researched work provides a wealth of practical advice, indispensable techniques, and authentic recipes. Hardcover, 285 pp. $42.00.
Tom Parker Bowles
Recipes range from the resolutely traditional and British roast chicken or Classic sticky toffee pudding, through the speediest of quick fixes such as Steak, or Spiced grilled mackerel, to the truly global Ceviche, Thai beef salad and Mexican beef stew. All can be easily cooked in the most everyday of kitchens. Hardcover, 271 pp. $52.95.
A mouth-watering selection of traditional and modern baked treats. Fruity musli bread, pumpkin, cheese and sage muffins, and irresistible redcurrant mazarin tart or upside-down blueberry and elderflower cake - perfect for summer entertaining! Hardcover, 223 pp. $39.99.
Pig: Cooking With a Passion For Pork
Take any cut of pork, and let Johnnie Mountain show you how to turn it into a wonderful meal. You'll find yourself tucking into food that's insanely delicious. You'll learn all the ways to cook pork brilliantly, including grilling, stir-frying, and slow cooking, as well as how to smoke pork and make your own sausages and bacon. This brillian book encompasses everything you would want to know about cooking with pork. Hardcover, 224 pp. $42.95.
Julia finally gets the biography she richly deserves, on the centenary of her birth. An in-depth, intimate narrative, full of fresh information and insights, Dearie is an entertaining, all-out adventure story of one of our most fascinating and beloved figures. Hardcover, 557 pp. $33.00.
From this best-selling French author comes a celebration of all things grilled, seared and baked. More than 150 irresistible recipes including tender cutlets, succulent roasts and ribs, minted grilled vegetables and decadent baked Camembert. Hardcover, 254 pp. $42.95.
Cindy's Supper Club
An iconic culinary figure in Napa valley, Cindy Pawlcyn is associated with Mustards Grill, Cindy's Backstreet Kitchen, and Brassica. She also hosts Cindy's Supper Club, a weekly tour-on-a-plate. While many "international" cookbooks predictably stick to France, Italy, Spain, Mexico, this one goes of the beaten path with South Africa, Georgia, Central and South America as well as the usual suspects. Even then, Pawlcyn chooses some of the lesser known dishes. Color photos. Hardcover, 287 pp. $41.00.
The Gardener and the Grill
Karen Adler & Judith Fertig
The serious griller, the woman, or man, who truly understands the nature of the grill knows that the grill is about more than cooking lage slabs of meat. She knows that the grill is about celebrating summer, and summer is best celebrated through the season's beautiful produce. With simple recipes and a deft touch, Karen Adler and Judith Fertig use the heat of the grill to create some of the season's most interesting vegetarian dishes in their book The Gardner and the Grill. A must for both vegetarians and carnivores looking to expand their grilling repertoire. Softcover, 224 pp. $23.00.
A Girl and Her Pig
If for no other reason, buy this book for the duck-fat potatoes on page 238. Or the gnudi on page 231. Or... A disciple of Fergus Henderson, Ruth Rogers, and the late, great Rose Gray, April Bloomfield left the UK and has made her name, big time, in the New York restaurants, the Spotted Pig, The Breslin, and The John Dory.This collection highlights not only some of the dishes on which she has biult her reputation but also dishes she whips up in her own kitchen. Color photos. Hardcover, 333 pp. $32.99.
The Book of Kale
People know they should be eating nutrition-rich kale but do not quite know what to do with it. Hesitate no more! The Book of Kale has 80 recipes that show just how delicious and versatile kale can be. Kale chips, smoothies, salads, tarts, muffins, soups, side dishes, there is something for everyone. For anyone with a vegetable garden, the author shares information on growing your own. As a crop, it is as good for the environment as it is for your body, Color photos. Softcover, 192 pp. $26.95.
Make a pie that none of your friends have ever tried. Dress it up, dress it down, add a bit of Bourbon or a dash of cardamom and already you are the domestic diva of your next book club meeting. Not-So-Humble-Pies has the greatest variety of unique and delicious pies and tarts for every occasion and every personality. Get crazy and try something new! Hardcoer, 191 pp. $18.99.
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