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Our Picks
 Fresh Flavor Fast
Everyday Food
Everyone's favourite cookbook for everyday, fuss free cooking, returns! This is the second cookbook from Martha Stewart's Everyday Food Magazine, and it is just as full of easy weekday breakfasts, lunches, dinners, and treats, as its predecessor, Great Food Fast. The meals on offer here are quick and generally healthy, getting the best from ingredients which are easily available in any grocery store. Braised chicken with shallots is perfect for guests, but contains ingredients you're more than likely going to have in your kitchen already. Similarly, spinach linguine with creamy walnut sauce looks impressive, but contains just seven ingredients (including oil and seasoning). There are also lots of lovely desserts; the glazed chocolate cake already has the Cookbook Store seal of approval and the creamy lemon squares are on our to-do list. Colour photos throughout. Softcover, 384 pp. $29.99.
 Quinoa 365
Patricia Green
Quinoa has long been celebrated as a superfood; it's rich in protein, contains all eight amino acids, and is even suitable for those on a gluten free diet. In Quinoa 365, sisters Patricia Green and Carolyn Hemming offer recipes for every meal using the powerful grain. For breakfast there's quinoa breakfast burritos, stuffed mushrooms for lunch, and the likes of quinoa, carrot and lentil stew or tuna casserole for dinner. Sweets also get a look in; peanut butter cookies and apple fudge cake (both made with quinoa flour) are typical examples. Colour photos, but not for every recipe. Softcover, 198 pp. $29.95.
 Bourke Street Bakery
Paul Allam & David McGuinness
A huge success since the duo opened their first bakery in a Sydney suburb, now they have added more and managed to find time to create this wonderful cookbook. Rustic breads, gourmet pies and lots of delicious treats. Hardcover, 370 pp, $59.95.
 What's New, Cupcake?
Karen Tack
The team behind Hello, Cupcake! are back with another book full of whimsical designs for cupcake decoration; featured are everything from a chocolate moose (get it?) a chinese takeout, and halloween themed black cats. There are also guides for the techniques required to pull off these amazing creations. Colour photos. Softcover, 228 pp. $21.50.
 Movida Rustica
Frank Cammora
The award-winning Australian-based chef returns to his native Spain in search of both traditional dishes and the innovative ones which have focused world attention on Spanish cuisine. Along with translating these recipes for the home cook, Cammora, as he did in Movida, provides context with short essays on the people, places, and ingredients from which these dishes sprang. Colour photos. Hardcover, 367 pp. $55.95.
 Rhubarbaria
Mary Prior
Everything you will ever need to know about rhubarb can be found in this cheerful, pocket-size study. The history of the sometimes-fruit, sometimes-vegetable's origins as a remedy and a then food, is punctuated by plenty of historical and modern rhubarb recipes. From raditional puddings to more adventerous rhubarb and fish combos, this book has it covered. Softcover, 144 pp. $16.95.
 Fire and Knives
Edited by Tim Hayward
A new British quarterly food journal which aims to offer the best in British food writing, giving writers an opportunity to write interesting, in depth pieces on British food, and readers the chance to read different and intelligent food writing. Fire and Knives is edited by Tim Hayward, a frequent contributor to The Guardian and Observer Food Monthly, and their inaugural issue features writing from the likes of Matthew Fort and Tom Parker-Bowles. A Cookbook Store exclusive in Canada. Softcover, $19.99.
 Alluring Lettuces
Jack Staub
This is a book for the person equally committed to creating visual masterpieces in the garden and on the plate. Going way beyond lettuces, Jack Staub profiles 75 unusual vegetables from purple sprouting broccoli to green zebra tomatoes.Each entry is beautifully illustrated and includes historical details along with pointers for successful cultivation. Softcover, 240 pp. $19.95.
 The Complete Root Cellar Book
Steve Maxwell
The wonders of eating carrots, parsnips, potatoes and more in the middle of winter, that you put away in the root cellar in the fall is a joy we all should be experiencing. This almost lost tradition of cellaring food for the winter is making a comeback. The book includes over 30 plans, storage options and 100 recipes for using up your cellared goods. Softcover, 264 pp. $27.95.
 Food Styling: The Art of Preparing Food for Camera
Delores Custer
A seriously big book on the techniques of styling food from beginning to a mouth watering ending image. This will be a bible for those currently in the business or thinking about it entering it. Includes history, techniques and job advice. Colour photographs. Hardcover, 398 pp. $90.00.
 Pig: King of the Southern Table
James Villas
Beef may be the meat of the Union, but it is pork that is revered south of the Mason-Dixon line. Veteran food writer and and a native of North Carolina, James Villas serves up pork as only Southerners can use it--candied pecan bacon, Virginia Brunswick stew, Edna Lewis's pork liver and jowl pudding, stewed pigs' feet--and all the biscuit recipes that go with them. More than just presenting recipes, James Villas explains variations in pork preparation from state to state, and amongst black, white and Cajun cooks. Delicious , and sometimes unusual recipes mix with history, folk lore, and a little sociology. Colour photos. Hardcover, 424 pp. $41.95.
 Cornucopia at Home
Eleanor Hefferman
Cornucopia, the long standing Dublin restaurant, has released this beautiful tome filled with every sort of vegetarian dish one could dream of. Every aspect of the book was put together lovingly by long time restaurant staff. The book is coded for special diets and food sensitivities, and lots of stories of the heralded restaurant itself. Hardcover, 467 pp. $85.00.
 Seasonal Fruit Desserts
Deborah Madison
The much beloved author of Vegetarian Cooking for Everyone ($50), Madison brings her seasonal mantra to desserts with delicious results. What better way to follow local seasons than through the orchard, farm and market. Not just for summer, this book has inspiration for all four seasons. Hardcover, 278 pp. $39.95.
  Rhubarb: More than Just Pies
Sandi Vitt and Michael Hickman
Except for asparagus, nothing else says "Spring!" so much as rhubarb.
This little book has just about every way to use rhubarb: beverages, condiments,
preserves and desserts, desserts, desserts. Softcover, 144 pp, $14.95.
 Cheese Slices
Will Studd
Master of Cheese Will Studd covers if not all the bases, then most, with his passion for cheese reaching the far corners of the globe. Whilst he does cover his native Australia rigorously he does not forget the rest of the world. Hardcover, 352 pp. $75.00.
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