Our Picks New Books Events Awards Recipes Best Sellers Links

The Cookbook Store logo
The Cookbook Store
How to Reach Us Ready to Order? Search


The Cookbook Store
> Reference

Cookbook TV
Canadian
Chefs
Drinks
Entertaining
General
Health & Nutrition
International
Literary
Machines
Professional
Reference
Restricted Diets
Single Subject
TV Chefs
Vegetarian

Reference

Texture Pro
Heiko Antoniewicz
This starter set for molecular gastronomy is something one can do at home. It includes 10 texturizers as well as an accompanying book, which is excellent for its simplicity and visual step by step photos. The book has 50 recipes and the Raspberry Gum with Mint Pesto is on our list to try! Introductory price of $75.00.


The Kitchen Linens BookThe Kitchen Linens Book

EllynAnne Geisel
A cache of household linens found in her mother-in-law’s apartment moved EllynAnne Geisel to tell the story of the almost-lost world of monogrammed damask, Madeira and cutwork linens, of embroidered dresser scarves and tea towels and the women who used them. The book includes a vintage Butterick transfer pattern so you can make your own heirloom linens. Heavily illustrated. Hardcover, 142 pp. $24.50.


The Apron Book The Apron Book
EllynAnne Geisel
Did your mother wear an apron? Odds are, that if she did, Geisel has written about the particular cut and style in this book. Learn everything you didn’t realize you wanted to know about aprons from EllynAnne Geisel and find numerous patterns and methods for creating your very own. Book includes a vintage transfer pattern for a Basic Bib apron.Hardcover, 139 pp. $19.95.


Wild Food Wild Food

Ray Mears
Though not a cookbook this is inspiring for cooks as it traces our hunter/gatherer/foraging history almost as a lost art. Chapters on Foraging, Hunting, Fungi and how the past relates to present is engaging and very readable. Hardcover, 352 pp. $45.95.


Flavor Bible Flavor Bible

Page & Dornenburg
This dynamic duo writes some of the best reference books around. Whether a professional or home cook, you need their books on your book shelf. Remember Becoming a Chef ($32.95), Culinary Artistry ($32.95) and What to Drink With What you Eat ($46.00). This latest tome brings it all together under the banner of flavour and they don't disappoint. Hardcover, 380 pp. $38.00.


Science of Good Food

Joachim & Schloss
Don't quite understand all this molecular gastronomy stuff but too afraid to ask? Check out the entry in this extremely useful reference book and all will become clear without having grade 12 sciences. 1,600 entries to keep you informed and up to speed on the why's and how's of cooking.
Softcover, 624 pp, $37.95.


Things Cooks Love

Marie Simmons
Veteran cookbook author Marie Simmons teams up with the great purveyor of culinary equipment to create a book that highlights cook’s tools. From sauté pans to more obscure pieces such as the chitarra, the guitar-like wire-strung frame used to make rustic pastas, each entry offers tips for use, how to care for it, and possible alternatives. Of course there are recipes for each. Colour photos. Softcover, 342 pp. $39.00.


Williams-Sonoma Tools & TechniquesWilliams-Sonoma Tools & Techniques
Foreword by Thomas Keller
It all boils down to what to buy and how to use it.The first section of this heavily illustrated book offers a guide to the best equipment as perceived by Williams-Sonoma. The second section shows how to deploy all that fine equipment to best advantage. Colour photos. Hardcover, 350 pp, $34.95.


1001 Foods To Die For1001 Foods To Die For

Corby Kummer
This book does it all - it is a reference for all of your favourite international culinary creations, including facsinating details about the history of the dish, tips on buying the ingredients and tips on the very best preparations. Oh, and the glossy photos are beautiful and inspiring too. Whether you need to know how to prepare Crab Cakes, Gumbo, Tabbouleh, or Tom Yum soup, this book has it. Hardcover, 960 pp. $45.00.


The Basics: The Foundations of Modern CookingThe Basics: The Foundations of Modern Cooking
Filip Verheyden
This is a perfect little book for teaching you how to master core techniques, such as cooking techniques (roasting, grilling, how to confit) cutting techniques (how to brunoise and julienne) how to make various stocks, soups and sauces, how to bake bread, pastries, even how to make potato foam (?!)... you name it, it's in here. Each technique is accompanied by a beautiful photo and the book itself has elegant gilded pages. Hardcover, 320 pp. $31.95.


The New Food Lover’s Companion  The New Food Lover’s Companion 

Fourth Edition bySharon Tyler Herbst and Ron Herbst
Once again, the Companion starts with abalone and ends with zwieback. There are approximately 700 new entries covering ethnic and exotic ingredients and techniques. Among the useful features are the conversion charts covering British terminology, pan sizes, and microwave. A must for both beginners and seasoned cooks. Sharon Tyler Herbst who began writing the Food Lover’s Companion in 1988 died in early 2007. Softcover, 829 pp. $16.99.

 

The Best Kitchen Quick TipsThe Best Kitchen Quick Tips
Editors of Cook’s Illustrated
From almond paste on the first page to zucchini on the final page, these 534 tips, illustrated by line drawings, will improve your performance in the kitchen. Softcover, 402 pp, $27.95.

 


What's a Cook to Do?What's a Cook to Do?
 
James Peterson
A consummate culinary teacher, James Peterson has the answers to almost 500 questions from how to shuck oysters to how to tell if egg whites are sufficiently aerated. What sets this chunky little book apart from other how-to books is its colour step-by-step photos. James Peterson is also the author of  Sauces and Splendid Soup, each $53.99 Hardcover, 422 pp. $18.95.

 

The Food EncyclopediaCanadianThe Food Encyclopedia
Jacques Rolland & Carol Sherman
From biographies of authors & inventors to kitchen utensils to fruits & vegetables as well as foreign language cooking terms, this is a useful reference book for the shelf. Not too dry and serious that you wont find it fun to dip into and read. Hardcover, 701 pp $49.95.


Spice: Flavors of the Eastern MediterraneanThe Oxford Companion to Food
Second Edition
Alan Davidson, Tom Paine editor
The late Alan Davidson worked 20 years on the original magnum opus (1999). This updated second edition has over 72 new entries written by writers Harold McGee and Rachel Laudan. A serious book on food and food history. Hardcover, 907 pp. $75.00.


The Cook's CompanionThe Cook's Companion
Whether your taste is for fois gras or fry ups, this tasty compilation of the wise, the weird and the faintly absurd will soon have you asking for more. This cute little book is an essential ingredient in any kitchen and is boiling over with foodie facts, fiction, science, history and trivia. 160 pp. $19.95.

How to Break an Egg
Editors, Contributors, and Readers of Fine Cooking
Fine Cooking has gathered 1,453 kitchen tips, food fixes, emergency substitutions and handy techniques from a wide range of collected wisdom. There is enough information in these pages even for the sceptic who feels they know all the tricks. A great reference manual. Also included are 42 techniques, illustrated step by step in full colour. Hardcover, 394 pp, $26.95.

On Food & CookingOn Food & Cooking: The Science & Lore of the Kitchen
Revised
Harold McGee
A fascinating book that explains how and why cooking works, with historical and literary anecdotes and mind-boggling photos of food taken through an electron microscope. A true classic for foodies and armchair scientists alike. Hardcover, 684 pages. $58.00.


Culinary Artistry
Andrew Dornenburg and Karen Page
A classic since its publication in 1996. The authors interviewed 30 top American chefs - Gray Kunz, Rich Bayless, the Jean-Louis Palladin, and Alice Waters among them - to discover the sources of their inspiration. For us mere mortals the food matches section is invaluable. Softcover, 426 pp, $43.95.

The Kitchen HandThe Kitchen Hand
Anthony Telford
Published in Australia, this pocket compendium, while not as comprehensive as The New Food Lover's Companion ($21.00), offers a more personal interpretation of various food terms and procedures. Softcover, $16.95.


Alton Brown’s Gear For Your KitchenAlton Brown's Gear For Your Kitchen
Alton Brown
The popular host of Good Eats and James Beard Foundation award-winning author brings us his latest offering – a well-constructed guide to essential kitchen gear. Instead of listing the expensive, cutting edge tools most favour, Brown provides with a selection of tools he actually uses, with explanations of why and how he uses them (often in a very MacGyver-like fashion). Hardcover, 255pp., $43.95.


 
 

 
 



Répertoire de La CuisineRépertoire de La Cuisine
Louis Saulnier
A reference for classic French culinary terms. A slim volume often found in the tool boxes of chefs and culinary students alike. $18.95.



Resource Guide for Food WritersResource Guide for Food Writers
Gary Allen
$29.95.

 

 

 

 
 

The Cookbook Store
850 Yonge Street at Yorkville Avenue
Toronto, Ontario M4W 2H1
Two short blocks north of Bloor on the southwest corner
Open 7 days a week
416.920.2665 or 1.800.268.6018
fax 416.920.3271

cooking@ican.net

Canadian
Please note that all prices are in Canadian dollars, and are subject to change without notice.

Chefs / Baking, Desserts & Bread / Canadian / Drinks / Entertaining / General
Herbs, Spices & Condiments / International / Kids / Literary / Health & Nutrition / Machines
Professional / Restricted Diet / Reference / Single Subject / TV Chefs / Vegetarian

Best Sellers / New Books / Our Picks / Awards / Events / Recipes / Online News
Interviews with... / Ready to Order?
/ How to Reach Us / Links / Search the Site

Paddler Productions websites
The Cookbook Store
/ TheatreBooks


Last modified May 10, 2009 .