|
|
TV Chefs T to Z
 Top Chef: The Quickfire Cookbook
All your favourites are here from the popular TV show, plus lots of anecdotal information. Need we say more? Hardcover, 224 pp. $35.95.
 Great British Grub
Brian Turner
A veteran of the kitchens of the Savoy and Claridge’s, Brian Turner has also been involved with food programs on both Granada and the BBC. A promoter of traditional British food, Turner’s collection of pub food recipes includes all the iconic foods: toad in the hole, bubble and squeak, both angels and devils on horseback, jam roly-poly…There are also a few culinary invaders such as pizza and bbq ribs. A colour photo accompanies most recipes. Hardcover, 256 pp. $39.95.
 Kitchen Of Light
Andreas Viestad
The companion to the Public Television Series, New Scandinavian Cooking,
is a gorgeous record of an often overlooked culture and cuisine. Lovely recipes
and full-colour photos throughout. Hardcover, 303 pp. $43.95.
Weir Cooking in the City
Joanne Weir
Influenced by training with Madeleine Kamman and by cooking with Alice Waters,
Joanne Weir's recipes are California cooking at its purest and simplest. Wine
suggestions for each recipe. Colour photos. Hardcover, 335 pp, $52.00.
 What to Eat Now
Valentine Warner
The latest good looking, TV chef to come out of the BBC-TV "kitchens." Although not as young as some of the others, he is after all 36, he has taken the airwaves by storm with his show of the same name, What to Eat Now Autumn. A self described forager, cook, and culinary adventurer, Warner has worked in the kitchens of Alastair Little and Rose Carranrini. Lots of root vegetable, as well as fish and small game recipes. Hardcover, 256 pp. $55.95.
 Spilling the Beans
Clarissa Dickson Wright
The living half of the revered Two Fat Ladies, Clarissa Dickson Wright’s unflinching memoir is full of paradises gained, lost, and regained. The offspring of a gifted but alcoholic surgeon and an Australian heiress, she became, at age 21, the youngest woman ever called to the Bar. After her legal career drowned in a sea of alcohol following the sudden death of her mother, Dickson Wright found solace and then fame, though not always fortune, in cooking. Paper, 328pp, $29.95.
 Martin
Yan Quick & Easy
Martin Yan
Before there was a food network, before there was an Emeril, there
was Martin Yan. Despite all the young upstarts, he is back with a
new series on PBS. This companion book features 150 fast feasts including
three-alarm
firecracker chicken, tea-smoked salmon and sweet coconut rice with
caramelized pineapple. Clearly presented with colour photos. Softcover,
240 pp, Call for availability.
Back to top |
|
