Cooking at My House
by John Bishop
Published by Douglas & McIntyre
160 pages, 1999
Canadian Living Cooks Step by Step
by Daphna Rabinovitch
by Random House Canada
The Girls Who Dish: Seconds Anyone?
by Karen Barnaby, Margaret Chisholm, Deb Connors, Mary Mackay, Caren McSherry-Valagao, Glenys Morgan, Lesley Stowe
Published by Whitecap Books
209 pages, 1999
The Wine Lover Cooks
by Tony Aspler & Kathleen Sloan
Published by Macmillan Canada
176 pages, 1999
Read a review of the instant cook by Donna Hay
Cooking for the Holidays
Reviewed by Linda L. Richards
No matter what the true meaning of the holidays looks like for you, a big part of everyone's holiday seems to be food. In fact, between the time we sit down to gobble turkey at Thanksgiving and indulge in goose or something richer to help bring in the New Year, many of us will be struggling to get into the new jeans we got for Christmas.
Just in case you think this article is intended to help you avoid seasonal expansion, I'd best hurry to set the record straight. I'm a huge supporter of deep and rich seasonal feasting: bring on the trimmings and leave the calorie counters at home. Or, if home is where you're staying, here are a few new books that will help you prepare the treats and meals that will contribute to the expansion of your friends and family. Truly: the gift that keeps on giving.
What sort of grub do well known chefs prepare for the hungry mouths in their own homes? Cooking at My House is John Bishop's well executed answer. The owner of Bishop's, one of Vancouver, British Columbia's best known and priciest restaurants (it was rated Vancouver's Top Restaurant in a recent Zagat Guide ), the restaurant is best known for simple sophistication. In Cooking at My House Bishop lives up to this reputation. As he writes in the introduction:
Whether it's for my family or the restaurant, I want it to be right. I want to see people's faces and their reactions. Steam rising off a big bowl of corn on the cob or steamed clams, people reaching, smiling, anticipating, sopping up a sauce, enjoying -- that's what it's all about for me.
All of the recipes included in this beautifully produced book speak volumes about simple elegance. Cooking at My House would make a good addition to your personal cookbook library both for entertaining and everyday meals.
Food Fast by
Donna Hay Published
by Whitecap Books 192
pages, 1999 ISBN:
New Food Fast
by Donna Hay
Published by Whitecap Books
192 pages, 1999
Hay is just the author for this task. A contributing food editor to marie claire in Australia, at 29-years-old she is already the author of two internationally bestselling cookbooks. If I'm any judge, New Food Fast will make it three.
New Food Fast 's very thorough break down of kitchen activities would make it an ideal choice for a new or inexperienced cook.
Vegetarian Basics by
Nettie Cronish Published
by Random House Canada 276
pages, 1999 ISBN:
New Vegetarian Basics
by Nettie Cronish
Published by Random House Canada
276 pages, 1999
Culled over many years from the pages of Canadian Living magazine, Canadian Living Cooks Step by Step by Daphna Rabinovitch is a solid choice for the new chef that wants a bit of hand holding through the process of meal creation. Old and new classics are included in Step by Step in addition to well chosen photographs that illustrate -- step by step, of course -- the techniques required to prepare the indicated meals. The resulting book is one part cookbook, one part cooking school and one part irreplaceable reference to many recipes in all categories of food preparation.
The Girls Who Dish: Seconds Anyone? is a sequel to a regional cookbook that proved very popular when it was published in 1998. A compilation of recipes from seven of Vancouver, B.C.'s top professional chefs who also happen to be women. (No word yet if Whitecap is planning a Boys Who Dish sequel.) Though the book is of special interest to anyone who hails from the region -- the chef's bios read like a VIP list of Vancouver cuisine's finest -- the recipes included would be of interest to anyone with a strong interest in good food of a (mostly) elegant nature. Though, in the main, the recipes spring from what has cheerfully become known as "West Coast Cuisine" -- there is much call for things like asiago cheese, rare mushrooms and even truffle oil -- care has been taken to make the recipes easy-to-follow and entirely comprehensible. If things like Rack of Lamb with Sun-Dried Cherry Sauce or Porcini-Dusted Sea Bass with Balsamic Brown Butter sound like must-prepares for your New Year's Day feast, then this is the book for you.
Fiona Beckett Published
by Willow Creek Press 144
by Fiona Beckett
Published by Willow Creek Press
144 pages, 1999
For those with less of a commitment to learning about wine who nonetheless want to know they're serving the correct Cabernet with their camembert will benefit from The Wine Lover Cooks. Aside from an informative introductory chapter that deals with wine/food pairing in a very general way -- laying the foundation for what is to come -- there is more focus on food in this book than on wine. Refreshingly, as well, not every recipe in the book calls for wine. Rather, each chapter name is a wine varietal and the recipes included in that chapter are for meals that will suitably accompany that wine. So, the chapter entitled Chenin Blanc describes recipes for Fritto Misto and Scallops and Fettucine with Chives; the chapter on Nebbiolo includes recipes for Hunter's Rabbit, Osso Buco, Torta Rustica and so on. And, in a logical and orderly way, each chapter begins with a description of the varietal including a tiny bit of history, a taste profile, "synonym" wines, where one might find the best expression as well as acceptable substitutes. | December 1999
Linda L. Richards is the editor of January Magazine and the author of the Madeline Carter novels: Mad Money, The Next Ex and Calculated Loss.