Cooks With Books

Slainte Mhath!

noreply@blogger.com (Carol Watterson) — Wed, 01 Feb 2012 18:18:00 +0000

Another Robbie Burns night has come and gone and already we are drouthy for another dram. A hearty thenk ye to our fine hosts for the evening our good friend Jim Byrnes and whisky educator Bruce Mackenzie. Bruce gamely led us through a tasting of some of the finest whiskeys he could source, while sharing his wealth of knowledge about each of the makers and the subtleties of tasting and enjoying each offering. Throughout the evening Jim enchanted us with readings and tales of some of the Bard of Ayr’s finest achievements, addresses and toasts, while appropriately honoring his immortal memory and spirit through sharing some of the naughtier bits.

After a welcome grace from Jim we tucked into a cup of Parsnip and Pear Soup then allowed ourselves a bit of pomp as our guest piper, Aidan Caves, led our Parade of the Haggis. Brandishing both haggis and dirk, a kilt-clad Tony Peneff laid the haggis before us on its groaning trencher, while as custom would have it Jim recited “The Address to a Haggis”. Then, with dignified ceremony, Tony raised his blade and sliced open the haggis. And so began the feasting and tasting

Thenks to Tony for keeping the whisky flowing and our drams filled. And, to Mark and Glenys for keeping our stomach filled with fine Scottish fare. With a whisky-infused Scottish Cheddar and Cheese Scones with Smoked Salmon, Glenys found the ideal complements to our single malts. And, Mark’s Scotch Eggs were, as always, a highlight to the offerings. In fact, this evening’s guests could be split into two camps: those who came for the Scotch whiskey and those who came for the Scotch eggs.

Thirteen Single Malts later, our groggily satisfied tasters left the evening with souvenir glasses (emptied of course) and book in hand. Each departed in good cheer and high spirits after a festive evening spent in good company honoring poetry, tradition and fine malt whisky.

For those who could not make it to our event and those who did but misplaced their tasting menu, here is a list (in tasting order) of our Robbie Burns night featured Scotch Single Malt Whiskies:

Tullibardine 1993

Springbank, 10 Year

Bruichladdich, organic & vatted

Old Pulteny, 17 year

Auchentoshan, 3 wood

Balvenie, Signature 12 year

Glenfiddich, 15 year

Glen Dronach Original, 12 year

Aberlour, a’bunadh, Batch 30 (Jimmy’s favourite)

Bruce’s Mystery (Connemara, Peated Irish Malt)

Balvenie, 17 year peated cask

Bomore, Darkest 15 year

Arbeg, Uigeadail

Some hae meat and canna eat,
And some would eat that want it;
But we hae meat, and we can eat,
Sae let the Lord be thankit.

Friends of the Shop Sale: Friday, January 27 from 9:00 a.m. to 8:00 p.m.

noreply@blogger.com (Barb Wong) — Sun, 22 Jan 2012 23:53:00 +0000

Dear friends,

On this day only, commencing at 9:00 a.m., we are having a book sale for our supportive friends. We are offering a 20% discount generally, with deeper discounts on selected items. If you are not able to attend in person, you man e-mail or telephone with your credit info and we will take care of your wishes. When the clock chimes 5:00 p.m. the corks will pop!

Sale prices apply to all in-stock items only. Unfortunately, we will not be able to hold or reserve merchandise.

Sincerely,
Your enthusiastic cookbook specialists,
Barbara-jo
Mark
Barb
Carol
Joan
Lawren

Saturday Pop-up Market with The Ivy Oven

noreply@blogger.com (Carol Watterson) — Fri, 20 Jan 2012 22:22:00 +0000

Drop by the shop on Saturday, January 28th from 1:00 p.m. to 3:00 p.m. to enjoy some delicious sweets from local farmers market baker Lori Murray of The Ivy Oven. Lori will be bringing in her freshly baked cranberry & orange scones, maple oat & pecan scones, her signature 'rugelach', and other sweet surprises for you to taste and take home. Enjoy a little taste of fresh market sweets while you shop for your favourite baking books - how sweet it is!

'Tis the Season for Baking!

noreply@blogger.com (Barb Wong) — Tue, 17 Jan 2012 20:53:00 +0000

The cool, brisk weather of winter is the finest time of the year to squirrel away to the kitchen and bake. This past Sunday morning, we began our winter baking season with a recently-revised classic, The Italian Baker by Carol Field. Chef Lawren Moneta transported guests to Italy for a tour of classic Italian baked goods. Guests were impressed with the whimsical yet surprisingly easy-to-make grissini or breadsticks and they learned about the secrets of making a versatile olive oil bread.

Inspired to bake? We are offering a fantastic line-up of of baking classes this week that will suit your every whim...

Short & Sweet on Sunday, January 22 at 10:30 a.m.In the UK, author Dan Lepard has become a household name. Best known for his innovative approach to baking, Dan takes classic British baking recipes and updates them with new flavour combinations and techniques that produce stunning results. This morning Chef Lawren Moneta demonstrates a variety of recipes from Short & Sweet that highlight the best of the book. Spots at this class are $100.00 and includes a copy of Short & Sweet.

How to Make Bread on Monday, January 23 at 6:30 p.m.This evening baker Chris Brown of the popular Rise Artisan Breads will be demonstrating bread baking basics from How to Make Bread by Emmanuel Hadjiandreau. How to Make Bread sets out to teach everyone, right from the most inexperienced beginners, how to make basic yeasted breads, wheat free breads, sourdoughs, pastries and sweet treats in a very simple, clear and intelligent way. As with all of his classes, Chris will give guests a broad base of knowledge about ingredients, chemistry and technique for successful bread-baking at home. This evening is $105.00 and includes a copy of How to Make Bread.

A New Year of Culinary Adventures

noreply@blogger.com (Barb Wong) — Mon, 09 Jan 2012 19:19:00 +0000

All of us at Barbara-Jo's Books to Cooks wish you and the ones you hold dear a Happy New Year. What better way to celebrate the beginning of the year than to embark on new and interesting culinary adventures. This month we offer an inspiring selection of events that will delight your palate and warm your soul, including visits from special out of town authors.

Sunday Baking: The Italian Baker on Sunday, January 15 at 10:30 a.m.
Join us for a culinary baking tour around Italy with Chef Lawren Moneta as she demonstrates classic recipes from The Italian Baker by Carol Field. In this groundbreaking classic—now thoroughly updated for today’s modern kitchen—Carol Field introduces artisanal doughs and techniques used by generations of Italian bakers. This class is $100.00 and includes a copy of The Italian Baker.

Four Seasons of Sunday Suppers: Winter beginning on Sunday, January 15 at 5:00 p.m.
Welcome Winter with a robust celebration of All About Roasting by Molly Stevens. We have a few memberships still available for our Winter season that includes a copy of All About Roasting and Sunday suppers featuring recipes from All About Roasting held on the third Sunday of January, February and March. Membership for the season is $295.00 more information about our Four Seasons may be found here.

Whitewater Cooks with Friends with author Shelley Adams on Monday, January 16 at 6:00 p.m.Author Shelley Adams is in the shop for an evening of good food and libations to celebrate her latest book, Whitewater Cooks with Friends. Join us for hors d'oeuvres from Whitewater Cooks with Friends while Shelley shares her fabulous cooking and entertaining tips and ideas. Tickets for this event are $45.00 and include a signed copy of Whitewater Cooks with Friends.

Don't Buckle Under Pressure on Wednesday, January 18 at 6:30 p.m.
Surprisingly fuel efficient, pressure cooking with local, sustainable ingredients opens up an eco-delicious world. Join us for a great evening of creative pressure cooker ideas, pointers and tips with Chef Glenys Morgan. Each guest will receive a copy of The Easy Pressure Cooker Cookbook by Diane Phillips. The cost of the evening is $105.00.

Knife Skills Saturday on Saturday, January 21 at 10:30 a.m.
Start off your New Year on a sharp note at our popular hands-on Knife Skills class. Chef Glenys Morgan will teach guests about the proper, precise handling of knives and guests will have hands-on practice time to work on their new skills. *Please bring a chef's knife to class*. Guests will each receive a copy of Mastering Knife Skills by Norman Weinstein. This event is $85.00.

Sunday Baking: Short and Sweet on Sunday, January 22 at 10:30 a.m.
Short and Sweet by UK baker Dan Lepard mixes science with old-fashioned kitchen wisdom to produce delicious home baking. This morning Chef Lawren Moneta walks guests through some tried and true recipes and shares some of Dan Lepard's cutting edge techniques. This class is $100.00 and includes a copy of Short and Sweet.

How to Make Bread on Monday, January 23 at 6:30 p.m.This evening baker Chris Brown of Rise Artisan Breads teaches guests the fine art of bread baking from How to Make Bread by Emmanuel Hadjiandreou. Chris will discuss and demonstrate the keys to good bread: why flour, yeast and temperature are important, and which kitchen equipment makes life easier. The cost of the evening is $105.00 and includes a copy of How to Make Bread.

The Guy CAN Cook on Thursday, January 26 at 6:30 p.m.
This is an all ages, all guys evening for fellows who want to learn some cooking basics and how to cook some no-fail, simply great food. Chef Glenys Morgan will teach kitchen basics and easy recipes and will help any guy think outside the takeout box. This event is $95.00 and includes a copy of The Guy Can't Cook: Over 350 Fantastic No-Fail Recipes a Guy Can't Be Without by Cinda Chavich.

Eat Fresh Food: Awesome Recipes for Teen Chefs on Sunday, January 29 from 1:00 to 3:00 p.m.
Calling all budding chefs! Join renowned New York chef Rozanne Gold and her sous-chef daughter Shayna Rose for a fun afternoon of teen cooking. Shayna and Rozanne will demonstrate tasty recipes from Rozanne's fun cookbook for teens, Eat Fresh Food: Awesome Recipes for Teen Chefs. This event is free, please call 604-688-6755 to RSVP.

A Radically Simple Sunday Supper with Rozanne Gold on Sunday, January 29 at 5:00 p.m.Join our special guest, author and chef Rozanne Gold for a cozy radically simple Sunday Supper. In Radically Simple, Rozanne creates bold, sophisticated dishes bursting with global flavors by using ingenious techniques, methods and surprisingly simple ingredients. This evening is $120.00 and includes a signed copy of Radically Simple.

For more information about these and other upcoming events, visit our Events page and please call 604-688-6755 to register

Bits & Books with Jennifer McLagan

noreply@blogger.com (Carol Watterson) — Thu, 05 Jan 2012 22:06:00 +0000

On her recent visit to Vancouver we were treated to a number of events and meals celebrating author Jennifer McLagan's wonderful new book, Odd Bits: How to Cook the Rest of the Animal. Jennifer and I took a moment to chat about her book, along with a few others that have touched her life and influenced her in her culinary journey. You might be surprised by the cookbook on her ‘wish list’ for this year...

Enjoy!

Barbara-jo

Interview with author Jennifer McLaglan by Barbara-jo McIntosh of Books to Cooks in December 2011.

Cookbooks Stores: Best Cookbooks of 2011

noreply@blogger.com (Barb Wong) — Sat, 17 Dec 2011 17:13:00 +0000

Curious about what are some of the best cookbooks of the year? The folks at Cookbooker have compiled a list of the best cookbooks of 2011 according to cookbook shops around the globe.

Books to Cooks carries all these and many more wonderful titles so if any of these books whet your holiday appetite, drop by to pick one up or give us a call if you to reserve a copy.

Make a Very Special Cookbook Even More Special this Holiday Season

noreply@blogger.com (Barb Wong) — Sun, 11 Dec 2011 22:49:00 +0000

Give yourself the gift of year round recipes or give a unique gift for the foodie on your list and support food based charities in your area.

Thursday, December 15th join some of Vancouver’s top chefs for an exclusive book signing of Vancouver Cooks2, with wine and canapés, from 5pm – 7pm at Vancouver’s acclaimed cook book store, Barbara-Jo’s Books to Cooks.

Vancouver Cooks2 is a Chefs’ Table Society of BC collaborative cookbook with recipes from top chefs and top restaurants across British Columbia. Using local ingredients from across the region, celebrity chefs, top restaurant chefs and rising stars have created a book both wonderful for giving and wonderful for keeping. With recipes tested by home cook expert Joan Cross, the recipes are sometimes exotic, sometimes down to earth and always “doable”.

Your donation to the Chefs’ Table Society, benefiting BC Food Banks, “Project Chef” and “Growing Chefs”, of $10 gets you a chance to mingle and nibble with chefs, have your book signed, see some cooking demonstrations, and for those who purchase the cookbook, your $10 is deducted from the cover price which makes purchasing the book a very reasonable gift cost - Soft cover $25 ($15 after $10 donation); Hard cover $40 ($30 after $10 donation)

Thursday, December 15th
5pm – 7pm
Chefs’ Table Society of BC at Barbara-Jo’s Books to Cooks
1740 West 2nd Avenue (half a block east of Burrard)
Vancouver, BC 604-688-6755
www.bookstocooks.com
bookcook@intergate.bc.ca

Vancouver Cooks2
$25 soft cover ($15 after $10 donation) $40 hard cover ($30 after $10 donation)

Drop-ins welcome, reservations appreciated (so we can prepare enough food!) at info@chefstablesociety.com or by phone at Books to Cooks at 604-688-6755

Had a Glass or Two...

noreply@blogger.com (Carol Watterson) — Fri, 09 Dec 2011 00:21:00 +0000

Everyone’s favourite wine guide is back just in time for the holiday season. In a new, pocket-sized format, Had a Glass by James Nevison is the ideal stocking stuffer or gift for Dad, brother, sister, friend, you... Packed into this wee package are the top 100 wines under $20 for 2012. Whites, reds, pinks, and fortified, there’s a wine pick for every taste and budget - don’t go a BC liquor store without one. Drop by the shop soon to pick up a few copies; these little gems are selling faster than a bottle of Tranchero 2010 Moscato d’ Asti at 5:45 on December 31st.

Cheers!

Trifle, Tripe and Tipple with North by Northwest

noreply@blogger.com (Carol Watterson) — Tue, 06 Dec 2011 00:55:00 +0000

The shop was turned into ‘Studio One’ last week as we hosted a trio of interviews with Sheryl Mackay for CBC North by Northwest. First up at the microphone was Anna Olsen to talk about her fresh release, Back to Baking. With this book Anna felt she got back to her real passion in the kitchen and shares the joy in the process of baking. With all new recipes, created, tested, and photographed at her home using her own dishes, it is her most personal book yet. Anna prepared a lovely Apple Crisp Trifle that is a new and distinctly Canadian twist on a classic holiday treat. Anna encourages home bakers to have fun improvising with the recipes and their presentation – no trifle bowl? A tall glass vase is a good substitute; it’s elegant looking and allows room for a few extra layers.

When asked which book she most turns to for inspiration and ideas, Anna chose a well-worn and beloved classic, Joy of Cooking.

After morning trifle we turned to meatier fare as author JenniferMclagan joined Sheryl to share the wonders of culinary odd bits. Third in her ‘trilogy’ of books for unabashed carnivores, Odd Bits is an inventive, informative, and humorous cookbook that celebrates those often overlooked, yet downright tasty cuts of meats. She made believers of us all as she plated a delicious serving of beef tongue with salsa verde.

Moving on to afternoon cocktails we next welcomed authors Andrew Dornenburg and Karen Page. This charming husband-and-wife writing team— he is a chef, she a journalist — has produced four books in the past six years, and their latest, A Food Lover’s Guide to Wine is sure to be another bestseller. They shared some of their own food pairing ideas with Sheryl, along with some of their own more memorable wine moments (Valentines Day…champagne…chocolate…). Andrew and Karen encouraged readers to have fun trying new and different wine pairings and recommended we all keep our fridges well stocked, as they do, with Reisling as it is a good go to wine for most cuisines, and goes particularly well with spicy dishes. Their cookbook choice for Sheryl was also, The Joy of Cooking.

Check back to the CBC website to listen to a complete podcast of each interview in the coming weeks.

Celebrating Odd Bits with Jennifer McLagan

noreply@blogger.com (Barb Wong) — Sat, 03 Dec 2011 05:50:00 +0000

This week we were pleased to welcome back award-winning author, Jennifer McLagan, to celebrate her latest book, Odd Bits: How to Cook the Rest of the Animal. Jennifer is known for bravely tackling unfashionable culinary topics such as bones and fat. It is only natural that she tames the rest of the animal with this third book.

Odd Bits truly embraces the philosophy of nose to tail eating. Jennifer's rationale about using these less celebrated cuts is simple: if we are to slaughter an animal for food, it is only moral and respectful to use all of it. The more common "prime cuts" comprise of merely half the animal, so as a moral carnivore, it is important to utilize all of the animal's perfectly good protein.

On Sunday evening, guests gathered at Books to Cooks for an intimate Sunday Supper featuring a delectable menu of odd bits. As Chef Lawren Moneta served delicious morsels including poached tongue with salsa verde, Peruvian heart kebabs and braised beef cheeks, Jennifer gave guests a culinary anatomy lesson from snout to tail. In the evening's discussion, Jennifer emphasized how imperative the quality and freshness of these delicate cuts are and thus how important it is to make friends with a trusted local butcher. By the end of the evening, Jennifer's enthusiasm and humour ensured guests that these odd bits are really not all that odd. We've just lost touch with them and it's time to reacquaint ourselves.

The next evening, dinner guests gathered at Cibo Trattoria for an Odd Bits inspired menu prepared by Executive Chef Neil Taylor. A true odd bit enthusiast, Chef Taylor was delighted to treat guests to a menu featuring such delicacies as lamb's brain ravioli with brown butter and sage, crispy pig's head and trotter salad and grilled calves liver and ox heart, all prepared with an Italian flare.

Jennifer's visit to Vancouver wound down with a sumptuous gathering with members of the Vancouver Club. Chef Sean Cousins prepared a delicious menu from Odd Bits that shone a spotlight on some of the least celebrated yet most delectable cuts. As the evening began, guests whet their appetites with the lusciously crisp but creamy "Cheese and Just a Little Brain Fritters." Guests also found themselves enjoying gently braised lamb neck with quince and turnip.

One common theme for all three evenings was the chefs' choice of dessert: Jennifer's chocolate blood ice cream. At first this combination may conjure images of amorous blood letting vampires. The use of blood as a thickener for a chocolate custard, however, is no more unusual than using the protein in egg yolks to thicken and add richness.

While Jennifer was here, we learned that Odd Bits made it onto the New York Times list of Notable Cookbooks of 2011. Congratulations, Jennifer, and much thanks for taking the odd out of those bits.

Jolly Holiday Pop-Ups

noreply@blogger.com (Barb Wong) — Thu, 01 Dec 2011 20:23:00 +0000

Let Barbara-Jo's Books to Cooks be your one-stop shopping destination this holiday shopping season. We are pleased to host a bevy of pop-up markets with fantastic culinary holiday gift ideas.

On Saturday, December 3 from 1:00 p.m. to 4:00 p.m. David Feys of Feys & Hobbs Catered Arts visits from Victoria with his sumptuous wares including a delightful selection of innovative chutneys and relishes, luscious marmalades and jams, and famous No. 3 Crisps.

On Sunday, December 4 from 1:00 p.m. to 3:00 p.m., we feature a selection of goodies from Cobble Hill in the Cowichan Valley on Vancouver Island. Jamie Sellars will feature zesty balsamic vinegar and verjus from Venturi Schulze and dreamy fair-trade chocolate and mulling spices among other goodies from Organic Fair.

On Saturday, December 10 from 11:00 a.m. to 1:00 p.m., round out your holiday gift giving with coffee from Caffe Umbria. Peter Lee and Michele Molinari pop by for an espresso Italiano session featuring Caffe Umbria coffee. Join us for an enlightening chat about coffee while you enjoy your favourite espresso drink and take home some of your new favourite espresso beans.

For more information about our events, visit our website and call 604-688-6755 to register.

Food Lover's Guide to Wine makes the Top 5 Wine Book List

noreply@blogger.com (Barb Wong) — Sun, 20 Nov 2011 21:55:00 +0000

The Food Lover's Guide to Wine by award-winning authors, Andrew Dornenburg and Karen Page, has been named one of the top five wine books of the year by wine columnist, Lettie Teague of the Wall Street Journal.

We are pleased that Andrew and Karen will be at Books to Cooks to share their wealth of wine knowledge and expertise. Andrew and Karen are at the shop on Wednesday, November 30 at 6:00 p.m. for a cozy evening of wine discussion and tasting. This evening is $50.00 and includes a signed copy of The Food Lover's Guide to Wine.

For more information about these events, visit our Events page and call 604-688-6755 to register.

In Our Kitchen with Chef Michael Smith

noreply@blogger.com (Carol Watterson) — Fri, 18 Nov 2011 22:39:00 +0000

This week we welcomed Chef Michael Smith from his kitchen to ours to celebrate the launch of his new book, Chef Michael Smith’s Kitchen, with a few terrific events.

Michael spoke to a group of culinary students from Templeton Secondary School (our future chefs) about the realities of the professional culinary world. Quickly steering any discussion away from Food Network, recipes, and celebrity chefs, he instead challenged them to ‘get engaged with food’ and ‘strive for integrity’. He passed on his most important lesson for a cook, ‘meet someone who makes, grows or catches food – go out and find your own food stories.’ A passionate chef and speaker, Michael puts his faith in this new generation of chefs to ‘be the change’ and reconnect us to our food. Inquisitive young minds tend to ask the best questions; here are a few from the evening:

What inspired you to be a chef? Chef Smith’s reply was again honest and real. He needed the money to buy a car so took his first job washing dishes in a restaurant. When he discovered the cooks looked like they were having more fun he switched to that. From there his passion grew.

What’s your favourite dish? What’s on the table pales in comparison with whose at the table. The context of the meal is more important than the meal itself. Although, hands down my favourite dish is anything braised. I live for braising – and caramel. Caramel (and brown butter) are a metaphor for all good cooking and for life.

Which books have most inspired you as a chef? I am a huge cookbook collector and have many that I love. A new chef book I like is Eleven Madison Park by Daniel Humm. Great techniques, a real inspiring collection. Modernist Cuisine: The Art and Science of Cooking is an important one for chefs to have now. I’ve always loved The Joy of Cooking for home cooks. I also read a lot of books on food politics, I am a huge fan of Michael Pollan and love his book, In Defense of Food. Most importantly, seek out books about cuisines you are most passionate about, those are the ones that will most inspire you.

As the students departed, the shop filled with foodies and fans eager to meet Chef Smith and join in the celebration of his new book. Guests enjoyed a tasting of wines from Township7 Wineries from Naramata, while nibbling on treats from Chef Michael Smith’s Kitchen. Chef Lawren Moneta prepared the Corn Cakes with Avocado Cilantro Salsa and Italian-Style meatloaf with Sun-Dried Tomatoes, black Olives, Oregano, and Parmesan (served open-faced style on little toasts with greens and a drop of mustard). After sharing some of his stories on food, filming and family life on the east coast, Chef Smith asked for some volunteers to help him prepare one of his favourite go-to dishes from the book, Shrimp Rice Paper Rolls with Ginger Peanut Sauce and Cilantro.

And, yes Chef Smith does keep his spices in jars at his home pantry just like on his show.

November Offerings

noreply@blogger.com (Barb Wong) — Tue, 15 Nov 2011 19:37:00 +0000

When the cold, blustery weather of November knocks at the door, there's nothing more warm and inviting than coming to a Books to Cooks culinary event. For the remainder of November, we offer a selection of entertaining and informative gatherings.

On Thursday, November 24 at 6:30 p.m. we begin our holiday season with an evening to celebrate with Seasons of Veuve Clicquot. Guests will be treated to a divine evening of exquisite hors d'oeuvres and the finest bubbly in celebration of The Seasons of Veuve Clicquot: A Social Cookbook by Stephane Gerschel. Guests will each take home a copy of The Seasons of Veuve Clicquot and a small bottle of Veuve Clicquot to celebrate the holidays. This evening is sponsored by Marquis Wine Cellars. This event is $125.00.

Odd Bits by Jennifer McLagan
Barbara-Jo's Books to Cooks is pleased to welcome back award-winning author, Jennifer McLagan and her latest book, Odd Bits: How to Cook the Rest of the Animal. As in her previous books, Bones and Fat, Jennifer approaches the delights of less celebrated cuts with authority, creativity and humour. We are pleased to host two events with Jennifer:

On Sunday, November 27 at 5:00 p.m., join us for a cozy Sunday Supper at the shop featuring a delectable menu from Odd Bits. Jennifer will discuss her fascinating book that reveals much about enjoying nose-to-tail eating. This evening is $105.00 and includes a signed copy of Odd Bits.

On Monday, November 28 at 6:30 p.m., we celebrate the odd bits with Jennifer at Cibo Trattoria where Chef Neil Taylor treats these bits with Italian flare for a truly unique and delicious menu. A full menu for this delectable meal may be found on our Events page. Tickets for this event are $115.00 and include a signed copy of Odd Bits, dinner, wine and gratuities.

The Food Lover's Guide to Wine by Andrew Dornenburg and Karen Page
Books to Cooks is also pleased to present Andrew Dornenburg and Karen Page, award-winning authors of Culinary Artistry, What to Drink with What You Eat and The Flavor Bible. They visit Vancouver with their latest book, The Food Lover's Guide to Wine. Andrew and Karen present a world of wine in an easy-to-use A-to-Z guide to enjoying wine, including profiles of hundreds of wines, their essential characteristics and insight into the art of wine appreciation. We offer two opportunities to meet Andrew and Karen:

Join us for a casual, interactive mid-afternoon wine social at Uva Wine Bar on Tuesday, November 29 at 3:00 p.m. This informative gathering will appeal to those involved in the hospitality industry as well as any enophiles. Tickets are $55.00 and include a signed copy of The Food Lover's Guide to Wine.

On Wednesday, November 30 at 6:00 p.m. Andrew and Karen visit Books to Cooks for an evening of wine discussion and tasting featuring their new book, The Food Lover's Guide to Wine. This evening is $50.00 and includes a signed copy of The Food Lover's Guide to Wine.

For more information about these and other events, visit our Events page. To register, please call 604-688-6755.

Remembrance Day Hours

noreply@blogger.com (Carol Watterson) — Thu, 10 Nov 2011 00:34:00 +0000

In recognition of Remembrance Day
our hours on Friday, November 11th, 2011 will be:

12:00 p.m. till 5:00 p.m.

We will remember them. Lest we forget.

Montparnasse Meets 2nd Avenue

noreply@blogger.com (Carol Watterson) — Tue, 08 Nov 2011 22:48:00 +0000

The individual who followed our book club instructions to the letter deserves a gold star for taking her copy of this month's book, Memoirs of Montrparnasse by John Glassco to Paris with her as reading material. Still bleary-eyed from her flight (having just landed hours before) she said she took immense pleasure in retracing Glassco’s steps and visiting some of his favorite haunts. One of the few of members to finish the book - granted she had a few spare hours on the plane - she gave Glassco’s memoirs its most glowing review. We raised our glasses to this dedicated book club member for bringing us such fresh experiences from Paris.

In their review of his book, The UK Independent paints a pretty accurate description. “In 1929 John Glassco was 19 and in Paris. A Canadian expat with no contacts and no resources, except for brains, a colossal dose of chutzpah and the self-confidence of youth, he set about storming the citadels of the literary scene. In a mere 18 months he had met everyone who was anyone. But this is much more than a succession of celebrity vignettes. It is a record of youth lived as it should be lived – a continuous round of debauchery, heavy drinking, frenzied sexual activity and earnest, erudite discussion about literature.”

Naturally, this book generated much heated discussion. The room was divided between those who were enchanted by Glassco’s musings and those slightly put off by what they felt were clearly an older man’s embellishments and romanticising of the past. There’s nothing like a little healthy literary discussion to work up one’s appetite. We started our meal with an appetizer of petites Gougères with Arugula and Apple Smoked Bacon served with an onion relish – gougères are fast becoming a house favourite at the shop. This is a lovely recipe from the classic Zuni Café by Judy Rogers. For the main course guests enjoyed a fall classic from Cooking for Me and Sometimes You, Roast Pork Tenderloin with Apple Cider Sauce served with roasted root vegetables and followed by a Frisée Salad with Roasted Walnuts and Roquefort Dressing. While it may have lacked the debauchery and excess of one of Glassco's nights on the town, a lovely evening was had by all.

To end the evening on a sweet note, Mark filled our tea cups with a refreshing Fig and Honey Pannacotta (see recipe below) from the Michel Roux's new cookbook, Michel Roux Desserts.

fig and honey pannacotta

serves 6-8

1 1/2 sheets leaf gelatin

1 1/4 cups (300 ml) heavy cream

1 cup (200 ml) milk

1/4 cup honey, or 1/2 cup (80 g) sugar

2 vanilla beans split lengthwise

3 ripe fresh figs, sliced into fine circles

Soak the gelatin in cold water to cover for about 5 minutes. Heat the cream, milk, honey or sugar, and vanilla beans in a pan, stirring from time to time until the mixture almost reaches a boil, then remove from heat. Immediately drain the gelatin and squeeze out excess water, then add to the creamy milk, stirring until completely melted.

Strain the mixture through a fine strainer or chinois into a bowl. Stand in a larger bowl filled with ice cubes and a little water to cool quickly, stirring from time to time, until it is nearly cold.

Meanwhile, arrange fig slices around the sides of 6-8 individual glass bowls or cups (measuring @8 cm across), making sure they adhere; save 6 - 8 slices for decoration. Carefully pour in the pannacotta mixture, ensuring it covers the figs. Refrigerate until set, at least 2 hours, or overnight if preparing ahead. (Note: Since we served our pannacotta in our little tea cups we skipped this step and simply served sliced figs alongside in the saucer.)

Remove from the refrigerator about 10 minutes before serving. Top each pannacotta with a fig slice to serve.

michel roux desserts, 2011 Quadrille Publishing Ltd.

Don’t miss a wonderful opportunity to meet Michel Roux and get a signed copy of michel roux desserts at our upcoming events on Tuesday, December 6^th at the shop and on Wednesday, December 7^th at Thiery. Please call us at 604-688-6755 to register.

Sam Sullivan's Public Salon

noreply@blogger.com (Barb Wong) — Sun, 06 Nov 2011 21:17:00 +0000

Sam Sullivan presents another enlightening Public Salon series season. The Public Salons present a cross-section of interesting speakers and their illuminating ideas and insights that contribute to the fabric of Vancouver.

The next Public Salon is on November 9 at 7:30 p.m. and features speakers including this year's winner of Canada's Top Chef, Dale MacKay.

More information and tickets are available here.

noreply@blogger.com (Barb Wong) — Sat, 05 Nov 2011 21:18:00 +0000

The new year is just around the corner. Our 2012 Four Seasons Sunday Supper series features the four seasons with four spectacular books. Each season, we introduce a new book that embraces the best of that particular season. Through that season, guests will attend three monthly Sunday Suppers that focus on the philosophy of the book and the best of the season's bounty.

Attendance at all Four Seasons Sunday Suppers throughout the year is $1000.00 and includes all four books and Sunday Supper every month.

Each season may also be attended separately for $295.00. This includes the selected book of the season and Sunday Suppers that fall within that season.

For more information about this exciting series, visit our Four Seasons page and don't hesitate to call 604-688-6755 to register.

Welcome Home Baby Grand…

noreply@blogger.com (Carol Watterson) — Tue, 01 Nov 2011 19:20:00 +0000

I grew up with an old German upright. My grandfather purchased everything – all previously enjoyed - at auction. Each item had to be well built, had to be useful. As a child, my mother relished this particular purchase, a piano, playing by ear, singing with her heart, dreaming of a career in entertainment.

The piano moved to my mother's own home when I was eight. This day was more than memorable for me as both my father and my mother's boyfriend were asked to deliver the prized possession. Once they had heaved the piano onto the front porch, taking a moment to breathe, they observed in silent horror as the piano timbered backside to the lawn, four feet below. Before mother knew of the mishap, this strong willed instrument was upright again, in place, secure in its new home.

While our new best friend never sang beautifully, he educated, entertained and served us well for many years.

My adult years have left me longing. There are three things that soothe me (well really, more than three) but predominantly: I am happiest reading a real book in a comfy chair, cooking delicious food, and listening to music performed live. Our little haven on West 2nd Avenue was almost complete for me. Then, my wonderful friend and lawyer recently donated an antique treasure to the shop. This beautiful Chappell baby grand resides so naturally in his new home, one would believe he has always been there.

Our lovely old piano has a grand history dating back to the early 1840’s when they were first produced on Bond Street in London. Enjoy reading more about the remarkable early days of Chappell & Co.

This early tribute to Chappell & Co. pianos makes our hearts puff with pride for our new friend…"Dear Sirs, I consider the tone of a remarkable sweet and sympathetic quality, and of musical sustaining power, and the touch is very responsive and light. Having always been used to pianos of German make, it was a great and agreeable surprise to me to find such a perfect instrument of English manufacture. Yours, Richard Strauss."

Thank you, Doug Hager. Your council, support and friendship mean everything to me.

Barbara-jo, October 2011

Sharing Secrets From America's Most Trusted Food Magazine

noreply@blogger.com (Carol Watterson) — Wed, 26 Oct 2011 19:35:00 +0000

On Monday evening we welcomed Cook’s Illustrated editor Jack Bishop to celebrate the launch of the magazine's 20^th anniversary book, Cook’s Illustrated Cookbook; 20 Years of America’s Most Trusted Magazine. Jack was a charming and knowledgeable host as he shared behind-the-scenes stories of the magazine’s beginnings, highlights of early issues, landmark recipes, along with tips and technique learned along the way. He also entertained us with some hilarious readings from his subscriber feedback file, illustrating what an eclectic and improvisational group home cooks can be.

With Chef Lawren Moneta pitching in from the sidelines, Jack demonstrated the Cooks Illustrated Foolproof Pie Crust Dough. The secret to this classic favourite? Add ¼ cup of chilled vodka along with the ice water. Their test kitchens discovered that while gluten (the protein that makes crusts tough) forms readily in water, it doesn’t form in ethanol, and vodka is 60 percent water and 40 percent ethanol. Adding that ¼ cup of vodka produced a moist, easy-to-roll dough that stayed tender. And since the alcohol vaporizes in the oven, it’s still an all-ages appropriate dough. Gluten-free cooks rejoice. The proof was in the ‘pie’ as guests tucked into the prepared Sweet Potato Tartlets.

Another one of Cooks Illustrated most celebrated recipes is the Ultimate Chocolate Chip Cookie. A proud cookie fanatic, Jack gave us his trusted secret for the magazine’s claim to creating the “best ever” recipe for chocolate chip cookies – ones with the ideal balance of chewiness and crunch. Here it is… brown your butter first in a skillet till it’s a dark golden brown and has a nutty aroma – for 1 to 3 minutes. Also, while whisking in the eggs, let the dough rest between whisks. We couldn’t resist making a batch in our own Barbara Jo’s test kitchen the next day and the results – delicious. For the complete recipe drop by the shop and pick up a copy of Cook’s Illustrated Cookbook, it really deserves a prime spot on every bookshelf or kitchen counter.

Modernist Cuisine

noreply@blogger.com (Barb Wong) — Tue, 25 Oct 2011 19:19:00 +0000

In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet—scientists, inventors, and accomplished cooks in their own right—have created a six-volume 2,400-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime. Modernist Cuisine offers step-by-step, illustrated instructions as well as clear explanations of how these techniques work. Through thousands of original photographs and diagrams, the lavishly illustrated books make the science and technology of the culinary arts clear and engaging.

Books to Cooks is pleased to offer a special price of $585.00 (regular price, $656.00 US). This is a limited time offer, so don't hesitate to purchase yours.

A Cozy Apero with Laura Calder

noreply@blogger.com (Barb Wong) — Sun, 23 Oct 2011 22:26:00 +0000

"I realized that feeding friends is about food that comes from the heart, not about what kitchen you happen to cook it in. In other words, chez moi is a place within that you give out to the world, and you can't help take with you wherever you go..." -Laura Calder from Dinner Chez Moi

Friday evening, Laura Calder made herself at home chez Barbara-Jo for a cozy apero to celebrate Dinner Chez Moi: The Fine Art of Feeding Friends. As guests enjoyed a delightful spread of Beet Hummus and assorted crudites and warm Roasted Cashews with Garam Masala, Laura chatted with guests and signed her latest collection of cherished recipes and stories. To our guests' delight, Laura demonstrated one of her elegantly simple recipes, Spicy Baked Shrimp.

To top off the evening, guests enjoyed Laura's all-time favourite cookies, Honey Hearts. A truly sweet way to finish an evening with a sweet hostess.

We have a limited number of signed copies of Dinner Chez Moi. Drop by the shop to pick up your copy.

More photos of the festive evening may be found here.

Food for Thought

noreply@blogger.com (Barb Wong) — Fri, 21 Oct 2011 18:01:00 +0000

For the first time since the magazine's inception 20 years ago, more than 2,000 of Cook's Illustrated's landmark recipes have been compiled into a compendium that gives foolproof recipes for all your favourite dishes. The Cook's Illustrated Cookbook, highlights the test kitchen's most groundbreaking work, where real home-cooking problems are solved and perplexing cooking questions are answered using the science of good cooking. On Monday, October 24 at 6:00 p.m. we welcome Jack Bishop, author, Editorial Director of America's Test Kitchen and tasting lab expert on the popular cooking show, America's Test Kitchen. A wealth of culinary expertise, Jack will share inspiring tips, pointers and stories to keep you cooking impeccably for a lifetime. Tickets are $55.00 and include a signed copy of The Cook's llustrated Cookbook.

How will we feed ourselves when global food systems falter? This pressing question about the future of our food security is becoming an urgent concern as rich agricultural land is being swallowed up by surrounding urban landscapes. In his new book, The Urban Food Revolution: Changing the Way We Feed Cities, local author and former civic polititian Peter Ladner, addresses this question and many more by providing a recipe for community food security based on practical innovations across North America. On Thursday, October 27 from 5:00 p.m. to 8:00 p.m. join Peter for a booksigning, chat and refreshments to celebrate the launch of The Urban Food Revolution. Signed copies of The Urban Food Revolution will be available for purchase. This event is free, please RSVP.

For more information about these and other events, visit our website at www.bookstocooks.com and call 604-688-6755 to register.

Mark McEwan's Fabbrica

noreply@blogger.com (Barb Wong) — Wed, 19 Oct 2011 19:37:00 +0000

Chef Mark McEwan, chef and owner of critically acclaimed Toronto restaurants North 44, Bymark and One, returns to Vancouver to celebrate his new book, Mark McEwan's Fabbrica. This sumptuous collection of recipes takes on an Italian twist to Chef McEwan's detailed and refined cuisine. He features a broad range of Italian dishes that are simple and delicious, including many that are served at his newest restaurant, Fabbrica. Barbara-Jo's Books to Cooks hosts two exciting events with Chef McEwan.

On Monday, October 31 at 6:00 p.m. join us at the shop for a celebratory reception with Chef Mark McEwan. Guests will meet Chef McEwan and enjoy a cooking demonstration, lively conversation, and a delicious taste of Mark McEwan's Fabbrica. Libations for the evening are sponsored by the Vendemmia Group. Tickets are $50.00 and include a signed copy of Mark McEwan's Fabbrica.

Books to Cooks and CinCin Ristorante are pleased to host a special dinner with Chef Mark McEwan on Tuesday, November 1 at 6:30 p.m. This evening Chef Todd Howard of CinCin will treat guests to a delectable meal inspired by Mark McEwan's Fabbrica. The menu for this evening:

Reception
House cured trout, shaved beetroot and balsamic caviar
Organic squash cappelleti, black truffle and brown butter
Duck tart with B.C. porcinis and Walla Walla onion
Adriano Adami, Bosco di Gica, Prosecco di valdobbiadene

Dinner
Polpi e ceci
Wood oven grilled octopus with chickpeas and salami

Gnocchi con ragu d'agnello e ricotta alla mentaHouse made gnocchi with lamb Bolognese and mint ricotta

Trota con vongole e salsiccia

Steelhead trout with clams and Italian sausage

Costolette di manzo con polentaBraised short ribs with polenta

Barbabietole arroste con pistacchi

Wood oven roasted beets with Sicilian pistachios

Tiramisu di FabbricaTiramisu

Tickets for this uniquely delicious evening are $99.00 and include a signed copy of Mark McEwan's Fabbrica (Beverages at table and gratuities are additional). CinCin Ristorante is located at 1154 Robson Street.

Please visit our website at www.bookstocooks.com for more information about these and many more events. Please call 604-688-6755 to register.