Cooks With Books

We ♥ Salami

noreply@blogger.com (Carol Watterson) — Thu, 24 May 2012 23:22:00 +0000

Recipe for Salami Lovers’ Celebration

Main Ingredients:
Quality food + devotion to all things salami + spirit for sharing.

Add following to above:
Splash of cheer + good stories + perfectly paired wines from Viti Wines.

Include a multitude of the finest, freshest salami and savory complements direct from Oyama Sausage.

Mix above with inquisitive, salami loving guests, taste buds primed with 1 icy martini. Top it off with the chance to win a grand Salami Book worth $650.00 Cdn retail.

Add master sausage maker Jan van der Lieck to above.

Follow Jan’s advice. “Eat with gusto and enjoy!”

Thank you Jan, for making food that makes us feel good and making us feel so good about food. The salami Gods are smiling on us all.

A lucky guest won the draw and took home the giant Salami Book.

We Are All Just Prisoners Here, of Our Own Device...

noreply@blogger.com (Carol Watterson) — Tue, 22 May 2012 18:08:00 +0000

Under the guise of a book launch for John Lekich's new novel, Prisoner of Snowflake Falls, we managed the successful capture of a few prisoners of our own. For 'chow time', Chef Lawren Moneta turned out Tomato Tarte Tatins, Zuni Cafe Gougeres, Lucques Broad Bean Puree on toast, Mourad's Grilled Kefta with Cilantro Dressing and Grapes - all refreshingly washed down with chilly martinis and white wine. Following a rousing reading by our author, prisoners lined up to chat with John to have their books personalized. Early parole was granted to those prisoners who purchased books, while the remaining were released later on good behaviour with a promise to return.

Some of us are still awaiting release.

Visit our flicker account to view some more photos from this event.

A Sweet Evening for Cooks

noreply@blogger.com (Carol Watterson) — Mon, 21 May 2012 21:51:00 +0000

We enjoyed an evening full of sweet delights with author Alice Medrich as she brought her culinary magic to take us through some of her favourite dishes from her new (eighth, wow!) cookbook, Sinfully Easy Delicious Desserts. Chef Lawren Moneta lent a hand serving up a dinner comprised entirely of sweet dishes – Fragrant Oranges with Ice Cream, Walnuts & Dates, Coconut Meringue with Pineapple and Cream, Sour Cream Soufflés with Honey Balsamic Sauce and a flourless Extra Virgin Chocolate Almond Torte.

Sinfully Easy Delicious Desserts is the 'go-to' book for those who count themselves as cooks, rather than bakers, looking for a repertoire of sweet endings for their meals at home.

The Queen's Hours

noreply@blogger.com (Barb Wong) — Fri, 18 May 2012 22:05:00 +0000

The Queen has decreed the following shop hours to celebrate Her birthday.

Saturday, May 19: 11:00 a.m. to 5:00 p.m.
Sunday, May 20: 12:00 p.m. to 5:00 p.m.
Victoria Day: 12:00 p.m. to 5:00 p.m.

Mi Casa es Su Casa for Mother's Day

noreply@blogger.com (Barb Wong) — Tue, 08 May 2012 23:45:00 +0000

For Mother's Day, bring a new purchase of Studio Patro from Casa Home Decor (just one block away!) and we will take 10% off any book purchase. We will even wrap your book in the beautiful tea towl for a great gift package. If you bring a new purchase from Books to Cooks to Casa, you will receive 10% off a Studio Patro purchase. Offer ends May 14.

She's Leaving on a Float Plane

noreply@blogger.com (Carol Watterson) — Fri, 04 May 2012 18:45:00 +0000

All her bags are packed and she’s ready to go…(don't forget your gumboots) Barbara-jo’s off to west coast for the Tofino Food and Wine Festival on the first weekend in June. Invited as a guest speaker, Barbara-jo will be bringing a little Parisienne flair to the event as she takes her little Parisienne Romance with Recipes, Cooking for Me and Sometimes You on tour.

Since its humble beginnings in 2003 as a small, local event, the festival has grown into a major destination for food-lovers and tourists drawn both by the glorious setting and the promise of excellent quality food and wine provided by local chefs and wineries. Barbara-jo is thrilled to be a part of this food & wine celebratory weekend. For her event on Sunday, June 3^rd, Barbara-jo will take visitors from the wild west coast to chic streets, romantic cafès and irresistible patisseries as she shares her journey of living, cooking and loving in Paris.

Intrigued? Visit the website for the 10^th annual Tofino Food and WineFestival to find out more about all the wonderful events planned for the weekend.

Snowfall Warning in Effect for 2nd Avenue Bookstore

noreply@blogger.com (Carol Watterson) — Thu, 26 Apr 2012 19:44:00 +0000

Join us for an evening of mystery, intrigue and surprise treats on Friday, May 11^th as we celebrate the release of our good friend John Lekich’s new novel for young adults published by Orca Books in Victoria. Already garnering terrific reviews, The Prisoner of Snowflake Falls should be on everyone’s reading list this spring – read it before the snow melts on Grouse.

Meet John at his book launch and he'll personalize your copy.

School Library Journal - May 1, 2012

"There are plenty of amusing parts and the language...is playful and Runyon-esque...This is a charming, funny coming-of-age story with terrific writing, characters to root for, and a completely satisfying ending to a silly caper."

CM Magazine - April 6, 2012

"It is almost impossible not to like Henry Hollaway...Lekich has provided Henry with an engaging story and a powerful voice. He has created a novel that has both a retro feel and contemporary issues...Lekich encourages us to think we can predict what will happen and then always surprises us. Recommended."

Bring your favourite teen reader to come out and support a local author!

Italian Soul Food

noreply@blogger.com (Carol Watterson) — Thu, 26 Apr 2012 19:09:00 +0000

A true merging of cook and book that we couldn’t resist sharing…

The first and only cookbook you can actually read, cook and eat. Made out of 100% fresh pasta it can be opened, filled with ingredients and finally be cooked. Packaged as classic lasagna, the lasagna cookbook was designed by German design company, Korefe (perhaps a Strudel cookbook is in the works) as a special project for a large publishing house.

Assemble, read, cook, mangia!

My Pizza, Your Pizza

noreply@blogger.com (Carol Watterson) — Thu, 12 Apr 2012 18:38:00 +0000

Both ovens were fired up last night as our 'resident baker' Chris Brown of Rise Artisan Breads unravelled the mysteries of making the perfect pizza. With Jim Lahey's My Pizza in hand, Chris went through all the steps and techniques from dough to toppings. Guests sampled Margherita Pie, Flambe Pie, and Bird's Nest Pie, while Mark made sure all had their daily greenswith a Radicchio and a Pea Shoot Salad. All were in agreement that a) as always Chris makes it look easy and b) the Bird's Nest Pie with Asparagus will become a regular on their own pizza night menu.

‘The Renegade Cuisine Queen' Drops in for Dinner

noreply@blogger.com (Carol Watterson) — Tue, 10 Apr 2012 17:06:00 +0000

Despite by the fact that a flight delay from Toronto meant she was the last to arrive at an event in her honour, Chef Lynn Crawford breezed into a shop-full of guests as unfazed and welcoming as if late for a family get together. Without missing a beat, Lynn made her way to the front of the crowd, humbly apologizing for her tardiness before eagerly inquiring,”What’s for dinner?” She was gung ho to try the mini Tomato Tarte Tatins that Chef Lawren Moneta had prepared from Pitchin' In and gave Lawren a hearty thumbs-up on her interpretation of the Shrimp Crostini with Bouillabaisse Relish.

After introductions were made and her wine glass filled, Lynn jumped right into answering a slew of questions. The adoring and loyal fans of her Food Network shows Restaurant Makeover and Pitchin’ In that filled the shop wanted to know everything from the secret to her television success – “a generous spirit and love of sharing the fun of cooking with people”, to her favourite filming moment - “a luncheon graciously, and every so slowly served by a farmer in his 90’s”. The only time she missed a beat was when momentarily distracted by the feast of books around her – clearly a cookbook lover.

While platters of Red Velvet Cupcakes were passed around guests queued up to meet Lynn, have their photos taken and new books personalized.

Lynn’s back and picking up where she left off on a new season of Food Network’s Pitchin’ In seeking out the best ingredients around the world and enjoying taking her family of fans along for the ride. She's a wonderful chef with an infectious appetite for cooking and life. It was a treat to introduce our shop to her and show her a good Vancouver welcome.

Easter Weekend Hours

noreply@blogger.com (Carol Watterson) — Wed, 04 Apr 2012 00:09:00 +0000

Our shop hours for this holiday Easter weekend:

Friday, April 6th noon till 5:00 p.m.
Saturday, April 7th 9:30 till 6:00 p.m.
Sunday, April 8th CLOSED
Monday, April 9th noon till 5:00 p.m.

Please hop in to hunt for your favourite cookbook treats.

Bienvenue Martin!

noreply@blogger.com (Carol Watterson) — Tue, 03 Apr 2012 18:56:00 +0000

What a treat as we welcomed Chef Martin Picard to our shop to celebrate the release of his beautiful new book, Au Pied de Cochon Sugar Shack. To say that Martin's genuine warmth and enthusiasm for all things maple syrup was infectious is an understatement - and there is nothing understated about Martin Picard.

Joining us to help recreate our own little cabane à sucre atmosphere was Patrick Demers of the Maple's Sugar Shack. Patrick is a well know face at many markets around town. Guests were able to take home some treats of their own from his selection of maple syrups, maple butter, maple sugar products and sugar cones, along with a taffy on a stick. Thank you Patrick for bringing a little flavour of the woods to 2nd Avenue.

In his introduction, Martin cautions that readers may feel a momentary feeling of giddiness when diving into his whirlwind of a book. His ideas, he confesses, were thrown together helter-skelter with his unrepentantly disorganized approach to things. Indeed, where else besides a Martin Picard book would one fine an over the top creation such as Maple Pig's Head and lobster preceded by a straightforward technique for Smoked Sturgeon. And in response to any dismay of his inclusion of a recipe (along with butchery instructions) for beaver, Martin claims no disrespect for beaver or any of the other animals he hunts and cooks. His intention is not to shock rather serve and celebrate food that is available in Canada and tastes good. And, naturally there was some fun discussion on both the practicalities and benefits of taking a bath in maple syrup.

For this evening's refreshment, Mojito's were a lively concoction of Flor de Cana Extra Dry (aged 4 years) (available at Legacy Liquor store) White Rum, lime juice, maple syrup, fresh mint leaves with a dash of club soda.

A round of applause to Chef Lawren Moneta who recreated Martin's Vinily Sandwich - pork belly braised in stout and maple syrup tucked into 2 pancakes fried in duck fat. A cucumber garnish added a cool touch while a layer of goat cheese spread gave it the over-the-top Picard touch. For a sweet finish, Chef Lawren served Martin's favourite desssert from Sugar Shack - 2 types of eclairs, one with a delicate maple pastry cream and another with a maple whipped cream centre and maple butter topping.

Merci Martin for bringing your sugar shack to us in Vancouver and sharing your story and passion with us. Visit our flicker page to see more photos of our Sugar Shack event with Chef Martin Picard.

Welcome to the Sugar Shack!

noreply@blogger.com (Barb Wong) — Tue, 27 Mar 2012 21:16:00 +0000

After much bated anticipation, Sugar Shack by Chef Martin Picard has arrived! Tall, dark and sweet, Sugar Shack is an eclectic collection of maple lore, tales, art and of course, recipes. Sugar Shack is much more than the urban legend of squirrel sashimi and wild beaver tails. It includes delightful maple-inspired classic French cuisine and a myriad of traditional Quebecois sugar shack fare, all touched by the whim of Chef Martin Picard.

Don't miss out on two chances to meet Chef Martin Picard. The shop will be transformed into a sugar shack this Thursday, March 29 from 4:00 p.m. to 6:00 p.m. Meet Chef Martin Picard for a boisterous reception and booksigning featuring Sugar Shack snacks and warming libations. Tickets are $85.00 and include a signed copy of Sugar Shack.

Chef Picard will also be in the shop on Thursday, March 29 for a live taping of North by Northwest from 12:00 p.m. to 12:30 p.m. Stop by for a lunchtime Sugar Shack break. Signed copies of Sugar Shack will be available for purchase.

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

The Healing Power of Herbs & Soup

noreply@blogger.com (Carol Watterson) — Fri, 16 Mar 2012 19:01:00 +0000

During a Saturday morning workshop author and medical herbalist and practitioner of Ayurveda, Todd Caldecott introduced guests to his practice of food as medicine. Rooted in our most ancient of healing traditions, Todd’s practices are both natural and proven. With the mixed messages we are constantly bombarded with in the media, it’s no wonder many of us are confused about our diets. Food intolerances and allergies are on the rise, as are obesity and heart disease.

Todd’s message is fairly simple – the impact of food on our lives is not just the sum of its constituents, it is the quality of that food and our relationship with it. “Foodies” should reset their desire for food an look at food as nourishment. How to start? The secret is in the soup. Todd served his Kitchari Soup which he uses as a medium for medicine adding the appropriate healing and therapeutic herbs. He recommends a steady diet of kitchari for his patients as a good way to redial the body. Not only does kitchari balance digestion, it’s fairly bland taste and texture isn’t the type of dish that invites overindulgence.

After a good cup of detoxifying kitchari, Todd went on to describe a number of the most common misconceptions and missteps we take in our diet along with some fairly straightforward herbal remedies. Given that Todd’s workshops typically last over 5 hours, this morning's event was really just a ‘tip of the ice berg’ session. It was enough to convince us that his book, Food as Medicine will certainly provide enough advice, diet plans, and sound information to get anyone on the right path. We share with you here Todd’s recipe for Kitchari – actually it’s quite delicious and many did ask for second helpings.

Kitachari

1 cup brown basmati rice (fermented)

1 cup green mung dhal (fermented)

8-10 cups water or vegetable stock

2 tbsp ghee

2 tsp cumin

2-3 cinnamon sticks, broken into large pieces

10-12 cardamom pods, crushed

1 tsp hing powder

½ tsp turmeric powder

salt to taste

Ferment the rice and mung beans and drain before use. In a large pot melt ghee over medium heat and add in cumin, cinnamon bark, cardamom pods, black pepper, hing, turmeric and salt. Stir for a few minutes an then add rice and dhal, cooking for a few more minutes before adding in water of vegetable stock. Bring to a boil, reduce to a simmer and cook for 2-3 hours until the rice and dhal is soft. Whole grain kitchari is not necessarily ideal for those with weak digestion, and can be substituted with white basmati rice and washed mung dhal.

Hue, Vietnam

noreply@blogger.com (Barbara-jo McIntosh) — Fri, 09 Mar 2012 11:44:00 +0000

I have slept in this country four nights and two beds, about to experience a third mattress this evening. We have arrived in the south, and yes, it is warmer, more tropical and, this little city, the size of Vancouver, feels a wee bit more like home than the bustling and intense Hanoi.
More later, the rickshaws are lining up to take us to dinner.
Vietjo

WEST TO EAST - Travels to Hanoi with Vietjo

noreply@blogger.com (Barbara-jo McIntosh) — Wed, 07 Mar 2012 10:56:00 +0000

I don't consider myself a traveler, no, I tend to fly from my home in Vancouver to another place, and park myself for a time, usually in an apartment, allowing myself to disappear into the daily life of my adopted, albeit temporary, city. But this time is different for me. I am in Vietnam, with the intent to learn as much as I can about this amazing country, in a few short weeks. And for this period, I will be travelling from Hanoi to Saigon, then across another border to Cambodia.
Our trip began beautifully, and I can only offer you this sage advice: if you plan to take a 14 hour aeroplane trip, across the date line, with the intent to be moving around a country you have never visited, break open the piggy bank and fly buisness class. Aboard our Cathay flight to Hong Kong, we relaxed into a spacious cocoon, and let the attendants pamper us, though being so comfortable, we were actually able to sleep. Soon after we left Vancouver, I dined western style, as we closed in on Hong Kong, I enjoyed Dim Sum for breakfast. We had to hurry across the terminal to our Cathay Dragonair connection to Hanoi. We just made it, and we were off again. On the ground in Vietnam, we were met and driven to the legendary Metropole Hotel. Lunch, a massage and we were ready to take on the evening with dinner at Indochine Restaurant. The beginning of our adventure, leaving my home late Saturday night and sleeping in Vietnam on Monday night, has been dreamy.

A Roasting Chat with Molly Stevens

noreply@blogger.com (Carol Watterson) — Thu, 01 Mar 2012 04:39:00 +0000

Just before guests arrived for her evening 'Roasting' event, Barbara jo took a moment to chat with author Molly Stevens about her new cookbook, All About Roasting.

In addition to sharing some of her thoughts on this classic cooking technique, Molly named a few fellow authors whose own cookbooks and writings have inspired and guided her on her own culinary journey:

Judy Rogers, Zuni Café

Bruce Aidells, Complete Sausage Book, Complete Meat Book and Complete Book of Pork

Hugh-Fearnley Whittingstall, River Cottage Meat (in particular, his 'Meat Manifesto' is required reading for cooks and carnivores alike)

Spring is Almost in the Air

noreply@blogger.com (Barb Wong) — Wed, 29 Feb 2012 00:59:00 +0000

As the wee crocuses poke their heads out of the ground and days are slowly growing longer, we're all looking forward to warmer, brighter days. We're also looking forward to our line up of Spring events.

On Thursday, March 1 at 6:30 p.m. we celebrate the DIY movement with a shop favourite, Home Made by Yvette Van Boven. Boasting over 200 recipes, Home Made gives simple, from-scratch recipes and cooking ideas, all with a friendly, funny voice. Let Chef Glenys Morgan demonstrate and share some of her favourite DIY ideas from Home Made and you'll be inspired to make it yourself. This class is $110.00 and includes a copy of Home Made.

Tired of the usual supermarket loaf? Baker Chris Brown of Rise Artisan Breads teaches guests how to bake fantastic bread at home from How to Make Bread by Emmanuel Hadjiandreou on Monday, March 5 at 6:30 p.m. Chris will discuss and demonstrate the keys to good bread using a variety of recipes from How to Make Bread that will demonstrate different breadmaking techniques. A fantastic class to inspire new bakers to make bread! This event is $105.00 and includes a copy of How to Make Bread.

On Thursday, March 8 at 6:30 p.m. we host an all ages, all guy class featuring The Guy Can't Cook by Cinda Chavich. In-house chef Glenys Morgan will demonstrate and teach recipes for many impressive, fool-proof basics that will inspire guys to bypass the take out boxes and cook up some great meals themselves. Seats at this class are $95.00 and include a copy of The Guy Can't Cook.

The concept of ‘food as medicine’ is rooted in our most ancient healing traditions, including Greek, Indian and Chinese medicine. On Saturday, March 10 at 10:30 a.m., local author of Food as Medicine, Todd Caldecott,will take us through some of the practical ways that your diet can positively affect your overall health. Join us for an informative workshop with delicious ideas for eating for health. This workshop is $45.00 and includes a signed copy of Food as Medicine.

Pop by for a Pop Up Market with Basil Olive Oil on Saturday, March 17 from 1:00 p.m. to 3:00 p.m. Owner Helen Koutalianos will be chatting about and offering samples of the 2011 harvest of their olive oil produced on their own single estate farm in Greece. Bottles of the latest harvest as well as copies of Helen's book, Fresh from the Olive Grove, will be available for purchase.

Everyone's crazy about macarons, the darlings of the French pastry world. On Saturday, March 24 at 10:30 a.m., pastry chef Wendy Boys of Cocolico joins us in the Books to Cooks kitchen to share her tips and techniques for making perfect macarons. Guests will follow along in Secrets of Macarons by Jose Marechal and learn learn about the importance of choosing the right ingredients and equipment, as well as all the key techniques to make the loveliest macarons around. This baking class is $95.00 and includes a copy of Secrets of Macarons.

Montreal Chef Martin Picard visits Books to Cooks to fete his new book, Sugar Shack, on Thursday, March 29 from 4:00 p.m. to 6:00 p.m. The traditional Quebecois cabane a sucre or sugar shack has been turned on its ear (and no doubt it's a pig's ear) by Chef Martin Picard. Touted for his bold, decadent nose-to-tail cuisine featured at his Montreal restaurant Au Pied de Cochon, his new book, Sugar Shack celebrates the rustic traditional foods of maple sugar shacks with a nod to tradition and twists and additions that only Chef Picard can imagine. Join us for a sugaring off party and meet Chef Picard over Sugar Shack snacks and good cheer. Tickets to this reception are $85.00 and include a signed copy of Sugar Shack.

Award-winning winemaker, Johannes Selbach, of Selbach-Oster Winery in the Mosel region of Germany, pairs up with Vikram Vij of Vij's and Rangoli restaurants for an exclusive afternoon of east meets west food and wine pairing on Saturday, March 31 from 3:00 p.m. to 5:00 p.m. Johannes will pour his award-winning Riesling and will speak about his winemaking process and winery. Vikram will pass morsels from Vij's and Rangoli restaurants while sharing insight about how Rieslings are the perfect wine to pair with spicy, complex Indian flavours. Tickets are $75.00 and include a copy of either Vij's or Vij's at Home.

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

Happy Roasting with Molly Stevens

noreply@blogger.com (Carol Watterson) — Wed, 22 Feb 2012 19:25:00 +0000

We were “All About Roasting” in the shop with Molly Stevens as she took us through an evening filled with fine technique, fine cooking, fine wine, and the finest company. We’ve long admired Molly as a writer and cookbook author – all of us at the shop are fans of her classic All About Braising, so it was with great pleasure that we could finally welcome her to the shop to talk about her latest cookbook venture. Nearly five years in the making (Molly is a painstakingly thorough researcher and recipe tester), All About Roasting is all that we expected and more. Molly sums up the simple art of roasting and her own revelation on this classic technique in her introduction, “There is no simple path to perfect roasting. It’s a process, a conversation between you the cook, the oven heat, and the food you’re roasting. The variables are endless, and there are very few strict rules.”

No rules perhaps, but certainly a few tricks of the trade that Molly generously shared with us as she took us through the preparation of a finely roasted dinner. With assistance from Chef Lawren Moneta, Molly prepared an all out roasting menu starting with Herb-Roasted Shrimp with Pancetta, followed by Garlicky Roast Chicken Thighs with Lemon and Herbs, Maple-Brined Pork Loin with Apples, Onions and mustard Bread Crumbs. A side dish of Slow Roasted Cauliflower with Coriander was the ideal crunchy accompaniment. For a sweet ending, Molly coated sliced pineapple in brown sugar and roasted them decadent perfection. Roasting has taken on a whole new level of comfort food for those of us who had the pleasure of sharing in Molly’s passion and enthusiasm.

A bed of lemons for herb-roasted shrimp

Roasted & glazed to perfection


Mark hangs back as Molly pitches in	with the washing up.

Breaking News!

noreply@blogger.com (Barb Wong) — Mon, 20 Feb 2012 22:35:00 +0000

Montreal Chef Martin Picard visits Books to Cooks to fete his new book, Sugar Shack, on Thursday, March 29 from 4:00 p.m. to 6:00 p.m. The traditional Quebecois cabane a sucre or sugar shack has been turned on its ear (and no doubt it's a pig's ear) by Chef Martin Picard. Touted for his bold, decadent nose-to-tail cuisine featured at his Montreal restaurant Au Pied de Cochon, his new book, Sugar Shack celebrates the rustic traditional foods of maple sugar shacks with a nod to tradition and twists and additions that only Chef Picard can imagine. Join us for a sugaring off party and meet Chef Picard over Sugar Shack snacks and good cheer. Tickets to this reception are $85.00 and include a signed copy of Sugar Shack.

Award-winning winemaker, Johannes Selbach, of Selbach-Oster Winery in the Mosel region of Germany, pairs up with Vikram Vij of Vij's and Rangoli restaurants for an exclusive afternoon of east meets west food and wine pairing on Saturday, March 31 from 3:00 p.m. to 5:00 p.m. Johannes will pour his award-winning Riesling and will speak about his winemaking process and winery. Vikram will pass morsels from Vij's and Rangoli restaurants while sharing insight about how Rieslings are the perfect wine to pair with spicy, complex Indian flavours. Tickets are $75.00 and include a copy of either Vij's or Vij's at Home.

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

Books to Cooks at Tales of the Cocktail

noreply@blogger.com (Barb Wong) — Tue, 14 Feb 2012 18:36:00 +0000

We've set up shop at Tales of the Cocktail this week with a stirring selection of cocktail books. Drop by for a visit to find the perfect mixology book for your library.

On opening day we were treated with a most delectable cocktail featuring St. Germain, an elderflower liqueur, called the Hummingbird. A refreshing mix of St. Germain, champagne and soda, this would be the perfect aperatif for a brunch to welcome Spring or for those moments when you'd like to be transported to Paris circa 1947.

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.