3. BREW NORTH; how Canadians made beer and beer made Canada (Greystone
Books, 2010, 175 pages, ISBN 978-1-55365-467-4, $24.95 Canadian paper
covers) is by Ian Coutts, who is a book author and magazine writer of
diverse topics. Here he handles a popular history of beer in Canada.
It's also an industry thing, with stories of brewers and businessmen,
starting from New France days through to modern microbreweries. It is
also lavishly illustrated with ads and labels from the past, with a
great deal of colour. Topics include prohibition, the rise of national
brands, advertising, and, of course, India Pal Ale. While the
illustrations make it a fun book, there is a serious bibliography for
further reading and a useful index.
Audience and level of use: beer drinkers who read.
Some interesting or unusual facts: Bans on liquor advertising continued
in Saskatchewan until 1987 and in PEI until 1997.
The downside to this book: no real tasting notes
The upside to this book: nice illustrations of the microbrews.
Quality/Price Rating: 89.
Books, 2010, 175 pages, ISBN 978-1-55365-467-4, $24.95 Canadian paper
covers) is by Ian Coutts, who is a book author and magazine writer of
diverse topics. Here he handles a popular history of beer in Canada.
It's also an industry thing, with stories of brewers and businessmen,
starting from New France days through to modern microbreweries. It is
also lavishly illustrated with ads and labels from the past, with a
great deal of colour. Topics include prohibition, the rise of national
brands, advertising, and, of course, India Pal Ale. While the
illustrations make it a fun book, there is a serious bibliography for
further reading and a useful index.
Audience and level of use: beer drinkers who read.
Some interesting or unusual facts: Bans on liquor advertising continued
in Saskatchewan until 1987 and in PEI until 1997.
The downside to this book: no real tasting notes
The upside to this book: nice illustrations of the microbrews.
Quality/Price Rating: 89.
4. D.I.Y. DELCIOUS; recipes and ideas for simple food from scratch
(Chronicle Books, 2010, 240 pages, ISBN 978-0-8118-7346-8, $24.95 US
hard covers) is by Vanessa Barrington, author of Heirloom Beans. This
is a slow food book, with preps made from "scratch". Scratch includes
making your own staples such as peanut butter, crackers and yogurt.
Here she explains how to culture fresh cheeses and brew root beer.
Indeed, she introduces many readers to the processes of fermentation,
pickling, and culturing. Topics include preserving (condiments, jams,
spreads), salads and sauces, dairy products, breads, pickles, and
beverages. She suggests several sources of supplies, and has an
interesting bibliography which includes useful websites. Preparations
have their ingredients listed in avoirdupois measurements, but there is
a metric table of equivalents – and indeed, this is even mentioned on
the contents page.
Audience and level of use: home cooks.
Some interesting or unusual recipes/facts: plum-verbena jam; avocado-
tomatillo salsa; marinated fresh cheese; hal-wheat sourdough bread;
fresh pasta with cabbage and bacon; sarma; Italian table pickles.
The downside to this book: it's a heavy book, and weighs more than it
needs to
The upside to this book: there are section on making baby food and pet
foods.
Quality/Price Rating: 87.
(Chronicle Books, 2010, 240 pages, ISBN 978-0-8118-7346-8, $24.95 US
hard covers) is by Vanessa Barrington, author of Heirloom Beans. This
is a slow food book, with preps made from "scratch". Scratch includes
making your own staples such as peanut butter, crackers and yogurt.
Here she explains how to culture fresh cheeses and brew root beer.
Indeed, she introduces many readers to the processes of fermentation,
pickling, and culturing. Topics include preserving (condiments, jams,
spreads), salads and sauces, dairy products, breads, pickles, and
beverages. She suggests several sources of supplies, and has an
interesting bibliography which includes useful websites. Preparations
have their ingredients listed in avoirdupois measurements, but there is
a metric table of equivalents – and indeed, this is even mentioned on
the contents page.
Audience and level of use: home cooks.
Some interesting or unusual recipes/facts: plum-verbena jam; avocado-
tomatillo salsa; marinated fresh cheese; hal-wheat sourdough bread;
fresh pasta with cabbage and bacon; sarma; Italian table pickles.
The downside to this book: it's a heavy book, and weighs more than it
needs to
The upside to this book: there are section on making baby food and pet
foods.
Quality/Price Rating: 87.
5. CHATELAINE MODERN CLASSICS; 250 fast, fresh recipes from the
Chatelaine kitchens (John Wiley & Sons, 2010, 391 pages, ISBN 978-0-
470-73982-2, $39.95 Canadian hard covers) has been compiled and edited
by Victoria Walsh, associate food editor of Chatelaine. It's a general,
basic book, with the recipes coming out of the pages of the magazine
over the years. It is hard to believe that four log rollers (including
Michael Smith and Anna Olson) were needed for pre-publication blurbs.
Still, it is a useful book, meant for those homes with larger pantries
and larders, and with a shortage of time. The classics here have some
short cuts (e.g., easy eggs benedict) and some variations. Each prep
has timing, ingredients listed in both metric and avoirdupois
measurements (but there is no table of equivalents), cook's notes and
tips, and a nutritional analysis. All courses are covered, as well as
breakfast and brunch. There is a short chapter on entertaining ideas,
with sections such as drinks and menus (1l of them, but nothing
specific to Canada – even the Christmas Dinner for 12 can be used for
Canadian Thanksgiving).
Audience and level of use: home cooks, Chatelaine magazine fans.
Some interesting or unusual recipes/facts: linguine with spicy
gremolata shrimp; spicy sausage with dilled orzo; mushroom-stuffed
sirloin steak rolls; Singapore noodles; Asian burgers; California
sushi-roll salad; cedar-planked salmon.
The downside to this book: nothing specifically Canadian
The upside to this book: the index has a larger than normal typeface.
Quality/Price Rating: 85.
Chatelaine kitchens (John Wiley & Sons, 2010, 391 pages, ISBN 978-0-
470-73982-2, $39.95 Canadian hard covers) has been compiled and edited
by Victoria Walsh, associate food editor of Chatelaine. It's a general,
basic book, with the recipes coming out of the pages of the magazine
over the years. It is hard to believe that four log rollers (including
Michael Smith and Anna Olson) were needed for pre-publication blurbs.
Still, it is a useful book, meant for those homes with larger pantries
and larders, and with a shortage of time. The classics here have some
short cuts (e.g., easy eggs benedict) and some variations. Each prep
has timing, ingredients listed in both metric and avoirdupois
measurements (but there is no table of equivalents), cook's notes and
tips, and a nutritional analysis. All courses are covered, as well as
breakfast and brunch. There is a short chapter on entertaining ideas,
with sections such as drinks and menus (1l of them, but nothing
specific to Canada – even the Christmas Dinner for 12 can be used for
Canadian Thanksgiving).
Audience and level of use: home cooks, Chatelaine magazine fans.
Some interesting or unusual recipes/facts: linguine with spicy
gremolata shrimp; spicy sausage with dilled orzo; mushroom-stuffed
sirloin steak rolls; Singapore noodles; Asian burgers; California
sushi-roll salad; cedar-planked salmon.
The downside to this book: nothing specifically Canadian
The upside to this book: the index has a larger than normal typeface.
Quality/Price Rating: 85.
6. THE ILLUSTRATED COOK'S BOOK OF INGREDIENTS; 2,500 of the world's
best with classic recipes (DK, 2010, 544 pages, ISBN 978-0-7566-6730-6,
$40 Canadian hard covers) is a nice book package from DK. According to
the publisher, the reader can learn how to buy, store, prepare, cook,
preserve and eat about 2500 international foods. It's a visual
reference with thousands of photos and major contributions from such
top UK writers as Jill Norman (Elizabeth David's editor) on herbs and
spices, Jeff Cox on veggies, Judy Ridgway on oils and vinegars,
Clarissa Hyman on fruit, and the American Juliet Harbutt, cheese
consultant. Each has a separate chapter, so the book is not an
alphabetically arranged reference tool (there is an index). It's also a
heavy book because of the paper needed for the photos. 200 classic
regional recipes are also here. Preparations have their ingredients
listed mostly in avoirdupois measurements, but there is no metric table
of equivalents. The index is a gem, with leading and a larger than
normal typeface. It's pretty hard to beat the price of this book.
Audience and level of use: those in need of an identifier.
Some interesting or unusual recipes/facts: "Slinzega: made in
Valtellina using smaller strips than bresaola, traditionally horse, but
increasingly venison or pork."
The downside to this book: it's a heavy book.
The upside to this book: it's pretty graphic – p.154 has some nifty pix
of offal, including tongue and a pig's head.
Quality/Price Rating: 89.
7. ENCYCLOPEDIA OF JEWISH FOOD (John Wiley & Sons, 2010, 656 pages,
ISBN 978-0-470-39130-3, $40 US hard covers) is by Gil Marks, a chef and
rabbi with five books (including a Beard winner). This is a
comprehensive international book on Jewish foods, recipes and culinary
traditions. There's an interesting section on wine and winemaking, but
not so much on yayin mevushal wines (the term is not indexed), nor on
the distinction between kosher wines and passover wines. Otherwise,
there's a fair bit of cultural history and food traditions here. The
book is alphabetically arranged, with a time line of Jewish history and
(at the end) a bibliography, mostly in English, with a separate
breakout for cookbooks (but he left out some of his own books!). There
are internal cross-references plus recipes strewn about. Preparations
have their ingredients listed in avoirdupois measurements, but there is
no metric table of equivalents. Each page has a double-column, so
material is well-packed in. There is the occasional black and white
photo, along with some sketch maps.
Audience and level of use: food scholars, lovers of Jewish food.
Some interesting or unusual recipes/facts: the original bagel had more
hole and less bread; potato latkes derive from Italian cheese pancakes;
and other "did you know that?"
The downside to this book: the lack of wine information.
The upside to this book: good reference tool.
Quality/Price Rating: 89.
8. SOUTHERN PIES; a gracious plenty of pie recipes from lemon chess to
chocolate pecan (Chronicle Books, 2010, 168 pages, ISBN 978-0-8118-
6992-8, $22.95 US paper covers) is by Nancie McDermott, a North
Carolina food writer with ten cookbooks to her credit. The publisher
tries to describe these 60 plus recipes as "heavenly", and that may
well be, but they are not "light". It's arranged by season, with other
chapters on old-school custard pies, heirloom pies from the past, a
selection of chess pies, chocolate pies, and regional favourites. About
a third of the recipes are sourced as to a particular person who
developed the recipe (such as Nathalie Dupree or Leah Chase among many
others). Preparations have their ingredients listed in avoirdupois
measurements, but there is a metric table of equivalents. My wife's
former father-in-law was a Southern gentleman who came home every day
from work for lunch: he always insisted on a fresh pie with lunch (he
didn't eat it all). There are mail order sources, and even a three-page
bibliography for further recipe gathering.
Audience and level of use: home cooks.
Some interesting or unusual recipes/facts: Cajun tarte a la bouillie;
mountain home soup bean pie; old-school North Carolina rhubarb pie;
buttermilk chess pie; almond custard pie; banana-peanut butter cream
pie with fudge sauce.
The downside to this book: nothing really.
The upside to this book: good cook's notes and memoir material
Quality/Price Rating: 88.
chocolate pecan (Chronicle Books, 2010, 168 pages, ISBN 978-0-8118-
6992-8, $22.95 US paper covers) is by Nancie McDermott, a North
Carolina food writer with ten cookbooks to her credit. The publisher
tries to describe these 60 plus recipes as "heavenly", and that may
well be, but they are not "light". It's arranged by season, with other
chapters on old-school custard pies, heirloom pies from the past, a
selection of chess pies, chocolate pies, and regional favourites. About
a third of the recipes are sourced as to a particular person who
developed the recipe (such as Nathalie Dupree or Leah Chase among many
others). Preparations have their ingredients listed in avoirdupois
measurements, but there is a metric table of equivalents. My wife's
former father-in-law was a Southern gentleman who came home every day
from work for lunch: he always insisted on a fresh pie with lunch (he
didn't eat it all). There are mail order sources, and even a three-page
bibliography for further recipe gathering.
Audience and level of use: home cooks.
Some interesting or unusual recipes/facts: Cajun tarte a la bouillie;
mountain home soup bean pie; old-school North Carolina rhubarb pie;
buttermilk chess pie; almond custard pie; banana-peanut butter cream
pie with fudge sauce.
The downside to this book: nothing really.
The upside to this book: good cook's notes and memoir material
Quality/Price Rating: 88.
9. GLUTEN-FREE GIRL AND THE CHEF (John Wiley & Sons, 2010, 288 pages,
ISBN 978-0-470-41971-7, $29.95 US hard covers) is by Shauna James
Ahern, blogger at glutenfreegirl.com and author of the memoir Gluten-
Free Girl, and Daniel Ahern, a chef in Washington state. Notable log-
rollers (there are five of them) include Michael Ruhlman and Molly
Wizenberg. There's 100 recipes here, strewn amongst a memoir of a love
story between the "GF girl" and the "chef". The book also follows a day
in the life of the working chef. So there is material about life at
home and life at the restaurant. Lots of teff and millet and quinoa are
used. There's an index to the recipes, as well as a resources list (all
U.S., mostly west coast). Preparations have their ingredients listed in
avoirdupois measurements, but there is no metric table of equivalents.
Audience and level of use: those needing a gluten-free diet, those
who'd like a good read.
Some interesting or unusual recipes/facts: millet tabouleh; gluten-free
fresh pasta; gluten-free crackers; gluten-free polenta with goat
cheese; chocolate-peanut butter brownies;
The downside to this book: it needs more gluten-free recipe adaptations
for foods that actually contain gluten.
The upside to this book: there is separate list of recipes that is easy
to scan.
Quality/Price Rating: 87.
10. EVERYONE CAN COOK SLOW COOKER MEALS; recipes for satisfying mains
and delicious sides (Whitecap, 2010, 224 pages, ISBN 978-1-77050-027-3,
$24.95 CDN paper covers) is by Eric Akis, a food writer in Victoria,
BC. He's a former chef and the bestselling author of the "Everyone Can
Cook" series (covering basics, seafood, appetizers, celebrations, and
midweek meals). There are six in this series, and I guess you could
call him Canada's answer to Mark Bittman. These are simple dishes,
suitable to a wide range of "satisfying" meals. But their usefulness
lies in the creative planning of meals. He has the primer of how to
select and buy a slow-cooker. Each recipe has detail on prep time, slow
cooker time, and finishing time, as well as some options and
variations. Preparations have their ingredients listed in both metric
and avoirdupois measurements, and there is no table of equivalents.
There are plenty of cook's notes and options for variations here.
Audience and level of use: beginner or home cooks.
Some interesting or unusual recipes/facts: veal stroganoff; sake soy
braised beef short ribs; chicken wings with bourbon, maple and citrus;
The downside to this book: the quantities for each ingredient are set
in pastel colours on the page, which makes for squinty reading and poor
photocopying. I advocate photocopying recipes for actual kitchen
preparation (saves wear and tear on the book, and you can clip the
recipe to a shelf or cupboard).
The upside to this book: a good clean look.
Quality/Price Rating: 86.
and delicious sides (Whitecap, 2010, 224 pages, ISBN 978-1-77050-027-3,
$24.95 CDN paper covers) is by Eric Akis, a food writer in Victoria,
BC. He's a former chef and the bestselling author of the "Everyone Can
Cook" series (covering basics, seafood, appetizers, celebrations, and
midweek meals). There are six in this series, and I guess you could
call him Canada's answer to Mark Bittman. These are simple dishes,
suitable to a wide range of "satisfying" meals. But their usefulness
lies in the creative planning of meals. He has the primer of how to
select and buy a slow-cooker. Each recipe has detail on prep time, slow
cooker time, and finishing time, as well as some options and
variations. Preparations have their ingredients listed in both metric
and avoirdupois measurements, and there is no table of equivalents.
There are plenty of cook's notes and options for variations here.
Audience and level of use: beginner or home cooks.
Some interesting or unusual recipes/facts: veal stroganoff; sake soy
braised beef short ribs; chicken wings with bourbon, maple and citrus;
The downside to this book: the quantities for each ingredient are set
in pastel colours on the page, which makes for squinty reading and poor
photocopying. I advocate photocopying recipes for actual kitchen
preparation (saves wear and tear on the book, and you can clip the
recipe to a shelf or cupboard).
The upside to this book: a good clean look.
Quality/Price Rating: 86.
