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10 Culinary Bibles

What do some of the city’s top chefs do in their downtime? They write. From culinary adventures to inventive recipes, straight from the city’s famed dining rooms and gourmet shops come these gastronomical offerings that you can try out in your own kitchen.

EAST MEETS WEST Superstar chef Susur Lee, who heads the kitchens of his two self-named restos, Susur and its neighbour Lee (603 King St. W., 416-504-7867), chronicles his life in Susur: A Culinary Life (Ten Speed Press, $60).

VIVA ITALIA Grazie Ristorante‘s self-titled cookbook is a history of the Italian restaurant, complete with personal stories from the founders as well as recipes. (Redbean Design Group, $24.95.)

EXPERT ADVICE One of the country’s most noted food writers, Globe and Mail columnist Lucy Waverman’s latest book, Lucy’s Kitchen: Signature Recipes and Culinary Secrets (Random House Canada, $35), arrives in book stores November 28.

DECADENT DESSERTS Anna Olson, the former pastry chef of Jordan, Ontario’s
On the Twenty, and host of Food Network Canada’s Sugar and Kitchen Equipped, serves up sweet offerings in Another Cup of Sugar (Whitecap Books, $24.95), the follow up to her successful Sugar: Simple Sweets and Decadent Desserts (Whitecap Books, 2004, $24.95).

ELEGANT ENTERTAINING Also from Anna Olson, along with her husband, chef Michael Olson, is Anna and Michael Olson Cook At Home: Recipes for Everyday and Every Occasion (Whitecap Books, $39.95), with more than 200 recipes, helpful tips and techniques for hosting a dinner party with ease.
BUNS IN THE OVEN Linda Haynes, the co-founder of Ace Bakery, is behind More From Ace Bakery: Recipes For And With Bread (Whitecap Books, $28.95), which features delectible ideas for spreads and sandwiches.

FOR THE HEALTH-CONSCIOUS Bonnie Stern, the author of 11 best selling cookbooks is back with HeartSmart: The Best of HeartSmart Cooking (Random House Canada, $34.95), an updated version of her various HeartSmart Books (Simply HeartSmart Cooking, More HeartSmart Cooking and HeartSmart Cooking for Family and Friends) with 75 new recipes that merges the savory with the healthy.

PARTY TIME The Cocktail Chef (Douglas & McIntyre, $35), by Dinah Koo, the owner of Bloor-Yorkville gourmet shop Dinah’s Cupboard, and Janice Poon offers tips and plans for a successful party as well as recipes for hors d’oeuvres.

WINE TIME The Wine Atlas of Canada (Random House Canada, $60) by Tony Aspler is a must for oenophiles. This guide to Canada’s wineries and its award-winning vintages is a first for the country.

CHEESY TALES Chef and food writer Gurth Pretty has toured the country from coast to coast and tasted all of its cheesy offerings. His Definitive Guide to Canadian Artisinal and Fine Cheeses (Whitecap Books, $29.95) gives the lowdown on cow, goat and sheep cheeses, how to store and serve cheese and wine pairings.

RECIPES AT YOUR REQUEST Parisian-inspired bistro Biff’s doesn’t have a cookbook, but if you like what you’ve eaten, the kitchen staff can jot down the recipe for you. Their mushroom soup is the most-requested recipe.

To purchase any of the above books, please visit The Cook Book Store, Chapters or Indigo.—Linda Luong

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