My Hometown

This past year is indeed, a marker in both the city’s history and my personal diary, remembering a myriad of momentous occasions.

It is now, at my favourite time of year, that I remember the wonderful reasons this city is so amazing and how grateful I am to be born and raised here.
We all know what happened in February, though I spent the month in Paris, collecting snow to send back home! I also used my time in Paris to finish a wee book, which I self- published in June. Six months to the date, and we are down to the end of the first printing (the book has recently been nominated in the World Gourmand Cookbook Awards, taking place early March 2011, in Paris). What a gratifying experience this has been for me, thank you Vancouver.
In September, I was inducted into the British Columbia Restaurant Hall of Fame as a Friend of the Industry, thank you Vancouver.
In November, I was asked to take part in the Global Civic Policy public salon, which allowed me to recite an accounting of my own personal journey with food. The wonderful thing about this salon is meeting so many intriguing people who aid in making our city unique. Thank you Vancouver.
And now, 2010 is wrapping up, like a great big Christmas present. It is lovely to see so many of you, coming to the shop to share your year and happy memories with us.

All of us, wish
You and yours, the
Very best this
Holiday season.

Barbara-jo, Mark, Barb, Lawren, Bethany, Carol, Joan, Glenys, Adrienne, Cath

Countdown to Christmas with Delia Smith

The sun is shining and the fire is blazing (thanks Shaw cable) and we are following Delia's prudent advice and planning ahead for upcoming holiday feasts. Today we are preparing her Spiced Cranberry Chutney, there really is no better way to dress a turkey sandwich afterall.

This chutney is bright festive red that will brighten up a cheese tray.

450g cranberries
2 cinnamon sticks
1tsp ground cloves
2 tbsp freshly grated root ginger
1 medium red onion, chopped
350g demerara sugar
grated zest and juice of 2 oranges
425ml good-quality red wine vinegar
1 tsp salt

All you do is place the ingredients in a wide, shallow pan and simmer gently for 45 minutes or so. Then, spoon into sterilize jars and let set for a month or so (in this case a week will have to do for Christmas dinner).

We still have a few copies of Delia's Happy Christmas, drop by the shop and pick up a copy and create your own delicious Holiday traditions.

Delia's Happy Christmas by Delia Smith

Sometimes 2 Chefs are Better Than One…

The kitchen was in a flurry and the bell was ringing last night as Chefs Glenys Morgan and Lawren Moneta did double duty for a private Christmas fête. Both chefs gamely rose to the occasion (more of a civilized kitchen duet than duel) creating a wonderful array of tasting dishes from two of our top Italian classics, A16: Food & Wine and River Café Classic Italian Cookbook. From A16, Chef Glenys kicked things off with Caponata Bruschetta and a platter of sautéed prawns, while Chef Lawren followed from River Café Classics with a Bread and Tomato Soup with Porcini and perfect little bowls of Malfatti of Swiss Chard (the Italian word ‘malfatti’, literally translated, means ‘badly made’ – not so in Chef Lawren’s kitchen, they were delicious). Chef Glenys served up finger licking Beef Ribs (sharing her secret for the perfect tenderizing beef marinade – spiced yoghurt) with a Salad of Shaved Fennel, Arugula and Oranges. Chef Lawren finished the evening on a sweet note with Ricciarelli – a sweet and creamy almond meringue dusted with icing sugar.

Each guest went home with their book of choice in hand and happy memories of a delicious evening spent with friends. Call us if you are looking to host your own memorable private event, we’d love to share our ideas with you.

A16: Food & Wine by Nate Appleman

River Café Classic Italian Cookbook by Rose Gray and Ruth Rogers

Great Food at Books to Cooks

On Monday evening, Books to Cooks was pleased to host an evening with Toronto Chef Mark McEwan and his new book, Great Food at Home. Mark is best known for his award-winning restaurants One, North 44 and Bymark that celebrate classic cuisine with sophisticated, contemporary flare. In Great Food at Home, Mark shares recipes that are innovative and restaurant-worthy but are simple enough to duplicate at home.

Mark was joined in the kitchen by Vancouver's own David Hawksworth. Together they discussed their distinct contemporary styles of cooking and guests enjoyed tastings of hearty chowder and handmade gnocchi from Great Food at Home.

Mark’s food is rustic, honest fare with classic Italian preparation and ingredients. No longer a fan of the chef’s tasting menus – he wonders, does anyone really want to eat more than 3 courses? These days Mark prefers to serve the meals at his restaurant family style.

Fresh from a tour of David’s eagerly anticipated restaurant in-the-works in the Rosewood Hotel Georgia, Mark was all praise for what David has in store for lucky Vancouverites at Hawkwsorth Restaurant – perhaps there’s a guest chef appearance is in the future? David gave us a heads up and told us to mark our calendars for January when he’ll be ready to start taking reservations.

Glad Tidings We Bring...

Chef Adrienne O’Callaghan made a welcome cameo appearance last week (4 small children keep her out of the shop far too much these days) to celebrate our annual holiday tradition. Our lucky guests (some repeats, some new faces) enjoyed a feast of treats prepared by Chef Adrienne from Delia’s Happy Christmas. The evening started with Finland Celery Soup with Stilton, followed by a Tomato Tart with Swiss Cheese and Rosemary. Rather than the traditional stuffed turkey with all the trimmings, Adrienne cooked up the more practical and especially tasty, Turkey Roulades with Pork, Sage and Onion Stuffing (leftovers were gleefully gobbled up by staff the next day) with Cranberry & Orange Relish accompanied by a Medley of Roast Vegetables. For sweet endings she served Little Mincemeat Soufflé Puddings with Chilled Rum Sabayon. (You can even make these gems in advance, freeze them and reheat them the night of your dinner). All went home happy and brimming with ideas for creating their own holiday feasts. Mark will have to wait till next year for his beloved Sausage Rolls – or he can make his own using Delia’s recipe passed down from her own mum, Etty’s Sausage Rolls.

Missed the event? Not to worry, we still have a few copies of Delia’s Happy Christmas in the shop so please come by to pick up a copy and create your own holiday traditions. There are still 11 more cooking days before Christmas, plenty of time to plan and make ahead some of Delia’s festive dishes.

Delia’s Happy Christmas by Delia Smith

Holiday Treats

When you walk through the doors at Books to Cooks during the busy holiday season, you're greeted with the warm inviting fragrance of holiday baking. This season's delectable goodies are from Pastry: Savory and Sweet by Michel Roux.

Pastry features a versatile range of basic pastry recipes that can be transformed into festive holiday treats from mince tarts and a bevy of delicate cookies to entertaining savouries such as gourgere and sausage rolls. Pastry, available for $19.95 makes a lovely gift for yourself and for all the baking lovers on your Christmas list.