March 8, 2004 | Filed under: Food & Drink
The world, it seems, is chockablock with people terrified to cook. One wonders how they subsist, unable to boil a yam or sear a steak properly, but then a glance in the grocer’s freezer informs ... Read More »
The world, it seems, is chockablock with people terrified to cook. One wonders how they subsist, unable to boil a yam or sear a steak properly, but then a glance in the grocer’s freezer informs ... Read More »
March 8, 2004 | Filed under: Food & Drink
A minor but long-lingering bookselling problem has finally been solved. The question of what to offer gift shoppers looking for attractive yet authoritative books on Canadian cuisine has long been met with helpless shrugs. But ... Read More »
March 8, 2004 | Filed under: Children and YA Non-fiction, Food & Drink
Scandalous politics and cheating aside, at its very purest, the modern Olympic spirit reaches lofty heights of idealism. As track coach Andy Higgins writes in his introduction to The Recipes of Champions, “every single one ... Read More »
March 2, 2004 | Filed under: Food & Drink
Rumour has it that food becomes more enjoyable when one is stoned on cannabis, the so-called “munchies.” Truth is, being high doesn’t affect food, just objectivity. A dry saltina is a dry saltina. That it ... Read More »
March 2, 2004 | Filed under: Children and YA Non-fiction, Food & Drink
What food isn’t comforting – at least to someone? Montreal Gazette food columnist Johanna Burkhard ignores just this question in The Comfort Food Cookbook. Her introduction states: “We all have fond memories of cherished recipes ... Read More »
February 27, 2004 | Filed under: Food & Drink
Ford Madox Ford began drinking wine seriously when he was eight; Colette when she was 11. Tony Aspler, Canada’s best known wine writer and educator, was bribed by his foster mother with grapes at age ... Read More »
February 27, 2004 | Filed under: Children and YA Non-fiction, Food & Drink
Karen Barnaby, executive chef at Vancouver’s Fish House in Stanley Park, evidently eats with passion, and in Karen Barnaby’s Everyday Celebration Cookbook, with a dozen real and “fictional” seasonal feast menus, accompanied by numerous other ... Read More »
February 27, 2004 | Filed under: Food & Drink
To be articulate with food is a sapid and tactile art. To be articulate about food is something altogether different. A chef capable of sublime brilliance with a sauce can be illiterate. A brilliant writer ... Read More »
February 25, 2004 | Filed under: Food & Drink
Whatever excellent taste they may promise, recipes for kids must be straightforward, precise, and leave little to the imagination.Bake It and Build It, a kind of edible architecture for the oven, certainly woos the prospective ... Read More »
February 24, 2004 | Filed under: Food & Drink