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TASTE;5TRAVEL LIBRARY
ON THE BOOKSHELF
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If you fancy making your own p ),%' (VŨ756<qŨOne thing
hot sauce, the Shockeys will tell that Raichlen’s many books
you how to do it, along with a have in common — recipes
host of other flavour-boosting that are reliable and very,
condiments from around the very tasty. The internationally
world, including mustards, pickles, acclaimed guru of grilling is
chutneys, relishes, sambals and a master of technique and BOOKSHELF
kimchis, made using traditional and has an adventurous, finely
natural fermentation techniques. tuned palate. This collection of
The collection includes many small-batch recipes suitable for flavour boosters and finished
time-crunched cooks, as well as more complex projects that dishes draws inspiration
will please those looking to develop their fermentation skills. from around the world.
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Spanish restaurants in London and has /. (.# )ŗ 3Ũ )& ( )Ũ
published award-winning cookbooks , ' ( #Ũp .Ũ ,.#(c-Ũ
on Spanish cuisine. In 0 (+*% , riffinVŨ756<qŨBeramendi
he explores Spain’s most famous has been importing fine Italian
gastronomic region, where the cuisine foods to the US since 1989.
is underscored by superb ingredients His first cookbook is full of
garnered from land and sea. Evocative ingredient tips and beautiful,
location photography adds to the rustic, authentic recipes well
pleasure of recipes that emphasize bold within the reach of home cooks.
flavours and bring colour to the plate. A worthy addition to even a
well-stocked Italian bookshelf.
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Panisse alumnus and author of the p " Ũ ,0 -.Ũ )''#--#)(VŨ756<q
City Bites food column in $!ƫ !3ƫ Toronto restauranteur and good food
+.'ƫ %)!/, Tanis is an engaging advocate Long’s ode to his favourite
writer and a masterful cook who fat won best single subject cookbook
has the knack of turning simple, for Canada at the 2017 Gourmand
fresh ingredients into marvelous World Cookbook Awards. His recipe
food. This compendium, arranged for Brown Butter Blondies is worth
by ingredient, is a distillation the price of the book alone and there
of Tanis’ wisdom after some is plenty more sweet and savoury
thirty years behind the stove. inspiration in this funny, personal tome.
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p ( )'Ũ )/- VŨ756<qŨIf you’ve ever p ** .#. VŨ756<qŨCanada’s first
dreamed of moving to the country and sugar company was founded on
growing your own food, this chronicle the banks of the Lachine Canal in
is essential reading. Preston and his Montreal by John Redpath in 1854.
wife Gillian eventually prevail but the Since then Redpath Sugar has been a
trials and tribulations of their ten- staple in kitchens across Canada. This
year endeavour to build a sustainable compendium offers over 200 trusted
organic farm will make you think twice recipes for cakes, cookies, bars, breads
about leaving your day job. Easy to and desserts, showcasing Canada’s
read and thoroughly engaging. diverse culinary traditions.
JANUARY–MARCH 20185 TASTE;5TRAVEL INTERNATIONAL 83
