Taste & Travel

On The Bookshelf

The TASTE& TRAVEL library contains co books, old and new, that we use to cook and read our way around the world. Here are some recent additions.


New additions to the TASTE&TRAVEL library.

Calgary Eats by Gail Norton and Karen Ralph

(Figure 1, 2019) Eighty recipes from Calgary's favourite chefs, bakers, brewers, mixologist­s and bartenders, chosen with the home cook in mind. If you've eaten in Cowtown lately, you will know what kind of treats are in store. If you haven't, Calgary Eats will work up an appetite to visit.

East Bay Cooks by Carolyn Jung (Figure 1,

2019) The East Bay region encompasse­s some of San Francisco's most ethnically diverse neighbourh­oods and the eighty recipes in this collection combine global influences with the fresh, smart-but-casual attitude that characteri­zes California­n cuisine.

Paris for Food Lovers by Elin Unnes (Hardie

Grant, 2019) Don't expect the usual list of bistros — the Swedish author explores the cutting edge of the Parisian culinary scene, where chefs are channeling trends from Japan, Norway and other countries and pushing culinary boundaries. This is insider stuff that you won't find with a quick online search.

Provence by Caroline Rimbert Craig (Interlink,

2019) The author, a columnist for the UK's Guardian newspaper, writes evocativel­y of her Provençal family's life and recipes. Chapters titled Spring, Summer, Autumn, Winter and Christmas follow the course of cooking by the seasons in the sunny south of France where vegetables are king and Mediterran­ean flavours elevate simple dishes to levels of sophistica­tion.

Miso Tempeh Natto & Other Tasty Ferments by Kirsten K. Shockey & Christophe­r Shockey

(Storey, 2019) A groundbrea­king and authoritat­ive exploratio­n of some of the world's most ancient and nutritiona­lly important foods. Detailed instructio­ns for making fermented products at home, from rice, soybeans, and other legumes and grains, make this an indispensa­ble handbook for anyone wanting to make these foods from scratch.

Atsuko's Japanese Kitchen by Atsuko Ikeda (Ryland, Peters

& Small, 2019) What sets this book apart from other Japanese cookbooks is the fact that the author has been teaching cooking classes in the UK for more than ten years and knows how to make home-style Japanese cooking feel familiar and approachab­le to non-Japanese cooks. Take it into the kitchen and it will be dog-eared in no time.

Tokyo for Food Lovers by Jonas Cramby (Hardie

Grant, 2019) With an incredible 150,000 restaurant­s and the highest number of Michelin stars in the world, Tokyo is a fabulous dining destinatio­n BUT it can be overwhelmi­ng for visitors. In a city of too many choices, Cramby leads the way to some personal favourites, along with some essential tips on dining etiquette.

 ??  ??

Newspapers in English

Newspapers from Canada