Back to Basics

Not to be conceited but my baking skills are beyond basic. That being said, I am far (far) from being a professional baker and am always ready to learn something new and try something new. When I saw Rose’s Baking Basics on the new book display with a beautiful meringue-topped pie on the cover, I tucked it away in my book bag along with 3 other new cookbooks.

Rose Levy Beranbaum, author of 12 cookbooks, blogger, award-winning food writer and baker, is also known as the “Diva of Desserts”. She is a 3-time winner of a James Beard Award, had her own TV series on PBS and has a line of cookware. This is all super impressive but as many readers know, just because an author/book wins an award doesn’t mean the book will be a winner with us!

At first her name wasn’t familiar to me but as I did a little research for this review I recognized the covers for “Rose’s Christmas Cookies” (c1990) and “Rose’s Pie & Pastry Bible” (c1998). So I actually revisiting recipes by Rose Levy Beranbaum and it was a triumphant return.

With all the sweets popping up lately, first over Christmas and New Year’s and now with Valentine’s Day on the horizon,  I was ready to make something less sugary. The first recipe I tried from Rose’s Baking Basics was the Butter Biscuits. I’ve made biscuits before of course and they were okay-to-good but nothing to write home about, if I’m honest. This changed on the weekend when I tried Rose’s recipe.

In “Baking Basics” there are detailed, step-by-step instructions along with lots of photos of the process as well as the finished product. As I looked at the list of ingredients for the biscuits I was puzzled by the first on the list: 3 large eggs, hard cooked, yolks only. Hardboiled egg yolks? In biscuits? I read the recipe again. These are biscuits, right? Yes. Then I took the time to read the intro to the recipe:

“These biscuits are exceptionally soft, tender and velvety. The secret ingredient is from James Beard, with whom I studied fifty years ago: hard cooked egg yolk.”

rose_biscuits_003Who am I to argue with James Beard and Rose Levy Beranbaum? I followed the recipe, cutting the amounts by 50% to make just a half batch. The dough came together with hardly any kneading at all. I cut out my biscuits and popped them in the oven. Fifteen minutes later I had fresh, warm biscuits that looked exactly like the photo in the book. My husband could hardly wait for them to cool. They were fantastic! The first one I tried with some butter but really they are absolutely delicious on their own. This is a recipe to keep forever.

I also made the Peanut Butter & Jelly Thumprint cookies. They were easy to make and pretty tasty. I must say though that I have used the same peanut butter cookie recipe for my entire life and although Beranbaum’s recipe is a good one, I think next time I’ll use my cookie recipe but steal her idea re: the jammy thumbprint.

This gorgeous cookbook is a wonderful addition to the WPL collection and would also be a great addition to a personal collection, whether you’re a newbie to baking or a seasoned baker.

— Sandi H.

Butter Biscuits

3 large eggs, hard cooked, yolks only
1 ½ c. all purpose flour
¾ c cake & pastry self raising flour
3 tsp baking powder
1 tsp salt
¼ c white sugar
6 tablespoons butter, room temperature
3/4 c heavy (whipping) cream

Preheat oven to 375F. Lightly grease baking sheets.

Press egg yolks through mesh strainer (I used a tea strainer) into small bowl. Set aside.

In large bowl, combine flours, powder, salt and sugar. With a pastry blender, work in the butter until the mixture resembles coarse meal. Stir in cream until the flour is moistened and coming together in a ball.

Empty dough onto a lightly floured counter or baking board. Knead a couple of times until it feels smooth and not sticky.

Pat until 3/4” thickness. Using cutters (I just use a glass tumbler), cut into medium-sized circles. Place on baking sheet and put in oven.

Increase heat to 400F. Bake for 5 minutes then lower the temperature back to 375F. Bake for 10 more minutes or until golden.

Remove from oven. Transfer to cooling rack. Serve plain, or with butter or jam. They are best served warm from the oven or eaten within a day or so of baking.

NOTE: this is a condensed version of the instructions. If you would like more details and information on freezing the biscuits, or info on baking with soft sides vs crisp sides, borrow Rose’s Baking Basics from the library.

Hay! It’s Worth a Look.

I’ve never borrowed a cookbook by Australian food stylist Donna Hay before. I’ve admired them in book stores and at the library of course but for some reason never picked one up. That is until I spied the latest one, Modern Baking : cakes, cookies and everything in between, on the new book display at the Main Library.

Hay became a food stylist when she was still in her teens. A handful of years later and she was appointed the food editor of marie claire magazine. She launched her own magazine in 2001, a housewares line in 2009 and a TV series in 2011. Besides these accomplishments, she has written 26 cookbooks with over 6 million copies sold. WPL has just two at the moment, Modern Baking and Basics to Brilliance Kids : a healthy book for big and little cooks.

Modern Baking is a hefty 400 page tome. It contains over 250 recipes with chapters divided by ingredient e.g. chocolate, fruit & berries, milk & cream etc. Many pages had very dark backgrounds and the text in white which was a little difficult to read. I persevered as the recipes sounded wonderful and the photos were just beautiful.

I saw many (many!) recipes I’d love to try but the Ginger Molasses Cookies from the “Sugar & Spice” section won out. Now. Confession time. I did take a few liberties with Hay’s recipe. I’m not a fan of peel or crystalized ginger so chose to omit that. I also used pureed ginger (store bought; not done by my own fair hand) instead of grated fresh.

untitled-2As I read through the directions, they seemed unduly complicated for cookies so went with my seasoned baker’s instincts and used a more basic methodology which is included below. If you prefer lengthy instructions just borrow Modern Baking from the library and you’ll get details and then some.

The Ginger Molasses Cookies were absolutely scrumptious! Buttery, with a nice crunch and lovely ginger flavour. Not overpowering at all. Two thumbs up from my household! And actually, they tasted even nicer the next day.

So, will Donna Hay’s “Modern Baking” make it into my own personal collection of cookbooks? Perhaps. I will definitely borrow it again from the library and a try out a few more recipes (the peanut butter fudge sounded awesome)  but on the strength of the Ginger Molasses Cookies, I’d say the odds are good.

  • Sandi H.

Ginger Molasses Cookies

1 c butter, softened
1 c light brown sugar
¾ c white (granulated) sugar
1 egg
1 egg yolk
2 tsp vanilla
1 tbsp finely grated fresh ginger
2 tblsp molasses
¼ tsp baking powder
½ tsp baking soda
1 tsp water
2 c all-purpose flour
¼ tsp salt
2 tsp ground ginger
½ c crystallised ginger, chopped (optional)
½ c Demerara sugar

In large bowl beat butter and sugar with electric mixer on medium until well blended. Beat in egg, yolk and vanilla. Beat for 2 minutes or until creamy.

In little dish stir together powder, soda and water. Add to batter along with the fresh ginger and molasses. Stir to combine. Add in flour, salt and ground ginger. Blend in gently.

Cover mixing bowl and chill the dough for 30 minutes.

Preheat oven to 325F. Lightly grease cookie sheets and set aside.

Roll dough into 1” balls, roll in Demerara and bake for 15 minutes. Leave room on cookie sheets as they will flatten and spread. Let cool slightly on baking sheets before transferring to cooling racks to cool completely. Enjoy!

NOTE: it says that this recipe makes 15 cookies but I ended up with almost double that amount in what I’d say were medium-sized biscuits.

Mary Berry Everyday

Mary Berry. What can you say about Mary Berry? Although a food writer and TV presenter since the 1960s, many people (here, at least) have only come to know her more recently as co-judge with Paul Hollywood on the runaway British hit, “The Great British Bake”. Each week on the show (known as The Great British Baking Show in North America) home bakers are pitted against one another, taking on a variety of challenges in order to win the grand prize: a much-coveted crystal cake plate.

I love food shows and this is one of my favourites. My husband, who is not a baker, watches as well…and enjoys the home baked treats somewhat inspired from my watching.

Mary’s bare bone bio is:

  • she trained at The Cordon Bleu in Paris and ran a cookery school at her home
  • in the 1960s she was the cookery editor two major magazines in the UK
  • her first television series came in the 1970s
  • since 1970, she has written 75 cookbooks…and counting

I recently borrowed her new book, “Mary Berry Everyday”, which accompanies the television program of the same name. Having a flick through, there were many recipes that I was tempted to try but in the end I went with the biscuits featured on the cover. And they ARE cover worthy! Melt-in-the-mouth, buttery and with a lovely citrus flavour thanks to fresh orange peel and juice in the glaze. Oh, and easy to bake too.
Two floury thumbs up from me. Borrow “Everyday” and get baking!

— Sandi H.

Mary Berry’s Orange Oat Cookies

Dough

1 c butter, softened
1 c white sugar
Finely grated zest of 2 oranges
1 egg, slightly beaten
1 ¾ c self-raising flour
¼ c oatmeal

Glaze/Icing

1 c icing sugar
¼ tsp orange oil (optional)
2 tblsp freshly squeeze orange juice

Preheat oven to 350F.

Cream together butter and sugar. Mix in egg, oil and 2/3 of the zest. Stir in flour and oatmeal.

Lightly dust a work surface with small amount of flour. Roll the dough into balls about the size of a walnut. The flour will make this easy; stopping them from being too sticky.

Set on prepared cookie sheets, about 8 per sheet as they do spread. Flatten each ball with the bottom of a glass until ½” thick.

Bake for 13 minutes or until just golden at the edges. Watch closely as they burn easily!

Cool on the cookie sheet for 5 minutes before transferring to cooling rack to cool completely.

To make the glaze, whisk together the icing sugar with approximately 2 tblsp juice.

When the cookies are completely cool, spread glaze on top of cookies or drizzle with the glaze. Sprinkle with rest of the orange zest.

Makes 2 dozen.

Lookin’ Not Cookin’

There are thousands…hundreds of thousands…millions probably…of cookbooks out there. And while we don’t have millions of cookbooks at WPL, our collection is impressive and highly popular. Just take a walk down the cookbook aisle at the Main Library (Harper and McCormick have excellent selections too) and you will see just how wide-ranging they are.

Need to learn how to boil water? We have a good selection of very basic cookery books for adults…and for kids too. Have you jumped on the Instant Pot bandwagon? WPL has cookbooks to make the most of the newest small appliance in your home. Does your New Year’s resolution include the Keto diet? We have Keto cookbooks. Making your own pad thai? We have just the cookbook for you.

Like most book selections, picking the right cookbook is a personal affair. A book that catches the eye of one person will be passed over by another. Confession. I will not borrow a cookbook that doesn’t have photos. This being said, beautiful photos does not a great cookbook make.

Recently I borrowed 3 gorgeous new cookbooks. However, when I had time to sit down and actually go through them, I wasn’t particularly inspired by any. In my mind they were cookbooks for lookin’ and not for cookin’.

Coco Cake Land : cute and pretty party cakes to bake and decorate” by Lyndsay Sung has an adorable cake on the cover and many inbetween. Sung is a “…baker, blogger and mama from Vancouver, BC.” and is self-taught. While I admired the cakes, my own cake & cookie decorating skills are rather more basic and my aspirations minimal. Although I wasn’t tempted to try Sung’s recipes I did thoroughly enjoy browsing through her book.

The Little Library Cookbook” was an obvious choice for me to take home. The book, by award-winning food writer, Kate Young, is about the pairing of food with literature. This was Young’s first book and it won a World Gourmand food writing award. I thoroughly enjoyed reading the book quotes, notes from the author, and seeing what food items she had selected from which book. Again, I wasn’t compelled to try the recipes. It’s a beautifully put together book and worth a look. If you borrow it and make something, I’d love to hear about it.

IMG_20181216_1514001Finally, “Baking All Year Round” by Rosanna Pansino. I bake all year round so thought this should be right up my alley. Pansino is a YouTube star whose baking videos have been viewed over 3 billion (yes, billion with a “B”). In 2017 she was named Forbes’ Food Influencer of the Year. With 4 million followers on Instagram and almost 1 million on Twitter, how did I not know about her?

Back to the book though. Baking All Year Round is organized by celebratory occasion and Pansino has some super-cute decorating ideas especially for Halloween. However, be prepared to buy or rent cake moulds, work with a lot of fondant and set aside a chunk of time in which to assemble these goodies, which are guaranteed to greatly impress your family and friends.

Not a “fondant person”, I chose two of her simpler recipes to try. From the Father’s Day chapter, Salted Whisky Caramels and, from Christmas, Snowball Cookies. Both were pretty easy to make. A candy thermometer is a must for the caramels and the cookies should sit longer before dipping them in their snowy coating (icing sugar). I’d give the caramels a 6/10. The texture is good, they are buttery and chewy but the flavour of the whisky does not come through. The Snowball Cookies, a pecan shortbread, are delicious. I used ground pecans and the cookies just melt in your mouth. Something I would definitely make again.

So while none of these books will make it into my personal collection, they are worth a flick through. As are hundreds of others. Now, how to find that spare time…

– Sandi H.

Snowball Cookies

½ c butter, softened
¼ c granulated white sugar
¼ c icing sugar
½ tsp vanilla
1 ½ c. all purpose flour
1 c finely chopped toasted pecans
Pinch salt
Icing sugar to roll cookies in

Preheat oven to 350F.

Grease baking sheets or line with parchment paper. Set aside.

In large bowl with electric mixer beat the butter, white sugar ad ¼ c icing sugar until fluffy. Beat in vanilla. On low speed, blend in flour, salt and nuts until combined.
Roll dough into small balls (walnut-sized). Space 1” apart on baking sheets. Bake 12 minutes or until the bottoms of the cookies start to brown.

Cool on baking sheets 5 minutes.

When cookies are still warm, roll in icing sugar to coat. Set cookies on cooling rack and let cool for another 10 minutes, then roll again.

It Really is Delish!

delish-ht-ml-181017_hpEmbed_8x9_608It’s no secret. I love baking. I love cooking. I love trying new recipes. I enjoy TV shows revolving around food but rarely have time to sit down and watch them. And although I follow some favourite restaurants, chefs and food writers on social media, I am still more old school. Yes, you’ll find me browsing the cookbook section of the library or my favourite bookstores. So, when I took home the new cookbook “Delish”, I wasn’t aware of their “buzzy” background. In case you aren’t either, here’s the barebones version of their story.

Delish is a super popular food website with a very powerful presence on social media:

  • 19 million likes AND 19 million follows on Facebook
  • 1 million + followers on Instagram
  • Over 200,000 subscribers to their YouTube channel
  • 50,000 followers on Twitter

Relaunched in 2015, Delish is all about food and fun. According to their website, they wanted to “…create a place that was as much about delicious, easy recipes as it was about food as a fun lifestyle and cultural phenomenon.” Their youthful, energized team produce almost 200 new recipes a month, which is impressive to say the least. They also share crazy food stories, videos about their fav brands, info on celebrities and their eating habits and a whole lot more via their website and various social media platforms.
I don’t have time to look at their 18,000 + images on Facebook or thousands on Insta but what I did see looked yummmmmmy (that should probably be in caps!).

crack-chickenSo, although I’m not into the super-hype surrounding Delish (and the vibe made me feel a bit old, lol) I checked it out and set about testing a few recipes. The first was Crack Chicken which is basically boneless BBQ chicken wings. They are baked, not fried, and the panko crumb crust gives them good texture. The sauce, scrumptious, although it could be made with less sugar. They were easy to make and just delicious; a 10/10 from my husband, who was very sad there weren’t more stashed away! I also tried the Creamy Chicken Broccoli Bake which was, once again, easy and tasty and comforting on a cold winter evening. For a sweet, I made the Snickerdoodle Blondies. They were moist and rich. The next time I’d only make ½ of the cinnamon sugar that they recommend for sprinkling though.

Three recipes. Three successes. I didn’t have to buy any special ingredients for any of the recipes. There are quite a few other recipes throughout the book that I want to try. Mermaid Lemonade and Prosecco Grapes are on that list, as are Chicken Enchilada Skillets and Avocado Pesto Linguine. For these reasons I am hoping “Delish” shows up under the tree on December 25th for me.

— Sandi H.

Snickerdoodle Blondies

3/4 c. butter, softened
1 c. sugar
1/2 c. packed brown sugar
2 large eggs
2 tsp. vanilla
2 c. all-purpose flour
1 tsp. ground cinnamon
3/4 tsp. baking powder
1/2 tsp. salt
2 tbsp. cinnamon sugar (note from SH: using half this amount is plenty)

Preheat oven to 350° and grease a 9×9-inch pan with cooking spray.

In a large bowl using a hand mixer, beat butter and both sugars until light and fluffy.

Add eggs and vanilla and beat until combined.

In another bowl, whisk together flour, cinnamon, baking powder, and salt. Add dry ingredients to wet ingredients and beat until just combined.

Press batter into prepared pan and sprinkle top with cinnamon sugar. Bake until golden and still slightly soft in the middle, 25 to 30 minutes.

Let cool completely before slicing into squares.

Outrageous!

I have a few confessions to make. I love cooking. I love baking. I love discovering new recipes. I love cookbooks. Perhaps the most surprising confession? I rarely will buy a cookbook.

I borrow many (many) cookbooks from the library, finding a recipe here, a recipe there. However, very few cookbooks engage me enough to want to own the book forever and try the majority of recipes between its covers.

Family, friends and colleagues regularly share recipes with me, which I love. Sometimes I use good old Google to locate a recipe, especially if I’m trying to finish up something or other that is lingering in my pantry. There is an exception to my cookbook buying “rule”, well, a couple really. One exception is the cookbooks of Ina “The Barefoot Contessa” Garten.

Ina’s recipes are absolutely wonderful. They aren’t overly complicated, are flavourful and always work. Plus, they look awesome. Her roast chicken recipe is absolutely delicious, tender and juice and it looks exactly like the photo in the book. I shared the recipe with my nephew when he was hosting his first dinner party and his friends spent 10 minutes taking photos of the chicken to share online before diving in. Not a bite was left. That’s how good it is. Her chicken salad recipe. The best! Beef Bourguignon …amazing. I could go on and on.

choc_blogThe latest Barefoot Contessa book, “Cook Like a Pro”, was published this year. I believe it’s her 11th! As I wait patiently on the holds list, I decided to go back to Ina’s first cookbook and bake a batch of her incredible, super-chocolatey brownies for a recent family gathering. It has become my “go to” brownie recipe. Always work. Always decadent. Always disappear quickly.

— Sandi H.

Outrageous Brownies

1 cup butter
1 ¾ cup semisweet chocolate chips
2 – 1 oz squares bitter chocolate
3 extra-large eggs
2 tablespoons instant coffee granules
1 tablespoon vanilla
1 cup white sugar
3/4 cups all-purpose flour
1/2 tablespoon baking powder
1/2 teaspoon salt

Preheat the oven to 350 degrees.

Prepare a 9” x 9” baking pan.

Combine the butter and chocolate in a double-boiler. When the chocolate has melted, set aside to cool slightly.

In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture.

Combine flour, powder and salt. Add to chocolate mixture and stir just until combined.
Bake for 20 minutes. Do toothpick test. It is VERY easy to overbake. These should be moist.

Allow to cool thoroughly before cutting into bars.

Note: the original recipe is for a much larger quantity. Although my husband would love that, I usually make 1/2 and that is the recipe that I am sharing above

Boil, Boil, Toil, and Trouble

Preserving the Harvest Without all the Hassle

I grew up on a farm and by this time of year the shelves in our cellar were filled with colourful rows of canning jars while bushel baskets brimmed with apples, pears, potatoes, turnip and squash. Upstairs, our freezer was filled with family-sized bags of beans, peas, carrots and corn from the garden. My parents (and kids once we were old enough) worked together to make our harvest last longer. I loved hearing the “pop” of mason jars as they came out of the canning kettles and cooled on the counter, and watching cucumbers change into the pickles seemed like magic. However, preserving all these fruits and vegetables also seemed like a lot of work! Thankfully, WPL has a large selection of books that make canning, preserving, freezing, fermenting, and storing fruits and vegetables manageable and foolproof.

The canning books at WPL explain everything involved in food preservation, such as pectin, acidity levels, the equipment you need, and the steps to follow to prevent bacteria from ruining your efforts. Each of these books have different tips and recipes. Here are my favourites:

  • Ball is a huge brand name in canning supplies. Their book Ball Canning: back to basics: a foolproof guide to canning jams, jellies, pickles & more explains the whole canning process in simple terms. The book also includes chapters on fruit, fruit butters and sauces, and tomatoes. Each chapter begins with a list of what you will need, tips, and the steps to follow. There is also a “problem solver” and a chart for metric equivalents.
  • Preserving: the canning and freezing guide for All Seasons by Pat Crocker is a beautiful book containing over 500 pages of recipes and information. I especially like that this book is divided by season. You might think the season for many fruits and vegetables is over but there are more than 200 pages for fall and winter produce!
  • The Canning Kitchen: 101 simple small batch recipes by Amy Bronee has a colourful picture for every recipe. I really liked how the author explains the whole canning process in the first few introductory chapters.
  • Foolproof Preserving: a guide to small batch jams, jellies, pickles, condiments & more by America’s Test Kitchen is full of colourful pictures showing you exactly how the food should look at different points throughout the process.
  • Canning & Preserving: 80+ simple, small-batch recipes by Good Housekeeping also includes some recipes to use with their preserved items, such as “Sour Cream-Vanilla Pound Cake with Rhubarb Compote” or “Reuben Macaroni and Cheese.”
  • For those who prefer to watch someone else does canning before trying it themselves, check out the DVD Homestead Blessing: the art of canning. The West Ladies teach the basics of canning equipment and storage, offering advice, tips and tricks.

Freezing is another way to preserve your harvest. The Best Freezer Cookbook by Jan Main provides general tips for freezing, as well as what types of packaging to use, how long items keep, and how to better organize your freezer. It also teaches you how to freeze fresh fruits and specific types of vegetables. This book includes a chart for a whole month of meals, and all the recipes are included.

Fermented vegetables are not only another great way to preserve food but they are full of probiotics and nutrients, help digestion, and support our immune system. Fermented Vegetables: creative recipes for fermenting 64 vegetables & herbs in  krauts, kimchis, brined pickles, chutneys, relishes & pastes by Christopher and Kirsten K. Shockey teaches the science behind fermentation and the tools needed. The Shockeys also wrote Fiery Ferments: 70 stimulating recipes for hot sauces, spicy chutneys, kimchis with kick, and other blazing fermented condiments.

Karen Solomon’s Can It, Bottle It, Smoke It : and other kitchen projects goes beyond preserving just fruits and vegetables. Solomon’s chapter entitled “Spoon It” includes recipes for cornflakes and puffed rice. The “Stock It” chapter has recipes for vanilla extract and Worcestershire sauce.  And another chapter, called “Bake It”, has recipes for bagels, pizza dough, and cakes in a jar with “Stalk It” chapter shows you how to make corn tortillas and chips.

WPL also has books for keeping your harvest in cold storage. Root Cellaring: natural cold storage of fruits & vegetables by Mike and Nancy Bubel explains what types of fruits and vegetables keep well and at what temperature and humidity levels. The authors describe the different types of storage that are possible, how to plan your own root cellar, and how to prepare the items to help prevent spoilage. Recipes at the back of the book will help you use the inventory you’ve stored. The Everything Root Cellaring Book: learn to store, cook, and preserve fresh produce all year round by Catherine Abbott covers the same topics as Root Cellaring and also has lots of recipes. However, this book also includes information on how to dry foods and herbs, as well as chapters on canning, preserving, and freezing.

If you didn’t have time or space for an edible garden this year, don’t despair!  St. Jacobs Farmers’ Market always has plenty of delicious fruits and vegetables plus visiting the market is a great way to support our local farmers. I encourage you to take your favourites from the garden, market or store, and browse our collection to find the preservation recipes you will enjoy in the cold months to come.

— Sandy W.

 

It’s All About Pi(e)

We live in a great city for celebrating Pi Day (March 14). I’m not entirely sure when the idea to full-on celebrate the ratio of a circle’s circumference to its diameter began but any celebration is a good thing and I love this one.

Each year we are surrounded by celebrations of 3.14. The University of Waterloo marks the occasion in multiple faculties as do groups at Wilfrid Laurier University, Conestoga College and our Main Library’s neighbours, the Perimeter Institute. It’s everywhere and it’s so much fun.

There’s no shortage of people in Waterloo who might feel inclined to get involved in the classic “How many digits of Pi can you recite?” contest and I’m sure that they don’t need to be convinced to enjoy sweet or savoury pies in a tribute to the day.

When I think of Pi I must confess that I think of pie and this in turn gets me thinking of some of my very favourite music. On the WPL shelves we have one of the most beautiful CDs from American singer-songwriter Sara Bareilles. It’s full of gorgeous songs that she created for the 2015 Broadway musical, Waitress. Just put it on repeat. Once you get started you won’t be able to stop singing along and thinking about friendship, family, love, heartache and baking. Great news too! The Mirvish theatre schedule includes a production of Waitress for summer 2019.

You can also borrow the 2007 movie that the musical is based on. The film has a fabulous cast – Keri Russell and Nathan Fillion – and seems like a standard Southern rom-com (one character is even named ‘Earl’) but it has so much more depth. Treat yourself to a generous slice of pie and some time watching The Waitress.

Should you actually want to learn how to bake your own delicious pie, we have many books to offer you recipes and guidance. You could select a classic cookbook like Joy of Cooking or pick something a little more modern like Iron Chef Alex Guarnaschelli’s The Home Cook: recipes to know by heart. I have read that she includes a personal favourite in there called “dark chocolate rum pie”. Oh. Yum.

So, whether you want to sing, eat, bake, or learn more about the magic of Pi, we will be happy to help you celebrate – and maybe we’ll sing you a song too.

— Penny M.

To Buy or Not to Buy

I very rarely buy books.  Why ever would I? Every book I want to read is here in the library so I just check it out or put it on hold and then check it out.  When my loan period is up I bring it back to the library for safekeeping and I know I can come and get it again when I need it.  It’s just the best system ever.

I am occasionally tempted to buy a book though if it is particularly beautiful to hold in my hands.  For example, just a few weeks ago there was a fantastic book about the history of card catalogues, called The Card Catalog : books, cards and literary treasures, published with a foreword by Carla Hayden (you should really check out her Twitter account – she is @LibnofCongress – it will make your day), and I so enjoyed reading that book and then flipping through the gorgeous pages again that it seemed like it might be worth having to keep.  But, I didn’t buy it.

Once in a while I find a book so charming that I check it out of the library more than once and then I think that it might just be worth it to buy a copy to save myself the trouble of coming in to check it out over and over again.  Then I remember that it isn’t really that much trouble.  It’s fun to come and find it on the shelves again and really, since I am reading it for the second or third time, is it really a rush job anyway?  No.  So I don’t buy that book even though it meant so much to me. This has happened a few times, especially with novels written about books or booksellers.  Like with Gabrielle Zevin’s The Storied Life of A.J. Fikry or Mr. Penumbra’s 24-Hour Bookstore by Robin Sloan.  Really sensational books.

Well, in this summer’s list of Featured Titles I have found a book that is making me think I might change my ways.  This might be the beginning of a whole new me.  Feast: recipes & stories from a Canadian road trip is an outrageously beautiful cookbook that extends beyond that genre into coffee table book-style with photography that will knock your socks off.  Maybe you will put it in your kitchen or maybe you will leave it artfully displayed in your living room to impress visitors?  It is that stunning.  The authors, Lindsay Anderson and Dana VanVeller, decided that they would spend the summer of 2015 traveling across our country to write about Canada’s food, culture and the wonderful people they would meet.  They have done this in a way that includes recipes, of course, but also has a warmth and sense of spirit that you don’t expect in a cookbook.  The idea of ‘road trip’ comes across just as strongly as the food does.  They are in love with our country and they write about it with such passion.

downloadThe recipes in Feast are wonderful, of course, and are broken down into regions and also into sections like “grazing” and “cheers”, and the instructions included with each one are very clear.  I like clear directions with my recipes and they have done so every time.  It’s comforting and encouraging, it’s absolute perfection.  They photograph each recipe and also include images from the places that they visited to source those foods and that is where the true beauty of our country shines.  This is one of the rare cookbooks where you won’t skip a single page.  Say you find that an individual recipe doesn’t suit your family, maybe you are vegetarians and you won’t be interested in the Slow Cooker Moose Stroganoff, but you will want to read all about how they came to meet chef Roary MacPherson, who gave them that recipe.  It’s 304 pages of great reading and it just happens to have beautiful photographs and incredible recipes.

I brought the book home, slowly turned the pages and called out to my family about the things that caught my eye like “bannock!”, “sausage rolls!”, “come look at these chickens!”, “holy cow, they went to Churchill and had apple fritters!”  Generally my kids don’t love it when I do this but I did wear them down and they had to come to see what these two cookbook authors were up to.  It’s beautiful from the first page, from the cover.  You can, by the way, read the whole story of how they got to the final decision on the cover of their book on the website that they maintained as they traveled across the country.  Check it out at edibleroadtrip.com

Their adventure began on their blog and they continue to update it with lovely posts about food and travel.  It’s inspiring, vibrant writing and a wonderful way to get to know more about the two women who created this incredible book.  I’ve seen many Canadian-themed cookbooks before, as I am sure so many WPL customers have, but this one stands out because they aren’t just talking about food, they are talking about our country with humour and cheer.  They cover many of the foods that you think that someone might in a typically Canadian cookbook and introduce you to people in bakeries, restaurants and communities across the nation while they do it.  I’m going to buy my copy and return this one for the shelves now.  I hope that this doesn’t start a new personal trend and I just keep buying more books for my home.  Perhaps I should start looking at bookshelf designs? I know that we have some great books on that topic (one nice choice that I’ve found on the shelves is called Bookshelves & Cabinets) if I do.

— Penny M.