* THE REISSUES, THE REPRINTS, AND THE NEWER EDITIONS...

    ...all reflect a boom in the cookbook publishing business. A paperback reprint will lower the cost to the purchaser, and also give a publisher a chance to correct egregious errors or add a postscript. Some will reissue a book in paper covers with a new layout or photos. Others will rearrange existing material to present it as more informative text while keeping the focus tight.

    3 readers - By Gothic Epicures VinCuisine

    * THE RESTAURANT/CELEBRITY COOKBOOK...

    ...is one of the hottest trends in cookbooks. Actually, they've been around for many years, but never in such proliferation. They are automatic best sellers, since the book can be flogged at the restaurant or TV show and since the chef ends up being a celebrity somewhere, doing guest cooking or catering or even turning up on the Food Network.

    4 readers - By Gothic Epicures VinCuisine

    SOME MORE FOOD AND DRINK BOOKS IN REVIEW

    KEEP YOUR BRAIN YOUNG (Robert Rose, 2014, 384 pages, ISBN 978-0-7788-0472-7, $24.95 CAN soft covers) is by Fraser Smith, ND, prominent naturopathic academic, and Ellie Aghdassi, PhD, RD, dementia researcher and academic in Toronto. It is a book in line with other self-health books from Rose, covering arthritis, skin, diabetes, liver, et al.

    By Gothic Epicures VinCuisine

    THE REISSUES, THE REPRINTS, AND THE NEWER EDITIONS...

    ...all reflect a boom in the cookbook publishing business. A paperback reprint will lower the cost to the purchaser, and also give a publisher a chance to correct egregious errors or add a postscript. Some will reissue a book in paper covers with a new layout or photos. Others will rearrange existing material to present it as more informative text while keeping the focus tight.

    By Gothic Epicures VinCuisine

    New Wines Tasted this month

    1.Stratus Kabang Red 2011 VQA Niagara, + $: another juicy cabernet blend from JL Groulx, winemaker behind Stratus. The blend is largely Bordeaux-style (cabernet sauvignon 28%, cabernet franc 15, merlot 24, petit verdot 9, malbec 4, with syrah at 21%), and the usual fine tuning of French oaking (247 days) with 13% new oak. Results are mostly black fruit tones and wood spices at 14.

    4 readers - By Gothic Epicures VinCuisine

    THE RESTAURANT/CELEBRITY COOKBOOK...

    ...is one of the hottest trends in cookbooks. Actually, they've been around for many years, but never in such proliferation. They are automatic best sellers, since the book can be flogged at the restaurant or TV show and since the chef ends up being a celebrity somewhere, doing guest cooking or catering or even turning up on the Food Network.

    8 readers - By Gothic Epicures VinCuisine

    FRENCH FOOD COOKBOOKS STILL POPULAR!!!

    THE FRENCH COOK: souffles (Gibbs Smith, 2014, 128 pages, ISBN 978-1-4236-3612-0, $21.99 US hard covers) is by Greg Patent, a Bear Award winning author for 2002, a blogger, and radio host. This is the third in a new series on French cuisine, here dealing with the basics of souffles: mainly how to beat eggs and how to create the sauces.

    4 readers - By Gothic Epicures VinCuisine

    The Event: Grand opening of Kadbanu, 771 Dundas Street West

    The Date and Time: Wednesday, July 30, 2014  6PM to 9PM The Event: grand opening of Kadbanu, 771 Dundas Street  West The Venue: Kadbanu The Target Audience: tastemakers, opinionmakers, and media. The Quote/Background: Kadbanu (www.kadbanu.ca} is an Iranian restaurant opened by the Mohyeddin family who have Banu (www.banu.

    1 readers - By Gothic Epicures VinCuisine

    SOME NEW PRODUCTS TASTED THIS MONTH --

      Casa Bianchi LEO Premium Malbec 2011 Mendoza, +375121 Vintages, $19.95: a nifty black fruit-laden wine, plummy and loaded with sweet tannins. Forest floor and savoury too, could be best with food. At the reserve level, 15% ABV. Part of its proceeds go to Leo Messi health and education projects to help disadvantaged Argentine youth.

    2 readers - By Gothic Epicures VinCuisine

Gothic Epicures VinCuisine

A reference guide to wine and food: look it up, and you'll remember it longer; screw it up, and you'll remember it forever.

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