brownies

Cookbook Review: Gather

Gather is a cookbook that celebrates simplicity and nature, both in ingredients and cooking styles. Head Chef at River Cottage for 10 years, Gill Meller showcases 120 brand new recipes inspired by the landscapes in which he lives and works.

(more…)

Interview with a Chef: Sheila Lynch of Three Tarts Bakery

White Chocolate, Cranberry and Toasted Pistachio Tart

I discovered Three Tarts Bakery a few years back. It started with one tart: White Chocolate, Cranberry and Toasted Pistachio. You would think that the sweetness of the chocolate would overpower the other flavours. Wrong! The tangy cranberries make themselves heard and the pistachios lend a nice crunch allowing an insinuation of nuttiness.

I then began my exploration of the cookies. While chocolate chip, oatmeal and shortbreads cookies generally get all the glory, I prefer the less vaunted “decorated cookies.” Three Tarts is a temple to the art of decorated cookies. Miniature edible masterpieces done in artful symmetry. There’s something about biting off a bunny’s ear or chomping on the tail of a whale that just fills me with joy. (more…)

Book Review: Williams-Sonoma Gluten-Free Baking

71uCydXe9XL

I know what you’re thinking. I’ve succumbed to the ever-present fad that is gluten-free. Let me assure you that I have done no such thing. But for many people, living with a gluten intolerance or sensitivity is serious business.

According to the CDHF, more than 330,000 Canadians are believed to be affected by celiac disease (a condition where people’s immune systems react to gluten found in wheat, rye and barley). In the U.S., that number is a staggering 1 in 133 Americans, or about 1% of the population (according to the NFCA).

With the help of Williams-Sonoma, gluten-­free expert and author Kristine Kidd released her eighth book, Gluten-Free Baking, featuring 80 recipes that are naturally gluten-free. Ms. Kidd is a gourmet chef and was the food editor at Bon Appétit magazine for 20 years. After adopting a gluten-­free diet due to an intolerance, she set to work developing recipes in her own kitchen, exploring an array of gluten-free whole grains with the goal to create baked goods with great flavour and texture.

(more…)