BECOME A MEMBER

Thousands of wines at your fingertips

Search database of wine reviews
Read about wines BEFORE they hit the stores
Match wines with foods

FREE MEMBERSHIP



GET TONY'S NEW EBOOK


TONY'S NOVELS
A gift for the literate wine-lover in your life – who may be you. Tony's murder mystery novels, set in the world of wine, are now available at a discount – autographed.

Find out more...

TUNE IN TO TONY
Listen to Tony

Listen to Tony talk about wine on 680 NEWS radio on Fridays at 10:48 am, on Saturdays at 2:48 am and 9:48 am, and on Sundays at 12:48 am and 1:48 pm.
Tony Aspler
Wine Reviews
Food & Wine Match
Personal Wine Cellar
Pocket Wine Cellar
Articles
Gourmet Recipes
Cocktails
Wine Primer
Links
More Tony Aspler
Tony's Books Tony's Books
Ontario Wine Awards
About Us About Us
Contact
Advertise

MEMBER LOGIN
E-mail Address or
Username
Password
 
Forget Password?
 

FREE MEMBERSHIP

POPULAR ARTICLES
All about sparkling wine Port wine 101 Pairing food and wine Pairing wine and cheese What wine to serve with chocolate Why we like to visit wine country A wine tour of Italy Germany and German wines Wine touring France: Cognac and Bordeaux Wine touring France: Burgundy A tour of California wine country

 

 

 

 

 

 

 

 

 

 TONY'S BLOG

More Tony's Blog  

Lucy's Kitchen: Signature recipes and culinary secrets (December 14, 2006)

book review
by Dean Tudor

Lucy's Kitchen: Signature recipes and culinary secrets (Random House Canada, 2006, 288 pages, ISBN 0-679-31457-1, $35 paper covers) is by Lucy Waverman, who has authored eight cookbooks (including A Matter of Taste, which received the Gold Medal at Cuisine Canada 2005). This is her third cookbook for Random House Canada.

Some of the material has come from her Globe and LCBO Food & Drink columns, but here with the emphasis on tips and techniques plus ingredient information. To that end, she has separate indexes for "culinary skills"and for "ingredient information" at the back of the book. Specific topics include how to handle disasters and how to avoid mistakes, finding and using specialty ingredients, basic equipment, and employing chef school techniques. The recipes are fusion world cuisine type.

Audience and level of use: For the home cook.

Some interesting or unusual recipes/facts: Winter apple pudding; Emerald Edamame dip; mushroom and barley soup; seafood boil; BBQ lamb Provençal; smoked salmon nori roll.

The downside to this book: No table of metric equivalents to weights and measures. I can see this in a US book, but this is a Canadian book being marketed also to the US.

The upside to this book: She indexes all the basic tips and ingredients separately.

Quality/Price Rating: 90.

 

 

 

More Tony's Blog  
 
ALL MATERIAL © TONY ASPLER   WEBSITE BY MEDIRESOURCE INC.
PRIVACY POLICY