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