A Year in Lucy’s Kitchen
Taking inspiration from seasonal produce, Lucy Waverman serves up menus for each month of the year incorporating ingredients in their prime. This time her wine aficionado husband, Bruce MacDougall, selected wines to complement the menus. Some of the outstanding dishes: April’s rhubarb pistachio crisp; October’s beet greens soup with sour cream glaze; November’s Asian braised pork belly. To top it all off, food stylist Eshun Mott and photographers Rob Fiocca and Jim Norton have produced a visual feast. Colour photos. Softcover, 303 pp, $35.00.
Lucy’s home cooking is a magical blend of the simple and sophisticated,
informed by her love of international travel and her Scottish
roots. In what is probably her most personal book, Lucy celebrates
the kitchen as the heart of her home. She also embraces another
part of her past - as a cooking teacher - in highlighting the
various techniques and ingredients integral to bringing meals
to the table quickly and tastefully every day. Rob Fiocca’s glorious
photography adds another element of pleasure to a book we will
reach for again and again. Softcover, 288 pp, $35.00.
Matter of Taste
Lucy Waverman and James Chatto
Two of Toronto s best food writers have combined forces to present contemporary
menus for almost every imaginable occasion(her efforts) enhanced by inspired
suggestions for accompanying wines and spirits(his efforts). We heartily recommend
the salmon spring rolls with balsamic dipping sauce. Hardcover, 368 pp, $50.00. Softcover, 365pp, $34.95
Like her enourmously popular Dinner Tonight $24.95, Lucy Waverman's latest book is awash in both the common and the familiar.
Flip through the book and discover that even the ubiquitous zucchini can be exciting
again. With a nod to the slow food movement, a dash of the Middle East, a pinch of
India, Waverman translates the trends without frightening off the timid cook. 218 pp. $29.95. Recipe: Pork
Tenderloin with Rhubarb Sauce.
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