news
- Mar4
Quinoa 365 Arrives
Quinoa 365 Designers Setareh and Michelle
One of my favourite parts about working at a publishing house is when new books arrive. Everyone stops what they’re doing and marvels at months (sometimes years) of work packed into 208 pages.
Yesterday our first shipment of Quinoa 365 arrived in the office and we couldn’t be more excited! This book is the ultimate guide to cooking with quinoa and everyone at Whitecap is thrilled with how beautiful it came out.
This shipment also marked the first of our Spring 2010 titles to arrive. The season has officially begun! Check out what else we’ve got cooking up for Spring in our catalogue.
Here’s one of the delicious recipes from Quinoa 365: Pomegranate, Almond and Feta Salad. Best of all, it’s both gluten-free and vegetarian.
Pomegranate, Almond and Feta Salad
Great for entertaining, this eye-catching salad has an intense flavor combination of feta, toasted almonds and pomegranate. The addition of spinach and quinoa makes for a super wholesome dish. This looks fantastic when made with black quinoa, but use red or white if you prefer.
Serves 4 as a small meal or 6 as a side salad.
1/2 cup (125 mL) water
1/4 cup (60 mL) black quinoa
1/2 cup (125 mL) sliced almonds
4 cups (1 L) baby spinach leaves
3/4 cup (185 mL) crumbled light feta
1/4 cup (60 mL) sliced red onion
1 pomegranate, seeded
3 Tbsp (45 mL) red wine vinegar
3 Tbsp (45 mL) olive oil
4 tsp (20 mL) honey
1 tsp (5 mL) Dijon mustard
Salt and pepper to taste
Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 5 minutes. Remove the lid and fluff with a fork. Set aside.
Preheat the oven to 350°F (180°C). Spread the almonds over a baking sheet and toast in the oven for about 5 to 7 minutes until they are fragrant and lightly browned.
Divide the spinach into 4 large or 6 small servings. Sprinkle the feta, onion, quinoa, pomegranate seeds and toasted almonds evenly over the salads.
Whisk the vinegar, oil, honey and Dijon in a small bowl. Season with salt and pepper. Drizzle the dressing over the salads and serve.
- Feb15
Kitchen Scraps Wins Big at 2009 Gourmand Awards!
We here at Whitecap are proud to announce that Kitchen Scraps by Pierre A. Lamielle has been awarded Best Food Book Illustrations in the World at the 2009 Gourmand Awards in Paris, France!
In the Best Illustration category, Kitchen Scraps competed against 19 other cookbooks from 17 countries from around the world. The winner was announced at an awards ceremony on February 11, 2010. Pierre Lamielle, who wrote and illustrated Kitchen Scraps, was on hand to accept the award in Paris. “Edward Cointreau made me deliver the acceptance speech in French,” laments Lamielle, an adamant Anglophone who was raised in North Vancouver and now lives in Calgary.
Whitecap could not be more proud of Pierre Lamielle and Kitchen Scraps!
PierreGourmand
- Jan15
Michael Smith and Julia Child
I saw Julie and Julia this past weekend, a cute chick flick starring Meryl Streep and Amy Adams. Meryl Streep stars as the beloved cooking goddess Julia Child and Amy Adams portrays a funny character searching for herself while cooking every recipe from Julia Child’s cookbook and blogging about it. It’s a hilarious movie, with funny little cooking snafus that pop up which every one of us can relate to-especially for us here in the cookbook and food world!
Recently, Chef Michael Smith, author of the bestselling cookbook The Best of Chef at Home made us aware of a fan that was cooking every recipe from his book, then blogging about it. I thought this was so cool I had to check it out:
http://genepp.mycookingblog.com/
If anyone has an interesting story about cooking a recipe from one of our Whitecap Books, or even better a picture of a finished dish send it over! We would love to see it.
- Jan8
Eating Local is in!
According to the National Post column, The Appetizer, “the local food movement reached the mainstream in 2008 and 2009. Buoyed by an interest in more nutritious, less-processed food…many of us flocked to farmers’ markets.”
This theme is exactly what Anna Olson discusses in her newest book Fresh with Anna Olson. Her book is divided into the four seasons, with recipes that features the freshest ingredients that you can find locally, that time of year. Fall is laced with root vegetables for hearty soups, and spring brings in light dishes like fish and salad. Other interesting dishes for snacks and desserts, along with Anna’s recipe tips make this one of the bestselling titles this holiday season.
Read this article about Anna in the National Post for a great Roasted Vegetable Tart recipe and how Anna is on a first name basis with her local butcher!
http://www.nationalpost.com/m/story.html?id=2246261
- Dec23
Happy Holidays!
All the staff at Whitecap Books would like to wish you all the best for a safe and wonderful holiday season! Thank you to all our authors, distributors, promoters, booksellers and fans for yet another successful book season.
Happy Holidays!
- Dec17
Chef Eric Akis launches his new website!
Chef and author Eric Akis has just launched his new website http://www.everyonecancook.com! Eric has just published the latest book in his series Everyone Can Cook, with Everyone Can Cook for Celebrations just in time for the holiday madness! Whether you are cooking a meal for four or 40 guests this holiday season, don’t sweat. All of Eric’s recipes are simple to make so that you can spend time hosting your party instead of slaving in a hot kitchen. I’m planning on making his recipe for Mandarin Cranberry Tarts this Christmas!
Check out his website for great recipe and menu ideas, that Everyone Can Cook, from the food writer at the Victoria Times Columnist!
Happy Holidays!
- Nov18
Buon appetito! Venezia: Food and Dreams
As I flip through one of Whitecap’s new fall titles, Venezia: Food and Dreams, I can’t help but be reminded about my own adventures in Venice and the incredible foods that accompanied it. Mind you, my best friend Sarah and I were on a backpackers budget and didn’t get to taste some of the fancy dishes that Tessa Kiros features in her book, such as Carpaccio di carne (Meat Carpaccio) or Moscardini al pomodoro (Baby octopus in tomato). However, we did get enjoy some fabulous pizzas (my favorite was a pizza with eggplant!) and risottos as well as take in some of the beautiful scenery that Tessa Kiros featured in her book.
The food combined with the picture perfect canals and unique buildings of Venice, makes it my favorite city in Europe. The people there are welcoming and friendly, and the small cafes off the main tourist strips feature amazing food you wouldn’t have discovered otherwise. Thank goodness for strong European coffee and filling carbonaras that gave us the energy to see everything! At least now whenever I crave some authentic Italian food, I can pick up my copy of Venezia and give one of Tessa’s recipes a try.
- Nov5
Two of Vancouver's top restaurants launch new books!
As Vancouver prepares to open it’s doors to the world for the 2010 Winter Olympic Games, two of its top restaurants will be launching new cookbooks with Whitecap this fall, Mangia with Quattro and C Food.
Mangia with Quattro features family style Italian foods from the heart as father and son team Antonio and Patrick Corsi, owners of Quattro on Fourth, Quattro at Whistler and Gusto di Quattro share their favorite dishes and recipes from the restaurants. This book is organized like an a la carte menu and includes a section on Italian pantry basics; these meals are meant to be shared with friends, cooked with fresh ingredients and for living with abbondanza (Italian for abundance and a passion for life).
C Food is world-renowned for its innovation, taking their classic seafood dishes to new and unexpected places. Owner Harry Kambolis and executive chef Robert Clark takes their most popular dishes and pairs it with the creative energy of the restaurant in this stunning cookbook that is beautifully photographed. It also features delicious meat, vegetables and dessert dishes-C Restaurant was recently voted one of the 101 Places to eat before you die!Check out this article about C Food in the Metro News today: http://www.metronews.ca/vancouver/comment/article/360554--fab-five-sample-this-book-buffet
- Sep24
Chef Michael Smith’s identity stolen on Twitter
Press release – September 24, 2009
11:30 am EST
Halifax, N.S. - On the eve of launching his new cookbook The Best of Chef at Home and beginning celebrations for Prince Edward Island’s Fall Flavours festival, Chef Michael Smith has discovered that a complete stranger has stolen his identity on Twitter. The fraud was discovered earlier today when a writer for the Montreal Gazette questioned several negative tweets about the Montreal restaurant scene posted by the impostor.
All of this is a complete surprise to Michael Smith, who does not twitter. A lawyer has been consulted, and not only is Michael trying to get his identity removed from that site but he is calling on Twitter to notify all followers of the feed that they have been deceived. “Frankly I’m overwhelmed. I’m very, very angry. I can’t believe that anyone would say such horrible things about Montreal. Worse yet they’ve been writing about my family, they’ve deceived my fans and stolen what I’ve worked so hard to build,” says Michael. “I don’t fault Twitter but I do expect them to help make this right.”
Chef Michael Smith is one of the Food Network’s biggest stars, now appearing in the sixth season of Chef at Home and second season of Chef Abroad. His fourth cookbook The Best of Chef at Home has also just been released. As Prince Edward Island’s food ambassador he is just about to kick off the annual Fall Flavours harvest festival.
The new social media monitoring program White Noise will now be following references to Michael Smith in the media and on the internet.
For more information contact:
Debby de Groot,
MDG & Associates
416.363.1448
debby@mdgassociates.com
-30-
- Sep18
Anna Olson to carry the 2010 Olympic Torch!
Whitecap Books is proud to learn that Anna Olson, author of Fresh with Anna Olson, which is set to hit bookstores in October, has been chosen to be an Olympic Torchbearer during its cross country tour. The Olympic flame will run through every province and territory prior to the start of the Vancouver 2010 Olympic Games in February. Anna was approached by RBC to be a torchbearer as part of her involvement with the Ontario Association of Food Bank’s Local Share Local program, sponsored by RBC.
The 45,000-kilometre torch relay begins Oct 30 in Victoria, B.C and ends February 12, 2010 in Vancouver B.C, making 200 stops across the country. Anna will be carrying the torch on Dec. 20 in St. Catharines, Ontario.
Congratulations Anna!
