news

Bal Has Been Busy!

Jeffrey Bryan — Thu, 20 May 2010 15:34:11 -0700

The Food Network has recently announced they are expanding with a new channel, the Cooking Channel. According to the New York Times, this new channel will feature “low-key programs targeted at a hipper crowd interested in the grass roots of food culture.”

One lucky Canadian who is being included in this grass roots theme is our very own Bal Arneson, author of the bestselling Everyday Indian. Bal’s new show, Spice Goddess, will premiere on the Cooking Channel on July 10. Inspired by the foods she was taught to cook growing up in her village, Bal makes cooking delicious Indian meals quick and easy. (Canadians can catch Spice Goddess on Food Network Canada in September.)

As if a new TV show weren’t enough, Bal is hard at work on a new book, Bal’s Quick and Healthy Indian, due out this fall. Expanding on her previous title, Bal has created even more easy and delicious Indian recipes.

For a taste of what Bal has to offer, try out her healthy rotis from Everyday Indian.

Bal’s Healthy Rotis

Makes 8 rotis

2 cups whole wheat flour
1 tsp garam masala
1 tsp chana masala
1/2 tsp salt
1/2 tsp pepper
1/4 cup fresh or frozen chopped spinach
1/4 cup finely grated or finely chopped broccoli
1/4 cup cooked mixed lentils
1/2 Tbsp grated ginger
1/2 cup water (add more if needed)

Combine all the ingredients in a bowl and knead until it has a soft smooth consistency like pizza dough. Take a piece of dough about the size of a golf ball and form it into a round shape. Dust your working surface with flour so the dough doesn’t stick. Using a rolling pin, roll the ball into a thin patty (like a tortilla).

Place a non-stick pan over medium heat, and gently place the roti in the pan. When you see some small bubbly spots, flip the roti and cook the other side. When there are brown spots on both sides, the roti is ready.

Spring Book Arrival: John Schreiner's Okanagan Wine Tour Guide

Jeffrey Bryan — Tue, 27 Apr 2010 13:06:55 -0700

Another new spring book just arrived on my desk! This time it was the latest edition of John Schreiner’s Okanagan Wine Tour Guide.

John Schreiner's updated and expanded version of the book has over 60% new material and is packed with intimate details on both the winery and the passionate vintners behind them.

I love the look of this new edition. The cover design (by the lovely Mauve Page, Whitecapette extraordinaire) is warm and inviting and really has an Okanagan winery feel. I’ve only been to a few BC wineries so far (Mission Hill and Gray Monk Estate to name a couple) but this book makes me want to explore so much more of the region. I now know what I’m doing all summer!

Spring Author Tour Pictures Up

Jeffrey Bryan — Thu, 22 Apr 2010 10:58:12 -0700

I've been busy showing off our amazing Spring 2010 authors the last few weeks. We've had Rose Reisman, author of Rose Reisman's Family Favorites, and Patricia Green and Carolyn Hemming, authors of Quinoa 365, here in Vancouver. Check out the facebook fan page for pictures from their time here. And while you're there, don't forget to hit that "Like" button!

Quinoa 365 Arrives

Jeffrey Bryan — Thu, 04 Mar 2010 15:47:42 -0800

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.

Kitchen Scraps Wins Big at 2009 Gourmand Awards!

Jeffrey Bryan — Mon, 15 Feb 2010 15:10:37 -0800

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

Michael Smith and Julia Child

Vivian Tam — Fri, 15 Jan 2010 10:42:47 -0800

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.

Eating Local is in!

Vivian Tam — Fri, 08 Jan 2010 10:23:33 -0800

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

Happy Holidays!

Vivian Tam — Wed, 23 Dec 2009 11:41:21 -0800

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!

Chef Eric Akis launches his new website!

Vivian Tam — Thu, 17 Dec 2009 09:21:27 -0800

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!

Buon appetito! Venezia: Food and Dreams

Vivian Tam — Wed, 18 Nov 2009 14:20:05 -0800

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.