Tag: Alison Fryer

Nathan Myhrvold on Making Pea Butter with a Centrifuge

The other week Nathan Myhrvold, undisputed polymath and co-author of the contemporary classic that is Modernist Cuisine, was in Toronto for a special lecture organised by The Cookbook Store’s Alison Fryer.

Good Food Revolution were there to observe the proceedings and then share with you Myhrvold’s take on making Pea Butter and Broth with the help of a centrifuge. Amazing stuff!

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5 Questions with Alison Fryer

For nearly three decades The Cookbook Store has been a Toronto foodie hot spot. Alison Fryer opened The Cookbook Store in April of 1983 and has since witnessed everything in ‘gastroporn’ (a word Fryer uses fondly to describe the production of high-end cookbooks), from the rise of the celebrity chef to coffee table cookbooks. Good Food Revolution sat down with Fryer for this Good Food Fighter profile.

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Hot New Food Books – Winter/Spring 2011

At the helm of Toronto’s renown depository of fine epicurean literature, The Cookbook Store, no one knows what’s going on in the food, wine and gustatory literary scene like Alison Fryer. I caught up with her recently to find out what the hot new books were going to be this winter going into spring.

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New All The Best Store Sneak Preview

At 8:27 AM on the morning of February23, 2011, General Manager Susan Bowman opened the door to the new All The Best Fine Foods store. After years in a temporary trailer, Bowman was relieved to be back in the distinctive early Victorian building at 1101 Yonge Street, just south of the CPR tracks at Summerhil, in which All The Best began. Relieved and proud.

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