Julian Armstrong Made In Quebec
Julian Armstrong was born and raised in Toronto but was lured to what was then the bigger and more...
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Tag: Alison Fryer
Atala and Patterson
Alex Atala and Daniel Patterson were being photographed by a two person crew when I encountered...
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Fall Cookbooks and Appearances
Big things are happening at The Cookbook Store this fall book season. New recipe collections and...
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May 2012 Cookbook Round-Up with Alison Fryer
The Cookbook Store’s Alison Fryer gives GFR the goods on this season’s hottest new food books this season.
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Gabrielle Hamilton Spills Blood, Butter and Bones
by Malcolm Jolley I saw Gabrielle Hamilton suck a bone. Seriously: from a lamb for its marrow in a...
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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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Alison Fryer on New and Classic Canning Books at The Cookbook Store
Alison Fryer pulled a few books off the shelves for me recently at The Cookbook Store (a Certified Good Food Fighter). What did they all have in common? They were about canning, or preserving summer foods for winter.
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Big Bowl of Love’s Cristina Ferrare Interview
GFR’s Jamie Drummond captured this video interview of ‘Big Bowl of Love’ author, and Oprah Winfrey Network star, Cristina Ferrare by Alison Fryer at Toronto’s esteemed Cookbook Store
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Alison Fryer on Modernist Cuisine by Nathan Myhrvold
These days, at The Cookbook Store, Alison Fryer has one book that’s bigger, and pricier, than all the others. Fryer talks to GFR’s Malcolm Jolley about Nathan Myhrvold’s six volume Modernist Cuisine (which she is selling for a mere $599) and has a look at the book.
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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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