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Tag: Drinks

Booze Cakes

by Siobhan
Food & Drink / July 02, 2010

Happy Holiday Weekend!

What better way to celebrate than with a booze cake?

From Piña Colada Cake to Rum and Coke Whoopie Pies, there's a dessert in this book that will satisfy every lush's sweet tooth. ~ Lemondrop.com

Lemondrop.com has posted a few sample recipes from Booze Cakes:

Are you more of a beer drinker? Not to fear, A Touch of Rosemary also shares a recipe for Honey Spice Beer Cake.

Summer Eats and Treats

by Siobhan
Food & Drink / June 24, 2010

Summer has been slow-moving out here in Vancouver. I don't mean "slow-moving" that "languid, lazy days of summer" kind of way. I mean, "Summer, hurry up and get here already. Seriously."

Along with the usual summertime activities -- swimming, hiking, camping, general lazing about in the sunshine -- I cannot wait for BBQs, picnics, drinks on patios...

In that spirit (ie. wishful thinking), here are some summer cookbooks to beckon the beginning of summer (whenever the heck it gets here). Enjoy!

Farmer's Market Desserts
Gorgeous Fruit Recipes from First Prize Peach Pie to Chocolate Cherry Cupcakes

This collection of tempting desserts inspired by those markets and the farmers who share their produce there satisfies the sustainable shopper's sweet tooth with more than 50 recipes for tarts, crisps, cupcakes, puddings, and more.

Sample Recipes:

More Treats:

Porch Parties
Cocktail Recipes and Easy Ideas for Outdoor Entertaining

A charming guide to casual outdoor entertaining, including 50 recipes for everything from punches to cocktails including several nonalcoholic sippers and 10 uncomplicated snacks.

Sample Recipes:

Latin Grill
Sultry and Simple Food for Red-Hot Dinners and Parties

Bold flavors, minimal ingredients, and a passion for flame! Discover a new spin on grilling, Latin-style, with more than 70 recipes by renowned chef Rafael Palomino, a pioneer of the fresh culinary territory known as Nuevo Latino. A little bit French, a little bit South American, this cuisine is huge on flavor!

Sample Recipe:

More Treats:

Super-Charged Smoothies
More Than 60 Recipes for Energizing Smoothies

Super-Charged Smoothies is packed with all-new recipes for delicious elixirs rich with the nutrient-packed, disease-fighting, life-changing superfoods that promote energy and vitality.

Sample Recipes:

More Treats:

Stonewall Kitchen Grilling
Fired Up Recipes for Cooking Outdoors All Year Long

Try something new and different on the grill with 50 of Stonewall Kitchen's favorite recipes for grilling everything from steak and chops to lobster, tuna, vegetables, and fruit, including such gastronomic delights as Grilled Prosciutto-Wrapped Figs Stuffed with Blue Cheese and tasty little Lamb-Mint Sliders. Learn how to grill-roast a whole turkey or cook a pizza over a fire!

Sample Recipe:

Fast, Fresh and Green
More Than 90 Delicious Recipes for Veggie Lovers

This new bible for all things vegetable from Susie Middleton, Fine Cooking's Vegetable Queen. More than 100 recipes for appetizers, snacks, entrees, and side dishes, many of them vegan, make Fast, Fresh & Green an excellent resource for vegetarians and omnivores.

Sample Recipes:

More Treats:

Rum Drinks
50 Caribbean Cocktails from Cuba Libre to Rum Daisy

More than a cocktail book, Rum Drinks is your ultimate rum resource, including recipes for classic and contemporary cocktails and traditional snacks to accompany them, plus salty tales from a history of the sugar trade to the sparkly heydey of the Cuba Libre, an island-by-island listing of Caribbean rums, and a guide to great rum bars all over the world.

Sample Recipes:

More Treats:

Here’s to a sake New Years!

by Danielle
Excerpts + Food & Drink / December 30, 2009

I thought I'd post a couple of yummy sake recipes from Kathy Casey's Sips and Apps for your New Years celebration. I hope you like them! Enjoy! 

If you do intend to have a few cocktails tomorrow night please do not drive and find an alternative to taking your car.

All the best and here's to 2010!

Sake Sangria
Makes about 4 cups (6 to 8 servings)

1 (750 ml) bottle sake
6 tablespoons honey
2-inch piece of fresh ginger, peeled and thinly sliced
1 stalk fresh lemongrass, halved lengthwise, then cut into 3- to 4-inch pieces (use the entire stalk)
1/2 lemon, thinly sliced
1 small tangerine or orange, thinly sliced
1 large plum or apricot, pitted and cut into thin wedges (optional, if not in season)

In a large pitcher, combine all the ingredients and stir with a spoon, crushing some of the fruit. Cover and refrigerate for at least 12 hours, or up to 2 days, to let the flavors marry before serving. Serve over ice, and include some of the fruit in each serving.

Sake Teriyaki Sticky Chicken Wings
Makes 24

Old-school teriyaki chicken wings get a big-flavored lacquery glaze in this low-and-slow method. You can make the sauce a few days ahead of time, but be sure to allow a full hour for cooking the wings.

I cup soy sauce
1/4 cup sake, or substitute dry sherry or dry white wine
2 tablespoons very finely minced peeled fresh ginger
1 tablespoon minced fresh garlic
I cup sugar
1 teaspoon red pepper flakes
1/4 cup thinly sliced green onions, white and green parts
3 tablespoons unseasoned rice vinegar
3 tablespoons cornstarch
3 tablespoons water
1 dozen whole chicken wings or 2 dozen drummettes, about 2 1/2 to 3 pounds

For Garneshing
2 tablespoons toasted sesame seed
Thinly sliced green onion tops

In a small saucepan, whisk together the soy sauce, sake, ginger, garlic, sugar, pepper flakes, green onions, vinegar, cornstarch, and water. Set the pan over medium heat and bring to a boil, whisking constantly, to thicken. Mixture will be very thick. Let cool. If not using immediately, store, covered and refrigerated, for up to 4 days.
If using whole wings, disjoint the wings and remove and discard tips; you should have 24 pieces. Put them in a large bowl and set aside.
Preheat an oven to 375 degrees F.

Add the sauce mixture to the bowl with the chicken and mix well to coat the chicken evenly. Spray a 9-by-13-inch baking dish with cooking spray or lightly oil it. Arrange the drummettes and sauce in a single layer in the dish.

Bake for 30 minutes. Stir and turn the chicken pieces over and bake for 20 minutes more. Stir and turn the chicken pieces again and bake for 10 minutes more, or until chicken is tender and sauce is thick and glazy. Total cooking time should be about 1 hour.

Stir the drummettes in the sauce once more, then transfer the chicken to a serving platter. Spoon some of the extra sauce over the chicken, then sprinkle with the sesame seed and green onions for garnish.