Eric Akis Cooks Everything

Author and chef Eric Akis visited the shop recently to launch his latest book, Everyone Can Cook Everything.  Featuring over 240 recipes, Eric showcases a wide range of culinary techniques - from "how to make the fluffiest pancakes to how to prepare lobster tails." During an eclectic discussion with inquisitive dinner guests, he explained everything from how to properly cut a whole squash to how to prepare a holiday turkey.

Everyone Can Cook Everything is Eric's seventh cookbook. It's the latest in a comprehensive series designed to highlight "what most people want to eat." His previous books have focused on such topics as appetizers and seafood.  A longtime food writer for Victoria's Times-Colonist. his approach is based on the kind of questions the home cook would ask. Says Barbara-jo: "I've always loved Eric's cooking. It's simple but beautifully prepared."

Guest were treated to a sumptuous menu from the book, complemented by a selection of Spanish wines. We started with Fig and Olive Tapenade with Goat Cheese on Baguette before moving on to a delicious Autumn Vegetable Soup with Toasted Hazelnuts. The entree was Cornish Hen with Raspberry Ginger Glaze. We finished with Rum-Glazed Fresh Pineapple Rings and Vanilla Ice-  Cream.

Signed copies of Everyone Can Cook Everything - which features Eric's secret for perfect mashed potatoes - are available at the shop.