Events Schedule

Cheers to a Well
REDyear!
read eat drink

• a copy of the featured book is included in the event price, unless otherwise specified

•guests receive 10% off all books and tools purchased during the event
•classes are non-refundable; with a minimum of five days' notice of cancellation, we will credit your store account, to be used at a later date
•pre-registration is required as space is limited; early booking is advised

•private classes for groups of twelve to sixteen are available

Information about Eating Between the Leaves book club can be found here.
Details about our 2012 year of eating seasonally, Four Seasons of Sunday Suppers, may be found here.
Please call 604-688-6755 to register for events

	Whole Grain Breads Monday, February 6, 6:30 p.m. Award-winning author Peter Reinhart transforms whole grain flours into wholesome, delicious breads in Whole Grain Breads: New Techniques, Extraordinary Flavor. This evening Chris Brown of Rise Artisan Breads discusses and demonstrates key techniques and methods for baking a variety of whole grain breads such as delayed fermentation process. Guests will be inspired to bake whole grain artisan breads at home. Guests: 16 Cost: $115.00 (Includes a copy of Whole Grain Breads)
	Manger entre les feuilles Wednesday, February 8, 6:00 p.m.
	Tantalizing Tagines SOLD OUT Thursday, February 9, 6:30 p.m. Take a mini get-away to Morocco with the heady, exotic aromas of gently simmering tagines. This evening Chef Glenys Morgan discusses and demonstrates a variety of Moroccan tagines and accompanients from Tagine by Ghillie Basan. Chef Glenys, who lived in Morocco, will share insider tips and pointers about equipment, technique and ingredients to make authentic tagines at home. Guests: 16 Cost: $80.00 (Includes a copy of Tagine)
	Serve Yourself Tuesday, February 14, 6:30 p.m. Serve Yourself: Nightly Adventures in Cooking for One by Joe Yonan gives diners a refreshing new outlook on dining solo. Food-loving singles will enjoy over 100 inventive, easy-to-make recipes that dispel the notion that single life means monotonous, uninspired meals. Join Chef Lawren Moneta for a fun evening of creative, adventurous meals for one. Guests: 16 Cost: $99.00 (Includes a copy of Serve Yourself)
	Eating Between the Leaves Spring 2012 Cocktail Reception Wednesday, February 15, 6:00 p.m.
	Sunday Baking Series: Dolci Sunday, February 19, 10:30 a.m. Dolci: Italy's Sweets by Francine Segan boasts a collection of more than 200 modern and classic recipes for desserts and other sweet treats from Italy. There are desserts that are familiar, and ones that are likely to become new favorites, and all have that welcoming, homey feel that Italian cooking manages to project.This morning Chef Lawren Moneta demonstrates a selection of authentic recipes from Dolci that capture the flavours and spirit of Italy. Guests: 14 Cost: $105.00 (Includes a copy of Dolci)
	Four Seasons of Sunday Suppers Sunday, February 19, 5:00 p.m.
	All About Roasting with Molly Stevens Monday, February 20, 6:30 p.m. Books to Cooks welcomes award-winning author, Molly Stevens, and her new book, All About Roasting: A New Approach to a Classic Art. Molly brings her trademark thoroughness and eye for detail to the technique of roasting. She breaks down when to use high heat, moderate heat, or low heat to produce juicy, well-seared meats, caramelized drippings, and concentrated flavors. Join us for this special evening with Molly as she shares her wealth of information about one of winter's culinary pleasures, roasting. Guests: 16 Cost: $120.00 (Includes a signed copy of All About Roasting)
	The Italian Baker Bakes Bread Wednesday, February 22, 6:30 p.m. Italy's breads are "expressions of an earthy culture that still talks about its most fundamental experiences in terms of bread...A down-to-earth man with a real heart of gold is described as 'buono come il pane' good, like bread," observes author Carol Field. This evening Rise Artisan Breads' Chris Brown discusses and demonstrates a selection of pane italiano from recently revised, The Italian Baker by Carol Field. With many years experience baking rustic Italian breads, Chris will share many tips and pointers on baking your own Italian breads at home. Guests: 16 Cost: $110.00 (Includes a copy of The Italian Baker)
	Don't Buckle Under Pressure Monday, February 27, 6:30 p.m. Pressure cooking is making a revival in the culinary world but many home cooks are a bit tenuous about trying it. Tonight Chef Glenys Morgan demonstrates a deliciously quick dinner menu using this trusty kitchen appliance. Surprising fuel efficient, pressure cooking with local, sustainable ingredients opens up an eco-delicious world. Join us for a great evening of creative pressure cooker ideas, pointers and tips. Each guest will receive a copy of The Easy Pressure Cooker Cookbook by Diane Phillips. Guests: 16 Cost: $105.00 (Includes a copy of The Easy Pressure Cooker Cookbook)
	Home Made Thursday, March 1, 6:30 p.m. The DIY movement takes over the kitchen in Home Made by Yvette Van Boven. In clear step-by-step stories illustrated instructions, you’re encouraged to learn and prepare new cooking techniques without needing to run to the store to buy expensive ingredients or complicated kitchen gadgets. This evening Chef Glenys Morgan shares some of her favourite culinary DIY secrets from Home Made. Guests will leave with skills and recipes to say that everything they cook is indeed home made! Guests: 16 Cost: $110.00 (Includes a copy of Home Made)
	How to Make Bread Monday, March 5, 6:30 p.m. Today, people are rediscovering the joys of baking their own bread, not only as a cost-saving measure, but with the desire to go back to basics and enjoy making something rewarding. This evening baker Chris Brown of Rise Artisan Breads teaches guests the fine art of bread baking from How to Make Bread by Emmanuel Hadjiandreou. Chris will discuss and demonstrate the keys to good bread: why flour, yeast and temperature are important, and which kitchen equipment makes life easier. Guests: 16 Cost: $105.00 (Includes a copy of How to Make Bread)
	Eating Between the Leaves Wednesday, March 7, 6:00 p.m.
	The Guy CAN Cook: A Guys Only Evening Thursday, March 8, 6:30 p.m. This is an all ages, all guys evening for fellows who want to learn some cooking basics and how to cook some no-fail, simply great food. In-house chef Glenys Morgan will teach kitchen basics and easy recipes from The Guy Can't Cook: Over 350 Fantastic No-Fail Recipes a Guy Can't Be Without by Cinda Chavich. This user-friendly kitchen guide will help any guy think outside the takeout box. Guests: 16 Cost: $95.00 (Includes a copy of The Guy Can't Cook)
	Food As Medicine – Eating for Natural Health & Healing Saturday, March 10, 10:30 a.m. The concept of ‘food as medicine’ is rooted in our most ancient healing traditions, including Greek, Indian and Chinese medicine. Local uthor Todd Caldecott’s book; Food As Medicine provides a practical model of what food is, how it impacts, your health, and how to make the best choices in your diet – all depending on your individual needs. At this morning’s workshop Todd will take us through some of the practical ways that your diet can positively affect your overall health. Todd will also take time to address individual health concerns, detoxification, therapeutic diets, and ayurveda systems. Guest will enjoy some delicious – and healthy samplings from some of the recipes in Food As Medicine. Todd Caldecott is a medical herbalist, practitioner of Ayurveda and a member of the American Herbalist Guild. Guests 20 Cost: $45.00 (Includes a copy of Food As Medicine)
	Pop-Up Market: Basil Olive Oil Saturday, March 17, 1:00 p.m. to 3:00 p.m. Pop in for an informative afternoon all about olive oil with certified organic olive oil producer Helen Koutalianos of Basil Olive Oil. Helen will feature the 2011 harvest of their olive oil produced on their own single estate farm in Greece. Sample some of this delectable extra virgin olive oil and take home a bottle of Greek sunshine. Copies of Fresh From the Olive Grove, written by Helen and her daughter Anastasia, will also be available for purchase.
	Four Seasons of Sunday Suppers Sunday, March 18, 5:00 p.m.
	Private Event Wednesday, March 21, 6:00 p.m.
	Eating Between the Leaves Wednesday, April 4, 6:00 p.m.
	Four Seasons of Sunday Suppers Sunday, April 15, 5:00 p.m.
	Eating Between the Leaves Wednesday, May 2, 6:00 p.m.
	Private Event Friday, May 4, 9:30 a.m.
	Four Seasons of Sunday Suppers Sunday, May 20, 5:00 p.m.
	Eating Between the Leaves Wednesday, May 30, 6:00 p.m.
	Four Seasons of Sunday Suppers Sunday, June 17, 5:00 p.m.
	Eating Between the Leaves Wednesday, June 20, 6:00 p.m.
	Four Seasons of Sunday Suppers Sunday, July 15, 5:00 p.m.
	Four Seasons of Sunday Suppers Sunday, August 19, 5:00 p.m.
	Four Seasons of Sunday Suppers Sunday, September 16, 5:00 p.m.
	Four Seasons of Sunday Suppers Sunday, October 21, 5:00 p.m.
	Four Seasons of Sunday Suppers Sunday, November 18, 5:00 p.m.
	Four Seasons of Sunday Suppers Sunday, December 16, 5:00 p.m.