From page 17 author in Australia, has teamed up once again with ‘+ award-winning photographer Petrina Tinslay to create a stunning new cookbook. The pair previously pub- lished The New Cook, Entertaining, and New Food Fast — each of them over- sized, beautifully pho- tographed and sure to inspire "even the most reluctant cook. ’ Flavours is no exception. ~: This time.around, the ‘flavours of modern cuisine are the focus, including vanil- la, lemon and lime, ginger, chilli, garlic and onion, chocolate, salt and pepper, basil and mint, and cinnamon and spice, Hay not only pro- vides comprehensive descrip- tions, but also simple and ele- gant ways of using them. B lan on the Twenty Cookbook, by Anna and Michael Olsen. Published by Whitecap Books. $29.95. Without question, this is one of the most beautiful cookbooks to hit the shelves this year. he Olsens run Inn on the Twenty — the first of Niagara’s serious witie coun- Quien 17 = fos opr riteo 56% bond bid for 3 yas try restaurants, opened by Michael in 1993. Foodies come from around Ontario and beyond to visit the restaurant, renowned not only for its idyllic wine country location, but for its cuisine — simply made from fresh ingredients, in ways that pair perfectly with wine. The book is a reflection of the restaurant, filled with savoury dishes, wine-pairing tips and wonderful images of the restaurant, and the orchards and vineyards that surround it. You'll not only rush to the kitchen to try out trip to Niaga the recipes, but you'll likely drag out your 2001 calendar to see when you can plan a tip to Niagara. Ml Commander’s Kitchen, by Ti Adelaide Martin and Jamie Shannon. Published by Broadway Books. $53. Add a little spice into the life of a cook that you love this season. If you've ever visited New Orleans, or heard about the cookery of the city that knows how to celebrate, chances are, you've also heard of Commander's Palace. The restaurant, named Outstanding Restaurant in America by the James Beard Foundation, i is acclaimed for. its style, hospitality and: great food. It’s there that executive - chef Jamie Martin dishes up. traditional Louisiana treats like gumbos and jambalaya, nh -and “new classics” like. Shoestring Potato-Crusted' Lyonnaise Fish and Hickory-.. Grilled Pompano with Citrus’ Salsa and Corn-Fried Oysters. °° The book offers more than 300 pages of recipes... from the restaurant, along’ , with tips and stories so you: can recreate the Creole expe-’ rience at home. oe you’ re an aspiring: eroptil an k.a, wino).[ would suggest that you buy it as‘a Christmas present for yourself. The world of wine plex and ‘dense! To get'a clear , pieture’ of what's out there ~available.to be'perfectly ired and consume “your favourite dish — you ‘should be fluent i in ‘several So i oa kei 1,8 clf there’s 8 one git that’s guarinteed to pathet interest this holiday. "season, it’s New Canada Savings Bonds, By starting a nest egg for a loved one’s future, you've given them.a unique. and really | ; thoughtful gilt. And there’ 8 never, ‘been a a better t time to to buy. them. " She prese riculum of the’six: grapes that: 0 ent-of: “card ees you’ bank or invest. ‘esa great way to let loved 7 ones ‘know they'll, be ‘receiving. ‘New Canada Savings | Bonds.