pp. 5 368.Signed and dedicated by James Chatto on half title page

Matter of Taste

CHATTO, James

WAVERMAN, Lucy

HarperCollins Publishers, Ltd

Two of Canada's top wine and food experts combine their talents in this elegant, lively, award-winning cookbook. With more than 200 delectable recipes and full-colour photography by Rob Fiocca, A Matter of Taste is a unique and exciting collaboration that serves as a primer in the art of matching food and drink.

A Matter Of Taste

Cookbooks, Food & Wine

Beverages & Wine

HarperCollins, Publishers

Kitchen In Corfu

TRAFALGAR SQUARE +

Now reissued, "A Kitchen in Corfu" is an account of traditional life on a beautiful island, where produce grows abundantly - wild herbs, nuts and greenery in the hills; fish and shellfish in the sea; olive groves, grapevines and orchards. In Corfu, culinary influences from all over the Mediterranean have been absorbed and adapted to create a style of cooking unique in the world. This book presents a collection of 80 recipes, together with descriptions of people and places. The author details the customs surrounding the growing and preparation of food, and describes the daily round of friends and neighbours, capturing the authentic flavour of an hospitable and lively rural community.

A Kitchen in Corfu

Martin, Wendy

Regional & International

Orion Publishing Co

“Sometimes on nights like these, when I’ve been working late and the house is quiet, my mind skims away through the years to the time when we lived on Corfu. Our time there floats in the darkness of the past like a tiny island of green and yellow light. . .” They arrived as tourists, Wendy from Canada and James from England, young, new to each other and probably even more in love than they realized. The two-line ad in the Sunday Times, advertising “Villa Parginos, Loutses, Corfu,” conjured an image of long afternoons drinking wine on a marble patio shaded by a grape arbour, looking out over an impossible Greek blue sea. Instead they got a little pink bungalow with linoleum, a buzzing fluorescent light and a patio separated from the village’s main street by a wire fence. And yet Corfu delivered so much more than their wildest fantasy had suggested. Yes, there was the warmth of the sun, intoxicating to frozen northerners, and languid walks along sage- and oregano- bordered byways, and swimming naked off an idyllic beach. Olive trees dropped their fruit into nets, and there were fresh apricots, grilled sardines, marinated lamb and long evenings of storytelling at the local taverna — life, reduced to the sensual quotidian. But what captivated James Chatto and Wendy Martin (who soon became his wife) was the way the islanders embraced them, once they bought and renovated a house of their own. The baptism of their firstborn son was the demarcation line; after that they were locals, not tourists. And, as Chatto’s eloquent memoir so touchingly reveals, their deep connection to Corfu and its people sustained them through tragedy just as it had carried them into love. From the Hardcover edition.

The Greek for Love: A Memoir of Sorrow and Joy

Biographies & Memoirs

Historical

Vintage Canada

The two-line ad in the Sunday Times advertising Villa Parginos in Corfu conjured an image of long afternoons drinking wine on a marble patio shaded by a grape arbour, looking out over an impossibly blue Greek sea. Instead James Chatto and his wife Wendy got a little pink bungalow with linoleum, a buzzing fluorescent light and a patio separated from the village's main street by a wire fence.Yet Corfu delivered so much more than their wildest fantasy had suggested. There was the intoxicating warmth of the sun, walks along sage-bordered byways, and swimming naked off an idyllic beach. There were olive trees that dropped their fruit into nets, as well as fresh apricots, grilled sardines, marinated lamb and long evenings of storytelling at the local taverna. The couple arrived as young tourists, new to each other and in love, and were captivated by the way the islanders embraced them. It was their deep connection to Corfu and its people that later sustained them through the darkest tragedy, just as it had carried them into the most wonderful love.

The Greek For Love: Life, Love and Loss in Corfu

John Murray

In the heart of Corfu, away from the tourist beaches, old traditions of living and eating still flourish. Over the centuries culinary influences from all over the Mediterranean have been absorbed into the classical Greek cuisine and adapted to suit the extraordinary variety of produce that comes from this beautiful and very fertile island. The result is a style of cooking unique in the world. For many years James Chatto and his wife, Wendy Martin, made their home in the remote village of Loutses, an olive-farming community in the north-east of Corfu. During their first winter, when the tourists had left and the shops and restaurants of the coastal resorts closed, they learned that there was more to Corfiot cooking than they ever imagined. The Lousiotes take a keen interest in food and were willing teachers. Cooking from memory, measuring the ingredients by eye and correcting the seasoning by frequent tasting, they have preserved their recipes without ever writing them down. The island provides abundant produce: olives, vegetables, fruit, meat, cheese and wine, a wide variety of fish and shellfish from the sea, and from the hills, herbs, horta or wild greens, game, nuts and wild fruits. The pace of life is unchanging, the rhythm of work and daily fare determined by the seasonal cycle. Many of the dishes prepared are linked with the festivals of the Christian calendar, such as Lenten pilaf, Easter biscuits, Paschal lamb and the vasilopitta of New Year. A sociable people, the Corfiots love to enjoy food and wine in good company―at home or at the taverna. In this delightful book James Chatto and W.L. Martin set down the recipes they have collected, describe the growing, gathering and preparation of food, record the daily round of their friends and neighbors and enjoy the life of a rural village in Corfu.

Martin, W. L.

Cooking Education & Reference

New Amsterdam Books

The Man Who Ate Toronto

Professionals & Academics

MacFarlane, Walter & Ross

As a young man in England, James Chatto had worked as a waiter, dishwasher, and occasional cook. As a boy, he had learned about restaurants from his godfather, the actor Robert Morley, who was also a food critic for Punch and Playboy. When he came to Canada in the early 1980s he decided to parlay his appetite and experience into a career and began writing about restaurants for Toronto Life Magazine. Since then he has spent most of his nights, and not a few of his days, in Toronto’s culinary demi-monde, chronicling an extraordinary transformation. Over a period of twenty years, Torontonians, newly affluent and increasingly well traveled, discovered the world of food and wine. Eating out became a form of recreation. Hundreds of new restaurants opened their doors, and some of the people who created them became celebrities. In certain circles it began to matter whether you had been to Franco’s new place, had tasted Sasur’s latest invention, or could spell radicchio. This is a book about how the restaurant business became show business, and about the tycoons, artists, dilettantes, journeymen cooks, gifted gastronomical junkies, and ambitious entrepreneurs who made it happen. It is about fortunes made and lost, reputations built and squandered, written by a man who observed these events from the best seat in the house. James Chatto brings to his a cosmopolitan objectivity and an Englishman’s irreverence. The result is a perceptive, sometimes funny, often poignant memoir in which the reader joins the writer as he makes his rounds, eating, hanging out with chefs and maître d’s, and eavesdropping on the late-night gossip of waiters. The Man Who Ate Toronto - like a fine wine or an unforgettable meal is meant to be savoured and shared. From the Hardcover edition.

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