Wednesday, November 30, 2011 - North Shore News - A35
TASTE
Enjoy the process, not just the delicious results From page 33
own pastry chef roots, the title signals a return to the kitchen for consumers who rely too much on store-bought products. “In this day and age, we’re always in a hurry. We turn to processed foods and processed baked goods. They’re made to be shelf-stable, to last on your counter for weeks, so they’re full of hydrogenated fat and super-refined sugars. “When you bake it yourself, you control what you’re putting into it.” It’s a topic she’s passionate about, so the timing was good to put out this impressive compendium of recipes. It had been in the works for a decade, ever since she was co-authoring her first book, the Inn on the Twenty Cookbook. North Vancouver’s Whitecap Books
released that book as well, and former publisher Robert McCullough spent a day baking with her in the kitchen of the Ontario inn. “He was the one who said ‘One day you have got to put out a complete A to Z Canadian baking book.’” But it isn’t a compilation or collection of previously released recipes. They’re all original and it’s taken more than two years to create, taste-test, recipe test, revise and write all 200 of them. There are no breads or savoury baked goods; instead it focuses on the sweeter side of baking. It’s a book meant for everyone, says Olson. Like Smith’s, it includes far more than instructions; there are clear descriptions, photos, the “whys” of each recipe, which is especially important in baking, when the science is so important to success. Once a reader understands the reason behind a technique or step, they can put it into play when advancing on to their own creations. Again, it’s all about building confidence. “This is not a textbook, but in essence, you could start with the simpler recipes, like the cookies and bars and work your way up to those that take more work, like the Viennese Sacher Torte or the Dobos Torte; those are quite an exercise.”
with allergies and dietary restrictions: dairy-free, eggfree, gluten-free, low-fat and low-sugar. As she points out, baking is not usually something
There are even wedding cakes, for home bakers intent on making their own. And Olson has also included sections on baking for those
done in isolation, “You do it for other people. You want to make something that everyone can enjoy.” Baking does take time,
says Olson, so make time for it. Especially during a busy holiday season. “Enjoy that process, not just the end result. Christmas is a great time to give yourself time in the kitchen and bake with your family and friends. It’s so much fun.”
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