Chef Paul Brans concocts chocolate-covered sponge toffee, a honeycombed sweet with a hint of nostalgia, for Oliver and Bonacini customers and for interactive stations at weddings and other events.
“The great thing about sponge toffee is it’s a bit of a science project,” he says. People are fascinated watching it being made.
In a departure from publishing a cookbook by one or two authors, a Canadian publisher has delved into its archives to present a collection of recipes to suit all tastes.
“250 Best Beans, Lentils and Tofu Recipes: Healthy, Wholesome Foods” (Robert Rose, $24.95, paperback) features recipes created by its stable of authors in Canada and the U.S.