Food With Legs Rotating Header Image


Amazon Store

When I review or mention a book I like to provide a link to where they can be purchased.  I don’t know why really but I started off linking to the Chapters/Indigo site and have kept this up out of momentum and a faint desire for continuity. has recently started to offer the associate store programme (or at least it has recently crossed my radar) so I have set up a store and am in the process of converting links.

The Food With Legs store can be accessed by clicking on the “Store” tab the top-right or directly by clicking here.

All of the books in my Store are ones that I have read, cooked from, or own myself.  These are books that I recommend.  In the general category alone four of the six–Mcgee and Keller are really for more advanced, specialised cooking–would make excellent first and only cookbooks.  It’s not an exhaustive list but I understand that in many ways a recommendation depends on its exclusivity.  Right now the number of books in the store is in low forties and I’ll do my best to keep it below sixty.

Apparently, I’m paid a small commission whenever someone buys a book from Amazon through my store so if you see any on the list that you have been thinking of buying please consider doing so here.

Spotlight in the Sidebar

As mentioned in my last post of March I have been writing for the website Spotlight Toronto.  On Spotlight I have a micro blog for shorter pieces and they have also published longer articles from me.  I’ve added links to the sidebar here for all of my Spotlight articles and blog posts.  Click through and take a look.

Spotlight Toronto

One of my favourite websites about our city, Spotlight Toronto, has just launched a redesigned version.  As part of the change they’ve decided to grant me some space for my sometimes coherent scribblings.  Take a look at my featured writer page and my first Spotlight Toronto article on Massimo Bruno’s Italian Supper Club.   I’m pleased (and a little intimidated) to be in league with such a talented group of writers who have answers to so many diverse questions.   As well, the photography and design are stunning.  I encourage everyone to browse the new site.

Content will still be posted here at Food With Legs at approximately the same rate that I have kept up for the last six months or so.

Most Popular Posts of 2009

Google Analytics

I set out in yesterday’s article the idea that I was going to wrap-up 2009 with three posts.  The cooking and gardening recaps have turned into larger endeavours than I expected so in the brief interim while we wait for them to be ready I’m going to borrow an idea from another Toronto food blog, Sift, Dust & Toss and reveal the five most popular posts on Food With Legs in 2009.

These are determined using Google Analytics and the time-frame for traffic runs from the mid-April transfer from to my own domain to December 31, 2009.  Eligible content is all 116 posts since the beginning of Food With Legs.  Posts seem to become popular in a combination of three ways:  I do a good job (with the appreciated help of friends and fellow bloggers) of promoting posts when they first come out; my experiences build organically on each other and links back to previous posts drive traffic; and through some mysterious equilibrium of their esoteric demands and the web’s variable supply searchers (92% via Google) find their way to my site. (more…)

New Home for Foodwithlegs

I have taken the big step of moving my blog from its first home at to the current location at  This change will mean more flexibility in terms of using third-party services like those from Google (see the right sidebar) and more flexibility to control the site’s appearance.

The foodwithlegs blog is still powered by the wordpress software but now is hosted outside of  Seems like a distinction without a difference?  Here is a good page (produced by wordpress) that goes pretty far toward explaining the difference.  Coincidentally I have also adopted a theme for the blog (PrimePress) that maintains the aesthetic of the old site while allowing more functionality.

Foodwithlegs is growing and changing.  Almost all of the content has been moved over from the old site though some things (such as images) are still works in progress.  Please continue reading, comment on posts and get in touch with me at