342, 313,


Look forward to these reviews…

20 June: In coming weeks our readers can look forward to reviews of the following titles: White Heat/White (Mitchell Beazley), The Scented Kitchen/Bissell (Serif), Vefa’s Kitchen/Alexiadou (Phaidon), The Flavor Bible/Page & Dornenburg (Hachette), Trails of Crumbs/Sunée (Hachette), An Omelette and a Glass of Wine/David (Grub Street) and a few more! If you have a new or classic book you think people need to know more about, why not contribute a review?

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The Big Fat Duck Cookbook, Heston Blumenthal | 2008 | UK

Reviewer says

It’s 43cm long, 33cm wide, 8cm thick, weighs about five kilograms, has 534 pages, and was one of the most anticipated cookbooks in 2008. From the silver embossed slipcase to the photography and artwork, the writing and the feel of the paper, it would be hard not to notice and admire the Big Fat Duck Cookbook on the shelves of a bookstore.

On initial impressions, perhaps like the restaurant itself, the book appears to be an intimidating creature. Open it and you will be hit by Heston Blumenthal’s passion. Inside is the story of Blumenthal and his restaurant, the recipes and stories behind many of the dishes from the Fat Duck, and a series of essays explaining the science behind the food. Beyond the science, there are journeys into food history, philosophy, personal anecdotes, humour, and the sheer dumb luck that can trigger a great idea. It is a dizzying amount of information in one book. But for those who have read Blumenthal’s previous books, his newspaper columns, or seen his TV show will know that he has a gift for explaining complicated concepts in terms that the layman can understand.

[read the review...]

02 Jul 2009 – 22:24.
Reviewed by Daniel Chan
Categories: 5-star, England, advanced audience, avant garde techniques, biography, book from a restaurant, comprehensive, factual stories/tales, internationally known food author/chef, recipes and context, review Comments (0)

Trail of Crumbs, Kim Sunée | 2009 | US

Reviewer says

In Kim Sunée’s coming-of-age-memoir, she travels the world and uses food to find herself and the home she never felt she had. Sunée’s narrative is an intensely honest, earnest telling of her story, with a poetic, yet unfussy writing style. Trail of Crumbs details Kim’s life, from early memories of her childhood abandonment in Korea, to her adoption and upbringing in New Orleans, to her travels around the world. Most chapters conclude with a few recipes, appropriate to the setting. The recipes don’t necessarily inspire the reader to jump into the kitchen, but they are a nice touch and complement Kim’s journey in this heart-warming story without a classic happy ending.

[read the review...]

27 Jun 2009 – 10:12.
Reviewed by Sarah
Categories: 4-star, East Asia, France, Western Europe, biography, biography, gastronomic travel tales, general audience, quite detailed, review Comments (0)

The Scented Kitchen, Frances Bissell | 2007 | UK

Reviewer says

Any comprehensively stocked kitchen will have many scented ingredients in the spice rack, drawer or cupboard, ranging from pungent to aromatic, depending on the types of dishes prepared and enjoyed in each household. This book is not concerned with any of them.

The subject matter of The Scented Kitchen is perfumed flowers from the flower garden, using them in various ways to impart flavour and aroma, and in some instance, colour also.

Had I come across this title on a shelf, I might well have passed it by, thereby missing an interesting read.

[read the review...]

22 Jun 2009 – 19:34.
Reviewed by JudithM
Categories: 4-star, Britain/Ireland, general audience, herbs/spices/oils/flavourings, historical cooking, quite detailed, recipes and context, review and tags: | Comments (0)

Verrines, José Maréchal | 2009 | AU

Reviewer says

Food served in small glasses — verrines — has been popular in France for at least four years. José Maréchal’s book Verrines, published by Murdoch Books, is only the second book in English to focus strongly on this type of dish. Two of Maréchal’s French books on verrines (published by Marabout: Verrines, Verrines toutes fraîches) have been combined to produce this compact 128 page volume in English which gives an excellent introduction and provides lots of inspiration. This is a title that deserves five stars because it achieves what it needs to so well, combining a feel for the dishes with tips and inspirations. The book suits cooks who enjoy food presentation and bright flavours and who have at least basic technical confidence.

[read the review...]

18 Jun 2009 – 21:46.
Reviewed by Duncan Markham
Categories: 5-star, France, decoration/presentation, general audience, mixed/non-regional cuisine, mostly recipes, quite detailed, review, small dishes/snacks, specific meals or dishes and tags: | Comments (0)

Planet Cake, Paris Cutler | 2009 | AU

Reviewer says

Planet Cake is the book from the famous Sydney boutique cake shop of the same name, renowned for its elaborate sugarcraft creations and celebrity customers. The book promises beautifully decorated cakes that are “fabulous, professional, and easy”, and it seems to deliver in most respects, combining Planet Cake’s distinctive decorative style with good base recipes. The chapters of this book are very well structured, making it easy for beginners or more advanced decorators to find their way around. Whilst no-one would pretend that becoming a cake decorator is a simple feat, for the motivated home cook, Planet Cake can give you the tools to get there.

[read the review...]

14 Jun 2009 – 23:59.
Reviewed by Sarah
Categories: 4-star, book from a restaurant, cakes and desserts, comprehensive, decoration/presentation, for beginners, mostly recipes, review, specific techniques, textbook/technical guide Comments (1)

Feed Me Now!, Bill Granger | 2009 | AU

Reviewer says

Feed Me Now!, Australian chef Bill Granger’s latest book, promises a “joyful, practical collection of recipes that cater to the day-to-day food dilemmas of busy modern families” that use few ingredients and require minimum fuss. While the recipe difficulty varies, they are easy to follow. However, the book still contains quite a few not-so-instant recipes, and the photography, while beautiful, appears at odds with Granger’s laid-back style.

[read the review...]

09 Jun 2009 – 15:45.
Reviewed by Sarah
Categories: 2-star, for busy people, internationally known food author/chef, mixed/non-regional cuisine, mostly recipes, quite detailed, review Comments (0)

Indulge, Claire Clark | 2007 | CA

Reviewer says

In Indulge: 100 Perfect Desserts, Claire Clark, head pastry chef of The French Laundry, shares 100 memorable desserts from her 25 years of experience as a pastry chef. The range is wide, from her mother’s recipe for shortbread, to complex multilayered desserts worthy of a four-star hotel. As a result, the skill level required of this book ranges from novice to intermediate as well. Her skill as a pastry chef and as a teacher shines through in the text, and the result is a solid volume of desserts that have spot-on flavors.

[read the review...]

04 Jun 2009 – 00:34.
Reviewed by Mark Manguerra
Categories: 4-star, England, biscuits/cookies/sweet delights, cakes and desserts, general audience, mixed/non-regional cuisine, mostly recipes, pastry, quite detailed, review Comments (2)

Pastry in Europe 2009, Joost van Roosmalen | 2009 | BE

Reviewer says

At 255 pages with glossy color photos on nearly ever page, there is plenty of eye candy in Pastry in Europe 2009. However, at $119.95 on Amazon US the book moves out of the price range of most frugal bakers. The book feels like a hard-bound glossy book you find in finer hotel rooms that seeks to serve the Edward Behr (Art of Eating) audience. It is a beautiful, densely packed book full of wonderful material, and not just recipes, but articles about culture, people, technique, yet they are abbreviated articles that leave you wanting more. If you have knocked out some killer mousse or chocolate bon bons, and have a fairly solid grasp of the concept and techniques, grab the book. It is unique, interesting, and informative. The book was worth the investment for one who is constantly seeking new techniques, ideas and flavor combinations, although it may not get the mileage of an Hermé book or an Art of Eating magazine

[read the review...]

26 May 2009 – 01:57.
Reviewed by Gfron1
Categories: 4-star, Europe, advanced audience, cakes and desserts, confectionery, mostly sweet, pastry, quite detailed, recipes and context, review Comments (3)

The Clatter of Forks and Spoons, Richard Corrigan | 2008 | UK

Reviewer says

In “The Clatter of Forks and Spoons”, Irish chef Richard Corrigan covers the food that he grew up with as the child of a farmer in Ireland, traditional recipes, and the dishes he serves at his restaurant. Many of the dishes are simple and comforting, and will rarely require any searches for exotic ingredients or specialist equipment. Corrigan is also a storyteller, so you will find essays, anecdotes, and observations throughout the book. He presents his views with a great passion, but it’s done in a similar manner to what you would get from having a feisty debate with a good friend over a beer. He is also a champion of artisanal producers and allows many of these producers their own voice in his essays.

This is an outstanding book from three viewpoints. Firstly, in Corrigan’s writing, no words are wasted and his essays could be a book in their own right. The second are the recipes. It is food for the soul, the ingredients are listed in a clear manner, and the instructions are presented in a conversational tone. Finally, it’s a beautiful book. The photography suits the book in that it has a feel more like a family photo album than food porn. Many people will find this book a worthwhile purchase, including those who want to rediscover their Irish and British roots, those who simply enjoy good food writing, and anyone who simply wants to cook a delicious meal.

[read the review...]

19 May 2009 – 19:06.
Reviewed by Daniel Chan
Categories: 5-star, Britain/Ireland, general audience, locally known food author/chef, opinions/essays, quite detailed, recipes and context, review, seasonal food Comments (0)