http://www.thegastronomersbookshelf.com collaborative book reviews about all things food and wine Fri, 16 Jul 2010 05:32:31 +0000 http://wordpress.org/?v=2.9.2 en hourly 1 http://www.thegastronomersbookshelf.com/5314_book-giveaway-momofuku http://www.thegastronomersbookshelf.com/5314_book-giveaway-momofuku#comments Sun, 24 Jan 2010 06:55:52 +0000 Duncan - admin http://www.thegastronomersbookshelf.com/?p=5314 It's time for our first giveaway on The Gastronomer's Bookshelf! A copy of Momofuku, from New York's popular restaurant of the same name. Get your entry in before 12noon GMT February 07, 2010. (Read the full announcement for details.)]]> http://www.thegastronomersbookshelf.com/5314_book-giveaway-momofuku/feed 6 http://www.thegastronomersbookshelf.com/4880_editors-message-and-more-books-of-interest http://www.thegastronomersbookshelf.com/4880_editors-message-and-more-books-of-interest#comments Mon, 21 Dec 2009 09:56:53 +0000 Duncan - admin http://www.thegastronomersbookshelf.com/?p=4880 Approximately one year ago, co-editor Mark and I launched The Gastronomer's Bookshelf to help foodloving bookloving gastronomes navigate the sea of food-related books out there. Neither of us remembers exactly when we pressed the decloaking button, so what better than a combined one-year anniversary announcement and Christmas/end-of-year greeting for 2009? This final Year-end Countdown feature also contains some personal perspectives on books good and bad.]]> http://www.thegastronomersbookshelf.com/4880_editors-message-and-more-books-of-interest/feed 2 http://www.thegastronomersbookshelf.com/4567_life-is-sweet-hope-and-greenwood-2009-uk http://www.thegastronomersbookshelf.com/4567_life-is-sweet-hope-and-greenwood-2009-uk#comments Mon, 30 Nov 2009 08:26:41 +0000 JudithM http://www.thegastronomersbookshelf.com/?p=4567 Life is Sweet is about making various types of confectionery at home, traditional and modern. The authors are the owners of the Hope and Greenwood confectionery shops in London and are experienced sweet makers. The recipes include a wide range of cooked and uncooked sweets, from rich dark truffles and chocolate with chilli and lime to marshmallows, nougat, toffee apples, old fashioned ‘pulled’ toffees and salt licorice. If you enjoy astonishing your friends with new home cooked goodies, this is a book to add to your bookshelf.]]> http://www.thegastronomersbookshelf.com/4567_life-is-sweet-hope-and-greenwood-2009-uk/feed 1 http://www.thegastronomersbookshelf.com/2206_guide-to-fish-hilary-mcnevin-2008-au http://www.thegastronomersbookshelf.com/2206_guide-to-fish-hilary-mcnevin-2008-au#comments Mon, 03 Aug 2009 14:42:43 +0000 JudithM http://www.thegastronomersbookshelf.com/?p=2206 Hilary McNevin's Guide to Fish is a handy, modern reference for Australian consumers. Not only does it provide helpful information about sustainable species, buying and cooking tips, but also a great range of interesting, tasty recipes for each of the fish presented. Although you could always wish for more detail, this book achieves what it needs to within its clean, compact format.]]> http://www.thegastronomersbookshelf.com/2206_guide-to-fish-hilary-mcnevin-2008-au/feed 1 http://www.thegastronomersbookshelf.com/1667_a-new-design http://www.thegastronomersbookshelf.com/1667_a-new-design#comments Thu, 16 Jul 2009 14:40:00 +0000 Duncan - admin http://www.thegastronomersbookshelf.com/?p=1667 http://www.thegastronomersbookshelf.com/1667_a-new-design/feed 0 http://www.thegastronomersbookshelf.com/1009_the-big-fat-duck-cookbook-heston-blumenthal-2008-uk-review http://www.thegastronomersbookshelf.com/1009_the-big-fat-duck-cookbook-heston-blumenthal-2008-uk-review#comments Thu, 02 Jul 2009 12:24:18 +0000 Daniel Chan http://www.thegastronomersbookshelf.com/?p=1009 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.]]> http://www.thegastronomersbookshelf.com/1009_the-big-fat-duck-cookbook-heston-blumenthal-2008-uk-review/feed 1 http://www.thegastronomersbookshelf.com/957_trail-of-crumbs-kim-sunee-2009-us-review http://www.thegastronomersbookshelf.com/957_trail-of-crumbs-kim-sunee-2009-us-review#comments Sat, 27 Jun 2009 00:12:40 +0000 Sarah http://www.thegastronomersbookshelf.com/?p=957 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.]]> http://www.thegastronomersbookshelf.com/957_trail-of-crumbs-kim-sunee-2009-us-review/feed 0 http://www.thegastronomersbookshelf.com/935_the-scented-kitchen-frances-bissell-2007-uk-review http://www.thegastronomersbookshelf.com/935_the-scented-kitchen-frances-bissell-2007-uk-review#comments Mon, 22 Jun 2009 09:34:23 +0000 JudithM http://www.thegastronomersbookshelf.com/?p=935 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.]]> http://www.thegastronomersbookshelf.com/935_the-scented-kitchen-frances-bissell-2007-uk-review/feed 0 http://www.thegastronomersbookshelf.com/937_new-reviews-and-were-on-twitter http://www.thegastronomersbookshelf.com/937_new-reviews-and-were-on-twitter#comments Thu, 11 Jun 2009 05:25:10 +0000 Duncan - admin http://www.thegastronomersbookshelf.com/?p=937 thegastronomers) so that even more people can find out about interesting books on The Gastronomer's Bookshelf.]]> http://www.thegastronomersbookshelf.com/937_new-reviews-and-were-on-twitter/feed 0 http://www.thegastronomersbookshelf.com/851_pastry-in-europe-2009-joost-van-roosmalen-2009-be-review http://www.thegastronomersbookshelf.com/851_pastry-in-europe-2009-joost-van-roosmalen-2009-be-review#comments Mon, 25 May 2009 15:57:14 +0000 Gfron1 http://www.thegastronomersbookshelf.com/?p=851 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]]> http://www.thegastronomersbookshelf.com/851_pastry-in-europe-2009-joost-van-roosmalen-2009-be-review/feed 3