http://www.thegastronomersbookshelf.com collaborative book reviews about all things food and wine Tue, 07 Feb 2012 02:58:54 +0000 http://wordpress.org/?v=2.9.2 en hourly 1 http://www.thegastronomersbookshelf.com/11102_coming-cooking-without-borders http://www.thegastronomersbookshelf.com/11102_coming-cooking-without-borders#comments Thu, 15 Sep 2011 09:55:10 +0000 Duncan - admin http://www.thegastronomersbookshelf.com/?p=11102 Iron Chef America winner, Anita Lo, offers her best fusion recipes with flavors from across the globe including over 100 recipes for the home cook. Lo creates food that breaks down preconceived notions of what American food is and should be.]]> http://www.thegastronomersbookshelf.com/11102_coming-cooking-without-borders/feed 0 http://www.thegastronomersbookshelf.com/10978_coming-macarons http://www.thegastronomersbookshelf.com/10978_coming-macarons#comments Tue, 30 Aug 2011 04:18:04 +0000 Duncan - admin http://www.thegastronomersbookshelf.com/?p=10978 Pierre Hermé is universally acknowledged as the king of French pastry with shops in Tokyo, Paris and London. Now for the first time, all the macaron recipes from this most celebrated French pâtissier are published in English. Readers will appreciate the 32-step-by-step photo-illustrated instructions for making shells and fillings.]]> http://www.thegastronomersbookshelf.com/10978_coming-macarons/feed 0 http://www.thegastronomersbookshelf.com/10838_coming-galvin-a-cookbook-de-luxe http://www.thegastronomersbookshelf.com/10838_coming-galvin-a-cookbook-de-luxe#comments Thu, 25 Aug 2011 04:33:16 +0000 Duncan - admin http://www.thegastronomersbookshelf.com/?p=10838 Michelin starred brothers Jeff and Chris Galvin share their favorite cuisine - brasserie de luxe food of France in this star studded cookbook featuring 150 recipes from their collection of British restaurants.]]> http://www.thegastronomersbookshelf.com/10838_coming-galvin-a-cookbook-de-luxe/feed 0 http://www.thegastronomersbookshelf.com/10890_coming-odd-bits-how-to-cook-the-rest-of-the-animal http://www.thegastronomersbookshelf.com/10890_coming-odd-bits-how-to-cook-the-rest-of-the-animal#comments Thu, 25 Aug 2011 04:32:28 +0000 Duncan - admin http://www.thegastronomersbookshelf.com/?p=10890 In the spirit of 'head to tail,' Jennifer McLagen is on a quest to reassert the role of scrap meat. Beyond cookbook, Odd Bits shares historic, religious and cultural roles of these forgotten meats.]]> http://www.thegastronomersbookshelf.com/10890_coming-odd-bits-how-to-cook-the-rest-of-the-animal/feed 0 http://www.thegastronomersbookshelf.com/10872_new-release-the-mozza-cookbook http://www.thegastronomersbookshelf.com/10872_new-release-the-mozza-cookbook#comments Thu, 25 Aug 2011 04:31:09 +0000 Duncan - admin http://www.thegastronomersbookshelf.com/?p=10872 The matriarch of breads, Nancy Silverton, leads a team from her wildly popular restaurants Osteria Mozza and Pizzeria Mozza in sharing their most popular recipes derived from authentic, yet not so conventional, Italian favorites.]]> http://www.thegastronomersbookshelf.com/10872_new-release-the-mozza-cookbook/feed 0 http://www.thegastronomersbookshelf.com/10647_coming-short-sweet http://www.thegastronomersbookshelf.com/10647_coming-short-sweet#comments Fri, 22 Jul 2011 12:09:35 +0000 Duncan - admin http://www.thegastronomersbookshelf.com/?p=10647 Dan Lepard’s innovative and earthy approach has made him the baker that every top chef wants in their kitchen. With this how-to-bake book you’ll be baking cakes, pastries, breads and cookies like never before. ‘Short and Sweet’ uses the newest flours and ingredients and has everything from updates on the classics to the latest in baking for intolerances.]]> http://www.thegastronomersbookshelf.com/10647_coming-short-sweet/feed 0 http://www.thegastronomersbookshelf.com/10593_worth-a-look-jelly-shot-test-kitchen http://www.thegastronomersbookshelf.com/10593_worth-a-look-jelly-shot-test-kitchen#comments Fri, 22 Jul 2011 12:08:03 +0000 Duncan - admin http://www.thegastronomersbookshelf.com/?p=10593 Remember jello shots of days of yore? They're all grown up, and are sporting a sophisticated new look! "Jelly Shots" are classic cocktails reinvented as sassy, gelatin shots--perfect, jewel-like squares, sans cup, which any adult would be proud to serve at their next dinner party.]]> http://www.thegastronomersbookshelf.com/10593_worth-a-look-jelly-shot-test-kitchen/feed 0 http://www.thegastronomersbookshelf.com/10629_worth-a-look-orient-express http://www.thegastronomersbookshelf.com/10629_worth-a-look-orient-express#comments Thu, 21 Jul 2011 12:08:06 +0000 Duncan - admin http://www.thegastronomersbookshelf.com/?p=10629 Following her acclaimed Purple Citrus and Sweet Perfume, Silvena Rowe turns her focus to the delicious small dishes that you would find in the bustling street markets of Damascus or Istanbul – koftes, falafels and pilafs – as well as delicious puddings such as vanilla baklava, and chocolate and pistachio mousse.]]> http://www.thegastronomersbookshelf.com/10629_worth-a-look-orient-express/feed 0 http://www.thegastronomersbookshelf.com/10611_worth-a-look-on-a-stick http://www.thegastronomersbookshelf.com/10611_worth-a-look-on-a-stick#comments Thu, 21 Jul 2011 12:07:47 +0000 Duncan - admin http://www.thegastronomersbookshelf.com/?p=10611 Why do the world’s most delicious foods—from grilled meats and vegetables to deep-fried pickles and corndogs—taste even better served on a stick? This beautifully photographed cookbook by Matt Armendariz answers the question with dozens of quick and easy recipes for party food, street-fair food, junk food, and more.]]> http://www.thegastronomersbookshelf.com/10611_worth-a-look-on-a-stick/feed 0 http://www.thegastronomersbookshelf.com/10665_new-release-words-to-eat-by http://www.thegastronomersbookshelf.com/10665_new-release-words-to-eat-by#comments Thu, 21 Jul 2011 12:05:20 +0000 Duncan - admin http://www.thegastronomersbookshelf.com/?p=10665 English food words tell a remarkable story about the evolution of our language and culinary history, revealing a collision of cultures from the time Caesar first arrived on British shores to the present day. Words to Eat By explores the stories behind five of our most basic food words.]]> http://www.thegastronomersbookshelf.com/10665_new-release-words-to-eat-by/feed 0