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/12952_malouf-greg-malouf-2011-au http://www.thegastronomersbookshelf.com/12952_malouf-greg-malouf-2011-au#comments Wed, 04 Jan 2012 03:30:22 +0000 Lucy http://www.thegastronomersbookshelf.com/?p=12952 In Malouf: New Middle Eastern Food, well-loved chef Greg Malouf has kicked off his travelling shoes and returned to his home kitchen to offer fans a breathtakingly beautiful, glossy and very, very generous tome of recipes that are rooted in the traditions of his beloved Middle East, but presented in a fresh, modern way. The food is seductive and truly inspired, but despite being a stunning piece of design, the book is not without its flaws.]]> http://www.thegastronomersbookshelf.com/12952_malouf-greg-malouf-2011-au/feed 0 http://www.thegastronomersbookshelf.com/11865_momofuku-milk-bar-christina-tosi-2011-us http://www.thegastronomersbookshelf.com/11865_momofuku-milk-bar-christina-tosi-2011-us#comments Fri, 04 Nov 2011 11:15:35 +0000 Gfron1 http://www.thegastronomersbookshelf.com/?p=11865 Momofuku Milk Bar cookbook is the American reader's chance to jump back to his or her youth with memories of being raised on Cap’n Crunch and Corn Flakes. In a follow-up to David Chang’s best-selling Momofuku Cookbook, his pastry chef, Christina Tosi, presents her most popular recipes including the famed Compost Cookies and Crack Pie. But beware of her overly sweet recipes if you prefer your desserts a bit more subtle and understated.]]> http://www.thegastronomersbookshelf.com/11865_momofuku-milk-bar-christina-tosi-2011-us/feed 0 http://www.thegastronomersbookshelf.com/11064_infiniment-pierre-herme-2010-fr http://www.thegastronomersbookshelf.com/11064_infiniment-pierre-herme-2010-fr#comments Sun, 11 Sep 2011 12:35:05 +0000 Mark Manguerra http://www.thegastronomersbookshelf.com/?p=11064 Infiniment is a wonderful addition to Pierre Hermé’s growing bibliography, with more than 100 never-before-published recipes of breakfast treats, appetizers, tarts, cakes, sundaes, and plated desserts. However, the art direction takes an approach different from his previous works, with photographs of abstract representations of the desserts instead of helpful images of the desserts themselves. Nevertheless, the sheer breadth and imagination of the recipes is sure to please any fan of modern pastry.]]> http://www.thegastronomersbookshelf.com/11064_infiniment-pierre-herme-2010-fr/feed 0 http://www.thegastronomersbookshelf.com/10241_laduree-sucre-phillipe-andrieu-2010-uk http://www.thegastronomersbookshelf.com/10241_laduree-sucre-phillipe-andrieu-2010-uk#comments Mon, 16 May 2011 03:02:10 +0000 Mark Manguerra http://www.thegastronomersbookshelf.com/?p=10241 Ladurée: Sucré is a highly-anticipated collection of more than 100 of the famous patisserie's desserts under the leadership of Phillipe Andrieu. The variety of recipes ranges from several simple, classic pastries to a few complex signature entremets. The size and format of the book unfortunately limit the content and depth of instruction which might interest more hardcore pastry chefs, but fans of Ladurée and pastry in general will appreciate this first volume from one of the most renowned establishments in Paris.]]> http://www.thegastronomersbookshelf.com/10241_laduree-sucre-phillipe-andrieu-2010-uk/feed 0 http://www.thegastronomersbookshelf.com/9591_audrey-gordons-tuscan-summer-audrey-gordon-2010-au http://www.thegastronomersbookshelf.com/9591_audrey-gordons-tuscan-summer-audrey-gordon-2010-au#comments Mon, 11 Apr 2011 09:01:46 +0000 Alison Vincent http://www.thegastronomersbookshelf.com/?p=9591 Audrey Gordon is a respected and prolific cookery writer. She has also been a long-time contributor to BBC radio, presented numerous television series and been voted ‘Britain’s Sternest Cook’ three times. She and husband Phillip recently closed their restaurant, audrey’s, and headed to Tuscany for a chance to take a break and of course write a book about it. The result is ‘Audrey Gordon’s Tuscan Summer’, a ’sumptuously photographed and lavishly over-designed book’ written for ‘the ordinary cook, stuck at home with insufficient bench space and a set of chipped mixing bowls’. Audrey Gordon's Tuscan Summer looks like a regular cookbook and the recipes are certainly workable if not necessarily authentic, but Audrey is not all she seems...]]> http://www.thegastronomersbookshelf.com/9591_audrey-gordons-tuscan-summer-audrey-gordon-2010-au/feed 0 http://www.thegastronomersbookshelf.com/9380_design-culinaire-stephane-bureaux-2010-fr http://www.thegastronomersbookshelf.com/9380_design-culinaire-stephane-bureaux-2010-fr#comments Mon, 14 Mar 2011 00:59:30 +0000 Gfron1 http://www.thegastronomersbookshelf.com/?p=9380 Some people design couches. Others design cars. Stéphane Bureaux designs food. And what’s a food designer to do when he wants a collection of the best contemporary food design? Why, design a book to feature food design of course! Design Culinaire is a collection of notable design intended to document and inspire food artists.]]> http://www.thegastronomersbookshelf.com/9380_design-culinaire-stephane-bureaux-2010-fr/feed 0 http://www.thegastronomersbookshelf.com/9088_how-the-british-fell-in-love-with-food-the-guild-of-food-writers-2010-uk http://www.thegastronomersbookshelf.com/9088_how-the-british-fell-in-love-with-food-the-guild-of-food-writers-2010-uk#comments Thu, 27 Jan 2011 03:08:21 +0000 Harry http://www.thegastronomersbookshelf.com/?p=9088 How the British Fell in Love with Food is the sort of book you could either read from cover to cover, or simply pick up casually from time to time to read a chapter or two. The articles from members of the Guild of Food Writers, many award-winners, provide an interesting historical perspective on modern food history in Britain, combined with a fair range of recipes. The book is not without a few quirks, not least of which the choice of period (mid-70s to 2010). The book only includes works by the Guild’s writers, as it was published to celebrate the Guild's 25th anniversary. ]]> http://www.thegastronomersbookshelf.com/9088_how-the-british-fell-in-love-with-food-the-guild-of-food-writers-2010-uk/feed 0 http://www.thegastronomersbookshelf.com/8698_essentially-aubergines-nina-kehayan-2010-uk http://www.thegastronomersbookshelf.com/8698_essentially-aubergines-nina-kehayan-2010-uk#comments Sun, 28 Nov 2010 05:50:09 +0000 Duncan Markham http://www.thegastronomersbookshelf.com/?p=8698 Nina Kéhayan's classic work on aubergines (eggplants) was reprinted in English this year. It's a very broad collection of recipes, covering a multitude of aubergine preparations and is likely to make any aubergine lover happy. The book is, however, not particularly attractive or informative, beyond what can be gleaned from the many techniques in the recipes.]]> http://www.thegastronomersbookshelf.com/8698_essentially-aubergines-nina-kehayan-2010-uk/feed 0 http://www.thegastronomersbookshelf.com/8096_foods-of-the-americas-fernando-and-marlene-divina-2010-us http://www.thegastronomersbookshelf.com/8096_foods-of-the-americas-fernando-and-marlene-divina-2010-us#comments Tue, 21 Sep 2010 00:11:10 +0000 Gfron1 http://www.thegastronomersbookshelf.com/?p=8096 Recently released in paperback version, Foods of the Americas: Native Recipes and Traditions, brings renewed life to this James Beard Foundation book award winner of 2005 (originally published in 2004). Numerous books have been written about native or indigenous cooking in the Americas, but most focus on a small subset of people, and are rarely written by accomplished chefs. Fernando and Marlene Divina, in partnership with the Smithsonian National Museum of the American Indian, have created a book that documents important cultural history, and thankfully convert it into a useful culinary tool.]]> http://www.thegastronomersbookshelf.com/8096_foods-of-the-americas-fernando-and-marlene-divina-2010-us/feed 0 http://www.thegastronomersbookshelf.com/7688_iron-chef-chens-knockout-chinese-chen-kenichi-2009-us http://www.thegastronomersbookshelf.com/7688_iron-chef-chens-knockout-chinese-chen-kenichi-2009-us#comments Fri, 16 Jul 2010 05:32:31 +0000 Mark Manguerra http://www.thegastronomersbookshelf.com/?p=7688 Iron Chef Chen's Knockout Chinese is a charming, lightweight book from a Japanese master of Sichuan cooking, and one of the original Iron Chefs. For better or for worse, this first translated work skips the traditional, authentic fare and goes straight for the innovative and personal recipes (with a few classics thrown in). The organization is strange and some things are lost in translation, but the recipes are often simple and inviting enough for most people to pick up immediately.]]> http://www.thegastronomersbookshelf.com/7688_iron-chef-chens-knockout-chinese-chen-kenichi-2009-us/feed 0