Books in the category: 5-star

Apples, Sara Paston-Williams | 2009 | UK

Reviewer says
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The National Trust’s (UK) book on apples is probably everything a good British gardener would need to develop an orchard of delicious lesser-known apple varieties. One of a series of useful little books, this volume covers some history of the apple, culinary and cultural, the supposed health benefits, origins of various cultivars old and new, and horticultural tips for growing trees in various settings. This is a valuable and charming book for British readers and for curious fruit growers and apple lovers in other places.

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20 Mar 2010 – 21:59
By Duncan Markham | Also posted in Britain/Ireland, Food information and history, fruit/nuts/seeds/flours, general audience, growing food, quite detailed, review, specific ingredients, textbook/technical guide | Comments (0)

The Modern Café, Francisco Migoya | 2010 | US

Reviewer says
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The Modern Café is an excellent guide and inspiration for culinary professionals and those aspiring to have a great café. Beautiful photographs and informative side boxes generously fill the pages. The knowledge is invaluable, the recipes are fresh and exciting, and the business acumen could move you from failed restaurant to the star of your community.

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14 Feb 2010 – 10:45
By Gfron1 | Also posted in comprehensive, food and restaurant industry, for commercial cooks, locally known food author/chef, mixed/non-regional cuisine, mostly recipes, recipes and context, review, textbook/technical guide | Comments (0)

Adventures with Chocolate, Paul A. Young | 2009 | UK

Reviewer says
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An exciting new book by a renowned and pioneering master chocolatier for anyone serious about their chocolate, filled with innovative and unusual recipes that will challenge, intrigue, and delight the tastebuds in equal measure.

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01 Feb 2010 – 14:01
By Helen Parkins | Also posted in Food information and history, Food preparation, Ingredients, chocolate, comprehensive, general audience, internationally known food author/chef, mixed/non-regional cuisine, mostly sweet, recipes and context, review | Comments (1)

How To Eat, Nigella Lawson | 1999 | UK

Reviewer says
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In the world of the celebrity chef, where books are churned out every year along with the television show and the newly endorsed kitchen products, it can be easy to forget that at some point there was a reason why these people became famous in the first place. Nigella Lawson is a case in point – the same flirtatious looks to the television camera, the coquettishness of her manner, and the double entendre laden words. The constant mining of a new angle – quick food, summer food, baking, this fashion, that trend – a battle to keep the personality fresh and the profits flowing.

Lawson started her career in food as a columnist, and the quality of her work led to her writing a book. “How To Eat” was first published in 1998 and it became a bestseller. The two keys to its success were the high quality of Lawson’s writing and the common sense she offers about cooking. The first sign of a practical mind is the way she arranged this book. Chapters devoted to cooking for one or two, weekend lunches, and feeding babies and small children, shows someone who understands modern life. The recipes she provides use ingredients that are easy to find and use reasonably straightforward techniques. Ten years down the track and “How To Eat” is as joyful a read as ever. I suspect that in fifty years’ time, people will still be reading it.

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18 Jan 2010 – 07:07
By Daniel Chan | Also posted in cooking reference, for beginners, general audience, internationally known food author/chef, mixed/non-regional cuisine, quite detailed, recipes and context, review | Comments (0)

Tartine, Elisabeth M. Prueitt | 2006 | US

Reviewer says
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Tartine is a remarkable book that allows the home baker to recreate breakfast pastries, tarts, cakes, and puddings from the renowned California bakery. The authors didn’t hold back anything in making the book, taking from most of their entire menu, yet the recipes are mostly accessible and the skill level required ranges from beginner to intermediate. Most importantly, many of the desserts from the book have a rustic charm but are still delicious and beautiful enough to be showstoppers. The photography of the book, taken behind the scenes at the Tartine Bakery, captures the dream-like quality of the desserts and the remarkable skill of the artisans who make them.

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29 Dec 2009 – 06:00
By Mark Manguerra | Also posted in biscuits/cookies/sweet delights, book from a restaurant, cakes and desserts, confectionery, general audience, mixed/non-regional cuisine, mostly recipes, mostly sweet, pastry, quite detailed, review | Comments (2)

In Search of Total Perfection, Heston Blumenthal | 2009 | UK

Reviewer says
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Heston Blumenthal is known as a gastro-wizard. Not only does he helm the Fat Duck, once considered the top restaurant in the world, but he also has popular notoriety through his In Search of Perfection television series on the BBC. In Search of Total Perfection is the culmination of the TV series put in print (combining his two previous books from the series into one volume), and offers not only the recipes and exploratory work leading to the recipes, but also the behind-the-scenes tales from the studio. And whereas a movie can drop a book’s plot, story lines and even characters to help the story fit into a two-hour reel, this book flips a page and gathers all of the information presented in the series and expands on the shows with useful and fun details. The reader is left as plump and saturated as Blumenthal’s roast chicken. And that’s where we’ll peck away at this book – roast chicken.

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22 Nov 2009 – 04:30
By Gfron1 | Also posted in England, Food preparation, book from a celebrity or tv-show, cooking reference, food science/technology, general audience, internationally known food author/chef, mixed/non-regional cuisine, quite detailed, recipes and context, review | Comments (0)

Sauces, Michel Roux | 2009 | UK

Reviewer says
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A meal isn’t complete without a sauce – and this is just the book to help any aspiring cook with the preparation of a huge variety of sauces, including all the classics. Michel Roux makes it as simple as possible with clear, step-by-step instructions which are illustrated throughout with beautiful photographs. With this book to hand, you’ll be able to transform your meals into something altogether more magical, whether you’ve made sauces before or whether you’re a complete beginner.

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13 Nov 2009 – 14:28
By Helen Parkins | Also posted in Food preparation, Ingredients, cooking reference, general audience, mixed/non-regional cuisine, mostly recipes, quite detailed, review, sauces/condiments, specific techniques | Comments (0)

White Heat, Marco Pierre White | 2007 | UK

Reviewer says
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Marco Pierre White’s publishers took advantage of his re-emergence on television in the mid-2000s by reprinting “White Heat”. First published in 1990, this book proved that the public had an interest in recipes that were not intended to be made in a home kitchen.

“White Heat” has been a book sought by collectors, professionals and foodies since its original release. Justin North, the owner/chef of Sydney’s Becasse restaurant commented recently that “This changed the way I saw food. I was an apprentice in New Zealand and it gave me an insight to the manic life of a chef; it made me hungry for knowledge about Michelin chefs.” Its impact in terms of kitchen skills, as a source of inspiration for chefs and cooks, and on the design of cookbooks, is still being felt twenty years later.

“White Heat” also set standards in other areas. The stark black and white photographs are so integral to the feel of the book that the photographer, Bob Carlos Clarke, received a prominent credit on the cover. The layout with its blocks of white space and oversized quotes by White owes more to cutting edge magazines like “The Face” than to the cookbooks of years gone by. Finally, there is the no-holds-barred commentary by White about the many aspects of the life of a chef. “White Heat” was an extraordinary book in its time, and it remains so today.

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05 Nov 2009 – 20:21
By Daniel Chan | Also posted in Europe, advanced audience, book from a restaurant, factual stories/tales, internationally known food author/chef, quite detailed, recipes and context, review | Comments (2)

Spring in Sicily, Manuela Darling-Gansser | 2009 | AU

Reviewer says
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Spring in Sicily, the fourth book in Manuela Darling-Gansser’s series of seasonal recipe books, is a medium-sized hardback book of 260 pages filled with recipes, photographs, commentary, brief chats with chefs, market stall holders, bakers and café owners, fishermen, artisan makers of cheese and wine, and a brief overview of the rich history of Sicily and some of the nearby islands.

The text is brief, informative and a pleasure to read, while the recipes are simple but different enough from the more usual regional Southern/Northern Italian cooking of mainland Italy to be interesting.

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17 Oct 2009 – 16:51
By JudithM | Also posted in Italy, general audience, internationally known food author/chef, quite detailed, recipes and context, review | Comments (0)

Sicilian Food, Mary Taylor Simeti | 2009 | UK

Reviewer says
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A buzz of joy courses through some readers when they discover certain books of special note. Sicilian Food by Mary Taylor Simeti had this effect on me. The author’s prose has that rather stiff, knowledgeable and cheekily irreverent prose familiar in parts from writers like Elizabeth David or MFK Fisher. From discussion of the probable diets of different classes of people in classical times to descriptions of contemporary foodsellers to notes about making your own tomato extract, Simeti captures the culinary atmosphere, context, attitudes and flavours of deepest, hottest Sicily.

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19 Sep 2009 – 13:50
By Duncan Markham | Also posted in Italy, comprehensive, food history, general audience, historical cooking, recipes and context, review | Comments (0)

Pintxos, Gerald Hirigoyen | 2009 | US

Reviewer says
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Chef Gerald Hirigoyen and writer Lisa Weiss have produced an enjoyable, tasty book of Basque tapas — Pintxos. Every time a cuisine becomes popular, booklovers see too many poorly done chefs’ books land on the shelves. Pintxos shows how a book can capture a chef’s style and cuisine traditions without feeling forced, pretentious or too much like a self-promotional device. Pintxos is an enjoyable book to cook, eat and entertain from.

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21 Aug 2009 – 15:01
By Duncan Markham | Also posted in Spain, USA, book from a restaurant, general audience, locally known food author/chef, mostly recipes, mostly savoury, quite detailed, review, small dishes/snacks | Comments (1)

Seven Fires, Francis Mallmann | 2009 | US

Reviewer says
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Big. Bold. Burning! Those words summarize this near flawless book from famed South American chef and restaurateur, Francis Mallmann, and author Peter Kaminsky. Seven Fires refers to the techniques that Mallmann uses when cooking: Chapa, Little Hell, Parilla, Horno de Barro, Rescoldo, Asador and Caldero. You ask, “Where are hibachi and sterno?” Not to be found in this book. Seven Fires is about serious grilling – the type that you dream of doing. The cover teases us with Mallman genteelly grilling over burning embers, but open the cover and whole hogs are split wide, splayed above massive infernos. But not to fear, this book is truly accessible to all.

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16 Aug 2009 – 13:17
By Gfron1 | Also posted in Americas, Central/South America, Food preparation, Food writing and issues, book from a restaurant, factual stories/tales, general audience, locally known food author/chef, mostly savoury, quite detailed, recipes and context, review, specific techniques | Comments (1)

Cooking on the Bone, Jennifer McLagan | 2008 | UK

Reviewer says
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Jennifer McLagan’s book of bones attracted rightful acclaim for its presentation of recipes, knowledge and tips about cooking and eating meat on the bone, eating marrow from the bone, and using disfavoured cuts of meat to produce delicious dishes. Each section gives refreshingly clear, concise descriptions of where cuts of meat come from on each animal’s carcass and how best to cook them, tips about buying good meat, and a number of tasty recipes. McLagan’s clarity of explanation and evident passion makes Cooking on the Bone stand out.

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13 Aug 2009 – 23:11
By Duncan Markham | Also posted in comprehensive, cooking reference, general audience, meat/fish, mixed/non-regional cuisine, mostly recipes, mostly savoury, review | Comments (1)

Guide to Fish, Hilary McNevin | 2008 | AU

Reviewer says
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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.

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04 Aug 2009 – 00:42
By JudithM | Also posted in Australia, cooking reference, general audience, meat/fish, mostly savoury, quite detailed, review, specific ingredients, textbook/technical guide | Comments (1)

An Omelette and a Glass of Wine, Elizabeth David | 2009 | UK

Reviewer says
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An Omelette and a Glass of Wine, a collection skillfully pieced together by Elizabeth David herself, is the perfect introduction to the breadth and depth of her writing. First published in 1984, this collection of articles spanning many decades was inexplicably out of print in Britain for some years (but still available in the US). Here you will find remarkably candid – often hilarious – reviews of books and restaurants; historical essays sit comfortably with the well-loved romance of markets in rural France. Culinary gems are peppered throughout.

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30 Jul 2009 – 15:56
By Lucy | Also posted in England, Europe, France, Italy, collections of articles, factual stories/tales, gastronomic travel tales, general audience, opinions/essays, quite detailed, recipes and context, review | Comments (3)

Notes on Cooking, Lauren Braun Costello | 2009 | US

Reviewer says
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In Notes on Cooking, Lauren Braun Costello and Russell Reich provide us with 217 insights into what it takes to be a good cook – what they call a “concentration of the culinary craft.” Though each item is brief, most are immediately useful, insightful, and will have an impact on your kitchen habits. It makes an excellent gift for the starting and intermediate cook, but even experienced cooks will benefit from reflecting on the wisdom in it.

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09 Jul 2009 – 23:08
By Mark Manguerra | Also posted in Skills/techniques, basic skills, food shopping, general audience, guidebooks/travelogues, light content, mixed/non-regional cuisine, review | Comments (0)

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

Reviewer says
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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.

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02 Jul 2009 – 22:24
By Daniel Chan | Also posted in 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 (2)

Verrines, José Maréchal | 2009 | AU

Reviewer says
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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.

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18 Jun 2009 – 21:46
By Duncan Markham | Also posted in France, decoration/presentation, general audience, mixed/non-regional cuisine, mostly recipes, quite detailed, review, small dishes/snacks, specific meals or dishes | Comments (0)

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

Reviewer says
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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.

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19 May 2009 – 19:06
By Daniel Chan | Also posted in Britain/Ireland, general audience, locally known food author/chef, opinions/essays, quite detailed, recipes and context, review, seasonal food | Comments (2)

Mix & Bake, Belinda Jeffery | 2007 | AU

Reviewer says
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Occasionally I have friends or acquaintances who ask me for pastry book recommendations. I cook for a living, but am also a home baker at heart. Even though I have many far more impressive looking books relating to pastry and baking, a particular one stands out amongst the rest. I turn to it when I want to whip up something comforting and it’s the book I’m confident will yield me a very pleasing result, even if it’s a previously unattempted recipe. It is also the one with batter-stained pages and the odd chocolate smudge – surely the good sign of a well loved book (or a careless cook). The book? Belinda Jeffery’s Mix & Bake.

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12 May 2009 – 17:00
By Lemonpi | Also posted in biscuits/cookies/sweet delights, cakes and desserts, general audience, mixed/non-regional cuisine, mostly recipes, mostly sweet, pastry, quite detailed, review | Comments (2)

The Blue Ribbon Cookbook, Liz Harfull | 2008 | AU

Reviewer says
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The “Blue Ribbon” of this title is the traditional blue ribbon awarded to winning entries in country shows and specifically the various cookery sections (Classes) of the Horticultural and Agricultural Shows throughout South Australia. From cover to cover this is an attractive book, with well laid out pages, clear and easy to read text and nice sharp images to delight the eye and stimulate the taste buds. The prize winning cooks are women, men and children of all ages and mostly from towns and farming communities close to particular show venues. The recipes range from the humble tomato sauce, various preserves, jams and jellies, through baked goods from biscuits to sponge cakes and a State Competition winning entry of a rich dark fruit cake.

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24 Apr 2009 – 16:36
By JudithM | Also posted in Australia, food history, general audience, mixed/non-regional cuisine, quite detailed, recipes and context, review, special events | Comments (0)

Anjum’s New Indian, Anjum Anand | 2008 | UK

Reviewer says
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Anjum’s New Indian offers inviting recipes, useful background information and a warm but not over-the-top enthusiasm for food. The book features recipes from a BBC television series, Indian Food Made Easy, focusing on regional dishes of India.

The book could easily have been yet another one of those “inspired by the flavours of …” titles, leaving the user none the wiser about what really makes a cuisine, but thankfully the author not only tells the reader how many dishes are traditionally prepared, but is also open about what changes she has made and why. It makes this book doubly valuable: helping you understand traditional methods and flavours while giving you at times lighter, simpler or just personally preferred alternatives. The results are delicious and attractive for omnivores and vegetarians alike.

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14 Apr 2009 – 20:19
By Duncan Markham | Also posted in India, Southern Asia, book from a celebrity or tv-show, general audience, light content, mostly recipes, review | Comments (0)

Izakaya, Mark Robinson | 2008 | JP

Reviewer says
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Extensively researched and beautifully photographed, Izakaya is an inspiring, enjoyable tour into this cornerstone of Japanese food culture. In addition there are more than 60 authentic recipes straight from the chefs of some of Japan’s best izakayas, making this book a must-have for anyone interested in Japanese cuisine. More than a cookbook or a guidebook, Izakaya is the next best thing to being there.

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21 Mar 2009 – 16:28
By Mark Manguerra | Also posted in Japan, dining culture, general audience, guidebooks/travelogues, local dining/drinking, quite detailed, recipes and context, review, small dishes/snacks | Comments (1)

Macaron, Pierre Hermé | 2008 | FR

Reviewer says
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Everyone who has ever tried to make macarons will know that it is not as simple as it might look. Like Pierre Hermé’s famous macarons, it would be difficult for any macaron book to surpass this one. There are 57 macaron recipes, each one very detailed. Something which is extremely helpful for both macaron newcomers and veterans: photo-illustrated step-by-step instructions for making shells and fillings. Although this book is in French, the recipes and instructions are clear enough that most macaron lovers would find a solution to the language barrier.

FRENCH TRANSLATION
Si vous avez déjà essayé de faire des macarons, vous savez sans doute que la tâche est bien plus difficile qu’elle n’en a l’air. Tout comme les macarons célèbres de Pierre Hermé, son livre sur ces petits délices est sans égal. Cette œuvre contient pas moins de 57 recettes pour macarons, chacune bien détaillée pour aider tant ceux qui savent déjà en faire, que ceux sans aucune expérience. Les photos illustrent chaque étape dans la préparation des coquilles et des garnitures. Bien que ce livre soit rédigé en langue française, les recettes sont suffisamment claires d’ailleurs, même les amateurs de macarons non-francophones pourraient surmonter la barrière de la langue.

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15 Mar 2009 – 18:39
By Matevž Kmet | Also posted in France, advanced audience, biscuits/cookies/sweet delights, internationally known food author/chef, mostly recipes, quite detailed, review | Comments (7)

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New release: The Complete Mushroom Hunter

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The Complete Mushroom Hunter is the only mushrooming book that will introduce you safely and with confidence to the hobby of mushroom hunting and gathering. Gary Lincoff escorts you from getting equipped for mushroom forays to preparing and serving the fruits of the foray.

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New release: Salades

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Acclaimed chef Damien Pignolet shows us the endless possibilities of the salad. Here are entrée salads to stimulate the appetite, side salads to refresh the palate, and warm salads that serve as a meal in their own right.

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New release: Street Food of India

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The acclaimed photographer Sephi Bergerson has been tracking down the very best street food in India. The resulting book is a visual celebration of this splendid everyday cuisine and a virtual feast in itself, with nearly 50 authentic and detailed recipes.

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New edition: The Food Substitutions Bible

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This new edition of The Food Substitutions Bible has the best instructions for the home cook or professional chef who needs to find a great substitution when a vital ingredient is missing at a critical time in the preparation of a recipe.

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New edition: Will Write for Food

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Noted journalist and food-writing instructor Dianne Jacob has revised her award-winning book to include a chapter covering all the how-to’s of food blogging as well as updated resources and new information on working in other popular genres, namely cookbooks and food memoirs.

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New release: The Yogurt Cookbook

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By acclaimed author Arto der Haroutunian, The Yogurt Cookbook offers over 200 recipes ranging from hearty peasant fare to elegant, light dishes. He expands yogurt beyond the narrow limitations of breakfasts and desserts, incorporating it into an impressive array of recipes.

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New release: The Lost Art of Real Cooking

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The Lost Art of Real Cooking heralds a new old-fashioned approach to food-laborious and inconvenient, yet extraordinarily rewarding and worth bragging about. From jam to smoked meat, the authors arm you with the skills that let you connect on a deeper level with your food.

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New release: Leiths Meat Bible

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Leiths Meat Bible is the ultimate meat cookbook. Packed with recipes from all over the world, it has something for every occasion, from a simple after-work supper to an elegant dinner. All recipes are foolproof with an emphasis on proper technique.

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