This is the second feature article about the Great Food series from Penguin Books. This article reviews books by Claudia Roden, Dr A.W. Chase, Alexis Soyer and Colonel Wyvern. Slim paperbacks with pretty covers, the GREAT FOOD series is a hit with many food lovers. We asked our reviewers to have a look at a number of them and give their thoughts.
Penguin Books has released a set of 20 books of writings by authors who penned their food wisdom anywhere between 400 and 20 years ago. Slim paperbacks with pretty covers, the GREAT FOOD series is a hit with many food lovers. We asked our reviewers to have a look at a number of them and give their thoughts. Part 1 features reviews of books by Alexandre Dumas, Samuel Pepys, Pellegrino Artusi and Alice B. Toklas.
An enjoyable book containing an impressive range of information about common and exotic ingredients, including many pictures and nutritional information. It’s suitable for people who already know a bit about ingredients, although the organisation of the book can be quite frustrating. For beginners, this would only be suitable for US readers, with some reservations.
In the last installment of our feature on year-end releases, we’re taking a look at cookbooks from famous chefs and restaurants, as well as the un-cookbooks: books with essays on food, food issues, and guidebooks on specific subjects.
The most renowned encyclopedia of food, the Larousse Gastronomique, has just appeared in its fourth English edition. Attractively presented with a bronze cover and black slipcase, it’s the latest in a series of impressive, fascinating and somewhat quirky editions in both French and English. Each edition is a translation and adaptation of a preceding French edition, and the fifth French edition was published almost exactly two years ago, in mid-October 2007. This feature provides an overview of the various editions and some of the interesting issues and changes over the years.
The Seafood Handbook is a well-illustrated and easy-to-read guide of 210 species of seafood in North America, and is a great resource for buyers of seafood, or even your everyday seafood fanatic. However, parts of the introductory chapters, “crash courses” in the seafood industry and seafood handling, are poorly written and seem to evade issues that people who are serious about the seafood business should care about.
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New edition: Baking Artisan Pastries and Breads From Mixed-Berry Muffins that are ready within the hour to Chocolate Croissants and decadent Lemon Brioche Donuts, this book meets all your pastry and bread baking needs. Along the way you’ll learn how to select kitchen equipment, choose high-quality ingredients, and master mixing and shaping techniques. |
New release: Smoking Meat Real barbecue taste comes from mastering the art of slow-cooking meat at a low temperature for a long time, using wood smoke to add flavour. And this is the book that shows you how to do it! For the first time, Jeff Phillips is publishing the information he has compiled on his incredibly popular website, www.smoking-meat.com. |
New release: La Tartine Gourmande For Béatrice Peltre, author of the award-winning blog LaTartineGourmande.com, to cook is to delight in the best of what life has to offer—the people and places we love. With nearly 100 recipes and charming anecdotes, La Tartine Gourmande takes you on a journey, not only through the meals of the day but around the world, as Béa revisits her inspiration for each dish. |
New release: Asian Tofu From sleek, silken tofu with delicate toppings to piping-hot fried satchels in a robust sauce, tofu provides a versatile canvas for the intricate flavors and textures that Asian and vegetarian cooks have long enjoyed. In her third intrepid cookbook, celebrated food writer and teacher ANDREA NGUYEN aims to elevate this time-honored staple to a new place of prominence on every table. |
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New release: The Chefs of Belgium In The Chefs of Belgium you will get to know the most influential Belgian chefs of the moment. Over 30 chefs talk about their culinary ideas and their vision for today’s Belgian kitchen. Each chef presents 3 signature dishes, all ones that illustrate the characteristics of their kitchen and which made them famous. |
New release: The Weeknight Cook Overflowing with tips for cooking smarter, this book shows you how to plan your weekly meals and menus, turn one recipe into three completely different meals, and pack your dishes with flavor using only a handful of ingredients. |
Coming: Pure Steak Star cook Stefan Marquard, meat expert Stephan Otto, and German grillmaster Steffen Eichhorn present 39 extraordinary steak recipes. This soulful cookbook is ideal for all meat lovers. |
Coming: Classic Turkish Cooking In this classic and much-loved work – shortlisted for the Glenfiddich Cookery Award and the Guild of Food Writers Award—Ghillie Basan presents a unique collection of delicious traditional dishes from the Anatolian heartlands and sophisticated and classical recipes from the palace kitchens of the Ottoman sultans. |
New release: Back to Baking In this latest book from bestselling author and celebrity chef Anna Olson, the mystery of baking is revealed with 215 all-new recipes. Whether looking to bake a fundamental recipe like a basic shortbread cookie or brownie; or delving into a classic torte or an imaginative holiday dessert, Anna provides a reliable framework for all of your baking, with guaranteed success. |
Coming: The Pressure Cooker Cookbook This book will help you make delicious, hearty meals— that usually take hours to make—in very little time. Instead of watching the pot all day to make your favorite stew or braise, you can enjoy an all-day activity while your pressure cooker does all the work. |
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