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/6855_new-release-52-loaves http://www.thegastronomersbookshelf.com/6855_new-release-52-loaves#comments Thu, 06 May 2010 12:30:57 +0000 admin http://www.thegastronomersbookshelf.com/?p=6855 William Alexander is determined to bake the perfect loaf of bread. He tasted it long ago, in a restaurant, and has been trying to reproduce it ever since. Without success. But now he’s going to try again—every week for one year—until he gets it right.]]> http://www.thegastronomersbookshelf.com/6855_new-release-52-loaves/feed 0 http://www.thegastronomersbookshelf.com/6332_field-guide-to-candy-anita-chu-2009-us http://www.thegastronomersbookshelf.com/6332_field-guide-to-candy-anita-chu-2009-us#comments Tue, 30 Mar 2010 06:48:02 +0000 Jason S http://www.thegastronomersbookshelf.com/?p=6332 Field Guide to Candy packs a lot of recipes for homemade candy from around the world in a compact volume. It manages to include several lesser-known recipes from outside the US, UK and France, even though there are a few glaring omissions and curious inclusions. However, the lack of detail in the recipes make this more suitable as a reference book for more experienced candy-makers.]]> http://www.thegastronomersbookshelf.com/6332_field-guide-to-candy-anita-chu-2009-us/feed 2 http://www.thegastronomersbookshelf.com/6311_new-release-acquires-tastes http://www.thegastronomersbookshelf.com/6311_new-release-acquires-tastes#comments Fri, 26 Mar 2010 08:24:56 +0000 admin http://www.thegastronomersbookshelf.com/?p=6311 Massimo Marcone ventures into the bizarre world of food delicacies. Whether it's shark-fin soup, scorpions, or seal-flipper pie, Marcone approaches his subject with the zeal of a scientist, but also with flabbergasted amazement at what human beings are willing to eat for sustenance.]]> http://www.thegastronomersbookshelf.com/6311_new-release-acquires-tastes/feed 0 http://www.thegastronomersbookshelf.com/5387_new-release-paris-patisseries http://www.thegastronomersbookshelf.com/5387_new-release-paris-patisseries#comments Mon, 01 Feb 2010 04:00:40 +0000 admin http://www.thegastronomersbookshelf.com/?p=5387 An exquisitely photographed introduction to the great French tradition of baking—from the simple croissant to the light and flaky millefeuilles, drawn from the best pastry chefs in Paris.]]> http://www.thegastronomersbookshelf.com/5387_new-release-paris-patisseries/feed 0 http://www.thegastronomersbookshelf.com/3059_cooking-travelling-in-south-west-france-stephanie-alexander-2002-au http://www.thegastronomersbookshelf.com/3059_cooking-travelling-in-south-west-france-stephanie-alexander-2002-au#comments Wed, 16 Sep 2009 16:55:26 +0000 Julian Teoh http://www.thegastronomersbookshelf.com/?p=3059 "(T)he book vividly evokes the country households of two generations ago. It includes personal opinion, trucs and tours de main (personal tricks), even alternative versions of the same dish, all offered in a warm, practical and personal voice." That was Australian chef and food icon Stephanie Alexander on La Mazille's La Bonne Cuisine du Périgord, but I would say much the same of Alexander's own work, Cooking & Travelling in South-West France, published in 2002. A record of Alexander's visits to the region between July 1999 and November 2000, this is part travel diary, part cookbook and 100% addictive. ]]> http://www.thegastronomersbookshelf.com/3059_cooking-travelling-in-south-west-france-stephanie-alexander-2002-au/feed 0 http://www.thegastronomersbookshelf.com/2168_the-foodie-handbook-pim-techamuanvivit-2009-uk http://www.thegastronomersbookshelf.com/2168_the-foodie-handbook-pim-techamuanvivit-2009-uk#comments Sun, 09 Aug 2009 01:18:26 +0000 Jason S http://www.thegastronomersbookshelf.com/?p=2168 The author of the massively popular blog Chez Pim attempts to guide us to appreciating food, dining, and cooking (again) with her unique brand of sass and humor. While the dining tips are useful and the recipes look delicious, some of the material appears simply a supplement to (or derivative of) the blog. Her guide is a mixed bag of earnest, well-thought-out advice and odd name- and place-dropping that somehow makes being a foodie synonymous with being well-traveled and well-connected (or synonymous with Pim’s life), contrary to her stated objectives.]]> http://www.thegastronomersbookshelf.com/2168_the-foodie-handbook-pim-techamuanvivit-2009-uk/feed 0 http://www.thegastronomersbookshelf.com/1965_an-omelette-and-a-glass-of-wine-elizabeth-david-2009-uk http://www.thegastronomersbookshelf.com/1965_an-omelette-and-a-glass-of-wine-elizabeth-david-2009-uk#comments Thu, 30 Jul 2009 05:56:30 +0000 Lucy http://www.thegastronomersbookshelf.com/?p=1965 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.]]> http://www.thegastronomersbookshelf.com/1965_an-omelette-and-a-glass-of-wine-elizabeth-david-2009-uk/feed 3 http://www.thegastronomersbookshelf.com/1408_notes-on-cooking-lauren-braun-costello-2009-us http://www.thegastronomersbookshelf.com/1408_notes-on-cooking-lauren-braun-costello-2009-us#comments Thu, 09 Jul 2009 13:08:47 +0000 Mark Manguerra http://www.thegastronomersbookshelf.com/?p=1408 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.]]> http://www.thegastronomersbookshelf.com/1408_notes-on-cooking-lauren-braun-costello-2009-us/feed 0 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/432_03-03-09220544 http://www.thegastronomersbookshelf.com/432_03-03-09220544#comments Sat, 21 Mar 2009 06:28:59 +0000 Mark Manguerra http://www.thegastronomersbookshelf.com/?p=432 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. ]]> http://www.thegastronomersbookshelf.com/432_03-03-09220544/feed 0