http://www.thegastronomersbookshelf.com collaborative book reviews about all things food and wine Thu, 07 Feb 2013 12:53:50 +0000 http://wordpress.org/?v=2.9.2 en hourly 1 http://www.thegastronomersbookshelf.com/16130_elements-of-dessert-francisco-migoya-2012-us http://www.thegastronomersbookshelf.com/16130_elements-of-dessert-francisco-migoya-2012-us#comments Thu, 07 Feb 2013 12:53:50 +0000 Gfron1 http://www.thegastronomersbookshelf.com/?p=16130 As a self-taught chef, I am constantly on the lookout for books that will expand my training. Traditionally, books published by culinary schools have been written to accompany classroom instruction making them poor tools for independent learners. Francisco Migoya of the Culinary Institute of America takes a different approach to his books and his latest is certainly a winner for serious students of pastry.]]> http://www.thegastronomersbookshelf.com/16130_elements-of-dessert-francisco-migoya-2012-us/feed 0 http://www.thegastronomersbookshelf.com/15931_burma-naomi-duguid-2012-us http://www.thegastronomersbookshelf.com/15931_burma-naomi-duguid-2012-us#comments Wed, 12 Dec 2012 11:36:04 +0000 Mark Manguerra http://www.thegastronomersbookshelf.com/?p=15931 Food author and world traveler Naomi Duguid explores the cuisine of Burma in her sixth book. Lovers of Southeast Asian food will enjoy cooking through this book of authentic home-style Burmese cooking, with recipes obtained from the author's travels and interacting with cooks in the country. Various essays, brief histories, and beautiful snapshots of Burmese culture complete the portrait of this cuisine.]]> http://www.thegastronomersbookshelf.com/15931_burma-naomi-duguid-2012-us/feed 0 http://www.thegastronomersbookshelf.com/15579_capital-spice-chrissie-walker-2012-uk http://www.thegastronomersbookshelf.com/15579_capital-spice-chrissie-walker-2012-uk#comments Tue, 25 Sep 2012 14:25:47 +0000 Gfron1 http://www.thegastronomersbookshelf.com/?p=15579 Britain has long been known as a mecca for Indian food, especially London which boasts over 1000 Indian restaurants ranging from street fare to Michelin-starred venues. As a natural extension there are an increasing number of cookbooks being published highlighting British Indian food – food that incorporates local produce, fish and meats. Capital Spice is the latest to show the best that London has to offer.]]> http://www.thegastronomersbookshelf.com/15579_capital-spice-chrissie-walker-2012-uk/feed 0 http://www.thegastronomersbookshelf.com/15361_every-grain-of-rice-fuchsia-dunlop-2012-uk http://www.thegastronomersbookshelf.com/15361_every-grain-of-rice-fuchsia-dunlop-2012-uk#comments Sun, 19 Aug 2012 04:46:22 +0000 Duncan Markham http://www.thegastronomersbookshelf.com/?p=15361 Fuchsia Dunlop, one of the best contemporary writers about Chinese cookery, has delivered an outstanding work of "simple Chinese home cooking". Accompanied by delicious photography by Chris Terry, it is hard to imagine anyone wanting to leave this book unused in the kitchen.]]> http://www.thegastronomersbookshelf.com/15361_every-grain-of-rice-fuchsia-dunlop-2012-uk/feed 0 http://www.thegastronomersbookshelf.com/14642_eat-with-your-hands-zakary-pelaccio-2012-us http://www.thegastronomersbookshelf.com/14642_eat-with-your-hands-zakary-pelaccio-2012-us#comments Mon, 02 Jul 2012 13:20:19 +0000 Mark Manguerra http://www.thegastronomersbookshelf.com/?p=14642 Eat With Your Hands is the first book by Zakary Pellacio of New York's celebrated restaurants Fatty Crab and Fatty 'Cue. In this book he takes Southeast Asian classics and reinvents them with his Italian heritage and French training, or conjures new dishes with a distinct flavor profile which would not look out of place on a Malaysian table. The dishes are time-consuming, challenging, and require good sourcing of exotic ingredients, but always rewarding.]]> http://www.thegastronomersbookshelf.com/14642_eat-with-your-hands-zakary-pelaccio-2012-us/feed 1 http://www.thegastronomersbookshelf.com/14607_pierre-herme-pastries-pierre-herme-2012-us http://www.thegastronomersbookshelf.com/14607_pierre-herme-pastries-pierre-herme-2012-us#comments Tue, 05 Jun 2012 06:17:37 +0000 Mark Manguerra http://www.thegastronomersbookshelf.com/?p=14607 In Pastries, Hermé takes on 50 monuments of the pastry world from ancient to modern times, and reimagines them in unique and inventive ways. At times the metamorphosis can be a head-scratcher, and the book doesn't include details about the creative process behind the transformation. However, any fan of food history and pastry will appreciate up to 50 new recipes from one of Paris's finest.]]> http://www.thegastronomersbookshelf.com/14607_pierre-herme-pastries-pierre-herme-2012-us/feed 0 http://www.thegastronomersbookshelf.com/12988_melt-louise-nason-2011-uk http://www.thegastronomersbookshelf.com/12988_melt-louise-nason-2011-uk#comments Wed, 28 Mar 2012 11:45:50 +0000 Gfron1 http://www.thegastronomersbookshelf.com/?p=12988 As boutique chocolatiers continue to release cookbooks for their adoring fans, a clear voice must be found to have these books stand the test of time. Melt, while offering beautiful photography and ample recipes, struggles to achieve the level of accuracy desired by experienced chocolatiers, but may suit beginners just starting their chocolate adventure.]]> http://www.thegastronomersbookshelf.com/12988_melt-louise-nason-2011-uk/feed 0 http://www.thegastronomersbookshelf.com/13489_the-constance-spry-cookery-book-constance-spry-2011-uk http://www.thegastronomersbookshelf.com/13489_the-constance-spry-cookery-book-constance-spry-2011-uk#comments Thu, 01 Mar 2012 12:54:03 +0000 Duncan Markham http://www.thegastronomersbookshelf.com/?p=13489 Probably the most impressive British post-war cookery compendium is The Constance Spry Cookery Book, first published in 1956. It was reprinted a number of times, and now the publishers Grub Street have produced a handsome metricated version. Nostalgia is fun, but utility is a worthy cause too - this reviewer found the layout difficult and was disappointed that the editors made no effort to lend context to the book and its recipes for a modern audience.]]> http://www.thegastronomersbookshelf.com/13489_the-constance-spry-cookery-book-constance-spry-2011-uk/feed 0 http://www.thegastronomersbookshelf.com/12889_nature-alain-ducasse-2011-uk http://www.thegastronomersbookshelf.com/12889_nature-alain-ducasse-2011-uk#comments Thu, 16 Feb 2012 12:52:49 +0000 Alison Vincent http://www.thegastronomersbookshelf.com/?p=12889 Alain Ducasse is a phenomenon, more than just a chef and a restaurateur, he is a force to be reckoned with in French cuisine. This latest book to be published in English is his attempt to 'come back to the bare essentials and regain the pleasure of cooking simple vegetables, cereals and fruit that are so key to a healthy and balanced diet'. A laudable aim but not entirely successful. Although there are some good ideas here 'Nature' seems to have lost something in translation.]]> http://www.thegastronomersbookshelf.com/12889_nature-alain-ducasse-2011-uk/feed 2 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