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/12921_the-complete-asian-cookbook-charmaine-solomon-2011-au http://www.thegastronomersbookshelf.com/12921_the-complete-asian-cookbook-charmaine-solomon-2011-au#comments Sun, 05 Feb 2012 00:37:16 +0000 Alison Vincent http://www.thegastronomersbookshelf.com/?p=12921 Charmaine Solomon, well known to Australians from her books and newspaper and magazine columns, became an international success with the original publication of 'The Complete Asian Cookbook' in 1976. Since then her name has been synonymous with the flavours of the East. The revised version of this ground breaking book is a must for anyone interested in the food of this region – either to cook from or simply to refer to – that is of course if they don't already have the original.]]> http://www.thegastronomersbookshelf.com/12921_the-complete-asian-cookbook-charmaine-solomon-2011-au/feed 0 http://www.thegastronomersbookshelf.com/13073_coming-pure-steak http://www.thegastronomersbookshelf.com/13073_coming-pure-steak#comments Wed, 04 Jan 2012 04:28:57 +0000 Gfron1 http://www.thegastronomersbookshelf.com/?p=13073 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.]]> http://www.thegastronomersbookshelf.com/13073_coming-pure-steak/feed 0 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/12054_worth-a-look-wild-flavors http://www.thegastronomersbookshelf.com/12054_worth-a-look-wild-flavors#comments Sun, 04 Dec 2011 23:46:55 +0000 Gfron1 http://www.thegastronomersbookshelf.com/?p=12054 Boston chef, Didi Emmons, famed for her use of herbs and wild foods, provides a start to finish guide that includes foraging, growing, storing and cooking with a wide range of spectacular and uncommon ingredients.]]> http://www.thegastronomersbookshelf.com/12054_worth-a-look-wild-flavors/feed 0 http://www.thegastronomersbookshelf.com/11966_coming-the-meatball-shop-cookbook http://www.thegastronomersbookshelf.com/11966_coming-the-meatball-shop-cookbook#comments Sat, 26 Nov 2011 10:35:15 +0000 Gfron1 http://www.thegastronomersbookshelf.com/?p=11966 In this fun and satisfying cookbook, chef Daniel Holzman and general manager Michael “Meatball Mike” Chernow open up their vault of secrets and share nearly 100 recipes—from such tried-and-true favorites as traditional Bolognese Meatballs to more adventurous creations like their spicy Mini-Buffalo Chicken Balls.]]> http://www.thegastronomersbookshelf.com/11966_coming-the-meatball-shop-cookbook/feed 0 http://www.thegastronomersbookshelf.com/11520_new-release-river-cottage-veg-every-day http://www.thegastronomersbookshelf.com/11520_new-release-river-cottage-veg-every-day#comments Tue, 04 Oct 2011 05:15:34 +0000 admin http://www.thegastronomersbookshelf.com/?p=11520 Vegetables are healthy, cost-effective and, above all, delicious. Hugh Fearnley-Whittingstall presents an abundance of fantastic recipes in this brilliant new book from the popular River Cottage series.]]> http://www.thegastronomersbookshelf.com/11520_new-release-river-cottage-veg-every-day/feed 0 http://www.thegastronomersbookshelf.com/11258_odd-bits-jennifer-mclagan-2011-us http://www.thegastronomersbookshelf.com/11258_odd-bits-jennifer-mclagan-2011-us#comments Mon, 26 Sep 2011 02:54:51 +0000 Gfron1 http://www.thegastronomersbookshelf.com/?p=11258 Jennifer McLagan’s final stage of her trilogy, including the much lauded Bones (2005) and Fat (2007), is a comprehensive exploration of those animal parts that are ignored or tossed in the bin, and the word fascinating would be the ultimate understatement in describing this book. Odd Bits is her final manifesto to the world of daring or squeamish cooks to take a new look at less common parts of the animals, and is one of the best cookbooks of 2011.]]> http://www.thegastronomersbookshelf.com/11258_odd-bits-jennifer-mclagan-2011-us/feed 0 http://www.thegastronomersbookshelf.com/10890_coming-odd-bits-how-to-cook-the-rest-of-the-animal http://www.thegastronomersbookshelf.com/10890_coming-odd-bits-how-to-cook-the-rest-of-the-animal#comments Thu, 25 Aug 2011 04:32:28 +0000 Duncan - admin http://www.thegastronomersbookshelf.com/?p=10890 In the spirit of 'head to tail,' Jennifer McLagen is on a quest to reassert the role of scrap meat. Beyond cookbook, Odd Bits shares historic, religious and cultural roles of these forgotten meats.]]> http://www.thegastronomersbookshelf.com/10890_coming-odd-bits-how-to-cook-the-rest-of-the-animal/feed 0 http://www.thegastronomersbookshelf.com/10716_the-wild-table-connie-green-2010-us http://www.thegastronomersbookshelf.com/10716_the-wild-table-connie-green-2010-us#comments Mon, 25 Jul 2011 01:26:41 +0000 Gfron1 http://www.thegastronomersbookshelf.com/?p=10716 In a review with a clear personal perspective, our reviewer explores the usefulness of a book on wild foraging for his role as a chef and restaurateur. Connie Green and Sarah Scott’s The Wild Table: Seasonal foraged food and recipes is the latest in a string of books capitalizing on the foraged (also called wild crafted) food movement. Just as the movement has evolved and matured, Green & Scott’s book is a step above all others.]]> http://www.thegastronomersbookshelf.com/10716_the-wild-table-connie-green-2010-us/feed 0 http://www.thegastronomersbookshelf.com/9225_the-entire-beast-chris-badenoch-2010-au http://www.thegastronomersbookshelf.com/9225_the-entire-beast-chris-badenoch-2010-au#comments Wed, 16 Feb 2011 07:19:39 +0000 Daniel Chan http://www.thegastronomersbookshelf.com/?p=9225 Chris Badenoch’s cookbook “The Entire Beast” is built around his passion for nose-to-tail eating and beer. Most of his recipes are European, but there are a couple of excursions into Chinese and Mexican food. While there is plenty to keep fans of nose to tail eating happy, there are enough other recipes to keep non-offal fans interested. His passion for beer is reflected in both his preference for using beer instead of wine in his recipes, and his beer recommendations for each dish. For those who don’t know very much about beer, he provides a glossary at the end. Badenoch's passion, whilst sometimes going over the top, encourages readers to follow his cooking and drinking philosophy. Even without this enthusiasm, the recipes are still very tempting. For a first book, this is a very good effort.]]> http://www.thegastronomersbookshelf.com/9225_the-entire-beast-chris-badenoch-2010-au/feed 4