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/7360_new-release-it-tastes-better http://www.thegastronomersbookshelf.com/7360_new-release-it-tastes-better#comments Sun, 13 Jun 2010 06:36:52 +0000 admin http://www.thegastronomersbookshelf.com/?p=7360 In It Tastes Better, Kylie Kwong has created over 100 recipes inspired by fresh, seasonal and sustainably produced food. Embarking on a journey around Australia to meet the people behind sustainable produce, she learns about the care they take to produce food that tastes better.]]> http://www.thegastronomersbookshelf.com/7360_new-release-it-tastes-better/feed 0 http://www.thegastronomersbookshelf.com/7260_new-release-medium-raw http://www.thegastronomersbookshelf.com/7260_new-release-medium-raw#comments Sun, 06 Jun 2010 04:15:51 +0000 admin http://www.thegastronomersbookshelf.com/?p=7260 Medium Raw explores changes in the restaurant subculture since Kitchen Confidential. Bourdain takes no prisoners as he dissects what he's seen, pausing along the way for a series of confessions and investigations of some of the most controversial figures in food.]]> http://www.thegastronomersbookshelf.com/7260_new-release-medium-raw/feed 1 http://www.thegastronomersbookshelf.com/6874_new-release-culinary-careers http://www.thegastronomersbookshelf.com/6874_new-release-culinary-careers#comments Thu, 06 May 2010 12:31:01 +0000 admin http://www.thegastronomersbookshelf.com/?p=6874 With information on educational programs and a bird’s-eye view of the industry, Culinary Careers is a must-have resource for anyone looking to break into the food world, whether you’re a first-time job seeker or a career changer looking for your next step.]]> http://www.thegastronomersbookshelf.com/6874_new-release-culinary-careers/feed 0 http://www.thegastronomersbookshelf.com/6475_fish-tales-bart-van-olphen-2009-uk http://www.thegastronomersbookshelf.com/6475_fish-tales-bart-van-olphen-2009-uk#comments Sun, 18 Apr 2010 09:31:23 +0000 Sarah http://www.thegastronomersbookshelf.com/?p=6475 Line caught, farmed, wild, sustainable, line-caught, organic – for the conscientious foodie, seafood can be an ethical minefield. This is where Fish Tales comes in. More than a recipe book, authors Bart van Olphen and Tom Kime take readers on a journey across the globe, to nine different sustainable fisheries. Sharing the fishermen’s stories, they give the reader a sense of the breadth and variety in fishing practices, and show us just how precarious our seafood supply is.]]> http://www.thegastronomersbookshelf.com/6475_fish-tales-bart-van-olphen-2009-uk/feed 0 http://www.thegastronomersbookshelf.com/5830_new-edition-food-for-fifty http://www.thegastronomersbookshelf.com/5830_new-edition-food-for-fifty#comments Mon, 01 Mar 2010 03:53:25 +0000 admin http://www.thegastronomersbookshelf.com/?p=5830 Now in its thirteenth edition, this classic text is the resource for learning how to prepare and serve quality food in quantity. This book provides reliable quantity recipes and methods for planning, selecting and preparing menus for all types of food services.]]> http://www.thegastronomersbookshelf.com/5830_new-edition-food-for-fifty/feed 0 http://www.thegastronomersbookshelf.com/5753_new-release-the-ministry-of-food http://www.thegastronomersbookshelf.com/5753_new-release-the-ministry-of-food#comments Wed, 24 Feb 2010 12:53:27 +0000 admin http://www.thegastronomersbookshelf.com/?p=5753 This book tells the story of how people coped with wartime food shortages and became healthier than ever before, with step-by-step illustrations showing how to grow your own vegetables, baking, preserving and lots of thrifty family recipes.]]> http://www.thegastronomersbookshelf.com/5753_new-release-the-ministry-of-food/feed 0 http://www.thegastronomersbookshelf.com/5597_new-edition-successful-restaurant-design http://www.thegastronomersbookshelf.com/5597_new-edition-successful-restaurant-design#comments Sun, 14 Feb 2010 01:00:49 +0000 admin http://www.thegastronomersbookshelf.com/?p=5597 Successful Restaurant Design shows how an understanding of the restaurant's concept, market, and menu enables you to create a design that not only facilitates a seamless operation but also enhances the dining experience.]]> http://www.thegastronomersbookshelf.com/5597_new-edition-successful-restaurant-design/feed 0 http://www.thegastronomersbookshelf.com/5527_the-modern-cafe-francisco-migoya-2010-us http://www.thegastronomersbookshelf.com/5527_the-modern-cafe-francisco-migoya-2010-us#comments Sun, 14 Feb 2010 00:45:08 +0000 Gfron1 http://www.thegastronomersbookshelf.com/?p=5527 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. ]]> http://www.thegastronomersbookshelf.com/5527_the-modern-cafe-francisco-migoya-2010-us/feed 0 http://www.thegastronomersbookshelf.com/5269_new-edition-on-cooking http://www.thegastronomersbookshelf.com/5269_new-edition-on-cooking#comments Sun, 24 Jan 2010 07:26:38 +0000 admin http://www.thegastronomersbookshelf.com/?p=5269 This contemporary introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. It emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics.]]> http://www.thegastronomersbookshelf.com/5269_new-edition-on-cooking/feed 0 http://www.thegastronomersbookshelf.com/5232_momofuku-david-chang-2009-us http://www.thegastronomersbookshelf.com/5232_momofuku-david-chang-2009-us#comments Sun, 24 Jan 2010 06:49:47 +0000 Mark Manguerra http://www.thegastronomersbookshelf.com/?p=5232 David Chang, owner of the famed New York restaurants Momofuku Noodle Bar, Ssäm Bar and Ko, chronicles his journey from noodle-eater to noodle-maker and guides us through more than 50 of his most popular recipes that showcase the fusion of modern technique and classic Asian comfort food. Throughout the book he gives us a peek into the creative process and the story behind each dish, citing his influences, failures, and inspirations. The recipes can be daunting and the flavors sometimes need tweaking, but ambitious home cooks should have little problem replicating or improving on the dishes, though the weak instructions and badly converted measurements might lead them astray. While there has been plenty of media focus on Chang's "bad-boy" image, he still comes across as approachable and self-deprecating at best, and at worst annoying and trying too hard, but never offensive. Fans of modern Asian cuisine and the Momofuku empire will find the book both entertaining and fascinating. [Editor's note: Don't miss our book giveaway too!]]]> http://www.thegastronomersbookshelf.com/5232_momofuku-david-chang-2009-us/feed 0