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/7688_iron-chef-chens-knockout-chinese-chen-kenichi-2009-us http://www.thegastronomersbookshelf.com/7688_iron-chef-chens-knockout-chinese-chen-kenichi-2009-us#comments Fri, 16 Jul 2010 05:32:31 +0000 Mark Manguerra http://www.thegastronomersbookshelf.com/?p=7688 Iron Chef Chen's Knockout Chinese is a charming, lightweight book from a Japanese master of Sichuan cooking, and one of the original Iron Chefs. For better or for worse, this first translated work skips the traditional, authentic fare and goes straight for the innovative and personal recipes (with a few classics thrown in). The organization is strange and some things are lost in translation, but the recipes are often simple and inviting enough for most people to pick up immediately.]]> http://www.thegastronomersbookshelf.com/7688_iron-chef-chens-knockout-chinese-chen-kenichi-2009-us/feed 0 http://www.thegastronomersbookshelf.com/7660_new-release-hix http://www.thegastronomersbookshelf.com/7660_new-release-hix#comments Tue, 06 Jul 2010 02:49:25 +0000 admin http://www.thegastronomersbookshelf.com/?p=7660 Hix Oyster & Chop House features 100 mouth-watering recipes for dishes that appear on the menu of the famous British restaurant. Oysters are a speciality and the book includes a guide to native oysters, producers in the British Isles, and tips for preparing.]]> http://www.thegastronomersbookshelf.com/7660_new-release-hix/feed 0 http://www.thegastronomersbookshelf.com/7500_molto-gusto-mario-batali-2010-us http://www.thegastronomersbookshelf.com/7500_molto-gusto-mario-batali-2010-us#comments Tue, 06 Jul 2010 02:47:49 +0000 Mark Manguerra http://www.thegastronomersbookshelf.com/?p=7500 Patterned after Mario Batali's New York pizzeria Otto, Molto Gusto takes the focus away from complicated "meat-and-potatoes" Italian dishes and towards simple, easy-to-prepare everyday fare (or as limited by your budget for the deli). The recipes are all approachable and the photographs are inviting, but some readers might be turned off by some extremely simple recipes and the dependence on a specific brand of tomato product.]]> http://www.thegastronomersbookshelf.com/7500_molto-gusto-mario-batali-2010-us/feed 1 http://www.thegastronomersbookshelf.com/7378_rasoi-new-indian-kitchen-vineet-bhatia-2010-uk http://www.thegastronomersbookshelf.com/7378_rasoi-new-indian-kitchen-vineet-bhatia-2010-uk#comments Wed, 23 Jun 2010 04:00:10 +0000 Gfron1 http://www.thegastronomersbookshelf.com/?p=7378 For those readers old enough to remember when parental warnings were placed on certain music, you might remember how that music became the ‘must have’ CDs and records for your collection. Vineet Bhatia opens his recently released Rasoi: New Indian Kitchen with “This book is probably not for the novice cook.” Such sweet warnings are rarely uttered in culinary books. In this very attractive volume, Bhatia presents a wide range of impressive, at times labour-intensive (though rarely too complex) dishes that are a pleasure to eat. Along the way you learn about new ingredients, and realise that the common cliché of Indian dishes can easily be surpassed.]]> http://www.thegastronomersbookshelf.com/7378_rasoi-new-indian-kitchen-vineet-bhatia-2010-uk/feed 0 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/7342_new-release-fiesta-at-ricks http://www.thegastronomersbookshelf.com/7342_new-release-fiesta-at-ricks#comments Sun, 13 Jun 2010 06:36:41 +0000 admin http://www.thegastronomersbookshelf.com/?p=7342 Whether you’re hosting a casual get-together with friends or throwing an outdoor shindig, no one can teach you the art of fiesta like Rick Bayless. With 150 recipes, Bayless offers you the key to unforgettable parties that will have guests clamoring for repeat invitations.]]> http://www.thegastronomersbookshelf.com/7342_new-release-fiesta-at-ricks/feed 0 http://www.thegastronomersbookshelf.com/7302_tender-volume-1-nigel-slater-2009-uk http://www.thegastronomersbookshelf.com/7302_tender-volume-1-nigel-slater-2009-uk#comments Sun, 06 Jun 2010 05:16:17 +0000 Alison http://www.thegastronomersbookshelf.com/?p=7302 Nigel Slater tells the story of his vegetable patch and provides over 400 recipe ideas for using the vegetables he grows. Already well known for seven previous recipe books, his much admired autobiography Toast and his regular columns in The Observer, Slater's enthusiasm will no doubt tempt some readers to start a vegetable garden of their own, although this is predominantly a book about cooking. As in his previous books, Slater's recipes are straightforward and unfussy and his approach to using fresh produce should appeal to many home cooks. ]]> http://www.thegastronomersbookshelf.com/7302_tender-volume-1-nigel-slater-2009-uk/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/7048_ready-for-dessert-david-lebovitz-2010-us http://www.thegastronomersbookshelf.com/7048_ready-for-dessert-david-lebovitz-2010-us#comments Sat, 15 May 2010 07:16:19 +0000 Gfron1 http://www.thegastronomersbookshelf.com/?p=7048 I come from the school of thought that says rock bands shouldn’t release their Greatest Hits album until their career is complete. Likewise, chefs should restrain themselves from re-releasing their favorite recipes until their career enters a culminating phase. That said, David Lebovitz’s Ready for Dessert: My Best Recipes will be excused since some of his previous books are no longer in print, and his greatest hits truly are classics worth reprinting.]]> http://www.thegastronomersbookshelf.com/7048_ready-for-dessert-david-lebovitz-2010-us/feed 0 http://www.thegastronomersbookshelf.com/7005_new-release-hestons-fantastical-feasts http://www.thegastronomersbookshelf.com/7005_new-release-hestons-fantastical-feasts#comments Mon, 10 May 2010 10:40:28 +0000 admin http://www.thegastronomersbookshelf.com/?p=7005 This book is the tie-in to Heston Blumenthal's highly acclaimed TV programme, where he creates six Fantastical Feasts based on history, fairytales and legends. Inside are tales of extravagant ingredients, of revolutionary techniques, of familiar kitchen appliances put to unfamiliar uses.]]> http://www.thegastronomersbookshelf.com/7005_new-release-hestons-fantastical-feasts/feed 0