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/6625_cuisine-du-temps-jacques-reymond-2010-au http://www.thegastronomersbookshelf.com/6625_cuisine-du-temps-jacques-reymond-2010-au#comments Thu, 22 Apr 2010 07:23:54 +0000 Daniel Chan http://www.thegastronomersbookshelf.com/?p=6625 Jacques Reymond and his restaurant are institutions in Melbourne, Australia. Over the years, the French-born chef has gradually introduced Asian elements into his cuisine. In some respects, he is the other side of the coin to Sydney’s Tetsuya Wakuda, who gradually fused French methods into his Japanese cuisine. Cuisine du Temps is a book reflecting on Reymond’s career in the kitchen. Many recipes that people will recognise from his restaurant appear in this book, as do dishes that he learned during his time working in South America and the South Pacific. The recipes and photography speak for Reymond, but there’s a part of me that would have liked to read about the man himself and what motivates him.]]> http://www.thegastronomersbookshelf.com/6625_cuisine-du-temps-jacques-reymond-2010-au/feed 1 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/5368_new-release-cuisine-du-temps http://www.thegastronomersbookshelf.com/5368_new-release-cuisine-du-temps#comments Mon, 08 Feb 2010 01:34:45 +0000 Ishbel http://www.thegastronomersbookshelf.com/?p=5368 Inspired by his heritage and embracing the tastes of Asia, Melbourne chef Jacques Reymond takes the freshest, simplest ingredients and focuses on bringing out their best. His first book will inspire and excite everyone from the humble weekend cook to food connoisseurs and chefs.]]> http://www.thegastronomersbookshelf.com/5368_new-release-cuisine-du-temps/feed 0 http://www.thegastronomersbookshelf.com/4609_year-end-countdown-food-writing-food-guides-and-famous-names http://www.thegastronomersbookshelf.com/4609_year-end-countdown-food-writing-food-guides-and-famous-names#comments Mon, 14 Dec 2009 07:47:23 +0000 admin http://www.thegastronomersbookshelf.com/?p=4609 In the last installment of our feature on year-end releases, we're taking a look at cookbooks from famous chefs and restaurants, as well as the un-cookbooks: books with essays on food, food issues, and guidebooks on specific subjects. ]]> http://www.thegastronomersbookshelf.com/4609_year-end-countdown-food-writing-food-guides-and-famous-names/feed 0 http://www.thegastronomersbookshelf.com/3862_the-new-portuguese-table-david-leite-2009-us http://www.thegastronomersbookshelf.com/3862_the-new-portuguese-table-david-leite-2009-us#comments Thu, 29 Oct 2009 06:04:56 +0000 Duncan Markham http://www.thegastronomersbookshelf.com/?p=3862 The culinary literature in English about Portugal is a bit patchy, often the work of emigrés reproducing the recipes of family and friends. The latest contribution about Portuguese cuisine is David Leite's The New Portuguese Table. Unlike all previous books, this one sets out to innovate and modernise. Why this is the goal isn't entirely clear, but it's an interesting work containing tasty recipes and useful additional information from this Portuguese-American food writer. ]]> http://www.thegastronomersbookshelf.com/3862_the-new-portuguese-table-david-leite-2009-us/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/3227_coming-soon-coco http://www.thegastronomersbookshelf.com/3227_coming-soon-coco#comments Wed, 16 Sep 2009 16:54:30 +0000 admin http://www.thegastronomersbookshelf.com/?p=3227 Part cookbook, part guide to the world's best new restaurants, and part who's who of the international food scene, Coco showcases the cooking of today's best new chefs, as chosen by today's culinary icons.]]> http://www.thegastronomersbookshelf.com/3227_coming-soon-coco/feed 0 http://www.thegastronomersbookshelf.com/2611_pintxos-gerald-hirigoyen-2009-us http://www.thegastronomersbookshelf.com/2611_pintxos-gerald-hirigoyen-2009-us#comments Fri, 21 Aug 2009 05:01:17 +0000 Duncan Markham http://www.thegastronomersbookshelf.com/?p=2611 Chef Gerald Hirigoyen and writer Lisa Weiss have produced an enjoyable, tasty book of Basque tapas -- Pintxos. Every time a cuisine becomes popular, booklovers see too many poorly done chefs' books land on the shelves. Pintxos shows how a book can capture a chef's style and cuisine traditions without feeling forced, pretentious or too much like a self-promotional device. Pintxos is an enjoyable book to cook, eat and entertain from. ]]> http://www.thegastronomersbookshelf.com/2611_pintxos-gerald-hirigoyen-2009-us/feed 1 http://www.thegastronomersbookshelf.com/2015_seven-fires-francis-mallmann-2009-us http://www.thegastronomersbookshelf.com/2015_seven-fires-francis-mallmann-2009-us#comments Sun, 16 Aug 2009 03:17:40 +0000 Gfron1 http://www.thegastronomersbookshelf.com/?p=2015 Big. Bold. Burning! Those words summarize this near flawless book from famed South American chef and restaurateur, Francis Mallmann, and author Peter Kaminsky. Seven Fires refers to the techniques that Mallmann uses when cooking: Chapa, Little Hell, Parilla, Horno de Barro, Rescoldo, Asador and Caldero. You ask, “Where are hibachi and sterno?” Not to be found in this book. Seven Fires is about serious grilling – the type that you dream of doing. The cover teases us with Mallman genteelly grilling over burning embers, but open the cover and whole hogs are split wide, splayed above massive infernos. But not to fear, this book is truly accessible to all.]]> http://www.thegastronomersbookshelf.com/2015_seven-fires-francis-mallmann-2009-us/feed 1 http://www.thegastronomersbookshelf.com/763_the-clatter-of-forks-and-spoons-richard-corrigan-2008-uk-review http://www.thegastronomersbookshelf.com/763_the-clatter-of-forks-and-spoons-richard-corrigan-2008-uk-review#comments Tue, 19 May 2009 09:06:05 +0000 Daniel Chan http://www.thegastronomersbookshelf.com/?p=763 In “The Clatter of Forks and Spoons”, Irish chef Richard Corrigan covers the food that he grew up with as the child of a farmer in Ireland, traditional recipes, and the dishes he serves at his restaurant. Many of the dishes are simple and comforting, and will rarely require any searches for exotic ingredients or specialist equipment. Corrigan is also a storyteller, so you will find essays, anecdotes, and observations throughout the book. He presents his views with a great passion, but it’s done in a similar manner to what you would get from having a feisty debate with a good friend over a beer. He is also a champion of artisanal producers and allows many of these producers their own voice in his essays. This is an outstanding book from three viewpoints. Firstly, in Corrigan’s writing, no words are wasted and his essays could be a book in their own right. The second are the recipes. It is food for the soul, the ingredients are listed in a clear manner, and the instructions are presented in a conversational tone. Finally, it’s a beautiful book. The photography suits the book in that it has a feel more like a family photo album than food porn. Many people will find this book a worthwhile purchase, including those who want to rediscover their Irish and British roots, those who simply enjoy good food writing, and anyone who simply wants to cook a delicious meal.]]> http://www.thegastronomersbookshelf.com/763_the-clatter-of-forks-and-spoons-richard-corrigan-2008-uk-review/feed 2