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/12786_coming-the-pressure-cooker-cookbook http://www.thegastronomersbookshelf.com/12786_coming-the-pressure-cooker-cookbook#comments Wed, 21 Dec 2011 06:01:18 +0000 Gfron1 http://www.thegastronomersbookshelf.com/?p=12786 This book will help you make delicious, hearty meals— that usually take hours to make—in very little time. Instead of watching the pot all day to make your favorite stew or braise, you can enjoy an all-day activity while your pressure cooker does all the work.]]> http://www.thegastronomersbookshelf.com/12786_coming-the-pressure-cooker-cookbook/feed 0 http://www.thegastronomersbookshelf.com/12090_coming-the-square-cookbook http://www.thegastronomersbookshelf.com/12090_coming-the-square-cookbook#comments Sat, 12 Nov 2011 23:34:37 +0000 Gfron1 http://www.thegastronomersbookshelf.com/?p=12090 Regarded amongst his peers as one of the world’s great culinary technicians, Phil Howard's lifetime of dedication and creativity have gone into writing this monumental work of creativity and expertise. The Square Cookbook gives precise instructions on how to create food of top Michelin standard.]]> http://www.thegastronomersbookshelf.com/12090_coming-the-square-cookbook/feed 0 http://www.thegastronomersbookshelf.com/10209_pastry-in-europe-2011-joost-van-roosmalen-2011-be http://www.thegastronomersbookshelf.com/10209_pastry-in-europe-2011-joost-van-roosmalen-2011-be#comments Sat, 04 Jun 2011 01:28:31 +0000 Gfron1 http://www.thegastronomersbookshelf.com/?p=10209 A glaring pink book seeking the spotlight, giving us the whirlwind European tour from Michelin restaurants to back alley holiday fairs, Pastry in Europe 2011 provides a snapshot of the state of pastry across the diverse continent. You’ll be delighted with the cutting edge ingredients, old-school techniques, and the slew of chefs sharing what they’re doing right now. While the 2011 book has made greater strides than its two predecessors, it has yet to take center stage.]]> http://www.thegastronomersbookshelf.com/10209_pastry-in-europe-2011-joost-van-roosmalen-2011-be/feed 0 http://www.thegastronomersbookshelf.com/10140_reinventing-food-colman-andrews-2010-uk http://www.thegastronomersbookshelf.com/10140_reinventing-food-colman-andrews-2010-uk#comments Sun, 01 May 2011 10:59:37 +0000 Duncan Markham http://www.thegastronomersbookshelf.com/?p=10140 Colman Andrews paints a sympathetic and informative picture of Ferran Arià, a chef who, through passion, obsession and creative focus, almost accidentally made the culinary earth move. Reinventing Food is worth reading both for the interested and the unbelievers. Especially for the latter group, frequently sceptical of modernist cuisine because of the media depiction of it being laboratory food lacking soul but oozing "cleverness", Reinventing Food might shed more light on what really is significant and fascinating and (perhaps) delicious about so many aspects of Adrià's contribution to the culinary world.]]> http://www.thegastronomersbookshelf.com/10140_reinventing-food-colman-andrews-2010-uk/feed 0 http://www.thegastronomersbookshelf.com/9380_design-culinaire-stephane-bureaux-2010-fr http://www.thegastronomersbookshelf.com/9380_design-culinaire-stephane-bureaux-2010-fr#comments Mon, 14 Mar 2011 00:59:30 +0000 Gfron1 http://www.thegastronomersbookshelf.com/?p=9380 Some people design couches. Others design cars. Stéphane Bureaux designs food. And what’s a food designer to do when he wants a collection of the best contemporary food design? Why, design a book to feature food design of course! Design Culinaire is a collection of notable design intended to document and inspire food artists.]]> http://www.thegastronomersbookshelf.com/9380_design-culinaire-stephane-bureaux-2010-fr/feed 0 http://www.thegastronomersbookshelf.com/9300_ideas-in-food-aki-kamozawa-2010-us http://www.thegastronomersbookshelf.com/9300_ideas-in-food-aki-kamozawa-2010-us#comments Wed, 23 Feb 2011 06:05:21 +0000 Gfron1 http://www.thegastronomersbookshelf.com/?p=9300 If a book’s worth can be measured by the number of dog-eared pages, then Ideas in Food: Great Recipes and Why They Work could turn around the international financial crisis. In fact, my copy has so many turned page corners that I’m expecting a ‘Cease and Desist” order to arrive at my home any day now. Well over 75 pages are marked as requiring my re-reading and note taking. And lest you think I’m a chronic book destroyer, a quick scan of my most favorite and used books show less than ten dog-eared pages in any one book. This is one worthy book for anyone who cares about the inner workings of their food or for anyone who wants someone to do the homework for them so they can simply follow instructions and put out great dishes.]]> http://www.thegastronomersbookshelf.com/9300_ideas-in-food-aki-kamozawa-2010-us/feed 0 http://www.thegastronomersbookshelf.com/8976_food-pairing http://www.thegastronomersbookshelf.com/8976_food-pairing#comments Tue, 04 Jan 2011 23:50:36 +0000 Gfron1 http://www.thegastronomersbookshelf.com/?p=8976 In a period of enormous culinary innovation, often involving clever, insightful or entertaining combinations of ingredients, we bring you a feature about many of the books (and a few websites) that focus on pairing foods and flavours. Where many people have been familiar with the pairing of wine and food, these books instead look at flavour combinations in the kitchen.]]> http://www.thegastronomersbookshelf.com/8976_food-pairing/feed 0 http://www.thegastronomersbookshelf.com/8900_tartine-bread-chad-robertson-2010-us http://www.thegastronomersbookshelf.com/8900_tartine-bread-chad-robertson-2010-us#comments Mon, 20 Dec 2010 07:40:47 +0000 Mark Manguerra http://www.thegastronomersbookshelf.com/?p=8900 Tartine Bread is both a tribute and a guidebook to the process of creating naturally leavened bread (no added yeast). Those with patience, dedication, and a knack for reorganizing a tremendous amount of information will be able to benefit the most from this book. The number of actual bread recipes is small but the book focuses more on the method and does not aim to give variety in terms of bread formulas. Fans of Tartine will also appreciate the various recipes in the final chapter that make use of day-old bread.]]> http://www.thegastronomersbookshelf.com/8900_tartine-bread-chad-robertson-2010-us/feed 1 http://www.thegastronomersbookshelf.com/8759_hestons-fantastical-feasts-heston-blumenthal-2010-uk http://www.thegastronomersbookshelf.com/8759_hestons-fantastical-feasts-heston-blumenthal-2010-uk#comments Fri, 10 Dec 2010 10:22:59 +0000 Daniel Chan http://www.thegastronomersbookshelf.com/?p=8759 Heston Blumenthal’s “Fantastical Feats” is the companion book to the television series of the same name. In the book and series, Blumenthal creates six feasts, each based on a theme. His aim is to capture the spirit of each theme in the dishes he creates. As with his previous books, one of the principle joys of this book is reading about Blumenthal’s thought process as he turns abstract concepts into the form of food. He writes not only about the ideas that work, but the ones that don’t. The book is immensely entertaining. He writes with great humour, and he has a gift of finding experiences that allows him to connect with the reader and help them to see the food world as he does.]]> http://www.thegastronomersbookshelf.com/8759_hestons-fantastical-feasts-heston-blumenthal-2010-uk/feed 0 http://www.thegastronomersbookshelf.com/8503_the-country-cookbook-belinda-jeffery-2010-au http://www.thegastronomersbookshelf.com/8503_the-country-cookbook-belinda-jeffery-2010-au#comments Sun, 24 Oct 2010 05:41:44 +0000 Alison Vincent http://www.thegastronomersbookshelf.com/?p=8503 Belinda Jeffery is an Australian author who has published other collections of her recipes and contributes regularly to delicious magazine. She has had a long history working in various media and as a chef and teacher. The Country Cookbook chronicles her move to the country, the hinterland behind Byron Bay in northern New South Wales and, in her words, is both a celebration of and a thank you for the kinder and simpler life she and her husband have found away from the city. This book demonstrates what is best about cooking in Australia – access to an amazing range of fresh produce and flavour influences from all over the world.]]> http://www.thegastronomersbookshelf.com/8503_the-country-cookbook-belinda-jeffery-2010-au/feed 0