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/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/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/8177_the-lost-art-of-real-cooking-ken-albala-2010-us http://www.thegastronomersbookshelf.com/8177_the-lost-art-of-real-cooking-ken-albala-2010-us#comments Fri, 01 Oct 2010 12:58:42 +0000 Zora ONeill http://www.thegastronomersbookshelf.com/?p=8177 As I'm typing this, a crock of briny cucumbers is sitting in my basement. In a couple of weeks, in theory, the cukes will (in theory) be big, crunchy dill pickles. I'd been meaning to try this for a couple of years. I knew vaguely that it's not a complicated process, just pickles in salty water, with a splash of vinegar for safety. But The Lost Art of Real Cooking, a book that's both accessible and bursting with personality, was the book that finally inspired me to stand up and do it. So I give it full credit. ]]> http://www.thegastronomersbookshelf.com/8177_the-lost-art-of-real-cooking-ken-albala-2010-us/feed 2 http://www.thegastronomersbookshelf.com/5335_artisan-breads-at-home-peter-reinhart-2009-us http://www.thegastronomersbookshelf.com/5335_artisan-breads-at-home-peter-reinhart-2009-us#comments Fri, 26 Mar 2010 08:27:58 +0000 Gfron1 http://www.thegastronomersbookshelf.com/?p=5335 Peter Reinhart has produced another knockout bread book… but do we need it? Whereas the advanced baker may find this material redundant, those who are still rising to the occasion will find the consolidation of up-to-the-minute techniques in Artisan Breads Every Day easy to digest and incorporate. ]]> http://www.thegastronomersbookshelf.com/5335_artisan-breads-at-home-peter-reinhart-2009-us/feed 0 http://www.thegastronomersbookshelf.com/5869_the-dumpling-wai-hon-chu-2009-us http://www.thegastronomersbookshelf.com/5869_the-dumpling-wai-hon-chu-2009-us#comments Sun, 07 Mar 2010 07:34:06 +0000 Mark Manguerra http://www.thegastronomersbookshelf.com/?p=5869 The Dumpling: A Seasonal Guide is one of the first books to collect dumpling recipes from around the world into a single volume. There is an excellent variety of dumpling types and flavors, the recipes are clear and there are plenty of tips for beginners. Unfortunately, a forced definition of the word dumpling as a category limits the book unnecessarily and may disappoint people who are looking for a dish they recognize as a dumpling but has been excluded.]]> http://www.thegastronomersbookshelf.com/5869_the-dumpling-wai-hon-chu-2009-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/4256_sauces-michel-roux-2009-uk http://www.thegastronomersbookshelf.com/4256_sauces-michel-roux-2009-uk#comments Fri, 13 Nov 2009 04:28:57 +0000 Helen Parkins http://www.thegastronomersbookshelf.com/?p=4256 A meal isn't complete without a sauce - and this is just the book to help any aspiring cook with the preparation of a huge variety of sauces, including all the classics. Michel Roux makes it as simple as possible with clear, step-by-step instructions which are illustrated throughout with beautiful photographs. With this book to hand, you'll be able to transform your meals into something altogether more magical, whether you've made sauces before or whether you're a complete beginner.]]> http://www.thegastronomersbookshelf.com/4256_sauces-michel-roux-2009-uk/feed 0 http://www.thegastronomersbookshelf.com/3449_japanese-kitchen-knives-hiromitsu-nozaki-2009-jp http://www.thegastronomersbookshelf.com/3449_japanese-kitchen-knives-hiromitsu-nozaki-2009-jp#comments Thu, 08 Oct 2009 13:04:21 +0000 Mark Manguerra http://www.thegastronomersbookshelf.com/?p=3449 Japanese Kitchen Knives is a beautifully photographed guide to the three main knives (Usuba, Deba, Yanagiba) and the various cutting and filleting techniques specific to each knife. Aimed towards those interested in advanced Japanese cuisine and admirers of a traditional Japanese art, the book is one-of-a-kind. However, some steps of the techniques may be too difficult to be constrained within the smallish photographs and even with the flawless photography, diagrams are still needed for clarity.]]> http://www.thegastronomersbookshelf.com/3449_japanese-kitchen-knives-hiromitsu-nozaki-2009-jp/feed 0 http://www.thegastronomersbookshelf.com/3027_cake-chic-peggy-porschen-2009-uk http://www.thegastronomersbookshelf.com/3027_cake-chic-peggy-porschen-2009-uk#comments Sun, 30 Aug 2009 12:08:55 +0000 Sarah http://www.thegastronomersbookshelf.com/?p=3027 In Cake Chic, London’s queen of couture cakes, Peggy Porschen, shares the secrets of her celebrated sugar designs. From cookies to miniature cakes, to stunning tiered creations, Porschen’s style is unrestrainedly chic and girly. Her unique style and enthusiasm are inspiring and will motivate home bakers to get busy in the kitchen, rolling fondant and piping royal icing. However, despite its casual, accessible tone, this book is aimed squarely at advanced bakers, with some discrepancies between the base recipes and decorating guides requiring careful and skilled adjustment and planning.]]> http://www.thegastronomersbookshelf.com/3027_cake-chic-peggy-porschen-2009-uk/feed 0 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