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/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 http://www.thegastronomersbookshelf.com/958_planet-cake-paris-cutler-2009-au-review http://www.thegastronomersbookshelf.com/958_planet-cake-paris-cutler-2009-au-review#comments Sun, 14 Jun 2009 13:59:07 +0000 Sarah http://www.thegastronomersbookshelf.com/?p=958 Planet Cake is the book from the famous Sydney boutique cake shop of the same name, renowned for its elaborate sugarcraft creations and celebrity customers. The book promises beautifully decorated cakes that are “fabulous, professional, and easy”, and it seems to deliver in most respects, combining Planet Cake’s distinctive decorative style with good base recipes. The chapters of this book are very well structured, making it easy for beginners or more advanced decorators to find their way around. Whilst no-one would pretend that becoming a cake decorator is a simple feat, for the motivated home cook, Planet Cake can give you the tools to get there.]]> http://www.thegastronomersbookshelf.com/958_planet-cake-paris-cutler-2009-au-review/feed 1 http://www.thegastronomersbookshelf.com/355_under-pressure-thomas-keller-2008-us-brief http://www.thegastronomersbookshelf.com/355_under-pressure-thomas-keller-2008-us-brief#comments Mon, 09 Feb 2009 10:08:45 +0000 Gfron1 http://www.thegastronomersbookshelf.com/?p=355 The 2008-2009 class of modernist cookbooks was stellar. It seems that chefs and authors have recognized that a growing class of home cooks has filled their pantry with calcium lactate, agar agar, gelatin sheets and lecithin. The days of flashy coffee table books filled with out-of-reach food porn have been pushed aside for star studded cook books filled with National Geographic worthy photos and accessible (albeit challenging) recipes. Among this class we can find Johnny Iuzinni, Grant Achatz, Joel Robuchon and Thomas Keller. The latter leads the class in its yawp to cooks and chefs across the globe that its time to look forward while keeping your roots solid and well honed. At just shy of 300 pages with high quality color pictures on half of the pages, and more recipes than my vacuum packer can handle, this cookbook packs a wallop. Consider sous vide’s espoused virtues – “Fruits, which are especially susceptible to rapid oxidation and discoloration, remain bright when cooked sous vide rather than becoming dull and brown,” or “Fish, perhaps more than any protein, has such a small window of doneness that it requires the most finesse on the part of the cook. Sous vide makes cooking fish easier and more consistent, especially in a busy kitchen.” These are tidbits that welcome the home cook into the industrial kitchen with open arms. If you’re interested in rolling up your sleeves, plugging in the circulator, and cranking out some amazing foods, then this is a great option for you.]]> http://www.thegastronomersbookshelf.com/355_under-pressure-thomas-keller-2008-us-brief/feed 2