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/6332_field-guide-to-candy-anita-chu-2009-us http://www.thegastronomersbookshelf.com/6332_field-guide-to-candy-anita-chu-2009-us#comments Tue, 30 Mar 2010 06:48:02 +0000 Jason S http://www.thegastronomersbookshelf.com/?p=6332 Field Guide to Candy packs a lot of recipes for homemade candy from around the world in a compact volume. It manages to include several lesser-known recipes from outside the US, UK and France, even though there are a few glaring omissions and curious inclusions. However, the lack of detail in the recipes make this more suitable as a reference book for more experienced candy-makers.]]> http://www.thegastronomersbookshelf.com/6332_field-guide-to-candy-anita-chu-2009-us/feed 2 http://www.thegastronomersbookshelf.com/4947_tartine-elisabeth-m-prueitt-2006-us http://www.thegastronomersbookshelf.com/4947_tartine-elisabeth-m-prueitt-2006-us#comments Mon, 28 Dec 2009 20:00:57 +0000 Mark Manguerra http://www.thegastronomersbookshelf.com/?p=4947 Tartine is a remarkable book that allows the home baker to recreate breakfast pastries, tarts, cakes, and puddings from the renowned California bakery. The authors didn't hold back anything in making the book, taking from most of their entire menu, yet the recipes are mostly accessible and the skill level required ranges from beginner to intermediate. Most importantly, many of the desserts from the book have a rustic charm but are still delicious and beautiful enough to be showstoppers. The photography of the book, taken behind the scenes at the Tartine Bakery, captures the dream-like quality of the desserts and the remarkable skill of the artisans who make them.]]> http://www.thegastronomersbookshelf.com/4947_tartine-elisabeth-m-prueitt-2006-us/feed 2 http://www.thegastronomersbookshelf.com/4567_life-is-sweet-hope-and-greenwood-2009-uk http://www.thegastronomersbookshelf.com/4567_life-is-sweet-hope-and-greenwood-2009-uk#comments Mon, 30 Nov 2009 08:26:41 +0000 JudithM http://www.thegastronomersbookshelf.com/?p=4567 Life is Sweet is about making various types of confectionery at home, traditional and modern. The authors are the owners of the Hope and Greenwood confectionery shops in London and are experienced sweet makers. The recipes include a wide range of cooked and uncooked sweets, from rich dark truffles and chocolate with chilli and lime to marshmallows, nougat, toffee apples, old fashioned ‘pulled’ toffees and salt licorice. If you enjoy astonishing your friends with new home cooked goodies, this is a book to add to your bookshelf.]]> http://www.thegastronomersbookshelf.com/4567_life-is-sweet-hope-and-greenwood-2009-uk/feed 1 http://www.thegastronomersbookshelf.com/2334_new-release-field-guide-to-candy http://www.thegastronomersbookshelf.com/2334_new-release-field-guide-to-candy#comments Sun, 09 Aug 2009 12:39:04 +0000 admin http://www.thegastronomersbookshelf.com/?p=2334 Field Guide to Candy is a handy pocket reference with more than 100 recipes, complete with serving suggestions and fascinating historical trivia for every confection you can think of. It includes traditional favorites and exotic treats from all around the world.]]> http://www.thegastronomersbookshelf.com/2334_new-release-field-guide-to-candy/feed 0 http://www.thegastronomersbookshelf.com/851_pastry-in-europe-2009-joost-van-roosmalen-2009-be-review http://www.thegastronomersbookshelf.com/851_pastry-in-europe-2009-joost-van-roosmalen-2009-be-review#comments Mon, 25 May 2009 15:57:14 +0000 Gfron1 http://www.thegastronomersbookshelf.com/?p=851 At 255 pages with glossy color photos on nearly ever page, there is plenty of eye candy in Pastry in Europe 2009. However, at $119.95 on Amazon US the book moves out of the price range of most frugal bakers. The book feels like a hard-bound glossy book you find in finer hotel rooms that seeks to serve the Edward Behr (Art of Eating) audience. It is a beautiful, densely packed book full of wonderful material, and not just recipes, but articles about culture, people, technique, yet they are abbreviated articles that leave you wanting more. If you have knocked out some killer mousse or chocolate bon bons, and have a fairly solid grasp of the concept and techniques, grab the book. It is unique, interesting, and informative. The book was worth the investment for one who is constantly seeking new techniques, ideas and flavor combinations, although it may not get the mileage of an Hermé book or an Art of Eating magazine]]> http://www.thegastronomersbookshelf.com/851_pastry-in-europe-2009-joost-van-roosmalen-2009-be-review/feed 3