Books in the category: mostly savoury

The Lost Art of Real Cooking, Ken Albala | 2010 | US

Reviewer says
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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.

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01 Oct 2010 – 22:58
By Zora ONeill | Also posted in 4-star, Food preparation, cooking reference, general audience, historical cooking, mixed/non-regional cuisine, mostly recipes, quite detailed, recipes and context, review, seasonal food, specific techniques | Comments (2)

Roast Chicken and Other Stories, Simon Hopkinson | 2006 | US

Reviewer says
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In Roast Chicken and Other Stories Simon Hopkinson presents a collection of some of his favourite recipes for a diverse and very personal selection of his favourite ingredients. Much lauded when it first appeared in print in 1995 Roast Chicken was subsequently labelled ‘the most useful cookbook of all time’. Whilst this is a hard claim to justify the book is informative and interesting, with straightforward recipes for timeless dishes, its usefulness limited only by its narrow range.

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22 Aug 2010 – 23:22
By Alison | Also posted in 4-star, Ingredients, general audience, internationally known food author/chef, quite detailed, recipes and context, review | Comments (0)

Iron Chef Chen’s Knockout Chinese, Chen Kenichi | 2009 | US

Reviewer says
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Iron Chef Chen’s Knockout Chinese is a charming, lightweight book from a Japanese master of Sichuan cooking, and one of the original Iron Chefs. For better or for worse, this first translated work skips the traditional, authentic fare and goes straight for the innovative and personal recipes (with a few classics thrown in). The organization is strange and some things are lost in translation, but the recipes are often simple and inviting enough for most people to pick up immediately.

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16 Jul 2010 – 15:32
By Mark Manguerra | Also posted in 3-star, China, book from a celebrity or tv-show, general audience, internationally known food author/chef, light content, meat/fish, mostly recipes, review, vegetables/grains/pulses | Comments (0)

Molto Gusto, Mario Batali | 2010 | US

Reviewer says
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Patterned after Mario Batali’s New York pizzeria Otto, Molto Gusto takes the focus away from complicated “meat-and-potatoes” Italian dishes and towards simple, easy-to-prepare everyday fare (or as limited by your budget for the deli). The recipes are all approachable and the photographs are inviting, but some readers might be turned off by some extremely simple recipes and the dependence on a specific brand of tomato product.

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06 Jul 2010 – 12:47
By Mark Manguerra | Also posted in 3-star, Italy, book from a restaurant, general audience, internationally known food author/chef, light content, meat/fish, mostly recipes, review, small dishes/snacks, specific meals or dishes, vegetables/grains/pulses | Comments (1)

Ad Hoc at Home, Thomas Keller | 2009 | US

Reviewer says
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Ad Hoc at Home is the latest cookbook from award-winning chef Thomas Keller of The French Laundry and Per Se, featuring casual family-style dishes. Compared to his previous works, the book is charmingly earnest and the recipes approachable, consisting of mostly American dishes with a touch of French influence, and plenty of helpful hints from Keller. However, Keller’s meticulous nature still comes through, elevating the dishes in terms of flavor and presentation, but at the same time making them time-intensive and at times expensive and unfamiliar. Even with its lavish production, the book still has relatively few illustrations.

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28 Apr 2010 – 02:23
By Mark Manguerra | Also posted in 4-star, North America, USA, book from a restaurant, general audience, internationally known food author/chef, meat/fish, mostly recipes, quite detailed, review | Comments (3)

Fish Tales, Bart van Olphen | 2009 | UK

Reviewer says
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Line caught, farmed, wild, sustainable, line-caught, organic – for the conscientious foodie, seafood can be an ethical minefield. This is where Fish Tales comes in. More than a recipe book, authors Bart van Olphen and Tom Kime take readers on a journey across the globe, to nine different sustainable fisheries. Sharing the fishermen’s stories, they give the reader a sense of the breadth and variety in fishing practices, and show us just how precarious our seafood supply is.

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18 Apr 2010 – 19:31
By Sarah | Also posted in 4-star, Ingredients, comprehensive, ethical issues, for kids, meat/fish, mixed/non-regional cuisine, review | Comments (0)

Momofuku, David Chang | 2009 | US

Reviewer says
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David Chang, owner of the famed New York restaurants Momofuku Noodle Bar, Ssäm Bar and Ko, chronicles his journey from noodle-eater to noodle-maker and guides us through more than 50 of his most popular recipes that showcase the fusion of modern technique and classic Asian comfort food. Throughout the book he gives us a peek into the creative process and the story behind each dish, citing his influences, failures, and inspirations. The recipes can be daunting and the flavors sometimes need tweaking, but ambitious home cooks should have little problem replicating or improving on the dishes, though the weak instructions and badly converted measurements might lead them astray. While there has been plenty of media focus on Chang’s “bad-boy” image, he still comes across as approachable and self-deprecating at best, and at worst annoying and trying too hard, but never offensive. Fans of modern Asian cuisine and the Momofuku empire will find the book both entertaining and fascinating. [Editor's note: Don't miss our book giveaway too!]

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24 Jan 2010 – 16:49
By Mark Manguerra | Also posted in 4-star, East Asia, advanced audience, avant garde techniques, book from a restaurant, factual stories/tales, food and restaurant industry, meat/fish, mixed/non-regional cuisine, mostly recipes, quite detailed, review | Comments (0)

Year-end Countdown: Cuisines from Around the World

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We’re continuing our year-end countdown this week with cuisine-focused cookbooks. This journey will take you from the United States, Canada, and Mexico, to Southeast Asia, East Asia, and India, France, Italy, Ireland, Ukraine, Greece, and northern and southern Africa. Hopefully you’ll find something of interest in the great variety of books for yourself, or to give as gifts.

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24 Nov 2009 – 16:16
By admin | Also posted in Africa, Americas, Asia, Central/South America, China, East Asia, France, Greece, India, Italy, Jewish, Mediterranean, Mexico, North Africa, North America, Southeast Asia, Southern Asia, USA, feature, restricted diet cooking, year-end-2009 | Comments (1)

The Gastrokid Cookbook, Hugh Garvey | 2009 | US

Reviewer says
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Hugh Garvey and Matthew Yeomans are the creators of the popular gastrokid.com website. The book, like the website, is focussed on cooking for families. While there is an emphasis on simplicity and the use of fresh ingredients, the authors strongly encourage their readers to try new foods. They believe that parents should not prejudge what their children will or will not eat, and that finicky tastes are something to be expected. As a parent of two children, it is an attitude that I agree with. The book’s recipes cover the day’s three main meals, snacks, and picnic food. Many of the recipes are designed to allow children to be involved in the preparation, with the pleasing consequence that techniques are often simple and quick. The book is littered with bits of trivia and tips, and overall, it is a package that many families will find very useful.

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23 Oct 2009 – 02:40
By Daniel Chan | Also posted in 4-star, Ingredients, basic skills, for busy people, light content, mixed/non-regional cuisine, mostly recipes, review | Comments (0)

Lobel’s Meat Bible, Stanley Lobel | 2009 | US

Reviewer says
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Lobel’s Meat Bible from the eponymous butchery in New York promises “All you need to know about meat and poultry”. It’s a bold promise and the book doesn’t deliver. This visually attractive “bible” is both very informative and incredibly disappointing.

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25 Sep 2009 – 17:05
By Duncan Markham | Also posted in 3-star, Food preparation, USA, cooking reference, general audience, meat/fish, mixed/non-regional cuisine, quite detailed, review, textbook/technical guide | Comments (0)

Snowflakes and Schnapps, Jane Lawson | 2009 | AU

Reviewer says
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The front cover of “Snowflakes and Schnapps” shows a dinner table with a white painted antler in the middle of it. On first impressions it looks very stylish. But then you ask yourself, “Why is it there? Is there a purpose to it? Won’t it get in the way?” Look at the photo a bit longer, and the realisation hits that there is no food on the table. This book is like the photograph. There’s lots of style, with food almost as a secondary consideration.

Despite the glossy magazine feel of the book, and the expectation that it’s destined for the coffee table rather than the kitchen bench, it does contain recipes that would tempt even the most experienced of home cooks. A very impressive winter dinner could be built upon the offerings in this book.

“Snowflakes and Schnapps” will certainly satisfy those looking for a gift and many who are looking for a good cookbook. However, anyone who wants a more detailed and authentic look at the winter foods of Europe would be best advised to look elsewhere.

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27 Aug 2009 – 00:41
By Daniel Chan | Also posted in 3-star, Europe, general audience, light content, mostly recipes, review, seasonal food | Comments (3)

Pintxos, Gerald Hirigoyen | 2009 | US

Reviewer says
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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.

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21 Aug 2009 – 15:01
By Duncan Markham | Also posted in 5-star, Spain, USA, book from a restaurant, general audience, locally known food author/chef, mostly recipes, quite detailed, review, small dishes/snacks | Comments (1)

Seven Fires, Francis Mallmann | 2009 | US

Reviewer says
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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.

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16 Aug 2009 – 13:17
By Gfron1 | Also posted in 5-star, Americas, Central/South America, Food preparation, Food writing and issues, book from a restaurant, factual stories/tales, general audience, locally known food author/chef, quite detailed, recipes and context, review, specific techniques | Comments (1)

Cooking on the Bone, Jennifer McLagan | 2008 | UK

Reviewer says
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Jennifer McLagan’s book of bones attracted rightful acclaim for its presentation of recipes, knowledge and tips about cooking and eating meat on the bone, eating marrow from the bone, and using disfavoured cuts of meat to produce delicious dishes. Each section gives refreshingly clear, concise descriptions of where cuts of meat come from on each animal’s carcass and how best to cook them, tips about buying good meat, and a number of tasty recipes. McLagan’s clarity of explanation and evident passion makes Cooking on the Bone stand out.

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13 Aug 2009 – 23:11
By Duncan Markham | Also posted in 5-star, comprehensive, cooking reference, general audience, meat/fish, mixed/non-regional cuisine, mostly recipes, review | Comments (1)

Guide to Fish, Hilary McNevin | 2008 | AU

Reviewer says
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Hilary McNevin’s Guide to Fish is a handy, modern reference for Australian consumers. Not only does it provide helpful information about sustainable species, buying and cooking tips, but also a great range of interesting, tasty recipes for each of the fish presented. Although you could always wish for more detail, this book achieves what it needs to within its clean, compact format.

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04 Aug 2009 – 00:42
By JudithM | Also posted in 5-star, Australia, cooking reference, general audience, meat/fish, quite detailed, review, specific ingredients, textbook/technical guide | Comments (1)

My Love for Naples, Anna Teresa Callen | 2008 | US

Reviewer says
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With more than 250 easy-to-follow recipes, My Love for Naples packs a lot of punch into a light volume. Callen makes no compromises in authenticity, but neither are any of the recipes unachievable for the home cook. However, with only a few pictures of select recipes, the book may not appeal to those who need them for inspiration and direction.

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16 Feb 2009 – 16:13
By Mark Manguerra | Also posted in 4-star, Italy, general audience, light content, mostly recipes, recipes and context, review | Comments (1)

Cook With Jamie, Jamie Oliver | 2007 | US

Reviewer says
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Cook With Jamie, released by British celebrity chef Jamie Oliver in 2007, is a bestseller and was awarded the 2007 IACP award for best cookbook under the General category. While the photographs are breathtaking and Oliver works his magic and makes simple food beautiful and inspired, it still has it flaws—but it may very well still be one of the best Jamie Oliver cookbooks around, and worthy of an award even.

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21 Dec 2008 – 02:02
By Mark Manguerra | Also posted in 4-star, general audience, internationally known food author/chef, light content, mixed/non-regional cuisine, mostly recipes, review | Comments (3)

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New release: Memories of Philippine Kitchens

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In the newly revised and updated Memories of Philippine Kitchens, Amy Besa and Romy Dorotan, owners and chef at the Purple Yam and formerly of Cendrillon in Manhattan, present a fascinating—and very personal—look at Filipino cuisine and culture.

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New release: A Girl and Her Pig

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April Bloomfield takes home cooks on an intimate tour of the food that has made her a star. Thoughtful, voice-driven recipes go behind the scenes of Bloomfield’s lauded restaurants and into her own home kitchen, where her attention to detail and reverence for honest ingredients result in unforgettable dishes.

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New edition: South East Asian Foods

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Since its first publication in 1970, South East Asian Food has achieved a reputation as the authoritative book on the subject. This new edition features a completely updated and easy-to-follow design, with beautiful illustrations throughout.

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Worth a look: Fish: Recipes from the Sea

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More than 200 simple, authentic recipes for fish and seafood, newly collected from the Silver Spoon kitchen. From traditional seafood soups to simple grilled fish with herbs, the Italian approach to cooking with fish is both delicious and resourceful.

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Coming: Vegan a la Mode

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Ice cream, ice cream, everywhere, and not a drop of dairy to be found! Who knew that making vegan frozen treats was so easy, or so much fun? With Vegan a la Mode, you can recreate classic ice cream parlor treats as well as innovative new flavor combinations, with over 100 recipes to choose from. And don’t forget the toppings!

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New release: The Slow Cook Book

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From pot roasts to North African tagines, celebrate the art of slow cooking with The Slow Cook Book. The 200 recipes featured include all the more traditional slow cook dishes such as hearty stews and pot roasts but you may also be surprised to find cakes and bakes featured as well.

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New release: Rosa’s Farm

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The farm has always been a special haven for Rosa and her family, a place for good food and wine, and celebratory meals. In this book she shares more recipes for her favourite Italian dishes which, like those in the popular My Cousin Rosa are simple, traditional, lovingly prepared and utterly authentic.

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New release: Whatever Happened To Sunday Dinner?

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Lisa Caponigri created this book to give real families recipes they can easily cook and enjoy together. Caponigri has devised 52 delicious Italian menus–one for each Sunday of the year–that feature all the favorites, including classics like crostini, lasagne, polenta, stuffed peppers, veal piccata, risotto alla Milanese, and ricotta pie.

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New edition: Food For Free

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The classic foraging guide to over 200 types of food that can be gathered and picked in the wild, Food for Free returns in its 40th year as a sumptuous, beautifully illustrated and fully updated anniversary edition.

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New release: Treats from Little and Friday

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In this delightful cookbook, Popular New Zealand bakery owner, Kim Evans, a self-taught baker, shares the recipes for her most popular tarts, biscuits, savouries and cakes. Adapted for the home cook, Kim’s approachable recipes and helpful hints allow even the novice baker to master the delights of her delicious cafe treats.

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