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/11773_the-art-of-eating-cookbook-edward-behr-2011-us http://www.thegastronomersbookshelf.com/11773_the-art-of-eating-cookbook-edward-behr-2011-us#comments Thu, 10 Nov 2011 10:50:44 +0000 Gfron1 http://www.thegastronomersbookshelf.com/?p=11773 Recipes that are timeless. Recipes that have endured. Recipes that hold enough cultural significance that they’ve adorned the pages of Art of Eating magazine. The Art of Eating Cookbook is a no fuss, no frills anthology of recipes that work, taste great, and are doable by any level of cook.]]> http://www.thegastronomersbookshelf.com/11773_the-art-of-eating-cookbook-edward-behr-2011-us/feed 0 http://www.thegastronomersbookshelf.com/11064_infiniment-pierre-herme-2010-fr http://www.thegastronomersbookshelf.com/11064_infiniment-pierre-herme-2010-fr#comments Sun, 11 Sep 2011 12:35:05 +0000 Mark Manguerra http://www.thegastronomersbookshelf.com/?p=11064 Infiniment is a wonderful addition to Pierre Hermé’s growing bibliography, with more than 100 never-before-published recipes of breakfast treats, appetizers, tarts, cakes, sundaes, and plated desserts. However, the art direction takes an approach different from his previous works, with photographs of abstract representations of the desserts instead of helpful images of the desserts themselves. Nevertheless, the sheer breadth and imagination of the recipes is sure to please any fan of modern pastry.]]> http://www.thegastronomersbookshelf.com/11064_infiniment-pierre-herme-2010-fr/feed 0 http://www.thegastronomersbookshelf.com/10762_new-release-mozaic-french-cuisine-balinese-flavors http://www.thegastronomersbookshelf.com/10762_new-release-mozaic-french-cuisine-balinese-flavors#comments Sun, 07 Aug 2011 09:39:50 +0000 admin http://www.thegastronomersbookshelf.com/?p=10762 Using modern French techniques of cooking and presentation, classically-trained Chris Salans incorporates both everyday and exotic Indonesian and Balinese ingredients in his cooking. The resulting flavours are sometimes surprising and titillate the most jaded of palates.]]> http://www.thegastronomersbookshelf.com/10762_new-release-mozaic-french-cuisine-balinese-flavors/feed 0 http://www.thegastronomersbookshelf.com/10241_laduree-sucre-phillipe-andrieu-2010-uk http://www.thegastronomersbookshelf.com/10241_laduree-sucre-phillipe-andrieu-2010-uk#comments Mon, 16 May 2011 03:02:10 +0000 Mark Manguerra http://www.thegastronomersbookshelf.com/?p=10241 Ladurée: Sucré is a highly-anticipated collection of more than 100 of the famous patisserie's desserts under the leadership of Phillipe Andrieu. The variety of recipes ranges from several simple, classic pastries to a few complex signature entremets. The size and format of the book unfortunately limit the content and depth of instruction which might interest more hardcore pastry chefs, but fans of Ladurée and pastry in general will appreciate this first volume from one of the most renowned establishments in Paris.]]> http://www.thegastronomersbookshelf.com/10241_laduree-sucre-phillipe-andrieu-2010-uk/feed 0 http://www.thegastronomersbookshelf.com/9014_coming-manus-french-kitchen http://www.thegastronomersbookshelf.com/9014_coming-manus-french-kitchen#comments Tue, 11 Jan 2011 04:30:46 +0000 admin http://www.thegastronomersbookshelf.com/?p=9014 French-born Australian chef and television star Manu Feildel introduces you to the absolute classics of the French kitchen and to the home-style fare of his childhood in Brittany, from niçoise and bavarois to beef bourguignon and tarte tatin.]]> http://www.thegastronomersbookshelf.com/9014_coming-manus-french-kitchen/feed 0 http://www.thegastronomersbookshelf.com/7048_ready-for-dessert-david-lebovitz-2010-us http://www.thegastronomersbookshelf.com/7048_ready-for-dessert-david-lebovitz-2010-us#comments Sat, 15 May 2010 07:16:19 +0000 Gfron1 http://www.thegastronomersbookshelf.com/?p=7048 I come from the school of thought that says rock bands shouldn’t release their Greatest Hits album until their career is complete. Likewise, chefs should restrain themselves from re-releasing their favorite recipes until their career enters a culminating phase. That said, David Lebovitz’s Ready for Dessert: My Best Recipes will be excused since some of his previous books are no longer in print, and his greatest hits truly are classics worth reprinting.]]> http://www.thegastronomersbookshelf.com/7048_ready-for-dessert-david-lebovitz-2010-us/feed 0 http://www.thegastronomersbookshelf.com/7102_new-release-douceurs-de-christophe-felder http://www.thegastronomersbookshelf.com/7102_new-release-douceurs-de-christophe-felder#comments Sat, 15 May 2010 07:10:48 +0000 admin http://www.thegastronomersbookshelf.com/?p=7102 Feel like all-chocolate desserts? Have a craving for an ice cream or cake classic? Chocolate, ice cream, cakes: this set features 120 recipes of master patissier Christophe Felder, with 120 recipes that are easy and delicious to share, for moments of pure pleasure.]]> http://www.thegastronomersbookshelf.com/7102_new-release-douceurs-de-christophe-felder/feed 0 http://www.thegastronomersbookshelf.com/6815_macaron-alison-thompson-2010-au http://www.thegastronomersbookshelf.com/6815_macaron-alison-thompson-2010-au#comments Sun, 02 May 2010 22:00:41 +0000 Mark Manguerra http://www.thegastronomersbookshelf.com/?p=6815 Alison Thompson’s Macaron is a nicely presented book that offers 35 flavors ranging from classic to creative. However, for such a notoriously difficult petit four to make, the recipe presented is too temperamental and the information too lightweight, with little to offer in terms of troubleshooting and technique.]]> http://www.thegastronomersbookshelf.com/6815_macaron-alison-thompson-2010-au/feed 1 http://www.thegastronomersbookshelf.com/6625_cuisine-du-temps-jacques-reymond-2010-au http://www.thegastronomersbookshelf.com/6625_cuisine-du-temps-jacques-reymond-2010-au#comments Thu, 22 Apr 2010 07:23:54 +0000 Daniel Chan http://www.thegastronomersbookshelf.com/?p=6625 Jacques Reymond and his restaurant are institutions in Melbourne, Australia. Over the years, the French-born chef has gradually introduced Asian elements into his cuisine. In some respects, he is the other side of the coin to Sydney’s Tetsuya Wakuda, who gradually fused French methods into his Japanese cuisine. Cuisine du Temps is a book reflecting on Reymond’s career in the kitchen. Many recipes that people will recognise from his restaurant appear in this book, as do dishes that he learned during his time working in South America and the South Pacific. The recipes and photography speak for Reymond, but there’s a part of me that would have liked to read about the man himself and what motivates him.]]> http://www.thegastronomersbookshelf.com/6625_cuisine-du-temps-jacques-reymond-2010-au/feed 1 http://www.thegastronomersbookshelf.com/4437_year-end-countdown-cuisines-from-around-the-world http://www.thegastronomersbookshelf.com/4437_year-end-countdown-cuisines-from-around-the-world#comments Tue, 24 Nov 2009 06:16:24 +0000 admin http://www.thegastronomersbookshelf.com/?p=4437 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.]]> http://www.thegastronomersbookshelf.com/4437_year-end-countdown-cuisines-from-around-the-world/feed 1