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/12390_cumulus-inc-andrew-mcconnell-2011-au http://www.thegastronomersbookshelf.com/12390_cumulus-inc-andrew-mcconnell-2011-au#comments Tue, 15 Nov 2011 11:18:13 +0000 Duncan Markham http://www.thegastronomersbookshelf.com/?p=12390 Chef Andrew McConnell, one of Australia's most prominent representatives of high-end relaxed cuisine, has written his first cookbook. It's attractive, broad in its flavours, and likely to stimulate and puzzle those who aren't familiar with this type of dining. The book has a strong local feel and will be appreciated by McConnell's devotees, despite (or because of) the rather demanding shopping list the cookbook requires.]]> http://www.thegastronomersbookshelf.com/12390_cumulus-inc-andrew-mcconnell-2011-au/feed 0 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/11865_momofuku-milk-bar-christina-tosi-2011-us http://www.thegastronomersbookshelf.com/11865_momofuku-milk-bar-christina-tosi-2011-us#comments Fri, 04 Nov 2011 11:15:35 +0000 Gfron1 http://www.thegastronomersbookshelf.com/?p=11865 Momofuku Milk Bar cookbook is the American reader's chance to jump back to his or her youth with memories of being raised on Cap’n Crunch and Corn Flakes. In a follow-up to David Chang’s best-selling Momofuku Cookbook, his pastry chef, Christina Tosi, presents her most popular recipes including the famed Compost Cookies and Crack Pie. But beware of her overly sweet recipes if you prefer your desserts a bit more subtle and understated.]]> http://www.thegastronomersbookshelf.com/11865_momofuku-milk-bar-christina-tosi-2011-us/feed 0 http://www.thegastronomersbookshelf.com/11807_the-sorcerers-apprentices-lisa-abend-2011-us http://www.thegastronomersbookshelf.com/11807_the-sorcerers-apprentices-lisa-abend-2011-us#comments Sun, 16 Oct 2011 05:50:56 +0000 Duncan Markham http://www.thegastronomersbookshelf.com/?p=11807 The Sorcerer's Apprentices is the only reasonably unvarnished account of what it was like to work at el Bulli. Alongside occasional descriptions of the creative process involving Adrià and his key chefs, the book's main focus is on the life of the unpaid apprentices lucky enough to have been selected to spend a season at the restaurant. The book provides interesting insights into the workings of this very special restaurant and the experiences of the people involved, but I found it long and heavy reading. Opinions of this book are likely to vary greatly.]]> http://www.thegastronomersbookshelf.com/11807_the-sorcerers-apprentices-lisa-abend-2011-us/feed 0 http://www.thegastronomersbookshelf.com/11258_odd-bits-jennifer-mclagan-2011-us http://www.thegastronomersbookshelf.com/11258_odd-bits-jennifer-mclagan-2011-us#comments Mon, 26 Sep 2011 02:54:51 +0000 Gfron1 http://www.thegastronomersbookshelf.com/?p=11258 Jennifer McLagan’s final stage of her trilogy, including the much lauded Bones (2005) and Fat (2007), is a comprehensive exploration of those animal parts that are ignored or tossed in the bin, and the word fascinating would be the ultimate understatement in describing this book. Odd Bits is her final manifesto to the world of daring or squeamish cooks to take a new look at less common parts of the animals, and is one of the best cookbooks of 2011.]]> http://www.thegastronomersbookshelf.com/11258_odd-bits-jennifer-mclagan-2011-us/feed 0 http://www.thegastronomersbookshelf.com/10716_the-wild-table-connie-green-2010-us http://www.thegastronomersbookshelf.com/10716_the-wild-table-connie-green-2010-us#comments Mon, 25 Jul 2011 01:26:41 +0000 Gfron1 http://www.thegastronomersbookshelf.com/?p=10716 In a review with a clear personal perspective, our reviewer explores the usefulness of a book on wild foraging for his role as a chef and restaurateur. Connie Green and Sarah Scott’s The Wild Table: Seasonal foraged food and recipes is the latest in a string of books capitalizing on the foraged (also called wild crafted) food movement. Just as the movement has evolved and matured, Green & Scott’s book is a step above all others.]]> http://www.thegastronomersbookshelf.com/10716_the-wild-table-connie-green-2010-us/feed 0 http://www.thegastronomersbookshelf.com/10461_modern-cookery-for-private-families-eliza-action-2011-uk http://www.thegastronomersbookshelf.com/10461_modern-cookery-for-private-families-eliza-action-2011-uk#comments Sun, 10 Jul 2011 08:09:47 +0000 Alison http://www.thegastronomersbookshelf.com/?p=10461 Publishers Quadrille have produced a version of Eliza Acton's famous Modern Cookery for Private Families, first published in 1845. Essential reading for anyone interested in food and history, so much of what Eliza Acton had to say is as true today as it was more than 150 years ago. Acton gives valuable insight into the Victorian kitchen, and her prose is a pleasure to read.]]> http://www.thegastronomersbookshelf.com/10461_modern-cookery-for-private-families-eliza-action-2011-uk/feed 0 http://www.thegastronomersbookshelf.com/9380_design-culinaire-stephane-bureaux-2010-fr http://www.thegastronomersbookshelf.com/9380_design-culinaire-stephane-bureaux-2010-fr#comments Mon, 14 Mar 2011 00:59:30 +0000 Gfron1 http://www.thegastronomersbookshelf.com/?p=9380 Some people design couches. Others design cars. Stéphane Bureaux designs food. And what’s a food designer to do when he wants a collection of the best contemporary food design? Why, design a book to feature food design of course! Design Culinaire is a collection of notable design intended to document and inspire food artists.]]> http://www.thegastronomersbookshelf.com/9380_design-culinaire-stephane-bureaux-2010-fr/feed 0 http://www.thegastronomersbookshelf.com/9412_ice-creams-sorbets-and-gelati-caroline-and-robin-weir-2010-uk http://www.thegastronomersbookshelf.com/9412_ice-creams-sorbets-and-gelati-caroline-and-robin-weir-2010-uk#comments Sun, 06 Mar 2011 09:45:24 +0000 Duncan Markham http://www.thegastronomersbookshelf.com/?p=9412 An impressive, compendious work about ice cream and other frozen sweets for home cooks. The much-awaited revision of an earlier book by the authors has yielded a greatly expanded range of delicious recipes, plus some additional history and trivia. The authors' insistence on precision and recommended formulae for making ices is undermined by their own mistakes and inconsistencies, but despite this, Ice Creams, Sorbets and Gelati: The Definitive Guide is a work worth considering for any avid home ice cream maker.]]> http://www.thegastronomersbookshelf.com/9412_ice-creams-sorbets-and-gelati-caroline-and-robin-weir-2010-uk/feed 0 http://www.thegastronomersbookshelf.com/9300_ideas-in-food-aki-kamozawa-2010-us http://www.thegastronomersbookshelf.com/9300_ideas-in-food-aki-kamozawa-2010-us#comments Wed, 23 Feb 2011 06:05:21 +0000 Gfron1 http://www.thegastronomersbookshelf.com/?p=9300 If a book’s worth can be measured by the number of dog-eared pages, then Ideas in Food: Great Recipes and Why They Work could turn around the international financial crisis. In fact, my copy has so many turned page corners that I’m expecting a ‘Cease and Desist” order to arrive at my home any day now. Well over 75 pages are marked as requiring my re-reading and note taking. And lest you think I’m a chronic book destroyer, a quick scan of my most favorite and used books show less than ten dog-eared pages in any one book. This is one worthy book for anyone who cares about the inner workings of their food or for anyone who wants someone to do the homework for them so they can simply follow instructions and put out great dishes.]]> http://www.thegastronomersbookshelf.com/9300_ideas-in-food-aki-kamozawa-2010-us/feed 0