Books in the category: feature

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The Gastronomer’s Bookshelf launched in late 2008, aiming to give lovers of culinary books access to thoughtful and honest reviews. Together with former co-editor Mark, we created what I think was a valuable (and attractive) site for the international foodie community.

Unfortunately, it has proven too difficult to keep The Gastronomer’s Bookshelf going, so this is the official and belated announcement of the site’s transition to being an archive of what we achieved from 2008 to 2013.

Please read the rest of this announcement and see a final list of some interesting books for this year.

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Another year is coming to an end, and as the holidays approach us, once again it’s the time for cookbook publishers to bring out their big guns, ripe for gift-giving, feast-preparing, and, as always, pure, simple, selfish enjoyment. While 2011 marked the collapse of a major book retailer, it hasn’t slowed the onslaught of cookbooks. In this feature we present to you a short list of some of the more interesting and popular books coming out on the tail end of 2011 to give you a taste of what to expect on the shelves (or conveniently, on your doorstep or your portable electronic reading device).

Best wishes to all our readers for the holiday season and 2012! Don’t forget to add some of your favorites from the past year in the comments!

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This is the second feature article about the Great Food series from Penguin Books. This article reviews books by Claudia Roden, Dr A.W. Chase, Alexis Soyer and Colonel Wyvern. Slim paperbacks with pretty covers, the GREAT FOOD series is a hit with many food lovers. We asked our reviewers to have a look at a number of them and give their thoughts.

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Penguin Books has released a set of 20 books of writings by authors who penned their food wisdom anywhere between 400 and 20 years ago. Slim paperbacks with pretty covers, the GREAT FOOD series is a hit with many food lovers. We asked our reviewers to have a look at a number of them and give their thoughts. Part 1 features reviews of books by Alexandre Dumas, Samuel Pepys, Pellegrino Artusi and Alice B. Toklas.

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In a period of enormous culinary innovation, often involving clever, insightful or entertaining combinations of ingredients, we bring you a feature about many of the books (and a few websites) that focus on pairing foods and flavours. Where many people have been familiar with the pairing of wine and food, these books instead look at flavour combinations in the kitchen.

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Christmas and 2011 are rushing towards us and as it’s a time of gift giving for many people (regardless of faith), we’ve prepared a list of interesting books as gift ideas for you. It’s been a busy year for co-editor Mark and me, so our apologies for bringing this feature to you a little later than intended.

We present a range of interesting, popular, excellent and/or quirky books, in no particular order, in order to stimulate your appetite and imagination.

Best wishes to all our readers for the holiday season and 2011! Now click through to see our list of books…

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Finding a good meat book is a challenge in the feedlot of cookbooks. If you just want recipes, there’s a lot to choose from, but if you want more than that — information, tips, wisdom — satisfaction is lean. What on earth is the problem with producing a book that actually explains meat to home cooks? This feature surveys some of the recent and/or better meat books out there. (Not a feature for vegetarians, naturally.)

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Approximately one year ago, co-editor Mark and I launched The Gastronomer’s Bookshelf to help foodloving bookloving gastronomes navigate the sea of food-related books out there. Neither of us remembers exactly when we pressed the decloaking button, so what better than a combined one-year anniversary announcement and Christmas/end-of-year greeting for 2009? This final Year-end Countdown feature also contains some personal perspectives on books good and bad.

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In the last installment of our feature on year-end releases, we’re taking a look at cookbooks from famous chefs and restaurants, as well as the un-cookbooks: books with essays on food, food issues, and guidebooks on specific subjects.

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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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As the year draws to and end, cookbook publishers around the world bring out their big guns to take advantage of the gift-giving season. Here at The Gastronomer’s Bookshelf we’ve compiled bucketloads of new books to help you fill out that gift-list (and maybe find a few titles you’d want to keep for yourself!). Many of these are novel or noteworthy, while some are just titles we know will be popular gifts. We’ll be featuring these books over the next month. This week we start with pastry, baking, and Christmas-related titles for you to get a head start on all the seasonal treats you might want to make.

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The most renowned encyclopedia of food, the Larousse Gastronomique, has just appeared in its fourth English edition. Attractively presented with a bronze cover and black slipcase, it’s the latest in a series of impressive, fascinating and somewhat quirky editions in both French and English. Each edition is a translation and adaptation of a preceding French edition, and the fifth French edition was published almost exactly two years ago, in mid-October 2007. This feature provides an overview of the various editions and some of the interesting issues and changes over the years.

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New release: White Bread

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How did white bread, once an icon of American progress, become “white trash”? In this lively history of bakers, dietary crusaders, and social reformers, Aaron Bobrow-Strain shows us that what we think about the humble, puffy loaf says a lot about who we are and what we want our society to look like.

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New release: Making Soy Milk and Tofu at Home

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Why make tofu yourself? Because experiencing tofu’s flavors and textures at its peak–freshly made, creamy, and subtly sweet–is the best way to explore this treasured staple. With minimal equipment required and Nguyen’s clear, encouraging step-by-step instructions, making soy milk and tofu from scratch is a snap for cooks of all levels.

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Worth a look: Limoncello and Lemon Water

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Much-loved author Tessa Kiros celebrates the heritage of Italy. This whimsically feminine book is a tribute to the women in our lives – mothers, mothers-in-law, grandmothers – and the important lessons we learn from them.

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Worth a look: Tacos, Tortas, and Tamales

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Discover the flavors of Mexican street food in your own kitchen. Americans are having a love affair with the taco. What began as affection for the fast-food version—that hard yellow shell filled with ground beef and mysterious yellow cheese—has blossomed into an all-out obsession for the real thing

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Worth a look: The Aesthetics of Wine

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The Aesthetics of Wine shows that discussing wine within the framework of aesthetics both benefits our understanding of wine as a phenomenon, while also challenging some of the basic assumptions of the tradition of aesthetics.

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Worth a look: Thomas Jefferson’s Creme Brulee

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In 1784, Thomas Jefferson struck a deal with one of his slaves, 19-year-old James Hemings. The founding Father was traveling to Paris and wanted to bring James along “for a particular purpose” – to master the art of French cooking. In exchange for James’s cooperation, Jefferson would grant his freedom.

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Worth a look: Turkey

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Turkey’s culinary customs are as rich and varied as its landscape, and award-winning food writer Leanne Kitchen does justice to them both with more than 170 glorious photographs of the country’s foods and people that make readers want to drop everything and board the next plane.

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New release: I’m Dreaming of a Chocolate Christmas

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This is the perfect holiday baking guide, packed with 72 seductive and decadent chocolate recipes. Offering perfect inspiration for chocolate lovers and holiday do-it-yourselfers, the book includes tips and advice on ingredients and cooking techniques, as well as on packaging and shipping holiday food gifts.

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New release: The Complete Nose to Tail

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Now Fergus Henderson’s books are joined together in a compendious volume. With a dozen new recipes on top of 250 existing ones, more than 100 quirky photos and exceptional production values, The Complete Nose to Tail is not only comprehensive but extremely desirable.

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New release: The Country Cooking of Greece

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The Country Cooking of Greece captures all the glory and diversity of Greek cuisine in one magnum opus from Greece’s greatest culinary authority, Diane Kochilas. More than 250 recipes were drawn from every corner of Greece, from rustic tavernas, Kochilas’ renowned cooking school, and local artisans and village cooperatives.

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