http://www.thegastronomersbookshelf.com collaborative book reviews about all things food and wine Wed, 01 Feb 2012 12:38:17 +0000 http://wordpress.org/?v=2.9.2 en hourly 1 http://www.thegastronomersbookshelf.com/12952_malouf-greg-malouf-2011-au http://www.thegastronomersbookshelf.com/12952_malouf-greg-malouf-2011-au#comments Wed, 04 Jan 2012 03:30:22 +0000 Lucy http://www.thegastronomersbookshelf.com/?p=12952 In Malouf: New Middle Eastern Food, well-loved chef Greg Malouf has kicked off his travelling shoes and returned to his home kitchen to offer fans a breathtakingly beautiful, glossy and very, very generous tome of recipes that are rooted in the traditions of his beloved Middle East, but presented in a fresh, modern way. The food is seductive and truly inspired, but despite being a stunning piece of design, the book is not without its flaws.]]> http://www.thegastronomersbookshelf.com/12952_malouf-greg-malouf-2011-au/feed 0 http://www.thegastronomersbookshelf.com/12846_made-in-sicily-giorgio-locatelli-2011-uk http://www.thegastronomersbookshelf.com/12846_made-in-sicily-giorgio-locatelli-2011-uk#comments Tue, 20 Dec 2011 13:56:58 +0000 Alison Vincent http://www.thegastronomersbookshelf.com/?p=12846 Giorgio Locatelli is often referred to as one of the world’s best Italian chefs (or words to that effect) so it goes without saying that he knows a thing or two about Italian food. In this book he takes the reader on a most enjoyable journey around Sicily as he explores and explains the traditions and history of Sicilian food, meeting growers, producers and restaurateurs along the way. Locatelli’s enthusiasm and personality and the collection of recipes which admirably demonstrates the simplicity and strong flavours of Sicilian food make Made in Sicily both a good read and a good resource for anyone wanting to capture a little bit of Sicily for themselves.]]> http://www.thegastronomersbookshelf.com/12846_made-in-sicily-giorgio-locatelli-2011-uk/feed 0 http://www.thegastronomersbookshelf.com/12661_short-and-sweet-dan-lepard-2011-uk http://www.thegastronomersbookshelf.com/12661_short-and-sweet-dan-lepard-2011-uk#comments Tue, 13 Dec 2011 11:08:42 +0000 Mark Manguerra http://www.thegastronomersbookshelf.com/?p=12661 Packed with more than 250 imaginative recipes, Short and Sweet encourages bakers of every skill level to explore new ways of approaching baking without spending a lot of time, effort, or special equipment. The instructions are simple but never lacking in necessary detail, and Lepard leaves just enough room in the instructions for your own innovations and variations.]]> http://www.thegastronomersbookshelf.com/12661_short-and-sweet-dan-lepard-2011-uk/feed 3 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/12002_tasting-india-christine-manfield-2011-au http://www.thegastronomersbookshelf.com/12002_tasting-india-christine-manfield-2011-au#comments Thu, 27 Oct 2011 04:56:58 +0000 Lucy http://www.thegastronomersbookshelf.com/?p=12002 Bold design, sumptuous photography, genuinely inventive recipes; all have become the hallmarks of any new book by Australian chef Christine Manfield. Exciting stuff for book lovers, especially lovers of cook books, her stunning new Tasting India is no exception. ]]> http://www.thegastronomersbookshelf.com/12002_tasting-india-christine-manfield-2011-au/feed 1 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/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