http://www.thegastronomersbookshelf.com collaborative book reviews about all things food and wine Thu, 07 Feb 2013 12:53:50 +0000 http://wordpress.org/?v=2.9.2 en hourly 1 http://www.thegastronomersbookshelf.com/16130_elements-of-dessert-francisco-migoya-2012-us http://www.thegastronomersbookshelf.com/16130_elements-of-dessert-francisco-migoya-2012-us#comments Thu, 07 Feb 2013 12:53:50 +0000 Gfron1 http://www.thegastronomersbookshelf.com/?p=16130 As a self-taught chef, I am constantly on the lookout for books that will expand my training. Traditionally, books published by culinary schools have been written to accompany classroom instruction making them poor tools for independent learners. Francisco Migoya of the Culinary Institute of America takes a different approach to his books and his latest is certainly a winner for serious students of pastry.]]> http://www.thegastronomersbookshelf.com/16130_elements-of-dessert-francisco-migoya-2012-us/feed 0 http://www.thegastronomersbookshelf.com/15931_burma-naomi-duguid-2012-us http://www.thegastronomersbookshelf.com/15931_burma-naomi-duguid-2012-us#comments Wed, 12 Dec 2012 11:36:04 +0000 Mark Manguerra http://www.thegastronomersbookshelf.com/?p=15931 Food author and world traveler Naomi Duguid explores the cuisine of Burma in her sixth book. Lovers of Southeast Asian food will enjoy cooking through this book of authentic home-style Burmese cooking, with recipes obtained from the author's travels and interacting with cooks in the country. Various essays, brief histories, and beautiful snapshots of Burmese culture complete the portrait of this cuisine.]]> http://www.thegastronomersbookshelf.com/15931_burma-naomi-duguid-2012-us/feed 0 http://www.thegastronomersbookshelf.com/15579_capital-spice-chrissie-walker-2012-uk http://www.thegastronomersbookshelf.com/15579_capital-spice-chrissie-walker-2012-uk#comments Tue, 25 Sep 2012 14:25:47 +0000 Gfron1 http://www.thegastronomersbookshelf.com/?p=15579 Britain has long been known as a mecca for Indian food, especially London which boasts over 1000 Indian restaurants ranging from street fare to Michelin-starred venues. As a natural extension there are an increasing number of cookbooks being published highlighting British Indian food – food that incorporates local produce, fish and meats. Capital Spice is the latest to show the best that London has to offer.]]> http://www.thegastronomersbookshelf.com/15579_capital-spice-chrissie-walker-2012-uk/feed 0 http://www.thegastronomersbookshelf.com/15361_every-grain-of-rice-fuchsia-dunlop-2012-uk http://www.thegastronomersbookshelf.com/15361_every-grain-of-rice-fuchsia-dunlop-2012-uk#comments Sun, 19 Aug 2012 04:46:22 +0000 Duncan Markham http://www.thegastronomersbookshelf.com/?p=15361 Fuchsia Dunlop, one of the best contemporary writers about Chinese cookery, has delivered an outstanding work of "simple Chinese home cooking". Accompanied by delicious photography by Chris Terry, it is hard to imagine anyone wanting to leave this book unused in the kitchen.]]> http://www.thegastronomersbookshelf.com/15361_every-grain-of-rice-fuchsia-dunlop-2012-uk/feed 0 http://www.thegastronomersbookshelf.com/14828_eat-me-victionary-2011-ch http://www.thegastronomersbookshelf.com/14828_eat-me-victionary-2011-ch#comments Wed, 18 Jul 2012 13:47:46 +0000 Gfron1 http://www.thegastronomersbookshelf.com/?p=14828 Eat Me is the latest compilation of food design intended by and for designers but a joy for chefs, food lovers and art appreciators. In 2010 I reviewed Design Culinaire which had similar goals, but fell short because if its lack of breadth of contributors. Not so with Eat Me. Over 250 pages representing some 87 different designers and artists with works ranging from whimsical to oblique to functional. Eat Me will surely inspire you to find your own creativity and appreciate the role of designers in our daily gastronomic lives.]]> http://www.thegastronomersbookshelf.com/14828_eat-me-victionary-2011-ch/feed 0 http://www.thegastronomersbookshelf.com/14642_eat-with-your-hands-zakary-pelaccio-2012-us http://www.thegastronomersbookshelf.com/14642_eat-with-your-hands-zakary-pelaccio-2012-us#comments Mon, 02 Jul 2012 13:20:19 +0000 Mark Manguerra http://www.thegastronomersbookshelf.com/?p=14642 Eat With Your Hands is the first book by Zakary Pellacio of New York's celebrated restaurants Fatty Crab and Fatty 'Cue. In this book he takes Southeast Asian classics and reinvents them with his Italian heritage and French training, or conjures new dishes with a distinct flavor profile which would not look out of place on a Malaysian table. The dishes are time-consuming, challenging, and require good sourcing of exotic ingredients, but always rewarding.]]> http://www.thegastronomersbookshelf.com/14642_eat-with-your-hands-zakary-pelaccio-2012-us/feed 1 http://www.thegastronomersbookshelf.com/14607_pierre-herme-pastries-pierre-herme-2012-us http://www.thegastronomersbookshelf.com/14607_pierre-herme-pastries-pierre-herme-2012-us#comments Tue, 05 Jun 2012 06:17:37 +0000 Mark Manguerra http://www.thegastronomersbookshelf.com/?p=14607 In Pastries, Hermé takes on 50 monuments of the pastry world from ancient to modern times, and reimagines them in unique and inventive ways. At times the metamorphosis can be a head-scratcher, and the book doesn't include details about the creative process behind the transformation. However, any fan of food history and pastry will appreciate up to 50 new recipes from one of Paris's finest.]]> http://www.thegastronomersbookshelf.com/14607_pierre-herme-pastries-pierre-herme-2012-us/feed 0 http://www.thegastronomersbookshelf.com/14568_bold-palates-barbara-santich-2012-au http://www.thegastronomersbookshelf.com/14568_bold-palates-barbara-santich-2012-au#comments Thu, 24 May 2012 12:23:09 +0000 Alison http://www.thegastronomersbookshelf.com/?p=14568 In Bold Palates: Australia's Gastronomic Heritage, Professor Barbara Santich sets out to provide "justification and legitimacy" for those foods and ways of cooking and eating that are recognised as "distinctively Australian". Santich draws on a wide range of sources including newspapers, diaries and memoirs, recipe books, and the work of other academics to present a thorough and approachable survey of Australia's gastronomic heritage. Well-illustrated and with valuable and informative primary source material (newspaper articles, letters, advertising etc.) reproduced on almost every page, this book is a welcome reference for anyone interested in the historical background to the Australian diet.]]> http://www.thegastronomersbookshelf.com/14568_bold-palates-barbara-santich-2012-au/feed 0 http://www.thegastronomersbookshelf.com/12988_melt-louise-nason-2011-uk http://www.thegastronomersbookshelf.com/12988_melt-louise-nason-2011-uk#comments Wed, 28 Mar 2012 11:45:50 +0000 Gfron1 http://www.thegastronomersbookshelf.com/?p=12988 As boutique chocolatiers continue to release cookbooks for their adoring fans, a clear voice must be found to have these books stand the test of time. Melt, while offering beautiful photography and ample recipes, struggles to achieve the level of accuracy desired by experienced chocolatiers, but may suit beginners just starting their chocolate adventure.]]> http://www.thegastronomersbookshelf.com/12988_melt-louise-nason-2011-uk/feed 0 http://www.thegastronomersbookshelf.com/13442_mediterranean-street-food-anissa-helou-2006-us http://www.thegastronomersbookshelf.com/13442_mediterranean-street-food-anissa-helou-2006-us#comments Mon, 12 Mar 2012 11:51:17 +0000 Alison Vincent http://www.thegastronomersbookshelf.com/?p=13442 Mediterranean Street Food is a celebration of both the food and the culture of the countries bordering the Mediterranean. Street food has been part of the way of life in this region for centuries and the history of all these countries, from Spain and Morocco in the west to Turkey and Lebanon in the east, is written in the food the people eat. Anissa Helou brings her natural curiosity and her innate cultural understanding to this collection of recipes gleaned from the street vendors themselves. Covering a broad range, this book is a very good introduction to both the similarities and subtle differences between the cuisines of the Mediterranean with an appealing range of recipes easily achievable at home. ]]> http://www.thegastronomersbookshelf.com/13442_mediterranean-street-food-anissa-helou-2006-us/feed 2