Comments for The Gastronomer's Bookshelf

Comment on Short and Sweet, Dan Lepard | 2011 | UK by admin

admin — Wed, 25 Jan 2012 18:56:56 +0000

Hi Li, it follows the sentence after talking about photographs and that’s what I meant when I said “pages.” I’m very visual and am not able to follow textual instructions on bread shaping very well (I’ve tried but it never looks right).

Comment on Short and Sweet, Dan Lepard | 2011 | UK by Li

Li — Wed, 25 Jan 2012 14:52:00 +0000

It’s odd that you say “I would have appreciated a few pages dedicated to bread-making, especially folding and shaping”

The book has a Bread chapter that runs to almost 100 pages, including a 10-page intro with information on mixing and kneading, folding and shaping, adding steam etc. As it is a wide-ranging baking book, not a specialised bread making book, this seemed quite a lot of information to get across to the general reader.

Comment on My Love for Naples, Anna Teresa Callen | 2008 | US by cheryl Garofalo

cheryl Garofalo — Sat, 07 Jan 2012 06:50:32 +0000

loved the book. my husband is napolitano and it is nice to see that the things I cook are for real.I always thought he was weird as these recipes can be different from other parts of Italy , and now I have hard evidence of their accuracy. THANK YOU

Comment on Short and Sweet, Dan Lepard | 2011 | UK by michele

michele — Thu, 29 Dec 2011 03:20:32 +0000

I like the idea that the book is welcoming to new and inexperienced bakers.

Comment on Tender Volume 1, Nigel Slater | 2009 | UK by Gilda Blackmore

Gilda Blackmore — Thu, 17 Nov 2011 23:36:25 +0000

I absolutely love and adore Nigel Slater’s ways with food and cookbooks. I’m a vegetarian so a lot of his recipes are not usable, but his ideas are! The two “Tender” books are wonderful but so are his earlier ones. Get them all is my advice.

Comment on Macaron, Alison Thompson | 2010 | AU by Phil

Phil — Sat, 12 Nov 2011 05:19:41 +0000

Pretty accurate. I found that the basic recipe can be modified (and greatly improved) by using 200g icing sugar (instead of her 225g) and gradually beating 35g caster sugar into the egg whites as you beat them. The meringue will be a bit firmer and you’ll get a crispier shell. The shells you get with the stock recipe tend to be quite soft, and because of that it’s difficult to judge how long to cook them for.

Comment on The Entire Beast, Chris Badenoch | 2010 | AU by Duncan - admin

Duncan - admin — Thu, 10 Nov 2011 22:00:25 +0000

Louise, Fishpond Australia has it in stock. There’s a link in the “buy online” section at the top of the review – click on the Australian flag.

Comment on The Entire Beast, Chris Badenoch | 2010 | AU by Louise

Louise — Thu, 10 Nov 2011 13:32:56 +0000

I desperately want to buy this book for my boyfriend for Christmas but i just can’t find it anywhere. I live in the UK.
Help?!

Comment on Tasting India, Christine Manfield | 2011 | AU by Cindy

Cindy — Sun, 30 Oct 2011 06:20:52 +0000

Oooh, very happy to see a review of this one and by Lucy, no less! I just spotted it in a bookshop last weekend and loved the Bollywood-bright cover, not to mention the photography within.

Comment on Noma, René Redzepi | 2010 | US by Little Lion

Little Lion — Wed, 26 Oct 2011 17:02:37 +0000

Is the original Danish language book still available to buy anywhere in the UK?