http://www.thegastronomersbookshelf.com collaborative book reviews about all things food and wine Fri, 12 Mar 2010 12:54:01 +0000 http://wordpress.org/?v=2.8.4 en hourly 1 http://www.thegastronomersbookshelf.com/5794_paco-torreblanca-2-paco-torreblanca-2006-es http://www.thegastronomersbookshelf.com/5794_paco-torreblanca-2-paco-torreblanca-2006-es#comments Fri, 12 Mar 2010 12:54:01 +0000 Gfron1 http://www.thegastronomersbookshelf.com/?p=5794 What if Mozart or Einstein handed you their notebook and said, “Here, go have fun.” Such a gift would be overwhelming in generosity as well as challenge. When Paco Torreblanca offers this gift in Paco Torreblanca 2, he adds, “Now let’s see what we can do together.” A serious, no-nonsense book for people who take pastry seriously, Paco Torreblanca 2 focuses on integrating natural ingredients into microcosmic eye candy.]]> http://www.thegastronomersbookshelf.com/5794_paco-torreblanca-2-paco-torreblanca-2006-es/feed 0 http://www.thegastronomersbookshelf.com/6046_new-release-bake-and-decorate http://www.thegastronomersbookshelf.com/6046_new-release-bake-and-decorate#comments Fri, 12 Mar 2010 12:52:20 +0000 admin http://www.thegastronomersbookshelf.com/?p=6046 If you thought cake decorating was costly and difficult, this is the book that will change your mind forever. Fiona Cairns is bursting with new ideas for making delicious, visually stunning cakes and biscuits easy - even for the least experienced cook - and for far less money than you thought.]]> http://www.thegastronomersbookshelf.com/6046_new-release-bake-and-decorate/feed 0 http://www.thegastronomersbookshelf.com/5974_coming-cake-a-global-history http://www.thegastronomersbookshelf.com/5974_coming-cake-a-global-history#comments Fri, 12 Mar 2010 12:51:48 +0000 Reaktion http://www.thegastronomersbookshelf.com/?p=5974 Cake: A Global History explores the origin of modern cake and its development from sweet bread to architectural flight of fancy, with the meanings, legends and rituals attached to cake throughout the world, while relating the food’s place in literature, art, and symbolism.]]> http://www.thegastronomersbookshelf.com/5974_coming-cake-a-global-history/feed 0 http://www.thegastronomersbookshelf.com/5869_the-dumpling-wai-hon-chu-2009-us http://www.thegastronomersbookshelf.com/5869_the-dumpling-wai-hon-chu-2009-us#comments Sun, 07 Mar 2010 07:34:06 +0000 Mark Manguerra http://www.thegastronomersbookshelf.com/?p=5869 The Dumpling: A Seasonal Guide is one of the first books to collect dumpling recipes from around the world into a single volume. There is an excellent variety of dumpling types and flavors, the recipes are clear and there are plenty of tips for beginners. Unfortunately, a forced definition of the word dumpling as a category limits the book unnecessarily and may disappoint people who are looking for a dish they recognize as a dumpling but has been excluded.]]> http://www.thegastronomersbookshelf.com/5869_the-dumpling-wai-hon-chu-2009-us/feed 0 http://www.thegastronomersbookshelf.com/5923_new-release-giada-at-home http://www.thegastronomersbookshelf.com/5923_new-release-giada-at-home#comments Sun, 07 Mar 2010 07:33:50 +0000 admin http://www.thegastronomersbookshelf.com/?p=5923 Giada at Home presents recipes from Giada's Italian and American traditions, all with her signature style. She shares classic Italian recipes passed down through the years and new family favorites, all bursting with fresh, vibrant flavors.]]> http://www.thegastronomersbookshelf.com/5923_new-release-giada-at-home/feed 0 http://www.thegastronomersbookshelf.com/5905_new-release-canteen-great-british-food http://www.thegastronomersbookshelf.com/5905_new-release-canteen-great-british-food#comments Sun, 07 Mar 2010 07:33:35 +0000 admin http://www.thegastronomersbookshelf.com/?p=5905 Canteen took the London restaurant scene by storm in 2005 - a restaurant serving proper British foodwith passion and pride. Unapologetically nostalgic, their first, much-anticipated cookbook is a splendidly comforting collection of 120 British dishes.]]> http://www.thegastronomersbookshelf.com/5905_new-release-canteen-great-british-food/feed 0 http://www.thegastronomersbookshelf.com/5685_the-visual-food-lovers-guide-qa-international-2009-us http://www.thegastronomersbookshelf.com/5685_the-visual-food-lovers-guide-qa-international-2009-us#comments Mon, 01 Mar 2010 03:57:49 +0000 Duncan Markham http://www.thegastronomersbookshelf.com/?p=5685 An enjoyable book containing an impressive range of information about common and exotic ingredients, including many pictures and nutritional information. It's suitable for people who already know a bit about ingredients, although the organisation of the book can be quite frustrating. For beginners, this would only be suitable for US readers, with some reservations.]]> http://www.thegastronomersbookshelf.com/5685_the-visual-food-lovers-guide-qa-international-2009-us/feed 0 http://www.thegastronomersbookshelf.com/5848_new-release-ham http://www.thegastronomersbookshelf.com/5848_new-release-ham#comments Mon, 01 Mar 2010 03:57:27 +0000 admin http://www.thegastronomersbookshelf.com/?p=5848 Ham: An Obsession with the Hindquarter takes readers on a globetrotting tour of the whole wide wonderful world of ham in 100 recipes, from the Philippines to Spain, the Caribbean, the American South, and the authors' home corner of rural Connecticut.]]> http://www.thegastronomersbookshelf.com/5848_new-release-ham/feed 0 http://www.thegastronomersbookshelf.com/5830_new-edition-food-for-fifty http://www.thegastronomersbookshelf.com/5830_new-edition-food-for-fifty#comments Mon, 01 Mar 2010 03:53:25 +0000 admin http://www.thegastronomersbookshelf.com/?p=5830 Now in its thirteenth edition, this classic text is the resource for learning how to prepare and serve quality food in quantity. This book provides reliable quantity recipes and methods for planning, selecting and preparing menus for all types of food services.]]> http://www.thegastronomersbookshelf.com/5830_new-edition-food-for-fifty/feed 0 http://www.thegastronomersbookshelf.com/5169_three-star-chef-gordon-ramsay-2007-uk http://www.thegastronomersbookshelf.com/5169_three-star-chef-gordon-ramsay-2007-uk#comments Wed, 24 Feb 2010 13:16:34 +0000 Daniel Chan http://www.thegastronomersbookshelf.com/?p=5169 Once upon a time, the marking point of a chef’s success was the awarding of a Michelin star or equivalent. The professional recognition and a dining room full of satisfied diners was all that was needed to make your mark on the culinary landscape. But chefs and restaurants have now evolved to a stage where global brand recognition has become a part of the game. Cookbooks featuring the flagship restaurant are a part of that marketing strategy. Gordon Ramsay Royal Hospital Road is the flagship of Ramsay’s empire, and “Three Star Chef” is his homage to it. As you’d expect, it is a beautiful book that will draw attention whether you keep it in the kitchen or on the coffee table. The photography is of a high quality and the dishes presented are remarkable in terms of the skills behind them and their presentation. Given the time, skill, and ingredients, this is food that would impress at a dinner party. Ramsay’s words display his customary bluntness when discussing restaurant life in the first half of the book, but change to a more encouraging tone in the recipe section. Does this book, like the restaurant, stand alongside corresponding works by the likes of Thomas Keller, Heston Blumenthal, and Michel Bras? While the Ramsay book matches these others in terms of recipe content and production values, it falls short in that you never truly get a sense of what drives him, his food, and his restaurant. ]]> http://www.thegastronomersbookshelf.com/5169_three-star-chef-gordon-ramsay-2007-uk/feed 0