http://www.thegastronomersbookshelf.com collaborative book reviews about all things food and wine Mon, 08 Feb 2010 01:34:50 +0000 http://wordpress.org/?v=2.8.4 en hourly 1 http://www.thegastronomersbookshelf.com/5494_new-release-the-gastronomica-reader http://www.thegastronomersbookshelf.com/5494_new-release-the-gastronomica-reader#comments Mon, 08 Feb 2010 01:34:50 +0000 admin http://www.thegastronomersbookshelf.com/?p=5494 Described by Saveur as "At the top of our bedside reading pile since its inception in 2001," the award-winning Gastronomica is a feast of exceptional writing on food. The Gastronomica Reader offers a sumptuous sampling from the journal's pages.]]> http://www.thegastronomersbookshelf.com/5494_new-release-the-gastronomica-reader/feed 0 http://www.thegastronomersbookshelf.com/5368_new-release-cuisine-du-temps http://www.thegastronomersbookshelf.com/5368_new-release-cuisine-du-temps#comments Mon, 08 Feb 2010 01:34:45 +0000 Ishbel http://www.thegastronomersbookshelf.com/?p=5368 Inspired by his heritage and embracing the tastes of Asia, Melbourne chef Jacques Reymond takes the freshest, simplest ingredients and focuses on bringing out their best. His first book will inspire and excite everyone from the humble weekend cook to food connoisseurs and chefs.]]> http://www.thegastronomersbookshelf.com/5368_new-release-cuisine-du-temps/feed 0 http://www.thegastronomersbookshelf.com/5428_where-are-the-good-meat-books http://www.thegastronomersbookshelf.com/5428_where-are-the-good-meat-books#comments Mon, 08 Feb 2010 01:33:35 +0000 Duncan Markham http://www.thegastronomersbookshelf.com/?p=5428 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.)]]> http://www.thegastronomersbookshelf.com/5428_where-are-the-good-meat-books/feed 0 http://www.thegastronomersbookshelf.com/5200_adventures-with-chocolate-paul-a-young-2009-uk http://www.thegastronomersbookshelf.com/5200_adventures-with-chocolate-paul-a-young-2009-uk#comments Mon, 01 Feb 2010 04:01:40 +0000 Helen Parkins http://www.thegastronomersbookshelf.com/?p=5200 An exciting new book by a renowned and pioneering master chocolatier for anyone serious about their chocolate, filled with innovative and unusual recipes that will challenge, intrigue, and delight the tastebuds in equal measure. ]]> http://www.thegastronomersbookshelf.com/5200_adventures-with-chocolate-paul-a-young-2009-uk/feed 1 http://www.thegastronomersbookshelf.com/5387_new-release-paris-patisseries http://www.thegastronomersbookshelf.com/5387_new-release-paris-patisseries#comments Mon, 01 Feb 2010 04:00:40 +0000 admin http://www.thegastronomersbookshelf.com/?p=5387 An exquisitely photographed introduction to the great French tradition of baking—from the simple croissant to the light and flaky millefeuilles, drawn from the best pastry chefs in Paris.]]> http://www.thegastronomersbookshelf.com/5387_new-release-paris-patisseries/feed 0 http://www.thegastronomersbookshelf.com/5405_new-release-mums-know-best http://www.thegastronomersbookshelf.com/5405_new-release-mums-know-best#comments Mon, 01 Feb 2010 03:58:00 +0000 admin http://www.thegastronomersbookshelf.com/?p=5405 The Bikers send out a call-to-arms for mums, daughters and their grandmothers to unlock their private recipe archives and share with, and learn from, other mums of all races and backgrounds.]]> http://www.thegastronomersbookshelf.com/5405_new-release-mums-know-best/feed 0 http://www.thegastronomersbookshelf.com/5287_new-release-artisan-breads-at-home http://www.thegastronomersbookshelf.com/5287_new-release-artisan-breads-at-home#comments Sun, 24 Jan 2010 07:27:09 +0000 admin http://www.thegastronomersbookshelf.com/?p=5287 This book is perfect for home bakers who want to go beyond the basics to create delicious artisan breads. Backed by the CIA's expertise, Eric Kastel leads readers through simple and challenging recipes from Baguettes, Peasant Bread, and Ciabatta to Coffee Cake, and even Sourdough.]]> http://www.thegastronomersbookshelf.com/5287_new-release-artisan-breads-at-home/feed 0 http://www.thegastronomersbookshelf.com/5269_new-edition-on-cooking http://www.thegastronomersbookshelf.com/5269_new-edition-on-cooking#comments Sun, 24 Jan 2010 07:26:38 +0000 admin http://www.thegastronomersbookshelf.com/?p=5269 This contemporary introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. It emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics.]]> http://www.thegastronomersbookshelf.com/5269_new-edition-on-cooking/feed 0 http://www.thegastronomersbookshelf.com/5314_book-giveaway-momofuku http://www.thegastronomersbookshelf.com/5314_book-giveaway-momofuku#comments Sun, 24 Jan 2010 06:55:52 +0000 Duncan - admin http://www.thegastronomersbookshelf.com/?p=5314 It's time for our first giveaway on The Gastronomer's Bookshelf! A copy of Momofuku, from New York's popular restaurant of the same name. Get your entry in before 12noon GMT February 07, 2010. (Read the full announcement for details.)]]> http://www.thegastronomersbookshelf.com/5314_book-giveaway-momofuku/feed 5 http://www.thegastronomersbookshelf.com/5232_momofuku-david-chang-2009-us http://www.thegastronomersbookshelf.com/5232_momofuku-david-chang-2009-us#comments Sun, 24 Jan 2010 06:49:47 +0000 Mark Manguerra http://www.thegastronomersbookshelf.com/?p=5232 David Chang, owner of the famed New York restaurants Momofuku Noodle Bar, Ssäm Bar and Ko, chronicles his journey from noodle-eater to noodle-maker and guides us through more than 50 of his most popular recipes that showcase the fusion of modern technique and classic Asian comfort food. Throughout the book he gives us a peek into the creative process and the story behind each dish, citing his influences, failures, and inspirations. The recipes can be daunting and the flavors sometimes need tweaking, but ambitious home cooks should have little problem replicating or improving on the dishes, though the weak instructions and badly converted measurements might lead them astray. While there has been plenty of media focus on Chang's "bad-boy" image, he still comes across as approachable and self-deprecating at best, and at worst annoying and trying too hard, but never offensive. Fans of modern Asian cuisine and the Momofuku empire will find the book both entertaining and fascinating. [Editor's note: Don't miss our book giveaway too!]]]> http://www.thegastronomersbookshelf.com/5232_momofuku-david-chang-2009-us/feed 0