Reviewer says
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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.

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Reviewer says
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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.

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Reviewer says
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Probably the most impressive British post-war cookery compendium is The Constance Spry Cookery Book, first published in 1956. It was reprinted a number of times, and now the publishers Grub Street have produced a handsome metricated version. Nostalgia is fun, but utility is a worthy cause too – this reviewer found the layout difficult and was disappointed that the editors made no effort to lend context to the book and its recipes for a modern audience.

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Reviewer says
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Alain Ducasse is a phenomenon, more than just a chef and a restaurateur, he is a force to be reckoned with in French cuisine. This latest book to be published in English is his attempt to ‘come back to the bare essentials and regain the pleasure of cooking simple vegetables, cereals and fruit that are so key to a healthy and balanced diet’. A laudable aim but not entirely successful. Although there are some good ideas here ‘Nature’ seems to have lost something in translation.

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Reviewer says
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Charmaine Solomon, well known to Australians from her books and newspaper and magazine columns, became an international success with the original publication of ‘The Complete Asian Cookbook’ in 1976. Since then her name has been synonymous with the flavours of the East. The revised version of this ground breaking book is a must for anyone interested in the food of this region – either to cook from or simply to refer to – that is of course if they don’t already have the original.

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Reviewer says
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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.

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Reviewer says
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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.

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Reviewer says
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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.

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Reviewer says
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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.

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Reviewer says
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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.

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Reviewer says
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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.

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Reviewer says
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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.

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Reviewer says
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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.

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Another year is coming to an end, and as the holidays approach us, once again it’s the time for cookbook publishers to bring out their big guns, ripe for gift-giving, feast-preparing, and, as always, pure, simple, selfish enjoyment. While 2011 marked the collapse of a major book retailer, it hasn’t slowed the onslaught of cookbooks. In this feature we present to you a short list of some of the more interesting and popular books coming out on the tail end of 2011 to give you a taste of what to expect on the shelves (or conveniently, on your doorstep or your portable electronic reading device).

Best wishes to all our readers for the holiday season and 2012! Don’t forget to add some of your favorites from the past year in the comments!

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Reviewer says
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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.

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New release: White Bread

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How did white bread, once an icon of American progress, become “white trash”? In this lively history of bakers, dietary crusaders, and social reformers, Aaron Bobrow-Strain shows us that what we think about the humble, puffy loaf says a lot about who we are and what we want our society to look like.

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New release: Making Soy Milk and Tofu at Home

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Why make tofu yourself? Because experiencing tofu’s flavors and textures at its peak–freshly made, creamy, and subtly sweet–is the best way to explore this treasured staple. With minimal equipment required and Nguyen’s clear, encouraging step-by-step instructions, making soy milk and tofu from scratch is a snap for cooks of all levels.

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Worth a look: Limoncello and Lemon Water

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Much-loved author Tessa Kiros celebrates the heritage of Italy. This whimsically feminine book is a tribute to the women in our lives – mothers, mothers-in-law, grandmothers – and the important lessons we learn from them.

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Worth a look: Tacos, Tortas, and Tamales

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Discover the flavors of Mexican street food in your own kitchen. Americans are having a love affair with the taco. What began as affection for the fast-food version—that hard yellow shell filled with ground beef and mysterious yellow cheese—has blossomed into an all-out obsession for the real thing

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Worth a look: The Aesthetics of Wine

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The Aesthetics of Wine shows that discussing wine within the framework of aesthetics both benefits our understanding of wine as a phenomenon, while also challenging some of the basic assumptions of the tradition of aesthetics.

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Worth a look: Thomas Jefferson’s Creme Brulee

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In 1784, Thomas Jefferson struck a deal with one of his slaves, 19-year-old James Hemings. The founding Father was traveling to Paris and wanted to bring James along “for a particular purpose” – to master the art of French cooking. In exchange for James’s cooperation, Jefferson would grant his freedom.

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Worth a look: Turkey

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Turkey’s culinary customs are as rich and varied as its landscape, and award-winning food writer Leanne Kitchen does justice to them both with more than 170 glorious photographs of the country’s foods and people that make readers want to drop everything and board the next plane.

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New release: I’m Dreaming of a Chocolate Christmas

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This is the perfect holiday baking guide, packed with 72 seductive and decadent chocolate recipes. Offering perfect inspiration for chocolate lovers and holiday do-it-yourselfers, the book includes tips and advice on ingredients and cooking techniques, as well as on packaging and shipping holiday food gifts.

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New release: The Complete Nose to Tail

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Now Fergus Henderson’s books are joined together in a compendious volume. With a dozen new recipes on top of 250 existing ones, more than 100 quirky photos and exceptional production values, The Complete Nose to Tail is not only comprehensive but extremely desirable.

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New release: The Country Cooking of Greece

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The Country Cooking of Greece captures all the glory and diversity of Greek cuisine in one magnum opus from Greece’s greatest culinary authority, Diane Kochilas. More than 250 recipes were drawn from every corner of Greece, from rustic tavernas, Kochilas’ renowned cooking school, and local artisans and village cooperatives.

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