“Pastry chefs occupy a very special place in the pecking order of a high flying restaurant kitchen, so…I take my dessert skills as seriously as I do all my cooking” – Gordon Ramsay Desserts by Gordon Ramsay is not a new book by any means, but definitely one that needs to be a part of …
Category Archives: books
Baker’s Dungeon w/ Egon
In this, the first of a new series of posts on baking, I bring you videos of Jeffrey Hamelman of the King Arthur Flour Bakery in Vermont. His Witness the ghostly pallor that comes from decades of overnight shifts. Your lower back will practically ache in sympathy as you watch them work. Here’s the link: …
Amazon.ca
Thanks Rob, ever since he suggested I check out culinary related books on Amazon.ca instead of going to a Chapters or Indigo (same parent company for both stores) and paying more for the same books, I have become addicted to checking out books from this website. I have probably bought close to 25 books since …
Give it a Rest – Gluten: In-depth
Here’s a food geek that can explain Gluten: In Depth, & why it is sometimes best to give this network of proteins a break. http://www.finecooking.com/item/21978/gluten-in-depth Thnx Notesonameal – keep up the good work!! Jill www.CHEFinBERLIN.com
Book Review: Molecular Gastronomy- Exploring the Science of Flavor by Herve This
“It is not enough to know the principles, one needs to know how to manipulate.” – Michael Faraday This is the man, the founder of Molecular Gastronomy. Along with fellow colleagues, he defined the science behind cooking. His prose is simple and unabashed. On topics like making stock, to tenderness and juiciness, to how salt …
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Book Review: Les Halles Cookbook
Anthony Bourdain is pretty well known. Unlike some of his contemporaries, he has done a good job of keeping close to his personality. While some other celebrity chefs have poured their efforts into reality shows, toothpaste commercials, prepared foods, gimmicky food appliances and dumbed down chain restaurants, Bourdain has kept his efforts focused on food. …
Homemade Pasta
Again ….. I know we’ve already had a post about homemade pasta. I just wanted to add a couple of more points and some pictures. I agree with everything my food blog contemporary has said about making pasta. Its easy, enjoyable and the stuff you buy at the store is crap. Don’t get me wrong, …
Book: The Making of a Chef
From the beginning pages of the book with the opening quote from A. Escoffier, “Everything is relative but there is a standard which must not be deviated from, especially with reference to the basic culinary preparations.” You get a sense that Michael has not written this book half heartedly. In fact as a reader you …
New Feature: Epic Food Scans!
I was recently over for dinner at a friends house. He brought out a few books that his dad had rescued from a local thrift store. One giant and slightly off smelling tome, called “The Creative Cooking Course”, is an opus to haute cuisine of the late 60’s and 70’s shown through the jaded eyes …
Book: Tender by Nigel Slater
I have a confession: I don’t like vegetables. I’m more of a fruit person. However I will admit there has been the odd occasion where someone has prepared some vegetable in a way that has blown my socks off. So in an effort to not get rickets, I purchased the most stunning book by Nigel …
Book: The Devil In The Kitchen
Before the advent of the food network, before the glut of celebrity chefs, before glam cook books, there was Marco Pierre White. Know publicly as the first ‘rock star’ chef, Mr. White was far more.