Gordon Ramsay’s Desserts

“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 any aspiring pastry guru’s library. It is packed full of recipes for the basics of French pastry shops with slight adaptations for the home kitchen. The layout is simple and very straightforward, lots of pictures... Read The Rest →

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 affects taste and algal fibers. He answers with the aid of an Ph.D in physics what so many chefs, cooks, epicureans, foodies, and gourmands have sought to answer themselves, without that physics background. A must... Read The Rest →

Book Review: The Soul Of A Chef – The Journey Toward Perfection by Michael Ruhlman

This book is Michael Ruhlman’s second in-depth book into the world of the Culinary Institute of America (CIA). His first book being The Making of a Chef: Mastering Heat at the Culinary Institute of America. The Soul Of A Chef takes a look at the grueling Certified Master Chef exam at the CIA, the most influential cooking school in America. Ruhlman is given a free pass to enter and watch as seasoned chefs from across the country put themselves through this culinary gauntlet. Of which only a slim, almost nonexistent,... Read The Rest →

Book Review: The Whole Beast: Nose to Tail Eating by Fergus Henderson

Foodie Classic. Ahead of its time. Many imitators, few successes. For true culinary epicureans Fergus Henderson is the standard for “total utilization.” He was doing offal when it was taboo, while others were gaining stardom and Michelin Stars serving truffles, foie gras, and fillet mignon. Henderson would not give way to trends and fads, staying true to his vision of a craftsmanship by elevating “alternate cuts” of meat on his menu. I’ll finish this post by quoting well known chefs who would be humbled in his presence. “If I’m ever... Read The Rest →

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. He is known for his candor, wry sense of humor and his ability to transcribe much of the true kitchen experience into everyday language – something that is surprisingly difficult to do.  His cookbook is... Read The Rest →

 
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