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Gastronomy & History

Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (Vintage)

The findings of a late bloomer who really goes for it

Joe Banneke

Pros: Realistic descriptions, a lot of good information especially on Italian cooking

Cons: Very subjective and for some readers probably somewhat disturbing

Apparently this book was more appreciated in Germany than in the USA. We know that kind of phenomenon since my country fellowmen cherished Charles Bukowski. Germans are usually in awe of the United States and fascinated by the "American Dream". Subsequently it can be a great relief to read that in the USA too a lot of people work incredibly hard without becoming rich. I didn't really...
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Finding Julia
Finding Julia
A primer on food as adventure and sustenance
A primer on food as adventure and sustenance

Edible Selby

Pros: Beautifully produced with content that matches

Cons: This is not a cookbook, so don't expect a recipe collection

Manufacturer

535 Results
Dearie: The Remarkable Life of Julia Child

Dearie: The Remarkable Life of Julia Child

“It’s hard to imagine Julia Childs as anything other than a famous chef and author—her persona just seems to radiate Kitchen-chic.  Yet, the story of Julia finding herself is richer than you would expect.  From her privileged childhood, to her socialite youth, to her work in the forerunner of America’s Central Intelligence Agency, to the eventual uniting with the love of her life,...” --BenRias

100% Positive Reviews
Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants

Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants

“ Come in, We’re Closed Christine Carroll & Jody Eddy   Reviewed by Jim Berman     There are few cooks, if any, which do not tire of the food served in their own places. For one reason or another, it is overload to be around the same food every day. Yeah, yeah, menus change and seasons change and products change. Still, there is a monotony that can set in with...” --Jim Berman

100% Positive Reviews
Edible Selby

Edible Selby

“ Edible Selby Todd Selby   Reviewed by Jim Berman     Todd Selby is not a chef. Rather, he is a photographer and illustrator. Since food really is the universal language, not being a chef didn’t stop Selby from culminating a book bursting with great food, interesting characters responsible for that food and whimsical dialog that runs droll and, often, irreverent. I...” --Jim Berman

100% Positive Reviews
Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (Vintage)

Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (Vintage)

“Apparently this book was more appreciated in Germany than in the USA. We know that kind of phenomenon since my country fellowmen cherished Charles Bukowski. Germans are usually in awe of the United States and fascinated by the "American Dream". Subsequently it can be a great relief to read that in the USA too a lot of people work incredibly hard without becoming rich. I didn't really...” --Joe Banneke

100% Positive Reviews
Michael Symon's Live to Cook: Recipes and Techniques to Rock Your Kitchen

Michael Symon's Live to Cook: Recipes and Techniques to Rock Your Kitchen

“   written by Brook Elliott I have to admit that until he was a competitor on The Next Iron Chef contest, I had never heard of Michael Symon. And, frankly, I was surprised when he won.        Think about it. Here’s this guy with an infectious (some would say irritating) laugh who didn’t seem to fit in. His dishes seemed simplistic; lacking in sophistication and chefiness. Not Iron Chef quality...” --KYHeirloomer

100% Positive Reviews
Spices (Reaktion Books - Edible)

Spices (Reaktion Books - Edible)

The scent of oregano immediately conjures the comforts of Italian food, curry is synonymous with Indian flavor, and the fire of chili peppers ignites the cuisine of Latin America. Spices are often the overlooked essentials that define our greatest eating experiences. In this global history of spices, Fred Czarra tracks the path of these fundamental ingredients from the trade routes of the...

Eating In America

Eating In America

The story of American eating begins and ends with the fact that American food, by most of the world's standards, is not very good. This is a rather sad note considering the "land of plenty" the first American settlers found, and even sadder considering that with the vast knowledge of food we possess, we have still managed to create things such as the TV dinner and "Finger...

August Zang and the French Croissant (2nd edition): How Viennoiserie Came to France

August Zang and the French Croissant (2nd edition): How Viennoiserie Came to France

Yes, an Austrian brought the croissant to France - but it wasn't Marie-Antoinette. In 1839, the Parisian press began to mention a new "Viennese Bakery" and its "exquisite and crisp rolls". Zang, its founder, had been an artillery officer and would become a press magnate. In his short time in Paris, he not only introduced the "kipfel" - the Austrian crescent...

Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)

Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)

Hervé This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the...

On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only

On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only

For Introductory Cooking, Cooking Skills or "Food Prep" courses in Culinary Arts, Food and Nutrition and Hospitality Management departments. THE definitive culinary skills textbook in the market. Organized via food "types", On Cooking 4/e teaches the "hows" and the "whys" of culinary fundamentals; supported by tested, contemporary recipes and supplement...

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