Pros: Honest food, genuinely captured, captivating
Gastronomy & History
Pros: Beautifully produced with content that matches
Cons: This is not a cookbook, so don't expect a recipe collection
Pros: Step by step photographs with all the recipes. Durable pages. Lots of variety.
Cons: Nutritient information would have been nice.
Pros: different and all but lost techniques and recipes
Cons: poor grammer and written in paragraph style
“ 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
“ 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
Features more than 300 food names and their origins. Includes 50 recipes from world culinary history. Features delicious illustrations of selected foods. We all know that "sandwich" and "eggs benedict" are named after people and that "Dover sole" and "Irish stew" are named after places. But how about the "Granny Smith" apple or the "...
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...
“ Every cookbook tells a story. The fun part is figuring out what the story is. This cookbook is big on story telling interspersed with hearty family style recipes. Ree Drummond does a great job with her comfort food. She walks the reader through the making of the meal as if she were there to guide you herself. If you want technical recipes you are not going to find them here. In fact...” --Cami
“ I love a book that teaches me something. Yes it’s true and I will admit it, I don’t know everything. In fact I couldn’t even get past the cover before I was learning with this book. The subtitle “The Happy Luddite’s Guide to Domestic Self – Sufficiency” led me straight to the dictionary. I am sure that at one time way back in my childhood the term Luddite must have...” --JustPJ
“ I wanted to like it, I really did. The book is about a young lady, Cathy Erway, and the year she took off from eating out in one of the finest culinary cities in the world, New York City. Cathy dedicated herself to learning to cook and not to eat out except for when it was nearly impossible, i.e., when traveling. I had chosen to review this book because I...” --theloggg
A revolution is underway in the art of cooking. Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as elBulli, The Fat Duck, Alinea, and wd~50 have incorporated a deeper understanding of science and...
“ Reviewed by Peter Martin At what point does a book become a cookbook? Does that chef autobiography, liberally dotted with recipes, become a cookbook or does it remain an autobiography? The travel guide peppered with local recipes; is it a travel guide or cookbook? Or can a book be both? Or does it even matter to the masses unencumbered by streaks of OCD that make...” --ChefTalk.com
“ Mark Twain As Locovore Reviewed by Brook Elliott Let us start this little essay with an admission: I am not, by any stretch of the imagination, a Mark Twain fan. Twain's occasional one-liners and even rarer insights are interposed with ponderous writing, interminable (and often pointless) asides, and Herculean similes and metaphors that go on for pages, but...” --ChefTalk.com