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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
The King of Vodka: The Story of Pyotr Smirnov and the Upheaval of an Empire

The King of Vodka: The Story of Pyotr Smirnov and the Upheaval of an Empire

In this sweeping history of vodka scion Pyotr Smirnov and his family, distinguished journalist Linda Himelstein plumbs a great riddle of Russian history through the story of a humble serf who rose to create one of the most celebrated business empires the world has ever known. At the center of this vivid narrative, Pyotr Smirnov comes to life as a hero of wonderful complexity—a man of...

Pie: A Global History (The Edible Series)

Pie: A Global History (The Edible Series)

Apple pie. Pumpkin pie. Shepherd’s pie. Chicken potpie. Sweet or savory, pies are beloved; everyone has a favorite. Yet despite its widespread appeal there has never been a book devoted to this humble dish—until now.            Janet Clarkson in Pie illustrates how what was once a purely pragmatic dish of thick layers of dough...

Chicken A La King And The Buffalo Wing: Food Names And The People And Places That Inspired Them

Chicken A La King And The Buffalo Wing: Food Names And The People And Places That Inspired Them

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 "...

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
Masters of American Cookery: M. F. K. Fisher, James Beard, Craig Claiborne, Julia Child (At Table)

Masters of American Cookery: M. F. K. Fisher, James Beard, Craig Claiborne, Julia Child (At Table)

Ever since American soldiers returned home after World War II with a passion for pâté and escargots instead of pork and beans, our preferences have moved from cooked to raw, from canned to fresh, from bland to savory, from water to wine. And guiding us through our culinary revolution have been four of the world's finest food experts: Julia Child, Craig Claiborne, James Beard,...

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