NEW BOOK REVIEW
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Santa
Barbara and the Central Coast
In my mind, the key to a good travel guide is the amount
of detail. You want enough to have options when deciding
what direction to go next, but you also don't want so
many that it's overwhelming. In his travel guide Santa
Barbara....(read
more)
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A16 Food+Wine
A Tribute to the food and wine of the Campania Region
By
Nate Appleman and Shelly Lindgren
Step
into Chef Nate Appleman's world and
create perfect Southern Italian dishes just as he prepares
them in his acclaimed San Francisco based restaurant,
A16. Critics praise the restaurant
and his cookbook with his in depth knowledge of southern
Italy's bold flavors and native dishes, enhanced with
the superb pairings of hand crafted artisan Italian
wines by co-writer Shelley Lindgren.
The source of all this inspiration? The little known
region of Campania.(read
more)
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HEART
OF THE ARTICHOKE
And other Kitchen journeys
From the author of the highly successful book A
Platter of Figs
(Artisan). Comes the anticipated sequel
HEART
OF THE ARTICHOKE And other Kitchen journeys
From
celebrated chef David Tanis
(read
more)
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The 200
SuperFoods That Will Save Your Life
The 200 SuperFoods That Will Save Your Life Forget what
you can't eat. The 200 SuperFoods That Will Save Your
Life gives you the healthy news about foods you should
eat and enjoy, including sweet, yet healthy indulgences
like tomatoes, guacamole,...
(read
more)
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Raw Energy:
124 Raw Food Recipes for Energy Bars, Smoothies, and
Other Snacks to Supercharge Your Body
Many of us would love to improve our diets and eat more
good, wholesome foods, but we still want to enjoy what
we eat. Stephanie Tourles's new book Raw Energy:...
(read
more)
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ad
hoc at home
Those familiar with Thomas Keller, the famed chef of the
French Laundry in Yountville, would expect a cookbook
he authored to require its users be quite savvy in the
kitchen, with perhaps, years of cooking experience. However,
with Ad Hoc at Home, Keller offers us a collection of
much more accessible recipes, ones which could actually
serve quite nicely for causal gatherings of family and
friends. Granted, the book is not aimed at the total novice,
but enthusiasts will appreciate the fanciful nature of
the recipes as well as Keller's whimsical delivery of
them. (read
more) |

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Twenty
years in the making, the first edition of Alan Davidson's
magnum opus appeared in 1999, to worldwide acclaim.
Its combination of serious food history, culinary expertise,
and entertaining serendipity was recognized as utterly
unique. Updated and fully revised to keep up with this
rapidly changing subject, The Oxford Companion to
Food, Second Edition is a book that all food lovers
will savor and enjoy.
Hailed by Wine Enthusiast as “the preeminent
basic resource for wine lovers”, Master of Wine
Jancis Robinson has improved upon a classic with a 3rd
edition of The Oxford Companion to Wine. After seven years,
Robinson has completely revised the legendary tome with
almost 400 new entries to present the latest developments
in the fast-moving and increasingly popular wine scene.
Exhaustively updated and supremely comprehensive, The
Oxford Companion to Wine is a “required reference
for anyone who is serious about wine,” says The
New York Times.
The Oxford Companion to Food
October 2006 • 0-19-280681-5 • $65.00
The Oxford Companion to Wine
October 2006 • 0-19-860990-6 • $65.00
Available
wherever fine books are sold.
www.oup.com/us |

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Books
Chefs
& Wine Books
Chef Thomas Keller – The
French Laundry Cookbook |
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Mushrooms
Demystified
Written
by David
Arora
Published by Ten
Speed Press
The
latest edition of the most comprehensive field guide into
the world of wild mushrooms, this reference guide was
a must in fact and spell checking for our own research.
This overview includes scientific names, classifications,
terminology, as well as practical identifying tools, nutritional
and medicinal information, and much, much more. Respected
by mushroom enthusiasts everywhere, this is a must for
your own library.
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Cooking
from the Heart of Napa Valley
Written
by Hiro
Sone and Lissa Doumani
Published
by Ten Speed Press
Chef
Extraordinaire Hiro Sone brings you into his world of
seasonal cuisine prepared with a lifetime of classical
preparation techniques, set against the backdrop of his
eclectic restaurant in the heart of Napa Valley. Working
hand in hand with wife Lissa Doumani, they are every bit
the perfect working team, bringing their concept of life
and beauty alive in the ever changing menu prepared for
their diners. Visit their passion for what the earth provides
us throughout their book, Terra, but turn to page 20 for
a personal, off the menu presentation Hiro prepared for
the cameras of Food and Beverage International.
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Seductions
of Rice
Written
by Jeffrey
Alford and Naomi Duguid
Published
by Artisan
Jeffrey
and Naomi traverse many cultures to bring you their first
hand experiences of the rice eating regions of the world.
Their very personal photography brings to life the people
of these regions, in addition to the hundreds of recipes
they gathered as a result of these travels. It is a global
study of regional cuisine. Learn the different grains
of rice, and how to prepare them, and you will come to
an even better understanding of the importance of rice
grower’s seed labs, such as Lundberg Family Farms,
who understand the importance of preserving these seeds.
If you marvel at the enormity of the regional cuisine
movement and it's global implications, you will love this
book.
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The
Apprentice: My Life in the Kitchen
Written
by Jacques
Pepin
Published
by Houghton Mifflin Company
All
too often we hear of the success, but not the struggle.
Jacques chronicles his own rise through the old world
European ranks of restaurant kitchens, as a young teenage
boy who lives his life in the midst of his yet undiscovered
talents. It's a fast reading novel, interspersed with
some of his favorite recipes. However it is first and
foremost an inspiration to anyone who aspires to be great,
but has not yet realized what their own path needs to
take in order to attain it.
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The Lewis
& Clark Cookbook
Historic
Recipes from the Corps of Discovery & Jefferson’s
America
By: Leslie Mansfield
Published by: Ten Speed Press
Join author Leslie Mansfield on her journey through the
Lewis and Clark age as she marries up well researched
historical documents with authentic early American recipes
used on those well traveled trails . This is the true
American Cuisine. Our familiar stews, puddings, breads,
and side dishes are all here. Leslie does an excellent
job in documenting their historical accurateness, then
testing them and modifying them for today’s kitchen. |

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Texas
Cowboy Cooking
By Tom Perini
Published by: Comanche Moon Publishing
Renowned chef Tom Perini gives you an excellent background
as to the meaning of Cowboy, and what it meant to be one
in the early Texas cattle drive days. If you want to make
the kind of food that has given Tom Perini his reputation,
it’s all here in this book - live fire techniques,
secret rub recipes, and a wealth of side dishes that has
made Perini Ranch a destination in one of the hardest
to find restaurants in Texas (for non-Texans, of course
- everyone else can get there blindfolded!)
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Chef Paul
Prudhomme’s Louisiana Tastes
By: Paul Prudhomme
Published by: William Morrow
Paul Prudhomme has often been referred to as the master
of taste, and this book will show you why. Although the
subject matter is Louisianna Cuisine, the breakdown of
information offered through Paul’s text is the most
striking. A manufacturer of his own line of spice blends,
he generously shares all the spice recipes you need to
become master in your own kitchen. As usual, it is done
with painstaking precision, and a hope that you will use
these recipes to bring your family around the kitchen
table and share love, as well as taste.
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Matt Makes
a Run for the Border
By: Matt Martinez and Steve
Pate
Published by: Lebhar-Friedman
Fourth Generation Tex Mex Chef Matt Martinez gives you
stories to eat by, as he shares his early wild days with
this wide range of his most tried and true recipes. From
wild rice to pork chile, it’s all here, and all
you have to do is follow these easy to understand recipes.
Many of these recipes may sound familiar to you, but until
you try Matt’s “secrets”, you won’t
be able to give it that extra added something! |
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