City Travel Guides > Books > Gastronomy

.The Forgotten Art of Building and Using a Brick Bake Oven: How to Date, Renovate or Use an Existing Brick Oven, or to Construct a New One.
City Travel Guides > Books > Gastronomy
by: Richard M. Bacon

May 30, 2005

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.Gastronomic Dictionary French-English
City Travel Guides > Books > Gastronomy
by: Thomas Harmsworth

June 03, 2003
This is a useful guide to French food terms and would help interpreting french Cookery books as well as Menus. Its small size make it ideal to take on shopping trips or eating out in Restaurants.
It is however a word to word translation and without explanations and I did not understand some of the English words used! I would also query a few of the translations e.g. Poule and Poulet - the former Chicken and the latter Broiler Chicken, wheras my own experience is that Poule need at least 2 hours cooking in a pot and Poulet roast well. A further disadvantage of any book attempting a global view is the many and varied regional terms.
However it is a useful guide especially for anyone not confident with French and should prevent simple ... Read More:
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.Judgment of Paris: California Vs. France and the Historic 1976 Paris Tasting That Revolutionized Wine
City Travel Guides > Books > Gastronomy
by: George M. Taber

November 21, 2006
This is a useful guide to French food terms and would help interpreting french Cookery books as well as Menus. Its small size make it ideal to take on shopping trips or eating out in Restaurants.
It is however a word to word translation and without explanations and I did not understand some of the English words used! I would also query a few of the translations e.g. Poule and Poulet - the former Chicken and the latter Broiler Chicken, wheras my own experience is that Poule need at least 2 hours cooking in a pot and Poulet roast well. A further disadvantage of any book attempting a global view is the many and varied regional terms.
However it is a useful guide especially for anyone not confident with French and should prevent simple ... Read More:
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.Hideous Absinthe: A History of the Devil in a Bottle (Tauris Parke Paperbacks)
City Travel Guides > Books > Gastronomy
by: Jad Adams

December 18, 2007
This is a useful guide to French food terms and would help interpreting french Cookery books as well as Menus. Its small size make it ideal to take on shopping trips or eating out in Restaurants.
It is however a word to word translation and without explanations and I did not understand some of the English words used! I would also query a few of the translations e.g. Poule and Poulet - the former Chicken and the latter Broiler Chicken, wheras my own experience is that Poule need at least 2 hours cooking in a pot and Poulet roast well. A further disadvantage of any book attempting a global view is the many and varied regional terms.
However it is a useful guide especially for anyone not confident with French and should prevent simple ... Read More:
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.Sweet Memories
City Travel Guides > Books > Gastronomy
by: Robert Opie

April 01, 2008
I first came across this book whilst browsing in my local library,and as soon as i looked into it, i just had to purchase my own copy!
Mr.Opie in his introduction tells us how a sweet wrapper that he was about to throw away when he was young shaped his life''s work and ambition resulting in the well known authority he is on advertising and packaging down through the years.
This book is useful as a history of various companies, some still going strong today, others just distant memories, as well as the usual full colour visual pictures of sweets, packaging, advertising, etc. from the past.
If one can truly say a book will delight both young and old , then this is it!
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.The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution
City Travel Guides > Books > Gastronomy
by: Alice Waters, Patricia Curtan

October 02, 2007
This book costs 31.50 pounds on Amazon UK, 11.50 pounds ($23) on Amazon US. British book buyers are getting ripped off.
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.Ration Book Cookery: Recipes and History (Cooking Through the Ages)
City Travel Guides > Books > Gastronomy
by: Gill Corbishley

October 18, 2004
This book costs 31.50 pounds on Amazon UK, 11.50 pounds ($23) on Amazon US. British book buyers are getting ripped off.
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.The Professional Chef
City Travel Guides > Books > Gastronomy
by: The Culinary Institute of America1

September 15, 2006
This book costs 31.50 pounds on Amazon UK, 11.50 pounds ($23) on Amazon US. British book buyers are getting ripped off.
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.American Pie: My Search for the Perfect Pizza
City Travel Guides > Books > Gastronomy
by: Peter Reinhart

2003-11
This book has a really nice feel about it. You really get the sense the auther REALLY loves pizza.

The first part is the story of his jornery finding the best pizza in italy and america. As a brit I have to say I found the italian section really interesting but lost intrest soon after he starts his search in america which is two thirds of the first part. But that is just me I would rather know about true Italian pizza that which pizza shop in new york does the best pizza.

The second half of the book goes into great detail about making dough and has about 8 (off the top of my head)diffrent recipes. One thing I did find is he talks about a neo-neoplian pizza which you have to read the first part of the book to know ... Read More:
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.The Three Chimneys: Recipes and Reflections
City Travel Guides > Books > Gastronomy
by: Shirley Spear

April 01, 2006
We had a wonderful meal at Three Chimneys last summer, and ordered the cookbook immediately.The photography is stunning, and Ms. Spear's reminiscences are frank, robust and touching. The recipes are true to the restaurant: simple ingredients cooked with care and precision. Ms. Spear is merciful to the home cook by suggesting how best to order tasks in these multi-stepped recipes -- many of the meals here are based on a series of inter-related, enfiladed recipes. But, as a cookbook, it is not perfect: We are almost never told how many servings to expect from a recipe, for instance. Many recipes call for oatmeal, but no guidance is given as to the type (steel-cut or flaked?) or whether or not the oatmeal is raw or cooked. The index is useless, ... Read More:
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