Fine Cooking’s Holiday Books That Cook
We Fine Cooking editors are a lucky bunch. Food and drink is our passion and our livelihood, and we love nothing more than to discover (and taste) new food and beverage products, tabletop items, and most especially, cookbooks. But not all cookbooks are created equal. In Fine Cooking’s double holiday issue (December 2008/January 2009, #96), hitting newsstands November 11th, we’ve reviewed some of the great new titles that we can’t wait to buy as holiday gifts for the food lovers in our lives (or maybe even keep for ourselves). Check out the issue to see what’s on our wish list. In the meantime, here are a few more exciting new books that we didn’t have room to review, but that we’d love to give or receive:
For the hungry romantic:
Immoveable Feast: A Paris Christmas by John Baxter
In charming and often hilarious prose, Baxter, an American film critic, biographer, and avid cook, tells the story of how he was charged with cooking the annual Christmas feast for eighteen members of his French fiancée’s family in their ancestral country home. After reading about Baxter’s year-long quest for the very best ingredients and recipes to impress his family-to-be, you’ll be touched, amused, and no doubt, hungry.
For the sugar addict:
The Art and Soul of Baking by Cindy Mushet
This new book is a must have, whether you’re a beginner looking to learn the basics or an accomplished baker in search of contemporary takes on the classics. This hefty cookbook offers over 200 recipes, plus tricks and tips from a pro so you always know what to do next, and why.
For the would-be restaurateur:
Chanterelle: The Story and Recipes of a Restaurant Classic by David Waltuck and Andrew Friedman
Ever been curious about what happens behind the scenes at a high-end restaurant? In this stunning coffee-table cookbook, David Waltuck, chef and co-owner (with his wife, Karen) of Chanterelle restaurant in New York City, takes you inside his kitchen to share the secrets behind his fresh, elegant food.
For the culinary explorer:
The Book of New Israeli Food: A Culinary Journey by Janna Gur
This gorgeous cookbook takes you to delicious places as you learn about the history and variety of today’s Israeli cuisine. With simple, approachable recipes for everything from salads and soups to grilled meats, sweets, and even special holiday fare, the stories behind the food and the stunning photography will inspire you straight into the kitchen.
For the aspiring chef:
Under Pressure: Cooking Sous Vide by Thomas Keller
So much more than a cookbook, this book takes you into the heart of the restaurant kitchen to teach you all about the science behind one of the most innovative culinary techniques of our time, as taught by one of our most admired chefs.
CABAL RMT on February 11, 2011 at 10:21 PM
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CABAL RMT on February 11, 2011 at 10:22 PM
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have been speaking to 3FM following yesterday's銉囥偒銉兂聽RMT
shock announcement 銈€儵銉壜爎mt
that Mezeron were to aion聽rmt
cease their Liverpool freight services.Hellgate聽RMT
General Secretary Bob Crow has brandedff14聽rmt
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who up until this point had been fearingdragon聽nest聽rmt
for their jobs and the future of the company.Since the launch of Mezeron's competitive freight service they had taken some significant customers away from the Steak Packet,鐪犮倝銇亜澶ч櫢銈儹銉庛偣聽RMT
including Shoprite銉°偆銉椼儷銈广儓銉笺儶銉悸燫MT
and Tesco,銈€儓銉┿兂銉嗐偅銈燫MT
it's believed that now淇￠暦銇噹鏈汷nline聽RMT
they have ceased over local 300 jobs have been safeguarded.銉儘銉笺偢銉�rmt
Mezeron said ultimately it was a very ambitious project,銈ㄣ偪銉笺儕銉偒銈偣聽RMT
one which didn't see the volume growth expected and neccessary for them to 銉夈儵銈淬兂銉嶃偣銉埪爎mt
continue operating.銉兗銈汇兂銉堛儚銉笺儓聽RMT
have said that the threat 銈€儵銉夋垿瑷樎爎mt
of more competition isn't completely gone however,DEKARON聽RMT
and say they remain vigilant and geared up澶ц埅娴锋檪浠Ｂ燫MT
if any other threats are posed toCABAL聽RMT
the future of the Steam Packet service.CRONOUS聽RMT