BOOKSHOP USER'S PAGE

This page contains books recommended by persons and professionals interested in the mysterious world of food and the kitchen.

Please feel free to add your suggestions and recommendations to this "User's Page". All of us have books that are or have been professionally important to us and have probably effected and influenced us almost as much as one of the memorable chefs that we have worked with. Here is a chance and a platform to share it with others.
So far 5 people have contributed a book suggestion.
Add Yours Now

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Posted On: Thu., Dec. 3rd, 2009 at 8:19 AM
Category: Cook
Title of Book: The Saucier's Apprentice
Author's Name: Raymond Sokolov
Publisher: Alfred A. Knopf
Book Description:
A straightforward book that starts with a brief history of the French sauces. The book then gets into the sauces. For the details, get the book and read it, especially if you are a culinary student.
Why Contributor Recommends this Book :
The recipes and information work (a rarity in most of today's untested yet published recipes) if you are willing to devote the time.

This recommendation was sent by Rick (Occupation = Other), who can be contacted by first emailing Chef Mars

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Posted On: Wed., Dec. 2nd, 2009 at 9:22 AM
Category: Cook_Book
Title of Book: The Breads of France
Author's Name: Bernard Clayton Jr.
Publisher: Bobbs-Merrill
Book Description:
French (and some Italian) breads and how to successfully bake them in your own kitchen.
Why Contributor Recommends this Book :
Not only great one-of-a-kind photos inside French and Italian bakeries, but lots of background material and recipes that work.

This recommendation was sent by Chef (Occupation = Chef_Baker), who can be contacted by first emailing Chef Mars

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Posted On: Sun., Nov. 29th, 2009 at 6:42 PM
Category: Food_Essays
Title of Book: Endless Feasts
Author's Name: Edited by Ruth Rachel
Publisher: The Modern Library
Book Description:
60 years of writings from Gourmet Magazine
Why Contributor Recommends this Book :
This country's food, culture and regional character all tied together in one great read. These are stories from the magazine before the magazine was focused on cooking. These Gourmet stories are about out history

This recommendation was sent by Kathy (Occupation = other), who can be contacted by first emailing Chef Mars

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Posted On: Sun., Dec. 31st, 2006 at 8:43 AM
Category: Culinary_Essays
Title of Book: Not for Bread Alone
Author's Name: Edited by Daniel Halpern
Publisher: ECCO PRESS 1993
Book Description:
a collection of writers on food, wine and the art of eating
Why Contributor Recommends this Book :
essays by improtant persons in food like Wendel Berry, Alice Waters, M.F.K. Fisher, Joyce oats and many more

This recommendation was sent by Bruce (Occupation = Yacht_Chef), who can be contacted by first emailing Chef Mars

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Posted On: Sat., Dec. 30th, 2006 at 10:58 AM
Category: other
Title of Book: Nobody Knows the Truffles I've Seen
Author's Name: George Lang
Publisher: Alfred A. Knopf
Book Description:
Autobiography of a famous NYC restauranteur
Why Contributor Recommends this Book :
ISBN Number is 0679-45094-7 @1998 A food-restaurant oriented book but from a different viewpoint than is currently popular and also it has some good historic information about the NYC Food scene

This recommendation was sent by Mr. (Occupation = other), who can be contacted by first emailing Chef Mars

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