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 10 people have contributed a book suggestion.
Add Yours Now

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Posted On: Sat., Jul. 16th, 2011 at 4:51 AM
Category: Food
Title of Book: Inquiries into the Nature of Slow Money
Author's Name: Woody Tasch
Publisher: Chelsea Green Publishing
Book Description:
I copied this from Amazon Books because I could not do better. "We must bring money back down to earth. Inquiries into the Nature of Slow Money presents the path for bringing money back down to earth--philosophically, strategically and pragmatically, and with an entrepreneurial spirit that is informed by decades of work by the thousands of CEOs, investors, grant-makers, food producers and consumers who are seeding the restorative economy. The months and years ahead will surely see a flood of books proposing micro- and macro-economic fixes to the financial crises of the day. Inquiries into the Nature of Slow Money brings a different vision--a meta-economic vision, looking above the top tine and below the bottom line, a new way of seeing what is going on in the soil of the economy. The soil of the economy? Bringing money back down to earth?"
Why Contributor Recommends this Book :
Until I read this small book I do not understand why what Woody Tasch advocates is so important.

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

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Posted On: Mon., Apr. 11th, 2011 at 5:40 PM
Category: Food
Title of Book: Knives at Dawn
Author's Name: Andrew Friedman
Publisher: Simon and Schuster
Book Description:
"Knives at Dawn is the dramatic story of the selection and training of the 2009 American Bocuse d'Or team, overseen by a triumvirate of revered culinary figures, Daniel Boulud, Thomas Keller, and Jerome Bocuse.
The Bocuse d'Or is the world's most challenging and prestigious cooking competition, where the pressure and the stakes could not be higher."
Why Contributor Recommends this Book :
This a a great inside look at culinary competition and how the great chefs work together.

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

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Posted On: Mon., Dec. 6th, 2010 at 6:15 PM
Category: Food
Title of Book: Four Fish: The Future of the Last Wild Food
Author's Name: Paul Greenberg
Publisher: Penguin Press
Book Description:
"In this unusually entertaining and nuanced investigation into global fisheries, New York Times seafood writer Greenberg examines our historical relationship with wild fish."
Why Contributor Recommends this Book :
As important and revealing as any Michael Pollan or Wendell Berry book.

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

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Posted On: Wed., Jul. 7th, 2010 at 11:36 AM
Category: Other
Title of Book: DISHWASHER
Author's Name: Pete Jordan
Publisher: Harper Perennial
Book Description:
Pete Jordan, sometimes known as "Dishwasher Pete," serves up one of the most entertaining memoirs to appear in quite awhile. The kind of guy who liked drifting from job to job and place to place, Jordan found his calling in the late 1980s: washing dishes. Surprisingly, he thought the work was fun; it was easy to get a job (restaurants were always looking for dishwashers); and it was no problem moving around a lot. Soon he had his brilliant idea: he would wash dishes in all 50 states. His quest took him from an oil rig in the Gulf of Mexico, to a fish cannery in Alaska, to a commune in Missouri (and a whole lot of diners, restaurants, and cafeterias in between). Somewhere along the way, he became a cult celebrity: Dishwasher Pete, publisher of an offbeat newsletter, radio personality, and, in one of the book's many high points, a scheduled guest on David Letterman's show (although he never actually appeared on the program)
Why Contributor Recommends this Book :
For all you chefs you need to see how you look to someone else in the kitchen. Mostly you dont look as "hot" or good as you think you are. GREAT BOOK

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

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Posted On: Sat., Jul. 3rd, 2010 at 5:23 AM
Category: Reference
Title of Book: The Omnivore's Dilemma: A Natural History of Four
Author's Name: Michael Pollan
Publisher: Penguin Press HC
Book Description:
In The Omnivore's Dilemma, Michael Pollan writes about how our food is grown -- what it is, in fact, that we are eating. The book is really three in one: The first section discusses industrial farming; the second, organic food, both as big business and on a relatively small farm; and the third, what it is like to hunt and gather food for oneself. And each section culminates in a meal -- a cheeseburger and fries from McDonald's; roast chicken, vegetables and a salad from Whole Foods; and grilled chicken, corn and a chocolate soufflé (made with fresh eggs) from a sustainable farm; and, finally, mushrooms and pork, foraged from the wild.
Why Contributor Recommends this Book :
Anyone who works with food needs this perspective to more dully round-out their professional decisions

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

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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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