Comments on: (Too many?) New books

By: Jan Spitael

Jan Spitael — Sat, 24 Oct 2009 10:28:49 +0000

The fat Duck is a real great book but more fascinating than the recipes is the history part (partI) and the way that led to the development of the recipes. One can learn a lot on failures. Despite Heston’s denial it seems to be a a positive, humouristic iconoclastique approach that sets new boundaries. A little bit afraid of the epigone-boks that will copy the style.
Under pressure – the sous vide bible ! A MUST have as well as the Alinea book.
Fantastic site Martin, a reference! Keep on the good work.

By: Duncan | The Gastronomer's Bookshelf

Duncan | The Gastronomer's Bookshelf — Thu, 17 Sep 2009 14:01:50 +0000

This is a great overview, Martin. Lots of interesting, useful and informative books in that pile! We’ve run reviews of three or four of the titles you wrote about and are always looking for new opinions.

By: chad

chad — Sat, 12 Sep 2009 12:37:04 +0000

Hey, Martin. On the subject of naturally fermented breads, I recently found and have just started reading “The Bread Builders” by Alan Scott and Daniel Wing. It’s actually 2 books in one… the first goes into detail on baking naturally fermented breads such as desem and the 2nd half discusses the details of brick ovens… how to build them, the materials, the dome, the heat. It’s my newest fascination and one I hope to build soon.
I’ve had Reinhart’s Bread Baker’s Apprentice. I’d like to have it again.

By: Weston

Weston — Sat, 12 Sep 2009 01:14:16 +0000

I didn’t buy Under Pressure because at looking at the temp they weren;t Scientific enough for me. the pdf I have from a Uni Student on Temp and why is way better.

Fat Duck Awesome Book
Alinea Awesome Book

Also Next year Ideas in Food is coming out with a book which should be awesome

By: Chris

Chris — Fri, 11 Sep 2009 21:13:40 +0000

The Alinea book is awesome. I was so used to seeing the price of Adria’s books in the thousand-dollar-plus price range that when I found out a few months ago that the Alinea book was only $30, I ordered it on the spot. It’s worth that at least that much in just printing costs — pretty much every page is a gorgeous photo, and each recipe is broken down into several pieces that can be made individually (so you get about 5-10 times as many recipes as you do “dishes” from the book).

Reinhart’s “The Bread Baker’s Apprentice” is also a great book — it’s *my* bread bible and I love to recommend it to anyone trying to do artisan breads outside of a commercial kitchen..

By: Bbq Dude

Bbq Dude — Fri, 11 Sep 2009 20:42:20 +0000

I believe Herve This’ original is “De la science aux fourneaux”, but I could be wrong…