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131.Roast Chicken and Other Stories by: Simon Hopkinson, Lindsey Bareham September 04, 2007
Average Rating: >>More Details		Used Price: £0.33
I found Roast Chicken and Other Stories a little different from the other cookbooks that I've used. The thing I like most about this book is the conversational tone throughout the book. Even while working through the recipes, I felt like I was having a nice conversation with the author. He'd tell me about the places he'd travelled, why he'd added this recipe to the book, or about an interesting experience. I think that perhaps this friendly, down to earth tone made me a little more willing to try recipes that I might not necessarily try otherwise. In all cases, I was thankful that I had made the effort because the dishes were absolutely delicious and quite easy to prepare once I had gathered all of the ingredients. Although I liked ... Read More:

132.New Larousse Gastronomique - The World's Greatest Cookery Reference Book by: Prosper Montagne, Nina Froud, Patience Gray, Maud Murdoch 1977-10
Average Rating: >>More Details		Used Price: £0.01
Our local doctors surgery has a book case full of items donated by patients and are for sale at 20p each. I was really surprised to find a copy of the New Larousse Gastronomique published in 1960 from the French version first published in 1938 by Prosper Montagne. Just open the book (over 1000 pages) and any culinary item you can think of can be found with a mouthwatering description and a simple recipe that you will want to experiment with. Take for instance 'Omelette'- It is less difficult to prepare an omelette than it seems, observe the following points: The flame must be very high. Use an absolutely clean frying pan, in which nothing else is ever cooked. Beat the eggs lightly and only at the last moment. ... Read More:

133.What Einstein Told His Cook: Kitchen Science Explained by: B Wolke August 21, 2002
Average Rating: >>More Details		List Price: £19.95 Off The Bookshelf's Price: £18.95 You Save: £1.00 ( 5%) Prices subject to change. Used Price: £9.46
I bought this book because of an interest to get to the bottom of many a culinary mystery, and this book provided an answer to a small number of them. It's humerously written, and contains both recipies and experiments to try. It covers a broad range of topics, from the chemical components of food to methods of cooking, but failed to give conclusive answers to some of my more elabourate questions. I thought this understandable with a subject such as food, it just wouldn't be possible to answer every possible question within a single book. Except that I have since found that book: "An Encyclopedia of Kitchen Science, History and Culture" by Harold McGee. I would suggest this book to anyone who wants to dip their ... Read More:

134.History of Food by: Maguelonne ToussaintSamat July 09, 1994
Average Rating: >>More Details		Off The Bookshelf's Price: £19.99 Prices subject to change. Used Price: £9.95
I usually avoid French Historians, just because their distinct style is not normally to my liking. This book was an exception, and I'll admit it surprised me. It is dense and anectotal, so I wouldn't recommend it for long reads, but if taken in small doses it's wonderful! She's very, very funny, which says a lot, because French writers usually don't make me chuckle. It took me a month to read it, and it was worth the time.

135.Au Pied de Cochon: The Album by: Martin Picard 2008-09
Average Rating: >>More Details		List Price: £21.42 Off The Bookshelf's Price: £18.40 You Save: £3.02 (14%) Prices subject to change. Used Price: £15.60
I usually avoid French Historians, just because their distinct style is not normally to my liking. This book was an exception, and I'll admit it surprised me. It is dense and anectotal, so I wouldn't recommend it for long reads, but if taken in small doses it's wonderful! She's very, very funny, which says a lot, because French writers usually don't make me chuckle. It took me a month to read it, and it was worth the time.

136.Vine to Bottle - How Wine is Made by: Simon Woods April 01, 2001
Average Rating: >>More Details		Off The Bookshelf's Price: £18.99 Prices subject to change. Used Price: £0.96
Too many wine books set out to educate; too few are actually a 'good read'. It's understandable¾ after all, wine is a ferociously complicated subject. And one of the most complicated aspects is how the stuff is actually made. This is why a book like this is so welcome, because it's about making wine, it's genuinely a good read, and along the way you learn quite a bit. The concept? Wine writer Simon Woods, accompanied by photographer Jason Lowe, set out to track the course of the vintage at two locations -- Louis Jadot in Burgundy and Domaine de La Baume in the Languedoc. The book that resulted is a mixture of narrative and photography, beautifully laid out and produced in a very elegant format. The photography is quite striking. Lowe has taken ... Read More:

137.The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs by: Andrew Dornenburg, Karen Page September 16, 2008
Average Rating: >>More Details		List Price: £19.55 Off The Bookshelf's Price: £16.87 You Save: £2.68 (14%) Prices subject to change. Used Price: £12.81
Too many wine books set out to educate; too few are actually a 'good read'. It's understandable¾ after all, wine is a ferociously complicated subject. And one of the most complicated aspects is how the stuff is actually made. This is why a book like this is so welcome, because it's about making wine, it's genuinely a good read, and along the way you learn quite a bit. The concept? Wine writer Simon Woods, accompanied by photographer Jason Lowe, set out to track the course of the vintage at two locations -- Louis Jadot in Burgundy and Domaine de La Baume in the Languedoc. The book that resulted is a mixture of narrative and photography, beautifully laid out and produced in a very elegant format. The photography is quite striking. Lowe has taken ... Read More:

138.Terroir: The Role of Geology, Climate, and Culture in the Making of French Wines by: James E. Wilson February 01, 1999
Average Rating: >>More Details		Used Price: £21.15
Wilson's book on the connection between geology and wine is truly amazing. It serves just as good as a short course in geology as an in-depth guide to fine french wines. The book lets you understand the reasons for subtle differences in the character of wines that originate from what may seem as the same terroir. However, as my passion is Alsace, I have looked into details of this section. Unfortunatly, many maps are only "almost" correct; Grand Cru sites are mixed up or put in the wrong commune, rivers have been mixed up etc. Nevertheless, this is a piece of work that every serious french wine enthusiast must own, and read!

139.Mangoes and Curry Leaves: Culinary Travels Through the Great Subcontinent by: Jeffrey Alford, Naomi Duguid 2005-10
Average Rating: >>More Details		List Price: £30.00 Off The Bookshelf's Price: £22.99 You Save: £7.01 (23%) Prices subject to change. Used Price: £18.98
I have owned this book for a few months now and it has quickly become one of my favourites. It has an interesting mix of meat, fish and vegetable dishes to suit all palates (and heat thresholds!) Combine this with great sections covering breads and chutneys, and you have all you need to produce an impressive sub-continental banquet! The recipes are easy to follow and the authors have included a helpful section with suggestions for meal combinations for different occasions e.g. vegetarian feasts, quick fix dinners and meals for children. The book itself is a beautiful travel journal with amazing photographs (and the occasional splash of Nepalese tomato sauce on my copy!). A good buy for the adventurous cook.

140.Two Fat Ladies: Gastronomic Adventures (with Motorbike and Sidecar) by: Clarissa Dickson Wright, Jennifer Paterson October 17, 1996
Average Rating: >>More Details		Used Price: £0.01
This book was the product of a TV series written with the intention of rebelling against the modern industrialisation, consumerisation, industrial production and commercial debasement of food. The Ladies wittily and elegantly subvert what we are told to think about food with realistic, easy and absolutely delicious dishes, emphasizing the quality of ingredients (fom top-class fore-rib of beef to picking the very best from the butcher's affordable sausages) and the respectful care with which a cook should treat food. Despite their much-vaunted (and over-emphasized) eccentricity, and undeniable poshness, these Ladies have a true and rich understanding of good food and of how to use it and celebrate it to its best advantage. They are an inspiration, and more importantly ... Read More:

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