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The Fat Duck Cookbook
Author: Heston Blumenthal
Hardcover
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Crab ice cream, chocolate wine and snail porridge are just a few of the unlikely sounding food masterpieces of Michelin Three Star Chef Heston Blumenthal's. Take an exhilarating journey as he share's the development of his most innovative recipes in this 500+ cooking digest and memoir. Click here to read an extended book review as this month's food article.
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Buy now from Amazon.com
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The Whisky Kitchen
Authors: Sheila McConachie & Graham Harvey
Hardcover
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Wine has long been an essential ingredient to French and Italian kitchens. Whisky at last has received the cooking showcase it deserves. This book is a true celebration of Scottish heritage by marrying the foods of this region with whisky as an integral ingredient. This book also provides a creative reinterpretation of other recipe classics by infusing them with a wide range of whisky flavors to achieve an often delicate but always delicious result. Authors McConachie and Harvey establish the perfect baseline for discovering and understanding the complexities and unique flavor personalities of each scotch. They have also provided a two page whisky to food matching guide should you want to experiment beyond their recipes. This would make a wonderful gift for any scotch aficionado or chef looking to add flavor subtly and depth to their own creations.
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Buy now from Amazon.com
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The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
Authors: Karen Page and Andrew Dornenburg
Hardcover
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Page and Dornenburg have delivered another gem! You will find "The Flavor Bible" an indispensable culinary reference whether you are a Food-Network junkie, a culinary student or a professional chef. It has no recipes and assumes that you are well schooled in cooking technique, yet this book is one of the most enlightenting guides for cooks wanting to become more imaginative and intuitive with their menus.
It is simply all about flavor. The first two chapters are devoted to understanding food enhancers and developing strategies for balancing the flavors or a meal. The bulk of the book is devoted to ingredients and their flavor affinities resulting in match making charts which take the trial and error out of pairing. One part science to two parts creativity, this is truly the gastronomic bible for cooks wanting to move their craft from delicious to inspiring. A must have for every serious kitchen.
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Buy now from Amazon.com
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On Food and Cooking
The Science and Lore of the Kichen
Author: Harold McGee
Hardcover
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This definitive tome on food science is written more like a novel than a textbook. Author McGee dispenses fascinating trivia alongside chemistry lessons in his 800 page book that answers the How and Why of cooking. History and science are dished up by way of anecdote, legend and technical essay making this book both pleasurable and highly educational. Look no further for the most clear, comprehensive and readable work on the science of food and cooking.
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Buy now from Amazon.com
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