Sips and Bites –
Holiday Gift Edition
The past months have been busy with a lot of travel and other commitments, but I’m glad to be back. With Christmas almost upon us here is a short roundup of books and gifts that are sure to please your favourite foodie, even if that is yourself!
I’ve had the pleasure of living over the past few months with a few cookbooks that I have come to appreciate. Any cook will love one or more of these to peruse once the turkey is done!
I wrote in May about “Curbside: Modern street food from a vagabond chef” by Niagara-based Chef Adam Hynam-Smith (Whitecap Books). It is indeed a wonderful source of inspiration and one of my favourite books of the year.
Another book that I have turned to often, since I got my review copy, is the mammoth tome, “The Food Lab” by Kenji Lopez-Alt Managing Culinary Director of the great online site Serious Eats. He “birthed” the 6½ pound (seriously, you need to read this on a sturdy surface) earlier this year and I find myself drawn to it, not least for its down to earth and very practical writing, but to check on things like when to salt meat, his extensive testing of techniques etc., and for a better understanding of the science behind cooking. Given its size it has hands down the best cost per page ratio of any of the books I’ve seen this year.
My forays into Molecular Gastronomy have been helped by the book of the same name by Jose Sanchez, published by Wiley. It is a lovely book, that is both highly technical and practical, really aimed at culinary students. I like it for the clear definitions, history and explanations of the applications of various compounds used in molecular cuisine.
I’m also enjoying a trio of more ethnic books which are helping me re-connect with my European
The past months have been busy with a lot of travel and other commitments, but I’m glad to be back. With Christmas almost upon us here is a short roundup of books and gifts that are sure to please your favourite foodie, even if that is yourself!
I’ve had the pleasure of living over the past few months with a few cookbooks that I have come to appreciate. Any cook will love one or more of these to peruse once the turkey is done!
I wrote in May about “Curbside: Modern street food from a vagabond chef” by Niagara-based Chef Adam Hynam-Smith (Whitecap Books). It is indeed a wonderful source of inspiration and one of my favourite books of the year.
Another book that I have turned to often, since I got my review copy, is the mammoth tome, “The Food Lab” by Kenji Lopez-Alt Managing Culinary Director of the great online site Serious Eats. He “birthed” the 6½ pound (seriously, you need to read this on a sturdy surface) earlier this year and I find myself drawn to it, not least for its down to earth and very practical writing, but to check on things like when to salt meat, his extensive testing of techniques etc., and for a better understanding of the science behind cooking. Given its size it has hands down the best cost per page ratio of any of the books I’ve seen this year.
My forays into Molecular Gastronomy have been helped by the book of the same name by Jose Sanchez, published by Wiley. It is a lovely book, that is both highly technical and practical, really aimed at culinary students. I like it for the clear definitions, history and explanations of the applications of various compounds used in molecular cuisine.
I’m also enjoying a trio of more ethnic books which are helping me re-connect with my European
