5. Four Fish: The Future of the Last Wild Food by Paul Greenberg
An informative book by Paul Greeenberg on how to sustain the four species of fish many of us have come to love: cod, tuna, salmon and bass.
6. The Particular Sadness of Lemon Cake: A Novel by Aimee Bender
Great Concept – Poor Execution
--Nicole A. (New York, NY) 7. The Frankies Spuntino Kitchen Companion & Cooking Manual Cooking, Food & Wine Books )by Frank Falcinelli, Frank Castronovo, and Peter Meehan
The Perfect Kitchen Companion
Great book – most cookbooks, you look up a recipe, go to the page, and maybe read any relevant content for a page or two before just going off the recipe. This book is actually readable, from cover to cover. A quick background on the guys, tips on gear/gadgets and how best to stock your kitchen, then on to the food. One of my big complaints with cookbooks is being told “this is how it’s done” or “you only do it this way”, without being told why. I’m left wondering “if I don’t do it this way, will it suck, will it just be more watery, will it be a total disaster?” Here, they tell you what they do, and why they do it. Good stuff
For intermediate or advanced bakers
There really are only a few bread recipes in this book. The author goes into lengthy detail about his breads, his philosophy, and how to make them. For those of you who are familiar with Julia Child’s Mastering the Art of French Cooking’s treatise on how to make an omelet (it’s about 20 pages long), that is what you will find here, just a lot fewer recipes. Why? Because Tartine specializes in making a few breads and pastries, and this book is about their bakery.
So, if you are not into creating and nursing sourdough starters, or you have no interest in reading through
20 pages of instructions to teach you how to make an artisan loaf of Tartine bread, this is not the book for you. There are plenty of other wonderful books on the market for that.
I would recommend this book for intermediate or advanced home bakers, or for professionals who are really looking to expand their bread baking repertoire.
The book does have some of the most detailed photos on folding and shaping loaves that I’ve seen, but the “artsy” quality of those photos is really irritating – I don’t want to see special shadowing, I just want a clear picture of a technique.
So grab your copy now!