Book

You’ve always been sociable, enjoying, with your partner, the preparation of great meals and the pleasure you get from sharing a good gastronomic evening with friends. But what if something … [more]

Thinking about remodeling your kitchen? Are your about to spend a small fortune and want to ensure that your new kitchen functions as well as it looks? Then regardless of whether or not you are … [more]

What do we look for in a cookbook? In no particular order, I might suggest a good recipe, inspiration, permission to be creative and, importantly, entertainment. With that in mind, if you are going … [more]

Etymology of the cocktail Eric Felten’s How’s Your Drink? Cocktails, Culture, and the Art of Drinking Well may be the single most important book on the subject of cocktails to emerge in … [more]

Now you too can show off like a seasoned snob in the the finest restaurants. It used to be all one needed was an attitude and a working knowledge of the French language to show off in a great … [more]

I’ll never forget my first foray into Chinese cooking — hours of chopping followed my minutes of frantic frying. So I’ll be the first to admit that I was little skeptical of a book … [more]

Okay, So I’m guessing most people have heard the name Jamie Oliver, but you never know. He’s got an interesting story, lots of character and hard work. Check out his site if you want, … [more]

This is a must have for your kitchen library collection. This standard for all professional and kitchen gourmets, creates a base of skills that you will find in almost every cookbook or cooking … [more]

Few of us are lucky enough to travel the world eating in the celebrity packed restaurants where the meal is just one part of the grand dining experience. I can’t even get the reservations. … [more]

If you are a curious person like I am and ask alot of questions, this is the book for you. No longer do I get shrugged off by “chefs” that give you a shallow answer to things they … [more]

What I love best about this book is learning about the history of the cocktail. Ted Haigh who is better known as Dr. Cocktail approaches his subject as if he were archaeologist and the result is a … [more]

David Kamp gets into the heart of the revolution that has changed the culinary landscape and traces the transformation that took us from “overcooked vegetables and scary gelatin salads of your … [more]

This comprehensive French culinary encyclopedia was first published in 1938 and has been the standard bearer ever since. Any serious chef will have a copy for handy reference. I find it a useful … [more]

Originally published in 1948. The sage advice would be not to trust any bartender that does not have this bible under his counter. Although much has changed in the world of fine spirits, the basic … [more]

I enjoyed reading this collection of catastrophes from famous chefs. It not so much that the titans of cooking are reduced to our humble level as it is the shear joy of cooking that seeps through … [more]

Nigel Slater is up there with my favourite chefs. We share similar values when it comes to food, specifically don’t overdo the ingredients and keep things simple (sounds familiar to GreatGrub … [more]

This is Jeffery Steingarten’s follow up book to The Man Who Ate Everything and as much as I enjoyed the first book, I have to admit I like the follow up better. Steingarten is as smart as he is … [more]

Jeffrey Steingarten is one of the funniest food writers around. But don’t let the comedy fool you, for Steingarten is also one of the smartest food writers around. His writing style is fresh … [more]

Forget everything you think you know about organic farming, your relationship to the food chain, nature and evolution. Michael Pollan’s book is an eye opener written with a farmer’s flair … [more]