GreatGrub - Book

How's Your Drink?

Andrew — Mon, 12 Nov 2007 20:01:35 -0500

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 …

The Food Snob's Dictionary: An Essential Lexicon of Gastronomical Knowledge

Andrew — Mon, 15 Oct 2007 20:47:26 -0400

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 …

Everyday Chinese Cooking

Andrew — Sat, 07 Jul 2007 00:24:46 -0400

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 …

The Naked Chef Takes Off

Brett — Sun, 25 Feb 2007 15:05:15 -0500

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, …

Jacques Pepin's Complete Techniques

John — Fri, 16 Feb 2007 20:00:41 -0500

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 …

Everybody Eats There: the fabulous world of celebrity restaurants

Andrew — Fri, 16 Feb 2007 14:19:43 -0500

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. …

On Food and Cooking

John — Tue, 13 Feb 2007 15:34:22 -0500

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 …

Vintage spirits & forgotten cocktails

Andrew — Sun, 21 Jan 2007 23:59:38 -0500

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 …

The United States of Arugula by David Kamp

Andrew — Thu, 18 Jan 2007 14:27:54 -0500

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 …

Larousse Gastronomique

Andrew — Fri, 12 Jan 2007 00:33:32 -0500

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 …