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100 Things for Every Gearhead to Do Before They Die

By Jason Fogelson

(Reedy Press, LLC, 2015)

 

 

100 Things For Every Gearhead to Do Before They Die

Jason Fogelson’s new book is a grand bucket list for gearheads


Automobile aficionados must add this book to their collection. Although the Merriam-Webster Dictionary definition of “gearhead” can be broad, the word means “a person who is very interested in mechanical and technical things (such as cars and computers),” t
he book will appeal to anyone who’s somewhat interested in automobiles, motorcycles, their history, how they are made and where you can see them perform.

Continue reading “100 Things For Every Gearhead To Do Before They Die” »



Cocktails: Fancy & Delicious Recipes for all Tastes

By Eliq Maranik

(H.F. Ullmann, 2013)

Cocktails: Fancy and Delicious Recipes for all Tastes

Cocktails: Fancy and Delicious Recipes for all Tastes


What’s summer without cocktails? Well, any time of the year is a good time for a stiff mixed drink, but rising mercury really puts us in the mood for Mojitos and Mai Tais.


If you’re a cocktail aficionado, it’s likely you already know how to mix a stand-up dry Martini. But why not ramp up your bartender repertoire with the creative concoctions in Cocktails – Fancy and Delicious Recipes for all Tastes? From a girly Pink Summer to a manly Hemingway Special or seductive Blackberry Bellini, simple recipes in this new book cover long drinks, short drinks, frozen ones, shooters and more.

Continue reading “Cocktails: Fancy & Delicious Recipes for all Tastes – Book Review” »



Jean-Claude Ribaut eleventh book

Jean-Claude Ribaut eleventh book

 

Jean-Claude Ribaut, food critic of 20 years for the French daily newspaper Le Monde and GAYOT’s top Paris contributor, has just published a new book dubbed Voyage d’un Gourmet à Paris. The gourmet who made this voyage is also an historian, a sociologist and a philosopher.
Continue reading “A Voyage in the Flavors of Paris: Past & Present” »



The History of America’s Craft Beer Revolution

By Tom Acitelli

(Chicago Review Press, 2013)

The Audacity of Hops by Tom Acitelli


Craft beer has come incredibly far in just a few decades. As Tom Acitelli describes it in The Audacity of Hops, the history of craft brewing in America is nothing short of revolutionary! From just under 100 U.S. breweries in 1980, there are now nearly 3,000. This explosive growth unfolded largely as a consumer reaction against the mass production of bland beer by big breweries.

Continue reading “The Audacity of Hops – Book Review” »



by Sophie Gayot

 

 

Taming the Feast: Ben Ford’s Field Guide to Adventurous Cooking

Chef Ben Ford of Ford’s Filling Station has brought partying to the next level, and has become famous for that. Ford prefers the get-together to be a big one — one where you roast a whole pig or serve paella for eighty.
Continue reading “When a Party Becomes a Real Feast” »



Eat Well and Stay Slim: The Essential Cuisine Minceur

By Michel Guérard

(Francis Lincoln Limited, 2014)


 

 

 

 

 

Inventor of Cuisine Minceur and author of the bestselling book of the same name, Michel Guérard has released his second manifesto of diet-friendly recipes in Eat Well and Stay Slim: The Essential Cuisine Minceur, a cookbook as intricate and elegant as the food it seeks to craft.

Continue reading “Eat Well and Stay Slim – Review” »



The Big-Flavor Grill: No-Marinade, No-Hassle Recipes 

By Chris Schlesinger & John Willoughby

(Ten Speed Press, 2014)


 

 

 

 

 

Readers will be relieved to learn upon opening The Big-Flavor Grill, the ninth and newest collaborative cookbook by food connoisseurs Chris Schlesinger and John Willoughby, that grilling is easy.

Continue reading “The Big-Flavor Grill: No-Marinade, No-Hassle Recipes – Review” »



Mast Brothers Chocolate: A Family Cookbook

By Rick Mast & Michael Mast

(Little, Brown and Company, 2013)

 

 

 

 

Mast Brothers Chocolate: A Family Cookbook

Mast Brothers Chocolate: A Family Cookbook

 


Cutting-Edge Chocolate Recipes


Rick and Michael Mast are the darlings of the bean-to-bar craft chocolate movement. From their early artisanal efforts in their Brooklyn apartment in 2007 to their current chocolatier stardom, they are paving their way into your kitchen now. The duo has already impressed top chefs including Daniel Humm, Alice Waters and Alain Ducasse with their skills, and Thomas Keller has written the foreword for Mast Brothers Chocolate: A Family Cookbook.

Continue reading “Mast Brothers Chocolate: A Family Cookbook – Review” »



16

Jan

by Sophie Gayot

 

 

Come Early, Stay Late Cookbook


Despite the names of the venues Brian Malarkey operates in the San Diego area — Searsucker and Herringbone, and the now-defunct Burlap, Gingham and Gabardine — he is not in the fabric business but rather in restaurants.


The “Top Chef“, who is also a judge/mentor on ABC-TV’s The Taste, has been doing a good job since his original restaurant, Searsucker, in the Gaslamp Quarter of San Diego, made GAYOT.com’s 2013 Hot 40 Restaurants in the U.S. The day I dropped by in the middle of the week in low-season, the restaurant was packed.

Continue reading “Eating with Chef Brian Malarkey” »



10

Dec

by Sophie Gayot

It is 18 kilos of a 1,200-page cookbook containing 500 recipes and illustrated by 1,500 photos; 1,000 copies of this book are being sold at € 1,500 by a chef who started in the kitchen at 15, and has been cooking for 25 years. From peeling potatoes at his debut, Yannick Alléno worked his way up to fine dining gastronomy when he took the helm at Le Meurice restaurant in Paris.

 

The best way to discover this soon-to-become iconic cookbook, Ma Cuisine Française, is to do it with Alléno himself with the video above. Also listen closely to how Alléno wants to redefine French cuisine in this exclusive one-on-one discussion.

 

To buy the book, you can only do so at http://macuisinefrancaise.com/

 

Continue reading “What is 40 Pounds of Recipes?” »



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