Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.

Pages

Categories

Archives

  • pinitbutton Mast Brothers Chocolate: A Family Cookbook – Review

Mast Brothers Chocolate: A Family Cookbook

By Rick Mast & Michael Mast

(Little, Brown and Company, 2013)

buynow Mast Brothers Chocolate: A Family Cookbook – Review

 

 

 

 

mast brothers Mast Brothers Chocolate: A Family Cookbook – Review

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

  • pinitbutton Eating with Chef Brian Malarkey

by Sophie Gayot

 

buynow Eating with Chef Brian Malarkey

 

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

  • pinitbutton What is 40 Pounds of Recipes?

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?” »



09

Dec

  • pinitbutton Extreme Wine   Book Review

Searching the World for the Best, the Worst, the Outrageously Cheap, the Insanely Overpriced, and the Undiscovered

By Mike Veseth

(Rowman & Littlefield, 2013)

buynow Extreme Wine   Book Review

extreme wine Extreme Wine   Book Review

Extreme Wine by Mike Veseth


Mike Veseth has quite a penchant for writing books with expansive subtitles, which is extreme in itself. (His 2011 book on globalization was titled Wine Wars: The Curse of the Blue Nun, the Miracle of Two Buck Chuck, and the Revenge of the Terroirists.) It should also caution the reader that Veseth, despite being a wine economist, is not writing for an academic audience. Extreme Wine is written in the same chatty, informative style that Veseth uses in his popular Wine Economist blog.

Continue reading “Extreme Wine – Book Review” »



22

Nov

  • pinitbutton Chatting with Chef Rick Tramonto

by Sophie Gayot

 

buynow Chatting with Chef Rick Tramonto

 

 

 


I think when restaurateur/hotelier Michael Zislis created The Strand House Culinary Masters Series, he had a very good idea. Every time I have attended one of the events, the restaurant has been completely full. I didn’t see a single empty seat; instead I saw lots of people enjoying the cuisine of Josiah Citrin, Michael Cimarusti, Nancy Silverton, Alain Giraud, Douglas Keane or Tory McPhail to name just a few of the participating chefs. To top it off, diners can eat the fine food while watching the sun set over the Manhattan Beach pier and the Pacific.


During one of the dinners, where Trefethen wines were served, I finished the evening talking with chef Rick Tramonto who had flown in from Chicago. In the above video, you can watch as we flip through the pages of his autobiography together. Tramonto is a true success story; TRU restaurant under his direction was named one of GAYOT.com’s Top 40 Restaurants in the U.S. in 2004, 2005, 2006, 2007. And Restaurant R’evolution in New Orleans, where he has partnered with chef John Folse, made GAYOT.com’s Top 10 New Restaurants in the U.S. list this year.

Continue reading “Chatting with Chef Rick Tramonto” »



07

Nov

  • pinitbutton Beyond the Pale   Book Review

The Story of Sierra Nevada Brewing Co.

By Ken Grossman

(Wiley, 2013)

buynow Beyond the Pale   Book Review

sierra nevada Beyond the Pale   Book Review

Beyond the Pale: The Story of Sierra Nevada Brewing Co. by Ken Grossman


It’s easy to forget how revolutionary Sierra Nevada Brewing Co. was at the time of its creation by Ken Grossman and Paul Camusi. In 1980, there were just 40 breweries in the U.S., mostly brewing bland lagers in industrial quantities. The idea of creating full-flavored, hoppy beers that could compete with long-established German imports (at least, in terms of price), was a daunting prospect. Fortunately, Ken was an incredibly hardworking, entrepreneurial and resourceful guy. He was always building things and building businesses, beginning with bicycles (he managed a few bicycle shops in Chico) before focusing entirely on beer.

Continue reading “Beyond the Pale – Book Review” »



Cooking with Scott Conant

on October 26th, 2013
Print This Post Print This Post

26

Oct

  • pinitbutton Cooking with Scott Conant

by Sophie Gayot

 

buynow Cooking with Scott Conant

 

 

 

If you have experienced chef Scott Conant’s cooking at one of his five Scarpetta restaurants (New York, Toronto, Miami, Las Vegas, Beverly Hills), chances are that you would like to enjoy some of his dishes in the comfort of your own house.

Continue reading “Cooking with Scott Conant” »



  • pinitbutton The Good Housekeeping Christmas Cookbook – Review

The Good Housekeeping Christmas Cookbook

buynow The Good Housekeeping Christmas Cookbook – Review

(Hearst Books, 2013)

 

 

 

good housekeeping christmas cookbook 443x500 The Good Housekeeping Christmas Cookbook – Review

 


The Good Housekeeping Christmas Cookbook is all you need to make the most wonderful time of the year a roaring success. The gorgeously illustrated tome is loaded with recipes for foods that you really want to make and eat, from “Showstopping Roasts” to “Sideshows” like whole-grain apple-fennel stuffing, and Brussels sprouts with pancetta and rosemary. Cocktail recipes are fantastic like Holiday Spritzers, Ruby Bellinis and Holiday Champagne Punch.

Continue reading “The Good Housekeeping Christmas Cookbook – Review” »



01

Oct

  • pinitbutton Beyond Bacon – Cookbook Review


Beyond Bacon: Paleo Recipes that Respect the Whole Hog

By Stacy Toth and Matthew McCarry

(Victory Belt Publishing, 2013)

buynow Beyond Bacon – Cookbook Review

 

 

 

 

 

beyond bacon 400x500 Beyond Bacon – Cookbook Review


Paean to Pork


Many people try to divorce the food they eat from the animals that provide the sustenance. Beyond Bacon is not for them. In this self-described “love letter to pork,” pictures of lively little piggies prancing through fields are followed by whole page, full-color photos of butchers attending to lumps of fat and muscle. With diagrams of cuts, nutritional analyses of brains, hearts and bone broth and a how-to guide for rendering your own lard, not much is left to the imagination here.

Continue reading “Beyond Bacon – Cookbook Review” »



  • pinitbutton The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes – Review

The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes

By Tony Conigliaro

buynow The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes – Review

(Ten Speed Press, 2013)

 

the cocktail lab The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes – Review


The Chemistry of Cocktails


When it comes to instructional books, we often hear the word “art” thrown around — the art of filleting a fish, the art of screenwriting, the art of whittling — but not many are quite as literal as molecular mixology master Tony Conigliaro’s The Cocktail Lab. Not only is the book’s presentation an aesthetic delight, from the retro cover with metallic accents to the clean layout of text and illustration, but each photo is a still-life portrait of the featured cocktail, making it almost as delicious to consume visually.

Continue reading “The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes – Review” »



Older Posts »
Page 1 of 3123