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Food & Wine Ground >> anybody read books about food/chefs?


3/6/09 9:44 AM
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MikeZev
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Aside from kitchen confidential of course.

i just finished the apprentice by jacques pepin - pretty good read if you're interested in classic technique.

before that i read my last supper which is really like a coffee table book but it was awesome - short interviews with chefs about what thier last meal on earth would be, who the guests are etc..

i just started reading The Vegetable Passion which is a very pretentious book about vegetarianism. interesting so far.

so what do you have on your shelves?
3/6/09 12:24 PM
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GaryG
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Edited: 03/06/09 12:26 PM
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Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (Vintage) (Paperback) The author is a friend of Mario Batalli and worked in his restaurant before traveling to Italy to apprentice in some italian restaurants. The books really about a lot more but I'm a better reader than writer.
http://www.amazon.com/Heat-Adventures-Pasta-Maker-Apprentice-Dante-Quoting/dp/1400034477/ref=sr_1_1?ie=UTF8&s=books&qid=1236359759&sr=1-1

My First Crush: Misadventures in Wine Country (Hardcover
by Linda Kaplan (Author) Not really a book about food but its well written and provides alot of insight into winemaking. Besides its impossible for me to separate food and wine

http://www.amazon.com/My-First-Crush-Misadventures-Country/dp/1592286100/ref=sr_1_3?ie=UTF8&s=books&qid=1236359864&sr=1-3

I've read others but I'll need to do some digging.
3/6/09 2:07 PM
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GaryG
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Garlic and Sapphires: The Secret Life of a Critic in Disguise (Hardcover)
by Ruth Reichl

NYT food critic goes undercover to review restaurants anonymously. Learned alot about the NY food scene.
3/6/09 5:44 PM
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Tys
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Pretty much just stick to the jokes in Hustler when it comes to reading.
3/7/09 5:53 AM
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junon
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last weekend I just finished "The Devil in the Kitchen: Sex, Pain, Madness and the Making of a Great Chef" by Marco Pierre White".

not quite as entertaining as Kitchen Confidential but still pretty good.

apparently Ramsay was quite the scrapper back in the day.
4/28/09 9:35 PM
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Lou Dukes
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"The Man who ate Everything," by Jeffrey Steingarten
5/5/09 8:52 PM
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skrump
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I second GaryG, Heat is a fukin great book. Zev, if you havent read it, pick up a used copy at the strand for like 5 bucks, you wont be able to put it down.
5/5/09 8:52 PM
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skrump
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Edited: 05/05/09 8:52 PM
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double post - what the sheeet
1/7/10 1:25 PM
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Breezah
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 Marco Pierre White--The Devil in the Kitchen
1/7/10 8:59 PM
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junon
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Breezah -  Marco Pierre White--The Devil in the Kitchen


already suggested =P

the last book i read was by Michael Ruhlmann "The Making of Chef" which was about going through the Culinary Institute of America.

i thinking about reading it again.
1/8/10 1:17 AM
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Breezah
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junon - 
Breezah -  Marco Pierre White--The Devil in the Kitchen


already suggested =P

the last book i read was by Michael Ruhlmann "The Making of Chef" which was about going through the Culinary Institute of America.

i thinking about reading it again.
oops sorry I skimmed though the thread but I didn't see that!
 
1/8/10 5:00 AM
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junon
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Dirty Dishes?
1/22/10 1:54 PM
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MetaDevil
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The Omnivore's Dilemma by Michael Pollan.

http://www.amazon.com/Omnivores-Dilemma-Natural-History-Meals/dp/1594200823

If you're at all interested in good food then you know it has to start with quality ingredients. Learn why grass-fed beef tastes the way it does and why farm-fresh eggs are delicious.
3/26/10 10:43 AM
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GaryG
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Just started reading "Under the Table" by Katherine Darling.

http://www.amazon.com/Under-Table-Saucy-Culinary-School/dp/1416565272/ref=sr_1_1?ie=UTF8&s=books&qid=1269614429&sr=8-1

I'll report back when I've finished
3/30/10 6:12 PM
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TheAncestors
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I've got a biography of Careme. The details of his life make for dry reading but the stuff about his cooking is very interesting. He used to make huge intricate models out of sugar for table centrepieces. He'd boil the sugar and test what stage it was at by dipping his hands in ice water and then in the boiling sugar. The books lists his descriptions for how to tell the eight stages and what each are good for. It also has some of his recipes, even for basic stuff like bechamel sauce.
4/1/10 12:26 AM
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junon
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whats the name of that Careme book?
4/6/10 12:04 PM
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TheAncestors
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It's "Cooking for Kings: The Life of Antonin Careme, the First Celebrity Chef" by Ian Kelly. I can't find my damn copy but when I do I'll post some of his sugar boiling hi-jinks.

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