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Cake Chic, Peggy Porschen | 2009 | UK
In Cake Chic, London’s queen of couture cakes, Peggy Porschen, shares the secrets of her celebrated sugar designs. From cookies to miniature cakes, to stunning tiered creations, Porschen’s style is...
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Japanese Kitchen Knives, Hiromitsu Nozaki | 2009 | JP
Japanese Kitchen Knives is a beautifully photographed guide to the three main knives (Usuba, Deba, Yanagiba) and the various cutting and filleting techniques specific to each knife. Aimed towards those...
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Sauces, Michel Roux | 2009 | UK
A meal isn't complete without a sauce - and this is just the book to help any aspiring cook with the preparation of a huge variety of sauces, including all the classics. Michel Roux makes it as simple...
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New edition: On Cooking
This contemporary introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. It emphasizes an understanding of cooking fundamentals, explores the...
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The Dumpling, Wai Hon Chu | 2009 | US
The Dumpling: A Seasonal Guide is one of the first books to collect dumpling recipes from around the world into a single volume. There is an excellent variety of dumpling types and flavors, the recipes...
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Artisan Breads at Home, Peter Reinhart | 2009 | US
Peter Reinhart has produced another knockout bread book… but do we need it? Whereas the advanced baker may find this material redundant, those who are still rising to the occasion will find the...
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The Lost Art of Real Cooking, Ken Albala | 2010 | US
As I'm typing this, a crock of briny cucumbers is sitting in my basement. In a couple of weeks, in theory, the cukes will (in theory) be big, crunchy dill pickles. I'd been meaning to try this for a...
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Tartine Bread, Chad Robertson | 2010 | US
Tartine Bread is both a tribute and a guidebook to the process of creating naturally leavened bread (no added yeast). Those with patience, dedication, and a knack for reorganizing a tremendous amount...
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Pastry in Europe 2011, Joost van Roosmalen | 2011 | BE
A glaring pink book seeking the spotlight, giving us the whirlwind European tour from Michelin restaurants to back alley holiday fairs, Pastry in Europe 2011 provides a snapshot of the state of pastry...
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Every Grain of Rice, Fuchsia Dunlop | 2012 | UK
Fuchsia Dunlop, one of the best contemporary writers about Chinese cookery, has delivered an outstanding work of "simple Chinese home cooking". Accompanied by delicious photography by Chris Terry, it...
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