Writer, EaterThe Gastronomer's Bookshelf is giving away a copy of Momofuku (which looks like a swear word but is in fact a popular New York restaurant). Read Mark's review of the book and check out how to enter the giveaway competition! (It ends on Feb 7, 2010.)
Córdoba is the first port of call in Andalucía. It's famous for what would have been the world's largest mosque (the Christians buggered that up), and for a smooth gazpacho. It is absolutely crawling with tourists. A pleasant place to visit and, perhaps, to eat.
Read more Thu 15 May, 2008
A delicious pairing of whole roasted hazelnuts with sweet, buttery hazelnut shortbread and the lovely tingle of salt crystals. Even people who aren't enthusiastic about hazelnuts might find themselves longing for more. It's just a pity these...
Read more Mon 05 Oct, 2009
I am lining myself up to compete with Pierre Hermé himself. And I've done something completely new. These beauties are the first completely desiccated macarons ever presented for public delectation. Read more about this limited edition from Maison Duncan. Gasp in awe! (And there's a pretty surprise at the end too.)
Read more Sat 14 Feb, 2009Australian book retail chain Angus & Robertson (A&R) has got itself in the poo. The mainstream media (Fairfax) ran stories briefly (08 August) about A&R attempting to screw its suppliers by demanding payments to cover their 'gap' in profitability.
Read more Fri 10 Aug, 2007
An inconspicuous old redbrick building in the Berkshire village of Bray bears a sign of a webbed foot, a feather and a duck's bill, all with cutlery handles. This is The Fat Duck, Heston Blumenthal's...
Read more Sun 11 Nov, 2007
From Mixed-Berry Muffins that are ready within the hour to Chocolate Croissants and decadent Lemon Brioche Donuts, this book meets all your pastry and bread baking needs. Along the way you’ll learn how to select kitchen equipment, choose high-quality ingredients, and master mixing and shaping techniques. 
Real barbecue taste comes from mastering the art of slow-cooking meat at a low temperature for a long time, using wood smoke to add flavour. And this is the book that shows you how to do it! For the first time, Jeff Phillips is publishing the information he has compiled on his incredibly popular website, www.smoking-meat.com. 
For Béatrice Peltre, author of the award-winning blog LaTartineGourmande.com, to cook is to delight in the best of what life has to offer—the people and places we love. With nearly 100 recipes and charming anecdotes, La Tartine Gourmande takes you on a journey, not only through the meals of the day but around the world, as Béa revisits her inspiration for each dish. 
From sleek, silken tofu with delicate toppings to piping-hot fried satchels in a robust sauce, tofu provides a versatile canvas for the intricate flavors and textures that Asian and vegetarian cooks have long enjoyed. In her third intrepid cookbook, celebrated food writer and teacher ANDREA NGUYEN aims to elevate this time-honored staple to a new place of prominence on every table.