Writer, EaterPistachio is back, with a twist!
I hope you like them!
Note that the café now starts selling the macarons around 10am and there is usually a limit of four per person to be fair to everyone. For new visitors, the macarons tend to sell out within an hour sometimes a little slower.
The Gastronomer's Bookshelf launched in late 2008, aiming to give lovers of culinary books access to thoughtful and honest reviews. Together with former co-editor Mark, we created what I think was a valuable (and attractive) site for the international foodie community.
Unfortunately, it has proven too difficult to keep The Gastronomer's Bookshelf going, so this is the official and belated announcement of the site's transition to being an archive of what we achieved from 2008 to 2013.
Please read the rest of this announcement and see a final list of some interesting books for this year. 
As a self-taught chef, I am constantly on the lookout for books that will expand my training. Traditionally, books published by culinary schools have been written to accompany classroom instruction making them poor tools for independent learners. Francisco Migoya of the Culinary Institute of America takes a different approach to his books and his latest is certainly a winner for serious students of pastry. 
How did white bread, once an icon of American progress, become “white trash”? In this lively history of bakers, dietary crusaders, and social reformers, Aaron Bobrow-Strain shows us that what we think about the humble, puffy loaf says a lot about who we are and what we want our society to look like. 
Why make tofu yourself? Because experiencing tofu’s flavors and textures at its peak--freshly made, creamy, and subtly sweet--is the best way to explore this treasured staple. With minimal equipment required and Nguyen’s clear, encouraging step-by-step instructions, making soy milk and tofu from scratch is a snap for cooks of all levels.