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food history 1

Very few of these books are recent publications, however, they are books we return to time and time again for the sheer enjoyment of their perfect research, beautifully written text and subject matter that remains fascinating.

to read more food history reviews [1][2][3]

to see what we have been reading in the last two months click here

DELIZIA!
The epic history of the Italians and their food
John Dickie
Published by Free Press, P/B $35

This book is fabulous. From the first chapter you will want someone to share the enjoyment with, maybe even contemplate reading it out loud to each other. Erudite, beautifully written and absolutely fascinating, but most importantly much of it is new (to me) at least. Beautifully researched and detailed in a way it doesn’t tiresomely mimic everything else previously written about the history of Italian food. For instance the chef Bartolomeo Scappi is given serious consideration and wonderful detail about his book published when he was 70. One can only long for the day when this precious document will be available to all of us via the net. The insight into papal frugality (not!) is utterly fascinating, as is the detailed description of banquet after banquet. It is a long and interesting journey to uncover the development of regional food, the role of war, to the Slow Food revolution and the entry of foreign ingredients in the cooking of Italy today. Dickie has the focus of a recipe writer determined to explain properly regardless of the length of the text and annoyance of the editor. There are some marvellous descriptions of dishes with enough description that it is possible to be optimistic about their translation into modernity.
It is impossible not to think about the books and libraries that Dickie has had intimate access to, the fragile pages he must have reverently touched with tentative white gloved hands as he pulled together the threads of this absolutely marvellous story. The best book of 2007!

FOOD a history
Filipe Fernández-Armesto
Published by PAN MACMILLAN P/B $25

FOOD a history is a fascinating and erudite read, stuffed with wonderful anecdotes and observations. Chapter 1. The Invention of Cooking is just the start and to convey the sense of the journey, Chapter 8. Feeding the Giants, Food and Industrialization in the Nineteenth and Twentieth Centuries is the final chapter. Tagged, highlighted and torn my hardback copy is treasured and this quote a favourite is the only common writing of the book but so apt! What have we done to food?

“Food, glorious food,
Canned, packaged and frozen,
Food, glorious food,
Which ones have you chosen?
Soups, powdered in plastic bags,
Steaks polished and wooden,
Fish cutlets like Artic crags,
Air–tight pudden?
Food, glorious food,
Pre-cooked and pre-grated,
Food, glorious food,
De–bloody hydrated…………”
J. B. Boothroyd, Olympia Now

Medieval Cuisine of the Islamic World
A concise history with 174 recipes
Lilia Zaouali, translated by M. B. De Bevoise, foreword by Charles Perry
Published by the University of California Press, H/B $44.95

Medieval Cuisine of the Islamic world is probably one of the most important food history books since Maguelonne Toussaint–Samat’s History of Food or Felipe Fernandez–Armesto’s food and whilst the text is utterly fascinating the recipes open a world of new flavours and textures waiting to be explored. Particularly interesting is the antiquity of the written recipe in the Arab world, which in many ways went to explain their modern obsession with food and cooking. At a time when cookbooks cover every cuisine on the planet, the recipes are exciting in the same way as John Edwards’ The Roman Cookery of Apicius or Dr Barbara Santich’s Original Mediterranean Cuisine were opening out an opportunity to try something a different.
The great difference is perhaps the advances start of the cuisine, and in fact the few modern recipes at the end of this lovely little volume are dull by comparison. The inquisitive cook will be rushing to their nearest Middle Eastern grocer so they can start cooking. An absolutely brilliant little book!

 

The Roman Cooking of Apicius
John Edwards
Published by Rider, P/B $25.00
Has become a little harder to find but remains the best reference of it’s kind

An excellent reference point for the cuisine and ingredients of that time is the books boasts and delivers, translated and adapted for the modern kitchen and so it is, giving an insight into ingredients easily grown and obtainable in our similar climate, and if you are an offal lover, one will note so were the ancient Romans. We have tried with great success many recipes from this book and have found the concepts and combinations interesting and delicious. Cooks who wrongly think coriander is the foundation of the Asian kitchen might take note, that coriander was firmly ensconced in Ancient Rome. Salads of lovage, borage and fennel with ginger, honey, olive oil and vinegar are subtle combinations of overlapping flavours.
For those of you who might wonder at the inspiration of our herb salads this book has been the source.

The Heretic’s Feast
A history of vegetarianism
Colin Spence
Published by University Press of New England P/B $60.95

The Heretic’s Feast is so provoking you are left with a list of another ten books to read. If you, like many chefs, have somewhat unkindly regarded modern day vegetarians as relics of the sixties Spence’s book will leave you with a sense of humility and respect for what is an ancient, if not always respected, dietary regime. That people following these regimes were persecuted by the Catholic church (and other religions) may also come as a surprise. The book gives us a horrific overview of the persecution and deaths that resulted from the Inquisition and has informative text explaining religious dietary laws that seem particularly relevant today. If you have ever wondered how naturally inquisitive women coped with not being able to verbalise their opinions publicly it is fascinating to read about vegetarian sects that encouraged (and to some extent exploited) these intellectually frustrated individuals. For chefs somewhat fed up with vegetarians that eat fish they may realise a little more tolerance is required. The originators of this diet were followers of Pythagoras and the diet became known as Pythagorean. Perhaps most interestingly the Pythagoreans seem to have gauged the value of Omega–3 deducing that some fish was necessary for the development of intellect and general health.
A provocative and good read for vegetarians and carnivores alike!
May only be availabe second hand.

much more fun
if you go out with us!
The galaxy guides web site it built and maintained by www.annoliver.com photography unless otherwise stated Ann Oliver copyright © text, recipes and images unless otherwise stated Ann Oliver

book review index
New This Month
  • New books that we have just reviewed
  • Books that we are reading at the moment and enjoying but have not yet reviewed
  • click here
    American
  • Alinea
    Grant Achatz with
    Nick Kokonas : Mark McClusky : Michael Nagrant : Michael Ruhlman : Jeffrey Steingarten
    design by Crucial Detail and Naissance
    photography by Lara Kastner
    Published by 10 Speed Press, H/B $65
  • Oysters a Culinary Celebration
    Joan Reardon
    Published by The Lyons Press, New York and distributed in Australia by Peribo Books
    Deluxe Paperback $29.95
  • Chef Paul Prudhomme’s Louisiana Kitchen
    Paul Prudhomme
    Published by Harper Collins, H/B $49.95
  • click here
    Architecture & Design
  • Ultimate Outdoor Kitchens
    Inspirational designs and plans
    Michelle Kodis
    Published by Gibbs, Smith, Publisher deluxe paperback $42.95
  • click here
    Asian
  • Asian Dumplings
    Mastering Gyõza, Spring Rolls, Samosas and More
    Andrea Nguyen
    Photography by Penn de Los Santos
    Published by ten Speed Press, H/B $43.95
  • KOTO
    A culinary journey through Vietnam
    Tracey Lister and Andreas Pohl
    Photography Michael Fountoulakis
    Published by Hardie Grant Books, deluxe paperback $45.00
  • Secrets of the Red Lantern
    Stories and Vietnamese recipes from the heart
    Pauline Nguyen, with recipes by Luke Nguyen and Mark Jensen
    Published by Murdoch, H/B $59.95
  • Cooking with Asian Leaves
    Devagi Sanmugam and Christopher Tan
    Published by Marshall Cavendish Cuisine, approximately $30, you will probably have to order the book from your favourite bookseller
  • click here
    Champagne
  • Books about Champagne is a cpmpletely new section that Champagne editor Kaaren Palmer will be adding to on a regular basis.
    April 8, 2011
  • Chick Lit
  • The Last Chinese Chef
    Nicole Mones
    Published by Fourth State, P/B $30
  • The Lost Recipe for Happiness
    Barbara O’Neal
    Published by Harper Collins Publisher Australia, P/B $32.99
  • click here
    Children
  • In the Night Kitchen
    Maurice Sendak
    Published by harper Collins, H/B $35.00, local P/B $20.00
  • The Magic Pudding
    Norman Lindsay
    There is an appalling in–print P/B edition by Dodo Press that doesn’t have Linsday’s suberb images on the cover. We recommend a second hand edition and there are a number of apparently good copies available on line.
  • Where the Wild Things Are
    Story and pictures by Maurice Sendak
    Published by The Bodley Head, H/B $39.95
  • Ratatouille
    Disney DVD
  • Max and the Truffle Pig
    Written and illustrated by Judith G. Brown
    Abingdon Press, appears to be out of print but there are a few copies available for about $20AUD on line 1963 edition if you can get it
  • click here
    Chinese
  • Kylie Kwong recipes and Stories
    Kylie Kwong
    Photography by David Matheson
    Published by Viking, P/B $39.95
  • Asian Dumplings
    Mastering Gyõza, Spring Rolls, Samosas and More
    Andrea Nguyen
    Photography by Penn de Los Santos
    Published by ten Speed Press, H/B $43.95
  • click here
    Contemporary Australian
  • classic écco
    Philip Johnson
    buy straight from their web site click here
  • The Real Food Companion
    Matthew Evans
    Photography Alan Benson
    Published by Murdock Books, H/B $80
  • OUTBACK
    Recipes and stories from the campfire
    Andrew Dwyer with photography by John Hay
    Published by The Miegunyah Press, H/B $49.95
  • Wild Weed Pie
    A lifetime of recipes
    Janni Kyritsis with Roberta Muir, photography by Ian Wallace
    Published by LANTERN, an imprint of Penguin Books, H/B recommended retail price $59.95
  • click here
    Danish
  • NOMA: Time & Place in Nordic Cuisine
    René Redzepi
    H/B $69.95, published by Phaidon
  • Desserts
  • Desserts a Lifelong Passion
    Michel Roux photographs Martin Brigdale
    Published by Conran Octopus H/B $69.95
  • A Passion for Fruit
    Lorenza De’Medici, photography Mike Newton
    Published by Pavilion, H/B $61.95, P/B $48.95
  • click here
    Every Day Cooking + Bread
  • my bread
    The revolutionary no–work, no–knead method
    Jim Lahey
    with Rick Flaste
    Photographs by Squire Fox
    Published by W. W. Norton & Company, H/B $40
  • The Naked Chef
    Jamie Oliver
    H/B available discounted for around $25
  • Wild Weed Pie
    A lifetime of recipes
    Janni Kyritsis with Roberta Muir, photography by Ian Wallace
    Published by LANTERN, an imprint of Penguin Books, H/B recommended retail price $59.95
  • maze
    the cookbook
    Jason Atherton
    foreword Ferran Adrià, chef patron of El Bulli
    Photography Ditte Isager
    Published by quadrille, deluxe paperback $34.95
  • My French Vue
    BISTRO COOKING AT HOME
    Shannon Bennett
    Photographs by Simon Griffiths
    Published by Simon & Schuster Australia, H/B $54.9
  • The Kitchen Diaries
    Nigel Slater
    Photography Jonathan Lovekin
    Published by Fourth Estate, London, P/B $39.99
  • click here
    Food Fiction
  • How to Travel with a Salmon
    and other Essays

    Umberto Eco
    Published by Vintage, P/B $27.95
  • The Bread with Seven Crusts
    Susan Temby
    Published by harper Collins, P/B $21.95
  • Kafka’s Soup
    A complete history of world literature in 14 recipes
    Written and illustrated by Mark Crick
    Published by Wakefield Press, H/B $26.95
  • MARTINI a memoir, with a new twist
    Frank Moorehouse
    Published by Random House, P/B $24.95
  • click here
    Food Politics & Climate
  • The Omnivore’s Dilemma
    The search for a perfect meal in a fast–food world
    Michael Pollan
    Published by Penguin, H/B $38.99, P/B $22.99
  • Not on the Label
    Felicity Lawrence
    Published by Penguin, P/B $24.95
  • Eating Between the Lines
    Food & Equality in Australia
    Rebecca Huntley
    Published by Black Inc., P/B $24.95
  • click here
    French
  • Larousse Gastronomique
    the bible of French cooking
  • French Lessons
    recipes and techniques for a new generation of cooks
    Published by hardie Grant Books, deluxe P/B $45
  • French
    Damien Pignolet
    Photography earl Carter
  • My French Vue
    BISTRO COOKING AT HOME
    Shannon Bennett
    Photographs by Simon Griffiths
    Published by Simon & Schuster Australia, H/B $54.99
  • click here
    Greek
  • Falling Cloudberries
    A world of family recipes
    Tessa Kiros
    Published by Murdoch Books Pty limited Australia, H/B $55.00 approximately
  • The Greek Cook
    Simple Seasonal Food
    Rena Salaman
    Published by Aquamarine, H/B $39.95
  • click here
    Growing Your Own
  • vegie patch
    How to grow your own food
    Alan Buckingham, with Australian consultant Jennifer Wilkinson
    Published by DK, H/B $49.95
  • click here
    Health, Vegetarian & Dietary Requirements
  • DAKSHIN
    Vegetarian Cuisine from South India
    Chandra Padmanabhan
    Published by Periplus Editions (Hong Kong) Ltd P/B $37.95
  • Sharing Sweet Secrets
    Gluten & wheat free
    Pamela Moriarty
    Published by Pamela Moriarty deluxe paperback $29.95 available nationally at Wheel & Barrow stores and selected bookshops and news agents
  • Nutrition for the Brain
    Feeding your brain for optimum performance
    Dr Charles Crebbs
    Published by Michelle Andersen Publishing Melbourne, P/B $24.9
  • strong class="treb14grey">HEART FOUNDATION
    The New Classic Cookbook
    Loukie Werle
    Published by Park Street Press, quality spiral bound P/B $16.95 www.heartfoundation.org.au or book stores, newsagents and shops
  • Moosewood Cookbook
    Mollie Katzen
    Published by 10Speed Press, P/B $39.95
  • The Asian Vegan Kitchen
    Authentic and Appetizing Dishes from a Continent of Rich Flavours
    Hema Parekh
    Published by Kodanasha International, P/B $38.99
  • click here
    Health, Vegetarian & Dietary Requirements 2
  • Cauliflower Conspiracy
    Jo Fielder
    Published by Cauliflower Conspiracy, www.cauliflowerconspiracy.com deluxe paperback $39.95
  • Healing Foods
    Cooking for Celiacs, Colitis, Crohn’s and IBS
    Sandra Ramacher
    Foreword by Dr Ron Hoffman
    Published by www.ccccibs.com $34.95
  • click here
    History
  • DELIZIA!
    The epic history of the Italians and their food
    John Dickie
    Published by Free Press, P/B $35
  • FOOD a history
    Filipe Fernández-Armesto
    Published by PAN MACMILLAN P/B $25
  • Medieval Cuisine of the Islamic World
    A concise history with 174 recipes
    Lilia Zaouali, translated by M. B. De Bevoise, foreword by Charles Perry
    Published by the University of California Press, H/B $44.95
  • The Roman Cooking of Apicius
    John Edwards
    Published by Rider, P/B $25.00
    Has become a little harder to find but remains the best reference of it’s kind
  • click here
    History 2
  • Aphrodite and the Mixed Grill
    Greek cafés in twentieth-century Australia
    Toni Risson
    Published by Toni Risson, P/B $59
  • Oysters a Culinary Celebration
    Joan Reardon
    Published by The Lyons Press, New York and distributed in Australia by Peribo Books
    Deluxe Paperback $29.95
  • The Rituals of Dinner
    Margaret Visser
    Published by Penguin, P/B $24.95
  • The Meat Game
    A History of the Gepps Cross Abattoirs and Livestock Markets
    Richard Maurovic
    Published by Wakefield Press, H/B $39.95
  • Truffles
    Elizabeth Luard
    Photographs by John Heseltine
    Published by Frances Lincoln, H/B $49.95
  • click here
    History 3
  • Beppi
    A life in three courses
    Beppi Polese with John Newton Published by Pier 9, H/B $49.95
  • Banquet of the Mind
    Don Anderson
    Published by Random House Australia, P/B $27.40
  • click here
    Italian
  • Preserving the Italian Way
    A collection of old-style Casalinga Italian recipes assembled by
    Pietro Demaio
    Published by Memoirs Foundation Inc. (Australia), P/B
  • DELIZIA!
    The epic history of the Italians and their food
    John Dickie
    Published by Free Press, P/B $35
  • La Nonna la Cucina la Vita
    Recipes from my Italian Grandmother
    Text and illustrations by Larissa Bertonasco
    Translation by Fui lee Luk
    Published by new Holland, deluxe paperback
  • La Nonna la Cucina la Vita
    Recipes from my Italian Grandmother
    Text and illustrations by Larissa Bertonasco
    Translation by Fui lee Luk
    Published by new Holland, deluxe paperback
  • A passion for fruit
    Lorenza De Medici, photography Mike Newton
    Published by Pavilion, H/B $61.95, P/B $48.95
  • Gastronomy of Italy
    Anna del Conte
    Published by Anova Books 2001 hardback ($80 approx) and paperback ($40) latest version 2004 ($95 approx
  • Sicilian Food
    Recipes from Italy’s abundant isle
    Mary Taylor Simeti
    Published by Wakefield Press, P/B $29.95
  • click here
    Italian 2
  • Beppi
    A life in three courses
    Beppi Polese with John Newton Published by Pier 9, H/B $49.95
  • Francesco’s Kitchen
    An intimate guide to the authentic flavours of Venice
    Francesco da Mosto
    Published by Ebury Press, H/B $79.95
  • LA CUCINA
    THE REGIONAL COOKING OF ITALY
    The Italian Academy of Cuisine
    Published by Rizzoli NEW YORK, H/B $59.95
  • click here
    Japanese
  • Japanese Cooking
    Shizuro Tsuji with the assistance of Mary Sutherland
    Published by Kodansha International, H/B $59.95
  • IZAKAYA
    The Japanese Pub Cookbook
    Mark Robinson
    Photographs by Masashi Kuma
    Published by Kodansha International, H/B $39.95
  • A Little Taste of Japan
    Recipes by Jan Lawson, Photographs recipes Alan Benson, locations Gorazd Vilhar, additional text Charlotte Anderson
    Published by Murdoch Books, P/B $24.95
  • click here
    Jewish
  • The Book of Jewish Food
    An odyssey from Samarkand and Vilna to the present day
    Claudia Roden
    Published by Penguin, H/B $53.95
  • click here
    Magazines
  • SPAIN GOURMETOUR
    Food, Wine & Travel Magazine
    www.spaingourmetour.com
  • apicius
    international edition
    published by Montagud Editores S.A, Spain
    available by subscription in Australia from ecotel Adelaide email or telephone +61 8 8410 3633
  • SAVEUR
    Subscription www.saveur.com and select local news agencies
    9 issues for $37.95USD which is approximately $51.00AUD
    Their website is excellent and subscribing is well worthwhile
  • SLOW
    The International Herald of Taste
    The Magazine of the Slow Food Movement
    Subscribe on–line www.slowfood.com
  • click here
    Mexican
  • The food and life of
    OAXACA traditional recipes from Mexico’s heart
    Zarela Martinez, photographs by Laurie Smith
    Published by John Wiley and Sons Ltd, H/B $49.95
  • click here
    Middle Eastern
  • Moroccan Cuisine
    Paula Wolfert
    P/B $20.95
  • The New Book of Middle Eastern Food
    Claudia Roden
    P/B $46.95
  • The Ottoman Kitchen
    Sarah Woodward
    My copy is hard cover but it appear there is only a paperback version available for about $25
  • Purple Citrus & Sweet Perfume
    Cuisine of the Eastern Mediterranean
    Silvena Rowe
    H/B $42.95
  • Medieval Cuisine of the Islamic World
    a concise history with 174 recipes
    Lilia Zaouali
    H/B $59.95
  • Falling Cloudberries
    A world of family recipes
    Tessa Kiros
    Published by Murdoch Books Pty limited Australia, H/B $55.00 approximately
  • click here
    Molecular Gastronomy
  • ELBULLI2003
    ELBULLI2005

    Ferran Adrià, Juli Soler, Albert Adria
    Photography Francesc Guillamet
    Published by approximately $200AUD
    Only available on internet https://secure.elbulli.com/elbullibooks/
  • A day at elBulli
    An insight into the ideas, methods and creativity of Ferran Adrià
    Ferran Adrià — Juli Soler — Albert Adrià
    Published by Phaidon Press Ltd 2008, www.phaidon.com — H/B $75
  • click here
    Mushrooms-Funghi
  • The Ultimate Mushroom Book
    The complete guide to mushrooms — a photographic A – Z of types and 100 original recipes
    Peter Jordan and Steven Wheeler
    Published by Lorenz Books, retail $24.95 for P/B more for the H/B
  • click here
    Philosophy & Digressions
  • Plenty
    Digressions of food
    Gay Bilson
    Published by Penguin, H/B out of print but worth looking for
    P/B $39.95 and also available as an audio book
  • on digestion
    Gay Bilson
    Published by Melbourne University Press, H/B $19.95
  • The Raw and the Cooked
    Adventures of a Roving Gourmand
    Jim Harrison
    Published by Atlantic Books, P/B $24.95
  • Food, Morals and Meaning
    The pleasure and anxiety of eating
    John Coveney
    Published by Routledge
  • A Food Lover’s Treasury
    Julie Rugg & Lynda Murphy
    Published by Frances Lincoln Limited, H/B $24.95
  • Heat
    Bill Burford
    (An amateur’s adventures as a kitchen slave, line cook, pasta–maker, and apprentice to a Dante–quoting butcher in Tuscany)
    Published by Alfred A. Knopf New York H/B $49.95
  • click here
    Philosophy & Digressions 2
  • Kitchen Confidential
    Adventures in the kitchen underbelly
    Anthony Bourdain
    Published by Bloomsbury $24.95
  • Alice Waters and Chez Panisse
    The romantic, impractical, often eccentric, ultimately brilliant making of a food revolution
    Thomas McNamee
    Published by The Penguin Press, New York, H/B $49.95
  • The Heretic’s Feast
    Colin Spence
    Published by Fourth Estate, P/B
  • Fish and Feather, Food for Thought
    A CULINARY TOUR OF BRITAIN’S SEAS AND SKIES
    Simon Courtauld, illustrations by Lucy Vickery
    Published by THINK BOOKS, H/B $24.95
  • Kitchen Essays I adore this book AO
    Agnes Jekyll
    Published by Persephone Books, London
    Recommended retail $27.00 approximately
  • click here
    Recipe Journals
  • my favourite recipes
    Published by Reader’s Digest, deluxe P/B
  • click here
    Science
  • WHY SIZE MATTERS truffles and aroma coming next week
  • NEW FREEZING TECHNOLOGY and why the blast freezer probably should be your next restaurant equipment purchase
  • Planning for Seafood Freezing
    Edward Kolbe and Donald Kramer MAB–60 2007 click here Alaska Sea Grant College Program University of Alaska Fairbanks Fairbanks,
    Alaska 99775–5040 (888) 789–0090
    Fax (907) 474–6285 wwww.alaskaseagrant.org
  • Journal of Food Engineering 54 (2002) 175–182
    Novel methods for rapid freezing and thawing of foods — a review Bing Li, Da–Wen Sun * click here
    FRCFT Group, Department of Agricultural and Food Engineering, University College Dublin, National University of Ireland, Earlsfort Terrace, Dublin 2, Ireland
    Received 10 August 2001; accepted 19 October 2001
  • CSIRO press release Presha Fruit wins international food science award in Germany 2009, revolution in fruit juice flavour click here
  • Spanish
  • we are reading now
    Colman Andrew’s reinventing Food Ferran Adrià, the man who changed the way we eat and despite our fear that is would be another bland churned out Phaidon publication this book sings! Australian release October 2010
  • RUSTICA MOVIDA
    Spanish Traditions and Recipes
    Frank Camorra and Richard Cornish
    Photography Alan Benson
    Published by Murdoch Books, H/B $53.95
  • MOVIDA
    SPANISH CULINARY ADVENTURES

    Frank Camorra & Richard Cornish
    Published by Murdoch Books, deluxe P/B $45.00
  • ELBULLI2003
    ELBULLI2005

    Ferran Adrià, Juli Soler, Albert Adria
    Photography Francesc Guillamet
    Published by approximately $200AUD
    Only available on internet
  • A day at elBulli
    An insight into the ideas, methods and creativity of Ferran Adrià
    Ferran Adrià — Juli Soler — Albert Adrià
    Published by Phaidon Press Ltd 2008, www.phaidon.com — H/B $75 AUD
  • The Real Taste of Spain
    Recipes inspired by the markets of Spain
    Jenny Chandler, recipe photographs by Vanessa Courtier
    Published by Cameron House, H/B $49.95
  • click here
    Spanish 2
  • www.spaingourmetour.com
  • Culinaria SPAIN
    Published by Könemann, H/B $43.95
  • Traditional Spanish Cooking
    Janet Mendel
    Published by Frances Lincoln, P/B $39.95
  • 1080 Recipes
    Simone and Inés Ortega, illustrated by Javier Mariscal
    Published by Phaidon, H/B $69.95
  • click here
    Spice
  • Spice Notes and Recipes
    Ian Hemphill, with recipes by Kate Hemphill
    H/B $59.95, published by MacMillan
  • Dangerous Tastes
    The story of spices
    Andrew Dalby
    Published by British Museum Press H/B $60.95 P/B $35.95
  • Just add Spice
    Lyndey Milan and Ian Hemphill
    Published by Lantern, H/B $49.95
  • click here
    Technique
  • SOUS–VIDE CUISINE
    Joan Roca and Salvador Brugués
    English edition published by Montagud Editores, H/B around $200 can be purchased in Australia off the shelf at Ecotel or you will need to order it from your favourite book selle
  • Preserving the Italian Way
    A collection of old-style Casalinga Italian recipes assembled by
    Pietro Demaio
    Published by Memoirs Foundation Inc. (Australia), P/B
  • Desserts a Lifelong Passion
    Michel Roux photographs Martin Brigdale
    Published by Conran Octopus H/B $69.95
  • LAROUSSE GASTRONOMIQUE
    The World’s greatest cookery encyclopedia
    Published by Hamlyn, H/B $148.99
  • Mastering the Art of French Pastry
    An Illustrated Course
    Bruce Healy & Paul Bugat
    With drawings by Paul Bugat and photographs by Pierre Ginet
    Published by Barron’s, out of print and worth any money you can get a copy
  • ON FOOD AND COOKING, Science and the lore of the kitchen (latest edition 2004)
    THE CURIOUS COOK – more kitchen science and lore (1992)
    MCGEE ON FOOD AND COOKING (2004) Harold McGee
  • click here
    Technique 2
  • A Year in a Bottle
    How tot make your own delicious preserves all year round
    Sally Wise
    Published by ABC Books, P/B $24.95
  • Frozen Desserts
    Francisco J. Migoya
    Published by the Culinary Institute of America, H/B $100
  • Home Cheesemaking
    Recipes for 75 homemade cheeses
    Ricki Carroll
    Published by Storey Publishing, P/B $30.95
  • click here
    Travel
  • Shannon Bennett’s PARIS
    A PERSONAL GUIDE TO THE CITY’S BEST
    Shannon Bennett, Scott Murray & friends
    Published by THE MIEGUNYAH PRESS, H/B $44.95
  • click here
    Web Sites & Blogs
  • The American SAVEUR
  • The Spanish Spain Gourmetour
  • click here
    Wine
  • Essentials the books that anyone wanting to learn about wine should have!
  • The Widow Clicquot
    The story of a Champagne empire and the woman who ruled it
    Tilar J Mazzeo
    Published by Collins, An Imprint of Harper Collins Publishers, P/B $33
  • Bubbles, Bottles and Colonial Bastards
    A short history of sparkling wine in Australia 1840–1990
    James Smith
    Published by James S. Smith & Associates, P/B $39.95
    This book may be a little difficult to find contact Imprints Booksellers
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    LAROUSSE GASTRONOMIQUE
    The World’s greatest cookery encyclopedia
    Published by Hamlyn, H/B $148.99