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Thomas Keller's Bookcase

Thomas Keller (born October 14, 1955) is an American chef, restaurateur, and cookbook writer. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, notably the Best California Chef in 1996, and the Best Chef in America in 1997. The restaurant is a perennial winner in the annual Restaurant Magazine list of the Top 50 Restaurants of the World.

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In Serve It Forth, her first book, M. F. K. Fisher takes readers on an animated journey through culinary history, beginning with the honey-loving Greeks and the immoderate Romans. Fisher recalls a hunt for snails and truffles with one of the last adepts in that art and recounts how Catherine de Medici, lonely for home cooking, touched off a culinary revolution by bringing Italian chefs to France. Each essay makes clear the absolute firmness of Fisher's taste--contrarian and unique--and her skill at stirring memory and imagination into a potent brew.

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The Encyclopedia of Food, Wine & Cookery

Revised and updated with many new entries, illustrations and charts, this edition covers almost every ingredient and cooking style in history past and present, from abaisse to zuppa inglese. The encyclopedia features detailed information and maps of the wine producing regions of the world, including New World producers such as Chile and Australia. It also includes advice on using appliances; recipes and developments in nutrition.

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He was the "King of Chefs and Chef of Kings," doyen of haute cuisine, one of the founders of London's famed Savoy Hotel, and probably the greatest cook of all time: Auguste Escoffier occupied an unchallenged position in the realm of gastronomy. This collection of incomparable recipes--classic soups, sauces, fish and shellfish, meat, poultry, game, sandwiches, salads, vegetables, sweets, jams, and beverages--reflects a lifetime of skill and experience. Among the sublime tastes elegantly presented here: a Chicken Velouté Sauce with Cream; Sole Poached in White Wine, Butter, and Tomatoes; Hot Lobster Mousse; Fillet of Beef with Truffles and Madeira; Potatoes Nana; Chestnut Croquettes; and Meringue with Custard Cream. Introduction by the distinguished founder of the International Wine & Food Society.

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Classic Work by the Legendary New Yorker Writer

Abbott Joseph Liebling was one of the greatest of all New Yorker writers, a colorful figure who helped set the magazine's urbane tone and style. Just Enough Liebling gathers in one volume the vividest and most enjoyable of his pieces. Charles McGrath (in The New York Times Book Review) praised it as "a judicious sampling-a useful window on Liebling's vast body of writing and a reminder, to those lucky enough to have read him the first time around, of why he was so beloved." Today Liebling is best known as a celebrant of the "sweet science" of boxing, and as a "feeder" who ravishes the reader with his descriptions of food and wine. But as David Remnick observes in his fond and insightful introduction, Liebling is "boundlessly curious, a listener, a boulevardier, a man of appetites and sympathy"-and a writer who, with his great friend and colleague Joseph Mitchell, deftly traversed the boundaries between reporting and storytelling, between news and art.

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The Perigrinations of an Epicure

There were, and still are, great restaurants all over Europe, but the greater part of Blue Trout and Black Truffles is devoted to the eatingplaces and vineyards of France. It is a vicarious experience to read about the culinary wonders of the notable establishments of another era that have become the last epicurean haven in this materialistic, mechanized world of fastfood chains and frozenfood dinners. Mr. Wechsberg reaches back to the twilight days of the Habsburg monarchy, when those splendid monuments to the haute cuisine in central Europe, Meissl and Schadn of Vienna and Gundel's of Budapest, were in their prime.

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An Oral Biography of Harry S. Truman

That plainest speaker of all, Harry S. Truman, comes to us alive, magically alive, in his own words and those closest to him, words masterfully elicited by Merle Miller. Plain Speaking is an evocation of one of America's great Presidents. It also details the critical events and the crucial background facts that marks some of the most momentous decades in modern American life, the years of the Depression, the New Deal, World War II, the postwar era, the advent of Nixon and McCarthy. Merle Miller unerringly produces for us here Mr. Truman's revelations, reflections, and insights on the men and events from the Founding Fathers through to Hoover and up to Nixon. We laugh aloud, we rejoice, we are dismayed, perhaps we may even cry, for we are moved. History comes alive in a manner so personal that few will put this book down without being emotionally charged.

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#1 National Bestseller

Winner of the John Gardner Fiction Award

A National Book Critics Circle Award Finalist

A Los Angeles Times Book Prize Finalist

In his first novel since The Corrections, Jonathan Franzen has given us an epic of contemporary love and marriage. Freedom comically and tragically captures the temptations and burdens of liberty: the thrills of teenage lust, the shaken compromises of middle age, the wages of suburban sprawl, the heavy weight of empire. In charting the mistakes and joys of Walter and Patty Berglund as they struggle to learn how to live in an ever more confusing world, Franzen has produced an indelible and deeply moving portrait of our time.

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Ballet in the Dirt

Collector's edition limited to 1,000 copies worldwide, numbered and signed by Neil Leifer To the baby boomers of the world, professional baseball means the 1960s and 70s. Growing up near a city with three major league teams, editor Eric Kroll lived and breathed the Giants at the Polo Grounds, the New York Yankees at Yankee Stadium, and the Brooklyn Bums (Dodgers) at Ebbets Field. ?What did Willie Mays do last night? How about the Duke? And the golden boy, Mickey Mantle? Was that a thunderous strikeout last night or what?? All this flavor and juice were captured on film by the premier sports photographer of this generation, Neil Leifer. Professional baseball for those two decades belongs to Neil. In 1960, at age 17, Neil had the human drive to match his new Nikon motor drive and he was on his way. With gumption and an eye for the decisive moment in baseball, the baby-faced kid from Manhattan's lower east side was soon selling his baseball photos to Sports Illustrated and later, wo

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Paul Bocuse is better known in the United States than vakery Giscard d'Estaing. He invent specialties and prepares them at the Elysee. He is a great artist of the highest French cuisine. it is possible, however to make use of his experience, his imagination, and his advice. one must have paul bocuse's frence cooking, the cookbook that teaches the techniques of his cooking, of seasoning, of preparation. it gives hundred of recipes, most of which can be prepared y you or by me.

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The 1,000 Wisest Things Ever Said by Nobel Prize Laureates

Witty, incisive observations on such universally meaningful topics as courage and compassion by many of the greatest minds of the twentieth and twenty-first centuries.

Since 1901, the Nobel Prize has been the hallmark of genius, but Nobel laureates tend to be more than merely brilliant―their idealism, courage, and concern for humanity have also made them sources of inspiration and wisdom. Contrary to the notion that geniuses are absentminded eccentrics who lead solitary lives, many Nobel laureates have been social activists and political leaders, and some have been polymaths whose interests and talents were diverse, such as Philip Noel-Baker, winner of the 1959 Peace prize, who ran in three Olympic Games.

The quotations―drawn from biographies, published articles, and speeches―are grouped by such themes as achievement, truth and falsehood, war and conflict, technology, and more. "The difficult is what takes a little time; the impossible is what takes a little longer," said Fritjof Nansen, who personally repatriated more than 400,000 prisoners of war after World War I, and helped save millions of Russians from starvation. Albert Einstein prudently advised, "Not everything that counts can be counted, and not everything that can be counted counts," and Czeslaw Milosz warned, "In a room where people unanimously maintain a conspiracy of silence, one word of truth sounds like a pistol shot."

Most of the quotations have never been anthologized previously. There is a section of short biographical sketches of each of the roughly 250 laureates quoted in the book, a brief history of the Nobel Prize, and a complete list of every Nobel laureate through 2006. The Impossible Takes Longer is a remarkable assemblage of insightful, thought-provoking, sometimes humorous statements by some of the world's wisest men and women.

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First published in 1914, Le Repertoire de La Cuisine is an international culinary treasure written by Escoffier's very own student, Louis Saulnier. The Repertoire, as it is commonly known, is a shorthand guide to the cuisine of the master. This edition includes a special insert with introductory remarks from distinguished chef Jacques Pepin; the late George Lang, renowned food consultant; as well as Saulnier himself. Concise and incredibly comprehensive, it is the final word on the recipes, terminology, and techniques that make up classic French cooking

You won't find big glossy photos; meticulous lists of ingredients and instructions; or details about measurements, temperature and the like here. The Repertoire is a handy, highly portable, quick reference for those who are already well versed in the classic techniques.

Here, professional chefs, restaurateurs, hotel proprietors, heads of wait staff, and anyone else who is passionate and knowledgeable about fine dining will find a definitive catalog of French culinary terms along with more than 6000 recipes, each briefly listed on just a few detailed lines. Inside, twelve convenient sections cover:

  • Fundamental elements of cookery
  • Garnishes and Sauces
  • Hors d'oeuvre
  • Soups
  • Eggs
  • Fish
  • Entrees--meat supplies such as livers, kidneys, and hearts
  • Entrees--meat, game, and poultry
  • Salads
  • Vegetables and Pastas
  • Sweets
  • Savouries

    It is certain to be a cherished volume for new chefs and a fitting replacement for anyone who has lovingly worn out their old edition.

    EXCERPTS Among the innumerable books on cookery, a few are directed to the experts and the greatest number to the nonprofessional. As a source of reference, Le Repertoire de La Cuisine, is precious to both. For serious students of cookery, it's a handy guide that is extremely complete, reliable, and easy to understand.-- Jaques Pepin, Le Repertoire de La Cuisine

    A priest in Nigeria will have very little in common with another priest from Guam, except their common faith in God and in the Bible. I venture to say the Repertoire has been and will continue to be the common bible for the cognoscenti of cooking. -- George Lang, Le Repertoire de La Cuisine

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    A Lifetime of Observations and Reflections on and Off the Court

    NATIONAL BESTSELLER

    "I am just a common man who is true to his beliefs."--John Wooden

    Evoking days gone by when coaches were respected as much for their off-court performances as for their success on the court, Wooden presents the timeless wisdom of legendary basketball coach John Wooden.

    In honest and telling passages about virtually every aspect of life, Coach shares his personal philosophy on family, achievement, success, and excellence. Raised on a small farm in south-central Indiana, he offers lessons and wisdom learned throughout his career at UCLA, and life as a dedicated husband, father, and teacher.

    These lessons, along with personal letters from Bill Walton, Denny Crum, Kareem Abdul-Jabbar, and Bob Costas, among others, have made Wooden: A Lifetime of Observations and Reflections on and off the Court an inspirational classic.

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    An "exaltation of larks"? Yes! And a "leap of leopards," a "parliament of owls," an "ostentation of peacocks," a "smack of jellyfish," and a "murder of crows"! For those who have ever wondered if the familiar "pride of lions" and "gaggle of geese" were only the tip of a linguistic iceberg, James Lipton has provided the definitive answer: here are hundreds of equally pithy, and often poetic, terms unearthed by Mr. Lipton in the Books of Venery that were the constant study of anyone who aspired to the title of gentleman in the fifteenth century. When Mr. Lipton's painstaking research revealed that five hundred years ago the terms of venery had already been turned into the Game of Venery, he embarked on an odyssey that has given us a "slouch of models," a "shrivel of critics," an "unction of undertakers," a "blur of Impressionists," a "score of bachelors," and a "pocket of quarterbacks." This ultimate edition of An Exaltation of Larks is Mr. Lipton's brilliant answer to the assault on language and literacy in the last decades of the twentieth century. In it you will find more than 1,100 resurrected or newly minted contributions to that most endangered of all species, our language, in a setting of 250 witty, beautiful, and remarkably apt engravings.

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    The Science and Lore of the Kitchen

    Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.

    Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.

    On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.

    On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

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    Authored

    Thomas Keller, chef/proprieter of Napa Valley's French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, economy, and simplicity; that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to nourish and please.

    So enamored is he of this older, more casual type of cooking that he opened the restaurant Bouchon, right next door to the French Laundry, so he could satisfy a craving for a perfectly made quiche, or a gratinéed onion soup, or a simple but irresistible roasted chicken. Now Bouchon, the cookbook, embodies this cuisine in all its sublime simplicity.

    But let's begin at the real beginning. For Keller, great cooking is all about the virtue of process and attention to detail. Even in the humblest dish, the extra thought is evident, which is why this food tastes so amazing: The onions for the onion soup are caramelized for five hours; lamb cheeks are used for the navarin; basic but essential refinements every step of the way make for the cleanest flavors, the brightest vegetables, the perfect balance—whether of fat to acid for a vinaigrette, of egg to liquid for a custard, of salt to meat for a duck confit.

    Because versatility as a cook is achieved through learning foundations, Keller and Bouchon executive chef Jeff Cerciello illuminate all the key points of technique along the way: how a two-inch ring makes for a perfect quiche; how to recognize the right hazelnut brown for a brown butter sauce; how far to caramelize sugar for different uses.

    But learning and refinement aside—oh those recipes! Steamed mussels with saffron, bourride, trout grenobloise with its parsley, lemon, and croutons; steak frites, beef bourguignon, chicken in the pot—all exquisitely crafted. And those immortal desserts: the tarte Tatin, the chocolate mousse, the lemon tart, the profiteroles with chocolate sauce. In Bouchon, you get to experience them in impeccably realized form.

    This is a book to cherish, with its alluring mix of recipes and the author's knowledge, warmth, and wit: "I find this a hopeful time for the pig," says Keller about our yearning for the flavor that has been bred out of pork. So let your imagination transport you back to the burnished warmth of an old-fashioned French bistro, pull up a stool to the zinc bar or slide into a banquette, and treat yourself to truly great preparations that have not just withstood the vagaries of fashion, but have improved with time. Welcome to Bouchon.

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