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Christina Tosi's Bookcase

Christina Tosi (born 1981) is an American chef, author, and television personality. She is the chef, founder & owner of Momofuku Milk Bar, the sister bakery to the Momofuku restaurant group. Milk Bar consists of a central bakery that produces baked goods daily for five retail outlets in New York City and a sixth location in Toronto, Canada. Although a seventh location was originally planned to open in Washington, D.C. during the summer 2015, the D.C. location finally opened in October 2015. The central bakery also provides baked goods for other restaurants in the Momofuku group and individuals by shipping nationally and internationally. In February 2016, it was announced that an eighth location is planned to be opened at the Cosmopolitan of Las Vegas in Nevada sometime in the unspecified near future. At the time of the announcement, it unclear if the Nevada branch would also be supplied by the Brooklyn-based central bakery.

Photo by: Christina Tosi

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Exploring the Science of Flavor

Hervé This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike.

Molecular Gastronomy, This's first work to appear in English, is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. He goes on to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. Examining the molecular properties of bread, ham, foie gras, and champagne, the book analyzes what happens as they are baked, cured, cooked, and chilled.

Looking to the future, Hervé This imagines new cooking methods and proposes novel dishes. A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave? Molecular Gastronomy explains how to make them. This also shows us how to cook perfect French fries, why a soufflé rises and falls, how long to cool champagne, when to season a steak, the right way to cook pasta, how the shape of a wine glass affects the taste of wine, why chocolate turns white, and how salt modifies tastes.

Found via: Ideal Bookshelf

At last, Ayn Rand's masterpiece is available to her millions of loyal readers in trade paperback.

With this acclaimed work and its immortal query, "Who is John Galt?", Ayn Rand found the perfect artistic form to express her vision of existence. Atlas Shrugged made Rand not only one of the most popular novelists of the century, but one of its most influential thinkers.

Atlas Shrugged is the astounding story of a man who said that he would stop the motor of the world--and did. Tremendous in scope, breathtaking in its suspense, Atlas Shrugged stretches the boundaries further than any book you have ever read. It is a mystery, not about the murder of a man's body, but about the murder--and rebirth--of man's spirit.

Atlas Shrugged is the "second most influential book for Americans today" after the Bible, according to a joint survey conducted by the Library of Congress and the Book of the Month Club

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A Special Paperback Edition to Commemorate the Fiftieth Anniversary of the Publication of Sylvia Plath's Remarkable Novel

Sylvia Plath's shocking, realistic, and intensely emotional novel about a woman falling into the grip of insanity

Esther Greenwood is brilliant, beautiful, enormously talented, and successful, but slowly going under—maybe for the last time. In her acclaimed and enduring masterwork, Sylvia Plath brilliantly draws the reader into Esther's breakdown with such intensity that her insanity becomes palpably real, even rational—as accessible an experience as going to the movies. A deep penetration into the darkest and most harrowing corners of the human psyche, The Bell Jar is an extraordinary accomplishment and a haunting American classic.

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The novel that became an award-winning play and a major motion picture and that has charmed generations of readers, Carson McCullers’s classic The Member of the Wedding is now available in small- format trade paperback for the first time. Here is the story of the inimitable twelve-year-old Frankie, who is utterly, hopelessly bored with life until she hears about her older brother’s wedding. Bolstered by lively conversations with her house servant, Berenice, and her six-year-old male cousin — not to mention her own unbridled imagination — Frankie takes on an overly active role in the wedding, hoping even to go, uninvited, on the honeymoon, so deep is her desire to be the member of something larger, more accepting than herself. “A marvelous study of the agony of adolescence” (Detroit Free Press), The Member of the Wedding showcases Carson McCullers at her most sensitive, astute, and lasting best.

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A Confederacy of Dunces is an American comic masterpiece. John Kennedy Toole's hero, one Ignatius J. Reilly, is "huge, obese, fractious, fastidious, a latter-day Gargantua, a Don Quixote of the French Quarter. His story bursts with wholly original characters, denizens of New Orleans' lower depths, incredibly true-to-life dialogue, and the zaniest series of high and low comic adventures" (Henry Kisor, Chicago Sun-Times).

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Independently wealthy eco-terrorist Twilly Spree teaches a flagrant litterbug a lesson--and leaves the offender's precious Range Rover swarming with hungry dung beetles. When he discovers the litterer is one of the most powerful political fixers in Florida, the real Hiaasen-style fun begins.

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Since it was first published in 1961, The New York Times Cook Book, a standard work for gourmet home cooks, has sold nearly three million copies in all editions and continues to sell strongly each year. All the nearly fifteen hundred recipes in the book have been reviewed, revised, and updated, and approximately 40 percent have been replaced.

Emphasizing the timeless nature of this collection, Craig Claiborne has included new recipes using fresh herbs and food processor techniques. He has also added more Chinese, Indian, and foreign recipes and more recipes for pasta, rice, and grains. Additional fish recipes, new salads and bread recipes, and an exceptional chili dish enhance this edition, which contains traditional American recipes and selected recipes from twenty countries. All the recipes are clearly presented and suitable for many different occasions, ranging from a wide variety of family meals to the most formal dinner party. The author also covers sauces and salad dressings, relishes, and preserves. And there are countless old favorites and those wonderful desserts.

Complete with essential cross-referencing, a table of equivalents and conversions, and an index, the revised edition of The New York Times Cook Book is a superb new cookbook to give, to own, and to use for years to come.

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A deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine—now with all-new, never-before-published material.

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This volume of drawings and photographs completes the Russian Criminal Tattoo Encyclopaedia trilogy. Danzig Baldaev’s unparallelled ethnographic achievement, documenting more than 3,000 tattoo drawings, was made during a lifetime working as a prison guard. His recording of this esoteric world was reported to the KGB, who unexpectedly supported him, realizing the importance of being able to establish facts about convicts by reading the images on their bodies. The motifs depicted represent the uncensored lives of the criminal classes, ranging from violence and pornography to politics and alcohol. A medieval knight is surrounded by the severed heads of his enemies, a naked woman simultaneously services a man and two dwarfs, a crying President Gorbachev grips a human bone between sabre-like fangs, a group of angels drink vodka with God on a cloud--the meanings of these arresting images are explained to the uninitiated eye. Sergei Vasiliev’s graphic photographs show the grim reality of the Russian prison system and some of the alarming characters that inhabit it, while the illustrated criminals of Russia tell the tale of their closed society. This volume, the last in the trilogy, includes an introduction by historian Alexander Sidorov exploring the origins of the Russian criminal tattoo and their various meanings today.

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The Sirens of Titan is an outrageous romp through space, time, and morality. The richest, most depraved man on Earth, Malachi Constant, is offered a chance to take a space journey to distant worlds with a beautiful woman at his side. Of course there’s a catch to the invitation–and a prophetic vision about the purpose of human life that only Vonnegut has the courage to tell.

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Finalist for the National Book Award 2002

Look out for Elizabeth Gilbert’s new book, Big Magic: Creative Living Beyond Fear, on sale now! In this rousing examination of contemporary American male identity, acclaimed author and journalist Elizabeth Gilbert explores the fascinating true story of Eustace Conway. In 1977, at the age of seventeen, Conway left his family's comfortable suburban home to move to the Appalachian Mountains. For more than two decades he has lived there, making fire with sticks, wearing skins from animals he has trapped, and trying to convince Americans to give up their materialistic lifestyles and return with him back to nature. To Gilbert, Conway's mythical character challenges all our assumptions about what it is to be a modern man in America; he is a symbol of much we feel how our men should be, but rarely are.

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Detailed information on foods and cooking techniques accompany fundamental recipes for hors d'oeuvres, soups, salads, main dishes, side dishes, breads, pies, cookies, candies, and desserts Title: Joy of Cooking Author: Rombauer, Irma von Starkloff Publisher: Simon & Schuster Publication Date: 1975/06/01 Number of Pages: Binding Type: HARDCOVER Library of Congress: BL 99767021

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Still Life with Woodpecker is a sort of a love story that takes place inside a pack of Camel cigarettes. It reveals the purpose of the moon, explains the difference between criminals and outlaws, examines the conflict between social activism and romantic individualism, and paints a portrait of contemporary society that includes powerful Arabs, exiled royalty, and pregnant cheerleaders. It also deals with the problem of redheads.

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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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1998-2002

Ferran Adria is widely considered to be the most innovative, most influential, and indeed the greatest chef in the world today. Culinary giants like Thomas Keller venerate him. El Bulli, the restaurant where he creates his masterpieces, has become a pilgrimage site of sorts; food connoisseurs from around the world journey down a dizzying coastal road to Roses, Spain to experience his unconventional tasting menu -- often consisting of 25 or more courses. But if you want a reservation, get in line. In El Bulli 1998-2002, Adria and his collaborators have created a completely unique guide to cooking which raises the profession to an art form never captured before. This volume, filled with full color photographs, presents not only El Bulli's unparalleled recipes, but also an analysis of their development, philosophy, and technique. Visually stunning, El Bulli 1998-2002 is presented as a boxed set that includes the main volume, along with a detailed Users Guide and an interactive CD that contains each recipe, numbered and catalogued by year. El Bulli 1998-2002 is truly as awe-inspiring as the meals served at its namesake.

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