Average customer rating:
- Missing Julia
- Great Read
- French Food as Accessible Art Form Thanks to Julia
- A must-read for any foodie
- It's a Wonderful Life in France!
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My Life in France
Julia Child , and
Alex Prud'Homme
Manufacturer: Knopf
ProductGroup: Book
Binding: Hardcover
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ASIN: 1400043468
Release Date: 2006-04-04 |
Book Description
In her own words, here is the captivating story of Julia Child’s years in France, where she fell in love with French food and found ‘her true calling.’
From the moment the ship docked in Le Havre in the fall of 1948 and Julia watched the well-muscled stevedores unloading the cargo to the first perfectly soigné meal that she and her husband, Paul, savored in Rouen en route to Paris, where he was to work for the USIS, Julia had an awakening that changed her life. Soon this tall, outspoken gal from Pasadena, California, who didn’t speak a word of French and knew nothing about the country, was steeped in the language, chatting with purveyors in the local markets, and enrolled in the Cordon Bleu.
After managing to get her degree despite the machinations of the disagreeable directrice of the school, Julia started teaching cooking classes herself, then teamed up with two fellow gourmettes, Simone Beck and Louisette Bertholle, to help them with a book they were trying to write on French cooking for Americans. Throwing herself heart and soul into making it a unique and thorough teaching book, only to suffer several rounds of painful rejection, is part of the behind-the-scenes drama that Julia reveals with her inimitable gusto and disarming honesty.
Filled with the beautiful black-and-white photographs that Paul loved to take when he was not battling bureaucrats, as well as family snapshots, this memoir is laced with wonderful stories about the French character, particularly in the world of food, and the way of life that Julia embraced so wholeheartedly. Above all, she reveals the kind of spirit and determination, the sheer love of cooking, and the drive to share that with her fellow Americans that made her the extraordinary success she became.
Le voici. Et bon appétit!
Download Description
Julia Child was born in Pasadena, California. She was graduated from Smith College and worked for the OSS during World War II in Ceylon and China, where she met Paul Child. After they married they lived in Paris, where she studied at the Cordon Bleu and taught cooking with Simone Beck and Louisette Bertholle, with whom she wrote the first volume of Mastering the Art of French Cooking (1961). In 1963, Boston’s WGBH launched The French Chef television series, which made her a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Several public television shows and numerous cookbooks followed. She died in 2004.
From the Hardcover edition.
Customer Reviews:
Missing Julia.......2007-08-05
I just finished this book, and I am unashamed to say I have shed tears for the loss of this great woman. I am discovering the art of cooking later in life, as Julia did, and she has helped give me the courage I am needing to change careers and attend culinary arts training this spring. What a marvelous book, I felt that I was there with her in her "la belle France" and wish that I could have had the opportunity to spend time in the kitchen with her. You will not be disappointed in this fantastic read.
Great Read.......2007-07-27
This book was so enjoyable to read! I was fascinated by this look into post-war France, and into Julia's world there. It made me wish I would have know her and understand why it seems that everyone who knew her, loved her.
One thing I thought was fun was her encyclopedic recall of various meals they enjoyed, including the wine vintage.
You'll also love hearing how she came to write her first cookbook and become a host of her own show on PBS. For those of us who are over 40, it's also great to note that the most interesting parts of her life didn't even begin until then.
French Food as Accessible Art Form Thanks to Julia.......2007-07-20
My Life in France gives the reader a glimpse into the extraordinary and elegant life of Julia Child. The memoir adds another dimension to Julia the TV persona and looks beyond the lighthearted image. Indeed, beyond Julia's fun spirit was an unbelievable level of meticulous research and above all, fearlessness and stamina. My Life in France is a delight to read for anyone who wishes to understand the origin of Julia's passion for French cooking and her ability to transform one's vision of and taste for fine food. My Life in France
A must-read for any foodie.......2007-07-15
This has risen to the top of my favorite books list. It's so well written, with plenty of imagery and descriptive language that I felt I was in Julia's kitchen with her. I learned quite a bit about her relationship with her husband and both their careers. The best was reading about how the recipes and the books were written.
If you are planning to write a cook book or are very interested in cooking and chefs, you should definitely buy this book.
It's a Wonderful Life in France!.......2007-07-04
'My Life in France' is a superb book that effuses with that wonderful endearing quality we have all come to know and love in Julia Child. The book focuses mainly on the early years of developing her first cookbooks and television show.
The book begins when she and her husband, Paul, make their first trip to France because of his new job assignment. You feel her giddy excitement upon landing on the shores of a place she had for so long desired to go. We hear in minute detail the look, smell and taste of her first French meal, and from there we are introduced to "La Belle France". Before I began the book, I wondered for how long I could sustain reading each night about a person's breakfast, lunch or dinner meal that had been eaten 50 years prior, but Julia has such an adorable way of speaking, and her sometimes child-like observations of life and people around her are so heartwarming, you just wish you had been there. As the book progresses, she speaks about her collaboration with two women for her first book, and sometimes the claws come out. You're thinking, "Julia!" But, as with all friendships, there are things that agree with us and things that don't. Without some of these tidbits, the book may have been too trite, or frankly boring. Subsequently, it was interesting to hear of the minor squabbles that occurred between the women and the simple controversies concerning her husband and his role as a "diplomat". Paul and Julia Child made many friends overseas, whom they adored and loved. The majority of these people stayed in her inner circle until the end of their lives. For me, night after night, I couldn't wait to sit down and read about so many dinner parties with simmering meats and side dishes, lovely conversations, and eccentric friends. The only thing I didn't like about the book is that it ended too quickly, and I found myself missing the evenings with Julia.
Book Description
The acclaimed author of The Soul of a Chef explores the allure of the celebrity chef in modern America
Michael Ruhlman has enjoyed a long love affair with cooking and food. His explorations of kitchens and the professionals who call them home led Anthony Bourdain to call him "the greatest living writer on the subject of chefs—and on the business of preparing food." But even his vast experience couldn't have prepared him for the profound shift that has occurred in the chef's place in society.
Beginning at Per Se, the newest and most expensive of Manhattan's four-star restaurants, Ruhlman takes readers into some of America's most illustrious—and most innovative—kitchens. Throughout his travels, he seeks new trends and phenomena, like Las Vegas's recent elevation to the country's food Gomorrah with the addition of Picasso and Aureole to the Strip's already formidable selection, and returns to legendary haunts like The French Laundry, Le Bernardin, and Café Gray to see what's changed. A dispatch from a new world where chefs are celebrities and culinary school classes are burgeoning, The Reach of a Chef looks at the state of professional cooking in the post-Child, Food Network era. In the end, an audience who loves to talk about, read about, and dine in the finest restaurants in America gets an in-the-trenches look at the professionals whose very life's work is to feed us.
Customer Reviews:
Ruhlman Does It Again.......2007-10-11
I've read everything Ruhlman has authored about Chefs, Kitchens, etc. and this book is definitely "up there"... a good read. I liked The Making Of A Chef as my first choice. Then, The Reach Of A Chef. I know this book was a followup to The Soul Of A Chef, and having read them in order I admit you can't fully appreciate THE REACH OF A CHEF unless you do so... but as an enjoyable read this one is definitely my number two choice. I hope more are to come from this author. Who is this author? Watch the TV show, The Next Iron Chef!
Engaging, thoughtful and tasty prose.......2007-07-30
Ruhlman does it again! His smart, sensible and timely book deserves readers and a paperback edition. I admire his finesse and his honesty. He writes the way the best chefs cook, with passion, restraint and precision. And he's witty, too. I'll never see Rachael Ray quite the same way again -- he's fair, but he makes the point, which is why I grit my teeth when I see her bouncing around and shouting. At least Martha is calm.
More, please, Mike! His blog is great, BTW.
Just can't beat "Soul of a Chef".......2007-03-07
I've become quite a fan of Ruhlman's writing, having first read his "Soul of a Chef" three years ago -- I couldn't put it down, and I continue to read it once a year. Hungry for more, I found "The Making of a Chef" at my local library, which I enjoyed, but the book (his first on the subject) definitely felt like he was still finding his culinary-literary feet. When I learned of "The Reach of a Chef," I was positively giddy and snatched up a copy. It was fun being reintroduced to the world of Keller, learning about the author's experiences with Bourdain and Ripert, and discovering seasonal Maine cooking at Primo, but ultimately I was disappointed: "Reach" doesn't capture the same refined emotion and passion as "Soul" by any means.
But perhaps it's just an accurate reflection of the subject -- how far does a chef's reach extend in America? The vast majority of our cooks aren't fascinating stars like Keller, Symon, Polcyn. They are instead the mediocre, spotlight-seeking Cat Coras and Rachael Rays who slither into our living rooms.
Like the over-commercialized culinary world, "Reach of a Chef" is crowded and a bit confused. Choose Ruhlman's superb earlier works for a more satisfying read.
Mature writing on an ever-evolving subject.......2007-01-17
Michael Ruhlman has been our companion and guide as we've been the guides for our son, a recent graduate of the CIA's Culinary Program. Back when we were reading "The Making of a Chef," our son was working lowly jobs in local restaurants. By the time we were reading "The Soul of a Chef", he was working for his first CIA grad, Paul Trujillo, who just happens to have been in Ruhlman's first class and is mentioned in this book. Ruhlman opened the door to this fascinating school, Trujillo told us that our son had the talent and drive to succeed in this demanding school, and a truly outstanding CIA grad, Chef Eric Erway, became our son's mentor at Job Corps. They all paved the way for a crazy kid to find out what he was really made of.
This book is so rewarding on so many levels. Other reviewers have written eloquently about the chefs we meet in this book. For me, though, it's the return to the CIA that is most personally significant. Through this book, we get to see the school through an older man's eyes, one who knows how to ask even better questions. We can see how the CIA has evolved along with the profession. Most of all, though, we get to enjoy what I believe to be the evolution of Ruhlman's writing itself. The maturity he brings to this book is most evident toward the end - don't miss it!
All I can say is "thank you, Michael Ruhlman" for continuing to shed light on this fascinating and confusing profession as our son wends his way through the journey of becoming a chef. He just started the Baking and Pastry program. Can't wait to see what comes next!
The Brand of a Chef: Is a Food Network Show More Important than Learning to Cook?.......2007-01-12
That question is perhaps the major leit motif of Ruhlman's latest work. "Reach" spends significant time revisiting the CIA instructors and classes that Ruhlman wrote about in "Soul of a Chef", noting the "wussification" (my word) of current students vs. those from just a few years ago.
Ruhlman makes the point that the CIA is no longer simply about cooking, but also about the restaurant business. And the restaurant business is no longer simply about food. It's now about celebrity and riches.
Despite this premise being threaded through the vignettes Ruhlman presents at restaurants such as Primo, Per Se and Alinea, as well as insider's views of Emeril and Rachael Ray, when Ruhlman gets to discussing the incredible Masa, the superficiality of any student designing a path toward celebrity seems an empty pursuit.
The yin-yang of presenting Keller's Per Se story right before Masa's is genius on Ruhlman's part - and that the two restaurants are next-door neighbors in NYC is all the more amazing.
At the end, we're left perhaps with a little more respect for Ray, a bit of sadness for Keller, a desire to drop $430 at Masa and a curiosity as to where Grant Aschatz is headed next - perhaps right past Ferran Adria as the most compelling working chef today.
It's a great read. I'm in the business, but I think even those who aren't but just like food will love this book.
Book Description
The scientist in the kitchen tells us more about what makes our foods tick.
This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's investigations into the science behind our foods—from the farm or factory to the market, and through the kitchen to the table. In response to ongoing questions from the readers of his nationally syndicated Washington Post column, "Food 101," Wolke continues to debunk misconceptions with reliable, commonsense answers. He has also added a new feature for curious cooks and budding scientists, "Sidebar Science," which details the chemical processes that underlie food and cooking.
In the same plain language that made the first book a hit with both techies and foodies, Wolke combines the authority, clarity, and wit of a renowned research scientist, writer, and teacher. All those who cook, or for that matter go to the market and eat, will become wiser consumers, better cooks, and happier gastronomes for understanding their food. 20 illustrations.
Customer Reviews:
appeals to the cook and the geek in me!.......2007-02-21
Very entertaining, well organized and actually informative. Since I have a pretty extensive bioscience background, I wasn't confused by his explanations so I am not sure how a non-science person would react. But I think he does a pretty nice job of it, coats it in sugar, etc.
Basically if you like books like "The Turk", Devil in the White City, Salt, Freakonomics, etc. then this should be up your alley!
lWhat Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science.......2006-03-14
Actually, I never read the book. I bought this for my ex-wife. I'd purchased her "What Einstein Told His Cook", & "What Einstein Told His Barber". She just loved "Cook" & would give it 5 stars, but once she got "Cook 2: The Sequel", she liked it even better than the original, so both books get 5 stars from her. This from a woman who rarely reads books.
Entertaining Foodie Read plus Superior Explanations. .......2005-05-16
`What Einstein Told His Cook 2, The Sequel' by retired chemistry professor and columnist, Robert Wolke is in the same format as the first volume, of which I said:
"This book of what science can tell us about working with food. It is one answer to my wish that every TV chef who is attempting to teach cooking to us foodies take a two semester course in chemistry. The book is not a rigorous approach to the chemistry of sugars, salt, fats, chemical leavenings, heat, acids, bases, and the like. Rather, it is a collection of enhanced answers to questions posed to the author in a regular newspaper column. This makes the book more interesting to read, if a little less available as a resource to applying its teachings to new situations."
This statement is equally true of the second volume. And, I must believe Professor Wolke has read this comment in my review or elsewhere. In his introduction he recognizes that his little columns are all answers to specific questions; however, science, by its nature, is `all tied together' in theories which enable its predictive and explanatory powers. Thus, Wolke says that in order to explain the answer to two related questions, we may find him repeating himself now and then, as he does over and over when he invokes how proteins denature by unwinding themselves and wrapping themselves into tight knots, leading to, for example, cooked eggs or tough cooked meat. I have absolutely no problem with that within the context of his format of question and answer.
On the other hand, this format does not lend itself to be used as a source for looking up specific answers to questions that were not asked by the people writing into Dr. Wolke at the Washington Post. This is a small but real problem, made all the more frustrating because buried in the answers to some questions are some real gems of wisdom such as Table 5 on page 222 which gives the best kinds of sauces for various shapes of hard pasta. As good as the battalions of Italian cookbook writers are in covering their field, none of them has, to my recollection, put things quite so succinctly. This illustrates that genius in writing about cooking is not so much in what science you use, but in how well you present the answer. And, with a few small reservations, it is in this talent where Professor Wolke is a champion. While I may still vote for Alton Brown as my favorite TV foodie, Wolke has mastered the connection between Science, English, Food, and his audience.
One of my favorite examples of how Wolke successfully addresses an issue is on the matter of cutting onions and tears. For starters, he corrects Alton Brown's error in attributing the tearing to sulfur trioxide dissolving in the moisture in your eyes, thus creating a weak sulfuric acid solution. In fact, if any sulfur oxide gas is involved, it is much more likely to be sulfur dioxide which, when dissolved in water, creates the much weaker sulfurous acid. Wolke goes on to say that the phenomena is due to a number of different causes, which makes absolute sense, because if there were a single cause, then the chances of finding relief would be much higher. Wolke goes on to show the problems with all the various remedies. He and Alton agree on the importance of a sharp knife, although I use an extremely sharp Japanese vegetable knife when dicing onions, and I tear like a two-year-old on a jag. Sticking with onions, Wolke gives an excellent explanation of the French vintner's notion of `terroir' and how it relates to the lower bite of Vidalia onions. And, he correctly points out that it is fewer nasty compounds rather than more sugars which make the Vidalia and its cousins milder.
There are three general areas where Wolke could stand some improvement. While I was a journeyman chemist, I was an expert on linguistics and linguistic philosophy so, first, I find Wolke is occasionally a bit inconsistent in his use of works such as alkali (the opposite of acid). Early in the book, he says that alkali should be reserved for the extremely strong bases such as sodium hydroxide and potassium hydroxide, yet I see him frequently using `alkali' for things that are just a tad over pH 7. The second quibble is that while science and the arts have long ago come to a détente and science and religion seem to be at an armed truce, Wolke constantly takes potshots at aspects of legal and political practice. It in incredibly easy for someone schooled in the doctrines of science to take pleasure at the apparent foibles of political practice, yet the people in the political world have problems of entirely different nature than either science or art, so cheap shots at food regulations, for example, are just that, cheap. The last problem I see is with Wolke's humor, especially in his little `Foodie's Fictionary' blurbs. I'm afraid I found not one of them very funny. Sorry. I think most of the humor in his main text is pretty basic and certainly welcome, but Alton Brown does not need to fear his position as the leading culinary class clown. The book would have been just a wee bit better with a good bibliography on food science references.
New in this sequel are sidebars on various scientific issues. Most of the really valuable reference stuff is in these sidebars. What you may wish to do is stick some of those cute little post it note tabs on the sidebarred pages and write a word describing the topic.
This is a really great book to take to your armchair and read from cover to cover. If you liked the first, you will definitely like this one as well or better. If you have read neither and you have an interest in food, buy both now!
What Einstein Told His Cook #2.......2005-05-10
If you are looking for useful information to cooking questions you've always wondered about, look elsewhere. Harold McGee's "On Food & Cooking" and Shirley Corriher's "Cookwise" are both full of useful and interesting stuff. Wolke tries to be cute, and some may like his sophomoric style, but I couldn't get past the first chapter. Now who do I know who is dumb enough to like this drivel?
Worthy Sucessor to the first book!.......2005-04-06
As a big fan of the first book in this series, I was glad to see another one pop up and quickly put it on my wish list. I was also glad to see that it was even longer than volume 1, with an extra 110 pages. The style is great -- well paced, well laid out, with the 'harder' science very skimmable and yet approachable to non-chemists. I particularly like the way he challenges conventionally held assumptions by, in many cases, doing simple experiments that seem to answer things conclusively. The inlined recipes (by his wife, Marlene Parrish) look delicious and provide a nice break to the flow of questions. Some of my favorite answers:
Why does iced tea turn cloudy? Will coffee stay hotter if I put the cream in right away or only when I'm ready to drink it? Why are there sulfites in wine? How can I get a red wine stain out of a tablecloth? Why do onions really make me cry? Why are "sweet" onions sweet? When an banana ripes and gets sweeter, does it contain more calories? What is a free radical? What makes mashed potatoes gluey? How can I best match a pasta shape with a sauce? Does marinating work? (suprising!) What's the difference between browning and caramelizing? Why do we cook with wine?
And so on. If you like cooking and like knowing more about what's going on inside the pan and aren't afraid of a few polysyllabic words (mmmm, alpha-galactosidase... don't worry, they are defined in context) then grab this book. I couldn't put it down!
Amazon.com
Why do recipes call for unsalted butter--and salt? What is a microwave, actually? Are smoked foods raw or cooked? Robert L. Wolke's enlightening and entertaining What Einstein Told His Cook offers answers to these and 127 other questions about everyday kitchen phenomena. Using humor (dubious puns included), Wolke, a bona fide chemistry professor and syndicated Washington Post columnist, has found a way to make his explanations clear and accessible to all: in short, fun. For example, to a query about why cookbooks advise against inserting meat thermometers so that they touch a bone, Wolke says, "I hate warnings without explanations, don't you? Whenever I see an 'open other end' warning on a box, I open the wrong end just to see what will happen. I'm still alive." But he always finally gets down to brass tacks: as most heat transfer in meat is due to its water content, areas around bone remain relatively cool and thus unreliable for gauging overall meat temperature.
Organized into basic categories like "Sweet Talk" (questions involving sugar), "Fire and Ice" (we learn why water boils and freezers burn, among other things), and "Tools and Technology" (the best kind of frying pan, for example), the book also provides illustrative recipes like Black Raspberry Coffee Cake (to demonstrate how metrics work in recipes) and Bob's Mahogany Game Hens (showing what brining can do). With technical illustrations, tips, and more, the book offers abundant evidence that learning the whys and hows of cooking can help us enjoy the culinary process almost as much as its results. --Arthur Boehm
Book Description
Einstein's cook was lucky. But you, too, can have a scientist in your kitchen: Robert L. Wolke. Does the alcohol really boil off when we cook with wine? Are smoked foods raw or cooked? Are green potatoes poisonous? With the reliability that only a scientist can provide, Robert L. Wolke provides plain-talk explanations of kitchen mysteries with a liberal seasoning of wit. A professor of chemistry and a lifelong gastronome, he has answered hundreds of questions about food and cooking in his syndicated Washington Post column, "Food 101." Organized into basic categories for easy reference, What Einstein Told His Cook contains more than 130 lucid explanations of kitchen phenomena involving starches and sugars, salts, fats, meats and fish, heat and cold, cooking equipment, and more. Along the way, Wolke debunks some widely held myths about foods and cooking. Whether kept in the kitchen or on the reference shelf, What Einstein Told His Cook will be a friendly scientist at your elbow. 20 illustrations.
Customer Reviews:
Funny and interesting cooking facts.......2007-09-11
My husband and I are both engineers and enjoy cooking. This book appealed to us and is a wonderful explanation of the science behind the kitchen. The author has a certain humor, which keeps the book interesting, and explains details well, even for non-technical people. I would recommend it as an addition to your kitchen.
Equal pleasures.......2007-05-25
Great fun.........and practical advice........for the scientist who is not a cook and equally for the cook who is not a scientist
CHUCK HILTY
Reston VA
appeals to the cook and the geek in me!.......2007-02-21
Very entertaining, well organized and actually informative. Since I have a pretty extensive bioscience background, I wasn't confused by his explanations so I am not sure how a non-science person would react. But I think he does a pretty nice job of it, coats it in sugar, etc.
Basically if you like books like "The Turk", Devil in the White City, Salt, Freakonomics, etc. then this should be up your alley!
Great Information.......2006-11-05
This book is writting in a such a way that you can read it will leisure. The information gives you a very basic understanding of what happens in a kitchen and why. it's not McGee and doesn't pretend to be.
Very interesting, straightforward and concise.......2006-07-14
This book is well written in a straightforward manner and with an effort to avoid 'high tech' lingo. Very interesting info on the 'advertising' and 'marketing' part of food labeling. It also cuts through all the hype of special salts, sugars and other basic products to discuss the origin of the product, the processing and of course it's use in our food. I recommend this to anyone who likes to know the 'real' science of food and cooking. No agenda, no cause to promote. Just fun facts and interesting science about a wide variety of food and cooking subjects.
Average customer rating:
- Great recipes but need experience
- My Favorite Cookbook!
- Recipes are too hard to prepare
- Not quite the same as the restaurant.
- Delicious, Impressive Food Made Easy
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Cook, Eat, Cha Cha Cha: Festive New World Recipes
Philip Bellber
Manufacturer: Chronicle Books
ProductGroup: Book
Binding: Paperback
General
| Baking
| Cooking, Food & Wine
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History
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General
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Latin American
| Regional & International
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California
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| Americas
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ASIN: 0811811468 |
Book Description
New World cooking is hot, hot, hot -- and very cool. At San Francisco's famous Cha Cha Cha restaurant, located in the heart of Haight-Ashbury, the big flavors of Cuba and Puerto Rico come together and dance in vibrant dishes served against a backdrop of laughter, a loud Latin beat, and fabulous altars to the voodoo saint-gods of Santeria. As colorful as the restaurant itself, this unique, festive cookbook offers sixty terrific recipes for Cha Cha Cha's signature tapas and entrees (perfect for entertaining!), all accompanied by the stories, icons, and relics of Santeria, as well as full-color photographs of the dishes themselves. Savvy cooks are discovering that the spices and ingredients of the Caribbean are as fun to cook with as they are to eat. Cook! Eat! Cha cha cha!
Customer Reviews:
Great recipes but need experience.......2000-09-29
This book contains the recipes for some of your favorite dishes fron CHA CHA CHA on Haight street in San Francisco. It would make a great basis for a tapas party! While nothing can beat the real thing, this book does a great job of giving you a headstart on creating your own home version of CHA CHA CHA. However, while these recipes are awesome, most are not for the novice cook. They work best for individual who have experience with the unique caribbean ingredients and experience with the cooking technigues (quick sauteeing with cream!)Overall...I would say that 1/3 of the recipes can be made by anyone...1/3 with a little experience and 1/3 by the dedicated gourment.
My Favorite Cookbook!.......2000-08-04
I moved away from SF last year and am quite happy to get a taste of Cha Cha Cha through this cookbook! No, it's not a perfect substitute for the restaurant, but with a little practice the recipes aren't difficult. And the sangria recipe is the best I've ever tasted!
Recipes are too hard to prepare.......2000-05-10
I previously lived in San Francisco and one of my favorite things to do was eat at CHA CHA CHA's. So, when I moved back to Southern California I missed this fantastic restaurant. I was very excited to find this book and I immediately tried to create some of my favorite dishes. BUT, I found it very difficult to replicate the dishes as most of the ingredients were not in my kitchen and when I went to the store to purchase them, some of them were very hard to find. Also, the lists of ingredients are very long! And finally, the dishes are not that easy to prepare. I realize that I am not an expert in the kitchen, but I do know how to follow directions and I did struggle quite a bit.
So, now when I miss that wonderful food I either look at the pictures in the book and try and remember how it tastes OR I get on a United Shuttle flight and go for the real thing. Nothing can compare to having glass after glass of sangria while I sit back and have the food served to me by someone who really knows how the food should be made!
Not quite the same as the restaurant........1999-02-10
I, too, live a few blocks away from Cha Cha Cha but can no longer stomach the crowds waiting for a table (not to mention the couple of pitchers of Sangria you'll go through on empty said stomach as you wait the average 45 minute wait. Even on Sundays). Given that lengthy diatribe, all can now understand why getting the book as a gift was a blessing.
The pictures are beautiful and some of the dishes turn out quite nice. But I will no longer try to make my favorite dish at the restaurant: Cajun Shrimp. I don't know what was lost in the translation but if you follow the recipe in the book (and yes, I used SWEET paprika, not hot), you turn out Shrimp O' Fire. It's almost inedible. It's not even good spicy hot, it's just kind of gnarly. So I'm somewhat disappointed in this book. And it makes me leery of trying to make everything.
Also, the cookbook is inconsistent on informing you how long certain things will take to cook down or reduce, and a dish that looks to take about 20 minutes to make can take over an hour.
Basically, this is one cookbook that's worth it for the pictures and memories of actually eating at the restaurant. If you want anything more from this tome, I wish you luck.
Delicious, Impressive Food Made Easy.......1998-04-08
Cha Cha Cha is one of my favorite San Francisco restaurants, so I was excited to find this cookbook and even more pleased to find that the recipes are very well written and easy to prepare. The results are fabulous - just like the food from the restaurant! Very interesting history of the food and everything you need to know to recreate the Cha Cha Cha experience at home.
Book Description
Curry serves up a delectable history of Indian cuisine, ranging from the imperial kitchen of the Mughal invader Babur to the smoky cookhouse of the British Raj. In this fascinating volume, the first authoritative history of Indian food, Lizzie Collingham reveals that almost every well-known Indian dish is the product of a long history of invasion and the fusion of different food traditions. We see how, with the arrival of Portuguese explorers and the Mughal horde, the cooking styles and ingredients of central Asia, Persia, and Europe came to the subcontinent, where over the next four centuries they mixed with traditional Indian food to produce the popular cuisine that we know today. Portuguese spice merchants, for example, introduced vinegar marinades and the British contributed their passion for roast meat. When these new ingredients were mixed with native spices such as cardamom and black pepper, they gave birth to such popular dishes as biryani, jalfrezi, and vindaloo. In fact, vindaloo is an adaptation of the Portuguese dish "carne de vinho e alhos-"-the name "vindaloo" a garbled pronunciation of "vinho e alhos"--and even "curry" comes from the Portuguese pronunciation of an Indian word. Finally, Collingham describes how Indian food has spread around the world, from the curry houses of London to the railway stands of Tokyo, where "karee raisu" (curry rice) is a favorite Japanese comfort food. We even visit Madras Mahal, the first Kosher Indian restaurant, in Manhattan. Richly spiced with colorful anecdotes and curious historical facts, and attractively designed with 34 illustrations, 5 maps, and numerous recipes, Curry is vivid, entertaining, and delicious--a feast for food lovers everywhere.
Customer Reviews:
Food as History.......2007-07-23
If your first taste of India was in a high school world history class, where you struggled to engorge and disgorge the indigestible names and exploits of Mughals, rajahs, and viceroys, this book will cleanse your palate. Dr. Cunningham uses the story of the development of diverse modern Indian cuisine as a savory entree into the religious, ethnic, and political history of the subcontinent, much as Jules Tygiel uses baseball as a lens for studying America in his book "Baseball As History." Curry is indeed a compelling synecdoche for pan-Indian culture. And Dr. Cunningham seasons her prose as skillfully as any chef, even to the point of including some artful recipes as illustrations of her basically scholarly narrative.
Curry is apparently and English invention .......2007-06-25
Curry is the sort of food that is served in Indian resteraunts in countries such as England, America and Australia. The way that it is produced is that in the kitchen there will be three large vats of sauce. One will be a tomatoe based sauce another a butter based sauce and the other will be based on milk solids. Curry is produced by cooking either vegtables and meat and then adding the sauce. This process is hundreds of miles from how food is coooked in India. However it is the technique developed in England by former Bangledeshi sailors who were the ones who drifted into the resterant buisness. The method is cleary one that makes food production easy rather than producing the complex flavours of the food of India. (Again there is no real thing as Indian food as each part of India has a different tradition.)
One of the most popular dishes currently is Chicken Tikka Massala. Broadly tandoori chicken pieces cooked in a mixture of tomatoe sauce and cream. Apparently dreamed up in some English town, to freshen some slightly dried out chicken has now become a classic served in all English Indian resteraunts.
None of this should really surprise. The book outlines a fascinating history of food. The one clear thing is that food always seems to change. Chilli something thought to be an essential ingredient of Indian and South East Asian cooking was only introduced to Asia after the European discover of the new world. Prior to Columbus Indians and South East Asians used black pepper. Of course the tomatoe is of American orgin and one would wonder how Italian cuisine would have developed if America had not been discovered.
The book is a fascinating read and it is an insight into how flexible culture and fashions are.
A concoction that is India!.......2007-06-11
As a friend of mine once remarked, the measure of a culture is in the complexity & variety of its cuisine. Lizzie Collingham's book is a look into the development of this complexity & variety through centuries of conquests of the Indian mainland, & the consequent assimilation of societies, customs & spices.
From the Moghuls to the Potuguese & finally to the British, the Indian subcontinent's cuisine has been in a millenia-long flux. This book is the story of this flux. Sure, there is a huge plurality of cuisines, particularly regional, that aren't a part of this book, but, for me, what this book might/could/should have been is nearly not as important as what the book is.
As Collingham talks about the cuisines, she also documents a great deal of history & nuances often not part of text-book history. You'd find the Moghuls becoming "Indian" with Akbar, the Portuguese marrying Indian women & the consequent Indianization of the Portuguese househlds, & in the late 19th century, "...as Victorian Britain was enthusiastically embracing the idea of empire, & curry was becoming a favoured dish among the middle classes, Anglo-Indians were busily eradicating as many traces of India as possible from their culture."
Of course, there are recipes in this book. A mere handful of them. But they're all captured in the minutest of details. Unlike the 4 to 5 step Biriyani making process that you'd find on the web, this book's Biryani recipe is two & a half pages long - so that if you follow it well enough, you may be able to soften up an emperor enough to get a grant of 10 acres of prime real estate or some such royal favour.
Interesting book.......2007-06-08
Well-written, exhaustively researched, and with a very interesting topi, this is an intriguing book. I enjoyed reading it, and getting an overall perspective on curry, to go with my exhaustive eating experiences both in the US and in India.
If there were more recipes, I'd have given it 5 stars. If there were no recipes, I'd have given it 5 stars. I found in inclusion of only a few recipes distracting, hence the 4 stars.
Culinary History, Nicely Spiced........2007-02-13
Much more than a cookbook, this is a delicious historical travelogue of one of the world's favourite cuisines, nicely subdivided into sections describing the various influences visited on the Subcontinent from its various conquerors who were in turn seduced by the indigenous wonder that is Indian spice blends and cooking techniques. The author delightfully uses various well-known dishes as examples of the two-way flow of development and carefully compares original recipes with later variations (and adulterations!). You'll never look at an Indian menu the same way again!
Book Description
“Shakespeare’s Kitchen not only reveals, sometimes surprisingly, what people were eating in Shakespeare’s time but also provides recipes that today’s cooks can easily re-create with readily available ingredients.”
—from the Foreword by Patrick O’Connell
Francine Segan introduces contemporary cooks to the foods of William Shakespeare’s world with recipes updated from classic sixteenth- and seventeenth-century cookbooks. Her easy-to-prepare adaptations shatter the myth that the Bard’s primary fare was boiled mutton. In fact, Shakespeare and his contemporaries dined on salads of fresh herbs and vegetables; fish, fowl, and meats of all kinds; and delicate broths. Dried Plums with Wine and Ginger-Zest Crostini, Winter Salad with Raisin and Caper Vinaigrette, and Lobster with Pistachio Stuffing and Seville Orange Butter are just a few of the delicious, aromatic, and gorgeous dishes that will surprise and delight. Segan’s delicate and careful renditions of these recipes have been thoroughly tested to ensure no-fail, standout results.
The tantalizing Renaissance recipes in Shakespeare’s Kitchen are enhanced with food-related quotes from the Bard, delightful morsels of culinary history, interesting facts on the customs and social etiquette of Shakespeare’s time, and the texts of the original recipes, complete with antiquated spellings and eccentric directions. Fifty color images by award-winning food photographer Tim Turner span the centuries with both old-world and contemporary treatments. Patrick O’Connell provides an enticing Foreword to this edible history from which food lovers and Shakespeare enthusiasts alike will derive nourishment. Want something new for dinner? Try something four hundred years old.
Customer Reviews:
A veritable feast of tantalizing recipes..........2005-09-17
I bought this book because I am a Shakespeare/Renaissance freak and I hoped to be able to make some dishes of the time.
While I cannot vouch for the complete historical accuracy of the recipes, I can tell you that you won't be disappointed by the use-ability of them or the beauty and taste of the end result. My sister and I put on our own "Renaissance feast" for the family, which was loads of fun to do and a big hit.
The recipes call for common and unusual (but not hard to find) ingredients and often use interesting combinations of flavours, such as fruits with meats. All this creates dishes with complex, rich taste.
The Shakespearean quotes and historical tidbits sprinkled throughout the book are fascinating. Original recipes are often given and prove quite amusing. The layout of the book is simple and attractive, enhanced by the lovely photos of award-winning food photographer, Tim Turner. A masterpiece of a cookbook...
Not Completely Shakespeare's Kitchen.......2004-10-04
Close but not quite there. As a member of a rather heralded Guild of (amatuer - we do it for love not money) Medieval and Renaissance Cooks, I was anticipating less 'making it up as I go along" and more true redactons of the books Ms Sagan references.
I was delighted that in roughly half the recipes, she quoted the original recipe and acknowledged the source. I was less delighted when she deliberately changed ingredients, left ingredients out or in one case where it was clear that the intent of the recipe was for periwinkles (snail like mollusks greatly esteemed in Elizabethan and slightly post Elizabethan times) and she admits that in a fit of whimsy, she substituted periwinkles the flower.
Not having hauled out the books and done the research I cannot attest that the unattributed recipes come from period, nor may I suggest that they do not. Where I to serve these unattributed recipes, I would label them as "peroid" (period like) rather than period.
For the most part even those period-like recipes do sound delicious!
This is a nice book, and if it piques an interest in Medieival and Renaissance cookery,then it has served its purpose.
Do NOT take her redactions as Gospel - read them, think of the aim of the dish you are making and consult other sources, both modern and medieval period. If you need help google MEdieval Food....
The photos and garnishes are lovely however.
A winning recipe.......2004-02-11
I bought this book for my husband, who loves Shakespeare's works, history and cooking. This book is perfect for anyone with those passions (especially all together). A bit of history is included throughout, along with original recipes gleaned from Renaissance texts. Quotes from the Bard's plays are peppered about, before each recipe, etc., and most of the recipes have been beautifully photographed, just another way to whet the appetite. The recipes are fun, do-able, a little different, yet not so far out there that you'd never try them. And in the back are suggestions for parties, invitations and so on. A delight for fans of cooking, cookbook collectors and for bibliophiles with taste.
A Worthy Contribution to Culinary History.......2003-12-08
When I opened this book, I did not expect I would have any interest in actually preparing any dishes from it. Rather, I was looking for some insight into the history of cuisine in England around 1600. I was pleasantly surprised to find things which are really interesting to cook.
The book does not strictly cover meals mentioned in Shakespeare's plays, however, it is liberally seasoned with quotes from the Bard's plays making reference to foodstuff and spirits. The recipes are taken from cookbooks of the period which are enumerated in the very good bibliography. The volumes of this period were published from between 1560 through 1650 and all but one (Italian) are written in English and appear to be directed to the English housewife rather than the court of Elizabeth or James.
The biggest surprise is the prevalence of sweet ingredients in almost all savory dishes. If not sugar itself, then sweetness from fresh or dried fruit. The book even states that the English of the period had a serious sweet tooth. The complement to this tendency is the appearance of savory ingredients such as spinach in sweet desserts.
Another common theme in the cuisine of the period was the use of pastry crusts. They used it with just about everything. The remnants of this method can be found in dishes such as beef Wellington, savory pies, and cooking fish in a pastry crust. The method of making pastry crust may be a little unusual to the casual baker, but it is in fact based on a French technique used today for incorporating butter. Instead of cutting in the butter with forks or a pastry cutter, it is `smeared' into the dough with a kneading type of motion using, of course, very cold butter. It would be interesting to know how butter was kept cold in summer.
It is not surprising that the most pervasive foreign influence was not French, but Italian. Note, for example, that one of Shakespeare's most popular plays, `The Taming of the Shrew' was based on a 17th century Italian style of comedy. Tomatoes and chili peppers are totally absent, as they had not even been adapted in Italy yet, but artichokes, cardoons, asparagus, capers, mint, peas, parmesan cheese, and flat leaf parsley are all common. Citrus fruits, both local and from the Mediterranean are very popular. The fact that relations between England and France were probably very cool at this time, and the fact that England was rapidly developing a world wide trading network, especially with the Mediterranean and the Levant explains the popularity of food from that region. It is also likely that French cuisine had not yet achieved the preeminant position it has today and the cuisines and products of Italy, Portugul, and Spain were probably a common trade for English products.
One of the more interesting historical aspects was the fact that many vegetables popular in this cuisine were brought to England by the colonists and soldiers of the Roman Empire. Carrots, turnips, and onions head the list in this category.
It may be surprising to find shellfish, especially lobster and crab in the cuisine of the people, until one remembers that these animals were literally considered trash by boats fishing for cod or other fin fish. These must have been very, very cheap. The only puzzle was how they got to London and still be fresh enough to eat.
It is no surprise that most of the blurbs on the dust jacket plugging the value of the book are from theater people rather than from culinarians. The audience for this book is as likely to come from lovers of the theater as it is from foodies. The author caters to exactly this audience by presenting a chapter of suggestions on how to organize and cater to a dinner party patterned after this Elizabethan cuisine.
This is one of the first books I have found where I was willing to open it purely for the pleasure of the read, however, I was delighted to find interesting recipes, although it is likely I will stick with modern methods for preparing pastry crusts and stocks. One of my few gripes with the book is that contrary to the promise by the author, not every original recipe text was included. It was entertaining to see how the author translated the slim instructions with no amounts specified into a modern recipe with all the expected teaspoons and tablespoons and the like. A worthy, if somewhat pricy volume.
Shakepeare's Kitchen.......2003-10-16
Simply the best! Awesome recipes -- I've already tried some and expect to continue my exploration. Beautiful presentation, well-organized, informative and interesting. A recommended read for all!
Customer Reviews:
Not a cookbook but a good read indeed!.......2005-04-01
I read this book on the plane during a recent trip to Europe and thouroughly enjoyed it. It contains insightful information to the evolution of American cooking over the past 100 years or so for anyone curious about why we eat what we eat. A good buy!
I Hear America Cooking.......2000-07-25
Author Betty Fussell proves that the way to America's heart is through its stomach in I HEAR AMERICA COOKING. In addition to a section-by-section review of the cuisine of every region of the U.S.with a tempting array of recipies to try, this book shows how the many different cultures that are part of this country have, like the elements of a good meal, maintained their unique flavor while making up an exciting and memorable whole. This is one cookbook that will interest even people who don't cook but love U.S. history or sociology. It's similar to Jeff Smith's FRUGAL GOURMET ON OUR IMMIGRANT ANCESTORS, in highlighting "Grandma's Recipes"--regardless of where Grandma's ancestors came from--but Fussell adds more spice to her presentation by putting regional specialties in the overall context of American cuisine.
Book Description
Everyone thinks they know the real Gordon Ramsay: rude, loud, pathologically driven, stubborn as hell
For the first time, Ramsay tells the full inside story of his life and how he became the world's most famous and infamous chef: his difficult childhood, his brother's heroin addiction, his failed first career as a soccer player, his fanatical pursuit of gastronomic perfection and his TV persona—all of the things that made him the celebrated culinary talent and media powerhouse that he is today.
In Roasting in Hell's Kitchen Ramsay talks frankly about his tough and emotional childhood, including his father's alcoholism and violence and their effect on his relationships with his mother and siblings. His rootless upbringing saw him moving from house to house and town to town followed by the authorities and debtors as his father lurched from one failed job to another.
He recounts his short-circuited career as a soccer player, when he was signed by Scotland's premier club at the age of fifteen but then, just two years later, dropped out when injury dashed his hopes. Ramsay searched for another vocation and, much to his father's disgust, went into catering, which his father felt was meant for “poofs.”
He trained under some of the most famous and talented chefs in Europe, working to exacting standards and under extreme conditions that would sometimes erupt in physical violence. But he thrived, with his exquisite palate, incredible vision and relentless work ethic. Dish by dish, restaurant by restaurant, he gradually built a Michelin-starred empire.
A candid, eye-opening look into the extraordinary life and mind of an elite and unique restaurateur and chef, Roasting in Hell's Kitchen will change your perception not only of Gordon Ramsay but of the world of cuisine.
Customer Reviews:
CHASING MARCO PIERRE WHITE.......2007-09-09
BIG BOYS ATTEMPT AT REPLICATING THE MANY SUCCESSES OF HIS NEMASIS MARCO PIERRE WHITE
WORKS PRETTY WELL - HIS RECOLLECTIONS OF HIS RAGS TO RICHES RISE TO STARDOM ARE WELL
WRITTEN AND MAKE FOR AN ENJOYABLE READ. - HIS REPUTATION OF DO UNTO OTHERS AS WAS
DONE TO YOU IS BORN OUT IN MOST OF THE CHAPTERS - ONE MUST NEVER FORGET WHERE WE
CAME FROM - HOWEVER ONE MUST NEVER LOSE TRACK OF WHERE WE ARE GOING.
FOR GORDON HE SEEMS FIXATED ON TRYING TO TOP MARCO - IF MARCO WAS TO BRING OUT A
BOOK ON NEEDLEWORK AND HOW IT APPLYS TO CHEFS UNIFORMS I'M SURE GORDON WOULD DO
LIKEWISE - GORDONS BIGGEST WORRY RIGHT NOW IS OVEREXPOSURE.
ON A SCALE OF ONE TO TEN - ROASTING IN HELLS KITCHEN WOULD BE A SIX.
Gordon Ramsay Rules.......2007-09-05
This books Rocks!!! I don't usually have time to read books or magazines due to my busy schedule but I make time for this book. If you like Mr. Ramsay on Hell's Kitchen, You will love this book!!!
hells kitchen.......2007-09-03
A fun and enjoyable book to have and read what is going on at hells kitchen ehhe
Hell's Kitchen.......2007-09-03
Very interesting reading,he had a ruff start to life! If you don't like cursing ,this book is not for you! He writes the way he speaks!
So I bought this for my mom,.......2007-08-06
but I ended up reading it for myself. This book was great! I thought he did a really good job writing it, and I couldn't put it down. I love Hell's Kitchen, and now you know why he does what he does. This book does not disappoint!
Amazon.com
Anyone who has experienced the sheer edible bliss of crêpes suzette has a reason to read Life à la Henri. The Henri in question is none other than the renowned chef Henri Charpentier, the man responsible for creating such tasty works of art. Written in the 1940s and elegantly translated from the original French, much of this memoir reads more like poetry than prose: on discussing his mother's aversion to breastfeeding, he writes, "Had she nursed me, then certainly I would have grown up, if at all, to be a melancholy fellow, one nourished by tears." His adventures included years of strict kitchen training, a short stint in the army, marriage, immigration to the U.S., and having numerous friends and patrons among the famous faces of his time.
While Charpentier is a bit of a name-dropper, telling Prince Edward and Sarah Bernhardt stories throughout the book, there is mostly a sense of pride that such discriminating palates were worthy of his food, and his tales of choosing wines and creating special dishes are memorable. No matter what the topic of the chapter, his stories are generously sprinkled with specific memories of foods, spices, and scents, from the vegetable tarts that made for elegant childhood picnics to the suggestion of brandy, garlic, and onions as welcome wedding gifts. While specific recipes (onion soup, minute steak, roast duck) are included at the end of the book, nearly every chapter contains instructions on preparation of a sauce, stew, pie, or dessert. A variety of elegant alcohol is equally present, and Charpentier insists, "One of the surest ways to arouse a lively interest in cooking, either in yourself or someone else, is to place in the kitchen a full assortment of wines and liqueurs." The crêpes suzette, like many treats you serve in your own home, was an accident. But how many home kitchens have accidents that involve dessert, uncontrolled flames, and a prince? --Jill Lightner
Book Description
Life la Henri is the delightful memoir-with-recipes of Henri Charpentier, the world's first celebrity chef. First published in 1934, and back in print after nearly six decades, the book traces Henri's career from his days as a scrap of a bellboy on the French Riviera and a quick-witted apprentice in a three-star kitchen (when he invented crepe suzette) to his sailing for New York to open his renowned namesake restaurants that introduced many to the glories of haute cuisine. Life la Henri is a memorable portrait of a top-flight restaurant kitchen, and is food writing of surpassing charm and taste. This edition includes a new Introduction by Alice Waters, owner and proprietor of Chez Panisse in Berkeley, California, and author of many cookbooks.
Customer Reviews:
PRICELESS! 10 STARS!.......2002-10-07
"I, the creator of Crepes Suzette for the man who would become Edward VII, will now give you the recipe for Henri Charpentier."
And so he begins his sweetly swaggering and sentimental autobiography spanning his humble beginnings in 19th century France, to his auspicious apprenticeships in the world's top hotels and restaurants, his poverty while working in London, and his struggles to create a career as a restauranteur in America, only to be shut down by Prohibition. The story is told with a littering of the favorite recipes of the famous people he served. I could not put this book down! Full of anecdotal stories of princes and empresses, and his own enterprising yet generous heart comes through. Wish I weren't born too late to taste these meals ... At the end is a short cookbook of simple but elegant recipes, and excellent advice for choosing market produce. ... Merci, Henri!
Decendent Heritage.......2001-05-03
Hello . My name is Robert Charpentier . I am please that may of you have taken the time to not only search , but purchase the " Henri Charpentier Cookbook " . At first printing , there were only 100 in circulation , most of them to close personal friends and family . Later , the world began to catch on , and additional books were printed .
I am proud to be a close relative of Henri . I met him when I was a child growing up in Westport , Connecticut where I lived with my parents until we moved to the south in 1968 where I still reside . My parents are also living . My dad is a proud man , and holds close to his heart the fact that Henri was his fathers brother , and I , am the nephew .
Perhaps i'll write additional words later , but for now , I will continue to honor Henri's work , as it is part of who I am and my heritage .
Thank you for reveiwing this letter . Please feel free to E-mail me at home anytime , I will return the honor .
We love this book!.......2001-03-23
We first found a copy of this book several years ago in a used bookstore, and absolutely fell in love with it! It features marvelous tales that any food lover who wants to understand the love that great chefs bring to this profession will definitely enjoy. (Don't miss the one about stealing a ham -- and the one about serving the moon on a plate!) We plan to buy copies of Life a la Henri to give to a few young friends soon graduating from culinary school to inspire them on the road ahead.
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