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The Saucier's Apprentice: One Long Strange Trip through the Great Cooking Schools of Europe
by Bob Spitz
The education of a barbarian in the temples of haute cuisine.
In
the blink of an eye, Bob Spitz turned fifty, finished an eight-year
book project and a fourteen-year marriage that left him nearly
destitute, had his heart stolen and broken on the rebound, and sought
salvation the only way he knew how. He fled to Europe, where he
hopscotched among the finest cooking schools in pursuit of his dream.
The urge to cook like a virtuoso, to unravel the mysteries of the
process, had become an obsession.
Spitz hit the fabled cooking-school circuit in a series of idyllic European villages, and The Saucier's Apprentice
is a chronicle of his exploits. Combining an outrageous travelogue with
gastronomic lore, hands-on cooking instruction, hot-tempered chefs,
local personalities, and a batch of memorable recipes, Spitz's odyssey
recounts the transformation of a professional writer—and lifelong
kitchen amateur—into a world-class cook. 30 illustrations.
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Flatbreads & Flavors
by Jeffrey Alford
"Two people caught in the grip of wanderlust," as Alford and Duguid describe themselves, this American- Canadian pair has traveled for nearly two decades, singly and together, throughout Asia, Europe, the Mediterranean, North Africa, and North America. As they have pursued their passions for travel photography and culinary research, they have found around the world a shared and nourishing element of culture and cuisine: flatbreads, the simplest, oldest, and most marvelously varied form of bread known to humankind. Immersing themselves in local cultures-from the Malaysian island of Penang and the high Himalayan passes of Tibet to the market stalls of Provence and the pueblos of New Mexico -- Adford and Duguid have studied bread baking and cooking with local bakers, in family kitchens, with street vendors, and at neighborhood restaurants and cafes.
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