Books of the Month
October 2023
Mastering the Art of French Eating: From Paris
Bistros to Farmhouse Kitchens, Lessons in Food
and Love
Journalist Ann Mah's excitement about her husband's
three-year assignment in Paris turns to disappointment
when he is sent to Iraq alone for a year. Like Julia Child,
Ann, a food enthusiast, must find her own path in the City
of Light. Her journey takes her across Paris and the
regions of France as she battles loneliness with culinary
explorations, discovering the nuances of French cuisine.
Along the way, she encounters memorable characters and
traditional recipes, creating a story that intertwines food,
family, and love for France.
Food and the City: New York's Professional
Chefs, Restaurateurs, Line Cooks, Street
Vendors, and Purveyors Talk About What They
Do and Why They Do It
In this book, Ina Yalof introduces us to the people who
define New York's vibrant food scene. We hear from
Dominique Ansel about the creation of the Cronut, Lenny
Berk on slicing lox at Zabar's, Ghaya Oliveira's rise from
dishwasher to pastry chef, and Eddie Schoenfeld's journey
from Brooklyn to Chinese food expert. This oral history
encompasses both old-school figures like David Fox and
new talents like Patrick Collins and Lauren Clark, painting
a vivid picture of New York's culinary world.
Taste As Experience: The Philosophy and
Aesthetics of Food
In this book, Nicola Perullo emphasizes the importance
of food as a source of pleasure and how it shapes our
connection to nature, ethical consumption, and
aesthetics. While eating is often viewed as a mere
survival necessity, Perullo contends that it is our most
profound daily interaction with the world. Drawing from
extensive research, he delves into the intricate
meanings of our food choices and the thinking behind
our culinary actions. He suggests that our attitude
towards food, whether indifference or engagement, has
a substantial influence on our lives. Perullo asserts that
taste goes beyond chemical or cultural factors,
representing the depth and richness of our earthly
experiences.
Bread on the Table: Recipes for Making and
Enjoying Europe's Most Beloved Breads [A
Baking Book]
In this book, David Norman, a culinary instructor and
baker, explores the breadmaking traditions of Europe
that inspire him. He delves into a range of traditions,
from French rye breads to Italian ciabattas without salt
and Scandinavian Christmas loaves. Norman also
provides recipes for traditional dishes that pair perfectly
with these regional bread specialties. The book is
designed to amaze and delight bakers of all levels.
https://www.uow.edu.my/library/