Friday, November 14, 2014

In Her Kitchen: Stories and Recipes from Grandmas Around the World


In Her Kitchen:

click here to purchase



In a gorgeous keepsake volume based on the slideshow that captured the world’s attention, Gabriele Galimberti’s beautiful portraits of grandmothers from all over the world with their signature dishes stunningly illustrates the international language of food and family.
On the eve of a photography trip around the world, Gabriele Galimberti sat down to dinner with his grandmother Marisa. As she had done so many times before, she prepared his favorite ravioli—a gesture of love and an expression of the traditions by which he had come to know her as a child. The care with which she prepared this meal, and the evident pride she took in her dish, led Gabriele to seek out grandmothers and their signature dishes in the sixty countries he visited. The kitchens he photographed illustrate both the diversity of world cuisine and the universal nature of a dish served up with generosity and love. At each woman’s table, Gabriele became a curious and hungry grandson, exploring new ingredients and gathering stories. These vibrant and intimate profiles and photographs pay homage to grandmothers and their cooking everywhere. From a Swedish housewife and her homemade lox and vegetables to a Zambian villager and her Roasted Spiced Chicken, this collection features a global palate: included are hand-stuffed empanadas from Argentina, twice-fried pork and vegetables from China, slow-roasted ratatouille from France, and a decadent toffee trifle from the United States. Taken together or bite by bite, In Her Kitchen taps into our collective affection for these cherished family members and the ways they return that affection.

In Her Kitchen is an evocative, loving portrait of the power of food and family, no matter where in the world you sit down for dinner.

  • Hardcover: 248 pages
  • Publisher: Clarkson Potter (November 11, 2014)
  • Language: English
  • ISBN-10: 0804185557
  • ISBN-13: 978-0804185554

  • GABRIELE GALIMBERTI is a photographer whose work has appeared in Newsweek, Le Monde, and Vanity Fair, among other publications. In 2013, he finished an eighteen-month photography trip around the world. His photographs and stories have led to partnerships with illy and CouchSurfing.org and have appeared in slideshows on Slate. No matter where he currently rests his head, he calls Italy his home.

    gabrielegalimberti.com

    I enjoyed reading the bios of all the grandmother cooks in this fine hardback book.  I am not quite sure if I could master some of the recipes. But the book was fun to read either way.  Maybe some of the simpler looking recipes I will tackle.

    "I received this book from Blogging for Books for this review."


     

    Thursday, November 6, 2014

    Bread Revolution by Peter Reinhart

    Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques

    Renowned baking author and instructor Peter Reinhart has always been on the forefront of the bread movement—from his seminal work, The Bread Baker’s Apprentice, to today. In Bread Revolution, he explores the cutting-edge developments in bread baking, with fifty recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches.

    A new generation of bakers and millers are developing innovative flours and baking techniques that are designed to extract the grain’s full flavor potential—what Reinhart calls “the baker’s mission.” In this lushly photographed primer, Reinhart draws inspiration from these groundbreaking methods to create master recipes and formulas any home baker can follow, including Sprouted Sandwich Rye Bread, Gluten-Free Many-Seed Toasting Bread, and Sprouted Wheat Croissants.

    In many instances, such as with sprouted flours, preferments aren’t necessary because so much of the flavor development occurs during the sprouting phase. For grains that benefit from soakers, bigas, and sourdough starters, Reinhart provides the precise guidance that has made him such a trusted expert in the field.

    Advanced bakers will relish Reinhart’s inventive techniques and exacting scientific explanations, while beginning bakers will rejoice in his demystification of ingredients and methods—and all will come away thrilled by bread’s new frontier.


  • Hardcover: 256 pages
  • Publisher: Ten Speed Press (October 21, 2014)
  • Language: English
  • ISBN-10: 1607746514
  • ISBN-13: 978-1607746515

  • This book is wonderful...for the experienced baker I think.  I ordered this book thinking it would be a great beginner book.  I was wrong.  There was not one 'quick white bread' recipe anywhere, easily found at least.  Most breads were wheat and rye. Some sourdough.  The one thing I found negative about this book was the print is really small.  I don't wear glasses but probably should have readers for this one.  Other than that the pictures are great and fine details are given for each recipe.  If you really want an in-depth book about bread, this would be great for you!

    order here at amazon



     I received this book from Blogging for Books for this review.