STUDIOKITCHEN

The Office.

It was oppressively hot today which inspired me to finally close the shades and organize the books.

A good day in the office.

Au Revoir TO ALL THAT !

I just finished this book in 72hrs.

A fantastic story about the evolution of food in France, some would say how globalisation ruins cuisine.

Find it HERE.

Memorial day Weekend.

It is rare to have 4 days off, I plan on burying myself in a new book.
I probably have about 20 waiting to be read.
Got these in the mail today thanks to our friends at Simon and Schuster.
A quiet Hendricks sipping weekend it will be.

New Books

Although each book deserves undivided attention, creativity for me comes from dabbling in several things at once. I was actually able to get the El Bulli book at 30% off at Barnes and Noble.
Sales were slow they said....

ART Culinaire

As it turns out, I have 40 double issues of Art culinaire.
They need to be disposed of, all brand new.
Any interest.
E-mail me for the numbers.
$10 each.

Issues:

11, 31,34,37,39,40.41,
47 thru 53
55, 56
58 thru 78

Another great read.

Good techniques and some solid delicious looking food for us non-molecular gastronomists.
A great buy.

Library Additions.

I always buy books faster than I can read them, they dont actually count as additions to the library till I read them. Currently pouring through the Catalan trio.

Continuing Education

The quest for learning requires continuous reading. Here are a few books I have poured through in the last 6 weeks.
The Oxford Symposium books are fantastic and is a convention of some of the best minds in the worrld of food. Not the world of cooking, the world of food.

Old School Butter.

Old bookstores are always a great resource, you just never know what is lurking on the shelves. I found this 1924 edition of "butter making". Interesting pictures and great information on what real butter tastes like. Not on the cutting edge but sometimes the cutting edge does not improve on old pathways. Certainly worth more than the $7 it cost. I suppose they just did not pay attention to the phrase "published 1924". An additional gem for the collection.

The importance of diversification.

Cooks get too wrapped up in cookbooks. Every now and then, it is important to engage one's mind in other literary pursuits. There is a bigger picture out there beyond the Molteni stove.