If you are looking for something incredible to give a food lover this holiday season look no further!! Here at Logos Books & Records we have picked up, loved, and tested some of the best cookbooks from this season!
I want to start by talking about Thomas Keller’s Bouchon Bakery. Thomas Keller is the author of Ad Hoc at Home, Bouchon, The French Laundry, Under Pressure, as well as a couple of compendiums. He has 11 restaurants and bakeries around the country, and his last book Ad Hoc at Home has been a Logos favorite for years! Bouchon Bakery leaves a lasting impression the second you see it. An oversized cookbook filled with stunning photographs and step by step instruction to creating professional desserts in your own home. Each recipe includes weight and US cooking measurements and the book covers everything from standard cakes and tarts to fancier puff pastries, cream pastries and doughnuts, to bread. Loaded with salty, caramelized, sweets and tricks like “bicycle cutters” this book is a must have for any seasoned or aspiring baker! And to make it even more appealing, we have limited signed copies available!
Bouchon Bakery (Limited Signed First Edition)
400 Pages, color photographs, 11 x 1.4 x 11 inches
Every year a new book comes out on how to bake beautiful loaves of bread. In 2009 we featured an article on Jim Lahey’s fantastic book on no-kneed bread recipes called My Bread. Then in 2010 San Francisco’s Tartine released their beautiful bread book which continues to impress bread lovers today (it remains our best selling bread book!), and last year Mark Vetri, our favorite Philadelphia chef released his book Rustic Italian Cooking which features a chapter on bread that is unmatched, going into great detail about wheat varieties, gluten contents, and the importance of a good starter. These are bread books you could curl up in bed with, that you could read into the late hours of the night, and Flour Water Salt Yeast fits seamlessly among them. Filled with beautiful photographs and and short essays on things like the difference between weight and volume measurements, time and temperature, pre-ferments, handling, proofing, this book contains everything you could ever want to know about baking bread and enough recipes to last you a lifetime.
Flour Water Salt Yeast
10 Speed Press
272 Pages, Color Photographs, 8 x 1.1 x 10 inches
Burma: Rivers of Flavor, by Naomi Duguid is quickly becoming a favorite around Independent Bookstores. Written for advanced and adventurous chefs, Burma is filled with obscure but mouthwatering ingredients, (and a glossary with information on how to find them!), full page matte photographs, over 100 recipes and anecdotes about her adventures with the food and country. It is as much a travel and photo book as it is a cookbook, and it sacrifices nothing in the recipes. Salads, soups, curries, vegetables, meats and sweets, it covers everything using traditional ingredients and substitutions when you can’t find them. A truly phenomenal book.
Burma: Rivers of Flavor
384 pages, Color Photographs 7.5 x 1.6 x 9.2 inches