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Danny Marbella (Abu Dhabi)

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Coi: Stories and Recipes
Coi: Stories and Recipes
by Daniel Patterson
Edition: Hardcover
Price: 22.75

4 of 6 people found the following review helpful
5.0 out of 5 stars A Fantastic tribute to California, 22 Nov 2013
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I first purchased a publication by master craftsman & Culinary genius Chef Daniel Patterson's around 2004 this was pre - COI opening. He wrote one brilliant concept cookbook about essential oil. It's one of my all time favorite cookbooks.

I have since been following Sir Paterson on a more interesting level since his amazing restaurant COI opened, I have always read his articles as well as follow as many interview he has made.

I appreciate his genius interpretation of modern American/California cuisine. I have been waiting for his second book for almost 10 years but let me tell you It's well worth the wait!

If you are looking for a book and you are a fairly gifted cook then to copy his recipes don't buy it. You will end up writing unappreciative comments on here and that's just not a cool thing to do.

But if you are looking for a book which will inspire you by each of story how he constructed the dishes and an evolution of this great chef through times, then rest assured this is the book for you.

I am glad to see that finally chefs in USA are writing non-commercial driven cookbook, a cookbook which signified a chef and his restaurant.

Sadly, it is often hard to find this kind of book in a world class talent chefs. Just there are some pictures totally unrelated. I will not comment on it.

One publishing house to be named is ******* they can do a much better job by filling those books with a picture of chef, his restaurant, or his kitchen members. I have to admit that they do have some of the best chefs Globally on thier "books" and a few publications are amazing but on the whole they are just not there..

My only one tiny grip is some fonts in the book are hard to read.

But personally can't wait for him to write his 3rd book and I am sure you will feel exactly the same.
Its a tribute to Californiacation as the RHC would say..

Manresa: An Edible Reflection
Manresa: An Edible Reflection
by David Kinch
Edition: Hardcover
Price: 26.00

2 of 4 people found the following review helpful
5.0 out of 5 stars One thing of pure Beauty......Gob Smacked....WOW!, 22 Nov 2013
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I have had so many great things told to my by my peers and colleagues about Manresa, So when I got wind of the books imminent publication and release I wated for what seemed a life time salivating over my special purchase, and Hey it really is just so so Special I have had it next to my computer in the office for 3 weeks now and when I am a little tense I rub my hand over the Oyster textured cover and I am in a pure Zen Moment......Pure Quality!

The book by chef David Kinch is a remarkable piece of food and life philosophy, and the expression of a very focused life. Despite the fact that the overwhelming majority of the recipes are not going to happen in a normal household kitchen, they are articulated clearly and surrounded by the unmistakable voice of the author. Also: gorgeous artwork.

If you want to understand the nature of what a restaurant like Manresa is built on, and what their food is all about, and the people who are integral to the entire process, read this book. I may change your life forever!

There are 9 Chapters (I will not go into detail)

1. How I met Cynthia Sandberg
2. An Homage to an Egg
3. An Edible Reflection
4. To Renew
5. The Pacific as a Muse
6. Building a Dish
7. Building a menu
8. Creativity & Technology
9 Bar & Cellar

Also there is a great Intro by the man himself Eric Ripert...
Needless to say I have booked a vacation to California to take the Kids to Disney
and then they will have to be forced to come with me to Manresa...
Happy Days (as the small faces once sung)

The Square: Sweet (Square: the Cookbook): 2
The Square: Sweet (Square: the Cookbook): 2
by Philip Howard
Edition: Hardcover
Price: 20.40

2 of 3 people found the following review helpful
5.0 out of 5 stars Think Masterchef, rather than Come Dine With Me, 4 Oct 2013
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I've been salivating over the arrival of this book for what seems like a life time! After the first amazing publication.
On first inspection As you would expect for a total perfectionist as is Phil Howard is the book is absolutely stunning.
The photography is stunning and there is a picture of the finished dish to accompany each recipe. The recipes within cover pre-desserts, souffles, sorbets to bread and everything else in between. It's clean, crisp and so very professional.

Three recipes from The Square - Volume 2: find out how to make Phil Howard's Lemon posset with a blueberry compote and warm vanilla beignets; Nougat; Blackberry sorbet with Granny Smith granita.
A home cook with a small amount of knowledge may find looking at the recipes, rather than the pictures, the book becomes very daunting, but please stay in there as it is all possible...

A more in-depth perusal will make you realise though, once you can get your head round the complexity of some of the recipes, it's actually very cleverly laid out. If you're serious about challenging yourself with some Michelin-class dessert-making, then this is the book to ease you into it.

Each recipe is calculated to serve eight people and while that is more guests than most cookbooks would aim their recipes towards, in this case it makes sense. It's not an everyday cookbook. These are the types of recipes you would undertake for a really special occasion for a lucky group of friends. It's a proper show-off dinner party book.

Think Masterchef, rather than Come Dine With Me. I'm not sure I'd want the bother for any less than eight people - if you're gonna do, do it properly! They deserve careful handling and attention to detail... Your friends, and the recipes.

The layout covers some main headers - words of introduction and overview; a "focus on" section which gives extremely useful tips about the things you should look for in your ingredients (such as use older eggs whites for soufflés as they will whisk up better), or advice on preparing your equipment (butter your moulds well to ensure your soufflés rise properly); a list of the key components for the recipe; and finally an invaluable section on timing, as well as the order in which to prepare things. All in all, if you follow the instructions as given, then it's fail-safe. Very clever.

The Christmas section is such a fantastic idea....particularly mouth-watering. The Christmas pudding soufflé with a 21-year-old whisky and malted milk ice-cream anyone? It would make Santa weep.

Throughout the book, Phil has put forth his thoughts on topics such as seasonality, provenance and how food makes him feel. This book has clearly been written from the heart of someone who lives and loves food, already evidenced by the success of his restaurant.

In summary, if you're not afraid of a challenge, want to learn how to make some truly unusual and impressive sweet dishes, can muster up equipment such as a sugar thermometer and have adequate space to concurrently prepare enough recipe elements without your stress levels rising too much, then this may be the book for you.

Its also a very sexy coffee table edition but hey why waste such a work of art.....Enjoy

The Gilbert Scott Book of British Food
The Gilbert Scott Book of British Food
by Marcus Wareing
Edition: Hardcover
Price: 17.00

3 of 4 people found the following review helpful
5.0 out of 5 stars For any lovers of all things local, 20 Sep 2013
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Written by Marcus Wareing together with Chantelle Nicholson (a former Acorn Award winner) and now GM of his celebrated restaurant the Gilbert Scott, the book is a tribute to the traditional British dishes served at the restaurant, located at the Amazing St Pancras Renaissance hotel near Kings Cross London.

It begins with a short history of the hotel, starting in 1865 when the Midland Railway company held a competition to design a hotel with the brief that it needed to "add luster" to its soon-to-be-completed St Pancras station. Several architects submitted plans, but it was leading Gothic revivalist 
George Gilbert Scott's remarkable 300-bedroom design that was declared the winner.

In the run-up to the opening of the Gilbert Scott in 2011, Nicholson and Wareing spent many hours poring over books and archives selecting dishes and recipes to be served in their brasserie and, having done such extensive research, it seems only resourceful that their hard work is recognized with the publication of a book.

The Gilbert Scott Book of British Food is based on the menu at the Gilbert Scott restaurant and bar, which, in turn, pay homage to the historic charm of the 19th century building.

Split into seven chapters, it begins with:

1. The "Bar" section, which features recipes for a selection of cocktails and bar snacks including salt and pepper squid and Countess Morphy's croquettes.

2. Following this is the "To Begin" section of the book - a selection of dishes which Marcus Wareing suggests can be used as not only starters, but perhaps a light lunch as well as all can be served either as a starter or as a lunchtime meal with bread or salad. Recipes in this section include ubiquitous British dishes such as prawn cocktail, pork pie, English asparagus with burnt butter Hollandaise, and potted shrimps.

3. `The main event' continues the salute to British produce with Gower Peninsula fisherman's stew made with prawns, mussels, scallops, cod or pollack and salmon or sea trout fillets, Cumberland sausages and mash, and Lancashire hotpot using boneless lamb neck - a nod to Wareing's Southport roots, and a range of dishes suitable for a sharing board, with a beef platter made up of ribeye, tongue, bone marrow and calf's liver

4. `Kitchen table' includes a selection of recipes suitable for sharing boards and precedes `Puddings', which includes the expected - spotted dick, Eton mess and treacle tart - and the unexpected, such as lemon cream ice with salted caramel popcorn.

5. For dessert lovers especially, the "Puddings" section is a real delight, with recipes for an array of sweet treats including banana sticky toffee pudding, Cambridge burnt cream and peanut butter ice cream.

6 & 7. The last two sections - Brunch and Afternoon Tea - include classics such as Bakewell tart, spiced French toast with burnt honey and lemon drizzle cake

I just love the stunning pictures by Brazilian photographer Sergio Coimbro.

The Gilbert Scott Book of British Food is a valuable cookbook for any lovers of all things local, and it wouldn't look terribly out of place on a coffee table, either!

Degustation: A Master Chef's Life Through Menus
Degustation: A Master Chef's Life Through Menus
by Alain Fabregues
Edition: Hardcover
Price: 45.48

1 of 1 people found the following review helpful
5.0 out of 5 stars Pure Class and very Nostalgic reading, 19 Sep 2013
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This is a great Publication produced by a celebrated Master Chef and author, Alain Fabrégues,

This inspiring and beautifully presented book is Alain's first foray into publishing after a culinary journey spanning 45 years ... and all 383 pages of it is superb.

The exquisite photography by Craig Kinder showcases the recipes and their quality ingredients, and the images of Alain selecting and preparing produce gives a glimpse of the back end of The Loose Box (Regarded as Australia's finest French restaurant for many years) in en-captures the Chefs passion for the creation of exquisite fine food.

Degustation is more than a cookbook. It is a story of Alain's life and his sharing of his culinary opinions and expertise. There are nine Degustation menus including one focussing on Alain's beloved Truffles along with 15 Petit Four recipes to try and Essentials such as stocks, savoury creams and sauces and pastries and crépes.

Yes I agree with the modern plating and presentation this seems a little dated but I will say this that if you use the recipe correctly and present with a few swishes & swashes, a few foam dots and hydrated items, protein pieces being cut into different shapes then this transforms into an amazing fully flavored joint creation

The book pays homage to the chefs mentor honoring the influence of Jean Delaveyne "and his brilliance as a creator of flavour".

Jean, 1918-1996, "was our direct line to the great masters of the late nineteenth and early twentieth centuries" and Alain has written this book to share his knowledge with "the next generation of cooks and for lovers of fine food at home".

Degustation: A Master Chef's Life through Menus, seen above, dedicated to Alain's daughter Natalie, is a must-have book for anyone interested in technique, presentation and the sensual nature of food.

This is well worth the price as its a testament to a life spent to great cooking!

Mange Tout
Mange Tout
by Bruno Loubet
Edition: Hardcover
Price: 17.00

2 of 2 people found the following review helpful
5.0 out of 5 stars A Chefs Chef Masterfull, 15 Sep 2013
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This review is from: Mange Tout (Hardcover)
Bruno Loubet's new book, Mange Tout, was the inspiration. And a delightful and inspirational collection it is, I have been waiting many years after his last publication (Bistro Bruno cooking from Odean and beforehand Chicken)

The starting point with Bruno is the south west of France well Gascony to be exact like many other great French Chefs.

Coming from within the Bordeaux region, Loubet is absolutely an omnivore.

The south west of France is, after all, the home of duck confit and foie gras. Vegetarianism is not high in the menu.

Although I have been well informed that Bruno's new restaurant (which I hope to visit when I am in Bleighty) gives a much greater prominence to vegetables, and I like Grain as a name or is it to be a brand?

However, back to this book.

It didn't take much of a browse before I saw dishes that I wanted to try.

Mackerel with salted and compressed watermelon and a lime mayonnaise is one that most certainly will be done, to give but a single example.

And then there's lobster with mango - another pairing that you know, instantly, work superbly.

Here are some other great creations: Just great clean & simple pairings

Salmon confit with asparagus, new potatoes and a green gazpacho

Of course, it's enormously seasonal - and seriously worships the produce.

The salmon is confited in olive oil - and works wonderfully - while the new potatoes and asparagus are cooked as you would expect the green gazpacho, which includes avocado, spring onion, green pepper, green chilli, olive oil, basil and mint is a wonderful sauce - and a delightfully fragrant salsa it is too, with just a little kick.

You will require a cook's thermometer to maintain the temperature of the oil - to keep the gauge steady at 50-55˚C, but it would be difficult to completely muck this up.

Bruno concludes the recipe by saying that he garnishes with whatever herbs are available.

Next up rhubarb Clerkenwell mess - which I have actually eaten at Zetters Hotel, Bistrot Bruno Loubet in...? well, err, Clerkenwell.

The mess is made with meringue, a rhubarb jelly and a rhubarb compot, and while the compote is really quite sweet, having been cooked very briskly, with plenty of sugar and also orange juice, the addition of pink grapefruit segments keeps the whole thing very nicely balanced.

When ever I see or hear the words `mange tout' I cannot without thinking of Del Boy's glorious mis-pronounciation in an effort to impress in Only Fools and Horses.

Bruno's new book has serious elements of fusion cookery, (no not that poorly executed mid 90s confusion mix & match kinda stuff) I mean they do not seem to be there for the sake of it.

They're subtle and seriously considered - not just some excuse to combine a random series of ingredients.

On the basis of what I have cooked from the book, the instructions are clear, but you should assume a certain level of knowledge.

Bruno's food is wonderful - and that's exactly why I pre-ordered this book some six months ago, A great advantage from Amazon.

Suffice it to say that Raymond Blanc rates Bruno very highly (He worked Under Him and Also Pierre Koffmann).

I would say that if you buy just one cookery book this year, you won't go far wrong with this one Enjoy

Astrance: A Cook's Book
Astrance: A Cook's Book
by Pascal Barbot
Edition: Hardcover
Price: 50.80

4 of 4 people found the following review helpful
5.0 out of 5 stars Just another Level (Definitely not of the Pop Group type), 14 Sep 2013
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Having eaten at L'Astrance in early 2002 only finding it by mistake when I was heading to the Trocadero in Paris.
I have been watching with great amazement at how the restaurant hit the true height of 3 star wizardry in a short space of time. But fully deserved as I was amazed in 2008 on my return I was blown away that the chef is cooking on a different level...Amazing not following how so many where transfixed in the "El Spanish style"

This fantastic publication gives you the readers and in-depth look at the creative world of a three-star Michelin restaurant, both by the written word and by the incredible photographs.

So Having had the pleasure of dining at l'Astrance, the text, accompanying images and descriptions more than represent what is actually served at the restaurant.

What also makes this pressing so fantastic is your getting a glimpse at the genesis not only of the restaurant but also of the dishes...a very special addition especially for accomplished cooks who like to create and try out new ideas.

This is by no means a 'regular' cookbook, just filled with recipes that measure ingredients down to how many grains of salt are needed. Instead, it is one of inspiration, building on the creativity of Sir. Barbot.

I thoroughly recommend it to those who wish to embark on an exceptional voyage into the art of modern French 'haute cuisine'.
It is 50 of the best dishes you will ever be able to create be it fully or as close as you can...

This is so highly recommended to the more than simple home cook, but if you love a challenge you have to purchase this great publication its just so WOW....

I Love New York: Ingredients and Recipes
I Love New York: Ingredients and Recipes
by Daniel Humm
Edition: Hardcover
Price: 26.00

5.0 out of 5 stars Its just a fantastic read and very interesting indeed, 14 Sep 2013
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After reading the other review I felt compelled into writing this:
And also after my Love of Eleven Madison Park I was more determind too...
This is not simply a publication of recipes native to New York; it is much, much more. It's Fantastically illustrated, & in-depth insight into both the food ingredients native to the Big Apple and the also recipes combining all of these fantastic indigence.

I just adore the great photographs and it also includes a fascinating insight into the history of farming traditions in the area over the past few centuries, i found this a "great little Extra".

The recipes created from these ingredients and they showcase the vast wealth of ethnic influence on what is now considered 'New York' cuisine: Irish, Scottish, Dutch, German, English, Jewish, Asian, South American and of coarse the Italians all gave New York a different twist at meal times. Having many Irish relative living here I can say first hand its a great melting pot. Many of these recipes with New York roots are well known: The Manhattan Clam Chowder, Egg Noog or the World Famous Bloody Mary. There are some that are lesser known: The amazingly tasty Clam Toast Cranberry Bread & Butter Pudding or the wonderful Beer-Battered NY State Apples.

You will be pleased to know that you will find that American favorites are also here: Like lobster roll or the roasted chestnuts.

Another great thing is that Vegetarians will also be pleased, with many Imaginative salads and also the pasta dishes they, the fantastic Butternut Squash Tortellini with Sage Brown Butter' springs to mind.

I consider this an in-expensive cookbook (with regards to amazing Amazon discount), it is not only amazingly comprehensive it even has 13 different types of vinaigrette,the recipes are all comprise of easy-to-read/follow instructions. It is a beautiful book - and another huge tombstone (512 pages and nearly 3 KG).

If you are hoping for a true compendium of New York recipes, unfortunately this is not it. There are "taken for granted" that will not be found in this book:

For Example:

The Waldorf Salad is far more famous a New York salad than the 20 salads that are included;
The Reuben is one of New York's most famous sandwich (Well until you read this) emm the Corned Beef & Swiss Cheese....
Neither does New York City's greatest contribution to Asian-American cuisine, The to die for Tso Chicken;
Vichyssoise is not from France (If you did not know it was invented at the Ritz-Carlton in New York)
Lobster Newberg from Delmonicos is nowhere to be found either nor is Eggs Benedict another Waldorf creation..
But hey they can be found nearly everywhere else....

This publication cannot be described as the authoritative compendium of New York cuisine.
This is a wonderful creation: the author has never stated that they are presenting an all-inclusive collection of New York recipes.

Its just so much more than a standard cook book i will be applying for a TV Quiz show where I can show my vast knowledge of the historical NYC culinary scene in the near future.
Grab a copy whilst you can its fantastic!...Enjoy

Couture Chocolate: A Masterclass in Chocolate
Couture Chocolate: A Masterclass in Chocolate
by William Curley
Edition: Hardcover
Price: 20.40

6 of 7 people found the following review helpful
5.0 out of 5 stars This is a true "Must Have".....Superb!, 23 Aug 2013
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I have always been of the opinion that fine artisan chocolates should look as beautiful as they taste. Willam Curley's Couture Chocolate: A Masterclass in Chocolate takes it a step further moving artisan chocolates from culinary creations to five-star / Michelin food artistry, simply stunning.

From the first page to the final, the exquisite photographs are a rare treat in chocolate as fine art. Photographer Jose Lasheras redefines chocolate photography in his exquisite staging of the chocolates. His culinary choreography tells stories of Indulgence so including taste, texture, color and shape.

I Have always be of the opinion that pretty pictures alone do not justify buying a cookbook. When it comes to Couture Chocolates the amazing photographs are merely one of its assets. This book is buy no way a look book it is in fact in equal parts an art book, recipe book, and a first-Class instruction manual.

The book begins with a chapter titled "Chocolate Essentials" that lays out the basics of working with fine chocolate. Topics include a clear and concise explanation of the different types of chocolates as well as sections with tips on tasting chocolate and advice on shelf life and storage.

I really like the "sidebar" addressing the differences between making chocolates in a commercial kitchen versus a home kitchen.

What makes this chapter standout are the sections on tempering chocolate and making a basic ganache. I would go so far as to say they are worth the price of the book. Because tempering and making a basic ganache are two of the most important skills involved in making fine chocolate desserts, one cannot underestimate the importance of their mastery. Each skill set is presented with well-crafted photographs and approachable text such that one feels as if Curley himself is giving you a personal demonstration. I particularly appreciated the sidebars here addressing such topics as the benefits of using inverted sugar and the issues involved in tempering small amounts of chocolate.

The high standard set in this first chapter of the marriage of detailed and clear photographs with thoughtfully written instructions for the novice chocolatier continues throughout each chapter. From truffles to molded and enrobed chocolates, to bars and plated desserts, each recipe is more than a list of ingredients. Recipes are the foundation to take the reader on a tour of all things involved in that particular type of chocolate delight. No issues or nuance of composition is too small to address in words and photographs.

I bought the book after a colleague has raved about William Curley & his also highly talented wife over a long period when discussing pastry issues or any chocolate or dessert topics. I already have a large collection of chocolate cookbooks so I probably didn't need any more, but I'm so glad I purchased it.

I find I learn something every time I open the book to look up a recipe or a technique. If you are just learning to work with chocolate or are a seasoned home chocolatier, this book is a must-have.

As the age old saying goes: "You Know you want It!" Indulge its pure decadence...Enjoy

A Modernist View of Plated Desserts (Grand Finales)
A Modernist View of Plated Desserts (Grand Finales)
by Tish Boyle
Edition: Hardcover
Price: 70.02

1 of 1 people found the following review helpful
3.0 out of 5 stars Very out dated but sure it was amazing in 1998, 22 Aug 2013
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The pictures are amazing (if you are going "back to the Future")
Honestly I have haven't tried any of the recipes yet, but I am sure they would be lovely.

it's not really how to make everything, but some of these things will take some talent to plate up.

It was probably ground breaking at the time of publication as many people would not have seen any books on plated desserts besides the ones published by this author.

There are some big names in the American pastry scene a decade ago involved here. But I am sorry for well over 100 pounds there is much better publications (sorry I should say more modernist)

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