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Helpful votes received on reviews: 93% (13 of 14)
Location: Oxford, UK
 

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Top Reviewer Ranking: 215,453 - Total Helpful Votes: 13 of 14
My Life in France by Julia Child
My Life in France by Julia Child
5.0 out of 5 stars My Life in France, 5 Mar 2013
My Life In France is a biography of Julia Child, one of the key figures in bringing French cuisine to America, and one of the first TV chefs. Written jointly with Alex Prudíhomme, the great-nephew of Julia Child, the story starts in Paris where Julia and her husband Paul resided. As Paul worked for the US government, Julia developed an interest in cooking, eventually studied at the famous French cooking school Le Cordon Bleu. The book takes you through the culinary successes (and occasional failures), restaurant meals eaten in Paris, and the habits of other gastronomes of Paris at that time, as well as illustrating some time spent in Provence, Germany, Norway, and of course the USA. All of… Read more
Vino Italiano: Regional Wines of Italy by Joseph Bastianich
1 of 1 people found the following review helpful
5.0 out of 5 stars Vino Italiano, 18 Jan 2013
Italian wines can be confusing at the best of times, and with a large number of different grape varieties that aren't grown much outside of Italy, it can be difficult to know where to start. Vino Italiano, by Joseph Bastianich and David Lynch, fills this hole nicely. It breaks down Italian wine region by region, discussing red, white, sparkling and sweet wines, and the different methods and regional styles for each. There are many useful wine maps, both of Italy and given regions, and well designed summary pages for each region, which are useful if you just want to use the book as a reference.

What jumped out at me though was the book's accessibility. It doesn't assume you know… Read more
Cooking for Kings: The Life of Antonin Careme, the&hellip by Ian Kelly
2 of 2 people found the following review helpful
Antonin CarÍme was a nineteenth century French chef. Born in the slums of Paris, CarÍme worked his way through the ranks of pastry boys and p‚tisseries to become the most influential cook of his time. At this time, the restaurant hadn't really reached fruition as an establishment, and the best chefs were employed by the richest people of the day, and to taste their cooking was invitation only. During the tumultuous time around the French Revolution, CarÍme worked for Talleyrand, a famous French minister, King Louis XVIII, and in London for George IV. Besides the responsibilities that come with jobs of that station, like catering banquets for ten thousand people, CarÍme published cookbooks,… Read more