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  • September 30, 2014
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  1. Magazines - Post Magazine - FOOD

    Book: The Classic Art of Viennese Pastry

    Posted Sep 28th 2014, 09:14am by Susan Jung

    ... Susan Jung The Classic Art of Viennese Pastry By Christine Berl You need only read one or two recipes in this book to know it's not meant for novices. The yield on most of the cake and torte recipes is six to eight- whole ones, not wedges- while those meant to be cut into slices will usually fill two 45cm x 65cm sheet pans. Still, anyone with basic maths can scale down ...

  2. Magazines - Post Magazine - FOOD

    Book: In Pursuit of Flavour

    Posted Sep 21st 2014, 09:09am by Susan Jung

    ... Susan Jung Susan Jung In Pursuit of Flavor By Edna Lewis Edna Lewis was born just under a century ago in Freetown, a small farming community in Virginia, in the United States, that was founded by her grandfather after he had been emancipated from slavery. ...

  3. Magazines - Post Magazine - FOOD

    Book: Introduction to Jaffna Cookery

    Posted Sep 14th 2014, 10:37am by Susan Jung

    ... more about the less common ingredients. The few photos are really bad and make the food look unappetising. Those complaints aside, it's a good, basic book, although written for those who ... powder and chutney powder. Unless you plan on cooking exclusively out of this book for the next few months, though, you'll probably want to halve (at least) the curry powder recipe, ...

  4. Magazines - Post Magazine - FOOD

    Book: The Gold Collection

    Posted Sep 06th 2014, 10:50pm by Susan Jung

    ... Susan Jung Susan Jung The Gold Collection By Harlan Goldstein   I've eaten at the many restaurants Harlan Goldstein has had over the years: his first, Harlan's (which he no longer owns), Tuscany by H (now closed), Gold, Comfort and, his latest, Penthouse. So I was pleased to find his self-published book, written shortly after he opened Gold, in Lan Kwai Fong, tucked ...

  5. Magazines - Post Magazine - FOOD

    Book: Social Suppers

    Posted Aug 30th 2014, 11:31pm by Susan Jung

    ... Susan Jung Susan Jung Social Suppers By Jason Atherton Jason Atherton is a big name in Hong Kong- he's the chef behind Aberdeen Street Social (in PMQ), 22 Ships and Ham & Sherry (both in Wan Chai). But he's even bigger in Britain, where he has six restaurants, including the Michelin one-star Pollen Street Social. His latest book, Social Suppers, is one of the most ...

  6. Magazines - Post Magazine - FOOD

    Book: Au Pied de Cochon Sugar Shack

    Posted Aug 23rd 2014, 11:15pm by Susan Jung

    ... Susan Jung Susan Jung Au Pied de Cochon Sugar Shack By Martin Picard   I've been searching high and low for this book by Montreal-based chef Martin Picard. I asked my friends visiting Canada to bring back a copy, but apparently it's hard to find there, too. Eventually, I resorted to ordering it through amazon.com- the shipping cost almost as much as the book. I'm ...

  7. Magazines - Post Magazine - FOOD

    Book: Culinary Highflyers- The Hangar-7 Cookbook 2010

    Posted Aug 16th 2014, 11:31pm by Susan Jung

    ... the restaurant publishes a book of recipes from the culinary luminaries who graced its kitchen over the prvious 12 months. Judging by the 2010 edition, Ikarus had a good mix of guest chefs in 2009, ...

  8. Magazines - Post Magazine - FOOD

    Book: Origin- the Food of Ben Shewry

    Posted Aug 02nd 2014, 11:31pm by Susan Jung

    ... Susan Jung Susan Jung Origin- the Food of Ben Shewry   I bought this book without ever having eaten at Ben Shewry's multi-award-winning restaurant, Attica, in Melbourne, Australia. ... of what I buy now is for inspiration, to learn about various cuisines and/or to appreciate the beauty of the food. This book works for all three of those categories. Shewry is from a remote part ...

  9. Magazines - Post Magazine - FOOD

    Book: Rococo- Mastering the Art of Chocolate

    Posted Jul 26th 2014, 11:09pm by Susan Jung

    ... and hand-dipped chocolates (my favourites are the caramels). That's not the focus of this book, though- perhaps because confectionery is the most difficult part of a pastry chef's repertoire. Yes, she does give advice on tempering chocolate, writing with chocolate, using cocoa butter transfers and other essential decorating techniques but most of the book is devoted to items ...

  10. Magazines - Post Magazine - FOOD

    Book: Pies and Tarts

    Posted Jul 19th 2014, 10:53pm by Susan Jung

    ... in the book (the exception being those that call for filo or brik pastry). Of the three doughs, pâte feuilletée is the most challenging (although it's not nearly as difficult as some people ... layer as pliable as the dough it's layered with. Apart from that, the rest of the book is detailed. The chapters are divided into types of pie- vegetable and mushroom; poultry and rabbit; ...




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