http://www.caterersearch.comen-gbMon, 20 Feb 2012 10:17:00 GMThttp://www.caterersearch.com/Articles/2012/02/20/342359/book-review-the-art-of-french-baking.htmhttp://www.caterersearch.com/Articles/2012/02/20/342359/book-review-the-art-of-french-baking.htmA rather dull plain white jacket does not inspire you to delve further into The Art of French Baking. However, once inside there are helpful sections on essential equipment, ingredients and techniques - and you will need these as the recipes do not go into great detail.Mon, 20 Feb 2012 10:17:00 GMThttp://www.caterersearch.com/Articles/2012/02/10/342255/book-review-on-the-menu.htmhttp://www.caterersearch.com/Articles/2012/02/10/342255/book-review-on-the-menu.htmReviewing On the Menu has been an enjoyable experience. Not only has it introduced me to the talented chef, James Mackenzie, but it has also inspired me to cook a host of down-to-earth, fabulous-looking dishes. Fri, 10 Feb 2012 07:58:00 GMThttp://www.caterersearch.com/Articles/2012/02/02/342151/book-review-pavilion-on-a-plate.htmhttp://www.caterersearch.com/Articles/2012/02/02/342151/book-review-pavilion-on-a-plate.htmOriginally from Cumbria, Tony Leck made his home in Guernsey in 1987, having moved there as a young pastry chef. Very quickly, inspired by the slow pace of life and the bountiful local produce, he worked hard at extending his culinary knowledge working through a variety of establishments.Thu, 02 Feb 2012 12:19:00 GMThttp://www.caterersearch.com/Articles/2012/01/13/341845/book-review-let-me-tell-you-about-beer.htmhttp://www.caterersearch.com/Articles/2012/01/13/341845/book-review-let-me-tell-you-about-beer.htmBeer writer Melissa Cole makes a point of chastising brewers and pub operators who use the terms "malty" and "hoppy" to describe beer. Beer deserves, as she points out, a little bit more reverence than that. It certainly has begun to receive it as the growing ranks of the beerati get more vocal. Fri, 13 Jan 2012 11:04:00 GMThttp://www.caterersearch.com/Articles/2011/12/23/341673/book-review-odd-bits.htmhttp://www.caterersearch.com/Articles/2011/12/23/341673/book-review-odd-bits.htmIt might not have the most alluring title, but Odd Bits is initially more appealing than Jennifer McLagan's previous two books, Fat and Bones. The cover picture looks like a tray of exhibits from a crime scene, but do not be sidetracked by this offal and giblet bravado...Fri, 23 Dec 2011 14:22:00 GMThttp://www.caterersearch.com/Articles/2011/12/16/341617/book-review-galvin-a-cookbook-de-luxe.htmhttp://www.caterersearch.com/Articles/2011/12/16/341617/book-review-galvin-a-cookbook-de-luxe.htmAs a long time admirer of the Galvin brothers' food and their restaurants, I have been eagerly looking forward to the publication of this, their first book, Galvin a Cookbook de Luxe. It has been a long time coming, but has most definitely been worth the wait.Fri, 16 Dec 2011 11:42:00 GMThttp://www.caterersearch.com/Articles/2011/12/08/341535/book-review-la-famiglia.htmhttp://www.caterersearch.com/Articles/2011/12/08/341535/book-review-la-famiglia.htmFamily and food have always been entwined in Alvaro Maccioni's life, both working and personal. Growing up in his native Tuscany, conversations among extended family and friends over a meal would revolve around the gathering of ingredients, the preparation of the food and the detail of the dishes themselves.Thu, 08 Dec 2011 14:56:00 GMThttp://www.caterersearch.com/Articles/2011/12/01/341400/book-review-my-kind-of-cooking.htmhttp://www.caterersearch.com/Articles/2011/12/01/341400/book-review-my-kind-of-cooking.htmMark Sargeant is no stranger to writing cookery books, having co-authored many of the books of his former mentor, Gordon Ramsay. So after departing from the Ramsay stable more than two years ago, it's no surprise to see him launch a book in his own right. Thu, 01 Dec 2011 11:33:00 GMThttp://www.caterersearch.com/Articles/2011/11/29/341360/book-review-heston-blumenthal-at-home.htmhttp://www.caterersearch.com/Articles/2011/11/29/341360/book-review-heston-blumenthal-at-home.htmHeston Blumenthal is one of the most innovative chefs in the world. His cooking at the Fat Duck and, more recently Dinner, as well as his numerous television programmes have helped make him a household name. Tue, 29 Nov 2011 16:50:00 GMThttp://www.caterersearch.com/Articles/2011/11/25/341281/book-review-hawksmoor-at-home.htmhttp://www.caterersearch.com/Articles/2011/11/25/341281/book-review-hawksmoor-at-home.htmSteaks have never been more popular. Brits seem to have developed an insatiable appetite for all things bovine. From Goodman to Wolfgang Puck's first European venue Cut at 45 Park Lane and Caprice Holdings' soon to open 34 in Mayfair, it seems everyone wants a piece of the meat. Fri, 25 Nov 2011 12:56:00 GMThttp://www.caterersearch.com/Articles/2011/11/18/341131/book-review-desserts.htmhttp://www.caterersearch.com/Articles/2011/11/18/341131/book-review-desserts.htmSome recipe books are all about coffee table appeal. Weighty tomes by celebrated chefs featuring stunning photography of spectacular dishes with recipes too complex for the average cook to attempt. Fri, 18 Nov 2011 17:29:00 GMThttp://www.caterersearch.com/Articles/2011/11/18/341117/book-review-couture-chocolate.htmhttp://www.caterersearch.com/Articles/2011/11/18/341117/book-review-couture-chocolate.htmWith just two pages on the discovery of cocoa and the journey from bean to bar, William Curley's book is all about the recipes and not the history of chocolate. Inspired by its beautiful presentation, budding chocolatiers and pâtissiers will want to get to work straight away on the delights behind the chocolate-coloured cover.Fri, 18 Nov 2011 14:41:00 GMThttp://www.caterersearch.com/Articles/2011/11/10/341020/book-review-the-family-meal.htmhttp://www.caterersearch.com/Articles/2011/11/10/341020/book-review-the-family-meal.htmJust as El Bulli, the most iconic restaurant of recent times, located on the Costa Brava in northern Spain, has closed its doors, chef-patron Ferran Adrià has released a new cookbook. But it's not about 30-course menus and wondrous concoctions such as gorgonzola balloons...Thu, 10 Nov 2011 14:25:00 GMThttp://www.caterersearch.com/Articles/2011/11/04/341696/book-review-the-oxford-companion-to-beer.htmhttp://www.caterersearch.com/Articles/2011/11/04/341696/book-review-the-oxford-companion-to-beer.htmBeer is a perenially popular subject. The internet froths with reviews, histories and other beer-related anecdotes from many a self-styled beer writer, and the trend just seems to keep on growing. It is that fact that makes the door-stopping Oxford Companion to Beer all the more impressive. Fri, 04 Nov 2011 16:18:00 GMThttp://www.caterersearch.com/Articles/2011/10/03/340546/book-review-macarons-by-pierre-herme.htmhttp://www.caterersearch.com/Articles/2011/10/03/340546/book-review-macarons-by-pierre-herme.htmPierre Hermé, a fourth generation pastry chef from Alsace, France, is regarded as a bit of a rebel with a cause. His name is synonymous with quality, innovation, daring and fashion; albeit Hermé's new collections are intoxicating things of beauty that are edible.Mon, 03 Oct 2011 11:25:00 GMThttp://www.caterersearch.com/Articles/2011/09/23/340350/book-review-cook-with-kids.htmhttp://www.caterersearch.com/Articles/2011/09/23/340350/book-review-cook-with-kids.htmFood has the power to inspire. Flavours, textures and scents can create a glorious multi-sensory assault that precisely captures a moment in time; in personal history. It can be your very own time machine - who among us doesn't have a dish that instantly takes them back to days gone by simply in the eating.Fri, 23 Sep 2011 12:20:00 GMThttp://www.caterersearch.com/Articles/2011/09/14/340238/book-review-fish-etc.htmhttp://www.caterersearch.com/Articles/2011/09/14/340238/book-review-fish-etc.htmBrought up in West Bay on the Dorset coast, Mark Hix has an affinity with fish which has stood him in good stead as a chef. From the age of 11, it was second nature for him to pluck fish out of the sea - although in those days it was more due to the thrill of landing a catch rather than an inbuilt desire to dish them up on a plate.Wed, 14 Sep 2011 15:09:00 GMThttp://www.caterersearch.com/Articles/2011/09/07/340165/book-review-food-britannia.htmhttp://www.caterersearch.com/Articles/2011/09/07/340165/book-review-food-britannia.htmThere is no denying that the demand for foods with recognisable provenance has exploded in recent years. Not only do we like to consume ingredients that have few food miles, but we are also inspired by romantic notions of the artisan cheesemaker who produces an award-winning product.Wed, 07 Sep 2011 15:22:00 GMThttp://www.caterersearch.com/Articles/2011/08/15/339825/book-review-how-to-make-your-own-drinks.htmhttp://www.caterersearch.com/Articles/2011/08/15/339825/book-review-how-to-make-your-own-drinks.htmThe preamble to Susy Atkins' new book, How to Make Your Own Drinks, makes a valid point: if you care about using natural, fresh ingredients in your cooking, why would you put up with shop-bought drinks? Mon, 15 Aug 2011 16:52:00 GMThttp://www.caterersearch.com/Articles/2011/08/04/339661/book-review-orient-express.htmhttp://www.caterersearch.com/Articles/2011/08/04/339661/book-review-orient-express.htmSilvena Rowe has just launched her new restaurant, Quince at London's May Fair hotel, where many of the dishes on the menu come from her latest cookery book, Orient Express.Thu, 04 Aug 2011 11:34:00 GMT