Books every Culinary Library Needs (or Great Gifts for me)

So you’re looking to build out your culinary library or you’re looking for a gift for a sophisticated palate, and you’re just not sure what books to get. I have curated a list of books that I consider foundation books in a variety of areas. Any one of these books would make a great gift for the budding food lover or seasoned eater. I do know several of the book authors, and I can attest that their personalities make the books even more enjoyable.

Seriously, how can you not want a book by these two?

The Bar Book:Elements of Cocktail Technique by Jeffery Morgenthaler and Martha Holmberg is a book about a technique that includes a MacGyver juicing section. There is even a section on how to shake a cocktail. It isn’t just blending flavors of spirits in a hand held vessel. It is a passionate dance that infuses the drink with the maker’s personality. If you don’t believe me, you’re not drinking the right cocktails.

Tipsy Texan: Spirits and Cocktails from the Lone Star State by David Alan is a dedication and celebration to spirits in the deep south. I consider this book a guide on how one should approach marrying fine spirits with fresh ingredients.

The amazing David Alan: Founder of Tipsy Texan.

The Brewmaster’s Table: Discovering the Pleasures of Real Beer with Real Food by Garrett Oliver is one of my favorite starter’s book to beer. However, this book is really comprehensive in the coverage of beer as food and beer with food. You’ve probably seen in my previous posts about Garrett Oliver. He’s a catalyst in both arenas and a much deserved winner of a James Beard Award.

The Flavor Bible: the Essential Guide to Culinar Creativity, based on the Wisdom of America’s Most Imaginative Chefs Karen Page and Andrew Dornenburg was recommended to me by Bill Norris, and it has been a great reference book for cocktails, cakes, and savory foods.

Ratio: The Simple Code Behind the Craft of Everyday Cooking by Michael Rulhman is a great book to have on hand whether you’re just beginning to cook or an experienced chef. For those who are strict recipe followers, this is a great catalyst to help you start experimenting with recipe changes or developing your own.  

Some of the best ice cream from Jeni's. And no, it isn't enough. 

Jeni's Splendid Ice Creams at Home by Jeni Britton Bauer is hands down the best ice cream recipes ever. The ice creams are also available for purchase, but you’ll have more freedom to create what you like at home. Cooking for Engineers has made a roasted garlic ice cream that is delicious, and I used the chocolate recipe to make a Balcones Brimstone (smoked whisky) chocolate ice cream. Also, I had some of their ice creams at the Austin Food and Wine Festival along with the semi-sweet chocolate topping. It was chocolatey orgasmic.

Washoku: Recipes for the Japanese Home Kitchen by Elizabeth Andoh is a lovely introductory book to Japanese cuisine with extensive philosophy on food and Japanese traditions. This book is best paired with the Uchi: The Cookbook by Tyson Cole and Jessica Dupuy.

Jack Allen’s Kitchen: Celebrating the Tastes of Texas by Jack Gilmore and Jessica Dupuy is essential for every Texas kitchen. This book will make you proud to be in the Lone Star State with recipes that make you yell “YEHAW!” Also, I love Jack Gilmore. He is a great man. In the photo below, he presents yet another check to the Lone Star Paralysis Foundation.

2014 Austin Food and Wine Festival FIRE TRUCK

Most. Awesome. Firetruck. Ever.

My enthusiasm for this red hot ride is barely containable.  This is why food in Austin in awesome.  As if Jack Gilmore isn't already one of the most kickbutt chefs, he brings this BEAST of a grill.  This is a real fire truck with a fully functional horn.  On one side, there are pull out grills.  On the other, beer taps and a margarita machine.  On top, you have a spit for roasting whole animals. 

Here's the side of the fire truck.  It isn't fully tricked out yet, but you can see where it is going.


Also, don't forget that Jack Gilmore is a huge supporter of the Lone Star Paralysis Foundation.  He's donating another $12,400 from the Carl Miller Queso on his menu, and that just for the last quarter from April 2013.


Someone on top of the fire truck took a photo of me with Mark Escobedo from South Texas Heritage Pork.  Mark and Kelley Escobedo are from Florence, TX, and they sponsored the pasture raised, custom fed, artisanal heritage pork.


Here's a view of @ATXfoodnews and @BlindedBite from the top of the fire truck.


Here's the back of the truck.  Climb right up to meaty happiness.


There was also a tree of quail.  Just hang them up for grilling.


And here's the size of the fire truck with the beer taps.  It looks like currently on handle, we have Real Ale's Fireman's 4 and 512's Bruin.


Here's the grill on the top.


This wasn't on the fire truck, but it is still photo worthy.  Tortillas and corncakes.


And here's the man himself, Jack Gilmore and Chef Chris.


You might find this a bit disturbing, but the Asian in me finds this delicious.


I guess this does look kinda disturbing to have animal heads hanging about.  Who cares?  It is awesome.


Another view from the top of the fire truck.


And a panorama from the top of the fire truck. 

The Austin Food and Wine Festival Meaty Fire Pit Photos

The Austin Food and Wine certainly has morphed from last year's feedback.  Major positive changes for layout and venue changes was a much needed. Not only did we lack the dust storms at Auditorium Shores, the festival grounds were also a bit smaller and cozier, in a good way.  There was enough space to walk, but enough excitement around to entertain. Additionally, the Grand Tasting Pavilion was set up in such a way that it never seems crowded even when it was open to all festival attendees. 

There were beers there too.  Wine, beer, we like it all. 

The Grand Tastings also featured Chef Showcases this year.  See some of the coolest business cards above.  Austin chefs rocked their dishes, which was a great added value over last years grand tastings.  Attendees were exposed to more foods, and local chefs could participate without having to tax too many resources. 


Another great addition was the fire pits in the center staffed by Jason Daddy and Tim Bryne's team on Saturday and Jack and Bryce Gilmore and Rene Ortiz's team on Sunday.  This allowed for attendees to taste foods outside of the demos and grand tasting.  This little piggy was prepared by Tim Bryne.

This little turkey is being roasted by Jack and Bryce Gilmore's team. 


I'm on my way to the final day of the festival (I voice to texted this post) and I'm very excited to see what the weather this year was absolutely marvelous we were blessed with sunny skies and just little bit of rain at the very end of Saturday night.  Overall this weekend was a total success.  I'm leaving with many more friends and great memories.

Those are some super jumbo shrimp by Bryce Gilmore of Barely Swine. 

Last Day of the @AustinFoodWine w/ @Chef_Morimoto songs

Today was the final day of the Austin Food and Wine Festival, and it did not end with any less than a bang.  The morning started off with a Tim Love grilling demo.  A small army of grillers armed with cooking utensils, steaks, and charcoal grills were gleefully entertained for two hours.  I didn't take part in the grilling, but I did hear that it was a huge hit. Reportedly, 660 lbs of charcoal was used each day for a total of 1,320 lbs of charcoal.  Now that's a grilling good time!
I did manage to catch a few sessions today, including Christina Tosi of Momofuko Milk Bar.  Even with her vast accomplishments behind her, Christina was so down-to-Earth you never would have guessed. 

There's something just right about a Christina Tosi next to a magenta KitchenAid Blender.  It matches her headband and her book!

And here's she is answering questions for the crowd.  I think I have a girl crush on her.

I stopped by the Andrew Zimmern presentation just in time to tell us about a certain fermented animal part.  I'm not sure if I should be intrigued or disgusted.  Either way, it was interesting. 

The next stop for me was Chef Morimoto, who led a fantastically entertaining demonstration.  Between every few thoughts, he yelled "TEXAS!" followed by "is very hot."  Everyone started cheering at VERY HOT! Talk about a crowd energizer!

Morimoto is chopping something. It looks like radishes.

Chef Morimoto skinning a diakon radish into a long paper thin roll. 

The bottom left hand side, you can see the sashimi presentation coming together. 

Morimoto claims that the green plant decor all came from the nearby foliage along the lake.  I'm not sure if he was joking, but it was pretty funny.  Through out the demonstration, he sang to us.  He meowed at us!  See below (I didn't capture the meowing though).  It was an incredible experience.



I wish I got a better shot of the tray with a view from above, but this was as close as I got.  Not close enough though.

Here's how Morimoto transports his nori. 

Some of the pieces from the demo.  Aren't they gorgeous?

And then I ate it!  I ate food prepared by Morimoto two days in a row!

Here's some other things I didn't get to mention from the grand tasting.  Dude, Sweet Chocolate is based out of Fort Worth, and they have a vast array of chocolate concoctions.  During the festival, they were serving chocolate skulls paired with the Breckenridge Distillery Bourbon.  Woowee!  That was some pairing.  You can purchase some of their products online, including Albatross (chocolate, blue cheese, salted fudge), Tequila infused chocolate sauce, and Tub of Love (Italian Hazelnut spread). 

A quick trip to the VIP area netted some tasty dishes from Barley Swine and Jack Allen's Kitchen.  There was shrimp, shrimp, and a roasted and pulled javelina slider!

GourmetFury and Jack were not shy about gnawing on the javelina snout.  Unfortunately for me, I was much too full eat another bite.

The festival this year was certainly different from previous years.  This year's line-up provided an opportunity for attendees to really see the personalities chefs come to life during the demos.  The hands-on events were definitely a crowd pleaser, and I thought the Meyer's hand washing station was just genius.  A giant thank you goes out to C3 Presents and FOOD and WINE Magazine for inviting me out to enjoy the event.  Also, a big thank you to KitchenAid for sponsoring my photographer's pass. 

Fino, Jack Allen's, Wine & Food Foundation w/Mirabelle, Carillon, & Uncle Billy's bringing you good eats and drinks

With five booze and food events right around the corner, Austin is in for a treat.  Fino, Jack Allen's, The Wine and Food Foundation, The Carillon, and Uncle Billy's all have some fun events in store for the beer, wine, or cocktail lovers.  You'll know where I'll be!  See below for deets. 

Fino's St. Germain Elderflower Liqueur Dinner  75. per person, Cocktail Reception @ 6:30 PM, Dinner @ 7 PM. Reservations at 474-2905

 

Snacks

TBD

Girasol- Fino Sherry, St. Germain, Sunshine Bitters

Course 1

Scallop Crudo with Grapefruit & Lavender

Paloma Flower- Don Julio Reposado, Grapefruit, St. Germain, Grapefruit Bitters & Egg White

Course 2

White Gazpacho with Green Grapes & Marcona Almonds

Cedar Fever- Old Tom Gin, St. Germain, Zirbenz Stone Pine Liqueur, Peychaud's Bitters

Course 3

Pork Belly Confit & Foie Gras with Smoked Potato & Apple

Scotch & St. Germain Surprise

Course 4

St. Germain Sorbet & Cupcakes from Jennie Chen

aka Misohungry (yep, that's me!)

St. Germain Elderflower Liqueur

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Jack Allen's Kitchen, Wednesday, March 3, 2010 7:00 pm, $65.00 per person/all inclusive

5 Course Paired Wine Dinner with Ironstone Vineyards and Brazos Valley Cheese

Join Jack Allen’s Kitchen, Brazos Valley Cheese, and the great grapes of Ironstone Vineyards for a terrific wine, cheese, and food pairing dinner in our private dining room overlooking the greenbelt.  Ironstone Vineyards, fourth generation growers and one of the ten largest family owned and operated wineries in the US, features the Christine Andrew, Leaping Horse, Sonoma Creek, and Ironstone Vineyards labels.  Included in the evening’s presentation are five current releases that display Ironstone’s rich fruit flavors, balance, and grace. Oh, yeah, and then there’s Jack’s food – making magic happen with incredibly fresh local produce, fresh Gulf caught seafood, and delightful cheeses from Brazos Valley Cheese. Jack will share background on each flight and course, including a discussion of Ironstone’s Sustainable Viticulture practices -  their time-honored and environmentally respectful approach to vineyard management. (Translated: they take great care of their piece of earth, which is really cool.)  Call 512.852.8558 or visit our website for reservations.

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The Wine & Food Foundation & TEXSOM Fundraiser - Louis Jadot Burgundy Dinner with Director of Winemaking Jacques Lardière
Wednesday, March 3rd, 2010 7pm Reservations: 346.7900  $85 per person, held at Maribelle Restaurant, 8127 Mesa Drive, Austin, TX.
 

Reception

Parmesean Crisp with Lemon-Chevre Mousse & Chives

Confit of Veal Breast with Creamed Chanterelles on Toasted Brioche

2007 Pouilly-Fuissé

 

Menu

Herbed Chilean Sea Bass with Lemon and Watercress Puree

Roasted New Potatoes and Zucchini Custard

2007 Chassagne-Montrachet

 

Roasted Squab Breast with Leg-meat Confit Strudel

Blueberry Squab Jus and Spring Vegetables

2006 Pernand Verglesses Clos de la Croix de Pierre

2006 Moulin-à-Vent, Chateau des Jacques
 

Pepper Beef Tenderloin with Gruyere Butter and French Onion Jus

Wild Mushroom Bread Pudding, Creamy Garlic Mashers, Haricots Verts

2006 Pommard

2006 Gevrey-Chambertin, 1er Cru Lavaux Clos des Jacques
 

Cheese Course

Crotin Aged Chevre, Iberico and Brillat-Savarin Cheeses

and Walnut Burgundy Bread

  2006 Corton Pougets, Grand Cru
 

Dessert

Flourless Bittersweet Chocolate Torte

Mascarpone Crème Fraiche and Blackberry Crush 

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Cocktail Dinners coming Paggi House and Jack Allen's

Now that the cocktail culture in Austin is in full swing, it shouldn't come as a surprise that cocktail pairing dinners are on the rise.  Here's two that are coming up in the next few days.  I've only done one cocktail dinner so far, and needless to say, it was an absolute blast.

Paggi House's Executive Chef Shane Stark and Z Tequila's Pepe Zevada are going to pair up food & tequila on Wednesday, Feb. 3rd, 7:00pm.  Paggi House is located on 200 Lee Barton Drive.  As one of my favorite happy hour locations (dog friendly too!), this dinner isn't one to miss. Reservations are a Must! $75 per person.  Menu follows.

ON THE PATIO Agave Scallop Ceviche, White Corn Tortilla Cone, Slow Roasted Cabrito "Cigar" 'La Bandera' Z Blanco, Sea Salted Lime, House-Made Sangrita

AMUSE Creamy Roasted Poblano Soup, Cilantro Cream

FIRST COURSE Cinnamon Poached Black Grouper, Tomato-Serrano Salsa 'Austin Sunrise' Z Blanco, Paula's Texas Orange, Fresh OJ, House-Made Grenadine

SECOND COURSE Vanilla Glazed Lockhart Quail, Tangerine Jicama Slaw 'Ojos de Oro' Z Reposado, Cuarenta y Tres, Fresh Lemon, Topo Chico

THIRD COURSE Smoke Roasted Ribeye, Yucca Mashed Potatoes, Guajillo Chile Demi 'Chilled Añejo' Z Añejo, Smoked Sea Salt Rim, Cinnamon Dusted orange Wheel

FOURTH COURSE Marcona Almond Tres Leches 'Jalisco Coffee' Z Reposado, Espresso, Foamed Milk   

Jack Allen's also invites you to a enjoy a Tito's dinner with Chefs Jack Gilmore and Chris Tenecyk.  Dinner starts on Tuesday, Feb. 2nd, 7:00pm.  Tickets are $65 per person all inclusive.  Call 512.852.8338 for reservations.  Menu follows.

                                                           

For the Table

Hand cut Alpine Farms tomatoes and Fried oyster in a mason jar

Tito’s Broken Mary – Celery infused Tito’s, tomato water and a beet juice rock.

Second

 Richardson Farm Pork belly, and sweet potato cruda, guajillo chile oil

Tito’s Grapefruit and Sage Splash – Tito’s, St. Germain, muddled sage and fresh squeeze grapefruit

Third

Shredded Pork Butt crackling and Pan-seared Gulf snapper Fresh Texas citrus salad.

Dry Cruda with Cucumber and Juniper – Tito’s, Domain De Canton, Texas Lemon, cucumber, juniper and black pepper finish

Fourth

Bacon wrapped tenderloin with shaved Tabasco corn and cotija cheese

Bitter Orange Tea – Tito’s, Paula’s Texas Lemon, local honey, Black Tea syrup and orange essence

Dessert

White chocolate magic cookie bar and Amy’s Mexican Vanilla Ice-cream 

Hot Piggy Toddy – Tito’s warm apple spice cider with a blackberry bacon aspic