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.

Food Porn @UchikoAustin

I'm annoyed.  I've been to Uchiko Austin on six separate occasions, and still I'm not mayor of Uchiko.  However, I do have most of the menu memorized, and I'm happy to report that the Shag Roll is now available at Uchiko.  I'm also happy to take you on a food porn journey.  Photos and video by John M. P. Knox.



Video by @HopSafari

Designed by Michael Hsu. I hate to say it, but I love the decor of Uchiko better than Uchi. 

The outside is just gorgeous. 

The interior space is equally as stunning as the outside.  Pay special attention to the wood tiles on that far back wall and the decor on shelves above the sushi bar.

The chefs at Uchiko know how to use a grill.  I'm hungry just looking at this Yakitori photo.  I must say that the grilled meat dishes, specifcally the ika yaka are fanastic!

Chef Paul Qui slicing up some beautiful tuna for the Akami te. 

Chef Paul Qui and Chef Phillip Speer preparing the Akami te - tuna, compressed watermelon, cilantro, and chiles.

Those are some tiny chopsticks.  Sashimi over compressed watermelon.  @Hopsafari has a video of Chef Tyson Cole working his magic chopsticks.  The video (above) also includes Chef Tyson putting my cell phone into the compressor. 

Tuna, compressed watermelon sashimi fresh cilantro, lime, coriander, maldon.  The textures and flavors of the tuna and watermelon were refreshing and cool.  Unfortunately, Akami te is no longer on the official menu, but they'll make it by request. 

Chef Phillip Speer preparing delicious tobacco cream dessert tastings.  This is one of my favorite Chef Phillip creations, and I'm not a fan of tobacco. Remember to taste all the components together.

Tobacco cream chocolate sorbet, maple budino, huckleberry, scotch.  I. Love. This. Dessert.

I really loved the homemade corn flakes, but the corn sorbet dessert didn't blow me away like the tobacco cream does.  @Hopsafari really loves this one, and I really love the corn flake.  I mean really love corn flakes. I can eat an entire box of corn flakes in a single sitting. 

Gyutan Nigiri - grilled beef tongue, fish caramel, maldon. I've had beef tongue many times throughout my life.  It is usually boiled, sliced, and rubbed with raw garlic.  It is also usually very rubbery and meaty.  This grilled beef tongue was smoky, tender, delicate, and fantastic. 

Live Atlantic Clam topped with uni and roe garnished with herbs.  Chef Paul Qui served this bad boy up while it was still moving.  Check it out in the video (above).  I think the key to this dish was that all the components were amazingly fresh, subtle in flavor, and balanced in texture. 

Uni - sea urchin, basil, meyer lemon. I realize that some people don't like uni.  I really like uni.  This uni was exceptionally fresh, full of umani flavor, and brightened with the flavor of the basil and lemon.

I don't see this particular roll on the regular menu.  However, order anything with garlic mousse on the menu.  It is pretty darn fantastic. 

I always order the take nabe - japanese mushroom, koshi hikari, farm fresh egg, bushi.  The heat from the dish causes the bushi to dance making this hearty dish a beautiful display of art.  Along with the ika yaki and the tempura nasu, this dish also has a very comforting component to it.  This tastes like something I grew up eating.  I do feel that way about many of the Uchiko dishes.  I'll also add that though I love this dish, it is a tad salty.  I always ask for it without salt. 

Yokai berry, atlantic salmon, dinosaur kale, asian pear, and yuzu.  This dish is another offering that places with color, texture, and flavors.  The delicately crispy kale, paired with the juicy crunch of the asian pear, sweet berries, firm yet fatty salmon, and tart yuzu play well together.  It is both refreshing and interesting.

Koviche - fresh diver scallop, tomatillo, kalamata, black lime. This one is certainly an interesting play on flavors and textures.  Tomatillo isn't commonly served with scallops, and I think that it one of the strengths of this dish = the pairing of unlikely ingredients. 

Crunchy Tuna Roll - white tuna, avocado, jalapeño, English cucumber, aioli.  You can't go wrong with this delicious roll. 

Chevre fondant, tomato sorbet, sicilian pistachio croquant.  This amazing dessert was almost like eating a sweet margarita pizza. The flavors were pretty unexpected, yet oddly familiar at the same time.  This one is for the adventurous eater. 

This dessert is no longer on the menu, and I remember it being sorbet with fennel chips.  I found this to be one of the most interesting offerings at Uchiko, period.  I really enjoyed it, and perhaps it'll be back soon. 

There you have it.  The Uchiko Food Porn, where you can shag all night long.

Calling all Chefs! Compete in Chefs under FIRE! Nov. 30th

 Hey Aspiring chefs! We've got an event for you! Think you can cook up a storm?  Enter this contest and show off your knife skills!

Former Iron Chef Challengers Judge Chefs Under Fire™ In Austin

Chefs David Bull, Tyson Cole, and Kent Rathbun put down their pans and pick up pens to judge cooking competition

AUSTIN, TX (October 8, 2009)  If you've ever wanted to feel the heat of a live cooking competition, while simultaneously getting advice from Texas' three Iron Chef challengers, mark your calendar for November 30th. Three Iron Chef challengers...one night only...one fierce competition! What's the secret ingredient?  Passionate foodies who want to show what they can cook!

Hosted at the AT&T Executive Education and Conference Center in Austin by Keeper® Collection, LLC and the Plate & Vine Interactive Cookbook, Chefs Under Fire is a competition open to contestants nationwide culminating on the evening of November 30th with a timed cookoff between selected contestants and judged by former Iron Chef America challengers David Bull, Tyson Cole, and Kent Rathbun.  This event marks the first time all of these chefs will appear together in a public event of this type.

Chefs Bull, Cole, and Rathbun have all donated recipes to the Wine and Food Foundation of Texas' Plate and Vine Interactive Cookbook, created in conjunction with Keeper Collection.  Each chef has chosen one of his recipes from this cookbook and will challenge potential contestants to prepare a dish using the guidelines outlined by the chef.  Each entrant will pay a $20 entry fee, choose which dish they'd like to prepare, and submit their unique recipes via email, along with photos, and/or short videos to the respective chef.  The chefs will each narrow down their field to three finalists, who will have a limited amount of time to prepare their dish the evening of the 30th before presenting to the panel of judges.  Each chef will announce their final winner live at the AT&T Executive Education and Conference Center that evening.

A limited number of tickets will be available to the public for the event, available for purchase online at Keeper Collection's website.  A reception for attendees and contestants will begin at 6:30 PM in the Tejas Restaurant featuring food prepared and overseen by Executive Chef Josh Watkins, along with wine for the attendees to enjoy.  The competition will start promptly at 8:00 PM.

"We're thrilled to be hosting such a unique event," says Dana Andrae of the AT&T Executive Education & Conference Center, "we have an ideal venue not only because of our entertaining areas and kitchen space, but also because our technology onsite allows us to do live feeds of the event-in-progress to multiple viewing locations. Plus, we're thrilled to be able to show off the culinary talents of our staff that evening before the Chefs Under Fire finalists take the stage."

For more information and to purchase tickets and entries visit www.keepercollection.com.

About Keeper Collection & the Plate & Vine Interaction Online Cookbook: Frustrated by recipes that provide inaccurate quantities, include difficult to follow directions, and produce disappointing and unflavorful results, Keeper Collection created an approach to cooking that is user-friendly, time-efficient, and saves money.  Traveling the world to find award-winning, passionate chefs and authentic recipes, Keeper Collection's interactive cookbooks bring culture into the kitchen.  Being coined as the "future of cookbooks", Keeper Collection cookbooks are on the cutting edge of culinary and viticulture trends.  Keeper Collection also works in partnership with trusted travel companies and our award winning chefs in offering unique culinary packages for learning and vacation.  About The Wine & Food Foundation of Texas: The Wine & Food Foundation of Texas is a dynamic, statewide charitable Foundation created to inspire excellence and education in the culinary and viticulture arts. The Foundation fulfills its mission through scholarships, grants and the development of educational programs and projects. These charitable works, including the Texas Sommelier Conference, Stephan Pyles Culinary Scholarship and affordable community-wide wine and food classes impact students, professionals, future chefs, winemakers and the general community on both state and national levels.

For full event details and contest rules, check here.