Michael Mascha, "Fine Waters: A Connoisseur’s Guide to the World’s Most Distinctive Bottled Waters" 2006.

Michael Mascha’s, “Fine Waters: A Connoisseur’s Guide to the World’s Most Distinctive Bottled Waters” was published in 2006. The  five taste periodicity (salty, sour, bitter, sweet, and savory) were used to discuss 100 bottled water brands by Mascha.  However, common water terms: “balance[CO2]”, “salinity[Na]”, “orientation[pH]”, “hardness[Ca/Mg]”, and “virginality[ nitrate/NO3]” are used by Mascha. This is … Continue reading Michael Mascha, "Fine Waters: A Connoisseur’s Guide to the World’s Most Distinctive Bottled Waters" 2006.

Alexis Soyer (1810~1858), "The Chef at War": Cookbook, 2011.

Alex Soyer (1810~1858), “The Chef at War”, 2011 shares recipes for preparing food for soldiers.  The “Soyer Stove” was a gas-fuelled, field stove for which Alexis Soyer is remembered.  Alexis Soyer, after Antione Careme (1784~1833) in a great French chef line that continues to this day. Continue reading Alexis Soyer (1810~1858), "The Chef at War": Cookbook, 2011.

Edward Lee, “Smoke and Pickles: Recipes and Stories from a New Southern Kitchen”, 2013.

Edward Lee is the Korean chef/owner of the restaurant 610 Magnolia in Louisville, Kentucky. I find his recipes in this book interesting. The Deep South and Korean cooking are worlds apart. Chef Lee manages to fusion kimchi and hickory smoke in this cookbook. There is a recipe using tobacco, as well a bourbon using recipe. … Continue reading Edward Lee, “Smoke and Pickles: Recipes and Stories from a New Southern Kitchen”, 2013.