The Foodie Handbook: The (Almost) Definitive Guide to Gastronomy by Pim Techamuanvivit

  • Strawberries in hibiscus and vanilla soup (page 20)

    from The Foodie Handbook: The (Almost) Definitive Guide to Gastronomy The Foodie Handbook by Pim Techamuanvivit

    • Categories: Sauces for desserts; Dessert; Vegan
    • Ingredients: vanilla pod; dried hibiscus flowers; strawberries
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Reviews about this book

  • Fine Cooking

    Even if you’re already a food lover, confident in your ability to roast a perfect chicken, track down a great meal in a strange city, or decode a wine list, you’ll find fresh inspiration in this book

    Full review
  • ISBN 10 1840914416
  • ISBN 13 9781840914412
  • Published Oct 01 2009
  • Format Paperback
  • Page Count 256
  • Language English
  • Publisher Chronicle Books

Publishers Text

"The Foodie Handbook" is a funny, informative and at times acerbic guided tour around the world of food today. Pim Techamuanvivit has toured the globe to discover the secret world of food lovers and provides not just an introduction to the world of gastronomy, but advice, anecdotes and more than 30 recipes from chefs and food personalities such as Alain Passard, Ferran Adria, Yannick Alleno, and David Kinch among others that Pim has recruited to help her on this mission. Each chapter introduces a new concept in food: Pim's journey begins with How to Eat Like a Foodie, a guide on tasting the real flavours of food and where to find great meals. How to Cook Like a Foodie will teach you a new way of approaching cooking, covering the basic tools and ingredients and exploring new dimensions of flavours and cooking methods, from how to perfectly roast a chicken to Pad Thai for beginners. How to Drink Like a Foodie explains the big to-do with wine in everyday language including how to pair wine with food and knowing what you like. How to Be a Fabulous Foodie teaches you how to out-snob your friends and boost your food credentials with trivia and facts such as ten things to eat before you die. Every chapter includes a selection of recipes, menu plans or ideas to try, to encourage you to explore food and cooking in new ways as well as anecdotes from top chefs such as the strangest things they've ever eaten or how to spot a mediocre restaurant. Written with Pim's conversational and engaging tone, "The Foodie Handbook" is a portal to the great world of gastronomy and will make you an even better foodie than you already are.

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