What I've been reading

• Macarons by Pierre Hermè

Until about a month ago, this book was only available in French. As soon as it came out in English, I snatched it. And by "snatched it", of course I mean I ordered it on Amazon.



I have been reading, looking, swooning, craving but not baking; at least not yet. I'm a macaron-making virgin so I'm a bit timid about venturing into the magical world of Monsieur Hermè's macarons. All that's about to change though, really soon.
I have to admit, it helps that I have already tasted the real thing.

Can't wait to make:
Salted-butter caramel macarons
Infinitely chocolate macarons
Chestnuts and matcha green tea macarons
Olive oil and vanilla macarons
Raspberry, red pepper and parmesan macarons







• Plate to Pixel: digital food photography & styling by Hélène Dujardin

Can someone fall in love with a book? That's a resounding yes. I'm in love with this one and even though I don't have a dSLR but only a point-and-shoot camera, Hélène has me hooked.



As she points out, "photography is pricey" and you "shouldn't let yourself be dazzled by special features, cool accessories and size". That's some good advice right there. So, I need to weigh my options before I spend precious money on a new camera.

In the meantime, I'm learning some amazing new things, from how a camera really works to composing a photograph for a shoot and valuable styling tips.
This book has opened my eyes to a lot of things I had no idea about.







• Will write for food by Dianne Jacob

I discovered Dianne Jacob through her blog, a great resource and conversation platform for all things food-writing, but it took me a while to decide to buy her book. I'm not an impulse shopper, especially when it comes to books, but looking back, in this particular case I should have gone for it sooner.
This lady knows what she's talking about when it comes to writing about food.



I was inspired to write things I never knew I had in me. Thank you Dianne.





• Asian Dumplings by Andrea Nguyen

I don't remember exactly when or how I became interested in Asian cuisine. What I'm certain of is that I'm crazy about Asian food and I can never say no to a good dumpling, spring roll, fried Chinese bun or Indian samosa.



I have made several recipes from this brilliant book by Andrea Nguyen and they have been successful every single time.
The recipe for Steamed filled buns is perhaps my favorite.

Can't wait to make:
Japanese pork and shrimp pot stickers
Spicy potato samosas
Fried sticky rice dumplings
Milk dumplings in cardamom and saffron syrup







• Δειπνοσοφισταί (Deipnosophists - The Banquet of the Learned) by Athenaeus

This monumental literary work by Athenaus, dating back to the 3rd century A.D., is composed of fifteen books. It is a gastronomic guide, the oldest one in Greek history, that includes information on how food was prepared in ancient Greece. It has priceless historical value as it explores the gastronomic preferences, customs and behavior of ancient Greeks.



I have always wanted to read these books and I'm currently finishing book one; I'm enthralled by it.

You can find it both in Greek and in English.







• The Murders in the Rue Morgue by Edgar Allan Poe

I got this book back in July when I was in Paris.
I'm a Poe fan and this short detective story is probably the best of its kind.
You should read it.
The end.







• Η μεγάλη χίμαιρα, 1953 (The great chimera) by M. Karagatsis

M. Karagatsis is one of the greatest contemporary Greek novelists and one of my favorite writers. I read "The great chimera" recently for the second time and I have to say that I'm fascinated by Mr. Rodopoulos' (his real name) writing as well as by the mystical and deeply symbolic elements that are dispersed throughout the book.



This book is written in Greek. So why am I listing it here? Perhaps you can find the translation.




What have you been reading lately? Do share.






Have a great weekend!