O Wall Street Journal fez uma matéria sobre as novidades no mundo da literatura gastronômica. Para quem se interessa por culinária, claro. Segue a lista completa dos lançamentos, que podem render matérias nos jornais e nas revistas daqui do Brasil:
"Alain Ducasse and Sophie DudemaineDucasse Made Simple by Sophie Éditions Ducasse, 203 pages, $35
Ferran AdriàA Day at El Bulli Phaidon, 528 pages, $49.95
Grant Achatz with Nick Kokonas, Mark McClusky, Michael Nagrant, Michael Ruhlman, Jeffrey SteingartenAlinea Ten Speed, 396 pages, $50
Eric Ripert and Christine MuhlkeOn the Line Artisan, 239 pages, $35
Heston BlumenthalThe Big Fat Duck Cookbook Bloomsbury, 529 pages, $250
Joël RobuchonThe Complete Robuchon Knopf, 813 pages, $35
Pierre Gagnaire with Jean-François AbertReinventing French Cuisine Stewart, Tabori & Chang, 199 pages, $60
Thomas Keller, Jonathan Benno, Corey Lee and Sebastien Rouzel, with Susie Heller, Michael Ruhlman and Amy VoglerUnder Pressure: Cooking Sous Vide Artisan, 295 pages, $75"