Modernist Cuisine at Home. Wowwww, all those recipes in MC but doable, and more. The equipment I bought more recipes for them Oh Yes. This is going to be a long wait. Pre-Order is done.
It looks great and an accompinament to MC.
80 replies to this topic
#32
Twyst
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- participating member
- 227 posts
Posted 01 June 2012 - 09:06 PM
Mugaritz has shipped, cant wait to get my mitts on it monday!
#33
ChrisTaylor
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- participating member
- 1,390 posts
Posted 04 June 2012 - 11:34 PM
Books I've actually picked up so far, aside from Girl & Her Pig:
Eat With Your Hands - Zak Pelaccio. I've only flipped through this one. Yet to cook anything from it. Still, it's got me in. Fun presentation that reminds me of the Momofuku and Les Halles books, which maybe isn't so surprising after all--pop culture references, slang, an obvious deep-seated love for the parent cuisines. This weekend I'll cook one or two dishes from it and report back in more detail.
Cooking with Vegetables - Passard. I'm cooking the ceps with lemon, thyme and olive oil tonight, subbing the porcini (which are difficult to find--and very expensive--in their fresh form) for a mix of portobellas and oysters. I'm surprised at how simple the recipes are. It's more accessible for weeknight meals than, say, the new Nobu vegetarian book. Most of the recipes focus on 2-3 different vegetables or fruits prepared in simple ways. Some interesting flavour combinations, altho' nothing that'd scare vegetarian guests with particularly boring palates.
Encyclopaedia of Japanese Cooking - Hideo Dekura. To be honest, I'm not really sold on this. If bricks-and-motar bookshops existed any more remotely close to where I live, and they'd stocked this, which they probably wouldn't have, I wouldn't have purchased it. The definitions are really lacking in depth and detail. The couple recipes I've tried so far were just okay and very simple. And ... one thing that bugged me is things that should be prepared with some cut of meat with lots of fat or connective tissue, like pork shoulder or belly, was prepared with loin. Lots of things like that in this book. Some interesting tidbits and some information I can't get from my other Japanese books.
Frenchie at Home -- Greg Marchand. Ordered through Amazon.fr as there's no English version avaliable at the moment. It's short--very--but I already like this one. Need to get around to ordering some ox cheeks from the local butcher so I can try out his recipe. Again with the simple food prepared in fairly simple ways (i.e. Girl and Her Pig, Passard's Vegetables), which isn't a bad thing at all.
Eat With Your Hands - Zak Pelaccio. I've only flipped through this one. Yet to cook anything from it. Still, it's got me in. Fun presentation that reminds me of the Momofuku and Les Halles books, which maybe isn't so surprising after all--pop culture references, slang, an obvious deep-seated love for the parent cuisines. This weekend I'll cook one or two dishes from it and report back in more detail.
Cooking with Vegetables - Passard. I'm cooking the ceps with lemon, thyme and olive oil tonight, subbing the porcini (which are difficult to find--and very expensive--in their fresh form) for a mix of portobellas and oysters. I'm surprised at how simple the recipes are. It's more accessible for weeknight meals than, say, the new Nobu vegetarian book. Most of the recipes focus on 2-3 different vegetables or fruits prepared in simple ways. Some interesting flavour combinations, altho' nothing that'd scare vegetarian guests with particularly boring palates.
Encyclopaedia of Japanese Cooking - Hideo Dekura. To be honest, I'm not really sold on this. If bricks-and-motar bookshops existed any more remotely close to where I live, and they'd stocked this, which they probably wouldn't have, I wouldn't have purchased it. The definitions are really lacking in depth and detail. The couple recipes I've tried so far were just okay and very simple. And ... one thing that bugged me is things that should be prepared with some cut of meat with lots of fat or connective tissue, like pork shoulder or belly, was prepared with loin. Lots of things like that in this book. Some interesting tidbits and some information I can't get from my other Japanese books.
Frenchie at Home -- Greg Marchand. Ordered through Amazon.fr as there's no English version avaliable at the moment. It's short--very--but I already like this one. Need to get around to ordering some ox cheeks from the local butcher so I can try out his recipe. Again with the simple food prepared in fairly simple ways (i.e. Girl and Her Pig, Passard's Vegetables), which isn't a bad thing at all.
I've never met an animal I didn't enjoy with salt and pepper.
Melbourne
Harare, Victoria Falls and some places in between
Melbourne
Harare, Victoria Falls and some places in between
#34
ChrisTaylor
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- participating member
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Posted 10 June 2012 - 08:13 PM
Have cooked a couple of dishes from Zak's book so far. Good. Currently have some short ribs marinating in the fridge for his beef rendang.
I've never met an animal I didn't enjoy with salt and pepper.
Melbourne
Harare, Victoria Falls and some places in between
Melbourne
Harare, Victoria Falls and some places in between
#35
ChrisTaylor
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- participating member
- 1,390 posts
Posted 14 June 2012 - 02:18 AM
Adapted the beef rendang recipe so I could leave it in the slow cooker while I was at work (i.e. put in a little bit more liquid). I was very happy with it.
I've never met an animal I didn't enjoy with salt and pepper.
Melbourne
Harare, Victoria Falls and some places in between
Melbourne
Harare, Victoria Falls and some places in between
#36
CatGirl27
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- participating member
- 8 posts
Posted 17 June 2012 - 10:57 AM
1) Salumi Craft of Italian Dry Curing (looks stunning and since I only have one book on meats and their preservation (Kutas) I don't think it would hurt to have this one). 2) The Art of the Confectioner Sugarwork and Pastillage by Ewald Notter (I know - it came out a few months ago, but I do not have it in my hands - it's on its way). And lastly 3) Chocolates and Confections 2012 by Peter Greweling (not technically a cookbook - but confections are something that I can make and put in my mouth 
. I have a few more but, we all get the point. So many books, so little time.
My first post on Egullet and I think I likey.
. I have a few more but, we all get the point. So many books, so little time.My first post on Egullet and I think I likey.
#37
Chris Hennes
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Director of Operations
Posted 17 June 2012 - 11:12 AM
I've already sold back my first edition of Greweling's book to (partially) pay for my pre-order of the next one, I'm definitely looking forward to that one. Looks like they aren't offering much on the buy-back anymore, but a month or two ago it was over twenty bucks.
Chris Hennes
Director of Operations
chennes@egullet.org
#38
nickrey
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- society donor
- 1,896 posts
Posted 17 June 2012 - 03:40 PM
I received my copy of Mugaritz a few days ago. Here are some first impressions.
First up it must be said that the pictures of dishes are stunning. Each dish was photographed on a white plate and/or surface creating the impression of a small degustation portion that sits as comfortably on the page as it would in front of you in the restaurant.
Secondly, the influence of Ferran Adria is apparent throughout the text. Anduriz appears to have taken to heart both the extreme creativity and evolutionary approach of his mentor. It is apparent, however, that he has infused this with his own personality and abundant talent. Like Adria's El Bulli books, the first section of the book deals with his philosophy and approach to both cuisine and his diners. It also documents the evolution of new approaches over the time period 1998 to 2001. This includes which processes and techniques were added each year. For example, in 2006 they added impregnation sous vide, and rheology studies (the science behind edible bubbles). Dishes in the book that demonstrate each of these techniques are listed. Like Heston Blumenthal, Aduriz works with scientists to understand and evolve processes or sensory experiences and puts this to use in his recipes. To give an idea of the scale of the introduction, the first recipe only appears on page 94.
Now onto the recipes themselves. While many can be created in a more conventional kitchen, others are unashamedly modernist requiring (at times) access to a sous vide setup or combi-oven, a thermomix, a roto-vap, etc as well as a range of kitchen chemicals (xanthan gum, calcium oxide, pectin, and so on). Rather than making these appear exotic, Anduriz follows the tradition of many contemporary chefs and incorporates the techniques and equipment into his cooking as a matter of fact. I think this indicates an answer to the question of where modernist cuisine is heading. Not to obscurity as many suggest but more towards the mainstream as an element central to many chefs' everyday restaurant cooking.
Having been travelling recently, I haven't tried cooking any of the dishes as yet. However, reading through the recipes it is apparent that this is a book that can be used by someone with advanced cooking skills and a willingness to undertake a number of different processes to create a dish. It is very much a restaurant rather than a home cookbook. The flavour combinations look exciting and delicate but be warned: this is a book of degustation-style and sized dishes. While these dishes could be placed at various stages within a conventional type meal schedule, making a complete dinner with them would require the creation of a number of complex dishes, which would be difficult to achieve in a home situation cooking by yourself. I think I'll use individual dishes as either an appetiser, entree, or dessert in combination with other, more substantial, dishes.
In all, this is a marvellous addition to the cooking library of advanced chefs who are comfortable using a wide range of cooking processes, including some that fit under the modernist category.
It's also a marvellous book to read and drool over the food pictures.
First up it must be said that the pictures of dishes are stunning. Each dish was photographed on a white plate and/or surface creating the impression of a small degustation portion that sits as comfortably on the page as it would in front of you in the restaurant.
Secondly, the influence of Ferran Adria is apparent throughout the text. Anduriz appears to have taken to heart both the extreme creativity and evolutionary approach of his mentor. It is apparent, however, that he has infused this with his own personality and abundant talent. Like Adria's El Bulli books, the first section of the book deals with his philosophy and approach to both cuisine and his diners. It also documents the evolution of new approaches over the time period 1998 to 2001. This includes which processes and techniques were added each year. For example, in 2006 they added impregnation sous vide, and rheology studies (the science behind edible bubbles). Dishes in the book that demonstrate each of these techniques are listed. Like Heston Blumenthal, Aduriz works with scientists to understand and evolve processes or sensory experiences and puts this to use in his recipes. To give an idea of the scale of the introduction, the first recipe only appears on page 94.
Now onto the recipes themselves. While many can be created in a more conventional kitchen, others are unashamedly modernist requiring (at times) access to a sous vide setup or combi-oven, a thermomix, a roto-vap, etc as well as a range of kitchen chemicals (xanthan gum, calcium oxide, pectin, and so on). Rather than making these appear exotic, Anduriz follows the tradition of many contemporary chefs and incorporates the techniques and equipment into his cooking as a matter of fact. I think this indicates an answer to the question of where modernist cuisine is heading. Not to obscurity as many suggest but more towards the mainstream as an element central to many chefs' everyday restaurant cooking.
Having been travelling recently, I haven't tried cooking any of the dishes as yet. However, reading through the recipes it is apparent that this is a book that can be used by someone with advanced cooking skills and a willingness to undertake a number of different processes to create a dish. It is very much a restaurant rather than a home cookbook. The flavour combinations look exciting and delicate but be warned: this is a book of degustation-style and sized dishes. While these dishes could be placed at various stages within a conventional type meal schedule, making a complete dinner with them would require the creation of a number of complex dishes, which would be difficult to achieve in a home situation cooking by yourself. I think I'll use individual dishes as either an appetiser, entree, or dessert in combination with other, more substantial, dishes.
In all, this is a marvellous addition to the cooking library of advanced chefs who are comfortable using a wide range of cooking processes, including some that fit under the modernist category.
It's also a marvellous book to read and drool over the food pictures.
Nick Reynolds, aka "nickrey"
eG Ethics Signatory
"My doctor told me to stop having intimate dinners for four.
Unless there are three other people." Orson Welles
My eG Foodblog
eG Ethics Signatory
"My doctor told me to stop having intimate dinners for four.
Unless there are three other people." Orson Welles
My eG Foodblog
#39
ChrisTaylor
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- participating member
- 1,390 posts
Posted 04 July 2012 - 03:19 AM
Having spent a bit more time with these books, some revised reviews
Eat With Your Hands - great presentation, lots of fun but ... maybe it's the recipes I've chosen, maybe it's bad luck, maybe it's the quality ingredients I'm purchasing and a million other factors, but so far nothing has wowed me. The beef curry was good and I'd maybe revisit it some time, and I want to make the Fatty Duck at some point, but most of it has been just passable.
A Girl and Her Pig - this is quickly becoming a book I turn to as often as Momofuku. If I was purchasing a book as a gift, or even just one book out of the ones I've already got access to, it'd be this one.
Eat With Your Hands - great presentation, lots of fun but ... maybe it's the recipes I've chosen, maybe it's bad luck, maybe it's the quality ingredients I'm purchasing and a million other factors, but so far nothing has wowed me. The beef curry was good and I'd maybe revisit it some time, and I want to make the Fatty Duck at some point, but most of it has been just passable.
A Girl and Her Pig - this is quickly becoming a book I turn to as often as Momofuku. If I was purchasing a book as a gift, or even just one book out of the ones I've already got access to, it'd be this one.
I've never met an animal I didn't enjoy with salt and pepper.
Melbourne
Harare, Victoria Falls and some places in between
Melbourne
Harare, Victoria Falls and some places in between
#40
Chris Hennes
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- manager
- 7,410 posts
Director of Operations
Posted 05 July 2012 - 10:39 AM
Our very own Katie Loeb has a new book out: Shake, Stir, Pour-Fresh Homegrown Cocktails: Make Syrups, Mixers, Infused Spirits, and Bitters with Farm-Fresh Ingredients-50 Original Recipes. My copy's on the way.
Chris Hennes
Director of Operations
chennes@egullet.org
#41
CKatCook
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- participating member
- 580 posts
Posted 08 July 2012 - 11:23 AM
I mentioned in the "Cookbooks, How Many" topic about this book:
"A couple of weeks ago I got and am now reading Cheese and Culture - A History of Cheese and Its Place in Western Civilization, by Paul S. Kindstedt.
I've read almost halfway through it and while some of it is heavy going, it is fascinating. Cheese was not merely food. It had religious significance in many cultures and had a distinct effect on the spread of civilization, allowing people who were lactose intolerant (yes, even back then) to derive nutrition from milk in its secondary form, cheese.
This is not a book for someone who wants a quick read but if you are interested in how and why cheese (generic) and the various regional cheeses were developed and contributed to trade and the enrichment of societies, this is an excellent book.
"Cheese and Culture tells the story of how cheese history intersects with some of the pivotal periods in human history and in many cases shaped the lives of cheesemakers and the diverse cheeses they developed."
The more I read, I have so far reached the middle of the 18th century, the more fascinating I found it. The amount of research that went into this must have been staggering. I've read a lot of books about the history of cheese but this delves into monastic records that details how cheese became so diverse and how trading between countries contributed to treaties and alliances that might otherwise not have happened.
As I said above, this is not light reading but it is extremely interesting for anyone who is interested in learning more details of how cheese got from the "Cradle of Civilization" to the present.
I got giddy when I saw this. I have been reading "An Edible History of Humanity" by Tom Standage and I am loving it. I also reading his "A History of the world in 6 glasses" with equal interest. Definitely on the to read list!
"I eat fat back, because bacon is too lean"
-overheard from a 105 year old man
"The only time to eat diet food is while waiting for the steak to cook" - Julia Child
-overheard from a 105 year old man
"The only time to eat diet food is while waiting for the steak to cook" - Julia Child
#42
LT Wong
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- participating member
- 92 posts
Posted 09 July 2012 - 03:34 AM
nickrey,
I bought a copy of Barb Stuckey's book - Taste What You're Missing. The Passionate Eater's Guide to Why Good Food Tastes Good, and I am enjoying the book very much.
Did you go try out the experiments? Like the one on your taster type? It's like taking the Mensa test - I'm afraid what I may find out.....
I bought a copy of Barb Stuckey's book - Taste What You're Missing. The Passionate Eater's Guide to Why Good Food Tastes Good, and I am enjoying the book very much.
Did you go try out the experiments? Like the one on your taster type? It's like taking the Mensa test - I'm afraid what I may find out.....
#43
nickrey
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- society donor
- 1,896 posts
Posted 09 July 2012 - 04:02 AM
I read the book from cover to cover (or, more accurately from location 1 to the end as it was an e-book) but didn't do the experiments as I was typically travelling while reading. They look great for a training course on taste though; I may adapt them and combine them with some of the sensory experiments from psychology to demonstrate flavour and taste to others.
Nick Reynolds, aka "nickrey"
eG Ethics Signatory
"My doctor told me to stop having intimate dinners for four.
Unless there are three other people." Orson Welles
My eG Foodblog
eG Ethics Signatory
"My doctor told me to stop having intimate dinners for four.
Unless there are three other people." Orson Welles
My eG Foodblog
#44
teonzo
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- participating member
- 77 posts
Posted 31 July 2012 - 03:14 AM
Some interesting books coming out before the end of the year:
"Chocolate to Savour" by Kirsten Tibballs
"Zumbarons" by Adriano Zumbo
"Origin" by Ben Shewry
"L'Astrance: The Cookbook" by Pascal Barbot
"Fäviken" by Magnus Nilsson
"Bouchon Bakery" by Thomas Keller
Teo
"Chocolate to Savour" by Kirsten Tibballs
"Zumbarons" by Adriano Zumbo
"Origin" by Ben Shewry
"L'Astrance: The Cookbook" by Pascal Barbot
"Fäviken" by Magnus Nilsson
"Bouchon Bakery" by Thomas Keller
Teo
My new blog: http://www.teonzo.com/
#45
DanM
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- participating member
- 860 posts
Posted 31 July 2012 - 06:23 PM
The book by Magnus Nilsson really interests me, although I am sure it will be pretty useless for everyday use.Some interesting books coming out before the end of the year:
"Chocolate to Savour" by Kirsten Tibballs
"Zumbarons" by Adriano Zumbo
"Origin" by Ben Shewry
"L'Astrance: The Cookbook" by Pascal Barbot
"Fäviken" by Magnus Nilsson
"Bouchon Bakery" by Thomas Keller
Teo
"Salt is born of the purest of parents: the sun and the sea." --Pythagoras.
#46
gap
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- participating member
- 497 posts
Posted 31 July 2012 - 10:40 PM
I have pre-ordered both Chocolate to Savour (I am a big fan of Kirsten's) and Zumbarons (which seems just ridiculously cheap for what it offers)
#47
LynnFoodies
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- participating member
- 26 posts
Posted 01 August 2012 - 10:06 PM
Looking for the best Middle East based cookbook. Do you have any reference? Thanks
Food photos that make you hungry - Hungry Food Photography
#48
gap
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- participating member
- 497 posts
Posted 20 August 2012 - 04:27 PM
I'm lucky enough to be going along to the book launch of Kirsten Tibballs "Chocolate to Savour" today. After watching this video, I wont be having lunch beforehand . . .
http://www.theage.co...0820-24ilm.html
http://www.theage.co...0820-24ilm.html
#49
flourgirl
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- participating member
- 133 posts
Posted 20 August 2012 - 05:51 PM
Woo-Hoo!
"Baked Elements: The Importance Of Being Baked In 10 Favorite Ingredients" by Matt Lewis has been released. I have been looking forward to this book since Mr. Lewis announced a new book was to be released.
I own two other books written by Matt Lewis, "Baked" and "Baked Explorations". Both are winners!
What impresses me most is that Mr. Lewis responded to an email I sent asking him the weight of this cup of flour. I love that he is accessible and stands behind his book to make sure his customers have a positive experience.
Rose Levy Beranbaum is the same way. She is accessible on many different venues and is always there to answer questions or help in some way.
"Baked Elements: The Importance Of Being Baked In 10 Favorite Ingredients" by Matt Lewis has been released. I have been looking forward to this book since Mr. Lewis announced a new book was to be released.
I own two other books written by Matt Lewis, "Baked" and "Baked Explorations". Both are winners!
What impresses me most is that Mr. Lewis responded to an email I sent asking him the weight of this cup of flour. I love that he is accessible and stands behind his book to make sure his customers have a positive experience.
Rose Levy Beranbaum is the same way. She is accessible on many different venues and is always there to answer questions or help in some way.
#50
MikeHartnett
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- participating member
- 632 posts
Posted 20 August 2012 - 07:12 PM
Burma: Recipes and Tales of Travel by Naomi Duguid
Jerusalem: A Cookbook by Yotam Ottolenghi
These are wayyyy at the top of my list.
#51
nickrey
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- society donor
- 1,896 posts
Posted 20 August 2012 - 10:59 PM
Check out this thread.Looking for the best Middle East based cookbook. Do you have any reference? Thanks
Nick Reynolds, aka "nickrey"
eG Ethics Signatory
"My doctor told me to stop having intimate dinners for four.
Unless there are three other people." Orson Welles
My eG Foodblog
eG Ethics Signatory
"My doctor told me to stop having intimate dinners for four.
Unless there are three other people." Orson Welles
My eG Foodblog
#52
DanM
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- participating member
- 860 posts
Posted 23 August 2012 - 07:35 AM
While not a cookbook, Ruth Bourdain is about to release her guide to gastronomy... Cover Me with Offal. The description from Amazon.
Twitter sensation and culinary mash-up Ruth Bourdain, winner of the 2011 James Beard Foundation Award for Humor, is your personal guide on this culinary adventure, sharing a wealth of knowledge acquired through years in restaurant kitchens, experimentation with food porn, smoking tangerine zest, and an unfortunate incident involving a durian. Along the way, Comfort Me with Offal features vivid and fascinating personal stories from Ruth Bourdain’s extraordinary life in food, including appearances from many of the world’s most renowned chefs.
Not since Jean Anthelme Brillat-Savarin’s landmark The Physiology of Taste has there been a more comprehensive guide to the world of food and wine. From food history to dining etiquette to matters of taste, this practical handbook offers the basics for navigating every aspect of gastronomy, including:
· • A food timeline, from the dawn of man to the modern era
· • The importance of celebrity chef hairstyles
· • Achieving the orgasmic potential of chocolate
· • Culinary pick-up lines
· • The twenty types of offal you need to eat before you die
· • Becoming a “master baster” on Thanksgiving
· • A field guide to the modern foodie, from carniwhores to gastrosexuals
· • Essential exercises for bulking up your taste buds
· • Tips for raising a baby gastronome
· • How to prepare for a vegan apocalypse
· • And so much more . . .
http://www.amazon.co...s=ruth bourdain
Twitter sensation and culinary mash-up Ruth Bourdain, winner of the 2011 James Beard Foundation Award for Humor, is your personal guide on this culinary adventure, sharing a wealth of knowledge acquired through years in restaurant kitchens, experimentation with food porn, smoking tangerine zest, and an unfortunate incident involving a durian. Along the way, Comfort Me with Offal features vivid and fascinating personal stories from Ruth Bourdain’s extraordinary life in food, including appearances from many of the world’s most renowned chefs.
Not since Jean Anthelme Brillat-Savarin’s landmark The Physiology of Taste has there been a more comprehensive guide to the world of food and wine. From food history to dining etiquette to matters of taste, this practical handbook offers the basics for navigating every aspect of gastronomy, including:
· • A food timeline, from the dawn of man to the modern era
· • The importance of celebrity chef hairstyles
· • Achieving the orgasmic potential of chocolate
· • Culinary pick-up lines
· • The twenty types of offal you need to eat before you die
· • Becoming a “master baster” on Thanksgiving
· • A field guide to the modern foodie, from carniwhores to gastrosexuals
· • Essential exercises for bulking up your taste buds
· • Tips for raising a baby gastronome
· • How to prepare for a vegan apocalypse
· • And so much more . . .
http://www.amazon.co...s=ruth bourdain
"Salt is born of the purest of parents: the sun and the sea." --Pythagoras.
#53
LT Wong
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- participating member
- 92 posts
Posted 26 August 2012 - 10:23 PM
flourgirl
Can you share your impressions of the new Baked book from Matt Lewis? I loved his first book, and want to know if his 3rd book is worth adding to my collection. Severe space constraints.....thanks.
Can you share your impressions of the new Baked book from Matt Lewis? I loved his first book, and want to know if his 3rd book is worth adding to my collection. Severe space constraints.....thanks.
#54
flourgirl
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- participating member
- 133 posts
Posted 26 August 2012 - 10:53 PM
Of course, LT Wong,
I received the book yesterday. I have only browsed through it but I am eager to get started.
The chapters are arranged by ingredient:
Chapter 1 is Peanut butter
Chapter 2 is Lemon And Lime
Chapter 3 is Carmel
Chapter 4 is Booze
Chapter 5 is Pumpkin
Chapter 6 is Malted Milk Powder
Chapter 7 is Cinnamon
Chapter 8 is Cheese
Chapter 9 is Chocolate
Chapter 10 is Banana
There are lots of pictures. Everything looks delicious.
The book has cakes, pie, cookies, souffles, bars,sugar pretzels, whoopies pies, quiche, chocolate cheese cake muffins, pudding, tarts, banana in a blanket, scones and more.
My husband loves upside down cakes. There is a Whiskey Peach Upside-Down Cake that looks great and is different than anything I have made before.
I am very excited about this book.
I love the 2 previous Baked books. Even more, I love the fact that the authors are accessible and answer their email questions. I asked how much their cup of flour weighs. I got a response saying it is 139g. That information is very important to me. Everything I have ever made from their previous books was GREAT!
I hope you enjoy the book. If you would like to know anything else about the book, just let me know
I received the book yesterday. I have only browsed through it but I am eager to get started.
The chapters are arranged by ingredient:
Chapter 1 is Peanut butter
Chapter 2 is Lemon And Lime
Chapter 3 is Carmel
Chapter 4 is Booze
Chapter 5 is Pumpkin
Chapter 6 is Malted Milk Powder
Chapter 7 is Cinnamon
Chapter 8 is Cheese
Chapter 9 is Chocolate
Chapter 10 is Banana
There are lots of pictures. Everything looks delicious.
The book has cakes, pie, cookies, souffles, bars,sugar pretzels, whoopies pies, quiche, chocolate cheese cake muffins, pudding, tarts, banana in a blanket, scones and more.
My husband loves upside down cakes. There is a Whiskey Peach Upside-Down Cake that looks great and is different than anything I have made before.
I am very excited about this book.
I love the 2 previous Baked books. Even more, I love the fact that the authors are accessible and answer their email questions. I asked how much their cup of flour weighs. I got a response saying it is 139g. That information is very important to me. Everything I have ever made from their previous books was GREAT!
I hope you enjoy the book. If you would like to know anything else about the book, just let me know
#55
rod rock
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- participating member
- 264 posts
Posted 27 August 2012 - 08:29 AM
Thanks for the info about the book FlourGirl :)
#56
flourgirl
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- participating member
- 133 posts
Posted 27 August 2012 - 09:00 AM
You are very welcome rod rock
#57
Jon Tseng
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- participating member
- 2,076 posts
Posted 11 September 2012 - 11:07 AM
A few more on my watchlist (this has a more UK bias)
Memories of Gascony - from an iconic former *** French chef, long out of print, recently republished.
Pierre Gagnaire - 175 Home Recipes with a Twist
The Square - Savoury - first cookbook from a longstanding London ** chef.
Two Many Chefs, Only One Indian - first book from Sat Bains, a cutting edge Anglo-Indian cheffy moleculary type chap.
Ta
J
Memories of Gascony - from an iconic former *** French chef, long out of print, recently republished.
Pierre Gagnaire - 175 Home Recipes with a Twist
The Square - Savoury - first cookbook from a longstanding London ** chef.
Two Many Chefs, Only One Indian - first book from Sat Bains, a cutting edge Anglo-Indian cheffy moleculary type chap.
Ta
J
More Cookbooks than Sense - my new Cookbook blog!
#58
Honkman
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- participating member
- 272 posts
Posted 11 September 2012 - 07:29 PM
Some interesting cookbooks coming might be (in the end you have to take a look in the final product before making a final recommendation):
- Burma: Rivers of Flavor
- Gran Cocina Latina
- SPQR
- LudoBites
- Burma: Rivers of Flavor
- Gran Cocina Latina
- SPQR
- LudoBites
#59
LT Wong
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- participating member
- 92 posts
Posted 30 October 2012 - 09:41 PM
Has anyone got hold of a copy of Bouchon Bakery yet? Any comments to share?
#60
Jon Tseng
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- participating member
- 2,076 posts
Posted 12 November 2012 - 02:26 PM
PS I pillaged the selection at Foyles (London's best cookbook selection) the other week and two volumes I thought particularly interesting were Japanese Farm Food by Nancy Singleton Hachisu and Secrets of the Sommeliers by Rajat Parr (this one might be a year or two old - its a US import).
Both def were worth looking at
J
Both def were worth looking at
J
More Cookbooks than Sense - my new Cookbook blog!
Also tagged with one or more of these keywords: Cookbook
The Kitchen →
Pastry & Baking →
"Chocolate Desserts" by Pierre Herme (Part 2)Started by Patrick S , 24 May 2005  Chocolate, Cookbook, Dessert
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The Kitchen →
Cookbooks & References →
Cookbooks to inspire and learn: vegetables and sides?Started by Ramathorn , 03 Apr 2013 Cookbook
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The Kitchen →
Cookbooks & References →
Spice CookbooksStarted by Lindacakes , 31 Mar 2013 Cookbook, Reference
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The Kitchen →
Cooking →
Cooking with "Modernist Cuisine at Home" (Part 2)Started by Erik Shear , 28 Jan 2013 Modernist, Cookbook
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Culinary Culture →
Food Media & Arts →
Indian Chefs as Food WritersStarted by shagun , 15 Mar 2013 Cookbook, Indian
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