56 replies to this topic

[bao]

The Food Lab: Better Home Cooking Through Science by J. Kenji Lopez-Alt should be arriving sometime in 2013. It has been in the works since 2010, so I'm anxious to see what new material he will offer compared to others who have already tackled the topic of food science.

[ninagluck]

Got my "beyond Essence" copy shipped today, should have it next week.

[CKatCook]

Another Fushia Dunlop? Come on payday!!

[jmolinari]

Another Fushia Dunlop? Come on payday!!

 

? which?

[EnriqueB]

The new book from the Ideas in Food team should be out in october: http://www.amazon.co.../dp/0770433219/

[Msk]

Richard Blais "Try This at Home" just hit my kindle.  Looks really cool, but then again, I like him alot.  Doesn't look overly modernist, just creative.

 

Mike

[merstar]

Another Fushia Dunlop? Come on payday!!

 

? which?

 

 

Another Fushia Dunlop? Come on payday!!

It's probably this one:

http://www.amazon.co...s=fushia dunlop

Edited by merstar, 28 February 2013 - 06:32 PM.

[nickrey]

I've just ordered Sat Bains' cookbook: "Too Many Chefs and Only One Indian."

 

Amazon UK has it on pre-release but I've managed to locate a hard copy at Books for Cooks in Australia. Part art-book, part cook book, and weighing in at 4kg the book won the Best in the World - Cookbook Design at the Gourmand World Cookbook Awards in Paris. For our US eGulleters, it is apparently available at Kitchen Arts & Letters in NY.

 

For those who have not heard of him, he runs a two Michelin starred restaurant in the UK (Restaurant Sat Bains) that also appears at 97 on the San Pellegrino top 100 restaurants in the world list. 

 

I'm really looking forward to exploring the dishes presented in this book.

[rotuts]

Wow !  what an interesting book.  Im a big fan of Sat.

 

not in my budget nor the libraries .  let us know when you get it!

Edited by rotuts, 01 March 2013 - 06:03 AM.

[Bojana]

There is New Artisan bread in 5 minutes coming in October. Wonder how different will it be from the original?

[ninagluck]

has anybody but me, got the new beyond essence?

[ajnicholls]

I have and love it. Massive fan of DEM and le Champignon Sauvage. Still just absorbing it at the moment but will be a number of dishes being tried in it. The tartare/corned beef being a first

[ninagluck]

http://www.amazon.co...l_mb_recs_14_dp

 

can't wait for that one. I recently had the lunch menu at his place and liked every single course. hope they are all in the book!

[Twyst]

I've just ordered Sat Bains' cookbook: "Too Many Chefs and Only One Indian."

 

Amazon UK has it on pre-release but I've managed to locate a hard copy at Books for Cooks in Australia. Part art-book, part cook book, and weighing in at 4kg the book won the Best in the World - Cookbook Design at the Gourmand World Cookbook Awards in Paris. For our US eGulleters, it is apparently available at Kitchen Arts & Letters in NY.

I just got this today and must say it's the most stunningly beautiful cookbook I have seen.   I think quay was my previous favorite, but this definitely tops it from a beauty standpoint.    It also appears to be pretty detailed  and gives precise measurements in grams for most things.

 

I ordered directly from the publisher in the UK and received it in the US 2 days later.   There was only one shipping option and it was like $40

Edited by Twyst, 04 April 2013 - 05:20 PM.

[Hendrik]

Really looking forward to Hank Shaw's next book: Duck, Duck, Goose

 

http://www.amazon.co.../dp/1607745291/

[Ttogull]

http://www.amazon.co...l_mb_recs_14_dp
 
can't wait for that one. I recently had the lunch menu at his place and liked every single course. hope they are all in the book!

I am a huge fan of Heston Blumenthal. I am making his Chicken Tikka-Masala for dinner tonight. I've been working on it for a couple of days. Anyway, do you know if this book corresponds to a new TV series? I don't find mention of it. I find that I enjoy watching the TV show before trying the dish, as I understand better why things are being done.

[ninagluck]

no idea if he had a show on that one as well. the concept in the restaurant right now is, take old recipes and give them a modern touch. some date back to 1390!

[Ttogull]

From his shows, I gather that is something that interests him. I don't know if you've seen his shows - the only way to see them in the US is YouTube snippets - but his In Search of Perfection treacle tart show discusses a really old recipe. He also has the Fabulous Feasts that are a lot of fun to watch (but are not suitable for kids I learned the hard way - my 6yo loves HB) and showcase foods from several periods.

I have not been disappointed by any of his books, so I've preordered this one. Thanks for pointing it out - I hadn't seen it.

[olmoelisa]

I had the privilege to preview Fabio’s Italian Kitchen by Fabio Viviani.

Tons of Italian recipes, some traditional, but also a lot new and challenging.

Clear, well written and with a lot of pictures.

It's out on Amazon this week.

[janeer]

I just received a surprise gift of Deborah Madison's new book, Vegetable Literacy. It looks lovely.

[Keith_W]

I've just ordered Sat Bains' cookbook: "Too Many Chefs and Only One Indian."

Thanks to you, I went out and bought this book. What I like about it - every dish is approachable. It does not call for modernist ingredients (no Xanthan, or Carageenans, or transglutaminase) like The Fat Duck Cookbook or Alinea. It rarely calls for extremely local produce - which is why dishes like those in NOMA is impossible to reproduce outside the home country. The cooking methods suggested are available in most home kitchens - it does not call for a centrifuge (I am looking at you, Modernist Cuisine).

[fvandrog]

I just received an advertisement from amazon for a new book by Boulud, Daniel: My French Cuisine. Might be interesting. Anybody that has opinions to share on his other books?

[ChrisTaylor]

I've just ordered Sat Bains' cookbook: "Too Many Chefs and Only One Indian."

Thanks to you, I went out and bought this book. What I like about it - every dish is approachable. It does not call for modernist ingredients (no Xanthan, or Carageenans, or transglutaminase) like The Fat Duck Cookbook or Alinea. It rarely calls for extremely local produce - which is why dishes like those in NOMA is impossible to reproduce outside the home country. The cooking methods suggested are available in most home kitchens - it does not call for a centrifuge (I am looking at you, Modernist Cuisine).

 

Sold. I was holding off as I expected another NOMA/Mugaritz.

[nickrey]

We'll have to have an Aussie cook off with the book. I'm making up one of his desserts in a few weeks time (Lemon Fennel Mousse, which is a frozen lemon mousse combined with Italian meringue served wedged between dried lemon meringue slices topped with a layer of pickled fennel and scattered with finely snipped fennel fronds). Will let you know how it goes.

[bobag87]

While I think the Sat Bain's cookbook is outstanding, I would point out that my review indicates that a large number of recipes call for specialized items such as a centrifuge, pacojet, modernist ingredients (although relatively approachable ones) and very localized produce that is not readily available in the U.S.  I would definitely recommend it, but the recipes are not much different from the Alinea cookbook, or, for that matter, many in Modernist Cuisine.  

[nickrey]

Yes, it is a reflection of a modern kitchen. Going through the recipes, there are a number of calls for sous vide, vacuum compression, liquid nitrogen, a pacojet, and a centrifuge. But for virtually all of these, substitutes can be made to give an adequate product without the high-tech labour-saving equipment. For example, the centrifuge is used for creating flavoured oils (eg. parsley oil) that are tasty and clear. You can make parsley oil by dehydrating parsley in your microwave, grinding it up into a powder, adding oil, and then filtering through fine filter paper. It won't be as clear as if it were centrifuged but it will do the job. The pacojet is used for sorbets and granitas, which can easily be done in the conventional manner. Use an ice-cream maker instead of a paco jet or the liquid nitrogen and you'll be able to do a good version of most of the recipe ingredients, albeit with a larger ice grain size. Perhaps with the exception of olive oil granita, which won't freeze well without the intense cold of liquid nitrogen.

 

Sat does use various thickeners such as agar agar and gelatine. The most exotic ingredients apart from these are maltodextrin and ultratex. 

 

As for localised ingredients that are not easily available, I think we all have had to substitute in one way or another when we used recipes from the other side of the world. His use of ingredients is nothing like the locavores such as Redzepi or Nilsson.

 

If you are used to cooking modern restaurant style dishes, have flexibility in your use of substitutions, and can use appropriate alternatives for obvious restaurant-based gizmos, this is a very approachable book by a talented chef.

[bobag87]

Nickrey I Agee 100 %. I just did not want anyone to be confused by previous posts that suggested that this was vastly different than other modernist books. I love it and think it is highly inspirational. I also don't want someone buying it with the wrong impression.

Edited by bobag87, 25 April 2013 - 11:28 PM.