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Cookbooks 2013


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#61 rotuts

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Posted 03 June 2013 - 05:31 AM

This was a jaw-dropping 120€

 

postage cost or total w postage?

 

WoW



#62 hapacooking

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Posted 03 June 2013 - 08:53 AM

I picked up the El Cellar de Can Roca book from Kitchen Arts and Letters in NYC. It was $120 plus shipping.  Beautiful book. Photography is fantastic and the story of the Roca brothers and the history and philosophy of the restaurant is very interesting.  The recipes are outstanding and approachable with some of my favorites included .  My only complaint is that the production quality of the book is pretty cheap.  It is sort of a paperback book that looks like it was self-published/produced.  Doesn't look like it will last the test of time and for the cost it is quite disappointing.



#63 nickrey

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Posted 03 June 2013 - 07:30 PM

This was a jaw-dropping 120€

 

postage cost or total w postage?

 

WoW

That was the postage, with the book it was 200€.


Nick Reynolds, aka "nickrey"

"My doctor told me to stop having intimate dinners for four.
Unless there are three other people." Orson Welles
My eG Foodblog


#64 teonzo

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Posted 06 June 2013 - 03:56 AM

I picked up the El Cellar de Can Roca book from Kitchen Arts and Letters in NYC. It was $120 plus shipping.  Beautiful book. Photography is fantastic and the story of the Roca brothers and the history and philosophy of the restaurant is very interesting.  The recipes are outstanding and approachable with some of my favorites included .  My only complaint is that the production quality of the book is pretty cheap.  It is sort of a paperback book that looks like it was self-published/produced.  Doesn't look like it will last the test of time and for the cost it is quite disappointing.

 


Received it yesterday. I must say I'm disappointed after a first quick look. As you said the print quality is low: the cardboard cover is too cheap, the pages look like they are going to fall apart in a couple of years if you don't manage this book with silk gloves. I didn't like the photos neither the graphics. Now I need to read it, hoping the contents will be on par with the restaurant.

 

If it can be of any help this book is sold also by:

Grupo Vilbo   (where I bought mine)

Montagud

Don't know about their shipping costs outside Europe, but hopefully they will be lower than Librooks.

 

 

 

Teo


My new blog: http://www.teonzo.com/

#65 furzzy

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Posted 07 June 2013 - 01:16 PM

[quote name="Syzygies" post="1905282" timestamp="1358097066"][quote name="'patrickamory'" post="1904159" timestamp="1357423912"]As for technique, here's a quote from "everyday stock" p318:[quote]Clean the raw meats: the traditional method is to blanch them for a couple of minutes in boiling water[/quote]I'd first seen this idea in Tom Colicchio's Think Like a Chef. Later, Janet Fletcher of the SF Chron told me that this was classic Chinese technique, but I'd never noticed it in print before now. Even Thomas Keller waited a few books to come clean that this was protocol in his restaurants too. So why was he leaving this out before? I'm ok calling Every Grain of Rice a beginner book if we can agree that The French Laundry Cookbook is also a beginner book. There's simply worded advice that happens to be right. I know many good cooks who simply skim their stocks, with comparatively ghastly results that they're not even noticing.[/quote]

When I read this, I had to immediately check out Think Like a Chef...because I had never noticed it before, either. I'm definitely going to,try this next time I'm making any stock!

#66 furzzy

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Posted 07 June 2013 - 01:24 PM

Read through the US release of Every Grain of Rice last night. This is an incredibly practical book. Not all ingredients have a metric equivalent, but most of the items you'd weigh do. There is an improvisational aspect to this kind of cooking that makes this acceptable. Time to start cooking!


Amazon has lots of five star ratings for this one...but they don't have a "look inside" feature.

http://www.amazon.co...y grain of rice

#67 furzzy

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Posted 07 June 2013 - 01:45 PM

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?


Only the promo - due out Oct 15 - on this one

Other books: I like Café, Braise, and At Home...so I expect to like this one.

#68 ericparkr

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Posted 12 June 2013 - 09:19 PM

A great book, "Root to Stalk Cooking- The Art of Using the Whole Vegetable" by Tara Duggan



#69 Twyst

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Posted 23 August 2013 - 04:11 PM

Just got "Le Livre Blanc" by Anne Sophie Pic today.  First thing I noticed was the weird "case" the book came in, much like L'astrance and "too many chiefs only one indian", but this one is too small for the book so the spine sticks out an inch or so, just seems kind of weird
 
 
The first 160 pages of the book are STUNNING photos of plated dishes that rival just about any other book, and the last 60 pages are the recipes.  Haven't had a great deal of time to look through them but they seem short, yet thorough enough to work from for an experienced cook.   Not sure how much I will actually cook from the book as it's 3 star michelin food, but I will definitely try to take a flavor pairing/ presentation/ technique to apply to my own cooking here and there.
 
Happy with the purchase for the photography alone

 

Amazon Link
 
 



#70 nickrey

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Posted 24 August 2013 - 12:29 AM

Mine is winging its way from Amazon US, can't wait for it to arrive.


Nick Reynolds, aka "nickrey"

"My doctor told me to stop having intimate dinners for four.
Unless there are three other people." Orson Welles
My eG Foodblog


#71 ahpadt

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Posted 31 August 2013 - 10:53 AM

Looking forward to Rene Redzepi - A Work in Progress: Journal, Recipes and Snapshots and Tom Kerridge - Tom Kerridge's Proper Pub Food


Edited by ahpadt, 31 August 2013 - 10:53 AM.


#72 Brown Hornet

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Posted 24 September 2013 - 09:33 PM

Very excited about Summerland by Anne Quatrano

 

 

For those who aren't familiar with her, Quatrano and her husband Clifford Harrison are chef/owners of several amazing restaurants in Atlanta, including their flagship restaurant Bacchanalia.  20 years ago they moved to Anne's family farm in Georgia -- Summerland Farms -- and opened Bacchanalia serving refined, southern-american cuisine.  I guess if they did this in New York 10 years later, they'd be famous like Dan Barber and appearing on Top Chef and giving TED talks and whatnot.  Thankfully, they've stuck around Atlanta!



#73 Brown Hornet

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Posted 24 September 2013 - 09:39 PM

Still not working, doing it the old fashioned way:

 

http://www.amazon.co...ords=summerland



#74 rancho_gordo

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Posted 25 September 2013 - 02:52 PM

I am currently in love with In the Charcuterie by  the Fatted Calf people. It's a very different look at meat with their great aesthetic 


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#75 nickrey

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Posted 27 September 2013 - 08:47 PM

I just purchased the Coi cookbook. For some reason we get some books in Australia before they're released in the US.

 

All I can say is wow. This is food at the bleeding edge with taste and texture combinations that make sense but that you wouldn't think of in a blue moon. Patterson writes very well and it is a good read as well as an excellent cook book.

 

It is a degustation dish type cookbook which uses restaurant equipment without apology.

 

Buy it for the gastro-porn photography or to cook from, but do buy it.


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Nick Reynolds, aka "nickrey"

"My doctor told me to stop having intimate dinners for four.
Unless there are three other people." Orson Welles
My eG Foodblog


#76 teonzo

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Posted 01 October 2013 - 11:43 AM

I just purchased the Coi cookbook. For some reason we get some books in Australia before they're released in the US.

 

Just received an e-mail from Amazon UK, it should be here next week, sweet!

 

 

 

 

Yesterday I found there is another fine dining book coming out this November:

http://ronnyemborg.dk/the-book/

Judging from the photos it seems really interesting.

 

 

 

Teo


My new blog: http://www.teonzo.com/

#77 teonzo

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Posted 03 October 2013 - 12:00 PM

Other 2 cookbooks that will be released in the next weeks:

 

Antonio Bachour - "Bachour"

Amazon page

Official page

I love the stuff that chef Bachour puts up online, his desserts are great, so this will be a sure buy from me. Too bad it's not available on Amazon UK and I'll have to import.

 

Arnold Hanbucker, Karen Keygnaert - "A'Qi: A Kitchen Dialogue"

Amazon page

Official page

I read some reviews online and this restaurant seems interesting. The problem about this book is that it's a bit expensive (if compared to current restaurant books), it has few pages and should be tri-lingual. Not the best value for money...

 

 

 

Teo


My new blog: http://www.teonzo.com/

#78 janeer

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Posted 03 October 2013 - 06:54 PM

Other 2 cookbooks that will be released in the next weeks:
 
Antonio Bachour - "Bachour"
Amazon page
Official page
I love the stuff that chef Bachour puts up online, his desserts are great, so this will be a sure buy from me. Too bad it's not available on Amazon UK and I'll have to import.
 

 
 
Teo


Gotta say the pic of all the little stuff in the glasses does absolutely nothing for me.

Edited by heidih, 03 October 2013 - 07:22 PM.
Fix quote tags


#79 teonzo

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Posted 04 October 2013 - 12:34 PM

Agreed 100%, that cover is far from being a good choice. But if you look at his blog (not updated from a long time) and his facebook you'll find a lot of great stuff (at least to my eyes). If this book will be on par with what he put on the blog, then I'll be really happy. Especially because there aren't much books on modern plated desserts.

 

 

Alice Medrich has a new book on chocolate coming out at the end of this month:

Seriously Bitter Sweet: The Ultimate Dessert Maker's Guide to Chocolate

I always heard good things about her, but never bought any of her previous books. Any suggestion?

 

 

 

Teo


My new blog: http://www.teonzo.com/

#80 janeer

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Posted 04 October 2013 - 08:42 PM

The blog does look good so I will keep an open mind as I am a freak for dessert and pastry books. I have Alice Medrich's first book, never been inspired to buy another

#81 teonzo

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Posted 20 October 2013 - 02:33 PM

There are quite a lot of cookbooks coming out in France this autumn (some in the past weeks, some in the next). All of them are in French language, so it can be a problem. I'm copying the link to the original publisher, plus the Amazon.com link where available.

 

 

Hugues Pouget , Sylvain Blanc - "Les 5 saisons par Hugo & Victor - Paris"
http://www.editionsd...is-3237427.html

This duo became quite famous in the past years, I really liked their pastries in the articles of various magazines, so I'll definetely buy it.


Christophe Aribert - "Aribert"
http://www.laymon.fr...uvrages/aribert
Book about this restaurant with 2 michelin stars, the publisher is the same of YAM Magazine (the magazine by Yannick Alleno).


Emmanuel Renaut - "Nature d'un chef"
http://editions.flam...evelCode=livres
Another michelin starred restaurant, the English edition will come out next year, Amazon link.

 

Gérald Passédat - "Passédat"
http://editions.flam...evelCode=livres
Amazon link.

This chef is totally famous, 3 michelin stars in Marseille, he's a master of cooking fish.


Régis Marcon - "Champignons"
http://www.editionsd...s/9782732454832
Amazon link.

Another famous 3 starred chef, this book is based only on mushrooms.


Christophe Adam - "Eclair de Génie"
http://www.editionsd...e/9782732460109
Amazon link.

Christophe Adam is considered to be the king of eclairs, so I suppose and hope this will be the definitive bible on this pastry.


Pierre Hermé - "Ispahan"
http://www.editionsd...n/9782732461847

I'm a bit sceptic on this one... a whole book about the Ispahan? It's a superb pastry, but this book seems to be another try to milk his fans (most probably I will succumb again since I'm dumb).


Audrey Gellet - "Grand Pâtissier"
http://www.editionsd...r/9782732460703
Amazon link.

Audrey Gellet is the pastry chef of Maison Pic, the 3 star restaurant lead by Anne-Sophie Pic. She won a television contest, one of the prizes was a book deal. So here it is her book with her recipes, hoping there will be some desserts from Maison Pic.


Guy Martin - "Le Grand Véfour"
http://www.editionsd...ur-3237344.html

Book about the history of this historical 2* restaurant, plus actual recipes.


Vincent Lemains - "Les Marquis de Ladurée: l'Esprit chocolat"
http://www.editionsd...at-3238730.html
Another book by Ladurée, this time focused on chocolate. It seems to have the same classy package of the previous books.

 

 

 

Teo


My new blog: http://www.teonzo.com/

#82 teonzo

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Posted 02 April 2014 - 11:02 AM

Some stuff from past year that went under my radar:

 

Kris Goegebeur - "Fruity Pastry"

 

Emmanuel Mollois - "Patissier"

 

Jialin Tian - "Choux Temptations"

 

 

 

Teo


My new blog: http://www.teonzo.com/