Cooking from The Cook's Book
Posted 29 December 2005 - 09:30 AM
Posted 29 December 2005 - 09:32 AM
~ Fernand Point
Posted 31 December 2005 - 01:35 PM
I love the presentation (I am a big fan of DK books, I've always been impressed with their encyclopedias for children), but I find the chapter layout counterintuitive. They interspersed the ethnic chapters with the basic technique ones, so that an ethnic chapter is sandwiched between pastry and desserts, and the vegetable technique chapter is halfway through the book.
I would have like more recipes in the vegetable chapter, rather than simply raw vegetable preparation techniques, which make up the bulk of the chapter.
I would also have preferred more variety in the recipes. For example, there are 3 different chocolate mousse recipes (from 3 different chefs, but still...). There are no whole shrimp recipes. There are quite a few recipes which do not specify how many portions the recipe serves.
However, all in all, there are very many inspirational recipes and as soon as I am done with my leftovers I going to go seriously through this book.
Posted 31 December 2005 - 03:12 PM
... There are quite a few recipes which do not specify how many portions the recipe serves....
Actually, on page 19 (Useful Information), it does state that "recipes serve 4 unless otherwise stated".
I discovered this only after wondering why this important info had been missed in many recipes.
...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)
"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style
Our 2012 (Kerry Beal and me) Blog
My 2004 eG Blog
Posted 24 January 2006 - 05:31 AM
Edited by zilla369, 25 January 2006 - 09:51 AM.
Food Pix (plus others)
Please take pictures of all the food you get to try (and if you can, the food at the next tables)............................Dejah
Posted 24 January 2006 - 09:39 AM
Posted 25 January 2006 - 03:52 PM
Warm Polenta salad with scallops.. I added a red pepper coulis.. It was really good. I served the salad room temp instead of hot as they suggested.. Scallops were just on the grill for a minute per side..
Posted 10 April 2007 - 04:13 PM
formerly of DePaula Confections
Hand-crafted artisanal chocolates & gourmet confections - …Because Pleasure Matters…
When asked “What are the secrets of good cooking? Escoffier replied, “There are three: butter, butter and butter.”
Posted 28 July 2007 - 06:00 PM
One significant problem, however: the sections on "ethnic" foods. Some are passable introductions to the cuisine, but most struggle with the impossibility of encapsulating the entirety of, say, Indian, Japanese or Chinese cuisine in a few pages. The ones that work for me include the section on Thai food by David Thompson -- but that section would reduce a novice to tears, I'm sure.
Posted 23 September 2007 - 07:02 PM
Along with halving the recipe, I made a few other adjustments: made mirepoix with the vegetables instead of half-carrots and so on; lowered the oven heat to 275F (from -- yikes! -- 350F) and went for an extra hour or so; strained and reduced the sauce by about 1/2 and then mounted it with butter. I plated it with roasted garlic and white pepper squash puree and very crispy sage potato pancakes. (Not that I'm cracking on Petrus, but their presentation is pretty one-dimensional texturally.)
It's a great dish and a fine technique, especially with a very good pork belly. I think that I'd cut down on the soy sauce by about half, especially if I'm going to reduce the sauce. I'd also not spill extra sauce onto the plate, for that matter.
Posted 25 September 2007 - 09:54 AM
Posted 28 September 2007 - 11:26 AM
Posted 29 September 2007 - 04:34 AM
The original brief each chef was given was to...
embrace the techniques of global cuisines that are finding their way into American, European and Australian kitchens, as well as the more familiar methods drawn from the French tradition... Each chapter should be comprehensive, yet it should also reflect the personality and style of the writer...Cook is aimed primarily at the home cook, although we hope that with the calibre of the contributors, the editorial scope and the superior presentation it will also attract professional chefs.
Now I've got some distance from the project I've become a big fan of it (and others have too; it's sold about a quarter of a million copies worldwide in half a dozen languages) and I've learned so much from the other chefs work in it.
If you bought it and found there was too much overlap with books you already have then I'm sure you'd think of someone to give it to as a starting-out present.
Posted 29 September 2007 - 05:20 AM
Let's take the first six pages of the "Breads & Batters" section, where the simple white bread recipe demonstrates crucial foundational information. It's all provided both via text and images in that very effective DK style. How did the design process work in developing those pages? What was your mandate, and what did Jill Norman and the DK team provide?
Along those same lines, were you asked to provide material for a certain number of pages, leaving the number and selection of recipes to you? Your section seems to be significantly international in a manner that, say, Pierre Hermé's is not.
Posted 30 September 2007 - 02:08 AM
We were all asked, back in September 2003, for a set personal recipes that would fit the chapter heading and that list was then refined once everyone had sent theirs in, so if there were any gaps then ideas could be suggested. I wouldn't have expected a chef from a European country with a strong culinary identity (like France, Italy, Germany, etc) to have an international outlook - so Pierre Herme's recipes were just what you would expect to get from him beyond flavours and combinations. To have a chef from the US devote his life to deeply understanding Mexican food like Rick Bayless has done and sharing that knowledge; I can't imagine (for example) a French chef living in France devoting his life to understanding German cooking and becoming well known in Germany for that. This forum is a testament to the fascination so many of us have for the food of other cultures, far removed from putting curry powder in a baguette dough and treating foreign culinary traditions like mere condiments.
Once the recipes were agreed an overall edit by Jill Norman was done (in April 2004) to get the style right. This is typical on old style book production. However, Dorling Kindersley are one of a type of publisher we call a book "packager" in the UK (like Hachette, Mitchell Beazley, Kyle Cathie, Quadrille etc) who start with a format and commission the content to fit - as opposed to starting with a manuscript and asking the designers to find the best format for the work - and these type of publishers are now very common the book publishing world. From this point on the design dominated the project and everything done to fit with the predetermined format. Text would be run in to the layout, cut to fit by another editor who would then go through the text and suggest the content for the photography.
On the shoots for my section (October 3rd ,4th and 5th 2004) there was a prop stylist to keep with the pale colour theme, a home economist to make sure the recipes followed the text, a text editor from the publisher to check that the steps would fit the words, a junior art director to check that the images matched the specification sent to every photographer around the world working on the project. The final text and image matching was finished by March 2005
By September 2005 we had copies, and by the end of the year it was in the bookshops.
Posted 15 December 2013 - 10:58 AM
I have baked the stollen recipe by Stephan Franz from the Cook's Book on page 606.
I came across a few problems:
The hydration in the sponge seems inadequate and was not enough to hydrate the dry yeast which I used.
The quantity of fruit specified in the recipe was too much for the quantity of dough.
The temperature was too high or the cooking time too long which resulted in a dry crumb and a burnt crust.
The flavours are very good and I am keen to attempt the recipe again. Has there been any changes to this recipe?
Posted 15 December 2013 - 11:39 AM
I missed this thread entirely.
thanks for the 'bump'
it's in my library and i look forward to borrowing it.