mukki

Glue traps are horrid. My cat brought home a mouse attached to a glue trap. I made an attempt to remove the mouse from the glue... ended up drowning the poor thing in the toilet to stop its suffering. Cat came back later that afternoon with a second glue trap (no mouse this time) stuck to his fur which required some delicate fur trimming. Wonder what the neighbors thought happened to the missing glue traps...

So, is this an English or Spanish version? Amazon says English, but the title is obviously Spanish. Have pre-ordered, but hoping for English...

Cucumber Collins from the Goose & Gander in St. Helena, CA. Made with yuzu and pickled huckleberries and Hendrick's (at my request). Had to go back the next day and get another along with their delicious burger.

FrogPrincesse, How do you make the sage honey syrup?

God, that looks good. I use all my boysenberries to make pies every summer, but I may have to dedicate some of them to this recipe.

There's an updated version of this book available:http://www.amazon.com/Great-American-Cookbook-Time-Tested-Favorite/dp/0847836908/ref=sr_1_1?s=books&ie=UTF8&qid=1371315195&sr=1-1 Not sure how it compares to the original.

I have it, but haven't made anything out of it. Pleased with the purchase - recipes are diverse and sound great.

Based on the Kouign Aman I tried from Dominique Ansel, I won't be rushing off to try a Cronut when I'm in NY next. Texture wasn't great, nor was the flavor.

Not sure if this is the same recipe, though it looks like it is, but Richardo Munoz made an *excellent* version during a trip I took with him to Mexico City in February: http://dangermencooking.blogspot.com/2009/08/enchiladas-suizas.html

I recently had excellent coffee every morning at a B&B in Mexico City. The beans were from Chiapas, but the roaster does not ship to the U.S. I'm looking to hopefully get close to this coffee for my morning brew ~ does anyone have a favorite roaster that they order a Chiapas coffee from?

That's the one I use, as well. I like the fact that the entire unit can go in the dishwasher.

Luckily, I bought that one while it was still in print. More in line with this thread, I really want a new copy of Irene Kuo's Key to Chinese Cooking, but I'm not paying $100+ for it.

I don't find this to be true at all. She may have started as a caterer (though I don't know why a caterer's recipes would necessarily be fussier than a chef's), but MSL is a corporation and the recipes are developed by a team. I've found several good ones, none of which are time-consuming or fussy.

I've had this book for ages, but haven't made anything besides the shao bing (which is excellent).

I was introduced to frozen brownies last year. Yum.

There are more and more fall cookbooks up on Amazon, including: AOC ~ http://www.amazon.co...d=ATVPDKIKX0DER Pok Pok ~ http://www.amazon.co...d=ATVPDKIKX0DER I've also pre-ordered Smoke and Pickles: Recipes and Stories from a New Southern Kitchen by Edward Lee ~ http://www.amazon.co...ils_o05_s00_i00

Have loved: Stir Fried Beef with Black Beans and Chile Red Braised Pork Belly (cooked the pork down longer than the recipe seems to indicate) Stir Fried Broccoli with Chile and Sichuan Pepper Cumin Beef (easier recipe than the one in RCC, though not as unctuous because it skips the initial velveting step) Kung Pao Chicken (repeat from LOP) Zha Jiang Mian (but made with modifications to spice it up)

Keeping with the gingerbread theme, you could make the gingerbread they sell in Colonial Williamsburg: http://www.history.org/almanack/life/food/ginger.cfm They cut it into rectangles (or used to) and I remember it seeming somewhat "historical" (though maybe it was my imagination). At any rate, seems like it would be easy to bake in large batches. My 10th grade English teacher made us something I believe he called pease porridge during our medieval studies, though it was cut into cubes rather than being a soup. I enjoyed it, but not sure how well something like that would go over with the general public.

I am looking forward to the US version of Nigel Slater's Kitchen Diaries II that is slated to come out in the next month or so. I forget the exact date. Looks like it's coming out in September: http://www.amazon.com/Stories-Larder-Kitchen-Nigel-Slater/dp/1607745437/ref=sr_1_68?s=books&ie=UTF8&qid=1358729828&sr=1-68

This is a bit thin, but I've read that Suzanne Goin has an AOC (LA-based restaurant) cookbook coming out. I liked her Lucques book, so I'll definitely be checking it out. Rosetta Constantino has written a book on southern Italian desserts. Neither have shown up on Amazon yet, though.

From Fuchsia Dunlop's Every Grain of Rice (UK edition): Red Braised Pork Belly Stir Fried Broccoli with Sichuan Pepper and Chiles Stir Fried Beef with Black Beans and Chile (Laoganma Sauce)

Ischl Tarts with lingonberry jam... delicious! Perfect combination of delicate pastry, tart jam and sweet chocolate.

Every Grain of Rice is my favorite of 2012, as well. There will probably be more talk in the US about it in 2013, since that's when the US publication occurs. I'm already looking forward to Fuchsia's next cookbook, which she's working on and will be regional.

There was something in her tone that I didn't like, either, but overall the book is a keeper. She preaches that NorCal gospel which can grate on my nerves; I thought it was funny she mentioned the seafood at Cook's in Menlo Park, which is really nothing special (I live here). At any rate, those are some small gripes on what otherwise seems like a fine book. I picked up a copy of The Korean Table recently. Haven't cooked anything from it, but it seems like it has potential to be a good everyday cookbook.

Liberte coconut yogurt. The only yogurt I really like. Seems to have gotten a bit runnier since they changed the packaging, though... hope it's a temporary glitch.