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Everything posted by pastryelf

  1. Realizing that I had not spoken directly to Kitchenaid myself but just relied on the remarks of others, I contacted the 800 number. I was told that they have a shipping option where for $32 (+tax) roundtrip, you can send your broken mixer to their repair shop in Ohio. There they check the machine out and let you know how much it will cost to fix. For what I described, which I believe to be a stripped gear (machine makes all the right noises but nothing moves) they estimated the repair to cost anywhere between $45 and $165 and then they will ship it back for that $32 I already paid. They do call to tell you what the repair estimate is, so if the repair doesn't work financially you don't have to go through with it. Although in that situation they will charge you a $25 diagnostic fee. I authorized them to charge my card if the repair was $100 or less, figuring that was what I felt like paying to fix it. That way they will just do the repair and ship it back which expedites the process. The total turn around should be between 3 and 4 weeks. They warranty the replacement parts for a year, and the labor for 90 days. This all seemed reasonable, which surprised me, considering what I had read on other posts here on eGullet and on the web. And that is why I am writing this out. Wanted others in my situation to have some current frame of reference. The thing that sold me was the $32 round trip shipping option. I was afraid I would have to pay at least $100 just to ship the damn thing, as it is rather heavy. If my experience is vastly different from this I will post again. Thank you all for all your advice. Albest
  2. I just spent a good half hour going through old threads about various issues with the Kitchenaid stand mixers and their possible replacements. Apologise if this is truly old ground for anyone, but the last post in those threads was last fall. May I ask what the current thinking is on these damn things? I have a pro 6 bought in 2004 which did what they all seem to do: die a painful death, last christmas day, due to (I assume) the stripping of the gear. Here in Maine I have been unable to find anyone who will even consider fixing the damn thing. While I feel that 6 years is a complete rip off for what I had planned to be my last mixer purchase (snort!) I am coming up on my biggest baking season and think I may have to bite the bullet and replace the bugger. So the question is what should I buy (what would you buy) today? I bake mostly cookies, some cakes, some candy, limited bread. Don't think I need a really big deal machine but don't want to buy another something that will die in 6 years. Thoughts? Thank you in advance, frustrated baker
  3. If you are talking about culinary writers you should also look at Elizabeth David (UK), Mrs. Beeton, Edna Lewis (US South), Jean Anderson, Marian Burros and Jane Brody (the NYT troika), Nancy Harmon Jenkins (Mediterranean historian), Reay Tannahill (food historian), Marion Cunningham (one of Beard's acolytes). Hope this isn't too late for you....
  4. I will second this positive review. I received an advanced review copy from the publisher and am almost finished. Cannot say that the subject matter called out to me. Don't really have any interest in traveling to China, and the Chinese culture has never beckoned to me. But Dunlop's books sell well and she is well respected in the world of home cooks of Chinese food. I loved this book. Learned a lot about the culture and history of China through the food, which is always my preferred method. The woman also writes wonderfully, her use of language is marvelous and her observations are astute and insightful. I highly recommend this book as an addition to the food memoir shelf.
  5. Two absolutely gorgeous books that we have recently gotten in the store, neither which I have yet cooked out of, but that are full of attractive recipes: Saha by Gregg & Lucy Malouf and Aromas of Aleppo by Poopa Dweck. Both make me salivate looking at the entries. Then I would second all Claudia Roden: New Book of Middle Eastern Food, Arabesque, The Book of Jewish Food And not to be overlooked are Spice by Ana Sortun and Paula Wolfert's Couscous and The Cooking of the Eastern Mediterranean. I also find interesting things in Nancy Harmon Jenkins' Mediterranean Diet Cookbook (unfortunate name for a great book). Some of my all time favorite foods, a cuisine that Portland, Maine is sorely lacking.
  6. Ooops, got distracted by looking for John Thorne info, forgot to mention the Laurie Colwin books: Home Cooking and More Home Cooking from Harper Collins. Both still in print, easy to find. Lovely reads about food and it's place in her life, scattered with recipes. I always want to cook after reading Colwin.
  7. John Thorne has a new book called Mouth Wide Open, A Cook and His Appetite, coming out in November from Farrar, Straus & Giroux. According to their website, Serious Pig is still in print, although I know it is hard to get a hold of.
  8. Krista Rocks! Portland Press Herald on Sunday Review another star in the Portland firmament..... And John is local talent too.
  9. From the books side: the CIA put out a book in 2004, in english, called Garde Manger: The Art and Craft of the Cold Kitchen. Just under 600 pages, photos, though not tons, but lots of recipes.
  10. The bottom of my posts all have a link directly to our website through the title Rabelais. Thought that was obvious, apologize for any confusion. Never sure how much self promotion is palatable on this forum. To be perfectly clear: Rabelais deals in fine new, used, out-of-print and rare books on food, wine, farming/gardening and any related arts. We are located on Middle street in Portland, Maine, directly next door to Hugo's, down the block from Duckfat, Norm's, Ribollita and The Pepper Club, around the corner from Fore Street. We are open 7 days a week from 11-7, Sun 11-5. We do searches and special orders, we ship anywhere. Please do check out our website (link above) for more about us and what we do, including press. For anyone within driving distance, our next event will be August 23rd when we host Margaret Hathaway and Karl Schatz and their new book The Year of the Goat. Margaret will be signing copies of the book, Karl's photographs will be up on the walls, there will be goat cheese to taste and we are working on having a goat or two to meet... Albest, Samantha
  11. Well, since you asked.... My husband and I opened a new book store in Portland, Maine dedicated to new, used, out of print and rare books on food, wine, farming/gardening and the arts just three months ago. I know we are not on that list... Please check out our website to learn more about us. While we only have a small selection on the web, we will be adding more, and you can always call us with any questions. We do all sorts of special orders and book searches and we can ship anywhere. Or better yet, come to Portland, have a lovely meal at any of a number of world class restaurants, and then spend some time browsing our shelves. Samantha
  12. I would like to add three names to this list, especially taking into consideration the last part of your post. Those three places are: Bresca at 11 Middle street, 772 1004. Jewel box space, seats maybe 20, menu is all the best of seasonal/local, chef Krista Kern has made a name for herself as a Pastry Goddess but is also the Queen of Savory. Say this only so you leave room for dessert, not to be missed. Lovely menu, wonderful wine list, fabulous atmoshere. Call for reservations, only because she is tiny and fills up fast. Bar Lola, 100 Congress street, 775 5652. Up Congress street on Munjoy Hill, just across the street from The Front Room. Another intimate space, though a hair larger than Bresca, maybe 30 seats (in and out seating). Guy Hernandez makes great food. Lovely menu, also lovely wine list. Another contender for a delicious quiet meal. Caiola's West End, 58 Pine street, 772 1110. Other end of town, former chef at Street & Co., Abby Harmon, opened her own place. Fresh food, fresh service (the good kind) and nice room, again intimate, a neighborhood place, but with world class food. Three of Portlands smaller, yet no less formidable, restaurants. Food in this town is good on many different levels. And if you need something to read while you're here, please stop in to Rabelais...
  13. Some of my all time favorites : The Good Cookie by Tish Boyle and Great Cookies by Carol Walter. Carol Walter is my new favorite baking author, delicious recipes, well written and fully realized. Not had one recipe that didn't act and taste as written. Also think that the Flo Braker book: Sweet Miniatures is good. I do not personally own the King Arthur Flour cookie book, but have heard rave reviews of that one as well.
  14. Ghostrider, there are meters in the immediate vicinity of the new PPM on Federal Street.
  15. Three titles come to mind... Homegrown, Pure and Simple by Michael Nischan Keep It Seasonal by Annie Wayte The Produce Bible by Leanne Kitchen And then there's always the Chez Panisse Vegetable book and the tried but true Victory Garden cookbook. And a new one I've ordered but not seen yet, and heard good buzz about, is John Peterson's Farmer John's Cookbook: The real Dirt on Vegetables...
  16. Technical books I would add to a list next to Harold McGee: Cookwise by Shirley Corriher What Einsten Told His Cook by Robert Wolke Molecular Gastronomy by Herve This I also think that the Aliza Green book "Starting with Ingredients" while hefty is useful, as is the Elizabeth Schneider "Vegetables from Amaranth to Zucchini". And Julias "The Way To Cook" has very helpful pix and techniques.
  17. Just want to add my 2 cents here. Botulism is real and serious, but if you are diligent and conscientious you will have much success. Canning is not rocket science and I worry that people get scared off from a wonderful process because they are afraid of killing their loved ones. The Blue Ball book is a great resource, what you need to learn most importantly is the basics of temperature, acidity and cleanliness, then you can use older recipes with some tweaking. Absolutely no dis-respect intended here, just don't want anyone to get discouraged before they even start. I taught myself how to can, mostly with Putting Food By, a decade ago and I have not had any problems (knocks wood) with bad food.
  18. Putting Food By by Ruth Hertzberg is a classic, originally published in the 60's/70's but updated and with info that is timeless. Also Eden Waycott's book, Preserving the Taste. Rodale also has a book called Stocking up, which I believe has a newly revised edition, although is often available in used book stores. I have also found that going to any good used book store and checking through their cooking section yields some good older books. But I would start with Putting Food By...
  19. In another blogosphere that I watch/read/engage (the knitting world which rivals the food world for blogs) many bloggers have parlayed their online presence into book deals. Stephanie Pearl-McPhee(YarnHarlotDOTca) has 4 books in print with another coming any day now, to name just one. Julie Powell made the leap successfully with the Julie/Julia Project and I see that Clothilde DeSoulier of Chocolate & Zucchini has a book coming out in early May from Broadway. But I am not aware of as many bloggers moving to the printed page in the food world. Am I missing something? Or were there so many more food writers before the blog craze that the competition is more fierce. As a nascent bookseller of food and wine material I am pleased that the publishing world has had a food book boom. Although in my opinion I think we could do with a few less Rachael Ray/Paula Deen/Sandra Lee books and maybe pull some more good writing off the net. But that's just me... I do find however that the cream always does rise to the top. Good writing will find an audience whether it is online or in print.
  20. Baking books that I would reccommend for learning include Baking with Julia (Child) Baking Illustrated from the Cook's Illustrated people Baking from my home to yours by Dorrie Greenspan The Simple Art of Perfect Baking by Flo Braker The Pie and Pastry Bible by Rose Levy Beranbaum Any of these will give you clear instructions on basic recipes and with some practice a good handle on baking classics. Julia has good pictures for some techniques, Braker describes things with some precision so you know what steps should look like and what to expect next. Greenspan gives great variations for almost every recipe. And for all her hubris, Beranbaum does give you a good idea of how to make good pie dough. Baking Illustrated dissects every recipe, which drives some people crazy, but can be very handy when you are learning. Good luck and happy baking!
  21. Having eaten at Cinque Terre, Vignola's and 555 I can say you will not have a bad meal at any of them. I thought the pizza at Vignola's did not quite live up to it's hype. I am a Flatbreads girl myself. But the wine list was nice, the salads were great and the room, while a bit loud, was also festive and lively. Cinque Terre is classy and should definitely be tried, if not this time, then next. Same can be said for 555. I think I liked the physical space at Cinque Terre better than 555, and they also run more to the small bites type of plates. 555 food was all delicious (and we were eating at the height of winter when offerings were slim), if I had one dislike, it was only for the number of ingredients used to describe each plate. But that is just a picky little peeve that I have. Arrows is down in Oqunquit, about 30-45 minutes south of Portland. My advice would be to wait for summer months for them. They shine when you can eat straight from their beautiful garden. This time of year, not so much... We're going to have to eat at Caiola's, don't know how we missed that one....
  22. ReefPimp, thank you for your interest and the list. Was happy to see we had all of the food writers you mentioned, and were pleased to add some of the travel/sporting authors. My husband is the architecture specialist so those titles were already in our sphere. Because we also share a love of photography there will be titles in this field as well. (oh yeah, and there is a dog, small scruffy friendly, the cat, I'm not so sure about. We are trying to break the mold of bookstore stereotypes.) We are hoping to be comprehensive, at least in our reach. Meaning that we will try and touch on all the subject areas that relate to appetites of all sorts... As my research grows deeper I am continually impressed with the depth of the field (food & wine). Sometimes it is an overwhelming feeling, but we will strive to include any title we can find that has relevance, in or out of print. This is the joy of stocking new, out of print, used and rare books. We should be able to find it somewhere, whatever it may be, in some condition. If anyone else out there has burning desires (in printed form) please do let us know. The most direct route is through the website Rabelais Books, but I am on this forum regularly. Still shooting to open our doors early April. Renovation of the space begins for real this week. I will post details, may be blogging about the process. Will certainly let the forum know when we open, would love to see any of you there! thanks for the support, samantha Rabelais Books Middle street, Portland, Maine
  23. Actually the butcher is named Carl's Meat Market. Good stuff. Some organic, but a good selection overall and smart people behind the counter....
  24. Produce of a somewhat local and/or organic origin can be found in around these Southernmost parts in Kittery at Golden Harvest. They are located on a very useful corridor of Rte 1, also known as State Road, south of the traffic circle. On the same strip is a great bakery (Beach Pea) and a very good butcher (name?) as well as a place that sells fresh pasta. I think Golden Harvest has by far the best produce south of Portland, they are nice people as well. The Hannaford in York (also on Rte 1 further up) is also pretty good as large supermarket chains go. I don't get down there as much as I would like, tend to head North to Portland where we frequent the previously mentioned Rosemont and, to a much lesser extent, Wild Oats. We are looking forward to the Whole Foods opening, even though they are expensive. It's not easy to find great produce around here in the winter, it's true. I think ErikD from Bandol is trying to do something about the situation in Portland. But when summer comes..... we are all lucky! On a related topic, coming in early April, my husband and I will be opening a bookstore in Portland devoted to books on food and wine, which will include books on farming and gardening. Come visit us if you are looking for any reading material on the subject. More (basic) info here :Rabelais Books Check out Golden Harvest, I think you will be pleased. Albest, Samantha
  25. Hello Portland eGulleteers, I interrupt your usual programming to announce the appearance on the food scene of a new participant. Coming soon to Middle street, directly adjacent to Hugo's, is Portlands very own food and wine book store! But seriously folks, my husband and have leased the space and are planning to open a bookstore for all the food and wine lovers in Portland and it's environs by early to mid-April. The store will be called Rabelais and we have a nascent website with the most basic of information available here: Rabelais Books. We will be stocking new, used, out of print and rare books on the sourcing, procurement, raising, preparing, history, politics, enjoyment, celebration and general importance of all things related to food and wine. We are very much hoping to become a resource to the vibrant Portland food scene, as well as a destination for those visiting our fair state. The next few weeks will be spent hammering out physical issues (I can relate, erikd, to your position, not having a kitchen makes us less complex, and yet, ^&$%*& the things you have to deal with) but we hope to be visible by mid-February. If any of you have particular requests for volumes please let me know. I figure I will start ordering (new) stock by the end of February and am still working on our inventory list. The rare and used books just keep piling up around the house, trips far and wide add constantly to the accumulation. Looking forward to meeting all of you at some point or another, Samantha
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