Carbo

I'm grateful for the rundown Doc. Have a rez for Sunday night and wondered what the current menu looked like - but was hoping for the famous short ribs though.

220 books as of today....

"relish"- used to be pierre's "le petit paris" - across from cafe alpine "empire burger" - la cima mall "food hedz" - frisco/bet. safeway + walmart (not new-new) Snow has been great!

Hi everyone...vinaigrettes made with lemon or other freshly-squeezed juices seem to have a shorter life. I've usually pitched them after 24 hours.

Glad to see so much praise for "Flatbreads and Flavors", I put it on my list of favorites on another bread book thread. I'm prejudiced since I got to spend a beautiful Napa day baking with Jeff and Rohit Singh (owner, Breads of India in the Bay area, and, hope that he writes the book he said he was working on - three years ago). I guess that anthropology is my thing because my faves are books that document times past - Clayton's "Breads of France" because it preserves some of the recipes from the S.S. France. The "Secrets of Jesuit Baking" by Brother Rick Curry - because he is a member of the order that had a seminary in my hometown as a kid - and sold their bread once a year as a fundraiser, (haven't recovered this recipe that turned me into a bread freak tho). But, the other recipes rock in general. "The Modern Pastry Chef's Guide", by Dominique D'Ermo (1962). It's the Miami Beach school of pastry and bread, but back then you had to know both disciplines to call yourself a Pastry Chef. I found a copy of this book at Kitchen Arts and Letters a few years back. What's old is new again. "The Holiday Inn International Cook Book", edited by Ruth M. Malone (1962 with a bunch of newer editions). The grand-daddy of retro, with lots of regional American bread recipes - and influenced by the many European chefs working in these kitchens at that time. I re-read it at least once a year for giggles and re-inspiration.

Yep, I second the recomendation for Peter's - used tons of it until I became more trained in the nuances of higher-butterfat choc. Mostly known only to foodservice users, (the big food companies distribute it), and, used to be featured in the King Arthur catalogue - don't know if it still is. The staff there called it the "insider's" choice for milk choc.

I suggest Terence Janericco's "The Book of Great Hors D'Oerves' great section on crackers. It's a $50 book - but usually in stock at the chain bookseller's, in the Pro-Chef / catering section. Sit, read, take notes. Also - Duguid and Alfords' "Flatbreads and Flavors" for an international perspective.

FYI - Schokinag wholesales for about half of what Callebaut does, so it might be cost thing. I believe that Schokinag is produced in only one plant - whereas many companies produce the same items in different plants - batches can vary a bit.

Quantity - How rich will the meal be that you're preparing ? How many courses ? How many items will you serve with the fondue ? I figure that if you start with 1.5 gal. of cream it will give you a little less than 4oz. per person - not including the choc. or flavorings. Will they actually dip into the choc., or ladle some onto the goodies that they choose from a platter ? I think that 4-5 oz. per girl will be enough. Good Luck - please let us know how it goes, and what you ended up doing.

The fondue will be gone before anyone thinks twice about a heating element. If you need to keep it warm at the table a double-boiler/chafing dish set-up is the only thing that would work - but, I would set the pots on the table, on a napkin or trivet-thingie. Any flame is going to make a cocoa-raclette. A votive light if you must - 6'' away. or else. Bring your dip-ables up to room temp. so that the choc. doesn't cool too fast. Re: the cocoa-powder fondue recipe, Any cocoa powder will work - even chalky looking stuff will get very dark if you let the cream and choc. pdr. reduce slowly. It's fun to try this method once just for kicks. How much are you going to make ? 1 qt. per 10 ?

Here's a working chef's version of choc. fondue. It doesn't break or look strange over time. Hot cream - pretty much the amount that you will need at the end. Cocoa powder - to taste, but will need at least a pound. coffee extract vanilla rum or brandy, kirsch. sugar to taste Bring cream to a slow boil, add cocoa powder. The mix will start to thicken,add the other ingredients to taste while you play with the consistency of the cream. You will have a deep flavored fondue that will continue to thicken if left to simmer. Add more or less cocoa powder as needed to achieve color and flavor you like. The noel pistoles could be swirled-in at the last minute. But not too many - a dozen or so for each pot. You can make a really-good choc. mousse the same way, just add ingredients to softly-whipped cream. Again, it is a very forgiving mix.

Any of Bernard Clayton's books are helpful to beginners and advanced bakers. The re-issued "The Breads of France" by Clayton is a must - and set the stage for the rediscovery of artisan baking.

yes, to them both. Julia happily signed my copy of "The Book" in the mid-seventies. When introduced to me she arose to full height and motioned to Paul to stand also - no one had ever shown me this courtesy - I was a nobody, 20-year-old, who slid into the function via my student job at the CIA. She asked Paul to sign my book also, and this is what makes me so proud to have it. This event taught me even more than her books and TV shows. I was 17 when I finally mastered puff dough in "The Book". It meant more to me than my High School graduation.