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Paul Tepper

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  1. Over the years, I've happily and successfully made Paula Wolfert's no-stir polenta. In the last year or so, the polenta has been turning out grainy. I've tried a number of different brands of polenta. Is this a case of bad karma or have others noticed something similar? Paul
  2. Hi folks, With the new 5-ply All Clad cookware being sold, is anyone discounting the old 3-ply stuff? Thanks. Paul
  3. Mr. Shaw, Thank you. It's so easy to recommend an expensive restaurant...they better be good. I deeply appreciate your attention to a far more difficult category, moderately priced and exceptional restaurants. Paul
  4. In Veracruz, epazote is used with black beans. When the beans are about 1/2 hour away from finished, toss in a healthy sprig of epazote. Paul
  5. You might enjoy visiting the museu de la xocolate - the chocolate museum. Paul
  6. After many years of enjoying the Commander's Place cookbooks, I was got lucky and was able to eat there. The seafood gumbo, which was the gumbo de jour when I went, is not the gumbo in their cookbooks. It was richer, perhaps with either double stock or a touch of booze. Can anyone point me in the right direction? Big thanks! Paul
  7. While it's not the complete compendium of Spanish cooking, Colman Andrew's book, Catalan Cuisine, is a very strong cookbook with exciting recipes, fine writing and entertaining stories.
  8. I second 'The Japanese Kitchen' by Hiroko Shimbo. Her recipes are simple, flavorful, and reliably successful.
  9. As others have noted, both authors offer a great deal. Kennedy certainly gives you a broader picture and understanding of the landscape of Mexican cuisine. Bayless's recipes are winners and will certainly ensure accolades from your guests. I turn to Bayless for sure fire hits and use Kennedy when I want to explore a particular recipe, region or ingredient a bit more. Why don't you check them out from the library and test them out? Another stunner is Patricia Quintana. Her recipes are perhaps a bit more complicated but they are sensational. Her book, Feasts of Life, is outstanding. Paul
  10. You might also check Carl Chu's book, Chinese Food Finder: Los Angeles and the San Gabriel Valley. It's a wonderful resource. Paul
  11. Mexican Kitchen is really good and provides a wonderful foundation. My absolute favorite Mexican cookbook author is Patricia Quintana. I particularly like her books, Feast of Life and Taste of Mexico. The recipes are typically a bit more complicated than Bayless' but the results of sensational. Check out the seven classic moles of Oaxaca! The books also have mouthwatering photographs.
  12. Here's a few choices: Nick and Stefs - Steaks Checkers - Genteel hotel dining Cuidad - Nuevo Latino Engine Co No. 28 - Americana R 23 - Sushi Paul
  13. Cookbook preferences are in many ways idiosyncratic. While we may own many fine cookbooks, each of us typically has a few "go-to", "take to the desert island" volumes. Below are some of my very top picks. I'd appreciate some suggestions of other books from folks who might share my tastes. I'm particularly interested in Indian (other than Jaffrey, Sahni, Paniz, Devi) and Italian (other than Hazan, Field, Tornabene, Caggiano, Wells) but if your choices match mine, any others would be appreciated! Paul Wolfert, Mediterranean Cooking, Cooking of the Eastern Mediterranean, Mediterranean Grains and Greens Coleman Andrews Catalan Cuisine Gerald Hirigoyen, Bistro: The Best of Casual French Cooking Claudia Roden, The New Book of Middle Eastern Food Patricia Quintana, The Taste of Mexico, Mexico's Feasts of Life Hiroko Shimbo, The Japanese Kitchen: 250 Recipes in a Traditional Spirit Ed Farrey and Nancy O'Hara, 3 Bowls Moosewood Collective, Moosewood Restaurant New Classics Jiggs Kalra, Prashad Rick Bayless, Authentic Mexican I suspect other's might want to post their lists seeking suggestions. Thanks!
  14. Chiles!!! Ask folks from India, Pakistan, China, Vietnam, and Thailand about the origin of chiles.
  15. Don't forget cemitas from Puebla or pan con pavo from El Salvador.
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