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Another New to me book - this one a previously owned Michel Richard book bought at Now Serving in LA when I went to get my Pie book signed by Chef Calum (not sure why certain pictures change orientation when posted??)

Yes Joyce!

The closest one is 22 miles away, darn! But it's definitely on my list of places to check out now!

Where did you see them ? Never had the Poulet Rouge but I do know someone getting a case, so i'm curious to hear how they taste as the price seems reasonable. My current fav is the Cooks Venture / TJ's heirloom bird. Our Farms (cooksventure.com)

Just double checking -should that be 300 g water?

My bad i should have tagged @Owtahear who responded to a comment about David Rosengarten's Dean and DeLuca cookbook

It really is a great cookbook!

@Chris Hennes Maybe if you used the frisee you could have heavier on the Green goddess? or even have some on the side to dip a la ranch dressing. Just a thought -it looks like a tasty tartine

Duck does have almost 70% more fat than chicken. What works for duck might not work for Chx.

Can we not be honest? The chicken skin is not going to stay crispy. It doesn't even like to stay crispy when it's rosted. Unless you take the skin off and make a chip. Flabby chicken skin is delicious too! With moist meat and luscious braising liquid, come on, that's greAt!

'Grape jelly' ¿aioli?!

Nancy Silverton's sandwich book called 'Nancy Silverton's sandwich book'!

Club sandwiches, burgers from frozen patties, chicken tenders? that is what i think of when i think of hotel room service, is that what you mean?

I have to say i'm really digging French Lessons by Aussie Chef Justin North. Picked it up for less than 5 used and it reallly covers all the basics of modern French cuisine in an easy to understand manner and would def recommend it for anyone wanting to put together composed plates.

looking forward to seeing everyone's ketchup filled bonbon's with french fry inclusions! 😂🤣lol that's all I could think of reading this thread!

Yes.

When my brother got married I got him and his wife the David Rosengarten Dean and Deluca cookbook. I think it's really excellent, well tested recipes and covers a wide variety of topics

Hard to find much but this looks like it, no?

Hah, I haven't been there in 30 years but i can still taste the Proustian Chili with cornbread and honey butter in my minds eye.

Never heard of it! Sounds interesting though I'll try and Google around when I get a chance

Some older books I've been vibing on

Well for those in the los angeles area i recommend Food talk central

As a random aside; I was a big knife forum's guy back in the day when this book came out and Chad was a regular poster. Ended up buying one of the knives used for photo's in the book - a vintage sabatier chef's knife, still gets regular use at home.

is store bought really a comparable product to one you make yourself in terms of method of production? There's no reason a shelf stable store bought dulce de leche would need to have a low AW is there? Honest question, I am a chef not a pastry chef but on the surface of it they seem to me to be different products with different purposes.

I don't remember if mine is the same brand but looks exactly the same and works great, lives on my stove. If that is too heavy maybe try and find something that size and shape would be my recommendation for the OP