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I have or had 4 of those! Tower's book 'COOKS' still feels very modern to to me.

Puebla y su Cocina was published in 1971 and was likely put together in the late 60's by a social / charitable organization. Recipes are all from local ladies in the higher social class many of whom had French trained Chefs -I know recipes in foreign languages doesn't hinder you here you will find stuff like Oysters Rockefeller and Oso buco to soufflé to hot cakes (Mexico does pancakes very well!). Really anything you would need to know food wise if you were marrying into a wealthy Mexican household. Including a section on nutrition, calories, weights measures and substitutions. Yes there are all of the recipes you'd expect from Puebla as well like manchamanteles(so good you stain your tablecloth!) Tinga Poblana, mole Poblano, Desserts as well that are local as well as French or Spanish. There is a great party guacamole with lots of chicharrón! I posted a cocktail from this book somewhere in that section not too long ago btw and no idea if it's available online. I'll mention again that the book was recommended by family in the city as having good recipes that are typical and work.

I haven't made that one and I'm not old enough to remember tamales from that era! But the filing is based on a chile Colorado which I did make this week and i liked quite a bit for enchiladas. The masa had a bit of olive oil in the dough in addition to the regular ingredients. I'll prolly make her flour tortillas with milk and butter next!

The recipes in the Rancho book really work and seem to be well tested, stories are great based on her families oral history and from interviewing members of other Rancho families. Jacqueline Higuera McMahan always gives credit on recipes. There is a lot of Spanish influence, use of olive oil, olives, flour & flour tortillas, fig empanadas. I didn't see a 'Cup tamale' but don't expect anything super innovative but well done family recipes some quirky due to the history of the Californios. There's really not much else out there like this except maybe Encarnacion's Kitchen which is interesting more from a Historical perspective. Encarnacion's Kitchen: Mexican Recipes from Nineteenth-Century California, Selections from Encarnación Pinedo's El cocinero español (California Studies in Food and Culture) (Volume 9): Pinedo, Encarnación, Strehl, Dan: 9780520246768: Amazon.com: Books

it's a basically a bit less oxidative, easier to drink/or introduce to people who aren't as familiar. i've had this one recently which I liked a lot. 2011 Domaine Dugois Savagnin Arbois Blanc (Sous Voile) - SKU 1221900 (klwines.com)

Late seeing this but I think Sherry would be a nice pairing or how about a something from the Jura like a Savagnin 'sous voile' K&L does a direct import of Domaine Dugois that can be found a great price for the quality.

I really find mirepoix is over-rated personally, loved the depth of flavor I got from making it this way. There really are many many ways to make stocks/broths/jus and I do appreciate the traditional way as well. FWIW Bertrand Grebaut came from 3 years at Aperge/Passard and now has 1 etoile at Septime

I really like this brown chicken stock from the new Septime book. It comes out pretty great. I do add a touch of gray salt before I reduce the stock

The new Per Se book advocates Using beurre manie but the proportions should be the same "BEURRE MANIÉ 5%: Lightly creamed soups or veloutés 10%: Meat-based sauces or jus 15%: Classic blanquettes or cream sauces 30%: Fully thickened béchamel or binders Beurre manié, equal parts (by weight) flour and butter, kneaded or paddled to a paste, is perhaps the most broadly used thickener at The French Laundry."

Latest cook books: the Rancho book I'm re-getting after having given away my last copy. The book in Spanish is my mom's (and a recommendation from cousins in Puebla)

I'm reminded of this bougie version. I've done it in the past with regular oil to fry and shaping them more like tots and they do come out great.

btw I wanted to second everything you've said about jon at JKI I've known him since the days as another knife geek on some the of the online knife groups. Highly recommend visiting in person for those like me in the LA area. Great service, superior knowledge and in store he'll let you try out some of the stones if you're buying. I'm a big fan of the Gesshin kagekiyo series they sharpen with ease and great fit & finish really great QPR. I had the same Ikkanshi Tadatsuna as well (bought directly from them years ago) great fit and finish and as thin as a laser really great knives. These days i prefer a little for heft and always look for a good distal taper on my cow swords. I've bought several times from aframestokyo and they've always been great. Good place to keep a look out because he occasionally buys a group of knives from say a sushi restaurant closing they may have never used vintage knives that were bought for the opening staff and never used then he'll clean them up and put them online. I got a honyaki fuguhiki that way for a great price

@paul o' vendange is a bad influence. Stop being an enabler 😂 On sale at Amazon new over 50% off btw

Great knives. Iirc a frames Tokyo has them (a little shop based in Hawaii) https://www.aframestokyo.com/ikkanshi-tadatuna-wa-gyuto-240mm-white-steel-balde-kn240.html

Just wanted to add some context to the Red Boat Cookbook. The Author and Chef Diep Tran was the owner of Good Girl Dinette a Vietnamese restaurant that closed in 2018 (ran for 9 years) She still does update the website with classes stuff to purchase banh chung collective (goodgirldinette.com) She was also featured in the migrant kitchen series on PBS THE MIGRANT KITCHEN: Beyond Pho | KPBS Public Media She was also interviewed on Dave Changs podcast as well The Dave Chang Show: Good Girl Dinette Chef Diep Tran on Her Life and What Makes Vietnamese Food So Special | The Dave Chang Show (Ep. 14) on Apple Podcasts

I find myself referring to 'Let's eat France' quite a bit. Really well done. edited to say that it's formatted like a website (imo) and I find myself flipping through it like it's hyperlinked lol. Some may find it distracting but it makes an odd sort of sense. Props to the team behind this book because it could have been awful if done poorly.

He's a really friendly guy and posts regularly on another board I frequent. If anyone is interested I'll post a link to his blog. Blog - Food Guides - Menuism Dining Blog

I think it's fine for a headline. Then in the body of the video say 'no added fats'.

So excited it finally came in!!

Try rubbing sugar cubes on them to absorb the oils lol! Fun

That interview is what got me to buy the book! He is so engaging!

Dishoom is my choice

Gelatin does have to be heated. But you can pre set powdered gelatine to make a gelatine mass. Bloom in 6x water to gelatine. Nuke to set or water bath. Then when you use it just account for the water you use to bloom in your recipe.

This is the place that does it locally, it's not cheap but not as pricy as dry aged beef. They have been popping up at a lot of the better restaurants in the LA area https://www.thejointeatery.com/

I still have some green garlic pickled from this spring. The vinegar is nice to use as well