Jump to content

The Cookbook Addict

participating member
  • Posts

    11
  • Joined

  • Last visited

Everything posted by The Cookbook Addict

  1. I made a few recipes a few weeks ago, I'm away and will need to check my notes when I get home for the specifics and some pics. From what I remember, we made a few of the dumplings, the square noodles in a lamb broth, a carrot salad with sesame oil and picked chilies, a pork and leek stir-fry, some kind of beef and cellophane noodle dish, and the pulled noddles. I haven't tried any of the breads yet. Most everything was completely delicious, although the soup and the beef dishes were too watery. I'm going to post a review on my blog in another week or two but I"ll try to post pics here first. In the interest of full disclosure: I really liked Mangoes and Curry Leaves. I traveled for months in India and although the coffee table feel of the book put my off at first the recipes were earthy and brought back lots of good memories...Also the Bangla (sp?) Dal with lime and tamarind is my all-time favorite dal recipe, since it's got tons of flavor unlike most dal recipes. I'm curious why people didn't like Mangoes and Curry Leaves. Any additional thoughts? Also, has anyone tried their flatbreads cookbook, I think it's called Flatbreads and Flavors?
  2. Kitchen Arts and Letters is a cookbook store with a large vintage collection. Here's their website: http://www.kitchenartsandletters.com/ The Strand also sells some used cookbooks. Happy shopping!
  3. Hey Percyn, Look forward to hearing about your impressions of the book. I was so excited about it because they were some recipes, like patrel, that I had never seen in a cookbook before. I also loved the chickpea stew and the biryani recipes. I have a serious cookbook purchasing problem and my collection easily runs into the hundreds. I have started a blog to justify my addiction, where I review a different cookbook each week. Makes for a lot of messy dishes but so far we are having a lot of fun with it. Eventually I will have to donate some of my books, though, since we do live in a space-challenged nyc apartment.
  4. Has anyone cooked anything from this cookbook? I am reviewing it for my blog and have had very mixed experiences. Some of the recipes were fairly easy and delicious, others grossly out of whack. Many had way too much olive oil, which I understand has been a problem for some at Esca as well. For example, the Taglietelle with Nantucket Bay Scallops had 6 TB of butter and 1/2 cup plus 2 TB olive oil for 3/4 lb of pasta. Absurd. I used half as much oil and it was still unappetizingly oily. Some of the other recipes (olive oil poached halibut, linguine with clams and pancetta) were fabulous. Anyone else try this one?
  5. I am so excited to see there are threads about Parsi cooking... I just learned about Parsi cooking reviewing My Bombay Kitchen by Nilafour Ichaporia King on my blog. Have any of you tried it? I would be so curious to know what those familiar with Parsi cooking thought of it. I loved the recipes but have not background to know how they compare to other Parsi recipes. Any thoughts?
  6. Thanks -- do you email the author or the publisher?
  7. So, here is my dilemma. I would love to post the occasional recipe from a cookbook on my blog. And I understand that the quantities in a recipe can't be copyrighted, that I can give the instructions in my own words, that posting a small portion of a larger work may be fair use, etc. etc. But, I still feel a little dirty about copying other people's recipes without their permission. It's not as if I'm coming up with a new recipe that happens to have the same ingredients or trying to concoct my own variation. I would be specifically printing the recipe in a discussion of the cookbook from which I have taken it. Does anyone have experience asking publishers for permission to reprint recipes? How do you go about it and how long does it usually take them to respond? Any tips would be appreciated. I'm not trying to criticize other people for posting recipes, lord knows I love finding and using recipes on the internet and that it sometimes prompts me to ultimately buy the cookbook that the recipes comes from. I would just feel better if I had permission.
  8. Aw, shucks guys thanks for checking out my blog! I am working on a decent indexing system and a sidebar for people to suggest cookbooks. I love curdnerds, French Laundry at Home, and, for sheer gorgeousity of pics, orangette, la tartine gourmande, 101cookbooks and Nordjus. Cook and Eat is pretty cool too. And, for practical purposes (I work in hellish Times Square), I love Midtown Lunch.
  9. here's the nytimes recipe: http://www.nytimes.com/2007/10/24/dining/2...=rssnyt&emc=rss it's become one of our regulars -- it's really nice and garlicky/lemony, like a healthy caesar salad. even better the second day. ← We love the recipes from the NY Times. But we also like to substitute the bread crumbs with toasted pecans and add chunks of roasted beets at the end. I am salivating just thinking about it...
  10. Hey Marlene, One book I haven't seen mentioned in Pure Vegetarian by Paul Gayler. He is a British chef who is not vegetarian, but created this cookbook of really unusual, complex vegetarian recipes. My husband and I particularly love the mushroom buns (like chinese pork buns but with mushrooms, sesame oil and a little peanut butter inside). Also the pics are gorgeous. If she's a foodie, she might like that one a lot. Most people haven't heard of it so she is unlikely to already have it. As far as generally solid all-around vegetarian cookbooks, I like Deborah Madison's Vegetarian Suppers. It's not as comprehensive as Vegetarian Cooking for Everyone but the recipes are a little more complex and the focus is on creating whole menus, rather than individual dishes. I also think the recipes in Suppers are a little more flavorful and sophisticated. Has anyone else tried it? Finally - although it's not a vegetarian cookbook I love the vegetarian recipes in Mangoes and Curry Leaves. There is a tamarind-flavored dal that is out of this world, not at all your usual lentil mush, and a lot of interesting veggie dishes.
×
×
  • Create New...