helenas

What about Just Knives?

Thanks, Lesley. Any opinion on Veyrat's books? His La cuisine paysanne is in my wishlist.

Mostly 2.Communication of an underlying aesthetic. And probably it would be better to title this thread "Books of the Best French Chefs"...

And our own jaybee is a proud owner of Jean Ducloux's book: maybe he can comment on this book here.

Irene Sax votes for Girardet's book by timely reviewing it on epicurious site ( can be found here)

If one decides to create a list of best french chefs books, what titles should be there and why?

There is an Italian olive oil produced by crushing together olives and different citrus fruits: lemons, oranges or tangerines. Agrumato is one of such products available in US.

Yes, i'm still boiling, still amazed at the results, but the reason i'm posting is that esperya is finally stocking the rice of four varieties Gli Aironi Rice

Still savoring "Art of Travel" - amazing! Started "Zuni" by Rogers. But here is my real question: Has anybody picked "In The Image: The NoveL yet? Looks like a book to be read next.

recently i bought a very decent decanter in marshalls almost for nothing.

The Bordeaux/Burgundy deal is here

Recommendations, please. I'm hosting a group of my french colleagues and looking for some restaurant that we can eat, talk and even to listen to some jazz and that is open till late. I know there are quite a few restaurants in Red Bank, but i need your guidance, as i'm completely clueless. Food is not a main issue here, but it should be decent. thanks much.

thanks for the info: i ordered the set. Another nice thing that you're eligible for free shipping: just don't forget to select a Super Saver Shipping when you place the order ( they won't do it automatically for you).

Andrea Immer just published a book called Great Tastes Made Simple. I think it has all informarmation you're looking for.

Thanks for reminding about the Healy's cake book: i finally made my mind and ordered it. Also there is a new cake book by Malgieri just published Perfect Cakes.

This recently published book on wine appreciation: Sniff swirl & slurp by Max Allen sounds like a fun. Actually it's one of the nominees for "Gourmand Awards 2002" in Best Wine Literature Book category.

yesterday i emerged from my first deboning/stuffing exercise only lightly band-aided and with decent results. It took me an hour to prepare 6 legs. I tried to preserve the shape of the leg (following the method decribed in Babbo book). Next time i'll try the ball method per spqr.

As my man is out this weekend, i'm free to continue with my cooking experiments. I failed miserably on gnocchi (my first time ever, but this is another story), but i succeeded to confit two things: chicken gizzards and mushrooms. Gizzards confit recipe was from Loomis' French Farmhouse Cookbook, but i used olive oil (where can i get 3 pounds of pork fat anyway). Mushroom confit was by Emeril; i used shiitakes and creminis. I can report success on both tries, and i definitely like the technique. Anything is left there to confit beyond obvious poultry? (i did salmon and tuna before). thank you.

Oh, i just bought a whole tray of chicken legs to practice the boning; and now after seeing spqr's masterpiece, i'm both humbled and inspired. What do you think about pine nuts/prune stuffing?

sorry, cannot join you for the tasting party...

As i'm still on the mission the bring the most out of boiled rice, i've tried it with a brown butter tonight (broccoli and smoked chicken were part of the story). Am i allowed to pat myself on the shoulder?

Jim, Thanks: if you checked esperya forum, it's my rice question over there. In the meantime i've got some rice from ChefShop.com; And this boiled method that Jim described: i just can't stop cooking rice this way; i use risotto recipes, and i add all the other ingredients at the end. Yesterday, for example, it was roasted corn, thyme, shallots and some heavy cream.

I made a quick chicken confit this Sunday. Here is an idea of the recipe: curing chicken thighs for an hour or so straight in the baking dish that holds thighs snugly; baking them covered in 325F for an hour skin down; baking them covered in 325F for an hour skin up; roasting them in 450F for 20 minutes or so skin up until skin is browned and crackling. The end result is divine. Now here is my question about this thing that is left after confiting. There is a layer of fat and whatever other pan juices. It's really a pity to throw this away. But how can i use this stuff? Thank you.

Cathy, you're so right about Reflexions, that's why i stopped reading before my image of Olney got ruined completely. Tha's why reading Villas is so rewarding: i guess he had a lot negative to say about certain people, he just didn't bother, and wrote about people who he loved.

Richard Olney's...