helenas

i don't know about candy bars, all of them taste way too salty for me, but i do like nougat, and i finally found some pretty good one, which is chewy and not too sweet, exactly how i like. It's sold through www.chefshop.com Recently one of the food magazines ran an article about this nougat business of Sally Williams

like puff pastry?

Carrot cake; especially hazelnut and carrot cake from Pierre Herme book.

Thanks Robert, In my case, the language is a key, subject is secondary. I'm looking for something written in french, the reason being brushing up the language. I like reading books about chefs, but i could be food history book ( if not too dry), or something Mayle-like, or even food-related roman policier ( btw, Bourdain wrote couple of those, alas in english)

I checked amazon.fr under the subject of "Littérature gourmande", but it's too overwhelming. I'm looking for something along the lines of "Kitchen Confidential", but i'm open for suggestions. Even better, if a book is translated into English. I've read in parallel english and french versions of Kundera's "Immortality". It was such a pleasure.

"Under the net" is hilarious, it was one of my favorite books.

Here is an important link if you're ready to widen your horizons regarding the hangover. Beware, this is one depressing read, but it will help you to reconsider the usefulness of 2-3 excedrins treatment for certain cases: http://www.other.spb.ru/hangover.html Wow, i already feel so nostalgic... Tommy and Wilfrid, here is my special treatment for you guys: Moskva-Petushki book is available from amazon.com, a must read on the subject: '>http://www.amazon.com/exec....4150

thanks. but all these stores are on the shore. I live close to route 9 & 18 junction, in freehold

I use the recipe from Bittman's "The Minimalist Cooks at Home" book. It's very simple, but i use Bomba rice, imported spanish chorizo and tomato powder. Once i was out of chorizo and my husband had paella cravings, so i uses kielbasa and spanish paprika. The taste was not there. The temperature is also important. But fortunately, my gas range gives the necessary 500F. BTW, i cooked through half of the Casas' Paella! book. In most cases it can be done in less then 50-60 min.

The title of the thread is stolen from the amazon.com review of the book by Doug Frost "On Wine : A Master Sommelier and Master of Wine Tells All". In Washigton Post this book is described as "Fabulous job here, witty, engaging and wise". And once again, i'm tempted. Although i own and read several books on wine and wine appreciation, so far i'm disappointed. So name your favorite book or two, including one on appreciation.

I cook 7 dinners and 2 breakfasts (on weekend). Usually before going to sleep, i decide what to cook for the next dinner. I go shopping every day after work, so my freezer and fridge are almost empty, except for some chicken stock, cheese and butter. I usually go to Wegmans, or Delicious Orchards, occasionally to russian or chinese grocery. If i find something inspiring which is not on my shopping list, i might change my plans for what to cook. We have dinner pretty late, since my husband comes back from work around 10. I came home around 6, so there is a lot of time even for serious stuff. Sometimes i have time cycles left to prepare a dessert. And if i'm late, there is always a paella, that can be done in 40 minutes

Forschner/Victorinox chef knife is rated first by "Cooks Illustrated" among knives under โ category. Friedr. Dick came second, and since it was available in local store ( you need to mail order the Forschner), this is what i have. I have no trouble to cut butternut squash, so i'm quite happy with it. And it's 8in. I use a paring knife from Oxo, which is OK

Here is my list: - T-Fal 4qt Deep Saute Pan, which i literally use every day. - Analon 14in. frying pan, non-stick, but you can sear in it fine. - Calphalon 2qt stainless steel sauce pan; - Some old pasta pan with two inserts; - Le Creuset 12in. frying pan, exclusively used for paella, which i prepare at least once a week. It's an ideal pan for paella for two, which can stand 500F in the oven, and gives a wonderful crust. I do have a 14in. paella pan, but i'm not using it, at least not for paella. - Chantal ceramic baking dish. I know it's technically a bakeware, but i cannot help but mention it, since gratin or lasagne is a standard weeknight dinner.

What about Gaston Lenotre? I've just read in "Food$Wine", that Gale Gand visits his pastry shop whenever she's in Paris. She also reccomends his book "Lenotre's Desserts & Pastries", although i could't locate this book. The only books JBPrince carries are the ones mentioned by Steve Klc in "chocolate thread"

Fo effect that Adam described, russian language has a separate word (verb): "opohmelit'sya". So today i've checked Oxford russian-english dictionary and found the following translation: "To take a hair of the dog that bit you". Since i've never heard of this expression, i turned to my source of all sources - google.com. So here we are: http://www.bartleby.com/81/16204.html "E. Cobham Brewer 1810–1897. Dictionary of Phrase and Fable. 1898. Take a Hair of the Dog that Bit You. After a debauch, take a little wine the next day. Take a cool draught of ale in the morning, after a night’s excess. The advice was given literally in ancient times, “If a dog bites you, put a hair of the dog into the wound,” on the homœopathic principle of “Similia similibus curantur” (like cures like). " (Edited by helena sarin at 12:25 pm on Nov. 27, 2001)

Adam, Regarding Moldova wines. I don't remember any old wines from there, but it could easily be, since most of the good stuff was exported. They produced awful tawny porte, which was notorious even within non-fussy russian consumers, relatively decent cognac, and wonderful young white wine: alligote and feteasca. For my dad, it's one of the best memories, when vacationing in Moldova, he used to go to farmers market every morning, going from one wine producer to the next one, and tasting (i mean drinking) these yong wines, and bringing back with him a pottery jug, filled with the best one, he found that morning. And they also had a dessert wine made from Concord grape, which was very tasty, and not like Manischewitz. Moldova was a paradise with such fertile soil, that you can have a vegetable and fruit supply for a whole family from a smaill patch of land. Sorry for digression, but i always got so angry, while thinking how much good stuff was destroyed during soviet regime.

i've read that juniper berries is a remedy for hangover; though i don't know how they should be used for this. In my wild russian college past, we used beer, kvas, kefir, or sauerkraut.

for our family, Rosemount or McGuigan shiraz, shiraz/grenache or shiraz/cabernet as a wine of choice for week-night dinner. i'm not a wine connoisseur, but it has a great taste, great colour and should i mention, great price, and not to forget, no headache in the morning. I introduced red australian wine to my russian community, and all loved it. I think the reason is that it reminds us the best Georgian reds, that btw, are sold now widely in US, but the taste is not what we remember. And i use Lindemans sauvignon blanc for cooking.

Check the december issue of "Cooks Illustrated". They have a big article on selecting red wines for cooking. They tried several wines in บ-20 price range. This issue is in stores now, i guess.

Thank you. And the link i discovered yesterday, is one more reason to go: http://www.laduree.fr/boutique_va.htm BTW. Patricia Wells redesigned her home page completely.

Le Creuset, is one of the manufacturers: http://www.lecreuset.com/lecreu_us/recipe___.htm

OK, we're going: AirFrance round trip is aournd 踈, i'll check Steve Kls' Marais hotel, what else in terms of preparation? I have Eyewitness Paris guidebook , that i used in my previous visit to Paris. Patricia Wells' book and "Boulangerie : A Pocket Guide to Paris's Famous Bakeries" - what else? And is it a good idea to go on week of Christmas (museums are closed), maybe the week before is better?

I love this idea of Christmas in Paris, but what about the weather?

Does anybody own one and use it frequently, or it's a waste of money?

Samuel Smith Oatmeal, i love it, but am i the only one who suffer from a headache the next day, even after one bottle. Strangely enough, i never get headache from american beers.