Aloha Steve

Almond Joy Red Vines Nestle Crunch

I cannot tell you that Berthillon Glacier is the Pierre Hermé (The best dessert chef in France, arguably on the planet) of Ice Cream, it may well be, I can tell you the group we went with all adored their choices. And Location, Location, Location......... I'm sure you will get other suggestions and hopefully some will expound on Berthillon, in any event its not to be missed.

Any comments, reviews ? How does it compare with his others ? Besides the formulas, does this have the techniques of the previous BBA & WGBs ? There is one review on Amazon which says it has the information from the above mentioned books, refined and made simpler. Am quoting parts of that review: "I really appreciate the techniques used in this book as they are even easier to perform, and easier to understand, than the first two books. This book is great for people just getting into bread baking as it contains many of the same fundamental styles of bread found in Peter's other books. " "The techniques presented in this book are simpler, and more straightforward than previous ones as the formulas are streamlined so that the use of a seperate pre-fermented dough is not necessary. Also, these recipes, although still requiring at least two days, take less hands-on time to make." IF the above two quotes are true, it is balm to my mind. I have just been reading* about 20 (not the first 20) pages of the first part of BBA, peaked into a few formulas, and its like 2-3 weeks before making some of the breads I am wanting most to make *Although it is 2:29 am, even bright and early it is a lot to learn.

This post by vice is in "Cookbooks That Use Weight-Based Measurements" discussion. IF #1, having Vita-Mix is essential for his recipes, its a deal-breaker for me at this point to get this book. I simply do not have the room for it. Can you folks weigh in here who have handled the book with your opinions please. I am bumping my question: A scale does not seem to be essential to use the recipes in this book. Is a vita-mix or a mixer necessary or essential ? I have a stand mixer and FP with a few blades..

This post by vice is in "Cookbooks That Use Weight-Based Measurements" discussion. IF #1, having Vita-Mix is essential for his recipes, its a deal-breaker for me at this point to get this book. I simply do not have the room for it. Can you folks weigh in here who have handled the book with your opinions please.

This what I paid last month. I think your shipping charge should be less: Articles commandés Prix 1 ex. de : MACARON [broché] de Pierre Hermé, et al Etat : Neuf - Nouveau Vendu par : librairie_coiffard (profil vendeur) EUR 29,90 Articles : EUR 29,90 Livraison : EUR 10,99 ----- Total : EUR 40,89 ----- Montant total pour cet envoi : EUR 40,89 --

IMHO the best cheesecake on the planet, creamy, melts in your mouth is the Carnegie Deli Cheesecake. I've yet to get the crust just right however I got the filling almost 100%. Its published on their site here. I used 1/3 cup of cream instead of whats called for. I think one can make it at home and it be as good as any commercially made cheesecake.

I use this sealer, thanks to the folks in a thread here on EG. A sharpie writes clearly and permanently on the bag, and food really does last longer when frozen in a airtight environment. Its great for marinating in the fridge too.

[quote name='Kim Shook' date='20 October 2009 - 06:37 PM' timestamp='1256099844' post='1706673' Dessert tonight was supposed to be Cook’s Country Cold Oven Pound Cake, but this is what happened to my cake: I’ve used this pan many times and never had this happen before. The cake ended up being awful and sodden (not surprising since most of it leaked out the bottom of the pan)

Bartolotta tonight was very good. The best dish IMHO Warm parmigano-reggiano custard, wild mushrooms asparagus and sweet peas, an appetizer. sorry for poor quality of pic, taken with phone. 2nd best dish (sorry no pix) Ligurian style roast chicken, artichokes, asparagus, porcini mushrooms, taggiasca olives, lemon herb stock, an entree. We also had, seafood risotto very good, lobster lasagna (deconstructed) good, large ravioli in brown butter stuffed with spinach and egg just OK*, all appetizers. For dessert almond cake with vanilla bean gelato ok and warm banana chocolate custard with passion fruit pearls and banana gelato *This was featured on a special menu for dishes to have white truffles as part of the dish. I had it without the truffles (my big error of the evening) and therefore the ravioli was swimming in too much butter. I'm not sure why I feel this way but we won't be going back. The first 2 dishes above were outstanding, my BH thought her dessert (banana custard) outstanding as well. Service was as good as it should have been. Even the bread was tasty. But.......as a whole the meal not memorable enough for us for a return visit.

Okedokie, reservations made at these three for dinner, in order. Bartolotta Raku-Grill Picasso One morning, if I can get my big butt out of bed we are going to try to go to Bouchon for breakfast. Thanks for all your help and a special shout-out to Ulterior Epicure.

vice, do you make the dough by hand as opposed to machine also ? I am wondering if I can make it a mixed with a dough paddle ? It's a pretty stiff dough compared to a bread dough, so I doubt the dough hook on a KA would be effective (and could possible overwork the motor or gears). Something like the Electrolux DLX may be another story. Perhaps someone who has one and has used it to knead pasta dough will chime in. That said, I like the hand-kneading. The transformation of the dough from a sticky, shaggy mess to a silky smooth ball is rather remarkable. Also, for what it's worth, Ruhlman seems to knead considerably less than Keller recommends, usually calling on his blog to "knead just until it comes together". I've never done a side by side, but I'll try to the next time I make fresh pasta. Great and please tell how it turned out.

Thanks Andie for the resource, as usual; you are so very helpful. I do have a 2nd freezer for storing and can make room for a bunch in there. I'll need to figure out what i need and put an order together.

Thanks js, looking for something we cannot get at home. The Asian may not be the same quality here but in Honolulu it feels like there is Asian everywhere but not really good Continental cuisine.

vice, do you make the dough by hand as opposed to machine also ? I am wondering if I can make it a mixed with a dough paddle ?

I bought Pumpernickel flour thinking Oh Boy I'm going to make a favorite bread of mine. Looked at the recipe and saw I needed potato flour, Deli rye flavor, non-diastatic malt,......where does it end ? Should I get a chemistry degree ? LOL Does one need all the different flours ? Can I use Wheat instead of spelt ? What do you do ?

Thanks Hoshe for the recos. I might add that we will have a car and don't mind driving to get a great meal.

Calvados |ˌkalvəˈdōs| (also calvados) noun apple brandy, traditionally made in the Calvados region of Normandy.

I will say "My cup (brain) runneth over" If I missed posts reading-skimming over the 18 pages about Italian restaurants please scusa. We will be going next week and have decided on Alex for French, Restaurant Charlie for seafood and am looking for Italian cuisine. Recommendations for a Italian restaurant per favore......

In my opinion, yes. Of course, finding dissenting opinions is likely pretty easy To clarify, the quantity problem is the size of the book, not the recipes (though they need cut down too). Until you've given the whole book a serious skimming (maybe a few times), it can be hard to pick a sauce. Also, it is notable that it is a lot more about technique then recipes, so it isn't a "solutions" book, more of a learning book. Though lots of solutions too Are you a politician ? That was one of the best CYAs I've read in a long time Sincerely, thanks for the info I ordered it.

That is the book. It may not be his best book (I don't know), since it is the only one by him that I own. I more often use the sauces section on a whim than with recipes in the book. I wouldn't buy the book for the sauces section alone; it is very good but relatively small part of the book. I really really love Sauces; I doubt it has a peer. However, its single biggest flaw can be its breadth and size; if you want a nice sauce other than brown butter for that sole meunière you just made (always a lovely fast and healthy dish!), it can be hard to know where to start in Sauces if you don't know, a priori, the right sort of sauce. This is where cut down size can help. So Sauces is THE book, just cut down on the amounts, correct?

Paul, you use the section on sauces, whether it is to accompany a recipe in the B book or to use at your whim, correct ? I'd like that too, to have a great sauce book, which Robuchon are you referring too ? This one ?

I've been using ABE for buying book about antiques forever, now checking for cookbooks. In all that time I never knew what ABE stood for! One learns something everyday!

This is a question I've been asking myself over and over again. I have about 20 now and 5 on the way. I tell myself if I get one "Home Run" recipe or one great tip/technique from a book it is worth having that book. But I have not gotten that out of all the books, not even half of them. My cousin who helped stoked the fires making me interested in cooking told me she has 160 or so and she was beaming when she said it! I thought she was nutz! I've since felt the pull and understand now why. She explained that she enjoys the stories and history of the dishes, the experience of the author, not just the 2+2 =4. Well, I'm not there, I still like novels and the occasional biography so do I need cookbooks ? With space suck a premium and when looking at the books I wonder what the heck I have them for? My question to you all is "To buy or not to buy?" What are the reasons for and against.

I have 20 exactly and have used 4 for more than one recipe.***** HOWEVER, LOL, the BH just checked out of the library "The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread" for me to evaluate. I have 4 or 5 cookbooks on the way and plan to buy one more whether it is the borrowed book or another bread book. *****Coincidentally, just today, but (Scouts Honor) they were culled on Saturday, I gave away 9 cookbooks to the library that we borrowed the book from. There is a mantra I keep repeating, "No more cookbooks because the Web has sooooooooo many resources (legitimate) to find recipes, I do not need to buy cookbooks. Save trees and space, think Green" I think it would be a good discussion.