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Le Master

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  1. I'm pissed. I live about a three-minute walk away from Next and I thought I was gonna be one of the first thousand to receive an email. I guess not.
  2. Noma

    So, Noma once again did not rise above two stars this year.
  3. Damn. I have the Alinea book and it is big. Modernist Cuisine must be more gigantic than I thought.
  4. It'd be cool to see pics of where everyone is situating these tomes in their new homes. It'll probably give me greater incentive to pinch pennies (err, about fifty thousand of them).
  5. Cooking with "Modernist Cuisine" (Part 1)

    How much and what sort of discussion is there of garlic?
  6. Amazon is pretty amazing, though, and you can return it for free as many times as you want until it's in the condition you want it. They'll even send UPS to your house to pick it up for you. I was a jerk and did it three times with my Alinea book.
  7. Wow. Thanks for the writeup, yellow truffle. The pheasant in snow on evergreen branches is genius. I can't even imagine the aromatic delights that must have brought. And eating out of that forest looks like it was just fun as hell.
  8. Google Books

    Thanks. I don't seem to be able to read it online after all, and in fact I'd rather own a copy. eGullet to the rescue again! Really? I just created an Open Library account (free) and was reading it in Adobe Digital Editions (also free) in under five minutes. It's nice because the eBook is scans of the book, so it looks very good. And it's also been OCRed so that you can search it. By the way, thanks for the link, BadRabbit.
  9. Google Books

    I've come across a lot over time. Most are in French, however, such as the ones by Escoffier. But there are a few good English books: The Royal Parisian Pastrycook and Confectioner by Antoine Carême Le livre de cuisine (The Royal Cookery Book) by Gouffé Le livre de pâtisserie (The Royal Book of Pastry and Confectionery) by Gouffé Le livre des conserves (The Book of Preserves) by Gouffé Apicius redivivus (The Cook's Oracle: Containing receipts for plain cookery, on the most economical plan for private families; containing also a complete system of cookery for Catholic families) by William Kitchiner (Note that there are two links, one to an early edition and one to the third addition) All can be downloaded as PDFs and other formats gratis.
  10. According to the Bureau of Labor Statistics, average 2009 expenditure on food per consumer unit was $6,372, or $17.45/day.
  11. From the NYT today: Sunday Book Review: Cookbooks
  12. René Redzepi's Noma and Heston Blumenthal's Heston's Fantastical Feasts.
  13. Dinner! 2010

    What ingredients are in that sauce? Is there a taste to which it is akin?
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