mrdecoy1970
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Everything posted by mrdecoy1970
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I have NOT cooked from all those books, not even close. Sorry for mistakes and edits, this forum style is different than what I'm used to.
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Welcome to my home, that is my collection plus about another 10 on order. iPhone S6 I did some cleaning up, but almost deleted non-duplicates.
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If I had to do away with all French cookbooks, this would stay for sure!!!!!!
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Welcome to my home, that is my collection plus about another 10 on order.
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I do have a shelf dedicated to food history. Dry read though.
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The city of New Orleans is what got me into cooking, love that food. And my mom
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Kitchen is usually a disaster, would have to shoot photos carefully! thanks,
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If we feel like Mexican, I grab a Bayless or Kennedy book, or French Pepin or Raymond Blanc although I find Pepin more consistent. I've honestly not cooked through 1% of these books.
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Sorry if that's too much to post I can delete, went a little crazy with my new phone.
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This feels like a confessional, I've cooked from all these books! Not....much is not seen as the industrial shelf holds three rows. I've probably only cooked from 1 percent of these.
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I have a nice collection for sale 400.00 including shipping to USA main land. Thanks.
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So I ordered this yesterday and planning on taking inventory on the recipes and what percentage have doable recipes without expensive equipment, also Adria says equipment will become more available in the future. Plus I have a feeling in a few years, after a few printings this set will be on the used market for 1200.00-?
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Fuss wasnt the right word. Cost is, how much can be made without buying $3,000+ machinery? some funky ingredients I can swing. And how much wisdom does he pass along and is it El Bulli specific? or is it applicable to cooking in general? I will need to know before I spend money.
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Thanks William, this is the new set that you are looking at? I think I will wait for a full review on how many recipes can be executed with minimal fuss and how many are just way too involved. No way am I buying nitrogen and rotary vaps.
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Those of you who bought this, could you please tell me how much of the book requires super expensive equipment to execute dishes? I dont mind a sphere kit or a whip syphon, or small ingredients etc but the big industrial equipment no way. Thanks.
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I ordered the Modernist edition a few minutes ago, next I need a novice oriented tutorial on how to make a NY style dough. Can someone provide a link??? prefer it with videos. I've never made a pizza dough before. thanks!!
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I'm interested in these steels, is there a noticeable difference between 1/4 and 1/2? I don't mind slinging the extra weight but is the difference really that noticeable? I'd be curious to see a side by side cook results photo.
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Thanks and yes I meant books lesser known than Joy Of Cooking.
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Hey thanks for the help here. Lisa, what are your favorite professional texts? and your favorite confections and world cuisine books? I'm interested in learning more about Japanese and Chinese cooking since I notice Anthony Bourdain and his buddy David Chang hold those two in such high regard, but then I wonder are ingredients hard to find in the US? I imagine with the internet, you can find most anything needed??? thanks!!
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Hi, I would like to build up a nice collection (non-digital) but I have some questions, would appreciate some answers/opinions. 1. I notice on Amazon, often the latest version of a book is considerably more expensive. So I then read the reviews and Google search the two editions and nothing conclusive comes up. So I'm naturally left wondering, should I spend eight more bucks on the 2002 version as compared to the price of the 1996 version. Are corrections often made in later editions?? I don't mean any one book in particular, just in general. 2. There are a lot of restaurant cookbooks, what are your thoughts on those? do they REALLY give their real recipes? in their entirety? I can't help but wonder if places like Brennan's and Antoine's in New Orleans for example really give you their real recipes. Seems it would be very easy to leave out a few details to sell you a book and get you back in there. 3. I've heard that sometimes even well known and renowned chefs don't give out the real deal on their recipes in their books, is this true? where can I find out so I can be sure avoid their books? anyone care to post? if not pm to me who they are that commit this fraud. Thanks.
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I'll definitely pass. Not interested at all, wish he had a new cook book out.
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I used them direct over a non lid charcoal grill that was built into my kitchen. Yes I oiled the surface. Hope that helps.....
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I recently bought a product I really like, I'm in no way being paid to promote anything (I wish I was!) just thought I would share with you grilling guys my new toy. It's called Grill Grates I wasn't sure about spending 69.00 for some grates but after watching a bunch of guys on You tube talk them up, I decided to give it a go. Here is my review from Amazon: I always hated how I had to move burgers really fast away from flare ups and that they would shrink up so much. This thing does work really well. You do occasionally get a flare up but it's not near as bad as with this. Seemed our burgers cooked more evenly and shrunk less. It does make nice sear marks which is fine I guess but more importantly these grates make it easier to manage an entire grill full of food because you aren't rushing to move it around so fast. Yeah worth the money so far after 3 grillings.
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So you put the pork chops right on the hardwood charcoal? thanks.
