Jump to content

oferl

participating member
  • Content count

    24
  • Joined

  • Last visited

Recent Profile Visitors

1,159 profile views
  1. Thanks Chris and Jackie for the info :-)
  2. I guess this question is mainly to the Australian members here :-) Many years ago i've ordered Lotus : Asian flavors and it turned out to be a very big surprise, one of the best asian books i have, and was very cheap and affordable.. Have been thinking for a long time about ordering also the later book by Ezard and his guys, Gingerboy, but this is much harder to find and unfortunately what i see, is much more expensive then Lotus case.. So not sure if to pull the trigger.. Is it totally different and "special" from the first book, and might be worth the effort ? And any info on newer books from great Austalian chefs is always fun to get :-) I have Sepia, Bentley, all Gilmore's books.. Sadly very hard to find currently Ben Shwery's origin in "reasonable" price (and english version..). Thx for any info !
  3. Taste of Persia is at 2.99$ now, don't know if it was mentioned in this great thread.
  4. Teo thanks a lot for the list, i've ordered now Liebrandt's book and El Celler i really want for a long time, price indeed low on this edition.. I have Manresa, Peter Gilmore's books and Marque, really like the last one and didn't look enough into the others.. Wish i could find Origin by Ben Shwery at a decent price but unfortunately didn't pull the triger yers ago when it was pretty cheap.. Baines's book really interesting, indeed pretty high price.. wasn't sure about the Coi book but it sounds like i should have it, so i think i will order Roca's and Coi book as a start :-) Thanks for your post, enjoyed reading it !
  5. Some time has passed and i'm here again, on the hunt for recent modern books.. Would love getting more ideas from your recent purchases of really impressive chefs/restaurants books.. I loved everything i bought in past years - Alinea (amazing book), EMP (very nice, second chapter is out..), Sepia and Atlier Crenn (also great books), Pascal Barbot's L'astrance in French, a very interesting book and cooking style for sure, WD-50 purchased recently seems also like a fun book with many things to try.. Have a "birthday budget" of around 200-300$ for one or several outstanding books and would be grateful again to read recent thoughts like the great ones i got in past years, thanks !
  6. Hi :-) Bought 1.7Kg pork chunk, might be a bit of weird cutting, seems like a rack of pork chops caught between V shaped in bones. Would like to sous vide it whole without further cutting to single steaks and would be glad to get a direction for temp and time, from what i've seen 60-62C area might be great to keep it juicy but i'm lost with the time, as it is a big chunk and not single steaks.. Thanks !
  7. I didn't exactly understand your direction, as of course fruits are mainly water :-) At summer i almost don't bother with "cooking a sorbet" as i usually did in the past with pectin or combo of stabilizer+something else "startchy" like tapioca meltadoxterin.. I just juice whatever i have, blendered well with some orange juice and a bit of sugar, a drop of orange flower extract ( or rose water ) and put it just like that in the machine, at some point, quite early and should be "monitored carfully" :-) It gets to an excellent runny "fruit ice" water that is really good, and i think it is close to what you are looking for, but cannot be sure of course, worth experimenting. If churned too much, and in a very good home machine, it gets almost to a more "frothier" sherbet/ice cream consistency, good of course only out of machine, later in home freeze degrees it has of course zero chance to remain something reasonable other then a block of icy fruit.. Have to remark that i do use for that matter a very good home machine ( musso lussino 4080 ), so should be taken into consideration, it has it's own abilities and spinning rate etc... It's also Italian made, so i guess the final product can hold the title "italian ice" "-)
  8. oferl

    2017 releases

    Thanks everyone, very helpful. My preferences are exactly those "more complicated" books that have many sub recipes, which are always excellent ideas for the larder and combining generally in home cooking.. So it's more of inspiration and ideas, i think most of us "steal" some things here and there from the complicated books, i guess very few really go all the way and prepare whole dishes, at least when it comes to the "really complicated books".
  9. oferl

    2017 releases

    Thanks, didn't think it would be relevant, but on vegetables might be a different story, at least in one recipe sample i saw a dehydrator mentioned "-) Regarding "cheffy", not sure what is sous vide's status nowdays, seems used by many at home, anyways i know it is a very "meaty" focused machine in base but preffer to find interesting ideas for vegi use, so again, if there are interesting sources and books to explore for that matter, would be happy to get info :-)
  10. oferl

    2017 releases

    I will also be glad to read thoughts on the "above" mentioned vegetables books by Fox and Mcfadden, looking for a new purchase and really want to order On vegetables.. Is it really interesting and inspiring in dishes and technique ? Am looking for the more complicated books, prefferebly with strong use of "flavor concentration" tools like dehydrator, sous vide and.. that's it i think :-) Centrifuges are too much i guess.. Any other good chef books lately that do use those tools, especially the dehydrator ? Thx..
  11. As mentioned, the perfect scoop is the perfect beginners book for home ice cream, Sweet cream and sugar cones from B-Rite creamery is not bad either, fewer but solid basic recipes. For higher level of home gelato - Gelato Messina is a great book.
  12. oferl

    Tsukemono book ?

    Thanks Jim, will go through the preview and maybe order this one. Thanks helenjp, I think my hope is to adopt interesting techniques, ideas and recipes to experiment with, as I'm sure I will not be able to find a lot of the excellent pickled ingredients from a recent visit to Japan. I had for example excellent pickled seaweed, might be of different types, very interesting different consistencies, delicate flavours, really delicious stuff. I'm sure I will not be able to come close to this "art level", but I do hope that a serious book, will help me utilize except for salt, some more Japanese staples like the Miso, Sake, Mirin, Soy, Vinegars.. I don't know if this is part of "long term" Japanese traditional fermenting or mainly salt is the star in those..
  13. oferl

    Tsukemono book ?

    Thanks, interesting, will do.. Is it an Aby in your profile picture ? We have a pair, fantastic cats :-)
  14. oferl

    Tsukemono book ?

    I'm looking for good titles and web sources that focus on Japanese pickles preparing, will be glad to get any interesting info, thanks :-)
  15. Thanks nickrey, I forgot about this book, there seems to be now a kindle promo, and from few small elements like a promising carrot sorbet that seems much like my base sorbet receipe directions, it is for sure a book i should own, thanks a lot.
×