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Posts posted by oferl

  1. 51 minutes ago, AAQuesada said:

    German is beyond my ken but but I'm definitely interested in any great deals on French or Spanish language books! That looks fantastic ūüėĽ

    Actually just checked it now and it's for sure not a "must" book, one part 100% history and vision, other part cooking of several younger chefs that probably trained under him or recreate his classics(?), didn't get it yet.. In the German category i totally love till now Flora that i mentioned, by Nils Henkel, very intelligent cooking and combinations, vegetarian.. Just need more time to make better use and develop inspiration from it etc.. 

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  2. For the chef books collectors, if someone interested, Amazon IT is listing lately interstingly priced used copies of master chef Eckart Witzigman's insanly, truly insanly heavy two parts life long summerizing book, 

    mine got in actually new condiiton, maybe returned items when people realized the storage area needed for it.. 
    Anyways, in German, did not open it yet, might take several years to review.. For the price and especially shipping, i'm most thankful for the transport services that handled it, i salut you guys..   


    IMG_5306 (1).jpg

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  3. Wanted Flora by Nils Henkel for some time, found used in ok condition, still quite pricy maybe possible to find better in the future.. 
    Vegetarian modern "michelin style" in German that looks promising and interesting but will have a better clue later after reading and a lot of translating..
    Quite a lot of interesting modern chef books in German only, published in recent years, hope to find some of them in nicer prices later..  


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  4. 18 hours ago, AAQuesada said:

    I have Sola, Sepia and Astrance from her. After that what would you recommend? I do love modern Paris cuisine from fine dining down to bristonomy and on down. I'd love to get something from Yannick Alleno  & he has a book with Masui; also curious about 'Ma cuisine de bistrot' from him as well. 


    Do report back once you get the Racine book! it looks good. 

    I wish i bought in the past Alleno's French cooking big book when price was nicer.. I'm really impressed with Banctel so that would be my choice, it does 

    have some Japanese influence btw but i'm yet to go through everything there. Le Clarence is also very nice, might be a bit simpler/classic cooking from Banctel and there should be also an English version now.. For an exceptional coffee table and less cookbook, Kei 2, i got them from amazon uk as it was the cheapest 

    for me and fortunately under my country tax limits.. It seems to be still the best price out there, as for most of the Chef books i order.. 


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  5. 9 hours ago, AAQuesada said:

     Nice! I'm jealous, I think anything that Chiro Matsui does with Chefs has a good chance of being great -Astrance a Cooks book is maybe my favorite. 

    So I haven't had much chance to look over the Franzen book but to give you my first thoughts it's organized like the Septime book ie: the first part is pictures of dishes and descriptions with recipes at the end written in a restaurant style manner (which I like). Of the recipes a lot of them look 'doable' fun and many of the components look like they are worth making / playing around with. I paid 110 pretax but worth it. On a global look I like the thought of the restaurant as European technique and ingredients inspired by Japanese kaiseki in format -this makes a lot of sense to me. 

    My main interest in the modern books category is exactly the style you mentioned, European with heavy Japanese influence (or other asian kitchens), a lot of Kaiseki inspiration, Yakitori and Sushi in home cooking in recent years.

    I do have i think most of Masui's books, i pretty much can't resist them ūüôā¬†Altough last Kei 2 was a bit dissappointing, it's more of a very stunning pictures book and the recipes at the end are quite basic and confusing. Her latest Racine - Un Japonais a Reims is on the way and I regret not buying her past Yukawatan book when came out, as it seems to worth nowdays X10 (assuming there is someone willing to pay it "-)).¬†

    I LOVE Sepia by Martin Benn, might be my favorite, bau.steine also very good, Dos Pallilos has fantastic recipes but leans more towards Chinese, My Way by Tim Rau nice and many recipes, Toyo and Sola bth from Masui, are quite nice, Toyo 

    has that Kaiseki influence, i also want to purchase Donburi by Julien Lemarie, looks like a pretty simple Japanese influenced book.. 

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  6. 17 hours ago, AAQuesada said:

    From Franzen just to give an  idea of what it's about 






    Thanks, would love to read more of your thoughts on Frantzen, i asked about it in a different thread but didn't get much there ūüôā¬†
    Some of my latest purchases - upper two found on abebooks used in great condition and a nice price, Jerome Banctel purchased new and at 

    first glance really like it, very comprehensive on the recipes side and this is mainly what i like from the modern chef books (in french of course, no English version yet). 



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  7. 10 hours ago, gfweb said:

    Maybe it will get cheaper after the gift season.

    I don't think it will happen ūüôā¬†It's different with "niche cookbooks".. But i will continue checking prices for sure and maybe something will fall sometime..¬†
    And now i see the Disfrutar launched a big volume lately, around 150 euro before shipping, another one to the wish list.. And some other interesting ones, hard self-restraint ūüôā¬†

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  8. 2 hours ago, blue_dolphin said:

    I’m guessing it’s this one: Azurmendi(eG-friendly Amazon.com link)

    Not much info on the Amazon listing. Kitchen Arts & Letters has a little more in their listing. 

    Yes that's the one.. Montagud publication is i guess sort of a Spanish Phaidon ūüôā¬†Can't say i loved some books i have related to them,¬†

    like Atrio, so while Azurmendi 2021 book is of course very interesting, the current prices are intimidating. Most books in those higher price ranges, it's very hard 

    to find appropriate info and references to consider, so eventually it's quite a gamble i have to say ūüôā¬†


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  9. Apart from Noma :-) Frantzen has a new book in English, wonder if someone purchased and can share opinion. 

    And i'm very curious about Norway's Maaemo 2018 book, only published in German i think, and quite pricy..

    Would be glad to know what people who might have purchased think, any other interesting suggestions are welcome, thx :-) 

  10. Thank you very much Teonzo, your lists are always amazing ! I followed several of the books you mentioned hoping to catch them possibly used at better price points but no success, 

    really wanted Kei II and price now in 3 digits land so i will pass, also Jerome Banctel hoping to "fish" sometime.. On others i will try to find some more info, many modern books 

    concentrate nowdays on the "foraging chefs" which is not exactly the book style i'm looking for.. Last option Lummi looks like an interesting book to consider, thank you again 

    for all those lists and knowledge you share..   

  11. It's me again, on the look for Chef's books ūüôā¬†Haven't seen much mentioned on this topic on this board in past year, would be glad to get again¬†

    good ideas to consider.. 

    Have purchased and started reading lately those three :
    Christophe Pelé, Le Clarence: Le livre de cuisine - In French so the translator works extra hours, very well made, eye candy for sure, culinary content a bit on the "classy simpler" side but really liked it overall

    Atrio - Spanish and English, still "digesting" this one, a bit of a disappointment i have to say, as the introductions/conversations/mood photos seem to me as suppressing the place of the culinary content, need to read more into it

    Atelier by Marc Lepin - Nice overall, not the greatest in it's genre but a very nice effort in a good price level..


    Would be happy to read about your latest acquisitions and recommendetations, thanks ūüôā¬†¬†



  12. I don't know about a book related to cooking at Chinese temples, but on the shojin ryori and Japanese temples, i really like "The Heart of Zen Cuisine: A 600 Year Tradition of Vegetarian Cookery" 

    by Soei Yoneda, it's another old one, quite simple but fascinating. But it's amazing to see now the prices on Amazon for those oldies (Bhutan and this one), became i guess real collectors books :-)    

  13. Any impressions on the newer chefs books ? Hunting for more to the collection but it seems difficult to find reviews and info about the books i'm looking at, 

    like Aska, tickets, room for dessert.. Any other interesting chefs books to check, that came out in last year or two ? Looking for books that have many recipes,

    practical and not too "philosophic"/personal stories :-) Maybe wait for 2019 publications ?  

  14. 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 !

  15. 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 !

  16. 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 !  

  17. 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 !   

  18. 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" "-)    

  19. 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". 


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