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Posts posted by Marmish

  1. Burnt Sugar Ice Cream Report:  Simply wonderful!  Be sure to let the caramel cook long enough, and you will be rewarded with a completely tantalizing caramel ice cream.  We ate it with sugared and toasted sliced almonds on top, and I'm tempted to mix them into the ice cream next time I make it.

    Thanks, Ruth.

    Anyone know if I can easily double the Dimply Plum cake and use a 9x13 pan? I want to make it for tomorrow's luncheon at school, but the recipe as is will be too small. (I am also making the blueberry crumb bars from smittenkitchen.com)

  2. I think that sounds good for what my friend and I call "Back Home Food" type shower. I might suggest chicken salad as a sandwich option, and rainbow sherbet with 7 Up makes a good "Back Home" punch.

  3. These days I use the aluminum bars.  They are lighter (I've got a drawer full of these things and it barely pulls out) and much less expensive.

    I get 1/2 inch square cut into 2 - 18inch, 2 - 12 inch and 2- 8 inch pieces.  I'm sure for the right price they would polish the ends for you.  Never forget the chocolate discount - apparently I get the best rate for my bars because I always bring them goodies.

    I also have 1/4 by 1/2 inch bar cut into the same sizes - this works for two layered fillings, I lay them on the 1/4 inch side for the first layer - then on the 1/2 inch side (or replace with the 1/2 inch square bars) for the second layer.

    I have some 3/4 inch bars too - now you know why my drawer is so heavy.  Can't imagine what it would be like if they were all stainless.

    OK, so I get the square not the tube square? The measurement are a little weird--for example, if I get grade 202T43, I could get 1.5", but it doesn't tell me the rest of the dimensions (I'm assuming the 1.5" refers to height).

    Does it matter what grade I get? Can I just get the cheapest kind?

    It's so confusing being a girl! (I just set the women's lib movement back a few decades. . . )

    Oh geez, it's not genetic you know! :hmmm: You just don't have experience in that area. :biggrin:

  4. jgm,

    I agree. I skipped the market tour to go to the art museum. I only made it halfway through. I also so saw other interesting shopping that would have been fun to check out. I think KC was well planned and I never felt like we had a packed schedule, or felt rushed, which I appreciated, nor did I feel it was underplanned. But I certainly could have found things to do if there was more free time. I definitely want to return to KC to see some of those things. And eat more burnt ends. Also, I know in Chicago a number of people struck out on their own part of the time.

  5. I have the burnt sugar ice cream base in my fridge and am planning to churn it tonight -- will report back!  And I have made Dorie's marshmellow, but I didn't have great results -- I do better with non-egg-white marshmellows (I'm sure it's a character flaw of some kind).

    Please do! I am getting back into ice creams having not made any this summer until about 2 weeks ago.

    Dorie, thanks for your note re: the rice pudding. I thought someone here had made it, but I must be thinking of TWD.

  6. I suggest not pursuing the nut free line of conversation in this thread because it generally spirals out of control and will not give Fat Guy any lunch ideas for his kiddo. As a school administrator, we hate to have these types of restrictions, but it is truly in the interest of protecting the kids - and to a lesser extent avoiding putting staff in what is potentially a life threatening situation.

  7. I like Food and Wine and also will second Cuisine at Home. It has no ads and the recipes are good and well categorized. I also have a couple of their books, the grilling one, and one other. Most recipes appeal to me and there is a good balance of simple and more complicated dishes.

  8. Some answers to life's persistent questions about Crum's Farm:

    Anyway...someone asked about the crops we had planted...

    Here we go...

    bottom of the hill to top

    Hoop House...tomatoes, cukes

    Broccoli, asparagus, garlic, green beans, onions, eggplant, peppers, beets,tomatoes, kale...red and tuscan, chard, cabbage, pattypans, zucchini, yellow squash,

    At the Edwardsville field...potatoes...Kennebec, Purple Majesty, German Butterball, Banana, carrots, onions, turnips, leeks

    We have just planted the last two seasons some apple, pear, damson plums, blackberries and red rasberries. Yes...strawberries are in the plan for next year!

    We have a small herb garden. Mostly basil to go with the tomatoes, right?

    Already gone  for now is lettuce, spinach, greens, peas, spring onions and garlic, radishes...fall however is just around the corner...

    Itis rhubarb that I have started in the greenhouse...soon to be company with broccoli, cabbage, lettuce....I'm sure I'm forgetting something....

    Oh yes...our bee keepers names are Ivan and Paula Owen...their number is 913.788.5017 and they sell from their home across from Providence Hospital.

    Hope this helps answer the question about what we grow!

    Thanks, Judy, for the detailed info. I didn't realize they also farmed another field.

  9. The Ones We Have NOT. I'm sure some of you have made some of these. Can I move them to other column? Like the rice pudding, vanilla ice cream, Katz brownies. Surely someone has made those. I think I'll do the Brioche Plum Tart next week.

    1. All American All Delicious Apple Pie

    2. Apple Apple Bread Pudding

    3. Banana Coconut Ice Cream Pie

    4. Banana Cream Pie

    5. Brioche Plum Tart

    6. Burnt Sugar Ice Cream

    7. Café Volcano Cookies

    8. Chestnut Scones

    9. Chockablock Cookies

    10. Chocolate Armagnac Cake

    11. Chocolate Banded Ice Cream Torte

    12. Chocolate Blueberry Ice Cream

    13. Chocolate Cream Tart

    14. Chocolate Spice Quickies

    15. Citrus Current Sunshine Muffins

    16. Coconut Butter Thins

    17. Coffee Ice Cream Tart

    18. Cornmeal Shortbread Cookies

    19. Crème Brulee

    20. Date Nut Loaf

    21. Double Crusted Blueberry Pie

    22. Dulce de Leche Duos

    23. Fig Cake for Fall

    24. Flip Over Plum Cake

    25. Floating Islands

    26. Fluff Filled Chocolate Madeleines

    27. Fluted Polenta and Ricotta Cake

    28. Gingered Carrot Cookies

    29. Granola Grabbers

    30. Hidden Berry Cream Cheese Torte

    31. Honey Almond Fig Tart

    32. Honey Nut Scones

    33. Honey Wheat Cookies

    34. Kugelhopf

    35. La Paletter’s Strawberry Tart

    36. Lemon Cup Custard

    37. Lime Cream Meringue Pie

    38. Lots of Ways Banana Cake

    39. Low and Lush Chocolate Cheesecake

    40. Marshmallows

    41. Mixed Berry Cobbler

    42. Mrs Vogel’s Scherben

    43. My Favorite Pecan Pie

    44. Pecan Powder Puffs

    45. Pecan Sour Cream Biscuits

    46. Puffed Double Plum Tart

    47. Raisin Swirl Bread

    48. Raspberry Blanc Manger

    49. Real Butterscotch Pudding

    50. Rice Pudding

    51. Rick Katz’s Brownies for Julia

    52. Sour Cream Chocolate Cake Cookies

    53. Strawberry Rhubarb Double Crisp

    54. Summer Fruit Galette

    55. Sweet Potato Biscuits

    56. Tarte Fine

    57. Toasted Coconut Custard Tart

    58. Tourtely Apple Tart

    59. Translucent Maple Tuiles

    60. Tropical Crumble

    61. Vanilla Ice Cream

  10. Ok, I'm in list making mode. I updated the list of recipes we have made from this book since I last posted the list. It's pretty darn impressive. I think we can easily bake the entire book. In all the cook-the-book threads, I don't think any book has been entirely completed. By my count, we have made 182 recipes, leaving about 61 not counting "playing arounds" and other variations.

    The Ones We've Baked

    1. Allspice Muffins

    2. Almost Fudge Gateau

    3. Alsatian Apple Tart

    4. Apple Cheddar Scones

    5. Apple Coconut Family Cake

    6. Apple Nut Muffin Cake

    7. Apple pie cake

    8. Applesauce Spice Bars

    9. Arborio rice pudding

    10. Basic Biscuits

    11. Bill’s Big Carrot Cake

    12. Biscotti

    13. Bittersweet Brownies

    14. Black and White Banana Loaf

    15. Black and White Chocolate Cake

    16. Blackberry Cobbler

    17. Blueberry Brown Sugar Plain Cake

    18. Blueberry Crumb Cake

    19. Blueberry Sour Cream Ice Cream

    20. Bostock

    21. Bourbon Bread Pudding

    22. Brioche Raisin Snails

    23. Brown Sugar Apple Cheesecake

    24. Brown Sugar Bundt Cake

    25. Brown Sugar Pecan Shortbread Cookies

    26. Brownie Buttons

    27. Brrrr-ownies

    28. Buttermilk biscuits

    29. Buttery Jam cookies

    30. Caramel Brownie Cake

    31. Caramel Crunch bars

    32. Caramel peanut topped brownie cake

    33. Caramel Pumpkin Pie

    34. Caramel Topped Flan

    35. Caramelized Apple Bread Pudding

    36. Cardamom Crumb Cake

    37. Carrot Spice Muffins

    38. Cherry Fudge Brownie Torte

    39. Cherry Rhubarb Cobbler

    40. Chewy Chunky Blondies

    41. Chipster Topped Brownies

    42. Choco-ginger Crackles

    43. Chocolate Amaretti Torte

    44. Chocolate Biscotti

    45. Chocolate Bread Pudding

    46. Chocolate Caramel Chestnut Cake

    47. Chocolate Cherry Biscotti

    48. Chocolate Chocolate Chunk muffins

    49. Chocolate Chunkers

    50. Chocolate Crunch Caramel Tart

    51. Chocolate Cupcakes

    52. Chocolate Ganache Gelato

    53. Chocolate Malted Whopper Drops

    54. Chocolate Mint Chip ice cream

    55. Chocolate Oatmeal Almost Candy Bars

    56. Chocolate Oatmeal drops

    57. Chocolate Pudding

    58. Chocolate Shortbread Cookies

    59. Chocolate Soufflé

    60. Choco-nana Bread

    61. Chunky Oatmeal and Peanut Butter Chocolate Chipsters

    62. Chunky Peanut Butter and Oatmeal Chocolate Chipsters

    63. Cinnamon Raisin Swirl Bread

    64. Cinnamon Squares

    65. Classic Banana Bundt Cake

    66. Classic Berry Tart

    67. Classic Brownies

    68. Cocoa Almond Meringues

    69. Cocoa Buttermilk Birthday Cake

    70. Coconut Orange Tea Cake

    71. Coconut Roasted Pineapple Dacquoise

    72. Coconut Tea Cake

    73. Coffee Break Muffins

    74. Corniest Corn Muffins

    75. Cornmeal and Fruit Loaf

    76. Cottage Cheese Pufflets

    77. Cranapple Crisps

    78. Cranberry Lime Galette

    79. Cranberry Shortbread Cake

    80. Cranberry Upside Downer

    81. Cream Puff Ring

    82. Cream Scones

    83. Creamy Dark Chocolate Sorbet

    84. Crunchy and Custardy Peach Tart

    85. Depth of Fall Butternut Squash Pie

    86. Devil’s Food White Out Cake

    87. Devilish Shortcakes

    88. Dimply Plum Cake

    89. Double apple bundt cake

    90. Double Chocolate Chunk Muffins

    91. Dressy Chocolate Loaf

    92. Earl Grey Madelines

    93. Espresso Cheesecake Brownie

    94. Espresso Chocolate Shortbread

    95. Far Breton

    96. Flaky Apple Turnovers

    97. Florida Pie

    98. Fluted Ricotta Cake

    99. Fold Over Pear Torte

    100. French Chocolate Brownies

    101. French Pear Tart

    102. Fresh Ginger and Chocolate Gingerbread

    103. Fresh Mango Bread

    104. Ginger Jazzed Brownies

    105. Golden Brioche

    106. Good for Everything Pie Crust

    107. Gooey Chocolate Cakes

    108. Grandma’s All Occasion Sugar Cookies

    109. Great Grains Muffins

    110. Holiday Bundt Cake

    111. Honey Nut Brownies

    112. Honey Peach Ice Cream

    113. Honey’s Apple Cake

    114. Key Lime Cheesecake

    115. Lemon Cream Tart

    116. Lemon Poppyseed muffins

    117. Lenox Almond Biscotti

    118. Linzer Cookies

    119. Lots of Ways Banana Cake

    120. Madeleines

    121. Maple Cornmeal Drop Biscuits

    122. Marbled banana chocolate loaf cake

    123. Marbled Cheesecake

    124. Marbled Loaf Cake

    125. Midnight Crackle cookies

    126. Milk Chocolate Mini Bundt Cakes

    127. Mini Madeleines

    128. Mocha Chocolate Bundt Cake?

    129. Mocha Walnut Marbled Bundt Cake

    130. My Best Chocolate Chip cookies

    131. Normandy Apple Tart

    132. Nutty Chocolaty Swirly Sour Cream Bundt Cake

    133. Oatmeal Breakfast Loaf

    134. Oatmeal Nutmeg Scones

    135. Orange Berry Muffins

    136. Orange Cream Tart

    137. Orange Current Sunshine Muffins

    138. Parisian Apple Tarts

    139. Peanut Butter Crisscrosses

    140. Peanut Butter Oatmeal Chocolate Chipsters

    141. Peanut Butter Torte

    142. Peanuttiest Blondies

    143. Pecan Honey Sticky Buns

    144. Perfection Pound Cake

    145. Pot de Crème

    146. Pound Cake

    147. Pumpkin Spice Marshmallows

    148. Pumpkin Spice Muffins

    149. Quintuple Chocolate Brownies

    150. Raspberry Coulis

    151. Rhubarb Strawberry Crisp

    152. Rosy Poached Pear and Pistachio Tart

    153. Rugelach

    154. Rum-Drenched Vanilla Cakes

    155. Russian Grandmother’s Apple Cake

    156. Sables

    157. Salt and Pepper Cocoa Cookies

    158. Savoury Corn Muffins

    159. Snickery Squares

    160. Soft Chocolate and Raspberry Tart

    161. Sour Cream Pecan Biscuits

    162. Sour Cream Pumpkin Pie

    163. Split Level Pudding

    164. Sugar Topped Molasses Spice Cookies

    165. Swedish Visiting Cake

    166. Sweet Cream Biscuits

    167. Sweet Potato Biscuits

    168. Tarte Noir

    169. Tarte Tatin

    170. Tartest Lemon Tart

    171. Tenderest Shortcakes

    172. Thanksgiving Twofer Pie

    173. Thumbprints

    174. Tiramisu

    175. Toasted Almond Scones

    176. Toffee Brown Sugar Ice Cream Bars

    177. Tribute to Katherine Hepburn Brownies

    178. Vanilla ice cream

    179. White Chocolate Blonde Raspberry Brownies

    180. White Chocolate Brownies

    181. World Peace Cookies

    182. Yogurt Cake

  11. I loved the shop and bought a 21 piece box. My husband and I have been sharing them each night after dinner. There were a few we thought were ok or were not to our taste like the bourbon pecan, which we thought had little to no bourbon taste, rosemary, which was better than I thought it would be and would probably be deemed excellent by someone who preferred that flavor more than I do, and lavender, which was rather nice, not like eating soap as I often find rose and lavender things. I wouldn't eat more than one, though. Everything else was excellent, especially the fleur de sel, vanilla caramel and some of the spicy ones. I took notes each night and will post more when I find them again.

    Note to Chicagoans, the website says they are available at Trotters To Go.

  12. Apparently I have too much time on my hands, as I went back through the thread and listed all the books mentioned. I did NOT have enough time on my hands to correct capitalization, but did try to eliminate duplicates and fix spelling where it was obvious. I removed "the" from titles, but not 'a' or 'an'. Just didn't seem right.

    I have it in a table format, which smushes title and author together when I cut and paste. Sorry about that. If you know a fix, do tell. Where there is a specialty that is not obvious from the title and was mentioned by the poster, it follows the author.

    Here's the list to date, alphabetically by title:

    Title Author subject

    Anything by: Amanda Hesser

    Bryanna Clark Grogan vegan

    Chris Schlesinger

    Damon Lee Fowler Southern


    James Beard

    Jamie Oliver

    Joel Robuchon

    John Thorne

    Laurie Colwin

    Lidia Bastianich

    Maida Heatter

    Martinez Vera Cruz

    Michael Fields

    Mollie Katzen

    Nigel Slater

    Patricia Quintana Mexican

    Paula Wolfert

    Pierre Franey

    Simon Hopkinson

    Trilling Oaxaca

    60 Minute Chef Pierre Franey

    60-Minute Gourmet Pierre Franey

    A Book of Middle Eastern Food Claudia Roden

    A Bowl of Red Frank Tolbert chili

    A Commonsense Guide to Uncommon Fruits and Vegetables Elizabeth Schnieder

    a fresh look at saucing foods deidre davis

    A New Way to Cook Sally Schneider

    A Real American Breakfast Jamison & Jamison

    a return to cooking with eric ripert

    A Year in a Vegetarian Kitchen Jack Bishop

    Advanced Professional Pastry Chef Bo Frieburg

    Amuse-Bouche Tramonto

    An Ocean of Flavor: the Japanese Way with Fish and Seafood Elizabeth Andoh

    Any New York Times Cookbook

    Appetite Nigel Slater

    At Home with Japanese Cooking Elizabeth Andoh


    Barbeque Bible Steven Raichlen

    Barefoot Contessa

    Best American Recipes edited Fran McCullough and Molly Stevens

    Best Recipe Cooks Illustrated

    Big Fat Duck

    Big Flavor Jim Foebel

    Biscuits, Spoonbread and Sweet Potato Pie Bill Neal Southern baking

    Bistro Cooking Patrica Wells

    Bistro Cuisine Patricia Wells

    Bittersweet Alice Medrich

    Book of Jewish Food Claudia Roden

    Book of Middle Eastern Cooking Claudia Roden

    book on Catalan cooking Colman Andrews

    Bread Bakers Apprentice Peter Reinhart

    Bread Bible

    But the Crackling Is Superb: An Anthology on Food and Drink by Fellows and Foreign Members of the Royal Society

    Cake Bible Rose Levy Beranbaum

    Campanile cookbook Mark Peel and Nancy Silverton. Italian

    Catalan Cuisine: Europe's Last Great Culinary Secret Colman Andrews

    Charlie Trotter Cooks At Home

    Chesapeake Bay Cooking John Shields

    Chez Nous (Passion for Provence reissued name) Lydie Marshall

    Chez Panisse Cooking

    Chez Panisse Vegetables

    China Moon Cookbook

    Chinese Gastronomy Hsiang-Ju Lin, Tsuifeng Lin

    Chocolate and the Art of Low-Fat Desserts Alice Medrich

    Christmas Delia Smith

    CIA's Book of Soups

    Classic Cuisine of Italian Jews Edda Servi Machlin

    Classic Home Desserts Sax

    Classic Indian Vegetarian and Grain Cooking Sahni

    Classic Pasta Giuliano Hazan

    Complete Asian Cookbook Charmaine Solomon

    Complete French Cooking Course

    Complete Illustrated Cookery Course Delia Smith

    Complete Meat Cookbook Bruce Aidells and Denis Kelly

    Complete Technique Jacques Pepin

    Cookies and Brownies Alice Medrich's

    Cookies Unlimited Nick Malgieri

    Cooking at the Merchant House Shaun Hill

    Cooking from New England Jasper White

    Cooking Light

    Cooking of South-West France Paula Wolfert

    Cooking with Claudine

    cooking with Daniel Boulud

    Cooking with David Burke of the Park Avenue Cafe David Burke

    Cooking with the Seasons Jean-Louis Pallidin

    Cook's Bible Cordon Bleu

    Cook's Companion Stephanie Alexander

    Cook's Illustrated annuals

    Cookwise Shirley Corriher

    Cotton Country Collection Junior Charity League of Monroe 1972 Southern

    Country Weekends Lee Bailey

    Craft of Cooking Tom Colicchio

    Creole Feast Burton and Lombard

    Cucina Simpatica Killeen and Germon

    Cuisine Economique Jacques Pepin

    Culinary Artistry Andrew Dornenburg and Karen Page,

    Cuisine Du Terroir Celine Vence

    Dakshin, a book of Southeastern vegetarian cuisine.

    Dear Francesca Mary Contini

    Desert Island Cookbook: Lulu's Provencal Table

    Dessert Bible Christopher Kimball

    Doubleday Cookbook

    Early French cookery: Sources, history, original recipes and modern adaptations Eleanor Scully medieval food

    El Bulli

    Elegant Taste of Thailand: Cha Am Cuisine Pinyo Srisawat

    Elements of Taste Gray Kunz

    Escoffier Cook Book.

    Essentials of Classical Italian Cuisine Marcella Hazan

    Everybody Eats Well in Belgium Cookbook Ruth Van Waerebeek-Gonzalez

    Family food Heston Blumenthal

    Fannie Farmer Baking Book Marion Cunningham

    Fannie farmer Boston cooking school cookbook

    Feasts for All Seasons Roy Andre De Groot

    Fields of Greens

    Fish and Shellfish Peterson

    Flatbreads and Flavours Jeffery Alford and Naomi Duguid

    Flavors of France Alain Ducasse

    Food From My Heart Zarela Martinez Mexican

    Food of Southern Italy Carlo Middione

    Foods and Wines of Spain Penelope Casas

    Forever Summer Nigella

    Four Seasons Cookery Book Margaret Costa

    French Country Cooking Elizabeth David

    French Kitchen Joanne Harris

    French Laundry Thomas Keller

    French Market Joanne Harris

    French Provincial Cooking Elizabeth David

    French Regional Cooking Anne Willian

    Fresh & Fast Marie Simmons

    Frog Commissary Cookbook Steven Poses

    Frozen Desserts Francisco Migoya

    Gear for Your Kitchen Alton Brown

    Gift of Southern Cooking Scott Peacock and Edna Lewis

    Gloria's Gourmet Low-Fat Muffins

    Good Cook series Time Life

    Good Housekeeping's Cookery Book

    Goose Fat and Garlic Jeanne Strang

    Gotham Bar & Grill Cookbook Alfred Portale

    Grand Livre de Cuisine d’Alain Ducasse

    Green on Greens Burt Green

    Greens Deborah Madison

    Grit Cookbook Southern vegetarian

    Harry’s Bar Cookbook

    Heart of Sicily Anna Tasca Lanza

    High Flavor, Low Fat Steven Raichlen

    Hoppin' John's Lowcountry Cooking John Martin Taylor

    Horizon Cookbook and Illustrated History of Eating and Drinking Throughout the Ages

    Hot Sour Salty Sweet

    How to be a Domestic Goddess Nigella Lawson (for baking)

    How to Cook and Eat in Chinese

    How to Cook Everything Mark Bittman

    How to Eat Nigella Lawson

    How to Play with your Food Penn and Teller

    How to Read a French Fry Russ Parson

    Hungarian Cookbook Susan Derecskey

    I'm Just here for the Food Alton Brown

    In Madeline's Kitchen Madeline Kamen

    Intercourses, an Aphrodisiac Cookbook

    Italian American Cooking Lidia Bastianich

    Italian Food Elizabeth David

    Italian Regional Cooking Ada Boni

    James Beard cookbooks

    James Beards American Cookery

    Japanese Cooking, a Simple Art Shizuo Tsuji

    Jessie Marie DeBoth Cookbook for All Occasions

    joslin diabetes gourmet cookbook

    Joy of Cooking

    Joy of Cooking

    Just Desserts Gordon Ramsay

    Kitchen Science Howard Hillman

    Kitchen Sessions Charlie Trotter

    La cucina essentiale - Stefano Cavallini

    La Retertoire de la Cuisine Saulnier

    La Varenne Pratique Anne Willan

    Larousse Gastronomique

    Le Cordon Blue textbook

    Le Repertoire de la Cuisine Louis Saulnier

    Lidia's Italian Table, Lidia Bastianich

    Looney Spoons Has some really good low fat stuff

    Lord Krishna's Cuisine Yamuna Devi

    Louisiana Real and Rustic. Emeril Lagasse Cajun

    ma gastronomie fernand point

    Making of a Chef Madeleine Kamman

    Marie Clare" cookbooks

    Mastering the Art of French Cooking Julia Child

    Mastering the Art of French Pastry Bruce Henry and Paul Bugal

    Mediterranean Paula Wolfert

    Mediterranean Cooking Elizabeth David

    Mediterranean Feast Clifford Wright

    Mediterranean Seafood Alan Davidson

    Mediterranean Vegetables Clifford Wright

    Mexico One Plate at a Time Rick Bayless

    Minimalist Cooks at Home Mark Bittman



    My Gastronomy Nico Ladenis

    Naked Chef Jamie Oliver

    New Joy of Cooking

    New Making of a Cook Madeline Kammen

    New Orleans Cookbook Richard & Rima Collin

    New Professional Chef CIA

    New Way to Cook

    New York Times Cookbook Craig Claiborne

    New York Times Cookbook

    New York Times Menu Cookbook

    Nico Nico Ladenis

    Noodle, Terry Durack

    North Atlantic Seafood Alan Davidson

    Nose to Tail Eating Fergus Henderson

    old fashioned cookbook jan mcbride carlton

    On Food and Cooking Harold McGee

    Oxford Companion to Food

    Passionate Vegetarian Crescent Dragonwagon

    Pat Conroy Cookbook: Recipes of My Life

    Patisserie Roux Brothers

    Perfect Cakes Nick Malgieri

    Pies and Tarts Martha Stewart

    Prawn Cocktail Years Simon Hopkinson

    Professional Chef Culinary Institute of America

    Professional Pastry Chef Bo Frieburg

    Real Fast Food Nigel Slater

    Real Food Nigel Slater

    Real Stew Clifford Wright

    Regional Italian and American Home Cooking Nika Hazelton

    Return to Cooking Eric Ripert & Mark Ruhlman

    Rhubarb and Black Pudding Paul Heatcote

    River Cottage Cookbook Hugh Fearnley-Whittingstall

    River Roads Junior League Book Creole

    Roast Chicken and Other Stories Simon Hopkinson

    Roasting Barbara Kafka

    Sacramental Magic in a Smalltown Cafe Brother Juniper

    sauces james Peterson

    Science of Cooking Peter Barham

    seafood recipes from local waters Jacqueline Pell Tuttle

    Seattle Kitchen. Tom Douglas

    Secret Ingredients Michael Roberts

    Sichuan Cooking Fuchsia Dunlop

    Silver Palate Cookbook

    Simple French Food Richard Olney

    Simple Italian Food Mario Batali

    Simple to Spectacular Jean-Georges Vongerichten & Mark Bittman

    Simply French, Patricia Wells introduces the cuisine of Joel Robuchon Patricia Wells

    Slow Mediterranean Kitchen, Paula Wolfert

    Sophie’s Kitchen and Sunshine Food Sophie Grigson

    Sophie's Table Sophie Grigson

    Soup, Beautiful Soup Felipe Rojas-Lombardi

    Southern Sideboards Junior League Book Southern

    Southwest Tastes Ellen Brown

    Southwestern Vegetarian Stephan Pyles

    Spice Cookbook

    Splendid Cooking

    Splendid Table Lynne Rossetto Kasper

    Sunshine Food Sophie Grigson

    Taste of Country Cooking Edna Lewis

    Tetsuya Tetsuya Wakuda

    Thai Food David Thompson

    The Best of the Best of (state) American Regional – by state

    Thrill of the Grill Chris Schlesinger and John Willoughby

    through the seasons Joel Robuchon

    Town and Country Cookbook James Villas

    Trattoria Patricia Wells

    Trattoria Cooking Biba Caggiono

    Under Pressure Thomas Keller

    Union Square Café

    Vegetarian Cooking for Everyone Deborah Madison

    Vegetarian Cooking of the East Madhur Jaffrey

    Village Baker Joe Ortiz

    Village Baker's Wife Gayle and Joe Ortiz

    Way to Cook Julia Child

    When French Women Cook Madeleine Kamman

    White Heat Marco Pierre White

    Wild Food from Land & Sea Marco Pierre White

    Wildwood: Cooking from the Source in the Pacific Northwest Cory Schreiber

    Working Girl Must Eat Hazel Young

    World Vegetarian Madhur Jaffrey

    Zuni Cafe Cookbook Judy Rodgers

    edited to work on formatting

    • Like 1
  13. I also want to thank Judy and Aaron for organizing this and for their equanimity throughout the weekend.  I don't think I could have remained so calm and organized (actually I know I couldn't - given my chicken with head cut off routine the first day of the chocolate conference). 

    I have just arrived back at 8:10 this morning - my day of call starting at 8am - but I got caught by the swing bridge opening to let a sailboat through.  I'm a bit of a bag from a very long day in airports yesterday - one plane cancelled, too late for my connection to Sudbury - the later flight being delayed until almost midnight due to mechanical problems...  I stayed in a hotel in Sudbury overnight rather than risk the drive on the dark moose infested roads of northern Ontario.  My luggage is still vacationing in Chicago.  I long to see my hairbrush again. 

    A little later today - if call allows I'll download what few pictures I have and post. 

    Oh, Kerry! What an ordeal. I hope they don't call you in today.

  14. I'll add my thanks to Judy and Aaron for their superior scouting and organizing skills. I really appreciate all their hard work in putting everything together. I loved Bluestem and the BBQ tour, and the space for Saturday's dinner was fantastic. Brunch at Crum Farm was a wonderful experience. I really enjoyed seeing their place. I might have to post over in the dream jobs thread now. (Since my thumb is not particularly green, it's definitely a dream). I enjoyed Kansas City and would definitely like to take a trip back for some of the interesting shops we drove by and to see the rest of the fantastic art museum. I only made it 1/2 way through on Saturday.

    My food pics definitely don't meet the quality of those with better cameras, but I'll post some general shots.

    Lidia's interior shot


    Prasantrin, her mom and I went to Christopher Elbow on the way to dinner Saturday.







    Case close up




    The production room, taken from the shop. The whole wall is window so you can see. Nothing going on on Sat, though.


    From Saturday's dinner


    Aaron and Edsel



    Crum Farm

    Root Cellar




    Challah for French toast




    Describing the menu


    The Crum's gave us all a bag of granola to take with. I had mine this morning on some Greek yogurt.


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