Marmish
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Posts posted by Marmish
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YAY! I think they did a nice job overall. I miss Crum Farm.
I miss Crum Farm, too, and the Crums! That really was the highlight for me--not just because the food was great, but the Crums were so warm and welcoming. My mom really enjoyed talking to Mr. Crum (Jim?).
Marmish--did you notice you were promoted to principal?
That's the easiest promotion I've ever gotten! (I'm the assistant principal, not the principal) Luckily, the crabby parent at school waiting when I got there today didn't know. She wanted the PRINCIPAL, not little old me.
Crum Farm definitely started the let's-run-away-to-the-country-and-have-brunches-and-dinners-and-grow-stuff conversation in my house. Unfortunately, I don't think it's going to happen anytime soon. I probably should have spent more time really talking to them about the reality, but I was too busy swooning in my own little fantasyland. And eating.
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YAY! I think they did a nice job overall. I miss Crum Farm.
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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)
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YAY! That looks great Kerry! I can't wait to see it all set up.
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I'm looking for something to start taking for lunch. Requirements:
- easy and quick to make
- can be eaten cold
- lots of calories or nutritious
Egg salad isn't bad, but I can't eat that every day. Suggestions?
You might find something in this old thread http://forums.egullet.org/index.php?showto...8&mode=threaded
I thought of it when you asked for lots of calories.
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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.
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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!
You just don't have experience in that area. 
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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.
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My favorite drink from Manifesto during the recent Heartland Gathering was the
edited to fix link
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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.
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I was surprised when I read Marmish's "complete list" upthread because I didn't see Jeremiah Tower, Patrick O'Connell, Fredy Girardet, or Pierre Gagnaire.
Oh well.
Cheers.
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Did I miss them, or you are surprised they weren't mentioned?
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I've made the Granola Grabbers more than once, and they are excellent. I replaced the peanuts with pecans, since the granola I used had pecans in it. Hard to stop grabbing them.
Catherine, I'll move them over to the other list.
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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.
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I would love to go to Toronto again. I haven't been there in almost 14 years. Kerry, aren't some of our chocolate friends in Toronto, Kerry? I also don't think that the passport issue is a big one.
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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.
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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.
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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
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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
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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.
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Can someone list the crops in the Crum's fields? I didn't make the walk all the way up to the back and regret it. Tomatoes, chard, eggplant, herbs, potatoes, and ...
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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
Escoffier
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
Balthazar
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
Moosewood
Moro
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
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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.
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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.
Exterior
Interior
Counter
Case close up
Another
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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It might be too late, but check your local craft stores, Joann Fabrics, etc for summer picnic clearance. They always seem to have interesting metal trays and containers in bright colors and metal finishes.
Pot Roast Recipe?
in Cooking
Posted
My favorite is the pot roast in the Complete Meat Cookbook. Here's someone's (not mine) blog post about it. Clicky