hotsaucerman

i'm pretty late to this thread but i've got the 4th edition and i'd say it's VERY clued into modernist trends. from what i remember, almost everything has a traditional approach and two modernist approaches: a quickish/easyish version and a hardcore verison. or at least thats the idea. lots of discussion of different hydrocolloids/stabilizers etc. i feel like the book is incredible overkill for most home chefs buuuut i found my copy on ebay for like 20 bucks so maybe at that price i'd req it? :shrug:

to chime in, i think eater's writing on all the non-recipe stuff associated with restaurants (labor issues, technology, etc) is pretty good. also their sister site punch is excellent. i'm curious what is going to happen to saveur...i know they got bought back by (i think?) the editor from whatever crony corp entity had driven them to approx bon appetit levels. the site and their socials seems pretty quiet but in my experience they tend(ed?) to have the best quality recipes for a online food mag.

also i meant to say the Sun noodles are fresh not dried so they usually are in the fridge section of shops...also they way i have seen them sold it's a two packet per box thing so one box you buy is for two folks (or one person if they are particularly hungry). tangential but i got gifted some of jacobsen salt co's furikake and i'd def req...especially to amp up something like these quick noodle dishes.

target in my neck of the woods carries the soy scallion and the spicy ones...the spicy ones are pretty solid, def an upgrade over the 99cent ones you usually see but not blow my mind good. WholeFoods near me used to stock the Sun Noodles brand which i found to be incredible....would req if you ever see em in your area.

yeahhh i think upon further thought and your comments, the 3 ring binder is my best bet. thx for the feedback!

I know this is the wrong place to ask this but I’m also not sure where my question should go (admins plz feel free to relocate this post!): I have a collection of random pieces of paper and prints outs etc I want to collect into a recipe notebook and I was wondering: do any of you guys have something better than just using a big three ring binder? Something like a moleskin seems nice but I want something I can write in AND add random pieces of paper etc to. I guess it’s possible what I want doesn’t exist per se but figured this forum would be the best place to ask (so thx a mil for any nuggets of knowledge/suggestion!)

ebay is my go-to here in the USA...nowservingLA has deals occasionally (like now!) and Kitchen Arts and Letters in NYC isn't great for deals but they do have a rewards program that makes some of my buys there worthwhile..plus it's nice to support the few remaining cookbook/food focused bookshops left right?

breville is running 20% off sous vide stuff; includes their hydro pro and hydro pro plus. looks like it is across sites too

speaking of family recipes, KAL NYC got a cool looking book in... Zapotec Identity:The Cuisine of Abigail Mendoza And Her Sisters Abigail Mendoza is the chef and co-owner of Tlamanalli, a restaurant in the state of Oaxaca, Mexico where she and her sisters serve traditional foods of the Zapotec people who have inhabited the region for millennia. She has been celebrated by writers as varied as Diana Kennedy and Anthony Bourdain. This handsome book presents Mendoza's cooking by rooting it firmly in Zapotec tradition and culture. A photospread of commonly used utensils and three others of local produce make it clear that Mendoza's cooking is tied to foodways of longstanding. Throughout the book there are lengthy quotations from Abigail Mendoza as well her sisters which illuminate traditional practices and ideas, from religious observances and weddings to funeral foods and dishes prepared to satisfy dangerous cravings. A portrait of everyday family life emerges alongside the food.

eater has a nice lil summary of a few cookbooks coming out this spring (LINK)

ahh you've sold me! i love any of these books that inspire me to play around with technique etc. thanks for the reply and info

thank you for sharing! probably a dumb followup but i'm down in the SW and i wonder if the recipes are accessible ingredient-wise for someone so far from say...the ocean? i feel solid about my technical ability with the recipes but just worry it'll end up being more coffee table book than something i can cook from...

would love to hear about + see what yall are using yours for. so far i've done some melted cheese on chips/sandwiches, searing steaks post sous vide, and charring peppers for salsa (this last one is SO much nicer than getting the broiler going imo)

does anyone have the frantzen cookbook? any thoughts/feelings?

i just picked up the new book "food iq" by Holzman and Rodbard and i think it does a really, really good job of breaking down a bunch of cooking questions i think most home cooks are curious about. they have a website if you wanna get a sample. i also req lateral cooking by by segnit (premise: learn master recipe, then many pages of how tweaking master recipe leads to other things), that giant techniques book by pepin (giant photos of how to do prep work etc? sign me up), and depending on how science-y we wanna get, mcgee's on food and cooking. modernist cooking at home is also super solid. i like that the link mentions salt fat acid heat...i think samin's voice shines through in her writing better than any other cookbook i've ever read and really gets the reader excited to cook. it's my go-to cookbook to gift people.