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Found 955 results

  1. OliverB

    Morimoto

    I just got this book yesterday and I must say, I'm quite intrigued by some (if not most) of the recipes. Does anybody here have this book, and if so, have you used it? I'm tentatively looking for that one book to cook myself all the way through (like the French Laundry, Alinea, etc blogs). From what I've read so far, I can get pretty much everything needed at local Asian markets. I'd be curious to hear from others that might have used this book already, as sometimes books read nicer than they actually work in the end... The book is thinner than I expected, but it's really a gorgeous publication with very good and appetizing photos. Lots of technique photos too with step by step instructions. While I really don't care for the "cooking" show Iron Chef at all, I must say that I'm very impressed by this book so far, and it at least appears that Morimoto was very involved in it's creation. Lots of personal little anecdotes just add to the fun of reading. Oliver PS: I did a search here and could not find a thread about this book, if there is one I'm sorry for starting a new one.
  2. A recent college graduate on a shoestring budget, my sister recently received a crock pot from our dear mum. I would like to supplement that gift with a decent crock pot cookbook. Are there any out there that are particularly user-friendly for a (very) unkitchen-friendly, lazy, and thrifty cook? Your help is appreciated.
  3. swissmiss

    Cookbooks

    Thank you for your fascinating answers so far. I am also amazed by the photos on your website. Do you use/read cookbooks? If yes, which ones do you favor and why?
  4. jessicahowles

    Cooking without additives

    Hi guys, I read about some bakers (most notably Japanese ones) who don't use additives in their baking. I have heard of cases where baking soda, baking powder, gelatin and artificial flavorings are avoided. Just want to know what you guys think about it and whether it is something which is commonly practiced by other pastry chefs.
  5. jmridd

    Ebooks

    Quick thought: A lot of textbooks these days are going digital; the publishers offer a copy to download from their website at a lower cost. Do you think the same could or would or will happen with cookbooks? I think it would be wonderful if they did... just think about the database of recipes you could search through instantly on your computer...
  6. It's $100.00 with an 8" knife included...although I can't see what brand knife it is. Just wondering if anyone has taken this class and what you thought of it. Feedback? Classes offered
  7. stagis

    Cooking with Boy Scouts

    So - I recently resigned as Scoutmaster due to health problems and assumed my new post as Assistant Scoutmaster in Charge of Eating. Boy Scouts are 11-17 years old and their tastes are um, different than adults. My statement to them is that they can cook anything they eat at home over a fire. This includes, but is not limited to, open fires, charcoal, backpack stoves and Dutch ovens. They'll also use, on occasion, solar cookers, cardboard-box ovens (ask me some time) and other various weird implements. My first lecture was "40 Ways to Die From Eating". I went over, basically, health and safety. "Though shalt not put chicken in your pack the Thursday before an outing" "Though shalt not eat anything unless it's clean" etc., etc. "If you eat this, you'll go to the hospital, then probably die." "If you eat this, you'll sit on the crapper until you die." "If you put this in a fire, it'll explode and you'll die before anyone can get to you." This is all basically tongue-in-cheek, but I was trying to impress on them the importance of cleanliness. I even made up a song: Salmonella, salmonella, can we all sing Salmonella? (sung to the melody of Cinderella) Anyway - I know that there's a zillion recipes out there on backpack sites, dutch oven sites, etc. But I feel it incumbent upon myself to at least check with the Gulleteers to see what ideas they can come up with. The idea here is that during the winter, we'll stay cold and can pack pretty-much any food we want. Weight is an issue as is water usage. The boys are told that their pack should weigh no more than 1/3 their body weight (which allows yours truly a 200-pound pack...just kidding). Water, at 8 pounds a gallon, is usually limited to 2 quarts. We don't allow water filters (to pull water from a stream) just because I don't want the boys to get into a 'gear race'. When you delve into this area of cooking, things change: We're talking ingredients like Parmalat (sterilized milk), powdered whole eggs, dehydrated fried ground beef, etc. Techniques also: I've got a widget called a Bakepacker that's basically a grid I put into my backpack pot. Using a (I'm lazy) prepackaged muffin/cake recipe, I add dried milk if milk is called for, pack along a couple of packets of olive oil that I swiped from the local sandwich shop, put it in an oven roasting bag (the plastic kind), add water, the oil, smoosh it until it's mixed, then put into the Bakepacker to steam for 25 minutes. Simply grand on a cold winter morning. Tamales can be steamed in an open fire by wrapping them in a wet paper towel and putting in the coals. Awesome onion recipe (though boys don't like onions): Carve out some of the onion, drop a beef bouillion cube and a large pat of butter into the resulting hole, wrap in foil and put in the coals. Did you know a Porterhouse looks great when stuck onto a stick and held over a bed of coals? Or that you can boil Poptarts (leave them in the foil pouch, please). If paid enough money, I'll share the recipe for omelet-in-a-Baggie. Clean-up is an issue - boys don't clean, and with limited water, they have the perfect excuse. So, Gulletanians: Any good ideas? What do boys like? What should I try myself? (hint, hint). Shameless plug: Boy Scouts sell Trail's End popcorn as a fundraiser. It's the best microwave popcorn on the market, but stay away from the bagged stuff. Thanks.......
  8. Well here I am stuck at home with a virus, not to mention snow and getting ready for company Thursday night and Super Bowl prep. My dad's birthday is Friday and I can't get out to look for something. I was thinking a really nice grilling book. He grills a lot and has both a gas grill and an Egg and he's pretty good. So nothing too basic. BUT he's not the most adventuresome eater, so nothing too exotic, either. Can anyone recommend something that I could order and have sent? Thanks so much!
  9. Raw Tuscan Kale Salad with Chiles and Pecorino p.63 I found myself a few minutes from the Farmer's Market that was sure to have Tuscan Kale so I decided to take the plunge. The kale ($1.50) was lovely. The recipe calls for the dressing to be made separately in a bowl but I made it directly in the large bowl I was going to toss the kale in so as not to lose any bits and to even further simplify things. I did not have pecorino so I did sub a nutty asiago. After letting it rest the requisite initial 5 minutes I sampled directly from the bowl. Verdict: really good - I could have put a serious dent in the huge bowl but I wanted to give it some more resting time. An hour later I sampled again and realized that the cold had muted the flavors. After letting it come to room temp, it was even better for its rest. The recipe calls for the salad to be served with toasted bread crumbs, preferably from whole wheat or rye. I had no bread in the house, so taking a cue from her raw brussels sprouts variation I toasted a few walnuts, smashed them with my handy kitchen brick, and tossed them over for an experiment. They were mildly interesting but I preferred the simpler form. I might try it next time with the bread crumbs, or using pecorino versus the asiago, but I really like it as is.
  10. Can anybody recommend any good books for chutney/relish making? Preferably something that's available in the UK - but open to looking elsewhere. Many Thanks Darryl.
  11. easyguru

    Indian Cookbooks

    A common request is to suggest a Indian cookbook. This compilation of links has most of the discussion which has happened on this topic. http://forums.egullet.org/index.php?showtopic=41944 http://forums.egullet.org/index.php?showtopic=38550 http://forums.egullet.org/index.php?showtopic=40426 http://forums.egullet.org/index.php?showtopic=40158 http://forums.egullet.org/index.php?showtopic=35639 http://forums.egullet.org/index.php?showtopic=29928 http://forums.egullet.org/index.php?showtopic=34831 http://forums.egullet.org/index.php?showtopic=13852 http://forums.egullet.org/index.php?showtopic=28196 http://forums.egullet.org/index.php?showtopic=23402 http://forums.egullet.org/index.php?showtopic=9910 http://forums.egullet.org/index.php?showtopic=11649
  12. The eminent cookbook author Bernard Clayton Jr. passed away recently. From the NY Times' obituary, Clayton's Complete Book of Breads was probably one of the first "bread" books I owned. It's practically encyclopedic. As are his Complete Book of Pastry and Complete Book of Soups and Stews. Well, at least encyclopedic for their respective times. Maybe not the first books I turn to now for technique, but always good for an inspiration or two. Do you have any of his books on your shelves?
  13. Just picked up a copy of this neat new book at CostCo for $18, not expecting too much, but I must say, it's a really nice book! Nice production value, great photos, layout, organization. Hardcover, not too big, not too small. Short primers about each meat they cover, beef, pork, lamb, veal. Including a drawing of the animal indicating what's from where. No poultry and the veal chapter is the shortest with 12 recipes, but I'm still glad to see veal covered at all in a mass market book (published under the Williams-Sonoma brand), as I have to go to a specialty butcher to even buy veal. Maybe this is going to change? Sure would be nice. Each recipe has a little introduction, most have a "handwritten" note from a butcher explaining something. Clean layout, if there are things like pork and bbq sauce, each part has a headline in the ingredient list, the explanations are well done from what I read so far and easy to follow. Some really nice recipes as well! Recipes range from bbq over roasting to stews and pan fried, a nice mix of things. Now, if you have a bunch of meat books (ahem, like me) you probably don't need this (but might want it anyway, LOL), but it would certainly make a great gift or book for somebody expanding on what they do with meat. And all the bits and pieces of meat info thrown in are certainly worth reading, I always find something new in those things, even though I owm just about any book that has the title meat in it Check it out, lists at 29.95 but cheaper online or at CostCo right now, at least at ours here in Concord. Worth the money.
  14. merstar

    Isabel's Cantina

    If so, how are the recipes? I'm mainly interested in the vegetarian, fish, and dessert recipes. http://www.amazon.com/Isabels-Cantina-Flav...95371904&sr=8-1
  15. Not only would I buy an egullet cookbook, I would contribute to it being made!! Did anyone ever think of having our own egullet cookbook? Maybe a ring folder type that can be added to on a yearly basis...I wish there was such a one.
  16. I received this book for christmas, having made some hints before. It is a monster book in coffe table format documenting the dishes in his three star flagship resturant in Royal Hospital Road, London. This is not "Gordon cooks at home" or something similar. This is a hardcore book that presents and explain the actual dishes served at the resturant. http://www.amazon.co.uk/Recipes-Star-Chef-...99651590&sr=8-3 (Note to editor: please feel free to eGullet-ize the link and/or add link to US Amazon) It only costs GBP 20, which is amazingly low considering the production values. The first half of the book is just photos of the various dishes and comments about them from (presumably) the man himself. The second half is the actual recipes. The presentation/photos of the dishes are absolutely stunning. Many of the dishes looks like work of art, especially in the pastry/desserts section. The recipes (at least some of them) actually looks doable, surprisingly enough. Only a very foolish or very experienced amateur cook would attempt to recreate an entire menu in a home kitchen, but borrowing a single dish (especially a main course) is definitely doable if you have reasonable experience and some time to devote. The recipes are very well written and some though has definitely gone into making them possible to execute in a home kitchen (no sous vide machinery...). My usual approach when attempting fine dining cooking is to simplify, like pair the protein and sauce in one dish with the (simpler) starch from somewhere else and/or remove some of the garnishes. This would work well with this book. I would recommend this book to anyone interested in fine dining. Either just as a documentation of dishes from one of the worlds top resturants or to actually try to cook from. Yesterdays Financial Times had an article where one of their writers tried to execute an entire three course menu from the book. To summarize, the main course was on the table three hours late, but the results were stunning. http://www.ft.com/cms/s/0/2d21f2b0-ba6b-11...?nclick_check=1 Note: I haven't yet tried any of the recipes (but I'm definitely eyeing that foie gras filled pidgeon breast roulade with confited pigeon legs...) and I like fine dining cook books, mostly for inspiration, sometimes for actual cooking.
  17. Does anyone know of cookbooks that cover the cooking of the Indian diaspora? I'm researching some stories on Indian cookbooks, and I thought this would be an interesting angle. The few such cookbooks I've seen are fascinating - familiar Indian recipes, but with differences in ingredients and influences that reflect the histories of these communities. I guess many of these cookbooks are conscious attempts to commemorate these communities, so they all filled with anecdotes and nostalgia that make them really interesting, and often moving, reading. I know the classic South African Indian 'bible' - Zuleikha Mayat's 'Indian Delights'. I have some South African Indian relatives myself, the wives of my Gujarati cousins who now live in India, and make some interesting recipes which they tell me they brought with them from SA. For example, they take kandh - yam with a weirdly blue-purple coloured flesh - and cook it and slice it thinly and use these slices to sandwich a mixture of grated coconut and coriander leaves and some other spices. It looks bizarre: purple sandwiches with a white-green filling, but tastes great. I've just picked up another really interesting book: Recipes of the Jaffna Tamils, edited by Nesa Eliezer and printed by Orient Longman. Since Jaffna is just a strait's distance from Tamil Nadu one wouldn't expect the food to be that different, and much of it is standard Tamil stuff. But there are interesting variations, like a whole section on recipes using the products of the palmyra palm. Also, and I realise this might sound political, but its not meant to be, Tamil Brahmin cuisine and culture seems to have less of a hold in Sri Lanka as it does in India. So while the image of Tamil food in India is dominated by vegetarian Brahmin cooking (at least till the recent rise of 'Chettiar' cooking), the recipes in this book reflect the non-vegetarian cooking that is very much a part of Non-Brahmin Tamil life. A recipe for rasam flavoured with chicken bones for example sounds really surprising to someone used to the common vegetarian only version. Are there other such cookbooks for the desi communities in Trinidad, Mauritius, Fiji and where else? A friend who was coming from Guyana promised to get me a Guyanese-Indian cookbook, though unfortunately he cancelled his trip at the last minute. (But this link has some interesting recipes: http://guyana.gwebworks.com/recipes/recipe...pes_alpha.shtml ) Any names, comments, recipes, suggestions from people with experience of desi diasporic cooking would be welcome. Vikram
  18. I'd like to get into collecting vintage and rare restaurant menus. Can anyone point me in the right direction on sourcing?
  19. chezcherie

    Cooking with chanterelles

    so there i am, in a semi-trance, pushing the cart through costco, when, in the corner of the walk-in produce fridge, something catches my eye. walking a little closer, i actually let out a tiny shriek, causing several other shoppers to look over in alarm..... large styrofoam trays of perfect, glowing golden chanterelles.. they are in amazing shape, even though they are wrapped in plastic, and look like they were hydroponically cultivated. a mushroom class i took a few years back taught me that they cannot be commercially grown, but have to be foraged...these must have come from a glorious, magical costco chanterelle forest. visions of costco elves (they look a bit like keebler elves) with mushroom knives dance through the forest of my imagination... the cold of the walk-in, and the beauty of the mushrooms jolt me back to reality, so i grab a hefty tray and check the price...again, i am in fantasy land, as it appears that the costco price for a full pound of these beauties is...$8.99. now i know that there are parts of the world where chanterelles grow on trees...okay, well, under them, and milk and honey flow through the streets, but i live in parched southern california, where, if you are lucky enough to lay your hands on any chanterelles at all, they are shriveled and mealy and you are happy to get them, and happy to pay up to $40 a lb. for the pleasure. i figure they are mismarked, and that i will get the real price at check out, but they are so gorgeous that I MUST HAVE THEM, regardless of the cost, so i proceed to checkout, where they ring up at $8.99. i love costco. so, i have a pound of perfect chanterelles, and i plan to have another pound and another pound and another, until the sad and tragic day, very soon, i fear, when the walk-in holds the magic mushrooms no more. what will i do with all these beautiful mushrooms? your best suggestions greatly appreciated! please help me bering this bounty to its full potential.
  20. Jakea222

    Hotel Cookbooks

    I have had a couple of famous 5 star resort cookbooks and am wanting to expand that collection. Example - The Waldorf Astoria - The Greenbrier Hotel and I want to know if you guys know of sites that I could find OR know of good specific books that would be on the same level of "fine" dining hotels and resorts that I should add to my new collection. Thanks
  21. Hi all, I was wondering if I could enlist you for some help. I returned to Montreal 2 years ago after a long absence and I 'm really loving the food and restaurants here-- o.k. maybe not so much the mexican or some of the take out chinese, but who's counting? I digress. So what I was wondering was if I could get some cookbook reccomendations for quebecios chefs. They can be in french, that's no problem. And since I happily cook meat for others, but I am not a huge fan of meat/ poultry and am alergic to seafood, I'm looking for books that are not too heavy on animal protein. I'm not looking for a vegetarian cookbook, but am trying to avoid books that are 75% meat and seafood recipes (this is what I encountered with Daniel Vezina's books). Right now I don't have too much to rely on other than a la Distasio, which I watch pretty regularily. Seems like a lot of her guests are celebrities, and not chefs though. Having recieved her book as an xmas gift, I will say that it's a good reference book for timing oven roasted vegetables and has some quick ideas for busy cooks, but I don't find myself running to it to try something different. I should also mention that I am not really a fan of Jamie Oliverish books either, which maybe part of my problem with distasio. I like recipes that are dead on (as in Alain Ducasse dead on). I hate books that don't give specific quanties or use vague terms like add x ingredient to taste. (I know quite well what my taste is and I buy books in order to NOT make things to my taste). Thanks in advance, chantal
  22. I've gone through the web looking for an older copy of the American Heritage Cookbook, but there are several different versions and I'm not sure which is which. Here are the copies that I've found: The American Heritage Cookbook and Illustrated History of American Eating & Drinking (Hardcover - American Heritage Publishing Company 1964) The American Heritage Cookbook (More than 500 great traditional recipes and 40 historic menus, tested and adapted for modern kitchens) (Paperback - Bantam Books 1975) The American Heritage Cookbook and Illustrated History of American Eating & Drinking, 2-Vol. Boxed Set by eds. American Heritage (Hardcover - American Heritage Publishing Company 1964) The American Heritage Cookbook, (Unknown Binding - American Heritage Press 1969) The American Heritage Cookbook More Than 500 Easy to Make Recipes by Helen McCully (Hardcover - American Heritage Publishing Co. Inc. 1969) American Heritage Cookbook (Hardcover - Random House Value Publishing 1992) American Heritage Cookbook: Boxset 2 Volumes (Hardcover - Random House Value Publishing 1982) Which is which? Who published the actual American Heritage Cookbook? Or are there many with no actual "original"?
  23. I'm interested in collecting books that feature good recipes for home style dishes from around the world. I have a fairly extensive collection, ranging from fairly broad Eastern European and South American books to region-specific titles such as The Illustrated Cape Malay Cookbook and Catalan Cuisine. I'm missing some, tho', and I'm looking for recommendations to fill the gaps. I'd like recommendations for ... Nordic (I have Noma, of course, but I'm after the sort of food normal people cook at home and traditional dishes) Hawaii and other Pacific islands Caribbean (all I can find at the moment are the Levi Roots books--and I'm not sure if a series of books by a very rich musician with a side line in hot sauce is what I'm after) African (I have a few African books, actually, mostly South African, and most of them are shit) Polish Indigenous Australian Irish (looking at the Coleman Andrews one at the moment--thoughts?) US--beyond New Orleans/Cajun/Creole (already have a couple of good books on that), ideally including something about the Texan/Mexican border area Mongolian Arab (think Saudi Arabia/Kuwait/Yemen as opposed to Lebanon/Syria/Israel) Croat/Serb/Bosnian Belgian Dutch Chinese Islamic Macanese
  24. stereoboard

    Est Est Est

    Hi ive been searching for Est Est Est by Donovan Cooke, its gone out of print but does anyone know where I can get a hold of a copy, same goes for Noma's first book in English, also just out of print. Would love your assistance
  25. The Country Cooking of Ireland was named Cookbook of the Year by The James Beard Foundation. I have not heard of this book and have found no mention of it on this site. I was wondering who has it and your thoughts about it. Dan
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