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Found 955 results

  1. I just heard about this site. Tastebook is a service that lets users take recipes from sites (I think just epicurious at the moment) and make a cookbook, which they can then pay to get printed copies of for themselves or to share. The site says it's $35 for a book with 100 recipes. I think it's a really neat idea and while I haven't tried playing with the site yet I might find myself doing so in the future. What do you think?
  2. 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
  3. Does anyone know the status of Trotter's new books that were suppose to come out last fall? I believe one was called: "Lessons in Wine Service" and the other was a wholesale re-write of his original cookbook.
  4. Can anyone direct me to any antique cookbooks that are viewable page by page online? I already know about the excellent Feeding America site, and I'm wondering if there's anything else like it out there, either individual books or collections. Thanks.
  5. 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.
  6. First a little explanation... I keep all of my recipes in Word files. These are in a plain, utilitarian format. From time to time, I will print them out and put them in a plastic sleeve in a utilitarian 3-ring binder. That is handy, because I can remove the page and pin it with a magnet to some convenient place in the kitchen while I am cooking. Now to my problem... For Christmas, the kids are requesting such a thing for a gift. I really don't want to give them something entirely as bare bones as what I have. They do want a binder with the plastic sleeves. I have said that is probably more practical that I send them a CD from time to time because I update them regularly. Nope. They want a book. I have searched the Microsoft site for templates and find none for recipes. I may have to "upgrade" my Word skills to come up with a classy template, uh... geese with blue bows and grapevines need not apply. But, where do you find attractive binders? I know there is a world out there that is into scrapbooking and maybe that is a source for something interesting. I just don't know about it. Have any of you ever done something like this? Any ideas? Thanks... Frantic Mother
  7. I run a food blog called Wrightfood - http://www.mattikaarts.com/blog The Wrightfood cookbook has been in the works for quite a while now. I first came up with the idea over a year ago, and have been working on it ever since. The book is far from being done - only about 50% has been written and photographed in fact, but I wanted to get peoples opinions on the food, the photographs, the pacing of the recipes and so forth. Friends have said they love it, but then they would, they are friends. I need as many people as possible to take a look, and to let me know what they think - honestly. So, here it is. The Wrightfood cookbook. The aim of the book is not to have thousands of recipes (this, as you see it here, is about 50% of what it will contain), but rather just a handful of really well documents quality recipes. Every stage in each recipe is documented with photographs, and decent descriptions. The idea is that a new cook and pick this up, and with little practice produce the food in here. No stone is left unturned, nothing is left to guesswork. The food is simple, clean, tasty and fresh. http://www.mattikaarts.com/wrightfood/press/wrightfood.pdf - here it is. You will need Adobe reader to view it. Hope you enjoy it, and let me know what you think. The cookbook website is: http://www.mattikaarts.com/wrightfood - you can find out more about me and the book there.
  8. Don't know if anyone out there can help me with this. About 10 years ago I was in a used book store here in scenic central Oklahoma and there were several copies of a cookbook which, as I recall, basically glorified in a rather tongue-in-cheek way the food of the 1950s. I think the cover was done in shades of pink and black. I'm trying to locate this book and can't seem to get at a title or author. This is not aided by the fact that my memory may be faulty on the look of the cover. Does anyone have a clue what this cookbook might be? Any help would be much appreciated... Thanks, Rinsewind
  9. Hi, I'm trying to track down a book called "When Chocolate Turns to Matter" by Stephane LaRue (?spelling?). It was apparently released in October. Has anyone heard of this book? Does anyone know where to buy it from? Thanks for any help
  10. 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!
  11. 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
  12. Nancy Silverton with Matt Molina and Carolynn Carreno have produced a terrific new cookbook based upon the Mozza restaurants! Lots of good photos, many menu and food ideas, plus a nice narrative will probably make this one of the best of the year. There is a whole section devoted to "Nancy's Pizza Dough". As one might imagine and has been written about, this is a most special dough and is Ms. Silverton's stock in trade! She is most upfront in the book: Of course, she does not want to give away her recipe so every pizza restaurant or chain in L.A. or across the nation copies the recipe. She certainly has every right and privilege to do so and did not substitute silently. I might imagine there are dozens and dozens and dozens of cookbooks with recipes where a certain ingredient is forgotten or the timing is altered or the scaling is different from the author's actual dish. I commend Ms. Silverton for her being so honest.Ms. Siverton has a book worth buying and using.
  13. Hi all, I have been trying to locate the complete Grand Livre de Cuisine series in English. From his French website and my very limited school French I believe he has published 5 titles for the series: 1. "Classic" Cuisine 2. Desserts and Pastries 3. Mediterranean 4. Bistro and Brasserie 5. Contemporary style Apparently volumes 1 and 2 have been published but I have not been able to find any English version for volumes 3 to 5. Dropped an enquiry to Ducasse's website but no response. Does anyone know if we will ever need to go to the French original for the complete series, or will we see an English version some day? Thanks in advance and any help will be much appreciated. Regards,
  14. weinoo

    Cooking With A Plancha

    I want to call it a plancha...because it sounds cool. It may not technically be a plancha - it's my reversible cast-iron stove top grill; you know the one - one side is flat and the other is ridged. Whatever it's called, I hardly use it...I guess because the grill side isn't really grilling, and if you've used the grill side and want to use the flat side, when you turn the sucker over all the drippings that dripped when you were "grilling" now get incinerated. But now I want to focus on using the flat side and yesterday I pulled it out of it's slot, heated it up and made breakfast, starting with griddling some Flying Pigs Farm's shoulder bacon... And finishing with some French toast, having been inspired by Fat Guy's French toast topic... The French toast came out quite good. The bacon, of course, was a no brainer. Do you own a plancha? If so, what do you use it for?
  15. Supposedly coming out this year. Anyone know anything?
  16. RosalieC

    L'Epicerie NYC

    Has anyone ordered from this place (www.lepicerie.com)? I'm just curious how your experience was. Honestly, I thought maybe the man I dealt with was having a bad day, until I had to speak with him again in regard to my order. I had ordered a few items that you can't find everywhere (ie: trimoline...atomized glucose...). Not only did I NOT receive everything I ordered, the stuff I did get was shipped late. When I called to let them know the order had an item missing the manager accused me of trying to get the item for free and proceeded to insult me! Turns out this is a horrible company, with horrible customer service. I would not recommend them to anyone, but I am curious if anyone else has had issues with them.
  17. Does anyone have any thoughts about Alice Waters' new "40 Years of Chez Panisse"? Not a recipe cookbook - more of a memoir/history/picture book.
  18. So, I've got a boatload of cookbooks. Some I cook from, some I cook with, some I read, some I don't. What cookbooks do you have that you won't be using as recipe guides, but that you like to read and/or look at the pictures? I'll start with a newer addition to my collection: NOMA Time and Place in Nordic Cuisine. It's a stunning book, but I think I might have trouble finding many of the ingredients being used.
  19. I just bought the River Cottage Handbook on making preserves, and I'm interested in getting one or two more. Can anyone here recommend a decent book on the subject? Ideally they would discuss a natural process, with as few unsavory ingredients as possible, or they would spend a fair amount of time discussing traditional ways of making jams (as opposed to modern ways that utilize newfangled equipment).
  20. I realized this past year that I have a habit that I can't explain. I love to buy new cookbooks and yet I rarely consult cookbooks unless looking for a very specific recipe. A little background. My sweet wife and I have been married for 28 years and love to cook and entertain. She has a knack for hors d'oeuvres and desserts while I am more the entree and side dishes guy. For every-day meals we split up who fixes the evening meal (the only one we're together to eat during the week) based upon who gets home first that day. An example of my everyday cooking is a meal from last week. I seasoned 4 chicken breasts and initially sauted them to about 75% doneless. I then added chicken broth and white wine and brought it to the simmer. When the breasts were done I removed them from the pan and reduced the broth/wine mixture then added in some sour cream. I served the breasts with pasta and steamed vegetables, napping the breasts and covering the pasta with the sauce. So here's the question. I will spend gift cards that I could use anywhere in a book store buying more cookbooks - adding to a collection that may only be consulted 2 or 3 times a year. Am I alone or are their other cookbook addicts out there that share this trait? I'm not troubled by this - just curious. Porthos Potwatcher The Unrelenting Carnivore
  21. When I compare my German cookbooks with my American ones one thing which I don't like with most of the American cookbook is that they are lacking pictures of the dishes. I am not talking about "food porn" (where the pictures only cover lousy recipes) but I think a good cookbook only becomes an excellent cookbook if the visual part is also in place. And you will find hardly any excellent German cookbook without stunning pictures. There are of course exceptions (e.g. The Cook's Book etc.) but what kind of cookbooks do you have with great recipes and great pictures ?
  22. So, if I were to get only one cookbook by Madhur Jaffrey, which would I get? Sincerely, Dante
  23. 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
  24. Hi Sara -- thanks for joining us this week and giving us your insights into your career and food world. I've been anticipating your Spotlight for a very long time. In terms of the outside sources by which you draw inspiration, what are some of your favorite cookbooks on your shelves? And which do you find yourself turning to most often? What has the most sentimental value to you?
  25. With all the new cookbooks I'm sure we've received for the holidays, has anyone started throwing out/giving away/selling their books to make room? What criteria do you have for keeping or throwing away your books? I'm already beginning to look in askance at some books that were gifts, and I only have one small shelf of cookbooks. It seems obvious that you'd get rid of books you never use, but has anyone ever thrown away a copy because they've used it too much?
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