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Found 956 results

  1. Over in this topic we're discussing this book in general terms. But now that the book has arrived, it's time to start cooking. I had a hard time deciding which recipes to start with, but since the book arrived mid-week I was a little limited in terms of what ingredients I had on hand. Boneless, skinless chicken breasts? Check. Potatoes? Check. OK then... Chicken Breasts Diable (p. 217) Broth-Braised Potatoes (p. 358) As is typical with Greenspan's books, the text of the recipe is well-written, very clear, and generally feels like you've got Dorie there looking over your shoulder giving you pointers the whole time. The recipe fits well into a book that bills itself as "more than 300 recipes from my home to yours"—I don't think that a dish such as this would be out of place on anyone's weeknight dinner table. We're not breaking new culinary ground here: it's boneless, skinless chicken breasts, served with a white wine pan sauce. The ingredients list is delightfully vague: three tablespoons mustard ("or a bit more"), "about one tablespoon olive oil," etc. This is a dish to make and tweak to your tastes: don't bother getting out the scale. Hell, I didn't bother with measuring spoons. So, it's hard to comment on the end result: my wife and I really liked both the chicken and potatoes. Earth-shattering new flavor combinations? No. But a very good rendition of a classic, tweaked to be just the way I like it. Bon appetit, indeed!
  2. Some context to get us started. We have Society member Nathan Myhrvold's epic Modernist Cuisine, which may well change the terrain of cooking as we know it. It's being self-published and costs more than a flight to Paris. (Mine's on order.) We have Society member Dorie Greenspan's Around My French Table. The genius behind several baking books reports that she still can't use weight in her recipes, just US volume. Four of the Amazon top ten cookbooks are diet books, one is about something called "cake pops," and Rocco DiSpirito sits in the top spot telling us to Now Eat This -- "this" being "America's Favorite Comfort Foods, All Under 350 Calories." (The cover features a cheeseburger and some mac & cheese -- at least, I think that "cheese" is the correct term....) What can we make of this and other cookbook publishing phenomena as we head into the end of 2010 and the big buying season? What other data points should we be using? Are you hopeful? Depressed? Jaded?
  3. I have had a copy of Eileen Yin-Fei Lo's book 'The Chinese Kitchen' for many years and have found it to be a very useful book in preparation of Chinese cuisine. When her new book came out, 'Mastering the Art of Chinese Cooking', it was an automatic addition to my library. At about the same time Grace Young's book, 'Stir-Frying To The Sky's Edge' came out and I decided to order both after perusing both at my local library. Both are very good cookbooks and useful additions but Eileen's book is much more detailed and on the whole her recipes require one to make a number of ingredients which I like to do and hopefully add to the authenticity of the recipes. I made 'Crisp Beef' and 'Eggplant With Garlic Sauce' and they were two of the finest Chinese preps I have ever made. From Grace Young's book I made 'Hot Pepper Beef' which appears to me to be more Cantonese than anything but very good never the less. Good Cantonese cooking can be very good in its own right. Grace does say that the recipe is for those that have limited access to Asian Ingredients. It appears to me that the books have different styles possibly relating to the differences in background of the two authors. Has anyone else had similar conclusions? I would recommend both to anyone.-Dick
  4. What is the worst cookbook you have ever seen? Bonus points for example recipes... My nomination is the Blendtec Lifestyles Recipe Book: More than 300 delicious recipes made with one incredible machine (it came with the blender). A few example recipes... Please tell me this one is a joke. "Ice Cream" made with flavored non-dairy creamer? This is also an "ice cream" but apparently they didn't think Tang™ would appreciate the product placement. Have you ever read a normal pancakes recipe? You know, the ones that say "mix until just combined. Do not overmix!"? Then, there is this one. "Put it all in a blender an press 'destroy'."
  5. does anyone have the 1978 or the 1986 edition of the Betty Crocker Cookbook? if so, can you check the book and see if on one of its pages there is a picture of the "go" space from monopoly? i'm trying to find out which cookbook this was, i remember it from my childhood. post if u know what i'm talking about, thanks.
  6. Trolling Amazon.com for new cookbooks that I desperately need I ran across an upcoming release from Dorie Greenspan that sounded like it might be interesting: Around My French Table is set for an October 8, 2010 release. From the publisher's description: Anyone know anything more? Of course I already own Wolfert's definitive "The Cooking of Southwest France" and I'm hoping that this will fit in nicely with that and Mastering the Art. I've had good luck with many of Greenspan's other recipes, but didn't realize she might be an authority on French cuisine. NOTE: Now that our copies have started to arrive, we are posting about the recipes here!
  7. Getting into making pasta, but don't have a good reference. Any suggestions for good recipe/reference books for making pasta from scratch?
  8. I would be gratefull for some advice here.... I have been asked to contribute ten recipes such as chocolates, desserts, confectionery etc to an upcoming book. My name and a profile would also be mentioned and the standard would be so that a keen amateur chef would be able to reproduce it. The fee would be $500, this would be for my time and the preparation and presentation of the recipes for photography. There would be no further fee irresepective of how many books are sold. The IP rights would also go over to the publishers so I could not use those recipes. This doesn't seem like a great deal to me but having no experience in this area, am I being naive and should I take the money and run or should I hold out for a bit more, try to claim back the IP rights etc.? Any input gratefully received. Many thanks to everyone who has the time or inclination to reply.
  9. I'm surprised no-one has started a thread on this as yet, so here goes. There is a very new web site (so new it's still in Beta) that you can enter your cookbooks into to create an on-line bookshelf. This is the slow and tedious part of the process (particularly if you have as many cookbooks as I do). What comes next is the neat part. A lot of books have been indexed, with all the recipes and their respective ingredients. Want to search through your books for a recipe using lobster and vanilla? Enter the ingredients into the advanced search engine and up pops all of the recipes from indexed books in your own library that contain these two ingredients. They also give the rest of the ingredients and allow you to add these to your shopping list, which is categorised by type of produce so you can order your shopping around the store. I'm not sure how many books have been indexed so far and not all of my books were on there but I do know that from today I have indexed 176 cookbooks and can search through 12,022 recipes. No more simply going to old standby cookbooks. I'm sure I'll get more use out of my library as a cooking resource using this website. The web site is called eat your books. At present the site is in beta but is accepting subscriptions (current price is $25 per annum or $50 as a limited offer for lifetime membership). It's an idea that I wish I'd thought of but am really pleased to be able to use.
  10. 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.
  11. I just noticed on amazon.com that Wybauw has a third book coming out in his Fine Chocolates series. Anyone know anything about it? Its subtitle is "How They Last Longer and Taste Stronger" so presumably it will discuss things like water activity, etc. The amazon description says but it doesn't look like just a "new edition" based on the cover.
  12. I'm been interested in Latin American cooking lately. This has been prompted by watching Rick Bayless and enjoying a variety of really good food from the street food scene. I want to pick up several solid cookbooks and maybe some good books about ingredients. I'm more interested in traditional recipes/cooking methods. I'm a pretty good cook but I am new to cooking this type of food at home. I like to have books that include the following: *Cooking meats like al pastor, carne asada, carnitas, etc. *Soups and stews *Different types moles, salsas and other sauces *Empanadas *Pupusas *Tamales - love to learn the different types *Alfajores Thanks!
  13. For several years, I've been using vinegar to boost acidity in many dishes. A little red-wine vinegar in a batch of lentil soup, or a little cider vinegar in chili, is like turning up a setting on the flavor equalizer that is normally left too low. Yet, when I tell people I've added vinegar to something, they're almost always surprised. We've touched on this issue here and there, but now I want to put it out there: people generally cook with too little acidity, and vinegar is the easiest way to increase acidity in most cooking
  14. My chef posted on CIA's allumni site to see if anyone had an extra copy, but I will try here as well. It should look like a spiral-bound stack of papers, but I am looking for a copy of this. After several discussions of knife shapening techniques and philosophies I am intrigued to read this. If anyone can help, thank you in advance.
  15. Sorry if this has been covered in another thread, I did a quick search and nothing relevant came up. Amazon link is here. Yeah so some of my favorite meals in Japan were in pubs so I thought I'd find a cookbook covering this stuff. I'm a little wary of foreign food cookbooks written by a non-native but this one seems to have good reviews. Has anyone read this? Is it formula-based or technique-based? Is it any good?
  16. I would like to begin Vietnamese cooking- I would like titles of good cookbooks, etc.
  17. (I thought of reviving James MacGuire's thread (which I was delighted to see) but 2004? Seems a bit far back.) While I'm not enough of a baker (barely a baker at all) to judge the technical aspects of Calvel's monumental book, I have every reason to believe that from a technical point of view it is invaluable (this is, after all, the person who taught Julia Child to make French bread). I was also delighted to see that it was one of the rare works to show photographs of the basic French breads (which, verbally, are almost undefinable, so that pictures are all the more necessary). I keep hoping someone in Paris will shoot a baguette next to a flute, a ficelle and a batard and put the result on Wikipedia, but for now Calvel is one of the few to offer these images. My own interest however is in food (largely baking) history. I probably have to trust Calvel's accounts from when he was a working baker (the 30's?) and after (even then I'd love to be able to ask him a few pointed questions). Anything earlier and he makes some really shocking errors. Which probably won't matter to most hands-on bakers, but if the actual history of some of this matters to you, read on. As near as I can make out, Calvel simply accepted the legends of his trade. A natural enough thing to do, but once he became a professor it would be nice if he'd applied the principle of returning to prime sources, which he clearly did not. He says for instance that until the Viennese (that is, August Zang) arrived (around 1839), the French had only used yeast as an aid to sourdough (p 45). But eighteenth century sources (notably the monumental Dr. Malouin) state quite clearly that some breads were to be made only with yeast. On the same page, he repeats (and may have originated) the common assertion that "poolish" is a "Polish" sponge. This goes along with an idea frequently cited by others elsewhere that the poolish was a Polish technique which came to France via Austria. Which would be very strange, given that "poolish" does not mean Polish in any of those countries (it is an old ENGLISH word for "polish" - the English didn't use the method themselves, since they long had a sponge of their own.) In fact, references before 1900 to the technique (including two by an Austrian, Emil Braun) spell the word "pouliche", that is, the French word for "foal" (and a homonym for "poolish".) One can more readily imagine French bakers referring to a "young" mix of yeast allowed to grow strong before being used as a young horse than imagine that Polish, Austrian or French bakers used an archaic English word for a Polish technique. But speculation applies in either case. Later (116) he says that "Baron Zang" (Zang was a commoner) made Vienna bread without milk (numerous contemporary sources say it was made WITH milk) and using a poolish (no contemporary source mentions Zang using a poolish, which at any rate is not mentioned until the late 19th century, years after Zang left in 1848.) The Austrians certainly used yeast, but a German language text from 1841 describing Austrian techniques says nothing of any technique resembling a poolish (that is, no pre-fermentation). And the one big Austrian contribution to yeast - the invention of the more purified "pressed yeast" - came after Zang had left France. He treats the appearance of the baguette as contemporaneous with other "pains de fantaisie" (fancy breads) (103) and focuses on the fact that these had to be eaten soon after they were made. Which tended to be true. But it was not a defining characteristic of the classification, which existed since at least the 18th century (well before the baguette). A pain de fantaisie was originally so-called for the simple reason that it was out of the ordinary (made to the baker or client's "fantasy" or whim) and with time was sometimes defined as a bread not subject to a regulated price. When made with yeast (which was not always the case), it did indeed need to be eaten within the day, but that was incidental to the meaning of the term. The baguette, at any rate, was a very late entrant to the category. All this might seem to be nit-picking in the extreme, but beyond the fact that, hey, some people care about this stuff, several of Calvel's assertions seem to have made their way into the general literature (Calvel was after all a bone fide expert) and so one finds, for instance, frequent mentions of "Baron Zang". I don't know if Calvel is responsible for the myths around the poolish (which is referred to as a "Polisch" in one early 20th century text), but those are pretty widespread too. None of this is meant to question the book's fundamental importance. I've recommended it more than once. But if it has an Achilles' heel, it is on the history side.
  18. If you enjoyed SmokeHouse Ham, Spoon Bread, and Scuppernong Wine then you will definitely like The Food, Folklore, and Art of LowCountry Cooking. As the title suggests this does the same for the area fr/ middle SoCar to north Fla as SmokeHouse did in the Appalachian region. It is a similar format w/ a lot of inter-views and discussions w/ not only chefs, cooks, and those in the food business but also writers, historians, &c who know the region and help explain about the food and why the food is. The book is also chock full of receipts that are typical of the area. The list of contributors reads like a "who's who" of low-country cuisine--the Lee Brothers, Louis Osteen, Marvin Woods, Robert Carter, Joe Randall, et al--but also includes people like Dan Carter, Ben Moise, Franklin Small who are not as well known but are a part of the food and culture of the region. Joe will be at the Margaret Mitchell House for a discussion, Q&A, book signing on 30th June. Fuss & I plan to be there so look for us.
  19. Think of it as a Top Chef Quickfire Challenge. You get two ingredients of your choosing, water, a heat source, and whatever kitchen equipment you want. Nothing else. What's possible?
  20. Once, many years ago, I was browsing in the local cookbook shop and came across a book about Austrian nut-flour pastries. Oddly (to my mind) the main theme of the cover was that this book contained gluten-free baking recipes. Anyway, I can't track down any trace of this book. Does anybody recognise it? I'd be very happy to hear recommendations for other nut-flour pastry books!
  21. Discussion of the book itself over here. I bought this book the other day after circling it at my local bookstore for the last six months. At first I assumed it was more a "coffee table" style cookbook meant to be looked at and not cooked from, but discussion in the book topic inspired me to flip through it. I found a few recipes that looked interesting, so I decided to give it a go. Unfortunately, my husband had a flip through all of the gorgeous pictures, and started making noises again about taking motorcycle trip through Northern Vietnam and Laos, as he's been threatening to do with his friends the last couple of years. If it gets off the ground, I guess I'll have to take a recipe notebook with me this time. There's a basil chicken I had in Luang Prabang that still haunts me, and I kick myself once a month for not barging into the kitchen and watching it get made. The first recipe I tried was based on Snadra's recommendation of the fresh corn and chili stir-fry. `I got the corn and chilis from the market without looking at the recipe (as I ever do) and missed out completely that it called for pork. So I displayed adaptability and used a bit of Hunan smoked pork I keep around for just such idiocy, thus "Sinicizing" the dish somewhat. Nevertheless, it was excellent. Only later did I read the accompanying notes and realize it was a Hmong dish. In fact, so many of the pictures of Yunnan province remind me of Northern Vietnam (for obvious reasons) that it's making me want to get on a plane. The other dish I made was the Dai Grilled chicken - a real hit. My husband loves Sichuan peppercorns, but I usually hate them. This recipe called for grinding them up, however, which I found a lot less intrusive than I normally do. Actually, the smell of the garlic paste that went on the chicken before grilling was heaven. I only had skinless chicken thighs - next time I'll use ones with skin to keep it more moist. My only complaint about the book so far is the size of it. Although it's about cooking in Asian kitchen, it's hardly meant for actually using in an Asian kitchen - there's not a flat surface big enough in mine to lay it open on. I'll have to copy out the recipes I like best and leave the book on my coffee table.
  22. In the town where I live, there's a small English lending library. It gets its books by buying old collections or books from various libraries in North America. There are, for example, a startlingly large number of books stamped "Burnaby Public Library". They're mostly fiction, but occasionally I stumble across a non-fiction gem, and last last night I found in the stacks "Typical JAPANESE COOKING" , edited by "The Japanese Cooking Companions" (no names given) with a publication date of 1970. A book like that begs to be signed out and brought home for further exploration, which is of course what I did. The recipe names, for the most part, have been translated into English, with the exception of sukiyaki and tempura, which the authors assume are popular enough to not need translation, I guess. All of the rest of the recipe names are painstakingly translated, resulting in dishes called, "Steamed Egg Moons" and "Fried Eggs 'Raft' Style" but in a charming counterpoint the recipes use the Japanese names for all of the ingredients - sensible in the case of miso and ponzu, but slightly more puzzling in the case of soy sauce, which is referred to as shoyu throughout the book - no doubt to draw a difference between more readily available (I assume at the time) Chinese soy sauce and Japanese soy sauce? Reading through the recipes, I can see that egg yolks are frequently called for to create crusts or sauces for meats, as in the case of "Chicken with Egg Yolk Sauce", which calls for chicken wings broiled in a sauce of four egg yolks, mirin, miso and ginger - very intriguing; but also in slightly-less-appealing ways, such as "Golden Roasted Pork", which has you grill then top pork chops with equal amounts of egg yolk and grated cheese mixed with sugar, sake, and salt. Even more dazzling is the recipe, "Chicken Pie Topped with Egg White Snow", in which a broad, round meatloaf is made out of ground chicken, then topped, lemon-meringue-pie style with piles of egg white, then grilled. I'm not familiar enough with Japanese cooking to separate out which of these recipes reflects a more traditional style of Japanese cooking, and which recipes may be responding to culinary fads of the time. I'm especially interested in the egg whites on chicken and fish. I feel like, at some point in Japan, I had grilled fish with a meringue on top, and I really liked it. (The book also has a recipe for a whole baked fish covered in meringue. There's lots of meringue) Any thoughts on the use of egg yolks and whites as sauces or garnishes in Japanese cuisine?
  23. I really enjoy reading Nigel Slater's pieces on the Guardian/Observer website. I'd like to pick up one or two of his books and wondering what people have and recommend? I'm leaning towards Real Fast Food, Real Food, or The Kitchen Diaries. Anyone have any of these?
  24. 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
  25. I have many cookbooks - probably around 35 or so. Some books I use more than others, some I have just to read, and some for reference. I haven't cooked my way through an entire cookbook though which is something I would like to do. The books I have, for one reason or another, don't seem to be great candidates for cooking completely. Many are large recipe collections (like Bittman, Joy of Cooking, Martha Stewart). I want the book to teach me a way or style of cooking and give an education or flavor of the writer. The best candidate I own currently is James Peterson's Cooking. I reference this book often as I like Peterson as a writer, but it hasn't really bitten me to want to cook through it. Sally Schneider's New Way to Cook might also be, but I was pretty disappointed in that book and didn't really like the methods. I tend to cook mostly American with some French, Italian and Mexican. I haven't cooked much Indian or Eastern food. Candidates from initial looking around might be Alice Waters Art of Simple Food or Jamie Oliver Cook with Jamie which seemed interesting. I don't want a massive tome that would take forever. I am a decent cook and a pretty lousy baker. If I could get suggestions for excellent, accessible cookbooks that would be a great candidate to cook through, I would greatly appreciate it. Thanks - Dennis
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