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  1. Could anyone keep me abreast of Alain Passard's latest development , whether he publish any latest book on his new love, "Vegetable"? merci
  2. Many of us have been rubbing our hands together over the last few days in anticipation of receiving our copies of the Alinea cookbook. Those lucky ducks who have theirs in hand: what're you doing with it? Those still waiting: where do you think you'll start?
  3. I am a professional chef that is going to have a lot more time on my hands when it slows down through the winter season. I want to get a classical book to cook all the way through. I was thinking a Esscofier or Point book. Any suggestions?
  4. Hello all, I was wondering what the updated information out there is about cooking with (uncoated) aluminum. There was the theory that aluminum has been found to cause or increase alzheimer's disease. It's also been said that aluminum is toxic to the body (too much of it, at least). If you do cook with aluminum, do you use coated or straight aluminum? Thanks, Starkman
  5. Hi, I'm a very enthusiastic amateur in pastry. I've done a lot of chocolate/ice-cream work and am slowly working into other areas such as macaroons, tarts and entremets. I attend a pastry school in my local area when time/money allow. I was wondering what the professionals out there thought were the best Pastry/Baking books going around that were all encompassing - ie., have a good explanation of theory and technique and also a lot of different/varied recipes to try. I have the CIA/Peter Grewelling Chocolates and Confections book and love this from a chocolate perspective - lots on information, lots of explanation on ingredients, theory and techniques as well as the recipes and photos (which always help). Looking through my local chefs cookbook store, there are some names which do seem to appear often, such as: - The Professional Pastry Chef/The Advanced Professional Pastry Chef (Bo Friberg) - Baking & Pastry: Mastering the Art & Craft (CIA) - Advanced Bread and Pastry (Michel Suas) - Professional Baking (Wayne Gisslen - LCB) What do you think of these books? Are there better ones out there? What is your standout pastry/baking book? Thanks for any thoughts
  6. I'm looking for a gift for a friend and am trying to find a book with just, or primarily, great pasta sauces. I'm not particularly looking for a general Italian cookbook, though if the best variety and quality is in a more general book, then that's what I'll get. A general search on amazon brings up a a ton of results, but I don't recognize the authors and would like to get something especially good. Any ideas?
  7. This is a variation on the theme of 'how many cookbooks do you own?'. My mother and I each have around 40' of bookshelf space dedicated to food, and only have about 30 books in common - so between us we cover quite a spectrum. We were recently asked which 12 books we'd narrow our collections down to if we had to - she's still thinking about it, this is my list as of today (in no particular order, and it could change tomorrow): Stephanie Alexander - The Cook's Companion Elizabeth David - French Provincial Cooking Nigella Lawson - How to Eat (NOT any of the tv spin-offs) Nigel Slater - Appetite Madhur Jaffery - Indian Cooking Fuchsia Dunlop - Sichuan Cookery Hugh Fearnley-Whittingstall - the River Cottage Cookbook Claudia Roden - Book of Jewish Food Sam & Sam Clark - Moro (the original one) Maggie Beer - Maggie's Harvest Jane Grigson - English Food MFK Fisher - The Art of eating (ok I know not strictly a cookbook) I'd love to hear other's desert island lists? Helen
  8. Hi everyone! I was looking for some online alternatives to Amazon for buying cookbooks, and stumbled across this one, which has quite a few books I want, at a fairly reasonable price (eg. the Frederic Bau book is cheaper here than on Amazon) http://www.chipsbooks.com/ Just wondering if anyone has used this site before (I will be ordering internationally) and if they consider it reliable? Thanks in advance!
  9. My copy arrived today, and I'm looking forward to trying some of the recipes. The photography looks great as well-which is very important t me. Anyone make anything from this yet? Jeff
  10. Hi - My daughter is leaving for a High School exchange later this month (she is 16). We have hosted 8 students and my favorite gifts were local cookbooks, most were in English. I was wondering if there were any American cookbooks that are translated into Italian. And if so would you think it would be good gift. If not maybe you could give me other ideas. I'm from NJ. Thanks - Lisa
  11. 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,
  12. Say you were rounded up with a group of folks and either had a skill to offer in exchange for a comfy room and some other niceties or were sent off to a slag heap to toil away in the hot sun every day for 16 hours, what 3 books would you want to take with you to enable you to cook and bake such fabulous foodstuffs that your kidnappers would keep you over some poor schlub who could cook only beans and rice and the occasional dry biscuit?
  13. 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
  14. Hi all, Are there still some old school high-end classic French cookbooks available? I have considered Escoffier and Larousse but I seem to recall some book in 1980s Asia that had recipes taken from a 1960s and 1970s book. They come with lots of colour photos for very old-school haute dishes. Would it be Henri-Paul Pellaprat's book or something else?
  15. Hi all, I am at the moment trying to assemble a list of cookbooks related to New York (City). The only criteria is one of: 1. The author lives in New York City (or the wider Tri-state area) 2. It is by someone who cooks for/owns a very renowned or landmark restaurant within New York City; or 3. The book is about cuisines native to New York City. (Yeah, it is a hard issue because I'm not sure if you can say there is a native New York cuisine that is not "ethnic" in some sense, as you can confidently say of Neil Perry or Matt Moran being cooks specializing on "non-ethnic cuisine" in Australia) At the moment, I can think of good authors from this list and I still have to fill up my library are: 1. Alfred Portale 2. Lidia Bastianich 3. Daniel Boulud 4. Eric Ripert 5. Jean Georges Vongerichten 6. David Waltuck 7. Danny Meyer (Union Square Cafe) 8. David Burke I already have some books by Mario Batali and James Peterson. Anyone can think of anything else that looks good? Thanks, Joel PS: I have also come across really awful books of NYC-based restaurant/cook/author. Patsy's cookbook is one example. Often you start regretting it after buying it.
  16. I just picked up a copy of it after thumbing through it at the bookstore. It was appealing to me because the food is good food that yes you can make quickly without sacrificing alot. It is going to be a good cookbook for coming home at night after work and almost being too tired to cook. He gives you a list of what your pantry should have in it at all times, nothing out of the ordinary and he mentions what fresh standbys you should have in your freezer, vegetable bin and refrigerator as well as other essentials. I have to admit even the deserts look easy enough for me, a person with limited baking skills to do. I find it more straightforward without an agenda than say Rachel Ray. ( and yes I have one of her cookbooks too, so that I can speak to experience rather than sheer dislike and vitrol.) BTW, there is a recipe for baked pork chops with piquant sauce that I am doing tonight for dinner.
  17. i was looking for a recipe to adapt for caramel mousse and I saw a post that I believe was made by wendy on another board regarding Michel Roux's book Finest Desserts... I have never heard of him.. i love searching eg boards and looking for advise from the "experts" ( I am a pastry student), but do I just keep searching for the tried and true folks? or when do I learn that part?
  18. I was wondering if anyone's experimented with or heard about people using Perfumes and Fragrances as a part of cooking? I think it's an intriguing idea that could have promise. I'm idly considering cooking up some Crepe Suzette and adding a whiff of flamed Hermes D'orange Vert tableside right before serving.
  19. [Moderator note: The original Cooking with Ruhlman & Polcyn's "Charcuterie" topic became too large for our servers to handle efficiently, so we've divided it up; the preceding part of this discussion is here: Cooking with Ruhlman & Polcyn's "Charcuterie" (Part 5)] As all readers of the massive Charcuterie topic topic know, it has become unwieldy. Thus we offer this new index, to aid readers in finding all of the information our members have contributed over the years. We ask that, as discussion continues in this new topic/section, posters keep their posts focused on recipes and techniques from the book itself, and small modifications to those recipes. For general charcuterie discussions that are not focused on recipes from this book, you will find many other topics devoted to them. Thank you for participating! We look forward to more great contributions in this topic!
  20. Hey gang, I do own a lot of cookbooks these days (as I'm sure all of you do), some classics, some oddities, some strange used-bookstore finds (the little book of big sandwiches is actually a goldmine)... but I'm always trying to notch my food up to the next level. To make my food less 'busy', simpler (does not mean quicker!), but well better at the end of the day. My tastes lie more french/italian than anything else, though I have cooked an awful lot of indian and thai when the cravings hit me. I'm more looking at technique, doing simple things well, but also 'fussy' things, plating, building a cohesive meal rather than just one thing. Maybe something simpler than The French Laundry. Some things I do own: les halles, River Cottage Meat, mastering art of french cooking I and II, the new book of middle eastern food, all about braising, molto mario, charcuterie, new spanish table, the old world kitchen, several Jamie Olivers (I know, I know, but there is a few gems to be found in there), Hazen, a CIA manual (I use mostly for diagrams of cutting up chickens, trussing things, etc). I'm not afraid of fussy, getting my hands dirty, or finding good ingredients. I'm ok with pickling, jamming, curing (bacon, hams, etc have had some success in my house), smoking (mostly fish) and I'm getting better at deboning/hacking up larger cuts of things (most of the time). I've been eyeballing reviews of things by ducasse (but which one?), waters (again, which one?), keller (maybe Bouchon?). I'm sure there are others. Is there one (or several) decent cookbooks out there for the determined amateur wanting to bring the food up to the next level, rather than "quick easy short-cut 20 minutes only" blah cookbooks. I've had several breakthroughs this year and "ah-ha!" moments which have only made me rethink what I'm cooking and how I'm doing it. Food blogs and local restaurants have made me think more about how I present it, and things that work together, rather than just 'following' a recipe. I like to know why.. how... more inspirational works rather than just a list of ingredients and directions. What was the cookbook that really solidified your cooking skills?
  21. I'm looking for a quote from the CT Desserts book, it is towards the back and starts out, 'Except in ways in which we can go too far, there is no sense in going at all....' My copy is in storage 9000 miles away, can anybody look up the rest of the quote and author for me? much appreciated
  22. In most issues of Food and Wine magazine, they have a section called "Chef Recipes Made Easy." Simplified versions of recipes by Todd English, Thomas Keller, Nobu Matsuhisa (to name just a few) are included. Does a cookbook exist with a similar compilation -- scaled back recipes by great chefs?
  23. Welcome to Cookbooks & References -- one of two new forums devoted to books. This is where you’ll find the topics on the books we cook from (and, sometimes, one we'd never cook from) and those we turn to for advice on techniques and ingredients. Topics in Cookbooks & References focus on discussion of the books themselves. Some of the current topics include Fergus Henderson's Nose To Tail Cookbook, Cookbooks You Actually Use To Cook or Giorgio Locatelli's Made In Italy. You'll find discussions of what happens when you use the books to cook in the Cooking forum and in the regional cooking subforums. Not a Society member? You’re welcome to read the eG Forums to your heart’s content, but you will have to join the Society in order to post. You can apply to join the eGullet Society here. If you support the eGullet Society’s mission to and wish to help further it, you can make a donation here. Our members’ questions and comments make this forum interesting, exciting and useful – we look forward to your contributions. Before posting, you may want to browse through the forum to read up on current and older topics. If you’re looking for something specific, or wondering if there's already a topic on the subject you wish to discuss, try our Search feature (use the Advanced Usage Help link to improve your results) or our built-in Google Search function. If you would like to post photos, they must be uploaded into ImageGullet. Click here for a tutorial. We encourage food-related external links (hyperlinks to websites or other media outside of the eGullet.org webspace) to the extent that they substantially contribute to the dialogue. Web pages and websites that exist today may not exist tomorrow, and most online articles are often free only for a short period of time. Thus, links to external media should always include a brief summary and/or quotation that makes it possible for readers to understand the spirit of the linked material without the need to follow the link. For more information on our external linking guidelines, click here. The Society is committed to respecting intellectual property rights. Members are responsible for making certain that their posts conform with our copyright guidelines.
  24. For those interested, I saw them on sale at TJMaxx on clearance for about seven dollars alongside all these anonymous, crumpled cookbooks strewn about the bargain bin. To me, it seems like a metaphor for Rocco's career. Is it a worthy addition to a cookbook library, or is it one of those vanity chef books with recipes don't work in the home kitchen?
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