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My dear addicts, you seen this.... http://www.amazon.co.uk/Big-Fat-Duck-Cookbook/dp/0747583692

Hello Canuck lovers (got family in Ontario but they know nothing) could you please point me in the direction of your best, high end, fancy pants, cook books in the English, please?

Does anyone out there have any good suggestions for Thai food? I just moved to Seattle and am surrounded by fantastic Thai restaurants and am wanting to try it at home.

Sur La Table has entered the cookbook market, but instead of following Williams Sonoma's example of single subject books, they've come out with Things Cooks Love, (which is also the name of their new branded line of cooking gadgets -- I think it makes a better brand name than cookbook title, but maybe that's just me.) It's not surprising that much of the book seems to be dedicated to equipment. Not having seen the book itself, I can't say how useful it is, but it could be a good reference for the new cook. Likewise the "Global Kitchen" section, which is designed to give "comprehensive looks at the implements of global cuisines, detailed lists of essentials you’ll want in the pantry for a culinary tour, plus delicious recipes to put it all together." Regardless of the execution, it doesn't sound like something I'd get for myself, but I can see it being a nice gift if it's done well. Has anyone seen this?

Do you own an edition of "The Boston Cooking-School Cookbook," and do you cook from the original recipes in the book? I would be interested to know what edition you have and if you have ever cooked one of the recipes in the book. Or--have you adapted one of the original recipes using modern techniques and ingredients? Two of my most cherished cookbooks, "The Boston Cooking-School Cookbooks," were written by Miss Fannie Merritt Farmer of "Miss Farmer's School of Cookery." The older cookbook was published in 1913 and the second has a publishing date of 1921. I believe our family has the original 1896 version somewhere in storage, but I'm not sure about that. If I find it I'll let you know. The two vintage gems have been in my Mother's family ever since they were purchased new by my Great Grandmother Jenny Pink of Twin Falls, Idaho. When Jenny passed away, the cookbooks were left to her daughter, my Great Aunt Bertie Pink. When Aunt Bertie left us, Mother stored the cookbooks away and they were never opened for many years. It wasn't until I got older and discovered an interest in food and cooking, that I realized our family owned a valuable piece of cookbook history. In the 1913 edition, Miss Farmer opens with an interesting quote from Ruskin that gives an insight into her thoughts on cookery in the early 20th century. The quote reads, in part..."Cookery means the knowledge of Medea and of Circe and of Helen and of the queen of Sheba. It means the knowledge of all herbs and fruits and balms and spices, and all that is healing and sweet in the fields and groves and savory in the meats. It means carefulness and inventiveness and willingness and readiness of appliances. It means the economy of your Grandmother's and the science of the modern chemist; it means much testing and no wasting; it means English thoroughness and French art and Arabian hospitality....." Quite prophetic words, and in many ways, still appropriate to the state of cuisine today. The text and the recipes open a refreshing window on America's tastes over 95 years ago. Many of the recipes would find a welcome home on today's restaurant menus and would do doubt be as delicious today as they were back then. I found two recipes that I wanted to share in the "Eggs" chapter. The first, a recipe for "Eggs a'la Livingstone," is an early version of an egg dish that would likely find a place on a restaurant menu today-foie gras and truffles seem to be as popular in 2008 as they were in 1913. The ingredients include: 4 eggs 1/2 cup stewed and strained tomatoes 1/2 teaspoon salt 1/4 teaspoon paprika 2 tablespoons buter Pate de foie gras Finely chopped truffles Toasted bread The second egg recipe-"Omelette Robespierre," calls for sugar and vanilla in an omelette-at first glance an odd flavor combination, but one that could work-an omelette garnished with sugar caramelized by "a hot poker." 3 eggs 3 tablespoons hot water 1 tablespoon powdered sugar 1/8 teaspoon salt 1/2 teaspoon vanilla "Beat eggs slightly and add remaining ingredients. Put one and one-half tablespoons butter in a hot omelet pan, turn in mixture and cook same as French Omelete. Fold, turn on a hot platter, sprinkle with powdered sugar, and score with a hot poker." Let me know your thoughts on the impact that Miss Farmer's works have had on the American kitchen and if you think there is value in revisiting some of the recipes from days gone by.

So had a trip to the wife's family last week. Her grandmother is downsizing and knew that I like to cook, so she had me go through her cookbooks. The history buff in me immediately reached for the oldest, Helen Cramp's The Institute Cookbook from 1913. Turns out it was her mother's (my wife's great grandmother) only cookbook. The thing is really cool. Old illustrations about the perfect kitchen, recipes for oddities like Terrapin soup, and lots of family hand-written recipes. I was really touched that she let (actually made) me keep it. Got me thinking... What's your oldest cookbook and how did you come to acquire it? Any special stories? What are the good recipes?

I bought a yogurt maker via Amazon the other day -- a cheap Salton jobbie that's really nothing but a warm womb to keep the mixture at temperature. (Many years ago, I wrapped the mixture in a bath towel and placed it on a steam radiator, but I'm lazier now than I was as a novice cook.) I spent the twenty bucks on the machine because I was cross at the price of yog, and the process has always seemed like magic to me. So: I can make a quart of yogurt a day, no sweat. But what to do with it, beyond the crunchy breakfasts, the tandoories, the cheese (love that!) the Jacques Pepin cake? The dips, the salad dressings, etc. It's good, it's easy, it's versatile, it's cheap. Care to share how you cook with yog?

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.

I pre-ordered this book on Amazon a couple of months ago and have really been looking forward to it. I wasn't quite sure what I would find, but being self-taught, thought it might be useful. Well...it will look nice on my shelf. Its a good book and all, but I was hoping for more. After a brief intro, it goes into 310 pages of terminology, followed by a few useful resources like conversion guides, troubleshooting, flavor profiles, etc. But, if you ever want to know what pentosam gum is - its in there...right after peeps.

could somebody please tell me the name of the used book store in NYC that carries only culinary related books??? thank you..JJ

This book is out of print, but Jessica's Biscuit is currently selling copies for $12.98 so I bought one. I've seen references to it, but not many recipe discussions. So, in anticipation of its arrival, I'd like to know: what are your favorite recipes from Paula Wolfert's World of Food?

http://www.amazon.com/exec/obidos/ASIN/193...bookfindercom0e is it just like Larousse?

Return to Cooking, Bouchon & French Laundry, Happy in the Kitchen? and chef-type lit like Kitchen Confidential, The Devil in the Kitchen, Heat, Soul of a Chef etc.?

Anyone have any comments about the "Cooking Club of America"? Does anyone ever get to "Test" products? I get email telling me "To become a product tester click here" and when I do, it is a blank page or a 404 error etc... Its happened 5 times. Theyve sent me 2 issues of the magazine so far, but I still cant test and keep Kitchen Products for free... Is it a scam?

Has anyone ever tried making their own personal cookbook using BLURB? Any pointers on making the book as professional as possible (I've just begun!)? For those who are thinking of writing their own cookbook or simply compiling recipes from family and friends for personal enjoyment (like I am), I highly recommend http://www.blurb.com/. You could also sell your book on the website! Check here: http://www.blurb.com/bookstore/category/Co...g?ce=dailyolive Please do share/give us a peek of your BLURB cookbook if you've already done so

Hello, I've been asked to do a piece on new cookbooks and how they attempt to appeal to modern readers. However, my field of research is mainly 19th century cooking. The editor would like to see me dive into issues such as nostalgia, sense of place etc. Does anybody have any ideas of articles worth perusing? Unfortunately, my university doesn't have access to Gastronomica and the paper version is damn near impossible to find up here. Thanks... CB

Hi all, Some time ago I ran across a huge and very expensive book by a chef at Valrhona that included only savory chocolate recipes. Since then I can't manage to find the reference again. Does anyone know what that book is called? I know that Amazon.com did stock it. Best, Alan

I have recently found out that amazon.com has increased their fees on shipping items to Canada. This obviously closes the gap on the costs of books between amazon.com and amazon.ca, but I personally find it discriminatory against Canadian customers. It has been a well-known fact that in the last couple of years, prior to this shipping rate increase, and even prior to the dollars being at par, it cost appreciably less to buy books through amazon.com than amazon.ca. Of all the options available to Amazon in saving their Canadian business, I personally think they have chosen the worst. For sure, they have successfully deterred me from purchasing from their US site, but I'm not going to their Canadian site as a result. I'll just take my business elsewhere. I'd very much like to hear what other Canadians think about this.

Has anyone cooked anything from this cookbook? I am reviewing it for my blog and have had very mixed experiences. Some of the recipes were fairly easy and delicious, others grossly out of whack. Many had way too much olive oil, which I understand has been a problem for some at Esca as well. For example, the Taglietelle with Nantucket Bay Scallops had 6 TB of butter and 1/2 cup plus 2 TB olive oil for 3/4 lb of pasta. Absurd. I used half as much oil and it was still unappetizingly oily. Some of the other recipes (olive oil poached halibut, linguine with clams and pancetta) were fabulous. Anyone else try this one?

I blew my "pastry" money for this month on Pierre Herme's PH10. When it comes in, let me know if this should be my next purchase!!

Just received two new titles (it's Feb and my commitment not to buy anymore books has gone out the window). Thierry Marx 'Planet Marx' hi end expensive professional tomb and Hot Chefs; Hip Cuisine (I know, I know I should have known better from that Godawful title). Rapid obsolescence is a feature everywhere: Hot Chefs looks like it's on the beep machine struggling for breath, while the Marx book could give you a good wrestle, but I can hear the Darwinian clock ticking. So when I wonder will the 1st entirely online (Alinea's is available hardcopy too) and updated version, like a software license, be available? Has anyone heard if French Laundry Beta out soon?

So I'm a new fan of Nigella Lawson and I'm deciding on which of her books to get. There's Nigella Express, Domestic Goddess, How to Eat, etc etc. Just to give you an idea of what I'm after to make suggestions easier: I'm not that much of a dessert-cooking/cake-baking person and I heard Domestic Goddess is FULL of such recipes (any truth?) so I'm not too sure with that one...HOWEVER, I would like SOME desserts in my cookbook (and hopefully fairly simple ones) as I've become increasingly interested in the art of baking/steaming/etc desserts. I'm more of a savoury/main meal person..what else, I'm not a very good cook so would prefer a book that isn't too complex...umm I would also like a variety of foods from different regions (you know, not just English and Italian but also Asian, Middle Eastern, and so on). Just a nice variety of everything. Also, I love a good read (I'm into more personal cookbooks or ones that outline the history of such and such foods). Thanks in advance!

Well, I love the ideas of Indian food. I almost see them as the opposite of new French cuisine, with lots of ingredients, spices, and complex flavors. But from my limited experience, the food also lacks finesse. All the Indian cooking I've been experienced to (books, TV shows ect.) have always been about big overpowering flavors. LOTS of garlic, LOTS of chiles ect. I was wondering if there was a French-Laundry-ish type of book out there that involves Indian cuisine. I remember a Micheline-starred Indian restaurant say that philosophically, "We add spices to food the same way you would add salt and pepper to steak." That's the type of Indian food I'd like to cook!

I can't find a thread on here dealing with authentic Native american recipes. I've found several online references but wonder about their "authenticity." I'm helping cater a multicultural festival next week and the organizers wanted "authentic" recipes from a number of cuisines, most of which I am familiar - asian, african, south american, etc. But native american, not so much. And fry bread is out of the question- this is a huge, several-hour event and the food has to sit in chafers. Anybody have any ideas?

Hi, Anybody else have this? It's a beautiful book with many text and explanations. Also, there is a mix of "doable" recipes and "too fancy to do at home" recipes. The pictures are gorgeous. His presentations are beautiful. Overall I'd give it a 9/10. Regards.