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Can anyone recommend a good authoritative cookbook on Tuscan food? I'm looking for something along the lines of Coleman Andrew's "Catalan Food" or Paula Wolfert's "Cooking of Southwest France" - full of authentic dishes and loads of detail on culinary history, ingredient guide, etc. Thanks! -Brendan

I've put together a collection of more than 100 recipes utilizing the full range of hydrocolloids that are becoming available to the average consumer. The collection is available for free download from: http://khymos.org/hydrocolloid-recipe-collection-v1.pdf (433 kB, 29 pages) Download it, use it and let me know if you have recipes that should be included in a future update! Here's what I've writting in the introduction:

Does anyone know if the 25th Anniversary edition of The Silver Palate Cookbook has been changed in any way from the original? Have any of the recipes been updated, made healthier by today's standards, etc. I have always been told that that cookbook is a must have, in its own way, classic. I do have The New Basics by the same people, and really like it, sometimes more for reading than even for the recipes. So, what's the scoop on the new "Palate"?

There was an interesting article this week in the NY Times about Senegalese stews. The cooking of Africa, apart from the Maghreb, is horribly under-represented in published cookbooks. A couple of years ago I bought Sénégal : La cuisine de ma mère, which seems a fair introduction. Is anyone aware of any other books out there, either in English or French? (Sorry, I don't read Wolof!) The NY Times article mentions regional/ethnic variations in Senegalese cuisine, and I'd be very interested to hear if anyone has encountered other books or monographs on the subject. Thanks!

Hi, I saw a cookbook called Gross-Out Cakes. It has Kitty Litter cake and others. Unfortunately Amazon doesnt show the Index. Is this cookbook junk or worth it?

I'm about to embark on my first cold foods competition. I am in need of some inspirational literature, or perhaps websites, or heck, any of the experts that live here! I know the basics, I would just like to make sure I do this first one right. I appreciate anyones help, thanks!

Hello. I go by the name Dante. I’ve just started posting on eGullet a couple of weeks ago. And already I’m asking questions… When I lived in the DC Metro area, I had access to a wide variety of dining options and cuisines to choose from. I now live in New Hampshire which, while not the culinary wasteland I’d feared it would be (quite the opposite, actually), does not offer certain options that I’d become fond of during my DC-area residence. I’ve made up for this lack for the most part by striving to learn some of the styles I don’t have access to up here, but one still continues to elude me. I used to live about a mile from a wonderful little Indonesian restaurant called Sabang, which I miss quite a bit. Can anyone out there recommend a good Indonesian cookbook? Sincerely, Dante

Anyone have suggestions for good wedding cake books? I have Simple Art of Perfect Baking by Flo Braker and Wedding Cakes You Can Make by Dede Wilson... I've never made a wedding cake before, and would like some books on the basics, as well as maybe some books about sugar art/flowers, etc... If this was discussed in a previous thread, my apologies! Thanks so much

Anyone have an information regarding Michael Ruhlman's new book, The Elements of Cooking: Translating the Chef's Craft for Every Kitchen. I am just a big fan of his work.

Several years ago, my grandparents moved into an assisted living apartment. They had to get rid of a good portion of their belongings, suddenly finding themselves in a one bedroom space. I inherited the recipe card file and had my pick of cookbooks as well - quite a treasure trove. I didn't end up taking all of the cookbooks, just the ones that seemed most interesting. My grandfather called this afternoon looking for a recipe. Not one in the card file, but one that he'd tucked away in one of the cook books. Sadly, it's one I didn't keep. He described the book, the cartoon inside, and the beans: the best he'd ever had. The cartoon was "Gordo" by Gus Arriola, and from my online searching the two part cartoon containing the recipe came out in 1948. There is so little my grandfather actually wants any more, and it saddens me that I inadvertently gave away a recipe that he obviously holds so dear. I'd also love to give the recipe a try for myself, if it's half as good as he remembers. Does anyone have a copy of this recipe, or can you steer me to where I might be able to find it? I'd greatly appreciate any and all help.

I'm looking to get some cake decorating books off the internet, but need some advice because I can't flip through the books, obviously, so don't know if they will suit me or not. These are the books I'm thinking of getting, and I was hoping someone might already have them and can say if they're worth it. I'm looking for books that are inspirational and have enough information in them for you to actually recreate the cakes (I've been told a lot of books leave important steps out). 1) Cales to Dream On, by Colette Peters 2) The Whimsical Bakehouse, by Kaye Hansen 3) Confetti Cakes, by Elissa Strauss Thanks in advance to anyone who might be able to help!

Back when I first purchased my Cuisinart DLC-7 Pro I subscribed to something called the "Cuisinart Cooking Club." I received this great newletter filled with recipes and chatty information about using my new miracle machine. What a great resource! I learned how to adapt recipes, new blades, and all sorts of stuff I didn't even knew I needed to know. I have all of them tucked away in my folders, but would LOVE to find the issues that I don't have -- the very early ones, and the last few after Conair changed the name. When I look for issues on the internet or on ebay, it's like they never existed! I can't find them anywhere to be bought or copied. Am I the only one in the universe that loved these gems? I would love to see a cookbook filled with these recipes! Anyone with more info on where I could find them? Thanks!

Hi all, I've just started teaching a friend how to cook (my first long-term student!) for the specific purpose of altering her diet so that she can lose a fairly substantial amount of weight (she is also starting an exercise plan). I was wondering if anyone had any thoughts on a cookbook at beginner level that features mainly healthy, quick recipes that tend to feature lean proteins, lots of fiber and veggies, whole grains, no processed foods, and very little refined sugar or flour (this is my approach to maintaining my weight, and I'm hoping it will work for her--a self-described sugar and pasta addict). She does not want to spend a ton of time cooking or cleaning up lots of pots and pans, so I'm hoping for something that features a number of "one pan" type meals. Her typical dinner consists of turkey hot dogs and boxed mac 'n' cheese, and I don't want to leap too far, too fast from this (I figure, baby steps...we've committed a year to the weight loss goal). Tonight I taught her how to cook mustard baked catfish, rice pilaf, and sautéed swiss chard dressed with a balsamic vinaigrette (a veggie she had never eaten before and liked--in fact she loved the whole meal, and it was all completed in 40 minutes which should've been 30, but I was talking a lot and trying to teach about timing and knife skills and the like). Despite my enormous cookbook collection, I don't really have much in the way of basic besides Joy of Cooking, How to Cook Everything, and an old Betty Crocker (this last one certainly does not fit the bill). I tend toward very specialized and/or advanced tomes. I'd appreciate any suggestions on her behalf! PS--she does not often eat pork or beef, preferring chicken, turkey, and fish.

I'm looking for sort of an entry-level cookbook, but something that kind of covers all the bases as far as general street food. I'm looking for tried and true--nothing fancy or innovative. Any suggestions?

I came across this list of cookbook shops on the web: Cookboook shops around the world I don't know how comprehensive it is, or whether it is completely out of date. For example, I'm Canadian, and I know it is missing at least 2 Canadian cookbook shops. But, I've never seen such a list before, so I thought I'd share. If anyone can contribute additions or deletions to the list, please do. Here's a couple of Canadian ones they missed: Montreal Cookbook store Vancouver Cookbook Store Cheers, Geoff Ruby

Hello everyone in the Italian Forum. I've just started to read all the regional cooking threads here and they are fascinating. I cook a lot of Italian food, but I rarely do the whole multi course format or pay much attention to what region the dishes are from. I might join in sooner or later, though I realize that the official months are over. Anyway, I am posting this here because I noticed in a couple of the threads (especially Basilicata) there was a lot of talk about the lack of sources. So I was curious if anyone has Nancy Harmon Jenkin's new book Cucina del Sole yet. It seems pretty new, so general thoughts about the author would also be appreciated. I am pretty sure I'm going to buy it, but I just wanted some opinions. Additionally, and perhaps this isn't the right place for this, but why aren't there more regional cooking projects going on on egullet? I think Spain, France, and China just to name a few would be great for this kind of treatment, though perhaps not as month by month projects.

I haven’t seen a thread specifically about this book, so I thought I’d start one. The book has so many recipes that I want to make. It’s especially strong on the tapas theme – small plates with intense flavor. Recently I made the Portuguese Salt Cod Fritters. The flavor is wonderful; as good as any I’ve had at restaurants. However, I am having a little bit of a problem: they are very delicate and just barely hold together in the pan, with some breaking up as I remove them. My question is this: can I adjust the recipe next time by adding more egg to the mixture? Will that make them a bit firmer so that they won’t break up?

I mostly don't follow recipes, well if a great master Chef writes a recipe I follow it. But for general stuff your face foods like say a BBQ Sauce or Breaded Pork chops or a Rhubarb Custard cake; I wing it a great deal. But I like to get a basic Idea before I 'make it mine'. And I find Better Homes & Gardens come up with recipe collections from whence you can go where no man has gone before. Take the rhubarb custard cake...that's a crushed pineapple and mandarin orange custard cake these days. I also replaced the white sugar with brown sugar. What is your favorite don't follow the recipe cookbook?

Inspired by the section in Jeffrey Steingarten's It Must've Been Something I Ate I found myself preparing two different gratin recipes on Monday night. I'm loving Steingarten's book - his enthusiasm for pushing the envelope of testing is infectious. There's no way to look at one of the infrequent recipes in the book and not want to give it a go, but they are indeed infrequent - maybe a couple of dozen in total. In parallel I'm reading Hugh Fearlessly Eats It All, by Hugh Fearnley-Whittingstall, another book that contains perhaps 20 or 30 recipes in total. However while these books have few recipes compared to their overall page counts every single one is worth a try, and frequently the preceding text gives one more impetus to try them. So my question is: what other books are out there like these two? D.

Hi All, Help me buy a 2nd Mexican cookbook? I was thinking about something from Diane Kennedy but she has so many I can't decide what is the "one" to get. We have Rick Bayless' Mexican Kitchen which we love and use a lot. Thanks, -Mike

It's All American Food I just ordered this from Amazon. Looks like an older book, out of print. Is anyone familiar with it? Here is some of the book on GOOGLE Book Search I enjoy Rosengarten's "goofy prose" (to quote a review) and wish Taste were on again Anyway, for $5 how bad can it be? ETA: links/clarification

I flipped through Memories of a Cuban Kitchen and liked it. Do you guys have any additional recommendations? I'm trying to put together a cogent menu for a dinner in about two weeks. Thanks in advance!

Hi all, I'd like some recommendations for a cookbook that deals with the most common Chinese cooking techniques, spice combinations, and types of dishes. I know that no single cookbook can cover everything, or even most things, Chinese, but I assume that there is something that does a very good job of covering the basics in a fairly detailed way. That is what I'm looking for. I would rather have a higher percentage of information and explanation than glossy photos, though I'm not opposed to photos. Also, if there is a particular cookbook writer that is respected more than many others, then it would be nice to have her/his name. Best, Alan

Hiya all Just thought I would post in here about a cookbook and blog that I have been working on recently. I am a brit, living in Seattle, and have been cooking for years. Family and friends have bugged me to put into writing what I love, so here it is. website: http://www.mattikaarts.com/wrightfood blog: http://www.mattikaarts.com/blog The cookbook is called wrightfood, and features mainly seafood dishes. What is different about this book? A few things: Really detailed explanations and a shed load of photographs for each recipe. Designed so that the novice cook can complete these easily. Filled with great stories of an Englishman living in Seattle. Large topics on buying for your kitchen, organics, naturals, tools. The blog features a "what's for dinner" routine.. Every night I post photos and explanations of what I am cooking, and how. Updates pretty much every day. Anyhow, hope some people here get a kick out of this. Oh, and there is a couple of recipes from the book to download at the website, in PDF form. Cheers! Matt

There is a new elBulli book that just hit the market about a month ago called "Un dia en elbulli". I think right now it is only out in Spanish though. I just had a chance to shuffle through it for like a minute but it definitely looks good. It is not a cookbook though. It is mostly images, thousands of them, compiled to give an idea of what goes on a whole day at the restaurant, plus outside of it as they go with the drivers to the Barcelona markets and everything. Right now it is priced at 40 euros here in Spain. Not sure if it is even avilable in the USA though. But I definitely will buy a copy before I leave back in October. Just wondering if anyone owns it yet and what are your opinions?