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Found 955 results

  1. A few of you have mentioned on various threads that you were cooking from April Bloomfield's A Girl and Her Pig. I just got the book a few weeks ago at my favorite used bookstore and just started using it. I thought it would be good to capture our creations from the book in one spot. The first thing that caught my eye was the Asparagus with Parmesan Pudding and Prosciutto. This little Parmesan pudding is the bomb! The pudding is mostly heavy cream with some milk, plenty of Parmesan, garlic (I used fragrant green garlic from my CSA) and eggs. It's easy to make and has fantastic flavor. It can be made in advance and reheated. I made it in individual ramekins so I could make a few extra ones for another meal. It's excellent with asparagus as suggested in the book. The asparagus and prosciutto are placed on top of a nice big grilled piece of bread rubbed with olive oil. We ended up spooning the pudding over the asparagus as I was nervous about trying to unmold it in one piece. It is also wonderful as a side dish with steak. What other recipes have your tried?
  2. I am an avid cook and ardent reader, and I have a terminal weakness for cookbooks in particular. My bookshelves are starting to groan despite frequent culling. Although culling helps the space issue (it would help more if I had more discipline) the purchases don't help my bank balance. In the process of thinking about cost, weight and space, I've started an internal debate about, among other things, conservation of resources (including but not limited to money) and fairness to authors. I bet I'm not the only one who thinks about these things. I'd like to hear from some of you. Borrowing from the library solves both the space and cost issues, and allows me to "test drive" a book. Sometimes a few uses show me that I don't want the book after all; other times I end up buying it to have for my very own. If I end up buying the book new, whether in electronic or bound form, the author (and everyone in the publishing chain) presumably gets something. As far as I know, authors and publishers only benefit from a library's purchase once, so my borrowing the book doesn't help them. Second-hand book sales help my bank account and address conservation of resources, but they don't help the author, publisher, et alia one bit. I purchase a fair amount from Better World Books or other charitable organizations, so that helps assuage my conscience. But it doesn't help Robb Walsh, Katy Loeb, Paula Wolfert, Lynne Rosetto Kasper...the people who actually generate the content I'm enjoying. Retail purchases seem to be the only way to contribute to the continuance of publishing, but then I'm back to killing trees, using energy, taking up space, and damaging my finances. The resources can be conserved somewhat with eBooks. I have a few of those. I like their compactness and portability, but otherwise I don't find eCookbooks as satisfying - partly because they don't seem to have effective indexing yet and partly because I like the feel and smell of physical books. Besides, a spill or stain is a badge of honor for a physical book...not so for electronics. What say you, cookbook collectors and writers? Does anyone else wrestle with this balancing act?
  3. As a longtime fan of Lynne Rosetto Kasper and her works, I was surprised and a bit dismayed to find a book written by Maxine Clark and published in October, 2011 with the title Italian Country Table. "How strange," I muttered to myself, "I thought that was one of Lynne's books." Going back to check the record, I see that Ms. Kasper's book (published in 1999) is fully titled The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens. Hmm. Ms. Clark's book doesn't quite have the same title, but if you were going to look for Ms. Kasper's book in a store or online, my guess is you'd use the shorter name to find the book in question. Is the newer book flirting with copyright infringement? Are there rules - codified or unofficial - governing the naming of books with similar topics?
  4. Often, ethnic cookbooks will make substitutions for ingredients, techniques or equipment because the traditional way of doing things is unavailable or rare in english speaking countries. But by doing so, they often lose out on valuable information about how the recipe is prepared traditionally. Additionally, the rapid changes in the food world mean that what was previously difficult to find 2 or 3 years ago is now feasible to accomplish today, rapidly dating those cookbooks (I find it easier to find Shaoxing wine than sherry around here nowadays, I don't know why authors still persist in a substitution that makes little sense). What I would much prefer is for the author to provide some general guidelines and tips for possible substitutions and approaches but to then present the traditional version so I can decide for myself how to adapt it for my local circumstances. What are some cookbooks that make no attempt to make foreign recipes "accessible" for me and let me decide for myself?
  5. Modernist Cuisine was released just over a year ago to much acclaim (we're cooking with it in this topic), but there was an immediate clamor for a more home-cook-friendly volume: as nathanm mentioned here, that clamor is being answered in October 2012 with the forthcoming Modernist Cuisine at Home (eG-friendly amazon.com page). From nathanm's post on the book: I've been doing a lot of cooking from the original Modernist Cuisine set and it has resulted in some of the very best food I've ever produced, and in some cases the best I've ever eaten: so of course another volume was a no-brainer for me. It's still not cheap, but I'm pretty stoked about it. Eater has an interview with Myhrvold here with some more details. Who's in? Edited 6/27 to add: book homepage and table of contents.
  6. Anyone else own / cook from this book? It's based on a restaurant in Austin, TX. It has a lot of cool modern Japanese-American fusion dishes and spectacular desserts. In either case, if anyone else has been giving this book a go I would like to hear about your luck. Most of the recipe's I have been able to cook (sous vide pork belly, wagyu short ribs, many desserts, a few sashimi tastings), but I am hesitant to dive into some of the rarer/expensive sea food since I am relatively inexperienced with seafood (i.e. my significant other doesn't like seafood much).
  7. Do people own/have any good recommendations for cookbooks which have been self-published (or at least from small independent publishers)? Not that I think that there is anything inherently better about indie/self-publishing, but knowing people who have self-published (but not cookbooks) I know the problems of promotion and getting your work out there. So I though having such a wide ranging and knowledgeable community as eGullet (sycophantic I know!) collect and recommend some independent cookbooks would be useful for everyone!
  8. George Martins fantasy series "A Song Of Ice And Fire" is spread out over a medieval world with long lost ingredients, yet these two intrepid authors tracked down many of the well-described feasts in the books and compiled original recipes and their modern equivalent. Their blog samples some of the menus here: http://www.innatthecrossroads.com/
  9. It is once again the beginning of Farmer's Market season in New England and beautiful vegetables are abound. I usually scour through my books to find recipes and ideas to best use my bounty. However, I don't have many books strictly about how to select, store, and cook veg. Do you have any favorites to share?
  10. I gave my wife a goal... If she wants Espresso at home, she will have to save up for a Rancilio Sylvia. Determined and driven by a need for caffine, she has met her goal... Does anyone know of a book about making coffee and espressso drinks? PS. I may have asked this before, but I could not find the thread. I'm sorry if this is redundant.
  11. There's a new book out by Joe Bastianich - Restaurant Man. It's his memoir. Now, first of all, isn't a memoir usually written when one is towards the end of the journey? Second, it has created quite the feud with Esquire's John Mariani. Third - anyone planning on reading it?
  12. I can't believe that this is not already a topic but the search didn't turn one up. I know I'm a little (ok, a lot) late to the party on this book but I just bought it and wanted to hear some of your experiences cooking with it. I was thinking about starting with the Lao Hot and Sour soup with Fish tonight.
  13. I found this on www.netserf.org this morning- http://www.pasthorizonspr.com/index.php/archives/03/2012/new-cookbook-from-stone-age-to-vikings
  14. I just saw this on Amazon, appears its an accompaniment to Notters book on chocolate. I'm tempted to order it, though it doesnt seem to focus on any candy at all, mostly just show pieces. Anyways, something to look forward to. The Art of the Confectioner
  15. I recently purchased a copy of "Thai Food" by David Thompson. I have heard that this is not the best book for beginners (it's my first Thai cookbook), and after having read it cover to cover, I agree with that. I'm not quite ready to give up on it though, and I'm hoping to supplement the information in the book with information shared here from others cooking from this book. First of all, I'd be interested in knowing how you've been replacing all the hard to find ingredients. For example, I haven't been able to find coriander root (I'm planning to grow my own and freeze), dried prik chii faa (I'm using dried Chile de Arbol), Kaffir lime (I'm using regular lime peel instead, but feel like I'm cheating everytime I do that). I'd also be interested to know if you follow all his preparation advice literally. For example, he says that homemade coconut milk is much better (it may be, but after making it at home a few times - what a pain - I have switched to canned), he also says that homemade curry paste is much better (is that really the case if I don't have access to several of the ingredients in the paste? would love to hear what you think), and that fresh curry paste should not be freezed (when I make my own, it always makes too much, and we're eating curry for a week... has anyone tried freezing it?) And last, I'd love to hear about your experience with recipes that worked or did not work from the book. I have made the following recipes from this book: * Beef panaeng, page 316 - Good, but to my taste, it was not quite enough meat for the amount of curry. I hear that traditionally, Thai curries have a lot less meat than we're used to being served in the West. * Stir fried water mimosa with minced pork and peanuts, page 508 - Also good. I couldn't find water mimosa, so I used yu choy sum. * Pomelo salad, page 514 - My favorite! Very good. 3-7 bird's eyes chilies for this salad would have been way too hot for us though... * Gai Pat Sii Uuu, page 565 - Good, but not as good as in restaurants. Would need more BTUs for that... * Cucumber and prawn salad, page 350 - Not our favorite. The sauce could be sweeter, to our taste. * Fish cakes, page 494 - Way too much fish sauce. Almost inedible - so salty! I think this would be really good with a third of the fish sauce though, and I am planning to do it again. OK, now it's your turn!
  16. I would like to build up my cookbook collection on specific regions of Italy. I know of very few truly excellent English-language books in this vein. For Venitian cooking I know only Da Fiori For Calabria I use Arthur Schwartz's underrated but wonderful Naples at Home For the Garfagnana there is Cesare Casella's exceptional Diary of a Tuscan Chef For Sicily I use Anna Tasca Lanza's Heart of Sicily (though not as often as I should). What are essential books or lesser known gems that one will return to with something resembling frequency?
  17. [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 6)] Duck prosciutto.
  18. Does anyone have recommendations for French cookbooks that aren’t otherwise available in English translation? I’ll be in Paris soon and would like to add to my small collection of cookbooks en français. There’s some buzz about the forthcoming release of Les recettes du Frenchie at home by chef Greg Marchand of the Paris restaurant Frenchie. Otherwise, I’m not au courant with what might be worth buying. Merci!
  19. Book recommendation::: Taste Buds and Molecules: The Art and Science of Food, Wine, and Flavor Taste Buds and Molecules after receiving my book from Amazon I jumped right in... this book out of all the books I own relating to wine, food, smell, taste, chemistry, is one that is indispensable ...it's a must read if you every want to understand the molecular nature of what the #ell you are tasting and not only wine... in college while taking organic chem I came to understand many things that related to me everyday... this book is like the Rosetta Stone... it has taken all the information I have ever read and constructed a wonderful, clear, intelligent, concise and to the point reference of all that is taste via pure science... I can not express to anyone ITB, or just a wine geek, or maybe a foodie ... you must read this book... it's easy to read... you don't have to start at the beginning you can jump around if you like... it's the ultimate Kama Sutra for taste... you will bring to yourself and others so much pleasure from this information that taste will never be the same again... ever !!!!
  20. So I bought Tartine several months ago and have been enjoying baking with it, particularly the sourdough bread recipe so I decided to try out the croissant recipe. Having now made two batches, I think the recipe has the potential to be a winner, but I have a few questions. For one, does anyone know what you can do to make pounding the butter a bit less messy? (The way I've done it, the cubes of butter fly all over the kitchen.) Also, I find that the baking time is WAY too long. I don't mind 'bien cuit', but if I bake them at 425F for 30 minutes they come out more like 'brûlée'. Finally, does anyone have any recommendations regarding freezing the croissants after shaping them? I don't really often have need of as many croissants as the recipe makes (especially since I tend to make them smaller than the recipe instructs).
  21. Ordered this book today Pierre Herme Pastries $40 delivered (to Australia!!!) for a Pierre Herme, hardcover, 288-page book seems like a great deal. I guess I'll know if that's the case when it arrives.
  22. A friend recently asked a group of us foodies what he should do with his late spouse's collection of cookbooks, including a wide range of recipe collections published and sold for every sort of fundraising, apparently hundreds of them, collected over decades. He doesn't want to send them to languish at the local goodwill, but is there a better option for a large collection of stuff that requires a lot of effort and time to sort for the hidden gems amidst the not-so-great stuff?
  23. Put a fork in me: I think I'm done. With buying cookbooks. I was perusing the Cookbooks 2012 topic and realized that there was nothing on the list that was getting me excited. A tour of a few websites also left me cold. This is no critique of the current crop of books, mind you. I think I just may have hit my limit. Don't cry for me. It's not like I'm deprived. It's a bit mysterious. I don't really know when it happened. Anyone else have this sort of thing transpire? Anyone have ideas about why?
  24. What books are coming out this year that you are looking forward to? Top on my list right now is Alain Ducasse Nature: Simple Healthy and Good. Dan
  25. Sure, there are a lot of cookbooks with great food and cooking technique photos. NOMA comes to mind, as does the seminal Modernist Cuisine set of books. I often pull out a volume or two, just to show a friend the photos. But lately, I've been thumbing and rethumbing through the relatively new Marcus Samuelsson book, New American Table. The non-food shots are great. Do you have any cookbooks you look through specifically for the photography?
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