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Found 955 results

  1. A recent college graduate on a shoestring budget, my sister recently received a crock pot from our dear mum. I would like to supplement that gift with a decent crock pot cookbook. Are there any out there that are particularly user-friendly for a (very) unkitchen-friendly, lazy, and thrifty cook? Your help is appreciated.
  2. Hi, I'm trying to track down a book called "When Chocolate Turns to Matter" by Stephane LaRue (?spelling?). It was apparently released in October. Has anyone heard of this book? Does anyone know where to buy it from? Thanks for any help
  3. 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?
  4. 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.
  5. 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,
  6. 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
  7. 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?
  8. Amazon is offering pre-orders for $53.55 with the book being released Oct '08. Rumor has it that there will be an option to buy a thermo water bath circulator along with the book for a package deal of around $500. Anyone know if this is true? Thanks.
  9. Can anyone direct me to any antique cookbooks that are viewable page by page online? I already know about the excellent Feeding America site, and I'm wondering if there's anything else like it out there, either individual books or collections. Thanks.
  10. As has been mentioned around these parts, the CIA just published a third edition of Garde Manger: The Art and Craft of the Cold Kitchen. I've finally ordered a copy for myself, and I'm eager to start digging into the book, having consumed Charcuterie by Michael Ruhlman. I'm wondering where to start in the book. Personally I'd like to hear about people's experiences with charcuterie, but I hope the topic itself can focus on all components of the book. So: where to begin?
  11. 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?
  12. 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.
  13. Moderator's Note: This topic has been split from "The Fat Duck Cookbook" Topic. Will you be getting Albert Adria's Natura? This has been quite the fall for big Technoemotional Cooking books!
  14. 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
  15. 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?
  16. Could anyone keep me abreast of Alain Passard's latest development , whether he publish any latest book on his new love, "Vegetable"? merci
  17. The Chicago Tribune has a piece today about the new cookbook by Jeffrey Alford and Naomi Duguid, Beyond the Great Wall: Recipes and Travels in the Other China. I'm a big fan of Hot, Sour, Salty, Sweet and was disappointed by Mangoes & Curry Leaves, so I'm wondering what this book will bring. It's out today: anyone got it yet?
  18. Hi - we are in the process of opening a wine and cheese shop. How the heck do I order books? We want to have a small collection (like 25 books) that we have read and would like to retail....Omnivore's Dilemma, Great American Cheese, etc...... How do we go about procuring these books at wholesale? Thanks!
  19. Can anybody recommend any good books for chutney/relish making? Preferably something that's available in the UK - but open to looking elsewhere. Many Thanks Darryl.
  20. I am interested in knowing if any of you bakers out there have any or all of the following books by Ms. Beranbaum: The Cake Bible The Bread Bible The Pie and Pastry Bible I have read conflicting reviews of these books. A lot of people say the recipes are overly complicated and that if you are the tiniest bit off in your measuring, the end result will be a flop. Others think the books are the holy grail. As I am considering getting these books, I would appreciate your input. I am not a professional baker but I have a many years of baking experience. Thank you.
  21. Welcome to the Cookbooks & Reference Forum Index. This index has been created to assist you in finding common questions and topics. As you use this tool, please feel free to report any problems or suggestions to make it more efficient and usable. Likewise, if you feel a topic should be added, simply PM any of the forum hosts and we will review the topic for inclusion. Enjoy! Best, Worst & Annuals Reviews of Cookbooks by eGullet Members Essential Cookbooks Cookbooks Organized by Style / Genre / Course Ethnic & International Cookbooks About Cookbooks (Authoring, Publishing, etc) Collecting Cookbooks Food Related Non-Cookbooks
  22. I run a food blog called Wrightfood - http://www.mattikaarts.com/blog The Wrightfood cookbook has been in the works for quite a while now. I first came up with the idea over a year ago, and have been working on it ever since. The book is far from being done - only about 50% has been written and photographed in fact, but I wanted to get peoples opinions on the food, the photographs, the pacing of the recipes and so forth. Friends have said they love it, but then they would, they are friends. I need as many people as possible to take a look, and to let me know what they think - honestly. So, here it is. The Wrightfood cookbook. The aim of the book is not to have thousands of recipes (this, as you see it here, is about 50% of what it will contain), but rather just a handful of really well documents quality recipes. Every stage in each recipe is documented with photographs, and decent descriptions. The idea is that a new cook and pick this up, and with little practice produce the food in here. No stone is left unturned, nothing is left to guesswork. The food is simple, clean, tasty and fresh. http://www.mattikaarts.com/wrightfood/press/wrightfood.pdf - here it is. You will need Adobe reader to view it. Hope you enjoy it, and let me know what you think. The cookbook website is: http://www.mattikaarts.com/wrightfood - you can find out more about me and the book there.
  23. Maybe I should be posting this in the cookbooks forum, but I think it belongs here (if there's a moderator in the room, please change it if this is the case) Phaidon has released "1080 recipes" by Simone Ortega in a luxurious, one volume edition, illustrated by Javier Mariscal and with an addendum of menus by famous chefs. When I first saw the enormous book in Frankfurt's book fair my first reaction was a (very loud for the place and occasion, I have to admit) WTF?! In my heart, Ortega's book is the kind that gets stained and loses its spine after a lot of use in a real kitchen, not something you'd be scared to open in fear of anything happening to it. Phaidon seem to have wanted to dress up an old workhorse (even though we are speaking about a very valuable one here!) as something fancy, and I'm not sure how foreign audiences will react to it, or whether we could say 1080 recipes actually portrays everyday Spanish food. But, then again I may be wrong... Here's a review from Slate about this. What do you guys think? Have you had a chance to take a deeper look to the English version? What would your number one choice in cookbooks be when introducing non Spaniards to Spanish food? Mar (Edited for typos)
  24. I'd like to cut back on dairy... but one of my big problems is cutting butter and milk/cream out of my diet, ESPECIALLY baked goods. Does anyone have suggestions for baking books that have reasonably tasty recipes using moderately easy to find and not overly expensive ingredients? I don't want to have to go out and buy a whole whack of fancy ingredients over and above what I stock in my regular pantry for baking. I've looked on amazon and there do seem to be a few good ones.... Also, does anyone have a coconut macaroon recipe that doesn't involve egg whites?
  25. A friend and I found a fabulous wine shop yesterday, and she kept saying, "This one is supposed to be quite good," while we were checking out the wines. I finally asked her, "How do you know?" and she replied, "It was in my comic book." In Japan, where I am, there is a manga called "Kami no Shizuku" aka "Drops of God" and it's all about wine. Always wanting to learn more about wine (because I know nothing), I'm looking for an English version. I know it has been translated into Korean, but I have not yet found any info on an English version. Do you oenophiles think there might be a market for a comic about wine? I think there might be a bit of a snob appeal to wine in the English-speaking world that might preclude an English-version of a wine comic book, but I'm hopeful for a translation of the original. And if I can't find one, I guess it's a good reason for me to practise reading Japanese... By the way, at this wine shop a '03 (I think) bottle of Stag's Leap (I can't remember the grape) was going for Y25000 (just over US$200)...or maybe it was Y32000 (about US$270). Edited to add: if you're interested in seeing what the comic looks like, this blog is a diary of the wines mentioned in the comic. Scroll down for pics of some of the covers. (the site is in Japanese) You can also see pictures of the wines, if you're interested.
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