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Found 956 results

  1. I just borrowed a copy of James Peterson's "Glorious French Food" from my local library, and I'm pretty excited about the range of recipes and the bits of kitchen science sprinkled throughout the pages of the book. I believe it was first published back in 2002, and I am wondering if fellow eGullet'ers have tried any of the recipes in the book? If you've read it, what do you think of it? There's an old thread about the book here TDG: Is Glorious French Food Glorious? that's quite interesting to read. I would very much like to read the book review by Suzanne Fass, but I haven't located it online yet. Perhaps someone can point me in the right direction? Thanks all!
  2. I just bought my second Louis P. De Gouy cookbook. I already had The Pie Book. I had a Dover edition of The Pie Book and I replaced it with a hardcover version I found. Then I fell for the cover of Ice Cream Desserts for Every Occasion and bought that. On the back of Ice Cream, there's an ad for The Gold Cookbook. I've read the biographical blurb. His father, Jean De Gouy, was Esquire of Cuisine at the Imperial Courts of Austria and Belgium. He studied under Escoffier. He cooked at a variety of grand hotels the world over. He was chef on J. P. Morgan's yacht during it's round-the-world cruise. He wrote for Gourmet magazine. But other than finding his books here and there, I'm not hearing any De Gouy lore. Has anyone actually cooked from his books?
  3. Does anyone know any online resources on how to use the MG products? Example include: Guar Gum Gum Arabic Isomalt Konjac Soy Lecithin and more... There are recipes everywhere for these products but no real basic user guide. Any ideas?
  4. The software requires the texture and flavour profiles of ingridents in their raw state as well as after being exposed to each cooking method in a single context and again to a power of 4. Do you believe this should be a feature listed for the public to add within the databank? It would allow for a much rapid gathering of data and the resulting software would grow in complexity at an exponential rate.
  5. Greetings All! I have spent the last few years compiling a databank of every ingredient on earth. Every spice, fruit, vegetable, and seafood you name it. They have been broken down into a browsable form and the common name for each item is used. I am now seeking to expand the reach of this data by adding additional ingredient information. For example: Flavour Profile: The primary flavour of the product Texture Profile: Textural composition of the product Flavour Intensity Level: 1 (Low), 2 (Medium), 3 (High) Key Aroma Compounds: Must be relevant to the product. Every ingredient has a multitude of aromas but there are only a select few which are truly relevant to how we smell and taste the item Sympathetic Flavours Unsympathetic Flavours I am looking for the best way to publish this data onto the internet. I believe that an opensource format may be the best way forward. Allowing the public to aid in the gathering of this information. What do you all think of this upcoming resource? Where and how do you feel I should make it available? On a separate note it will be later used in conjunction with my culinary algorithmic software which I will explain in more detail in my next post. I look forward to hearing your thought and comments. Thank you all for your help. Kind regards, Ryan Wallis
  6. [Moderator note: The original Cooking with "Modernist Cuisine" 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 "Modernist Cuisine" (Part 2)] I'm actually making the mustard again, and draining the vinegar left it a bit thick in my opinion (it was like thick cement), so I wound up thinning it with a bit of champagne vinegar. I also felt that it needed more salt. Like Larry, I"ll know more by the weekend, after it's had a chance to age more.
  7. Never been to the restaurant or heard of it before Amazon.uk recommended the book, even, but I blindly bought BOCCA upon its release after reading about some of Kennedy's signature dishes. Very nice book--sits nicely alongside my copies of Locatelli's Made in Italy and Hazan's Essentials. I don't know much about the regions of Italy or Italian cuisine, but I think the book (and the restaurant too, right?) focuses on northern Italian food. Yet to make anything from it--it landed on my doorstep this afternoon and all--but I reckon I'll start with the pigeon ragu that pretty much sold me on the book in the first place. Will poke through the freezer section of my local Asian grocers to look for some old boiler pigeons (supposedly the best sort of pigeons for the sauce--and more economical, too, which is always a nice thing).
  8. Here are the winners for this year. Any thoughts? Cookbook of the Year Oaxaca al Gusto: An Infinite Gastronomy by Diana Kennedy (University of Texas Press) American Cooking Pig: King of the Southern Table by James Villas (John Wiley & Sons) Baking and Dessert Good to the Grain: Baking with Whole-Grain Flours by Kim Boyce (Stewart, Tabori & Chang) Beverage Secrets of the Sommeliers: How to Think and Drink Like the World’s Top Wine Professionals by Jordan Mackay and Rajat Parr (Ten Speed Press) Cooking from a Professional Point of View Noma: Time and Place in Nordic Cuisine by René Redzepi (Phaidon Press) General Cooking The Essential New York Times Cook Book: Classic Recipes for a New Century by Amanda Hesser (W.W. Norton & Company) Healthy Focus The Simple Art of EatingWell Cookbook by Jessie Price & the EatingWell Test Kitchen (The Countryman Press) International Stir-Frying to the Sky’s Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories by Grace Young (Simon & Schuster) Photography Noma: Time and Place in Nordic Cuisine Photographer: Ditte Isager (Phaidon Press) Reference and Scholarship Salted: A Manifesto on the World’s Most Essential Mineral, with Recipes by Mark Bitterman (Ten Speed Press) Single Subj ect Meat: A Kitchen Education by James Peterson (Ten Speed Press) Writing and Literature Four Fish: The Future of the Last Wild Food by Paul Greenberg (The Penguin Press)
  9. Hi all, I purchased Gordon Ramsay's "3 star chef" some time ago, and I've thoroughly enjoyed reading and cooking from it. What I particularly like about the book, is that it goes a long way in making "3 star restaurant food" accessible to dedicated home cooks. It takes time, patience, some ingredient hunting, but not overly expensive or hard-to-source equipment. This is pretty much the only "for the dedicated home cook/ambitious but do-able" cookbook reference I have in my collection, and I would now like to see what else there might be out there. I'm mostly interested in French/Italian cooking, and it's a great plus if recipes are given in metric. I am considering cookbooks by other celebrated chefs, such as titles by Heston Blumenthal, Alain Ducasse, Rene Redzepi (NOMA) etc., but most of them appear to me as coffeetable books meant for inspiring the pro chef rather than "home kitchen cookbooks". I've not had the chance to browse it yet, but would for instance Keller's "Ad-Hoc at home" be something to look out for? Any and all suggestions are very welcome!
  10. I just received the latest edition of Le Guide Culinaire. The forewords by Heston Blumenthal and Dr. Timothy Ryan explain the relevancy of Escoffier on modern cooking. Do you think it is relevant? Do you use this cookbook?
  11. I'm interested in collecting books that feature good recipes for home style dishes from around the world. I have a fairly extensive collection, ranging from fairly broad Eastern European and South American books to region-specific titles such as The Illustrated Cape Malay Cookbook and Catalan Cuisine. I'm missing some, tho', and I'm looking for recommendations to fill the gaps. I'd like recommendations for ... Nordic (I have Noma, of course, but I'm after the sort of food normal people cook at home and traditional dishes) Hawaii and other Pacific islands Caribbean (all I can find at the moment are the Levi Roots books--and I'm not sure if a series of books by a very rich musician with a side line in hot sauce is what I'm after) African (I have a few African books, actually, mostly South African, and most of them are shit) Polish Indigenous Australian Irish (looking at the Coleman Andrews one at the moment--thoughts?) US--beyond New Orleans/Cajun/Creole (already have a couple of good books on that), ideally including something about the Texan/Mexican border area Mongolian Arab (think Saudi Arabia/Kuwait/Yemen as opposed to Lebanon/Syria/Israel) Croat/Serb/Bosnian Belgian Dutch Chinese Islamic Macanese
  12. Many who have used this book a lot note that there are many errors in it. We have used it for some sausages and the bacon only and we have found the following errors: page 42, Fresh Bacon: 9th line down: "adding 1/4 cup/30 grams of dry cure" should read "adding 1/4 cup/50 grams of dry cure" page 120, Breakfast Sausage with Fresh Ginger and Sage: fourth ingredient calls for 30 grams of fresh sage. Well, that's a whole lot of sage. I put in 16 grams and found it to be more than plenty. What are the other errors that people have found? Help.
  13. so i was waiting to make my first post something thought provoking or highly useful, but i realized it would be LONG time if i kept waiting for that.....so instead ill go with a random, simple question i have so the other day i made the chinese dish "ants climbing a tree" - really simple dish of bean (glass) noodles, ground pork, green onions, and various seasonings (came out great, btw)....my particular recipe called for rice wine (NOT rice wine vinegar, which i know and love)....my local asian market only had the large (750ml?) bottle, but since it was only $2, i went for it i only used a tablespoon of the stuff, so now i have this entire large bottle left....i gave it a taste, and it tastes like salty sake (which, i guess, it is)....its so lightly flavored that i almost dont see the point in using it...i cant see it adding the complexity or depth of flavor that you get when cooking with grape wines my question is how else can i use this stuff? did i make a mistake by getting the cheap, "cooking" rice wine with salt added, instead of a moderately priced bottle of sake? does it add something to the dish other than flavor that i may be misunderstanding? do i need to resort to salty sake bombs? EDIT - Just laughed when i looked at my username and realized that my first post was about a noodle dish....total coincidence
  14. Hey, can someone recommend a confection cookbook that has a focus on chocolate confections....candies? I won't be baking but am interested in the candy side of chocolate. I have Making Artisan Chocolates Andrew Garrison Shotts, which is perfect. But I would like more ideas along this same subject. This book is not overwhelming for the beginner and has some other options besides TRUFFLES. Everything seems centered on truffles and I'd like to know other options for chocolate confections. (Nothing against truffles but it seems like that is all anyone wants to write about.) Suggestions for chocolate confection books not focusing on truffles. Ideas?
  15. Over in the Cooking with Modernist Cuisine topic, Anna N raised a great point about cooking with a book assuming a professional audience: Seemed like a great topic to me. I can think of a few other aspects that might challenge: weight-based measurements instead of volume; production-sized pans, sheets, containers, ovens, and so on; a team of dishwashers and line cooks to do all the grunt prep and clean-up. What other adjustments do you make when you pick up one of the professional cookbooks?
  16. A collection of food memories andstories about food and families, as well as, of course, recipes from Holocaust survivors from aoo over: Poland, Austria, Germany, Hungary, Czechoslovakia, Romania, Russia, Ukraine, and Greece.
  17. What are your favorite cookbooks that have been released so far this year? I think 2011 has been a pretty descent year for new releases. Some ones that rise to the top of my 2011 list are: The Sriracha Cookbook, Randy Clemons Grilled Cheese, Please, Laura Werlin The Buster Holmes Restaurant Cookbook, Buster Holmes The Big Texas Steakhouse Cookbook, Helen Thompson and Janice Shay Plenty: Vibrant Recipes from London's Ottolenghi, Yotam Ottolenghi Those are some of the early winners for me. What about you? I'm going to write a post for the website. Any book suggestions?
  18. I recently discovered two books by Chef Yotam Ottolenghi though an Amazon suggestion. A brief look at the books show some promise. I was wondering if anyone else on eGullet is familiar with his books or have dined at his restaurants. Plenty Ottolenghi
  19. I have an idea for a cookbook, probably like many others but would like any information on how people have had theirs published. I am based in Ontario canada and would like any info from people who have dealt with publishers, what they require, who is the best etc.. Thank-you for your help
  20. Now that the first printing of Modernist Cuisine is done, shipped and for the most part delivered into the purchaser's hands, I am curious where all the copies actually ended up going? While I am fairly certain Fat Guy would like to think MC and eGullet readers are one in the same, it likely would not be a stretch to believe the majority actually do read or participate in these threads. My curiousity about the first 6,000 copies of MC is as follows: How many of the 50 United States have readers with copies? In the 10 Canadian provinces and three territories how widely distributed are they? Do most buyers live in a metro area or a non-urban area? How many are working professionals, advanced amateurs or simply interested in food? What well-known chefs or restaurant owners bought a copy for themselves? How many copies of MC are ending up in Great Britain/Ireland? How many were bought by people on the European continent, even without the announced translated versions? How many will end up in Australia and Asia? What about Africa and the Middle East? Are there buyers in Mexico, Central America and South America?
  21. [Moderator note: The original Cooking with "Modernist Cuisine" 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 "Modernist Cuisine" (Part 1)] Simple 72 hr at 145 f brisket sous vide using best bets for slightly flaky texture. Phenomenal.
  22. [Moderator note: The original "Modernist Cuisine" by Myhrvold, Young & Bilet topic became too large for our servers to handle efficiently, so we've divided it up; the preceding part of this discussion is here: "Modernist Cuisine" by Myhrvold, Young & Bilet (Part 2)] Since I've received mine I've had little time until this weekend to actually read through it in depth. I've been starting with the history in volume 1, which I find fascinating as I love history. I even looked up some of the original recipe books it references and downloaded them to my kindle through gutenberg as it is a wonderful addition to the whole and its history. Second to that I started sifting tbrough the equipment. Then yesterday I drove three hours north to share the volumes with my family. I don't think their mouths ever closed after seeing them for the first time. We each grabbed a volume, from my 16 year olde nephew to my 70 year olde father and for five straight hours we were consumed and shared with eachother ideas and "finds". In my family cooking and meals are a big part of us "coming together"...this truly added to a family moment for us. Now I've got to find a weekend to bring my 16 year olde nephew down to Massachusetts to cook with me. He wants to get into spherification and I want to experiment with the fish paper. I have a crazy idea to use the paper for and can't wait to start experimenting. ...after that I think the mac and cheese, since everyone has been talking about that on here I can't wait to try it as it brings back fond childhood memories for me.
  23. The eminent cookbook author Bernard Clayton Jr. passed away recently. From the NY Times' obituary, Clayton's Complete Book of Breads was probably one of the first "bread" books I owned. It's practically encyclopedic. As are his Complete Book of Pastry and Complete Book of Soups and Stews. Well, at least encyclopedic for their respective times. Maybe not the first books I turn to now for technique, but always good for an inspiration or two. Do you have any of his books on your shelves?
  24. Cristina Ferrare's Big Bowl of Love with interviews in her home kitchen (lovely kitchen, and very practical) has been on every local news program this morning. I just watched the third I have seen today - this one on ABC Channel 7 - and the enthusiasm of the interviewer was catching. I just ordered the book, mostly because of the descriptions of some of the recipes on a segment on another station. I also have had her book "Family Entertaining" for many years. Amazon does not yet have the "Look inside" feature for this book but it is probably in the near future. I certainly enjoyed the few cooking segments I saw her present on Oprah, although I rarely watch the show, I did tune in for a few because I like Christina's attitude.
  25. http://www.sun-sentinel.com/features/food/sc-food-0325-tea-20110329,0,1717613.story this review and article appeared in March 31, 2011 Sun-Sentinel paper in Broward county, Florida
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