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Found 952 results

  1. I just received my copy of this beautifully illustrated book today, and on first flick through there is a lot I would like to cook. I adore the illustrations, and am very happy to have a book that uses ingredients available here without dumbing down the recipes. Plus, there is a great story behind how the book came to be published. So far the top of my to do list includes Puerco en Salsa de Pepitas (pork in pumpkin seed sauce) and Mojarras en su jugo (bream in its own juices).
  2. My sister is in London for the next week and luckily has a bit of free space in her bag on the way back. Any recommendations for great cookbooks available only through Amazon.co.uk? I could always pay to ship them here any time of the year, but having them hand-delivered without paying to ship overseas is more fun! Plus there's no VAT on books within England, so you don't even have that savings from shipping overseas.
  3. I have just bought 4oz of fresh Perigord Truffles and have a question about whether the truffles should be warmed to release their maximum flavour or simply shaved ontop of the dish. Two weeks ago I got ahold of a Burgundy Fall truffle and was struck by the fact that when we shaved it ontop of an omelet the flavour was not nearly as strong as when we made another omelet and rolled the shaved truffles inside. With the Perigord Truffles I plan to use them to make truffled mashed potatoes. I had planned on shaving them over the individual servings at the table but now I am wondering if it would be better to fold them into the potatoes before serving them.
  4. Do you buy cookbooks as gifts? How do you decide what to buy, especially for novice cooks? 'Tis the holiday season, and I'm usually the one on the receiving end of cookbooks. This year, some family members and friends have taken a new interest in cooking and I'm considering giving them cookbooks as gifts. None of them have much cooking experience, some are more adventurous than others. It's been a long time since I bought a cookbook for anyone but myself. What do you look for when choosing a gift cookbook? Or are cookbooks too personal, is this just a bad idea?
  5. I'm the recipe collector in my family, and as such have amassed an impressive collection of recipes from various sources, many of them other family members. I would like to organise all of these recipes into a printed cookbook, but I'm really not sure where to start. I know there are some decent self-publishing outfits out there where you can get your book printed, and I'll be doing some research into them and adding the results here. What I really want to ask the community is the best way to go about putting the book together. Have any of you made your own cookbook before, for just family and friends or on a wider scale? It's going to be a hodgepodge of different cultures, styles and ingredients, so I'm wondering if the standard seperation by main ingredient would be good, or by type of cooking (dinners, desserts, etc.) would be best. So please weigh in, how are your favourite cookbooks laid out, what order do you like to see, etc. I know for me, a comprehensive index is a must, but what are your "make or break" attributes? Finally, I'll be putting together a kickstarter proposal to fund the project, and I'll have to decide on an amount I want to raise. Again, what would you think would be ideal to produce a project like this, and if you were going to donate to such a project, what kind of stuff would you like to see offered as incentives (a lot of these projects promise free stuff, like a print, a copy of the cookbook, etc. for people who donate certain amounts)? I want to collect the recipes that make our family what it is, and share them will all members current and future. It would be great if I could share it with a wider audience as well, but that's not a requirement.. Thanks everybody!
  6. chefhenry

    "Notes from a Kitchen"

    While I will probably end up purchasing it regardless when they figure out int'l shipping I was wondering if anyone has received a copy yet? Haven't seen a critical review yet, but of course those don't get published, or featured as often. Is it everything that it's cracked up to be? Certainly not the most expensive "cookbook" of the year but still...
  7. I have been doing a lot of searching online and to be honest I haven't been able to come up with very much, I love baking breads and pastries and I would like to learn more about Austrian baking/pastry given the fact that to me that areas techniques is what most pastries are based on. Any and all help is greatly appreciated.
  8. Chef Grant Achatz is publishing a series of e-cookbooks on iTunes with recipes from his Chicago restaurant, Next. For those who might not know of it, Next serves a single prix-fixe menu that changes seasonally. The first e-book was recently released with Next’s inaugural menu, based on the theme of Paris: 1906. As described on iTunes: “Paris: 1906 includes the exact recipes for every dish served as documented by our chefs, over 200 photos, and short essays describing the key dishes and concepts” Achatz plans a new e-book for each menu. At $4.99 for each one, not a bad price if it’s a good product, and the reviews are good: Apple web site with a link to iTunes for full reviews and download. In general I'm not jealous of those who dine at places where I cannot, but I would have done much to have dined at Next for this menu. If anyone has it or gets this ebook (or any future edition) I’d really love a report. I'm grinding my teeth, this is enough to make me want to run out and buy an iPad, I can’t imagine using it on my phone or ipod.
  9. I'm not from Texas and have actually eaten very little in Texas over the years. Sad to admit, Texas is basically on the southern route from Ontario to Utah for us. (Don't hate me because I am an ignorant Canadian. ) We stopped in Terre Haute, IN, for a decent cup of coffee at the local bookstore and I decided to buy one cookbook to read both to myself and out loud to my DH on our current trip and it was the The Homesick Texan by Lisa Fain. I have been following her blog for some time now and had decided to get the second book but the store had only the first. Bought it. Read extensively from it. Going to get the second book also. I had already made a strawberry ice cream from Fain's blog and now have made Tex-Mex Meat Loaf with Chipotle-Tomato Glaze and the Tomato Cobbler. Both were great successes. The photo was not. While in Moab, UT, where you can't buy the more 'Mexican' ingredients anyway, I think I'll make a lot more of her recipes. Can't buy those ingredients back home in the far frozen north either. Well, like achiote paste, epazote, traditional chorizo, all the cheeses, etc. Anyone else cook from this book?
  10. Hi to all the team, and thanks for a most fantastic book Juste one little thing, I noticed a small typo : if you look at the table on the top left corner of page 357 (units conversion) you will notice that the conversion factor from Joules to Kcal is expressed as... multiply by 0.000 Does this imply that to make calories dissapear from my meals all I have to do is to convert Kcal to Joules back and forth, to end up with a zero calorie dinner? My guess is that the correct value should be 0.239. Irrelevant anyway since the concept of calories is an obsolete and inadequate method of evaluating the nutrition potential of food. Cheers from Belgium Eric
  11. I am looking for good online collections of sausage/bacon/ham recipes and reviews on the quality of the recipes. So far I've located: Jason Molinari's excellent blog: http://curedmeats.blogspot.com/ Len Poli's Collection: http://lpoli.50webs.com/Sausage%20recipes.htm The Spicy Sausage: http://thespicysausage.com/sausagemakingrecipes.htm
  12. Janice Wong is the chef and owner of 2am Dessert Bar in Singapore, one of the few dessert restaurants in the world. This is her first book, and involves on her plated desserts. Visually it's great, the packaging and photos are stunning. I haven't tried any recipes, but after reading some they seem consistent. My main complaint is that this book has few dishes (about 30), it has about 120 pages, and a good amount are occupied by full 2 pages photos. So overall this book is on the pricey side (about 55 US$ plus shipping), but I'm happy to have bought it. As far as I know you can buy it only through the official website: http://perfectioninimperfection.com/ and until now it went under the radar of all the press. Teo
  13. I finally succumbed to my desires yesterday and purchased an ipad, and one of the first apps I bought was the CIA's Professional Chef. It's amazing. I imagine this is what cookbooks are like on Star Trek. The whole textbook is at your fingertips. There are videos to show techniques, pop up tips and even quizzes at the ends of chapters. You can highlight passages and add notes, and share those notes with an online community. I've barely scratched the surfaces of what's in the book, but already it seems like an indication of where cookbook apps are going to be headed in the future. Has anybody else got this? Planning on asking your loved ones to buy it for Christmas?
  14. Obese-Wan Kenobi

    "India Cookbook"

    Hi, I saw this book at the bookstore and was tempted to buy it due to the nice packaging. I couldn't look inside so I was wondering if anyone here has it and can give some feedback? It's by Phaidon and yeah, the packaging is great. Thanks.
  15. The original The Italian Baker was a groundbreaking book with it's well researched recipes and techniques on rustic Italian breads and pastries. It was a huge influence on my style of baking and I'm excited to see there is an updated version. I'll be picking up a copy in the next couple of weeks but I was wondering if anyone has gotten their hands on the new version and can comment on how much it has evolved?
  16. Any online references listing ingredients textures?
  17. Back in the late 80's, I was lucky enough to spend a year living in Panama City, working at the Smithsonian Tropical Research institute (STRI) as a research assistant. While there, I fell in love with the food. The best tamales I have ever had (and very different from Mexican tamales). Fantastic ceviche. Wonderful, filling soups. Some of the best Chinese food I have ever had, believe it or not, since many Chinese helped build the Panama Canal, so there is a large Chinese population. Wonderful fresh breads similar to Cuban breads. Wonderful fish dishes with coconut from the San Blas Islands. A sort-or tamale casserole called tamale de olla. I have not been able to find either a good Panamanian cookbook or a good Central/Latin American cookbook with a decent selection of Panamanian recipes. I have found a few recipes here and there on the internet, but none I have really loved. Does anyone know of any good cookbooks with Panamanian recipes? English preferred but my Spanish, although rusty, is good enough to do OK with a Spanish cookbook. Thanks!
  18. For those who cant afford the 4,000 to use the volatile compounds in food database does anyone know a open source with the same data? Flavour.net has some stuff but I'm really looking for a bit more relevant data. Any thoughts?
  19. My copy arrived yesterday. Creativity with twists, turns and backflips and some of the best plating and styling I've ever seen. I've seen some good looking food in my day but this is exceptional. The details and complexity of each dish are staggering, so be prepared for some high-end cooking without compromise. Having a dinner party in a few weeks and the entrée and main will be straight out of here. Will report back with photos.
  20. Donald's Link's excellent 2009 book, REAL CAJUN (Potter) has terrific recipes for Black Eyed Peas and Limas, but nothing for the region's most popular Red Bean. What gives?
  21. Just got my copy of the Milk Bar cookbook a couple days ago, seems we egulleteers have been slacking on creating a topic for this new book! I just made up a batch of cereal milk (So rich! So delicious! Can't wait to try it in my coffee in the morning) and the dough for cornflake-chocolate chip-marshmallow cookies is chilling in the fridge(Corn flake crunch being a component for that recipe). I've eaten a bunch of the dough and am enjoying the salty sweet excess that it promises. Also, I'm having a really hard time sitting still and typing this. Time to run across the room! SUGAR RUSH!!!! YEEHAA! Ahem. Lots of interesting techniques and ingredients I've never used before, probably because I very seldom make sweets. The milk powder is an interesting flavor boost and I'm also looking forward to trying some of the recipes with glucose. I've never used it before and it seems like an interesting goo. I picked it up at a Michael's craft store for half the price of Amazon, so if you're looking for glucose you might check craft stores yourself. Anybody else cooking Tosi's creations at home?
  22. I'm in consideration for a position at a Latin small plates restaurant and need to bone up on examples of "modernizing" traditional Central & South American food. Can anyone more experienced in this area recommend books or blogs on latin cuisine using contemporary platings and variations on the traditional stuff?
  23. ScottyBoy

    Foraging guides

    After working at many restaurants that have local foragers come in to sell product and now reading through the Noma cookbook I'm very interested. I do so much gardening for the heirloom faire but always see wild greens and flowers here in the Bay Area California. Of course the standard google search came up with a list of books to buy but I was looking for recommendations from fellow forum members!
  24. ChrisTaylor

    "Hawksmoor at Home"

    Anyone picked up a copy yet? I've never been to the steakhouse--altho' flipping through the book, that's something I must correct when I head to the UK in '012--but this is a nice book. Obviously beef centric, altho' there are also recipes for other beasts--chicken, lamb, veal, goose, pork and shellfish. What's nice is that for a meat-centred book, the steak and burger recipes are less recipes and more detailed breakdowns of the technique. Indeed, the book as a whole has a lot of recipes (for cocktails as well as savoury dishes and puddings) but there's also a lot of room given to relevant techniques. Altho' being a steakhouse book there's obviously no discussion of sous vide, etc. A nice touch, too, that I'd never thought of before: the burger patties are made with ground meat and bone marrow. Genius. The breakfast section alone should mean that this book is sold in sealed black plastic and kept behind the counter and only sold after a waiver has been signed. I love this kind of book and I love this kind of food. Already this is one of my favourite British cookbooks. Tonight I'm cooking a T-bone steak (using their method, which differs somewhat from my usual) and some of the sides. Preparing a marinade for the 'Tamworth pork ribs', too.
  25. I am getting MC for Christmas, and I'd like to try some of the recipes in the book. I'd like to document my experiences in a blog but it would be of little use for non MC owners if the recipes are not (partially?) described along with results, thoughts, etc. In one extreme, I am sure simply transcribing all the recipes into a blog would not be OK, but I wonder if one can use a recipe as a post topic, describing the recipe and adding some value without risking being sued or DCMA'd. Any guidance?
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