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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

Breakfast has become a problem at our house. We no longer get up at the same time and we no longer eat the same things every day for breakfast. So I have been searching for power/nutrition/energy/granola/health/power/etc bars to make for me to eat. DH doesn't eat them. Well, not at breakfast anyway. Recently a new cookbook, Power Hungry: The Ultimate Energy Bar Cookbook by Camilla V. Saulsbury has come out and I have started making a few of the bars in it. Some are excellent, some not wonderful, others way too sweet for me. The first section contains recipes for well-known "knock-offs". The only commercial bar we've tried is a Clif bar and both thought it was awful. I suspect that most of them are too sweet for our personal tastes. (To generalize wildly: Canadians are less addicted to sugar than Americans...more addicted to salt.) The book includes recipes for vegans and for folks who can't tolerate gluten. Lots of variations given with each recipe. I am proposing to go through the entire book of 30 recipes, making one after another, to find the ones which suit me. I'll report back on this. (Give me a purpose for surviving this horrible cold winter. ) Maybe someone else has the book, has tried some recipes, and is interested in this. Saulsbury also has a blog, http://powerhungry.com/ , in which she has posted some bars which are not in the book. I haven't figured out exactly which ones are repeated in the book yet. Should have added Europeans generally like less sugar than do Americans. Don't know about Aussies or other countries...

6 books outlining every dish they came up with over this time with essays etc. Appears to be about the size of Modernist Cuisine and has about the same price tag. I can't say I'm really that excited about it but I preordered anyway to add it to the collection as it wil surely be a historical record of what the pinnacle of that movement in cooking was about at the time. Even though it only shuttered 2 years ago, it seems like so much has changed in the culinary landscape. http://www.amazon.com/gp/product/0714865486/ref=oh_details_o02_s00_i00?ie=UTF8&psc=1

The cooking with Modernist Cuisine at Home topic seems to have mostly run its course as many of us have had the book for quite a while. One thing I like a lot about the book is that it presents ideas for variations along with the recipes and presents many variations of ways of achieving similar results. So my motivation for this topic is to have a place to talk about our experiments in modifying the recipes - successful or not. You see I have difficulty following instructions... To start, is serendipity with this post in the sous vide thread asking about using bag juice that came out right as I finished up an experiment with the red wine glaze. The experiment was motivated by a mistake where I made SV short ribs at too high a temperature a while back. The meat was not very good but juice was wonderful. So instead of frying up a bunch of ground beef, I took a half kilo of relatively lean stewing beef and bunged it in the SV at 88 C for an hour. At the end of that time the meat was dry and the bag full of meat juice. The juice was very clear and light in colour with little in the way of 'gunk'. I added it to the wine and veg, started reducing, then strained the veg out and reduced the rest of the way. I skipped pressure cooking the knucklebones (I'm not sure why the recipe has you reduce the wine, then add water to pressure cook the bones, why not cook the bones in the wine then reduce?) To cut to the chase, I was quite happy with the result. I don't agree with the 'fat is flavour' mantra and the only fat in this was the little that rendered out of the meat in the SV. I might try adding a little gelatin for mouth feel and to make the glaze with less reduction. ... and the dog was happy with the dried out meat for his tea-time.

I bought something I've been eagerly awaiting from Kitchen Arts & Letters today. Now, I rarely cook from cookbooks, but I'll make an exception for this one. I have my eye on a few things, such as the coq au vin and cassoulet, but the things I want to make the most are probably all of the vegetable dishes in the book. It's probably too late for me this week (because what I get from USGM on Saturday generally sets the tone of menus for the next 3-4 days), but I'll be keeping some things in mind for down the road. Roast lamb with braised vegetables is an idea, ditto for the shakshuka. What will you be making?

Looks like a fair number of us have been wooed by Ken Forkish's wonderful new book! The bread thread is full of his loaves lately. I thought the book needed a thread of it's own so we could discuss some of the finer points of the various recipes - work arounds we have come up with - and just to generally praise (and of course critique) the tome. I haven't had a failed loaf from the book so far - but I do find myself trying to make some adjustments to suit my schedule and have had great success with that so far. The levain takes 5 days to make - I was fortunate as Anna N made it and I just inherited 300 grams that I have been keeping alive since. I've discovered that feeding 50 grams of levain with half as much flour and water as called for gives me enough to work with on any given day and it doesn't seem to suffer. And it appeals to my thriftiness as I don't like throwing out large quantities each day. Today I'm working on 2 loaves of pain de campagne - a request from one of the nurses who got all misty eyed when she tasted the loaf I brought last week. She said it tasted just like the bread she likes at home in Europe. High praise indeed I thought. I fiddled this recipe a bit - again to fit my schedule. I mixed the ferment last night, gave it 4 turns over about 90 minutes then popped it into the fridge until this morning. I let it warm for an hour or so - shaped my loaves then let them sit until they responded to poking as they should. Took about 3 hours. They are baking now - and look just like they should.

In the near future, a friend and I would like to do a Mexican themed dinner party. Any tips for internationally available Mexican cookbooks? I'd like something as "authentic" as possible (whatever that may mean ;-) – I should be able to get various dried chiles and other ingredients at the two Mexican supermarkets here in Vienna. Is Authentic Mexican (20th Anniversary Ed) by Rick Bayless any good? His name does crop here quite often, but judgements regarding authenticity seem to be mixed ...

I just received from the US the book Bachour. It brings plated desserts to a imaginable level with plenty of different recipes and ideas to use and modify. I think it's a great debut for the author and for one who wants to practice or learn gastronomic plated desserts.

My newest cookbook is and I've been cooking from it lately for the past week or so. I absolutely adore it, and the restaurant on which its based. (The seats however, are another story, but that's a minor quibble.) Anyone want to come along for the ride? (the last two pix are dishes at the restaurant, and recipes for those can be found in the book)

I'm wondering what you recommend as the best books about France chocolate cakes or great chocolate? Thank

The team over at Modernist Cuisine announced today that their next project will be an in-depth exploration of bread. I personally am very excited about this, I had been hoping their next project would be in the baking and pastry realm. Additionally, Francisco Migoya will be head chef and Peter Reinhart will assignments editor for this project which is expected to be a multi-volume affair.

I'm wanting a good haute patisserie cookbook that's more than just a recipe book but would be more of a "textbook" for those of us who patisserie is a hobby, but aims to recreate professional level type patisseries etc. I am more interested in the more gateaux type desserts rather than chocolates. Can anyone suggest any books?

Previously I described radicchio and gorgonzola pasta sauce, for which I used Roquefort. Yum. Tonight I made grilled radicchio with creamy cheese, namely Pierre Robert, as specified. When I was reading this recipe a few nights ago, I was enjoying a wedge of Pierre Robert on sale, having purchased a full wheel. Yum.

Hello everyone, I made warqa dough for the first time today, following a recipe from Paula Wolfert's The Food of Morocco cookbook. It was surprisingly easy to make, however, i am concerned that this pastry is way too fragile to use. Im not sure if i did something wrong. The leaves are very delicate, especially around the edges. Some of them have rips in the centers. I brushed each with olive oil and layered them according to instructions and popped them into a bag. I was planning on making Paula's seafood bastilla in a couple of days but i think i might end up using filo dough. Has anyone made homemade warqa? Have you used it for any recipes such as bastilla? Is yours soft or crispyish? The leaves came out more like a spring roll consistency then a filoish consistency. Please help. Im curious of other peoples experience with this.

Dear all, I was wondering if you could lend me some advice. I am a huge cookbook collector - with a special focus on collecting regional culinary bibles. If a cookbook has history/culture etc, I buy it. Basically, anything along the lines of Claudia Roden or David Thompson (Thai Food). I live in the UK, and do not eat pork. So buying a Mexican cookbook has never really been on my mind. However, I do feel I ought to have at least one book by Kennedy. I have however heard mixed reviews about the updated 'The Essential Cuisines of Mexico'. Would it be worth finding a used copy of the original 'Cuisines of Mexico'? Does it have more history, anthropology etc than the updated version? I am not interested in just having recipes. Also, as a side note, what would be a good substitute for pork lard? I know it features pretty heavily in Mexican cuisine but I feel like it shouldn't be a barrier to looking to my cooking. Would olive oil work? Or should I use Chicken or Goose fat (Much in the same way I would substitute Goose fat for pancetta when making bourguignon? Or is the pork lard absolutely essential? Many thanks!

I am attempting a recipe from Peter Greweling's book "Chocolates & Confections." It's the Salt & Pepper Bars. In the recipe you first lay down a layer of salted caramel in your frame, then spray with cocoa butter before laying down the second layer. I don't have an airbrush or any equipment really. Can anyone shed light onto how this is done - I've searched the book and online, but haven't found any sources to help. I get that it's supposed to help with moisture retention, but am not sure how to "spray with cocoa butter." Thanks for any tips!

This Recipe that I am going to share, its by my mom. We used to have these cookies since Childhood. To me its a very traditional Recipe. any flavors you want to add, all depending upon your taste. I used Chocolate, Vanilla and Raspberry for that. Same recipe goes for all cookies with distinct use of essences and food colors. Well here we go, it makes about 20 to 30 cookies, enough for your family while having tea/coffee. I love its crunchy texture outside and softy material of a classic cookie from inside. So for making a cookie you gonna have: COOKIES HOMEMADE: You will need: 1/2 cup unsalted Butter/clarified Butter 1 cup Sugar 2 Eggs 1 tsp Baking Powder Milk 1/4 cup(Use Milk as required, dough should be soft, add it if you feel stickiness) 2 1/2 cup Flour Vanilla Essence(or any flavor you like to have in cookies) Steps to Follow Beat Butter and Sugar. Add Sieved Flour & Baking Powder. Add flavor , Essence, Eggs, make a dough. Add some warm milk if you feel to have in your Dough. Make a soft dough. Then cutout soft cookies and Bake. This Recipe works for simple Vanilla Cookie. I filled my cookies with small pieces of Dark Chocolate. If you need some amendments or more flavors, add Cocoa Powder or Raspberry Essence with Red Food Color as I did.

I want to try out some desserts or sweets prepared in Lebanese style. Please suggest some desserts.

Tonight I finished Kristen Kish Cooking, Recipes and Techniques. Alas these are restaurant or competition dishes, and while I would probably enjoy most of them, I saw nothing that I am compelled to cook. Nor for that matter am competent to cook. I commend her for sharing them. I appreciate her definition of culinary terms. My only gripe is that after assuring us she uses a Packojet at work, her ice cream recipes call for a home ice cream maker. Kristen moved me. I was taken by her back story as a gay interracial adoptee. I can relate to that.

It's time to get excited about new cookbooks coming out this year. Hopefully some will also appear on bargain thread. Here is an article from Food and Wine that lists some of the spring offerings. http://www.foodandwine.com/news/cookbooks-spring-2018

I got an e-mail this morning about the Modernist team's next project - pizza! Modernist Pizza is Underway! After taking on the world of bread, we’re thrilled to announce the topic of our next book: pizza. Modernist Pizza will explore the science, history, equipment, technology, and people that have made pizza so beloved. Authors Nathan Myhrvold and Francisco Migoya, with the Modernist Cuisine team, are currently at work conducting extensive research and testing long-held pizza-making beliefs; this quest for knowledge has already taken them to cities across the United States, Italy, and beyond. The result of their work will be a multivolume cookbook that includes both traditional and innovative recipes for pizzas found around the globe along with techniques that will help you make pizza the way you like it. Modernist Pizza is in its early stages, and although we’ve begun to dig in, we still have a lot of work ahead of us. Although we can’t guarantee when it will arrive at your door just yet, we can promise that this book will deliver the complete story of pizza as it’s never been told before. In the meantime, we would love to hear from you as we continue to research pizza from around the world. Contact pizza@modernistcuisine.com to tell us about your favorite pizzerias and their pizza. Connect with us on social media to get all the latest Modernist Pizza updates.

After a delightful brunch at Koslow's Sqirl restaurant in Los Angeles, I've decided to attempt to cook through her cookbook. I'll post my results here. Please follow along and join in, if you're so inclined. Her food is wonderful, but I will surmise that her true deliciousness comes from using the best and freshest ingredients. I'll do my best to recreate the magic I felt at Sqirl. Here's the link to her book at Eat Your Books.

I have no idea why they blurred the name.. so i really would love to know the name of this cookbook. Has anyone seen it? (I think it’s in French.) Thanks!

THE BOOKS ARE SOLD I have Volumes 1 ,2 and 4 of Jean-Pierre Wybauw's Great Chocolate books are for sale. The books are in great shape! There is some tape on the corner of the front of volume 1 that I used to keep it together after a drop. Volume 1 is also autographed by the author (See pics below). I'm asking $150 for the lot OBO. Let me know if interested or if you have questions

A few weeks ago I checked out a copy of Madhur Jaffrey's Vegetarian India from the library, and it is well on its way to earning a permanent place in my collection. I've really enjoyed the recipes I've cooked from it so far, and thought I'd share a few of them here. Of course, if anyone else has cooked anything from the book please share your favorites here, too. To kick things off, something that appears in nearly every meal I've cooked this month... a yogurt dish such as Simple Seasoned Yogurt, South Indian-Style (p. 324)