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  1. Hi everyone! I was looking for some online alternatives to Amazon for buying cookbooks, and stumbled across this one, which has quite a few books I want, at a fairly reasonable price (eg. the Frederic Bau book is cheaper here than on Amazon) http://www.chipsbooks.com/ Just wondering if anyone has used this site before (I will be ordering internationally) and if they consider it reliable? Thanks in advance!
  2. Hi all, I have read a few promotional biographies of Roy Guste (former owner of Antoine's restaurant in New Orleans and author of "Antoine's Restaurant Cookbook". It appears that Guste had been working on a new book called "The New Orleans Cookbook" that "explains the history of the development of true cuisine of New Orleans, Creole Cuisine, with some 800 recipes of all levels of dishes from the simplest and most often prepared of local recipes to renditions of the famous dishes of the great New Orleans restaurants." (taken from Guste's personal website http://www.royguste.com/ ) Does anyone know if this book is still in the works or been canned due to external factors? Thanks,
  3. Hello, I'm a pretty decent home cook, I love to cook and spent time in the kitchen. I would describe my food as flavourful and rustic. I'm looking for books that will teach me how to take my cooking to the next level. For me that means that I'm not so much looking for a regular recipe book, but I would like to learn about flavour combinations, refinement and more advanced techniques. By now I've got a long wish-list and I'm looking for some advice (and ofcourse recommendations if you know of a better book) on which books to buy. The books I have been looking at: For flavour combinations: Culinary Artistry- Andrew Dornenburg The Flavor Bible -Andrew Dornenburg The Elements of Taste- Gray Kunz Which one of these books would you recommend as the best starting point for learning about combinations and starting to develope ones own creations in the kitchen? For technique and generally taking my cooking to the next level: Think Like a Chef- Tom Colicchio Home Cooking with Charlie Trotter or the Dummies book by Charlie Trotter Bouchon- Thomas Keller Cooking by Hand- Paul Bertolli As I can't pop down to shops to actually thumb through these books, I would love to hear your input and suggestions before I make (another) dent in my bank account. Thanks! Agnes
  4. If you could only read and use one cookbook on mexican cooking, which author would you choose and why? How would you characterize the difference between these two cookbook authors?
  5. Hello Canuck lovers (got family in Ontario but they know nothing) could you please point me in the direction of your best, high end, fancy pants, cook books in the English, please?
  6. 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.
  7. 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 !!!!
  8. 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?
  9. 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!
  10. 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).
  11. Peter Reinhart has a video course on the web site Craftsy.com if anyone is interested. He gives over 5 hours of teaching under the following headings: Lean dough, straight dough method, Lean dough, pâté fermented method, Rustic bread, pain a l'Ancienne method, Sandwich bread and soft dinner rolls, Marble rye bread, and, Chocolate babka I have watched all of the segments and really enjoyed them. I have several of his books but it sure was nice to see the breads demonstrated. The course is $40 and you are able to ask Peter questions. I have had several questions and they have been answered within a few hours. Whether Peter himself answers them or not I don't know but the answers do come under his name.
  12. I was wondering if anyone else had purchased the book "Zumbo" or was using it? I just received my copy today. I bought it on-line from the Adriano Zumbo store at http://adrianozumbo.com/new-book-zumbo/ (it came signed by the man himself) But it is also available from other Australian retail outlets such as http://www.readings.com.au/collection/adriano-zumbo Or internationally at http://www.amazon.com/Zumbo-Adrian/dp/1742665713/ref=sr_1_1?ie=UTF8&qid=1317859251&sr=8-1 (not yet available internationally I think) For international readers, Adriano Zumbo is a very well known Australian pastry chef who has spent time learning the craft with Pierre Herme and others. He has his own stores now in Sydney, Australia. http://adrianozumbo.com/adriano/ He became more of a household name through his numerous appearances on Masterchef Australia with extremely challenging pastry pieces for the contestants to create and has since had his own (short) series on SBS TV. He also does a lot of food festivals around Australia. His Masterchef recipes are challenging and can be located at: http://www.masterchef.com.au/guest-chef-adriano-zumbo.htm (See the list on the right of the screen under "Adriano Zumbo Recipes") And his SBS recipes are at: http://www.sbs.com.au/shows/zumbo/recipes/page/i/1/h/Recipes/ (Click through the different episode tabs near the top of the screen) His reputation is for being a little "different" - which comes through in the books layout and graphic design - with his pastries and so for me (who owns a number of pastry books already), this was a welcome addition to my collection as it has some unusual flavours/combinations - eg., sticky date, strawberry bubblegum and chocolate mayonaisse macarons to name just 3. The book is broken up into 6 sections: - Zumbarons (macarons which he is probably most well known for) - Chocolates - Pastries - Gateaux de Voyage - Cakes - Desserts with basic recipes and a glossary at the back. For a pastry book, the book is good value - $50 (or less at some spots) for a 250+ page, hardcover, book with colour photos on pretty much every page is pretty cheap compared to some others out there. I'll be spending the next few days reading through it and then I'll be trying a few things from it - it'll be nice to make an Australian Pastry Chef's recipes for a change
  13. Just purchased the ibooks version of this new book. It contains the recipes from the book plus a number of instructional videos on how to prepare some of the dishes. Looking at the book, it is good to see sous vide entering the mainstream as just another cooking technique rather than some technological marvel. Neil Perry tells how they prepare the dishes in the restaurant, which is often sous vide, with times and temperatures. He then provides instruction on how to cook the dishes if you don't have the equipment. This is a steak house book written by a chef whose original flagship restaurant, Rockpool, has been in the San Pellegrino World's top 50 Restaurants. I'd totally recommend it either in paper or electronic form. ps. for our US friends, the measurements come in metric, imperial, and cups.
  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. 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?
  16. 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?
  17. 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!
  18. 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.
  19. 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?
  20. 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?
  21. Can anyone recommend a few good Italian baking/pastry books? (in English, I mean) I have Carol Field's The Italian Baker, the newish Biscotti by the American Academy in Rome Sustainable Food Project, and Gina de Palma's Dolce Italiano. Oh, and Sweet Maria's Italian Cookie Tray. TIA.
  22. OK, let's be frank. My goal is to read the set without shelling out $450. I would LOVE to pay $450 and own my own copy. But that isn't happening. I even agree that it's probably worth every penny. But that's 45,000 pennies I can't afford right now. So, has anyone heard of a school/library/foundation lending the thing?
  23. I am looking for recommendations for a gift. I want to give a cookbook on Indian food to someone who is a relatively sophisticated cook but knows very little about Indian cooking. He works full time (not as a chef) and cooks mostly for his family. Thus, he is not going to want recipes that take a long time to prepare. Suggestions?
  24. 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.
  25. 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!
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