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Hello all, Ok, I was watching Alton Brown's Good Eats episode where he goes into an Asian store and tells you about some of the items in there he'll need for the recipe he was making. As Alton is known for doing, he educates you, and in doing so, I realized how nice it would be to have a reference of Asian store-bought groceries. When browsing an Asian store, it's very difficult to know which brands and items are which and which is best for the job. I'd like to have a better command of the groceries in Asian markets than just having to search for what I need based on a specific recipe, which in itself can be a challenge. So does anyone know of references (books, Internet, etc.) that categorize, list, or otherwise note the many (typical?) Asian ingredients you can find in Asian stores? Last, the attendant in the store I visited would only point me to a bottle of Pad Thai seasoning and not give me the real ingredients and method of how the market's adjoing restaurant prepares Pad Thai. Rats! Thanks much, Starkman

http://www.amazon.com/Creole-Babette-Rozi%...pd_bxgy_b_img_a I've been eyeing this book for awhile now -it seems fairly comprehensive but there hasn't been enough reviews to persuade me to purchase it. So here's a shout out to anyone who has this book. What are your thoughts?! A good choice for Creole cooking?

I just got this book yesterday and I must say, I'm quite intrigued by some (if not most) of the recipes. Does anybody here have this book, and if so, have you used it? I'm tentatively looking for that one book to cook myself all the way through (like the French Laundry, Alinea, etc blogs). From what I've read so far, I can get pretty much everything needed at local Asian markets. I'd be curious to hear from others that might have used this book already, as sometimes books read nicer than they actually work in the end... The book is thinner than I expected, but it's really a gorgeous publication with very good and appetizing photos. Lots of technique photos too with step by step instructions. While I really don't care for the "cooking" show Iron Chef at all, I must say that I'm very impressed by this book so far, and it at least appears that Morimoto was very involved in it's creation. Lots of personal little anecdotes just add to the fun of reading. Oliver PS: I did a search here and could not find a thread about this book, if there is one I'm sorry for starting a new one.

I'm planning on going to a Chinese supermarket later today to pick up the basic staples I'll need for cooking from this cookbook. However, I left my copy at work and won't have access to it until Monday. If you own it, could you please reply (or PM me) with a list of the basic ingredients needed? She has a page toward the front of her ingredient guide that says something like, "these are the basic ingredients needed for the recipes in this book," and then lists about 8-10 things. Please save me an extra trip to the bookstore! Thanks!

Does anyone know where I can find this book? Les postres d'el bulli albert adria oct 1998 ISBN 84-7596-606-3 I've been searching for this but to no avail. Anyone help me?

Anybody have this? It looks pretty solid. http://www.amazon.com/Art-Making-Fermented...howViewpoints=1

My wife and I came across Denis Cotter by happy accident while cycling through Ireland. Once we got home, we immediately purchased this two (now three) cookbooks. They are a regular source for dinners, especially when we want something fancy. I was wondering if anyone else has his books and what you think about them. Dan

Hi all, Does anyone know if any Thai cookbooks with good lists of noodle soup (not the fried ones, which we regularly see in common cookbooks)? The reason is I'm looking for a cookbook that contains good recipes for the likes of beef noodle soup, special pork noodle soup (dark soup, pork slices, with eggs), boat noodle, that you can find in some really authentic Thai-style food court stalls in big Western cities due to extremely high Asian student populations. I already have David Thompson's Thai Food on my bookshelf, and Murdoch Book's The Food of Thailand, Tommy Tay's Noodles Rice and Something Nice, and Thai Cuisine by Sisamon Kongpan. None of them spend too much time on noodle soup. Thanks,

can someone recommend one please? in english

I just received a copy of Pichet Ong's Sweet Spot and see some interesting new ideas and formulas that I will have to try out. Last night I made the dragon devil's food cupcakes and they are amazing! Next time I will use less tea and more burbon in the ganache, otherwise, spot on. Does anyone else have this book? What are your thoughts? Dan

Cocao- Vanille is the title by Francois Pralus and Laurence Cailler. It has a sub title of " L'or Noir de Madagascar A more enticing picture. Pralus is a rather "underground" chocolate house it seems. I know Pastry Chef Alex Stupak of wd50 has used it in at least one recipe. It's in French, of course but any info on this would be much appreciated. Thank you!

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

Any feedback on these two? B&N has Eof out of print but avialable in paperback at Amazon. Really wanted Essentials but haven't heard anyting about Cooking. Feedbac appreciated. ~Maria

The most recent addition to my library of italian cook books was Giorgio Locatelli's "Made in Italy," and while it is a magnificent book, it set me off on to a hunt for another book... Is there any sort of definitive, penultimate, authentic book of Pasta? In my mind, a book like this would really be two parts: pasta and sauces. The first part, pasta, would be alphabetical and describe all of the different shapes of pasta, and include such information as basic details--size, shape, fresh/dry?, where it is from, and what its made of; what the traditional sauce for it is and WHY; a basic recipe and suggestions for close variations; and what wines are regionally had with it. The second part would be the sauces.... again, to match the pasta with such details as traditional ingredients, loose recipes, history, etc... Am I dreaming this up?

I'm close to making absurd pronouncements about The Flavor Bible by Page and Dornenburg. I got their What to Drink with What You Eat as a gift last month, devoured it, and immediately ordered the Bible. I haven't been disappointed. The book is a treasure trove of information for advanced cooks who want to think about flavor pairings that are both ordinary and extraordinary. I've been marking up the book with three marginal notes: an arrow for "good idea," an exclamation mark for "wow -- check this out," and a bunch of plus symbols for combinations that I could use in the kitchen. There's not a single recipe for the novice cook, but if you know how to handle your proteins, grains, and plants, you'll be overwhelmed by the sheer intensity of the possible ideas inside, many of which come from the best chefs of this generation. I'm averaging about three pages an hour because I'm constantly testing ideas against my mental palate -- a remarkable pleasure. Anyone else hooked?

My shop is closed in the winter so I like to take this time to get new recipe books and try some new things out, so tonight I found some interesting books on Amazon and wondered if anyone has an idea what they are about. The cost is pretty high on them and my usual go to reference person - The Chocolate Doctor - has not heard of them so I thought maybe someone out there has some input! http://www.amazon.ca/Complete-Confectioner...3195633&sr=1-12 $1936 seems a bit out of this world And there is a pre-order listing of a book to be released in July http://www.amazon.ca/Technology-Coated-Cho...3195633&sr=1-11 If anyone has suggestions on more reasonably priced confectionery books I would love to hear them. Thanks for your input!!

Has anyone had a look at his new book? Also does anyone know who to contact to find out if an English edition is in the pipeline? Cheers

My fiance and I are too fat. Can any of you recommend a non-fad (low carb or whatever) cookbook?

We have really really been enjoying "The Complete Robuchon" by well, Robuchon. The recipes we have tried have been delicious, get prepared within a reasonable amount of work, and have a wonderful delicate and complex flavour. The only real flaw is we probably can't make over 1/2 the recipes due to ingredients issues, though we do sub some. I have the urge for more. A recent CI article complaining about the 11 pages on omelet making in Julia Child's book ("Mastering the Art of French Cooking" I think) gave me a pretty strong urge to buy that book; I could really dig a book which is willing to spend 11 pages on omelets. So, I am looking for a modern-ish book on french cooking that focuses on technique. For reference, one of my favorite books in this style is "Sauces" by Patterson; that is, ideally, the kind of book I'm looking for. I think Child's book *might* be the one, but my primary concern is it's age; modern tastes tend to prefer things with a little less fat (well, ok sometimes). Does it hold up? Is there another book which I should consider? Would one of the english translations of Escoffier be a good idea? I'd like a book without *too* much focus on stuff I can't buy, although I am resigned to have at least 25% (maybe more).. Your suggestions are appreciated!

prasantrin's post: FWIW, flour in the US is different from flour in Canada, period. That's probably one of the reasons you're not getting good results. If you head down to the US in the near future, I would suggest picking up some flour there (particularly whatever flours Shirley suggests using), and trying the recipes again. You'll probably see a difference in the final product. I found this answer from presantrin very interesting. I did not know that American flour would differ from Canadian. However, living as we do in both Canada (outside Peterborough, ON, 100,000 environs)and the US (Moab, UT, 5,000), I have found the following...this may pertain to Utah only, or even just Moab only... * cane sugar comes in regular large bags in Moab, both white and brown. In Peterborough, it comes in tiny expensive bags. Also little Moab carries more speciality baking sugars than we have in Peterborough. * American butter tastes different from Ontario butter. Less salt I think. * baked goods in Moab are much sweeter than in Peterborough. Noticed this first when buying a angel food cake in an emergency. Was astounded at the sweetness thereof. * it's easier to find dairy products in Moab without endless 'non-dairy' additions. For instance, Cream of Weber cream contains:...cream! I have never seen anything like this in Peterborough. A local LCBO (liquor board) staff told me that items, like Bailey's Irish Cream, have a different formula when made for Ontario and the States. I wonder how many items there are available which might have a significant difference in outcomes in cooking and baking. ???

It's a new year, so it's a good time to put together a list of the must-have books for 2009. Anything that's already been released this year or is expected to be released before January 1, 2010 can go on the list. What's on your list?

I've gone through the web looking for an older copy of the American Heritage Cookbook, but there are several different versions and I'm not sure which is which. Here are the copies that I've found: The American Heritage Cookbook and Illustrated History of American Eating & Drinking (Hardcover - American Heritage Publishing Company 1964) The American Heritage Cookbook (More than 500 great traditional recipes and 40 historic menus, tested and adapted for modern kitchens) (Paperback - Bantam Books 1975) The American Heritage Cookbook and Illustrated History of American Eating & Drinking, 2-Vol. Boxed Set by eds. American Heritage (Hardcover - American Heritage Publishing Company 1964) The American Heritage Cookbook, (Unknown Binding - American Heritage Press 1969) The American Heritage Cookbook More Than 500 Easy to Make Recipes by Helen McCully (Hardcover - American Heritage Publishing Co. Inc. 1969) American Heritage Cookbook (Hardcover - Random House Value Publishing 1992) American Heritage Cookbook: Boxset 2 Volumes (Hardcover - Random House Value Publishing 1982) Which is which? Who published the actual American Heritage Cookbook? Or are there many with no actual "original"?

I just bought the River Cottage Handbook on making preserves, and I'm interested in getting one or two more. Can anyone here recommend a decent book on the subject? Ideally they would discuss a natural process, with as few unsavory ingredients as possible, or they would spend a fair amount of time discussing traditional ways of making jams (as opposed to modern ways that utilize newfangled equipment).

Hey guys, I have an affinity for baking and pastry and want to seriously start perfecting desserts that are both baked and chilled and learn the basics for cake decorating as well. Could someone please suggest a book that would teach me the basic techniques for the same? Also, what in your opinion would be the top techniques an amateur baker/pastry arts student should perfect? Thanks.

Good evening! I have a couple of questions for everyone regarding their cookbook collections. What are the hidden treasures and all stars in your collection? The hidden treasures are the small books nobody has ever heard about, but are simply amazing. All stars are the favorites and game changers that have opened your eyes to new possibilities. For Me Hidden Treasure: Three Bowls: Its an interesting book written at a Zen Buddhist monastery. The recipes are an eclectic mix of Japanese and American cuisines. It also has stories and lessons about Zen Buddhism and their philosophy on food. All Stars Any book by Denis Cotter of Cafe Paradiso. My wife and I came across Cafe Paradiso by happy accident during a bike trip through Ireland. Denis Cotter shows that vegetarian food does not have to be ruffage and boring. His recipes are sophisticated with layers of flavor and complexity. I always cook from these books when we have company over and always get rave reviews. King Arthur Flour Whole Grain Baking. This is the book that opened my eyes to the possibilities of using variety grains when I bake. For example, I use a small amount of oat flour whenever I make cookies, scones, and cakes. What is on your list? Dan