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  1. 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!
  2. 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)
  3. 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?
  4. Im a big fan of America's test kitchen, and have most of their books (aside from the fact that they reprint many recipes through several books and dont tell you about that ) some time ago they had a "Meat" cookbook which I dont own but would like to look at, probably from the library. I can recall the exact name does this ring any bells? its not the grilling and BBQ book sometimes they are hard to track down: under Chris Kimball? America's test kitchen? Cooks illustrated? hopefully this will ring a bell here. thanks
  5. I would be gratefull for some advice here.... I have been asked to contribute ten recipes such as chocolates, desserts, confectionery etc to an upcoming book. My name and a profile would also be mentioned and the standard would be so that a keen amateur chef would be able to reproduce it. The fee would be $500, this would be for my time and the preparation and presentation of the recipes for photography. There would be no further fee irresepective of how many books are sold. The IP rights would also go over to the publishers so I could not use those recipes. This doesn't seem like a great deal to me but having no experience in this area, am I being naive and should I take the money and run or should I hold out for a bit more, try to claim back the IP rights etc.? Any input gratefully received. Many thanks to everyone who has the time or inclination to reply.
  6. Quay (http://www.quay.com.au/) is considered one of the best restaurants in Australia and in the world. This book is even better. The layout and photographs are impressive. All dishes are interesting and personal. The recipes are detailed and well written. The dessert section is on par with the rest (the "guava snow egg" is stunning). Better if I stop here with the superlatives. If you love the Alinea and the Noma books, then consider this a blind buy, it's on par with those 2 books. On amazon.co.uk it costs 20£, a total bargain. Teo
  7. Even with all the attention being lavished on Modernist Cuisine, I find it hard to believe no one has been cooking from Ideas in Food! The first preparation I made from it was red wine vinegar; before reading the book, I'd been reluctant to use cider vinegar as the starter (even though it's the easiest vinegar to find with a live mother), but they convinced me to stop being such a purist about it. I've been regularly feeding my red wine vinegar over the past few weeks, it's thriving, and I love the flavour. I've used it in everything from vinaigrette to Sauerbraten. Last night I made the macaroni and cheese recipe. The version in Modernist Cuisine calls for sodium citrate and carrageenan; the version in Ideas in Food just calls for evaporated milk, which already has disodium phosphate and carrageenan in it. I think this is a really elegant solution if you don't want to spring for the specialty chemicals. Better still, the recipe worked like a charm, and was fast and delicious. I'm looking forward to playing with different kinds of cheese, but I think it's safe to say I'll be keeping a can of evaporated milk handy at all times from now on. Edit: Society-friendly Amazon link.
  8. [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 1)] I wouldn't pay much attention to the Amazon estimated shipping dates. It is unclear to me that they have any real basis. All of the books in the first printing will ship from China to in the US, Canada or Europe in the next 3 weeks, and a few thousand are currently somewhere in the Pacific Ocean. So far about 2/3 of the first printing has been pre-ordered. So everybody currently on order ought to get books from these shipments. A second printing is being ordered. You'd think that traveling thousands of miles by boat would be the majority of their journey. But that isn't really the case. So far they have had several snafus in getting the books out. Some distributors shipped books to the wrong distribution center. Some decided to ship books by train from Seattle to various places in the middle of the country. Some shipped to one distribution center, then decided that the books were too heavy for the equipment at that center, so they proceeded to ship them by truck to another distribution center. One distributor seems to have lost track of 150 books - hopefully this is just a computer error. It is frustrating, and I am trying to get it all fixed for future shipments. As as result, the first batch of books has been in the US since early February but took another 3 weeks or so to reach customers. I'm sorry about that, but there is not much I can do. In principle the remainder of the books ought to reach customers in March, but I suspect that it will take until some point in April due to various silly delays in the book distribution system.
  9. It's been a year and a half since we spent a week in San Sebastian wandering the streets and eating way too many pintxos and i'm looking for a good cook/recipe book on the classics and some of the more modern ones hitting the fancier bars. Most of these were simple things, like raw salmon on mayo on toast or anchovies on toast with roast red pepper, etc. I know this seems quite simple (and it is!) but still looking for a good guide to get started. Any suggestions? Amazon has a couple but the reviews and pictures don't give me a good sense of what is in them. thanks
  10. Sorry if this has been covered in another thread, I did a quick search and nothing relevant came up. Amazon link is here. Yeah so some of my favorite meals in Japan were in pubs so I thought I'd find a cookbook covering this stuff. I'm a little wary of foreign food cookbooks written by a non-native but this one seems to have good reviews. Has anyone read this? Is it formula-based or technique-based? Is it any good?
  11. Once, many years ago, I was browsing in the local cookbook shop and came across a book about Austrian nut-flour pastries. Oddly (to my mind) the main theme of the cover was that this book contained gluten-free baking recipes. Anyway, I can't track down any trace of this book. Does anybody recognise it? I'd be very happy to hear recommendations for other nut-flour pastry books!
  12. eG Forums topic on Modernist Cuisine by Nathan Myhrvold & Chris Young. Society-friendly link to their multi-volume book on Amazon. As the above topic indicates, Society members are pretty excited about the arrival of the multi-volume MC package. Thanks to the generosity of the MC team, a few Society members have been granted access for two weeks to an online version of the book. (Here's my initial reaction.) Our exposure to this remarkable project is prompting one major reaction: what should we cook first?!? Thus this topic, a place where we can all discuss what we'll do and how we'll do it, then compare notes about what did (and didn't) happen. Along the way, we can also share kludges, sources, photos, and the like. Indeed, cooking many of the things in MC may require a bit more preparation than other cookbooks, whether it be sourcing some sodium hexametaphosphate or getting your hands on a chamber vacuum sealer. But that's not to say that every dish need be a hydrocolloid-n-liquid-nitrogen showpiece taking the better part of a week. Volume 6, the Kitchen Manual, is filled with recipes for everything from house cocktail bitters to potato purée, from SV stock to hamburger buns. I, for one, plan to start with some basics! There's some content already available online at the Modernist Cuisine website, and those of us with access to the online copy may get started a bit early to whet your appetite. Of course, next month, we'll all have copies to cook from. Because you bought it, right?
  13. Today's email from Leite's Culinaria was headed with a note about "The Fat Lady" and clicking on Fat Lady took me to Jennifer's Blog. Heading it is the post about her new cookbook coming out in September. For those who do love "The Rest of the Animal" this looks to be a great addition to a cook's library. I discovered that I have other books by this author. I've long been a proponent of "natural" fats (as have many others in this forum) and I'm surprised I had forgotten the "Fat" cookbook, which I purchased some two years ago and managed to shuffle aside with a stack of others books acquired about the same time. I also have "Bones" and found it after reading about roasted marrow bones in another thread on this forum.
  14. A fine one too. He claims they are all possible to bake and assemble in the kitchen. This is a bit more elaborate then C'est du Gateau". CM won the 2005 world pastry cup as well as wrote the hit ( fFrance) pastry cookbook "C'est du Gateau"in '07. You'll also see a glimpse or two of him in the upcoming documentary "Kings of Pastry". Also available from Amazon.fr
  15. I have run across this title and am interested in many of the topics in the book, Ian be found here Anyone have this title? If so, what are your thoughts & experiences w/ the book.
  16. We have a topic on Elizabeth David's works here. I picked up this particular book and have enjoyed reading through it, as I do with most regional cookbooks, with a particular eye for sourcing ingredients. It's fascinating to get a look into a time and place where sourcing Parma ham would have meant a trip to Soho and explicit exhortations to not trust butchers trying to pass of Bayonne ham as the same product. I imagine there might still be places where this is the case. I've only gotten through some of the antipasto chapter, but have already decided I'm going to blame Ms. David for my British father's love of making salads with raw button mushrooms. Of course, his were always made with Kraft dressing and not good olive oil and lemon, as her recipe calls for, so perhaps my blame should be tempered. It's one of the first recipes I'm going to try, I think. It's nice to read through, just as a book, without getting tripped up with standard recipe format over lists of teaspoons and weights; I'm wondering if it's equally easy to cook from?
  17. 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.
  18. [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.
  19. I have a wok burner, I have a wok, and I have Grace Young's Breath of a Wok and Stir Frying to the Sky's Edge. I've cooked a bunch of the recipes from Breath and just started in on Sky's Edge, but Sky's Edge is starting to feel like a simple rehashing of the same recipe style from Breath. I'm looking for some variety: what are some of your favorite cookbooks that focus on (or at least have a lot of recipes for) stir frying? Any other good resources for this Westerner?
  20. Has anyone heard of this book or had a chance to see it? http://www.amazon.co.uk/gp/product/1902686713/ref=oss_product It looks like it was just released at the start of November. My understanding was that Laduree hadn't published a lot of recipes in the past. This book has the "sweet" recipes and they have published another with the savoury side covered.
  21. I just got a copy of Grace Young's "Stir-Frying to the Sky's Edge"—I enjoyed cooking from "Breath of a Wok" and wanted to continue on that path. Does anyone else have this book? Have you cooked anything from it? Here was dinner tonight: Spicy Dry-Fried Beef (p. 70) I undercooked the beef just a bit due to a waning propane supply (I use an outdoor propane-powered wok burner), but there's nothing to complain about here. It's a relatively mild dish that lets the flavors of the ingredients (and the wok) speak. Overall I liked it, at will probably make it again (hopefully with a full tank of gas).
  22. Due to a "typo" on my grocery list a few weeks ago I wound up with an extra pound of sesame seeds. I've got a few bread recipes that call for a decent quantity, but I don't have much time for baking at the moment. What can I do with them in the savory kitchen that will use a lot up all at once?
  23. Why is there no talk about this book? It seems to be completely overlooked, which surprises me, as Platter of Figs is one of my all-time favorite cookbooks. What's the deal?
  24. I purchased a black truffle from a small but well stocked grocery store store on Friday. Half was used in a Black truffle risotto apetizer for two. I started saturday with home made toasted walnut bread, a plain omelet and grated black truffle. That sure was a good way to start the weekend. Now I have half a black truffle in my fridge in some risotto rice. Any suggestions on what to do with it? I guess I have to use it as soon as possible to get the most out of it. The truffle is from Provance. If I've understood it, hunting season is January black truffles. Of course I want to use it as fresh as possible :-) I'm open to suggestions, the recipe should serve 2 people. Ps. The truffle cost me $90 and had a weight of 30 grams. For my personal economy that's a bit pricy. The store is probably to only one in Oslo/Norway that would have a fresh truffle, so there isn't much competition. How does this price compare to other countries, and how accessible are fresh truffles when they are in season?
  25. Has anyone cooked much with this? I checked it out from the library, and it looks amazing! I don't know that I'll be buying a meat slicer, but a dessert based on a Kit Kat is pretty interesting.
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