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Found 958 results

  1. For various reasons I'm interested in using Protein Isolate for nutrition and potential healthful benefits. I'm looking for some advice from people skilled in food chemistry or just plain well informed . Protein isolate is non-denatured protein. From what I have read through normal web searching I've found that people think it perfectly acceptable to cook with isolate. However, I have to believe that heat will denature the proteins. Does anyone know or have an opinion on whether denaturing the protein would simply have the effect of changing its texture or would it also effect it's nutritional or antioxidant affects? Basically, I wont bother cooking with it if it reduces the value. Otherwise its very inexpensive protein and blends with anything. BTW: I use bulk and NOW brand unflavored Whey Isolate.
  2. Hello - I am a new member and first time poster who is looking for an Elizabeth David recipe I first tried 20 years ago as a student going through my then landlord's Elizabeth David books. It was a red cabbage recipe -- took about 4 hours to cook slowly, consisted of layers of red cabbage, chesnuts (onions i think), meat and red wine. I remember mace and, possibly cloves, being in it...have been trying to google and even bought elizabeth david cookbooks to trace it but the recipes I've found so far just aren't quite right. Am I going mad or does this recipe exist? Help please!
  3. My dominant hand has been playing up since New Year's Day and it's getting frustrating! We're going to a potluck dinner tomorrow and I had to resort to a Stouffers frozen lasagna for my contribution instead of my usual made-from-scratch productions. I can cut stuff up but not finely, and I can stir pots but not if they're heavy, and so on... yesterday I made a beef shank stew in the oven using a bag of frozen soup vegetables so I didn't have to chop anything. It wasn't the best stew in the world, but it was edible. The day before I made burritos, but the amount of stirring I had to do to get the ground beef broken up and cooked properly was a real strain on my wrist. What's worse is DH can't even boil water so I can't get HIM to help me... we've been eating a lot of take out and frozen food, and I need suggestions for one-handed cooking!
  4. Does anyone know old Scottish cookboks from the period 1840-1920, which are worth mentioning? (Works about British cookbooks as historical sources are also of interest.)
  5. With all the new cookbooks I'm sure we've received for the holidays, has anyone started throwing out/giving away/selling their books to make room? What criteria do you have for keeping or throwing away your books? I'm already beginning to look in askance at some books that were gifts, and I only have one small shelf of cookbooks. It seems obvious that you'd get rid of books you never use, but has anyone ever thrown away a copy because they've used it too much?
  6. The Guardian newspaper published this list of the 30 most influential, innovative and, for want of a better word, best, food books of the last 10 years. Although there is a hefty UK bias, what do people think and what did they miss out on? http://www.guardian.co.uk/lifeandstyle/wordofmouth/2009/dec/23/best-food-books-decade I was very pleased to see some of my true favourites there: Essence is a wonderful book the River Cottage Meat Book has been my go-to for all carniverous recipes, Thai Food is the bible of Thai cooking and The Big Fat Duck Cookbook is the most insane but beautiful of all my cookbook purchases. Books that I think they overlooked? The French Laundry, Alinea, Rick Stein's Seafood..... Adam
  7. I just received The New Portuguese Table by David Leite for Christmas (I had it on my Amazon wish list), and it's got me very excited about getting to know Portuguese cuisine. The book seems to be very well written. It's great that he has included alternatives to ingredients which may be difficult for some to find e.g. in the recipe for Cheese-Stuffed Pork Tenderloin, he specifies for cheese 'Nisa, São Jorge, or Pecorino Romano' cheese. I've never heard of the first two but I'll sure look for them the next time I'm at the market. (always nice to learn about a new-to-me cheese) Some have complained that the recipes are not the classic Portuguese recipes. Personally I prefer modern interpretations of classic cuisine which can often be too heavy for today's palate. As for the recipes being updated from the original versions, well it *is* called 'The New Portuguese Table,' after all. At any rate, he does include classical as well of alternative preparations for many, which I find to be a nice touch. I think he has included quite a good variety of recipes here; just can't decide where to get started: The Salt-Cod of my Future [sic] or Cheese-Stuffed Pork Tenderloin. It all looks just delicious! By the way, lots of nice attention to detail in the beautiful photos, as well. Hat tip to Nuno Correia. In my estimation, a fine piece of work. Bravo! So do you have this book and if so, what have you cooked from it?
  8. My sister surprised me yesterday with a new cookbook, STIR, by Barbara Lynch. It was a surprise because I didn't know she had a cookbook coming out. I've already read the book completely and can't wait to dive in and try some of these recipes. If you don't know who Barbara Lynch is, she's a well known Boston chef, who worked under Todd English at Olives (and maybe Figs too), then Galleria Italiano, before opening No. 9 Park. She has several other restaurants now too, but No. 9 is the one people rave about. It's famous for delicate, homemade pastas. I've only tried one recipe in the book, when it was printed a few years back in Food and Wine magazine, the Veal Ragu over Pappardelle, and it was delicious. I've had several of the other dishes though, the tomato tart and one of her signature dishes, the prune stuffed gnocchi with foie gras sauce. That is amazing. I think the first dish I may try is a soup, leek and potato with scallops and olive potato chip garnish. She recommends using the local Cape scallops, which are in season now for a few more weeks. Any other suggestions if anyone is familiar with the book?
  9. I was wondering if anyone has The Lee Bros. Simple Fresh Southern and their thoughts on the book. I thumbed through it at Borders the other day and it looked pretty good. I have their last cookbook and have been very pleased with the recipes. http://www.amazon.com/dp/0307453596/ref=nosim/?tag=egulletsociety-20 Dan
  10. I returned a couple of cookery books to my local library and was thrilled to bits to find "Yes Chef" on the shelves. Its contains "100 Great British Recipes from 20 Great British Chefs", including, Marcus Waring, Jason Atherton, Michael Caines, Nathan Outlaw, Glynn Purnell, Mark Hix, Anthony Demetre, Tom Kitchin, etc,etc,etc. Most of the chefs are Michelin starred and I just can't wait to tackle some of the recipes. I deem myself to be fortunate enough to have dined at quite a few of their restaurants so its a real pleasure to recreate the style of cooking. A lot of them seem to be signature dishes and most of them are very do-able to a cook of my standing. From a personal point of view, I can without hesitation recommend this book.
  11. Hi, Does anyone know if there are good cookbooks that deal with either Quebec's native cuisine (poutine [sp?]), Quebec-style French cuisine, or simply terrific cookbooks by chefs/cooks from Quebec? I have put Au Pied de Cochon on the list, and I have the book from Jean Soulard (executive chef at Quebec City's Hotel Chateau Frontenac) and Anne Desjardins, and I have heard about Julian Armstrong's The Cuisine of Quebec. Are there any other seriously good cookbooks around? Thanks.
  12. As someone who is always looking forward to the next cookbook, I'd like to know: what cookbooks coming out in 2010 are you looking forward to? Here are a few of mine: Chocolates and Confections at Home by Peter Greweling. Looks to be filled with wide variety of chocolates and candies and hopefully not as complicated as his earlier book. Paris Patisseries: History, Shops, Recipes (foreward by Pierre Herme -- I thought the author was Julia Hung, but this info seems to have disappeared from Amazon). Not much info on this one, but I ordered it anyway. Tender v. 2: A Cook's Guide to the Fruit Garden by Nigel Slater. Bought v. 1 (vegetables) and have really enjoyed reading it. Chapters are organized by vegetable and includes gardening tips.
  13. I just came across some nice little video with Thomas Keller on the Borders website, they talk about the book and then they cook a couple of the recipes. The reporter is a bit chatty, but I think it's fun to watch and there are a couple fun tricks to learn along the way, like the chives with wet paper towel. I hope the link works: Thomas Keller - Borders books video I also made the cauliflower soup yesterday, it came out fantastic! I think I'll post a thread in the cooking section, as this is more about the cook book, not a cooking with thread, but here's a little preview:
  14. In yesterday's NY Times Travel section there was an article about Peter Klann at the above bakery in Berlin. The article mentions that he has such a following that there have been documentaries and cookbooks inspired by his bread skills. Is anyone familiar with books that have come out inspired by his techniques? Thanks, Woods
  15. I am a huge fan of asian dumplings. There seems to be a large number of cookbooks out this year either devoted to or at least partially devoted to the topic. I am only going to buy/suggest one or two this holiday season. Which one or two should it be. Here is what I have seen so far Asian Dumplings, The Asian Grandmother's Cookbook, The Dumpling: A Seasonal Guide, Mastering the Art of Chinese Cooking and the ubiquitous Momofuku. Please feel free to suggest personal favorites that I have overlooked. Thanks in advance, Bob
  16. What ONE cookbook could you not do without? You may have 1,000+ cookbooks, but what is the one volume you keep going back to again and again. For me, it's the Joy of Cooking. There's just something about it that keeps me coming back. I know it's pretty standard, but that's just me. So what about you? What's your one book? (Oh, and if that book changes from time to time, feel free to update)
  17. I've been looking on Amazon to see what I could find in terms of vegan, gluten-free baking books, but not really sure which ones would be good... I find sometimes these sorts of books don't have very appealing recipes, and the results turn out to be poor imitations of the "real thing". Does anyone have any recommendations on which would be good books to start with? I don't have true allergies, but food sensitivities to wheat, soy, eggs, dairy, and cane sugar, nuts... *and more ... ugh* But I love baking obviously and all the traditional baked goods and pastries like everyone else! I still eat these things in moderation, but I sure don't feel good after eating them = ( Can anyone recommend books/websites/recipes/other resources...? Sure this information would be helpful to others as well.
  18. Hi folks, i was looking to get my wife a couple of pastry books for her birthday and have my eye on the following pair: The Fundamental Techniques of Classic Pastry Arts and Paris Patisseries: History, Shops, Recipes (English not out till Feb 2010 but the French very recently published) Does anyone have these books and what do you think of them? She says she's a beginner and she's been getting into baking cupcakes and cookies recently but is looking to take it to the next level. Of course I would benefit greatly too from her growing interest and am very eager to be her official taster. Any other French patisserie cookbooks suggestions would be greatly appreciated.
  19. Since we can finally get a peek at what NathanM and his team have been working on thanks to Docsconz and the NYT: NYT: http://www.nytimes.com/2009/11/17/science/17prof.html Docsconz blog http://docsconz.typepad.com/docsconz_the_blog/2009/11/starchefs-2009-day-one-chris-young-nathan-myhrvold-culinary-engineers.html The least we could do is have a thread here about it So enough with the hints about it being published "next year" every year in the Sous Vide thread. Let's just talk about how this is going to be "kind of a big deal" A few of my questions: Will it be a single volume or perhaps serialized? Will it change the way we and the US government look at food safety? What percentage of the book will make it to the pro kitchen/home kitchen, and what percentage will just be too pie in the sky for either? Will it change the way we cook? Any chance we can see an early TOC for the book? How about a review copy I'm sure it will take me some time to digest it all...and I'm perfectly willing to weigh in upon its eventual publication. Barring that, NathanM, mind sharing a few more sneak peeks? Thanks!
  20. I have been looking for a cookbook which tells you about techniques that restaurants/fast food places employ to make food preparation easier eg Cooking or grilling a meat then freezing it to be re-heated at a later time. I saw this cook boiling sausages once and she said that they now had changed colour throughout and she only need to fry them to finnish them off once they were ordered. I also saw the same cook pre-pepare mashed potatoes and then freeze them I believe. She was Thai and her Engish was not very good so I didn't learn from her as much as I would have liked. Maybe these are things that you can just learn on the job or maybe there is a book or books which give short-cuts like the ones above not necessarily those though. I would also like to learn more about the thawing of meats and how long they may be kept once thawed? How to cooks know when something has gone off? Is it the smell or the look of the food or maybe a combination? Thanks in advance. PS I entitled the thread "....with restaurant techiniques" but I suppose "....kitchen techniques" would be usefull too.:-)
  21. Every time I walk into a major bookstore, I see prominently placed shelves of author-less cookbooks. Things like "New Vegetarian Feasts" and "Homestyle Chicken Recipes", usually for pretty cheap. They're all pretty bare-bones and focus on pictures, but there's no denying the sheer quantity of recipes they contain. Where do these books come from? Is there some vast store of corporate recipes out there that publishers pick and choose and combine into big flashy books for the bargain shelves of bookstores around the world? Are these books miserable as a rule, or have you ever gotten anything good from them? - Joel
  22. I just noticed that the book "The Fundamental Techniques of Classic Pastry Arts" is up for pre-order on Amazon.com. The publishing date is Nov. 1st 2009, but it's apparently not out just yet. It looks tempting, but I was wondering if any you have looked into the book already? According to the description, the book is based on Jacques Torres' curriculum, taught at the FCI. I'm curious whether this is another book in same style as Gisslen, Friberg and Suas, or whether it brings something new to the table? Cheers!
  23. and I'd buy it in a heartbeat. I'm sitting there reading Saveur cooks authentic French. Each page is full of wonderful recipes, decorated with great photos of the dishes, the people, the regions of France. That made my mouth water and made me wonder, why I never cooked anything from MTAOFC, which is sitting on my shelf. It does have pictures, but no photos. I think, a special edition with photos of the dishes and instructions would be a great seller. I'm sure Julia Child would have the pages filled with food porn, where she to write the book today. Back then it was impossible to print hundreds of color pictures and still sell the book for less than a new car. Not so today. I'd really love a copy of her book, a bit larger, and in full color. It might loose some of the oldfashioned charm, but it would gain so much. wouldn't it?
  24. I just received a copy of "The Cook's Book - Concise Edition" edited by Jill Norman, and now I'm curious, what's the difference to the full edition? Supposedly it has 648 pages compared to 496 in this edition, and it appears to be much larger in size if the info on us.dk.com is correct. Other than that I can't find any info what the difference might be. It's a neat book with lots of photos about techniques etc, and lots of recipes. As with any DK book production values are high. If the contents are the same, I'm happy with the smaller version, but I'd really like to know what I might be missing on those 150 or so pages. If it's just filler, I don't care. If it's some fantastic recipes, I do care.... Anybody here know both editions? Google was so far of no help. Lots of the full edition are to be had used as well, I'd be happy giving this one as a gift and ordering the full edition, if it's worth it. Thanks! Oliver
  25. What do you guys do when you buy a new book? Read through for ideas? Make one or two recipes? Cook your way through it (in any meaning of the phrase)? Just to add to the discussion, I have... ten, including a gem from the feminist '70s called "The Political Palate".
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