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Found 958 results

  1. LA Times obituary Back in the 1980s and 1990s I bought many books from Marian L. Gore... including many if not all the M.F.K. Fisher first editions on my shelf. She was always unfailingly kind, and spoke in that patrician manner, an accent, really, of Southern California women of her time and station. Her little handmade catalogues were a joy to find in the mailbox, second only to the joy of receiving the actual book. Difficult to overemphasize how, in the dark days pre-internet, what a lifeline a knowledgeable specialist bookseller could be. Her daughter provided this recipe for Persimmon Pudding to the Times, calling it her mother's piece de resistance. I just happen to have 3 nice Hachiyas ripening on my counter; now I know their destiny.
  2. Hi everybody! Anybody can tell me anything about cookbooks by Rose Levy Beranbaum? Are they worth to buy??? Thank you and have a great day!!!!!!
  3. Hello All, Just saw this new book pop up on Amazon.ca "Pierre Hermé’s Pop Up Fétiches" and am curious if anyone has any details. I've never seens a pop up cooking book....but I hope it does contain some newer recipes.
  4. Any comments, reviews ? How does it compare with his others ? Besides the formulas, does this have the techniques of the previous BBA & WGBs ? There is one review on Amazon which says it has the information from the above mentioned books, refined and made simpler. Am quoting parts of that review: "I really appreciate the techniques used in this book as they are even easier to perform, and easier to understand, than the first two books. This book is great for people just getting into bread baking as it contains many of the same fundamental styles of bread found in Peter's other books. " "The techniques presented in this book are simpler, and more straightforward than previous ones as the formulas are streamlined so that the use of a seperate pre-fermented dough is not necessary. Also, these recipes, although still requiring at least two days, take less hands-on time to make." IF the above two quotes are true, it is balm to my mind. I have just been reading* about 20 (not the first 20) pages of the first part of BBA, peaked into a few formulas, and its like 2-3 weeks before making some of the breads I am wanting most to make *Although it is 2:29 am, even bright and early it is a lot to learn.
  5. I was sent a copy of this book to read. I get sent alot of books to have a look at, but this one is actually good. I'm really enjoying it. Written by a guy called Ned Halley, a wine writer of some repute. And a seemingly very amusing chap.'Absolute Corkers' is full of just that. Funny and informative stories about wine and the world of wine. This looks to be the Christmas bestseller for Dad's and anyone who likes wine and food et al. Amazon are selling it Takes a nice, unstuffy approach to wine, and actually leaves me feeling better informed about the subject. I've got my copy in the loo already. And it'll be in my Dad's stocking too!!!! And then no doubt in his loo aswell. I hope that link's worked, i'm rubbish at this. If you get one, let me know what your favourite anecdote is. So far I think my favourite one is about Champagne. That bastion of French cultural pride. So why do they so many sound German? Bollinger, Heidsieck, Krug, Roederer etc etc. Because in the 18th Century the wine started to become popular and few of the French winemakers had the necessary skills to make the wine. SO what did they do? They got pros in from Germany to do it. And the wines were named after their makers because it wasn't fashionable for the owners to use their names. How great is that?! Proudest product of France. And made by the Germans. I love it.
  6. I'm interested in a really good Southern cookbook. Not New Orleans or strictly bbq, but something that explores other regional foods. I'm probably going to get Edna Lewis, but I was wondering if there was anything else folks could recommend?
  7. Moderator's note: This topic is devoted to cooking with David Chang's Momofuku cookbook -- CA] Mine's in the mail... Has anyone had a chance to look at it yet? Thoughts?
  8. In this topic on the cookbooks that shaped us, a few series of cookbooks have been mentioned: Sunset books and the Time-Life Foods of the Worlds spring to mind. Other than those, I know that Williams-Sonoma has a selection of single-subject cookbooks, and of course there's the "Beautiful" series, but I'm not very familiar with any others. I'm sure they're out there, although it seems to me that series aren't as popular as they used to be in cookbook publishing. So maybe the series that are worth checking out are old ones, but maybe I just don't know about the contemporary ones that are available. Are there series that are worth buying today? Which old series are worth tracking down? Is it just a collector's passion, or can one actually cook from these?
  9. So I figured I'd 'fess up. I tend to get an inspired to buy cookbooks from different sources. Sometimes amazon, sometimes people's reccomendation, and yes the egullet forums. Recently two times I purchased a cookbook that I already had. (of course I do have several hundred). So I was wondering if I"m the only one, or has this happened to anyone else?
  10. I was at Kinokuniya just today and there's currently a 20% sale on ALL cookbooks until the end of month (make the most of it Sydneysiders). The first thing that captured my attention upon entering was Jamie Oliver's new (?) cookbook on...American cuisine! That really took me by surprise (a pleasant one) since he always seems to focus on English and Italian cuisine. Or is at least heavily inspired by those cuisines (particularly the latter). I've been on the look out for a good cookbook on American cuisine for awhile now so the obvious question here is: has anyone bought/looked through this book and would you recommend it? I suppose the most common sense thing to do is buy a book from a 'real' American, although while I'm all for authenticity (and am certainly seeking it), I find many of those books tend to use ingredients that are incredibly difficult to purchase here in Oz. What I love about many of Jamie's recipes is that he shows respect for a cuisine's traditions but still manages to make it adaptable for the everyday (or clueless) cook. I've had a good flick through and the recipes looks scrumptious...I just need a second opinion! P.S. It'd be interesting to see Jamie's take on Chinese/other Asian cooking one day. Asian cuisine is one area he seems to be lack focus on.
  11. I was browsing through some confectionery books on Amazon and was excited to see a new book coming out with Peter Greweling - Chocolates and Confections at Home with the Culinary Institute of America. http://www.amazon.ca/Chocolates-Confections-Culinary-Institute-America/dp/0470189576/ref=sr_1_17?ie=UTF8&s=books&qid=1256174107&sr=1-17 Finally something to put on my wish list!
  12. The publication of Shirley Corriher's Bakewise was a major event in my household. I'm a mediocre baker, so I was eager to work on my basics; my wife plows through Pierre Herme, Rose Levy Beranbaum, and Dorie Greenspan books with glee and was eager to dive in. It was a bust that we really were hoping was a boom: bad design, poor writing, lousy recipes. We never use it but can't bring ourselves to throw it out. Does anyone else have any cookbooks that you were dying to get but were DOA?
  13. My heart is racing. As I've mentioned elsewhere, David Thompson's Thai Food is one of the most important cookbooks I own. Just yesterday I spent an hour or so drawn back into it, pouring over the recipes and descriptions while preparing a beef penang recipe. So I got very excited to read that his Thai Street Food came out yesterday. You can learn more about it in this Gourmet Traveller interview. You can't, however, buy it on Amazon or anywhere else north of Australia, as far as I can detect. I'm dying to know what's in it, how to get it, and what people think. Anyone Down Under got a copy?
  14. I have never posted on this board and have no relationship to the cookbook that I am about to shill. I was recently at Kitchen Arts and Letters where they were featuring a quarterly cookbook named Canal House Cooking. It is self published by Christopher Hirsheimer and Melissa Hamilton (Gabriella of Prune's sister),two Saveur expats. The first book is just wonderful, simple and has lovely recipes, although lacking in deserts. It reminds me a bit of Suzanne Goin with less labor. After reading the first book, I immediately subscribed for the frest of the year. It's not expensive either.
  15. Lidia Bastianich's new book "Lidia Cooks From The Heart of Italy" was showing as shipping in late November. I just received notice from Amazon.com that it shipped today!
  16. Anyone else up for cooking from Paula's new book, "Mediterranean Clay Pot Cooking"? I know this is a book many of us have been waiting for, and several members helped with the recipe testing. I plan on doing the "Red Beans with Chorizo, Blood Sausage, and Piment d'Esplette" soon. What looks good to you?
  17. This is a question I've been asking myself over and over again. I have about 20 now and 5 on the way. I tell myself if I get one "Home Run" recipe or one great tip/technique from a book it is worth having that book. But I have not gotten that out of all the books, not even half of them. My cousin who helped stoked the fires making me interested in cooking told me she has 160 or so and she was beaming when she said it! I thought she was nutz! I've since felt the pull and understand now why. She explained that she enjoys the stories and history of the dishes, the experience of the author, not just the 2+2 =4. Well, I'm not there, I still like novels and the occasional biography so do I need cookbooks ? With space suck a premium and when looking at the books I wonder what the heck I have them for? My question to you all is "To buy or not to buy?" What are the reasons for and against.
  18. Over here, we're talking about all the cookbooks we have that we don't use. But in this topic, I want to talk about the books that we not only use but that were crucial to our development as the cooks we are today. I started thinking about this a while back when I was looking over a friend's cookbook collection. We both have a lot of books, but oddly, very few in common. Except for The Frog/Commissary Cookbook, which I noticed for two reasons: first, because his copy was just as stained, creased and warped as mine was, and second, because I thought I was the only person outside of Philadelphia (where the Frog and Commissary restaurants were located) who owned it. It turned out that we were both given the book at a time in our cooking lives when it spoke to us. I used it often back when I got it -- not only for the formal recipes, but for the lists of simple ideas in many of sections (25 quick hors d'oeuvres and appetizers, for instance) that inspired me to experiment in a way I hadn't before. It wasn't the first cookbook I owned, nor was it the "best" -- and honestly, I rarely actually cook from it these days -- but it was a big influence. When I thought more about it, I realized that at various points in my life, there were a handful of books that for whatever reasons were enormously influential in the way I learned to cook. Some were from very early on, but others came later. So, here's my annotated list (in chronological order): 1. Cooking with Spices and Herbs (Sunset Books) One of the first cookbooks I owned, this gave me a grounding in, well, spices and herbs. To this day, there are still a few recipes I go back to -- lamb curry, garlic creamed spinach, summer slaw and clove butter cookies. 2. Cook Book of Breads (also from Sunset Books) How I learned to bake breads of all kinds: yeasted, quick breads, biscuits, rolls. You name it, I made it. I've gotten more sophisticated bread books over the years, but this was my start. 3. Mastering the Art of French Cooking, vol. 1 and 2 My first "serious" cookbooks, from which I picked up technique as well as recipes. Still frequently consulted. 4. The Frog/Commissary Cookbook See above. 5. Real Beer and Good Eats by Bruce Aidells and Denis Kelly. Given to me when I was living with a homebrewer. Taught me a lot about beer, and provided great recipes. Come to think of it, I still consult this one a lot, too. Mostly rustic food, it taught me a lot about balancing acid and fat, and bold but not overdone flavor combinations. 6. Mexico One Plate at a Time by Rick Bayless I've always liked Mexican food, but never approached it systematically until very recently. This is the first book in years that I've actually cooked recipes from as written. Finally: Cocktail: A Drinks Bible for the 21st Century by Paul Harrington Yes, I know I said cookbooks, but this changed my way of thinking about cocktails at least as much as any of the others changed my cooking life. Maybe it didn't make me the cook I am, but it made me the cocktail enthusiast that I am. So, there are mine. What are yours? No more than ten books allowed. Five would be preferable, but obviously I couldn't make it, so you shouldn't have to either.
  19. Over in a discussion about weight-based cookbooks, I wrote: One member agreed; one expressed doubt. So I propose this throwdown: 1. Walk over to your cookbook pile/shelf/collection. Right now. No fair choosing today as "clean out the unused cookbooks" day. (Don't dig around the attic either.) And if you are a pro, count the ones at home, not the ones in the basement that you steal from for your "original" dishes. Count the total number of books there all handy and ready to go. 2. If you have fewer than ten cookbooks and are out of high school, you're done. We're looking for people who buy cookbooks, after all, not people who got "Joy of Cooking" from their mom, got "Enchanted Broccoli Forest" from some one-week relationship with a vegan, and then called it quits. Sorry. 3. If you're still playing, count the number of books in your collection that you've used to cook more than one dish. (In this throwdown's arbitrary rules, cooking a single dish is an aberration; cooking two or more is defined as "use.") 4. Divide the tally in #3 by the tally in #1. That is your use percentage. Post it here, along with whatever lame excuses you have for the use percentage being so low ("I study Robuchon & Adria; I don't try to imitate them"; "I get reviewer's copies that I keep around to impress dates!"). My guess is that few of us here in the eGullet Society will post numbers higher than 80% -- and if we're honest, we'll get many posting halvsies or less. (I've done my calculation -- my tally 1 is 92 -- and will post the use percentage after a few others have taken the dive.) I'll also stipulate that this crowd is atypically user-friendly, and that we'll skew high on this calculation. But we'll just have to see about that, won't we? Grab your abacus, get to the cookbook shelf, and start adding.
  20. Ohhhhh my Goddddd...I saw this in Borders yesterday and had a very, very hard time walking away from it. I used my 40% off coupon to get Gourmet Today (I effing love when I get those - I always splurge on a cookbook I otherwise can't afford and won't use anyhow LOL) but I will be going back tomorrow to get this one too! I did a search and only saw it mentioned in the cookbooks you most anticipate in '09 thread; I *know* some of you already have it and are cooking from it! Please direct me to the thread and food porn at once. LOL If you haven't seen it, run out and do so - absolutely stunning. It is a cookbook/memoir with beautiful photographs throughout and so many recipes I can't wait to try! Thoughts?
  21. My copy of eGullet Society board member Paula Wolfert's Mediterranean Clay Pot Cooking arrived a few days ago. I know many members have been waiting for it as long as I have, especially those who helped Paula with her recipe testing. And it looks like it's more than worth the wait. A helpful clay pot primer on types of clay pots and how to season them starts off the book. Chapters follow on First Courses Soups Fish and Shellfish Chicken, Duck and Other Poultry Meats Pasta and Grains Vegetables and Beans Savory Pies and Breads Egg and Dairy dishes Desserts Has anyone else seen the book yet? What do you think?
  22. I'm interested in Artisan bread making.........if that means not just plain: white, rye, wheat or French. I like those AS WELL and want to know how to make them but Artisan to me means; mostly no pan, crusty with ingredients like cereal, fruits, cheeses. I've made my 2nd 'from scratch bread this morning in as many days, a free form raisin-walnut. It was too wet when I formed it before the 2nd rise, I knew there was a problem. Not sure if reforming into a log right before putting into the oven would have helped. It cooked very spready and was not a 'loaf' but something else The good news is, I used the best ingredients I could find, like French butter and boutique honey, adjusted the cooking time and it is a triple. I'm inspired to cook bread. Sticking with Baseball, I'd like to hit Home-runs (who doesn't). I am a beginning cook, baker, having NEVER had a stand mixer or food processor in any of my own kitchen's, and my parent's kitchen never having these either or even hand ones. You know that old Jewish joke "How does a Jewish mother/wife make dinner?" BY PHONE: RESERVATIONS & DELIVERIES....I think you get the idea. Kneading = no problem got a good stand mixer, food processing = no problem got the latest processor, waiting = problem got no patience The first bread, the directions called for overnight, I did it and like everything else about cooking, I am trying to learn it. All of the above to ask: (as of OCT 2009) WHAT ONE BREAD COOKBOOK MUST I HAVE ???? I'm confused cause there seems to be so many good sounding titles ! Anyway here is what I see as some choices. PLEASE feel free to make suggestions and comments. The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread My Bread: The Revolutionary No-Work, No-Knead Method Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking Artisan Baking The Bread Bible by RLB Peter Reinhart's Artisan Breads Every Day (not even released yet OH VEY)
  23. American food enthusiasts, even the least parochial, tend to focus their attentions on cookbooks published in the US, a trend that has a variety of problems. That means that a lot of important cookbooks published in the UK, Australia, Canada, and many other countries simply never make a splash here. Given the collective, international reach of the Society, we can address this dilemma. What are the English-language cookbooks that Americans really should know about? They can focus on any cuisine or technique, but shouldn't be published in the US. For example, that knocks out David Thompson's Thai Food and Fergus Henderson's The Whole Beast, both essential books in my library but both republished in the states. I'm talking about books like Jane Grigson's Charcuterie and French Pork Cookery, an amazing little book that all fans of the hog should have and that is published in London. What are other titles worthy of our attentions?
  24. Thomas Keller has a new cookbook, Ad Hoc at Home, arriving in stores in time for the winter gift season. The amazon page doesn't include a "Look Inside!" feature, so there's not a lot of information there, but the book is focused on US home cooking, comfort foods in particular, as served at the Yountville restaurant of the same name. Definitely worth checking out. Does anyone have any advance peeks to share?
  25. Over in the Kitchen Scale Manifesto topic, much sorrow was expressed at the lack of weight-based measurements in cookbooks. Off the top of my head, I realized I had a few books on the cookbook shelf that fit the mold: James Peterson's Sauces, the rare rigorous non-baking book. His Glorious French Food has a lot of weight-based measurements, but it's not as complete as Sauces. Grant Achatz's Alinea -- no surprise there. Michael Ruhlman's Charcuterie and the sections on charcuterie in Paul Bertolli's Cooking By Hand. The CIA books: Professional Chef and Garde Manger. Again, not a shocker. From the baking section, quite a few, including Peter Reinhart's Bread Baker's Apprentice, Maggie Glazer's Artisanal Baking Across America, Jeffrey Hamelman's Bread, Pierre Herme's Chocolate Desserts (though NOT his Desserts book, strangely), and the King Arthur Flour's Baking Companion. What are the other books that use weight, and not volume, in their recipes?
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