Jump to content

Search the Community

Showing results for tags 'Cookbook'.

More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


  • Society Announcements
    • Announcements
    • Member News
    • Welcome Our New Members!
  • Society Support and Documentation Center
    • Member Agreement
    • Society Policies, Guidelines & Documents
  • The Kitchen
    • Beverages & Libations
    • Cookbooks & References
    • Cooking
    • Kitchen Consumer
    • Culinary Classifieds
    • Pastry & Baking
    • Ready to Eat
    • RecipeGullet
  • Culinary Culture
    • Food Media & Arts
    • Food Traditions & Culture
    • Restaurant Life
  • Regional Cuisine
    • United States
    • Canada
    • Europe
    • India, China, Japan, & Asia/Pacific
    • Middle East & Africa
    • Latin America
  • The Fridge

Product Groups

  • Donation Levels
  • Feature Add-Ons

Find results in...

Find results that contain...

Date Created

  • Start


Last Updated

  • Start


Filter by number of...


  • Start



Website URL

LinkedIn Profile


Found 959 results

  1. 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?
  2. I picked up this book before moving to China in hopes of having a few recipes I could turn out for dinner during the week. While there are several more ambitious dishes included (the yolkless egg with shiitake mushrooms comes to mind), I was happy to find lots of easy dishes with clear instructions. I've tried Mao's red-braised pork a couple of times, such that the page is completely spattered with brown sauce and grease from having been too close to the burner when the water went in the caramel. On Sunday, I made beef with cumin from page 102 - an exceptional success, and not more than thirty minutes from prep to plate. Alongside, I made the coriander salad from page 59 - fresh, simple, and green, adjectives which perhaps not a lot of people associate with Chinese food. Perfect home-cooking, however. While the design and the intros to recipes in the book give a real sense of place, it does suffer from something that a lot of other Chinese cook books do as well. [minor rant] The Chinese characters used in the recipe titles are traditional, and are accompanied by pinyin without the tones. So if you can't read the characters, you can make sounds in Chinese that have no meaning to Chinese people, but are pronounceable by anglophones? Why bother putting in pinyin without any guidance to the tones? I'm sure, of course, that this book is not meant to be used as a language source, but it's frustrating for me to try and describe either what I've made (to my Chinese friends) or what I'm trying to make(to the butcher or shop owner, while trying to get an ingredient) and have an incomplete set of information to work from.[/minor rant] I'm not hugely bother by this, and it's a point that can be gotten around by bringing the book to the market with me (tedious) or having my husband copy out the characters (useful only to the extent he knows them), but it's worth showing my support on paper, if you will, for the use of proper, toned pinyin in Chinese cookbooks. We wouldn't expect to see a French cookbook leaving off the accents aigu and grave, why lose the tone markers on pinyin?
  3. I'm really looking forward to this one.
  4. I was checking out the thread on Butternut Squash Ravioli this morning and noticed a post from divina - who is my absolute favorite person in Italy to consult about anything Italian and food related. I have been dying to go to her cooking school in Florence ever since I learned of it's existence, and one day I'm determined get there. Anyway seeing her name come up led to me to check out her blog - as I often do - and I noticed she has just published a cookbook. "Secrets from my Tuscan Kitchen". I immediately wanted one - I haven't been steered wrong by any recipe suggestions she has made on eG (I'm still trying to ferret a mostarda recipe out of her - I understand her recipe is commercially produced now so I can't have it - I really do!) and I'm betting this is a fabulous collection of recipes. Anyway love to hear if any eG'ers have a copy yet and what they've tried making from it. Maybe if we are lucky Judy will weigh in and tell us a bit more about it. I'd be especially interested in her experience putting together a cookbook - it's something I want to do someday and I'm interested in the process. Here is a link to her description of the book in her blog.
  5. Has anyone else seen this? Amanda Hesser has started a series of weekly recipe competitions, with the winning recipes to be published in a forthcoming cookbook. Food52 What do you think of this concept? Anyone here participating?
  6. I used to scoff at books that are filled with recipes that can be made in 30 minutes or less... Quite often they are filled dummed down versions of more complicated recipes. Ok, I still scoff at a quite a few of them (coff.. Rachel Ray coff...) but I have recently purchased Rick Bayless' Mexican Everyday and Jaques Pepin's Fast Food My Way and found them quite facinating. I was wondering what other books people like in this genre that I should consider. Thanks! Dan
  7. 165, 124. That's a lotta cookbooks, but I know it's nowhere near the true figure. C'mon, guys. Fess up. [Moderator note: The original Cookbooks – How Many Do You Own? topic became too large for our servers to handle efficiently, so we've divided it up; the preceding part of this discussion is here: Cookbooks – How Many Do You Own? (Part 4)]
  8. Ms. Monteaux appears to be the president of the elite "Societe du Chocolat" (?) did I mangle that??? It appears the it has recipes all built around one of his "Fetishes," Carre'ment Chocolat, which is also the title. I can't figure out the link lanquage here yet so just go to the Livre or Librarie menu of his website. Priced at 19.90nit on Amazon fr. or other. Scout_21 found out about it too at the same time. Perhaps he found some alternate sources
  9. I was wondering what you all could suggest for a French 101 or Intro book as a gift. My Mom was in inspired by Julie/Julia and wants to learn French techniques. I think after I delved in a few years ago and cooked them several dishes that provided some impetus as well. At least I hope. She is a very accomplished cook in her own right so it need not instruct how to break an egg, but she has no basis in true French cooking. Thanks.
  10. I have Dorrie's, I have River Cottage, got Italian and others. Am looking for a book that will make me want to make and eat vegetables ! I do like them but to me making a veggie dish is not as sexy as a good dessert, traditional entrees (Animal or Fish) or even a good starch. Any ideas will be welcomed.
  11. She's actually in the Top 5 in two other categories, as well: NY Times Best Sellers Does this set kind of record for a cookbook (in hardback, yet) to reach number 1 so many years after originally being published? I'd like to think she'd be thrilled with the resurgent interest not just in her but in cooking, as well. A tip of the chef's toque to Saint Julia.
  12. I think all might be interested in a new culinary resource. The Dunklin County Library in Kennett, Missouri, has just opened the Margi Hemingway Culinary Resource Center, a eference collection of cookbooks, pamphlets and recipes from the collection of Joe and Margi Hemingway. The Hemingways were involved in the Hospitality industry as Public Relations consultants and advisors to a number of Food and Beverage entities in the Mid-South, New York, and nationwide. Margi was a former editor at Cuisine Magazine. Joe had written on food and wine for a number of publications. The collection includes over 600 cookbooks from as far back as the mid-nineteenth century, and includes many volumes inscribed by the authors. the collection also includes menus from a number of 3 star restaurants in France, Italy and the US. Margi and Joe were close friends with my wife and me, and regular traveling companions of ours. We miss them terribly, but the Resource Center is a fitting memorial to these true bon vivants. I urge anyone in the area to stop in and view the center.
  13. I want to give my sister an easy to follow cake book that covers parchment, crumb coat, batter, trimming. She primarily wants to do celebration cakes for her family. Cake Bible might be too intimidating for her . . . suggestions please, and thanks!
  14. I'm a moderately decent cook who's cookbook so far is picking my mother's brain about different meals she made as we grew up, and then running variations off of them. I think I can count by hand the number of times I have followed a non-baking recipe out of a book from top to bottom, it's just not my nature. I'd like to branch out in all honesty, as I tend to cook the same things again and again with small changes here and there, which is easy to do since I only cook for myself. Being cheap, I usually build my recipes at the grocery store/farmer's market/etc based on what is available, cheap, and thus, in season. I'd love to grow a wider repetoir of sauces, dressings, seasonings, outright cooking techniques, flavor combinations. Thus, I'm looking for a book that is heavy on very basic preparations done excellently which leaves room for seasonal variations and that goes through the logic of why things are done the way they are. Something that I can perhaps do a recipe once in a while to get a feel for what the author presents, and then steal ideas from it to move forward. I tend to stay with western European mostly, as my style tends towards simple Mediterranean meals where the ingredients show for themselves, but a book with a bit of diversity would suit me just as well. From my basic perusal, something like Bouchon from TK seems good, but I can't seem to find it in my local library. I'm actively seeking a book that pushes my boundaries and comfort level in the kitchen. Thanks! Daniel
  15. I have a lot of cookbooks with salad chapters, but none that are dedicated solely to salads. I'm sure they exist. Please recommend your favorite!
  16. Hi, I'd just like to have some recommendations on sushi books. I'm not looking for a cookbook. I'm more interested in the technique and culture of sushi. Why does a Japanese sushi apprentice do nothing but wash rice for 3 years? What makes good sushi rice? Is it supposed to be warm or room temperature? This is the stuff I would like to know. Thanks!
  17. Has anyone read 'Formulas for Flavours' by John Campbell, it looks like an interesting read but i suspect it may fail on its promise of teching restaurant style cooking at home. Has anyone read it or is anyone familiar with the author? Link to book on Amazon
  18. I'm looking for a decent book on making sauces, i can knock out a basic roux and veloute and vary these but would like to learn more techniques and a good range of sauces for various meats / veg etc. Can anyone recommend a good all round sauce book.
  19. Hi all, Does anyone know if there are any new or recent (published within the past 10 years) cookbooks on the cooking of Tahiti/French Polynesia in English? I could only find Jean Galopin's La cuisine de Tahiti et de ses îles (ISBN 2950243428) and Lisa Mairai Bellais's Cuisine de Tahiti d'hier et d'aujourd hui (ISBN 2915654174) but they are in French only. My interests on this srea is primarily on the cooking of Tahiti since I went to the place as a stopover a few years ago and found the food very different but strikingly good (perhaps the chefs have French training - even the average Sofitel hotel chefs cook better than their counterparts in New Zealand), and I also like the fusion between native Tahitian cooking (similar to other Pacific Islands) and French cuisine. Any information will be much appreciated. Regards,
  20. Just wondering does anyone own the La Calandre cookbook In.gredienti by Massimiliano e Raffaele Alajmo? If so what is it like and is it worth spending 150 on it? I buy my fair share of books and would happy to part with my money provided it is a good book.
  21. So I've been very kindly given a copy of the original 1938 French edition of Larousse Gastronomique, except that it seems to have been updated in 1947/48 which I can't find documented anywhere. I'd be interested to know more about the original and slightly updated version(s) if anyone has a true 1938 copy. While browsing through mine, we were perplexed to discover a colour plate with an image of a table of cheese and wine where the wine bottles bore labels "1947" and "1945". Furthermore, on the back of the Vins plate is a table of vintages up to 1947 (opposite page 1069). 16 of the plates plates have black text and a serif font, while 20 have blue sans serif text. The page with the above years showing is a blue sans serif plate for Fromages (after page 498). None of the imprint pages in the book show any later dates than 1938. The very last page with any text says: The book is dark green with an embossed image of chickens on spits in front of golden flames. The title is in gold with the G of GASTRONOMIQUE being larger than the following letters. I've seen an image on the web of a similar cover but with the G the same size as the other letters -- that example seems to have been a later cover for the same edition of the book. The dust jacket spine is in three parts: centre panel is white and yellow text on red; top panel is a woman in apron standing at a stove; bottom panel is a chef with toque adding wine to a saucepan. Any enlightening info about minor revisions/versions of the first edition?
  22. Dear Pastry Folks, What do you think of this much anticipated new book?
  23. I have copies of MasterCook 2,3,4, and 5. I have used them off and on, but never really focused energy on entering all of my recipes into it. I mostly just type things in WordPerfect then print them out and keep them in a binder. I am pretty familiar with entering recipes, formatting the pages, getting the nutritional values, and setting up shopping lists. What I am not certain about, and cannot seem to find info on is how to lay out pages for submission to a publisher or agent. I don't have a contract or anything, I am just looking to submit cold. I know the general guidelines for submitting fiction and TV scripts to publishers, I used to write for television & my husband is a published fiction author, but I haven't seen details for cookbooks anywhere. I am assuming that it's the usual 1" margins, double-spaced, Times New Roman only. Here are some of my questions: If I want to submit my photos (printed with my printer on 8½ x 11 paper) with the project do they get inserted in the manuscript in the spots where they would appear in the finished book, or as a group in the back? Do photos get a title sheet in front of them, or can they have a description printed on the same page? If I want to write my recipes with the ingredients list in both US and metric weights, is it ok to type that out in two columns? (think RLB's Cake Bible) Do sidebars get typed out in the same format (margins) as everything else? Do I place them after or before the recipe they relate to? Do any publishers accept digital submissions using any of the cookbook software on the market? Any input would be appreciated, thanks!
  24. Quick thought: A lot of textbooks these days are going digital; the publishers offer a copy to download from their website at a lower cost. Do you think the same could or would or will happen with cookbooks? I think it would be wonderful if they did... just think about the database of recipes you could search through instantly on your computer...
  25. Hi all, Does anyone have actual experience with preparing recipes out of Prudhomme's books? I have been pondering about buying his books Louisiana Tastes and Louisiana Kitchen but am afraid 90% of the recipes would call for buying his merchandise before proceeding in the style of "4 teaspoons of Chef Paul Prudhomme's Poultry Magic" or "buy crab boil - it should be available everywhere", which because I'm from overseas, neither are available in NZ. Do the 2 books advise methods to make spice mixtures from scratch? That will make things a lot easier for us overseas readers. Thanks
  • Create New...