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Showing results for tags 'Cookbook'.
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So had a trip to the wife's family last week. Her grandmother is downsizing and knew that I like to cook, so she had me go through her cookbooks. The history buff in me immediately reached for the oldest, Helen Cramp's The Institute Cookbook from 1913. Turns out it was her mother's (my wife's great grandmother) only cookbook. The thing is really cool. Old illustrations about the perfect kitchen, recipes for oddities like Terrapin soup, and lots of family hand-written recipes. I was really touched that she let (actually made) me keep it. Got me thinking... What's your oldest cookbook and how did you come to acquire it? Any special stories? What are the good recipes?
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I bought a yogurt maker via Amazon the other day -- a cheap Salton jobbie that's really nothing but a warm womb to keep the mixture at temperature. (Many years ago, I wrapped the mixture in a bath towel and placed it on a steam radiator, but I'm lazier now than I was as a novice cook.) I spent the twenty bucks on the machine because I was cross at the price of yog, and the process has always seemed like magic to me. So: I can make a quart of yogurt a day, no sweat. But what to do with it, beyond the crunchy breakfasts, the tandoories, the cheese (love that!) the Jacques Pepin cake? The dips, the salad dressings, etc. It's good, it's easy, it's versatile, it's cheap. Care to share how you cook with yog?
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Has anyone ordered from this place (www.lepicerie.com)? I'm just curious how your experience was. Honestly, I thought maybe the man I dealt with was having a bad day, until I had to speak with him again in regard to my order. I had ordered a few items that you can't find everywhere (ie: trimoline...atomized glucose...). Not only did I NOT receive everything I ordered, the stuff I did get was shipped late. When I called to let them know the order had an item missing the manager accused me of trying to get the item for free and proceeded to insult me! Turns out this is a horrible company, with horrible customer service. I would not recommend them to anyone, but I am curious if anyone else has had issues with them.
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I pre-ordered this book on Amazon a couple of months ago and have really been looking forward to it. I wasn't quite sure what I would find, but being self-taught, thought it might be useful. Well...it will look nice on my shelf. Its a good book and all, but I was hoping for more. After a brief intro, it goes into 310 pages of terminology, followed by a few useful resources like conversion guides, troubleshooting, flavor profiles, etc. But, if you ever want to know what pentosam gum is - its in there...right after peeps.
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could somebody please tell me the name of the used book store in NYC that carries only culinary related books??? thank you..JJ
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This book is out of print, but Jessica's Biscuit is currently selling copies for $12.98 so I bought one. I've seen references to it, but not many recipe discussions. So, in anticipation of its arrival, I'd like to know: what are your favorite recipes from Paula Wolfert's World of Food?
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http://www.amazon.com/exec/obidos/ASIN/193...bookfindercom0e is it just like Larousse?
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Return to Cooking, Bouchon & French Laundry, Happy in the Kitchen? and chef-type lit like Kitchen Confidential, The Devil in the Kitchen, Heat, Soul of a Chef etc.? -
Anyone have any comments about the "Cooking Club of America"? Does anyone ever get to "Test" products? I get email telling me "To become a product tester click here" and when I do, it is a blank page or a 404 error etc... Its happened 5 times. Theyve sent me 2 issues of the magazine so far, but I still cant test and keep Kitchen Products for free... Is it a scam?
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Has anyone ever tried making their own personal cookbook using BLURB? Any pointers on making the book as professional as possible (I've just begun!)? For those who are thinking of writing their own cookbook or simply compiling recipes from family and friends for personal enjoyment (like I am), I highly recommend http://www.blurb.com/. You could also sell your book on the website! Check here: http://www.blurb.com/bookstore/category/Co...g?ce=dailyolive Please do share/give us a peek of your BLURB cookbook if you've already done so
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Hello, I've been asked to do a piece on new cookbooks and how they attempt to appeal to modern readers. However, my field of research is mainly 19th century cooking. The editor would like to see me dive into issues such as nostalgia, sense of place etc. Does anybody have any ideas of articles worth perusing? Unfortunately, my university doesn't have access to Gastronomica and the paper version is damn near impossible to find up here. Thanks... CB
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Hi all, Some time ago I ran across a huge and very expensive book by a chef at Valrhona that included only savory chocolate recipes. Since then I can't manage to find the reference again. Does anyone know what that book is called? I know that Amazon.com did stock it. Best, Alan
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I have recently found out that amazon.com has increased their fees on shipping items to Canada. This obviously closes the gap on the costs of books between amazon.com and amazon.ca, but I personally find it discriminatory against Canadian customers. It has been a well-known fact that in the last couple of years, prior to this shipping rate increase, and even prior to the dollars being at par, it cost appreciably less to buy books through amazon.com than amazon.ca. Of all the options available to Amazon in saving their Canadian business, I personally think they have chosen the worst. For sure, they have successfully deterred me from purchasing from their US site, but I'm not going to their Canadian site as a result. I'll just take my business elsewhere. I'd very much like to hear what other Canadians think about this.
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Has anyone cooked anything from this cookbook? I am reviewing it for my blog and have had very mixed experiences. Some of the recipes were fairly easy and delicious, others grossly out of whack. Many had way too much olive oil, which I understand has been a problem for some at Esca as well. For example, the Taglietelle with Nantucket Bay Scallops had 6 TB of butter and 1/2 cup plus 2 TB olive oil for 3/4 lb of pasta. Absurd. I used half as much oil and it was still unappetizingly oily. Some of the other recipes (olive oil poached halibut, linguine with clams and pancetta) were fabulous. Anyone else try this one?
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I blew my "pastry" money for this month on Pierre Herme's PH10. When it comes in, let me know if this should be my next purchase!!
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Just received two new titles (it's Feb and my commitment not to buy anymore books has gone out the window). Thierry Marx 'Planet Marx' hi end expensive professional tomb and Hot Chefs; Hip Cuisine (I know, I know I should have known better from that Godawful title). Rapid obsolescence is a feature everywhere: Hot Chefs looks like it's on the beep machine struggling for breath, while the Marx book could give you a good wrestle, but I can hear the Darwinian clock ticking. So when I wonder will the 1st entirely online (Alinea's is available hardcopy too) and updated version, like a software license, be available? Has anyone heard if French Laundry Beta out soon?
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So I'm a new fan of Nigella Lawson and I'm deciding on which of her books to get. There's Nigella Express, Domestic Goddess, How to Eat, etc etc. Just to give you an idea of what I'm after to make suggestions easier: I'm not that much of a dessert-cooking/cake-baking person and I heard Domestic Goddess is FULL of such recipes (any truth?) so I'm not too sure with that one...HOWEVER, I would like SOME desserts in my cookbook (and hopefully fairly simple ones) as I've become increasingly interested in the art of baking/steaming/etc desserts. I'm more of a savoury/main meal person..what else, I'm not a very good cook so would prefer a book that isn't too complex...umm I would also like a variety of foods from different regions (you know, not just English and Italian but also Asian, Middle Eastern, and so on). Just a nice variety of everything. Also, I love a good read (I'm into more personal cookbooks or ones that outline the history of such and such foods). Thanks in advance!
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Well, I love the ideas of Indian food. I almost see them as the opposite of new French cuisine, with lots of ingredients, spices, and complex flavors. But from my limited experience, the food also lacks finesse. All the Indian cooking I've been experienced to (books, TV shows ect.) have always been about big overpowering flavors. LOTS of garlic, LOTS of chiles ect. I was wondering if there was a French-Laundry-ish type of book out there that involves Indian cuisine. I remember a Micheline-starred Indian restaurant say that philosophically, "We add spices to food the same way you would add salt and pepper to steak." That's the type of Indian food I'd like to cook!
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I can't find a thread on here dealing with authentic Native american recipes. I've found several online references but wonder about their "authenticity." I'm helping cater a multicultural festival next week and the organizers wanted "authentic" recipes from a number of cuisines, most of which I am familiar - asian, african, south american, etc. But native american, not so much. And fry bread is out of the question- this is a huge, several-hour event and the food has to sit in chafers. Anybody have any ideas?
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Hi, Anybody else have this? It's a beautiful book with many text and explanations. Also, there is a mix of "doable" recipes and "too fancy to do at home" recipes. The pictures are gorgeous. His presentations are beautiful. Overall I'd give it a 9/10. Regards.
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This book is by Michel Susas and will be published in February 2008. I don't know Mr. Susas. Does anyone else? Thanks, Woods
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I like the recipes i've made from The Swedish Table by Helene Henderson, but I'm not sure which other books to try. Most of the cookbooks at my library have sparse instructions and no photos. Can anyone recommend some Swedish/Scandinavian cookbooks that they've actually cooked from? I'm mostly looking for pastries/breads/sweet things. I'd be interested in good Hungarian baking books too.
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Following on the Lapine/Seinfeld brouhaha, the NY Times has an interesting article today on two food books with nearly the same name: When I saw this headline, I thought that the article was going to focus on another oddly resonant title: Padma Lakshmi's Tangy, Tart, Hot and Sweet, which is about as blatant a rip-off of Jeffrey Alford & Naomi Duguid's Hot, Sour, Salty, Sweet as can be. Are there any other example of such suspicious similarity out there in the world of cooking and food books? -
I decided to check out my cookbooks to find something blush-making to report on the Most Embarrassing Cookbook topic. To my surprise, I couldn't find anything truly squirm-inducing (We sold a bunch of books to Half Price Books before Christmas, and did some strict winnowing.) But boy, did I find some ugly books -- and I'm not referring to their design, but to their condition after spending twenty-five years in my kitchen. Below are but two of my victims; one cover between two books (the back of Vol. II. )It would be kinder just to shoot them, and replace, but the pages are still stuck together at Paris-Brest. It was the first dessert I made my mother-in-law. Do you own cookbooks that should be slouching towards the knacker's yard? I'd love to see your pictures and hear your stories.
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Supposedly coming out this year. Anyone know anything?
