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


Forums

  • 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

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


Website URL


LinkedIn Profile


Location

Found 958 results

  1. Hello, I'm a pretty decent home cook, I love to cook and spent time in the kitchen. I would describe my food as flavourful and rustic. I'm looking for books that will teach me how to take my cooking to the next level. For me that means that I'm not so much looking for a regular recipe book, but I would like to learn about flavour combinations, refinement and more advanced techniques. By now I've got a long wish-list and I'm looking for some advice (and ofcourse recommendations if you know of a better book) on which books to buy. The books I have been looking at: For flavour combinations: Culinary Artistry- Andrew Dornenburg The Flavor Bible -Andrew Dornenburg The Elements of Taste- Gray Kunz Which one of these books would you recommend as the best starting point for learning about combinations and starting to develope ones own creations in the kitchen? For technique and generally taking my cooking to the next level: Think Like a Chef- Tom Colicchio Home Cooking with Charlie Trotter or the Dummies book by Charlie Trotter Bouchon- Thomas Keller Cooking by Hand- Paul Bertolli As I can't pop down to shops to actually thumb through these books, I would love to hear your input and suggestions before I make (another) dent in my bank account. Thanks! Agnes
  2. Any feedback on these two? B&N has Eof out of print but avialable in paperback at Amazon. Really wanted Essentials but haven't heard anyting about Cooking. Feedbac appreciated. ~Maria
  3. The most recent addition to my library of italian cook books was Giorgio Locatelli's "Made in Italy," and while it is a magnificent book, it set me off on to a hunt for another book... Is there any sort of definitive, penultimate, authentic book of Pasta? In my mind, a book like this would really be two parts: pasta and sauces. The first part, pasta, would be alphabetical and describe all of the different shapes of pasta, and include such information as basic details--size, shape, fresh/dry?, where it is from, and what its made of; what the traditional sauce for it is and WHY; a basic recipe and suggestions for close variations; and what wines are regionally had with it. The second part would be the sauces.... again, to match the pasta with such details as traditional ingredients, loose recipes, history, etc... Am I dreaming this up?
  4. I'm close to making absurd pronouncements about The Flavor Bible by Page and Dornenburg. I got their What to Drink with What You Eat as a gift last month, devoured it, and immediately ordered the Bible. I haven't been disappointed. The book is a treasure trove of information for advanced cooks who want to think about flavor pairings that are both ordinary and extraordinary. I've been marking up the book with three marginal notes: an arrow for "good idea," an exclamation mark for "wow -- check this out," and a bunch of plus symbols for combinations that I could use in the kitchen. There's not a single recipe for the novice cook, but if you know how to handle your proteins, grains, and plants, you'll be overwhelmed by the sheer intensity of the possible ideas inside, many of which come from the best chefs of this generation. I'm averaging about three pages an hour because I'm constantly testing ideas against my mental palate -- a remarkable pleasure. Anyone else hooked?
  5. My shop is closed in the winter so I like to take this time to get new recipe books and try some new things out, so tonight I found some interesting books on Amazon and wondered if anyone has an idea what they are about. The cost is pretty high on them and my usual go to reference person - The Chocolate Doctor - has not heard of them so I thought maybe someone out there has some input! http://www.amazon.ca/Complete-Confectioner...3195633&sr=1-12 $1936 seems a bit out of this world And there is a pre-order listing of a book to be released in July http://www.amazon.ca/Technology-Coated-Cho...3195633&sr=1-11 If anyone has suggestions on more reasonably priced confectionery books I would love to hear them. Thanks for your input!!
  6. Has anyone had a look at his new book? Also does anyone know who to contact to find out if an English edition is in the pipeline? Cheers
  7. My fiance and I are too fat. Can any of you recommend a non-fad (low carb or whatever) cookbook?
  8. We have really really been enjoying "The Complete Robuchon" by well, Robuchon. The recipes we have tried have been delicious, get prepared within a reasonable amount of work, and have a wonderful delicate and complex flavour. The only real flaw is we probably can't make over 1/2 the recipes due to ingredients issues, though we do sub some. I have the urge for more. A recent CI article complaining about the 11 pages on omelet making in Julia Child's book ("Mastering the Art of French Cooking" I think) gave me a pretty strong urge to buy that book; I could really dig a book which is willing to spend 11 pages on omelets. So, I am looking for a modern-ish book on french cooking that focuses on technique. For reference, one of my favorite books in this style is "Sauces" by Patterson; that is, ideally, the kind of book I'm looking for. I think Child's book *might* be the one, but my primary concern is it's age; modern tastes tend to prefer things with a little less fat (well, ok sometimes). Does it hold up? Is there another book which I should consider? Would one of the english translations of Escoffier be a good idea? I'd like a book without *too* much focus on stuff I can't buy, although I am resigned to have at least 25% (maybe more).. Your suggestions are appreciated!
  9. prasantrin's post: FWIW, flour in the US is different from flour in Canada, period. That's probably one of the reasons you're not getting good results. If you head down to the US in the near future, I would suggest picking up some flour there (particularly whatever flours Shirley suggests using), and trying the recipes again. You'll probably see a difference in the final product. I found this answer from presantrin very interesting. I did not know that American flour would differ from Canadian. However, living as we do in both Canada (outside Peterborough, ON, 100,000 environs)and the US (Moab, UT, 5,000), I have found the following...this may pertain to Utah only, or even just Moab only... * cane sugar comes in regular large bags in Moab, both white and brown. In Peterborough, it comes in tiny expensive bags. Also little Moab carries more speciality baking sugars than we have in Peterborough. * American butter tastes different from Ontario butter. Less salt I think. * baked goods in Moab are much sweeter than in Peterborough. Noticed this first when buying a angel food cake in an emergency. Was astounded at the sweetness thereof. * it's easier to find dairy products in Moab without endless 'non-dairy' additions. For instance, Cream of Weber cream contains:...cream! I have never seen anything like this in Peterborough. A local LCBO (liquor board) staff told me that items, like Bailey's Irish Cream, have a different formula when made for Ontario and the States. I wonder how many items there are available which might have a significant difference in outcomes in cooking and baking. ???
  10. It's a new year, so it's a good time to put together a list of the must-have books for 2009. Anything that's already been released this year or is expected to be released before January 1, 2010 can go on the list. What's on your list?
  11. I've gone through the web looking for an older copy of the American Heritage Cookbook, but there are several different versions and I'm not sure which is which. Here are the copies that I've found: The American Heritage Cookbook and Illustrated History of American Eating & Drinking (Hardcover - American Heritage Publishing Company 1964) The American Heritage Cookbook (More than 500 great traditional recipes and 40 historic menus, tested and adapted for modern kitchens) (Paperback - Bantam Books 1975) The American Heritage Cookbook and Illustrated History of American Eating & Drinking, 2-Vol. Boxed Set by eds. American Heritage (Hardcover - American Heritage Publishing Company 1964) The American Heritage Cookbook, (Unknown Binding - American Heritage Press 1969) The American Heritage Cookbook More Than 500 Easy to Make Recipes by Helen McCully (Hardcover - American Heritage Publishing Co. Inc. 1969) American Heritage Cookbook (Hardcover - Random House Value Publishing 1992) American Heritage Cookbook: Boxset 2 Volumes (Hardcover - Random House Value Publishing 1982) Which is which? Who published the actual American Heritage Cookbook? Or are there many with no actual "original"?
  12. I just bought the River Cottage Handbook on making preserves, and I'm interested in getting one or two more. Can anyone here recommend a decent book on the subject? Ideally they would discuss a natural process, with as few unsavory ingredients as possible, or they would spend a fair amount of time discussing traditional ways of making jams (as opposed to modern ways that utilize newfangled equipment).
  13. Hey guys, I have an affinity for baking and pastry and want to seriously start perfecting desserts that are both baked and chilled and learn the basics for cake decorating as well. Could someone please suggest a book that would teach me the basic techniques for the same? Also, what in your opinion would be the top techniques an amateur baker/pastry arts student should perfect? Thanks.
  14. Good evening! I have a couple of questions for everyone regarding their cookbook collections. What are the hidden treasures and all stars in your collection? The hidden treasures are the small books nobody has ever heard about, but are simply amazing. All stars are the favorites and game changers that have opened your eyes to new possibilities. For Me Hidden Treasure: Three Bowls: Its an interesting book written at a Zen Buddhist monastery. The recipes are an eclectic mix of Japanese and American cuisines. It also has stories and lessons about Zen Buddhism and their philosophy on food. All Stars Any book by Denis Cotter of Cafe Paradiso. My wife and I came across Cafe Paradiso by happy accident during a bike trip through Ireland. Denis Cotter shows that vegetarian food does not have to be ruffage and boring. His recipes are sophisticated with layers of flavor and complexity. I always cook from these books when we have company over and always get rave reviews. King Arthur Flour Whole Grain Baking. This is the book that opened my eyes to the possibilities of using variety grains when I bake. For example, I use a small amount of oat flour whenever I make cookies, scones, and cakes. What is on your list? Dan
  15. I am interested in experimenting with Spanish cooking, but have not found a good book on the subject. Does anyone have a suggestion for a nice, thick book on Spanish cooking? Thanks! Dan
  16. Some interesting ideas for cookbookholics ... If people don't use cookbooks why do they buy so many of them? http://www.economist.com/displaystory.cfm?...tent=readBottom
  17. With all the different types of sherry out there, which one are you supposed to use when a recipe refers to sherry? Fino? Olorosso? I've got my eye on a couple of a kabocha squash recipes from Sundays at Luques by Susan Goin. And, since sherry is fortified, how long can you use it after you open the bottle? I don't really drink, and would mostly use the sherry for these recipes. I know you're supposed to get a sherry from the Jerez region, but are there any specific brands from that region you'd recommend. I've got access to BevMo, Costco, Trader Joe's, etc...
  18. I was wondering if anyone could recommend any texts that approach cooking from the perspective of taste. That is, how does one go about pairing flavors? Why do certain ingredients work together? Which do and which don't? Id like to get an idea of the 'why' behind recipes, if that makes sense. What about the Flavor Bible? or Kime's Exploring Taste & Flavour? Thanks.
  19. While looking for good octopus recipe for Christmas Eve I came across the one in the Babbo Cookbook (2002) p.66, Barbecued Octopus with Yukon Golds I read it through 3 times and I see where the octopus is initially cooked in oil and then braised for a couple of hours but there's no mention of it ever being grilled as suggested by the accompanying photo. Am I missing something? Has anyone tried this recipe? Thanks, Rob
  20. Does anyone have this book, yet? David Lebovitz blogged about a peanut butter cookie with peanut caramel from the book, and now I think I need it. It is, however, about $20 more in Japan than it would be in the US, so if I'm going to spend the extra cash, I want to know it's really really good!
  21. Hi all, I have read a few promotional biographies of Roy Guste (former owner of Antoine's restaurant in New Orleans and author of "Antoine's Restaurant Cookbook". It appears that Guste had been working on a new book called "The New Orleans Cookbook" that "explains the history of the development of true cuisine of New Orleans, Creole Cuisine, with some 800 recipes of all levels of dishes from the simplest and most often prepared of local recipes to renditions of the famous dishes of the great New Orleans restaurants." (taken from Guste's personal website http://www.royguste.com/ ) Does anyone know if this book is still in the works or been canned due to external factors? Thanks,
  22. Hi, I'm trying to track down a book called "When Chocolate Turns to Matter" by Stephane LaRue (?spelling?). It was apparently released in October. Has anyone heard of this book? Does anyone know where to buy it from? Thanks for any help
  23. http://www.derecoquinaria.com/lista_eng.as...a=14&subcat=138 i`ve just been having a look around and found the spainish one`s, and also that in december they are releasing it in english, and wondered if it was any good.
  24. I picked this book up yesterday. I am a big fan of Carmellini's cooking, while he was at A Voce, it was my favorite restaurant. (I haven't been back since he left.) I am eagerly anticipating his next restaurant. I was very excited though, that in the meantime, I heard he was coming out with a book and when I saw it in the store yesterday, I couldn't resist. It starts out with a pretty good and interesting stories that influenced his development as a chef. As is the case with many people, as a young man he was surprised to discover in Italy that the "real" Italian food of America, was something quite different than that made in Italy. It features some of his signature dishes from A Voce, like the Duck Meatballs and his Gnocchi. After checking out the recipe, I now know why the duck meatballs were so good. He labels his gnocchi recipe "The Best Gnocchi", and at A Voce they certainly were. They were the lightest gnocchi I ever had and I have been trying to find a recipe like that for awhile. I can't wait to try it. Does anyone else had this book? Have you made anything from it yet? p.s. Over at the feedbaghttp://www.the-feedbag.com/ they've got Carmellini on video doing some of the recipes from the book.
  25. The netw edition of Mark Bittman's "How to Cook Everything" has just been released. I like the original very much, and am trying to figure out if the "upgrade" is a good idea. Any thoughts or specific knowledge?
×
×
  • Create New...