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Found 958 results

  1. Recently, I've been conducting research for an intermediate cooking class (topic here), and that's led me to both books I hadn't read, and a couple that have been on my shelf for quite a while but that I'd forgotten about. They're worth mentioning here, since they're great resources for those of us looking to improve our techniques and our ability to improvise, and I don't think there are discussions on them already. The first is one that I'd heard of but never read: Tom Colicchio's Think Like a Chef. It was published in 2000, about the same time as Colicchio opened Craft. It opens with a series of technique lessons: roasting, braising, blanching, stocks, sauces. What lifts the chef's approach above the ordinary is both his straightforward style and his clear appreciation for (pardon the expression) craft. He also defines -- for example -- roasting, in a way that makes sense but isn't necessarily how everyone thinks of it. Finally, he doesn't stick with the tried and true: he roasts salsify and tomatoes and braises artichokes (an old technique that needs reviving) and snapper. The second section is called "Studies." In places it seems like an excuse to toss a few more recipes into the book, but there are lessons along the way: caramelized tomato tarts (he does the same thing with mushrooms) and polenta gratin with mushroom "bolognese" are really lessons in how to think in new ways about taste, texture and technique. "Trilogies" are groups of three ingredients (asparagus, ramps and morels, for example), which Colicchio puts together in different ways, again to showcase flexibility and imagination. Finally, the chef explains what he calls "Component Cooking," where he engages seasonality and tries -- with modest success -- to put everything together. This final section has some terrific recipes for elements designed to elevate a meal. What's most interesting about this section is how, without saying so, it describes much of what goes on in terms of menu planning and production at good restaurants. If you've got endive chutney, pickled ramps and pan-fried zucchini blossoms in your repertoire, it's that much easier to put a compelling menu together. All in all, I'm not sure you'll come away from the book thinking like a chef. But you'll be thinking a bit more like Tom Colicchio, and if you're a cook, that's a good thing. I've got a couple more to talk about, but meanwhile, what's on your shelf gathering undeserved dust?
  2. Hi - we are in the process of opening a wine and cheese shop. How the heck do I order books? We want to have a small collection (like 25 books) that we have read and would like to retail....Omnivore's Dilemma, Great American Cheese, etc...... How do we go about procuring these books at wholesale? Thanks!
  3. Sam Mason mentioned in an interview last year that he was thinking of doing a book. I know he pops in on the forums here occasionally so I'm starting this thread to see if I can drum up support for the idea from others. That book is something I'd really like to see happen, I've done almost every recipe of his that I've been able to find and I want more to learn from.
  4. Do the recipes actually work if you follow them, and how do they end up tasting?
  5. The Chicago Tribune has a piece today about the new cookbook by Jeffrey Alford and Naomi Duguid, Beyond the Great Wall: Recipes and Travels in the Other China. I'm a big fan of Hot, Sour, Salty, Sweet and was disappointed by Mangoes & Curry Leaves, so I'm wondering what this book will bring. It's out today: anyone got it yet?
  6. Today at the farmer's market, I bought a fistful of the most fragrant tarragon I've ever encountered. Tonight, I chopped a little and sprinkled it over some fresh black drum that I also got at the market. Very nice. But now I'm still got lots of tarragon and wondering how to do this bunch of herbs justice before it goes bad. Any suggestions for a dish that uses a lot of tarragon?
  7. reid


    I have been trying to locate a copy of the Noma cookbook in English for a while now. Every time I think I have got a copy in my grasp, it slips away. I have recently been told that it was a limited run and that no more copies in English will be printed. Can someone help me locate a copy? Please....
  8. HOST'S NOTE: This topic was split from the more general discussion of Cook's Illustrated HERE to focus on cooking and analyzing specific recipes from the magazine. Please continue to use the original topic in the "Food Periodicals" forum to discuss more general aspects of the magazine, subscriptions, customer service, etc. Thanks! I've baked a lot from CI and the only recipe I didnt like was the coconut cake(march 2001). I make so many of their baked goods ( and savory recipes) over and over because they are really excellent. Here are some of my favorites. Chicken fajita's ( fabulous, but I always add a bit of tequila to the marinade) Spinach lasagna(bechamel based, will be making this again next week for a dinner party) Tall and fluffy buttermilk biscuits( there is a pic of these in the biscuit thread) Pineapple upside down cake( a friend told me this was the BEST pineapple upside down cake ever, better than his mom's) German chocolate cake( pic on my blog) Chicken, green bean mushroom stir fry along with the baked brown rice Pan sauteed chicken breasts w/ sage vermouth sauce spinach salad( pic on blog) chocolate pots de creme( we made and served this at a former job) multigrain pancakes multigrain bread( fabulous, makes 2 loaves) scones( blueberry and maple oatmeal pecan) Strawberry cream cake( YOU MUST MAKE THIS!!) Big super nutty peanut butter cookies( just made these a few days ago, pic on my foodblog) Lemon layer cake Grilled pizza( omg, so good) calzones( fabulous) Baby back ribs eta: NY style crumb cake I love their bulletin board too( Hi Darcie!!). I learn a lot from the folks over there. The new issue is out and I want to try the Hummus, and the Berry fool along with the oatmeal snack cake( I think I'll make this today) Ok, whose next? What have you tried and loved? Hated?
  9. Can anyone direct me to any antique cookbooks that are viewable page by page online? I already know about the excellent Feeding America site, and I'm wondering if there's anything else like it out there, either individual books or collections. Thanks.
  10. My wife's doctor has instructed her to abstain from salt for the remainder of her pregnancy. As I am of the persuasion that considers unsalted meat an abomination, this has caused no small amount of tension in the household. I'm looking for saltless cooking techniques and recipes (my wife insists I call them "salternatives" -- as she is pregnant, I find it advisable to humor her as much as I can) that don't leave food bland and only vaguely edible. Any suggestions?
  11. As has been mentioned around these parts, the CIA just published a third edition of Garde Manger: The Art and Craft of the Cold Kitchen. I've finally ordered a copy for myself, and I'm eager to start digging into the book, having consumed Charcuterie by Michael Ruhlman. I'm wondering where to start in the book. Personally I'd like to hear about people's experiences with charcuterie, but I hope the topic itself can focus on all components of the book. So: where to begin?
  12. My dear addicts, you seen this.... http://www.amazon.co.uk/Big-Fat-Duck-Cookbook/dp/0747583692
  13. Hello Canuck lovers (got family in Ontario but they know nothing) could you please point me in the direction of your best, high end, fancy pants, cook books in the English, please?
  14. Does anyone out there have any good suggestions for Thai food? I just moved to Seattle and am surrounded by fantastic Thai restaurants and am wanting to try it at home.
  15. Sur La Table has entered the cookbook market, but instead of following Williams Sonoma's example of single subject books, they've come out with Things Cooks Love, (which is also the name of their new branded line of cooking gadgets -- I think it makes a better brand name than cookbook title, but maybe that's just me.) It's not surprising that much of the book seems to be dedicated to equipment. Not having seen the book itself, I can't say how useful it is, but it could be a good reference for the new cook. Likewise the "Global Kitchen" section, which is designed to give "comprehensive looks at the implements of global cuisines, detailed lists of essentials you’ll want in the pantry for a culinary tour, plus delicious recipes to put it all together." Regardless of the execution, it doesn't sound like something I'd get for myself, but I can see it being a nice gift if it's done well. Has anyone seen this?
  16. Do you own an edition of "The Boston Cooking-School Cookbook," and do you cook from the original recipes in the book? I would be interested to know what edition you have and if you have ever cooked one of the recipes in the book. Or--have you adapted one of the original recipes using modern techniques and ingredients? Two of my most cherished cookbooks, "The Boston Cooking-School Cookbooks," were written by Miss Fannie Merritt Farmer of "Miss Farmer's School of Cookery." The older cookbook was published in 1913 and the second has a publishing date of 1921. I believe our family has the original 1896 version somewhere in storage, but I'm not sure about that. If I find it I'll let you know. The two vintage gems have been in my Mother's family ever since they were purchased new by my Great Grandmother Jenny Pink of Twin Falls, Idaho. When Jenny passed away, the cookbooks were left to her daughter, my Great Aunt Bertie Pink. When Aunt Bertie left us, Mother stored the cookbooks away and they were never opened for many years. It wasn't until I got older and discovered an interest in food and cooking, that I realized our family owned a valuable piece of cookbook history. In the 1913 edition, Miss Farmer opens with an interesting quote from Ruskin that gives an insight into her thoughts on cookery in the early 20th century. The quote reads, in part..."Cookery means the knowledge of Medea and of Circe and of Helen and of the queen of Sheba. It means the knowledge of all herbs and fruits and balms and spices, and all that is healing and sweet in the fields and groves and savory in the meats. It means carefulness and inventiveness and willingness and readiness of appliances. It means the economy of your Grandmother's and the science of the modern chemist; it means much testing and no wasting; it means English thoroughness and French art and Arabian hospitality....." Quite prophetic words, and in many ways, still appropriate to the state of cuisine today. The text and the recipes open a refreshing window on America's tastes over 95 years ago. Many of the recipes would find a welcome home on today's restaurant menus and would do doubt be as delicious today as they were back then. I found two recipes that I wanted to share in the "Eggs" chapter. The first, a recipe for "Eggs a'la Livingstone," is an early version of an egg dish that would likely find a place on a restaurant menu today-foie gras and truffles seem to be as popular in 2008 as they were in 1913. The ingredients include: 4 eggs 1/2 cup stewed and strained tomatoes 1/2 teaspoon salt 1/4 teaspoon paprika 2 tablespoons buter Pate de foie gras Finely chopped truffles Toasted bread The second egg recipe-"Omelette Robespierre," calls for sugar and vanilla in an omelette-at first glance an odd flavor combination, but one that could work-an omelette garnished with sugar caramelized by "a hot poker." 3 eggs 3 tablespoons hot water 1 tablespoon powdered sugar 1/8 teaspoon salt 1/2 teaspoon vanilla "Beat eggs slightly and add remaining ingredients. Put one and one-half tablespoons butter in a hot omelet pan, turn in mixture and cook same as French Omelete. Fold, turn on a hot platter, sprinkle with powdered sugar, and score with a hot poker." Let me know your thoughts on the impact that Miss Farmer's works have had on the American kitchen and if you think there is value in revisiting some of the recipes from days gone by.
  17. 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?
  18. 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?
  19. 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.
  20. 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.
  21. could somebody please tell me the name of the used book store in NYC that carries only culinary related books??? thank you..JJ
  22. 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?
  23. http://www.amazon.com/exec/obidos/ASIN/193...bookfindercom0e is it just like Larousse?
  24. 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.?
  25. 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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