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I would like your opinion on Cookie Cookbooks. I'm looking to buy a few and would like your input.

Having only in the last year discovered mmmmmmmarrow, after learning to cook osso bucco, I have developed a fasctination with all parts of the animal. I want to try Everything! I just purchased the cookbook Bones, by Jennifer McLagan, and can't put it down. I find it a wonderful read and plan on attempting everything in it. Has anyone else bought and used this book? What are your thoughts on her ideas about bones, meat and all the wonderful edibles on the animals involved? I am enthralled by her reverence for the beasties. Please, someone tell me that I am not too odd here?

I have a miniature orange tree that lives in my kitchen, by the window. It thrives there, year-round. The first picture was taken a few days ago, after harvesting about a dozen oranges. The second picture illustrates how small they are, fully grown (that's a dollar coin). Problem is, once they're picked I don't know what to do with them. If you haven't tried them, they are very, very tart. But they also have a lovely, citrus flavour. I'm thinking they'd make a nice vinaigrette, maybe a marinade for beef? Though I'm not sure how easy it would be to juice the little suckers. Anybody cooking with them? What are you making?

Hi everyone, So I was walking through a bookstore and saw two books on macarons, one by Glacier and one by Felder. And I can,t decide zhich to get. Does anyone have either of them? I:m less interested in the recipes and more interested in the science behind them. Ciao!

I haven't seen a thread on this topic yet, but what is the most embarrasing cookbook in your collection? We all have them...it sits there on the shelf, you can't bear to throw it away, but would never want anyone on eGullet to see it and know that you actually paid for it. Mine is "The Lake House Cookbook" by Joseph Sponzo & Trudie Styler...yup Sting's wife. Sadly, I bought it because I'm a huge Sting fan. The recipes all have a ridiculously long list of ingredients. Only redeeming recipe IMHO, is the cobbler...but reallly, who can't find a good cobbler recipe?

When buying a new cookbook, which is acceptable: 1) No Pictures 2) No Pictures, but illustrated with drawings 3) Black and white photos 4) A few color photos 5) Fully illustrated with tons of color photos and demonstrations throughout.

I recently found out that Koenemann Publishers, the publishers of the popular Culinaria series, was bought by Ullmann Publishers and they seem to be putting out cookbooks etc again... Im still trying to obtain Culinaria: India, Culinaria: Britania and Eire. Ive found out theres a Culinaria: Russia... Heres the new website (in German) http://217.160.173.87/wvs/koenemann/view.p...baa7f679ff6b549

Just wondering if anyone knows of a website were I could order this book from. I know it is from around 1998, and it says it's not in stock or print, at the official elbulli online store. I searched for it and don;t find anything. Any clues would be great, thanks.

Hi, I work for a bookstore that specializes in cookbooks and we are looking to expand our Canadian section, which at the moment is pretty pathetic (other than the Au Pied de Cochon book, which we have been selling very enthusiastically). Does anyone have recommendations for Canadian cookbooks that that fall into one or the other of the following categories? They can be in any language, but preferably they should still be in print. --traditional Canadian cooking (old-school Quebecois, whatever) --new Canadian cooking (a la Normand Laprise). It can involve outside influences but must nonetheless retain certain essentially Canadian elements Thanks guys! I recently had the privilege of visiting your beautiful country and loved it!

Oh dear. It looks like I am actually going to have to cook my way through Cradle of Flavor. I hadn't really expected people to be so supportive of the idea. Kutsu started a topic about Cooking an Entire Cookbook. That is where I admitted to considering cooking my way through Cradle of Flavor, by James Oseland. I would like to point out that several people seemed to think it was a good idea, and expressed a desire to participate (hi C. Sapidus, and chrisamirault). So, now I guess I an not only going to starting cooking, but I might as well document my efforts as I go, uhm, I mean hopefully we'll document our efforts as we go. The idea of cooking my way though something like Cradle of Flavor appeals to my inner student. It is an opportunity to follow a knowledgeable instructor through a topic of which I am essentially untutored - without having to devise my own curriculum along the way. It will be all the better if the course turns into a group project. The extent of my exposure to the food of this region (Indonesia, Malaysia, & Singapore) is 2 weeks on vacation in Indonesia (with two, 20 hours layovers in Singapore), a couple attempts at making Nasi Goreng, and the occasional visit to one of the few Indonesian restaurants in Seattle. In addition to learning to cook Indonesian/Malaysian/Singaporean, I should probably figure how to take un-awful photographs of my culinary attempts. And learn how to turn a mention of Cradle of Flavor into one of the those nifty flamingo links ( anyone ? ?). So, from here I'll go browse, pick out a recipe or two and get started. I can't imagine I am going to precede in an orderly fashion, and am certainly not going to commit to cooking every night until I am through. One of the things I learned in my short time in Indonesia, is that rushing is not necessarily conducive to happiness.

We recently received a review copy of "The Art of the Dessert," by Ann Amernick. Ms. Amernick has been discussed on dozens of eG Forums topics, as you'll see if you punch "Amernick" into the search box. The publisher, Wiley, describes the book thus: If you're a Society member and would be interested in reviewing this book for the benefit of your fellow members, please PM me and, if you're the first to respond, we'll send you the book. Your part of the bargain will be to post a review on this topic within three weeks of receiving the book, review to include tests of at least two recipes. NOTE: Because this book is larger than a flat-rate envelope, we'll only ship it to a US address, via USPS media mail. [EDITED TO ADD: This book has been claimed, but keep an eye out for more offers like this, as we plan to make member-contributed reviews a regular feature.]

I've just had an idea to refresh my cooking skills (going through a lull at the moment) - take a book I know to be good, and try and cook all the recipies out of it. Now, I'm not sure how long this would actually take (it's Roast Chicken & Other Stories by Simon Hopkinson) given it has over 200 of them, but it's certainly something to do and I think it would be refreshing to force myself to cook things I would normally overlook. Has anyone attempted something similar before?

I read in the newspaper years ago that Shirley Corriher ( Author of Cookwise) was working on her new book, bakewise. The paper said it was due out end of 2005. This is mid 2008 now, anybody has the updates on this? Is he still working on it? and when will it come out? Thanks

A friend and I found a fabulous wine shop yesterday, and she kept saying, "This one is supposed to be quite good," while we were checking out the wines. I finally asked her, "How do you know?" and she replied, "It was in my comic book." In Japan, where I am, there is a manga called "Kami no Shizuku" aka "Drops of God" and it's all about wine. Always wanting to learn more about wine (because I know nothing), I'm looking for an English version. I know it has been translated into Korean, but I have not yet found any info on an English version. Do you oenophiles think there might be a market for a comic about wine? I think there might be a bit of a snob appeal to wine in the English-speaking world that might preclude an English-version of a wine comic book, but I'm hopeful for a translation of the original. And if I can't find one, I guess it's a good reason for me to practise reading Japanese... By the way, at this wine shop a '03 (I think) bottle of Stag's Leap (I can't remember the grape) was going for Y25000 (just over US$200)...or maybe it was Y32000 (about US$270). Edited to add: if you're interested in seeing what the comic looks like, this blog is a diary of the wines mentioned in the comic. Scroll down for pics of some of the covers. (the site is in Japanese) You can also see pictures of the wines, if you're interested.

Im curious to know what other eGulleters covet when it comes the all mighty cookbook. It can be a recent aquisition of Bras' "Essential Cuisine" for some ungodly amount on Amazon (last I checked there were a couple of them for upwards of $600!). Or the collection of el Bulli. Or maybe the weathered papers of a great-great-great-great grandmother's recipes. For me, its a First Edition of "The Physiology of Taste" by Jean Anthelme Brillat-Savarin. I picked it up at an estate auction a while ago for $900. It's my most prized book. I also have a more recent English version I found at a local Sonoma bookstore for $25. It is one of my all time favorite books. What about you? -Chef Johnny

So, I got myself involved in a cupcake bake-off. Though I'm a decent baker, I have only baked cupcakes maybe once or twice in my life. I am in need of guidance! Please point me toward a good cupcake cookbook or two. I prefer ones people have used and have had success with the recipes. I have plenty of baking books, so ones that concentrate on cupcakes would be great. Thanks!

I understand the following series of Elbulli books in english are; 1) Elbuli 1994-1997 2) Elbulli 1998-2002 and 3) Elbulli 2003- 2004 I wanted to buy to buy just one book and with lots of instructions and picturesexplaining a recipe and hence seeks your recommendation. Thanks n good days!

Hey enthusiasts...the Desserts and Pastry volume of Alain Ducasse's beautiful "Grand Livre de Cuisine" is on sale on Amazon for only $58.50... this is a book that is normally $195!!! buy it...now! edited to fix link

Just a heads up that The Texas Cowboy Cookbook by Robb Walsh is out. I picked up my copy at the River Oaks Bookstore but it's certainly on Amazon, too. Hey, I even got an 'honorable mention' on page 32!

The missus sometimes gets misty eyed over some of the Southern cooking she enjoyed when she lived in the United States, so I think I might add a Southern cooking cookbook to the collection. Does anyone have any recommendations? The Lee Bros. Cookbook has had some good reviews on Amazon as has the Gift Of Southern Cooking by Lewis/Peacock and The Glory of Southern Cooking by Villas. Has anyone used these books? Are they good? Are there better ones? I only want to get one, so which one should it be?

The title of "The Hog Island Oyster Lover's Cookbook: A Guide to Choosing and Savoring Oysters, with 40 Recipes," by Jairemarie Pomo, Ed Anderson, and Leigh Beisch is a bit of a misnomer: the recipes, while they sound great, are almost beside the point of this book. The main draw (for me at least) was the clear explanation of species and varieties of oysters, and the section on the history of the oyster industry in the US. I'm a novice when it comes to oysters but I've wanted to learn more, so I found this information invaluable. Who knew there are only 5 species of oysters? (Lots of people, probably, but not me). There's a list of common oyster names with the species to which they belong and the area they come from. There's a chart with the common flavor characteristics of the various oysters. There's also an extensive section on selecting oysters and shucking your own, if that's something you're interested in. (I'm not sure that I ever will, but at least I'll have I guide if I change my mind.) For those not familiar with Hog Island, it's an oyster farm north of San Francisco that also has a small retail shop on the site of the farm and an oyster bar in the Ferry Building in San Francisco. But the author of the book, while obviously a fan of the company, is not an employee. The sections that discuss oyster farming, of course, concentrate on Hog Island's methods, but the book is not a fluff marketing piece for the company, which is what I half expected. In short, I'm thoroughly enjoying this book, and I haven't even made it to the recipes.

Hi all, I have owned this book for some time now and absolutely love many of the recipes. However, I find that the ones that I have tried are so good that I keep going back to them without trying new ones. What are some of your favorite recipes from this book and why? Maybe hearing about them will be the push I need to try others. Tomorrow I'll be smoking spare ribs, tenderloin, sausage, and pineapple. I'll be making the peach-jalapeno sauce, and the KC baked beans along with corn on the cob and smoked/roasted garlic for a nice baguette. So what do you like to make out of the book?

Just recieved two fabulous books for all pork fanatics Au Pied de Cochon (only took 5 months from USA) and Pork and Sons by Stephane Reynaud. I think Au Pied de Cochon has already been covered, but Pork and Sons is just great- can't wait for our next pig delivery so that I can get to eat some of the dishes- there's nothing new, but the photography and layout of the book ( and the great piggy illustartions and cartoons) along with the introduction of all the butchers, pig men etc is inspirational! The pigs are only a few weeks old yet though, so I'll have to wait a bit!!

Title says it all. Basically, I have a gift card to a book store, and would I would like to take the opportunity to acquire a few good books that that will help me deal with the upcoming glut of CSA produce. I've checked out three Deborah Madison books from the library, and will most likely be purchasing one (or maybe two) of them: Greens, Local Flavors, and Vegetarian Cooking for everyone. I also checked out A Year in a Vegetarian Kitchen, but I didn't like it as much. I don't necassarily need vegetarian cookbooks, just books with good ideas on using seasonal produce.

I don't think ludja has started a 2007 cookbook thread yet (see here for 2006 and here for 2005) so I'm going to beat her to it by starting one here. Any books you're looking forward to in 2007? Here are a few of mine: Fuschia Dunlop's Revolutionary Chinese Cookbook: Recipes from Hunan Province. From the book description: The Glory of Southern Cooking by James Villas. An article in Saveur noted that the cold-oven pound cake recipe is particularly good; I still haven't found a recipe that matches my mom's, so I'll be trying this one. From Publisher's Weekly: Nancy Silverton's A Twist of the Wrist: Quick Flavorful Meals with Ingredients from Jars, Cans, Bags and Boxes. Note that this isn't your run-of-the-mill quick-fix cookbook. From Publisher's Weekly: