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I noticed tonight that while I have a plethora of cookbooks to choose from when it comes to "normal" cuisine (i.e. american mainly) I always pull out the trusted Better Homes and Garden cookbook. I think I got my first version at a garage sale for for a dollar and received the 3 ring binder version as a gift years later. Every time I want to try a recipe for something I've not made thats pretty common (I grew up eating Thai food so somethings normal for you I don't have experience cooking quite as much) I find the BHG the old workhorse. Example I just started making buttermilk pancakes from scratch (used to use the box *hide*) and I'm in love with them. I have Nigella Lawson's Domestic Goddess and I don't care for her version as much. I was just thinking it's was wierd that for "exotic" cuisine (thai, chinese, japanese) I use recipes from all over but for "normal" I find the staid old BHG cookbook to be my favorite. Anyone else have this experience?

i just found this little gem of chocolate cookbooks called "Chocolate and Cocoa Recipes and Home Made candy Recipes" written 1924 by Miss Parloa. its been released for free on the project gutenberg site, have fun !! cheers t.

Earlier this week, I attended a cooking class, demonstrated by Clifford Wright, on his new book, “Some Like It Hot: Spicy Favorites From The World's Hot Zones.” He cooked six spicy dishes from different parts of the world and the class got to sample all of them. And I'm still living to tell you about it. Here are the six dishes Clifford prepared: Chive pancakes (Korea): The pancakes batter had two red jalapeno chiles. Once cooked, you take a piece of the pancake & eat it with a Korean red chile paste (koch'ujang). This is slightly hot & sweet. Jerk shrimp (Jamaica): two pounds of shrimp marinading in the jerk seasoning which contained scallions, ginger, coriander, garlic, nutmeg, allspice, thyme, pernut oil, soy sauce, and NINE finely chopped habanero chiles. Everyone got one skewer of jerk shrimp. When we ate the jerk shrimp, WHOA, MAMA!!!! At this point, we took a ten-minute break to cool down. Aside from the spiciness, there was a very smooth flavor to the shrimp that I liked. This was definitely the spiciest dish of the evening. Vegetable curry in yogurt gravy (state of Kerala, India): While the spiciness was about medium (ten green jalapenos), the vegetarian stew (avial) had a wonderful satisfying flavor with the different vegetables (eggplant, sweet potato, peas, green beans, carrot, onion) included, as well as some fruits like mango & shredded, unsweetened coconut. Clifford commented how this vegetarian dish is satisfying to meat eaters. They don't miss the meat when eating this dish. The class agreed as well. Drunkard's fried noodles with seafood (Thailand): Wide rice noodles (pad Thai) are used to be mixed with the shrimp, scallops & squid, some seasonings (Thai fish sauce, tamarind water, garlic, lemongrass) and Thai chiles (or “sky-pointing chiles”; green serranos can be used). Quite spicy, but not as spicy as the jerk shrimp, the dish had a “light” & “clean” flavor, as opposed to the “warmer” flavor of the jerk shrimp dish. Mahi mahi with green chile and cilantro cream sauce (Mexico, Pacific side): The cream sauce is slightly spicy, because of the creme fraiche that offsets it. After the fish is browned, the spicy cream sauce is added into the pan, covered and cooks for about fifteen minutes. I asked Clifford if the fish will become dry after fifteen minutes. I tasted it and it was moist, not dry., because the mahi mahi were thick fish steaks. Ranchero steaks with chipotle chile sauce (Sonora, Mexico): This dish was delicious and barely spicy (to me). The sauce had tomatillos, garlic, & canned chipotle chiles. I mean, come on! Yes, I noticed how the spiciness of the dishes was tapering off as the evening progressed. I enjoyed the cooking demo tremendously. This was a great way to be introduced to this book, especially when the author was right there cooking all these selections. Thank you, Clifford Wright! edited for additional information & formatting

Just finished reading the local thread on your favourite recipes cooked from local chef's books. Now who should write a cook book (B.C. chefs only) and what should be in it? I'm first off the bat with a book from Chef Jeff at Aurora for his great brunch contribution of Free range scrambled eggs with black truffles crowning a blanket of filo pastry nested upto some back bacon and slow oven roasted tomatoes Stephen Bonner

Having read the thread with the Q&A session with Sam Mason, I got to wondering about what subjects in the baking and pastry arts is most lacking when it comes to books. ( and also about who I would like to see a book from ) In recent months I have read about the following PC's plans to write books, hopefully to be out sooner than later: Pichet Ong ( formerly of Spice Market in NYC ) Patrick Coston ( now Exec PC at the Ritz Carlton Las Vegas ) Kate Zuckerman ( PAD Top 10 winner, PC at Chanterelle in NYC ) Johnny Iuzzini ( Jean Georges PC ) Sherry Yard ( PC at Spago - a 2nd book for her ) I am looking forward to Coston's book, as I am a fan of his style, beginning from when he was in LV for the 1st time, at Picasso in the Bellagio. As far as subjects, I would love to see an AFFORDABLE book(s) on chocolate and sugar showpieces. ( The only ones I see recently cost more than $100 ). Also would like to see more books on Entrements ( for professionals that is - books on cakes for home cooks are easy to come by ). As far as for books by people, a book by Jean-Philippe Maury of the Bellagio ( on any subject ) would be a must have for me. My biggest problem ( besides having a list of books that cost $1,500 total ) is that I am very weary of buying a book that I can't browse through ( like from JB Prince or CHIPS BOOK ). I own many books but only go to a few for inspirations, so buying a book " blind" that could basically contain stuff that may be of very little use to me, plus cost so much, is very undaunting to me. So, who or what would you like to see written by or about? Jason

Hi Sara -- thanks for joining us this week and giving us your insights into your career and food world. I've been anticipating your Spotlight for a very long time. In terms of the outside sources by which you draw inspiration, what are some of your favorite cookbooks on your shelves? And which do you find yourself turning to most often? What has the most sentimental value to you?

Hello everyone! I need your advice, or for that matter any input of the following books. Have you used them? What did you like or did not like. Do you still use any? I've been cooking for year and want to improve my skills. I am looking for a book that will grow with me. I would love to take some professional courses eventually when work/life isn't as busy. So, this is the list I've gathered so far, please pass on you reviews. -The Cook's Book, by Jill Norman -I'm Just Here for the Food: Food + Heat = Cooking, by Alton Brown -On Cooking: Techniques From Expert Chefs, by Sarah R. Labensky -Essentials of Professional Cooking, by Wayne Gisslen -La Varenne Pratique,by Anne Willan -The Professional Chef, Seventh Edition, by Culinary Institute of America -Professional Cooking, by Wayne Gisslen Of course, feel free to suggest any other book. Thanks in advance

I just bought back a bunch of szechuan peppercorns fom china and was looking to cook w/ them. If I throw them in whole, they tend to make to dish feel "griity", kind of like dirt is in the dish. My wife doesn't care for it that way. Anyone have any suggestions for making them seem less "gritty"? -z

I've made a commitment to cook my way through the rebar modern food cookbook, and it occurred to me that we should start a thread on dishes you have made from local cookbooks. Which books by local chefs do you just look at and drool, dreaming of the next day you'll be able to go to the restaurant? Which ones do you cook from regularly? Let's record our failures along with our successes and learn from each other. This week I made the lemon pudding cake, substituting key limes for the lemon. I also subbed evaporated skim milk for the milk to give it a richer flavor. I halved the recipe for the three of us and used three of the tiny limes for one lemon. It's more of a baked custard pudding than a cake pudding. My family loved it-comfort food deluxe. A friend of mine makes the whole recipe for potlucks. Tonight I made the lime sugar cookies, which are cakey in texture and have crunchy bits of pepitas in them. I made them smaller than the recipe suggests, with a tablespoon of dough each, resulting in 21 cookies. My son likes them, and as the recipe suggests, they would be good with a tangy sorbet. I think I would be tempted to fool around with the recipe a bit-put the seeds on top instead of in the batter and dip them in a lime glaze for added zip. It occurred to me they would be good with a sprinkling of C's Citrus Salt on top. Zuke

This year, for Christmas, I made my Great Grandma's butter almond cookies (stamped with a tulip cookie stamp) and gave them to family members, along with a letter describing my idea for a family cookbook. Next year's present will be the cookbook. I've asked them to send me at least one recipe that they are known for in the family, one recipe from the other side of their family, and one recipe that they make at home on a regular basis. I've also asked them to send any of my Great Grandma's recipes they may have... I'm hoping that the cookbook can be sort of a dedication to my grandma. Along with that, I've asked for pictures and stories revolving around food, i.e. the first time my Great Grandpa had tacos and didn't know what they were called, and the time my dad chucked a roll at my mom's head, etc. I'm torn between sort of making it look homemade and scrapbooky or making it more of a professional presentation. I have a design background, so either method would probably work. What I'm wondering, is if anyone had done this and has any suggestions or tips? Also, if I do go for more of a professional look, does anyone know of resources for printing, paper, or that sort of thing? Any ideas or suggestions would be greatly appreciated! Thanks!

Does anyone have suggestions for menu items that I can teach my 7-year old daughter? Ideally, I’m looking for dishes that she can handle entirely from start-to-finish, with myself doing the appropriate prep work (measuring, chopping, etc.). The start-to-finish aspect is important, as it gives our little sous chef “pride of ownership” so to speak. So far, my daughter can handle a basic risotto from start-to-finish. The risotto has turned out to be the ideal “starter” dish, teaching her fundamentals such as paying attention throughout the cooking process, as well as flexibility in ingredient measures and tasting for doneness. She already knows how to do a basic dressing, so we will work more in that area. Please keep in mind that we are still talking about a 7-year old perched on a chair. Anything that involves a lot of lifting or high degree of dexterity is out. Stovetop cooking is a must but high heat cooking and flambes are out, for obvious reasons. Anything that takes more than 30 minutes will be difficult (attention span issues). Type of cuisine does not matter; suggestions for Japanese dishes are also welcome. I’m thinking certain soups (minnestrone) and vegetable sides would be ideal. Beef stroganoff is another idea. What did you learn to cook when you were seven? TIA -Kenji

Over in the Cookbooks You Actually Use To Cook thread, Geoff Ruby asks, It is a different tangent, and a good one that deserves its own thread! I tend to relegate the obvious howlers to the Salvation Army (bad advice, etc.), and I am wary of books that use nice pix to try to blind you to bad recipes. But I tend to keep books that repeat dishes that I make a lot, figuring that more information is a good thing. You? What makes you bail on a book?

.....some bads news...At a chocolate demonstration in Brussels recentlyI managed to catch up againwith the great Spanish patissier Paco Torreblanca. Unfortunately he is not planning to have his books translated into English as he is convinced there is no demand. I tried in vain to convince him otherwise but no luck,he was not convinced with my argument that I would buy 3 copies to start him off!...Suggestions please..

I've recently been volunteered to cook a going away party for my girlfriend's cousin. He's moving to indonesia for an extended post-college adventure. The email (written by my GF's mother) stated, "Sander will be cooking wonderful indonesian food." This is surprising for two reasons: 1. I'm cooking? 2. I make indonesian? The first issue is not all that terrible -- I enjoy cooking, and my guests don't mind eating, and GF mom will foot the bill for ingredients, etc... The second issue will require more research and a bit of help. I'm sure I could figure it out, but I need help with a place to start -- cookbook suggestions? Recipies? The party will probably be somewhere in the ballpark of 10-15 people, so think in the ballpark of big stews, etc... thanx. s

An early Christmas gift arrived today and I opened it, being not of the sort who waits. In the box were several wonderful volumes. The Cambridge World History of Food; and The Oxford Companion to Food. From my bookshelves I've pulled out Waverly Root's "Food" and Larousse Gastronomique. I've dabbled in all of these books - Larousse and Root are falling apart at the seams. Larousse I actually read in its entirety many years ago. ............................................................ Tell me, what do you think each of these volumes has to offer in their own individual way? Do they each have a "personality"? Is each of them worth reading entry-by-entry or not? Any exceptional things you have found or do you have any curious personal notes on any of these books? Would love to hear your comments before deciding if I have to read them all entry-by-entry. For that is fun in ways, but tiring, too. (Must I put this on my "to-do" list? ) All advice welcomed. Karen

My son (31, some but not extensive experience cooking) asked for cookbooks this year, identifying types of food but not specific books. Top of his list was Southwestern cooking. What books do you recommend? What books do you recommend avoiding? Why?

Hello everyone, I wanted to introduce my new cookbook, The New Spanish Table, just out from Workman Publishing. I've been covering Spain for the last ten years for publications like Food&Wine, Travel+Leisure, and Los Angeles Times. The New Spanish Table is packed with 300 recipes ranging from traditional to the avant-garde, color photos, and essays on regional ingrdients, interesting chefs, history, and traditions. There are recipes from chefs like Arzak, Adria, Dani Garcia, and Carles Abellan, as well as from more traditional tabernas and tapas bars--all tested and retested and adapted to the American home kitchen. Provecho!

I live abroad and I am not familiar with the magazines published in the US. I would like to subscribe to a magazine dedicated to cake decorating (this is what I do, in a small scale). Because of the high cost of delivery, I can afford a subscription to just one magazine. I like to read about techniques, original and unconventional ideas for cakes. Which one would you recommend? Thank you very much for your help!!

[Moderator's note: Welcome to the first "Charcuterie" topic, devoted to Michael Ruhlman and Brian Polcyn's book of the same name. This massive topic ran from Dec 2005 until July 2008, at which point the topic was closed and carefully indexed by host Chris Hennes. Click here for that index, in which you'll find all of the information our members have contributed over the years. We've also started this topic for new discussions of the recipes in Polcyn's and Ruhlman's book. -- Chris Amirault] Thread in FM&N discussing the release of Charcuterie eGullet friendly link to buy the book Alright, everyone should be familiar with these types of threads by now. So here’s what I’ve tried from this fun book so far. Cured salmon. I used half a recipe and did not have any fresh fennel on hand so I did not use it, but I did use the roasted fennel seeds. Here are some pics finished curing Served on a homemade salt and sesame bagel. It really was exceptional with a perfect texture and amazing taste. It was not at all too salty or too sweet and the fennel was a perfect addition to the salmon. I’ve always heard cured salmon is easy to make but this was really easy and I will be making it again. The bagel was smeared with cream cheese and also topped with shallots and capers. Currently I also have a 3 pound beef eye of round curing (1st cure) to make Bresaola. I forgot to take a picture of this one but I will when I add the rest of the cure a couple of days from now and will report on the final product. For Xmas, I am planning on making a couple of different sausages and probably the duck roulade. So, come on. Share your Charcuterie.

I recently saw this book in the bookstore. It is somewhat in the vein of "French women don't get Fat". However, as someone who only thinks of Japanese food as sushi, the meals and guidelines for eating sounded intriguing. The book describes is written by what I would call "an upper-class" woman from Japan who lives in NY. I was intrigued because her American-born husband started eating her diet and lost weight. My doctor recently told me the lose some weight; this doctor didn't give me the chance to explain that I can exercise all I want, I only lose weight when I don't eat. However, I'm going to start exercising at the company gym which is just $20/ month. The author writes there are 7 pillars for Japanese cooking. Among them is lots of fish, lots of rice (it fills one up so there isn't any room for junk food), portion control, little or no dessert, lots of fruits and vegetables (especially Japanese fruits and vegetables) , making food look presentable and chewing to enjoy every mouthful, and lots of green tea. She presented a typical country breakfast of nori, tofu, "first" daishi soup, 1 hard boiled egg, rice, a piece of fruit, green tea plus a few other things that I forgot. My local grocery store has a lot of international food but I couldn't find dashi flakes. I would like to try this breakfast so that I'm eating more during the day and trying to break my very, very bad habit of eating a full meal after midnight (left over when I worked an evening shift at a newswire service). Could anyone comment on these type of diet and would a large Asian grocery story (which I have access to) have dashi flakes? Plus is the reason the Japanese people can eat an egg a day because there is no little meat in their diet? I appreciate any comments, negative or positive, because I've been interested in the idea of food cultures that contribute to longevity of age (see recent National Geographic article on "the secrets of aging").

When I use this book, I'm always reminded of how great the content is but I have to admit, I rarely use it because as an enthusiastic early buyer, I have the first edition and my middle aged eyes can not see the titles of the recipes. The Yellow on yellow scheme is next to illegible in particular light. Is there any recourse for us early adapters? Did the publisher provide any kind of "trade-in" allowance?

http://enjoyment.independent.co.uk/food_an...ticle329859.ece "The Bush family's kitchen nightmares" How to put this tactfully: perhaps the first family could have been better advised... Alternatively maybe this shows how deeply they are in touch with the people..

Good Morning Ms Reichl, I am just a home cook who likes to play around and enjoy food. I was wondering what your favorite cookbook is and what style of cooking do you prefer? Thank you!

working on my christmas list, and it's time to add a few cookbooks. anyone have any good suggestions for some tex-mex and mexican cookbooks?

Hello, I have alice medrich "bittersweet" book and i would like to buy her new "chocolate holidays". I would like to know if it encludes past recipes from her books or new ones/ got an idea?