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  1. Getting into making pasta, but don't have a good reference. Any suggestions for good recipe/reference books for making pasta from scratch?
  2. I just noticed on amazon.com that Wybauw has a third book coming out in his Fine Chocolates series. Anyone know anything about it? Its subtitle is "How They Last Longer and Taste Stronger" so presumably it will discuss things like water activity, etc. The amazon description says but it doesn't look like just a "new edition" based on the cover.
  3. I haven't seen much mention of Middle Eastern cookbooks. I know that's a pretty wide range of foods, but I'm thinking Moroccan, North African, Turkish, etc. Anybody have books that they'd like to recommend?
  4. I'm usually a word person, but when it comes to cooking, I've found that a few images have really planted themselves in my brain, such that I carry them with me and use them on a regular basis in the kitchen. Some cases in point: In The Modern Art of Chinese Cooking by Barbara Tropp, there's an image of a knotty piece of ginger that is squared off with dotted lines to form a perfect rectangular solid. Every time I need to julienne, mince, or chop ginger, I think of that little line drawing and proceed to make remarkably uniform bits of the root. Somewhere in the Jacques Pepin oeuvre there's a photograph of his knuckles bracing a chef's knife and protecting his fingertips. When I first learned knife skills, that image alone towered over lots of wordy explanations that simply didn't add up. Do you have any images like this? What are they?
  5. 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!
  6. Just got an e-mail from C.H.I.P.S. notifying me of another $100+ book that I'm sure I can't live without. I really just love Jean-Pierre Wybauw, so I guess I have to buy this book... It looks like it focuses on ganaches. The above is from C.H.I.P.S.
  7. Has anyone noticed that Google has released a beta recipe search? http://www.google.com/base/search?a_n0=rec...2=Course&a_y2=1 I wish there was some way of grading recioes, If I search for, say, goose soup, I don't need 58 recipes but 3 or 4 "best" ones...
  8. Moderator's Note: These posts about The Alinea Book have been split off from the Alinea restaurant topic in the Heartland forum. -- CA Funny enough, just read this earlier today from gothamist.com: "Visionary Chicago chef Grant Achatz made a special appearance on a cookbook panel that also featured Jeffrey Steingarten, editor Ann Bramson, and literary agent Lisa Queen. Achatz is currently being treated for a rare form of squamous cell carcinoma of the mouth, but remains iconoclastic as ever. The chef explained that he will self-publish the Alinea cookbook next year, and that it will be distributed by 10 Speed Press." The entire article can be found here. http://gothamist.com/2007/09/21/report_gothamis.php And for those not lucky enough to have the Art Culinaire, you can see screenshots of the article on Alinea's website: http://www.alinea-restaurant.com/pages/pre...print_main.html
  9. He's often quoted and was such a character but I can't seem to find any translations or anthologies of his Almanach. Amazon, Alibris, Addall, the Seattle Public Library reference librarians all come up empty, any suggestions?
  10. I have some cookbooks I love, other's I hate. And, it goes beyond the recipes. I want a good and complete index, and I don't want to have to buy higher powered readers to read the index (Gourmet, good on the first count, bad on the second) Oh, and at the beginning of a chapter, if you've got an index to all of the recipes, wonderful! Oh, and offer tips and hints. I love the fact that Molly Stevens in "All About Braising" talks about the cuts of meat. Try and make it so I don't have to take my greasy fingers and turn a page at a crucial point in a recipe. And, do not, I repeat do not, break a page during the ingredient list. Oh, and don't have so many cookbook potions such that I have to fix 8 things before I start cooking, or I will put the book in the box to go to Half-Price books. And, oh, those baked goods, please tell me what they should look like (don't just give me 350 for 15 minutes) and what should happen when I poke them with a finger and what they will be like when done -- crunchy, soft, cakey, etc. (Thank you Maida Heatter). And, do include plenty of margin space for notes!
  11. I was working through some of the recipes from Sweet Seasons, and I encountered utter failure with the walnut tartlets and walnut cake...has anyone else had trouble with recipes in this book? I'm wondering if maybe they were designed for a convection oven...my tartlets came out runny underneath, and the walnut bread needed about an extra 30-40 minutes. By then it was way overbaked in the corners. Let me know if you've made any really successful things from this book too. The frozen spice cream meant to go with the tarts was really fantastic.
  12. Does it make a difference? And, if it does, which one would you recommend? I have Marcella Hazan's original 'The Classic Italian Cookbook' so would it be worth it to get her Essentials of Classic Italian Cooking if Essentials is just a combination of her earlier works. Did she tweak the recipes, and if so, which version would be better? (Its strange that the copyright for The Classic Italian Cookbook is earlier than the reported publication date I found on Internet) I also have older editions of James Beard's American Cookery and New York Times Cookbook by Craig Claiborne, and I'm just wondering if there's any signifigant changes between the older versions and the updated ones.
  13. So, I'm trying to expand my repertoire of simple, casual food that I can easily make in an evening without extensive prep or planning. The next few months, I'm looking into new cuisines and techniques; I just picked up Claudia Roden's Arabesque and Fuschia Dunlop's Revolutionary Chinese Cookbook, (True Thai and Land of Plenty too, when money allows) and I'm hoping to find something in that vein - uncomplicated home-food, with techniques and variations that I can extend out into improvisational cooking. So, is there such a book (English-language) for Japanese food? It'd be nice if it had some illustrations, so that I can know what things are supposed to look like, but it's a working book, and so it doesn't need to be glossy and colourful and showy like Roden's or Dunlop's books are.
  14. With apologies to those folks who feel that the Pastry and Baking forums are being taken over by candymakers I think it's time we started a thread on cooking from 'Chocolates and Confections'. I know at least two of us have the book now. I'm still just reading it through from cover to cover and the only thing I've tried so far is aerating some tempered milk chocolate in my cream siphon. Of course I didn't read the directions thoroughly and I only used one charge so I didn't get a lot of real bubbles in the chocolate. It did however lighten up the chocolate to a nice soft texture. I used some milk chocolate I had left over from dipping some cookies, I had added some orange oil to it. I used some easter egg plates that make about 6 large eggs. I poured a shell with milk chocolate then used the cream siphon to discharge the aerated chocolate into the molds. So I ended up with these nice big eggs, apparently solid chocolate, but the texture was light enough to bite into them without breaking your teeth. I'll try it next time with 2 or 3 charges and see if I can make aero bars. The one theory I need to test out is weather if I don't line the mold with chocolate and just discharge to contents of the siphon into a mold whether there will be bubbles on the surface of the mold or will it sort of form a smooth 'skin' like an aero bar has.
  15. Is one generally preferable to the other? It seems like having both Larousse Gastronomique and On Food & Cooking seems a little redundant, although I'm sure people bought both just to have them. If anyone has a better option, please let me know. Thanks in advance.
  16. 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.
  17. 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.
  18. Hello everyone in the Italian Forum. I've just started to read all the regional cooking threads here and they are fascinating. I cook a lot of Italian food, but I rarely do the whole multi course format or pay much attention to what region the dishes are from. I might join in sooner or later, though I realize that the official months are over. Anyway, I am posting this here because I noticed in a couple of the threads (especially Basilicata) there was a lot of talk about the lack of sources. So I was curious if anyone has Nancy Harmon Jenkin's new book Cucina del Sole yet. It seems pretty new, so general thoughts about the author would also be appreciated. I am pretty sure I'm going to buy it, but I just wanted some opinions. Additionally, and perhaps this isn't the right place for this, but why aren't there more regional cooking projects going on on egullet? I think Spain, France, and China just to name a few would be great for this kind of treatment, though perhaps not as month by month projects.
  19. I haven’t seen a thread specifically about this book, so I thought I’d start one. The book has so many recipes that I want to make. It’s especially strong on the tapas theme – small plates with intense flavor. Recently I made the Portuguese Salt Cod Fritters. The flavor is wonderful; as good as any I’ve had at restaurants. However, I am having a little bit of a problem: they are very delicate and just barely hold together in the pan, with some breaking up as I remove them. My question is this: can I adjust the recipe next time by adding more egg to the mixture? Will that make them a bit firmer so that they won’t break up?
  20. I'm about to embark on my first cold foods competition. I am in need of some inspirational literature, or perhaps websites, or heck, any of the experts that live here! I know the basics, I would just like to make sure I do this first one right. I appreciate anyones help, thanks!
  21. Hello. I go by the name Dante. I’ve just started posting on eGullet a couple of weeks ago. And already I’m asking questions… When I lived in the DC Metro area, I had access to a wide variety of dining options and cuisines to choose from. I now live in New Hampshire which, while not the culinary wasteland I’d feared it would be (quite the opposite, actually), does not offer certain options that I’d become fond of during my DC-area residence. I’ve made up for this lack for the most part by striving to learn some of the styles I don’t have access to up here, but one still continues to elude me. I used to live about a mile from a wonderful little Indonesian restaurant called Sabang, which I miss quite a bit. Can anyone out there recommend a good Indonesian cookbook? Sincerely, Dante
  22. Back when I first purchased my Cuisinart DLC-7 Pro I subscribed to something called the "Cuisinart Cooking Club." I received this great newletter filled with recipes and chatty information about using my new miracle machine. What a great resource! I learned how to adapt recipes, new blades, and all sorts of stuff I didn't even knew I needed to know. I have all of them tucked away in my folders, but would LOVE to find the issues that I don't have -- the very early ones, and the last few after Conair changed the name. When I look for issues on the internet or on ebay, it's like they never existed! I can't find them anywhere to be bought or copied. Am I the only one in the universe that loved these gems? I would love to see a cookbook filled with these recipes! Anyone with more info on where I could find them? Thanks!
  23. 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!
  24. Hi all, I'd like some recommendations for a cookbook that deals with the most common Chinese cooking techniques, spice combinations, and types of dishes. I know that no single cookbook can cover everything, or even most things, Chinese, but I assume that there is something that does a very good job of covering the basics in a fairly detailed way. That is what I'm looking for. I would rather have a higher percentage of information and explanation than glossy photos, though I'm not opposed to photos. Also, if there is a particular cookbook writer that is respected more than many others, then it would be nice to have her/his name. Best, Alan
  25. I need suggestions for a good (best) cookbook for someone wanting to do some serious fish cooking. If you were to have just one fish cookbook, what would it be?
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