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  1. Just found out that Pork & Sons by Stephane Reynaud is now available in English (click the image below for a Society-friendly link): It was the winner of the 2005 Grand Prix de la Gastronomie Francaise (francophiles click here) and I've heard some good things about it. I'm a bit worried about the "humorous hand-drawn sketches," but anything that's compared to The Whole Beast is probably worth checking out. Has anyone seen it? Impressions?
  2. I may have missed this topic elsewhere in the forum - but what recommendations do y'all have? In addition, links or other references to prepare!
  3. 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:
  4. Just for debate, following on from the restaurant topic.... In no particular order: Tom Aikens - Cooking Giorgio Locatelli - Made in Italy David Everitt-Matthias - Esscence
  5. I have this book checked out of the library after seeing/hearing about Snowangel/Susan's success with the Baked Eggs in Maple Toast Cups (pg. 243) in the cookbook roulette thread. I think I'm gonna have to buy a copy. I suppose some my disparage a "best of" cookbook like they might eschew buying "best of" CDs, but some of us they are a boon -- another knowledgeable person has done some of the footwork for us and found us some reliable dishes to try. Sometimes I enjoy the hunt, but sometimes it's nice to have someone say, "Make this -- you'll like it," and that is what Fran McCullough and Molly Stevens have done in this volume. Its subtitle is "Indispensible Dishes from Legendary Chefs and Undiscovered Cooks," which gives an accurate taste of what you'll find. The Zuni Cafe's Roast Chicken and Bread Salad is in here (Wow -- how did I not know about this? Maybe because I live far from Zuni Cafe?), but so is Skillet Blueberry Cobbler by someone named Ezra Stovall, via "gang email." Of course this cookbook isn't comprehensive -- there are only 150 recipes, after all -- but just about everything in it sounds good to me. So far, I've made the following and I'm just getting started: Tagliatelle With Creme Fraiche and Arugula (except mine was with linguini and frisee) Zuni Roast Chicken with Bread Salad Braised Green Beans with Tomato and Fennel Double Corn Polenta Here's what I hope to try next: Cheddar Walnut Crisps Smoked Salmon Rolls with Arugula, Mascarpone, Chives, and Capers Manly Meatballs Carrot, Parsley, and Pine Nut Salad with Fried Goat Cheese Monte's Ham (It's party season, you know. ) So, has anybody else been playing with this book? Tell me.
  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. 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?
  8. 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.
  9. Previously I described radicchio and gorgonzola pasta sauce, for which I used Roquefort. Yum. Tonight I made grilled radicchio with creamy cheese, namely Pierre Robert, as specified. When I was reading this recipe a few nights ago, I was enjoying a wedge of Pierre Robert on sale, having purchased a full wheel. Yum.
  10. Recently took a big casserole cookbook out of our local library. Taste of Home Casseroles. Lots of lovely photos and over 400 recipes. Alas, many of the recipes call for cans of cream of this soup and that soup, packages of instant rice and potato mixes, refrigerated rolls and so on. And almost all the recipes were very North American. Not that I am damning these ingredients to the nether realms...I just want to know: where are the good casserole cookbooks? Are there any? Who has a title for me? Thanks.
  11. Hi to all the team, and thanks for a most fantastic book Juste one little thing, I noticed a small typo : if you look at the table on the top left corner of page 357 (units conversion) you will notice that the conversion factor from Joules to Kcal is expressed as... multiply by 0.000 Does this imply that to make calories dissapear from my meals all I have to do is to convert Kcal to Joules back and forth, to end up with a zero calorie dinner? My guess is that the correct value should be 0.239. Irrelevant anyway since the concept of calories is an obsolete and inadequate method of evaluating the nutrition potential of food. Cheers from Belgium Eric
  12. I'm wanting a good haute patisserie cookbook that's more than just a recipe book but would be more of a "textbook" for those of us who patisserie is a hobby, but aims to recreate professional level type patisseries etc. I am more interested in the more gateaux type desserts rather than chocolates. Can anyone suggest any books?
  13. After USGM, I went over to a Barnes & Noble and bought which I've been wanting to get for a long, long time. My partner, B, has their book "Plenty" which came out in May 2010. I considered buying that, but it didn't "grab" me the same way that this one did. I'm dreaming about making a few things right off the bat, like for instance, maqluba (page 127), sabih (page 91), charred okra with tomato, garlic and preserved lemon (page 74) and roast chicken with clementines and arak (page 179). I'm looking forward to cooking my way through this book. Anyone want to join me?
  14. Looks like a fair number of us have been wooed by Ken Forkish's wonderful new book! The bread thread is full of his loaves lately. I thought the book needed a thread of it's own so we could discuss some of the finer points of the various recipes - work arounds we have come up with - and just to generally praise (and of course critique) the tome. I haven't had a failed loaf from the book so far - but I do find myself trying to make some adjustments to suit my schedule and have had great success with that so far. The levain takes 5 days to make - I was fortunate as Anna N made it and I just inherited 300 grams that I have been keeping alive since. I've discovered that feeding 50 grams of levain with half as much flour and water as called for gives me enough to work with on any given day and it doesn't seem to suffer. And it appeals to my thriftiness as I don't like throwing out large quantities each day. Today I'm working on 2 loaves of pain de campagne - a request from one of the nurses who got all misty eyed when she tasted the loaf I brought last week. She said it tasted just like the bread she likes at home in Europe. High praise indeed I thought. I fiddled this recipe a bit - again to fit my schedule. I mixed the ferment last night, gave it 4 turns over about 90 minutes then popped it into the fridge until this morning. I let it warm for an hour or so - shaped my loaves then let them sit until they responded to poking as they should. Took about 3 hours. They are baking now - and look just like they should.
  15. "You cannot run away from weakness; you must some time fight it out or perish; and if that be so, why not now, and where you stand?" Maybe a bit dramatic, but I've been thinking critically, lately, about my development as a cook. I'll note here an amateur, though enthusiastic, cook. I've come to the conclusion that my weakness now is a lack of creativity with respect to vegetables, both as sides and mains. And sides generally. I've become so immersed in cooking the perfect, moist, flavourful chicken breast; mastering a med-rare rib eye, or cedar smoking a fillet of salmon so it's flakey but not overcooked; etc.--not to mention my latest experiments with cooking sous vide--that vegetables/sides have become kind of an afterthought. Carelessly steamed or sautéed and tossed on the plate next to the "true prize". I know there's lots to learn. Any recommendations for books/resources that might help me both with ideas and technique for improving this area? Thanks!
  16. There doesn't seem to be anything in the threads about spice cookbooks. I just bought The Book of Spices by Frederic Rosengarten, Jr. Copyright 1969. (He has a nut book, too, different thread.) Fabulous illustrations. I also have McCormick's Spices of the World Cookbook and The Spice Cookbook by Avanelle Day and Lillie Stuckey. Anyone have opinions or recommendations?
  17. This is a general question to the readers to think and discuss why there aren't many Indian chefs pursuing the field of food writing whereas international chefs are releasing best sellers almost every year. Also if any change can be brought about by understanding the factors which are acting as barriers and obstacles for Indian chefs to pursue food writing alongside their primary careers. when we think of Indian chefs who have released books, there may be many, but only few come to mind, such as, Sanjeev Kapoor, Vikas Khanna, Madhur Jaffery etc. Again what I wish to know is that why is the awareness level low in India as far as our own chefs are concerned? with such advancements happening in this field, why is it that many chefs find food writing a challenge?
  18. Solid intermediate cook, here. Not especially intimidated by elaborate preps. But I'm new to SV, and would like a recommendation for a cookbook for guidance and exploration. I was thinking of Tom Keller's Under Pressure, but I'm wondering if the preps he includes may not be the most generally useful. What do you all like, and why? Thanks!
  19. Those of us that have been following Rob Connoley's (aka gfron1) trek from home cook to down-and-literally-dirty locavore James Beard-semi-finalist chef are justifiably proud of his well-deserved transformation to a published author, which he has faithfully detailed in an earlier topic. If you're not familiar with his story, I urge you to catch up, then come back here, because we're ready to move on to the next step. Rob's book, Acorns & Cattails: A Modern Foraging Cookbook of Forest, Farm & Field, is finally, officially available. This alone is awesome news, and you should totally order your copy today. Or . . . . . . we want to continue the conversation about Rob, his book and his future plans in this topic. And just to up the awesomeness, Rob is offering a free book to a randomly selected participant here. Simply post a question or comment in this topic between now and 11:59 p.m. CST (US), 13 September 2016 and you'll be eligible to "win," based on a random drawing to be conducted, with each participant getting one chance, not including Society volunteers (and Rob himself. Multiple posts will not improve your chances, so don't get overheated.) The winner will be announced on 14 September. Rob will be along shortly to add his encouragement and whatever late-breaking news he has -- he's busy guy these days, so be patient -- but there's no need to wait to post questions or comments. P.S. And if you don't win, you should still get this book.
  20. Is there a discussion in the book about the purpose of adding ascorbic acid? I just saw the contest #2 in which the recipe called for it. I'm curious because a woman I know on the internet used to work in a bakery in Vietnam, and said that to get similar results to the banh mi there, you need to add ascorbic acid. Does it act as a gluten relaxer? Traditional banh mi have a very tender and crisp crust, and a very light and tender, relatively closed crumb.
  21. I'm hearing rumours of a new book from Fuchsia Dunlop, this time on Zhejiang cuisine from the east of China around Hangzhou and Ningbo, south of Shanghai. No date or title - or confirmation yet.
  22. Hello! I'm not sure if the "cookbook" section of the forum is the best choice for this post, but... I recent was gifted "Dry-Curing Pork" by Hector Kent - a purely self serving gift from my boyfriend, I might add! I'm going to make the coppiette this weekend, and his instructions for slicing the loin are a bit vague to me. He directs to slice it in "... 3/4 inch strips at least 8 inches long." Do you suppose the 3/4" dimension refer to thickness of the slice (ie the smallest of 3 dimensions), or might he mean thinner slices that are 3/4" wide? Misinterpreting this would really change the cure/dry time... Am I making sense? Thoughts? And for fun, here's my report on my first attempt at his bacon recipe (among other things). Um... wow! http://operaflute.blogspot.com/2015/06/when-time-is-on-your-side-bacon-and.html Thanks!
  23. I was excited to see Bayless publishing a new cookbook this month, More Mexican Everyday. He's one of my favorite chefs both for his cooking and his cookbooks, and I love Mexican food. Plus, living in Oklahoma I have access to pretty much all of the necessary ingredients. Has anyone else ordered this? I'm headed to the local mercado this afternoon to stock up on ingredients. The cookbook arrives tomorrow, but I won't have time to shop later in the week so I'm going to guess at the necessities based on the Table of Contents. I figure masa, crema, and poblanos are a safe bet! Plus some tomatoes and jalapenos. What am I missing?
  24. I am a big fan of Kenji Lopez-Alt's columns on Serious Eats and was pleasantly surprised today to learn that he has a book coming out. It is being released by Amazon Sept. 21. I plan on buying a copy. Anyone else? The Food Lab: Better Home Cooking Through Science
  25. Hey everyone. I've been thinking of picking up a couple of Japanese and Korean cookbooks but have no idea whats out there. I picked up "Every Grain of Rice" this year and cook from it at least once a week (and have done so since it was released!). I love her style and I love the ease of the recipes (although I definitely could manage more complexity). I'm planning on picking up her other books but am after some advice on Japanese cookbooks. Specifically I was looking at 'Japanese Farm Food' by Nancy Singleton Hachisu. Does anyone have any comment on this book? It looks good! As for any other Japanese and Korean cookbooks (I have Momofuku by the way and love it, if you could call the Korean) I'd be interested in something recent, well produced and a book that is also interesting to read. Thanks in advance.
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