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  1. A few of you have mentioned on various threads that you were cooking from April Bloomfield's A Girl and Her Pig. I just got the book a few weeks ago at my favorite used bookstore and just started using it. I thought it would be good to capture our creations from the book in one spot. The first thing that caught my eye was the Asparagus with Parmesan Pudding and Prosciutto. This little Parmesan pudding is the bomb! The pudding is mostly heavy cream with some milk, plenty of Parmesan, garlic (I used fragrant green garlic from my CSA) and eggs. It's easy to make and has fantastic flavor. It can be made in advance and reheated. I made it in individual ramekins so I could make a few extra ones for another meal. It's excellent with asparagus as suggested in the book. The asparagus and prosciutto are placed on top of a nice big grilled piece of bread rubbed with olive oil. We ended up spooning the pudding over the asparagus as I was nervous about trying to unmold it in one piece. It is also wonderful as a side dish with steak. What other recipes have your tried?
  2. George Martins fantasy series "A Song Of Ice And Fire" is spread out over a medieval world with long lost ingredients, yet these two intrepid authors tracked down many of the well-described feasts in the books and compiled original recipes and their modern equivalent. Their blog samples some of the menus here: http://www.innatthecrossroads.com/
  3. Modernist Cuisine was released just over a year ago to much acclaim (we're cooking with it in this topic), but there was an immediate clamor for a more home-cook-friendly volume: as nathanm mentioned here, that clamor is being answered in October 2012 with the forthcoming Modernist Cuisine at Home (eG-friendly amazon.com page). From nathanm's post on the book: I've been doing a lot of cooking from the original Modernist Cuisine set and it has resulted in some of the very best food I've ever produced, and in some cases the best I've ever eaten: so of course another volume was a no-brainer for me. It's still not cheap, but I'm pretty stoked about it. Eater has an interview with Myhrvold here with some more details. Who's in? Edited 6/27 to add: book homepage and table of contents.
  4. As a longtime fan of Lynne Rosetto Kasper and her works, I was surprised and a bit dismayed to find a book written by Maxine Clark and published in October, 2011 with the title Italian Country Table. "How strange," I muttered to myself, "I thought that was one of Lynne's books." Going back to check the record, I see that Ms. Kasper's book (published in 1999) is fully titled The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens. Hmm. Ms. Clark's book doesn't quite have the same title, but if you were going to look for Ms. Kasper's book in a store or online, my guess is you'd use the shorter name to find the book in question. Is the newer book flirting with copyright infringement? Are there rules - codified or unofficial - governing the naming of books with similar topics?
  5. I have finally ordered a pressure cooker and would like to get some recommendations for a couple of recipe books. Does anyone have any suggestions for which ones to get? Thanks!
  6. What books are coming out this year that you are looking forward to? Top on my list right now is Alain Ducasse Nature: Simple Healthy and Good. Dan
  7. Do you buy cookbooks as gifts? How do you decide what to buy, especially for novice cooks? 'Tis the holiday season, and I'm usually the one on the receiving end of cookbooks. This year, some family members and friends have taken a new interest in cooking and I'm considering giving them cookbooks as gifts. None of them have much cooking experience, some are more adventurous than others. It's been a long time since I bought a cookbook for anyone but myself. What do you look for when choosing a gift cookbook? Or are cookbooks too personal, is this just a bad idea?
  8. I have been doing a lot of searching online and to be honest I haven't been able to come up with very much, I love baking breads and pastries and I would like to learn more about Austrian baking/pastry given the fact that to me that areas techniques is what most pastries are based on. Any and all help is greatly appreciated.
  9. I tried the pumpkin soup, the recipe is listed in the FT article that was linked on page 1 (but I do have the book). I make pumpkin soup regularly and was interested to know how Heston's version would compare. Making the soup base is straightforward, but before the seasoning stage it tasted very sweet and fairly bland (I used kabocha, thinking the roasted half would caramelise well). I then made the big mistake of adding the two main seasoning ingredients - 40g balsamic and 40g sesame oil - all at once and without tasting in between. Maybe I have unusually potent sesame oil but the end result just tasted like sesame. I appreciated the tang from the balsamic but overall it didn't taste like pumpkin at all. It needed quite a lot of salt to get it even vaguely balanced. I thought that the extras - the hazelnuts and red pepper - might bring the balance back but nope. Just a big bowl of very smooth, buttery but unmistakably sesame soup. I got through half a bowl. My wife had one spoonful and declared it disgusting. I followed the recipe pretty much to the letter (weighing everything on a gram-accurate digital scale) but I obviously messed up somewhere. I'm tempted to try the recipe again because I can't believe it turned out so badly. Next time I will definitely, definitely, add the sesame oil and balsamic a little at a time and will taste it as I go! Schoolboy error... I would love to hear from others who have tried the soup to see what they think. It's a simple recipe and as it's listed in the FT article, you don't even need the book...
  10. I am a home cook who really wants to improve my cooking skills. What are the best cookbooks that offer a methodological approach to learning the key basics to cooking well? I've tried following recipes to improve my skills, but this approach is unfocused. Thx!
  11. Many of you are already aware of José Andrés’s book Tapas, A Taste of Spain in America, also available in Spanish as Los fogones de José Andrés. In the Spain & Portugal Forum we’ve discussed how well Spanish cuisine travels given the dependency that many dishes have on very specific ingredients available only in Spain or even only in certain regions of Spain. The question lead to an interesting debate and we concluded somehow that the dependency for certain dishes was so tight that without the ingredient in question itself you’d only obtain a pale resemblance –if any—to the original dish, whereas with some others you could actually get pretty good results. I believe that José’s book does a good job collecting dishes that can capture their original soul even if you don’t have access to the genuine products. In any case, now you have a chance to share your experience and results obtained through cooking your way through José’s book. Rogelio (Rogelio Enríquez), Malawry (Rochelle Reid Myers ), Ronnie Suburban (Ron Kaplan) and I would like to invite you to join us in Cooking with Tapas by Jose Andres.This thread is the place to include your notes, and share with us photos of recipes you have prepared from it. This thread will begin in the Spain & Portugal forum and eventually be moved to the Cooking Forum. If you don't have the book, you still can cook some recipes from it: José Andrés and his publisher, Clarkson Potter, have graciously contributed three recipes which can be found in RecipeGullet: Squid with onions Potatoes with chorizo Chickpea spinach stew This is a "cooking with" thread, so please concentrate on the recipes and save general discussion for an eG Spotlight Conversation with José Andrés, which will take place later in the year, or in one of the existing threads of the Spain and Portugal forum.
  12. Does anyone know where or if there is a copy of le gout authentique retrouve by Hidemi Sugino? thanks, Jeremy Shapiro
  13. Hi, I have been wanting to get into and learn how to cook various types of food from various regions, and I figured nows a good a time as any. I was wondering what books do you suggest teach Mediterranean and Vietnamese cooking best, easy or authentic? Any and all suggestions are appreciated, whether to a book or a forum already dedicated to this, I searched but couldnt find one, thanx. saltz
  14. I'm in the process of buying a wonderful house with many lovely features. To my despair, the stove has electric burners. I can't stand electric but will probably have to live with it for a couple years (or until I win the lottery!) Any tips for an electric virgin? Thanks!
  15. 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?
  16. .....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..
  17. Our cookbooks are having a Mr. Creosote moment -- just one more, and the bookcase might explode, or at least collapse. I had a thought that perhaps we should do something similar to what's recommended for clothing: if we haven't opened a book for two (three, five, whatever) years, get rid of it. Then, of course, I start thinking that SOMEDAY I might need it. Have you ever pruned your collection? How did you decide which ones to part with? Were there any regrets later on? Did you give them away, sell them (and if so, how), or donate them to a library or charitable cause?
  18. While people often comment on their storage and use of cookbooks in the Cook Books: How Many Do You Own? thread, there's no existing thread (I think) on storage, shelving, and so on. I'm wondering where you keep your cookbooks. Do you have an area for ones that you use often? Is it in the kitchen or near it? What about storage? It's an on-going problem for me, and I'd be interested to read how you do it.
  19. 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
  20. my friend and her 9 year old are going to be visiting for the weekend and we'd like to put together a menu that will be fun for her to get involved with. Her mom doesn't cook at all and last time she was here we made mac and cheese, fried dill pickles and ribs....she had a ball. What are some fun things to make with kids? We are taking her out to an Italian restaurant for her bday the night before so I'd like to stay away from noodles....... thanks!
  21. I have found an American-based thread, but was hoping for a UK version. I recently purchased Keep it Simple by Alastair Little, and Canteen Cuisine by Marco Pierre White and love em both. I would appreciate recommendations. Whats your favourite cookbook?
  22. Mario - Do you have any literary sources for inspiration in the kitchen, or just for good reading? Any plans for a book in the vein of the Babbo Cookbook documenting any of your subsequent venture? I for one would not have even considered curing pork products at home until reading your books (with a footnote of gratitude to Tom Colicchio too) so thank you for that and please keep it coming.
  23. Has anyone ever tried making their own personal cookbook using BLURB? Any pointers on making the book as professional as possible (I've just begun!)? For those who are thinking of writing their own cookbook or simply compiling recipes from family and friends for personal enjoyment (like I am), I highly recommend http://www.blurb.com/. You could also sell your book on the website! Check here: http://www.blurb.com/bookstore/category/Co...g?ce=dailyolive Please do share/give us a peek of your BLURB cookbook if you've already done so
  24. Hi all, Some time ago I ran across a huge and very expensive book by a chef at Valrhona that included only savory chocolate recipes. Since then I can't manage to find the reference again. Does anyone know what that book is called? I know that Amazon.com did stock it. Best, Alan
  25. http://www.amazon.com/exec/obidos/ASIN/193...bookfindercom0e is it just like Larousse?
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