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  1. Return to Cooking, Bouchon & French Laundry, Happy in the Kitchen? and chef-type lit like Kitchen Confidential, The Devil in the Kitchen, Heat, Soul of a Chef etc.?
  2. Beyond Mexican cookbooks, what are your favorite Latin American / South American cookbooks? Are there good ones for Brazilian, Peruvian, Argentinian, etc.? Thanks.
  3. 3 more for me. Debbie Moose's Deviled Eggs Mark Bittman's How to Cook Everything Mark Bittmans How to Cook Everything Holidays [Moderator note: The original Cookbooks – How Many Do You Own? topic became too large for our servers to handle efficiently, so we've divided it up; the preceding part of this discussion is here: Cookbooks – How Many Do You Own? (Part 3)]
  4. Since we're doing the dim-sum cook-off, I'll compile a list of dim sum books...extracted from the larger chinese cook-books thread. Please add to the list if you know of any good ones. I'm sure I missed some along the way. ------------------------------------------------------------------------------------ Florence Lin's Complete Book of Chinese Noodles, Dumplings and Breads Chinese Dim Sum (part of a series published by Wei-Chuan Publishing) Chinese DimSum Recipes by Madame Tuan-Hsi Shou Dim Sum and Other Chinese Street Food by Mai Leung Dim Sum by Ellen Leong Blonder Yin THE DIM SUM BOOK Rhoda Yee's "Dim Sum" book Kenneth Lo's Encyclopaedia of Chinese Cooking
  5. This is a continuation of a discussion and challenge that I threw down on myself that started on the French Laundry Cookbook thread. Rather than hijacking that thread I thought I would start a new thread here. Last week, I was inspired by the Cookbook You've Never Used thread to pull out my French Laundry Cookbook. My wife reminded me that I've never actually made any of these recipes, so I've committed myself to making a full five course (soup, appetizer, entree, cheese course and dessert) meal from the book. My hope is to document my progress and post some pictures here of the food in process and the final results. I have a few reasons for doing this: • I want to see if the book is really as difficult to use as many have said it is (I'm not doubting that it is, but I want to try it out anyway). • I'd like to give my cooking skills a good test - I feel like I've been coasting lately, and want to give myself a challenge. • I'd like to integrate some of the lessons in the eGci Plating Course into my cooking. In looking back at my posts on the Dinner thread - most of my dinners are of the one-bowl variety - pastas, asian stiry-frys, stews, soups, salads. This is the way I prefer to eat, but it tends to be of the "plop it in the bowl" style of plating. • And not least, I want to get an appreciation of just how much work does go into a meal like this. I've eaten at both TFL and Per Se (in addition to many other similar places) and this sort of task might help me get more out of those meals and not take them for granted. (Yeah, I know how jaded that sounds - see, I need help here). Besides, I'm not a total dope. I'm going to make things easy on myself. I'm only cooking for two (me and my patient, grateful wife, jenrus) and I'm not going to have the pressure to have everything come out at a perfect interval, although I am going to try. I'm trying to pick "relatively" easy recipes that can be prepared over the course of a few days. Several users were good enough to give me some feedback on the original thread that I am taking to heart and making part of my planning - the current plans call for dinner to be Saturday, April 16, (although a possible change in plans could push this back to Sunday). I've started doing some of my "sourcing" - I call it going to the grocery store(s). A few issues I've come across so far after two grocery stops (Wegman's and Whole Foods) • I couldn't find beet juice at either store so my plan for now is to buy extra beets and juice them myself as zeitoun suggested. We'll see about the beet powder (which Busboy referred to as ‘fairy dust’). I was thinking about skipping this step, but it's too early to be copping out at this point. • Neither store has had yellow beets, so this may end up being a monochromatic salad, but it shouldn't lose much in the translation. • No Morel mushrooms yet either - if they aren't enough in season to actually find any, I guess I have two options - 1) use rehydrated dried morels or 2) use some other mushrooom. Anyone have any thoughts on this? • My one short cut I am resigning myself to is that I am probably to use a veal/duck demi glace from d'Artangan as the basis for my "quick" duck sauce. Only Keller could call a sauce that starts with two separate stocks and four rounds of reducing and deglazing a "quick" sauce. I know he likes to use a lot of "quotation marks" in his menus, but this is just overkill. Besides, I'm doubting that I am going to find duck bones soon enough. Over the next few evenings, I am going to start some of the early preparations - like making beet juice and fairy dust. I'll start posting pics as I do. I hope a few people enjoy following along (actually my first goal is for me to enjoy this, and then my wife who has to eat the dinner, but you are all a close third). Please give me as much feedback, encouragement or discouragement as you’d like.
  6. As part of the discussion going on among the tourists over in this thread concerning Gumbo and the right way to make it, Kristin (a lovely and talented cook of many Cuisines who lives in Japan) announced that she has a ton of cookbooks and that NONE of them concern the subject of Louisiana Cuisine. Well, I gave her a short list of some that I would consider essential: The Cotton Country Collection This book, in my mind anyway, is the best collection of recipes ever assembled in Louisiana. Recipes from all over the state, Delta, Acadiana, German Coast, Piney Woods, and everywhere else. I have cooked damn near every recipe in the book over the years and there are no bad ones. The directions are great and the skill levels involved go from dead simple to you better have a grip on Julia's French Cooking. River Road Recipes Great collection of recipes, with some of hthe best seafood collections I have ever seen. The Encyclopedia of Cajun and Creole Cooking Get a copy of this book. Just go buy it. Send me a thank you note for telling you to do so. Emeril's Real and Rustic This is the reason, ultimately, that I respect the guy. His first book and a great one. I can go on with, literally dozens more, but I go on enough here. There are probably 20 Jr League type books that I would reccomend, along with the Times Picayune/Madame Begue's combo that is now sadly out of print-then there are the Church books and the NOPSI collection (New Orleans Public Service Incorporated used to collect recipes and stick them in utility bills and on the little holders on the streetcars-this ultimately turned into a great collection of recipes that has been published into a book). Favorites? Reasons why?
  7. For those of you who own any of the Chez Panisse cookbooks, how do they compare? I'm especially interested in the CP Cafe and CP Vegetables books -- is either (or both) worth the $30+ price tag? Do the recipes rely so heavily on the ingredients that I'd need to shop like Alice Waters? I know that a great restaurant does not necessarily a great cookbook make, so I'd appreciate any comments or reviews on these books. Jesse
  8. I'd like to get some good books on how to do beautiful, realistic flowers but haven't seen anything so far that shows how to do these flowers from beginning to end. Any recommendations?
  9. Today's New York Times has a nice article (free registration required) on Shirley O. Corriher's forthcoming book Bakewise. Fans of Cookwise will be disheartened to learn that she won't have the book out until at least next Christmas. But three very tasty-sounding cakes are published along with the article-- look at the "Related" sidebar.
  10. Elie (FoodMan) and I have been discussing cooking our way through Robb Walsh's book since it came out. The eGullet Tex-Mex Q&A with Robb Walsh was held last summer. Having played with the book for a while, and with the change of seasons, we think the time is now. Believe it or not, a lot of Tex-Mex dishes are great for taking on a picnic, adding back-up dishes for that BBQ, and just general good stuff for anytime. Many of the recipes are quick and easy to make, perfect for summer days when you have other fun things to do. And, of course, the results are delicious. So, partly to cook our way through another book, and partly to honor Robb's accomplishment, I propose that we start. Honor you say? Oh, yeah. In case you missed it, this announcement from International Association of Culinary Professionals (IACP): Cookbook Awards Finalist “The Tex-Mex Cookbook: A History in Recipes and Photos” Author: Robb Walsh Publisher: Broadway Books Editor: Jennifer Josephy Price: $17.95 U.S. I am not going to get to actually cook until Saturday or Sunday but I wanted to kick this off now so we can wait around together for the results of the Saturday night, April 16 awards ceremony. Becoming a finalist in this crowd is already a huge honor. But it will be fun anticipate the outcome. And we do have to have something to eat while we wait, don't we? Actually, I am going to start off with a recipe that is not true Tex-Mex but I am anxious to try, "Montparnasse Gruyere Enchiladas." If that doesn't get the more curious of your taste buds to jumping, well . . . I don't know what to do for you. For me, I have a secondary reason for wanting to do this. There were all kinds of "Mexican" restaurants when I was hanging around in The Hague. The menus were actually Tex-Mex, but I quibble. I had enchiladas that I am sure were made with gouda cheese. While the sauce was a little tame for my taste, they were really good. Doing my shopping I got a bit of a shock. I am not a cheese whiz (pun intended?) so I go to my local Spec's that has a decent cheese section. The knowledgeable deli manager points me to a block of imported gruyere. It is aged over 120 days and is $11.57 USD per pound. The block is a little over a half pound. After looking at the recipe again, I think I may need more. I make my trip to the HEB to get the dried anchos and poblanos since they have good turn over. Better get a bit more cheese. I picked up a block of Boar's Head brand. It doesn't say how long it is aged. It is $15.98 USD per pound. What's up with that? Before I grate it, I will do a taste test and report later. I feel that I am on an adventure already. Remember, typical Tex-Mex enchiladas use "that yeller rat cheese" or Velveeta. (Yes, really.) BTW . . . This recipe uses the red chile sauce from "Old Borunda Stacked Red Chile Enchiladas" on page 106. I can see why Robb chose it. It looks particularly tasty and anything that starts with the dried peppers has to be good. If you have a blender, it is much less trouble to make than you might think. I will be back with the enchiladas later. In the meantime, I can highly recommend the mango salsa, page 254. The mangos looked particularly nice in the HEB today. I now consider the "Salsa Verde," page 94, a "pantry staple." It is terrific on broiled fish. I have even mixed it with a little mayo and crema for a salad dressing. Chapter 2, "Old Fashioned Breakfasts" is likely my favorite chapter so look around in there for some good wake-up ideas. So get out your boots and Stetson, crank up the Mariachi or Salsa music and let's cook some of Robb's Tex-Mex.
  11. In an ideal world, I'd be able to sit my nieces down to the eGCI course on cooking with children. Or make my sister-in-law do it. But that's not going to happen – she may be home with the kids all day, but she's not the food person in the family – my brother is. And since he's getting Tony Bourdain's cookbook for this year's present, I thought I might make it a theme year. Six-and-a-half-year-old Jessica takes after her father, and loves to help him in the kitchen. Four-and-a-half-year-old Sydney has a much less adventurous palate but most definitely wants a part of whatever her big sister's doing. We're not considering my dear nephew this year as he's barely eating solid food, let alone cooking it! I've been eyeing all sorts of cookbooks for a while now but my head always ends up swimming. Alice? Emeril? Rachael? Donna? Betty? Ideally, their gifts would hit the middle ground between boring and superficial. Useful but not dry. Fun but not totally devoid of educational content. Has anyone gotten good results from a children's cookbook? Or am I being overidealistic? Thank you very much in advance!
  12. It seems to me the entire australia cookbook market is devoted to rather inspid collections of recipes accompanied with gorgeous pictures. Where can I get some of the classic books that delve more into the fundamentals of cooking. Things like: Joy of Cooking Mastering the Art of French Cooking Jacques Pepin's Complete Techniques Larousse Gastronomique On Food & Cooking
  13. is the best bread baking book i've seen in years. check it out! http://www.amazon.com/exec/obidos/tg/detai...=glance&s=books
  14. So my copy of Chocolate Desserts by Pierre Herme, written by Dorie Greenspan, finally arrived. I'd like to work through the book (and maybe throw in some stuff from his other book with Dorie Greenspan). And it would be great to have some eGullet bakers along for the ride. Anybody want to make something this weekend? I'm thinking a cake or tart to start with? Maybe the Apricot & Ginger Chocolate Loaf Cake (p. 3) or the Chocolate & Raspberry Tart (p. 97) (if raspberries don't cost $5.00 a half-pint)? I'm totally open to other ideas. I'm also thinking about making something in the middle of next week to bring to my sister-in-law's house for Thanksgiving, maybe the Moist and Nutty Brownies (p. 61), or the Hazelnut Chocolate Sables (p. 69)?
  15. I was enjoyed the Pierre Herme thread so I thought it would be fun to find out what books people regard as indispensible and what books have taken their pastry knowledge to the next level. I have a lot of home/basic pastry books and very few advanced books, when you go to the bookstore (which is one of my favourite places ) the choices are rather limited so I am hoping egullets would have some great ideas.
  16. I'm thinking of buying my mother a cookbook stand/holder for her birthday and was wondering if anyone had recommendations or warnings. There are a number of choices and prices on Amazon, but I'm tempted to just buy the one from Williams Sonoma. I live overseas and won't be able to see any of these products in person, so any input on sturdiness, durability, and clean-ability would be appreciated. Thanks very much!
  17. the india trip is over--the orgy of eating has come to an end. i didn't just eat on this trip though; i also bought some cookbooks. among them are two from penguin's regional cookbook series: "the essential kerala cookbook" and "the essential north-east cookbook". i obviously haven't tried anything from them yet but i have browsed them and they look pretty good. both have nice introductions which provide both a sociological context for the food, detailed ingredient, tools and methods breakdowns, and, of course, recipes themselves. what they don't have is pictures--which is not a problem for me with the kerala book since i know what most of those dishes look like, but may be with the north-eastern book. the recipes seem clear, consistent and well-organized. we've had some discussion on this forum of food from kerala, and a brief mention of everyone's lack of knowledge of north-eastern cuisines. the latter cookbook should go a long way to dispelling at least my ignorance--i've already learned a lot by just skimming the intro. as for the kerala book, i think it may start me on finally cooking some of my favorite malyali dishes at home, instead of pining for years between trips to india. anyway: has anyone else come across these books or others in this series? have you cooked from them? if so, and if not, what do you think of them? others: they're all available on indiaclub. i'd wanted to get the "recipes of the spice coast" book as well when in delhi but it wasn't available. i hesitate to buy it online now because of the hideous mark-up. ah well.
  18. I heard the Mr. Wizard of the kitchen is coming out with a new book real soon. Anyone heard about this?
  19. Every once in a while I drop into the Brattle Bookshop to browse for used cookbooks. Lo and behold, yesterday they had a HUGE addition of cookbooks. Evidently, they just bought out a big collection. There are still lots of great books left, even after I bought my fill. Where else do you find a good selection of bargain used cookbooks in and around Boston?
  20. I have about 1/3 lb. sitting in my fridge. What should I do with it?
  21. I have a jones for some new cookbooks-including more of those old Time-Life cookbooks. What are your favorite stores to buy cookbooks?Any secret used bookstores with lots of old cookbooks at bargain prices? I'm especially looking for a place w/ enough comfy chairs to settle in and browse for a good long while. A nice winter afternoon retail therapy experience.
  22. I have about a ton and a half of green tomatoes, and I've had about as many fried ones as I can stand for one year, so I am trying my hand at canning. I have already made chow-chow (green tomato relish) and a green tomato-apple-lemon chutney. Anybody have any other recommendations? I've heard of a green tomato marmalade, which sounds interesting, but the only recipe I've found for this is for immediate baking use--not for canning. And since I don't really know what I'm doing, I don't trust that I would can it safely.
  23. I've heard this series referenced by a talented cook I know, as well as heard it mentioned on some egullet threads..and today, while leafing through Sara Moulton Cooks at Home (great Spice cookie recipe in there) I noticed she also reccomends finding a used set of this series. Any comments?
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