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  1. Does anyone have recommendations for French cookbooks that aren’t otherwise available in English translation? I’ll be in Paris soon and would like to add to my small collection of cookbooks en français. There’s some buzz about the forthcoming release of Les recettes du Frenchie at home by chef Greg Marchand of the Paris restaurant Frenchie. Otherwise, I’m not au courant with what might be worth buying. Merci!
  2. Book recommendation::: Taste Buds and Molecules: The Art and Science of Food, Wine, and Flavor Taste Buds and Molecules after receiving my book from Amazon I jumped right in... this book out of all the books I own relating to wine, food, smell, taste, chemistry, is one that is indispensable ...it's a must read if you every want to understand the molecular nature of what the #ell you are tasting and not only wine... in college while taking organic chem I came to understand many things that related to me everyday... this book is like the Rosetta Stone... it has taken all the information I have ever read and constructed a wonderful, clear, intelligent, concise and to the point reference of all that is taste via pure science... I can not express to anyone ITB, or just a wine geek, or maybe a foodie ... you must read this book... it's easy to read... you don't have to start at the beginning you can jump around if you like... it's the ultimate Kama Sutra for taste... you will bring to yourself and others so much pleasure from this information that taste will never be the same again... ever !!!!
  3. So I bought Tartine several months ago and have been enjoying baking with it, particularly the sourdough bread recipe so I decided to try out the croissant recipe. Having now made two batches, I think the recipe has the potential to be a winner, but I have a few questions. For one, does anyone know what you can do to make pounding the butter a bit less messy? (The way I've done it, the cubes of butter fly all over the kitchen.) Also, I find that the baking time is WAY too long. I don't mind 'bien cuit', but if I bake them at 425F for 30 minutes they come out more like 'brûlée'. Finally, does anyone have any recommendations regarding freezing the croissants after shaping them? I don't really often have need of as many croissants as the recipe makes (especially since I tend to make them smaller than the recipe instructs).
  4. Ordered this book today Pierre Herme Pastries $40 delivered (to Australia!!!) for a Pierre Herme, hardcover, 288-page book seems like a great deal. I guess I'll know if that's the case when it arrives.
  5. A friend recently asked a group of us foodies what he should do with his late spouse's collection of cookbooks, including a wide range of recipe collections published and sold for every sort of fundraising, apparently hundreds of them, collected over decades. He doesn't want to send them to languish at the local goodwill, but is there a better option for a large collection of stuff that requires a lot of effort and time to sort for the hidden gems amidst the not-so-great stuff?
  6. Put a fork in me: I think I'm done. With buying cookbooks. I was perusing the Cookbooks 2012 topic and realized that there was nothing on the list that was getting me excited. A tour of a few websites also left me cold. This is no critique of the current crop of books, mind you. I think I just may have hit my limit. Don't cry for me. It's not like I'm deprived. It's a bit mysterious. I don't really know when it happened. Anyone else have this sort of thing transpire? Anyone have ideas about why?
  7. 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
  8. Sure, there are a lot of cookbooks with great food and cooking technique photos. NOMA comes to mind, as does the seminal Modernist Cuisine set of books. I often pull out a volume or two, just to show a friend the photos. But lately, I've been thumbing and rethumbing through the relatively new Marcus Samuelsson book, New American Table. The non-food shots are great. Do you have any cookbooks you look through specifically for the photography?
  9. For those of us that are not able to (but would like to) attend cooking school, what cookbook gets us closest to that? I am looking for a book that covers the cooking fundamentals chefs learn at cooking school: techniques, tools, basic preparations... Thank you in advance!
  10. I've just recetly started to use sherry in my cooking, and thus far it's been to add flavor to soup, stock, and sauces, and to deglaze pans. I know there are different styles of sherry, and certainly a wide range of prices and, perhaps, even quality. However, for the described purposes, does the style, price, and quality make much, if any, difference. Rightg now I'm using a bottle of Amontillado that I picked up at TJ's for about $7.00 or so, and it seems to be OK. Any comments would be very welcome. Thanks!
  11. Greetings. I received the ElevenMadison Park cookbook for my birthday (December), and it is one of my favorite cookbooks of the year. The recipes are great (some very involved), as is the presentation of the food. I have cooked a few of the recipes and the flavors pair together quite well. One of my favorite things about the book is at the end. The end of the book contains many vinaigrette, infused oil, gels, pickling, and sorbet recipes, as wellasvarious other dessert recipes. It is a very nicely presented book, with recipes laid outvia each season. Has anyone else purchased the book? Have you cooked any recipes? How cookable did you feel the book was? Seth
  12. I just received my copy of this beautifully illustrated book today, and on first flick through there is a lot I would like to cook. I adore the illustrations, and am very happy to have a book that uses ingredients available here without dumbing down the recipes. Plus, there is a great story behind how the book came to be published. So far the top of my to do list includes Puerco en Salsa de Pepitas (pork in pumpkin seed sauce) and Mojarras en su jugo (bream in its own juices).
  13. My sister is in London for the next week and luckily has a bit of free space in her bag on the way back. Any recommendations for great cookbooks available only through Amazon.co.uk? I could always pay to ship them here any time of the year, but having them hand-delivered without paying to ship overseas is more fun! Plus there's no VAT on books within England, so you don't even have that savings from shipping overseas.
  14. I have just bought 4oz of fresh Perigord Truffles and have a question about whether the truffles should be warmed to release their maximum flavour or simply shaved ontop of the dish. Two weeks ago I got ahold of a Burgundy Fall truffle and was struck by the fact that when we shaved it ontop of an omelet the flavour was not nearly as strong as when we made another omelet and rolled the shaved truffles inside. With the Perigord Truffles I plan to use them to make truffled mashed potatoes. I had planned on shaving them over the individual servings at the table but now I am wondering if it would be better to fold them into the potatoes before serving them.
  15. 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?
  16. I'm the recipe collector in my family, and as such have amassed an impressive collection of recipes from various sources, many of them other family members. I would like to organise all of these recipes into a printed cookbook, but I'm really not sure where to start. I know there are some decent self-publishing outfits out there where you can get your book printed, and I'll be doing some research into them and adding the results here. What I really want to ask the community is the best way to go about putting the book together. Have any of you made your own cookbook before, for just family and friends or on a wider scale? It's going to be a hodgepodge of different cultures, styles and ingredients, so I'm wondering if the standard seperation by main ingredient would be good, or by type of cooking (dinners, desserts, etc.) would be best. So please weigh in, how are your favourite cookbooks laid out, what order do you like to see, etc. I know for me, a comprehensive index is a must, but what are your "make or break" attributes? Finally, I'll be putting together a kickstarter proposal to fund the project, and I'll have to decide on an amount I want to raise. Again, what would you think would be ideal to produce a project like this, and if you were going to donate to such a project, what kind of stuff would you like to see offered as incentives (a lot of these projects promise free stuff, like a print, a copy of the cookbook, etc. for people who donate certain amounts)? I want to collect the recipes that make our family what it is, and share them will all members current and future. It would be great if I could share it with a wider audience as well, but that's not a requirement.. Thanks everybody!
  17. While I will probably end up purchasing it regardless when they figure out int'l shipping I was wondering if anyone has received a copy yet? Haven't seen a critical review yet, but of course those don't get published, or featured as often. Is it everything that it's cracked up to be? Certainly not the most expensive "cookbook" of the year but still...
  18. 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.
  19. Chef Grant Achatz is publishing a series of e-cookbooks on iTunes with recipes from his Chicago restaurant, Next. For those who might not know of it, Next serves a single prix-fixe menu that changes seasonally. The first e-book was recently released with Next’s inaugural menu, based on the theme of Paris: 1906. As described on iTunes: “Paris: 1906 includes the exact recipes for every dish served as documented by our chefs, over 200 photos, and short essays describing the key dishes and concepts” Achatz plans a new e-book for each menu. At $4.99 for each one, not a bad price if it’s a good product, and the reviews are good: Apple web site with a link to iTunes for full reviews and download. In general I'm not jealous of those who dine at places where I cannot, but I would have done much to have dined at Next for this menu. If anyone has it or gets this ebook (or any future edition) I’d really love a report. I'm grinding my teeth, this is enough to make me want to run out and buy an iPad, I can’t imagine using it on my phone or ipod.
  20. I'm not from Texas and have actually eaten very little in Texas over the years. Sad to admit, Texas is basically on the southern route from Ontario to Utah for us. (Don't hate me because I am an ignorant Canadian. ) We stopped in Terre Haute, IN, for a decent cup of coffee at the local bookstore and I decided to buy one cookbook to read both to myself and out loud to my DH on our current trip and it was the The Homesick Texan by Lisa Fain. I have been following her blog for some time now and had decided to get the second book but the store had only the first. Bought it. Read extensively from it. Going to get the second book also. I had already made a strawberry ice cream from Fain's blog and now have made Tex-Mex Meat Loaf with Chipotle-Tomato Glaze and the Tomato Cobbler. Both were great successes. The photo was not. While in Moab, UT, where you can't buy the more 'Mexican' ingredients anyway, I think I'll make a lot more of her recipes. Can't buy those ingredients back home in the far frozen north either. Well, like achiote paste, epazote, traditional chorizo, all the cheeses, etc. Anyone else cook from this book?
  21. 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
  22. I am looking for good online collections of sausage/bacon/ham recipes and reviews on the quality of the recipes. So far I've located: Jason Molinari's excellent blog: http://curedmeats.blogspot.com/ Len Poli's Collection: http://lpoli.50webs.com/Sausage%20recipes.htm The Spicy Sausage: http://thespicysausage.com/sausagemakingrecipes.htm
  23. Janice Wong is the chef and owner of 2am Dessert Bar in Singapore, one of the few dessert restaurants in the world. This is her first book, and involves on her plated desserts. Visually it's great, the packaging and photos are stunning. I haven't tried any recipes, but after reading some they seem consistent. My main complaint is that this book has few dishes (about 30), it has about 120 pages, and a good amount are occupied by full 2 pages photos. So overall this book is on the pricey side (about 55 US$ plus shipping), but I'm happy to have bought it. As far as I know you can buy it only through the official website: http://perfectioninimperfection.com/ and until now it went under the radar of all the press. Teo
  24. I finally succumbed to my desires yesterday and purchased an ipad, and one of the first apps I bought was the CIA's Professional Chef. It's amazing. I imagine this is what cookbooks are like on Star Trek. The whole textbook is at your fingertips. There are videos to show techniques, pop up tips and even quizzes at the ends of chapters. You can highlight passages and add notes, and share those notes with an online community. I've barely scratched the surfaces of what's in the book, but already it seems like an indication of where cookbook apps are going to be headed in the future. Has anybody else got this? Planning on asking your loved ones to buy it for Christmas?
  25. Hi, I saw this book at the bookstore and was tempted to buy it due to the nice packaging. I couldn't look inside so I was wondering if anyone here has it and can give some feedback? It's by Phaidon and yeah, the packaging is great. Thanks.
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