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  1. I just read a positive review of Burma - Rivers of Flavor in LA Weekly. I am a fan of her other books and am considering this one. Has anyone else purchased or have opinions?
  2. We've been eagerly anticipating the arrival of Modernist Cuisine at Home since it was announced... copies started arriving today, so it's time to start cooking. My mom's in town for the weekend and wants to try the Apple Cream Pie: it's pretty straightforward, but I do have a question about the Granny Smith apple juice. Lacking a juicer, I have to make the juice the hard way; should I be doing this cold, or can I use one of the juicing techniques that heats the apples?
  3. Hi, I ordered this book and its companion: The Advanced Professional Pastry Chef, both by Bo Friberg, and was wondering if anyone has experience with the books? I've bought them because I wanted to gain a better understanding and more comprehensive knowledge about pastry (especially the dessert side) and thought that this would be a good starting point. Please share your thoughts about the books and any advice on desserts! With kind regards, Koen
  4. I was checking out Amazon and I discovered Peter Greweling has a new book coming out. Well, not really a totally new book but a new edition of Chocolates & Confections. http://www.amazon.co...r/dp/0470424419 I have his first two books and I have used them with great success. The first book was a great reference book for my Food Chemistry course last year, actually it was a whole lot more informative than the text I had to buy for the course. I am having a hard time deciding if I want to put the money down and pre-order this book too. Decisions Decisions. I think I am leaning towards getting it anyway. His books have been great so far. Anyone got an opinion on picking this book up if you have the other two?
  5. Just two days ago I received my order for Christophe Felder book ' patisserie'. I was so excited walking out from the post office only to come home to find out that it is written in French! So I went online and hunt around to see of this awesome book actually comes in English version, it does and it will be published on february next year! I pre ordered the English version, but right now I am just picture browsing on the French one. Tee hee I would highly recommend this book for dessert lovers because of its step by step photos and the amazing stuff and ideas in it. It's pink too!
  6. I know this sounds corny and kind of borderline poser, but i am reading Life, on the LIne and Chef Grant Achatz talked about acouple cookbooks he likes to reference ingredients from while brainstorming an idea. I would love to know what books are in his "go to" repetoire. thanks.
  7. What food/cooking mags are available in e-format? I've looked at the obvious suspects available through Amazon, iTunes, and Zinio....do you have any particular favorites in e-format or any obscurities available through other channels? TIA.
  8. Peter Reinhart has a video course on the web site Craftsy.com if anyone is interested. He gives over 5 hours of teaching under the following headings: Lean dough, straight dough method, Lean dough, pâté fermented method, Rustic bread, pain a l'Ancienne method, Sandwich bread and soft dinner rolls, Marble rye bread, and, Chocolate babka I have watched all of the segments and really enjoyed them. I have several of his books but it sure was nice to see the breads demonstrated. The course is $40 and you are able to ask Peter questions. I have had several questions and they have been answered within a few hours. Whether Peter himself answers them or not I don't know but the answers do come under his name.
  9. 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?
  10. I am an avid cook and ardent reader, and I have a terminal weakness for cookbooks in particular. My bookshelves are starting to groan despite frequent culling. Although culling helps the space issue (it would help more if I had more discipline) the purchases don't help my bank balance. In the process of thinking about cost, weight and space, I've started an internal debate about, among other things, conservation of resources (including but not limited to money) and fairness to authors. I bet I'm not the only one who thinks about these things. I'd like to hear from some of you. Borrowing from the library solves both the space and cost issues, and allows me to "test drive" a book. Sometimes a few uses show me that I don't want the book after all; other times I end up buying it to have for my very own. If I end up buying the book new, whether in electronic or bound form, the author (and everyone in the publishing chain) presumably gets something. As far as I know, authors and publishers only benefit from a library's purchase once, so my borrowing the book doesn't help them. Second-hand book sales help my bank account and address conservation of resources, but they don't help the author, publisher, et alia one bit. I purchase a fair amount from Better World Books or other charitable organizations, so that helps assuage my conscience. But it doesn't help Robb Walsh, Katy Loeb, Paula Wolfert, Lynne Rosetto Kasper...the people who actually generate the content I'm enjoying. Retail purchases seem to be the only way to contribute to the continuance of publishing, but then I'm back to killing trees, using energy, taking up space, and damaging my finances. The resources can be conserved somewhat with eBooks. I have a few of those. I like their compactness and portability, but otherwise I don't find eCookbooks as satisfying - partly because they don't seem to have effective indexing yet and partly because I like the feel and smell of physical books. Besides, a spill or stain is a badge of honor for a physical book...not so for electronics. What say you, cookbook collectors and writers? Does anyone else wrestle with this balancing act?
  11. 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?
  12. Often, ethnic cookbooks will make substitutions for ingredients, techniques or equipment because the traditional way of doing things is unavailable or rare in english speaking countries. But by doing so, they often lose out on valuable information about how the recipe is prepared traditionally. Additionally, the rapid changes in the food world mean that what was previously difficult to find 2 or 3 years ago is now feasible to accomplish today, rapidly dating those cookbooks (I find it easier to find Shaoxing wine than sherry around here nowadays, I don't know why authors still persist in a substitution that makes little sense). What I would much prefer is for the author to provide some general guidelines and tips for possible substitutions and approaches but to then present the traditional version so I can decide for myself how to adapt it for my local circumstances. What are some cookbooks that make no attempt to make foreign recipes "accessible" for me and let me decide for myself?
  13. 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.
  14. Anyone else own / cook from this book? It's based on a restaurant in Austin, TX. It has a lot of cool modern Japanese-American fusion dishes and spectacular desserts. In either case, if anyone else has been giving this book a go I would like to hear about your luck. Most of the recipe's I have been able to cook (sous vide pork belly, wagyu short ribs, many desserts, a few sashimi tastings), but I am hesitant to dive into some of the rarer/expensive sea food since I am relatively inexperienced with seafood (i.e. my significant other doesn't like seafood much).
  15. Do people own/have any good recommendations for cookbooks which have been self-published (or at least from small independent publishers)? Not that I think that there is anything inherently better about indie/self-publishing, but knowing people who have self-published (but not cookbooks) I know the problems of promotion and getting your work out there. So I though having such a wide ranging and knowledgeable community as eGullet (sycophantic I know!) collect and recommend some independent cookbooks would be useful for everyone!
  16. 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/
  17. It is once again the beginning of Farmer's Market season in New England and beautiful vegetables are abound. I usually scour through my books to find recipes and ideas to best use my bounty. However, I don't have many books strictly about how to select, store, and cook veg. Do you have any favorites to share?
  18. I gave my wife a goal... If she wants Espresso at home, she will have to save up for a Rancilio Sylvia. Determined and driven by a need for caffine, she has met her goal... Does anyone know of a book about making coffee and espressso drinks? PS. I may have asked this before, but I could not find the thread. I'm sorry if this is redundant.
  19. There's a new book out by Joe Bastianich - Restaurant Man. It's his memoir. Now, first of all, isn't a memoir usually written when one is towards the end of the journey? Second, it has created quite the feud with Esquire's John Mariani. Third - anyone planning on reading it?
  20. I can't believe that this is not already a topic but the search didn't turn one up. I know I'm a little (ok, a lot) late to the party on this book but I just bought it and wanted to hear some of your experiences cooking with it. I was thinking about starting with the Lao Hot and Sour soup with Fish tonight.
  21. I found this on www.netserf.org this morning- http://www.pasthorizonspr.com/index.php/archives/03/2012/new-cookbook-from-stone-age-to-vikings
  22. I just saw this on Amazon, appears its an accompaniment to Notters book on chocolate. I'm tempted to order it, though it doesnt seem to focus on any candy at all, mostly just show pieces. Anyways, something to look forward to. The Art of the Confectioner
  23. I recently purchased a copy of "Thai Food" by David Thompson. I have heard that this is not the best book for beginners (it's my first Thai cookbook), and after having read it cover to cover, I agree with that. I'm not quite ready to give up on it though, and I'm hoping to supplement the information in the book with information shared here from others cooking from this book. First of all, I'd be interested in knowing how you've been replacing all the hard to find ingredients. For example, I haven't been able to find coriander root (I'm planning to grow my own and freeze), dried prik chii faa (I'm using dried Chile de Arbol), Kaffir lime (I'm using regular lime peel instead, but feel like I'm cheating everytime I do that). I'd also be interested to know if you follow all his preparation advice literally. For example, he says that homemade coconut milk is much better (it may be, but after making it at home a few times - what a pain - I have switched to canned), he also says that homemade curry paste is much better (is that really the case if I don't have access to several of the ingredients in the paste? would love to hear what you think), and that fresh curry paste should not be freezed (when I make my own, it always makes too much, and we're eating curry for a week... has anyone tried freezing it?) And last, I'd love to hear about your experience with recipes that worked or did not work from the book. I have made the following recipes from this book: * Beef panaeng, page 316 - Good, but to my taste, it was not quite enough meat for the amount of curry. I hear that traditionally, Thai curries have a lot less meat than we're used to being served in the West. * Stir fried water mimosa with minced pork and peanuts, page 508 - Also good. I couldn't find water mimosa, so I used yu choy sum. * Pomelo salad, page 514 - My favorite! Very good. 3-7 bird's eyes chilies for this salad would have been way too hot for us though... * Gai Pat Sii Uuu, page 565 - Good, but not as good as in restaurants. Would need more BTUs for that... * Cucumber and prawn salad, page 350 - Not our favorite. The sauce could be sweeter, to our taste. * Fish cakes, page 494 - Way too much fish sauce. Almost inedible - so salty! I think this would be really good with a third of the fish sauce though, and I am planning to do it again. OK, now it's your turn!
  24. I would like to build up my cookbook collection on specific regions of Italy. I know of very few truly excellent English-language books in this vein. For Venitian cooking I know only Da Fiori For Calabria I use Arthur Schwartz's underrated but wonderful Naples at Home For the Garfagnana there is Cesare Casella's exceptional Diary of a Tuscan Chef For Sicily I use Anna Tasca Lanza's Heart of Sicily (though not as often as I should). What are essential books or lesser known gems that one will return to with something resembling frequency?
  25. [Moderator note: The original Cooking with Ruhlman & Polcyn's "Charcuterie" topic became too large for our servers to handle efficiently, so we've divided it up; the preceding part of this discussion is here: Cooking with Ruhlman & Polcyn's "Charcuterie" (Part 6)] Duck prosciutto.
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