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  1. 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?
  2. Over the years I've collected both cookbooks and a large collection of what I call cooking "booklets." These are small booklets that were often mailed or given out free at grocery stores. Most of them measure 5 1/2" x 8 1/2". My Mother had a large collection, and I've bought many of them, for a few cents each, at vintage shops and estate sales. I think my Mother would often clip something out of the newspaper food section or a magazine and send it in to the sponsor for the booklet. Magazines like Sunset and Better Homes and Gardens printed a series of these booklets. They're a historical record of the way we cooked and ate at the time, but I also find them a great resource for creating new recipes today. I'll start by posting the Metropolitan Cook Book printed by the Metropolitan Life Insurance Company. Often there wasn't a published date in these cook books, but based on the recipes compared to my collection of vintage cook books, I'd say this one dates to around 1915. Many of the recipes are similar to what I've found in the Fannie Farmer Cookbook of that time. There is a section of recipes titled "Invalid" recipes, where one could have things like Oatmeal Gruel, Irish Moss Lemonade and a Raw Beef Sandwich. Under the "Lunch Box" section, there is a suggested cold lunch for "Industrial Workers"- 1 minced ham sandwich with white bread 1 Swiss cheese sandwich with rye bread 1 whole tomato 1 apple dumpling 1 cup coffee (in Thermos) For "School Children"- 1 cottage cheese sandwich on brown bread 1 jelly sandwich on white bread 1 apple 1/2 pint bottle of milk
  3. Just got my copy of the Milk Bar cookbook a couple days ago, seems we egulleteers have been slacking on creating a topic for this new book! I just made up a batch of cereal milk (So rich! So delicious! Can't wait to try it in my coffee in the morning) and the dough for cornflake-chocolate chip-marshmallow cookies is chilling in the fridge(Corn flake crunch being a component for that recipe). I've eaten a bunch of the dough and am enjoying the salty sweet excess that it promises. Also, I'm having a really hard time sitting still and typing this. Time to run across the room! SUGAR RUSH!!!! YEEHAA! Ahem. Lots of interesting techniques and ingredients I've never used before, probably because I very seldom make sweets. The milk powder is an interesting flavor boost and I'm also looking forward to trying some of the recipes with glucose. I've never used it before and it seems like an interesting goo. I picked it up at a Michael's craft store for half the price of Amazon, so if you're looking for glucose you might check craft stores yourself. Anybody else cooking Tosi's creations at home?
  4. I'm becoming more and more interested in cooking with grains. Right now I use chia, millet, buckwheat and quinoa but am interested in trying others. Does anyone know of a comprehensive book that goes into detail about the different grains available and also has some recipes to give me some idea as to how to cook them? Thank you.
  5. Congratulations are due to Fuchsia Dunlop, whose "Food of Sichuan" has just been published in a Chinese language version - a rare honour here. I've ordered a couple of copies as gifts for local friends who loved the Engish version, but struggled with some language issues. 《川菜》, 中信出版社。
  6. Hi all. I hope you are well. I am just into baking bread due to lockdown and need help. Ideally I would like modernist bread but the wife is not quite agreeing to that yet. So I would like some where to start for now until she comes around to the idea. After she has tasted all my amazing breads I make. I would like this to be in metric rather than imperial. Thank you
  7. So, if I were to get only one cookbook by Madhur Jaffrey, which would I get? Sincerely, Dante
  8. What ONE cookbook could you not do without? You may have 1,000+ cookbooks, but what is the one volume you keep going back to again and again. For me, it's the Joy of Cooking. There's just something about it that keeps me coming back. I know it's pretty standard, but that's just me. So what about you? What's your one book? (Oh, and if that book changes from time to time, feel free to update)
  9. Hello everyone, This is my first post, so please tell me if I've made any mistakes. I'd like to learn the ropes as soon as possible. I first learned of this cookbook from The Mala Market, easily the best online source of high-quality Chinese ingredients in the west. In the About Us page, Taylor Holiday (the founder of Mala Market) talks about the cookbooks that inspired her. This piqued my interest and sent me down a long rabbit hole. I'm attempting to categorically share everything I've found about this book so far. Reading it online Early in my search, I found an online preview (Adobe Flash required). It shows you the first 29 pages. I've found people reference an online version you can pay for on the Chinese side of the internet. But to my skills, it's been unattainable. The Title Because this book was never sold in the west, the cover, and thus title, were never translated to English. Because of this, when you search for this book, it'll have several different names. These are just some versions I've found online - typos included. Sichuan (China) Cuisine in Both Chinese and English Si Chuan(China) Cuisinein (In English & Chinese) China Sichuan Cuisine (in Chinese and English) Chengdu China: Si Chuan Ke Xue Ji Shu Chu Ban She Si Chuan(China) Cuisinein (Chinese and English bilingual) 中国川菜:中英文标准对照版 For the sake of convenience, I'll be referring to the cookbook as Sichuan Cuisine from now on. Versions There are two versions of Sichuan Cuisine. The first came out in 2010 and the second in 2014. In an interview from Flavor & Fortune, a (now defunct) Chinese cooking magazine, the author clarifies the differences. That is all of the information I could find on the differences. Nothing besides that offhanded remark. The 2014 edition seems to be harder to source and, when available, more expensive. Author(s) In the last section, I mentioned an interview with the author. That was somewhat incorrect. There are two authors! Lu Yi (卢一) President of Sichuan Tourism College, Vice Chairman of Sichuan Nutrition Society, Chairman of Sichuan Food Fermentation Society, Chairman of Sichuan Leisure Sports Management Society Du Li (杜莉) Master of Arts, Professor of Sichuan Institute of Tourism, Director of Sichuan Cultural Development Research Center, Sichuan Humanities and Social Sciences Key Research Base, Sichuan Provincial Department of Education, and member of the International Food Culture Research Association of the World Chinese Culinary Federation Along with the principal authors, two famous chefs checked the English translations. Fuchsia Dunlop - of Land of Plenty fame Professor Shirley Cheng - of Hyde Park New York's Culinary Institute of America Fuchsia Dunlop was actually the first (and to my knowledge, only) Western graduate from the school that produced the book. Recipes Here are screenshots of the table of contents. It has some recipes I'm a big fan of. ISBN ISBN 10: 7536469640 ISBN 13: 9787536469648 As far as I can tell, the first and second edition have the same ISBN #'s. I'm no librarian, so if anyone knows more about how ISBN #'s relate to re-releases and editions, feel free to chime in. Publisher Sichuan Science and Technology Press 四川科学技术出版社 Cover Okay... so this book has a lot of covers. The common cover A red cover A white cover A white version of the common cover An ornate and shiny cover There may or may not be a "Box set." At first, I thought this was a difference in book editions, but that doesn't seem to be the case. As far as covers go, I'm at a loss. If anybody has more info, I'm all ears. Buying the book Alright, so I've hunted down many sites that used to sell it and a few who still have it in stock. Most of them are priced exorbitantly. AbeBooks.com ($160 + $15 shipping) Ebay.com - used ($140 + $4 shipping) PurpleCulture.net ($50 + $22 shipping) Amazon.com ($300 + $5 shipping + $19 tax) A few other sites in Chinese I bought a copy off of PurpleCuture.net on April 14th. When I purchased Sichuan Cuisine, it said there was only one copy left. That seems to be a lie to create false urgency for the buyer. My order never updated past processing, but after emailing them, I was given a tracking code. It has since landed in America and is in customs. I'll try to update this thread when (if) it is delivered. Closing thoughts This book is probably not worth all the effort that I've put into finding it. But what is worth effort, is preserving knowledge. It turns my gut to think that this book will never be accessible to chefs that have a passion for learning real Sichuan food. As we get inundated with awful recipes from Simple and quick blogs, it becomes vital to keep these authentic sources available. As the internet chugs along, more and more recipes like these will be lost. You'd expect the internet to keep information alive, but in many ways, it does the opposite. In societies search for quick and easy recipes, a type of evolutionary pressure is forming. It's a pressure that mutates recipes to simpler and simpler versions of themselves. They warp and change under consumer pressure till they're a bastardized copy of the original that anyone can cook in 15 minutes. The worse part is that these new, worse recipes wear the same name as the original recipe. Before long, it becomes harder to find the original recipe than the new one. In this sense, the internet hides information.
  10. HOST'S NOTE: This post and those that follow were split off from the pre-release discussion of Modernist Bread. ***** Figured I don't need to dump all this into the contest thread - so I'll post here. My journey to making my first MC loaf. Her's the poolish after >12 hours: Not pictured - water with yeast in it below the bread flour and poolish That went into the mixer and not long later I had a shaggy mass: That rested for a while - then mixed until medium gluten formation - a window pane that was both opaque and translucent (no picture for that slightly messy part) Folded and rested, folded and rested, I think this is 1/2 the mass now ready to rest one final time. Proofed it in the oven - I have a picture of that but it's just foggy window oven Then it went into the oven, here it is at max temp - 450 with steam turned on. Completed loaf: \ And the crumb - this is awesome bread:
  11. I've ranted many a time on egullet about my frustration with American cookbooks (baking in particular) and the fact that most still tend to utilize volume measurements rather than weight, be it avoirdupois or metric. Hey: we all spend thousands on our computers -- why not shell out a few bucks for a scale and have our baked goods actually turn out as they were meant to? Why not, when writing a cookbook, offer the option of volume AND ounces AND grams? So. I decided to bake the gorgeous looking caramel cake in this month's SAVEUR. Baked the buttery layers last night and they look gorgeous. It wasn't until I was prepping to make the icing this morning that I re-read the recipe and saw that the first ingredient did NOT read "16 ounces unsalted butter" as I thought, but "16 tbsp unsalted butter". Tablespoons? Why would anyone measure out 16 "tablespoons"? Why not "8 ounces" or "224 grams" or "1 cup" or even "2 cubes" of butter???? Why would a magazine the calibre of SAVEUR print a recipe that way? Truth be told, it is my fault for not reading it correctly. But when I see a "16" in a recipe, it usually refers to ounces, not tablespoons. Bakers beware! And then the icing. The caramel icing cooks a long, long time. I had it on the lowest flame possible. And it burned. The recipe made it all sound so simple with no warning of possible burning during the one and a half hour cooking period. Granted, I've made caramel before. I know the ease with which sugar can burn. But what about all the non-bakers who decide to make this cake and icing and after an hour or so of stirring "occasionally", they end up with bits of gritty black in their smooth caramel icing? So I am starting a petition for better and more accurate recipe writing, and especially getting the US in step with the rest of the world in jumping on the metric bandwagon. But first, I have to go to the store in order to pick up some more evaporated milk so that I can spend another hour and a half making the damn caramel icing in order to frost my very, very, very buttery cake.
  12. i am in the process of minimizing and have some cookbooks that i can no longer use. if anyone would like them, please pm me with your snail mail address and i will drop them in the box. right now i have 4 available: Lancaster County Cookbook My Own Cook Book - Gladys Taber Peter Hunt's Cape Cod Cookbook The Luchow's Cookbook I would rather send them to a good home with one of you than drop them in the local library book sale.
  13. While not a new cookbook by any means, I haven't really had time to dig into this one until now. We've previously discussed the recipes in Jerusalem: A Cookbook, but not much has been said about Plenty. So, here goes... Chickpea saute with Greek yogurt (p. 211) This was a great way to kick off my time with this book. The flavors were outstanding, particularly the use of the caraway seeds and lemon juice. I used freshly-cooked Rancho Gordo chickpeas, which of course helps! The recipe was not totally trivial, but considering the flavors developed, if you don't count the time to cook the chickpeas it came together very quickly. I highly recommend this dish.
  14. Nancy Silverton with Matt Molina and Carolynn Carreno have produced a terrific new cookbook based upon the Mozza restaurants! Lots of good photos, many menu and food ideas, plus a nice narrative will probably make this one of the best of the year. There is a whole section devoted to "Nancy's Pizza Dough". As one might imagine and has been written about, this is a most special dough and is Ms. Silverton's stock in trade! She is most upfront in the book: Of course, she does not want to give away her recipe so every pizza restaurant or chain in L.A. or across the nation copies the recipe. She certainly has every right and privilege to do so and did not substitute silently. I might imagine there are dozens and dozens and dozens of cookbooks with recipes where a certain ingredient is forgotten or the timing is altered or the scaling is different from the author's actual dish. I commend Ms. Silverton for her being so honest.Ms. Siverton has a book worth buying and using.
  15. As a new (Experimental) vegetarian (See here for more details) I have been going through quite a few cookbooks and online resources. A lot of them are fairly poor to say the least. Also seems to be a theory that if you are vegetarian you must want to eat 'Healthy' food all the time, or they are full of meat substitute recipes. The thing that really gets me is that in so many of the books - even some of the better ones (The Cranks one in particular) is that they seem to put soy sauce (Well usually tamari actually) in everything. Don't get me wrong, I love soy sauce - in moderation and in the right things. But to put it in anything creamy, cheesy or mayonnaisey just seems wrong to me!
  16. After working at many restaurants that have local foragers come in to sell product and now reading through the Noma cookbook I'm very interested. I do so much gardening for the heirloom faire but always see wild greens and flowers here in the Bay Area California. Of course the standard google search came up with a list of books to buy but I was looking for recommendations from fellow forum members!
  17. If you had a choice of one bread baking book (artisinal) which would it be? OK. You can have 2 choices. Thanks, Joe
  18. I have the kitchen to myself for two whole days and thought I'd try a couple recipes from it. What have you tried besides the chicken? I'm leaning towards the Chard/Onion Panade and the Spicy Squid Stew with Roasted Peppers. But it all looks sooo good that I'm open to other suggestions.
  19. I am interested in getting some cookbooks that cover the basics of pastry and baking--not bread, necessarily, but dessert, cakes, cookies, etc. I searched a few other cookbook threads but did not have luck on finding books on pastry. My interest is in fairly classic French and European style baking, and I need a book that covers technique. Pictures would also be much appreciated--I like both the step by step pix or great pictures of the end product. Right now, I have Desserts and Chocolate Desserts by Pierre Herme. (I love these and have had good results from the recipes, but feel I should start with a more classic approach.) La Varenne Pratique has provided some good starting points, but I would like to find a book with more focus on baking. I was thinking about the Payard book. Any comments? Suggestions would be much appreciated! In case it applies, I am a home cook and am slightly more skilled than a total beginner. Thanks!
  20. I have seen referenced in several places on the internet, including Wikipedia, a stat about escoffier recommending 40 minutes for scrambled eggs in a Bain Marie. I cant find where this number is from. On Wikipedia it refers to the book I currently own, the "Escoffier le guide culinaire" with forward by Heston Blumenthal by h. L. Cracknell...specificly page 157 for the 40 minute cooking time of scrambled eggs but it's not in my book on that page! Even tho there is the recipe for scrambled eggs on that page... I've seen the 1903 first edition online.. And it's not in there either.... Where is this number from?? Id like to know in case there is some even more complete book or something out there that I'm missing. Any help would be much appreciated. Thank you.
  21. Update!! --- the sale is still going on at Amazon as of Sunday (11/24) at 11:15am EST ____________________________________________________________________________________________________________________________________ Did anyone note the sale price on Modernist Cuisine today (maybe yesterday)? Amazon and Target dropped the set of tomes to $379!!! This price looks like it will change after today...so get it ASAP!!! https://smile.amazon.com/gp/product/0982761007?pf_rd_p=183f5289-9dc0-416f-942e-e8f213ef368b&pf_rd_r=SRFCHFB5EFTGAA8AZHJX -or- https://www.target.com/p/modernist-cuisine-by-nathan-myhrvold-chris-young-maxime-bilet-hardcover/-/A-77279948
  22. After batting about .500 with my previous approach to macarons, I came across Pierre Herme's base recipe online. After two flawless batches of macarons, I've been re-energized to continue to work at mastering them. Specifically, I want to try more of his recipes. My conundrum is that he has, as far as I can tell, two macaron cookbooks and I don't know which one I should get. I can't tell if one is just an updated version of the other or a reissue or what the differences really are. I was hoping somebody had some insight. I have searched online and haven't seen both books referenced in the same context or contrasted at all. This one appears to be older. And this one appears to be the newer of the two. Any insight would be helpful. Thanks,
  23. On Maggie's marathon "how many cookbooks" thread, there's a discussion of Classical Southern Cooking by Damien Lee Fowler, with everyone (including Maggie and Alex) agreeing that it should be republished. I have a few such books on my own mental list, including Miriam Ungerer's Good Cheap Food, bought many years ago when I was an impoverished student. Like most really good books, its most valuable lessons were not even hinted at in the title. It was reissued in 1997 and widely praised (again) at the time, but seems to have dropped out again. What are your nominations for cookbooks deserving of a second (or third or fourth) life?
  24. I need a book on the application of rotavapor machine. I've searched something on web but i can't find something strictly professional for the kitchen please help me. To improve the research.
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