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Found 958 results

  1. Has anyone had a look at this book? If so, thumbs up or down ?
  2. Thank you for your fascinating answers so far. I am also amazed by the photos on your website. Do you use/read cookbooks? If yes, which ones do you favor and why?
  3. I am interested in your comments on cookbooks and books of food essays on fish & game that you have found helpful, interesting...or on the other hand, a waste of time. I like the work of Jim Harrison, A.D. Livingston, and Rebecca Gray, among others.
  4. I'm interested in what cook books members like for photography and design - for instance, I just fell for the simple design of the Michel Bras book which has most items shot over semi-milk glass, without plates or distractions. Are there books that members prefer to just look at?
  5. After reading your piece (as reprinted in Best Food Writing 2002) "The Reviewer and the Recipe," I was struck that I view cookbooks in much the same way that you seem to; that is, I use them for inspiration rather than for the actual recipes. So I'm wondering if you have a suggestion for an Italian cookbook that someone (like me) with the same approach to cookbooks might enjoy. And more generally, aside from the books you mentioned in your "Annual Food Book Review" newsletter, what are some of your favorites (current or "classic")? And why? Thanks.
  6. I bought a yogurt maker via Amazon the other day -- a cheap Salton jobbie that's really nothing but a warm womb to keep the mixture at temperature. (Many years ago, I wrapped the mixture in a bath towel and placed it on a steam radiator, but I'm lazier now than I was as a novice cook.) I spent the twenty bucks on the machine because I was cross at the price of yog, and the process has always seemed like magic to me. So: I can make a quart of yogurt a day, no sweat. But what to do with it, beyond the crunchy breakfasts, the tandoories, the cheese (love that!) the Jacques Pepin cake? The dips, the salad dressings, etc. It's good, it's easy, it's versatile, it's cheap. Care to share how you cook with yog?
  7. Has anyone ordered from this place (www.lepicerie.com)? I'm just curious how your experience was. Honestly, I thought maybe the man I dealt with was having a bad day, until I had to speak with him again in regard to my order. I had ordered a few items that you can't find everywhere (ie: trimoline...atomized glucose...). Not only did I NOT receive everything I ordered, the stuff I did get was shipped late. When I called to let them know the order had an item missing the manager accused me of trying to get the item for free and proceeded to insult me! Turns out this is a horrible company, with horrible customer service. I would not recommend them to anyone, but I am curious if anyone else has had issues with them.
  8. Hi - we are in the process of opening a wine and cheese shop. How the heck do I order books? We want to have a small collection (like 25 books) that we have read and would like to retail....Omnivore's Dilemma, Great American Cheese, etc...... How do we go about procuring these books at wholesale? Thanks!
  9. Can anyone direct me to any antique cookbooks that are viewable page by page online? I already know about the excellent Feeding America site, and I'm wondering if there's anything else like it out there, either individual books or collections. Thanks.
  10. As has been mentioned around these parts, the CIA just published a third edition of Garde Manger: The Art and Craft of the Cold Kitchen. I've finally ordered a copy for myself, and I'm eager to start digging into the book, having consumed Charcuterie by Michael Ruhlman. I'm wondering where to start in the book. Personally I'd like to hear about people's experiences with charcuterie, but I hope the topic itself can focus on all components of the book. So: where to begin?
  11. Sur La Table has entered the cookbook market, but instead of following Williams Sonoma's example of single subject books, they've come out with Things Cooks Love, (which is also the name of their new branded line of cooking gadgets -- I think it makes a better brand name than cookbook title, but maybe that's just me.) It's not surprising that much of the book seems to be dedicated to equipment. Not having seen the book itself, I can't say how useful it is, but it could be a good reference for the new cook. Likewise the "Global Kitchen" section, which is designed to give "comprehensive looks at the implements of global cuisines, detailed lists of essentials you’ll want in the pantry for a culinary tour, plus delicious recipes to put it all together." Regardless of the execution, it doesn't sound like something I'd get for myself, but I can see it being a nice gift if it's done well. Has anyone seen this?
  12. Does anyone out there have any good suggestions for Thai food? I just moved to Seattle and am surrounded by fantastic Thai restaurants and am wanting to try it at home.
  13. I am interested in knowing if any of you bakers out there have any or all of the following books by Ms. Beranbaum: The Cake Bible The Bread Bible The Pie and Pastry Bible I have read conflicting reviews of these books. A lot of people say the recipes are overly complicated and that if you are the tiniest bit off in your measuring, the end result will be a flop. Others think the books are the holy grail. As I am considering getting these books, I would appreciate your input. I am not a professional baker but I have a many years of baking experience. Thank you.
  14. The Chicago Tribune has a piece today about the new cookbook by Jeffrey Alford and Naomi Duguid, Beyond the Great Wall: Recipes and Travels in the Other China. I'm a big fan of Hot, Sour, Salty, Sweet and was disappointed by Mangoes & Curry Leaves, so I'm wondering what this book will bring. It's out today: anyone got it yet?
  15. Can anybody recommend any good books for chutney/relish making? Preferably something that's available in the UK - but open to looking elsewhere. Many Thanks Darryl.
  16. A recent college graduate on a shoestring budget, my sister recently received a crock pot from our dear mum. I would like to supplement that gift with a decent crock pot cookbook. Are there any out there that are particularly user-friendly for a (very) unkitchen-friendly, lazy, and thrifty cook? Your help is appreciated.
  17. For those interested, I saw them on sale at TJMaxx on clearance for about seven dollars alongside all these anonymous, crumpled cookbooks strewn about the bargain bin. To me, it seems like a metaphor for Rocco's career. Is it a worthy addition to a cookbook library, or is it one of those vanity chef books with recipes don't work in the home kitchen?
  18. Amazon is offering pre-orders for $53.55 with the book being released Oct '08. Rumor has it that there will be an option to buy a thermo water bath circulator along with the book for a package deal of around $500. Anyone know if this is true? Thanks.
  19. Hi, I'm interested in learning how to cook Pakistani/Indian food. I want a book that has relatively simple recipes and is for a beginner of this type of cuisine. The reason I say Pakistani and not Indian, is that I feel that I enjoy food in Pakistani restaurants generally more than Indian. I know they are similar in many ways, and even have many of the same dishes and ingredients, but I generally found the Pakistani versions to be spicer and generally more flavorful. I also would like to learn some good meat dishes and kebabs, and I know a lot of Indian books are more veg-centric. Does anyone have any suggestions? Thanks - WBC
  20. Hi, I'm trying to track down a book called "When Chocolate Turns to Matter" by Stephane LaRue (?spelling?). It was apparently released in October. Has anyone heard of this book? Does anyone know where to buy it from? Thanks for any help
  21. Could anyone keep me abreast of Alain Passard's latest development , whether he publish any latest book on his new love, "Vegetable"? merci
  22. Hello all, I was wondering what the updated information out there is about cooking with (uncoated) aluminum. There was the theory that aluminum has been found to cause or increase alzheimer's disease. It's also been said that aluminum is toxic to the body (too much of it, at least). If you do cook with aluminum, do you use coated or straight aluminum? Thanks, Starkman
  23. Moderator's Note: This topic has been split from "The Fat Duck Cookbook" Topic. Will you be getting Albert Adria's Natura? This has been quite the fall for big Technoemotional Cooking books!
  24. I'm looking for a gift for a friend and am trying to find a book with just, or primarily, great pasta sauces. I'm not particularly looking for a general Italian cookbook, though if the best variety and quality is in a more general book, then that's what I'll get. A general search on amazon brings up a a ton of results, but I don't recognize the authors and would like to get something especially good. Any ideas?
  25. Hi all, I have been trying to locate the complete Grand Livre de Cuisine series in English. From his French website and my very limited school French I believe he has published 5 titles for the series: 1. "Classic" Cuisine 2. Desserts and Pastries 3. Mediterranean 4. Bistro and Brasserie 5. Contemporary style Apparently volumes 1 and 2 have been published but I have not been able to find any English version for volumes 3 to 5. Dropped an enquiry to Ducasse's website but no response. Does anyone know if we will ever need to go to the French original for the complete series, or will we see an English version some day? Thanks in advance and any help will be much appreciated. Regards,
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