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Found 959 results

  1. 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!
  2. 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?
  3. 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,
  4. I have had a couple of famous 5 star resort cookbooks and am wanting to expand that collection. Example - The Waldorf Astoria - The Greenbrier Hotel and I want to know if you guys know of sites that I could find OR know of good specific books that would be on the same level of "fine" dining hotels and resorts that I should add to my new collection. Thanks
  5. Supposedly coming out this year. Anyone know anything?
  6. Does anyone know the status of Trotter's new books that were suppose to come out last fall? I believe one was called: "Lessons in Wine Service" and the other was a wholesale re-write of his original cookbook.
  7. Welcome to the Cookbooks & Reference Forum Index. This index has been created to assist you in finding common questions and topics. As you use this tool, please feel free to report any problems or suggestions to make it more efficient and usable. Likewise, if you feel a topic should be added, simply PM any of the forum hosts and we will review the topic for inclusion. Enjoy! Best, Worst & Annuals Reviews of Cookbooks by eGullet Members Essential Cookbooks Cookbooks Organized by Style / Genre / Course Ethnic & International Cookbooks About Cookbooks (Authoring, Publishing, etc) Collecting Cookbooks Food Related Non-Cookbooks
  8. I run a food blog called Wrightfood - http://www.mattikaarts.com/blog The Wrightfood cookbook has been in the works for quite a while now. I first came up with the idea over a year ago, and have been working on it ever since. The book is far from being done - only about 50% has been written and photographed in fact, but I wanted to get peoples opinions on the food, the photographs, the pacing of the recipes and so forth. Friends have said they love it, but then they would, they are friends. I need as many people as possible to take a look, and to let me know what they think - honestly. So, here it is. The Wrightfood cookbook. The aim of the book is not to have thousands of recipes (this, as you see it here, is about 50% of what it will contain), but rather just a handful of really well documents quality recipes. Every stage in each recipe is documented with photographs, and decent descriptions. The idea is that a new cook and pick this up, and with little practice produce the food in here. No stone is left unturned, nothing is left to guesswork. The food is simple, clean, tasty and fresh. http://www.mattikaarts.com/wrightfood/press/wrightfood.pdf - here it is. You will need Adobe reader to view it. Hope you enjoy it, and let me know what you think. The cookbook website is: http://www.mattikaarts.com/wrightfood - you can find out more about me and the book there.
  9. I don't know if someone has posted this link before but I found it today and I thought I'd share. Since I'm unable to operate the link button here's the address: http://www.foodtimeline.org/ There's a lot of old cookbooks that you can view in pdf. If it's already been posted I'll delete this post. Jim
  10. I received this book for christmas, having made some hints before. It is a monster book in coffe table format documenting the dishes in his three star flagship resturant in Royal Hospital Road, London. This is not "Gordon cooks at home" or something similar. This is a hardcore book that presents and explain the actual dishes served at the resturant. http://www.amazon.co.uk/Recipes-Star-Chef-...99651590&sr=8-3 (Note to editor: please feel free to eGullet-ize the link and/or add link to US Amazon) It only costs GBP 20, which is amazingly low considering the production values. The first half of the book is just photos of the various dishes and comments about them from (presumably) the man himself. The second half is the actual recipes. The presentation/photos of the dishes are absolutely stunning. Many of the dishes looks like work of art, especially in the pastry/desserts section. The recipes (at least some of them) actually looks doable, surprisingly enough. Only a very foolish or very experienced amateur cook would attempt to recreate an entire menu in a home kitchen, but borrowing a single dish (especially a main course) is definitely doable if you have reasonable experience and some time to devote. The recipes are very well written and some though has definitely gone into making them possible to execute in a home kitchen (no sous vide machinery...). My usual approach when attempting fine dining cooking is to simplify, like pair the protein and sauce in one dish with the (simpler) starch from somewhere else and/or remove some of the garnishes. This would work well with this book. I would recommend this book to anyone interested in fine dining. Either just as a documentation of dishes from one of the worlds top resturants or to actually try to cook from. Yesterdays Financial Times had an article where one of their writers tried to execute an entire three course menu from the book. To summarize, the main course was on the table three hours late, but the results were stunning. http://www.ft.com/cms/s/0/2d21f2b0-ba6b-11...?nclick_check=1 Note: I haven't yet tried any of the recipes (but I'm definitely eyeing that foie gras filled pidgeon breast roulade with confited pigeon legs...) and I like fine dining cook books, mostly for inspiration, sometimes for actual cooking.
  11. Maybe I should be posting this in the cookbooks forum, but I think it belongs here (if there's a moderator in the room, please change it if this is the case) Phaidon has released "1080 recipes" by Simone Ortega in a luxurious, one volume edition, illustrated by Javier Mariscal and with an addendum of menus by famous chefs. When I first saw the enormous book in Frankfurt's book fair my first reaction was a (very loud for the place and occasion, I have to admit) WTF?! In my heart, Ortega's book is the kind that gets stained and loses its spine after a lot of use in a real kitchen, not something you'd be scared to open in fear of anything happening to it. Phaidon seem to have wanted to dress up an old workhorse (even though we are speaking about a very valuable one here!) as something fancy, and I'm not sure how foreign audiences will react to it, or whether we could say 1080 recipes actually portrays everyday Spanish food. But, then again I may be wrong... Here's a review from Slate about this. What do you guys think? Have you had a chance to take a deeper look to the English version? What would your number one choice in cookbooks be when introducing non Spaniards to Spanish food? Mar (Edited for typos)
  12. I just heard about this site. Tastebook is a service that lets users take recipes from sites (I think just epicurious at the moment) and make a cookbook, which they can then pay to get printed copies of for themselves or to share. The site says it's $35 for a book with 100 recipes. I think it's a really neat idea and while I haven't tried playing with the site yet I might find myself doing so in the future. What do you think?
  13. I'd like to cut back on dairy... but one of my big problems is cutting butter and milk/cream out of my diet, ESPECIALLY baked goods. Does anyone have suggestions for baking books that have reasonably tasty recipes using moderately easy to find and not overly expensive ingredients? I don't want to have to go out and buy a whole whack of fancy ingredients over and above what I stock in my regular pantry for baking. I've looked on amazon and there do seem to be a few good ones.... Also, does anyone have a coconut macaroon recipe that doesn't involve egg whites?
  14. Hi, I saw a cookbook called Gross-Out Cakes. It has Kitty Litter cake and others. Unfortunately Amazon doesnt show the Index. Is this cookbook junk or worth it?
  15. I came across this list of cookbook shops on the web: Cookboook shops around the world I don't know how comprehensive it is, or whether it is completely out of date. For example, I'm Canadian, and I know it is missing at least 2 Canadian cookbook shops. But, I've never seen such a list before, so I thought I'd share. If anyone can contribute additions or deletions to the list, please do. Here's a couple of Canadian ones they missed: Montreal Cookbook store Vancouver Cookbook Store Cheers, Geoff Ruby
  16. Hi all, I've just started teaching a friend how to cook (my first long-term student!) for the specific purpose of altering her diet so that she can lose a fairly substantial amount of weight (she is also starting an exercise plan). I was wondering if anyone had any thoughts on a cookbook at beginner level that features mainly healthy, quick recipes that tend to feature lean proteins, lots of fiber and veggies, whole grains, no processed foods, and very little refined sugar or flour (this is my approach to maintaining my weight, and I'm hoping it will work for her--a self-described sugar and pasta addict). She does not want to spend a ton of time cooking or cleaning up lots of pots and pans, so I'm hoping for something that features a number of "one pan" type meals. Her typical dinner consists of turkey hot dogs and boxed mac 'n' cheese, and I don't want to leap too far, too fast from this (I figure, baby steps...we've committed a year to the weight loss goal). Tonight I taught her how to cook mustard baked catfish, rice pilaf, and sautéed swiss chard dressed with a balsamic vinaigrette (a veggie she had never eaten before and liked--in fact she loved the whole meal, and it was all completed in 40 minutes which should've been 30, but I was talking a lot and trying to teach about timing and knife skills and the like). Despite my enormous cookbook collection, I don't really have much in the way of basic besides Joy of Cooking, How to Cook Everything, and an old Betty Crocker (this last one certainly does not fit the bill). I tend toward very specialized and/or advanced tomes. I'd appreciate any suggestions on her behalf! PS--she does not often eat pork or beef, preferring chicken, turkey, and fish.
  17. Has anyone used Walter's latest baking book and do you have an opinion on whether it is worth adding to an already extensive baking collection? Particularly interested in the yeasted bread sections--danish, etc. Thanks.
  18. I'd like to get into collecting vintage and rare restaurant menus. Can anyone point me in the right direction on sourcing?
  19. Here's the link to the cookbook: http://books.boomerangbooks.com/featuredbo...921259760&db=au I spotted Holiday at the bookstore a couple of days ago and while flipping through, thought it looked well presented and filled with recipes that are reasonable enough for me to do. Who here has bought this book and tried any of the recipes? I'd love to hear whether you suggest (or not) buying it
  20. If so, how are the recipes? I'm mainly interested in the vegetarian, fish, and dessert recipes. http://www.amazon.com/Isabels-Cantina-Flav...95371904&sr=8-1
  21. Hello all- Is anyone aware of an online nutrition calculator that home cooks can use? I would like to enter all of my ingredients and get the nutrition information for the dish I am cooking. More importantly, I would like to be able to play with the amounts of ingredients in order to serve a healthier dish. For example, cutting the butter in 1/2 for sauteing onions may make a minimal change in taste, but a substantial change in calories. It could mean the difference between someone being able to have a serving of something they really miss or not. Thanks in advance for any suggestions.
  22. I'd like a copy of Apicius. I'd like an English translation and I'd prefer--really prefer--it to have no substitutes for ingredients. Or, if it does include substitutes, to also mention what the original ingredient was. I've looked at a couple of online versions and found it doesn't tell you what the original item was. What's the best and most reliable hardcopy translation?
  23. Good Meat by Deborah Krasner caught my eye this morning and so I looked thru it. It looks great and has my interest but before I shell out $40, I thought I'd see if anybody has an opinion.
  24. Raw Tuscan Kale Salad with Chiles and Pecorino p.63 I found myself a few minutes from the Farmer's Market that was sure to have Tuscan Kale so I decided to take the plunge. The kale ($1.50) was lovely. The recipe calls for the dressing to be made separately in a bowl but I made it directly in the large bowl I was going to toss the kale in so as not to lose any bits and to even further simplify things. I did not have pecorino so I did sub a nutty asiago. After letting it rest the requisite initial 5 minutes I sampled directly from the bowl. Verdict: really good - I could have put a serious dent in the huge bowl but I wanted to give it some more resting time. An hour later I sampled again and realized that the cold had muted the flavors. After letting it come to room temp, it was even better for its rest. The recipe calls for the salad to be served with toasted bread crumbs, preferably from whole wheat or rye. I had no bread in the house, so taking a cue from her raw brussels sprouts variation I toasted a few walnuts, smashed them with my handy kitchen brick, and tossed them over for an experiment. They were mildly interesting but I preferred the simpler form. I might try it next time with the bread crumbs, or using pecorino versus the asiago, but I really like it as is.
  25. Some context to get us started. We have Society member Nathan Myhrvold's epic Modernist Cuisine, which may well change the terrain of cooking as we know it. It's being self-published and costs more than a flight to Paris. (Mine's on order.) We have Society member Dorie Greenspan's Around My French Table. The genius behind several baking books reports that she still can't use weight in her recipes, just US volume. Four of the Amazon top ten cookbooks are diet books, one is about something called "cake pops," and Rocco DiSpirito sits in the top spot telling us to Now Eat This -- "this" being "America's Favorite Comfort Foods, All Under 350 Calories." (The cover features a cheeseburger and some mac & cheese -- at least, I think that "cheese" is the correct term....) What can we make of this and other cookbook publishing phenomena as we head into the end of 2010 and the big buying season? What other data points should we be using? Are you hopeful? Depressed? Jaded?
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