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  1. 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.
  2. 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
  3. [Moderator note: The original Cooking with "Modernist Cuisine" 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 "Modernist Cuisine" (Part 3)] Well, I was in the "didnt know" camp as I have sadly not cooked as many recipes as I would have liked from the book. After reading your post and seeing your pics I decided to give it a whirl and was definitely not disappointed, it was as good as any BBQ Ive ever had (and I live in central texas now, we have pretty good bbq here) Embarrassingly I think the only things Ive really cooked from the book are the mac and cheese, the carrot soup, the pastrami, and now the bbq ribs. Any other insanely popular recipes that I have missed and need to make since I have a few days off?
  4. Has anyone seen this book? I've sort of been eyeballing it the last few weeks, and just saw today that its apparently not on pre-order anymore, but available to ship from Amazon. Looks like a nice CIA text on dessert, heres the table of contents: Ch1 The Basic Elements 1 Ch2 Pre-Desserts 105 Ch3 Plated Desserts 163 Ch4 Dessert Buffets 261 Ch5 Passed-Around Desserts 331 Ch6 Cakes (Entremets) 381 Ch7 Petits Fours (Mignardises) 449 Anyone have thoughts on this one? I'm tempted, but dont really know much about it. LINK
  5. 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?
  6. It must be the pre holiday cookbook release season as the new ones seem to be popping out. I have been quite interested in the food of the region and Jerusalem by Ottolenghi and Tamimi is calling . Has anyone seen a pre-release copy or ordered it?
  7. 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?
  8. I have finally ordered a pressure cooker and would like to get some recommendations for a couple of recipe books. Does anyone have any suggestions for which ones to get? Thanks!
  9. Hey everyone. I've been thinking of picking up a couple of Japanese and Korean cookbooks but have no idea whats out there. I picked up "Every Grain of Rice" this year and cook from it at least once a week (and have done so since it was released!). I love her style and I love the ease of the recipes (although I definitely could manage more complexity). I'm planning on picking up her other books but am after some advice on Japanese cookbooks. Specifically I was looking at 'Japanese Farm Food' by Nancy Singleton Hachisu. Does anyone have any comment on this book? It looks good! As for any other Japanese and Korean cookbooks (I have Momofuku by the way and love it, if you could call the Korean) I'd be interested in something recent, well produced and a book that is also interesting to read. Thanks in advance.
  10. 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.
  11. 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!
  12. Has anyone bought and used Stephane Glacier's new patisserie book "Petits gâteaux, tartes et entremets au fil des saisons"? Any thoughts?
  13. After USGM, I went over to a Barnes & Noble and bought which I've been wanting to get for a long, long time. My partner, B, has their book "Plenty" which came out in May 2010. I considered buying that, but it didn't "grab" me the same way that this one did. I'm dreaming about making a few things right off the bat, like for instance, maqluba (page 127), sabih (page 91), charred okra with tomato, garlic and preserved lemon (page 74) and roast chicken with clementines and arak (page 179). I'm looking forward to cooking my way through this book. Anyone want to join me?
  14. The team over at Modernist Cuisine announced today that their next project will be an in-depth exploration of bread. I personally am very excited about this, I had been hoping their next project would be in the baking and pastry realm. Additionally, Francisco Migoya will be head chef and Peter Reinhart will assignments editor for this project which is expected to be a multi-volume affair.
  15. Recently took a big casserole cookbook out of our local library. Taste of Home Casseroles. Lots of lovely photos and over 400 recipes. Alas, many of the recipes call for cans of cream of this soup and that soup, packages of instant rice and potato mixes, refrigerated rolls and so on. And almost all the recipes were very North American. Not that I am damning these ingredients to the nether realms...I just want to know: where are the good casserole cookbooks? Are there any? Who has a title for me? Thanks.
  16. Dear all, I was wondering if you could lend me some advice. I am a huge cookbook collector - with a special focus on collecting regional culinary bibles. If a cookbook has history/culture etc, I buy it. Basically, anything along the lines of Claudia Roden or David Thompson (Thai Food). I live in the UK, and do not eat pork. So buying a Mexican cookbook has never really been on my mind. However, I do feel I ought to have at least one book by Kennedy. I have however heard mixed reviews about the updated 'The Essential Cuisines of Mexico'. Would it be worth finding a used copy of the original 'Cuisines of Mexico'? Does it have more history, anthropology etc than the updated version? I am not interested in just having recipes. Also, as a side note, what would be a good substitute for pork lard? I know it features pretty heavily in Mexican cuisine but I feel like it shouldn't be a barrier to looking to my cooking. Would olive oil work? Or should I use Chicken or Goose fat (Much in the same way I would substitute Goose fat for pancetta when making bourguignon? Or is the pork lard absolutely essential? Many thanks!
  17. I'm wondering what you recommend as the best books about France chocolate cakes or great chocolate? Thank
  18. A few weeks ago I bought a copy of this cookbook which is a best-selling spin off from the highly successful television series by China Central Television - A Bite of China as discussed on this thread. . The book was published in August 2013 and is by Chen Zhitian (陈志田 - chén zhì tián). It is only available in Chinese (so far). There are a number of books related to the television series but this is the only one which seems to be legitimate. It certainly has the high production standards of the television show. Beautifully photographed and with (relatively) clear details in the recipes. Here is a sample page. Unlike in most western cookbooks, recipes are not listed by main ingredient. They are set out in six vaguely defined chapters. So, if you are looking for a duck dish, for example, you'll have to go through the whole contents list. I've never seen an index in any Chinese book on any subject. In order to demonstrate the breadth of recipes in the book and perhaps to be of interest to forum members who want to know what is in a popular Chinese recipe book, I have sort of translated the contents list - 187 recipes. This is always problematic. Very often Chinese dishes are very cryptically named. This list contains some literal translations. For some dishes I have totally ignored the given name and given a brief description instead. Any Chinese in the list refers to place names. Some dishes I have left with literal translations of their cryptic names, just for amusement value. I am not happy with some of the "translations" and will work on improving them. I am also certain there are errors in there, too. Back in 2008, the Chinese government issued a list of official dish translations for the Beijing Olympics. It is full of weird translations and total errors, too. Interestingly, few of the dishes in the book are on that list. Anyway, for what it is worth, the book's content list is here (Word document) or here (PDF file). If anyone is interested in more information on a dish, please ask. For copyright reasons, I can't reproduce the dishes here exactly, but can certainly describe them. Another problem is that many Chinese recipes are vague in the extreme. I'm not one to slavishly follow instructions, but saying "enough meat" in a recipe is not very helpful. This book gives details (by weight) for the main ingredients, but goes vague on most condiments. For example, the first dish (Dezhou Braised Chicken), calls for precisely 1500g of chicken, 50g dried mushroom, 20g sliced ginger and 10g of scallion. It then lists cassia bark, caoguo, unspecified herbs, Chinese cardamom, fennel seed, star anise, salt, sodium bicarbonate and cooking wine without suggesting any quantities. It then goes back to ask for 35g of maltose syrup, a soupçon of cloves, and "the correct quantity" of soy sauce. Cooking instructions can be equally vague. "Cook until cooked". A Bite of China - 舌尖上的中国- ISBN 978-7-5113-3940-9
  19. 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
  20. 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
  21. My newest cookbook is and I've been cooking from it lately for the past week or so. I absolutely adore it, and the restaurant on which its based. (The seats however, are another story, but that's a minor quibble.) Anyone want to come along for the ride? (the last two pix are dishes at the restaurant, and recipes for those can be found in the book)
  22. I'm wanting a good haute patisserie cookbook that's more than just a recipe book but would be more of a "textbook" for those of us who patisserie is a hobby, but aims to recreate professional level type patisseries etc. I am more interested in the more gateaux type desserts rather than chocolates. Can anyone suggest any books?
  23. Hello everyone, I made warqa dough for the first time today, following a recipe from Paula Wolfert's The Food of Morocco cookbook. It was surprisingly easy to make, however, i am concerned that this pastry is way too fragile to use. Im not sure if i did something wrong. The leaves are very delicate, especially around the edges. Some of them have rips in the centers. I brushed each with olive oil and layered them according to instructions and popped them into a bag. I was planning on making Paula's seafood bastilla in a couple of days but i think i might end up using filo dough. Has anyone made homemade warqa? Have you used it for any recipes such as bastilla? Is yours soft or crispyish? The leaves came out more like a spring roll consistency then a filoish consistency. Please help. Im curious of other peoples experience with this.
  24. It may be that I have missed it in the topics, but I can't find any reference to the 2011 publication of Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine. It appears to retail in the USA for $40 but is available on Amazon for far less than that. Obviously lots of recipes with interesting notes also. I always love the notes and explanations. Back home in Canada my library doesn't carry Cook's Illustrated and the larger city library has only a few issues. I've borrowed it from the local library in Utah and am thinking about buying it. Any thoughts, please ?
  25. I use and love both Edwald Notter's (Art of the Chocolatier) and Peter Greweling's (Chocolates & Confections) books on making chocolate confections. But sometimes I wonder about different advice each of these experts gives. Case in point: the chocolate pre-coating on slabbed ganache before it's cut. Greweling says to slab the ganache, allow it to crystalize and then apply a thin coat of tempered dark chocolate at 86 F on top of that. Notter says to first apply a thin coat of overtempered chocolate - hot (95 F to 100 F) - to acetate, then lay down the frame and pour/slab the ganache. I've tried both, and like aspects of both. Here are my issues. (Note that I use a knife as I don't have a guitar cutter.) I'm attaching two photos to illustrate. 1) Tempered chocolate at 86 F method seems to result in chocolate that's harder to spread (thickens as it cools) and seems to break quite easily when cutting, compared to the overtempered 95-100 F chocolate method. However I've had varying degrees of success with "overtempered" since I'm never quite sure if I've achieved overtempered or just out-of-temper chocolate. The chocolate is easier to spread at the higher heat, but sometimes it gets streaks all over and is just hideous. But when I get it right, it is noticeably easier to cut. 2) Additionally, as I don't have a guitar and I find acetate to be a bit spendy, I slab my ganache on parchment paper. When I used Notter's method of first applying overtempered chocolate to the parchment (he says to use acetate), the parchment kind of warps and doesn't stay flat. Perhaps the combination of shrinkage and heat? I use parchment paper because cutting on the acetate damages it, and it's just expensive to use a new sheet for every batch. It's a bit easier to just apply the chocolate to the top of the ganache, in my opinion, rather than applying it as the first layer (though that layer of chocolate on the bottom does hold the bars down nicely). In my photos you'll see one is nicely tempered (Greweling's method), but it cracks so easily when cutting. And you'll see one doesn't crack, but it's clearly not properly tempered as I was aiming for "overtempered." What's your experience? Thanks!!
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