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  1. I have copies of MasterCook 2,3,4, and 5. I have used them off and on, but never really focused energy on entering all of my recipes into it. I mostly just type things in WordPerfect then print them out and keep them in a binder. I am pretty familiar with entering recipes, formatting the pages, getting the nutritional values, and setting up shopping lists. What I am not certain about, and cannot seem to find info on is how to lay out pages for submission to a publisher or agent. I don't have a contract or anything, I am just looking to submit cold. I know the general guidelines for submitting fiction and TV scripts to publishers, I used to write for television & my husband is a published fiction author, but I haven't seen details for cookbooks anywhere. I am assuming that it's the usual 1" margins, double-spaced, Times New Roman only. Here are some of my questions: If I want to submit my photos (printed with my printer on 8½ x 11 paper) with the project do they get inserted in the manuscript in the spots where they would appear in the finished book, or as a group in the back? Do photos get a title sheet in front of them, or can they have a description printed on the same page? If I want to write my recipes with the ingredients list in both US and metric weights, is it ok to type that out in two columns? (think RLB's Cake Bible) Do sidebars get typed out in the same format (margins) as everything else? Do I place them after or before the recipe they relate to? Do any publishers accept digital submissions using any of the cookbook software on the market? Any input would be appreciated, thanks!
  2. Quick thought: A lot of textbooks these days are going digital; the publishers offer a copy to download from their website at a lower cost. Do you think the same could or would or will happen with cookbooks? I think it would be wonderful if they did... just think about the database of recipes you could search through instantly on your computer...
  3. Dear Pastry Folks, What do you think of this much anticipated new book?
  4. Hi all, Does anyone have actual experience with preparing recipes out of Prudhomme's books? I have been pondering about buying his books Louisiana Tastes and Louisiana Kitchen but am afraid 90% of the recipes would call for buying his merchandise before proceeding in the style of "4 teaspoons of Chef Paul Prudhomme's Poultry Magic" or "buy crab boil - it should be available everywhere", which because I'm from overseas, neither are available in NZ. Do the 2 books advise methods to make spice mixtures from scratch? That will make things a lot easier for us overseas readers. Thanks
  5. Hi ive been searching for Est Est Est by Donovan Cooke, its gone out of print but does anyone know where I can get a hold of a copy, same goes for Noma's first book in English, also just out of print. Would love your assistance
  6. 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
  7. 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
  8. 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?
  9. [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.
  10. Does anyone have recommendations for French cookbooks that aren’t otherwise available in English translation? I’ll be in Paris soon and would like to add to my small collection of cookbooks en français. There’s some buzz about the forthcoming release of Les recettes du Frenchie at home by chef Greg Marchand of the Paris restaurant Frenchie. Otherwise, I’m not au courant with what might be worth buying. Merci!
  11. 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?
  12. 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/
  13. 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?
  14. 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.
  15. 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!
  16. I must start by saying that I have huge respect for what Alex and Aki are doing. I adore their previous book and one of the first things I read in the morning is their website's mailing. In anticipation of Maximum Flavor (MF), I went back to the very beginning of their blog and read or skimmed through years of writing, witnessing how Ideas in Food have contributed to some of the big developments that characterize modern cuisine today. I live in Europe, where MF is not sold yet. I bought it through pre-order on Amazon, had it shipped to a US address and had a friend bring from there. Perhaps my expectations were too high, perhaps I have developed into a more sophisticated and knowledgeable cook over the last few years but this book was a major disappointment. The words that come to mind are: simple (selection of recipes), US focused (ingredients hard to find in Europe, brands, recipes) and unappetizing (photography, colors). This is not so say that this book is bad, but it is not a book for me any more. It is a book for a relatively average American home cook, how has somehow heard of Aki and Alex, and is willing to improve their pancake, burger and cake making. I have cooked successfully enough of complex dishes in full from Alinea, Eleven Madisson Park, Momofuku, Modernist Cuisine etc and I was craving something that would help me come up with complex and unusual flavors, that Alex and Aki can do so well (very noticeable in the first years of their blog), or even the big brother for their previous book, with more flavor enhancing techniques and brilliant recipes. In the entire book, there are perhaps two or max three things new to me, such as sugar syrup roasting nuts, the konbu beans combination and I cannot think of the third one. Also, I find a lot of ideas lacking originality - microwave sponge cakes or rough puff pastry are not exactly what I hoped to find there. I would sent the book it back but shipping costs from EU to US may outweigh the refund I can get - will look into it though. I understand this book may have a significant (US) mass appeal and be commercially attractive for the authors, I somehow feel that their brand has been diluted for me. I will never again buy a piece of their writing without having it seen first and making sure that it is what I expect it to be. [Host Note: Amazon Society-friendly link to Maximum Flavor by Aki Komozawa and Alexander Talbot]
  17. All, This cookbook is due out very soon. Mine is due Oct 10,'13 See the link below. Sauces & Shapes: Pasta the Italian Way: Oretta Zanini de Vita, Maureen B. Fant: 9780393082432: Amazon.com: Books
  18. I thought I'd learn some more precision and improve my method of cooking vegetables, so I recently got this book. The recipes aren't complicated. Following the recipes is the tricky thing; I'm a throw-in-a-bit-of-this-and-a-bit-of-that-and-see-what-happens kind of cook. I'll write what I think of the book when I've tried a few more of the recipes. For now, here's the first one I made: Pommes rôties au laurier - roast potatoes with bay The first step in this recipe is to slit the potatoes (I used Exquisas) and slip some slivers of bay inside the incisions. Then you roast them in a mixture of stock and olive oil. Here they are ready to go in the oven: The unusual thing about these roast potatoes is that they're half-way submerged in liquid at the start of cooking. The plan is for the stock to boil off and the potatoes then to roast in the oil; you don't parboil the potatoes first. It's really more of a braise. After 40mins in the heat: The potatoes are very tender after 40mins bubbling away in their bath. They taste - and you'll hardly credit it - of bay, so can make friends with any dish that likes bay. The flavour is pronounced, but perhaps not as much as you would expect with that many leaves getting involved. They are also attractive to look at. On the other hand I had to pour the stock off for the final part of cooking as it didn't evaporate as intended. I will try the recipe again with larger potatoes and a shallower dish - the size and shape of the vessel and the vegetables are left to the imagination by the recipe. That meant pouring off the oil too, which probably affected the texture at the end. There was also a bizarrely large quantity of oil specified so I only used about a fifth of it. The potatoes taste rather one-dimensional; I would perhaps prefer them with some garlic slices stuffed inside as well. We ate them with a green salad and flageolet beans, with a French Domaine Vocoret Chablis in the glass.
  19. Greetings and Salutations Everyone, Having fun going through the forums. Very appreciative of the high level of discourse and good humor. I’m home. Looking for a pasta cook book. One that doesn’t use volumetric measurements. Metric is welcomed. I’ve been making linguine and ravioli for over ten years. Favorite is my KitchenAid Paste roller. Thanks in Advance, Nelson87, In Southern Connecticut
  20. What’s your favorite cookbook? You know the one that has been dog-eared, book marked, written in, and stained over time. As a person who is still learning a lot of the basics I have to say that I am constantly turning to “The All New Joy of Cooking” for basic information and tips and tricks. But my new favorites are “The Daily Soup Cookbook” by Leslie Kaul (I love making soup) and the new “Kitchen Sense” (Try the Ultimate Mac n’ Cheese recipe- it’s the best) by Mitchell Davis. I would love to know what you turn to so that I can maybe add that book to my collection.
  21. I saw this on my way through the Barcelona airport, and had to take this picture considering Jose was the reason I was there: Just thought I should share.
  22. [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 3)] Damned you Ruhman! I just ordered Kinsella, Grigson, and Bertolli's books. (all your fault) It's not bad enough that after finishing Reach I had to go out and buy replacement copies of Making and Soul (loaned out and never returned) and now you tell me I'm going to have to buy ANOTHER copy of Charcuterie too! Sheesh!
  23. I've just heard that Martin Picard is putting out a book for the 5th anniversary of Au Pied de Cochon. BD, CD-Rom, Recipes... Interview with Martin Picard on Radio-Canada http://www.radio-canada.ca/radio/chri... Has anybody seen it yet?
  24. Financial Times of London When you buy a cookbook written by a famous chef, do you automatically assume that all of the recipes are original?Is this an important factor in your purchase? Does it matter that ghost writers may have "enhanced" or even altered the original recipes? or the writing for that matter?
  25. Hi, I have been wanting to get into and learn how to cook various types of food from various regions, and I figured nows a good a time as any. I was wondering what books do you suggest teach Mediterranean and Vietnamese cooking best, easy or authentic? Any and all suggestions are appreciated, whether to a book or a forum already dedicated to this, I searched but couldnt find one, thanx. saltz
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