Jump to content

Search the Community

Showing results for tags 'Cookbook'.

More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


  • Society Announcements
    • Announcements
    • Member News
    • Welcome Our New Members!
  • Society Support and Documentation Center
    • Member Agreement
    • Society Policies, Guidelines & Documents
  • The Kitchen
    • Beverages & Libations
    • Cookbooks & References
    • Cooking
    • Kitchen Consumer
    • Culinary Classifieds
    • Pastry & Baking
    • Ready to Eat
    • RecipeGullet
  • Culinary Culture
    • Food Media & Arts
    • Food Traditions & Culture
    • Restaurant Life
  • Regional Cuisine
    • United States
    • Canada
    • Europe
    • India, China, Japan, & Asia/Pacific
    • Middle East & Africa
    • Latin America
  • The Fridge

Product Groups

  • Donation Levels
  • Feature Add-Ons

Find results in...

Find results that contain...

Date Created

  • Start


Last Updated

  • Start


Filter by number of...


  • Start



Website URL

LinkedIn Profile


Found 959 results

  1. Hi guys, I read about some bakers (most notably Japanese ones) who don't use additives in their baking. I have heard of cases where baking soda, baking powder, gelatin and artificial flavorings are avoided. Just want to know what you guys think about it and whether it is something which is commonly practiced by other pastry chefs.
  2. I'm been interested in Latin American cooking lately. This has been prompted by watching Rick Bayless and enjoying a variety of really good food from the street food scene. I want to pick up several solid cookbooks and maybe some good books about ingredients. I'm more interested in traditional recipes/cooking methods. I'm a pretty good cook but I am new to cooking this type of food at home. I like to have books that include the following: *Cooking meats like al pastor, carne asada, carnitas, etc. *Soups and stews *Different types moles, salsas and other sauces *Empanadas *Pupusas *Tamales - love to learn the different types *Alfajores Thanks!
  3. My chef posted on CIA's allumni site to see if anyone had an extra copy, but I will try here as well. It should look like a spiral-bound stack of papers, but I am looking for a copy of this. After several discussions of knife shapening techniques and philosophies I am intrigued to read this. If anyone can help, thank you in advance.
  4. I would like to begin Vietnamese cooking- I would like titles of good cookbooks, etc.
  5. Not only would I buy an egullet cookbook, I would contribute to it being made!! Did anyone ever think of having our own egullet cookbook? Maybe a ring folder type that can be added to on a yearly basis...I wish there was such a one.
  6. The Country Cooking of Ireland was named Cookbook of the Year by The James Beard Foundation. I have not heard of this book and have found no mention of it on this site. I was wondering who has it and your thoughts about it. Dan
  7. I just stumbled upon Coco at Chapters yesterday and couldn't resist picking it up. The premise is that 10 of the world's most famous chefs (Ferran Adrià, Alain Ducasse, Alice Waters, René Redzepi, Jacky Yu, Yoshihiro Murata, Fergus Henderson, Shannon Bennett, Mario Batali, and Gordon Ramsay) each select 10 chefs who they think are making important contributions to modern gastronomy. For each of the resulting 100 chefs, there is a short blurb by the "Master" who chose them about what aspect of their cooking is exciting, a brief bio, pictures, and a sample menu + recipes. The final result is a really cool snapshot of what is going on in some of the most exciting restaurants in the world today. Has anybody else seen/bought this book? Have you cooked from it yet? Here's an eGullet friendly link Coco
  8. The invasive Species Cookbook: Conservation through Gastronomy is available at www.bradfordstreetpress.com The idea of the book is to increase interest in the issue of invasive species and to reduce them in number by eating them in as many interesting ways as possible.
  9. All of us on this site love cookbooks, and this particular forum is of course about that topic. At the risk of being controversal I want to pose a question -what is a reasonable price for a high end cookbook? Why are books by top European chefs so much more expensive than those by US based chefs? Implicit in this question is how many copies will people buy. To kick off the question here are some opening comments. I live in the US, and have some observations about the US market for cookbooks. Basically there are no "high end" cookbooks by US authors - where by high end I mean lavishly illustrated, no compromise books. What passes for the "high end" of the US market is primarily books like Thomas Keller's The French Laundry Cookbook (TFLC) - has a list price of $50. It is a convienent example, but surely not the only one. Now TFLC is a very nice cookbook, but if I compare it to European cookbooks by people who Keller might consider a peer, it does not come close in price or other factors (see below). The Ducasse Grand Livre de Cusine has a list price of $195. Ferran Adria's latest El Bulli 2003/2004 book has a list price of $350. Both Ducasse and Adria books are distributed in the US (and available on Amazon). Their street price may vary a bit, but list price is a good proxy for this discussion. In addition to these US distributed books, there are a whole host of other European cookbooks that are not distributed via conventional book stores (or Amazon) in the US and have to be bought either via a specialty store in the US (J.B. Prince, Kitchen Arts & Letters, CHIPS) or directly from Europe (I use de re Coquinaria in Spain.) These books tend to start at $100+ and many are $200+. Many are fairly slim volumes that are not as large and encyclopedic as Ducasse or Adria books. If you compare TFLC or other high end US cookbooks to these European books several things become clear. The US books are basically written for home use. They will often have lavish photos, so they can double as a coffee table book, but the text often has clear compromises in favor of home use. In some cases the books appear to be "dumbed down" - the real way the chef works is not written up and instead "simplified for home use". Meanwhile the European books (particularly Ducasse and Adria, but also others) seem to be mostly written for professionals. Passoniate amateurs can and do buy them and use them - but the books are done without compromise. That is true for the content (they don't pull punches or dumb down for the home). It is also true of the cost of just about everything. They also tend to be lavishly illustrated, and printed on high quality paper stock. In the publishing world this is an example of a well known distinction between "trade" books - sold primarily to individuals at home, and "professional" books. It is hard to avoid the conclusion that in the US all cookbooks - even those at the high end of the range are viewed as (and treated as) trade books. Culinary textbooks are an interesting case in point. They have lots of illustrations which are expensive (more on that below). They US versions tend to be about $80 to $100. That is typical of most college level textbooks. However, often there is a textbook version and then a parallel trade version that has much lower quality paper that is in the more traditional $50 range. The high price of these European books begs an interesting question - are they overpriced? I've seen postings on eGullet from people who think so. Of course it's everybodys right to have an opinion. However I wonder how much of this is due to being accustomed to (by comparison) cheap US cookbooks. A key issue what volume the book will sell. The cost of putting a high quality book together is considerable. Full color illustrations, charts and diagrams are expensive - usually about $1500 a page for really nice ones (less for simple diagrams or black and white sketches). Food photography is also expensive. So, a typical college textbook in say biology or another science has a budget of about $1 million for illustrations and writing. That is a higher level of quality than most cookbooks. However, I will make a stupid wild ass guess that a book like Ducasse Grand Livre, or the El Bulli books would easily cost $400K to $500K (and that may be low). Note that this does NOT count paying the chef/author - this is the out of pocket cost of producing the book and illustrations, and translators if needed. Of course each copy of the book also costs something to print - especially with lots of photos and high quality paper. The bookstore gets a profit, as does the publisher. Based on various estimates I think that most of these expensive cookbooks need to sell 8,000 to 10,000 copies to break even. That may be a bit high or low depending on the book - a thin book for $200 probably needs less than that. I have no idea what the sales volume is (in the US or worldwide) for books like this, but since people keep making them they can't all lose money, so the sales volume must be there to support it. Then again, Konneman, a German publisher that made the Culinaria series of expensively produced cookbooks did go bankrupt. Another way to look at this is that $200 or $300 is actually CHEAP for a cookbook. If you compare the book to the cost of dinner at Ducasse, or El Bulli, the book is the same price as dinner for ONE person (without wine.) Yet each of these books gives me a lot more lasting impact than one meal does. Indeed the cost of TFLC at $50 seems ridiculously low compared to the cost of dinner at TFL or Per Se. The new menu at Per Se is $250 per person, without wine. So it is odd that the book that contains Keller's culinary wisdom and recipes is only 20% the cost of a meal for one - i.e. about the cost of the tip! That just seems out of whack to me. It might be smart for Keller because he makes more money that way (see below), but from a fundamental value perspective, I think his wisdom is worth more than the tip on one meal for one person. Note that I am not arguing that Keller should charge more for the sake of it! His restaurants stand out as being temples of culinary perfection. I bet that he could make a cookbook that would also be an exercise in perfection - but that would require a lot more recipes, more pages, more illustrations, better paper...in short it would become a book with the production values that you find with Ducasse, Adria or other European books. That would not be possible at a $50 price point. I'm afraid that the US cookbook publishing system just won't create such a book. So we may never see the Grand Livre de Thomas Keller Note that I am just using Keller and TFLC as an example. The same could be said of books by Daniel Boloud, Eric Ripert, Jean George, Patrick Connell and many other top chefs working in the US. I think that the price point of TFLC is driven mainly by the perception that a US cookbook MUST be a trade book. Pricing it cheaper (by dumbing it down and controlling production costs) will result in much higher sales volume. The volume will more than increase as the price drops, so thus more profit is to be had from a $50 book than a $100 or $200 book. That is clearly the theory behind US based cookbooks. I am sure that for truly mass market cookbooks by Emeril or Rachael Ray, this is correct. Is it true for every chef and every book? If so, then why do the Europeans make very expensive (and very high quality) books? If they're wrong, then why do they keep doing it? If they are right then US publishers (and authors) may have overlooked a viable market niche of lower volume, and higher quality cookbooks that aim more toward professionals (and very serious amateurs). Anyway, that poses the question. I am very curious to see what eGulleters think about this, especially if somebody has more detailed facts and figures than I have presented here.
  10. Over in this topic, we've been discussing books that can support a member's interest in developing technique and method. There are lots of books out there that fit the bill -- the CIA's Professional Chef, Julia Child's The Way to Cook, Anne Willan's Varenne Practique, and Jacques Pepin's Complete Techniques, among others. But those books really are about western techniques, even French. That prompts the question: what are some books that focus on Asian techniques? The two that pop to my mind are Barbara Tropp's Modern Art of Chinese Cooking and Shizuo Tsuji's Japanese Cooking: A Simple Art, both of which include great sections on technical stuff. Do folks have other non-western go-to cookbooks for technique and method? I'm not wondering about recipes here; there are lots of great books out there for that. I'm talking about equivalents to Willan and Pepin for Asian techniques.
  11. So i recently received a first edition of The Epecurian Cookbook; A Complete Treatise of Analytical And Practical Studies On The Culinary Art. by Charles Ranhofer of Delmonico's from my parents. The condition is emaculate, with a copyright date of 1920. I'm curious as to how i should care for it, Right now it's standing upright in one of my bookshelfs. I own quite a few cookbooks, but this is the first which has any historical importance. P.s. It is not for sale. I just want to keep it as is.
  12. I find most cookbooks rather hapazard in this regard, where they don't really explain why they're using specific ingredients. For a recipe with 20 ingredients, I'd like to understand the process of why they needed all 20 ingredients, and how they came up with those specific 20 ingredients. I'd like to know what would happen if I didn't use one of those ingredients, or if I substituted another ingredient. Sometimes, there might be a small blurb with the recipe that mentions that they used a specific ingredient, but then its just so completely random. I guess I'm looking for more of a theory book about this topic, and don't necessairly care about recipes. It would be great if the book started out by laying down its ideas, and then used the recipes to illustrate those concepts. So far, I've found several books that sound like they might help me in this regard: Culinary Artistry by Andrew Dornenburg and Karen Page The Elements of Taste by Gary Kunz Secret Ingredients: The Magical Process of Combining Flavors by Michael Roberts Kitchen Conversations by Joyce Goldstein Has anybody read these books? I'd like to get some opinions about them before I order them. Any other suggestions would be greatly appreciated.
  13. Don't know if anyone out there can help me with this. About 10 years ago I was in a used book store here in scenic central Oklahoma and there were several copies of a cookbook which, as I recall, basically glorified in a rather tongue-in-cheek way the food of the 1950s. I think the cover was done in shades of pink and black. I'm trying to locate this book and can't seem to get at a title or author. This is not aided by the fact that my memory may be faulty on the look of the cover. Does anyone have a clue what this cookbook might be? Any help would be much appreciated... Thanks, Rinsewind
  14. I am trying to track down a somewhat old cookbook. it was put out by the sunmaid fruit company. its titled something along the lines of "sunmaid little raisin cookbook" but i'm not sure. What i am sure of is it has the best carrot cake recipe in it. I am in trouble for misplacing it in the move. My girlfriend loves that cake and book but more so the cake. She says its the only good carrot cake. So my fellow egulleters if anybody knows the book I am talking about or has it or even just the recipe for the carrot cake i would appreciate it if someone could help.
  15. Just wondering if anyone has this book? I have his Girardet book published in 2002, which I really like. Is it a lot different? Translation good? Worth having?
  16. A friend and I found a fabulous wine shop yesterday, and she kept saying, "This one is supposed to be quite good," while we were checking out the wines. I finally asked her, "How do you know?" and she replied, "It was in my comic book." In Japan, where I am, there is a manga called "Kami no Shizuku" aka "Drops of God" and it's all about wine. Always wanting to learn more about wine (because I know nothing), I'm looking for an English version. I know it has been translated into Korean, but I have not yet found any info on an English version. Do you oenophiles think there might be a market for a comic about wine? I think there might be a bit of a snob appeal to wine in the English-speaking world that might preclude an English-version of a wine comic book, but I'm hopeful for a translation of the original. And if I can't find one, I guess it's a good reason for me to practise reading Japanese... By the way, at this wine shop a '03 (I think) bottle of Stag's Leap (I can't remember the grape) was going for Y25000 (just over US$200)...or maybe it was Y32000 (about US$270). Edited to add: if you're interested in seeing what the comic looks like, this blog is a diary of the wines mentioned in the comic. Scroll down for pics of some of the covers. (the site is in Japanese) You can also see pictures of the wines, if you're interested.
  17. 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
  18. [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?
  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. I want to try out some desserts or sweets prepared in Lebanese style. Please suggest some desserts.
  21. This Recipe that I am going to share, its by my mom. We used to have these cookies since Childhood. To me its a very traditional Recipe. any flavors you want to add, all depending upon your taste. I used Chocolate, Vanilla and Raspberry for that. Same recipe goes for all cookies with distinct use of essences and food colors. Well here we go, it makes about 20 to 30 cookies, enough for your family while having tea/coffee. I love its crunchy texture outside and softy material of a classic cookie from inside. So for making a cookie you gonna have: COOKIES HOMEMADE: You will need: 1/2 cup unsalted Butter/clarified Butter 1 cup Sugar 2 Eggs 1 tsp Baking Powder Milk 1/4 cup(Use Milk as required, dough should be soft, add it if you feel stickiness) 2 1/2 cup Flour Vanilla Essence(or any flavor you like to have in cookies) Steps to Follow Beat Butter and Sugar. Add Sieved Flour & Baking Powder. Add flavor , Essence, Eggs, make a dough. Add some warm milk if you feel to have in your Dough. Make a soft dough. Then cutout soft cookies and Bake. This Recipe works for simple Vanilla Cookie. I filled my cookies with small pieces of Dark Chocolate. If you need some amendments or more flavors, add Cocoa Powder or Raspberry Essence with Red Food Color as I did.
  22. I am looking for cookbooks that feature recipes and cuisine from the Northern region of Italy. ( My ancestors originate from Torino. ) I am looking for 'light' or healthier versions of traditional northern Italian recipes. Any recommendations?
  23. Do people own/have any good recommendations for cookbooks which have been self-published (or at least from small independent publishers)? Not that I think that there is anything inherently better about indie/self-publishing, but knowing people who have self-published (but not cookbooks) I know the problems of promotion and getting your work out there. So I though having such a wide ranging and knowledgeable community as eGullet (sycophantic I know!) collect and recommend some independent cookbooks would be useful for everyone!
  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. When I compare my German cookbooks with my American ones one thing which I don't like with most of the American cookbook is that they are lacking pictures of the dishes. I am not talking about "food porn" (where the pictures only cover lousy recipes) but I think a good cookbook only becomes an excellent cookbook if the visual part is also in place. And you will find hardly any excellent German cookbook without stunning pictures. There are of course exceptions (e.g. The Cook's Book etc.) but what kind of cookbooks do you have with great recipes and great pictures ?
  • Create New...