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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.

I was getting my daily YouTube fix a bit ago and this video reminded me of you guys: a how to on making dashi with Japanese soups I'd never heard of. The recipe seems simple enough. Enjoy, if you're inclined.

In the post below, there was a link to what looks to be a terrific book on beef cutting, "The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising". Reading some of the reviews on Amazon, I came across this video which I thought extremely educational, particularly seeing as I just bought a mixed 1/4 Wagyu carcass and wanted to learn more about the cuts I received , and I thought others might be interested. Its long, but I found it much easier to understand than just looking at photos. Also referenced was the free pdf/webpage CFIA MEAT CUTS MANUAL.

Any idea what is the best book for me? I am starting to love cooking, I just got great recipe of sauces from this book "Restaurant Style Barbecue Sauce Recipes" all I need is the proper technique for grilling. Thanks

I dont believe that any English translation of Carêmes works exist. An incomplete version was published in 1842 (I think) but even the that version seems lackluster for the few recipes it does cover. I think it's time the world looks to its past, but I don't speak great French and it's a huge task to undertake. I hopefully plan on publishing this work and anyone who helps me will get a very fair cut, and if we decide not to publish it, I'll put it out on the internet for free. I'm working in Google docs so we can collaborate. I'm first cataloging the index to cross reference the pre-existing incomplete English version to give us a reference of what yet needs to be done, and from there we will go down the list of recipies and Translate them one by one. Simple google translate goes only so far, as it is 1700s French culinary terms and phrases being used. I'd like to preserve as much of Carêmes beautiful and flowery language as possible. Who's with me?

I have seen referenced in several places on the internet, including Wikipedia, a stat about escoffier recommending 40 minutes for scrambled eggs in a Bain Marie. I cant find where this number is from. On Wikipedia it refers to the book I currently own, the "Escoffier le guide culinaire" with forward by Heston Blumenthal by h. L. Cracknell...specificly page 157 for the 40 minute cooking time of scrambled eggs but it's not in my book on that page! Even tho there is the recipe for scrambled eggs on that page... I've seen the 1903 first edition online.. And it's not in there either.... Where is this number from?? Id like to know in case there is some even more complete book or something out there that I'm missing. Any help would be much appreciated. Thank you.

I. Introduction This article reviews the 3500W all-metal commercial induction single-hob hotplate by Panasonic, which I believe is the first “all-metal” unit to hit the U.S. market. Where appropriate, it is also compared with another commercial single-hob, the 1800W Vollrath Mirage Pro Model 59500P. Some background is in order. Heretofore, induction appliances would only “work” with cookware which is ferromagnetic. Bare and enameled cast iron, carbon steel, enameled steel and some stainless steels were semi-dependable for choices, and the cookware industry has worked hard to make most of its lines induction compatible. But alas, not all cookware, past and present, has worked; copper and aluminum don’t, at least without a separate interface disk or it’s own ferromagnetic base layer. The reason why non-ferromagnetic cookware hasn’t worked on induction is technical, but it relates to the magnetic field and what’s called the “skin depth” of the pan’s outermost material. With copper or aluminum, the field will not excite the metals’ molecules to the extent that their friction will generate useful heat to cook food. And the way the appliances come equipped, unless the appliance detects something sufficiently large and ferromagnetic, they will not produce any field at all. Therefore, to the consternation of many cooks, pro and amateur, older (and in the opinion of some, better) cookware needs to be retired and replaced if/when they wish to switch to an induction appliance. Some cooks don’t mind, but others who, like me, have invested heavily in copper and are habituated to it and aluminum, would forego induction altogether rather than discard our cookware. But what we’ve really meant—all along--when we say or write that only ferromagnetic cookware will “work” on induction is that the frequency chosen for our appliances (20-24kHz) will not usefully excite other metals. If that frequency is increased to, say, 90-110kHz , then suddenly the impossible happens: aluminum and copper, with absolutely no ferromagnetic content, will heat in a way that is eminently useful in the kitchen. While Panasonic has made dual-frequency induction hotplates available in Japan for several years now, they didn’t make it available here until recently (My unit indicates it was manufactured in early 2016!). I speculate the reason for the delay relates to the detection circuitry and the switches that determine the frequency at which the field will operate. The introduction of all-metal induction in USA is especially interesting because it allows a direct comparison of cookware of all (metal) types. For instance, cookware nerds have long debated how copper cookware on a gas compares with disk-based stainless on induction. While the veil has not completely lifted (for that we would need extremely precise gas energy metering), we now have the ability to measure and compare copper, aluminum, clad and disk-based on the same induction hob. II. Dimensions, Weight & Clearances The Panasonic, being a true commercial appliance, is considerably larger than most consumer and crossover hotplates. It stands 6 inches tall overall, and on relatively tall (1.25”) feet, so that there is space for ample air circulation under the unit. It is 20.25 inches deep overall, including a standoff ventilation panel in back, and the angled control panel in front. It is 15” wide, and weighs in at a hefty 30.25 pounds. Suffice it to say, the Panasonic is not practically portable. The KY-MK3500’s Ceran pan surface is 14.25 inches wide by 14.5 inches deep, almost 43% larger in area than the VMP’s glass. Panasonic tells me they have no recommended maximum pan diameter or weight, but the tape tells me that a 15” diameter pan would not overhang the unit’s top (Compare the VMP, which can accept a maximum pan base of 10 7/8”). Common sense tells me that—unless the glass is well-braced underneath in many places, 25-30 pounds of total weight might be pushing it. For those who might consider outfitting their home kitchens with one or more of these units, in addition to having 20 amp 240v (NEMA #6-20R receptacles) electrical circuits for each appliance, 39 1/2 inches of overhead clearance is required to combustible material (31 ½” to incombustibles) and 2 inches to the back and sides (0” to incombustibles). The overhead clearance requirement and the tall 6” unit height call for no (or only very high) cabinetry and careful design of a “well” or lower countertop/table that will lower the Ceran surface to a comfortable cooking height. In other words, a tall pot on this unit on a regular-height counter might be a problem for a lot of cooks. III. Features A. Display The KY-Mk3500 has an angled 8-key spillproof keypad and red LED numerical display. The keys are large, raised and their markings are legible. All but the four Up/Down keys have their own inset indicator lights, which indicate power, mode and memory operation. The numerical display is large and bright. The numerical display area is divided between time (XX:XX) to the user’s left and power/temp to the user’s right. If the timer or program features are activated, the numerical display shows both the set time and the power/temperature. There is also a small “Hot Surface” LED icon on the panel. The Panasonic also actually uses the Ceran surface as a display of sorts. That is, there is a lighted circle just outside the faint positioning circle, which glows red whenever the unit is operating, awaiting a pan, or the Ceran is hot. Panasonic also claims that this display also changes brightness with the set power level, implying that the operator can judge the heat setting by a glance. Thus this display serves three purposes: (a) pan positioning; (b) burn safety; and (c) intensity. B. Safety Features As one would expect, there are a variety of safety features built into this appliance. In most cases, these features are controlled by detection circuits, some fixed, some defeatable/variable. This being a commercial unit, Panasonic has set the unit’s defaults with commercial users’ convenience in mind. If consumers want the full spectrum of safety settings, they need to vary these defaults. For instance, if a home cook wants to make sure the unit powers off if the pan is removed and not replaced within 3 minutes, they have to manually vary a default. Likewise if the operator wants the power to automatically shut off after 2 hours of no changes. But others, like the basic “Is there a pan there?” detection and overheat shutoff, are there no matter what and cannot be defeated. C. Settings & Programming The KY-MK3500 features both power and temperature settings. For “regular” induction, there are 20 power settings, which range from 50 watts to 3500 watts. For non-ferromagnetic pans, there are 18 power settings, which range from 60 watts to 2400 watts. The display shows these settings in numerals 1-20 and 1-18 respectively. When the power is toggled on, the unit defaults to Setting 14 in both frequencies. The temperature settings are the same in both modes, with 22 selectable temperatures from 285F (140C) to 500F (260C). Other than for the very lowest temperature setting, each setting increase results in a 10F temperature increase. Usefully, the display shows the set temperature, not 1-22; and until the set temperature is reached, the display indicates “Preheat”. The unit beeps when it reaches the set temperature. The Panasonic measures pan temperature using an IR sensor beneath the glass; this sensor sits about 1 inch outside the centerpoint of the painted positioning markings, yet inside of the induction coil. The timer operation is fast and intuitive. Once the power or temperature is set and operating, the operator merely keys the timer’s dedicated up/down buttons, and the timer display area activates. Timer settings are in any 30-second interval between 30 seconds and 9 ½ hours, and the display will show remaining time. The beeps at the end of cooking are loud. There are nine available memory programs, which can be set for either power or temperature, along with time. Programming entails pressing and holding the Program mode button, selecting the program (1-9), then picking and setting the power or temperature, then setting the timer, and finally pressing and holding the Program button again. After that, to use any of the entered programs, you simply press the Program button, select which program, and the unit will run that program within 3 seconds. In addition to Heat-Time programmability, the KY-MK3500 also provides the ability to vary 9 of the unit’s default settings: (1) Decreasing the power level granularity from 20 to 10; (2) Changing the temperature display to Celsius; (3) Enabling a long cook time shutoff safety feature; (4) Enabling the main power auto shutoff feature; (5) Disabling the glowing circle; (6) Lowering or disabling the auditory beep signals’ volume; (7) Customizing the timer finish beep; (8) Customizing the Preheat notification beep; and (9) Customizing the interval for filter cleanings. D. Maintenance The KY-MK3500 has a plastic air intake filter which can be removed and cleaned. This is not dishwashable. This filter is merely a plastic grate with ¼” square holes, so it is questionable what exactly —besides greasy dust bunnies—will be filtered. Panasonic recommends the filter be cleaned once a week. Besides that, the Ceran surface and stainless housing clean just like other appliances. IV. Acceptable Cookware Panasonic claims the unit will accept cast iron, enameled iron, stainless steel, copper, and aluminum with two provisos. First, very thin aluminum and copper may “move” on the appliance. And second, thin aluminum pans may “deform”. Panasonic does not address carbon steel pans, but I verified that they do indeed work. They also warn of the obvious fact that glass and ceramics will not work. Buyers are also warned against using cookware of specific cookware bottom shapes: round, footed, thin, and domed. Trying to use these, Panasonic warns, may disable safety features and reduce or eliminate pan heating. As far as minimum pan diameter goes, Panasonic claims the KY-MK3500 needs 5” diameter in ferromagnetic pans, and 6” in copper or aluminum ones. My own tests have shown that in fact the unit will function with a cast iron fondue pot, the base of which is only 4 1/8” in diameter, and also works with a copper saucepan, the base of which is almost exactly 5” in diameter. Obviously, the field will be most active at the very edges of such small pans, but they do function. V. Evaluation in Use I can say that not only does the Panasonic KY-MK3500 “work” with copper and aluminum pans, but that it works very well with them. Thermally, thick gauge conductive material pans perform in close emulation of the same pans on gas, even though there are no combustion gasses flowing up and around the pan. I found this startling. Nevertheless, a searching comparison between copper and ferromagnetic pans on this unit isn’t as straightforward as one might expect. The Panasonic is capable of dumping a full 3500 watts into ferromagnetic pans, but is limited to 2400 watts for aluminum and copper. Despite copper’s and aluminum’s superiorities in conductivity, that extra 1100 watts is going to win every speed-boil race. I initially thought I could handicap such a race simply by using the temperature setting and comparing the times required to achieve a “preheat” in a pans of cold water. Alas, no—the Panasonic’s IR function signified the copper pan was preheated to 350F before the water even reached 70F! Obviously, the entire thermal system of cold food in a cold pan needs to come to equilibrium before the Panasonic’s temperature readout becomes meaningful. A. Temperature Settings Unfortunately, with every pan I tried, the temperature settings were wildly inaccurate for measuring the temperature of the food. I heated 2 liters of peanut oil in a variety of pots, disk-base, enameled cast iron enameled steel, and copper. I thought it might be useful to see how close to 350F and 375F the settings were for deep frying. The oil in a Le Creuset 5.5Q Dutch oven set to 350F never made it past 285F, and it took 40:00 to get there. I kept bumping up the setting until I found that the setting for 420F will hold the oil at 346F. A disk-based pot didn’t hit 365F until the temperature setting was boosted to 400F. The only pan which came remotely close to being true to the settings was a 2mm silvered copper oven, which heated its oil to 327F when the Panasonic was set for 350F, and 380F when set for 410F. The temperature function was a lot closer to true when simply preheating an empty pan. With a setting of 350F, all the shiny stainless pans heated to just a few degrees higher (about 353-357F) and held there. This is useful for judging the Leidenfrost Point (which is the heat at which you can oil your SS and have it cook relatively nonstick) and potentially for “seasoning” carbon steel, SS and aluminum, but not much else, since it doesn’t translate to actual food temperature. There’s also the issue of the temperature settings *starting* at 285F, so holding a lower temperature for, e.g., tempering chocolate or a sous vide bath, or even a simmer would be by-guess-by-golly just like any other hob—your only resort is lots of experience with lower *power* settings. With heat-tarnished copper, a 350F setting resulted in a wide swinging between 353F and 365F, which I attribute to the copper shedding heat far faster than the other constructions, once the circuit stops the power at temperature. Then, when the circuit cycles the power back on, the copper is so responsive that it quickly overshoots the setting. Aluminum, on the other hand, *undershot*, the 350F setting, registering a cycle of 332-340F. I conclude that the IR sensor is set for some particular emissivity, probably for that of stainless steel. If true, the Panasonic, even though it automatically switches frequencies, does not compensate for the different emissivities of copper and aluminum. And even if Panasonic added dedicated aluminum and copper IR sensors, there is enough difference between dirty and polished that the added cost would be wasted. Bottom line here: the temperature setting mode is of extremely low utility, and should not be trusted. B. Power Mode – Pan Material Comparisons Given the differences in power setting granularity and maximum power between the two frequencies, it is difficult to assess what X watts into the pot means in, say, a copper-versus-clad or –disk showdown. What is clear, however, is that Setting X under disk and clad seems “hotter” than the same setting under copper and aluminum. I will need to precisely calibrate the Panasonic for wattage anyway for the hyperconductivity project, so I will obtain a higher-powered watt meter to determine the wattage of every power setting for both frequencies. Until then, however, the only way I can fairly handicap a race is to apply a reduction figure to the ferromagnetic setting (2400W being 69% of 3500W). Given that we know the wattage at the maximum settings, we can infer that Setting 14 (actually 13.8) on the 20-step ferromagnetic range iis approximately the same heat output as the maximum setting (18) for copper/aluminum. The boil times for 4 liters of 50F water in 10” diameter pots shocked me. The 10” x 3mm tinned copper pot’s water reached 211F in 36:41. Not an especially fast time at 2400 watts. The 10” disk-based pressure cooker bottom? Well, it didn’t make it—it took an hour to get to 208F and then hung there. So that left me wondering if the Panasonic engineers simply decided that 2400 watts was enough for copper and aluminum. I have a theory why the copper pot boiled and the SS one didn’t under the same power, but getting into that’s for another time. C. Evenness Comparisons The wires which generate the induction field are wound in a circular pattern; when energized, they create a torus-shaped magnetic field. The wound coil is constructed with an empty hole at its center. As matters of physics, the magnetic field’s intensity drops off extremely fast as a function of the distance from the coil; a few millimeters above the Ceran, the field is so weak no meaningful heat will be generated. This means that most induction cooktops heat *only* the very bottom of pans, and in a distinct 2-dimensional “doughnut” shape. All of the above can result in a pan having a cooler central spot, a hotter ring directly over the coil, and a cooler periphery outside the coil. It is left to the cookware to try to even out these thermal discontinuities when cooking. Some materials and pan constructions are better at this than others: the successful constructions utilize more highly-conductive metals such as aluminum and copper, but unless the material is very thick, there can be a ring-shaped hotspot that can scorch food. Until the Panasonic arrived to market, hotspot comparisons between ferromagnetic and aluminum/copper pans depended largely on comparing induction’s flat, more discrete heat ring with gas’s more diffuse, 3-dimensional one. Dodgeball-style debate ensued, with few clear conclusions. But now, for the first time, equally-powered flat heat rings in two different frequencies allow us to directly compare evenness in ferromagnetic and aluminum/copper cookware. The simplest and easiest way to assess cookware evenness is the “scorchprint”, which does not require infrared or other advanced thermal imaging equipment. I’ve posted on how to conduct scorchprinting elsewhere, but basically a pan is evenly dusted with flour; heat is applied to the pan bottom. As the flour is toasted, any hotspots visually emerge, giving the viewer a useful general idea of evenness. I will later post the photos of scorchprints I made of 4 different pans run using the Panasonic KY-MK3500: (1) a Demeyere 28cm Proline 5* clad frypan; (2) a Fissler Original Profi disk-base 28cm frypan; a 6mm aluminum omelet pan; and (4) a 32cm x 3.2mm Dehillerin sauté. To make it a fair race, I heated all the pans at 2400W until they reached 450F, and then backed off the power setting to maintain 450F. I did this in order not to compromise my saute’s tin lining. As you will see, both the clad Demeyere and the disk-based Fissler did print the typical brown doughnut, with a cooler center and periphery. By far the most even was the thick, all-aluminum pan, which actually was even over its entirety—even including the walls. The copper sauté was also quite even, although its larger size and mass really dissipated heat; once 450F was dialed in, no more browning happened, even after 30 minutes. I conclude that the straightgauge pans were far more effective at shunting heat to their peripheries and walls (and also to some extent into the air) than the clad and disk-based pans. The latter accumulated their heat with most of it staying in the center of the pans. Eventually, even the “doughnut hole” blended into the scorch ring because the walls were not bleeding sufficient heat away from the floor. This was especially pronounced in the Fissler, the high wall and rim areas of which never exceeded 125F. The aluminum pan, in contrast varied less than 30F everywhere on the pan. D. Other Considerations The Panasonic’s fan noise at the cook’s position was noticeable at 63 dBA, higher than with the VMP’s 57 dBA. These levels are characterized as “normal conversation” and “quiet street”, respectively. Interestingly, I found two other, potentially more important differences. First, the Panasonic’s fan stays on, even after the unit is powered off, whereas the VMP’s fan shuts off immediately when the hob is turned off. Second, the Panasonic’s fan steps down from the louder speed to a much quieter (47 dBA, characterized as “quiet home”) level until the Ceran is cool to sustained touch, at which point it shuts off completely. I think the Panasonic’s ability to continue to vent and cool itself is a great feature, especially since a cook could leave a large, full, hot pan on the glass. The glowing circle is useless for gauging heat setting or intensity. And while it works to indicate a hot surface, it remains lit long after you can hold your hand in place dead center. VI. Summary and Lessons The Panasonic KY-MK3500 is a solid unit, well-conceived and rugged. It is extremely easy to use. It works well with both the common 24kHz frequency used with ferromagnetic cookware, and the 90kHz frequency chosen here for copper and aluminum. It effectively and automatically switches between the two. In my opinion, it points the way to expanding the worldwide induction appliance market to include dual frequencies. It also obviates the need to: (a) junk otherwise excellent cookware merely to have induction; and (b) retrofit designs to bond on ferromagnetic outer layers. In fact, in my opinion, my tests indicate that, in a dual-frequency world, adding ferromagnetic bottoms may well be a drag on pans’ performance. I also consider the Panasonic Met-All to be ground-breaking in what it can tell us about *pans*, because all metallic pans are now commensurable on induction. Clearly (to me anyway), watt-for-watt, the copper and aluminum pans performed better than did the clad and disk-based pans on this unit. Boil times were faster, there was less propensity to scorch, and the conductive-sidewall pans definitely added more heat to the pans’ contents. We may ultimately find that 90kHz fields save energy compared to 24kHz fields, much as copper and aluminum require less heat on gas and electric coil. In terms of heat transfer, the copper and aluminum pans came close to emulating the same pans on gas. And at 2400W/3500W it has the power of a full size appliance in a relatively small tabletop package. The Panasonic is far from perfect, however. It can’t really be considered portable. There are far too few temperature settings, and what few it has are not accurate or consistent in terms of judging pan contents and attaining the same temperature in different pans (and even the same pan unless clean). The luminous ring could easily have been made a useful indicator of intensity, but wasn’t. And it lacks things that should be obvious, including a through-the-glass “button” contact thermocouple, more power granularity, an analog-style control knob, and capacity to accept an external thermocouple probe for PID control. Most importantly for me, the Panasonic KY-MK3500 portends more good things to come. Retail price remains $1,700-$2,400, but I jumped on it at $611, and I’ve seen it elsewhere for as low as $1,200. The manual can be found here: ftp://ftp.panasonic.com/commercialfoo... Photo Credit: Panasonic Corporation

It's bad enough correcting common zombie cookware misconceptions. But when a legitimate food expert like Mark Bittman spouts complete nonsense about all tinned cookware containing lead, it's downright dismaying. Likewise when salespeople and companies tell that eternal doozer: "Cast iron heats evenly." The winner for 2019--so far--however, has to be Florence Fabricant, New York Times columnist and author of 12 cookbooks. In her January 22, 2019 issue of her column "Front Burner", Ms. Fabricant gushes over the carbon steel skillet made by Made In. Among other reasons to recommend it: "It’s a good conductor (it can be used on an induction cooktop) and has heft..." What? Surely Fabricant knows carbon steel, like any steel, is not only *not* a good conductor, it's a *terrible* one. In fact it's the worst metal pans are made of. If she doesn't, she needs to take a remedial physics course. And perhaps she was under a deadline to push this out, but what gives with the non sequitur explanatory parenthetical? Does she really believe that good conductivity and induction compatibility are the same or even closely related? Doubtless, someone, somewhere has already taken this nonsense for Gospel and spread it around. "Oh, boy! I can't wait for my new conductive steel skillet to be delivered!" Do you see, Larry? Do you see what happens when you make stuff up? https://www.nytimes.com/2019/01/22/dining/made-in-carbon-steel-skillet.html

This is not encouraging for American consumers. On the other hand, it's not surprising either. From my current Consumer Reports e-download. https://www.consumerreports.org/food-labels/seals-and-claims?EXTKEY=EE993PMAC&utm_source=acxiom&utm_medium=email&utm_campaign=20190926_cromc_engagewkly I'd like to know what the current labeling standards are in Canada. Next research project. After dealing with the bumper crop of apples...

Has anyone come across a digital version of Practical Professional Cookery (revised 3rd edition) H.L. Cracknell & R.J. Kaufmann. I am using this as the textbook for my culinary arts students and a digital version would come in very handy for creating notes and handouts.

Hello All! I wanted to share some great news-- my friend, French cook and culinary instructor Kate Hill, is bringing famed butcher and charcuterie master Dominique Chapolard for a bunch of workshops. There's still seats available at some of the sites--here is a link with the details: http://kitchen-at-camont.com/2013/02/24/two-day-workshops-in-the-usa-the-french-pig-making-farmstead-charcuterie/ TTFN, jeff

There doesn't seem to be anything in the threads about spice cookbooks. I just bought The Book of Spices by Frederic Rosengarten, Jr. Copyright 1969. (He has a nut book, too, different thread.) Fabulous illustrations. I also have McCormick's Spices of the World Cookbook and The Spice Cookbook by Avanelle Day and Lillie Stuckey. Anyone have opinions or recommendations?

When a white veal stock ends up too dark and opaque, is there a way to rescue it and remove some of the discoloration? Perhaps by clarifying it with some ground veal and egg whites, like you'd do for a consomme? Some background: I've been going through a bit of a classical French phase for the past few weeks, and having recently come upon a great source for veal bones, I've been venturing into making white veal stock as a basis for some classical sauce experiments. I made my first batch last week, and it turned out perfect. I used bones and shanks of uniform size with a split calf's foot, blanched everything according to the guidelines in the French Laundry cookbook, replaced the water, rinsed everything, and then cooked it at 170 degrees F for 8 hours. The stock was clear, with a wonderful golden color and great body, and had an almost custardy aroma. Totally different from and much more subtle than white chicken stock. Anyway, last night I made a bigger batch with larger, unbroken shank bones, among other things. I sensed I was in for trouble when the bones threw off so much blood during the blanching phase that the water turned bright crimson and then dark brown-gray. I threw out the blanching water again, rinsed the bones, and started the stock, but I think the larger bones continued to throw off raw blood into the stock, darkening the end product. Also, I cooked the stock at a lower temperature (160) this time for ten hours--perhaps not hot enough for the proteins to coagulate out of the stock? I was surprised at how little scum rose to the surface throughout the entire process.

Less than two weeks before this eagerly awaited guide is released. Chefs and restaurateurs have their fingers crossed hoping to gain recognition, as this really is the guide the industry respects above all others. OK, who's getting their first star? Who's getting there second or third? Who will lose theirs? For what its worth. This is to start the ball rolling. I have eaten quite a lot of Simon Rogan's food this year along with a very good selection of other one and two star chefs. He is easily on par with all of the two star chefs and if he does not get his second star this year there is some kind of conspiricy going on. Of the new stars Medlar is head and shoulders up there for recognition. More to follow.

Just two days ago I received my order for Christophe Felder book ' patisserie'. I was so excited walking out from the post office only to come home to find out that it is written in French! So I went online and hunt around to see of this awesome book actually comes in English version, it does and it will be published on february next year! I pre ordered the English version, but right now I am just picture browsing on the French one. Tee hee I would highly recommend this book for dessert lovers because of its step by step photos and the amazing stuff and ideas in it. It's pink too!

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.

I picked up Lonely Planet Street Food (Amazon Link) a few days ago and it's a great book, 100 street foods from a cross the world, a little history on them, where to pick them up in their native countries and how to recreate them at home. It's a great addition to my collection and i've started working my through it already!

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!

Researchers at Cornell have discovered that milk spoilage is caused by a unique, spore-forming bacteria that is triggered to grow by pasteurization. http://www.sciencedaily.com/releases/2012/07/120720201531.htm I found the part about higher pasteurization temperatures accelerated growth to be very interesting. The part about how dormant spores can survive for years despite current best efforts in sanitation makes me start to wonder how we can improve. This work will probably lead to new sanitation procedures not just for dairies, but also for restaurants and bakeries.

The 2009 James Beard Award nominees for cookbooks are in... Any thoughts or picks? AMERICAN COOKING Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited by Arthur Schwartz (Ten Speed Press) Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans Edited by: Marcelle Bienvenu and Judy Walker (Chronicle Books) Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook by Martha Hall Foose (Clarkson Potter) BAKING Bakewise: The Hows and Whys of Successful Baking by Shirley O. Corriher (Scribner) Baking for All Occasions: A Treasury of Recipes for Everyday Celebrations by Flo Braker (Chronicle Books) The Art and Soul of Baking by Cindy Mushet, Sur La Table (Andrews McMeel Publishing) BEVERAGE The Harney and Sons Guide to Tea by Michael Harney (The Penguin Press) The Wines of Burgundy by Clive Coates (University of California Press) WineWise: Your Complete Guide to Understanding, Selecting, and Enjoying Wine by Steven Kolpan, Brian H. Smith, and Michael A. Weiss, The Culinary Institute of America (John Wiley & Sons, Inc.) COOKING FROM A PROFESSIONAL POINT OF VIEW Alinea by Grant Achatz (Achatz LLC/Ten Speed Press) The Big Fat Duck Cookbook by Heston Blumenthal (Bloomsbury USA) Under Pressure: Cooking Sous Vide by Thomas Keller (Artisan) GENERAL COOKING How to Cook Everything (Completely Revised Tenth Anniversary Edition) by Mark Bittman (John Wiley & Sons, Inc.) Martha Stewart’s Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart with Sarah Carey (Clarkson Potter) The Bon Appétit Fast Easy Fresh Cookbook by Barbara Fairchild (John Wiley & Sons, Inc.) HEALTHY FOCUS Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa by Deborah Szekely and Deborah M. Schneider, with Jesús González (Stewart, Tabori & Chang) EatingWell for a Healthy Heart Cookbook by Philip A. Ades, M.D. and the Editors of EatingWell (The Countryman Press) The Food You Crave: Luscious Recipes for a Healthy Life by Ellie Krieger (The Taunton Press, Inc.) INTERNATIONAL Beyond the Great Wall: Recipes and Travels in the Other China by Jeffrey Alford and Naomi Duguid (Artisan) Jewish Holiday Cooking: A Food Lover’s Treasury of Classics and Improvisations by Jayne Cohen (John Wiley & Sons, Inc.) Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia, & Singapore by Robert Danhi (Mortar & Press) PHOTOGRAPHY The Big Fat Duck Cookbook Photographer: Dominic Davies Artist: Dave McKean (Bloomsbury USA) Decadent Desserts Photographer: Thomas Dhellemmes (Flammarion) Haute Chinese Cuisine from the Kitchen of Wakiya Photographer: Masashi Kuma (Kodansha International) REFERENCE AND SCHOLARSHIP Milk: The Surprising Story of Milk Through the Ages by Anne Mendelson (Knopf) The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs by Karen Page and Andrew Dornenburg (Little, Brown and Company) The Science of Good Food by David Joachim and Andrew Schloss, with A. Philip Handel, Ph.D. (Robert Rose Inc.) SINGLE SUBJECT Fat: An Appreciation of a Misunderstood Ingredient, with Recipes by Jennifer McLagan (Ten Speed Press) Mediterranean Fresh: A Compendium of One-Plate Salad Meals and Mix-and-Match Dressings by Joyce Goldstein (W.W. Norton & Company, Inc.) The Best Casserole Cookbook Ever by Beatrice Ojakangas (Chronicle Books) WRITING AND LITERATURE In Defense of Food by Michael Pollan (The Penguin Press) Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China by Fuchsia Dunlop (W.W. Norton & Company, Inc.) Raising Steaks: The Life and Times of American Beef by Betty Fussell (Houghton Mifflin Harcourt)

Has anyone else had a chance to take a look at this new book/manifesto published by Kirk Estopinal and Maks Pazuniak of Cure in New Orleans (Rogue Cocktails)? I've paged through it a couple times this week, and have been intrigued. It contains two score of recipes that are aimed at being rule breaking. That conceit could come across as somewhat too precious or trite, to some, but there are interesting things going on here (to my estimation...but, maybe it's all been done). The drinks are really only part of the book, though. They are used to bolster the philosophy they are espousing. On their blog, it's compared to the Chris Rock bit in which he tears into those who want to be congratulated for the very least of accomplishments (i.e. "I raise my kids." == "I stir my Manhattans."). The goal is to be somewhat of a kick in the pants to the community, to break free of the "How many times do you stir a Manhattan?" debate and continue to evolve as creators. Their approach may raise some hackles, but they also take a very relaxed and open view, saying that there's no perfect way to make a drink, that the many various styles and methods of bar tending should be respected, and that, "ome people will love the recipes in this book, some will hate them. We are cool with this." What do the rest of you think? Is this a fad, a glimpse into the future, or history repeating?

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]

If you are living in France and want to bake some American recipes, then you will need to print out a copy of David Lebovitz's invaluable guide: American Baking in Paris. I spent many hours trying to create my own list, but this is far more complete. Oh the time spent combing Paris for vanilla extract* only to discover that the French really don't use the same thing (arome de vanille NEQ vanilla extract). Or looking for a can of chicken soup… you're not gonna find it. *I was told, quite simply, that French chefs use vanilla beans when they want vanilla flavor! Imagine!

So i'm in barcelona and enjoying the food here quite a bit. One thing i have found a bit tough is how to ask the butchers for different cuts of beef or pork. I'm not good enough with the anotomy of the animal to figure out where to ask from so if there is an online source that translates the different names of cuts that would be great. thanks, Jonny

He's often quoted and was such a character but I can't seem to find any translations or anthologies of his Almanach. Amazon, Alibris, Addall, the Seattle Public Library reference librarians all come up empty, any suggestions?