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  1. 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!
  2. Any online references listing ingredients textures?
  3. I've got one of the 'Savoring' books (South East Asia) and two of the 'Beautiful' ones (China and Asia). Just wondering, for those who have any books from these series, or have had a good flick through, what are your preferences and why? I think I'm leaning towards the Savoring series and I'm not sure if I'm applying the right words, but to me, the 'Beautiful' series seems a bit outdated. The cooking techniques and/or ingredients often seem authentic (which is a good thing) but a bit...unrefined. The 'Savoring' series, on the other hand, still stays true to tradition, but contains seemingly 'e
  4. We have really really been enjoying "The Complete Robuchon" by well, Robuchon. The recipes we have tried have been delicious, get prepared within a reasonable amount of work, and have a wonderful delicate and complex flavour. The only real flaw is we probably can't make over 1/2 the recipes due to ingredients issues, though we do sub some. I have the urge for more. A recent CI article complaining about the 11 pages on omelet making in Julia Child's book ("Mastering the Art of French Cooking" I think) gave me a pretty strong urge to buy that book; I could really dig a book which is willing to s
  5. I have many cookbooks - probably around 35 or so. Some books I use more than others, some I have just to read, and some for reference. I haven't cooked my way through an entire cookbook though which is something I would like to do. The books I have, for one reason or another, don't seem to be great candidates for cooking completely. Many are large recipe collections (like Bittman, Joy of Cooking, Martha Stewart). I want the book to teach me a way or style of cooking and give an education or flavor of the writer. The best candidate I own currently is James Peterson's Cooking. I reference this b
  6. Books that I'm interested in for 2008: Ma Gastronomie by Fernand Point How to Pick a Peach: The Search for Flavor from Farm to Table by Russ Parsons A Pig in Provence: Good Food and Simple Pleasures in the South of France by Georgeanne Brennan Garde Manger: The Art and Craft of the Cold Kitchen by The Culinary Institute of America Artichoke to Za'atar: Modern Middle Eastern Food by Greg Malouf The Lebanese Cookbook by Hussein Dekmak The Belarusian Cookbook by Alexander Bely Classic German Cookbook: 70 traditional recipes from Germany, Austria, Hungary and Czechoslovakia, shown step-by-step
  7. ...is it possible to store all of my cookbooks in one place? As someone who has a huge collection of cookbooks I use for reference on a daily basis, these new e-book readers seem like they'd be incredible for chefs to have all of their resources / recipes / etc in a neat little 10 oz. device. Does anyone know if cookbooks will be made available on these devices, or if we can copy the ones we have onto them?
  8. I am participating in a class about Santa Fe and Taos. I have chosen to research the Cuisine and Indigenous Food of the Northern New Mexico. Can anyone recommend some good sources for my research? Often, Regional Cookbooks have excellent material and so I am looking for that type of reference. We will follow up the class with a week long trip in the area in April. You can bet I will comb this forum for your restaurant suggestions! Thanks for any help you can give me regarding comprehensive cookbooks.
  9. As some of you know, having doubtless hung upon my EVERY WORD with breathless excitement since my arrival here (), I am a total novice when it comes to cooking. It has only been within the past 45 days that I have moved past the "can boil water without being a danger to himself or to others" stage and on to actually making full meals. (For those of you who haven't seen my other posts, back in early December, I decided that I was going to try to teach myself to cook homecooked meals, in order to save money, and in order to provide my newborn son with homecooked food when he gets old enough to
  10. One more for me (considering where I work, I think I've been showing admirable restraint) -- American Boulangerie by Pascal Rigo, who owns Bay Breads and several other bakeries here in San Francisco. I'm hoping it will inspire me to start baking bread again. [Moderator note: The original Cookbooks – How Many Do You Own? topic became too large for our servers to handle efficiently, so we've divided it up; the preceding part of this discussion is here: Cookbooks – How Many Do You Own? (Part 1)]
  11. Many of you probably have a copy of this book, but for those who don't and can't afford $69 for a copy (the lowest price I've found so far), it's being reprinted! Due out March 2004, though the release date according to amazon.ca is May 2004. It will be a much more reasonable $16.78 Canadian . The US Amazon site did not yet have details so I cannot report on the US price. I do have confirmation from University of Chicago Press, though.
  12. Hi all, Some time ago I ran across a huge and very expensive book by a chef at Valrhona that included only savory chocolate recipes. Since then I can't manage to find the reference again. Does anyone know what that book is called? I know that Amazon.com did stock it. Best, Alan
  13. 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 Every
  14. [Moderator note: The original "Modernist Cuisine" by Myhrvold, Young & Bilet topic became too large for our servers to handle efficiently, so we've divided it up; the preceding part of this discussion is here: "Modernist Cuisine" by Myhrvold, Young & Bilet (Part 2)] Since I've received mine I've had little time until this weekend to actually read through it in depth. I've been starting with the history in volume 1, which I find fascinating as I love history. I even looked up some of the original recipe books it references and downloaded them to my kindle through gutenberg as it is a wo
  15. (I thought of reviving James MacGuire's thread (which I was delighted to see) but 2004? Seems a bit far back.) While I'm not enough of a baker (barely a baker at all) to judge the technical aspects of Calvel's monumental book, I have every reason to believe that from a technical point of view it is invaluable (this is, after all, the person who taught Julia Child to make French bread). I was also delighted to see that it was one of the rare works to show photographs of the basic French breads (which, verbally, are almost undefinable, so that pictures are all the more necessary). I keep hoping
  16. Getting into making pasta, but don't have a good reference. Any suggestions for good recipe/reference books for making pasta from scratch?
  17. There has been a wide variety of cookbook and food references published during the first decade of this century. Excluding Food Literature, what are your top 10 cookbooks and references during the first decade?
  18. I was reading the book and came across a reference for "electronic ancillary materials" and was wondering if anyone has ever seen these? or if they are CIA only? Id looooove to have the spreadsheets and what not. - Chef Johnny
  19. 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?
  20. I may have missed this topic elsewhere in the forum - but what recommendations do y'all have? In addition, links or other references to prepare!
  21. 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.
  22. 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?
  23. Hi. I'm brand new to this site. I used to be on Chowhound but I see now that that site is a mess. I found this site and it looks pretty cool. The main reason I joined is I’m looking for recommendations for a restaurant to hold my wedding in March 2018. We were hoping maybe in Brooklyn but we are open to anything interesting. There will be 55-60 people and the ceremony will also be at the restaurant. I’m thinking of a brunch/early afternoon affair, most likely on a weekend. Would love to find a funky/old school/unique/charming type of place for my sweetheart. Inexpensive please! Thank you i
  24. 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.
  25. What is the term for this texture? My mind wants to say "fractured", but that doesn't quite seem right.
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