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  1. 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?
  2. [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 1)] I wouldn't pay much attention to the Amazon estimated shipping dates. It is unclear to me that they have any real basis. All of the books in the first printing will ship from China to in the US, Canada or Europe in the next 3 weeks, and a few thousand are currently somewhere in the Pacific Ocean. So far about 2/3 of the first printing has been pre-ordered. So everybody currently on order ought to get books from these shipments. A second printing is being ordered. You'd think that traveling thousands of miles by boat would be the majority of their journey. But that isn't really the case. So far they have had several snafus in getting the books out. Some distributors shipped books to the wrong distribution center. Some decided to ship books by train from Seattle to various places in the middle of the country. Some shipped to one distribution center, then decided that the books were too heavy for the equipment at that center, so they proceeded to ship them by truck to another distribution center. One distributor seems to have lost track of 150 books - hopefully this is just a computer error. It is frustrating, and I am trying to get it all fixed for future shipments. As as result, the first batch of books has been in the US since early February but took another 3 weeks or so to reach customers. I'm sorry about that, but there is not much I can do. In principle the remainder of the books ought to reach customers in March, but I suspect that it will take until some point in April due to various silly delays in the book distribution system.
  3. Book recommendation::: Taste Buds and Molecules: The Art and Science of Food, Wine, and Flavor Taste Buds and Molecules after receiving my book from Amazon I jumped right in... this book out of all the books I own relating to wine, food, smell, taste, chemistry, is one that is indispensable ...it's a must read if you every want to understand the molecular nature of what the #ell you are tasting and not only wine... in college while taking organic chem I came to understand many things that related to me everyday... this book is like the Rosetta Stone... it has taken all the information I have ever read and constructed a wonderful, clear, intelligent, concise and to the point reference of all that is taste via pure science... I can not express to anyone ITB, or just a wine geek, or maybe a foodie ... you must read this book... it's easy to read... you don't have to start at the beginning you can jump around if you like... it's the ultimate Kama Sutra for taste... you will bring to yourself and others so much pleasure from this information that taste will never be the same again... ever !!!!
  4. Sur La Table has entered the cookbook market, but instead of following Williams Sonoma's example of single subject books, they've come out with Things Cooks Love, (which is also the name of their new branded line of cooking gadgets -- I think it makes a better brand name than cookbook title, but maybe that's just me.) It's not surprising that much of the book seems to be dedicated to equipment. Not having seen the book itself, I can't say how useful it is, but it could be a good reference for the new cook. Likewise the "Global Kitchen" section, which is designed to give "comprehensive looks at the implements of global cuisines, detailed lists of essentials you’ll want in the pantry for a culinary tour, plus delicious recipes to put it all together." Regardless of the execution, it doesn't sound like something I'd get for myself, but I can see it being a nice gift if it's done well. Has anyone seen this?
  5. Welcome to Cookbooks & References -- one of two new forums devoted to books. This is where you’ll find the topics on the books we cook from (and, sometimes, one we'd never cook from) and those we turn to for advice on techniques and ingredients. Topics in Cookbooks & References focus on discussion of the books themselves. Some of the current topics include Fergus Henderson's Nose To Tail Cookbook, Cookbooks You Actually Use To Cook or Giorgio Locatelli's Made In Italy. You'll find discussions of what happens when you use the books to cook in the Cooking forum and in the regional cooking subforums. Not a Society member? You’re welcome to read the eG Forums to your heart’s content, but you will have to join the Society in order to post. You can apply to join the eGullet Society here. If you support the eGullet Society’s mission to and wish to help further it, you can make a donation here. Our members’ questions and comments make this forum interesting, exciting and useful – we look forward to your contributions. Before posting, you may want to browse through the forum to read up on current and older topics. If you’re looking for something specific, or wondering if there's already a topic on the subject you wish to discuss, try our Search feature (use the Advanced Usage Help link to improve your results) or our built-in Google Search function. If you would like to post photos, they must be uploaded into ImageGullet. Click here for a tutorial. We encourage food-related external links (hyperlinks to websites or other media outside of the eGullet.org webspace) to the extent that they substantially contribute to the dialogue. Web pages and websites that exist today may not exist tomorrow, and most online articles are often free only for a short period of time. Thus, links to external media should always include a brief summary and/or quotation that makes it possible for readers to understand the spirit of the linked material without the need to follow the link. For more information on our external linking guidelines, click here. The Society is committed to respecting intellectual property rights. Members are responsible for making certain that their posts conform with our copyright guidelines.
  6. 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 'enhanced' versions of those recipes. With that said, both series capture some of the most glorious images of scenary of the respective countries. I don't think I'm making too much sense so I'll just leave you to it now... Edit: I am thinking of purchasing Savoring China, Savoring Mexico and Savoring America soon. Any recommendations?
  7. 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 spend 11 pages on omelets. So, I am looking for a modern-ish book on french cooking that focuses on technique. For reference, one of my favorite books in this style is "Sauces" by Patterson; that is, ideally, the kind of book I'm looking for. I think Child's book *might* be the one, but my primary concern is it's age; modern tastes tend to prefer things with a little less fat (well, ok sometimes). Does it hold up? Is there another book which I should consider? Would one of the english translations of Escoffier be a good idea? I'd like a book without *too* much focus on stuff I can't buy, although I am resigned to have at least 25% (maybe more).. Your suggestions are appreciated!
  8. My shop is closed in the winter so I like to take this time to get new recipe books and try some new things out, so tonight I found some interesting books on Amazon and wondered if anyone has an idea what they are about. The cost is pretty high on them and my usual go to reference person - The Chocolate Doctor - has not heard of them so I thought maybe someone out there has some input! http://www.amazon.ca/Complete-Confectioner...3195633&sr=1-12 $1936 seems a bit out of this world And there is a pre-order listing of a book to be released in July http://www.amazon.ca/Technology-Coated-Cho...3195633&sr=1-11 If anyone has suggestions on more reasonably priced confectionery books I would love to hear them. Thanks for your input!!
  9. Hello all, Ok, I was watching Alton Brown's Good Eats episode where he goes into an Asian store and tells you about some of the items in there he'll need for the recipe he was making. As Alton is known for doing, he educates you, and in doing so, I realized how nice it would be to have a reference of Asian store-bought groceries. When browsing an Asian store, it's very difficult to know which brands and items are which and which is best for the job. I'd like to have a better command of the groceries in Asian markets than just having to search for what I need based on a specific recipe, which in itself can be a challenge. So does anyone know of references (books, Internet, etc.) that categorize, list, or otherwise note the many (typical?) Asian ingredients you can find in Asian stores? Last, the attendant in the store I visited would only point me to a bottle of Pad Thai seasoning and not give me the real ingredients and method of how the market's adjoing restaurant prepares Pad Thai. Rats! Thanks much, Starkman
  10. Greetings Fellow Foodies I am so confused right now, I know that August Escoffier invented this dish, and I own Escoffier: The Complete Guide to the Art of Modern Cookery isbn:0471290165, and for the life of me can't seem to find this epitomise recipe in this book. I have searched under "fillet en croute" and went through the entire beef section to try to find it. This whole search started as I was watching MasterChef and they had a recipe calling for a crepe to protect the pastry from going soggy. This does make perfect sense actually, I just had never heard of it before. I checked Julia Child and she doesn't include a crepe, nor does Larousse, nor Herrings reference. I did find online recipe that does include it, but as we all know what's online isn't always AUTHENTIC and classically correct. I went to my apprenticeship books (canadian) and they don't include it. (Actually I just thought of a couple more reference books I can check though - Eugene Pauli and Paul Bocuse. I checked in my Joel Robuchon, Michel Roux and Alain Ducasse books and although their recipe all differ slightly, they don't include a crepe (I did learn that a lot of them use foi-gras and/or truffle-pate as an ingredient though) - but these are all modern renditions. I hit the escoffier.com web site and tried a search the original Escoffier recipe but came up dry. I have lots of cook books that have lots of great recipes but alas none of them contain a crepe. I know I'm being a little persnickety with this, but really want to find the old, old classical recipe done by escoffier - I did find websites with descriptions about who it was really names after, but alas none of them contained the "original, classic" one. I do realize that a lot of modern cooking, is only a variation of the classic Escoffier methods, but I am flabbergasted I can't find it in the one book it should be in - I feel really stupid that I can't find this, and slightly embarrased I have to ask this community with the 400+ books I own. Thanks a lot!!! Cheers Gregory Bastow
  11. 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 in 300 photographs by Lesley Chamberlain What are you looking forward to?
  12. I just received an Amazon gc, so I searched for any new dessert and pastry books coming out in 2008, and here's some that got me curious (in order of preference): Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone (Hardcover), by Francois Payard, Anne E. Mcbride Decadent Desserts: Recipes from Vaux-le-Vicomte (Hardcover) by Cristina De Vogue , Thomas Dhellhemmes, Delphine De Montalier The Pastry Chef's Companion: A Comprehnsive Resource Guide for the Baking and Pastry Professional by Glenn Rinsky, Laura Halpin Rinsky The Modern Baker: Time-Saving Techniques for Breads, Tarts, Pies, Cakes and Cookies by Nick Malgieri Ice Cream: From Cassata Semi-Freddo to Cider Apple Sorbet (The Small Book of Good Taste Series) by The Tanner Brothers Italian Ice Cream: Gelato, Sorbetto, Granita and Semifreddi by Carla Bardi, Emilia Onesti Advanced Bread and Pastry by Michel Suas Any advanced news on these? Others that you're watching?
  13. ...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?
  14. This book is out of print, but Jessica's Biscuit is currently selling copies for $12.98 so I bought one. I've seen references to it, but not many recipe discussions. So, in anticipation of its arrival, I'd like to know: what are your favorite recipes from Paula Wolfert's World of Food?
  15. 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
  16. I can't find a thread on here dealing with authentic Native american recipes. I've found several online references but wonder about their "authenticity." I'm helping cater a multicultural festival next week and the organizers wanted "authentic" recipes from a number of cuisines, most of which I am familiar - asian, african, south american, etc. But native american, not so much. And fry bread is out of the question- this is a huge, several-hour event and the food has to sit in chafers. Anybody have any ideas?
  17. Welcome to the Cookbooks & Reference Forum Index. This index has been created to assist you in finding common questions and topics. As you use this tool, please feel free to report any problems or suggestions to make it more efficient and usable. Likewise, if you feel a topic should be added, simply PM any of the forum hosts and we will review the topic for inclusion. Enjoy! Best, Worst & Annuals Reviews of Cookbooks by eGullet Members Essential Cookbooks Cookbooks Organized by Style / Genre / Course Ethnic & International Cookbooks About Cookbooks (Authoring, Publishing, etc) Collecting Cookbooks Food Related Non-Cookbooks
  18. I've been perusing the Cookbooks & References topics from years past and didn't see anything on German Cooking. What are your favorites? BTW, any mention of German food leads me into my story of being 18 and in Bavaria for the first time. I refused to translate menus since I eat anything, and after 10 days of eating way too much meat, when I sat at a certain restaurant and saw "Wurst Salat" I was overjoyed at the chance to get a salad with a bit of meat on top. What came to my table 30 minutes later was a massive bowl of shredded bologna marinated in some dressing. No ruffage at all - none! Mmmmm...I ate 3 bites and was done. Now back to the books!
  19. Over the past few years I've managed to build up my chocolate book library but I'm interested to hear what other people have read and their thoughts on the books. To start things off, some of my better books are: Fine Chocolates Great Experience: Jean-Pierre Wybaux I don't think this one needs any further description. THE book for many chocolatiers although it does assume some previous knowledge. Belgian Chocolates: Roger Geerts Another chocolate book I love. Lots of recipes, lots of photos on finishing techniques. Can be a little hard to follow in places as it has some assumed knowledge. As an aside, Geerts has now done a DVD to accompany this book. The Chocolate Bible: Christian Teubner This was a great find for me. I picked it up fairly cheaply at a bookstore and it has a wealth of information. Once again, lots of pictures of finished products. On the downside, the book is not dedicated to chocolate alone - there are also cakes and biscuits etc. Candymaking: Kendrick & Atkinson This was my introductory book to candy and chocolate making and still serves as a great reference for me - I still use the Creamy Fondant and Soft Caramel recipes. A little cheaper than some of the books above if you are looking for an introduction to the topic. Truffles, Candies & Confections: Carole Bloom Not many pictures, but choc full of recipes and tips. Covers a wide variety of chocolate and confectionary recipes. The Complete Home Confectioner: Hilary Walden A great introductory book more for confectionary than chocolate. Simple recipes but on a wide range of recipes and recipes different to those covered in the books above. Otherwise I'm waiting for Making Artisan Chocolates (Shotts) and Chocolates and Confections (Greweling) which seem to have been well received by the eG community judging by the posts. So what does everyone else read/use . . . ? (edited for typos)
  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. 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 eat it.) In pursuing my education, I purchased (or received as a gift) the following books: Cooking for Dummies by Bryan Miller and Marie Rama I'm Just Here for the Food by Alton Brown The All New, All Purpose Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker I'm Just Here for More Food by Alton Brown How to Cook Everything by Mark Bittman And since I am completely new to this whole cooking thing, and since you more experienced foodies probably get a lot of friends pestering you about which is the best cookbook they should buy if they want to get into cooking, I figured I'd share my thoughts. Cooking for Dummies -- Skip this one. Seriously. Technique-wise and ingredient-wise, there is absolutely nothing in this book that you can't learn from The Joy of Cooking, and there's a lot of info in TJoC that isn't in CFD. And TJoC only costs $15 more, and provides a vatload more info and recipes. (On the other hand, the first meal I made when I started down the path to being a home cook and foodie was the Shepherd's Pie recipe from this book. And it was pretty darned tasty once I doubled the amount of stock called for in the recipe. But, on the gripping hand, the Shepherd's Pie recipe in TJoC isn't significantly different from the one in Cooking for Dummies, so...) I'm Just Here for the Food -- I got this one because I'm a geek, and Alton Brown is a geek, and I figured there'd be interesting tidbits and info contained within its pages. And I was right -- there's a lot of good info in this book. However, it's info of a trivial nature, telling you things about molecules and heat transfer and things of that nature. And while this is useful information to enhance your technique, as a novice cook I was looking more for "Here's how to debone a chicken" or "Here's how to cook vegetables." It's a good book, and I'm glad I bought it, but it would have been mostly useless to me without some other book to give me the broad foundation I needed to really get the best use out of what Alton was telling me. The All New, All Purpose Joy of Cooking -- And, speaking of foundations, here it is. My mom got me this book for Christmas, and I read it cover to cover (only skipping the chapter on Candy, which just wasn't all that interesting to me). As far as "bang for my buck," TJoC has provided more info, both about ingredients and technique, than any other cookbook I've read. It has illustrations for many of the various types of greens, as well as mushrooms, pasta, chiles, fish, and cuts of meat. It explains cooking techniques in detail. It talks about meat and poultry in detail, and discusses how beef, pork, and chicken these days are a lot leaner than they were even 10 years ago, thus requiring changes in cooking technique. Additionally, it also contains interesting bits of food history, such as the likely origin of nachos, how sauces evolved, the competing accounts of how the reuben sandwich was invented, and so forth. It showcases all this information in a wonderful array of recipes, including a bunch of classic recipes from around the world, recipes for food that was considered "fine dining" in days gone by, and recipes for good, solid "blue collar" classics like the Hot Brown sandwich, the Muffaletta, and Brunswick stew. I'm Just Here for More Food -- This is Alton Brown's baking book, and generally provides the same sort of info about baking that I'm Just Here for the Food provides about savory cooking, and the same remarks made for that book can also be made for this one. However, this book has already been useful to me for one tip: If the dough doesn't wanna roll out, let it sit a few minutes so the gluten can relax. The homemade "leftover" pizza I made last night ended up putting this particular bit of knowledge to good use. How to Cook Everything -- I'm about halfway through this book. The blurb on the cover touts it as "a more hip version of The Joy of Cooking." While the tone of the writing is more modern, I would (so far, at least) tend to classify the book as "a lite version of The Joy of Cooking." The book does indeed provide useful info on technique and ingredients, but it seems overall less detailed than TJoC. The breadth of info is almost the same as TJoC, but the depth isn't. Also, as a matter of purely personal preference, I find the recipes in HtCE a bit...uninspiring. HtCE doesn't feature a lot of classic recipes, instead focusing on a more modern style of cooking. So the recipes all have names like "Chicken with thyme and pesto" or "Chicken with rice and mushrooms" or "Chicken with wine sauce and shallots," etc. These are names which just don't send my imagination soaring like, for example, "boeuf borguignonne" does. However, HtCE serves as a fantastic complement to TJoC. My personal preferences on naming conventions aside, the emphasis on modern cuisine serves as a nice counterpoint to TJoC's more traditional approach. HtCE also acknowledges the fact that people these days buy food from supermarkets, and says "That's okay if you gotta." (TJoC's attitude to buying anything less than the best, freshest possible ingredients is a little more rigid.) HtCE also has a spiffy section on kitchen equipment, and what gear you will find most useful, a feature lacking in TJoC. Based on my experiences in learning how to cook from books, if one of my friends asked me "I'd like to start learning how to cook. What books do you recommend?", I would say "Buy The Joy of Cooking and How to Cook Everything. Read the 'Equipment' section of HtCE first, then read TJoC cover-to-cover, then go back and read the rest of HtCE." That would, IMHO, provide a good start for anyone who wants to head down the road to becoming a foodie.
  22. I was just nosing around Amazon and noticed that the CIA has come out with a new professional book "Baking and Pastry: Mastering the Art and Craft". Just published on March 1, 2004 and I haven't seen it in stores yet, so I was just wondering if anyone had heard anything or flipped through it to see what the deal is - Must have reference with best of class recipes, or dated, middle of the road stuff that's covered everywhere else already?
  23. I bought this book when I first decided I was going to start improving my cooking skills awhile ago. Then I fell into volunteering as an assistant at a cooking school, learned my basic skills there and never really opened Bittman's book much. I'm in awe of it as a reference work-- it's quite an accomplishment, but I still never open it much (though I still have alot to learn, that's for sure). Had some shrimp that needed to be used the other night, so I dusted off HTCE to see what ideas Bittman had. Ended up using his Shrimp "My Way", which was fine (However, I was a bit surprised to see the instructions telling you to broil the shrimp as close as possible to the heat source for 5-10 minutes! Yikes.) What good recipes am I missing in HTCE? The one I really like is the simple seviche.
  24. I have no idea how many cookbooks I have, but they currently fill one floor-to-ceiling bookshelf in the kitchen and most of one in the living room. I like to collect cookbooks from places that I visit, those of historical interest, and just plain odd ones. My sons find my collection very humorous for I never actually cook from my cookbooks. I have a slight anti-authoritarian quirk that does not allow me to follow directions, and I generally just make stuff up after comparing similar recipes from various sources. To Marmish: I'd really be interested in knowing where that bookstore in Forest Park is. I hang out at the Frugal Muse in Darien (75th and Lemont) now and then -- nice collection of used cookbooks there, too. [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 2)]
  25. 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.
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