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Found 955 results

  1. HOST'S NOTE: This post and those that follow were split off from the pre-release discussion of Modernist Bread. ***** Figured I don't need to dump all this into the contest thread - so I'll post here. My journey to making my first MC loaf. Her's the poolish after >12 hours: Not pictured - water with yeast in it below the bread flour and poolish That went into the mixer and not long later I had a shaggy mass: That rested for a while - then mixed until medium gluten formation - a window pane that was both opaque and translucent (no picture for that slightly messy part) Folded and rested, folded and rested, I think this is 1/2 the mass now ready to rest one final time. Proofed it in the oven - I have a picture of that but it's just foggy window oven Then it went into the oven, here it is at max temp - 450 with steam turned on. Completed loaf: \ And the crumb - this is awesome bread:
  2. Started in on Rob's book tonight. Nice pictures, interesting philosophy. The bit about grapevines reminded me ever so much about my balcony. My grapevine has been growing ten or twenty years, planted by the birds. Never a grape, ever. Only recently did I learn that unlike European grapes, the native grapevines are sexual. This one is undoubtedly a boy. He provides lovely leaves and shade, and something for the tomatoes to hang onto.
  3. 165, 124. That's a lotta cookbooks, but I know it's nowhere near the true figure. C'mon, guys. Fess up. [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 4)]
  4. The team over at Modernist Cuisine announced today that their next project will be an in-depth exploration of bread. I personally am very excited about this, I had been hoping their next project would be in the baking and pastry realm. Additionally, Francisco Migoya will be head chef and Peter Reinhart will assignments editor for this project which is expected to be a multi-volume affair.
  5. i am in the process of minimizing and have some cookbooks that i can no longer use. if anyone would like them, please pm me with your snail mail address and i will drop them in the box. right now i have 4 available: Lancaster County Cookbook My Own Cook Book - Gladys Taber Peter Hunt's Cape Cod Cookbook The Luchow's Cookbook I would rather send them to a good home with one of you than drop them in the local library book sale.
  6. I need suggestions for a good (best) cookbook for someone wanting to do some serious fish cooking. If you were to have just one fish cookbook, what would it be?
  7. Can anyone suggest me some good books related to Gastronomy, food history, culture, recipes based on different cultures. Also recommend the best food magazine subscriptions.
  8. Steve- can you tell us more about your upcoming book?
  9. I have the kitchen to myself for two whole days and thought I'd try a couple recipes from it. What have you tried besides the chicken? I'm leaning towards the Chard/Onion Panade and the Spicy Squid Stew with Roasted Peppers. But it all looks sooo good that I'm open to other suggestions.
  10. I received a bookstore gift card and decided to buy an Indian cookbook (to fill in a noticeable gap in my cookbook collection). If you could own only one Indian cookbook, what would it be?
  11. 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?
  12. It's time to get excited about new cookbooks coming out this year. Hopefully some will also appear on bargain thread. Here is an article from Food and Wine that lists some of the spring offerings. http://www.foodandwine.com/news/cookbooks-spring-2018
  13. 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.
  14. As a new (Experimental) vegetarian (See here for more details) I have been going through quite a few cookbooks and online resources. A lot of them are fairly poor to say the least. Also seems to be a theory that if you are vegetarian you must want to eat 'Healthy' food all the time, or they are full of meat substitute recipes. The thing that really gets me is that in so many of the books - even some of the better ones (The Cranks one in particular) is that they seem to put soy sauce (Well usually tamari actually) in everything. Don't get me wrong, I love soy sauce - in moderation and in the right things. But to put it in anything creamy, cheesy or mayonnaisey just seems wrong to me!
  15. "Los Secretos del Helado" is in my opinion the best professional book ever written about ice-creams. Originally it was printed only in Spanish language, I searched the forum and in some past threads some users complained about this. But now it's available for free download in English and Italian language: http://www.angelocorvitto.com/ingles/libro/pdf.html This is a mandatory book for all ice-cream makers. Teo
  16. I'm surprised no-one has started a thread on this as yet, so here goes. There is a very new web site (so new it's still in Beta) that you can enter your cookbooks into to create an on-line bookshelf. This is the slow and tedious part of the process (particularly if you have as many cookbooks as I do). What comes next is the neat part. A lot of books have been indexed, with all the recipes and their respective ingredients. Want to search through your books for a recipe using lobster and vanilla? Enter the ingredients into the advanced search engine and up pops all of the recipes from indexed books in your own library that contain these two ingredients. They also give the rest of the ingredients and allow you to add these to your shopping list, which is categorised by type of produce so you can order your shopping around the store. I'm not sure how many books have been indexed so far and not all of my books were on there but I do know that from today I have indexed 176 cookbooks and can search through 12,022 recipes. No more simply going to old standby cookbooks. I'm sure I'll get more use out of my library as a cooking resource using this website. The web site is called eat your books. At present the site is in beta but is accepting subscriptions (current price is $25 per annum or $50 as a limited offer for lifetime membership). It's an idea that I wish I'd thought of but am really pleased to be able to use.
  17. The cooking with Modernist Cuisine at Home topic seems to have mostly run its course as many of us have had the book for quite a while. One thing I like a lot about the book is that it presents ideas for variations along with the recipes and presents many variations of ways of achieving similar results. So my motivation for this topic is to have a place to talk about our experiments in modifying the recipes - successful or not. You see I have difficulty following instructions... To start, is serendipity with this post in the sous vide thread asking about using bag juice that came out right as I finished up an experiment with the red wine glaze. The experiment was motivated by a mistake where I made SV short ribs at too high a temperature a while back. The meat was not very good but juice was wonderful. So instead of frying up a bunch of ground beef, I took a half kilo of relatively lean stewing beef and bunged it in the SV at 88 C for an hour. At the end of that time the meat was dry and the bag full of meat juice. The juice was very clear and light in colour with little in the way of 'gunk'. I added it to the wine and veg, started reducing, then strained the veg out and reduced the rest of the way. I skipped pressure cooking the knucklebones (I'm not sure why the recipe has you reduce the wine, then add water to pressure cook the bones, why not cook the bones in the wine then reduce?) To cut to the chase, I was quite happy with the result. I don't agree with the 'fat is flavour' mantra and the only fat in this was the little that rendered out of the meat in the SV. I might try adding a little gelatin for mouth feel and to make the glaze with less reduction. ... and the dog was happy with the dried out meat for his tea-time.
  18. THE BOOKS ARE SOLD I have Volumes 1 ,2 and 4 of Jean-Pierre Wybauw's Great Chocolate books are for sale. The books are in great shape! There is some tape on the corner of the front of volume 1 that I used to keep it together after a drop. Volume 1 is also autographed by the author (See pics below). I'm asking $150 for the lot OBO. Let me know if interested or if you have questions
  19. I love old cookbooks. They’re sort of like the next best thing to a time machine. There are some really interesting cultural clues in the old ones. The recipes from, say, the WWII era and the post-WWII era help those of us who weren’t around to understand what a lot of life was about. And the more adventurous old cookbooks are so cute. Despite our ideas of our americanized forebears being strictly meat-and-potatoes folk, some of the most interesting cookbooks encourage housewives to try new foods. My favorite old cookbooks (at least of those in my possession) are **Meatless Meals, 1943, geared at helping housewives deal with meat rationing. Its recipes include Sauerkraut Fritters, Succotash and Mushroom Thermidor, and Spaghetti Rarebit. **50 Dishes from Overseas, 1944. This one has dishes organized by country and by ingredient. Chapters include “Gooseberry Novelties from Brittany,” “New Zealand Beetroot Dishes,” “South African Ways with Steak,” and “Tennis Sundaes from Africa.” Every third recipe begins some sort of appeal to take the recipe seriously, like “veal tongue prepared in the Viennese way needs trying to be appreciated. It will be liked once tried.” **And the piece d’ resistance, The Housekeeper Cook Book, published in 1894 by the New England Furniture and Carpet Co. This large and decrepit book has many dozen pie recipes, at least 10 recipes for homemade root beer, a whole chapter on ginger breads, and detailed instructions for how to a) boil coffee and b) care for an invalid. It also has a three-meal menu for every day of the year. If you’re curious about what today’s menu would have been 109 years ago, here it is: Breakfast: Pancakes, maple syrup, fried potatoes, venison steak, celery. Dinner: Whitesoup [sic], baked trout, baked potatoes, stewed tomatoes, corn, blueberry pie, apples. Supper: Butter toast, dried beef, hot biscuit, honey. (Can’t wait until the 15th – breakfast is something called “California breakfast food”!) What is it about these old gems that’s so fascinating? Do you have a favorite cookbook, or recipe from an old cookbook? (edited for editing)
  20. 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!
  21. 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.
  22. I have no idea why they blurred the name.. so i really would love to know the name of this cookbook. Has anyone seen it? (I think it’s in French.) Thanks!
  23. Good day eG peoples! I am going to purchase a copy of Larousse Gastronomique (English, because I cannot speak French as well as most French toddlers), and I am wondering which version you think is better and why? Let your opinions fly freely...hold nothing back!
  24. A few weeks ago I bought a copy of this cookbook which is a best-selling spin off from the highly successful television series by China Central Television - A Bite of China as discussed on this thread. . The book was published in August 2013 and is by Chen Zhitian (陈志田 - chén zhì tián). It is only available in Chinese (so far). There are a number of books related to the television series but this is the only one which seems to be legitimate. It certainly has the high production standards of the television show. Beautifully photographed and with (relatively) clear details in the recipes. Here is a sample page. Unlike in most western cookbooks, recipes are not listed by main ingredient. They are set out in six vaguely defined chapters. So, if you are looking for a duck dish, for example, you'll have to go through the whole contents list. I've never seen an index in any Chinese book on any subject. In order to demonstrate the breadth of recipes in the book and perhaps to be of interest to forum members who want to know what is in a popular Chinese recipe book, I have sort of translated the contents list - 187 recipes. This is always problematic. Very often Chinese dishes are very cryptically named. This list contains some literal translations. For some dishes I have totally ignored the given name and given a brief description instead. Any Chinese in the list refers to place names. Some dishes I have left with literal translations of their cryptic names, just for amusement value. I am not happy with some of the "translations" and will work on improving them. I am also certain there are errors in there, too. Back in 2008, the Chinese government issued a list of official dish translations for the Beijing Olympics. It is full of weird translations and total errors, too. Interestingly, few of the dishes in the book are on that list. Anyway, for what it is worth, the book's content list is here (Word document) or here (PDF file). If anyone is interested in more information on a dish, please ask. For copyright reasons, I can't reproduce the dishes here exactly, but can certainly describe them. Another problem is that many Chinese recipes are vague in the extreme. I'm not one to slavishly follow instructions, but saying "enough meat" in a recipe is not very helpful. This book gives details (by weight) for the main ingredients, but goes vague on most condiments. For example, the first dish (Dezhou Braised Chicken), calls for precisely 1500g of chicken, 50g dried mushroom, 20g sliced ginger and 10g of scallion. It then lists cassia bark, caoguo, unspecified herbs, Chinese cardamom, fennel seed, star anise, salt, sodium bicarbonate and cooking wine without suggesting any quantities. It then goes back to ask for 35g of maltose syrup, a soupçon of cloves, and "the correct quantity" of soy sauce. Cooking instructions can be equally vague. "Cook until cooked". A Bite of China - 舌尖上的中国- ISBN 978-7-5113-3940-9
  25. 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
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