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Found 923 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. We have a local Italian bakery my mom loves, but they are very expensive and hard for her to get to. She also really likes cookbooks (she reads them even if she never cooks from them ) so I was thinking for her birthday I could get her a cookbook that has similar cookies and cakes, and offer to make a few things for her on request also. I'll obviously look myself, but eGullet is always well informed about the quality of cookbooks so I wanted to know if anyone has any recommendations. The thing about the Italian bakery is that the stuff they make seems to me to be not as sweet as classic American recipes, and often have more complex flavors and also are usually on the light end for whatever the item is. (Like even something that's intended to be dense doesn't have a very heavy sensation in the mouth.)
  3. On Nov. 7, 2017, Modernist Bread will finally arrive on my doorstep. Having preordered it literally the first day it was available, to say I'm excited about this book is a bit of an understatement. The team at The Cooking Lab have been gracious enough to give @Dave the Cook and me early electronic access to the book and so I've spent the last week pouring over it. I'm just going to start with a few initial comments here (it's 2600 pages long, so a full review is going to take some time, and require a bunch of baking!). Dave and I would also be happy to answer any questions you've got. One of the main things I've noticed about this book is a change in tone from the original Modernist Cuisine. It comes across as less "everything you know is wrong" and more "eighty bazillion other bakers have contributed to this knowledge and here's our synthesis of it." I don't think it's an exaggeration to say that Myhrvold and company are now the most experienced bread-bakers in the world. Not necessarily in terms of the number of identical loaves they've produced, but in the shear number of different recipes and techniques they've tried and the care with which they've analyzed the results. These volumes are a distillation of 100,000 years of human breadmaking experience, topped off with a dose of the Modernist ethos of taking what we know to the next level. The recipes include weight, volume, and baker's percentages, and almost all of them can be made by both a home baker and someone baking in a commercial facility. The home baker might need to compromise on shape (e.g. you can't fit a full-length baguette in most home ovens) but the book provides clear instructions for both the amateur and professional. The recipes are almost entirely concentrated in volumes 4 and 5, with very few in the other volumes (in contrast to Modernist Cuisine, where there were many recipes scattered throughout). I can't wait for the physical volumes to arrive so that I can have multiple volumes open at once, the recipes cross-reference techniques taught earlier quite frequently.
  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. Those of us that have been following Rob Connoley's (aka gfron1) trek from home cook to down-and-literally-dirty locavore James Beard-semi-finalist chef are justifiably proud of his well-deserved transformation to a published author, which he has faithfully detailed in an earlier topic. If you're not familiar with his story, I urge you to catch up, then come back here, because we're ready to move on to the next step. Rob's book, Acorns & Cattails: A Modern Foraging Cookbook of Forest, Farm & Field, is finally, officially available. This alone is awesome news, and you should totally order your copy today. Or . . . . . . we want to continue the conversation about Rob, his book and his future plans in this topic. And just to up the awesomeness, Rob is offering a free book to a randomly selected participant here. Simply post a question or comment in this topic between now and 11:59 p.m. CST (US), 13 September 2016 and you'll be eligible to "win," based on a random drawing to be conducted, with each participant getting one chance, not including Society volunteers (and Rob himself. Multiple posts will not improve your chances, so don't get overheated.) The winner will be announced on 14 September. Rob will be along shortly to add his encouragement and whatever late-breaking news he has -- he's busy guy these days, so be patient -- but there's no need to wait to post questions or comments. P.S. And if you don't win, you should still get this book.
  6. Steve- can you tell us more about your upcoming book?
  7. I got my copy of Eleven Madison Park: The Next-Chapter earlier this year and have enjoyed reading through it several times. As a result, I have been considering getting the version published in 2011 for Christmas, however, I am not sure if it is a duplicate of the recipe book included with the next chapter set. So I am wondering if somebody has access to both if they would be able to advise me whether the recipes are duplicated between the two books.
  8. 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.
  9. Old cookbooks

    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)
  10. Solid intermediate cook, here. Not especially intimidated by elaborate preps. But I'm new to SV, and would like a recommendation for a cookbook for guidance and exploration. I was thinking of Tom Keller's Under Pressure, but I'm wondering if the preps he includes may not be the most generally useful. What do you all like, and why? Thanks!
  11. 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)]
  12. Cooking from "Jerusalem: A Cookbook"

    After USGM, I went over to a Barnes & Noble and bought which I've been wanting to get for a long, long time. My partner, B, has their book "Plenty" which came out in May 2010. I considered buying that, but it didn't "grab" me the same way that this one did. I'm dreaming about making a few things right off the bat, like for instance, maqluba (page 127), sabih (page 91), charred okra with tomato, garlic and preserved lemon (page 74) and roast chicken with clementines and arak (page 179). I'm looking forward to cooking my way through this book. Anyone want to join me?
  13. Cooking with Ottolenghi's "Plenty"

    While not a new cookbook by any means, I haven't really had time to dig into this one until now. We've previously discussed the recipes in Jerusalem: A Cookbook, but not much has been said about Plenty. So, here goes... Chickpea saute with Greek yogurt (p. 211) This was a great way to kick off my time with this book. The flavors were outstanding, particularly the use of the caraway seeds and lemon juice. I used freshly-cooked Rancho Gordo chickpeas, which of course helps! The recipe was not totally trivial, but considering the flavors developed, if you don't count the time to cook the chickpeas it came together very quickly. I highly recommend this dish.
  14. Thomas Keller Boeuf Bourguignon Question

    Greetings, I've cooked several recipes from Keller's "Bouchon" the last couple of weeks, and have loved them all! At the moment (as in right this minute) I'm making the boeuf Bourguignon, and am a little confused about the red wine reduction. After reducing the wine, herbs, and veg for nearly an hour now, I'm nowhere near the consistancy of a glaze that Keller specifies. In fact, it looks mostly like the veg is on the receiving end of most of it. Is this how the recipe is meant to be? Can anybody tell me what kind of yield is expected? Any help would be appreciated. Thank you, kindly.
  15. Acorns & Cattails

    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.
  16. Has anyone seen this book yet? If so, do you have any comments about it you can share? The Praline
  17. Favorite Cookbooks

    This topic was hijacked from the Vancouver Board. What cookbooks do you love to cook out of at home? Is there a specific recipe that is your favorite? Or is there a book you just can't live without? If you have pictures, even better! Lets see how it turns out! Some of my favorites to cook out of: The Balthazar Cookbook - The Beef Tartar is amazing! As is the Chicken Liver Mousse The Babbo Cookbook - The Strawberries & Peaches with Balsamic Zabaglione Barefoot in Paris - The Blue Cheese Souffle looks JUST LIKE THE PICTURE! The Bouchon Cookbook - The Roast Chicken will seriously change your life Gordon Ramsey Makes it Easy - The Chocolate Pots are the easiest dessert in the world and tastes so good....especially with the Amedei #7 There are lots more. Hopefully I can take pictures and show you. Hopefully this post can be an ongoing thing. I think we are all interested in what eachother cooks! Happy Cooking J
  18. [Moderator note: This topic became too large for our servers to handle efficiently, so we've divided it up; the earlier part of the discussion is here: Cooking with "Modernist Cuisine at Home" (Part 1)] I have been cooking out of MC@h for a few months now and haven't found this forum until recently. I thought I would stop lurking a participate as I have tried many of the recipes with great success, as well as had some pretty spectacular failures I mean who hasn't? Last night I decided to try the pressure cooked pork belly adobo I served it like a lettuce wrap with some sweet onion, diakon and cilantro and it turned out fantastic. I wish I had taken a picture. For those who have made the adobo it is rather rich and I want to add something more to cut through it a bit and was thinking of a foam so I can practice with my new whipping siphon. The addition of the lettuce cups with the onion and diakon helped a bunch I just think it needed one other element to really balance it out. Any thoughts on what you would use? -Erik
  19. Someone suggested starting a topic to discuss dishes made from this book. I think it's a good idea. I got the book a couple weeks ago and read through it. It's fantastic. While i have Dunlop's other books and have cooked from them A LOT, this one seems more streamlined for weeknight dinners with dishes that don't require 8-10 marinade or sauce ingredients. I've cooked a couple meals from it and everything has been awesome. Last week it was chicken with black bean sauce and spinach with fermented tofu. Both were delicious. Last night it was pork tenderloin with chinese chives (not a recipe in the book, but i took the recipe for the chicken livers with chives and subbed pork tenderloin), stir fried cabbage with dry shrimp and bok choy with shiitake (i used dry, rehydrated). Everything was delicious. I really liked the baby bok choy. The flavors were clean and light. Wife thought it was kind of bland, but i liked it. The cabbage was also delicious, though wife and daughter didn't agree I thought it was funny that my purple cabbage turned my yellow/orange tiny dry shrimp green. Forgot to take pictures of the dishes. What is everyone else making?
  20. Here is the discussion thread. Here is the Amazon link. My first recipe was Mushroom Mapo Tofu p. 132 I was blown away by how good this tasted. Very spicy! Very authentic. I didn't miss the meat at all. I told Mr. Smokey I'd add ground pork next time and he said it didn't need it. Mr. Smokey refused pork? Ha! Definitely a keeper and maybe a regular rotation spot. If I had anything negative to say, it would be the dish wasn't very filling. The recipe is suppose to serve four but the two of us finished it off, no problem, and Mister wasn't full afterwards. A soup, or an appetizer could be paired with the dish to make a heartier meal. Note: I did receive a complimentary copy of the book to review, but all opinions of the book and recipes are mine.
  21. This unfortunately titled book changed my life. I always enjoyed cooking and idealized Julia Child & Jacque Pepin. But I was a typical home cook. I would see a recipe and try to duplicate it little understanding about what I was doing. Cooking the Nouvelle Cuisine in America talked about a philosophy of cooking. It showed me that there is more depth to cooking. A history. A philosophy. The recipes are very approachable and you can make them on a budget from grocery store ingredients. I read it as a grad student in Oregon, in the late 80's I had access to lots of fresh ingredients. And some very nice wines, cheap! I was suppose to be studying physics but I end up learning more about wine & cooking.
  22. Cooking with "The Babbo Cookbook"

    Pardon me if there's already a thread, but I haven't seen one in all my searching and I'm really interested in this book. I happened to pick it up at the library on Saturday and I've been looking through it with various feelings since. I think most of it is wonder. I've never seen anything I'd rather eat more of than what's in this book. There are some particular selections which look especially incredible right now: The acorn squash sformato; the sweet pea flan; the goat cheese truffles; the asparagus vinaigrette; the duck liver ravioli; the pumpkin lune; the spaghetti with sweet 100 tomatoes; the penne with zucca; the gnocchi with venison and rosemary. My list goes on and on and about half the recipes in the book are on it. Not to mention the pasta recipe he gives, which I plan to try this evening. To give you an idea of how crazy I am, I don't have a pasta maker. I would love to know if any of you have made things from this book. Today is just the pasta, but I plan on making more than enough for at least 3 dishes for Adam and I. For a first dish, I may start with the beef cheek ravioli, though I plan to use brisket due to the fact that I highly doubt that here, in this tiny town in Iowa, I'll be able to find cheeks. I do plan to ask, though. Then we'll go to the tortelloni with dried orange and fennel pollen, though the pollen is going to be hard to source around here, though. And then the one that intrigues me the most because, as most of the people on my father's side of the family, we love the weed: asparagus and ricotta ravioli. I plan to make the ricotta from whole, lightly pasteurized milk. My grandmother grows asparagus, but I tend to go the more labor intensive route; here in Iowa, it grows in the ditches along the highways in massive quantities in the early spring. The wild really does have a better flavor than the store bought variety, but home grown tends to be about the same. I can just get the wild stuff about 2 weeks sooner. One other interesting thing about the book is that he mentions rhubarb being a 'nostalgic childhood memory', and I heartily agree. Both my grandmother and my great grandmother on my father's side grew it at home, and when my husband and I were looking for a house a few years ago I almost went with this one just for the four large plants that produced relatively large amounts of the stuff. As a child I used to eat the stalks raw, dipped in a little bowl of sugar, as a snack. If you don't like rhubarb in my family you're looked at a little funny. Hubby still doesn't get it. Anyway, this is getting much longer than it was supposed to be. Looking through this book made me yearn to live somewhere I could more easily get the ingredients used. Sourcing the things or coming up with suitable substitutions is going to be interesting and fun.
  23. I heard the Mr. Wizard of the kitchen is coming out with a new book real soon. Anyone heard about this?
  24. "Les Halles Cookbook" by Anthony Bourdain

    Anthony Bourdain's Les Halles Cookbook: Stategies, Recipes, and Techniques of Classic Bistro Cooking.
  25. As mentioned in my eG foodblog, Anne Willan’s The Country Cooking of France is one of my favorite cookbooks (together with Les Halles, Lucques, and a few others). It’s very complete and covers regional specialties as well as a wide variety of techniques. I like the fact that the recipes are authentic and contain detailed instructions. Every time I think of a French specialty that I miss, I can find a recipe for it in this book. It won a James Beard award in 2008 in the international cookbook category. Here is some additional information from the publisher: Renowned for her cooking school in France and her many best-selling cookbooks, Anne Willan combines years of hands-on experience with extensive research to create a brand new classic. More than 250 recipes range from the time-honored La Truffade, with its crispy potatoes and melted cheese, to the Languedoc specialty Cassoulet de Toulouse, a bean casserole of duck confit, sausage, and lamb. And the desserts! Crêpes au Caramel et Beurre Salé (crêpes with a luscious caramel filling) and Galette Landaise (a rustic apple tart) are magnifique. Sprinkled with intriguing historical tidbits and filled with more than 270 enchanting photos of food markets, villages, harbors, fields, and country kitchens, this cookbook is an irresistible celebration of French culinary culture. As I was using this book few days ago, I thought that I should start a thread about it. I’ve been cooking from it regularly since I bought it a couple of years ago. Hopefully other people will join me. Pumpkin and leek soup with foie gras This is a simple but flavorful soup. The pumpkin is boiled with leeks and potatoes until soft, and then pureed in a blender. The soup goes from a simple and comforting dish to a great course that could be served in a dinner party thanks to the addition of a slice of seared foie gras. I used a cast iron skillet and it only took a minute or two per side to cook the foie gras. D’Artagnan sells frozen foie gras slices that work great in this application. Lastly, the soup is topped with thinly sliced chives. There is no cream in the soup, but the foie gras more than compensates for it!
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