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Over the years I've collected both cookbooks and a large collection of what I call cooking "booklets." These are small booklets that were often mailed or given out free at grocery stores. Most of them measure 5 1/2" x 8 1/2". My Mother had a large collection, and I've bought many of them, for a few cents each, at vintage shops and estate sales. I think my Mother would often clip something out of the newspaper food section or a magazine and send it in to the sponsor for the booklet. Magazines like Sunset and Better Homes and Gardens printed a series of these booklets. They're a historical record of the way we cooked and ate at the time, but I also find them a great resource for creating new recipes today. I'll start by posting the Metropolitan Cook Book printed by the Metropolitan Life Insurance Company. Often there wasn't a published date in these cook books, but based on the recipes compared to my collection of vintage cook books, I'd say this one dates to around 1915. Many of the recipes are similar to what I've found in the Fannie Farmer Cookbook of that time. There is a section of recipes titled "Invalid" recipes, where one could have things like Oatmeal Gruel, Irish Moss Lemonade and a Raw Beef Sandwich. Under the "Lunch Box" section, there is a suggested cold lunch for "Industrial Workers"- 1 minced ham sandwich with white bread 1 Swiss cheese sandwich with rye bread 1 whole tomato 1 apple dumpling 1 cup coffee (in Thermos) For "School Children"- 1 cottage cheese sandwich on brown bread 1 jelly sandwich on white bread 1 apple 1/2 pint bottle of milk

Okay, the cooking forum has one! Some books are fluff and not much more than a coffee table, pretty and glossy dust collector. Not that those do not have their own valued or deserved place within one's collection(s)... they do! Other books are fantastic resources for both the home mixologist and professional barkeep. Hence, all the above were inspiration to get the thread a'rollin. Another part of this came from the *glee* I felt yesterday when I unearthed the 1993 edition of a book I loaned out in 1996! It is 501 Questions Every Bartender Should Know How to Answer, a Unique Look at the Bar Business by Robert Plotkin. It was purchased directly from the man himself at the Vegas Bar Show. While I eagerly reopen it to read once again, I do realise that perhaps some of the info may be dated.... Meh. What's not to enjoy with sections on product knowledge (liquors, liqueurs, beers and wines), mixology (who, what, why, etc.), "Alcohol IQ," questions for seasoned pros and then on-premise bartending tests for entry, intermediate and advanced levels. Mmmm. Good stuff. Another recommendation is Champagne Cocktails, Including recipes, quotes, lore, and a directory of the world's poshes lounges by Anistatia Miller, Jared Brown and Don Gatterdam (1999). It even includes food preparations and recipes, such as Champagne Fondue, Steak au Champagne and Champagne Zabaglione. "Fizziology" I know there are a bunch of recommendations throught the 360+ threads here on the cocktail forum, and a I have a few myself, but which books are your faves?

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)]

I am stopping over in Singapore for unfortunately only one night and have been reading up on the food, particularly hawker centres, and how to order it. I'm sure I would be able to get by with English and pointing but I find their crossroads culture fascinating and I always like to learn a tiny bit of the language wherever I go. So it is part practical, part cultural. I realize that I am not getting pronunciation from internet sources but I have started to compile information, that may be interesting to others here, in a text file. What other food-related language in Singapore do you know? Obviously much originated with Chinese, Malay, and other cultures and I would be interested in similarities/differences in the language. Rather than a total dump, here is what I have thus far on coffee and tea. Even more complicated than ordering coffee in Australia or at Starbucks! Kopi (coffee with condensed milk & sugar) Teh (tea with condensed milk & sugar) Kopi o (coffee with no condensed milk, still has sugar) Teh o (tea with no condensed milk, still has sugar) Kopi o kosong (coffee with no condensed milk & no sugar) Teh o kosong (tea with no condensed milk & no sugar) Teh c (tea with evaporated milk & sugar) Tak giu (Milo) Diao yu (tea bag in hot water) Ditlo - no water added to your coffee or tea Kosong (no sugar, usually for beverages) Siew dai - less sweet Siew siew dai - less than siew dai (Malay stall usually go with ‘kurang manis’ than ‘siew dai’) Peng (Bing) (beverage with ice, Eg. kopi peng, teh peng) Teh tarik: Pulled tea. It is the national drink of Malaysia (Indian origin)

What is the term for this texture? My mind wants to say "fractured", but that doesn't quite seem right.

https://www.youtube.com/watch?v=4HY6fW17wRo This is fascinating to watch, on so many levels. And filmed in one take! Paul Child (husband) introduces it. He has a lovely voice. I always imagined him looking urbane, and he does! Also, I could swear he calls her Julie, not Julia.

It may be that I have missed it in the topics, but I can't find any reference to the 2011 publication of Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine. It appears to retail in the USA for $40 but is available on Amazon for far less than that. Obviously lots of recipes with interesting notes also. I always love the notes and explanations. Back home in Canada my library doesn't carry Cook's Illustrated and the larger city library has only a few issues. I've borrowed it from the local library in Utah and am thinking about buying it. Any thoughts, please ?

I have a centrifuge and have been working my way though some of the recipes that benefit or require a centrifuge. Also have a similar carbonation set up as the one that is mentioned in the book and will be getting to the carbonation section next. Anyone else experimenting with this James Beard award winning cocktail book?

I emailed OXO a while ago, asking if they could design and market a thermocouple based thermometer. I reasoned that with their market penetration, the cost would be in the same range of current thermometers. I never heard back and cannot guess why there was no response. Most consumer grade digital thermometers use a thermistor. I had one of the first Polder Probe/wire (or cable) thermos and I loved it. It had a cable or wire, shielded in a metal braid. The new ones, use a silicon covering. Most of the reviews say that probe breaks and Polder has addressed that by adding a "handle" (of sorts) to the probe. Reasonable care while inserting and extracting the probe would have been more sensible by the reviewers who broke there devices, but the handle works, too. Still, this device and as I said above, most all temperature reading devices use a thermistor, or even a bi-metal strip (don't call me a perv!). The thermocouple devices read a much more accurate temperature range. From here on I'm spelling thermocouple as t/c. The Cook's Country (and under a multitude of other names) commonly shows the Thermapen t/c. At $100 it's pricey for the kitchen, but not for what it is. I imagine there are loads of industrial, scientific, and technical uses for it. There the $100 is worth it. The website: Cooking For Engineers sells the device for a "MERE" $79. That site reviews a number of thermometers and puts the t/c on top. So dear reader, I must ask, why have the OXO's and Sur La Tables, Williams-Sonomas, and the like not found a way to place a t/c probe in a thermometer?

When grandmum made Cappelletti last christmas i took some pics , so i can share this tutorial. Cappelletti are pillows of pasta stuffed with bread, parmesan and stracotto juice, cooked in a chicken broth soup. So what is Stracotto: its just a Pot Roast made from some tough and unexpensive beef cut, simmered for a long time, 6 to 10 hours depending on the cut you choose and your willingness of making the ultimate sacrifice driyng your meat in order to get the best roast juice vs having a proper and tender pot roast on your table.

Hello Egullet family.. its good to be back on here, been away for a while, i hope to find some new trending recipes .. and be ready to get some African dish recipes for those who love African Dishes, You can Read and  Download  Mp3 Audios here of some Nigerian dishes, and there are more coming in which i would be placing on here.. Thanks

I've been eying this book since I heard about its upcoming release. For me, a cocktail book with a French slant is a hugely appealling. I flipped through it at my local bookstore and was compelled to buy it when I saw a recipe calling for Byrrh, along with a few re-interpreted classics. The recipes are not overly complex and generally don't call for esoteric ingredients. If you have Sam Ross' Bartender's Choice app, it's in the same vein but with a definite French (and international) touch, with recipes calling for things like Suze, Armagnac or Japanese whisky. Measurements are given in milliliters and ounces, and were probably conceived in metric so they can be a bit unusual sometimes, but this is not a big deal at all. Each recipe is provided with a little background about its creation or general concept, which I always find the most interesting part of these types of books. The first thing I mixed was the Byrrh cocktail of course. It had quite a few other ingredients, but luckily I had everything already on hand. Handsome Jack (Chris Tanner) with Rittenhouse straight rye, Pierre Ferrand 1840, Aperol, Byrrh, green Chartreuse, maple syrup, Angostura and Peychaud's bitters. As indicated in the notes, it is slightly on the sweet side but it has a slight bitterness that compensates for that (from the Byrrh and Aperol). The flavor is deep and complex. There is almost like a chestnut note with the maple syrup and cognac, and a nice kick from the rye. A very good fall/winter drink. Review of the book on Eater.

Another great article from the great Harold McGee. "The Science of Herbs and Spices" on Lucky Peach. Fascinating as ever. Now I just need to find the Chinese for "chitosan".

Mostly vegetables, but not limited to that - what's the best book out there.

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.

My Breville BSO 800XL just died on it's second birthday, after only *extremely* light use at my beach house. Just won't power up. Reading online, I learned that a common failure mode is the thermal fuse blowing -WHICH IS DESIGNED TO BLOW AT <450F. This is a $3 part at Radio Shack, and there is a detailed instruction on how to replace it here: http://virantha.com/2014/03/02/fix-your-breville-smart-oven-by-replacing-the-thermal-fuse/ So I guess I'll give fixing it myself a try and report back. Has anyone here done this repair? Was it successful? And why would Breville use a fuse that is lower than the appliance's top heat settings? Thanks!

I'm posting it here on the grounds that national Food Guides are, by their nature, intended to be used as references. Many of you will have read today's news stories about the proposed changes to Canada's food guidelines. All of the stories I read mentioned that Health Canada was soliciting input from the general public, as well as health/food industry professionals. None of them, alas, actually gave a link to the "consultation" page at Health Canada's website. For those who wish to weigh in, here it is: http://www.healthycanadians.gc.ca/health-system-systeme-sante/consultations/foodguide-guidealimentaire/index-eng.php

The 2017 iteration of the International Home & Housewares Show is being held March 18-21 at McCormick Place in Chicago. This is the world's 2nd-largest tradeshow for the cookware and housewares industry, close behind Ambiente in Frankfurt. It is a cornucopia of what's new and what's coming down the pike in the world of cookware, and if you've ever wondered about why makers do the things they do, this is your opportunity to talk with execs and their product development people (e.g., you can discuss ceramics with the 6th-gen owner of Emile Henry). It takes an able cookware geek a full two days to cover all the booths. Are any eGulls or eGuys besides me attending?

I've had an idea flowing across my brain waves over the last few months. It's on every channel and I'm getting ready to pull the trigger. I'd like to try to braise a dish in my smoker. I am thinking of braising a rabbit, but the I'm not looking for guidance on the protein/ingredients, rather the technique. I turn to you, o internet, in hope you will tell me your secrets. Has anyone ever braised in their smoker before? I've done some research, but I haven't seen much on the "how to" for the technique. Here's my plan: - Brown the rabbits on skillet (stovetop) - Get the aromatics/other stuffz sweated browned, etc. - (MEANWHILE) Smoker heats up to 300-325 degrees. - Add stock to rabbit, bring to a simmer on the stove top. - Transfer to smoker, braise uncovered for 1-2 hours, then cover with foil to finish for as long as necessary. I've seen folks smoke and then braise, but I haven't seen much on the idea of braising something IN the smoker. I saw something on CookingwithMe.at about doing something similar with pork belly, but that's about it. All I know is that after using stock+drippings from a smoked turkey created this CRAZY MIND-BLOWING flavor, so I'm basing this a lot off that idea. -Franz

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 in advance!

6 books outlining every dish they came up with over this time with essays etc. Appears to be about the size of Modernist Cuisine and has about the same price tag. I can't say I'm really that excited about it but I preordered anyway to add it to the collection as it wil surely be a historical record of what the pinnacle of that movement in cooking was about at the time. Even though it only shuttered 2 years ago, it seems like so much has changed in the culinary landscape. http://www.amazon.com/gp/product/0714865486/ref=oh_details_o02_s00_i00?ie=UTF8&psc=1

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.

This is the philosophy hub of the English-speaking gastronomy world. This is the place where Douglas Baldwin posted his calculations and it is the birthplace of Modernist Cuisine. I bow down respectfully and really mean it. I am also well aware that society member Vengroff created the outstanding Sous Vide Dash. I myself have often used the information provided. As a matter of fact the project that I am about to present wouldn’t be the way it is without the influences mentioned above. On Tuesday November 11th we will release the Sous Vide °Celsius iOS app 3.0. An app with sous vide recommendations, timers and tutorials. Simple. It has been criticised in the past. It was criticised for not being worth its money. That hurt. So we sat down and tried to make it better. Sous Vide °Celsius is our distillate and experience about what works when using the sous vide technique. Food is never an exact geometrical shape. Waiting for an extra hour for a piece to reach the additional half degree is impractical. We tested sous vide recommendations that work and developed tutorials to make the first steps easy. The original was written in German. So we really need feedback from the English speaking world. We want this to be a useful app. An app that is worth it. Since its value is based on the content, it is more difficult to judge, but I am sure this is the right place to find out. I hereby would like to offer you the possibility to test the app before the official release. I have no idea how many of you will respond. Please write an email. I will reply with more information and a link to register as a beta-tester. My offer stands until November 10th or until I run out of promocodes to cover your free app after the beta-testing phase.

I don't eat a lot of fried foods, at least, I think I don't. A friend of mine who once worked in the restaurant business told me about Mel-Fry. I understand that it's a "bad" oil to begin with, that it is used to fry for a long time before changing it, and that a truck needs to come round and suck out the Mel-Fry to get rid of it. I am hoping that Willie Nelson's car is running on Mel-Fry. How bad is it and how prevalent is it? I'd never thought about my occasional Indian banana pakoora or Nathan's french fries or doughnuts as having been steeped in grotesque dirty chemicals. I guess another treat has gone out the window . . .

Sweet and Vicious (Alex Day) with Bulleit rye (Old Overholt was specified), Dolin dry vermouth, amaro Nonino, maple syrup, muddled apple. A bit on the sweet side indeed (even though I had reduced the maple syrup), but with the Granny Smith that I used there was a nice acidity to balance things out. It reminded me of some Calvados-based cocktails that I like. As a side note, the muddled apple seemed to soak up the drink a bit, so it was a bit smaller than expected.