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Showing results for tags 'Reference'.
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Namaskar(am). As-salaam alaikum. Adaab. Sat sri akal. Vanakkam. Nomoskar. Salam! Hello from Northern California (USA). My name is Ronald N. Tan; I am a home cook (personal chef) with a laser-focused culinary interest in regional Indian, Pakistani, Bangladeshi, and provincial Iranian (Per... -
I will start this topic with books on Ashpazi-ye Irani (Persian Cuisine) that are in my personal library. Then, in subsequent posts (where applicable), I'll mention the books that I've borrowed from my local library or returned purchases because the content(s) of the book(s) don't align with my cook...
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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:...
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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 an...
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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 fe...
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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...
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What is the term for this texture? My mind wants to say "fractured", but that doesn't quite seem right.
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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. Ob...
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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...
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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...
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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 co...
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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...
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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".
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Mostly vegetables, but not limited to that - what's the best book out there.
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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...
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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...
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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 solici... -
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 th...
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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 t...
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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...
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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 rec...
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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 Reinh... -
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 So...
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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 suc...
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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....
