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  1. 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
  2. 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 th
  3. This is not encouraging for American consumers. On the other hand, it's not surprising either. From my current Consumer Reports e-download. https://www.consumerreports.org/food-labels/seals-and-claims?EXTKEY=EE993PMAC&utm_source=acxiom&utm_medium=email&utm_campaign=20190926_cromc_engagewkly I'd like to know what the current labeling standards are in Canada. Next research project. After dealing with the bumper crop of apples...
  4. 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)]
  5. 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.
  6. It's bad enough correcting common zombie cookware misconceptions. But when a legitimate food expert like Mark Bittman spouts complete nonsense about all tinned cookware containing lead, it's downright dismaying. Likewise when salespeople and companies tell that eternal doozer: "Cast iron heats evenly." The winner for 2019--so far--however, has to be Florence Fabricant, New York Times columnist and author of 12 cookbooks. In her January 22, 2019 issue of her column "Front Burner", Ms. Fabricant gushes over the carbon steel skillet made by Made In. Among other reasons to recomme
  7. I. Introduction This article reviews the 3500W all-metal commercial induction single-hob hotplate by Panasonic, which I believe is the first “all-metal” unit to hit the U.S. market. Where appropriate, it is also compared with another commercial single-hob, the 1800W Vollrath Mirage Pro Model 59500P. Some background is in order. Heretofore, induction appliances would only “work” with cookware which is ferromagnetic. Bare and enameled cast iron, carbon steel, enameled steel and some stainless steels were semi-dependable for choices, and the cookware industry has worked ha
  8. 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 i
  9. 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.
  10. 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 -
  11. 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)
  12. Chef Andrew Taylor takes his forays into the Cascades to a new level as chef/owner of Eventide Oyster Co. in Portland, Maine. Writer Sharon Kitchens joins him and co-owners Arlin Smith and Chef Mike Wiley in a skiff around the shoreline and come back loaded with interesting stuff: http://www.huffingtonpost.com/sharon-kitchens/beach-foraging-maine_b_3372621.html Peak foraging season runs mid June to end of July here in the Northestern USA
  13. Does anyone else have this? I am absolutely loving it. I made a modified version of the Eclipse cocktail with tequila, Campari, cherry heering, and lemon juice. I am going to try some of the infusions used in a number of the cocktails. I only hope that the results are good with scaled down versions, since all the infusions require you to sacrifice a 750 ml bottle of spirits.
  14. 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 recommend
  15. This Recipe that I am going to share, its by my mom. We used to have these cookies since Childhood. To me its a very traditional Recipe. any flavors you want to add, all depending upon your taste. I used Chocolate, Vanilla and Raspberry for that. Same recipe goes for all cookies with distinct use of essences and food colors. Well here we go, it makes about 20 to 30 cookies, enough for your family while having tea/coffee. I love its crunchy texture outside and softy material of a classic cookie from inside. So for making a cookie you gonna have: COOKIES HOMEMADE: You will need: 1/2 cup unsal
  16. Do people own/have any good recommendations for cookbooks which have been self-published (or at least from small independent publishers)? Not that I think that there is anything inherently better about indie/self-publishing, but knowing people who have self-published (but not cookbooks) I know the problems of promotion and getting your work out there. So I though having such a wide ranging and knowledgeable community as eGullet (sycophantic I know!) collect and recommend some independent cookbooks would be useful for everyone!
  17. I'm been interested in Latin American cooking lately. This has been prompted by watching Rick Bayless and enjoying a variety of really good food from the street food scene. I want to pick up several solid cookbooks and maybe some good books about ingredients. I'm more interested in traditional recipes/cooking methods. I'm a pretty good cook but I am new to cooking this type of food at home. I like to have books that include the following: *Cooking meats like al pastor, carne asada, carnitas, etc. *Soups and stews *Different types moles, salsas and other sauces *Empanadas *Pupusas *Tamales -
  18. 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 a
  19. 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) Co
  20. Inspired by the current recipe preferences thread, I got to thinking about recipe style guides. All of the newspapers I know of have style guides, and I can't imagine that they don't exist for recipes as well. If you have experience with these, can you share some insights about them? What guidelines are you given? Do they differ from magazine to magazine, publisher to publisher? Do they crimp your style, or keep you on the straight and narrow?
  21. If you are living in France and want to bake some American recipes, then you will need to print out a copy of David Lebovitz's invaluable guide: American Baking in Paris. I spent many hours trying to create my own list, but this is far more complete. Oh the time spent combing Paris for vanilla extract* only to discover that the French really don't use the same thing (arome de vanille NEQ vanilla extract). Or looking for a can of chicken soup… you're not gonna find it. *I was told, quite simply, that French chefs use vanilla beans when they want vanilla flavor! Imagine!
  22. I have to admit that when I first read the teaser description of Molto Italiano: 327 Simple Italian Recipes to Cook at Home on Amazon last fall, I was worried. Had Mario gone the way of Rachel Ray and FoodTV in general and surrendered to the “quick and easy” path that seems to plague the cookbook shelves at bookstores these days? As it turns out, there was nothing to be worried about. This is still the same old Mario, who can give a 5 second breakdown of Pugliese cuisine, make an obscure reference to a Rolling Stones song, and grill an octopus tentacle without pausing for a breath in betwee
  23. 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.
  24. I must start by saying that I have huge respect for what Alex and Aki are doing. I adore their previous book and one of the first things I read in the morning is their website's mailing. In anticipation of Maximum Flavor (MF), I went back to the very beginning of their blog and read or skimmed through years of writing, witnessing how Ideas in Food have contributed to some of the big developments that characterize modern cuisine today. I live in Europe, where MF is not sold yet. I bought it through pre-order on Amazon, had it shipped to a US address and had a friend bring from there. Perhaps m
  25. Hello All! I wanted to share some great news-- my friend, French cook and culinary instructor Kate Hill, is bringing famed butcher and charcuterie master Dominique Chapolard for a bunch of workshops. There's still seats available at some of the sites--here is a link with the details: http://kitchen-at-camont.com/2013/02/24/two-day-workshops-in-the-usa-the-french-pig-making-farmstead-charcuterie/ TTFN, jeff
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