Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
eG Forums Host

Wecome to the Cookbooks & References Forum!

Recommended Posts

Welcome to Cookbooks & References -- one of two new forums devoted to books. This is where you’ll find the topics on the books we cook from (and, sometimes, one we'd never cook from) and those we turn to for advice on techniques and ingredients.

Topics in Cookbooks & References focus on discussion of the books themselves. Some of the current topics include Fergus Henderson's Nose To Tail Cookbook, Cookbooks You Actually Use To Cook or Giorgio Locatelli's Made In Italy. You'll find discussions of what happens when you use the books to cook in the Cooking forum and in the regional cooking subforums.

Not a Society member? You’re welcome to read the eG Forums to your heart’s content, but you will have to join the Society in order to post. You can apply to join the eGullet Society here. If you support the eGullet Society’s mission to and wish to help further it, you can make a donation here.

Our members’ questions and comments make this forum interesting, exciting and useful – we look forward to your contributions. Before posting, you may want to browse through the forum to read up on current and older topics. If you’re looking for something specific, or wondering if there's already a topic on the subject you wish to discuss, try our Search feature (use the Advanced Usage Help link to improve your results) or our built-in Google Search function.

If you would like to post photos, they must be uploaded into ImageGullet. Click here for a tutorial.

We encourage food-related external links (hyperlinks to websites or other media outside of the eGullet.org webspace) to the extent that they substantially contribute to the dialogue. Web pages and websites that exist today may not exist tomorrow, and most online articles are often free only for a short period of time. Thus, links to external media should always include a brief summary and/or quotation that makes it possible for readers to understand the spirit of the linked material without the need to follow the link. For more information on our external linking guidelines, click here.

The Society is committed to respecting intellectual property rights. Members are responsible for making certain that their posts conform with our copyright guidelines.

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.
Sign in to follow this  

  • Similar Content

    • By DeanTheBaker
      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!
       

    • By artiesel
      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
       
       
       



    • By K8CanCook
      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!
    • By Hideo Sakai
      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
  • Recently Browsing   0 members

    No registered users viewing this page.

×