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 a free account.

NancyH

Heirloom Beans by Rancho Gordo (Steve_Sando)

Recommended Posts

Steve- can you tell us more about your upcoming book?


"Life is Too Short to Not Play With Your Food" (coined while playing with my food at Lolita).

My blog: Fun Playing With Food

Share this post


Link to post
Share on other sites
Steve- can you tell us more about your upcoming book?

Well, I tried to add the Amazon link, but something seems to have happened. I'll monitor it, and put in the link if the info comes back up.


Edited by Jaymes (log)

I don't understand why rappers have to hunch over while they stomp around the stage hollering.  It hurts my back to watch them. On the other hand, I've been thinking that perhaps I should start a rap group here at the Old Folks' Home.  Most of us already walk like that.

Share this post


Link to post
Share on other sites
Steve- can you tell us more about your upcoming book?

It's a recipe book, but we've listed substitutions if you can't find that exact bean. The introduction is by Thomas Keller of the French Laundry. I thought I'd give him a break and help him out with a little promotion! Some of the recipes are from my restaurant customers like Manresa, Range, Blue Hill at Stonebarns and some are original, from my kitchen and some by Vanessa Barrington. We chose not to make it Mexican even though there is a lot of Mexican and Latin included. There's a lot of theory on cooking beans (including The Parson's Method from our own Russ) and an entry on how to reinvent a pot of beans. I'm pretty pleased with the way it came out.

Amazon seems nutty today but it's on Barnes and Noble and smaller bookstores seem to have it already.


Visit beautiful Rancho Gordo!

Twitter @RanchoGordo

"How do you say 'Yum-o' in Swedish? Or is it Swiss? What do they speak in Switzerland?"- Rachel Ray

Share this post


Link to post
Share on other sites

Looks like the Amazon site is back up.

Heirloom beans.


I don't understand why rappers have to hunch over while they stomp around the stage hollering.  It hurts my back to watch them. On the other hand, I've been thinking that perhaps I should start a rap group here at the Old Folks' Home.  Most of us already walk like that.

Share this post


Link to post
Share on other sites

Word comes back that shipping notices have been received and smaller bookstores actually have it in stock.

Help is on the way!


Visit beautiful Rancho Gordo!

Twitter @RanchoGordo

"How do you say 'Yum-o' in Swedish? Or is it Swiss? What do they speak in Switzerland?"- Rachel Ray

Share this post


Link to post
Share on other sites
Steve- can you tell us more about your upcoming book?

It's a recipe book, but we've listed substitutions if you can't find that exact bean. The introduction is by Thomas Keller of the French Laundry. I thought I'd give him a break and help him out with a little promotion! Some of the recipes are from my restaurant customers like Manresa, Range, Blue Hill at Stonebarns and some are original, from my kitchen and some by Vanessa Barrington. We chose not to make it Mexican even though there is a lot of Mexican and Latin included. There's a lot of theory on cooking beans (including The Parson's Method from our own Russ) and an entry on how to reinvent a pot of beans. I'm pretty pleased with the way it came out.

Amazon seems nutty today but it's on Barnes and Noble and smaller bookstores seem to have it already.

I just ordered a copy through amazon.co.uk You try my beans, I'll try yours.

Share this post


Link to post
Share on other sites

My book arrived last week. I've barely had time to browse through it, but I have to say that it's living up to my expectations. Lots of useful information, well-organized, but with a relaxed tone. :smile:

The recipes look terrific. I think I'll have to make "Cellinis and Martinis" for the name alone. :laugh:

Share this post


Link to post
Share on other sites

Steve, are there measures in metric in the book?


“Do you not find that bacon, sausage, egg, chips, black pudding, beans, mushrooms, tomatoes, fried bread and a cup of tea; is a meal in itself really?” Hovis Presley.

Share this post


Link to post
Share on other sites

Yippee!!!

After being on pre-order from Amazon since April, it has arrived and it is lovely. Although I have never really met a bean I didn't like, these look like dishes that I will want to add to my "YUM.....make again" list. Nice job Steve :biggrin:


"There are no mistakes in bread baking, only more bread crumbs"

*Bernard Clayton, Jr.

Share this post


Link to post
Share on other sites

I'm glad you like what you see so far. My editor told me we're all ready going into another printing, based on reaction and pre-sales. I told him it was probably my mother and her friends and not to get too excited but it seems a go.

adey73, there's a metric conversion chart in the back, but this kind of cooking isn't so specific. Some of this and that and you have magic.

rohandaft, I'm loving your book, Menu del Dia. I hope mine works for you!


Visit beautiful Rancho Gordo!

Twitter @RanchoGordo

"How do you say 'Yum-o' in Swedish? Or is it Swiss? What do they speak in Switzerland?"- Rachel Ray

Share this post


Link to post
Share on other sites

Steve,

Any chance that you'll be selling your beans at Union Square Greenmarket this Wednesday when you do your book signing?

- Kim


If you want to make an apple pie from scratch, you must first create the universe. - Carl Sagan

Share this post


Link to post
Share on other sites

I can't wait to pick up this book. Needless to say you know your a rancho_gordo fan when you still have the companies calender on your kitchen wall, even though its three years old. :laugh:


Robert R

Share this post


Link to post
Share on other sites

rohandaft, are you the author of the irreplaceable 'Daft about Lager'? I was thinking about that superb publication the other day.


Edited by muichoi (log)

Share this post


Link to post
Share on other sites
I can't wait to pick up this book. Needless to say you know your a rancho_gordo fan when you still have the companies calender on your kitchen wall, even though its three years old. :laugh:

Yeah, Rancho. When are the new calendars coming out?

This might be a good time since, as we all know, you've got nothing else on your plate in your beanpot.

:cool:


I don't understand why rappers have to hunch over while they stomp around the stage hollering.  It hurts my back to watch them. On the other hand, I've been thinking that perhaps I should start a rap group here at the Old Folks' Home.  Most of us already walk like that.

Share this post


Link to post
Share on other sites
Steve,

Any chance that you'll be selling your beans at Union Square Greenmarket this Wednesday when you do your book signing?

- Kim

They're pretty adamant that I don't and I understand.

Luckily, there apparently is someone who grows them and they'll have them for sale.

Mine are just available at Marlow and Sons in NY, and of course mail order.


Visit beautiful Rancho Gordo!

Twitter @RanchoGordo

"How do you say 'Yum-o' in Swedish? Or is it Swiss? What do they speak in Switzerland?"- Rachel Ray

Share this post


Link to post
Share on other sites
rohandaft, are you the author of the irreplaceable 'Daft about Lager'? I was  thinking about that superb publication the other day.

Not forgetting my Brutish collaborators, Malcolm Bennett and Aidan Hughes, yes, I am the author of Daft About Lager. The book was published in 1989 and my overriding memory of it is going to the Penguin offices in Kensington twice a week in a cab to pick up the many, many cases of lager we were sent, and then paying for the cab with the likes of Tennants Super or the particularly horrible Kestrel (remember that?) equivalent. It's very nice to know that you were thinking about it and consider it irreplaceable.

Share this post


Link to post
Share on other sites
I'm glad you like what you see so far. My editor told me we're all ready going into another printing, based on reaction and pre-sales. I told him it was probably my mother and her friends and not to get too excited but it seems a go.

adey73, there's a metric conversion chart in the back, but this kind of cooking isn't so specific. Some of this and that and you have magic.

rohandaft, I'm loving your book, Menu del Dia. I hope mine works for you!

Congratulations - it's just arrived and looks great. A late night platter of canned sardines, avocados, and pickled sliced chiles at the Opera Bar in Mexico City is very appealing. As is the recipe for Anasazi Cowboy Chili with Buffalo and Nopales - I have direct access to cactus but have never cooked with it. I'm really looking forward to this.

Share this post


Link to post
Share on other sites

I was heading out of the car a couple of days ago with my very favorite Rancho Gordo cloth bag - when my neighbour Gord spied it in my hand. You could see the excitement on his face as he tried to figure out how he was going to get me to give it to him.

He hasn't got it yet - I'm going to have to get another bag first. It's interesting how many questions that bag generates when you are in the grocery store.

Share this post


Link to post
Share on other sites

Let me say that the recipe for Tuscan Ribollita with Runner Cannellini Beans is worth the purchase price alone!

I hesitated (briefly) before posting this, because with a second batch of this wonderful, hearty seasonal dish in the oven/on the stove now, I went to order more runner cannellinis, and discovered that Steve is temporarily out. But fear not, I'm sure more will be in stock soon, and besides, there are lots of other great recipes to try -- one for every week of the year!

If you haven't already purchased this book, RUN to the bookstore or your nearest online purveyor and get your copy now.

Thanks Steve for all the great beans and now all the great ways to cook them!

- Laura

Share this post


Link to post
Share on other sites

Resurrecting this topic to ask a question. I was gifted with a smoked pork tenderloin today, and decided I needed some Boston baked beans to go with it. Hadn't soaked any beans, as I hadn't planned on cooking beans tonight, but no worries -- I have an Instant Pot, and I'll just pressure cook those babies unsoaked.

 

Put a half-pound of alubia blanca beans in the IP with the requisite ingredients, and decided to go 45 minutes at high pressure. Quick released the pressure because I was getting hungry and everything else was done -- beans were not. I said...well, never mind what I said, but I started 'em back for another 30 minutes. At the end of that time -- still hard. So I cursed, fixed my plate without them, and set them for another 45 minutes. For anyone who's counting, that's a solid two hours under pressure. And they still weren't done.

 

I presently have them on the slow cook setting and plan to let them cook all night.

 

Has anyone else had this experience with these beans? I've had them in my pantry less than six months. I'm befuddled.

 


Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Share this post


Link to post
Share on other sites

I cook the alubia blanca beans fairly often and find that they are usually done fairly quickly, on the spectrum of all beans but I have not tried them in the instant pot.

My usual method is no soak, bring them to a boil on the stovetop with a couple of bay leaves, a few cloves of garlic and 2 or 3 dried red chili peppers.  I let them boil briskly for 5 min or so then add the salt, put the covered pot into the oven at 250 or 275, just enough to barely boil.  I'd say the alubia blanca beans are usually ready after 60-90 min in the oven or less.  

 

With the instant pot, I liked the beans best when I cooked them part-way under high pressure, let the pressure reduce naturally for 10 min before releasing the valve and finished cooking them at a simmer using the saute function.  For the Yellow Indian Woman beans, I think it was around 25 min under pressure and 25 min simmering in the pot.

  • Like 1

Share this post


Link to post
Share on other sites

@JoNorvelleWalker, no, they were alubia blanca. I got the bag back out of the trash and looked.

 

Update -- this morning, after 12 hours on slow cook, they were done -- but surprisingly, still quite firm and not mushy. Bonus -- the long, slow cook made the sauce absolutely delectable. As I am cooking risotto today, they'll go in the fridge for sometime later.

  • Like 2

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Burmese Days
      Hello everyone,
       
      This is my first post, so please tell me if I've made any mistakes. I'd like to learn the ropes as soon as possible. 
       
      I first learned of this cookbook from The Mala Market, easily the best online source of high-quality Chinese ingredients in the west. In the About Us page, Taylor Holiday (the founder of Mala Market) talks about the cookbooks that inspired her.
      This piqued my interest and sent me down a long rabbit hole. I'm attempting to categorically share everything I've found about this book so far.
       
      Reading it online
      Early in my search, I found an online preview (Adobe Flash required). It shows you the first 29 pages. I've found people reference an online version you can pay for on the Chinese side of the internet. But to my skills, it's been unattainable.
       
      The Title
      Because this book was never sold in the west, the cover, and thus title, were never translated to English. Because of this, when you search for this book, it'll have several different names. These are just some versions I've found online - typos included.
      Sichuan (China) Cuisine in Both Chinese and English Si Chuan(China) Cuisinein (In English & Chinese) China Sichuan Cuisine (in Chinese and English) Chengdu China: Si Chuan Ke Xue Ji Shu Chu Ban She Si Chuan(China) Cuisinein (Chinese and English bilingual) 中国川菜:中英文标准对照版 For the sake of convenience, I'll be referring to the cookbook as Sichuan Cuisine from now on.

       
      Versions
      There are two versions of Sichuan Cuisine. The first came out in 2010 and the second in 2014. In an interview from Flavor & Fortune, a (now defunct) Chinese cooking
      magazine, the author clarifies the differences.
      That is all of the information I could find on the differences. Nothing besides that offhanded remark. The 2014 edition seems to be harder to source and, when available, more expensive.
       
      Author(s)

      In the last section, I mentioned an interview with the author. That was somewhat incorrect. There are two authors!
      Lu Yi (卢一) President of Sichuan Tourism College, Vice Chairman of Sichuan Nutrition Society, Chairman of Sichuan Food Fermentation Society, Chairman of Sichuan Leisure Sports Management Society Du Li (杜莉) Master of Arts, Professor of Sichuan Institute of Tourism, Director of Sichuan Cultural Development Research Center, Sichuan Humanities and Social Sciences Key Research Base, Sichuan Provincial Department of Education, and member of the International Food Culture Research Association of the World Chinese Culinary Federation Along with the principal authors, two famous chefs checked the English translations.
      Fuchsia Dunlop - of Land of Plenty fame Professor Shirley Cheng - of Hyde Park New York's Culinary Institute of America Fuchsia Dunlop was actually the first (and to my knowledge, only) Western graduate from the school that produced the book.
       

      Recipes
      Here are screenshots of the table of contents.  It has some recipes I'm a big fan of.
       
      ISBN
      ISBN 10: 7536469640   ISBN 13: 9787536469648 As far as I can tell, the first and second edition have the same ISBN #'s. I'm no librarian, so if anyone knows more about how ISBN #'s relate to re-releases and editions, feel free to chime in.
       
      Publisher
      Sichuan Science and Technology Press 四川科学技术出版社  
      Cover
      Okay... so this book has a lot of covers.
      The common cover A red cover A white cover A white version of the common cover An ornate and shiny cover  There may or may not be a "Box set." At first, I thought this was a difference in book editions, but that doesn't seem to be the case. As far as covers go, I'm at a loss. If anybody has more info, I'm all ears.
       
      Buying the book
      Alright, so I've hunted down many sites that used to sell it and a few who still have it in stock. Most of them are priced exorbitantly.
       
      AbeBooks.com ($160 + $15 shipping) Ebay.com - used ($140 + $4 shipping) PurpleCulture.net ($50 + $22 shipping) Amazon.com ($300 + $5 shipping + $19 tax) A few other sites in Chinese  
      I bought a copy off of PurpleCuture.net on April 14th. When I purchased Sichuan Cuisine, it said there was only one copy left. That seems to be a lie to create false urgency for the buyer. My order never updated past processing, but after emailing them, I was given a tracking code. It has since landed in America and is in customs. I'll try to update this thread when (if) it is delivered.
       
      Closing thoughts
      This book is probably not worth all the effort that I've put into finding it. But what is worth effort, is preserving knowledge. It turns my gut to think that this book will never be accessible to chefs that have a passion for learning real Sichuan food. As we get inundated with awful recipes from Simple and quick blogs, it becomes vital to keep these authentic sources available. As the internet chugs along, more and more recipes like these will be lost. 
       
      You'd expect the internet to keep information alive, but in many ways, it does the opposite. In societies search for quick and easy recipes, a type of evolutionary pressure is forming. It's a pressure that mutates recipes to simpler and simpler versions of themselves. They warp and change under consumer pressure till they're a bastardized copy of the original that anyone can cook in 15 minutes. The worse part is that these new, worse recipes wear the same name as the original recipe. Before long, it becomes harder to find the original recipe than the new one. 
       
      In this sense, the internet hides information. 
       
    • By TexasMBA02
      After batting about .500 with my previous approach to macarons, I came across Pierre Herme's base recipe online.  After two flawless batches of macarons, I've been re-energized to continue to work at mastering them.  Specifically, I want to try more of his recipes.  My conundrum is that he has, as far as I can tell, two macaron cookbooks and I don't know which one I should get.  I can't tell if one is just an updated version of the other or a reissue or what the differences really are.  I was hoping somebody had some insight.  I have searched online and haven't seen both books referenced in the same context or contrasted at all.
       
      This one appears to be older.

       
      And this one appears to be the newer of the two.

       
      Any insight would be helpful.
       
      Thanks,
       
    • By K8CanCook
      Update!! --- the sale is still going on at Amazon as of Sunday (11/24) at 11:15am EST
      ____________________________________________________________________________________________________________________________________
       
      Did anyone note the sale price on Modernist Cuisine today (maybe yesterday)? Amazon and Target dropped the set of tomes to $379!!!
       
      This price looks like it will change after today...so get it ASAP!!!

      https://smile.amazon.com/gp/product/0982761007?pf_rd_p=183f5289-9dc0-416f-942e-e8f213ef368b&pf_rd_r=SRFCHFB5EFTGAA8AZHJX
      -or-
      https://www.target.com/p/modernist-cuisine-by-nathan-myhrvold-chris-young-maxime-bilet-hardcover/-/A-77279948
    • By Bollo
      I need a book on the application of rotavapor machine. I've searched something on web but i can't find something strictly professional for the kitchen please help me. To improve the research. 
    • By Smokeydoke
      After a delightful brunch at Koslow's Sqirl restaurant in Los Angeles, I've decided to attempt to cook through her cookbook. I'll post my results here.
       
      Please follow along and join in, if you're so inclined. Her food is wonderful, but I will surmise that her true deliciousness comes from using the best and freshest ingredients. I'll do my best to recreate the magic I felt at Sqirl.
       
      Here's the link to her book at Eat Your Books.
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...