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.

Recommended Posts

Anyone have the new edition? The 2nd edition is probably favorite cookbook of all time. I only glanced at the new one long enough to see the list of things he chose not to do: expand the asian section, add a section on newer "molecular" techniques, etc..

That seems strange. It's what's been going on since the last edition. Has anyone spent time with the new book?

Edited by paulraphael (log)

Notes from the underbelly

Link to post
Share on other sites

I too just got the third edition, and the second edition also one of my favorite books, but I have barely looked at it yet. Indeed, I went to look something up today and I grabbed the second edition. Looking forward to discovering the third edition with you, Paul.

Steven A. Shaw aka "Fat Guy"
Co-founder, Society for Culinary Arts & Letters, sshaw@egstaff.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)

Link to post
Share on other sites

I have the new edition, not that I had any earlier editions, and I love it. I took it away with me on an all "girl" weekend at a cottage and I barely got it a glance as everyone else lined up to read it. It is a fond of info and insignts. Quite the best cookbook I have read in a long time.

"Flay your Suffolk bought-this-morning sole with organic hand-cracked pepper and blasted salt. Thrill each side for four minutes at torchmark haut. Interrogate a lemon. Embarrass any tough roots from the samphire. Then bamboozle till it's al dente with that certain je ne sais quoi."

Arabella Weir as Minty Marchmont - Posh Nosh

Link to post
Share on other sites
  • 2 months later...

My quick take on the matter: if you only have the first edition, it's worth upgrading if only because the second edition is so much more comprehensive (especially on account of the addition of pasta sauces) than the first. The third edition is more modern and better laid out than the second, but I wouldn't call it an essential upgrade. Still, if you're a total sauce freak you should have the latest.

The language from the publisher is accurate:

Many of the sauces have been lightened, the old French names have been dispensed with, and useful charts have been included throughout the book. The author has also standardized the terminology for the consistency of liquids (for instance, in the Liaisons chapter, a chart showing thicknesses ranges from "water" to "mayonnaise") because it is the consistency that is the most important -- and the hardest -- to show. An updated bibliography and source list of purveyors are also included, and the insert includes beautiful all-new 4-color photography.

Whether or not it was good to dispense with the French names is an open question. The new charts are a nice touch. The bibliography and purveyors appendices might be helpful to some. The photography is, in my opinion, nice but inessential.

Steven A. Shaw aka "Fat Guy"
Co-founder, Society for Culinary Arts & Letters, sshaw@egstaff.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)

Link to post
Share on other sites

I found the second edition at a used book store for a mere $9. I have not looked into into it too much just yet. Are there any stand-outs I should look into?

Thanks!

Dan

"Salt is born of the purest of parents: the sun and the sea." --Pythagoras.

Link to post
Share on other sites
  • Similar Content

    • By Rushina
      What would you like to be included in a cookbook you classify as a "good cookbook"?
      Rushina
    • By Multiwagon
      Other than the three written by Michael Ruhlman, which I have read and loved, what other books are out there that are about cooking, but not cookbooks?
    • By OliverB
      I just received a copy of "The Cook's Book - Concise Edition" edited by Jill Norman, and now I'm curious, what's the difference to the full edition? Supposedly it has 648 pages compared to 496 in this edition, and it appears to be much larger in size if the info on us.dk.com is correct. Other than that I can't find any info what the difference might be. It's a neat book with lots of photos about techniques etc, and lots of recipes. As with any DK book production values are high.
      If the contents are the same, I'm happy with the smaller version, but I'd really like to know what I might be missing on those 150 or so pages. If it's just filler, I don't care. If it's some fantastic recipes, I do care....
      Anybody here know both editions? Google was so far of no help. Lots of the full edition are to be had used as well, I'd be happy giving this one as a gift and ordering the full edition, if it's worth it.
      Thanks!
      Oliver
    • By devlin
      Say you were rounded up with a group of folks and either had a skill to offer in exchange for a comfy room and some other niceties or were sent off to a slag heap to toil away in the hot sun every day for 16 hours, what 3 books would you want to take with you to enable you to cook and bake such fabulous foodstuffs that your kidnappers would keep you over some poor schlub who could cook only beans and rice and the occasional dry biscuit?
    • By mixmaster b
      I am interested in getting some cookbooks that cover the basics of pastry and baking--not bread, necessarily, but dessert, cakes, cookies, etc. I searched a few other cookbook threads but did not have luck on finding books on pastry.
      My interest is in fairly classic French and European style baking, and I need a book that covers technique. Pictures would also be much appreciated--I like both the step by step pix or great pictures of the end product.
      Right now, I have Desserts and Chocolate Desserts by Pierre Herme. (I love these and have had good results from the recipes, but feel I should start with a more classic approach.) La Varenne Pratique has provided some good starting points, but I would like to find a book with more focus on baking.
      I was thinking about the Payard book. Any comments? Suggestions would be much appreciated! In case it applies, I am a home cook and am slightly more skilled than a total beginner.
      Thanks!
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...