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86 posts in this topic
By Bon Appetit Cookbooks
This topic was hijacked from the Vancouver Board.
What cookbooks do you love to cook out of at home?
Is there a specific recipe that is your favorite?
Or is there a book you just can't live without?
If you have pictures, even better! Lets see how it turns out!
Some of my favorites to cook out of:
The Balthazar Cookbook - The Beef Tartar is amazing! As is the Chicken Liver Mousse
The Babbo Cookbook - The Strawberries & Peaches with Balsamic Zabaglione
Barefoot in Paris - The Blue Cheese Souffle looks JUST LIKE THE PICTURE!
The Bouchon Cookbook - The Roast Chicken will seriously change your life
Gordon Ramsey Makes it Easy - The Chocolate Pots are the easiest dessert in the world and tastes so good....especially with the Amedei #7
There are lots more. Hopefully I can take pictures and show you.
Hopefully this post can be an ongoing thing.
I think we are all interested in what eachother cooks!
By Dave the Cook
Those of us that have been following Rob Connoley's (aka gfron1) trek from home cook to down-and-literally-dirty locavore James Beard-semi-finalist chef are justifiably proud of his well-deserved transformation to a published author, which he has faithfully detailed in an earlier topic. If you're not familiar with his story, I urge you to catch up, then come back here, because we're ready to move on to the next step.
Rob's book, Acorns & Cattails: A Modern Foraging Cookbook of Forest, Farm & Field, is finally, officially available. This alone is awesome news, and you should totally order your copy today. Or . . .
. . . we want to continue the conversation about Rob, his book and his future plans in this topic. And just to up the awesomeness, Rob is offering a free book to a randomly selected participant here.
Simply post a question or comment in this topic between now and 11:59 p.m. CST (US), 13 September 2016 and you'll be eligible to "win," based on a random drawing to be conducted, with each participant getting one chance, not including Society volunteers (and Rob himself. Multiple posts will not improve your chances, so don't get overheated.) The winner will be announced on 14 September.
Rob will be along shortly to add his encouragement and whatever late-breaking news he has -- he's busy guy these days, so be patient -- but there's no need to wait to post questions or comments.
P.S. And if you don't win, you should still get this book.
A few weeks ago I bought a copy of this cookbook which is a best-selling spin off from the highly successful television series by China Central Television - A Bite of China as discussed on this thread. .
The book was published in August 2013 and is by Chen Zhitian (陈志田 - chén zhì tián). It is only available in Chinese (so far).
There are a number of books related to the television series but this is the only one which seems to be legitimate. It certainly has the high production standards of the television show. Beautifully photographed and with (relatively) clear details in the recipes.
Here is a sample page.
Unlike in most western cookbooks, recipes are not listed by main ingredient. They are set out in six vaguely defined chapters. So, if you are looking for a duck dish, for example, you'll have to go through the whole contents list. I've never seen an index in any Chinese book on any subject.
In order to demonstrate the breadth of recipes in the book and perhaps to be of interest to forum members who want to know what is in a popular Chinese recipe book, I have sort of translated the contents list - 187 recipes.
This is always problematic. Very often Chinese dishes are very cryptically named. This list contains some literal translations. For some dishes I have totally ignored the given name and given a brief description instead. Any Chinese in the list refers to place names. Some dishes I have left with literal translations of their cryptic names, just for amusement value.
I am not happy with some of the "translations" and will work on improving them. I am also certain there are errors in there, too.
Back in 2008, the Chinese government issued a list of official dish translations for the Beijing Olympics. It is full of weird translations and total errors, too. Interestingly, few of the dishes in the book are on that list.
Anyway, for what it is worth, the book's content list is here (Word document) or here (PDF file). If anyone is interested in more information on a dish, please ask. For copyright reasons, I can't reproduce the dishes here exactly, but can certainly describe them.
Another problem is that many Chinese recipes are vague in the extreme. I'm not one to slavishly follow instructions, but saying "enough meat" in a recipe is not very helpful. This book gives details (by weight) for the main ingredients, but goes vague on most condiments.
For example, the first dish (Dezhou Braised Chicken), calls for precisely 1500g of chicken, 50g dried mushroom, 20g sliced ginger and 10g of scallion. It then lists cassia bark, caoguo, unspecified herbs, Chinese cardamom, fennel seed, star anise, salt, sodium bicarbonate and cooking wine without suggesting any quantities. It then goes back to ask for 35g of maltose syrup, a soupçon of cloves, and "the correct quantity" of soy sauce.
Cooking instructions can be equally vague. "Cook until cooked".
A Bite of China - 舌尖上的中国- ISBN 978-7-5113-3940-9
By Lisa Shock
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.
By Chris Hennes
While not a new cookbook by any means, I haven't really had time to dig into this one until now. We've previously discussed the recipes in Jerusalem: A Cookbook, but not much has been said about Plenty. So, here goes...
Chickpea saute with Greek yogurt (p. 211)
This was a great way to kick off my time with this book. The flavors were outstanding, particularly the use of the caraway seeds and lemon juice. I used freshly-cooked Rancho Gordo chickpeas, which of course helps! The recipe was not totally trivial, but considering the flavors developed, if you don't count the time to cook the chickpeas it came together very quickly. I highly recommend this dish.
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