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Cookbooks 2013

Markm

By Markm
in Cookbooks & References

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mukki

mukki

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There are more and more fall cookbooks up on Amazon, including:

AOC ~ http://www.amazon.co...d=ATVPDKIKX0DER

Pok Pok ~ http://www.amazon.co...d=ATVPDKIKX0DER

I've also pre-ordered Smoke and Pickles: Recipes and Stories from a New Southern Kitchen by Edward Lee ~ http://www.amazon.co...ils_o05_s00_i00

Edited by mukki (log)
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bao

bao

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The Food Lab: Better Home Cooking Through Science by J. Kenji Lopez-Alt should be arriving sometime in 2013. It has been in the works since 2010, so I'm anxious to see what new material he will offer compared to others who have already tackled the topic of food science.

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merstar

merstar

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Another Fushia Dunlop? Come on payday!!

? which?

Another Fushia Dunlop? Come on payday!!

It's probably this one:

http://www.amazon.com/Every-Grain-Rice-Chinese-Cooking/dp/0393089045/ref=sr_1_1?s=books&ie=UTF8&qid=1362101425&sr=1-1&keywords=fushia+dunlop

Edited by merstar (log)
There's nothing better than a good friend, except a good friend with CHOCOLATE.
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nickrey

nickrey

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I've just ordered Sat Bains' cookbook: "Too Many Chefs and Only One Indian."

Amazon UK has it on pre-release but I've managed to locate a hard copy at Books for Cooks in Australia. Part art-book, part cook book, and weighing in at 4kg the book won the Best in the World - Cookbook Design at the Gourmand World Cookbook Awards in Paris. For our US eGulleters, it is apparently available at Kitchen Arts & Letters in NY.

For those who have not heard of him, he runs a two Michelin starred restaurant in the UK (Restaurant Sat Bains) that also appears at 97 on the San Pellegrino top 100 restaurants in the world list.

I'm really looking forward to exploring the dishes presented in this book.

Nick Reynolds, aka "nickrey"

"The Internet is full of false information." Plato
My eG Foodblog

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Twyst

Twyst

Posted
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I've just ordered Sat Bains' cookbook: "Too Many Chefs and Only One Indian."

Amazon UK has it on pre-release but I've managed to locate a hard copy at Books for Cooks in Australia. Part art-book, part cook book, and weighing in at 4kg the book won the Best in the World - Cookbook Design at the Gourmand World Cookbook Awards in Paris. For our US eGulleters, it is apparently available at Kitchen Arts & Letters in NY.

I just got this today and must say it's the most stunningly beautiful cookbook I have seen. I think quay was my previous favorite, but this definitely tops it from a beauty standpoint. It also appears to be pretty detailed and gives precise measurements in grams for most things.

I ordered directly from the publisher in the UK and received it in the US 2 days later. There was only one shipping option and it was like $40

Edited by Twyst (log)
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Ttogull

Ttogull

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http://www.amazon.com/Historic-Heston-Blumenthal/dp/1620402343/ref=wl_mb_recs_14_dp

can't wait for that one. I recently had the lunch menu at his place and liked every single course. hope they are all in the book!

I am a huge fan of Heston Blumenthal. I am making his Chicken Tikka-Masala for dinner tonight. I've been working on it for a couple of days. Anyway, do you know if this book corresponds to a new TV series? I don't find mention of it. I find that I enjoy watching the TV show before trying the dish, as I understand better why things are being done.
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Ttogull

Ttogull

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From his shows, I gather that is something that interests him. I don't know if you've seen his shows - the only way to see them in the US is YouTube snippets - but his In Search of Perfection treacle tart show discusses a really old recipe. He also has the Fabulous Feasts that are a lot of fun to watch (but are not suitable for kids I learned the hard way - my 6yo loves HB) and showcase foods from several periods.

I have not been disappointed by any of his books, so I've preordered this one. Thanks for pointing it out - I hadn't seen it.

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