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Cookbooks 2013

Markm

By Markm
in Cookbooks & References

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bao

bao

Posted
Posted

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.

CKatCook

CKatCook

Posted
Posted

Another Fushia Dunlop? Come on payday!!

"I eat fat back, because bacon is too lean"

-overheard from a 105 year old man

"The only time to eat diet food is while waiting for the steak to cook" - Julia Child

Msk

Msk

Posted
Posted

Richard Blais "Try This at Home" just hit my kindle. Looks really cool, but then again, I like him alot. Doesn't look overly modernist, just creative.

Mike

nickrey

nickrey

Posted
Posted

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

rotuts

rotuts

Posted
Posted (edited)

Wow ! what an interesting book. Im a big fan of Sat.

not in my budget nor the libraries . let us know when you get it!

Edited by rotuts (log)
  • 2 weeks later...
ajnicholls

ajnicholls

Posted
Posted

I have and love it. Massive fan of DEM and le Champignon Sauvage. Still just absorbing it at the moment but will be a number of dishes being tried in it. The tartare/corned beef being a first

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  • 3 weeks later...
Twyst

Twyst

Posted
Posted (edited)

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)
Ttogull

Ttogull

Posted
Posted

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.
ninagluck

ninagluck

Posted
Posted

no idea if he had a show on that one as well. the concept in the restaurant right now is, take old recipes and give them a modern touch. some date back to 1390!

Ttogull

Ttogull

Posted
Posted

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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