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We have a local Italian bakery my mom loves, but they are very expensive and hard for her to get to. She also really likes cookbooks (she reads them even if she never cooks from them ) so I was thinking for her birthday I could get her a cookbook that has similar cookies and cakes, and offer to make a few things for her on request also.
I'll obviously look myself, but eGullet is always well informed about the quality of cookbooks so I wanted to know if anyone has any recommendations. The thing about the Italian bakery is that the stuff they make seems to me to be not as sweet as classic American recipes, and often have more complex flavors and also are usually on the light end for whatever the item is. (Like even something that's intended to be dense doesn't have a very heavy sensation in the mouth.)
Hi. I'm brand new to this site. I used to be on Chowhound but I see now that that site is a mess. I found this site and it looks pretty cool. The main reason I joined is I’m looking for recommendations for a restaurant to hold my wedding in March 2018. We were hoping maybe in Brooklyn but we are open to anything interesting. There will be 55-60 people and the ceremony will also be at the restaurant. I’m thinking of a brunch/early afternoon affair, most likely on a weekend. Would love to find a funky/old school/unique/charming type of place for my sweetheart. Inexpensive please! Thank you in advance!
HOST'S NOTE: This post and those that follow were split off from the pre-release discussion of Modernist Bread.
Figured I don't need to dump all this into the contest thread - so I'll post here. My journey to making my first MC loaf.
Her's the poolish after >12 hours:
Not pictured - water with yeast in it below the bread flour and poolish
That went into the mixer and not long later I had a shaggy mass:
That rested for a while - then mixed until medium gluten formation - a window pane that was both opaque and translucent (no picture for that slightly messy part)
Folded and rested, folded and rested, I think this is 1/2 the mass now ready to rest one final time.
Proofed it in the oven - I have a picture of that but it's just foggy window oven
Then it went into the oven, here it is at max temp - 450 with steam turned on.
And the crumb - this is awesome bread:
I got my copy of Eleven Madison Park: The Next-Chapter earlier this year and have enjoyed reading through it several times.
As a result, I have been considering getting the version published in 2011 for Christmas, however, I am not sure if it is a duplicate of the recipe book included with the next chapter set.
So I am wondering if somebody has access to both if they would be able to advise me whether the recipes are duplicated between the two books.
Solid intermediate cook, here. Not especially intimidated by elaborate preps. But I'm new to SV, and would like a recommendation for a cookbook for guidance and exploration.
I was thinking of Tom Keller's Under Pressure, but I'm wondering if the preps he includes may not be the most generally useful. What do you all like, and why?
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