• 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 an account.

maggiethecat

Cookbooks – How Many Do You Own? (Part 5)

325 posts in this topic

Add about a dozen for me, half or so are cocktail recipe books. Another dozen that are about food, but not really cookbooks..


"...which usually means underflavored, undersalted modern French cooking hidden under edible flowers and Mexican fruits."

- Jeffrey Steingarten, in reference to "California Cuisine".

Share this post


Link to post
Share on other sites

Since I last posted.....probably 6 new cookbooks!!!


Donna

Share this post


Link to post
Share on other sites

The New Whole Grains Cookbook by Robin Asbell arrived in a box from Amazon yesterday.

Oooh, thanks andiesenji, I hadn't seen that one before. I think I need it.

Since the last time I posted, I've probably added... oh, I'm going to guess 12 books.

My mom was visiting earlier this year and at one point she was looking at my cookbook shelf in total puzzlement. "Why do you have so many cookbooks?? You only need ONE."

*sigh*


I'm gonna go bake something…

wanna come with?

Share this post


Link to post
Share on other sites

The New Whole Grains Cookbook by Robin Asbell arrived in a box from Amazon yesterday.

Oooh, thanks andiesenji, I hadn't seen that one before. I think I need it.

Aaaand now I have one more!


I'm gonna go bake something…

wanna come with?

Share this post


Link to post
Share on other sites

My mom was visiting earlier this year and at one point she was looking at my cookbook shelf in total puzzlement. "Why do you have so many cookbooks?? You only need ONE."

*sigh*

That might be an interesting discussion to start as a new thread. If you could only have ONE cookbook, what would it be?

I agree though, you only need one, but I'll qualify that by ending it with "at a time!" Meaning, in your hand, with 200 others on your shelf, waiting to be in your hand. :cool:


"...which usually means underflavored, undersalted modern French cooking hidden under edible flowers and Mexican fruits."

- Jeffrey Steingarten, in reference to "California Cuisine".

Share this post


Link to post
Share on other sites

I have 50 at the moment, most recently Thomas Keller's Ad Hoc at home and before that Mark Bittman's How to Cook Everything (the new version). If my Christmas wish list is fulfilled, there will be a few more by the end of the year (mostly bread-related). I've started buying more now that I can write them off as a business expense since I started a cookbook related website; I just have to be careful - writing them off doesn't make them free...


www.cookbooker.com - Rate and review your cookbook recipes.

Cookbooker Challenge: July/Aug 2010 - collaboratively baking & reviewing Thomas Keller's Ad Hoc at Home.

Share this post


Link to post
Share on other sites

And another: Anita Chu. Field Guide to Canada: How to Identify and Make Virtually Every Candy Imaginable. Anita Chu aka PastryGirl. Great little book! :smile:


Darienne

learn, learn, learn...

Cheers & Chocolates

Share this post


Link to post
Share on other sites

And another: Anita Chu. Field Guide to Canada: How to Identify and Make Virtually Every Candy Imaginable. Anita Chu aka PastryGirl. Great little book! :smile:

ooooh! man, I need to keep out of this thread...


I'm gonna go bake something…

wanna come with?

Share this post


Link to post
Share on other sites

And another: Anita Chu. Field Guide to Canada: How to Identify and Make Virtually Every Candy Imaginable. Anita Chu aka PastryGirl. Great little book! :smile:

ooooh! man, I need to keep out of this thread...

Okay, add one more for me. :hmmm:


I'm gonna go bake something…

wanna come with?

Share this post


Link to post
Share on other sites
I just finished cataloging most of my Asian and International cookbooks...the list may be found at:

http://dmreed.com/food-cooking-asian-cookbooks-0781kb.html

the total so far is 560!

there are probably 20-40 more which I have to dig out or have not yet perused and there are more coming in the mail. I will attempt to keep the list up to date.

my next catalogging project may be the rest of my cookbooks maybe 300+.

I have notced multiple copies of several books which I will offer for sale on ebay.

the list of books will help me avoid buying the same book more than once!

I have passed the 600 Asian Cookbooks number! 609 unique book titles and 474 book cover images.

I am still trying to track down the missing book covers and as son as I have done that and then put the collection into alphabetical order, I will begin cataloging the remainder of my cookbooks.


The link "Cooking - Food - Recipes - Cookbook Collections" on my site contains my 1000+ cookbook collections, recipes, and other food information: http://dmreed.com

Share this post


Link to post
Share on other sites

Woo-hoo! Jessica's Biscuit finally came thru with 3 more for me (ordered them back in November, maill was misdirected, yadda yadda yadda.) Finally got them yesterday, the new green Gourmet (which comes with an offer of a year's free subscription to the magazine :shock: ), a biography of Clarissa Dickson Wright(the second of the 2 Fat Ladies), Good Eats The Early Years, and All American Dictionary of Food and Drink (I think; it was one of their Freebies) I'm set for a while, and my birthday is in April :biggrin:


"Commit random acts of senseless kindness"

Share this post


Link to post
Share on other sites

Add one more: Peter Greweling's latest: Chocolates and Confections.


Darienne

learn, learn, learn...

Cheers & Chocolates

Share this post


Link to post
Share on other sites

I know it's actually a lot, but that number seems kind of low for us..


"...which usually means underflavored, undersalted modern French cooking hidden under edible flowers and Mexican fruits."

- Jeffrey Steingarten, in reference to "California Cuisine".

Share this post


Link to post
Share on other sites

I know it's actually a lot, but that number seems kind of low for us..

I agree. I think it's kind of like the NPR donors v listeners ratio; there are numerous active members here who've never posted their totals. I think the real total is at least five times greater.


Edited by maggiethecat (log)

Margaret McArthur

"Take it easy, but take it."

Studs Terkel

1912-2008

A sensational tennis blog from freakyfrites

margaretmcarthur.com

Share this post


Link to post
Share on other sites

I wonder, Maggie, how many of those active users even know how many cookbooks they have. When you started this, I had to go count. And it took me three days to have the time to do it, and remember to actually count when I had the time to do it..


"...which usually means underflavored, undersalted modern French cooking hidden under edible flowers and Mexican fruits."

- Jeffrey Steingarten, in reference to "California Cuisine".

Share this post


Link to post
Share on other sites

Add another one Maggie! I just picked up "The Bread Baker's Apprentice" by Peter Reinhart. I can't wait to start baking bread!


"...which usually means underflavored, undersalted modern French cooking hidden under edible flowers and Mexican fruits."

- Jeffrey Steingarten, in reference to "California Cuisine".

Share this post


Link to post
Share on other sites

I have 88 (conservatively counting) but a few more on the way.

Chris


"What's more, I believe it's a cook's moral obligation to add more butter given the chance."

Michael Ruhlman,
Ratio: The Simple Codes Behind Everyday Cooking

Share this post


Link to post
Share on other sites

167,212.

Counting cookbooks is a guilty pleasure: you can wallow in your thousands or take pride in your small, brilliantly curated half shelf. Go count -- and yes, food-related books and cocktail books cut it. Mags and digital files don't.


Margaret McArthur

"Take it easy, but take it."

Studs Terkel

1912-2008

A sensational tennis blog from freakyfrites

margaretmcarthur.com

Share this post


Link to post
Share on other sites

Add another one for me, Real Cajun Cooking. I can't remember the author right now (the book is at home, and i'm not) but it was beautifully photographed and the recipes looks delicious just as a list of ingredients.


"...which usually means underflavored, undersalted modern French cooking hidden under edible flowers and Mexican fruits."

- Jeffrey Steingarten, in reference to "California Cuisine".

Share this post


Link to post
Share on other sites

I walked into the bookstore for something completely unrelated today and came out with 2 more cookbooks. How did that happen?


I'm gonna go bake something…

wanna come with?

Share this post


Link to post
Share on other sites

as of 2010/01/26, my collection now includes 715+ Asian cookbooks and 278+ non-Asian cookbooks.


The link "Cooking - Food - Recipes - Cookbook Collections" on my site contains my 1000+ cookbook collections, recipes, and other food information: http://dmreed.com

Share this post


Link to post
Share on other sites

We have a new second-hand bookstore in the little town near us. Add two more cookbooks for me.


Darienne

learn, learn, learn...

Cheers & Chocolates

Share this post


Link to post
Share on other sites

Two more for me, Bobby Flay's Bold American Food and Ina Garten'sBarefoot Contessa: Back to Basics.


"...which usually means underflavored, undersalted modern French cooking hidden under edible flowers and Mexican fruits."

- Jeffrey Steingarten, in reference to "California Cuisine".

Share this post


Link to post
Share on other sites

  • Similar Content

    • By boilsover
      My Breville BSO 800XL  just died on it's second birthday, after only *extremely* light use at my beach house.  Just won't power up.
       
      Reading online, I learned that a common failure mode is the thermal fuse blowing -WHICH IS DESIGNED TO BLOW AT <450F.  This is a $3 part at Radio Shack, and there is a detailed instruction on how to replace it here:  http://virantha.com/2014/03/02/fix-your-breville-smart-oven-by-replacing-the-thermal-fuse/
       
      So I guess I'll give fixing it myself a try and report back.  Has anyone here done this repair?  Was it successful?  And why would Breville use a fuse that is lower than the appliance's top heat settings?
       
      Thanks!
    • By CanadianSportsman
      Greetings,

      I've cooked several recipes from Keller's "Bouchon" the last couple of weeks, and have loved them all! At the moment (as in right this minute) I'm making the boeuf Bourguignon, and am a little confused about the red wine reduction. After reducing the wine, herbs, and veg for nearly an hour now, I'm nowhere near the consistancy of a glaze that Keller specifies. In fact, it looks mostly like the veg is on the receiving end of most of it. Is this how the recipe is meant to be? Can anybody tell me what kind of yield is expected? Any help would be appreciated. Thank you, kindly. 
    • By Franzisaurus_Rex
      I've had an idea flowing across my brain waves over the last few months. It's on every channel and I'm getting ready to pull the trigger. 
      I'd like to try to braise a dish in my smoker. I am thinking of braising a rabbit, but the I'm not looking for guidance on the protein/ingredients, rather the technique. I turn to you, o internet, in hope you will tell me your secrets.
      Has anyone ever braised in their smoker before? I've done some research, but I haven't seen much on the "how to" for the technique. Here's my plan:
      - Brown the rabbits on skillet (stovetop)
      - Get the aromatics/other stuffz sweated browned, etc.
      - (MEANWHILE) Smoker heats up to 300-325 degrees.
      - Add stock to rabbit, bring to a simmer on the stove top.
      - Transfer to smoker, braise uncovered for 1-2 hours, then cover with foil to finish for as long as necessary.
      I've seen folks smoke and then braise, but I haven't seen much on the idea of braising something IN the smoker. I saw something on CookingwithMe.at about doing something similar with pork belly, but that's about it.
      All I know is that after using stock+drippings from a smoked turkey created this CRAZY MIND-BLOWING flavor, so I'm basing this a lot off that idea.
      -Franz
    • By boilsover
      The 2017 iteration of the International Home & Housewares Show is being held March 18-21 at McCormick Place in Chicago.  This is the world's 2nd-largest tradeshow for the cookware and housewares industry, close behind Ambiente in Frankfurt.  It is a cornucopia of what's new and what's coming down the pike in the world of cookware, and if you've ever wondered about why makers do the things they do, this is your opportunity to talk with execs and their product development people (e.g., you can discuss ceramics with the 6th-gen owner of Emile Henry).  It takes an able cookware geek a full two days to cover all the booths.
       
      Are any eGulls or eGuys besides me attending? 
    • By Paul Fink
      This unfortunately titled book changed my life. I always enjoyed cooking and idealized Julia Child &
      Jacque Pepin. But I was a typical home cook. I would see a recipe and try to duplicate it little understanding about what I was doing.
       
      Cooking the Nouvelle Cuisine in America talked about a philosophy of cooking. It showed me that there is more depth to cooking. A history. A philosophy.
      The recipes are very approachable and you can make them on a budget from grocery store ingredients. I read it as a grad student in Oregon, in the late 80's I had access to lots of fresh ingredients. And some very nice wines, cheap! I was suppose to be studying physics but I end up learning more about wine & cooking.
  • Recently Browsing   0 members

    No registered users viewing this page.