Jump to content
  • 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.

Sign in to follow this  
Marlene

Cookbooks – How Many Do You Own? (Part 4)

Recommended Posts

3 more for me.

Debbie Moose's Deviled Eggs
Mark Bittman's How to Cook Everything
Mark Bittmans How to Cook Everything Holidays

[Moderator note: The original Cookbooks – How Many Do You Own? topic became too large for our servers to handle efficiently, so we've divided it up; the preceding part of this discussion is here: Cookbooks – How Many Do You Own? (Part 3)]


Edited by Mjx Moderator note added. (log)

Share this post


Link to post
Share on other sites

one more for me. someone put Kitchen Detective by Christopher Kimball (the bow tie wearing dude from Cook's Illustrated and America's Test Kitchen) into my cubby at work. i really like the way this guy writes and the recipes i've tried so far work pretty well.

next up: blue cheese dressing to go over my retro iceberg wedge and jersey tomatoes for my birthday dinner. :biggrin:

Share this post


Link to post
Share on other sites

I am back in Japan after a 6 week trip to the US and have added 17 books to my collection....

Share this post


Link to post
Share on other sites

I have 123....including 6 Joy of Cooking and about 25 of the regional ones put out by church ladies and other clubs...I collect both.

Newest addition...Mes Confitures, by Christine Ferber. I am a jam making maniac this week!

Share this post


Link to post
Share on other sites

Score!

Picked up a copy of Cooks Illustrated's "The Best Recipe"...from a remaindered bin at Safeway...for $6.99 CDN (list price $40 CDN).

Share this post


Link to post
Share on other sites

96,833.

next up: blue cheese dressing to go over my retro iceberg wedge and jersey tomatoes for my birthday dinner.
Yum.

Happy Birthday, Suzi Ma'am!

Share this post


Link to post
Share on other sites

...and yet another 3 for me:

Modern Greek (170 contemporary recipes from the Mediterranean) by Andy Harris

Mediterraneo (delicious recipes from the Mediterranean) by Clare Ferguson

Slow Cooking (not so fast food) by Joanne Glynn

I picked these 3 up at Williams-Sonoma over the weekend on the sale table: $7 for the three of 'em! I was amazed and so pleased! I was sorry, however, to see that Paula Wolfert's Slow Mediterranean Kitchen was among the carnage at something like $3.99. I have a copy already, and since weight was an issue I couldn't see picking up a spare for some friend I don't know yet. I did, however, talk the friend who was with me into picking up a copy.

Thanks to the Free Cookbooks! thread Susan in Fl and I exchanged cookbooks, leaving the balance even in this case. My take was the 1942, 1944 edition of The Good Housekeeping Cookbook. It's a fun item, and completes my gang from that time, since Mom gave me her old banged-up copies of The Joy of Cooking and the Better Homes & Gardens Cookbook from about the same time. Thanks, Susan!

I still have a couple of cookbooks begging on that thread, by the way, although I think one may be on the verge of being claimed.

Share this post


Link to post
Share on other sites

3 more I had on order arrived:

Taste by David Rosengarten

It's All American Food ditto

Paris Boulangerie-Patisserie by Linda Dannenberg

Share this post


Link to post
Share on other sites

The Medieval Kitchen: Recipes from France and Italy

By: Odile Redon, et al. Looks interesting,

Indonesian Regional Food and Cookery

By: Sri Owen. Have wnated this fantastic book for a long time

Splendid Table: 500 Years of Eating in Northern Italy By: L.R. Kasper. Wow, what a wonderful book, pity about the quality of the photgraphs.

Share this post


Link to post
Share on other sites

I'm down 2 books because of the Free Cookbooks! thread, but since they went to other eGulleteers the overall count should be unchanged. I don't know whether either of the recipients has already weighed in here. I forgot to ask them to.

Share this post


Link to post
Share on other sites

My neighbor is having garage sale and I picked up: Essentials of Italian Cooking by Marcella Hazan for .25 !!!!

It's in excellent ( never been read/ used) condition. Besides the fact that it cost only a quarter... my 7th grade daughter bought it for me :wub: .

Other than that... I'll have to do a re-count. I haven't been keeping track.

Share this post


Link to post
Share on other sites
272 cookbooks... wow. I've slowed down over the last couple of years. :)

97,118,

Welcome to eGullet, mochihead.

Share this post


Link to post
Share on other sites

I have about 80 at the moment... though probably about 20 more in storage waiting to go to the used book store.

Funny, I thought I had more.... must go cookbook shopping :wub:

Share this post


Link to post
Share on other sites

Must add five to my total; The Best Food Writing (series) 2001,2002,2003 & 2004.

Hopefully 2005 will be a Christmas presant from my son... and Alton Brown's I'm Only Here for The Food for $3.00 from the library store. :wub: That place is GREAT!

Share this post


Link to post
Share on other sites

Add 1 more for me: Molto Italiano. It arrived at my house for inspection because either I forgot to tell the club not to send it (I do dither on occasion) or they decided to ignore me (also happens). Its fate hung in the balance for a while: I have too many cookbooks/that's not possible; space & money vs. gorgeous photos; then somebody made gnocchi from one of his recipes over on the Fresh Pasta cookoff. I was undone.

So much for unloading cookbooks. My poor husband. :raz:

Share this post


Link to post
Share on other sites

I haven't yet counted my existing collection, but I just added in the last month:

James Peterson's Glorious French Food ($6.99 at The Christmas Tree Shop) :biggrin:

Classic Home Desserts, Richard Sax

A Taste of Country Cooking, Edna Lewis

Bread, Eric Treuille

Iced Tea, Fred Thompson

Preserves, Lindy Wildsmith

Share this post


Link to post
Share on other sites

24 so far...but it's my birthday this weekend, so hopefully I'll be adding to that tally! :biggrin:


Edited by Megan Blocker (log)

Share this post


Link to post
Share on other sites

Another one for me...The Cannery Seafood House Cookbook, by Frédéric Couton...

Share this post


Link to post
Share on other sites

OK, lets see here; Mastering the Art of French Cooking, I'm Only Here for the Food, an international cookbook whose name escapes me, and Marcella Says; so that's four more for me! :wub:

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.
Sign in to follow this  

  • Similar Content

    • By boilsover
      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?
       
      Thanks!
    • By Chris Hennes
      On Nov. 7, 2017, Modernist Bread will finally arrive on my doorstep. Having preordered it literally the first day it was available, to say I'm excited about this book is a bit of an understatement. The team at The Cooking Lab have been gracious enough to give @Dave the Cook and me early electronic access to the book and so I've spent the last week pouring over it. I'm just going to start with a few initial comments here (it's 2600 pages long, so a full review is going to take some time, and require a bunch of baking!). Dave and I would also be happy to answer any questions you've got.
       
      One of the main things I've noticed about this book is a change in tone from the original Modernist Cuisine. It comes across as less "everything you know is wrong" and more "eighty bazillion other bakers have contributed to this knowledge and here's our synthesis of it." I don't think it's an exaggeration to say that Myhrvold and company are now the most experienced bread-bakers in the world. Not necessarily in terms of the number of identical loaves they've produced, but in the shear number of different recipes and techniques they've tried and the care with which they've analyzed the results. These volumes are a distillation of 100,000 years of human breadmaking experience, topped off with a dose of the Modernist ethos of taking what we know to the next level.
       
      The recipes include weight, volume, and baker's percentages, and almost all of them can be made by both a home baker and someone baking in a commercial facility. The home baker might need to compromise on shape (e.g. you can't fit a full-length baguette in most home ovens) but the book provides clear instructions for both the amateur and professional. The recipes are almost entirely concentrated in volumes 4 and 5, with very few in the other volumes (in contrast to Modernist Cuisine, where there were many recipes scattered throughout). I can't wait for the physical volumes to arrive so that I can have multiple volumes open at once, the recipes cross-reference techniques taught earlier quite frequently.
    • By Chris Hennes
      I just got a copy of Grace Young's "Stir-Frying to the Sky's Edge"—I enjoyed cooking from "Breath of a Wok" and wanted to continue on that path. Does anyone else have this book? Have you cooked anything from it?

      Here was dinner tonight:

      Spicy Dry-Fried Beef (p. 70)

      I undercooked the beef just a bit due to a waning propane supply (I use an outdoor propane-powered wok burner), but there's nothing to complain about here. It's a relatively mild dish that lets the flavors of the ingredients (and the wok) speak. Overall I liked it, at will probably make it again (hopefully with a full tank of gas).


    • By Kitchenista
      At this time of year when you can hoard fresh, local strawberries because they are so abundant, why not freeze them and enjoy them all year long. Then you won't have to buy tasteless, fake looking ones in the dead of winter!

      The best way to preserve them, sugar-free, and have them fresh, year-round is to freeze them. Remember to start with the freshest strawberries possible. Strawberries start to lose freshness and nutrients quickly and will only last a few days in the fridge, so the sooner you freeze them the better. Follow these steps and they will last up to a year in the freezer:
      1. Gently wash them and pat them dry or allow them to air dry for an hour or so. Slice off the tops, including the stem and any white area, then cut them in half lengthwise.
      2. Line one or more rimmed baking sheets (depending on how many berries you have) with parchment or SilPats. Arrange them in a single layer on the sheets. and place them, uncovered, or loosely covered with plastic wrap in the freezer. Allow them to freeze solid, about 12 hours. Once frozen, transfer the berries (they may stick to the parchment a bit, but peel off relatively easy) to a freezer weight plastic zipper bag. Press out as much of the air from the bag as possible before sealing, to minimize freezer burn over time. If you are planning to leave them in the freezer for months, then consider double bagging them. Place the bagged berries in the freezer, where they will keep for up to one year.
      Note: I will warn you that the thawed berries will not be firm and bright like they were when raw and fresh. They tend to thaw out a bit mushier, and slightly darker…but can still be used for anything you would use fresh strawberries for. For smoothies, use frozen.
      Optional: Brushing the berries with a bit of lemon juice before you freeze them will help to preserve their color. While strawberries can be frozen whole, cut or crushed, they will retain a higher level of their vitamin C content if left whole.
    • 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!
  • Recently Browsing   0 members

    No registered users viewing this page.

×