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By mixmaster b
I am interested in getting some cookbooks that cover the basics of pastry and baking--not bread, necessarily, but dessert, cakes, cookies, etc. I searched a few other cookbook threads but did not have luck on finding books on pastry.
My interest is in fairly classic French and European style baking, and I need a book that covers technique. Pictures would also be much appreciated--I like both the step by step pix or great pictures of the end product.
Right now, I have Desserts and Chocolate Desserts by Pierre Herme. (I love these and have had good results from the recipes, but feel I should start with a more classic approach.) La Varenne Pratique has provided some good starting points, but I would like to find a book with more focus on baking.
I was thinking about the Payard book. Any comments? Suggestions would be much appreciated! In case it applies, I am a home cook and am slightly more skilled than a total beginner.
Congratulations are due to Fuchsia Dunlop, whose "Food of Sichuan" has just been published in a Chinese language version - a rare honour here. I've ordered a couple of copies as gifts for local friends who loved the Engish version, but struggled with some language issues.
By Brooke Dojny
Fried Clams (From the New England Clamshack Cookbook)
Serves 4 as Appetizer.
Reprinted with permission from The New England Clamshack Cookbook by Brooke Dojny, 2003
Vegetable Oil or solid white shortening for frying, such as Crisco
2-1/2 pt shucked, medium-sized whole-belly soft-shell clams
1-1/2 c evaporated milk
1-1/2 c yellow corn flour
3/4 c pastry flour, cake flour or all-purpose flour
1. Heat the oil or shortening over medium heat in a deep fryer or heavy, deep pot until it reaches 350 degrees F.
2. Rinse the clams gently if they are muddy, and dry on paper towels.
3. Pour the evaporated milk into a large bowl. In another large bowl, stir together the corn flour and pastry flour.
4. Using your hands, drip about one third of the clams into the milk, letting the excess liquid drain off. Dredge the clams in the flour mixture, using your hands to make sure each clam is evenly coated. Transfer to a colander or large strainer and shake gently to remove the excess flour.
5. Slide the clams into the hot fat and deep-fry until golden brown, 2 to 4 minutes, depending on the size of the clams. (Cooked clams can be kept warm in a slow oven while you finish the remaining frying.)
6. Serve with tartar sauce and lemon wedges.
Keywords: Seafood, Appetizer, American
( RG468 )
By David Ross
Over the years I've collected both cookbooks and a large collection of what I call cooking "booklets." These are small booklets that were often mailed or given out free at grocery stores. Most of them measure 5 1/2" x 8 1/2". My Mother had a large collection, and I've bought many of them, for a few cents each, at vintage shops and estate sales. I think my Mother would often clip something out of the newspaper food section or a magazine and send it in to the sponsor for the booklet. Magazines like Sunset and Better Homes and Gardens printed a series of these booklets.
They're a historical record of the way we cooked and ate at the time, but I also find them a great resource for creating new recipes today. I'll start by posting the Metropolitan Cook Book printed by the Metropolitan Life Insurance Company. Often there wasn't a published date in these cook books, but based on the recipes compared to my collection of vintage cook books, I'd say this one dates to around 1915. Many of the recipes are similar to what I've found in the Fannie Farmer Cookbook of that time.
There is a section of recipes titled "Invalid" recipes, where one could have things like Oatmeal Gruel, Irish Moss Lemonade and a Raw Beef Sandwich. Under the "Lunch Box" section, there is a suggested cold lunch for "Industrial Workers"-
1 minced ham sandwich with white bread
1 Swiss cheese sandwich with rye bread
1 whole tomato
1 apple dumpling
1 cup coffee (in Thermos)
For "School Children"-
1 cottage cheese sandwich on brown bread
1 jelly sandwich on white bread
1/2 pint bottle of milk
Hi all. I hope you are well. I am just into baking bread due to lockdown and need help. Ideally I would like modernist bread but the wife is not quite agreeing to that yet. So I would like some where to start for now until she comes around to the idea. After she has tasted all my amazing breads I make.
I would like this to be in metric rather than imperial.
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