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Cookbooks 2018

chefmd

By chefmd
in Cookbooks & References

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Okanagancook

Okanagancook

Posted
Posted

Yikes, those look soooo good.  I love ground lamb in pastry.  I will be making these too.

i cannot buy anymore cookbooks until I free up some more shelf space...need to deal with my cooking magazines.  I think I will donate my Bon Appetite and Food and Wine copies and just keep the Finecooking.  That would help a lot.

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Anna N

Anna N

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47 minutes ago, Okanagancook said:

Season caught my eye too.

in case you haven’t seen it, here’s a link to his website recipe index.  I think I will try a few, starting with the roast beets.

http://www.abrowntable.com/recipe-index/

 Thanks for the link. Fascinating website. Will be wasting a lot of time over there.xD

Edited by Anna N (log)
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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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heidih

heidih

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2 hours ago, blue_dolphin said:

 

I know what you mean. I've cooked quite a lot from the Ottolenghi books I own but there's plenty (wink, wink, nudge, nudge) in them that I haven't tried yet.  I feel sort of the same way about Dorie Greenspan.  Ina Garten, too, even though I don't own any of hers.  Both of them do put out rather reliable recipes, though.  

 

I pre-ordered Nik Sharma's Season and Lillie O’Brien's Five Seasons of Jam. I'm tempted to cancel that last one and get the Kindle version (which is available now) instead.

 

Isn't the new Ottolenghi a sweets book?

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teonzo

teonzo

Posted
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Some books for the professionals (mostly fine dining restaurants):

 

Albert Adria - "Tickets Evolution"

 

Jason Atherton - "Pollen Street Social"

 

Tommy Banks - "Roots"

 

Fredrik Berselius - "Aska"

 

Nick Bril - "33"

 

Mauro Colagreco - "Mirazur"

 

Kobe Desramaults - "Kobe Desramaults"

 

Hendrik Dierendonck - "Carcasse"

 

Leonor Espinosa - "Leo el Sabor Ancestral y Moderno"

 

Will Goldfarb - "Room for dessert"

 

Brooks Headley - "Superiority Burger Cookbook: The Vegetarian Hamburger Is Now Delicious"

 

Ignacio Mattos - "Estela"

 

McMillan + Morin - "Joe Beef: Surviving the Apocalypse: Another Cookbook of Sorts"

 

Junichi Mitsubori - "Kado: The New Art of Wagashi"

 

Mouratoglou + Carré - "Mazi: Modern Greek Food"

 

Redzepi + Zilber - "The Noma Guide to Fermentation"

 

Simon Rogan - "Rogan"

 

Stone + von Hauske - "A Very Serious Cookbook: Contra Wildair"

 

 

 

Teo

 

 

 

Edited by teonzo (log)
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Anna N

Anna N

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13 hours ago, barolo said:

A fall release list from Eater: Best Cookbooks Fall 2018.  A section on drinks and wine books is included. It’s got a lot of the regulars, like Ina, Dorie, and Ottolenghi, but new names as well. 

 Thanks. Looks like I should be stashing my pennies for the fall!  Oh wait ...  we no longer have pennies.  Well my nickels then. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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rotuts

rotuts

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@barolo

 

thank you for the ref to the newer cookbooks.

 

Im very interested in  Rose Levy Beranbaum

 

Rose’s Baking Basics

 

and possibly 

 

Sister Pie   by Lisa Ludwinski

Ive never been much of a a baker , but have  most of RoseLevyBeranbaum' s    books

 

and her PBS baking show.  Id enjoy an opinion from the Fine Bakers here on these two books

 

Im fortunate to have a large library system that gets most books and already have these two on reserve

 

thanks again

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teonzo

teonzo

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Another couple of fall releases by professional chefs:

 

Peter Gilmore - From the Earth: World's Great, Rare and Almost Forgotten Vegetables

new book by the chef of Quay restaurant

 

 

Daniel Clifford - Out of my Tree: Midsummer House

(link points to Amazon UK, this book is still not on sale on the .com)

UK chef with 2 michelin stars, never heard about him, photos look nice

 

 

 

Teo

 

Teo

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blue_dolphin

blue_dolphin

Posted
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I'm very much enjoying reading through Diana Henry's newest, How to Eat a Peach.  

It's a menu cookbook with ~ 25 menus, divided into Spring-Summer and Fall-Winter sections. Each menu is preceded by an essay that makes the book part memoir and part cookbook.  

I find menu cookbooks interesting to read for the opportunity to see how others choose to combine dishes and, as a reader, I'm not plowing through bunches of similar recipes for vegetables, meats or whatever.  

I haven't cooked from the book yet, but several of the recipes look very appealing and I suspect they will be reliable, as Diana Henry's recipes usually are.   

 

So far, the only thing I've made is the title recipe, the simplest dessert ever - perfectly ripe peaches sliced into chilled Moscato wine and enjoyed slowly so the peaches marinate in the wine and the wine is flavored with peaches.  

Lovely.

IMG_8781.thumb.jpg.037b615bccd5faeb8f353c1b3a6ca693.jpg

 

And did I mention that the cover of the cookbook is lightly flocked?  Just like a peach!

 

 

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JoNorvelleWalker

JoNorvelleWalker

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On ‎8‎/‎29‎/‎2018 at 7:46 AM, rotuts said:

@barolo

 

thank you for the ref to the newer cookbooks.

 

Im very interested in  Rose Levy Beranbaum

 

Rose’s Baking Basics

 

and possibly 

 

Sister Pie   by Lisa Ludwinski

Ive never been much of a a baker , but have  most of RoseLevyBeranbaum' s    books

 

and her PBS baking show.  Id enjoy an opinion from the Fine Bakers here on these two books

 

Im fortunate to have a large library system that gets most books and already have these two on reserve

 

thanks again

 

I bought Rose Levy Beranbaum's Cake Bible when it first came out.  It is my goto reference for cakes.

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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teonzo

teonzo

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Some other titles for the next months:

 

Albert Adrià - "Tapas. Tickets Cuisine"

this is the English translation of the first Tickets book that came out in Spanish in 2013, not to be confused with the second book titled "Tickets Evolution"

 

 

Juliette Nothomb - "Totally Godiva: Life Is a Praline"

Godiva means chocolate history, but this book seems simplified for home use, so I'll pass

 

 

Marc Lepine - "Atelier: The Cookbook"

about time, Canadian fine dining restaurants need more book deals, I'm curious about this

 

 

Day + Fauchald - "Cocktail Codex: Fundamentals, Formulas, Evolutions"

Muldoon + McGarry - "The Dead Rabbit Mixology & Mayhem"

a couple releases for the cocktail aficionados

 

 

 

Teo

 

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blue_dolphin

blue_dolphin

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On 7/9/2018 at 3:17 PM, Okanagancook said:

Which ones are you getting?  I do not think I need another Ottolenghi book.

 

I firmly believed that I didn't need another Ottolenghi book, but I caved in and bought Simple.  A list of recipes can be found here on Eat Your Books. I don't find it quite as captivating as his earlier books but I think I will still enjoy it. I have a number of dishes marked to make.  I'm looking forward to hearing him speak at an author event later this month.  

 

Since "Simple" means different things to different people, each recipe in the book is marked with colored disks marking them as:

S - Short on Time

I - 10 Ingredients or Less

M - Make Ahead

P - Pantry, using primarily ingredients discussed in the intro

L - Lazy - slow oven cooks or refrigerator desserts that don't require a lot of attention

E - Easier than You Think

 

The back of the book has a listing of seasonal menu suggestions and a separate section of "Feasts," which consist mostly of dishes that can be made ahead and sit for a while at RT.  

 

So far, I've just been perusing the book. I'll come back and update this when I've actually cooked from it. 

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JoNorvelleWalker

JoNorvelleWalker

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On ‎6‎/‎26‎/‎2018 at 2:24 PM, ProfessionalHobbit said:

I have the Hachisu cookbook on Japan and Shaya's volume. Will probably get the one on Islam in the near future as well, or more likely for Xmas.

 

I've been meaning to cook from the Japan book but I keep getting distracted by my preference for Italian and Mediterranean....so many choices, not enough stomach space.

 

Received my copy of Hachisu yesterday.  Very pretty but I haven't started reading.  Problem with Prime same day delivery, had to purchase more than one book.  (The other was Dandelion, Making Chocolate.)

 

I blame @Anna N and her Nipponese food porn.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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Anna N

Anna N

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2 hours ago, JoNorvelleWalker said:

I blame @Anna N and her Nipponese food porn.

I have broad shoulders. Everybody blames me for everything. But I would like your take on the book. I was somewhat disappointed and then I tried to be a little bit more open-minded and now I’m not sure where I stand on it.  

 

One of the most annoying things I found was that she does not use English translation of the recipe titles. I like to look up recipes and see how other people do them or write them or illustrate them. Without that English translation…

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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JoNorvelleWalker

JoNorvelleWalker

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8 hours ago, Anna N said:

I have broad shoulders. Everybody blames me for everything. But I would like your take on the book. I was somewhat disappointed and then I tried to be a little bit more open-minded and now I’m not sure where I stand on it.  

 

One of the most annoying things I found was that she does not use English translation of the recipe titles. I like to look up recipes and see how other people do them or write them or illustrate them. Without that English translation…

 

It looks to me like each recipe has a Japanese name and an English translation?  Am I missing something?

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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Anna N

Anna N

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Posted (edited)
5 hours ago, JoNorvelleWalker said:

It looks to me like each recipe has a Japanese name and an English translation?  Am I missing something?

 So I open to a page randomly. It happens to be page 222.   There are two recipes on this page: Rolled Egg Omelet and Egg Threads.   I know these as:  Tamagoyaki and Kinshi Tamago.  At no  time does she call them by this English rendition of their Japanese name. But this is the name that you can look them up as in most books and certainly on the Internet.  (Translation was probably a poor choice of words on my part.) 

 

Edited to add:  “Transliteration” would have made my complaint clearer.

 

4 hours ago, JoNorvelleWalker said:

We are speaking of ISBN 9780714874746, correct?

 

 

4 hours ago, JoNorvelleWalker said:

We are speaking of ISBN 9780714874746, correct?

 

The same. 

Edited by Anna N
Amplification. (log)
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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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