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 a free account.

Recommended Posts

I see your Pierre Franey and raise you a "Baking in America" (Greg Patent) ordered by mistake and sadly, the last 20 pages were exposed to moisture so I could not return it. I only bake at gunpoint, so if anyone could use this, I would be happy to forward it.


Judy Jones aka "moosnsqrl"

Sharing food with another human being is an intimate act that should not be indulged in lightly.

M.F.K. Fisher

Share this post


Link to post
Share on other sites

Can anyone use The Book of Yields-Acccuracy in food costing and purchasing

Also Culinary Calculations-simplified math for culinary professionals

I would be happy to send them to a new home!!!!

Share this post


Link to post
Share on other sites

I've found a home for my somewhat crumpled "Baking in America." Thanks to all for your interest and "pay it forward" everyone who benefits from this thread and has a title lying around that you haven't used for a while. One man's trash...


Judy Jones aka "moosnsqrl"

Sharing food with another human being is an intimate act that should not be indulged in lightly.

M.F.K. Fisher

Share this post


Link to post
Share on other sites

I'd like to unload:

Great Taste-Low Fat Pasta, Time-Life

Great Taste-Low Fat Chicken, Time-Life

The Joy of Healthy Pasta, Joe Famularo

The Joy of Healthy Grilling, Joe Famularo

Cooking Light Cookbook 1992 :wacko: (which got the Most Insulting Award among the gifts I received for Xmas in 1993)

The others I mentioned previously have been taken, and I edited them out.


Edited by Jennifer Brizzi (log)

Jennifer Brizzi

Author of "Ravenous," a food column for Ulster Publishing (Woodstock Times, Kingston Times, Dutchess Beat etc.) and the food blog "Tripe Soup"

Share this post


Link to post
Share on other sites

lapasterie, if someone hasn't taken those books, I'd be interested.

-Greg

Share this post


Link to post
Share on other sites

Having received from this thread, I'm now offering...

A New Way to Cook, Sally Scheider brand new, ordered by mistake

Share this post


Link to post
Share on other sites
Having received from this thread, I'm now offering...

A New Way to Cook, Sally Scheider  brand new, ordered by mistake

omg, i want this bad. is it still availble?

It's yours.

Share this post


Link to post
Share on other sites

*Bump*

I thought I would return the favor to someone who really wants this particular cookbook.

The Minimalist Entertains

by Mark Bittman

If you would like this, let me know!!

Anyone else have any cookbooks they don't want?


Edited by CaliPoutine (log)

Share this post


Link to post
Share on other sites
Hey, CaliP, I'd like to have that one.

And to offer, I have:

Hotter Than Hell by Jane Butel - brand new

Pressure Cooking for Everyone by Rick Rodgers - also brand new

I'd love the pressure cooking book! It's gotten abruptly hot here (upper 90s all last weekend, gorgeous!), and since my apartment has no air conditioning I'm getting suddenly very well-acquainted with my new Kuhn Rikon. Sent you an email too. :)

Share this post


Link to post
Share on other sites
Hey, CaliP, I'd like to have that one.

And to offer, I have:

Hotter Than Hell by Jane Butel - brand new

Pressure Cooking for Everyone by Rick Rodgers - also brand new

Abra,

Can I have the Jane Butel book? We really love hot and spicy food and I'd love to get some new ideas. Am sending you a PM as well.

thanks a million,

Seema

Share this post


Link to post
Share on other sites

Needs a home: The Best Recipes in the World by Mark Bittman. I'm in Canada but will gladly mail Canada /US.

Share this post


Link to post
Share on other sites
Oh! I was just looking at sample recipes from Bittman's book, online!  :wub: May I?

It's yours! I'll mail it Monday!!! :biggrin:

Share this post


Link to post
Share on other sites

I've got a copy of:

Craig Claiborne and Pierre Franey's "The Master Cooking Course"

hardcover in excellent condition, but a small tear in the dustjacket at the top front. The book is a step by step guide to the preparation of 4 different meals. Any one with an eye for this one?


More Than Salt

Visit Our Cape Coop Blog

Cure Cutaneous Lymphoma

Join the DarkSide---------------------------> DarkSide Member #006-03-09-06

Share this post


Link to post
Share on other sites

I've got these cookbooks to offer to a good home or homes

Moosewood Restaurant Low Fat Favorites

Off The Eaten Path (the surreal goumet) Bob Blumer

The Minimalist Cooks at Home --Bittman

Zoe

Share this post


Link to post
Share on other sites
I've got these cookbooks to offer to a good home or homes

Moosewood Restaurant Low Fat Favorites

Off The Eaten Path (the surreal goumet) Bob Blumer

The Minimalist Cooks at Home --Bittman

Zoe

zoe~I'd love the Minimalist !

I'll PM you with details.

Kathy

Share this post


Link to post
Share on other sites

what a great idea! i'd like to add these books to the list of those needing adoption - i have tons more, but will start simple :smile:

the art of the cookie - jann johnson

jams & jellies - lou siebert pappas

brownies & blondies - lisa yockelson

salads - elsa petersen-schepelern

boulangerie - paul rambali

have your cake & eat it too - susan purdy

the mezzaluna cookbook - aldo bozzi

city cuisine - susan feniger & mary sue milliken

all are in decent shape - loved & used, but not abused.

kerry

Share this post


Link to post
Share on other sites
what a great idea!  i'd like to add these books to the list of those needing adoption - i have tons more, but will start simple  :smile:

kerry

oooh! Could I have Boulangerie please bluechefk?

Zoe, might I also snag the Moosewood lowfat as well? (just found out we have to get serious about food for a borderline diabetic...

thx!

Share this post


Link to post
Share on other sites

  • Similar Content

    • By TexasMBA02
      After batting about .500 with my previous approach to macarons, I came across Pierre Herme's base recipe online.  After two flawless batches of macarons, I've been re-energized to continue to work at mastering them.  Specifically, I want to try more of his recipes.  My conundrum is that he has, as far as I can tell, two macaron cookbooks and I don't know which one I should get.  I can't tell if one is just an updated version of the other or a reissue or what the differences really are.  I was hoping somebody had some insight.  I have searched online and haven't seen both books referenced in the same context or contrasted at all.
       
      This one appears to be older.

       
      And this one appears to be the newer of the two.

       
      Any insight would be helpful.
       
      Thanks,
       
    • By K8CanCook
      Update!! --- the sale is still going on at Amazon as of Sunday (11/24) at 11:15am EST
      ____________________________________________________________________________________________________________________________________
       
      Did anyone note the sale price on Modernist Cuisine today (maybe yesterday)? Amazon and Target dropped the set of tomes to $379!!!
       
      This price looks like it will change after today...so get it ASAP!!!

      https://smile.amazon.com/gp/product/0982761007?pf_rd_p=183f5289-9dc0-416f-942e-e8f213ef368b&pf_rd_r=SRFCHFB5EFTGAA8AZHJX
      -or-
      https://www.target.com/p/modernist-cuisine-by-nathan-myhrvold-chris-young-maxime-bilet-hardcover/-/A-77279948
    • By Bollo
      I need a book on the application of rotavapor machine. I've searched something on web but i can't find something strictly professional for the kitchen please help me. To improve the research. 
    • By Smokeydoke
      After a delightful brunch at Koslow's Sqirl restaurant in Los Angeles, I've decided to attempt to cook through her cookbook. I'll post my results here.
       
      Please follow along and join in, if you're so inclined. Her food is wonderful, but I will surmise that her true deliciousness comes from using the best and freshest ingredients. I'll do my best to recreate the magic I felt at Sqirl.
       
      Here's the link to her book at Eat Your Books.
    • By Shelby
      Thanks to @blue_dolphin, I was forced to buy this cookbook  and it was delivered today.  No matter how hard I try, I just don't super enjoy cookbooks on my Kindle.  Anyway, I'll most likely be alone on this thread due to low okra likability lol, but I'm an only child and I'm used to being alone 😁
       
       

       
       First on the list will be the Kimchi Okra from page 100--as suggested by @blue_dolphin.
       
      I'll be back on this thread soon  
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...