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  
Blue Heron

Follow up on Cookbooks question

Recommended Posts

As a follow up to Steve Klc mentioning a potential 5 favorite food books list in an earlier question:  

I'm on the west coast & unfortunately don't get a chance to read your paper very often.  You mentioned that you get a chance to see several cookbooks and food books.  If you get a chance, I would be very intersted if you would be willing to share with us your personal 3-5 favorite food books, or personal favorite cookbooks, or cookbooks that you think the recipes turn out particularly well.  Thanks.

Share this post


Link to post
Share on other sites

It's so hard to give a quick list, but here's just some random thoughts and these are by NO MEANS my definitive favorites. I turn to Mark Bittman's How to Cook Everything and Joy of Cooking for basics and for research. I really like the Rose Pistola Cookbook, for some reason (chicken under a brick, chopped salad--argula, endive, radicchio and blue cheese), I like Blue Ginger by Ming Tsai. I really had fun exploring Elizabeth Schneiders' Vegetables: From Amaranth to Zucchini. I've got Deborah Madison's Local Favorites on my desk and I'm eager to try it.

I guess, thanks to the nature of my work, I don't and can't dwell on one cookbook too long. Maybe in time some real solid favorites will emerge, when I'm back to cooking for myself, not for the section.

I will say I've grown very tired of the Silver Palate girls, even Basics. For kicks, I get out my old copies of Vegetarian Epicure by Anna Thomas, from the 1970s. I know this list sounds like I don't each much meat, but I actually do.

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 chefmd
      It's time to get excited about new cookbooks coming out this year.  Hopefully some will also appear on bargain thread.   Here is an article from Food and Wine that lists some of the spring offerings.
      http://www.foodandwine.com/news/cookbooks-spring-2018
    • By ElsieD
      I got an e-mail this morning about the Modernist team's next project - pizza! 
       
      Modernist Pizza is Underway!
      After taking on the world of bread, we’re thrilled to announce the topic of our next book: pizza. Modernist Pizza will explore the science, history, equipment, technology, and people that have made pizza so beloved.

      Authors Nathan Myhrvold and Francisco Migoya, with the Modernist Cuisine team, are currently at work conducting extensive research and testing long-held pizza-making beliefs; this quest for knowledge has already taken them to cities across the United States, Italy, and beyond. The result of their work will be a multivolume cookbook that includes both traditional and innovative recipes for pizzas found around the globe along with techniques that will help you make pizza the way you like it.

      Modernist Pizza is in its early stages, and although we’ve begun to dig in, we still have a lot of work ahead of us. Although we can’t guarantee when it will arrive at your door just yet, we can promise that this book will deliver the complete story of pizza as it’s never been told before.

      In the meantime, we would love to hear from you as we continue to research pizza from around the world. Contact pizza@modernistcuisine.com to tell us about your favorite pizzerias and their pizza. Connect with us on social media to get all the latest Modernist Pizza updates.
    • By JoNorvelleWalker
      Tonight I finished Kristen Kish Cooking, Recipes and Techniques.  Alas these are restaurant or competition dishes, and while I would probably enjoy most of them, I saw nothing that I am compelled to cook.  Nor for that matter am competent to cook.  I commend her for sharing them.  I appreciate her definition of culinary terms.  My only gripe is that after assuring us she uses a Packojet at work, her ice cream recipes call for a home ice cream maker.
       
      Kristen moved me.  I was taken by her back story as a gay interracial adoptee.  I can relate to that.
       
    • 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 Chris Hennes
      A few weeks ago I checked out a copy of Madhur Jaffrey's Vegetarian India from the library, and it is well on its way to earning a permanent place in my collection. I've really enjoyed the recipes I've cooked from it so far, and thought I'd share a few of them here. Of course, if anyone else has cooked anything from the book please share your favorites here, too.
       
      To kick things off, something that appears in nearly every meal I've cooked this month... a yogurt dish such as
       
      Simple Seasoned Yogurt, South Indian-Style (p. 324)
       

       
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×