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I just received a copy of "The Cook's Book - Concise Edition" edited by Jill Norman, and now I'm curious, what's the difference to the full edition? Supposedly it has 648 pages compared to 496 in this edition, and it appears to be much larger in size if the info on us.dk.com is correct. Other than that I can't find any info what the difference might be. It's a neat book with lots of photos about techniques etc, and lots of recipes. As with any DK book production values are high.
If the contents are the same, I'm happy with the smaller version, but I'd really like to know what I might be missing on those 150 or so pages. If it's just filler, I don't care. If it's some fantastic recipes, I do care....
Anybody here know both editions? Google was so far of no help. Lots of the full edition are to be had used as well, I'd be happy giving this one as a gift and ordering the full edition, if it's worth it.
Say you were rounded up with a group of folks and either had a skill to offer in exchange for a comfy room and some other niceties or were sent off to a slag heap to toil away in the hot sun every day for 16 hours, what 3 books would you want to take with you to enable you to cook and bake such fabulous foodstuffs that your kidnappers would keep you over some poor schlub who could cook only beans and rice and the occasional dry biscuit?
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.
Clafoutis de Fevettes au Parmesean et Basilic
Serves 4 as Main Dishor 6 as Side.
This recipe appears in French in issue no. 140 of the Saveurs magazine as part of a series of recipes accompanying an article on 'primeurs', or local vegetables that appear at the markets only during the first few weeks of Spring.
It can be prepared with feves that have been frozen fresh, but I would not recommend using dried beans.
This recipe should work fine with both American all purpose and French type 55 flour, as the quantity called for is slight in comparison to the other ingredients.
500 g fresh young feves
20 cl milk
10 cl heavy cream (liquid)
70 g freshly grated parmesean
2 T flour
1 small bouquet of basil
1/2 tsp salt
1/4 tsp grated nutmeg
fresh ground white pepper
Preheat your oven to 160 C / 320 F.
Blanche the feves a large pot of boiling salted water and refresh in cold water. Drain and reserve.
Combine the eggs, the milk and cream in a large bowl and beat until well combined.
Wash and dry the basil, remove the leaves from the stems and mince it finely.
Add the salt, the flour, the parmesean, the pepper, the grated nutmeg, and the freshly minced basil. Add the young feves.
Butter a clafoutis dish (noted in the recipe as 'un plat a clafoutis', but which a deep sided 10" square dish such as a corningwear would work, or a large loaf pan), give the batter a last mix, pour it into the pan, and put it in the pre-heated oven. Bake for approximately 35 minutes, until the top is golden brown and the center seems firm when you shake the pan.
Serve it hot or cold, with a simple roquette salad or with chicken, rabbit, or veal. Goes well with a good rose champagne.
Keywords: Main Dish, French, Appetizer, Hors d'oeuvre, Easy
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