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jackal10

Cooking from The Cook's Book

47 posts in this topic

I've just posted a review to Amazon UK of "The Cook's Book" (Jill Norman ed)

ISBN 1-4053-0337-9.

I said

Stellar. This is a must-have book for any serious cook or chef. Top chefs demonstrating their signature dishes. Ferran Adria on foams, Dan Lepard on Bread, Pierre Herme on deserts, the list goes on and on, soup to nuts. 24 chapters each by the master in their field, lavishly illustrated, not just food porn but working pictures of each stage in the process. A book to cook from, not just leave on the coffee table, although it looks good there as well. A book I will keep returning to.

My only criticism so far is that the large glossy format is awkward in the kitchen. I wish the publishers would publish it also in electronic form, or have included a DVD so that one can print out just the recipes in use to take into the kitchen.


Edited by jackal10 (log)

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Jackal is correct, this is a stupendous book. Dan Lepard's contributions are especially inspiring, but there is much else as well.

The large format is a bit bulky to heft around in the kitchen, but my one manufacturing wish would have been for a couple of placeholding ribbons. Wouldn't have minded a DVD as Jackal suggests, either, even better than ribbons!


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I saw this at the bookstore the other day and was impressed. Lavish production, the experts weighing in in their field. Was this published in the UK or here? I'd like to know how it will be used.

What are the best basic fundamentals cookbooks out there?

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Was this published in the UK or here?

Michael, the editorial production for The Cook's Book was based in London, but as co-editions for the US, Australia, Spain (and others) were planned for the same release date it felt like a joint-published project. And the co-edition publishers occasionally guided the content, and in one case I know of, the specific ingredients and method used in a recipe. A long, complex affair involving many editors, photographers, stylists and chefs in different countries, working to a tight style sheet that DK insisted effect the look of the photography and the manner in which the recipes were expressed. Given the complexity of this jigsaw it looks rather seamless - the photographer's own styles merge behind the house look, and the language smoothed so that clear method becomes the principal thing. It could have ended blandly but instead ended in (my view) a detailed collection of basic and specialized techniques.

Dan

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I've just posted a review to Amazon UK of "The Cook's Book" (Jill Norman ed)

ISBN 1-4053-0337-9.

I said

Stellar. This is a must-have book for any serious cook or chef. Top chefs demonstrating their signature dishes. Ferran Adria on foams, Dan Lepard on Bread, Pierre Herme on deserts, the list goes on and on, soup to nuts. 24 chapters each by the master in their field, lavishly illustrated, not just food porn but working pictures of each stage in the process. A book to cook from, not just leave on the coffee table, although it looks good there as well. A book I will keep returning to.

My only criticism so far is that the large glossy format is awkward in the kitchen. I wish the publishers would publish it also in electronic form, or have included a DVD so that one can print out just the recipes in use to take into the kitchen.

Hi,

I too just posted a review of The Cook's Book to my website page on "Cookbook Reviews" - I too thought it a beautiful work - except with one problem I had with a certain recipe - but overall a beautiful book. I'll forward your comment about a DVD or other electronic format for the book - great idea!

Ann

www.cookwithaloha.com

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Ann, what was the problem with the recipe in case someone runs into the same problem we will be prepared. Thanks


Matthew Xavier Hassett aka "M.X.Hassett"

"Cocktail is a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters-it is vulgarly called bittered sling and is supposed to be an exellent electioneering potion..."

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I am very impressed with this book. I work in a bookstore, and have added it to my list of Xmas recommendations. I love the pictures; so rarely do you see clear photographs of techniques.

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Here's that link (with an eGullet Society tag) to Amazon. It's also available at the usual sources used for deep discounts.

you might want to change the link to US edition which is way cheaper and ships in 24 hours: ISBN 0756613027

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I've just posted a review to Amazon UK of "The Cook's Book" (Jill Norman ed)

ISBN 1-4053-0337-9.

I said

Stellar. This is a must-have book for any serious cook or chef. Top chefs demonstrating their signature dishes. Ferran Adria on foams, Dan Lepard on Bread, Pierre Herme on deserts, the list goes on and on, soup to nuts. 24 chapters each by the master in their field, lavishly illustrated, not just food porn but working pictures of each stage in the process. A book to cook from, not just leave on the coffee table, although it looks good there as well. A book I will keep returning to.

My only criticism so far is that the large glossy format is awkward in the kitchen. I wish the publishers would publish it also in electronic form, or have included a DVD so that one can print out just the recipes in use to take into the kitchen.

How do the recipes work for the home kitchen? Has anyone put them to task?

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Picked up TCB last week

Very impressive - a cut above normal Dorling Kindersley books (normally well presented, but basic).

One concern would be how much the big names really contributed to their respective chapters - guess you will never know.

Notable for its discussion of foams, an area still not well covered in cookbooks (think Rick Tramato talks about them a bit in his Amuse-Bouche book... although I could be getting it confused with a chapter of savory ice-cream)

Also, I think, the first time Marcus Wareing has appeared in print. His section on meat is also good.

J


Edited by Jon Tseng (log)

More Cookbooks than Sense - my new Cookbook blog!

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For UK people (Who still prefer buying books from a bookshop) they are selling this at Sussex Stationers bookshops (Discount bookshop - don't know how far they spread) for £15. I'm going to get a copy as soon as I get paid!


I love animals.

They are delicious.

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Just picked up a copy yesterday and was leafing through it on a 13 our flight. It truely is a fantastic book and contains a ton of inspiration. I especially love all the esoteric chef tricks which wouldn't find thier way into a normal cookbook.


PS: I am a guy.

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This book was the first book that actually made cooking make sense to me.. With amazing pictures and step by step direction, it makes me wonder why all books dont utilize photography as a tool, the way this book does.. For people who are visual, this book is a dream.. I have made about 30 percent of the recipes and there isnt a dud in the bunch...

Breakfast to ham hock terrine, this book is important to me..

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This book was the first book that actually made cooking make sense to me.. With amazing pictures and step by step direction, it makes me wonder why all books dont utilize photography as a tool, the way this book does.. For people who are visual, this book is a dream..  I have made about 30 percent of the recipes and there isnt a dud in the bunch...

Breakfast to ham hock terrine, this book is important to me..

Daniel, this thread has been hijacked so often that I need to ask if you are referring to the thread topic The Cook's Book or to one of the other recommended books. I am very interested in learning about The Cook's Book and whether someone who is never likely to make foams would still find it valuable. Many thanks.


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)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Anna N.

Foams are only a small part of one chapter in "the Cooks Book"

Lots and lots of good stuff in there, Perhaps not replacing a basic book like "La Technique", but fantastic reading for anyone interested in food.

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I would seriously like to know if this book has any value - as another poster said - for someone unlikely to make foams at home. Or, do I really want to know how to prepare quail and leave the head still on? My grocery story doesn't carry whole quail, nor am I likely to yearn for the delicacy of quail brains.

Is there anything I can learn from this book to make it worth the money, that I can apply to my weekend cooking, the goal of which is to make good tasting stuff for family and friends (and self)?


*****

"Did you see what Julia Child did to that chicken?" ... Howard Borden on "Bob Newhart"

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Anna N.

Foams are only a small part of one chapter in "the Cooks Book"

Lots and lots of good stuff in there, Perhaps not replacing a basic book like "La Technique", but fantastic reading for anyone interested in food.

Thanks, Jack. That's what I was trying to find out. I think I am going to put it on my Christmas list!


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)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Anna.. I am referring to the Cook's Book. Not everything in this book is tricky like foams.. I havent made a foam or roasted a quail from this book.. Although, Mrsadm I would highly suggest frying a quail up..

I have made simple things like egg dishes.. Complex things like stuffed pork roasts.. I have made pasta dishes,fish dishes, and meat dishes.. As I said before, the set up is so user friendly and the step by step pictures are so instructive..

Even with the small chapter on foams, its seems so easy... Basically, you just put whatever sauce in a whipped cream maker and add nitrous.. There is the foam...


Edited by Daniel (log)

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Anna.. I am referring to the Cook's Book.  Not everything in this book is tricky like foams.. I havent made a foam or roasted a quail from this book.. Although, Mrsadm I would highly suggest frying a quail up..

I have made simple things like egg dishes.. Complex things like stuffed pork roasts.. I have made pasta dishes,fish dishes, and meat dishes.. As I said before, the set up is so user friendly and the step by step pictures are so instructive..

Even with the small chapter on foams, its seems so easy... Basically, you just put whatever sauce in a whipped cream maker and add nitrous.. There is the foam...

Many thanks, Daniel. I am hoping now that Santa will look kindly upon me and give me the book instead of a lump of coal. :shock:


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)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Yes, foams and quail brains only make up a small section of the book. The reason why they are mentioned so often here is because they are among the more interesting sections. But the real strength of the Cooks Book is in the basics. You are taught how to make stocks, sauces, fresh pasta, cakes, bread and many other basic preparations. In addition, it has chapters on many non-european cuisines including Chinese, Japanese, Indian, Middle Eastern, Mexican etc. all written by experts in the field.


PS: I am a guy.

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For UK people (Who still prefer buying books from a bookshop) they are selling this at Sussex Stationers bookshops (Discount bookshop - don't know how far they spread) for £15. I'm going to get a copy as soon as I get paid!

Just bought a copy from Sussex Stationers (thank goodness I'm at my Mum and Dad's place, which is near Harrow!). 15 pounds...nice.

Havent read through it yet as I am packing to go away tomorrow...now do I lug this across the pond with me or not??? Considering I may end up picking up a few books from the States probably not...gonna be up a while tonight by the looks of things!

Raj

PS it does seem like its worth having, covers a LOT of ground, with step by step pictures.

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Under the example of poaching, there is this recipe.. Step by step photos.. The dish was so simple.. And it was a great way for me to get experience using skate wing.. Which happened to be my first time.. I made this mixture of water, vinegar, and some herbs... Simmered the Skate for 10 mins and it was done... Very tastey.

Page #190

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Edited by Daniel (log)

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Page 136#

The sweet onion balsamic vinegar frittata.. This was a delicious dish I made for breakfast.. Fairly easy for cooking on a saturday morning.. Feeds four..

gallery_15057_1168_609363.jpg

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Page #140

Eggs baked with meats mozzerella and spinach.. Uovo Al Forno

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gallery_15057_1168_301533.jpg

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gallery_15057_1168_878649.jpg

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