books to watch for...

[helenas]

These are the titles i'm waiting for:

A Return to Cooking: The Chef, the Cook and the Artist by Eric Ripert and Michael Ruhlman. Eric's take on Cook's Tour?

Jeremiah Tower's Classics: 250 Recipes from an American Master;

Made in Marseille: Food and Flavors from France's Mediterranean Seaport by Daniel Young;

Feast and Folly: Cuisine, Intoxication, and the Poetics of the Sublime , edited by Allen Weiss; his previous book was "French Food: On the Table, On the Page, and in French Culture"

Rustico; a wonderful review can be found on www.wineloverspage.com

Paris Sweets: Great Desserts from the City's Best Pastry Shops by Dorie Greenspan

Please, add to the list; what am i missing here?

[Liza]

I'll just second the excitement about the Towers book. Still waiting on my copy of the Babbo Cookbook, where it will jostle for the top of the pile position with the Nobu cookbook.

[Blondie]

I got the Babbo cookbook a few weeks ago Haven't gotten to try any of the recipes yet, but it's an absolutely gorgeous book.

[Liza]

I'll also add:

http://www.amazon.com/exec/obidos/ASIN/284...0071236-9913477

Chef Daniel Boulud: Behind the Scenes, 100 recipes

[Priscilla]

I will be very interested to see the new Jeremiah Tower book.

Scored his (1987, I think?) New American Classics at the Friends of the Library room a couple of months ago, and felt, well, re-inspired all over again about cooking, which is a good thing for a cookbook to do to a person. Surprised me! (Also very much liked the book's "Lifestyles of the Rich and Famous" photos.)

The a la Russeish influence on his classic California cuisine resulted in just astonishing food. (Helena: Do you like that about him.)

Want to see what's transpired since 1987!

And the Babbo cookbook is just one gorgeous package.

[helenas]

Thanks for the Boulud pointer: i added it to my wishlist.

I've tried already several recipes from Babbo book: absolutely delicious!

I also like the latest book by Deborah Madison.

[helenas]

The a la Russeish influence on his classic California cuisine resulted in just astonishing food.  (Helena:  Do you like that about him.)

Priscilla,

i'm embarrassed to acknowledge my complete ignorance on this subject

[helenas]

One more title:

Pasta: The Story of a Universal Food by Silvano Serventi, a specialist on French and Italian culinary history (authored the Medieval Kitchen book)

[cabrales]

A French book I am looking forward to receiving: "La Cuisine Acidulee de Michel Troisgros" (The Cuisine of Acidity of Michel Troisgros), expected to be available in November 2002.

http://www.chapitre.com/frame_rec.asp?sess...e.x=5&image.y=3

[Priscilla]

The a la Russeish influence on his classic California cuisine resulted in just astonishing food.  (Helena:  Do you like that about him.)

Priscilla,

i'm embarrassed to acknowledge my complete ignorance on this subject

Helena, just saw this. It was just that I thought your including his upcoming book on your list fit in so nicely with my none-so-zealous-as-a-recent-convert boosting of the aforementioned New American Classics! (In it he provides some biographical details, including the lasting influence of some Russian relatives with elevated tastes.)

[Jinmyo]

I've just finished the Babbo book. Tremendous. I highly recommend it.

[Steve Klc]

A book I'm waiting for is Rick Tramonto's "Amuses-bouche: Little Bites that Delight before the Meal Begins." I heard this Fall. I have no idea whether it will be geared to amateur home or serious home audiences.

[Jinmyo]

Steve, that does sound interesting.

edit:

Click here for more pictures.

[Toby]

Judy Rodgers, chef at Zuni's in San Francisco, is supposed to have a book coming out in the fall. I can't wait.

Also, Deborah Madison's Local Flavors is beautiful, probably the most successful of her cookbooks. The recipes are light and simple.

[Jinmyo]

I'm waiting for Steve's book.

[Bouland]

A French book I am looking forward to receiving: "La Cuisine Acidulee de Michel Troisgros" (The Cuisine of Acidity of Michel Troisgros), expected to be available in November 2002.

Ali-Bab's Gastronomie pratique. Etudes culinaires suivies du Traitement de l'obésité des gourmands is available now as a reprint if you want a thick tome to hold you over in the mean time.

[Michael Laiskonis]

Has anyone spent time with Frederic Robert(Alain Ducasse's pastry chef)'s new companion to Ducasse "Grand Livre". I perused it while at Librarie Gourmande, but couldn't part with 160 euros at the time.

Does anyone know when Rocco DiSpirito's book is due out? Should be soon...

[cabrales]

A French book I am looking forward to receiving: "La Cuisine Acidulee de Michel Troisgros" (The Cuisine of Acidity of Michel Troisgros), expected to be available in November 2002.

Ali-Bab's Gastronomie pratique. Etudes culinaires suivies du Traitement de l'obésité des gourmands is available now as a reprint if you want a thick tome to hold you over in the mean time.

Bouland --

[Steve Klc]

No Michael, nor have I seen the book yet, but he supervises the desserts and petits fours at Ducasse NY, which were superb in every sense.

I have high expectations for this book, though not as high as those for Alberto Adria's plated dessert book due out in November.

[Patrice]

I ordered Frédéric Robert's book last week

I will give you a report when I'll receive it...

[heyjude]

The Publishers' weekly issue of 7/15/02 has a list by publisher of all the cookbooks expected between now and December. It is available online and at some news stands. It makes me greedy. Mark Kurlansky has edited a collection of food writing dating from the 2nd century B.C. due in Nov. Obviously, there is a beginning, but no end to the discussion.

[helenas]

Judy,

Why did you do this to me? It's just cruel.

Seriously, thank you so much. Now i'm waiting for "The Anatomy of a Dish".

[Mebutter]

Don't forget Courtney Febbroriello's "Wife of the Chef" due out in January.

[Bouland]

A French book I am looking forward to receiving: "La Cuisine Acidulee de Michel Troisgros" (The Cuisine of Acidity of Michel Troisgros), expected to be available in November 2002.

Ali-Bab's Gastronomie pratique. Etudes culinaires suivies du Traitement de l'obésité des gourmands is available now as a reprint if you want a thick tome to hold you over in the mean time.

Bouland --

Not familiar with it? It's a phenomimal cookbook. All 1281 pages of it.

[mamster]

I've been cooking from Babbo, and it's awesome--the salmon over cucumber salad recipe is so simple and delicious, and so impressive to serve. (I don't have a plank, so I start it on the stove and crisp it skin-side in the oven.)

Upcoming books I'm looking forward to:

Clifford A. Wright wrote a book about stew Seems like an odd topic for him, but should be fun.

I have high hopes for this James Peterson book of French recipes.

And have we really missed this?