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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?

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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.

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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.

Sometimes When You Are Right, You Can Still Be Wrong. ~De La Vega

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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.

Priscilla

Writer, cook, & c. ● #TacoFriday observant ●  Twitter    Instagram

 

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  • 2 weeks later...
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 :shock:

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.)

Priscilla

Writer, cook, & c. ● #TacoFriday observant ●  Twitter    Instagram

 

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

"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

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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.

Steve Klc

Pastry chef-Restaurant Consultant

Oyamel : Zaytinya : Cafe Atlantico : Jaleo

chef@pastryarts.com

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Steve, that does sound interesting.

dish_slice_2.jpgdish_slice_3.jpgdish_slice_4.jpg

edit:

Click here for more pictures.

"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

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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.

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I'm waiting for Steve's book. :cool:

"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

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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

a.k.a. Peter Hertzmann

à la carte

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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...

Michael Laiskonis

Pastry Chef

New York

www.michael-laiskonis.com

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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 -- :blink::blink:

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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.

Steve Klc

Pastry chef-Restaurant Consultant

Oyamel : Zaytinya : Cafe Atlantico : Jaleo

chef@pastryarts.com

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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.

Judy Amster

Cookbook Specialist and Consultant

amsterjudy@gmail.com

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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 -- :blink::blink:

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

Bouland

a.k.a. Peter Hertzmann

à la carte

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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?

Matthew Amster-Burton, aka "mamster"

Author, Hungry Monkey, coming in May

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