Cookbook of the year

[ajnicholls]

Just for debate, following on from the restaurant topic....

In no particular order:

Tom Aikens - Cooking

Giorgio Locatelli - Made in Italy

David Everitt-Matthias - Esscence

[Jon Tseng]

Probably the champignon sauvage book, though I'll need to check back on my bookshelf and see if anything else came up.

Overall its been a very good year for cheffy cookbooks.

[Champagne Sadie]

Off Duty - The David Nicholls charity book

Essence - D E-M.

Didn't like the Aikens book, nor the Heston one.

[kutsu]

I have the heston one and the locatelli; my favourite being probably locatelli but not by much.

[martinwa]

Locatelli for me too. It's open on the kitchen table more often than the old River Cafe books which is praise indeed.

The ragu in the oven is genius and delicious.

Watching Heston doing spag bol the other night just made me wonder what the hell the point is.

For gastro porn though you can't beat the French Laundry.

[roger desmond]

There is a (somewhat) hard to find new cookbook by the owner of Au Pied de Cochon in Montreal, Martin Picard. I have been to the restaurant, and it is first rate if you like pig, foie gras and that ilk. Book was profiled in NYT food section yesterday. Titled Au Pied de Cochon: The Album. Your friend would be the only kid on the block who got one, guaranteed.

[ravelda]

Isn't that one of the places that Anthony Bourdain went to on the second series of No Reservations - he had a phenominal amount of duck and Foie Gras, all rather rustic, but looked like a fab (albeit artery clogging) meal?

[KaffirLime]

Essence - D.E.M without a doubt.

Worst book? Tom Aikens - All those posy photo's of him and seriously dull recipes. We waited so long for this?

[erica graham]

There is a (somewhat) hard to find new cookbook by the owner of Au Pied de Cochon in Montreal, Martin Picard. I have been to the restaurant, and it is first rate if you like pig, foie gras and that ilk. Book was profiled in NYT food section yesterday. Titled Au Pied de Cochon: The Album. Your friend would be the only kid on the block who got one, guaranteed.

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Brilliant, thats sorted out one christmas present for me- thanks!!

[fisherman]

If you manage to find it Erica, do be good enough to let the rest of us know where you got it, I've been looking at all my usual suppliers with no luck!

Jon

[FlavoursGal]

I second Au Pied de Cauchon. I bought it a few weeks ago at the restaurant (had an incredible meal there, my first). It is totally unlike any other cookbook anyone's ever seen. It was created by the restaurant chef/owner (Martin Picard) and his staff, and self-published, to celebrate the restaurant's 5th anniversary.

It's available at the restaurant in Montreal, and I know that The Cookbook Store in downtown Toronto is now carrying it. I believe that they ship books all over the world. Here's their link: http://www.cook-book.com/

And, yes, this is the restaurant that Anthony Bourdain swooned over. In fact, he wrote the introduction to the book.

Edited December 15, 2006 by FlavoursGal (log)

[FlavoursGal]

Here's what The Cookbook Store in Toronto has to say about Au Pied de Cauchon:

Au Pied De Cochon: The Album

Martin Picard

Just when we think that after reading cookbooks every day for the last 23 years we have seen it all, something comes along that makes us absolutely giddy with pleasure. This book from the celebrated Montreal restaurant is such a book. Both the book and the restaurant it chronicles marry traditional Quebecois cuisine to the French brasserie then immerse it in the wild abandon of a medieval feast. Day-in-the-life photos and the Steadman/Searle-esque illustrations of Tom Tassel and Marc Sequin aid and abet the air of unrestrained pleasure. The accompanying DVD reinforces both the sense of revelry and the inherent respect for the ingredients and traditions which inform the cooking of Martin Picard. Hardcover, 191 pp. $74.95.

[erica graham]

If you manage to find it Erica, do be good enough to let the rest of us know where you got it, I've been looking at all my usual suppliers with no luck!

Jon

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Bit busy this weekend!!! However I'll hit the internet on my day off and let you know!!

But Santa's been busy this year and I love

Sous Vide Joan Rocca and Frederic Bau's new Chocolate Fusion book!

Edited December 15, 2006 by erica graham (log)

[tony h]

no brainer: essence

(and if you haven't tried it yet, do - the pistachio & olive oil cake is stunning - superb with roast figs or roast apricots)

[Charlie O]

Stretching the definition of cookbook, but I really enjoyed Heat by Bill Buford

[ravelda]

Wow - those guys in Canada are quick - on your advice Roger, I ordered Au Pied De Cochon and it arrived today - quick glance at it and it looks pretty good! At least I get one present I will like this year (even if I did get it for myself!) Thanks for the head's up Roger!!!

[ravelda]

Wow - those guys in Canada are quick - on your advice Roger, I ordered Au Pied De Cochon and it arrived today - quick glance at it and it looks pretty good! At least I get one present I will like this year (even if I did get it for myself!) Thanks for the head's up Roger!!!

[Sea Urchin Ragout]

What he said...definitely my number 1 food book this year.

Favourite cookbook La cuisine c'est de l'amour, de l'art, de la technique by Hervé This and Pierre Gagnaire. Closely followed by Locatelli

Stretching the definition of cookbook, but I really enjoyed Heat  by Bill Buford

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