Recommended Cookbook FAQ, ver. 1.0--Long
In Chicago, we have the great good fortune to have had Mike G, a highly respected poster, compile an FAQ, enabling out-of-towners and other newbies (as well as locals not well-versed in a specific cuisine) to consult a basic guide to discussion threads, arranged by type of cuisine. He updates the FAQ from time to time and it is an invaluable source for all.
Since I have benefitted from advice offered on this board with respect to cookbooks, I thought it might be helpful to provide a similar service here. Of course, mine isnt as thorough: Mike not only directs one to the threads, he synthesizes the comments made in a pithy, helpful paragraph; I just list the place to go.
This is NOT intended to stifle discussion but simply to offer a guide to previous discussions. By all means, continue to post your queries. Cookbooks go out of print and lose favor. New books are published and discovered all the time. I have methodically reviewed the postings on this board and offer the following list of threads for those who may be interested.
One note: cookbooks specific to one restaurant or one chef have been left out; some threads have been left out as well because the discussion is simply too minimal. Others are omitted because the topic is too general, i.e., best, favorite, years best and so forth. If I missed anything, please let me know so I can add it for the next version. (N.B. There is a two-part survey of definitive ethnic cookbooks at 11/31030 and 11/30359)
HOW TO USE:
If there is just a number listed below, it will fit the following format
http://www.chowhound.com/boards//messages/000000.html with the appropriate number inserted.
If, however, you see a two- (or one-)digit number and a slash preceding the five-digit number for the post, use this format instead:
http://www.chowhound.com/boards/00/me... with the first digit(s) instead of the 00, and again inserting the appropriate post number.
Yes, too much time on my hands .
Appetizers 22/82158; 13/39563
Asian ingredients (not cooking) 9/16237
Baking (see also Bread) 9/21145
Barbeque 9/21123; 5/8129
Basic 26/98219; 22/82627; 21/77688; 13/40481; 10/24276; 8/13451
Beverages (see Cocktails
)Bread (see also Pastry-making) 20/70653; 16/52192; 10/24530
Candy 23/87435; 15/49375; 12/34481; 9/20409
Canning 26/98892; 19/65761
Cheese 26/99872; 22/82743; 21/78784; 19/68902
Chinese (see also Szechwan) 26/98707; 22/80984; 21/78678; 17/59593; 15/48073; 10/22861
Crockpot/slow cooker 25/95009; 23/85546; 16/51834
Diana Kennedy (which one?) 103896
Greek 19/68820 (with some Chinese recommendations as well)
Ice Cream 13/39041
Indian (see also Madhur Jaffrey)26/99256; 25/94479; 14/42857; 13/39436
Italian 103988; 16/55825
Japanese 26/98782; 20/72011;15/50885
Korean 18/63673; 6/10418
Latin American 1/1148
Madhur Jaffrey (which one?) 103893
Mexican (see also Diana Kennedy)16/51623; 14/43684
One person 104375
Pastry-making (see also Pies) 23/87500; 22/83319; 6/10117
Preserving (see Canning)
Sauces 24/92922; 19/65656
Spanish 26/99875; 11/28636
Street food 8/15192
Sweets and desserts 5/7877
Thai 21/79248; 19/69647; 5/7673
Vegan and seafood books 104910
Vegetable (not vegetarian) 26/102666
Vegetarian (crockpot) 25/96180
Vegetarian 20/73565; 4/6012
Vietnamese 20/70631; 17/57406
Wine 23/84706; 11/27798; 8/13299; 5/7054; 4/6323