HOME > Chowhound > Home Cooking >
Are you making a specialty food?
TELL US

unsual cookbooks

z
zelu koloria Nov 14, 2006 03:05 PM

anyone know of any good ones?

  1. optimal forager Nov 15, 2006 12:47 AM

    Desserts That Have Killed Better Men Than Me is certainly odd. Try the star anise pudding.

    1. t
      tartetatin Nov 14, 2006 07:27 PM

      I would recommend Bones, Recipes, HIstory and Lore by Jennifer McLagan. Beautiful to look at, philosophy and practice of cooking meats on the bone - delicious recipes.

      www.amazon.com/Bones-Recipes-History

      1. oakjoan Nov 14, 2006 07:06 PM

        I'd rec. several books by Paula Wolfert: Mediterranean Greens and Grains (lots of interesting recipes from places like Syria, Turkey, France, Italy, etc. Great slow-braised cabbage and mushroom dish, also potato cake filled with bitter greens.

        The Cooking of Southwest France - also many unusual recipes - check out the bbq spareribs

        Slow Mediterranean Cooking? Kitchen? Can't remember the exact title.

        Any of these would be great for new inspiration

        1. honkman Nov 14, 2006 06:27 PM

          "Restaurant Favorites at Home" by the Cook's Illustrated guys is pretty interesting.

          http://www.amazon.com/Restaurant-Favo...

          1. v
            VegaCarpio Nov 14, 2006 06:20 PM

            for unusual and great tasting recipes get recently published Happy in the Kitchen by Michel Richard - definitely the best book of the year

            1. w
              Wanda Fuca Nov 14, 2006 06:13 PM

              OK this is not going to SOUND weird, but it is and it is the best baking book I own. It is called "Home Baking: The Artful Mix of Flour and Traditions from Around the World" by Jeffrey Alford and Naomi Duguid.

              Why so good and weird? Because their approach to bread making and cooking is very relaxed and their choice of recipes that they include are so interesting and delicious. For anyone who bakes bread and is sometimes too casual or catch as catch can this book is for them. It revolutionized the way I bake bread, has opened my horizons to the amazing variety of breads out there and the pictures and stories alone are worth the price of admission.

              My faves: Dom's Large Batch Italian Boules and Focaccia, Pugliese Sponge Bread, Beirut Tahini Swirls... they have a lovely section on flatbreads and crackers and each is divine!

              The recipe selection spans the globe so not only do you get to sample what others create out of flour and water, but you get a peak into some unusual and out of the way folks.

              I made their Polish Jewish Cheesecake a couple weeks ago... I almost cried it was so easy and delicious.

              It is my fave cookbook HANDS DOWN.

              2 Replies
              1. re: Wanda Fuca
                Candy Nov 14, 2006 07:16 PM

                I just bought that book on Saturday I am still reading through it. Like all of their books it seems wonderful.

                1. re: Wanda Fuca
                  missclaudy Nov 17, 2006 06:48 PM

                  I LOVE their books. Flatbreads and Flavors is superb too.All about the flatbreads they have learned to make while travelling all over the world.
                  Spice, The Flavors of the Eastern Mediterranean by Ana Sartun is splendid.
                  Any book by Paula Wolfert.

                2. r
                  RiJaAr Nov 14, 2006 04:56 PM

                  ok, not an unusual cookbook, but a great one is mario batali's simple italian food.
                  awesome recipes like
                  Marinated mackerel with crispy red lentils and oregano aioli
                  spaghetti with artichokes mint and chiles
                  eggplant portafoglio with fontina cheese, oven dried tomatoes, and tomato oil
                  etc. some beautiful recipes in here

                  1. Karl S Nov 14, 2006 04:44 PM

                    The Duck Cookbook, by the great James Peterson.

                    The Chez Piggy Cookbook, a cookbook for the famed restaurant in lovely Kingston, Ontario

                    1. z
                      zelu koloria Nov 14, 2006 04:39 PM

                      kitchen of light looks beautiful.

                      1. Robert Lauriston Nov 14, 2006 04:37 PM

                        Molecular Gastronomy for Dummies.

                        1 Reply
                        1. re: Robert Lauriston
                          oakjoan Nov 14, 2006 04:45 PM

                          This is either the greatest joke I ever heard or the weirdest book I ever heard of.

                        2. b
                          bwvanleeuwen1 Nov 14, 2006 04:31 PM

                          Kitchen of Light is a wonderful new sacandinavian cookbook. A must!

                          1. Candy Nov 14, 2006 04:28 PM

                            You might try starting with Keller's Bouchon book. The recipes are doable but can be a bit of a reach for the home cook. I have looked at the Trotter books but decided that they were a bit too way out there for me to get interested in. That help?

                            2 Replies
                            1. re: Candy
                              oakjoan Nov 14, 2006 04:50 PM

                              Isn't Keller's book recipes from his place in Napa? And aren't the recipes for clasic stuff like coq au vin, etc? How is this "unusual"? This isn't a snippy question, I really would like to know.

                              1. re: oakjoan
                                Candy Nov 14, 2006 05:43 PM

                                Yes a lot of it is classics but at a very high standard. It is not stuff you can whip up in minutes. The pork trotters I made from the book with the sauce Gribiche was about a 3 day process. Cooking from the book requires a higher level of skill than say the Les Halles book by Bourdain.

                            2. z
                              zelu koloria Nov 14, 2006 04:09 PM

                              just any cookbooks with unusual recipes in it like the kind of food they would cook at el bulli or the fat duck but for less skilled people.

                              1. Candy Nov 14, 2006 03:12 PM

                                Can you be a little more specific?

                                Show Hidden Posts