March COOKBOOK of the Month Suggestions
Ladeeeeeez and Gentlemen! It’s time for Cookbook Of The Month Mania!!!
I figure we’ll have open comments, suggestions, demands, etc. from today (February 16th) until February 21st. On the 21st, I’ll cull the most popular and we’ll start the voting on February 22nd or 23rd and I’ll announce the winner on Friday, February 29th.
The only rule is that any suggestion MUST BE IN CAPS! Since I have to scan all the entries, I want to be able to make a count without having to spend hours searching for names of books within paragraphs of discussion.
So, if you don’t USE CAPS, your vote won’t count!!
Otherwise, all suggestions are welcome. I really love to read the posts on this topic.
I have a few suggestions, but you may certainly disregard them at will.
I myself have been concentrating on dessert cookbooks lately. I’ve bought ALICE MEDRICH’S PURE DESSERT (desserts made with quark, unusual flours and flavors, including sour cream ice cream) and ROSE CARRANINI’S BREAKFAST, LUNCH AND TEA FROM THE ROSE BAKERY IN PARIS. I love them both, but don’t think we should really have dessert books at this time of year for some reason I can’t fathom. The Rose Bakery book actually has recipes for main courses as well. I mention them here only because I’ve been using them and love them...maybe later.
I’ll put forth DEAN AND DELUCCA’S COOKBOOK again. It lost out in the last couple of months and I can’t remember if it was because it was difficult to obtain or out of print.
I’m also a big JAMIE OLIVER fan and would recommend any of his books. MARIO BATALI’S MOLTO ITALIANO has also been well-used since I bought it. Burt Greene’s books (GREENE ON GREENS, GREENE ON GRAINS and KITCHEN BOUQUET) are also wonderful.
In past months we have also discussed selecting one of FUCHSIA DUNLOP’S CHINESE COOKBOOKS.
Let the games begin!!
Best, Oakjoan (Joan Mocine)
PURE DESSERT would be fine with me. Either of FUCHSIA DUNLOP'S books would be fine. It is still cold here and her REVOLUTIONARY CHINESE COOKING, recipes from Hunan would get me going on that book. I bought it in summer and the dishes seemed to be to wintery for a hot steamy Indiana summer. I have THE DEAN AND DELUCA and have cooked from it in the past. It would be a good excuse to get it out and make his lobster bisque again.
REVOLUTIONARY CHINESE COOKBOOK (Hunan) by Fuschsia Dunlop
SIMPLE CHINESE COOKING by Kylie Kwong (a celeb in Australia!)
CRADLE OF FLAVOR by James Oseland (Indonesia, Malaysia & Singapore)
SUPER NATURAL COOKING by Heidi Swanson +101COOKBOOKS.COM
WHOLE GRAINS EVERY DAY, EVERY WAY by Lorna Sass
Thank you, Joan, for doing this!
Hi Joan - thanks for taking this on!! I want to think about it a bit, but wanted to throw out the idea generally of doing an English book author, and one that focuses on English "cookery" (I love that word!).
I'm not really that familiar with Jamie Oliver's cooking, other than the passing show, but I've really loved cooking from Simon Hopkinson for the last couple of months, and have been amazed at the results.
So - I guess I'm wondering if any one else is interested in taking things in that direction?
Joan - here are some links:
I believe that only Roast Chicken and Other Stories is currently widely available in the US, and in a US edition - I've been cooking from some of his other books as well, and posted a bunch of online links in one of the threads above.
I'm certainly game to do other things, as always, but wanted to throw out this idea.
That's good to know - I cooked guinea hen breasts this weekend and that recipe is next on my list - I've found a source for live guinea hens in NYC and plan to check it out tomorrow. BTW - is there a difference between guinea fowl and guinea hen, do you think?
If you haven't tried it - his sea trout in champagne sauce recipe is divine - I keep craving it.
Having googled guinea hen they like exactly the same thing as a guinea fowl to me!
To be honest, I made a regular coq au vin a couple of weeks ago and preferred it to Simon H's recipe. A lot less fiddly to make too. BUT my boyfriend (who got to eat both, the lucky boy) preferred the guinea fowl, and our dinner guests both absolutely loved it. So go figure. It may also be because I ended up with the breast, and I prefer dark meat.
Hopkinson's Roast Chicken and other stories is well-reviewed (though lots of butter, and who among will dive into the kidneys??). It's the only one of his books available at my library (and apparently is converted to American measurements). Looks good, so I reserved.
I'd be more for taking things in a healthy direction if not in March then some month. I like:
WHOLE GRAINS EVERY DAY by Lorna Sass
VEGANOMICON by Isa Moskowitz
FLEXITARIAN TABLE by Peter Berley
MODERN VEGETARIAN KITCHEN by Peter Berley (won the James Beard award)
SPICES OF LIFE by Nina Simonds
BEANS by Aliza Green
MMR: I now have bought 2 copies of Roast Chicken and Other Stories (or whatever it's called - I'm too lazy to get up and look). One for me and one for my son who, with his signif other, has turned into a really good cook. I have only read a bit, but it's really fun and opinionated. I love opinionated!
JAMIE OLIVER: I'd be happy to cook out of any or all of his books. I enjoy his casual yet informed approach to cooking. Everything I've cooked from his books has been successful.
ANNA THOMAS, VEGETARIAN EPICURE (books 1, 2, or new one): These oldies but goodies are great books with awesome recipes. I don't have her new, revised one yet, but I'd love an excuse to get it. http://www.vegetarianepicure.com/