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COOKBOOK OF MONTH OF MAY VOTING

I'm posting this early in April to allow time for voting on the MAY COTM and reserving at library/purchasing by mail, etc.before this month is up.

Although we had a great discussion about suggested April cookbooks, the voting went in an entirely different direction in the run-off. That's fine, but many fewer people voted, and the winning COTM garnered fewer than 15 votes. Several of the earlier popular books in the discussion thread got very few votes. This may well have been due to the lack of
time in which to vote.

I, and I'm sure you all, love reading the suggestions, pans and raves about the COTM candidates. However, when folks start veering away from the subject at hand (easy enough when one message makes one think of something about another subject) it makes it difficult for me to wade through and pick out the finalists. In other words, some veering
is okay, just not waaay off topic and followed by 15 responses.

As usual, PLEASE PUT ALL VOTES IN CAPS. non-caps will not be counted.

If you want to see the discussions of suggested books from the APRIL COTM voting and the run-off discussion, they are in the general Home Cooking thread and you can search for them "cookbook of the month April".

One more thing that you may want to consider is the availability
and/or expense of a cookbook. Putting forth a book that is not widely
available, has few online recipes and costs $50, will certainly lessen
the number of participants. This is just a suggestion.

So? What are you waiting for?

VOTING 1ST ROUND: Last day Saturday (April 12)

VOTING ON RUN-OFF: Sunday April 13 to Saturday, April 19th

I'd like to have the final book chosen by no later than Sunday, April 20th, which will give you six days to vote for the winner.

Let the games begin!
Any questions? Please post them or email me at oakjoan@gmail.com.

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  1. Indian cooking please. MADHUR JAFFREY or JULIE SAHNI.

    1. i've been obsessed with appetizers lately, so AMUSE BOUCHE by Rick Tramonto.

      1 Reply
      1. re: soypower

        After further consideration and research, I'd like to change my vote to FLEXITARIAN TABLE...

      2. FLEXITARIAN TABLE BY PETER BERLEY, please. :)

        (I am open to Berley's other books, too, except that I don't get the impression that they are widely available anymore...)

        Thank you, as always, oakjoan. I appreciate your outstanding efforts to be responsive to the community; for instance, accelerating the voting cycle so we can secure copies of the books earlier...

        EDIT: Or, since it's May, the month of Cinco de Mayo, a Mexican cookbook, perhaps by DIANA KENNEDY (since Bayless has had his moment in the COTM spotlight)

        ~TDQ

        1 Reply
        1. re: The Dairy Queen

          I would really like a Mexican book, though I don't know what that would actually be.

        2. I'd like to suggest a book that has not been suggested before, nor has the cuisine(s). CRADLE OF FLAVOR by James Osland. It has been out about a year. It covers the cooking of Indonesia, Malaysia, and Singapore. A good friend who is Indonesian by birth and her Dutch, by birth husband, (both are now naturalized US citizens) have vetted this book for me and say the recipes are very authentic and so far what I have made from this book has been very good.

          9 Replies
          1. re: Candy

            Actually, it was one of nychowcook's suggestions for March. Sounds interesting. I'll go check it out. Although since we just did an Asian book with many unusual ingredients, I might prefer to come back to it in another month or two.

            1. re: JoanN

              actually many of the ingredients are not too different, just used in a different way. It is nice warm weather food. I am trying the Nonya Shrimp Curry with Pineapple and Tomatoes. The only iffy ingredient are the candlenuts but I can use macadamias in place of them if I have to but I think I know where to get them. In Bloomington, in the heart of Indiana we have a very diverse ethnic population and stores who cater to all. He is good at making suggestions for substitutes if an ingredient may not be readily available.

              1. re: JoanN

                I also recommended it back in January 2007. May have been too new then because it didn't generate any interest.

                There's a very long thread with lots of photos on egullet about that cookbook. People decided to make every recipe in the book.

                1. re: Chimayo Joe

                  I have made a few things from Cradle of Flavor - everything has been wonderful - better than good. There are, however, ingredients that can be difficult to find. I wound up having to order some on-line.

                  1. re: mirage

                    I would participate in a COTH on CRADLE OF FLAVOR> ID rather do it in summer, though, wihen tropical food feels more appropriate and the special herbs, especially the asian basils, are actually available. I had a great time cooking these dishes last summer when I could have lemon and thai basils out of my garden.

                    I also recommend finding a source of kaffir lime leaves for this cooking - Ive had dwarf tree from Four Winds Growers (see link below) for 4-5 years now, and its just wonderful to be able to go and cut the fresh leaves I need.

                    http://www.fourwindsgrowers.com/lore/...

                    The tree summers outside and winters in thehouse, and puts on crops of new leaves in both environments (no blooming and fruiting so far, however)

                    1. re: jen kalb

                      I have just received my dwarf tree - I'm afraid of stripping the poor thing of its leaves - how quickly do they re-grow? Please email me as this is probably too off-topic.

                      We are making Javanese Grilled Chicken, for the third time, for a get-together on Friday. For dessert, the Coconut Cake from Pure Desserts - sounded like a match to me!

                2. re: JoanN

                  I just spent a few days at my mother’s house in New Jersey. There’s a HUGE Asian market not far from her on Route 27 in Edison. I’d been there often before, but mostly wandered the aisles in a bit of a daze. This time, since I had recently taken “Cradle of Flavor” out from the library and still had a few ingredients for the Dunlop books that I’d had difficulty finding in NYC’s Chinatown, I was armed with a list of ingredients from all three books. I came home with dried shrimp paste, palm sugar, tamarind pulp, frozen turmeric and galangal, candlenuts, frozen daun pandan, pickled chiles, preserved mustard tuber, yellow rock sugar, and a few other things. I was so excited I could barely stand it. My mother just laughed at me. She thinks I’m a little nuts, and she’s probably right. “Cradle of Flavor” will definitely be on my please, please list of COTM suggestions sometime soon.

                  1. re: JoanN

                    I'd be up for Cradle of Flavor for June!

                    ~TDQ

                3. re: Candy

                  In response to Candy, above, we did do Hot, Sour, Salty, Sweet last year. That book covers the cuisines of Southeast Asia. For reference to prior COTM's, I just posted a list, prepared, I think, by Joan N a while ago...it's somewhere a few messages below this one.

                4. I am going to re-nominate WASHOKU: RECIPES FROM THE JAPANESE HOME KITCHEN by Elizabeth Andoh, which I think was considered back in January or February. Given how much fun we all had with Chinese last month, I think another ethnic cuisine would be great. For that reason, I'll also vote for MADHUR JAFFREY (maybe Quick And Easy Indian Cooking?) and DIANA KENNEDY.