November 2008 Cookbook of the Month: Your Suggestions Needed [Ends TODAY]
- MMRuth Oct 7, 2008 04:05 AM
Once again it's time for your suggestions for COTM! When you recommend a book, please try to mention if you've cooked from it or not, why you recommend it, etc. , I don't mind lots of chatter on books - in fact, I think it is good and helpful - but please use all CAPS for your actual suggestion.
PLEASE NOTE: In order to make it easier for participants to scan others’ suggestions and for me to tabulate the results, I’d appreciate it if you would make your recommendations in the following format:
TITLE (in all caps), Author: Description of the book or reason you are recommending it (optional but preferred)
If you want to second or third a title that someone else has already mentioned, please repeat the title, typing it in capital letters. Just saying “I agree with Stewpot” may well get lost and your choice might not get counted. And the more often a particular title is mentioned, the greater the chance it will be among the finalists.
I'll leave this thread up until October 14th, and plan to do what I did last time, which is not to have a run-off vote, unless two books are hopelessly tied. My thought is to keep the voting period itself limited, so that posters will have more time to get the books. I’m looking forward to seeing your suggestions.
And, as always, thanks for participating.
P.S. I'm going to repeat my comment from last month:
"I want to make one observation, as posters think about their suggestions for November. It seems to me - and I've gone back and reviewed many of the COTM threads - that the most successful months have been those where we've ended up using books that some posters have used a lot and love, rather than those when we've tried a book that may sound interesting, but that posters who've made the initial recommendations for them haven't actually used (which I know I've done - no finger pointing here!). This isn't meant to impede posters from making recommendations, but just food for thought, so to speak. "
A list of past COTM:
Sept - Marcella Hazan, Essentials of Classic Italian Cooking
Oct - Molly Stevens, All About Braising
Nov - Rick Bayless, One Plate at a Time
Dec - Dorie Greenspan, Baking from My Home to Yours
Jan - Judy Rodgers, Zuni Cafe Cookbook
Feb - Jeffrey Alford & Naomi Duguid, Hot Sour Salty Sweet
March - Leite's Culinaria
April - Claudia Roden, Arabesque
May - Suzanne Goin, Sunday Suppers at Lucques
June - Edna Lewis, Country Cooking
July - Nigella Lawson, Forever Summer
August - Chris Schlesinger & John Willoughby
Sept – Patricia Wells, Vegetable Harvest
Oct – Julia Child
Nov – Julee Rosso & Sheila Lukins, The Silver Palate Cookbook
Dec. – Martha Stewart’s Baking Handbook AND Martha Stewart’s Hors d’Oeuvres Handbook
Jan – Paula Wolfert, The Slow Mediterranean Kitchen
Feb – Frank Stitt’s Southern Table
Mar - Fuchsia Dunlop, Revolutionary Cinese Cookbook and Land of Plenty
Apr – Simon Hopkinson, Roast Chicken and Other Stories
May – Peter Berley, The Flexitarian Table
June - Penelope Casas
July – Deborah Madison, Vegetarian Cooking for Everyone
Aug. - Diane Kochilas, The Glorious Foods of Greece
September - Pleasures of the Vietnamese Table by Mai Pham and Into the Vietnamese Kitchen by Andrea Nguyen
October - Mario Batali: Babbo, Molto Italiano & Simple Italian Cooking
FISH WITHOUT A DOUBT by Rick Moonen
On yayadave’s recommendation, I took this out of the library. I had barely cracked it open before I knew I just had to own it—and I already have three dedicated fish cookbooks on my shelves. I’ve only tried one recipe so far, a baked bluefish with a clams-oreganata topping, and it was excellent.
I know many of us will be into heavy-duty preparations for Thanksgiving in November, but I think fish would be a good respite. If people think it’s too limiting, perhaps it could be paired with another single-subject book, such as soups or vegetables or even a get-a-head-start-on-Christmas baking, preserving, or gift-giving book.
It's so funny you mention that book JoanN... on yayadave's recommendation I bought the book and have made one dish - a roast hallibut - which was terrific. Now you've given me something to think about. In another thread someone mentioned the New England Soup Company book and now that sits on a CB shelf as well.... perhaps the two?? Or, revisiting one of the past books?? Not nominating, just typing out loud.
I Love Fish Without A Doubt. It's so user friendly and the recipes seem very easy to make. I'm all for uncomplicating life! As for the soup book, it's seasonal and I've already marked off almost all the Autumn soups and some Winter ones as well. It seems to me the slow cooker could come into use here, too.
Oh, I'm all for Fish Without a Doubt, I just had a memory that when it was voted on a month or so ago, some felt that we should wait until it was more widely available. We eat a LOT of seafood in this house, and given the good reviews the book has gotten, I'm dying to get my hands on it.
It *is* fairly new; published in June of this year. But Amazon has copies at nearly half price and the Manhattan library system has 15 copies. I took it out of the library about a month ago, so I don't think it would be difficult for people to either borrow it or purchase it somewhat inexpensively.
re: The Dairy Queen
Another suggestion for THE ART OF SIMPLE FOOD.
I've only made a couple of recipes from it, but the pizza dough recipe is "the one" for me after trying countless variations. I love the Chez Panisse books, but this Waters book seems to be the most accessible and practical for me. The format is easy to use, and while the recipes aren't particularly new or innovative, they represent important "basics" that I believe every good cook should have in her/his repertoire. Given that the upcoming holidays are about excess and lots of cooking, I'd welcome the simplicity of this book in November.
THE MAPLE SYRUP COOKBOOK, by Ken Haedrich (Storey Publishing, 1989, 2001 - paperback, 138pp, $10.95) This little treasure has over 100 recipes, most of them particularly appropriate for the harvest and holiday seasons. Every recipe I've tried has become a standard favorite. Obviously, most are for breakfasts, sweets and baked goods, but there are soups like Sweet Potato-Bacon Bisque, wonderful Maple Balsamic Salad Dressing, pork and chicken recipes, and sides like Winter Squash Spoonbread.
Interspersed throughout are interesting details about the history and manufacture of maple syrup, how to choose the right grade of syrup for your purpose, etc.
I can't think of a better resource for cooks looking to find a new addition to their Thanksgiving and Holiday dinners.
KITCHEN DIARIES by Nigel Slater
I'm not sure how well known Nigel Slater is in the States, but he's something of a food god over here. He is often known simply as Nigel, for he is one of those mythical cooks who is known by their first name). He is the long-standing food columnist for a Sunday newspaper and writes like a dream. He is emphatically not a restaurant cook, but a home cook with a heart - and his recipes always work. They are wonderfully simple, without being boring, and a joy to read. I have several of his books, but this is the one which is most widely available in the States at the moment, being the most recent.
Simpler and less cheffy, I'd say. I think Simon H is quite classical in his technique, while Nigel is much more relaxed. He says: "I have always felt that a recipe should be something to inspire, remind and lightly influence rather than a set of instructions to be followed, pedantically, to the letter."
I had read "Toast" and was charmed. I picked up "Kitchen Diaries" at the library yesterday and am charmed again. I've only read through a few months so far, but his recipes are very accessible, relying on great ingredients at their peak rather than those that are unusual or hard to find.
I haven’t cooked from it yet, but in many ways it seems to me to be quite similar to Hopkinson in that the lists of ingredients are comparatively short and the preparations not at all complicated. Greedygirl’s assessment that many are less “cheffy” seems spot on to me. And he uses significantly less offal than Hopkinson.
The US edition has been fully Americanized in terms of recipe ingredients, but not so in the text. I don't see this as a problem in terms of preparing a recipe, but I didn't, for example, recognize the name of a single kind of apple or many of the types of grapes he mentions.
My local library is very convenient, but so teeny tiny they never have *anything*--especially recent (read: within the past five years) cookbooks. I've just gotten into the habit of reserving online anything that interests me the moment I read about it. And Nigel Slater was on my radar since my London-resident BF has referred to him before.