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November 2008 Cookbook of the Month: Your Suggestions Needed [Ends TODAY]

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. "

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  1. A list of past COTM:

    **2006**

    Sept - Marcella Hazan, Essentials of Classic Italian Cooking
    http://www.chowhound.com/topics/325712

    Oct - Molly Stevens, All About Braising
    http://www.chowhound.com/topics/330177

    Nov - Rick Bayless, One Plate at a Time
    http://www.chowhound.com/topics/339027

    Dec - Dorie Greenspan, Baking from My Home to Yours
    http://www.chowhound.com/topics/347476

    **2007**

    Jan - Judy Rodgers, Zuni Cafe Cookbook
    http://www.chowhound.com/topics/355995

    Feb - Jeffrey Alford & Naomi Duguid, Hot Sour Salty Sweet
    http://www.chowhound.com/topics/366679

    March - Leite's Culinaria
    http://www.chowhound.com/topics/376081

    April - Claudia Roden, Arabesque
    http://www.chowhound.com/topics/387069

    May - Suzanne Goin, Sunday Suppers at Lucques
    http://www.chowhound.com/topics/397079

    June - Edna Lewis, Country Cooking
    http://www.chowhound.com/topics/406983

    July - Nigella Lawson, Forever Summer
    http://www.chowhound.com/topics/416938

    August - Chris Schlesinger & John Willoughby
    http://www.chowhound.com/topics/427007

    Sept – Patricia Wells, Vegetable Harvest
    http://www.chowhound.com/topics/437177

    Oct – Julia Child
    http://www.chowhound.com/topics/446374

    Nov – Julee Rosso & Sheila Lukins, The Silver Palate Cookbook
    http://www.chowhound.com/topics/456241

    Dec. – Martha Stewart’s Baking Handbook AND Martha Stewart’s Hors d’Oeuvres Handbook
    http://www.chowhound.com/topics/465358

    **2008**

    Jan – Paula Wolfert, The Slow Mediterranean Kitchen
    http://www.chowhound.com/topics/474978

    Feb – Frank Stitt’s Southern Table
    http://www.chowhound.com/topics/485291

    Mar - Fuchsia Dunlop, Revolutionary Cinese Cookbook and Land of Plenty
    http://www.chowhound.com/topics/494660

    Apr – Simon Hopkinson, Roast Chicken and Other Stories
    http://www.chowhound.com/topics/505153

    May – Peter Berley, The Flexitarian Table
    http://www.chowhound.com/topics/514822

    June - Penelope Casas
    http://www.chowhound.com/topics/524513

    July – Deborah Madison, Vegetarian Cooking for Everyone
    http://chowhound.chow.com/topics/534325

    Aug. - Diane Kochilas, The Glorious Foods of Greece
    http://chowhound.chow.com/topics/544541

    September - Pleasures of the Vietnamese Table by Mai Pham and Into the Vietnamese Kitchen by Andrea Nguyen
    http://chowhound.chow.com/topics/553813

    October - Mario Batali: Babbo, Molto Italiano & Simple Italian Cooking
    http://chowhound.chow.com/topics/561501

    1. 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.

      6 Replies
      1. re: JoanN

        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.

        1. re: JoanN

          I seem to remember a month or two ago this came up as a suggestion (one I like very much) and we decided that it was too new to be in most libraries. I could very well be confusing this book with another. I do remember that this book sounded wonderful to me.

          1. re: LulusMom

            LLM -
            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.

            1. re: Gio

              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.

            2. re: LulusMom

              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.

              http://www.amazon.com/Fish-Without-Do...

              1. re: JoanN

                Great. I just checked my library, and even in this small town they have a copy "in processing" (meaning it should be on the shelves soon). OK, you've sold me. FISH WITHOUT A DOUBT.

          2. Alice Waters The Art of Simple Food
            Kasper and Swift The Splendid Table's How to Eat Supper

            4 Replies
            1. re: Jane917

              Jane:
              If you're suggesting these two books, they will be counted if you type the TITLES in CAPS....

              1. re: Gio

                I would also love THE ART OF SIMPLE FOOD, Alice Waters (have not cooked from it--though I keep meaning to).

                Thank you!

                ~TDQ

                1. re: The Dairy Queen

                  I got the Chez Panisse Cookbook out of the library, and liked it. This one isn't published here until the end of the month though.

                  1. 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.

              2. 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.

                1. 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.

                  13 Replies
                  1. re: greedygirl

                    OOH! I have been wanting to buy that that book very badly....l second KITCHEN DIARIES!

                    1. re: poptart

                      I forgot to say - the focus of this book is very much seasonal cooking. It's basically a year in the sainted Nigel's kitchen.

                      1. re: greedygirl

                        I am in the midst of reading "Toast" and have his book "Real Food Fast". Saw "Kitchen Diaries" recently at Borders and now I am definitely going to go back to buy it.
                        :-)

                        1. re: greedygirl

                          How does his cooking vary from Hopkinson's?

                          1. re: MMRuth

                            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."

                            http://www.nigelslater.com/home.asp

                            http://www.guardian.co.uk/lifeandstyl...

                            1. re: MMRuth

                              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.

                              1. re: JoanN

                                I'm so glad you like Nigel, Joan. He's such an institution here, it would be nice if he was a bit better known in the States. He's a brilliant writer, as well as a good cook, don't you think?

                        2. re: greedygirl

                          Are Nigel's books generally available here in the U.S.? Does anyone know? I'd be happy to vote for him for COTM if I thought I could get "Kitchen Diaries," for example, at the library.

                          1. re: NYCkaren

                            Just checked. The Manhattan library system has 5 copies. I reserved one of them. Four to go. Hurry.

                            1. re: JoanN

                              Also I checked on Amazon.com before nominating and there are lots of copies on Amazon for less than $20.

                                1. re: greedygirl

                                  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.

                              1. re: NYCkaren

                                They had 2 copies at a local Borders (Boston area).