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**March COTM 2009** suggestion thread!

Good morning, Hounds! I'm thrilled to embark on my time as moderator of Cookbook of the Month. What an honor! I'm delighted to give back to an endeavour that has so enriched my life and -- of course -- my kitchen.

So, please excuse me as I'm a little late getting started this month with the passing of the baton... thanks oodles MMRuth! In the future I'll get this suggestion thread up right at the very start of the month, promise!

This month, we'll have an abbreviated suggestions thread, giving everyone a chance to make suggestions until the end of the day on FEBRUARY 17. That's six days for suggestions. I'll leave this thread up until February 17th, and plan to do what MMRuth did last time, which is not to have a run-off vote, unless two books are hopelessly tied. That way, participants can order the book and have it in time for March 1.


When you recommend a book, please try to mention if you've cooked from it or not, why you think it would work for COTM, and feel free to add in your own critique of the book ---- but please, please use all CAPS for your actual suggestion. I'm excited to see the ideas!

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 So and So” 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.

A little note -- I'm on a road trip cross-country right now (in Amarillo, Texas this morning), but I will be online each evening, so I will respond each night to any questions or concerns.

Thanks so much for participating!

*foxy fairy*

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  1. A list of past COTM, for your perusal:


    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 Chinese 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

    November - Alice Waters, The Art of Simple Food

    December '08/January '09 - Revisiting Sunday Suppers at Lucques and The Zuni Cookbook


    February '09 A New Way to Cook by Sally Schneider

    5 Replies
    1. re: foxy fairy

      No suggestions, but WOW! our list is really getting long! It's impressive!

      1. re: foxy fairy

        THE NEW SPANISH TABLE by Anya Von Bremzen. Because while Casas has been done, there has not been a book dedicated to the "newer," more modern Spanish recipes. I use this book often; there is a great depth of dishes here (Book is more than 400 pages with good color pics.)

        1. re: erica

          Rats! I was just at the library today and actually saw The New Spanish Table. I didn't look at it because we'd recently done Casas. Will have to go back soon. Thanks for the info erica.

          1. re: foxy fairy

            Bittman's How to Cook Everything Vegetarian... just cuz I just purchased it and because the recipes look very promising LOL

            Thank you for doing this, Foxy Fairy!


            EDIT: oops, I responded at the wrong level.

          2. OK, I'll go first!

            FISH WITHOUT A DOUBT by Moonen & Finamore. I haven't cooked from this yet, but plan to do so on Saturday, and have a long list from the book of things I want to try. JoanN's thread on her results from it have me very excited to try it.

            4 Replies
            1. re: LulusMom

              Here's that thread in case anyone wants to persue it:


              I also have the book and like it a lot. Still ruminating about suggestions.

              1. re: MMRuth

                Thanks so much for adding that link MMRuth, meant to do that myself and then just spaced.

              2. re: LulusMom

                FISH WITHOUT A DOUBT

                Interesting selection, LLM... March is smack in the middle of Lent this year so this will indeed be handy! Past "cotms" can be referred to for side dishes. I have cooked several dishes from this book and have been very pleased with everything. I use the Montery Bay Aquarium's Seafood Watch booklet when I go to buy seafood now. I'm trying to buy seafood ethically....

                Many thanks to foxy fairy for coordinating this endeavor!

                1. re: LulusMom

                  FISH WITHOUT A DOUBT -- I absolutely second this nomination. Just recommended it in response to another post, before I saw this. I've made several dishes from the book, favorite being Sauteed Char with Moroccan Spices, Lentils and Harissa Tomato Sauce. The techniques/ tips on cooking fish are extremely useful.

                2. Let me first say thanks to foxy fairy for taking over, and add that the delay was my fault, as I was tardy in forwarding some information to her! Mea culpa. Nice to be participating as a civilian again!

                  1. Fish Without A Doubt is not available in the UK and I'm wondering if that's partly because it uses a lot of fish that are specifically North American. Can anyone advise on that?

                    Anyhow, I'm going to suggest KITCHEN DIARIES by Nigel Slater. He's not that well known in the US but is one of our most celebrated food writers. Kitchen Diaries is his latest book, and it's focus is eating seasonally and simply. It is as enjoyable to read as it is to cook from.

                    I'd also like to recommend THE OTTOLENGHI COOKBOOK by Yotam Ottolenghi and Sami Tamimi. This is my standout cookbook of 2008 and I know quite a few hounds have got it already. There are also a lot of recipes online as Yotam Ottolenghi has a weekly newspaper column. This is a book for anyone who loves strong flavours, and food with a Mediterranean/Middle Eastern twist. Everything I've made from it so far has been outstanding. There are lots of creative salads and vegetarian dishes, as well as wonderful cakes (rosewater and pistachio meringues, anyone) and meat/fish dishes.

                    11 Replies
                    1. re: greedygirl

                      I've really enjoyed reading Kitchen Diaries. Check your email - I'm heading to London!

                      1. re: greedygirl

                        2nd. THE OTTOLNEGHI COOKBOOK. Last trip I had to walk by their Kensington location at least twice a day. The place was mesmerizing. Ordered the book from Amazon UK in Dec. after getting a look at Pikawicca's copy. Wow what a book! Now available in the US. I am going to make that orange polenta cake next week. It was featured in the Jan. issue of Gourmet. There is something for everyone in the book. It is a major WOW!!!!!!!!

                        1. re: Candy

                          It is a great looking book and I wouldn't be at all disappointed if it won.

                        2. re: greedygirl

                          “Fish Without a Doubt” does seem to be available in the UK. See this from Amazon:


                          Some of the less expensive “used” copies even ship from the UK, holding down shipping costs. I’d assume these are all US editions of the book, not revises specifically for the UK market.

                          It could be that UK publishers feel it’s too North American-centric to appeal to a UK audience, but it could also just be that it’s a new book, published last year, and a British version is still in the works.

                          Just for kicks, I looked up a couple of articles on fish and shellfish sustainablility in the Guardian. A lot of recipes in the book wouldn’t need substitutes at all: salmon, mussels, scallops, tuna, mackerel, sole, prawns, haddock, turbot. Whiting could be substituted for cod, haddock, pollack, and scrod. Megrim could be substituted for sole, flounder, and other flat fish. Sea bream could be substituted for red snapper and sea bass. Frankly, with a bit of research I think an awful lot of the recipes in the book could be made with fish available in the UK. And one excellent aspect of the book is that the author encourages you to experiment, so the recipes are often suggestions and techniques as much as hard and fast rules.

                          Having typed all this, I guess I’ll just go ahead and nominate it formally.

                          FISH WITHOUT A DOUBT by Rick Moonen & Roy Finamore.

                          I’ve made eight recipes from the book so far and all but one have been easy, quick, and excellent. I still have loads more I’m eager to try and would love to have COTMers join me.

                          1. re: JoanN

                            Thanks for that JoanN. I did briefly look at the Used and New section, and they all seemed to come from the US, which means a 2-3 week wait. I guess I didn't look closely enough!

                            Most of the fish you mention are easy to come by here, with the exception of scrod and megrim, both of which I've never heard of.

                            I suspect the reason it's not been published here is that we have our own fish specialist, Rick Stein, and Hugh Fearnley-Whittingstall also published a fish book last year.

                            1. re: greedygirl

                              I'd never heard of megrim either, but it was listed as readily available and sustainable in the UK in this Guardian article:


                              The article made it sound to me as though it was fairly common in the UK. Guess not. Or maybe it's called something else. So many fish in North America seem to have two or three different common names and I always get confused about what is what.

                              1. re: greedygirl

                                Ah, Rick Stein! What a great day it was when I first saw his cooking show on PBS here in California about 10 years ago. A wonderful source for recipes.

                                However, since my copy is now in the mail AND since there is such a large number of recipes online (UKGuardian website has 140 in an easy to find section),

                                I also nominate OTTOLENGHI, THE COOKBOOK, by Yotam Ottolenghi and Sami Tamimi, who have several take-out places in London.

                                Since hearing about him a while ago, from Greedy Girl, I've used many of his recipes and every single one has been great. I had a hard time at first getting the book over here (pub. in UK), but now I've bought it from a bookseller in New Jersey and it's on its way. There are quite a number of books available for purchase here in the states.

                                Here's quite a long sampling of the online recipes.

                                quinoa and red rice salad with dried apricots and arugula
                                spinach pancakes with meyer lemon butter
                                individual tarts in the style of tart tatin made with potato, onion & goat cheese (amazing!)
                                chard cakes
                                crab and radish bruschetta
                                roasted goose with quince
                                whole bream stuffed with pine nuts and lemon
                                smoky duck eggs on toast
                                fried rice and poached eggs (Indian spices) with fried onions and raisins
                                clementine and almond syrup cake
                                fatayer (Palestinian/Lebanese savory turnovers)
                                garlic soup with harissa
                                seared beef with cucumbers and seaweed
                                fried calamari with cucumber salad
                                warm mackeral with potatoes and garlic
                                champagne and saffron jelly with cardamom shortbread
                                polenta cakes with rocket salsa
                                roast chicken with jasmine rice
                                new potatoes with horseradish

                                I've made his quinoa and red rice salad several times for guests and it's always a huge hit. I've never had so many people ask me for a recipe. The fritters and their accompanying flavored butters or sauces alone are worth the price of the book.

                                End of rant.

                                1. re: oakjoan

                                  I was just at Kitchen Arts & Letters and was perusing his book "Complete Seafood" - it's lovely, and I hadn't realized that there is a U.S. edition.

                                  1. re: oakjoan

                                    There was much wailing and nashing of teeth when his little dog, Chalky, who was probably more popular than Rick himself, died a few years ago.

                                    1. re: oakjoan

                                      Where are these on line? I have been looking for a recipe for fatayer (hoping it's the same as fateer) for two years! I just found it on line, and alas, it is not fateer, which we have when we are in Egypt.

                              2. FISH WITHOUT A DOUBT

                                The Ottolenghi book sounds wonderful, but it was only published in December here in the U.S., and none of my local libraries carry it yet. (I'll put in a request to my local one who probably already has it on order, knowing them.) If we come back to it in a few months, I'll bet it would be more readily available. I'd love to try it after reading all the raves about it, but not until I can check it out from the library. So that's why I'm voting for Fish without a Doubt, even though I have 2 other new fish cookbooks as well! (Maybe I'll post comparisons.)

                                9 Replies
                                1. re: Karen_Schaffer

                                  No suggestion from me. But, I have the same concern about the ottoenghi book as Karen Schaffer. My extensive library system (Minuteman system in Massachusetts) does not have any copies in the system or on order. I'm going to ask them next week to see if it is available for purchase. Even if they buy it, that will be one copy for the entire library system in the greater boston area.

                                  1. re: beetlebug

                                    Did you see Oakjoan's post about there being 140 recipes available on line?

                                    1. re: MMRuth

                                      Yotam Ottolenghi writes a weekly column for The Guardian called "The New Vegetarian" so there are indeed a lot of Ottolenghi recipes on The Guardian Web site. But there's no indication, at least in the articles I looked at, whether or not those recipes are from the book. I would think it would be a major, although certainly appreciated, undertaking for someone with the book to go through the list of Guardian recipes and note specifically which ones are included in Ottolenghi: The Cookbook.

                                      There are eleven recipes on their Web site. But without the book in hand there's no way to know, unless it says so, which of those are in the book either.

                                      1. re: JoanN

                                        I've had a look at the online recipes, and with the exception of a couple on the Ottolenghi website, most of them are not in the book. The Guardian column is exclusively vegetarian, for one thing, which the book is not.

                                        1. re: greedygirl

                                          I suspected as much, but thank you for taking the time to confirm, greedygirl. Good to know.

                                          1. re: greedygirl

                                            Greedygirl: Actually Ottolenghi's column for the Guardian is not exclusively veg and there ARE a number of fish and meat recipes (which I noted above in my list of some of the online recipes).

                                            1. re: oakjoan

                                              They're not? His column is called "The New Vegetarian." All of the recipes I've seen here ARE vegetarian. What am I missing?

                                        2. re: MMRuth

                                          I did see Oakjoan's post above and the comments below. For some reason, I don't do well when there is only an online source. I think I like to touch the book. I like reading a newspaper and when I see something interesting, I'll go on line to forward it. But, I don't read the newspaper on line. Same goes for books and magazines. The internet supplements hard copy. It's one of my (many) oddities.

                                        3. re: beetlebug

                                          I realise I'm a lone voice on the other side of the pond, but I'm in the same position with regards to Fish Without a Doubt. I agree that it's not ideal though.

                                      2. OTTOLNEGHI. This is a gem, although it might be a bit new to be in many U.S. libraries. If we don't do it this month, I really hope we do it a little later in the year. Recipes that I've particularly liked:

                                        Fennel and Feta with Pomegranate Seeds and Sumac
                                        Turkey and Sweet Corn Meatballs with Roasted Red Pepper Sauce
                                        Red Lentil and Chard Soup
                                        Puy Lentils with Sour Cherries, Bacon, and Gorgonzola
                                        Camargue Red Rice and Quinoa with Orange and Pistachios
                                        Lamb Cutlets with Walnut, Fig, and Goat's Cheese Salad

                                        BTW, there are many vegetarian-friendly recipes in this book.

                                        8 Replies
                                        1. re: pikawicca

                                          I think that, regarding whether or not the online Ottolenghi recipes are or are not in his book, it could be addressed by making the COTM the book and online recipes. Since almost all of the online recipes (about 140) are at one site: UK Guardian, it'd also be quite easy to participate using them.

                                          Although I am not sure whether the online and cookbook recipes are the same, they all certainly have a similar philosophy behind them. Somebody who owns the book should chime in here and clarify.

                                          1. re: oakjoan

                                            There are 108 Ottolenghi recipes on the UK Guardian website; I looked at about one third of them. I did not find any that were the same as those in the book. Although both the book and the website have recipes for Artichoke and Broad Bean Salad; they are different. (It's interesting to see how he has tweaked his own recipe.)

                                            This website is a wonderful resource -- great recipes and gorgeous photos -- I've bookmarked it on my tool bar.

                                            1. re: oakjoan

                                              Has anyone posted a link to the Ottolenghi recipes yet? I couldn't find one, so I went in search. Here it is:


                                              At least, that's a link to the New Vegetarian columns. It's possible he had additional recipes published as well.

                                              1. re: Karen_Schaffer

                                                I noticed there were indeed recipes from Ottolenghi: The Cookbook....they're noted at the very bottom of some of those recipes at the site you posted, Karen. The quesidilla recipe at the top of page 3, for example. There are other references at the bottom of other recipes so I'm thinking that there are recipes from all his books....Unless some recipes have a "plug" for the new book.

                                                1. re: Gio

                                                  I think that's just a plug for the book, Gio. The quesadilla recipe isn't in the book.

                                                  1. re: greedygirl

                                                    Oh OK.... I thought it might be too good to be true. Thank you GG.

                                              2. re: pikawicca

                                                I have my eye on the lamb cutlets for our Sunday dinner next week!

                                                I have made and loved:

                                                Chicken with sumac
                                                Radish and broad bean salad
                                                Fennel and feta as well
                                                Butterbeans with sweet chilli sauce and fresh herbs
                                                Couscous and mograbiah with oven dried tomatoes
                                                Marinated turkey breast with cumin, coriander and white wine
                                                Pistachio and rosewater meringues

                                                I hope we get to this book too at some point this year. It's just so original and fresh. It may actually be better to do it in late spring/summer when more fresh vegetables are available.

                                              3. THE OTTOLENGHI COOKBOOK by Yotam Ottolenghi and Sami Tamimi - plus the online recipes - I've not cooked from it but plan to pick up a copy in the U.K. and think it looks interesting.

                                                FISH WITHOUT A DOUBT by Rick Moonen & Roy Finamore. - I've cooked just one recipe, but it was delicious and quick. The book is very informative and a lot of the things JoanN has cooked from it look wonderful.

                                                KITCHEN DIARIES by Nigel Slater. A long shot, I know - I just bought this and had a lovely Sunday afternoon read of it several weeks ago. It's basically a journal of his cooking over a year, with a lot of wonderful sounding recipes. I'll try cooking from it some this month anyway, and report back on that British cooking thread I started.

                                                11 Replies
                                                1. re: MMRuth

                                                  I made my first recipe from Fish Without a Doubt on Saturday, and it was a huge success - very easy and absolutely killer delicious. It was the Baked Scallops with Porcini Mushroom Butter. I'm going for the tandoori salmon later this week.

                                                  1. re: MMRuth

                                                    The Ottolenghi book is now available from Amazon US. When in London look for a copy of Nigel Slater's "Eating for England" it s a nice group of essays. I've been dipping into it and enjoying it slowly.

                                                    1. re: Candy

                                                      Just a small clarification, for those for whom it might matter: Ottolenghi: The Cookbook is available from 3rd party sellers on Amazon US. The price starts at $32, with shipping added on top of that, and there are only 13 of them available.


                                                      1. re: The Dairy Queen

                                                        They also take a few weks to deliver. i ordered mime from Amazon UK and had it in a week.

                                                        BTW it was profiled in Jan. edition of Gourmet. I am going to make that orange polenta cake very soon.

                                                        1. re: Candy

                                                          I've been admiring that orange polenta cake on Gourmet. :) I can't wait to hear about it. If I might ask, how much did it cost you when you purchased it from Amazon UK?


                                                          1. re: The Dairy Queen

                                                            The book, shipping and exchange charges to my M. Card came to about $35.00

                                                            1. re: Candy

                                                              Interesting! Sounds like it might be more cost effective to order it from Amazon UK than Amazon U.S.

                                                              Thanks for the info, Candy.

                                                              I definitely would like to cook from this book one of these days.

                                                              And, P.S. Foxy Fairy, thank you for getting us going here!


                                                              1. re: The Dairy Queen

                                                                Just a friendly heads up, TDQ: If you order from Amazon UK, you will get the British versions with metric measurements. I couldn't wait for the US edition, so using the UK version is finally making me learn the metric system!

                                                      2. re: Candy

                                                        I have a good deal of experience with the Ottolenghi book being "available" on Amazon. I placed my order about 3 months ago and, after a couple of months, got an email from them that they couldn't fill my order just now (out of stock? they didn't say) and I could cancel if I wished. I finally did wish. I then ordered it (also from Amazon) from one of the independent sellers who have the book available here in the US. I haven't received it yet, but I figure it'll arrive in the next day or two. It has shipped. What a relief.

                                                        SO - Caution. If you're ordering from Amazon, make sure it's from a seller who actually has the book. The listings indicate the number of copies each place/person has available.

                                                        1. re: oakjoan

                                                          Three months ago, the US edition had not yet been published.

                                                          1. re: oakjoan

                                                            The same thing happened to me, and then they cancelled the order! I just tried ordering it again -- this time from an on-line seller, not Amazon, and I'll see if I get it this time!

                                                      3. All the recs sound great, especially the New Spanish Table. But I recommend SCANDINAVIAN COOKING BY BEATRICE OJAKANGAS. Maybe it's been done before? But this is the right time of year for it. I have made and eaten many recipes from her book and they've all worked beautifully. It's broken up by seasons/holidays so some good recipes for early spring.

                                                        1 Reply
                                                        1. re: Procrastibaker

                                                          I have her Scandinavian Feasts book and have really enjoyed all of the recipes I've cooked from it. I'd be game to do one of her books - or a group of them - sometime as well.

                                                        2. I'd like to see us choose a cookbook that's readily available to everyone, including our UK members like greedygirl. How about the JAMIE OLIVER books instead? I've always enjoyed the recipes I've made from them.

                                                          Would we have to choose just one? I'm a fan of doing multiple books when a chef has several, because we're unlikely to ever come back to them. I've got The Naked Chef, The Naked Chef Takes Off, and Happy Days, but I'd be happy to do any of the others as well.

                                                          (Can I take back my vote for Fish Without a Doubt? I can't edit the response anymore.)

                                                          2 Replies
                                                          1. re: Karen_Schaffer

                                                            My vote is for "The Flavor Bible" even if they can't spell Flavour. :-)
                                                            Very interesting book.

                                                            1. re: Karen_Schaffer

                                                              Karen -- Yes, I took your vote for Fish Without a Doubt off the official count. Thanks for clarifying -- foxy :)

                                                            2. Not proselytizing here. I’ve done that elsewhere. But just took a quick look to see what recipes from “Fish Without a Doubt” might be online and I found far more than I’d anticipated. And I’ve checked. Each of these is indeed in the book. For those who might be interested:

                                                              · Grilled Dorade with Hoisin Glaze
                                                              · Key West Ceviche with Grouper

                                                              · Catfish Sloppy Joes
                                                              · Citrus broiled shrimp
                                                              · Linguine with clams

                                                              · Trout Amandine

                                                              · Steamed Jumbo Shrimp
                                                              · Linguine with Tuna Sauce

                                                              · Tuna Burgers with Harissa Mayonnaise
                                                              · Mom’s Cucumber Salad

                                                              · Jerk Tuna with Mango Sauce
                                                              · Shrimp Boil
                                                              · Steamed Salmon with Fennel

                                                              · Oil-Poached Halibut with Gribiche and Poached Eggs

                                                              · Trout Amandine

                                                              · Halibut Poached in Milk, with Bok Choy and Coconut Green Curry Sauce

                                                              · "Everything" Tuna

                                                              · Jalapeno Salmon Burgers

                                                              · cioppino

                                                                1. THE OTTOLENGHI COOKBOOK by Yotam Ottolenghi and Sami Tamimi
                                                                  + Ottolenghi online http://www.guardian.co.uk/lifeandstyl...

                                                                  I never heard of it before this thread, and it's not available in either the NYC or Bklyn library systems
                                                                  but it sounds right up my alley and I can deal with online sources....
                                                                  New Vegetarian etc
                                                                  I hate to say it, but we've been finding Heidi Swanson's book to be less than thrilling afterall.

                                                                  14 Replies
                                                                  1. re: pitu

                                                                    Did you mean Sally Schneider? I must say I'm very surprised there have been so few reports so far. The title has come up often on the suggestion threads and I had the sense there was quite a bit of enthusiasm for it. I wonder if people are, as seems to happen on occasion, cooking from it and just not posting.

                                                                    1. re: JoanN

                                                                      I haven't been finding it very inspiring, I have to say. Good ideas here and there, but not a lot of recipes that have made me think, "Oh, I want to make that!"

                                                                      1. re: Karen_Schaffer

                                                                        I agree. I was keen to have it as COTM so I'd use it more, but I find that I'm just not that inspired, which is why I don't use it that much, ifyswim!

                                                                        1. re: greedygirl

                                                                          Well, this is why I did not vote for this book for COTM--meh. Not a terrible cookbook, but not inspirational, either.

                                                                          1. re: greedygirl

                                                                            Ditto. It's sitting sadly in the kitchen bookcase, and I may relegate it to another location where space isn't so precious. The one recipe/outline I tried was kind of disappointing...

                                                                        2. re: JoanN

                                                                          Took it from the library, saw maybe 3 things I was interested in making, made one which was a big disappointment, and took it back to the library. Very uninspiring for me.

                                                                          1. re: JoanN

                                                                            I actually have been inspired, just A LOT of other things going on right now. Some of her techniques really intrigue me, for instance, smoking with ancho chiles- I just would have never thought of that. I really loved the turkey burgers. I need to take it back out now that the dust has settled a bit around here.

                                                                            1. re: Katie Nell

                                                                              Same with me - E's business is slow so I'm working a lot of OT, but have a bunch of dishes marked to try. Especially timely since we've started a plan to eat healthier. I didn't vote on a suggestion for March's book since I don't know now much time I'll have to cook, so I plan on cooking from "New Way to Cook" next month also.

                                                                              I think it's a hard book to get inspired by flipping through it since it's so large and a bit cumbersome and there are very few pictures. Also, she encourages improvising with flavor enhancers and techniques so that's why some of recipes seem over-simplified. OTOH, I'm one of those nerds who like to read a cookbook cover-to-cover, so some I plan on making:

                                                                              Flageolets with Tomatoes and Herbs de Provence
                                                                              White Beans and Mellowed Garlic with Rosemary Oil
                                                                              Bourbon Baked Beans
                                                                              Miso-Glazed Fish Steaks
                                                                              Sesame Crusted Swordfish with Cilantro and Coconut Chutney
                                                                              Mushroom-Crusted Bass with Port Wine Butter Sauce
                                                                              Fish fillets in Green Curry Sauce
                                                                              Skate with Brown Butter and Capers
                                                                              Home Cured Salmon
                                                                              Cold Spicy Sesame Noodles
                                                                              Rustic Pilaf with Madeira
                                                                              Quinoa Salad with Lemongrass and Mint
                                                                              "21 Club" Chopped Salad
                                                                              Carrots in Chermoula
                                                                              Cabbage Braised in Riesling with Smoked Ham
                                                                              Crispy Artichokes with Garlic and Sage
                                                                              Roasted Peppers with Garlic and Anchovy
                                                                              Roasted Sesame Dressing
                                                                              Skordalia/Greek Garlic Sauce
                                                                              Garlic-Scented Cod Puree/Brandade

                                                                              On recs from other Chowhounds in this month's reports:
                                                                              Confit Rub for roast chicken
                                                                              Szechuan Pepper Crusted Steak with Onions
                                                                              Chicken with Sherry Vinegar Sauce
                                                                              Turkey Burgers with Apples, Onions, and Sage

                                                                              1. re: Rubee

                                                                                Yes, I am definitely interested in the Bourbon Baked Beans! I've never bought just pork skin before... were you planning on buying it or buying a pork cut with the skin on and using the skin from that?

                                                                                1. re: Katie Nell

                                                                                  Yes, exactly. I picked up some skin-on pork belly at the Asian market and put it in the freezer. I plan on using the skin to flavor the beans, and the meat for a Dunlop recipe.

                                                                                  1. re: Rubee

                                                                                    Perfect. That's probably what I'll do. I also want to try the savory french toast with chives in it... it sounds especially good with smoked salmon, like she recommends.

                                                                            2. re: JoanN

                                                                              Supernatural Cooking, Joan - a sensation a year or so ago
                                                                              by Heidi Swanson
                                                                              she does the lovely 101Cookbooks website
                                                                              maybe it works better if you live in California and are looking to deal with alt flours and sweeteners...but thus far everything I've cooked has not been to my adventurous taste...

                                                                              1. re: pitu

                                                                                Sorry, Pitu. Had been thinking about COTM selections, what has worked and what hasn’t, knew Heidi’s blog hadn’t been a selection, so completely misread your sentence to fit my agenda. My apologies.

                                                                            3. re: pitu

                                                                              Interesting tidbits but there's really nothing I'm inspired to make. I'm happy I only spent $8 including shipping for the book.

                                                                            4. Great to read these! Just a reminder that everyone has until the end of the day on Tuesday February 17 to post ideas and suggestions. thanks!

                                                                              1. FISH WITHOUT A DOUBT

                                                                                New york public library system has 12 copies and I reserved mine today.

                                                                                1. Sooooo it looks really close between Fish Without a Doubt and Ottolenghi. Cast any last-minute votes! If it's within a vote or two (right now it is), we will have a one or two day runoff to make the final decision.

                                                                                  thanks :)


                                                                                  6 Replies
                                                                                    1. re: foxy fairy

                                                                                      If I can use online recipes if the book doesn't arrive in time.

                                                                                          1. re: pitu

                                                                                            Good idea to post a link from the suggestion thread to the voting thread. I'll bet there are other people who didn't realize a run off vote was happening.

                                                                                            1. re: Karen_Schaffer

                                                                                              Noted and thank you, pitu. My apologies, and I'll definitely make sure to post the runoff thread onto the suggestions thread in future months :)


                                                                                          1. re: roxlet

                                                                                            If you are voting - you need to do that over on the Voting thread that is stickied to the top of the board.