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**April COTM 2009** suggestion thread! NOMINATE UNTIL March 13

foxy fairy Mar 7, 2009 11:53 AM

Hi, COTM-ers!

Welcome to this month's suggestions thread for our April Cookbook of the Month, giving everyone a chance to make suggestions here until the END OF THE DAY MARCH 13 (Pacific time, midnight). That's a week for suggestions, and then we'll hold a quick runoff if necessary. Again, THIS THREAD WILL BE UP UNTIL MIDNIGHT MARCH 13. At that point, hopefully a clear winner will have emerged for us. That way, participants can order the book and access it via library or bookshop in time for April 1.

HOW TO POST:

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 -- Last month we had a verrry close race, and THE OTTOLENGHI COOKBOOK by Yotam Ottolenghi and Sami Tamimi was just a couple of votes shy of winning. So I'll toss Ottolenghi out there as a contender again. To find out more about this book, look at the thread that Candy has started on Ottolenghi:

http://chowhound.chow.com/topics/599767

If you'd like to take a peek, here are lots of other ideas from last month's suggestions thread:

http://chowhound.chow.com/topics/595572

It's a pleasure to moderate COTM and I'm excited to see what turns up this time! I will be online each evening, so I will respond each night to any questions or concerns.

Thanks so much for participating!

*foxy fairy*

  1. foxy fairy Mar 7, 2009 11:57 AM

    A list of past COTM, for your perusal:

    **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 Chinese 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

    November - Alice Waters, The Art of Simple Food
    http://chowhound.chow.com/topics/568869

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

    **2009**

    February -- A New Way to Cook by Sally Schneider
    http://chowhound.chow.com/topics/592560

    March -- Fish Without a Doubt by Rick Moonen and Roy Finamore
    http://chowhound.chow.com/topics/600185

    1 Reply
    1. re: foxy fairy
      oakjoan Mar 10, 2009 09:20 PM

      I thought I voted for JAMIE OLIVER a while ago, but now I don't see the post so I probably voted for it on the BALKAN FOOD thread. ;+)

      I hereby vote for JAMIE OLIVER. I have Naked Chef, Naked Chef Takes Off and Jamie's Kitchen - any or all of these are fine with me.

    2. bayoucook Mar 8, 2009 08:00 AM

      FRANK STITT'S BOTTEGA FAVORITA : A SOUTHERN CHEF'S LOVE AFFAIR WITH ITALIAN FOOD.
      Already a fan of Stitt's, I had to have his new cookbook and I love it. Have had it only a week, but I've made three things out of it and they were exceptional: Penne with Chicken Meatballs (p.103), Scallops with Porcini Vinaigrette (p. 132), and Bottega Chicken Scaloppine (p.157). All three are keepers, but oh, the scallops were soooo good. I have many more recipes earmarked. Love this cookbook!

      7 Replies
      1. re: bayoucook
        Candy Mar 13, 2009 12:56 PM

        FRANK STITT'S BOTTEGA FAVORITA I got it before Christmas and have been cooking from it as much as i have the Ottolenghi cookbook. Can't wait to get back down to Birmingham.

        1. re: Candy
          NYchowcook Mar 13, 2009 02:24 PM

          It's not in my library yet; I think it's too new for COTM

          1. re: NYchowcook
            Candy Mar 14, 2009 10:44 AM

            It may never be, there is no US publisher. Most of us have ordered it from Amazon UK. You can access their website and the Manchester Guardian posts their column

            1. re: NYchowcook
              MMRuth Mar 14, 2009 11:33 AM

              Were you referring to the Stitt's book? I saw it the other day - it's beautiful - but I agree it may be too new.

              1. re: MMRuth
                Candy Mar 14, 2009 12:10 PM

                Yes, it is a great book but it is but Frank Stitt so what else could you expect? Everything has been excellent. Many of my friends got copies as Christmas gifts. We are all Stitt fans.

                1. re: Candy
                  oakjoan Mar 14, 2009 03:57 PM

                  I'm not sure I'm getting this right...a guy from Alabama's cookbook has no U.S. publisher and may be available only through Amazon UK?

                  Wha?

                  1. re: oakjoan
                    pikawicca Mar 14, 2009 04:56 PM

                    Candy's been posting about two books:

                    Ottolenghi has no U.S. publisher, and might never (tragedy, IMO).

                    Stitt's book has been published in the U.S., and is great.

        2. k
          Karen_Schaffer Mar 8, 2009 10:50 AM

          JAMIE OLIVER

          I'd love to cook from any or all of his books. I have 3 or 4 and have always enjoyed the results. I like his relaxed approach, lack of fussiness, the feeling that food should be fun to make and serve, and, of course, taste fantastic. Many of his dishes seem well designed to serve easily to groups; if you remember, the early Naked Chef shows always ended with a group of people enjoying the food.

          1. bayoucook Mar 8, 2009 11:26 AM

            I always enjoy people's suggestions, but last month's runner-up will almost surely win, huh?

            7 Replies
            1. re: bayoucook
              k
              Karen_Schaffer Mar 8, 2009 01:41 PM

              Not necessarily. The reason some of us objected to it is that it isn't currently available in libraries. It might be in a few months, but isn't yet, so I certainly hope to wait for it. Besides, there's a thread devoted to it already, so people are posting to that, a sort of runners up thread.

              1. re: Karen_Schaffer
                JoanN Mar 8, 2009 05:32 PM

                I saw a copy of the book for the first time today and no longer have any confidence that we’ll be seeing a US edition any time soon. I’ve had some experience throughout my career converting UK and European cookbooks for the North American market and have some idea of the problems involved. It’s more than just language and measurements. The Ottolenghi book is a size (narrow and tall) that is not used in the US. The entire book would, in addition to metric conversions and ingredient substitutions, have to be completely redesigned and reformatted. That’s a very expensive proposition for an author and restaurant essentially unknown on this side of the pond. Now that I’ve seen the book, I think that the wait for a US edition could be a very long one and, if the UK edition continues to sell here, might not happen at all.

                1. re: JoanN
                  greedygirl Mar 13, 2009 03:32 AM

                  It's not a typical format for the UK either. I don't think I've ever seen a book in that format before (and I used to work in publishing too). I wonder why they chose it, especially as it would make selling it abroad harder?

                  1. re: greedygirl
                    The Dairy Queen Mar 13, 2009 04:02 AM

                    It's a beautiful book, but it's odd the way the text is all smooshed to the top of the page with very little margin.

                    ~TDQ

                    1. re: The Dairy Queen
                      MMRuth Mar 13, 2009 05:24 AM

                      I was in Kitchen Arts and Letters yesterday told me that he'd not heard of a U.S. edition being in the works, and that he tries to keep up on such things so as to correctly stock his shelves w/ U.K. books. The Ottolenghi book is $65 there! He said he didn't see any real issues with the "trim"/book size in terms of reproducing the book in the U.S., fwiw.

                      1. re: MMRuth
                        Candy Mar 13, 2009 12:58 PM

                        Much less expensive to order OTTOLENGHI from the UK. In December it came to about $35 that was with the exchange rate and credut card fees.

                        1. re: Candy
                          MMRuth Mar 14, 2009 04:30 AM

                          Definitely - it was more a warning not to buy it there!

            2. Rubee Mar 8, 2009 11:33 AM

              Ana Sortun's SPICE: FLAVORS OF THE EASTERN MEDITERRANEAN. Her restaurant is excellent (Oleana, in Cambridge, MA) and she's a James Beard award-winning chef. I've only made a couple of things from the book - dukkah (a spice mix), whipped feta with sweet peppers, and sweet potato basteeya, but they have all been delicious.

              I just went through the book this weekend and marked a bunch of recipes to try; some examples:
              Fried haloumi cheese with pears and spiced dates
              Shrimp brik with pistachio and grapefruit charmoula
              Scallop pizza with leeks and fennel
              Chicken lamejun with roasted peaches, pistachio, and sumac
              Squash kibbeh with brown butter and spiced feta
              Roasted crispy duck with tomato-sesame jam
              Veal tagine with almond couscous
              Beef Shish Kabobs with sumac onions and parsley butter

              59 Replies
              1. re: Rubee
                foxy fairy Mar 8, 2009 05:25 PM

                SPICE is an excellent book. I cooked a delightful dinner with Sortun's recipes in fall of 2007 --lentil koftas, pomegranate salsa, hot buttered hommus with basturma (Armenian cured beef, similar to pastrami), and whipped feta. On the ingredient hunt, I checked out some great new markets as I cooked with this book, and Sortun really turned me on to spices like Aleppo chile, the exciting variety of paprikas. In fact, Aleppo has totally transformed my spicy world ever since I picked up her book. For some time I have thought that this book would be a great candidate for COTM. She does credit Paula Wolfert (author of Jan 2008 COTM The Slow Mediterranean Kitchen, which I adore) as one of her teachers/influences, but I found that most of their recipes to differ greatly. I checked that book out of the library at the time but I would happily purchase a copy, and those highlighted recipes look fantastic, Rubee.

                Here are pictures of the lentil kofta, pomegranate salsa, and hot buttered hommus with basturma. More than a year later, I recall that meal as one of the most exciting flavor explosions that I've set on my table, bursting with wild colors too. As usual, I originally discovered this book via chowhound :) as a hound raved about the buttered hommus.

                 
                 
                 
                1. re: foxy fairy
                  yamalam Mar 8, 2009 08:38 PM

                  Too bad about the prospects of a U.S. OTTOLENGHI...I'd still be interested in cooking along with the online recipes - did someone determine that the online recipes match those in the book?

                  Thanks Foxy and Rubee for sharing about SPICE- I've been looking for a cookbook rec for that cuisine. FYI, Amazon has used copies of Spice for $17, and if my little library here in AZ has 3 copies, then it's probably easily available elsewhere too.

                  I'd be interested in doing an AMERICA"S TEST KITCHEN book and a DIANA KENNEDY book at some point in the future as well.

                  I'd rather do one specific book than open it up to one author's entire oeuvre- Jaime Oliver is pretty prolific, and I feel like there'd be too much material if we tried to cover all of him like we did Batali.

                  That's my .02!!

                  1. re: yamalam
                    The Dairy Queen Mar 9, 2009 05:08 AM

                    JoanN said herehttp://chowhound.chow.com/topics/595572#4419816 there were 11 recipes from the book on the Ottolenghi website. greedygirl says, aside from the recipes on the website, very few of the recipes are online. http://chowhound.chow.com/topics/5955...

                    ~TDQ

                    1. re: The Dairy Queen
                      greedygirl Mar 9, 2009 05:12 AM

                      I actually said the opposite - most of the recipes I've looked for ARE online in one form or another as this book seems to be very popular with bloggers. :-)

                      1. re: greedygirl
                        The Dairy Queen Mar 9, 2009 05:18 AM

                        You're right--I forgot that you DID say that, but later. Thank you for that. But, in the post I linked, you had said that few of them were. I'm glad you reminded me that you had more up-to-date information. I had forgotten that.

                        ~TDQ

                      2. re: The Dairy Queen
                        JoanN Mar 9, 2009 06:02 AM

                        Actually, I said there were eleven recipes on their Web site. I have no idea whether or not those recipes are or are not in the book.

                        1. re: JoanN
                          The Dairy Queen Mar 9, 2009 07:01 AM

                          Yes you did and that's exactly what I said above, then linked to your comment http://chowhound.chow.com/topics/6018.... Then, greedygirl said in reply to that that she had checked and discovered that, except for the recipes on their website, few of the recipes from the book are online.

                          BUT that was very early on, when we were first exploring the idea. She has SINCE said that she has discovered many many of the recipes are online, via blogs etc.

                          So, if people are interesting in cooking from this book, though it may have initially seemed that few of the recipes are online, it turns out that there are many online (although, perhaps unofficially.) Still, it sounds like they are pretty accessible. I personally haven't looked online except at the Guardian and on the Ottolenghi website. I broke down and ordered the book.

                          ~TDQ

                    2. re: foxy fairy
                      Katie Nell Mar 9, 2009 05:55 AM

                      foxy... would you mind posting the hot buttered hommus recipe (maybe as its own thread so I don't disrupt the suggestion thread)? It sounds really interesting, and I couldn't find it online.

                      1. re: Katie Nell
                        foxy fairy Mar 9, 2009 09:34 AM

                        I would happily find it in my notes and post it but I'm on a road trip right now! When I get back I'll put it up for you... I will say that it's delicious!

                        1. re: foxy fairy
                          Katie Nell Mar 9, 2009 10:45 AM

                          Thank you! It sounds delicious!

                        2. re: Katie Nell
                          Rubee Mar 9, 2009 11:03 AM

                          Hi Katie!

                          I'll be able to post the recipe, but not until later today. If anyone has the book, it's "Hot Buttered Hummus with Basturma and Tomato" on p. 200. I couldn't find any recipes on-line either.

                          Foxy Fairy - your pictures look delicious!

                          1. re: Rubee
                            Katie Nell Mar 9, 2009 11:17 AM

                            That would be great- just in time for my house-warming dip party on Sat.! :-)

                            1. re: Katie Nell
                              Rubee Mar 10, 2009 12:43 AM

                              I posted it on a separate thread. I can't wait to try it too. And congrats on your new house Katie!

                              Ana Sortun's Hot Buttered Hummus
                              http://chowhound.chow.com/topics/602525#

                            2. re: Rubee
                              foxy fairy Mar 9, 2009 07:17 PM

                              thank you Rubee! :) Indeed -- the results were truly scrumptious!

                        3. re: Rubee
                          NYchowcook Mar 10, 2009 05:34 AM

                          Ana Sortun's new book (2008) is not yet in my library.

                          1. re: NYchowcook
                            beetlebug Mar 10, 2009 01:08 PM

                            NYchowcook, I wonder if you are looking at another cookbook? I think Spice came out in 2006 (at least according to amazon. Maybe Sortun has a new book out?

                            http://www.amazon.com/Spice-Flavors-M...

                            1. re: beetlebug
                              Rubee Mar 10, 2009 01:29 PM

                              Yes, you're right - "Spice" was published in 2006. I'm not familiar with a new book by Sortun.

                              1. re: beetlebug
                                NYchowcook Mar 10, 2009 04:13 PM

                                According to my library, there are two books:
                                The 2008 book is Spice: Flavors of the Eastern Mediterranean (which is on order)
                                The 2006 book is Spice: Arabic flavors of the Mediterranean.
                                But then on ecookbooks I see there is only one; so maybe it's a paperback edition with a confusingly different title?!

                                I haven't cooked or read either (or the one) so I don't know what I'm talking (typing) about. (BTW, aleppo pepper is my new favorite seasoning!)

                                But I still wanna cook from Cradle of Flavor (do you hear the whine?) I want to cook from the Far East, not the Mediterranean. I've done Italian till the cows come home; we did Greece. We did Spain. Let's move east!

                                1. re: NYchowcook
                                  Rubee Mar 10, 2009 04:24 PM

                                  Wow, so confusing. I don't blame you - I just tried to figure it out and got even more confused. The book definitely came out in 2006 because that's when I bought it.

                                  I am looking at my book right now. Spice: Flavors of the Eastern Mediterranean, hardcover, first edition, copyright @ 2006.

                                  When I google Spice: "Arabic flavors of the Mediterranean", it comes up on a couple of websites (most in the UK). But what's confusing is that those sites that have a picture of the book show my book, with the cover reading Spice: Flavors of the Eastern Mediterranean......

                                  (examples):
                                  http://www.superbookdeals.com/cgi-bin/moreinfo.cgi?item=4014970&bisac=CKB093000

                                  http://www.booktopia.com.au/spice-ara...

                                  1. re: Rubee
                                    greedygirl Mar 10, 2009 04:38 PM

                                    How does Spice differ from Arabesque, Rubee.

                                    1. re: greedygirl
                                      Rubee Mar 10, 2009 04:48 PM

                                      While it covers similar cuisines found in Arabesque like Egyptian and Moroccan, it's mainly Turkish and Armenian influences with a smattering of dishes inspired by Greece, Italy, Portugal, North African, France, Spain, etc. The main difference is her recipes have more of a modern, sophisticated flair as she tends to use spices and traditional flavors along with her French training to come up with her own creative take on a dish, for example:

                                      Celery Root Skordalia
                                      Eggplant souffle
                                      Corn Cakes with Nasturtium Butter
                                      Beet Tzatziki
                                      Caramelized Onion Tart with Poppy Seeds, Bacon, and Dates
                                      Squid with Avocado "hummus"
                                      Sweet Potato Bisteeya
                                      Ricotta and Bread Dumplings with Red Wine and Porcini Mushrooms
                                      Fideo with Chickpeas, Vanilla, and Saffron
                                      Braised short ribs with riesling and tamarind
                                      Grape-leaf wrapped swordfish
                                      Rhubarb Rose Jam with Quail
                                      Potato risotto with green olives, rosemary, and walnuts
                                      Cod with truffled leek sauce and sweet potato "tots"
                                      Desserts like Sicilian Cremolata with Sugared Almonds, Strawberry and Lavender Tart, Frozen Jasmine Souffle with Tropical Fruit Syrup, and
                                      Hope that gives you an idea!

                                  2. re: NYchowcook
                                    pikawicca Mar 10, 2009 04:35 PM

                                    Eastern Med is not Italy, or even Greece so much. It's more Middle Eastern, with very different flavors. I like Cradle of Flavor a lot, but it doesn't seem "springish" to me. It would be a good fall/winter book, IMO.

                                    1. re: pikawicca
                                      NYchowcook Mar 10, 2009 04:56 PM

                                      Alright, I'll grant you that Spice (whatever the rest of the title is!) seems like a good cookbook from a review I read, which reads in part: "Her mouthwatering dishes reflect influences from countries all around the Mediterranean, from Spain and Greece to Turkey and North Africa.

                                      Aha! See, we're both right -- Spain & Greece repetitions
                                      also Turkey & N Africa.

                                      Arabesque is Morocco, Turkey & Lebanon. (middle east/eastern Med, I'd say!)

                                      I can't win on CofF! One says it's a summer cookbook; you say it's a cold weather book! Where I am April is a cold weather month produce-wise -- there is nothing until spinach in late May.

                                      1. re: NYchowcook
                                        Rubee Mar 10, 2009 05:15 PM

                                        I love Asian cusine too. Actually, it's my favorite to cook, so I would love to do Cradle of Flavor for COTM sometime too.

                                        Actually, it's one of the reasons I was surprised more people didn't cook out of "A New Way to Cook" - there were so many recipes spanning the globe, and of course I've been trying a lot of the Asian-inspired ones. Will have to report on the delicious tofu with Warm Sesame, Ginger, and Scallion Vinaigrette with Salted Black Beans I made for lunch today. Not only healthy, but delicious.

                                        1. re: Rubee
                                          pikawicca Mar 10, 2009 05:24 PM

                                          There are plenty of recipes spanning the globe, but how many did you find that were stellar?

                                          1. re: pikawicca
                                            Rubee Mar 10, 2009 05:44 PM

                                            It's perfect timing for us since we're striving to eat healthier - out of the recipes I've reported on, I'd say 90% I've already made again, or plan to:

                                            Chopped Salad from the "21 Club"
                                            "Fried" Eggplant
                                            Peppers Roasted with Garlic and Anchovies
                                            Greek Style Potatoes with Lemon and Thyme
                                            Hummus

                                            and her techniques of roasting with less oil, making flavorful pasta sauces, slow-roasting fish, and using sauces and rubs. My favorites so far are the Mexican Mole Rub and the Sesame, Ginger, Scallion and Black Bean Vinaigrette.

                                            Tonight I'm making the Fish Fillets in Green Curry Sauce.

                                          2. re: Rubee
                                            oakjoan Mar 12, 2009 11:30 AM

                                            Rubee: In my case I got A New Way To Cook out of the library. When my husband brought it home I was disappointed due to its size. It was very heavy and thick and had a pretty ugly cover that looked to me as if somebody had made it at home to protect the real cover.

                                            I know that this is a total rush to judgment, but the first impressions are hard to get over.

                                            Some books are devoured by lots of people, so to speak. This one, I'm afraid, just sat on the counter. I have now vowed to go back and look through it so that I won't be rejecting it before I even read some of the recipes!

                                            Signed, Oak Lazy Bum With Preconceived Ideas Joan

                                            1. re: oakjoan
                                              Rubee Mar 12, 2009 12:00 PM

                                              It's really cumbersome, I agree, and with so many recipes, this book really needed more pictures. It took a lot of time to get into it, but I was extra motivated because we've decided to eat healthier at home, and the bonus is that it does work and we've both lost a few pounds.

                                              I really had to read it cover to cover to learn her thinking, especially her low-fat techniques and improvising with flavor agents. Lately, I go through it again while watching TV, and every time, find a recipe I want to try that I missed before. Just last night, going through the recipes for probably the 10th time, I marked two more: The Homemade Merguez and Duck or Lamb Burger variations under the Homemade Sausage section (p. 348),and the Chicken Liver Pate with Golden Raisins (p. 345).

                                              I also read a great tip for prepping salads ahead for entertaining - make the dressing in the wooden bowl you plan to serve it in, criss-cross a fork and spoon over it, pile the washed and dried greens on top, and cover with plastic wrap. When serving just toss; thus, saving on mixing bowls and storing the dressing and greens separately. Of course, the book is so big, I just looked and can't figure out where I saw that.

                                              Last night I made another batch of her Roasted Peppers with Garlic and Anchovies, and plan on using them for a simple, easy pasta dish for lunch today - Pasta with Garlic, Olive Oil, and Hot Pepper (pasta aglio e olio e peperocini), p. 125.

                                              1. re: Rubee
                                                k
                                                Karen_Schaffer Mar 12, 2009 10:49 PM

                                                I've read that same salad/dressing hint in many places. But it makes much more sense to me to store my dressing in a jar where I can give it a last minute shake to make sure it's well mixed before pouring it on the salad and tossing. So big deal, I've got one more jar to wash. For me a well-mixed dressing trumps a dirty jar.

                                                1. re: Karen_Schaffer
                                                  Rubee Mar 12, 2009 11:28 PM

                                                  Okay, I get it - people don't want to like anything about this book ; ) I can certainly understand why people weren't enthusiastic or interested, but I'm a bit surprised at how much some dislike this book. It can't be that terrible, it was both an IACP and James Beard Foundation award-winner. HA - I feel like anytime I say something positive about the book, for some reason I have to defend my statements. Anyways, I'm not trying to convince anyone to go out and buy it. I'm only discussing because it was voted on, and chosen, as Cookbook of the Month

                                                  Speaking for myself, as I mentioned, I don't recall reading that tip before, I assume for the reasons you mention - that most dressings and vinaigrettes need to be re-emulsified. For these, I also use the glass jar method.

                                                  However, this tip would work with some of the dressings in the book specifically because of the minimal amount of oil used.

                                                  1. re: Rubee
                                                    The Dairy Queen Mar 13, 2009 04:08 AM

                                                    Actually, I really want to like this book! I wish I could change a lot of things about it, the awkward size, the lack of photos. But the biggest issue I have with it is that only about 2/3rds of the recipes I try are successes. Granted, they are real successes, but the remaining 1/3 are pretty blah.

                                                    There used to be an old rule of thumb, and I don't even remember it exactly, but it went something like, if you could get two fantastic recipes out of a cookbook, then you should buy it because it pays for itself. I think ANWTC far exceeds that. But, I wonder if the rule of thumb applies in the Internet age when it's really easy to track down recipes.

                                                    RE: the IACP and JBF awards, I wish I knew more about how those are chosen, and, if they think that the books are truly outstanding, or if they are just the best in the genre that year, or it it's just ground-breaking in its area, even though it has a lot of kinks to work out, or how many recipes they even try. I think of VCFE--also a JBF winner. About 1/3 of those recipes were dogs, too, but it, like ANWTC was very ambitious in scope.

                                                    ~TDQ

                                                    1. re: Rubee
                                                      foxy fairy Mar 13, 2009 08:13 AM

                                                      I am going to try some of the recipes you liked, Rubee, once I get back home (been away for about five weeks!) I actually left town in early February and so didn't get to cook as much from the book as I would like, but I did note on the Feb threads that several of the dishes were easy and excellent, definite weeknight meal keepers (chicken in packets with mole, her mole-esque sauce, and a fantastic bean salad). The beans I made were so easy and so yummy, with onions and balsamic.... affordable too.

                                                      1. re: Rubee
                                                        k
                                                        Karen_Schaffer Mar 13, 2009 09:15 AM

                                                        I'm sorry, Rubee, I see now that my rant came off like I was jumping down your throat, which I didn't intend. The book didn't seem inspiring at first, but she does have lots in interesting ideas. I actually have several recipes marked in the book to try, but February was a bad month for creative cooking for me (too many committments).

                                                        Fwiw, I liked (and still like) The Glorious Foods of Greece more than most COTM posters did. Oh well!

                                                        1. re: Karen_Schaffer
                                                          Rubee Mar 13, 2009 11:14 AM

                                                          No problem KS!

                                                          Actually, if I wasn't trying to eat healthier, I wouldn't be motivated to try so many of the recipes. That's the approach I've taken - that while not a restricted "diet book" per se, it's what I'm going to pull out for recipes to balance other dishes I make during the week, like some of my favorite high-oil Dunlop recipes (just made a batch of LOP's dry-fried beef last night for lunches the rest of the week....mmmm). Recipes in NWTC are definitely not the best version of recipe X, but might be the healthiest and best-tasting, so I feel like I'm being good at trying to make healthier dishes at home. Ha - especially since we don't focus on 'healthy" when we dine out and prefer to enjoy the meal and eat whatever we want.

                                                          It's been hard, I have to admit, not to add extra butter, cheese, or oil here and there (especially with the pastas). But on some other dishes (i.e, the roasted asparagus, slow baked fish, Asian vinaigrette, the Greek lemon potatoes), it's taught me that I don't always need that extra fat and it's actually just as good without.

                                                          Happy cooking, and if anybody tries a recipe I liked, but they don't, don't yell at me! ; )

                                                          1. re: Rubee
                                                            The Dairy Queen Mar 13, 2009 11:19 AM

                                                            No yelling! Hey, I'm delighted you're trying, and diligently reporting on, so many of the recipes. It makes it a lot easier for those of us who find the book overwhelming to know where to start.

                                                            ~TDQ

                                                        2. re: Rubee
                                                          oakjoan Mar 13, 2009 01:13 PM

                                                          Sheesh, Rubee, there must be somethng REALLY WRONG with you if you keep defending this hideous book that should be burned in public bonfires throughout the world. If they can get it up to the space station, maybe they could toss it into outer space! I'd be all for that.

                                                          Actually, the negative reports (I know, I know, I was a naysayer, too.) prompted me to look at the book and I found several recipes I'm going to try. I was intrigued by the homemade "Jello" ideas. I've never tried that and haven't had Jello for years. I also liked the marinades and rubs section. I'm always looking for new ideas for chicken wings and thighs.

                                                          I do reserve the right to make fun of and complain about (a) Martha Steward books no matter how good they are; (b) Paula Dean (sp?) books even though I've never even looked at one; and (c) anything from America's Test Kitchen just because I can't stand any of them on the tv program OR their whole attitude of exaggeration - "You have only made TIRED, LIMP, PALE, DRY ______ (fill in the blank here), but today we're going to show you how to make the REAL, TERRIFIC, FABULOUS and can be cooked in 2 minutes from beginning to end ______.

                                                          1. re: oakjoan
                                                            Rubee Mar 13, 2009 01:45 PM

                                                            HA! That made me laugh out loud.

                                                    2. re: oakjoan
                                                      The Dairy Queen Mar 12, 2009 12:06 PM

                                                      tsk tsk, oakjoan. Didn't your mother ever teach you not to judge a book by its cover? ;-)

                                                      Seriously, though, as shallow (or whatever) as it sounds, unattractive cookbooks and/or cookbooks without photos miss the crucial aesthetic appeal of food. Food is supposed to look appealing and delicious and if you see such a photo, you are more likely to be drawn, I think, into the book. Plus, if you're cooking something unfamiliar, a photo goes a long way towards helping you understand how the dish is supposed to look. If they say cook until golden brown, it's nice to see exactly what golden brown is, according to the photo.

                                                      Also, I think ANWTC is just too dang thick. I appreciate that she wanted it to feel comprehensive, but who wants to cook from an Encyclopedia?

                                                      Aesthetics matter!

                                                      ~TDQ

                                                      1. re: The Dairy Queen
                                                        jen kalb Mar 12, 2009 01:16 PM

                                                        I didnt care AT ALL about the lack of pictures, some of my best cookbooks have none or few, but I did care about the overly finicky approach and precious tone. which put our teeth on edge. Sometimes less is more in terms of text. If I feel I cant relate to the sensibility of the author, thats usually the end for a book (if there are only recipes and no text this wont be a problem) I think for someone who is just starting out cooking and wants to adopt a whole approach to cooking this might be fine, but for me (apart from the pepper and tomato roasts) it was just too much of Sally and not enough good results.

                                                      2. re: oakjoan
                                                        pitu Mar 12, 2009 02:35 PM

                                                        Dear OLBWPIJ
                                                        I'm worse than you. I hate the title, so I didn't bother.
                                                        signed,
                                                        Yo, la peor de todas

                                                        p.s.
                                                        Rubee, you make it sound really appealing anyway

                                                        1. re: pitu
                                                          The Dairy Queen Mar 12, 2009 02:55 PM

                                                          pitu, I wasn't in love with the title either, but I thought it was supposed to be a play on The Way To Cook... So, classics, but lighter than the Julia Child days.

                                                          But, maybe that goes back to jen's point of it being overly precious.

                                                          ~TDQ

                                                          1. re: pitu
                                                            oakjoan Mar 12, 2009 04:38 PM

                                                            Wow! Pitu, I feel so much better now I''ve discovered that you are not only even more petty than I am, but that you are the WORST OF ALL ....on the feminine roster at least.

                                                            I also agree that Rubee has made me decide to look it over again.

                                                            PS: It looks as though we've managed once again to cloud the waters so much with our ramblings that only a wizard could tell which cookbooks have been selected!

                                                            1. re: oakjoan
                                                              Gio Mar 12, 2009 05:40 PM

                                                              Only the CAPS count, OJ..... remember?

                                                              1. re: Gio
                                                                oakjoan Mar 12, 2009 09:43 PM

                                                                Take it from me, the voice of experience, it's much easier to locate the choices in caps if other bozos like you and me don't use them in their posts!

                                                                1. re: oakjoan
                                                                  Gio Mar 13, 2009 04:56 AM

                                                                  i better mend my ways then.....oh great voice. (~_^)

                                                              2. re: oakjoan
                                                                foxy fairy Mar 12, 2009 06:08 PM

                                                                Luckily, oakjoan -- the moderator has magical powers -- I am foxy **fairy** after all! I am keeping track of what has been suggested...

                                                                Plus -- I do agree on the deliciousness of certain books in terms of the way they actually LOOK. On the quirkier side of cookbook looks, I always have had fun with Mollie Katzen's hand-lettering and illustrations.

                                                        2. re: NYchowcook
                                                          greedygirl Mar 10, 2009 05:17 PM

                                                          We have done quite a bit of Asian though as well. Dunlop, Vietnamese.... I'd love to do Thai at some point, and Indian.

                                                          1. re: greedygirl
                                                            JoanN Mar 10, 2009 05:25 PM

                                                            It was before you joined us, gg, but "Hot Sour Salty Sweet," which was COTM in February of '07, contains a lot of Thai recipes. We've never done Indian, though. In the US, the two major authors of Indian cookbooks are Madhur Jaffrey and Julie Sahni. Who are considered the best in the UK?

                                                            1. re: JoanN
                                                              greedygirl Mar 10, 2009 05:32 PM

                                                              Madhur Jaffrey is the woman who brought Indian cooking to Britain and she remains very well known. She's been on telly a lot and most people who are interested in cooking will have one of her books. I'd never heard of Julie Sahni until I joined Chowhound so I'd say she's not widely known here.

                                                              1. re: greedygirl
                                                                JoanN Mar 10, 2009 05:45 PM

                                                                Now that you mention it, I'd forgotten that Madhur Jaffrey was originally published in the UK. In fact, I'd even forgotten that I have a first edition of "A Taste of India" published by Michael Joseph in '85, three years before the book was published in the US. I never cooked from it that much because I was intimidated by the imperial measurements, but I'm not any more. I could certainly get behind that book as a selection for COTM.

                                                                1. re: JoanN
                                                                  greedygirl Mar 10, 2009 06:07 PM

                                                                  She lived in London for many years - in fact I didn't know that she now lives in New York.

                                                                  1. re: greedygirl
                                                                    oakjoan Mar 10, 2009 09:14 PM

                                                                    What a lot of folks don't know (or don't remember) is that Madhur Jaffrey was a star of one of Merchant and Ivory's first movies, Shakespeare Wallah.

                                                                    If you ever get a chance, her series on Southeast Asian cooking as well as "The Spice Islands" are really good. I think they were BBC.

                                                          2. re: NYchowcook
                                                            jen kalb Mar 11, 2009 08:16 AM

                                                            isnt Sortun's focus a lot like Ottolenghi?

                                                            1. re: jen kalb
                                                              pikawicca Mar 11, 2009 12:35 PM

                                                              Completely different approaches. Ottolenghi is much more "fusion-y." Tonight I'm making Sortun's Feta Sauce with Shrimp, Melon, and Tomato.

                                                              1. re: pikawicca
                                                                jen kalb Mar 11, 2009 02:05 PM

                                                                I still think its a chef type riffing on mediterranean cuisine as opposed to a book about cuisine (like Wolfert or Roden) - yeah, probably ottolenghi is more fusiony (the only one I cooked used SEasian seasonings) but a lot of the recipes Ive seen fit that bill.

                                                                1. re: pikawicca
                                                                  foxy fairy Mar 12, 2009 09:24 AM

                                                                  YUM. That feta sauce sounds amazing and I would relish a report (or a mini-synopsis even) at some point... In terms of scrumptious feta dishes, I am really into the chicken smothered in onions and feta from The Glorious Foods of Greece (Kochilas, Aug 2008 COTM). I've made it several times including for my family for Christmas -- stunning.

                                                                  1. re: foxy fairy
                                                                    pikawicca Mar 12, 2009 10:33 AM

                                                                    Amazing dish. I was a little worried about shrimp and watermelon together, but it really worked well. I used a very mild and creamy French feta and a quite assertive Australian EVOO. Made the sauce several hours ahead and left at room temperature, which turned out to be a very good idea: the flavors were fighting each other right after I made the sauce, but had mellowed out nicely by dinner time.

                                                                    1. re: pikawicca
                                                                      foxy fairy Mar 12, 2009 06:10 PM

                                                                      French feta... mmmmm. I actually discovered a fantastic little market with a delightful (and AFFORDABLE) assortment of fetas when I was playing around with SPICE last year. So much better for the budget shopper than the pricier options at Whole Foods etc. I went in looking for Aleppo and the paprikas, and all those fetas were awaiting...

                                                    3. re: Rubee
                                                      emily Mar 10, 2009 11:14 AM

                                                      I second SPICE. I've cooked a number of great recipes out of her book. Those pistachio beef kebabs (made with Aleppo pepper) are one of my all-time favorites dishes.

                                                    4. NYCkaren Mar 8, 2009 01:21 PM

                                                      I agree with Jamie Oliver. I have JAMIE AT HOME and JAMIE'S DINNERS. I'd love an excuse to use either of them more.

                                                      1. pitu Mar 9, 2009 06:08 AM

                                                        1. JUSTIN WILSON - Homegrown Louisiana Cooking (and others)
                                                        Maybe it's because I made dirty rice this weekend using this book, maybe because it's widely available in libraries, and used since it's sooooo old . . .
                                                        anyway, I like the idea of us digging backwards instead of forwards towards hot releases.

                                                        2. GET SAUCY by GRACE PARISI
                                                        Another book on my shelf that I've had very good results with, and would like to dig deeper into is GET SAUCY. (It took me awhile to get past the dopey name.) I think it's a good pick for April while everyone outside of the warm climes is in local produce deficit. It's all about flavors -- every kind of sauce and dressing . . . and marinade and glaze and compound butter and stirfry ETC. without paying much attention to the particulars of the protein. It's international (the jerk sauce is fantastic), introduces plenty of different styles without dumbing down. She was (is?) a recipe developer at Food & Wine magazine.
                                                        Yes, yes, can I start an interest in GET SAUCY by GRACE PARISI?

                                                        Sidenote:
                                                        After the initial fever - and voting for it last month - I'm now inclined to hold Yotam Ottolenghi until a few months down the road. And my hold on Moonen at the library comes up soon, so I'll be joining you shortly....

                                                        4 Replies
                                                        1. re: pitu
                                                          pikawicca Mar 10, 2009 05:05 PM

                                                          Can I be forgiven for casting opposing votes? SPICE is super, but GET SAUCY is a sleeper worth checking out.

                                                          1. re: pikawicca
                                                            pitu Mar 10, 2009 05:51 PM

                                                            yeah! So glad someone else considers Get Saucy a sleeper hit.
                                                            It's at my public library, and it might be at yours COTMers . . .

                                                            The first publishing was in paperback, so it's pretty affordable anyway.

                                                          2. re: pitu
                                                            b
                                                            bxgirl Mar 11, 2009 05:13 AM

                                                            I have had Get Saucy on my shelf for several (2-3?) years, and have hardly used it.
                                                            Pitu, can you point me to recipes that you especially like? For some reason, I often find cookbooks daunting, and unless I have a specific recipe to try (like something suggested on CH)my cookbooks just sit and look pretty!!! That's why i love COTM, it gets me into my cookbooks!!!
                                                            I would love to hear which recipes from Get Saucy you have liked, and I'll try some!!!
                                                            Thanks so much

                                                            1. re: bxgirl
                                                              pitu Mar 14, 2009 07:30 AM

                                                              bxgirl, my fave in Get Saucy is the Trinidadian Jerk Chicken - a mustard/habanero concoction that is seriously fabulous.

                                                          3. d
                                                            DGresh Mar 9, 2009 06:54 AM

                                                            anyone have any interest in Alice Waters "CHEZ PANISSE CAFE"? I was looking for a chicken recipe for company this weekend, and opened up this one, which I was given as a gift a couple years ago and never used. I found several very interesting recipes right way (and am going to try one which bones chicken legs, stuffs them with a chanterelle stuffing then ties them up and roasts them) The recipes look interesting, but not *overly* complex.

                                                            Ah I see alice was already in November. Missed that one 'cause my kitchen was gutted at the time :)

                                                            1 Reply
                                                            1. re: DGresh
                                                              pitu Mar 9, 2009 07:43 AM

                                                              Sure, I'm into the CHEZ PANISSE books - CAFE and CP VEG

                                                            2. jen kalb Mar 9, 2009 07:25 AM

                                                              Lynne Rosetto Kaspar Books - THE SPLENDID TABLE AND THE ITALIAN COUNTRY KITCHEN. Just really excellent meticulously put together recipes that produce delicious food. I would like to have a reason to cook more from these. For more regional diversity. NAPLES AT TABLE by Arthur Schwartz. Again, fine recipes for a great cuisine, lighter than the above.

                                                              1. NYchowcook Mar 10, 2009 05:30 AM

                                                                CRADLE OF FLAVOR by James Oseland. Indonesia, Malaysia and Singapore.

                                                                We've discussed this for several months, and I recently cooked from it, and read through it, and think it's great and would like to explore more with fellow COTM-ers.
                                                                Oseland is editor of Saveur magazine and does a good job of explaining the cuisine and how to do the recipes. We haven't done anything from the Far East except Chinese a while back. And this is more complex and very tasty!

                                                                Here's the Publishers Weekly review:
                                                                http://ipac.uhls.org/ipac20/ipac.jsp?...

                                                                Ottolenghi is not in my library. Seems too new to be a good COTM now.

                                                                7 Replies
                                                                1. re: NYchowcook
                                                                  JoanN Mar 10, 2009 05:59 AM

                                                                  Edited to withdraw nomination (see below, after reminder from jen kalb) in the hope it can be a COTM a couple of months from now.

                                                                  1. re: JoanN
                                                                    NYchowcook Mar 10, 2009 06:26 AM

                                                                    I forgot about the Vietnamese cookbooks, which were good.
                                                                    Indonesian is different, and very tasty, in a light & spicy way.

                                                                  2. re: NYchowcook
                                                                    jen kalb Mar 10, 2009 06:18 AM

                                                                    PLEASE WAIT TIL SUMMER! RECIPES call for thai basil, lemon basil etc. not readily available in cold seasons and cold places. I really really want to do this book but not in a cold season.

                                                                    1. re: jen kalb
                                                                      MMRuth Mar 10, 2009 06:32 AM

                                                                      I agree. I've seen the book and it is lovely.

                                                                      1. re: jen kalb
                                                                        NYchowcook Mar 10, 2009 06:44 AM

                                                                        Actually, there's no basil called for in the recipes I've seen -- lemongrass, kaffir lime leaves, hot peppers and ginger, yes.
                                                                        It's always summer in Indonesia, though I don't know that we'd be eager to cook over a hot stove for some time at the height of a U.S. summer.

                                                                        1. re: jen kalb
                                                                          JoanN Mar 10, 2009 06:44 AM

                                                                          Yes, yes. Sorry, jen. I had forgotten we'd already had that discussion about doing in late rather than early spring. Nomination officially withdrawn.

                                                                        2. re: NYchowcook
                                                                          pitu Mar 10, 2009 05:53 PM

                                                                          I could get into this - will check it out.

                                                                        3. NYchowcook Mar 10, 2009 06:51 AM

                                                                          At the risk of diluting my vote (campaign?) for Cradle of Flavor, I'll also throw out a suggestion that we do a New Orleans cookbook.

                                                                          CRESCENT CITY COOKING by Susan Spicer appears good, and is sitting too long unused on my bookshelf. Maybe N.O. should be later, when we can also consider New Orleans Classic Gumbos and Soups, which is new (on order in my library)

                                                                          Another idea is to look south (from where I am in the US) to consider
                                                                          THE SOUTH AMERICAN TABLE by Maria Baez Kijac. Interesting cuisines, and have many tabbed to try. I confess I tried the pernil recipe and was disappointed -- but I think my pork wasn't fatty enough, and it was not a problem w/ spices or technique, so far as I can tell.

                                                                          Finally, we may want to try out French bistro cookbooks.
                                                                          BALTHAZAR COOKBOOK by Keith McNally
                                                                          BISTROS AND BRASSERIES by the Culinary Institute of America
                                                                          are two ideas.

                                                                          6 Replies
                                                                          1. re: NYchowcook
                                                                            bayoucook Mar 10, 2009 12:21 PM

                                                                            NYchowcook - let me know if you like Crescent City Cooking - I have enjoyed it since it came out and have cooked several recipes out of it that are now favorites. I love her restaurant Bayona and I love her as a chef.
                                                                            Paula a.k.a.

                                                                            1. re: bayoucook
                                                                              pitu Mar 10, 2009 04:50 PM

                                                                              Stop it, you two! I'm trying really hard not to buy another cookbook and Crescent City Cooking has not made it to my public library.
                                                                              (Do you really love it, compared to all your other old old old NOLA/Cajun/Creole cookbooks?)

                                                                              1. re: pitu
                                                                                pikawicca Mar 10, 2009 04:57 PM

                                                                                I have it. I like it, but don't love it. The recipes are good, but don't blow me away.

                                                                                1. re: pitu
                                                                                  JoanN Mar 10, 2009 05:10 PM

                                                                                  The book was published in October of '07 so your library probably just didn't buy it. Maybe they can get it for you from someplace nearby? The Manhattan libraries, for instance, didn't have the Rose Bakery book, but they got it for me from someplace on Long Island.

                                                                                  I took Crescent City Cooking out of the library when it came up on a COTM suggestion thread some time ago. Don't remember much about it except that I read through it, there wasn't anything I felt compelled to make at the time, I returned it, and haven't thought much about it since. I'd take a hard look at it if you could before buying it sight unseen. I'm not saying it isn't good, just that I didn't feel I needed to own it. You might not either.

                                                                                  1. re: JoanN
                                                                                    greedygirl Mar 10, 2009 05:20 PM

                                                                                    You see this is exactly my problem. I have to buy a lot of these books sight unseen and I'm a bit wary having been bitten by The Glorious Foods of Greece. I'm glad I didn't buy Fish Without A Doubt, for example, having seen a fair few of the recipes now thanks to the kindness of fellow COTMers. It's just not a book I feel compelled to own. :-)

                                                                                    1. re: JoanN
                                                                                      pitu Mar 10, 2009 05:48 PM

                                                                                      Thx Joan -- I looked at it in a bookstore when it came out and couldn't rationalize the purchase. The good news is, Brooklyn has put it into the system since last I checked.
                                                                                      : )

                                                                              2. Palmito Mar 10, 2009 07:06 AM

                                                                                I just bought Ana Sortun's Spice (based on a recommendation from Rubee) so I, too, would love to make some dishes from her book.

                                                                                1. Gio Mar 10, 2009 07:14 AM

                                                                                  This month I decided not to nominate a book... mostly because I just can't decide what I want to do. But I will say that I wouldn't mind any Jamie Oliver book, or Lynn Rosetto Kasper, or maybe even Diana Kennedy. But I'll bide my time and see what comes up for voting.

                                                                                  Wouldn't it be fun to cook some of Sam Fujisaka's or Eat Nopal's recipes? I've cooked some of EN's recipes and they were delicious. We also have Chef June and her book, "Feastivals", which I have and cooked from with great satisfaction.....
                                                                                  Just a thought.

                                                                                  1. greedygirl Mar 10, 2009 07:39 AM

                                                                                    Hmm. I have to admit I'm struggling a bit this month. It's not a great time of year, fresh produce-wise, in the UK, so it's tricky from that perspective. Plus the only option for me for most of the books already mentioned is to buy them, as they're not available in the public library, being American and relatively new. That also makes them expensive. I am interested in Cradle of Flavour, but am happy to wait until summer for that one.

                                                                                    Anyhow, I'm going to go for JAMIE OLIVER, as I have several of his books which I don't use enough.

                                                                                    2 Replies
                                                                                    1. re: greedygirl
                                                                                      s
                                                                                      smtucker Mar 10, 2009 10:03 AM

                                                                                      greedy, my daughter is headed to London on March 14th. Can I slip a few cookbooks into her bag for you? She will be staying near Victoria Station for part of the trip, and then on the UCL campus for the second part.

                                                                                      1. re: smtucker
                                                                                        greedygirl Mar 10, 2009 03:32 PM

                                                                                        That's very sweet of you smtucker. I can generally get hold of most stuff over here - just not cheap, and sometimes they have to be shipped from the states. I'm not generally keen on buying cookery books sight unseen. I am at the stage when I really need to be selective about what I buy as I have so many books already!

                                                                                    2. bayoucook Mar 10, 2009 12:19 PM

                                                                                      CRESENT CITY COOKING by Susan Spicer. Have had it since the day it came out and it is DELICIOUSNESS!!!!!!

                                                                                      1. pikawicca Mar 10, 2009 04:04 PM

                                                                                        SPICE. This book is on a par with "Arabesque," "Into the Vietnamese Kitchen," and "Ottolenghi." Many great and imaginative recipes.

                                                                                        1. c
                                                                                          cpw Mar 11, 2009 10:25 AM

                                                                                          SPICE and CRADLE OF FLAVOR.
                                                                                          Although I had been thinking of Mexican or Thai or even Indian, these two come closest to what we haven't done from a long time (or ever). (Sorry for suggesting spice when it is a spring book, but I really like Rubee's description)

                                                                                          1 Reply
                                                                                          1. re: cpw
                                                                                            j
                                                                                            Jane917 Mar 12, 2009 02:35 PM

                                                                                            I just ordered CRADLE OF FLAVOR from my library. I also would like to nominate THE SPLENDID TABLE'S HOW TO EAT SUPPER.

                                                                                          2. The Dairy Queen Mar 13, 2009 08:04 AM

                                                                                            BREAKFAST, LUNCH, TEA, Rose Carrarini

                                                                                            I haven't cooked from this book, but oakjoan has been recommending it for yonks and has posted about her successes--I've linked some of her recipes into this thread http://chowhound.chow.com/topics/602815.

                                                                                            There used to be limited availability for this book, but Amazon is now selling it, which means more people can affordably access it.

                                                                                            I think this would be nice to cook from if you're doing a Mother's Day or Easter tea kind of gathering, which is why I'm recommending it for April. I understand there are more recipes in the book than just desserts... From Amazon: "Lunch begins with numerous soups, salads, pastries, and risottos, and then provides main courses that range from Asparagus and Almond Salad with Chicken to Braised Lamb Shank with Cumin, Aubergine and Chickpeas. "

                                                                                            ~TDQ

                                                                                            6 Replies
                                                                                            1. re: The Dairy Queen
                                                                                              yamalam Mar 13, 2009 09:34 AM

                                                                                              BREAKFAST, LUNCH, TEA, Rose Carrarini

                                                                                              I agree! I think I've nominated 6 books already, but what's one more? Thanks Foxy:)

                                                                                              1. re: yamalam
                                                                                                The Dairy Queen Mar 13, 2009 09:38 AM

                                                                                                There are so many books! It's hard to choose!

                                                                                                ~TDQ

                                                                                              2. re: The Dairy Queen
                                                                                                k
                                                                                                karykat Mar 13, 2009 06:12 PM

                                                                                                I support BREAKFAST, LUNCH AND TEA as well and would be motivated to order it to give it a try.

                                                                                                1. re: karykat
                                                                                                  jen kalb Mar 14, 2009 06:14 AM

                                                                                                  ive ordered the ROSE BAKERY book so if it is chosen I will be happy.

                                                                                                  1. re: jen kalb
                                                                                                    The Dairy Queen Mar 14, 2009 06:53 AM

                                                                                                    NOTE TO FOXY FAIRY I just realized I didn't spell out the full title of Breakfast, Lunch and Tea, (I can't believe I didn't, actually, but I guess I was in the middle of a lot of things), but it's the same book as Rose Bakery

                                                                                                    Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery by Rose Carrarini.

                                                                                                    ~TDQ

                                                                                                    1. re: The Dairy Queen
                                                                                                      foxy fairy Mar 15, 2009 12:41 PM

                                                                                                      Thank you for the thoughtful clarification, Dairy Queen!

                                                                                              3. greedygirl Mar 14, 2009 04:33 AM

                                                                                                Looking at the mess we've made of this thread, I feel really sorry for foxy fairy.

                                                                                                (((foxy fairy)))

                                                                                                9 Replies
                                                                                                1. re: greedygirl
                                                                                                  Gio Mar 14, 2009 04:36 AM

                                                                                                  Good Morning GG....
                                                                                                  I was just thinking How on earth is she going to make head or tail out of this thread.....

                                                                                                  1. re: Gio
                                                                                                    MMRuth Mar 14, 2009 04:37 AM

                                                                                                    Speaking from experience, it's not that bad, as long as the choices are in all caps - I just made a spread sheet, put in the names of the books, and the posters who suggested them, and added them up.

                                                                                                    1. re: MMRuth
                                                                                                      Gio Mar 14, 2009 04:43 AM

                                                                                                      You're the pro! I can't wait to see the list as I have no idea which book I want to cook from. Perhaps this is the month I'll go back and revisit past COTMs.

                                                                                                      1. re: Gio
                                                                                                        greedygirl Mar 14, 2009 04:47 AM

                                                                                                        I can honestly say I have no idea what's going to be on the list this month! I may join you in revisiting past COTMs, as it seems likely that whatever is chosen is going to be hard to get hold of over here.

                                                                                                        1. re: greedygirl
                                                                                                          Gio Mar 14, 2009 04:56 AM

                                                                                                          Although I didn't join the conversation above vis a vis ANWTC, I rather liked the dishes I made. For me the book was unwieldy, but once I set it into the book stand I could proceed very well. There are so many recipes I want to try, I might just use that primarily and insert other COTMs from time to time. We shall see. First, though, I want to see what foxy fairy has on the voting list.

                                                                                                      2. re: MMRuth
                                                                                                        oakjoan Mar 14, 2009 03:59 PM

                                                                                                        That's how I did it, too. One column for name of book and one column for ticking off the number of votes.

                                                                                                        I would also say it's not that bad, but it's not that good either.

                                                                                                      3. re: Gio
                                                                                                        greedygirl Mar 14, 2009 04:41 AM

                                                                                                        Morning Gio. I was thinking what are you all doing up so early, but then I remembered that you've changed your clocks already so the time difference is one hour less at the moment.

                                                                                                        1. re: Gio
                                                                                                          LulusMom Mar 14, 2009 06:37 AM

                                                                                                          I had to read through it quickly on a hotel computer while I was away, and had exactly the same thought ... I still don't really have any idea what books are really in the running (although I picked up Spice at the library just in case).

                                                                                                        2. re: greedygirl
                                                                                                          foxy fairy Mar 16, 2009 07:19 PM

                                                                                                          Ha, that's cute greedygirl. actually.... it's fun :) When I tell my friends about what I'm up to here with COTM, I'm like, well, we're kind of this REALLY ZEALOUS group of cooks.... we learn so much, we get so excited about, yes, cookbooks.... I remember before I found chowhound I was like are there really other (non-professional-chef) people who get this giddy (obsessed?!~) about cookbooks and new recipes?!

                                                                                                        3. pikawicca Mar 14, 2009 06:50 AM

                                                                                                          It's interesting that there is no clear favorite, although I think "Spice" has a slight edge (not counting my own multiple mentions, or a nomination that wasn't in caps).

                                                                                                          1. foxy fairy Mar 15, 2009 01:30 PM

                                                                                                            Attention, hounds -- our voting thread is now and and you can find it here:

                                                                                                            http://chowhound.chow.com/topics/603962

                                                                                                            PLEASE CAST YOUR VOTE BY THE END OF THE DAY (CALIFORNIA TIME, MIDNIGHT) ON MARCH 19. Please vote on the thread posted above, and DO NOT VOTE HERE please please please, to avoid confusion! Thanks to all for your energy and enthusiasm for Cookbook of the Month.

                                                                                                            *foxy**

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