*April COTM* voting thread -- VOTING ENDS MARCH 19

[foxy fairy]

Ahem. I have tabulated and utterly enjoyed the spirited discussion surrounding our April selection, and these are the top contenders for our April Cookbook of the Month. Thanks to all for such lively and vibrant reviews, suggestions, dialogue, and encouragement. Now it's time to vote! Cast your vote with the TITLE OF THE BOOK in capital letters please.

PLEASE CAST YOUR VOTE BY THE END OF THE DAY (CALIFORNIA TIME, MIDNIGHT) ON MARCH 19. THANKS! PLEASE VOTE WITH THE TITLE OF YOUR CHOICE IN CAPITAL LETTERS!

BREAKFAST, LUNCH, TEA: THE MANY LITTLE MEALS OF ROSE BAKERY by Rose Carrarini
http://www.amazon.com/Breakfast-Lunch-Tea-Little-Bakery/dp/0714844659/ref=sr_1_1?ie=UTF8&s=books&qid=1237146951&sr=1-1

SPICE: FLAVORS OF THE EASTERN MEDITERRANEAN by Ana Sortun
http://www.amazon.com/Spice-Flavors-Mediterranean-Ana-Sortun/dp/0060792280

CRADLE OF FLAVOR: HOME COOKING FROM THE SPICE ISLANDS OF INDONESIA, SINGAPORE, AND MALAYSIA by James Oseland
http://www.amazon.com/Cradle-Flavor-Indonesia-Singapore-Malaysia/dp/0393054772/ref=sr_1_1?ie=UTF8&s=books&qid=1237146793&sr=1-1

JAMIE OLIVER -- these nominations suggested cooking from Oliver himself rather than pinpointing one specific book. We have done this before, cooking from several Mario Batali books for October 2008 COTM.
http://www.amazon.com/s/ref=nb_ss_b?url=search-alias%3Dstripbooks&field-keywords=JAMIE+OLIVER

You can scroll down on those amazon links to check out editorial reviews of each book. ***Even better -- hounds familiar with these books have already offered wonderfully rich and detailed descriptions on our nominations thread. You can peruse our nominations thread and treat yourself to this fantastic commentary, here:
http://chowhound.chow.com/topics/601887

Hooray for spring and hooray for exploring new recipes! Thanks for your enthusiasm, hounds! It's a pleasure, truly, to be part of our wonderful COTM.

*foxy*

[foxy fairy]

This giddy moderator just found herself a copy and will be picking it up later today. Regarding accessibility of Breakfast, Lunch, Tea --- I am buying the book as my library doesn't have it (not just the local branch, but the entire state library system). I wonder why? A little tough for the chow girl on a budget, but this sounds like a book that I would use a lot... I wonder why certain bookstores carry this and others do not. Borders didn't have it within 100 miles of me! Annoying, because I want to use my 40 percent off coupon... but the first Barnes & Noble I called has a copy sitting on the shelf. I will pick it up later today. I must say that, per the discussion of the book here, I am now ultra-intrigued to get my hands on my copy. I can't wait to scrutinize the photos and assemble lists of must-make recipes. ♥

[foxy fairy]

I am happy to announce that our Cookbook of the Month for April 2009 is BREAKFAST, LUNCH, TEA: THE MANY LITTLE MEALS OF ROSE BAKERY by Rose Carrarini.

I appreciate all who thanked me for organizing - it is truly a pleasure!

*foxy*

[The Dairy Queen]

I noticed that, if you go on to Amazon UK, there is a "Table of Contents" that lists all of the names of the recipes in the book. http://www.amazon.co.uk/gp/product/to... I know a lot of people are thinking they might not be able to participate because they can't get a copy of the book without buying it. I was just thinking if they saw a recipe in the table of contents listing that they were interested in, someone might be able to summarize the recipe for them.

~TDQ

[foxy fairy]

That's cool. Thanks for posting that, TDQ. The cheddar cornmeal scones caught my eye immediately. I have made cheddar-chive scones before from epicurious (link below; they're quite good, and accurately described by one reviewer as a giant Cheese Nip cracker) and I really like savory baked goods. I think the cornmeal will add an interesting crrrr-unch. The lemon cakes, ricotta pancakes, tomato eggplant mint risotto, peanut butter chocolate chip biscuits... so many I can't wait to try.

http://www.epicurious.com/recipes/foo...

[The Dairy Queen]

Well, I'm about to have a rhubarb explosion, so I was immediately attracted to anything with "rhubarb" in the title: Rhubarb and Orange, rhubarb meringue tartletes.

Also (like you), the ricotta pancakes.

Mushroom, Celery and Spring Onion Salad; Quinoa and Pepper Salad Pastry.

Red Bean Sorbet (another odd one I must investigate.)

Chocolate, Orange and Ricotta Tart Cakes: Carrot Cake; Lemon, Rice and Polenta Cake; Broccoli Cake (I hafta try it!).

~TDQ

[oakjoan]

TDQ: What a great idea (The Amazon table of contents). I'd be all for that and would be happy to paraphrase.

[greedygirl]

Yay! I just put in an inter-library request. Off to Greece tomorrow until the end of the month so here's hoping it will be waiting for me when I return...

[NYchowcook]

for those who have the book, have a good time :(

[The Dairy Queen]

What about following along online? I've posted links to about 15 recipes, as well as a listing of all of the recipes in the book and offered to paraphrase ones that look interesting to people?

~TDQ

[JoanN]

I probably won’t be joining either, NYchowcook. Took the book out of the library about a year ago and it just didn’t talk to me. Not every COTM is going to appeal, or be available, to all COTM participants. But I see it as a wonderful opportunity to go back and visit old selections. I’ll certainly continue to cook from “Fish Without a Doubt” because I’m loving it (and eating more fish is a good thing) and still have lots more to explore in both Dunlop and Nguyen & Pham. To say nothing of Lucques and Zuni. Or Hazan. Or Hopkinson. Let’s not let those old threads die. Too many good recipes there and lots more to report on all of them.

[MMRuth]

Yes, I voted for this one, but there have many months in which I've not participated - particularly in the first year and a half or so - because a book just didn't interest me. That doesn't bother me. Now, if we went for six months of books that didn't interest me, that would be a different story. I have been v. bad about posting lately - I have made a couple of recipes from Fish Without A Doubt about which I need to post. And, I know what you mean about there being so many other wonderful books that we've done to go back to.

[Gio]

Yes MM this month I'll cook from some past months COTMs and since I'm expecting Bon Appetit Y'all any day now after I read it I'll probably cook from that as well. We have done an amazing assortement of cookbooks in the last year and surely we who won't be cooking from the current COTM will have many choices for meals for our families.

Many thanks to all who have given so much of their time to make sure the COTM continues... I for one have enjoyed every minute and will in the future as well. OOOXXX

[LulusMom]

Gio, maybe you can start a Bon Appetit Y'all thread?

[Gio]

Yes. LLM. I actually thought of that.. So as soon as I read through the Bon Appetit, I'll decide what and how many recipes I'll do. I really want to revisit the Vietnamese books and La Cocina as well.

Although I copied the Table of Contents that TDQ posted and thought I might give 1 or 2 recipes a try, there's not one that really speaks to me.
I'm looking forward to see and read what the other cooks make from that book. Frankly, I'd love to visit Paris and go to the Bakery..

[The Dairy Queen]

Field trip to Rose Bakery! Stop at Ottolenghi on the way! Gio, I can't wait to read about what you cook from Bon Appetit, actually.

~TDQ

[Gio]

Yay, field trip to London and Paris.... Wouldn't that be a hoot?

[foxy fairy]

How about Greece too, and the Mediterranean? PLEASE?!?! Count me in (and my sweety too)! I have a fantastic backpack for just such an opportunity.

[greedygirl]

Welcome to my world. ;-) I'm posting this from Nafplion in the Pelepponese, which I heartily recommend if you ever get to Greece. It's just gorgeous.

[Gio]

Bon Appetit Y'All finally arrived today and I spent a little time to scan through it and have marked about 25 recipes I want to try. There's still the final half of the book to wade through. I've not read her intro essays to the chapters, but just read quickly through the recipes. They seem quite straightforward and the ingredients will be easy to find in any market. I may start a separate thread at the start of the new month. I'm excited about this book.

[JoanN]

Mine arrived yesterday as well. I haven't really looked at it yet, but I had gone through my library copy rather thoroughly.

Right now I'm on a "Hot, Sour, Salty, Sweet" tear since I missed it first time around. But as soon as I've tried a sufficient number of recipes to give a proper thank you to the friends who gave me the book, I may be joining you on that BAYA thread.

[Gio]

Hi Joan.... I never did get on the HSSS band wagon. Think I should? Are you liking the recipes??

I think I'm going to make the Mac & Cheese recipe from BAY'A on Friday.

[JoanN]

Jury's not in yet. Only made one recipe so far and I preferred a very similar recipe from "Into the Vietnamese Kitchen." Just back from Fairway, though, with the ingredients for three more dishes, so we'll see.

I can tell you that I really do not like the coffee-table approach to cookbook design. There isn't anywhere in my small apartment kitchen that I can prop it up to follow the recipes, so I'm running back and forth from the living room to the kitchen. A real pain that makes the book very user-unfriendly. And when you come right down to it, I'm not buying a cookbook for the artsy photos; I'm buying it for the recipes. I almost wish they had published a companion book as they used to do in the Time Life series with the comb-bound recipe book separate from the "pretty" hardbound volume.

[The Dairy Queen]

JoanN, sounds like you might have to employ MMRuth's photocopy and tape recipe to cabinets method to cooking out of that book. ;)

~TDQ

[JoanN]

But first I'd have to appropriate MMRuth's photocopier!

[Gio]

Either that or employ her creative use of the back of an armchair pulled up to the entrance to her kitchen.

I agree with your dislike of coffee table cookbooks.... sounds like an oxymoron to me. Accent on the second syllable.

[NYchowcook]

That's a fine idea, and I think I will try to go back to old COTM's of Dunlop and maybe Zuni. I haven't done much in the fish book (though I own it) 'cause I've been heavily into Indonesian and Thai cooking lately, and there's not a lot of good fresh fish where I live, but perhaps I'll explore further.
Thanks Joan.

I just thought we had an understanding that if the book is not widely available to us (such as not in the library) that we would not choose as COTM.
Best wishes to those who have access to the book in April.

[The Dairy Queen]

The book came out in 2006--how long do you think we should wait until a book is deemed sufficiently in circulation? For instance, it's been out a year longer than Revolutionary Chinese, which was COTM a year ago.

~TDQ

[Katie Nell]

I couldn't get into this one either after checking it out at the library last week. What's up with the American Gothic photos... very weird! I plan on cooking from ANWTC and Fish Without a Doubt as soon as I take a much-dreaded exam next week. Hubby is in charge of dinner in the meantime... I keep trying to talk him into the Chicken-fried Trout, but he's being stubborn wanting to come up with his own ideas! ;-) Shoulda just left the book open to that page on the counter!

[clepro]

You know, I've had the book for a couple of years now and felt the same. Hadn't cracked it once since the day I bought it. I think it was the look, especially the photographs, that put me off.

When it was mentioned on this thread, I went and dug it out again. Spent a bit of time trying to decide what it was I disliked so much about the photos--I decided they were too Abercrombie and Fitch-like, but your American Gothic dub works too! (Edited to add: here's some information about the photographer and book designer: http://2takes.wordpress.com/2008/12/18/rose-carrarini-breakfast-lunch-tea-rose-bakery/)

Anyway, once I ignored the photos and focused on the recipes, I got much more interested. In the salads and soups, in particular, and several of the baked goods. So much so, that I came in here and voted for it, and am very much looking forward to participating.

My first picks include several of those among the links DairyQueen posted up- thread: Soupe Haricots Verts et Amandes, Potatoes Gribiche, Carrot & Seed Salad, Orange Almond Cakes, Date Squares.

I do hope some of you who haven't been able to get the book will join in on just a few of the recipes, at least. It'd be much more fun to have more participating rather than fewer...

Couple more links:
Hazelnut Brownies
http://www.theworld.org/?q=node/5984

Video of Rose C. making her carrot cake: http://www.lefooding.com/toquera-39-t...

[The Dairy Queen]

What interesting links, clepro! I think the cookbook is visually interesting, but I think the comment in the link was pretty good that she didn't know whether to keep it with her cookbooks or with her museum books. The photos don't necessarily draw you in. It's very strange. I like it though. I think the cover is bizarre--lime green with no dust jacket or photos at all.

Okay, I'm going to go look at recipes now.

~TDQ

[Katie Nell]

I don't mind the food shots so much, it's the people shots that kind of creep me out... they don't look like they enjoy their food or get excited about it at all! The Carrot and Seed Salad did intrigue me, but I just despise grating carrots!

[oakjoan]

I guess I just don't get the American Gothic reference...Grant Woodesque?

I suppose I'm used to folks who look exactly like the people who live around here, especially in, say, the Mission district of San Francisco. They look like the hipster clientele of Tartine and Delfina. I also liked the fact that they included photos of their suppliers.

My son and daughter-in-law ate at Rose Bakery a couple of months ago and said it was packed and bustling. The food was great, but it was expensive.

I actually love the layout and cover. It's interesting to me because it's so different. The one gripe I have about the layout is that the conversions are in light type which is sometimes hard to read.

I'm quite bored with cookbooks with covers of smiling chefs and like the austerity of Breakfast Lunch Tea.

I have mixed feelings about it winning COTM because of the difficulty of finding it in libraries, and thought that Jamie Oliver would be a more universally accepted and available choice.

However, I think those who have already dismissed it without trying anything are missing out big time. Of course, I am also guilty of dissing and boycotting the Martha Stewart month....so go figure.

[pikawicca]

I don't see how the photos in this book could be described as "American Gothic." That said, I don't give a hoot about the pics -- it's the recipes that matter.

[Katie Nell]

The un-smiling, grumpy-looking faces looking straight on into the camera? They don't look like they want to be there, either holding a pitchfork or a baguette. But, it was just a joke, either way. I haven't dismissed it, it just doesn't excite me.

[Katie Nell]

pic

[pitu]

o dear.
Sometimes the Martha Stewart fans win, sometimes the freaky art book fans win - which imho speaks really well of COTM.

I too love the design - Phaidron is an art book publisher, and I'm always drawn to their (very few) cookbooks. The other one is the puffy pink covered "Pork and Sons" from a fancy Montreal restaurant.
http://www.powells.com/biblio/1-97807...

I've been put off by some of the books chosen in the past and just not posted those months - sometimes I check out the thread and get interested, sometimes not. It's all fine. I was really happy to see a sort of minor cult favorite come to the top of the pile this month!

[The Dairy Queen]

Except for the cover, I really like the look of BLT. It is a beautiful, though unconventional, book.

There have been many times a book has won for COTM that I didn't think I would like. I have seldom found it to be a complete waste of time; even if I don't end up learning much from the book, I usually end up learning something from my fellow 'hounds... My new strategy is to get ahold of the book through my library or pick out some online recipes to try. Sometimes I'm drawn in when I didn't expect to be (Hopkinson, for example) and sometimes I am just able to confirm that this isn't the book for me, for whatever reason. The biggest turn-off for me are unclear recipes (Waters' AofSF) or recipes that weren't tested (I'm guessing Schneider's ANWTC and Madison's VCFE fall into this category--both books I was initially interested in). Sometimes, though, even disorganized recipes, (for instance, I found that lots of Casas recipes had steps out of order), can yield consistently good results.

So, it's just hard to know.

~TDQ

[MMRuth]

Very well said.

[JoanN]

I'm sitting here laughing as I read your comment about Casas's recipes having the steps out of order. You ought to see my copy of the book! Her paella recipe, in particular. After I'd made it two or three times, that recipe was so marked up with arrows and insertions I couldn't follow it any more. I said the hell with it and typed it up the way it worked for me.

[The Dairy Queen]

HA!

~TDQ

[The Dairy Queen]

Maybe the out of order steps forces one to really read and understand the process before starting... which is what leads to good results?

~TDQ

[JoanN]

Gotta say, I now make a great paella. Do nearly all of it in the morning, have the kitchen clean by the time the guests arrive, and need no more than 10 minutes tops in the kitchen while the guests are here. Sometimes there's serendipity in obfuscation. :->

[clepro]

You know, what's interesting to me (and we don't have to belabor this further, but I just wanted to note it) is that I agree: it's a beautiful book, with a wonderful harmony of line and tone. Very composed, in a way I can appreciate even though I don't like the individual photographs themselves. Maybe they're too composed for my taste; unvarying and uninteresting to me as photographs. Although as elements in the overall design I can see that the photos work beautifully. And the bakery itself looks gorgeous.

So what was it about the look that made left me uninspired about it as a cookbook? No desire initially to delve into the recipes or cook from it. (And no, I don't require lurid spreads of food porn in my cookbooks or enthusiastic chefs on the front cover wildly beckoning me to "c'mon in!").

It intrigues me to wonder what it was exactly that I was reacting to and why it affected me as it did. Sort of like how interesting it is for me to notice how differently I feel when my assigned work space became a desk positioned in front of a bank of tall windows on an upper floor overlooking the city. Why should that as a visual subtext (because after all, I'm mostly looking at my computer screen) make me feel so much more alert and engaged? Not just a little more, but a lot more, true even when the weather is gloomy.

L. Rossetto Kasper's most recent book is another one with a basic layout, design and typography I actively disliked and had to work past to get to the very good recipes.

[JoanN]

*Totally* agree with you about the design and typography of the new LRK. The different sizes of fonts that jump all over the place for no seemingly good reason other than to fit all the copy on a single page? The huge amount of white space around the quotes? I figured that it was very modern and I was just an old fart, but it does influence my initial response to a cookbook. Just can't help it.

[oakjoan]

Who is L. Rossetto Kasper. I mean, her name has come up in other discussions and she's obviously a cook, but....

I can't shake the feeling that she's the lady who used to (maybe still does) have a show on PBS. She was from somewhere in Delaware or MA or RI, I think. She had an Italian cooking show long before Lidia or Mario came on the scene. I'm pretty sure she's not LRKaspar, but I don't have a clue as to who LRK is when, as the Beatles used to say, she's at home.

[Caitlin McGrath]

Oakjoan, perhaps you're thinking of Mary Ann Eposito? Lynne Rosetto Kasper has written many cookbooks and also hosts The Splendid Table on NPR. http://splendidtable.publicradio.org/

[yayadave]

She has three cook books out right now.

The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food

The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens

The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show

[jen kalb]

of which the first two are two of the best Italian cookbooks out there.

[The Dairy Queen]

Yes, that's her, Lynne Rossetto Kasper of the Splendid Table Radio show. http://splendidtable.publicradio.org/... The show is produced out of lovely St. Paul, MN, although, I don't actually know where Ms. Kasper is from. The show has too slow a pace for me. I can't bear to listen to it.

~TDQ

[oakjoan]

TDQ: Hmm, I was going to make some smart crack about how you must live in the fake, hip, on-the-go twin city....Minneapolis and that's why you find LRK's show plodding. We have friends in St.Paul and they diss Minneap. My relatives are all from Duluth and that doesn't even count as anything but hick city. I'll have to look up LRK and see if she rubs me the wrong way, too.

Caitlin: Yes, that's who I was thinking of. I have a crush on her because she's so dowdy and unaffected.

[The Dairy Queen]

Oh, whoops, I'm mixing up my public media, getting PBS and NPR crossed. It sounds like Caitlin knows how to tell the difference between a television and a radio, whereas, apparently, I do not. I'm actually not in Minneapolis. Too shiny and hip for me. I'm a burgers and blue jeans kind of gal.

JoanN--interesting that the book came before the radio show. I shall have to look into that book as well.

~TDQ

[clepro]

I'll bring all three of her cookbooks along next time I see you.

I've been loving the first one for a decade, and the glow's still not worn off. The Italian Country Table (book #2) is marvelous too.

[The Dairy Queen]

P.S. I love Duluth. Lots of great chow there!

~TDQ

[JoanN]

LRK is most often mentioned on these boards as the author of "The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food." The book came first, the NPR show later.

If you're not familiar with the book, you might want to take it out of the library. It's one of those real-good-read cookbooks and is the authority on the cooking of that part of Italy.

[MMRuth]

I keep meaning to try to hear her show on NPR on line - we don't seem to get it in NYC.

[oakjoan]

MMR: Rossetto-Kasper's show is on American Public Media, not NPR...or at least a branch of NPR. I Googled her name and "radio" and got a website. You can then listen through real player or itunes or somesuch.

[maplesugar]

My library doesn't carry Breakfast Lunch & Tea (I did manage to check out Fish Without a Doubt though) but I did find it on chapters.indigo.ca which meant I could use some giftcertificates I had accumulated. Only at checkout did I notice BLT was listed as 3-5 weeks but I just got an email today saying it was sent so I should see it in the mail early next week. I'm interested to see what the inside is like, especially with all this discussion about the layout, pics etc. Hopefully I can cook along with all of you more than I have in the past.

[DGresh]

I just opened it up and must admit am having a hard time with the font and layout. It seems so "angry" to me.

[yayadave]

That carrot cake video has zero production values but it's fun. Sorta like both the bakery and the book. Maybe you just have to work at it to like any of it.

[clepro]

Ha, no kidding about those production values! I especially got a kick out of the little hand-held jerkey journey of the little cake to the oven.

[pitu]

Thx for the links clepro, esp about the design/photog.
It looks like she's making the video as well as the carrot cake, love it.

[LulusMom]

CRADLE OF SPICE. I waited a while because I have mixed feelings here. I really really want to cook from Cradle of Spice, but I'm going to have less chance to cook in the upcoming month than usual. Be that as it may, I'd love to have the push to use this book.

[The Dairy Queen]

LLM, you meant Cradle of Flavor, right?

~TDQ

[LulusMom]

Ooops, absolutely meant that. Thanks for pointing that out TDQ, even though it didn't make any difference. And yes, thank you so much Foxy Fairy!

[The Dairy Queen]

I was thinking it was a vote for both, or maybe for all...

Cradle of Spice, The many little meals of Jamie Oliver!

And, yes, thank you FF!

~TDQ

[NYchowcook]

a while back it seemed people were in agreement that if a book was too new -- and therefore not readily available in libraries -- that we would wait. That seems to be the case w/ Rose Carrini.
Her cookbook is not yet widely available in libraries. Perhaps we should wait. Otherwise the handful of you will be cooking by youselves, which it seems is not all the point of cotm.

[oakjoan]

NYchowcook: The Rose Bakery cookbook came out in 2006 so it's not new. Who knows how many libraries carry it. Some may not have bought it because it was under the radar. I'm not sure, but I think it's only in one of my area's libraries. If it wins, I'd be willing to post recipes and I'm sure others would be as well.

Be that as it may, I'm voting for JAMIE OLIVER.

[greedygirl]

Are you in NY as your username suggests? I think JoanN got hold of copy by putting in an inter-library request. My local library doesn't have it either, but one in Kensington and Chelsea does. :-)

[NYchowcook]

I'm in upstate NY, and Rose Bakery cookbook is not owned by any of the regional libraries, so I can't get it by inter-library loan. So alas, if that's the selection, I'm out of the game for April . . . .

[jen kalb]

$20 used through various online vendors.

[The Dairy Queen]

The $20 jen mentions above also pretty much includes the shipping costs, at least for the used books I saw for sale on Amazon.

I haven't done a tally myself, but should Rose Bakery win...

I know that it's not the same as holding the book in your hand, for those who can't get it through their library and don't want to purchase it (my sagging bookshelves at home completely understand!), I would be happy to paraphrase specific recipes people are interested in, in addition to the 15 or so online recipe links we were able to scrounge up.

My copy of the book did arrive yesterday. It was "used", but, basically new as far as I can tell. It's an odd book--similar in a lot of ways to Ottolenghi in terms of the way the text is all scrunched to the top. Also, it's bigger than I thought it would be. And, why are there no recipes for finger sandwiches in the tea section!?! Still, it's a cool book. I do like it. Thank you to oakjoan for her tireless efforts to get people to have a look at this book.

~TDQ

[NYchowcook]

CRADLE OF FLAVOR

I just returned from visiting my best friend with a package of kaffir lime leaves which are happily in the freezer. I even snagged some candlenuts and a block of shrimp paste in a store in Va called Food of all Nations. I'm ready to cook Indonesian! I had two great successes from his book, and am looking forward to many more flavorful dishes!

I'm hoping this is the month for CofF.

My dear fellow 'hounds: My library does not have the Rose Bakery book. Please take pity on those of us who can't access that book . . . and vote for something else! (is politicking legit on this board?!?)

[greedygirl]

And my library doesn't have Cradle of Flavour, or Spice, or most American cookery books for that matter!

[evergreengirl]

SPICE

[suby]

Spice

[Candy]

I am not voting for Breakfast Lunch Tea because after reading reviews on Amazon it seems like it is a duplication of a lot of other books I own so i don't want to buy it and my public library does not have it.

[greedygirl]

Did you see that one of the reviews is by our very own oakjoan?

[Candy]

I guess I was not paying attention that closely.

[foxy fairy]

My public library doesn't have it either :(

[pitu]

Have the online mavens looked for online recipes for Breakfast Lunch Tea?
Here's carrot cake....
http://suburbankitchen.wordpress.com/...

[The Dairy Queen]

I'm not sure I'm an online maven, but I just searched around for some recipes from Rose Bakery in case it might be helpful to anyone:

Thread where I posted links to some of oakjoan's recipe paraphrases:
http://chowhound.chow.com/topics/602815#4494977

Lamb Chops with Braised Artichokes and Lemon
http://mangerlaville.blogspot.com/2008/08/rose-bakery-and-lamb-chops.html

Soupe Haricots Verts et Amandes
http://chocolateandzucchini.com/archives/2006/11/green_bean_and_almond_soup.php

Potatoes Gribiche
http://www.thewednesdaychef.com/the_wednesday_chef/2009/03/rose-bakerys-potatoes-gribiche.html

Carrot & Seed Salad
http://headbutler.com/books/breakfast-lunch-tea.asp

Tomato-ricotta-thyme tart (scroll down
)http://articles.latimes.com/2007/jun/06/food/fo-square6

Salade de Pomme de Terre au Paprika Fumé
http://chocolateandzucchini.com/archives/2007/01/smoked_paprika_potato_salad.php

Maple Syrup Scones
http://www.foodonthefood.com/food_on_the_food/2008/03/scones.html

Broccoli Cake
http://www.foodloversbritain.com/FoodMatters/Recipies/Salads--Vegetables/Broccoli-Cake/

BLUEBERRY SCONES
http://www.listener.co.nz/issue/3482/columnists/8032/here_comes_the_scone.html

Artichauts confits au citron et à l’ail
http://www.foodbeam.com/2007/11/09/kaa-cest-moi-artichauts-confits-au-citron-et-a-lail/

Orange Almond Cakes
http://www.culinaryconcoctionsbypeabody.com/2007/07/08/citrus-almond-meal-cake/

http://myallrecipes.wordpress.com/2008/06/30/orange-almond-cakes/

Date Squares
http://www.arabicyummies.com/RECIPES....

Since the book only has 100 recipes (according to some of the blurbs I saw while Googling), I think we've accounted for about 15 % of the recipes! It's not the same as holding the book in your hand for everyone, though.

~TDQ

[karykat]

Thanks for doing this!

[pitu]

wow - three cheers for you TDQ

[oakjoan]

And, of course, I posted the Celeriac and Porcini Soup for MMR somewhere here.

[The Dairy Queen]

Yes, that's in the first link! :)

~TDQ

[jen kalb]

can they do interlibrary loan? most places can

[JoanN]

That was how I got it. The Manhattan system didn't have it, but they got it for me from someplace on Long Island.

[cpw]

JoanN, I cannot find the book at nypl.org. Could you please tell the route you went for the book.

[JoanN]

No, it wasn't listed there. I went to my local branch (Riverside) and spoke to the librarian. She was able to pull it up on her computer, saw that there was a copy I-forget-where on Long Island, and ordered it for me. It took a couple of weeks for it to come in. I recall I could only hold onto it for a limited time, two weeks maybe? maybe only one, and that it wasn't renewable. But at least I got to take a look at it.

[cpw]

Interesting, I would have never though of that. Thanks for the info. I'll try to make a stop tomorrow as Thursday is extended hours for my local branch (Bloomingdale).

[Gio]

My extensive library network north of Boston which includes colleges and jr. colleges does not have it....Bah Humbug!

[oakjoan]

Sheesh! Where's Barney Frank when you need him? Oh, wait. He's in the south of MA

[Gio]

He's in DC grilling the AIG CEOops.

[beetlebug]

Gio, is this the Minuteman system? If so, there are 7 copies of Breakfast, lunch, tea in the system (one is on route to me now).

[Gio]

No BB... It's the Noble network... Middlesex & Essex counties.

LOL at Broccoli Cake.....

[oakjoan]

I admit I haven't tried to make the broccoli cake, but the photo is worth the price of admission!

[The Dairy Queen]

oakjoan, you are referring to a photo in the book, not in the link above, right. I would like to pretend it is a cake shaped like broccoli, but I saw the recipe and know it is a cake made of broccoli, alas. Well, I can plan ahead now for CSA broccoli!

I hope my book arrives today!

~TDQ

[Gio]

Sorry OakJ... somehow the words Broccoli and Cake do not compute in my feeble brain.

Oh I know - savory... but still.

[pikawicca]

French chefs have been doing these savory cakes for a few years, now. (They call them "Les Cakes," and they can be quite good. I recently made a few small loaf cakes with locally-cured pancettta, Tallegio, and black garlic -- very yummy.)

[Gio]

Thanks Picca.... I don't think I ever came across black garlic, though...
Italian cooks also have a repertoire of savory pies and cakes It was just the thought of broccoli that threw me.

[pikawicca]

Black garlic has been popular in Asia for a very long time, but is a new thing here in the U.S. It's regular garlic that is cured over controlled heat for about a month. The garlic cloves turn black, and are incredibly sweet and umami-ish. Check it out at [e-mail].

[Chimayo Joe]

CRADLE OF FLAVOR

[greedygirl]

BREAKFAST, LUNCH, TEA please.

[jen kalb]

this is looking pretty evenly divided again - I wish we could just allocate these 4 topics - + Ottolenghi, over the next 5 months and call it a day on the voting!

[Gio]

But Rose Bakery is 3 or 4 votes ahead of the others.... That's quite a lead, and everyone hasn't voted yet, I think.

[beetlebug]

nice avatar color, hahaha ;-)

[The Dairy Queen]

Oooh--she knows how to change her avatar. I'm green with envy. :).

~TDQ

[Gio]

Thanks BB & TDQ... I have a couple of photo editor programs. You may have one a free one some where on your system.

I'm dying to see the result of this month's voting.... although I not sure I'm going to like the Rose Bakery book. Does anyone know if Gourmet Mag. did an article about her recently? I don't keep every copy anymore and my pea brain is telling me I saw her photo and one of her restaurant in the magazine.

[The Dairy Queen]

I googled on Gourmet and Rose Bakery and got a hit. I suspect the blurb is from this past September's "Paris" issue. I don't keep my Gourmets either, except for Nov, Dec and Easter.

I really hope I like Rose Bakery. Truth is, I've almost always liked the recipes and books oakjoan has liked, including Dunlop which I was very afraid of (worried it would be over my head) at first, so, I suspect I'll like this too. :). Maybe my copy will be waiting for me when I get home tonight!

~TDQ

[MMRuth]

I'll see if I have it, though my subscription seems to have lapsed.

[MMRuth]

I'm looking forward to doing both Ottolenghi and Cradle of Flavour some day. And Elizabeth David. Haven't seen Spice.

[lollya]

JAMIE OLIVER!!!!

[karykat]

BREAKFAST, LUNCH, TEA: THE MANY LITTLE MEALS OF ROSE BAKERY for me.

[Palmito]

SPICE

[Rubee]

SPICE: FLAVORS OF THE EASTERN MEDITERRANEAN by Ana Sortun

Thanks Foxy Fairy for all your hard work!

[Candy]

CRADLE OF FLAVOR

[pitu]

BREAKFAST, LUNCH, TEA
woo!

[NYCkaren]

JAMIE OLIVER

[jen kalb]

BREAKFAST, LUNCH, TEA: THE MANY LITTLE MEALS OF ROSE BAKERY

[clepro]

BREAKFAST, LUNCH, TEA: THE MANY LITTLE MEALS OF ROSE BAKERY

[Gio]

JAMIE OLIVER

[Karen_Schaffer]

JAMIE OLIVER

I can tell he isn't going to win (this time?), but I'd still love to do a COTM with his books sometime.

[cpw]

CRADLE OF FLAVOR

[Mary64]

CRADLE OF FLAVOR

[emily]

SPICE

[The Dairy Queen]

BREAKFAST, LUNCH, TEA: THE MANY LITTLE MEALS OF ROSE BAKERY

Thank you, foxy fairy! (Your enthusiasm is very contagious!)

~TDQ

[roxlet]

BREAKFAST, LUNCH, TEA: THE MANY LITTLE MEALS OF ROSE BAKERY

Ditto -- thanks FF!

[MMRuth]

BREAKFAST, LUNCH, TEA: THE MANY LITTLE MEALS OF ROSE BAKERY

Thanks for doing such a great job, foxy fairy.

[pikawicca]

SPICE.

[JoanN]

CRADLE OF FLAVOR

(Sorry, jen. Took a good look, and not all that many recipes call for Thai or lemon basil.)