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If you had a $200.00 gift card to spend on cookbooks, you would buy...

I have a $200.00 B&N card left over from Christmas (have restrained myself until now because our housing situation was a bit up in the air - now we have a place with a lot more space than before so of course my first impulde is to fill it up with...cookbooks!). Planning to get the 2 big Gourmet books yellow and green, CI More Best Recipes, The America's Test Kitchen complete, Cook's Country Cookbook, Room for Dessert (Leibowitz) and the Darina Allen Forgotten Skills. This comes to $190.00 something. Going primarily for the "portmanteau" type as Jen Kalb would have it. Any new gems I should kick one of these out of bed in favor of? Was considering Wolfert's Clay Pot Cooking as well. There's a 15% off coupon code today so this might be the time to strike.

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  1. Hmmm... you have Jean Anderson Cooks?

    I caught a glimpse of a massive book a friend of mine had and sort of coveted it:

    http://www.ciaprochef.com/fbi/books/P... It seemed very, very comprehensive. Something you'd only use as a reference, you'd never cook from it.

    But, if you're looking to stray from the portmanteau books (ha! I love that we've seized on that word) there a couple off this list of James Beard nominees http://jbfawards.com/documents/JBF_Aw... that intrigue me, sight unseen, such as

    Seven Fires, Grilling the Argentine Way

    Well-Preserved: Recipes and Techniques for putting up small batches of seasonal food

    Or, if you have a lot of occasions to cook for yourself, Judith JOne's the Pleasures of Cooking for One.

    I suppose the completely revised and updated Larousse Gatronomique might fit your criterion.

    If you have a choice, get the version of the Yellow Gourmet Book that comes with the instructional DVD. No biggie--they demo 3-4 recipes. It's kind of a kick.

    ~TDQ

    1 Reply
    1. re: The Dairy Queen

      Good suggestions all. I think I have everything Jean Anderson ever wrote!

    2. If you like GReek food, Vefa's Kitchen is amazing. It's packed with every greek recipe imaginable. I have many of the ones you list above and they are good choices indeed, but Vefa's Kitchen is one of my all-time favorites.

      Cheers,
      Ladyberd
      http://ladyberds-kitchen.blogspot.com

      1 Reply
      1. re: ladyberd

        Yes I know, I have it already! And love it. Thanks! ;-)

      2. All excellent choices, and I'm afraid that if I recommend anything you will already have it!
        ;-))

        1 Reply
        1. "Foie Gras" by Michael Ginor.

          The first recipe is for "Cromesquis" - little cubes of hot liquid foie gras mixed with port and cream that pop deliciously in your mouth. Ambrosia!

          Lots of other nice-looking recipes there. Lots of pictures - I like food porn.

          8 Replies
          1. re: souschef

            Did you ever see the Bernard Loiseau "L'Envolée des Saveurs"? Knock your socks off photography. Too bad he's dead. (A French friend gave it to me when he was the hottest thing in gastronomy in France.)

            1. re: buttertart

              No, I did not. I hear he committed suicide when he heard he was losing one of his 3 stars.

              1. re: souschef

                Great book about that - The Perfectionist by Rudolf Chelminsky.

            2. re: souschef

              Say souschef, a question (OT sorry): did you ever make a Rigo Jansci? Have seen recipes for it for a million years and am contemplating making one this weekend.

              1. re: buttertart

                No, I have not made one. I just checked my recipe, and it is a LOT of work. I have to make a birthday cake this weekend, and you piqued my curiosity, but I'm not sure I will make it - my plans are to make a chocolate/fig/cognac/gianduja cake. Please let me know how your Rigo Jancsi turns out.

                1. re: souschef

                  It's that,or your chocolate chestnut, or the ludlab chocolate cherry Hungarian one from the Coffee Mill that was posted here...husband's b-day 5/3, early celebration.

                2. re: buttertart

                  Buttertart, have you seen a Rigo Jancsi recipe that uses a dark chocolate glaze? The recipe I have uses a milk chocolate glaze, and I don't like milk chocolate.

                  1. re: souschef

                    I think so - I've been ogling these recipes for a loooong time. Will look.

              2. Ok, I've always wanted this one:
                A Thousand Years Over A Hot Stove A History Of American Women Told Through Food, Recipes, And Remembrances by Laura Schenone. Published in 2004, James Beard Award winner, in pb now. Ms. Schenone also wrote The Lost Ravioli Recipes of Hoboken: A Search For Food and Family.

                2 Replies
                  1. re: bushwickgirl

                    Loved the Lost Ravioli Recipes of Hoboken.