Anyone else loving the Canal House series?

[nomadchowwoman]

Before the holidays, I bought volume 1 for myself and a few days ago used a Williams-Sonoma gift card to get vols. 2, 3, and 4. (There's a #5 as well, but I restrained myself, for now--and, btw, they're all available at W-S for $22.95 ea., not the $150 somebody on Amazon wanted.)

I'm working my way through, and I am really enamored of these little books. They are the perfect size, and while the photography and art is utterly lovely (the aesthetic reminds me a little of the Simon Hopkinson "Roast Chicken" and "More Roast Chicken" pair), the recipes are approachable, sensible, and do-able for those of us who must live and cook in the real world--but not dumbed-down. Some of the recipes will have you saying "why didn't I think of that?"; some of them you will already have thought of or made for years; some of them are more involved than others; all of them will remind you how much you love food--and that you can make wonderful food without a big fuss.

Last night as I was scrounging around for something for us to eat, I used one of their tips for satisfying a jones for deviled eggs without bothering with the deviling--spreading mayo on halved softish hard-boiled eggs, drizzling w/olive oil, and topping w/chopped preserved lemon rind and chives--and the results were both delicious and gorgeous. (I also found their method for boiling and peeling the eggs, though counter to everything I've always done, worked beautifully.)

Would love to hear what others think about these.

[The Dairy Queen]

So, I continue to be torn about these books. I did finally get into a Williams Sonoma to have a look in person and they did have all five volumes. #4 & #5 seemed to have nice linen covers, whereas #1-3 had glossy covers--reprints, I assume. The glossy covers immediately made them seem cheaper and diminished in some way. I wanted to flip through them, but the bindings were so stiff, they didn't feel very inviting. It made me think it would be a pain to actually cook from them because it seemed like it might be hard to make them stay flat.

I was feeling under the weather this past weekend, so maybe it was my general feeling of blahness, but I just couldn't get that excited, and didn't even really feel that interested in flipping through them while I was at the store, again, partly because it seemed like it was going to be a hassle because I worried I would crease the books. I did flip through #1 and my thought was, "Not that many recipes for $20, and then to think of "real" cookboks I could get for close to that same price.

Also, I'm not a cocktails person, so, the fact that those recipes feature so promimently at the beginning of the books is sort of a turn off to me personally.

I think the appeal of these volumes is that they are supposed to be seasonal and, I'm certain, that they time the release of the volumes to coincide with the changing of the seasons, just when you're wishing you could dive into some new recipes. I think maybe I'll just try a subscription to these and see how I like them. I'm feeling some weird "scarcity" pressure that if it turns out I like them, I will want them all, and will kick myself for not buying the early volumes while I have the chance.

I also continue to wish they were less expensive: maybe $40 instead of $50 per year (plus shipping). Unfortunately, an annual subscription (3 volumes) of $50 plus shipping, makes it too close to the price of a couple of "real" cookbooks and makes them seem less ephemeral and more like something you should keep and, therefore, something for which need to make a sound purchase decision.

~TDQ

[rstuart]

Numbers 2 and 3 are on sale at William Sonoma.. worth buying? I'm sensing mixed reviews...

[The Dairy Queen]

You know, I'm beginning to wonder if I should think of these as magazines, rather than cookbooks. They sound like I'd love to get them in the mail, a surprise but not really, when they are in season. Right now I'm thinking of them as cookbooks, and maybe I should think of them as really nice magazines. I wish an annual subscription were still $40 (as I understand they were early on), instead of $50 with shipping and tax. That just makes them a little too expensive for lark. And, plus, I just have that weird feeling that if I'm going to have SOME of them, I need ALL of them. And maybe I really don't.

nomadchowwoman, I'd love to hear about more of the cooking you do from these books! Still hoping to get my hands on these tomorrow...

~TDQ

[MelMM]

I've subscribed from early on, and that is exactly how I think of them - as ultra-nice, worth-saving magazines. I have all the issues, and I love getting them, but I haven't cooked a single thing from them. I'm going to keep getting them, for now.

[pikawicca]

Picked up volume 5, looked through it, gave it away. Has anyone actually cooked from these books? If they're similar, it's all about packaging. There was not much (if anything) original in this book.

[The Dairy Queen]

Pica, can you please elaborate on what you mean by "it's all about packaging"? Do you mean it's just so nicely produced with lovely photos and an appealing cover, but that you've seen many of the recipes elsewhere?

~TDQ

[pikawicca]

That is what I meant. Lovely photos, appealing cover, and a marketable schtick. I would love to hear from someone who has cooked many recipes from this series of books, but apparently no one here has.

[The Dairy Queen]

Interesting. Well, I hope it's just an issue-5 problem. I had hoped to make it to W-S tonight to get a look at the books myself, but I think I'm going to go Saturday morning instead. Just ran out of time tonight.

~TDQ

[nomadchowwoman]

Well I took a careful look at vol. 3 last night, and while it includes some more complex recipes--one for cassoulet and a nice looking cannelloni recipe--most recipes are pretty "simple." And to pikawicca's point, not many one would call "original"--but for me, that's not critical. I love reading other people's versions of classic dishes, and if I pick up a few tips, a new idea for how to use something, I'm happy. I own a whole lot of cookbooks I never cook from, but love to read--and look at. Some books I consult only for recipes--or a recipe. These I am drawn to primarily for the aesthetic--I love the way they look and feel--although it was a recipe that first got my attention. I don't know that I'll cook extensively from them, but I will definitely try some recipes and I've already taken away a few good ideas.

Last night I made their "spanish mushrooms"--utter simplicity and any dolt (but I) could have thought of filling the insides of button mushrooms with a mix of OO, garlic, and chopped parsley, only I had mistakenly read the recipe as using butter and had already mentioned that to DH so I went with the butter, squeezed some lemon over it, and put the mushrooms on toast rounds, and it was the closest thing to escargot we'll ever have at home.

As with everything, it just depends on what you want from a cookbook. I'm still pretty enamored with these.

[Breadcrumbs]

I'm also enjoying the 2 I purchased ncw. I picked up volumes 2 & 3 after flipping through all of them in WS. These were the 2 w the dishes that most appealed to me on a quick pass. No. 4 has the Farm Markets & Gardens focus and those books always appeal to me. The Jamon Serrano on Toast w Red Tomato Preserves really caught my eye, especially those preserves, I'll definitely make them. I'm also a sucker for avocados and loved the beautiful art work and, beautifully photographed dishes. I was also intrigued by the use of smoked paprika and sweet butter in the shrimp salad recipe.

Like you, I also love the small format, the perfect size to toss in my purse for a quick read during my daily commute. To me, these are as much "food-story" books as they are cookbooks. Nice format, beautiful art and short, delightful stories.

[nomadchowwoman]

"as much "food-story" books as they are cookbooks"

**********************************************************
Exactly. I feel reading these like I did when I was a child and I'd get a beautiful book. I couldn't wait to go off by myself and savor every page.

I'm going to try a few more recipes this weekend.

[Breadcrumbs]

I know what you mean ncw, I've always had a passion for books, even as a child. How wonderful when a passion for cooking and a passion for books are combined. . . pure bliss!

[The Dairy Queen]

Oh, don't tempt me!

I wish there were a way to really look at these books before you buy them.

I've been really going back and forth on whether I should subscribe to these. On the one hand, it's only $50 or so a year (for 3 issues). On the other hand, I have so many books I haven't cooked from already and can they really consistently put out exceptional books indefinitely?

I looked at the handful of recipes (from issue 5, I think) that are available on the Canal House Cooking website and my impression was that I wouldn't make most of them because they seemed heavier than I normally like to cook. What is your impression of these books from this perspective?

Also Williams Sonoma only has issues 4 & 5 online. Do they have the other issues at the stores? I think the early editions are currently sold out.

~TDQ

[smilingal]

DQ - try a different Williams Sonoma - ours had the entire series - and you are able to look through them before buying.
nomad - Congratulations! You got them! Enjoy! I love that recipe for the soy glazed turkey meatballs - they have been the hit of two different parties. As a suggestion - if you try them - the turkey mixture becomes quite gluey and I have used a scooper to make the balls. Works very nicely. Please share your most favorite recipes.

[The Dairy Queen]

Will do! That is great to know, thank you!

Are you finding the recipes fairly heavy?

~TDQ

[nomadchowwoman]

SA--I made those turkey meatballs a while ago, when I saw that article in the NYT and loved them. In fact, that's what started my obsession w/getting the CH books. I haven't cooked much out of the four I have so far--actually, I'm just getting around to really reading them as I was inundated over the holidays. I've been UTW the past few days, so I've been reading cookbooks to heal myself. And even not feeling 100%, I'm feeling inspired by these books. Ihaven't cooked this week, but as I said in the original post, I got up and boiled some eggs and topped them w/mayo, evoo, chives, preserved lemon rind--and they were brilliant. I'm always looking for new things to do w/my preserved lemons, but I'd never have thought of this. There's a recipe in vol. 1 for a "buttered" potato salad, which is essentially the same idea except w/potatoes and I'm planning to make that (to go with a wienerschnitzel DH has requested) soon. The photograph of it is stunning. While I was waiting for eggs to boil, I went ahead and made their creamy blue cheese dressing since I had the ingredients on hand. Now there's nothing special on the face of it, and I've been making a really good creamy blue cheese dressing forever (it was one of my picky FIL's favorite things). But my recipe always used mayo and buttermilk OR sourcream. They combine all three, in different proportions from mine, and they add a bit of minced scallion and garlic. And it's just better than mine. And this I whipped up while feeling bad and waiting for eggs to boil. I've never made borscht, but as soon as it's a bit warmer, I'm going to make the cold borscht--because that photograph is food porn at its most noble. I'm hoping that tonight I'll be up to making their "spanish mushrooms"--just buttons, garlic, butter, parsley, on toasts, a Poorgal's Escargot. All this is from Vol. 1. I've bookmarked several things in #2, and I've not yet done a serious enough consideration of 3 and 4. But I'll keep you posted.

[How's that NO trip planning coming?]

[smilingal]

Isn't it great that despite feeling physically crappy we can gain blissful feelings from cookbooks!! I hope you are feeling back to yourself soon. I had looked at the books, and I too, love the premise behind the two women and the enjoy the beautiful pictures, but I didn't see many recipes that captured me. Perhaps in your sharing I might be moved differently.
As for NO - March - and it's coming up! YAYYYYY

[The Dairy Queen]

Oh, I missed that you haven't been feeling well. Well, I do hope that relaxing with some lovely cookbooks is restorative for you. (It is for me!)

I think your point about them having tapped into a adult woman fantasy is right on. Either of you gals want to set up a magazine with me? We'll locate our office in a quaint old mansion, sip tea in the morning, and have cocktails in the afternoon while reviewing copy and proofs? Of course, you'd have to relocate to Minnesota...

~TDQ

[nomadchowwoman]

I'm in!

ETA: I just saw "Minnesota." Yikes! For some reason, I thought you were in the NY/NJ area. Now, "Dairy Queen" makes all kinds of sense. (Now there are lots of things I could love about Minnesota, except winter; I was there in April once, and it snowed. But DH would move there in a flash. Our summers are as rough as your winters.)

[smilingal]

ok - so if Minnesota isn't happening as a relocate place for nomad or myself for that matter - how about a cooking/eating fest in NY/NJ area - a great place to visit for a weekend!

[The Dairy Queen]

Okay, we'll split the year. Winter/Spring in NO and summer/fall in MN! We could commute by river boat, up and down the Mississippi!

Serious question. If I get these books, do I need the storage box? Do the W-S ones even come with the box? I notice the subscriptions come with an option for "with the box" and "without the box"... I'm a cheapskate and would prefer without, unless I'll regret it.

~TDQ

[nomadchowwoman]

I never saw a storage box, except when I saw them bundled a few months ago at W-S. ( Actually, that was a good deal that I passed up.) They definitely don't need a storage box; they're sturdy enough on their own.

BTW, at W-S, if you buy more than one, they're 19.99 instead of 22.95. Just sayin'. You might not like them. (See pikawicca below. Vol. 5 is one I haven't looked at.)

[The Dairy Queen]

Interesting. Volume 5 is the one I looked at online (just select recipes though) and didn't find inspiring. Maybe Vol 5 is just off. I hope it's not that they are running out of material...

~TDQ

[nomadchowwoman]

Like smilingal, I got them in the store here--and plenty of copies of each were available (and they'd obviously recenly replenished the supply).

And TDQ--I know what you mean about more books, I really do--but I find these really special and they're not that big, but sturdily constructed. And if I had to get rid of some cookbooks to keep these, I would--but so far, the four I have don't take up that much space. (And, no, I don't know if they can sustain the exceptionality-- although there are a lot of recipes and riffs out there! But these are more than a collection of recipes; they're a joy to read, and I find them very inspiring.)

No, the recipes aren't all heavy; they're seasonal books, so lighter fare in summer vol., etc. The recipes range in difficulty, but they're never really fussy, always showcase the honest flavors of good ingredients. I'm sure some people will find the recipes not challenging enough, but I love the way most are pared down to elegant simplicity.

And I know I'm responding to the adult woman fantasy they've tapped into: you and the BFF, who are both fabulous cooks/artists/photographers/writers go off everyday to "work" in your "office" that just happens to be--not far from your own homes--a brick warehouse on a canal with a fireplace and kitchen and you cook fabulous food with great ease and photograph and write about it, and stop to make lunch, and break for fabulous cocktails, and if you work too late or drink one too many, maybe you just crash on the couch and get up the next morning and make fabulous coffee or brunch, and somebody makes a sketch of those great bloody marys . . . . But for foodlovers, the fantasy doesn't get much better than that.

You should at least have a look, TDQ ; )

[The Dairy Queen]

Not to worry. I've already called my local WS, confirmed availability and plan on driving over after work tonight. And believe you me, I am not going to drive all the way across town and come back empty handed! HAHAHA!

Seriously, though, thank you for all of this info and the extra nudge. I HINTED that I would love a subscription to these for Christmas, but my hint was not noticed. Or, let's just say that the hintee disregarded the hint because the hintee thinks I own too many cookbooks/magazines. Truth be told, I canceled all of my food mag subscriptions about 2 months ago because I don't really read them. I can get them from the library or read them online or read them at my MIL's house or whatever. Except for the Canal House ones, which no one really has.

~TDQ

[nomadchowwoman]

OK, I'm feeling a little less guilty knowing you hinted. I did more than hint. I wrote them down anytime I was asked for a hint. DH said he got to W-S and saw them and panicked, thinking he didn't know which ones I might already have (I wrote on the list "I have only the first volume"). But no fear, my sister came through w/a W-S giftcard and a note that said "get the ones you want. I know I'll benefit in the future." (If only she would cook; she could be my BFF : ) )

I'll be dying to hear what you think, TDQ.

[DiningDiva]

TDQ, I don't think you'll be disappointed. I recently picked up most of the volumes and have been rather pleased with them. The first chapter is always cocktails (so sensible to start the book with drinks, don't you think?) that sound absolutely delicious. Check out the Summer book, most of what's in it is light and seasonal. Even the Winter book didn't seem too heavy to me.

Amazon has a few of the volumes for $19.50 and I picked up a boxed set directly from CH for $75. Somewhere along the line I ended up with 2 copies of volume #2. I gave one to my sister as a stocking stuffer this year. As she went through it after she opened it, I could hear her keep saying "I'd make that...and that...and that..." Historically, my sister was a picky eater growing up. She cooks mostly healthy and light recipes these days; she didn't find the recipes out of her comfort zone. I need to make a couple diet modifications this year to deal with a pesky medical issue, and a lot of the recipes I saw will lend themselves nicely to the changes I need to implement.

Do you remember the old Jell-O commericals..."there's always room for Jell-O"? Well, just change it up a bit...There's always room for more cookbooks ;-). In spite of what our friends, relatives, spouses or significant others may think! There are a lot worse vices to have than an addiction to cookbooks. Just ask me, I can rationalize the purchase of ANY cookbook in less a heartbeat.