APRIL 2011 COTM NOMINATIONS.

[bayoucook]

It's almost spring, and it's time to nominate our cookbook of the month for April. Nominations recently included One Big Table, Nigel Slater month, 660 Curries, and a Japanese/Korean/Thai/Vietnam month (and/or). Whole Grains Every Day by Lorna Sass and Spices of Life by Nina Simonds were also mentioned. So what are you in the mood for for April? Please nominate your choice ALL IN CAPS and let's get ready for something new!

Deadline for nominations is March 16th at 5pm CDST.

[Breadcrumbs]

The Nomination thread for the May COTM is now up and closes Thurs April 14th.

I thought I'd post a link here as well since the thread doesn't seem to be as "active" as it was in past months and I'm wondering if folks are just checking for updates on existing threads vs looking at the Home Cooking page. Just in case, here's the link:

http://chowhound.chow.com/topics/7781...

[L.Nightshade]

Thanks for posting this, I had no idea that time was here. I'm still negotiating my way around Chow, so this was very helpful!

[Breadcrumbs]

I know there was some interest in 660 Curries during the April COTM nominations so I thought I'd mention that it appears the author is currently posting on herby's "Indian Food" thread and, has offered to be on hand to answer any questions we might have if the book was a future COTM.

Lucky us!

Here's the link FYI:

http://chowhound.chow.com/topics/7736...

[mebby]

Voting thread is now up -- and voting is only until Friday morning, so jump on in!
http://chowhound.chow.com/topics/772598

[j8715]

THE RAW AND THE COOKED: ADVENTURES OF A ROVING GOURMAND BY JIM HARRISON

if anyone is serious about getting ready for something new, they will pick this book.

[buttertart]

I read it (and liked it a lot) but don't remember it being a cookbook as such.

[j8715]

there is a recipe for meatballs near the end. that counts.

some of the meals will be difficult to accurately remake, such as the dinner with orson welles, what with him being dead for some time.

[buttertart]

It's a very good book but not quite the ticket for present purposes. You could always open up discussion on it on "Food Media and News".

[BangorDin]

Deleted for now

[herby]

Bayoucook, when are you going to post the voting thread? The suspense is killing me:)

[Gio]

herby... we still have time. Bayoucook states in the OP above:
"Deadline for nominations is March 16th at 5pm CDST."

The suspense is killing me too.

[herby]

Thank you, Gio, I missed that.

[bayoucook]

I've been ready to post it since I woke up this morning at 6am. Should I go ahead or wait until the designated 5pm??

[Gio]

Personally I think you should wait since you posted a deadline. There may be some folks who simply haven't made up their mind yet and are taking the full amount of time to do it.

[Breadcrumbs]

Not sure how it normally works bayoucook. Do you narrow the voting down to something like "X" number of books that got the most nominations? If so, then maybe you should wait until the deadline just in case an underdog gets a flurry of nominating activity?

[bayoucook]

Yes, that's the reason I was waiting for 5pm. We *do* have several nominated and seconded contenders. It's gonna be a fun cooking month.

[L.Nightshade]

I'm pretty new here, this is my first cookbook selection experience, so forgive me if this is covered somewhere. After the voting starts, how long until it closes and we know the winner? I've got my finger poised over several "Buy Now" buttons.

[smtucker]

We won't know the voting time frame until we are told.... this is a very fluid process and each coordinator manages it just a bit differently.

[L.Nightshade]

Thanks, sounds reasonable. I'll just hover in the meantime!

[herby]

And you said central time, right? Meaning that it will be 6pm here in the eastern time zone. Oh, well... I am off to the library to pick up the one and only Marcella's Kitchen in the whole library system! Lucky for me it is at a branch not too-too far from home - not at my regular branch but not bad. Will take a care package to a friend who recently had a surgery and be back in time to voting to be up:)

[blue room]

Breadcrumbs, the "narrowing" process should be decided on, so it doesn't have to come up every month. There are 6 or 7 titles mentioned here that have only one nomination. Do the people who nominated them assume that their choice will be out there for consideration in the final vote?
Or must a nomination be "seconded" to count as a voting choice?
(Three books here have been "seconded" -- in other words, 2 nominations.)
I think 5 books here have 4 or more nominations.
I know it's a little late for this month, but all the time we spend on these rules of order takes away from ... everything else!
Since there's a lot of Italian right now (?? Jamie Oliver month??) I'll go with
AROUND MY FRENCH TABLE
this time. Though I don't know if nominating it again will have an effect, or not--
see the problem?
Regardless, see you at the voting booths in about 2 (?) hours.

[qianning]

What a hoot. The cartoon made my day. And BTW if there is a tie, will we hire a convention hall and have a floor fight or is it going to be decided in smoke filled rooms?

[Breadcrumbs]

and watch out for the hanging chads!!

[buttertart]

Please, please do not remind me of those horrible days.

[Gio]

This is so funny. What a thread indeed. We gone all over the globe for the next COTM and I've learned I'm the only one who is not a fan of the inestimable Marcella.

[Breadcrumbs]

I'm on the fence w Marcella Gio.

I have 5 of her books and I've made a handful of her recipes. I do like her bolognese however I've made some others that are pretty great as well. We've never been blown away with the few dishes we have tried, they have been good. . .just not remarkable.

If this does become the COTM, I look forward to trying more of her recipes and seeing where I end up at the end of the month.

[LulusMom]

I really have no idea where I stand on Marcella ... but I know lots of people love her, and I feel like it is time for me to at least find out.

[Gio]

Marcella's Italian Kitchen is the only one of her books I have. I confess to only making a few of the recipes and remember thinking the finished dishes were not especially exciting.

Yesterday afternoon I sat down with it and read the meat, pasta and vegetable chapters. I still am not moved to delve into the book. If it wins I'll give it my best shot with an open mind, though. Truthfully I'd rather be cooking from Italian Family Cooking by Edward Giobbi.

One thing that bothered me when I read her introductory notes is that she said never use parmigiano in pasta sauces that were made with olive oil. That struck a false note to me. Although my family's grating cheese of choice was Pecorino Romano, Parmigiano made a frequent appearance in many dishes with oilve oil. .

[dkennedy]

LIke I said earlier, the only Marcella book I had made it to the give away pile, which is a hard feat to do in my house, as I rarely party with cookbooks. The other that comes to mind is The New Basics. So many other, worthy Italian cookbooks out there, if we are thinking of going that way, such as The Splendid Table, which is northern Italian, or a MIchael Chiarello. I have made dozens of recipes out of each and they were all fantastic. I would love to explore either of these more.

[Breadcrumbs]

That's interesting on the cheese Gio. I've taken cooking classes in Italy and have never heard that or, seen it apply in restaurant meals served there.

I'm not familiar w Edward Giobbi, can you share a little about him or this book?

[Gio]

Edward Giobbi is a very well respected fine artist known both here and abroad. He went to art school in Boston, New York City, Provincetown, and Italy. Born in Waterbury CT he's lived in Katonah NY for many years. He started cooking when he was in Boston and learned to cook by watching and cooking with his mother on frequent visits home. He has written several cookbooks of which I own two.

Italian Family Cooking:
http://www.amazon.com/Italian-family-cooking-Edward-Giobbi/dp/0394462424
Eat Right Eat Well the Italian Way:
http://www.amazon.com/Eat-Right-Well-Italian-Way/dp/0394530713/ref=tmm_hrd_title_0
This one has been revised to include updated information regarding olive oil and other "good" fats.

I love both books. The recipes are easy to follow, include ingredients readily available and the results have always been wonderful. This is real Italian home cooking.

Here's an interview:
http://www.nytimes.com/2001/09/09/nyr...

FWIW my family's heritage is Andria (Puglia), Trieste and Campania. I had never heard that oil rule...ever.

[Breadcrumbs]

Thanks so much Gio, what an interesting and fulfilling life he's lead. He obviously has a very high degree of self-awareness to have been strong enough to follow his passions from such an early stage in his life.

I ordered both the books you mentioned in addition to a collaborative effort he undertook w his daughter. I was able to get all 3 books for under $25 (total!!) from Abes. I'm really looking forward to reading them, thanks again Gio.

[Gio]

You're welcome BC. My, but you're fast. I hope you enjoy them. His little stories about gardening and his family are sweet and add good background to his culinary philosophy,

[Breadcrumbs]

I look forward to the stories Gio, I just adore books like that and I share his passion for gardening and art so I think you've found me a match made in heaven. Thanks so much!!

[roxlet]

He shops at the same meat market that we frequent on Arthur Avenue in the Bronx. I was introduced to him by the market's owner, but strangely I do not seem to have any of his books.

[Breadcrumbs]

Oh how lucky you are roxlet, if we did one of his books as a COTM, perhaps you or the meat market could let him know!!

Hey, let us know if he buys anything interesting at that market!!

[roxlet]

I think my butcher, who has an college degree and an MBA, and inherited the shop from his family, is friends with Giobbi, who, I think, no longer lives in the area...

[buttertart]

You have to have "Italian Family Cooking" - I love that book. The chicken with caulifower and olives...I'm glad to hear he's still with us.

[roxlet]

I'm not one for letting the grass grow under my feet -- I already bought it from Abebooks, and it seems to me that I once had (and still may -- I have to check) Eat Right the Italian Way.

[buttertart]

Good on ya. I have the other squirrelled away somewhere. I first heard of him through Beard on Bread - his Italian feather bread and pizza caccia nanza - have been making them since I was 20.

[Breadcrumbs]

So only for two years bt?!! ; - )

[buttertart]

Well, maybe 3.

[LulusMom]

That parm. rule sounds like a b.s. rule to me. I'd just ignore it.

[Gio]

Oh believe me, I do Indore it. I just wonder what she bases it on...

[buttertart]

She's from Bologna - would that have anything to do with it?

[LulusMom]

Maybe she's full of bologna? (kidding, of course!)

[buttertart]

Bologna is full of itself, I've heard!

[LulusMom]

Been there, and can say: Fer shizzle.

[jen kalb]

Marcella is from Romagna part of Emilia Romagna. she probably learned this principle at her mother's knee. -
She also cooked for years in Venice,
I dont remember ever seeing parmigiano in olive-oil-sauced dishes.in either Venice or Emilia Romagna
while she has collected recipes from other regions in her books, I dont think marcella at least initially set up to be more than a propoent of her own cooking, which is predominantly regional (her region).
So I wouldnt read them as being more than the regional conventions she follows.which have stood the test of time there.

[buttertart]

That has always been my understanding as well.

[Gio]

Thank you for your comments, Jen. That certianly explains her reasoning. It's amazing that each Italian region/province/village - town - city/ family has such diverse and distinct culinary charasteristics.

[buttertart]

I am really surprised at this, Gio, because I know you know Italian food very well and I love the book - I've been cooking from it since the '80s and am astonished every time how much I love the food from it. Suum quique is the closest I can come to the thought in Italian.

[dkennedy]

Whoopie, it's the 16th! I can't wait for the voting thread to go up to see how every one votes. As I posted elsewhere, the nomination time of the month proves to be very expensive for me lately. I end up buying several of the books others have suggested. This month I bought two, coupled with 4 others I felt obliged to buy for other reasons. I am hoping one of the books on my shelves or on my way to me end up being the front runner so I don't do any more damage.

[Allegra_K]

Uh-oh. This is the first time I'm going to try the COTM (well, as long as I can get my hands on the book of choice), but I can see myself being the exact same way; building up my cookbook repertoire every month. I already placed an order through amazon, and also have an armload of books waiting for me at the library due to titles others have suggested. Hee hee! My husband won't be too thrilled at my latest acquisitions.....but I think that one can never have enough!! Even if they only do get used as references!

[LulusMom]

COTM is dangerously obsessive (and expensive). But a heck of a lot of fun.

[bayoucook]

I bought two also! Around My French Table just came in and it looks yummy, and I ordered Marcella's Italian Kitchen. I used to resist reading these things but I've decided life is too short and this is too much fun, so the heck with it!

[blue room]

I minimize the damage by stacking the books so they'll fall *away* from glass, porcelain, and people if they are jostled.
:)

[Gio]

Suum cuique...veritas.

[smtucker]

I nominate MARCELLA's ITALIAN KITCHEN and re-visit ESSENTIALS (first COTM).

[Caitlin McGrath]

I'm interested in delving further into AROUND MY FRENCH TABLE.

[dkennedy]

Not to muddy the waters further, but has anyone cooked from Seven Fires, Grilling the Argentine Way? It has been on my Amazon wish list for a very long time, the reviews are excellent, but I would love some first hand info. Maybe a contender for summer????

http://www.amazon.com/Seven-Fires-Gri...

[dkennedy]

I have to say, I am excited for tomorrow to get here so we can start the voting thread. I want to know what our next book will be.

[rabaja]

Me too, but I feel for bayoucook. This has really turned into some thread!

[herby]

I am looking forward to tomorrow too. So many great ideas - I am happy to cook from many of the books mentioned. How long the voting thread stays on?

[MelMM]

Yes, I have "Seven Fires" and absolutely love it. Not every recipe is realistically doable (the whole cow, for example), but most are. Any many of the recipes give adapted instructions for those who don't have access to outdoor cooking. But as much as I love this book, I could see that it might have limited appeal as a COTM. Some people just won't be into that style of cooking.

[dkennedy]

MeIMM,

Is it all wood fire grilling, or is adaptable to a gas BBQ?

[MelMM]

I wouldn't even say it's all grilling. The title describes seven cooking techniques, which involve fire, but can be adapted to other equipment. For example, there are bread recipes, intended for a wood-fired oven, but you can make them in a regular oven. And you can certainly make the grilling recipes on a gas grill. That said, this book will certainly have you wanting to build a real fire.

[dkennedy]

Thanks MeIMM

[nsstampqueen]

This one is going to be my next cookbook purchase, so here goes my first nomination - THREE SISTERS AROUND THE GREEK TABLE by the Bakopoulos sisters. These Canadian-Greek ladies have come up with some really delicious looking food that I can't wait to try! Seeing as I am Canadian, I am hopeful that this book is available worldwide (with the subject matter I would hope so)! I guess if it isn't then pretend I never nominated it!

[dkennedy]

Before everyone dismisses the South American Table, take a look at the numerous reviews on Amazon. It sounds like it has been received with overwhelmingly good reviews.

[nsstampqueen]

I'll vote for it as I love South American cooking - and then hubby can't complain when i actually buy the book - it's homework!! I'm part of a group studying the book!! He eats all the results anyways, lol!

THE SOUTH AMERICAN TABLE

[Breadcrumbs]

bayoucook my heart goes out to you this month, it seems as though we're all over the map with these nominations. So sorry we've complicated things for you.

[bayoucook]

No problem BC - I knew what I was taking on when I volunteered. I think it's really interesting that we have this much participation!

[roxlet]

Having had MARCELLA'S ITALIAN KITCHEN for a while, and having cooked from it for the first time a couple of weeks ago, I would like to nominate it. I believe it was buttertart who mentioned it was her favorite Marcella, and since there is interest in revisiting Marcella, my suggestion is to do this book instead of repeating her Essentials.

[qianning]

If/when we ever do re-visit Marcella that might not be a bad idea. There are some good recipes in that book.

[buttertart]

I would be all over that book like a house on fire if it were COTM. I've made numerous recipes from it and every one a winner. It's also not so encyclopedic as to dilute the discussion.
(It's apparently Ms Hazan's favorite too.)
MARCELLA'S ITALIAN KITCHEN.

[L.Nightshade]

I supported Marcella in an earlier post, but just got word that my requested Jamie's Italy is in at the library. Those of you who have been cooking from Jamie's Italy, does that seem like too much Italian, or are the differences too great for it to matter?

[qianning]

It was Jamie's Italy that sent me running back to Marcella's books (that and my new pasta gadget)....I know others will disagree, but to me they just aren't in the same class.

[L.Nightshade]

Good to know. I haven't even seen Jamie's Italy yet, but I am a Marcella fan.

[LulusMom]

I'm almost embarrassed to say that I've never even held a Marcella book in my hands. Going to have to rectify at some point.

[buttertart]

You don't know what you're missing. She is a goddess.

[bayoucook]

Agree, she's an idol!

[Breadcrumbs]

You know who else's Italian (and other) recipes I've had great success with? Giada De Laurentiis. I think I now have all her books and we've loved every recipe we've tried. They just seem to really work for our tastes.

[dkennedy]

Really? My sister says the same thing, but I have tried watching her show and never once have I come away inspired to make any of her dishes. I have a lot of regional Italian cookbooks and I cook from all of them. What do you like especially from her books?

[Breadcrumbs]

I don't mind her shows. She's not someone I'm watching to learn a new technique or discover a real "aha" moment but she's light and upbeat and good background on the tv when I'm working in the kitchen. She's not a top pick as a Food TV show but I don't mind her either, I find her enthusiasm to be infectious.

As for the recipes, I've been cooking from her books pre-EYB so I don't have an e-record of all the recipes I've made and loved by any stretch. That said, here are some that come to mind, we really enjoyed all these:

Farfalle with spicy sausage and kale
from Everyday Pasta by Giada De Laurentiis

Linguine with chicken ragù
from Giada's Family Dinners by Giada De Laurentiis

Flank steak with red wine sauce
from Giada's Family Dinners by Giada De Laurentiis

Grilled asparagus and melon salad
from Giada at Home: Family Recipes from Italy and California by Giada De Laurentiis (so yummy w grilled steak)

Orecchiette with greens, garbanzo beans, and ricotta salata
from Giada at Home: Family Recipes from Italy and California by Giada De Laurentiis

Chicken Milanese with tomato and fennel sauce
from Giada at Home: Family Recipes from Italy and California by Giada De Laurentiis

Ricotta orange pound cake with strawberries
from Giada's Kitchen: New Italian Favorites by Giada De Laurentiis

Grilled salmon with citrus salsa verde
from Giada at Home: Family Recipes from Italy and California by Giada De Laurentiis

Tagliatelle with smashed peas, sausage, and ricotta cheese
from Giada's Kitchen: New Italian Favorites by Giada De Laurentiis

Grilled asparagus and melon salad
from Giada at Home: Family Recipes from Italy and California by Giada De Laurentiis

[roxlet]

I can never get past HER and her over enunciation of Italian words. One episode I saw had her absolutely giving her Italian aunt fits when she tried to put meatballs on a plate of Matriciana or some other traditional Italian pasta -- I don't remember exactly which pasta it was, but it definitely didn't go with meatballs. The reaction of her aunt was actually pretty funny.

[buttertart]

Not a fan of GL either, too much look at me and too little substance, in my opinion.

[bayoucook]

Thanks for that BC; I have several of her books that I haven't looked at yet. This'll give me a list to start with.

[Breadcrumbs]

I'd love to hear what you think if you do try some recipes bayoucook, enjoy!!

[bayoucook]

I'll definately let you know. Now that Mardi Gras is over and I'm healthy, I plan to do a lot more cooking and joining in on the COTM.

[buttertart]

I'm not fond of JO myself.

[Breadcrumbs]

mr bc and I are big fans of Italian food LN and I've been cooking from JO's Italy and, some Italian or Italian-inspired dishes from his other books this month. We've been very pleased w the dishes we've tried this month and, in no way would it deter me from cooking from an Italian book next month since I'd normally incorporate Italian dishes into our menus.

I know some folks aren't big fans of JO and, prior to the COTM I would have told you I was neutral. I had 6 of his books on my shelf yet had only made one recipe from them prior to the COTM.

Now, midway through the month, I'd have to say that I've been very happy with JO's recipes. We really enjoyed him in the Italian Escape series and its nice to bring some of the dishes he tried there or, were inspired by his visit there to our table. I've really enjoyed his casual approach to the recipes (a handful of this, a slosh of that) and most have been very straightforward and quick to prepare.

I have a very large cookbook library and I do a lot of cooking. Through the years I've found most books have hits and misses, even books by the most prestigious chefs and renowned cookbook authors. I'm happy to say that in my JO COTM experience thus far, most of JO's dishes have been hits. . . Italian dishes or otherwise.

Glad to hear the Italy book is in your library LN, I hope you get a chance to cook from it and look forward to your reviews if you do. I believe those folks who have cooked from it thus far this month have found most dishes to be delicious and have declared them to be hits.

[L.Nightshade]

I was pretty tepid on JO before this month, but I've warmed up a lot. He's really growing on Mr. NS, as everything seems so fresh and easy. I've got dinner on the table and I'm not totally wiped out (nor is the kitchen, for the most part). I'm looking forward to trying Jamie's Italy. So whatever goes down for next month, I'll be on board with pan in hand.

[sarahcooks]

It is too much Italian for me. And in terms of availability, my library doesn't have any books by Marcella!

[beetlebug]

I nominate MARCELLA's ITALIAN KITCHEN and re-visit ESSENTIALS (first COTM).

[greedygirl]

I could definitely get behind MARCELLA'S ITALIAN KITCHEN and wouldn't mind re-visiting the ESSENTIALS.

[LulusMom]

There you go ... a perfect opportunity for me to try those books out (although I'm not sure I'll get huge amounts of time to cook next month. Anyway, MARCELLA'S ITALIAN KITCHEN and ESSENTIALS.

[roxlet]

MARCELLA'S ITALIAN KITCHEN AND ESSENTIALS (I don't know if this counts as a re-nom, since I thought I nominated it above, but since beetlebug nominated it, I thought I'd jump on.) Sorry if this confuses things...

[L.Nightshade]

I just realized that no one is mentioning Marcella Cucina. Do you Marcella fans favor this book less than the others? I've had good luck with it.

[jen kalb]

Id be on for any or all of ther books.

[buttertart]

I'm not as crazy about Cucina but none of her books are bad. There's a ragu with mushrooms in "Marcella Says" that will blow your mind (unbelievable with venison - hmm, must make soon).

[dkennedy]

Well, I think you need to share the recipe after saying that!

[buttertart]

I think I did, ages ago. Let me check. If not, will do.

[rabaja]

MARCELLA, please.

[herby]

I'll second or third this choice:
MARCELLA'S ITALIAN KITCHEN

[Rubee]

David Thompson's THAI FOOD

[smtucker]

Do you already own this book? Does every recipe have shrimp paste or shrimp? Would love to know how shellfish dependent the recipes are. Thanks!

[Rubee]

I'll go through it further tonight, but there's almost 450 pages of recipes, so it's very comprehensive with a wide variety of recipes. Also, some have mentioned the difficulty in finding ingredients. This book came out almost 10 years ago, so many ingredients are more available now.

Re: Shrimp paste and shrimp, I just went through the first two chapters. The majority of the "Relishes" or condiments do contain shrimp paste or shrimp. However, in the next chapter, "Soups", only 9 of about 40 recipes call for it.

[qianning]

For those who'd like to form an exploraory committee on "Thai Food" and the other David Thompson titles, this link might be of interest:

http://chowhound.chow.com/topics/669671#

[qianning]

I own it and cook from it fairly often. Fish sauce is pervasive, but shrimp paste and dried shrimp, while they do occur occasionally, are not central and could easily be avoided.

[vorpal]

Fully agreed: David Thompson's THAI FOOD, or his other book, THAI STREET FOOD.

[italy531]

AROUND MY FRENCH TABLE.

[dkennedy]

FYI The Good Cook is running their $11.99 sale with. $2.49 shipping if anyone needs AMFT.

[dkennedy]

Sounds like all the buzz stopped now that we have established there will be a separate voting thread. I take it that a link for the separate voting thread will be posted at the bottom of this thread on March 16th?

[JoanN]

Bayoucook's call, but in the past the voting thread has always been separate from the nominating thread. It makes it clear to everyone that discussion is over and it's a lot easier for the coordinator to count up the votes.

[dkennedy]

I am sorry JoanN, my comment was not clear, thanks for pointing that out. I meant a separate voting thread. And that a link to that separate thread would be set forth at the bottom of this thread. I have corrected it above.

[bayoucook]

Yes, there will be. Nominations here, votes will be there.

[Gio]

Well... I have to say... I'm just not inspired by some of the nominations. I do agree that cooking dumplings for a month would not be something I'd do. Also, contrarian that I am, Marcella Hazan does not thrill me. Don't want another compendium so soon, but neither do I want another Asian book right now. so...
.
AROUND MY FRENCH TABLE.

Here's a link to Piccawicca's original thread for AMFT which some of us reported on:
http://chowhound.chow.com/topics/731319

[dkennedy]

We clearly don't have a consensus at this point. I asked this question earlier in the thread but I didn't get a response. Does the nomination thread automatically become the voting thread at some point or do we start a new voting thread based upon the top contenders? I know this was a sticking point last month but I didn't see a definitive response. It would nice to have some clarity on this point. Thanks to anyone who could shed light on this subject.

[bayoucook]

My understanding is that if it's very close we have a runoff.

[dkennedy]

Thanks Bayoucook

[blue room]

This has come up before. Posters think they are simply *nominating* a book, thinking they'll get an actual vote later on. But in some months, nominations become actual votes. (One person's "close enough" might be another person's "not so fast!") The people who are familiar (been through several COTMs) know this system, but any new person might be confused.
Nobody asked, but why not make a nomination be a nomination--a *proposal only* --
then take a vote. It would solve a problem.

[rabaja]

I agree.
I am one of those people (not so new) confused by the lack of a voting thread after a nominating thread has expired.
I know it's more work for the organizer, but it seems like the whole point of a nomination should be to gather potential winners, not decide on one.

[Gio]

Yes, I agree with blue room too.

A nominating and endorsing thread = gathering information about books folks have cooked from and liked or are interested in learning about an unfamiliar cuisine. Then a voting thread to list the books with the most endorsements.and choose the next COTM.

[bayoucook]

As far as I know, Gio, we can do it that way. I always thought the nominations and seconds and thirds thereof WERE the votes; it seems to have worked that way for the past few years. Everyone please let me know how you prefer it done, and mods let us know if you're okay with it.

[Gio]

OOPS> Thanks bayoucook. And I always thought it was the other way round. Oh well. The majority rules and all that. Whatever works with the least commotion.

[bayoucook]

You're likely right, Gio - I may have misunderstood, and I haven't been here as long as you have. Either way, we'll do what the majority wishes.

[mebby]

I agree with the separate nomination and voting threads, not only for the reasons others have stated, but also because it allows one inspired person to nominate a variety of good ideas but still have only one vote when it comes to selection. Thanks, Bayoucook.

[greedygirl]

The nomination thread only becomes the voting thread if there is an overwhelming concensus was my understanding of the process.

[JoanN]

I think you're right, gg, and that hasn't happened all that often.

In the very earliest days the coordinator would choose perhaps three or four books that were discussed for a few days and then voted upon. Less than a year into the process, I believe it was, the coordinator would ask for suggestions and that quickly became what for at least the past year has been called the nomination thread.

There was a clear sense that people really enjoyed the back and forth, discussing the pros and cons of, and their personal experiences with, different cookbooks and as a result, the nominating part of the process became longer and longer.

Correct me if I'm wrong, but I didn't think it was more than perhaps twice that a single title so predomindated the nominating discussion that the coordinator thought voting moot.

[Gio]

Well, that's exactly what I thought. Your third paragraph is what I had in mind when I posted upthread.

[rabaja]

I have exactly the same impression/recollection.
I really feel both the nomination thread and a seperate voting thread are integral to the sense of community we create with the COTM.

[Caitlin McGrath]

I do think there have only been a few times where there was no separate voting thread. Nominations have always been, as you say, discussions and brainstorming, if you will. People may nominate a book and then decide they'd rather vote for another that they ultimately find a better choice, etc.

I personally think a separate voting thread every month is the way to go unless the nominations are very overwhelmingly for one book.

[dkennedy]

I would Prefer two separate threads, one for nominating, another for voting.

[herby]

Two threads - nominations and voting - makes a lot of sense to me too.

[jen kalb]

Like others I believe that the purpose of the nominating thread was to basically be a thought process for the group that throws up good ideas, the best of which go into the finals. So the purpose of seconds and thirds etc in the nominating threads has historically been to gather critical mass to get a book into the run-off voting thread.

Unless there is overwhelming support behind a single book, it seems as though there should always be a separate voting thread, based on the largest number of votes given in the nominating thread. Otherwise it gets a tad unsettling.

[bayoucook]

I just bought that one from Amazon. Just canNOT wean myself off cookbooks!!!!

[Gio]

I've decided to call a moratorium on buying new cookbooks for a while. I have several I've never cooked from and several more I want to revisit. As we say, "So many recipes, so little time."

[blue room]

Gio please let us know how the moratorium goes...
and what inner strength(s) you draw from to enforce it.

[Gio]

Well, BlueRoom, my inner stregth expired just after I hit the Reply button to my post above.

Seriously, last week I just had to have an adorable book of Irish cookery titled A Little Irish Cookbook, John Murphy, and the revised edition of Eat Right Eat Well the Italian Way, Edward Giobbi. Also just this morning I just had to have 660 Curries.
Just Had to have them you understand...

[JoanN]

If I weren't about to leave town for two months, I'd have ordered 660 Curries by now as well. Sounds as though future COTM nominations will continue to be rather lively.

[BigSal]

It is strangely comfoforting to learn that I am not alone in my need to acquire new cookbooks. I, too, have added 660 Curries to my collection and purchased a couple Edward Giobbi books based on some of your positive feedback.

[LulusMom]

You do realize that you're all like pushers, don't you?

[herby]

I second that - definitely pushers!!! Now I just have to get 660 Curries and possibly Marcella's Kitchen - I have three book cases, big ones, some shelves are double stacked and will most likely be moving in May - not all cookbooks of course - but do I NEED another cookbook??? Oh yes, I do:)

[LulusMom]

Like a hole in the head, right? And yet, we can't stop ourselves!

[BigSal]

Yes, there's no stopping. Just one more book...yeah right.

[buttertart]

You really need Marcella's Kitchen. Trust me. Everybody does.

[herby]

Buttertart, what are your favourites from Marcella's Kitchen?

[buttertart]

http://chowhound.chow.com/topics/774380

[Gio]

Oh...Edward Giobbi. You're gonna love him.

[buttertart]

Yes indeedy on the Giobbi.

[L.Nightshade]

Gio - I saw in another post that you had the earlier edition of Eat Right Eat Well the Italian Way. I'm looking at a used copy of this. Do you think I should hold out for the revised edition? Is there a big difference?

[jen kalb]

I have the original Eat Well book and it has some very good recipes. YOu just have to remember that it is based on a somewhat discredited (for now) theory about the superiority of polyunsaturated oils and so calls for a mix of these and olive oil all over the place.
Im sure you can just use olive oil and be done with it, and the book will be fine.

[Gio]

Hi LN, Jen Kalb is probably right about just using oilve oil in recipes of the original cookbook, but in the revised edition the authors did revise and update each recipe. Personally, I'm glad to have this newer edition. All the directions are right there and I don't have to guess about how much of whatever to use.

Also, after a few years the binding of the older edition completely fell away and has been held together by an extra strong elastic.

[L.Nightshade]

Thanks for both of your replies. I've ordered the newer edition. It might almost bother me aesthetically to read Italian recipes that substitute polyunsaturated oils. I look forward to receiving it. If you have any favorite recipes, I'd love to hear about them.

[blue room]

Piccawicca's "Around My French Table" thread has 389 posts -- that's COTM territory, isn't it? I just wonder if the people who posted there still have reason to do it again so soon?
(I'll go with *any* book -- I'm hopelessly behind regardless!)

[JoanN]

As one who probably posted to that thread at least as many reviews as anyone else, I'll go on record as saying I'd be very happy to continue exploring AMFT. As I said above, I'll be away for the next two months so won't be voting, but if I were around I'd not be at all unhappy to have the book selected for COTM.

[rabaja]

Around My French Table is a book I have and have always meant to cook from. It does seem to have a huge following, and it would be nice to see seperated threads rather than one enormously long one.
I am on the fence with my nomination, but can see AMFT being a front runner.
If UK peeps can't get The South American Table in the next couple of weeks, I agree we should push it back a bit.

[BigSal]

Although I have cooked quite a number of recipes from AMFT, I still think there are still a number of recipes from me to choose from.

[sarahcooks]

I'll just throw out 660 CURRIES because I like it and have it and it would be a nice change to do Indian. South American sounds interesting to me too though. There is an Ecuadorian restaurant near me I just can't get enough of. I'd rather not do more Italian right after JO month. And while I love the idea of vegetarian, I would rather wait until summer when my garden is in full swing.

[MelMM]

I will second 660 CURRIES.

[Allegra_K]

Well, if the Thompson books would be too time consuming, am I able to suggest other titles?
I went on a dim sum making spree recently, and am in love with dumplings of all kinds. I tried numerous recipes from Andrea Nguyen's Asian Dumplings and the book is pretty much on permanent loan by me from the library (but it's on my wishlist!). The great thing about dumplings is that if you only choose one recipe to do, the prep time is really not that bad. Or have a dumpling making party and choose several types! It makes an excellent meal! Also, you can elect to make your own wrappers (and even spring roll skins!) or use pre-made ones. Either way, the outcome is wonderful.
ASIAN DUMPLINGS would be a lovely addition to the cookbook of the month, possibly supplemented with Ellen Leong Blonder's DIM SUM.
SEDUCTIONS OF RICE by Naomi Duguid and Jeffrey Alford is another favourite of mine that I would enjoy trying more of. The great part of that book is that you can 'travel' wherever you want to be for that night. Japan, Thailand, Spain, etc. A splendid book that contains many intriguing stories that make for a good read as well!

[dkennedy]

If we are going to be cooking out of an Asian themed cookbook again so soon, (we did a stir fry cookbook not too long ago) I would much rather see us do a dim sum or dumpling cookbook than the Thai Street Food discussed above. Thai Street Food is $37.00 on Amazon!

My problem with the Asian themed cookbooks in general (I just looked back, and we really haven't covered as many as I thought) is that although I enjoy eating Thai, Chinese, Vietnamese, etc.I have a hard time cooking from them exclusively for a month. I might be able to get my family to go for one stir fry a week, but not night after night. Plus they end up being fairly costly to cook out of unless you have a stocked Asian pantry.

I do like the idea of an Italian themed month. I do not have any Hazan books, I had one at some point but it must have gone the way of all good things during one of my purges. However, with so many ringing endorsements, there must be something there.

Since this is the nomination thread, can I ask, will we do a separate Voting Thread once we get some momentum? If so, I'd like to add AROUND THE FRENCH TABLE to the mix.

[L.Nightshade]

AROUND MY FRENCH TABLE, yes! For some reason I thought you had already done this book. I definitely second this nomination.

[greedygirl]

I'll third AROUND MY FRENCH TABLE.

[qianning]

funny, any Asian is easy for me to work on all month, and its ingredients like the lamb shanks, rabbit, parmesan, etc etc that tax my budget...further proof that one man's meat....

[LulusMom]

Yeah, even though I wasn't around for it, it does seem as if we did just do an asian month.

[qianning]

I've been dying to get my hands on the Ngyuen's Asian Dumpling book....take it that you like it. I have only one of the Duguid and Alford books, but haven't really used, have you cooked from Seductions of Rice?

[dkennedy]

You people are a bad influence on me! I just bought Seductions of Rice from Amazon used for $4.98, not that I am saying I want to do it as our COTM. It just looks too interesting to pass up. Everyone should go on Amazon and take a look at the reviews. I think when more of us have cooked from it we can decide if it will make a good choice.

[dkennedy]

While we are considering a Dumpling month, here is another title to consider. I have had this book on my shelves for over 21 years, it is a lot of fun. Copies are available on Amazon starting at .01 cent. It offers dumpling recipes from everywhere in the world.

http://www.amazon.com/Dumpling-Cookbo...

[Caitlin McGrath]

A couple of years ago, MMRuth posted a list of some things she had cooked from it and liked: http://chowhound.chow.com/topics/613693

[Breadcrumbs]

Speaking of MMRuth, I've been thinking about DairyQueen . . . we haven't heard from her in a while it seems. I hope she's ok, I miss her posts.

[Caitlin McGrath]

Breadcrumbs, I know that TDQ is okay, but has her hands full right now with other facets of life, and (I'm guessing) will for a while; rest assured, it's nothing bad, but keeping her pretty busy. I'm sure she'll be posting at some point in the future.

[Breadcrumbs]

Thanks so much for sharing this Caitlin, I'm so glad to know all is well. Life is full of competing priorities and I tip my hat to DQ, sounds like she's doing a good job finding the right balance.

[dkennedy]

Thank you Caitlin for the link.

I have been so bad (again) lately. As of this purchase, I have 5 new cookbooks on their way to me. One day my house is going to sink into its foundation from the weight of all these cookbooks.

[dkennedy]

Qianning and others:

So my copy of Seductions of Rice came yesterday in the mail and I am completely in love with it. A big thank you to Qianning for bringing it to my attention. I know next month we are revisiting whether or not to go with one of David Thompson's books, and I have both on order at the library in preparation but I think everyone should make a point of looking at a copy of Seductions if they can find it in their local book store. It looks that good! I am in a supper club and next time it is my turn to host I am definitely going to pull the recipes from this book.

DH just got home so it's time for dinner, so I will continue with my review after the kids go to bed tonight.

[qianning]

Would love to take credit for "seductions of rice" but in fact it was Allegra who brought it up in the thread. Anyway, glad to hear you like it so well. It definitely has a different feel from some of their other books. These COTM threads definitely have a way of expanding horizons for me, that's wonderful.

[Allegra_K]

I'm so glad you like it! It's one of my favourites. I've had rice for lunch or dinner probably five plus times a week since I discovered this fabulous book! And nobody in my household is complaining yet....
That book coupled with Flatbreads and Flavours would make for an excellent variety of meals for a future cookbook of the month.

[dkennedy]

Hi Allegra and Qianning,

I have ordered Flatbreads and Flavors as well so I am glad to hear the two books will compliment each other. Based on how much I am enjoying this book, I anticipate completing my Alford and Duguid collection sometime down the road.

As for those of you who do not have the book to refer to, I am going to lay out how the chapters are set up:

The first section of the book is, quite obviously, all about rice. And it's fascinating! I have learned all kinds of things I never knew I wanted to learn about. How rice grows, different types rice, different methods of cooking rice, and on and on.

But the remaining chapters, for me, are even better. Each chapter covers the cuisine of different region. Not a lot of recipes in each section, maybe 25-30, but they are representative of everyday food you might eat if you lived in this region. Here's the breakdown: Chinese, Thai, Japanese, Indian, Central Asian and Persian, Mediterranean, Senegalese, and finally, North American. Each dish mentioned is intended to be served with rice or is a rice snack. The recipes run the gamut from simple sauces to pour over rice, to snack food, to dinner fare - and there are some breakfast and desserts thrown in for good measure.

I know earlier in the thread I complained that it is hard for me to cook from an Asian book exclusively for a month (due to my family's protests) but I foresee a book like this being very easy to cook out of day in and day out without getting monotonous. In fact, I am planning on it. I hope everyone will take a look at this book before our next nomination session.

Again, thanks Allegra.

[herby]

I took Seduction of Rice out of the library after Allegra mentioned it and have not cooked from it yet but it looks great. Because of this thread, my kitchen island is littered with cook books taken out of the library and bought to the point that there is hardly surface left to cook on:)

[JoanN]

I have Asian Dumplings and haven't had a chance to cook from it yet. I would love to see it as a COTM some time, but not in the next two months, please, as I'll be out of the country.

[Allegra_K]

I have looked at the other Duguid and Alford books several times, and was a little bit deterred by the coffee-table-book vibe that they all had, although they were great to look at and read. So I was pretty pleasantly surprised when I borrowed Seductions of Rice from the library and found that it was in a more manageable size, and it seemed to focus more on the recipes than the photos (there's only a small section of pictures in this one). What recipes I have tried have been complete winners, already making it into my repertoire on an almost weekly basis for some of them. I bought it pretty much immediately. On top of that, the authors do still stick to their travelogue-type style of writing, so scattered throughout the book are delightful stories as well as a short write-up prior to every recipe. It was a great find, and I definitely prefer this one to any of their other books!!

[dkennedy]

I just went on the Duguid and Alford website, I considered buying their flatbread book a while back but something stopped me. Perhaps my impulse control was better then. I don't have any of their other titles though I have thought about buying Hot, Sour, Salty, Sweet many times. I am very excited about exploring Seductions.

[smtucker]

A full month of dumplings? This just doesn't seem practical to me. Sadly, the book I was going to nominate is no longer published. So sad.

My family is delighted to do Asian for another month. We never got tired during the Grace Young month, but something with dough every day would be too much.

[BigSal]

Just curious. What was the book you were going to nominate? I've discovered some great gems from the COTM nominations.

[smtucker]

Sure.... A Korean Mother's Cooking Notes [Paperback] by Chang Sun-Young. This is a book I bought about a year ago. I have a Korean market at the end of the street. Always hoped to investigate Korean food with the COTM group to get over my own personal "fear" factor.

[BigSal]

I have it too. I'd love a Korean COTM. I've discoved making kimchi is not as intimidating as I thought. The banchans are flavorful and often healthy ways to eat vegetables. My husband, a notorious meat and potato guy, goes crazy over korean grilled meat dishes.

[soypower]

I was fully intending to participate in this month's COTM, but got completely distracted when I got my hands on the Momofuku cookbook. It is truly awesome. If we do a Korean month, I'd love to do traditional recipes from AKMCN as well as the great recipes found in Momofuku. I won't nominate because I feel bad for not participating as promised last month. But if anyone else would like to...

[JoanN]

Asian Dumplings has more than just dumplings in it. In fact, the subtitle of the book is "Mastering Gyoza, Spring Rolls, Samosas, and More." But, yes. Lots of dough. Not in my diet right now either which is why I haven't cooked from it yet.

Perhaps if there was enough interest, it could be paired with another Asian. There's often been talk in the nomination threads of the Charmaine Solomon book.

I won't be here so I don't have a dog in this hunt, but in general I'd like to see more than just four months between COTMs of the same ethnicity.

[Breadcrumbs]

I have to agree Joan in terms of liking to have a good mix of themes or ethnicities. Having spent some time w my cookbook collection today, I'm now thinking about:

- one or two 30 minute/express books (Slater, Nigella Express)
- a vegetarian book (Madhur Jaffrey - World Vegetarian, a Moosewood book...)
- an Indian book

I'd love a South American or Caribbean month but my sense is there won't be enough folks w one book to land on a leading choice.

[dkennedy]

I would be game for a South American Cookbook.

http://www.harvardcommonpress.com/the...

[Breadcrumbs]

I have and love that book dk, just not sure how many others have it. I hope there's some interest, this would be really exciting and, different for a COTM.

[dkennedy]

I just bought it. Looks like only 36 people on Eat Your Books have it in their libraries. Either way, it is a welcome addition to mine. I have nothing else like it on my shelves.

[L.Nightshade]

I just checked out the ingredient lists for recipes from this book on EYB. The combinations look very different and interesting. I'd sure be game for this, and my library has it. Pretty reasonable on Amazon too.

[rabaja]

I just requested this from my library. I think it would be a completely original COTM.
Ceviche, empanadas, tamales..sounds pretty good to me, even if I can only have three bites!

[dkennedy]

So it sounds like we need to formally nominate it. I think this will make my fourth nomination, but really I would be fine with any of the four so I am ok with that.

THE SOUTH AMERICAN TABLE.

[L.Nightshade]

THE SOUTH AMERICAN TABLE
Is this what I'm supposed to do to "second" a nomination? Or do I wait for the vote? I haven't been involved in the selection process before. This book looks quite exciting to me. It would be very different from what we've done recently.

[Breadcrumbs]

That's right LN.

THE SOUTH AMERICAN TABLE

[greedygirl]

The South American Table would be a problematic choice for me as it would have to be shipped from the States and last time I did that it took a month to arrive!

[dkennedy]

I didn't realize this would be a problem for people outside the U.S.

[L.Nightshade]

Greedygirl and others out of the country:
Perhaps if there is enough interest in South American Table, we could make a decision a little further in advance some month. Alternatively, those out of the country could look at recipes and ingredients on EYB. I would be willing to write out and email some recipes, or paraphrase them on this site.

[blue room]

I see several copies of South American Table for sale @ Amazon.co.uk --
maybe it's more available than we think?

[dkennedy]

Well, that's good news, does that sway anyone's vote?

[bayoucook]

Is this it?

http://www.amazon.com/South-American-...

[Breadcrumbs]

Yes, that's it bayoucook.

[greedygirl]

They're all being shipped from the US though, that was my point.

[LulusMom]

OK, then forget my possibly voting for that book. Doesn't seem fair, as interesting as the book sounds. I feel the same way about brand new books that haven't made it to most libraries yet.

[blue room]

greedygirl, I see now that most of the Amazon.co.uk books are being shipped from the US. I apologize, I *was* assuming!

[greedygirl]

Obviously I will go with the group concensus, whatever that might be. But I do love COTM!

As an aside, I will be away for most of June and hopefully most of September (and hoping to meet some of you in San Francisco and beyond) so perhaps that might be a good time to explore the less UK-friendly books. :-)

[limoen]

http://books.google.co.uk/books?id=Ll...

Available on Google books, though!

[greedygirl]

Thanks for that. About a quarter of the book seems to be avaiable on there - from what I've seen, it's not for me. :-)

[sarahcooks]

I don't see much in there that I'd actually make either, as interesting as it sounded.

[L.Nightshade]

I'm disappointed that the South American Table is getting somewhat of a thumbs down. These dishes look so intriguing to me. I don't suppose I'd want to cook them every night, however!

[Allegra_K]

This is definitely something I'd be interested in doing! I've requested it from the library already so that I can give it a more thorough look before purchasing.

[buttertart]

I've had it since it came out and didn't see much tempting in it myself.

[LulusMom]

I could easily be convinced - this sounds interesting.

[qianning]

Ethnicity, country or continent? i.e. four months between Cantonese cooking, or Chinese, or Asian? four months between Sicilian, or Italian, or European?

[greedygirl]

I agree that Thai food and Cantonese/other Chinese food are worlds apart.

[greedygirl]

I agree with smtucker - can't see me cooking dumplings more than once or twice in a month.

[Breadcrumbs]

Just in case anyone else wants or needs to refer to it, I thought I'd paste the Historical COTM link here:

http://www.chow.com/cookbook_of_the_m...

For folks that may be new to the COTM, this is an inventory of all the books covered in the past and, links to the threads where all the reviews have been posted.

I was checking to see if any of Marcella Hazan's books had been covered in the past. As I've been looking through my books today, I realized that she's another one whose books I'd like to get more use out of.

[bayoucook]

I love Hazen - if we haven't done it before I hope we do so in the future.

[Breadcrumbs]

I was really surprised to find that only one of her books was ever done and, it was the very first COTM (back in 2006). I wonder if anyone else has interest in this?

[greedygirl]

It was before my day as well. Really, The Classics of Italian Cooking is her magnus opus - maybe we should think about revisiting it at some point.

[Breadcrumbs]

Agreed gg. I have that on my bookshelf and a quick check on EYB tells me that 478 others do as well.

It's the 15th most popular book in EYB which doesn't sound overly impressive until you realize there are almost 81,000 books in the EYB library!!

[greedygirl]

What's the most popular one?!

[Breadcrumbs]

Oops, I should have re-stated that in my post!! My apologies!!

It's The Essentials of Classic Italian Cooking. I've pasted a link to the original COTM thread and, the EYB recipe list below if anyone is interested:

COTM link:

http://chowhound.chow.com/topics/325712

EYB link w a list of all recipes in book:

http://www.eatyourbooks.com/library/1...

[qianning]

Funny, JO just hasn't grabbed me, and since Marcella was before my day, and since I got a pasta roller for x-mas, I've been on a major Hazan kick for the past week or two. Finally made Green Lasgna, it was divine!

[Breadcrumbs]

Oh how fun qianning! Is it a manual roller and if so, how are you enjoying it?

[qianning]

Not manual, my eye hand co-ordination has real limits :), but the one that attaches to the front of the KA mixer. Totally enjoying it....have used it for everything from soba, to wonton wrappers to lasgna noodles to fettuncine.

[Breadcrumbs]

Wow, that's fabulous qianning, very impressive! How would you say the home made fresh noodles compare to fresh "purchased" noodles or, dry pasta? Is this something you feel is worth the investment of time?

We're really enjoying whole wheat pasta lately however I find the varieties of noodles available is limited.

[qianning]

I'd say, somewhat to my surprise, there is a quantum leap in difference with the home made generally better. Of course there is a learning curve!

One of the things I've really enjoyed is being able to experiment with different flours and ratios, right now for Italian type noodles I'm using 1;1 whole wheat pastry flour to white bread flour and liking the results. Also found a local source of buckwheat for making soba and that has made a huge difference from the store bought buckwheat. Basically I've found a license to experiment.

[L.Nightshade]

I don't see an actual nomination here, so nothing in caps, but I'd love to plunge into Hazan. I have three of her books and there are several more at my local library, so I'd be willing to go with any Hazan. I might just pull her off the shelf and try something anyway!

[JoanN]

In December of '08 and '10 (although not in '09) we revisited books that had previously been COTM selections. Generally, people thought that there was just so much going on cookingwise from the end of November through the end of the year that selecting a new title for that month gave it rather short shrift. Perhaps if many were interested, Hazan would be a good author to revisit this December.

[Allegra_K]

I've always wanted to participate in the cookbook testing, but always seem to miss the months for the ones I really want to contribute to. I would love to have a reason to cook more south-east Asian cuisine, so I will nominate David Thompson's THAI FOOD and/or his more recently released book, THAI STREET FOOD.

[qianning]

I love these books, so would second the Thompson nomination....can't remeber the logistics, am I supposed to capitalize that??

[dkennedy]

Yes, quianning, you need to post again with your choice all in caps. But vote for mine instead!

[Breadcrumbs]

; )

[Gio]

Hah... Very Funny DK. Sorry you're sick in bed. I'd be interested in a Nigel Slater book. Just one, though. I have his 30-Minute Meals and Kitchen Diaries.
I really prefer the 1 book 1 month format of COTM.

[bayoucook]

I agree! One or at most two books per month would be much more cohesive.

[qianning]

:)

the concept of the flavor bible is intriguing, the nigel slater, for me, much less so...i own 30 minute meals, but never use it and so it has long since been relegated to the guest bedroom bookshelf, i.e. cookbook purgatory.

but my heart belongs to asia, so, THAI FOOD or THAI STREET FOOD or CLASSIC THAI CUISINE, all by David Thompson. Notice the "or".....I agree with Gio one or at most two books a month makes things easier to follow.

[dkennedy]

Yes, I have a few cookbooks in cookbook purgatory, they are in a stack next to my fireplace.

[bayoucook]

Remember the idea we had sometime back about swapping purgatory books? Maybe we should revisit that! One man's junk....and all that....

[Breadcrumbs]

Agreed, and if we couldn't do it here, what about in EYB where all members are collectors?

[dkennedy]

Great idea,

[bayoucook]

TDQ and I had asked the mods about doing it here and never got an answer. Wouldn't hurt to ask again, I guess. Or EYB would work, too.

[smtucker]

I have a friend who just wrote an app that would work great for this called, what else, "Swapper." But be warned, someone who have to be the admin, the files would need to be hosted [free at Heroku], and it wouldn't be here. But to be honest, chow.com isn't a good place for a book swap. Boards were never meant for that sort of thing.

[JoanN]

Sounds interesting, but I'd be concerned that an app would be too limiting. There are some luddites here (who? me?) who not only don't have an iphone or an android, but don't even want one. And I don't think anyone here wants to volunteer to be a full-time administrator of something like that.

What about just setting up a group on Facebook. People could say I have this and this and I'm looking for that and that? Could that work?

[smtucker]

Joan, web based.... no iphone or android required.... but it is complex to manage a web-based solution. Cause someone has to do it!

[LulusMom]

I'm even more of a luddite (ludditer? luddite-lite?) who wouldn't want to join facebook to take part in this, although I like the idea a lot.

[greedygirl]

That's a shame - there are some good recipes in the 30-Minute Meals book.

I love Thai food, but I've always been rather put off by the David Thompson book because I've heard that the recipes are complicated and time-consuming. What do you think?

(For Thai, I like Vatcharin Bhumichitr's books.)

[qianning]

Maybe I should re-visit 30 mnte meals, but I'm pretty sure it is not me.

Thompson's recipes are complicated, and sometimes very time consuming. For that reason I wouldn't have been brave enough to nominate it if someone else hadn't gone first. But the thing is the end results of his recipes are so wonderful I just couldn't keep myself from adding my name to the nomination list.

[greedygirl]

My concern is that he is very exacting and not particularly open to short cuts or substitutions. I have read that even with a well-stocked Asian market to hand, some of the ingredients are hard to find. We do love our Asian cuisines here, but for something like Dunlop, once you'd found the ingredients, it came together pretty quickly. She has also adapted Sichuan recipes to a degree for the Western audience, in so much as she will suggest alternatives for things not easily found outside China. My impression is that for David Thompson authenticity is all.

If you think back to other books with generally complicated and time-consuming recipes (I am particularly thinking of Paula Wolfert's South-West France book), take-up has not been high. Have you cooked many recipes from it?

[qianning]

I have cooked quite a bit from all three books, mostly from Thai Food, because I've had it the longest, and I love the results. I have at least half dozen other cookbooks on thai food, (although no Vatcharin Bhumichitr, the ones I've glanced at didn't grab me), but more often chose the thompson recipe. That said, you are right, his attitude is like Marcella Hazan's. very much the perfectionist. and you are right Wolfert's that way too.

[BigSal]

Which Vatcharin Bhumichitr book do you recommend?

I also remember Rubee mentioning Cracking the Coconut in a previous COTM nomination thread.

[greedygirl]

I have three but the one I've used the most is Gourmet Thai in Minutes. A Taste of Thailand is the classic, and the Asian Salads one is also good. I think they're mostly out of print now though.

[BigSal]

Thanks. It looks like there are some inexpensive copies available on AbeBooks.

[dkennedy]

i have Vatch's Sout East Asian Cookbook. The recipes are fairly accessible but I don't think I would be motivated to cook from it for an entire month. I think I got it last time we were discussing these titles, back in 2007, when we settled on Hot, Sour, Salty, Sweet.

[buttertart]

Another good Thai (and more basic, and more forgiving of ingredient substitutions): http://www.amazon.com/Original-Thai-C...
Have been using this since it came out.

[qianning]

Good points and true enough, Brennan (or McDermot's "Real Thai") is quicker and more forgiving, but no matter what Thai cooking takes time and ingredients and once I get that far for me Thompson's superior results are worth it.

[buttertart]

I don't like "Real Thai" myself. Brennan is better.

[qianning]

FWIW, "Cracking the Coconut" is a Su Mei Yu book, not Vatcharin Bhumichitr .

[BigSal]

Thank you. I meant to say that another Thai Book that was mentioned.Have you cooked from Cracking the Coconut?
Also, what are your thoughts on Thai Street Food? I purchased it during my cookbook buying frenzy late last year, but have yet to cook from it.

[sarahcooks]

"I've always been rather put off by the David Thompson book because I've heard that the recipes are complicated and time-consuming."

Not to mention the esoteric ingredients. I know people must cook from it, but I have never felt up to the task. It seems more like a book about thai food rather than a cookbook (what's for dinner?) to me.

[qianning]

I would have to agree that Thompson isn't a it is five o'clock what AM I going to cook for supper kind of a book.....but it is a wonderful cook book and the recipes really do come true, which for me is the important thing. For me days when I want to cook quickly are not usually the same as days when I want to cook well and especially new.

[Breadcrumbs]

Thanks for kicking this off bayoucook, my first thought was "Wow, is it that time again already?!!"

I'm really not sure what to nominate for April. I'll definitely be taking a look at my bookshelf. Topics of particular interest to me at the moment are:

- Korean cooking
- Quick / 30 minute meals
- Ethnically inspired dinners

I'll be looking at my bookshelf w these themes in mind. Can't wait to see what others are thinking and considering.

I am loving the JO COTM however one thing I am feeling this month is that it doesn't feel as cohesive as (the few) prior months I've participated in. I think that's because Jamie has so many books and, we essentially have 3 separate threads underway, it doesn't feel as much like we're all cooking together as it did in previous months. I think just as many folks are probably cooking, but because we're not always posting in the same place, somehow there isn't that "community feel" that I got from other months. . . especially the Grace Young month.

I'll be interested to see if others are feeling this. Also, there seemed to be such a high level of energy in the days leading up to JO month so maybe once we all got cooking from separate books our combined energy has just been dispersed over the three threads.

I'm definitely cooking just as many COTM dishes as I have in the past and as I said earlier, we've been loving the recipes so I 'm not quite sure what's making me feel this way.

[herby]

I am with you, Breadcrumbs. I made a few JO dishes and loved most of them but the sense of the chow community cooking together did not come through for me. I think it is largely due to the fact that we selected four (!) books to cook from plus a side thread for other books. I borowed three books from the library since I do not have any of JO books and mainly cooked from The Naked Chef and Jamie's Italy - good recipes in both. The third one - Jamie's Kitchen - did not inspire me at all; maybe because it was suppose to be Jamie at Home:)
What to cook from next month?
I am wondering about One Big Table.
Quick meals and cooking for one or two are very appealing to me as well - do not a book suggestion for it but will research if others are interested.

[dkennedy]

I think one big table is too similar to the essential new York times cookbook which we just finished in January. I think we should wait a few months before selecting another compendium style cookbook.

I agree with the comments above that multiple titles lead to a poor discussion. I always prefer the one title months. What does everyone think of a non-cookbook cookbook this month (one that recommends using your instincts rather than a set recipe).

I have two in mind: THE FLAVOR BIBLE or Nigel's APPETITE. I have both on loan from the library and I wouldn't mind owning either of them. I think it would make for a great discussion and remind us how simple food is often the best.

[bayoucook]

I have The Flavor Bible on my shelf, but cannot locate a copy of Appetite. Must have been out of print for a while because only used ones are offered for 72.00 at both Amazon and Barnes and Noble, not available at all at Borders. If anyone can find it for less please let us know!

[dkennedy]

Really, I see copies available at Amazon starting at $23.83. Maybe you didn't check all formats.

[bayoucook]

dk - rechecked by entering all books by nigel and found it in paperback and hardcover for near that price - thanks -

[Breadcrumbs]

Still looking at my bookshelves and realizing I would be very interested in a vegetarian book as well. I now have 4 Moosewood books on my shelf and have only cooked from one as yet and I'm very interested in Madhur Jaffrey's World Vegetarian.

I'm not ready to make a nomination yet and still looking . . .

[bayoucook]

Hey breadcrumbs! One of my favorites is Vegetarian Cooking for Everyone by Deborah Madison (James Beard winner). Love the soups, salads, sandwiches, everything, and enjoyed the chapter on Foundations of Flavor: Seasonings in the Kitchen. I use many of the veggie casseroles in there to replace carb-rich sides when we're dieting too. If you enjoy this genre, you might want to take a look at it.

[dkennedy]

My go to vegetarian cookbook is Verdura.

[Breadcrumbs]

Thanks bayoucook and dk!

dk, I recently purchased Verdura from Abe's as it was ridiculously inexpensive. I haven't even had a chance to look through it yet but will pull it off the shelf today and do so.

bayoucook, I'd hummed and haaa'd about whether or not to purchase Deborah Madison's book. I have her "Local Flavors" book so I thought I'd take a closer look at that before investing in another one of her books. That said, the fact that it was a past COTM (if memory serves) and, is one of the most Popular books in EYB has been influencing me.

I ended up purchasing Madhur Jaffrey's World Vegetarian because of the huge variety of dishes and cuisines it offered. Since mr bc isn't even remotely interested in meatless dishes, I'm going to have to make them as enticing and varied as possible. I have to say that on first pass today, I'm seeing tons of recipes I'd like to try.

[dkennedy]

If you already have Verdura, look up the recipe for the potato and artichoke cake. So yummy!

I am sick in bed so I will likely be posting all day!

[Breadcrumbs]

Oh so sorry you're under the weather. Thanks for the tip on that cake, I've made a note in my book and in EYB.

Actually, once I pulled out the book I realized I did try one dish the day the book arrived, the Bruschetta w Warm Ricotta and Oregano which we adored.

Thank you so much for the Potato and Artichoke Cake recommendation dk, it looks sensational and I know we'd love it. p. 266 for those of you w the book.

[JoanN]

As a bean-loving honorary Tuscan, you should also take a look at her recipe for Grilled Bread with Rosemary-Scented White Bean Puree. Another bruschetta winner.

[Breadcrumbs]

Ah, you know me well Joan! That sounds amazing! I like the idea of sprinkling it with diced tomato as well. I've made a note in the book and added it to my "Bean Bruschetta" bookmark in EYB (you picked a winner for me! we love bean bruschetta so much I even have a bookmark for just those recipes !!)

If you happen to own Molto Gusto, I'd highly recommend the Ceci Bruschetta there.

Thanks Joan!

[JoanN]

The only Batali book I have is The Babbo Cookbook. I took Molto Italiano (is Molto Gusto still another book?) out of the library when it was COTM but didn't feel compelled to buy it.

Speaking, though, of bruschetta, do you have Michele Scicolone's The Antipasto Table? Some marvelous recipes in that book, but not one for a bean bruschetta.

[Breadcrumbs]

Yes Joan, Molto Gusto is a different book and I've likely made a dozen recipes from it w no disappointments yet.

Funny you should ask about The Antipasto Table, it's been sitting in my cart at Abe's for a couple of weeks now. Someone else had recommended it to me and I keep meaning to look through the recipes in EYB since I wasn't familiar w the book. That said, I just "checked out" based on your recommendation, your meal choices always appeal to me! Thanks!

[JoanN]

That's a rather heavy responsibility on my aging shoulders, but I do think you'll enjoy it. I've had a few antipasto-only parties and many if not most of the recipes have come from that book.

[Breadcrumbs]

Oh I'm sure I'm going to love it Joan and like you, we often do antipasto-only parties, especially in the summer time. I'm glad to be adding this to my collection, thank-you!

[dkennedy]

Antipasto only parties, how do I get on your invite list?

I will have to take a look at that white bean recipe as well. I am another WB fan.

[bayoucook]

Going to check that out now.

[bayoucook]

Looks really good - saw Verdura - cooking vegetables Italian style - right?

[dkennedy]

Yes, that's the one! I also love a soup made with beet tops out of that book.

[jen kalb]

I am still cooking through my Wolfert books (need to post some reviews of these wonderful recipes) so I am not interested in another french book right now.(AMFT). Would support a Hazan month, but I would like to use my nominations for

(1) David Thompson THAI FOOD and secondarily This older and slightly simpler book CLASSIC THAI cooking, many cheap copies are available http://www.amazon.com/Classic-Thai-Cu...

(2) OTTOLENGHI -PLENTY + original + online recipes. Decided to wait for a while on this but would like to get back and concentrate for a while and he has good recipes for spring veg and vegetables generally.

[Gio]

Too bad about amft, Jen, but I agree with you regarding Ottolenghi. Especially Plenty. I've had it for months now but haven't cooked much from it yet. His first book is one of my Very Favorites.

[greedygirl]

April is a little bit early for the spring veg to have really arrived in the UK, but I was also thinking that Spring/ early Summer might be a good time to do Plenty.

[Gio]

Yes of course, GG. Early Summer would be perfect. I just hope Plenty will be readily available to those who want to cook from it.

[jen kalb]

It is available for a good price in the US at Amazon now http://www.amazon.com/Plenty-Vibrant-...

Most of it is on the guardian online.
Probably not in libraries much
There is a limit to how high we should build the barrier to chosing a book. anyone participating in this site has a computer and presumably at this stage could print.out dozens of online recipes if their local library didnt have it.

[LulusMom]

Yeah, but I DO think being able to actually LOOK at and read the book is just a more meaningful existence. And if libraries don't have it yet, for a lot of people that means they won't be able to participate, or won't be as interested.

[jen kalb]

Sure, Everybody has some limitations that apply to them or preferred modes - for example the only Jamie Oliver that was available in my library when I went over there this month was the original Naked Chef and it just didnt ring my bells.

If people dont like the mode of availability they can always vote for a different book, but once some threshhold of overall availability is reached a book shouldnt be considered ineligible for COTM.

[LulusMom]

Totally agree. But I think one of those thresholds that should be important is availability in libraries. Unfortunately it isn't available in mine, and I'm guessing many others.

[jen kalb]

I have to disagree on that one (my personal view) What you are saying, basically, is that it should be required that the participants can hold the physical cook book in your hand at no expense.. To me, if most or many of the recipes are avaialble on line, (i.e. for free) as is the case with Plenty, which is mainly a complilation of guardian online recipes, which are published with nice pictures too, and can be searched, the need for the library availability is greatly diminished and it becomes mainly a personal preference to hold the book without buying a copy. .

Given that we have participants in both the US and UK, and other places as well its unrealistic to expect that libraries in both places will ever hold all the worthwhile books of foreign origin we want to do. In that case an online cache of recipes is a godsend.

PS how long are we even going to HAVE these physical books? My 20-something daughter mostly looks up recipes online tho she does have some books.

[beetlebug]

In my view, access to physical books should be on of the thresholds of COTM. Many of us don't have the monetary or physical resources to buy all the cookbooks, esp without seeing/testing the book first. And, looking at recipes on the internet isn't the same. Personally, I have a really hard time browsing recipes on my computer. My attention span is shorter and all the words start blurring together. Moreover, many recipes on line aren't the same as in the printed form.

COTM did use an online source (Leite's) as the COTM once. My memory is that it wasn't too successful for a variety of reasons. To choose a book that isn't readily available to library systems, puts those of us who don't have easier access to a physical book in a position of not participating because of this limitation.

Plenty has just been released in the US. It will take a few months for libraries to buy and catalog these books into the system. And, since it is a US publication, libraries are more inclined or able to purchase this book unlike UK only publications (like the Slater, Ottolenghi, Rose Bakery books).

Lastly, there are thousands of cookbooks out there. Have we cooked from all the older ones that are worth exploring?

[Breadcrumbs]

Good point regarding the older books bb and I'm very happy to cook from those.

I love the COTM and my primary purpose in participating is to better utilize my cookbook collection. I'm especially excited in months like this (JO month) when I'm getting an opportunity to cook from books that have been collecting dust on my shelves for years.

Maybe we can make more use of EYB's "search by popularity" feature to help us make better nominations. I'm imagining that if a lot of folks have a particular book on their shelves it would be fair to assume it is more widely available.

Being from Canada, I too face accessibility issues. For example, Ottolenghi's Plenty just became available here last week so most of us don't have that book as yet, even though it may have been out for a while in the UK or US. Of course I could have purchased it at a premium prior but I prefer not to do that as I spend enough on cookbooks already!! I have found Abe's books to be a wonderful source for older books I've wanted to add to my collection but, then again, you need some lead time to account for shipping. I ordered JO's Happy Days w the Naked Chef on Feb 12th and though its only coming from the US, I still haven't received it.

[beetlebug]

Plenty just came out in the us as well. My friend who bought a copy off amazon hasn't received hers yet either.

[blue room]

"Have we cooked from all the older ones that are worth exploring?"
Not even close to debatable, the answer being *no*.
If anyone's inclined, take a look at Lee Bailey. http://www.amazon.com/Lee-Bailey/e/B0...
Lovely food and the books are literally pennies.

[beetlebug]

;-) It was more of a (badly) made point. With all the thousands of cookbooks on there, why are we so focused on making a new, not easily accessible cookbook as COTM? Lee Bailey's cookbooks do look lovely. Maybe you should nominate a couple in the near future.

[jen kalb]

BB, not to belabor the point but the reason to do any cookbook is because we think it will be interesting, good, even exciting cooking and eating. surely you dont mean to say that a book that can be purchased on Amazon for $20 bucks and has all its recipes online is inaccessible?

There are surely many dozens of cookbooks that meet a standard of interest. I have plenty ofthem in my bookshelf. But for every person who would prefer an older book there is another that wants "the latest" in a genre or a tv chef book de jour. so we have to balance.

[jen kalb]

when do you get that purple sprouting broccoli he uses. I have NEVER seen that here in the US.

[dkennedy]

In California it is avaiable at the Farmers Market during ita very short season

[greedygirl]

We get it for quite a long time these days as it's bedome very popular. I think the farmer's market have it for most of the year but especially in early winter and early spring. It's much nicer than regular broccoli.

[blue room]

"...nicer than regular broccoli." Do you mean the color, or is the flavor different?
Easier to peel would be nice, what a chore.

[dkennedy]

Much more delicious, IMO. It's a young broccoli so there is hardly any stem area to peel. At least that is how I have seen it in California.

[greedygirl]

It's much more tasty and you eat the leaves as well. I've never peeled broccoli - not sure what you mean there.

[blue room]

Well, it's the stalks that get peeled -- here's a thread about it
http://chowhound.chow.com/topics/651753
some say the stalk is the best part, that's a lie.
http://www.wonderhowto.com/how-to-pee...

[jen kalb]

gg, which you get the big heads of broccolo, maybe not that available in the uk, the lower stem part is more edible if the coarse skin is removed (of course the woody part of the stem is discarded.

blue room - well I love the crunchy stems and hate the grainy florets, so there!

[BigSal]

@jen kalb, please do post your Wolfert reviews. I had a great time cooking from both of her books and would love to hear about what you've made.