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Apr 1, 2011 06:22 AM


Please use this space or the created category links to discuss recipes, results, and reviews. See Guidelines for Posting Recipes - remember to paraphrase or use a link. This should be fun, let's get started!

Vegetables and Grains; Desserts; Fundamentals and Flourishes:

Chicken and duck; beef, veal, pork, and lamb; fish and shellfish:

Nibbles and hors d'oeuvres; soups; salads, starters, and small plates:

Previous thread:

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  1. Hi Paula... right on the ball, I see. Great...! I've got tonight's dinner all planned already.

    One question, are all the links for reporting recipes in the various chapters going to be on this master thread, or is each chapter thread going to stand alone, if you know what I mean?

    ETA: In other words, Will all the category links be on this OP...

    8 Replies
    1. re: Gio

      Look again, Gio-- you'll see them. I have no dinner planned, but I know what we're having for dessert!

        1. re: shaebones

          Oh sorry, -- I mean that see them down the page as separate posts, the 3 that begin

          "APRIL 2011 AMFT"

      1. re: Gio

        Hi Gio. I tried everything I knew to attach them to the main OP - finally asked the mods if they could do it. Maybe you can tell me again ( exactly how that is done. I spent more than hour looking at older posts and reading my notes, and couldn't get it to work. What am I doing wrong? I've worked with computers for years but never had to do that kind of

        1. re: Gio

          Can't wait to see what your dinner plans are. I have a "short" list of ten items I want to cook:
          chunky beets and icy red onions - p. 123
          lentil, lemon, and tuna salad - p. 140
          hachi's permentier - p. 258
          almond flounder meuniere - p. 290
          asparagus and bits of bacon - p. 330
          cauliflower-bacon gratin - p. 362
          french lintils: a basic recipe - p. 367
          warm-weather vegetable pot-au-feu - p. 378
          creme brulee - p. 422
          Michel Rostang's doulbe chocolate mouse cake - p. 446 - this one scares me, I'm not a baker (yet) !!

          1. re: bayoucook

            That looks wonderful. I have a short list, a long list and an inbetween list. I hope I can get to them all.

            Here's the link to Pikawicca's previous thread on AMFT:


            31 August 2010/389 replies

            1. re: Gio

              Thanks bayoucook for getting everything up and running and Gio, thanks for pasting that link here. I'll have to try to remember to paste links to prior reviews of the dishes I make if they exist. So many great meals have been made in that thread!

        2. Is the binding on everyone's book holding up? Yesterday the back cover of my book completely separated from the binding. The front cover is still attached, though. The pages binding is still intact, thank goodness. I'll have to use clear sealing tape to keep that binding from separating. But I don't know if I'll tape the back cover to the binding. Probably not right now...

          The only other cookbook I have that has happened to is Giobbi's Eat Right, etc. That's my Really tattered book.

          1 Reply
          1. re: Gio

            Gio: That book collapse happened to me with the expensive Chez Panisse Cooking and with Bittman's How to Cook Everything. How To is a gigantic book, which makes it double irritating. Spending the big bucks to get these books only to have them fall apart makes me see red.

            The Chez Panisse book collapsed within a week of my purchase (new).

            Bittman lasted a few years before starting to come apart. GRRRRR!

          2. I have a long list of about 60 recipes I think I would someday like to try out of this cookbook. I usually go thru my new cookbooks and note all the page numbers I want to try; then do a saved bookmark list on EYB for each cookbook.
            So far for this week I am going to try and work 3 or 4 recipes in; and see how it goes. Tomorrow I was going to make the Beef Daube; and have that for dinner on Monday. Then make the Asparagus Soup and Cola and Jam Spare Ribs.
            Hope it all comes out good, going to have some fun in the kitchen tomorrow.

            1. This is my first post on CH, I have always lurked for restaurant reviews, etc, but just discovered the "home cooking" threads. I am obsessed with food, I may need a 12 step program!

              I finally broke down and rejoined The Good Cook because there were a few new cookbooks I really wanted, AMFT being one of them.

              I had a small dinner party last week with the following menu:

              Gougeres (first time making these, have made cream puffs) (pg. 4)
              Steamed Asparagus w Lemon/Garlic Viniagrette (pg. 128)

              Organic Chicken (in cast iron on grill at 500 degrees)
              Pancetta Green Beans (pg. 333)
              Slow Roasted Tomatoes (pg. 342)
              Potato Gratin (pg. 360)

              Assorted Chocolate Bars
              Salted Butter Break-Ups (pg.400)

              Everyone raved about the meal. (They could have just been being nice) I cooked the meal with my stepson, who would love to attend culinary school. We had a great time preparing it, and I would make everything again. We could not stop eating the Break-ups, and there was not a crumb left over!

              25 Replies
              1. re: EllenGanssle

                Welcome, EllenGanssie. What a fabulous dinner party menu! No wonder your guests loved it. And the fact that your Sson cooked with you adds to the pleasure, I'm sure. I hope you continue to cook along with us who are fanatical about cooking great meals...

                1. re: Gio

                  Thanks Gio! I fear CH may become another addiction :)

                2. re: EllenGanssle

                  Ah, the Break-Ups, I was wondering about them. Now of course I'll have to make some.

                  1. re: blue room

                    Made and didn't like, was hoping for the real sablé texture that you get with the Cooks' Illustrated recipe using hardboiled egg yolk.

                    1. re: buttertart

                      I've never heard of break-ups before. What are they like?

                      1. re: LulusMom

                        It's a big cookie that you break into pieces. Actually not aesthetically appealing to me either, come to think about it. A recipe of the sablés got inhaled in a week or so, most of this kicked around until I pitched it.

                        1. re: LulusMom

                          They are kind of crumbly, buttery, a little salty, and not too sweet. I thought they were great with good dark chocolate and strawberries. It was a fun dessert, very hands-on.

                          1. re: LulusMom

                            Obviously I'm not very well versed on desserts! Seriously never heard of these things.

                            1. re: LulusMom

                              It's something that DG invented, I think.

                              1. re: buttertart

                                Thank you buttertart, I feel less dummer right now.

                                  1. re: buttertart

                                    Has the nominations thread for next month surfaced yet? I am having trouble finding it.

                                    1. re: dkennedy

                                      I think they normally wait until mid-month, don't they?

                                      1. re: LulusMom

                                        For the last few months the Nomination thread appeared around this time...

                                        1. re: Gio

                                          Oops, I guess my constant state of being someplace different over the last few months has addled my brain (more than normal).

                                          1. re: LulusMom

                                            I am wondering too - have not seen anything posted yet.

                                            1. re: herby

                                              I'm not sure I'm posting in the right place since a lot of the posts seem to be about the COTM for next month.

                                              Howevah! I got my Greenspan about a week ago, was away for a while and am just now starting to look at it.

                                              From what I've seen by leafing through, this book is FANTASTIC! I thought it was going to be Frenchocentric (or should that be Francocentric?) but I found out it's an amazing combo of food from all over. I have tagged at least 15 recipes I want to try right this minute!

                                              I'm leaving for the market right now! Wahoooo!

                                              1. re: herby

                                                Have you all found the nomination thread? It looks like it closes tomorrow 4/14.

                                                1. re: L.Nightshade

                                                  Thanks, L.Nightshade I am glad you alerted me before I missed it altogether. BTW, I know I have been remiss re posting re AMFT. I am cooking from it, just delayed in posting.

                                                  1. re: dkennedy

                                                    It seemed to me I hadn't seen your name around much recently. I look forward to seeing your reviews when you are ready to post.
                                                    By the way, I hope your supper club is going well, I'm about to try to get one together in my area.

                                                    1. re: L.Nightshade

                                                      Re: L.Nightshade,

                                                      You are right, I have been oddly silent. I have been reading everyone's posts, just haven't gotten around to writing any reviews yet. My DH has been traveling non-stop making it hard for me to find the energy to cook, let alone post. But Passover is next week so I will be making several dishes from AMFT and will post then. I made the Armagnac chicken on Tuesday and it was very tasty.
                                                      How exciting! I hope your club is a success. Please post about it on the Supper club thread when you have time.

                                                      1. re: dkennedy

                                                        dkennedy, please post a link to the super club thread. I am starting one and it will be helpful to read about others and ask questions.

                                                        1. re: herby

                                                          HI Herby,

                                                          Here is the link:

                                                          You reminded me that I need to update since our lat meeting.

                                                          1. re: dkennedy

                                                            Thank you for the link, dk! I will post to your thread as soon as I have some info to share. We are going to be an odd club - so far three couples and I - we'll see how it turns out. Our first dinner is towards the end of June and we are cooking from Marcella's Kitchen.

                                                            1. re: herby

                                                              Sounds like a great book to start you off. I can't wait to hear about your progress.

                      2. Hello and can you help please! I'm trying to get to the February COTM thread and see if anyone reviewed the Essential NYT breakfast recipes. I'm feeling a bit disorganized in case you haven't guessed. Need to cook for a crowd and can't decide what! thanks in advance!

                        3 Replies
                          1. re: BigSal

                            Thanks! The choir thanks you too!

                            1. re: Berheenia

                              Berheenia, if you bookmark this link, the COTM Archive page, which has links to all past COTM threads, you'll always know where to find them: