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September 2011 Cookbook of the Month Nominations

Hi Everyone. It is time for the Chowhound Cookbook of the Month nominations. COTM is open to anyone who wants to participate, and we’d love to have you join us. September will mark the 5th anniversary of Cookbook of the Month, which is pretty impressive. Break out the champagne! I’m new to this - feel free to give me a gentle nudge if I forget something or you feel that I’m not doing things the way they should be done. But let’s get this party started!

Books that made it down to the wire last month were The New Spanish Table and The Food of Portugal. But don’t limit yourself to these books – if you have some other book you’re itching to have us try, nominate it. We learn a lot from these nomination threads.

Please remember to type the title of the book/s you are nominating in ALL CAPITALS if you want your nomination to be counted. Nominations will be open until midnight eastern time on Sunday, August 14.

Here is a link to previous COTM selections: http://www.chow.com/cookbook_of_the_m...

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  1. Thank you, LulusMom. I'm looking forward to the discussions of favorite cookbooks. We've been all over the globe the past few months both with nominations and final selections. September is the month when most fruit and vegetables are coming into fruition here in the northeast so there's still quite a lot of produce to choose from.

    A few books I've been cooking from this summer are:
    Red, White, and Greens: The Italian Way with Vegetables by Faith Heller Willinger
    Eat Right, Eat Well: The Italian Way by Edward Giobbi and Richard Wolff, 2nd. ed.
    The New Spanish Table by Anya Von Bremzen

    Not surprisingly they're Mediterranean centric. I have no idea where I want to go in September or what I want to cook...

    18 Replies
    1. re: Gio

      Oh, I love Red White and Greens, purchased, of course, on the recommendations of Chowhounds. Haven't cooked from it much, but always find it inspiring.

      ~TDQ

      1. re: Gio

        See, Gio, we got our tomatoes and produce early, now it's all but gone! oh well...still plenty of cooking to do. I do hope, that if not this month or even the next, that we can have a COTM that is a general cookbook, offering lots of choices, and not requiring a trip to a nearby city for exotic or hard-to-find ingredients. Heartland cooking, I guess. Hope to participate in whatever is chosen, even though I'm going back to work full- time this Monday (librarian).

        1. re: bayoucook

          Hi bayou... there must be some vegetables and fruit in season down on the bayou at this time of the year... One book I bought last year, or maybe earlier this year, was the new

          James Beard's American Cookery by James A. Beard. "... includes more than fifteen hundred of his favorite and most successful recipes, as well as advice on dozens of cooking questions..."

          http://www.amazon.com/James-Beards-Am...

          I've only cooked one or two recipes so far but each was quite well recieved.

          1. re: Gio

            That looks good. On my wish list. We never had bumper crops this year due to drought and heat. We still have squash and a few other veggies, and second-crop tomatoes. I can't even find a watermelon! sob

            1. re: bayoucook

              Oh... heat & drought. Y'all have been hit badly this year. I don't know how you cope. The Beard book is really an All American general book, although I know some COTMers don't like compendium-type cookbooks, they do offer a tremendous variety of culinary choices.

              1. re: Gio

                I've heard that some people don't like the compendium-books, but Gourmet and ENYTC were both pretty successful months! Gourmet so much so that it was selected for a re-do.

                I will say that WV is essentially a compendium book, so it might be rough to do two compendium months back to back.

                ~TDQ

                1. re: The Dairy Queen

                  I am constantly making things I found in the Gourmet book, and still have a list of "want to makes" from it. I love it.

                  1. re: LulusMom

                    I'm telling you, every one of those recipes works. It is a great collection.

                    ~TDQ

                    1. re: The Dairy Queen

                      If I remember correctly, you also have Gourmet Yesterday (your brilliant coinage, right?). Is that one as good?
                      I'm making the tilapia with chili lime butter on Saturday.

                      1. re: LulusMom

                        I have Gourmet "Yesterday" (the yellow book), yes. But, as usual, I've never cooked from it. I have several recipes marked, including these recommended by JoanN: http://chowhound.chow.com/topics/7055...

                        I think GT is supposed to be overall lighter and drawing on more ethnic ingredients, compared to the past. For instance, GT has 4 quinoa recipes and Gourmet has only one... GT has more than 300 vegetarian recipes; Gourmet has only 60...

                        Still, Gourmet might be a fun COTM if people could get their hands on it. Not sure how hard that would be. I'm sure glad I have my copy now that Gourmet is no longer with us. Thank goodness for Epicurious!

                        ~TDQ

          2. re: bayoucook

            Speaking of general cookbooks, has anyone done any cooking from The Sunset Cookbook? I have a million pages tagged, but have only cooked one thing. (Don't even remember what it was.) Reviews on Amazon are mixed, mostly having to do with the way the book is organized and indexed (I do agree that some of their choices for font colors are not the best ), but I'm dying to cook from this book. It's not heartland cooking, but "western" cooking. It's also got some great history and sidebars, etc.

            I see the book will be "Indexed Soon" per EYB, but in the meantime, you can get a peek at the book here: http://www.sunset.com/food-wine/kitch...

            My copy of the book came with a free 6-month subscription to the magazine. I'm not sure how long that deal lasts, though. (I think the book was released in Oct 2010, so maybe a year? It could be worth checking.)

            P.S. I HAVE been cooking from this month's books. I just haven't had time to post yet.

            ~TDQ

          3. re: Gio

            Gio: Thanks to you I bought an ancient used edition of Eat Right, Eat Well for about £3 from Amazon - just received it and am looking forward to diving in! It's part of my project to help Mr GG lose weight deliciously. The bonus being that I eat well, too (and am now only 4lb from my ideal weight). Would love to hear your favourites.

            1. re: greedygirl

              Hi GG... Brava to you for making it only 4 more pounds to go till goal.

              Hope you like that book as much as I do. In the earlier edition Giobbi and Wolff use various oils with discretion. The food does not suffer, but in the 2nd ed. he brings oilve oil back and while the dishes remain very tasty there's that extra something that really makes the food sing.

              As for my favorites, I'd say that all the vegetable, chicken and pasta dishes are top notch. As it happens tonight I'm making his Lean Chicken Canznese recipe. His Canzanese chicken was first published in the NYT magazine food section years ago and was republished in Gourmet Today. Buon appetito to you and Mr. GG.

              1. re: Gio

                I noticed that "safflower" oil is sometimes used and I thought I'd replace that either with olive oil or cold-pressed rapeseed oil.

                Funnily enough, my ideal weight is exactly the same as what Woolf says it should be. I've lost less than 10 lbs but it's made a big difference.

              2. re: greedygirl

                Wow, I missed the part about being only 4 lb from your goal weight. Congrats! Maybe I should have a look at that book, too!

                ~TDQ

                1. re: The Dairy Queen

                  Thanks! Actually the one that's helped the most is a low-carb one that's not widely available any more.

                  1. re: greedygirl

                    Wait, which one is that? Is that a Giobbi, too?

                    ~TDQ

            2. THE SOUTHERN FOODWAYS ALLIANCE COMMUNITY COOKBOOK
              VEGETABLE LOVE

              1. Hi LulusMom, so glad to see you here! It'll be fun for me to participate now. Am considering 3 or 4 books, will decide and nominate soon. How fun!

                1 Reply
                1. re: bayoucook

                  Blessed freedom, huh bayoucook? Take full advantage - you've earned it.

                2. I would love to see Claudia Roden's new book, THE FOOD OF SPAIN make it into the archives. I picked it up from the library a couple of weeks ago, and knew instantly that I had to have it. It has a large collection of traditional recipes from throughout the country with a lovely intro preceding each one. There is also a wealth of information about the history of food in Spain, and it's just a great read.

                  5 Replies
                  1. re: Allegra_K

                    I'll second THE FOOD OF SPAIN - just got it and it looks delicious.

                    1. re: herby

                      Third FOOD OF SPAIN since I succumbed to buying it - even tho I have buyers remorse, I need to turn this purchase to good use.

                      1. re: herby

                        I would also nominate the FOOD OF SPAIN; just got it through The Good Cook and it would be fun to explore it with other Chowhounders as past of COTM.

                      2. re: Allegra_K

                        I'm not nominating any book, but Allegra's recommendation remiinded me of the Phaidon book, "1080 recipes" by Simone and Ines' Ortega.

                        "Spain's best-selling cookbood for over 30 years" "The bible of authentic Spanish cooking"

                        http://www.amazon.com/1080-Recipes-Si...

                        Looking through the book, the recipes and ingredients look very "do-able."

                        Although many recipes perhaps may be too simple, as "Red Cabbage with apple" in which the first paragraph' sentence begins, "Put the onions into a large microwave-safe dish, add the butter, cover......"

                        For those not using a microwave, there is a "Red cabbage with apple and red wine." - that's my style. :-))

                        1. re: bayoucook

                          Just found this thread. For me, September means fall. I know it is still bountiful at the farmer's market, but in my head I am already ready to head on to stews, braises and roasts. My meat guy came over today and I was asking him about stew meat, so you can see, I am already moving in that direction.

                          What does everyone think of a fall book this coming month? I know we have kicked around the idea of The Splendid Table and put it off until the weather cools, well...is everyone ready for some cool weather? This is my all time favorite cookbook on my shelf for bedside reading. I just bought The Italian Country Table based on everyone's recommendation. I see it is 170 EYB bases, so....

                          1. re: dkennedy

                            Wow, just reread my last post and it is poorly written.

                            1. re: dkennedy

                              Here if it's September it's still Summer. I'm just not ready for stews, braises and the like. The only Summer "soup" I'll eat is good ole New England clam chowdah. The middle of October is when I'll start thinking about heavy warm-the-cockles food... The Splendid Table is a good choice though and I'm ready for that when the time comes.

                              1. re: Gio

                                September isn't still summer in MN, but squarely early fall and, yes, I agree, too soon for braises. Winter is long here, let's not rush it. Check back with me in mid Oct. :). I don't know much about the Splendid Table book (though I've heard so much about it here on CH that I look forward to cooking from it as COTM someday), but I'm kind of surprised it's mostly about braises and stews. I assumed it was all-season cooking. That show is broadcast right out of St. Paul MN, so LRK gets the same weather I do, with four distinct seasons. I suppose I should look on EYB to see what the recipes are.

                                I notice she has another book coming out this fall... I hope it's as good as everyone says the first is!

                                ~TDQ

                                1. re: The Dairy Queen

                                  DQ,

                                  I was referring to her first Splendid Table Cookbook, not the second one. The first is a regional Italian Cookbook focusing on the Emilia Romanga region (spelling?). It is a fantastic book, I just really turn to it for heavier dishes like ragus, polenta,risotto, etc.

                                  The second ST cookbook is not worth the money, in my opinion. I really was disappointed in it when I got my copy and I have yet to cook from it. I would not recommend it as a COTM title.

                                  1. re: dkennedy

                                    Just to be clear, the book you recommend is "The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food", NOT "The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show" right?

                                    Hmmm...the new book looks like a continuation of the second book.The new book is called " The Splendid Table's How to Eat Weekends: New Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show..."

                                    I just put the new book in my cart at The Good Cook. Am I making a giant mistake? What didn't you like about the second "How to Eat Supper" book? It's well-rated on Amazon, but I always (of course) trust COTMers' over Amazoners!

                                    ~TDQ

                                    1. re: dkennedy

                                      I have both and prefer the first one but really like the second one. It has a mildly spiced chicken curry in it that is the only curry DH will eat (he's a native Nre Orleanean, not picky at all, just not into curries). I've made several keepers out of it. Will look at the new one.

                                      1. re: bayoucook

                                        Oh, interesting. I was looking at some of the negative reviews on Amazon (still talking about How to Eat Supper, just for those trying to follow this conversation) and many, many of the negative comments were on the poor indexing and "overproduced" nature of the book, with weird fonts and weird colors, etc.

                                        ~TDQ

                                        1. re: The Dairy Queen

                                          I can see where those things could be annoying, but a cookbook review should be about the recipes, IMHO. When I encounter editor-type reviews I mark them as not helpful.

                                          1. re: bayoucook

                                            If the recipes are amazing, I can usually over-look the production and editing issues. The font color thing is a real issue, though, if you share your cookbooks with someone who is color-blind.

                                            ~TDQ

                                            1. re: The Dairy Queen

                                              I thought maybe my memory had gone - went and got the book and I don't see any font or color problems at all! The recipes are listed in an easily readable green, the recipes are in regular dark font...hmmmm..maybe my copy is different. I already nominated a lovely book up thread, so it doesn't matter, but was curious. And I wasn't familiar with everything in there due to being raised in a rural area. I just don't get the dislike of this book. Would happily cook from it or my more favorite Italian Splendid Table.

                                    2. re: The Dairy Queen

                                      The book is:

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

                                      http://www.amazon.com/gp/search/ref=s...

                                        1. re: The Dairy Queen

                                          DQ, I will pull my copy of the stories today and get back to you about what I didn't like.

                                          1. re: dkennedy

                                            Thank you! I'll hold on my TGC order.

                                            ~TDQ

                                            1. re: The Dairy Queen

                                              Have both books out right now, side by side, in an effort to figure out why one is an all time favorite and the other is in the discard pile. Please excuse the James Joyce voice:

                                              Emilia Romagna: charming format, matte pages, lots of lore about the villages and the origin of the recipes, very few pictures, except a grouping 1/3 of the way through the book, really, really appealing recipes - things I haven't found elsewhere such as a one pot main dish risotto incorporating cabbage and beef into the body of the dish (p 214), not sure how I settled on this dish in the first place but it has a permanent following in my home, things she describes as farm food, food that easily reheats, the ragu section is not to be missed, each one better than the next, I think it is safe to say I learn something every time I open this book. Opening this book is like turning to a trusted friend for advice and parting with a warm feeling, knowing you can return the next day or the next year for the same experience, that your friendship will never fade.

                                              How to Eat Supper: ordinary is the word that comes to mind, newer (2008 vs. 1992), shiny pages, still not a lot of pictures, but these are scattered throughout, the recipes are nothing new, things all of us have compiled in our other cookbooks, it would be a great first cookbook for someone getting their first apartment, assuming their mother/father didn't expose them to a lot at home, things like cheater's homemade broth, brining, a two page spread explaining summer tomatoes, and recipes that go along with it like a ripe tomato stack with pine nuts and mozzarella - a solid recipe, just nothing that hasn't been covered, and covered well, a 1,000 times over the last 5 years, making your own salad dressing, one worthwhile perk - cookbook suggestions are scattered throughout, I remember looking up a lot of them as I read through the book the first time, I am sure many of the recipes are keepers, just not inspiring to my mind.

                                              1. re: dkennedy

                                                Thank you for your very detailed comments. It sounds like these books were almost written for two completely different audiences!

                                                ~TDQ

                                                1. re: dkennedy

                                                  P.S. The first book sounds lovely... I can really see it as a COTM someday!

                                                  ~TDQ

                                                  1. re: dkennedy

                                                    re your:

                                                    "things she describes as farm food.."

                                                    I have her book "The Italian Country Table, Home Cooking from Italy's Farmhouse Kitchens." Although a nice book, it is certainly not the comprehensive book that "Emilia Romagna" is.

                                                    Between these two books I have, and after trying to decide to buy the "Supper Book," I just couldn't find enough reason. Just my opinion.

                                            2. re: Gio

                                              Id Support the Splendid Table (the Emilia Romagna book)'
                                              Kasper's second book, the Italian Country Table is also very good , since it follows up on the approach of the first, tho expanding the territory somewhat.

                                              The subsequent books seem related to her TV show and maybe arent as focussed on her areas of special knowledge

                                              1. re: jen kalb

                                                Jen Kalb,

                                                I am eagerly awaiting the arrival of The Italian Country Table, please let me know if you have any favorite gems. If it is anything like the Emilia Romagna one, I am in for a real treat!

                                                1. re: dkennedy

                                                  The crust for pizza from Italian Country Table is one I use over and over. You don't even have to have a rise if you're strapped for time -- just let it rest. The Potato Gatto is outstanding -- a casserole of mashed potatoes seasoned with peas and garlic and salame layered with fresh mozzarella and topped with garlic bread crumbs. Roasted red onion wedges. Farmwoman's risotto. On and on and on.

                                                  1. re: jmckee

                                                    jmckee: "Roasted red onion wedges."

                                                    It seems there is no ingredient LRK loves more than red onions. I've only read "How to Eat Supper," but apparently how you eat supper is to put red onions on whatever you're eating.

                                                    I've just reserved the Emilia-Romagna book at the library. I hope I like it more than "Supper."

                                                    1. re: Jay F

                                                      You're not the only one to like Emilia-Romagna, but not "Supper". Here's dkennedy's take (earlier in this thread): http://chowhound.chow.com/topics/8008...

                                                      ~TDQ

                                                      1. re: The Dairy Queen

                                                        Yeah, and I'm someone who doesn't mind as much that, yes, we've been making this stuff (in my case) for 30+ years now. I can always find something to love in reading about Italian cooking. But "Supper" was practically a paean to the red onion.

                                                      2. re: Jay F

                                                        Jay,

                                                        When you get your copy from the library, don't be put off by the absence of pictures. Read it like a novel and you won't be disappointed.

                                                        1. re: dkennedy

                                                          That's good, D. The printing chemicals used to make picture books give me a headache. I'm going to pick it up today.

                                                      3. re: jmckee

                                                        My copy of The Italian Country Table by Lynne Rossetto Kasper came in the mail. I ripped off the packing and dove right in. Initially, I was a little disappointed. After all, I was expecting something along the lines of The Splendid Table. So I put it down for a while and the next time I picked it up I tabbed all the dishes that had been recommended to me by others, many of them were things I probably would have skipped over so I am really appreciative of the input everyone has given me. Then, I started paging through the recipes, cover to cover. While doing this, I slowly began to appreciate the book's appeal. Though it is nothing like The Splendid Table, the recipes are simpler, and once I had the right frame of mind, I found each one is a gem. I tabbed some of my own and then settled on the following menu as my first try cooking out of this book:

                                                        The Brescia Garlic Bread and Green Bean Salad, p. 45 to start the meal;
                                                        The Garlic Capers Grilled Pork Chops, p. 246 served with Sicilian Sauce, p. 248: and
                                                        The Roasted Red Onion Wedges, p. 290 (which Jmckee had suggested)

                                                        The meal was homey and delicious. A little too much work for a weekday meal, but only because I hadn't planned ahead. If I had marinated the chops the night before and made the Sicilian sauce in advance, then all that would have been left would have been a bit of chopping, blanching and grilling. I was hoping to make The Chocolate Polenta Pudding Cake, p. 360 for dessert, but didn't get that far.

                                                        Since I was going to be in the kitchen all day anyway, I decided to also make a pot of Mother's Broth to have on hand for future recipes. It was brewing on the stove until a few minutes again (where it stayed overnight, as it is supposed to cook for 14 hours). I can tell by the beautiful, rich, brown color it is going to be magnificent.

                                                        Thanks again for bringing my attention to this wonderful book. I can't wait to try some of the other recipes suggested by Jen and Jmckee and other CHs.

                                                        1. re: dkennedy

                                                          I'm glad you like the book and I like your review. I'm interested in the roasted red onion wedges p.290, as I usually do nothing more than cut my red onions into wedges and roast with nothing more than a liberal amount of olive oil, so now I'll have something new to try - thanks.

                                                          1. re: Rella

                                                            They were surprisingly delicious.

                                                          2. re: dkennedy

                                                            That was one of the first cookbooks I got, after my first husband (or first ex-husband, as I like to joke) and I broke up. he wouldn't let me cook dinner, since he "might not like what you're making" so I never really had a chance to experiment in the kitchen until then. So ... freedom! And I can remember making a chicken and mushroom dish with it, and just being so thrilled that I was able to produce something like this. It's a good, fairly easy recipe, and wonderful tasting. Another book I got around this time was the first of the Best American Recipes books, and boy, I cooked the heck out of that one, and loved it. I still love it, and have bought all the others.

                                                            1. re: LulusMom

                                                              Wouldn't let you cook? That alone is a good reason to have moved on!!!! Glad to hear you found your inner cook since then.

                                                              I don't have enough easy recipe books (that inspire me to cook) so I am happy to have added this one to my collection. I will have to look at Best Am. Recipes, since I don't have any of those either.

                                                              1. re: dkennedy

                                                                I really love those books (the Best American Recipes ones) although not many people talk about them. See if you can find one in the library.

                                                                I found myself a wonderful guinea pig of a husband this time around!!

                                                                1. re: LulusMom

                                                                  The best of the best one they put out a few years ago is super. http://www.amazon.com/150-Best-Americ...

                                                                  1. re: buttertart

                                                                    Yes, I have that one too, and love it. There are some real gems in those books. And thanks for reminding me of that one in particular. I have a whole list stuck in it of things I still haven't made and want to.

                                                                    1. re: LulusMom

                                                                      Thanks for the suggestion. Just bought it. Any must make dishes I should put on my list?

                                                                      1. re: dkennedy

                                                                        Can I come back to you with a more complete list? My brain is so frazzled right now - school starts tomorrow, and 5 year old defiance has sprung full grown from the body of my daughter. But two that I remember loving where the parsi deviled eggs (I know, who gets excited about devilled eggs, right? But I loved these) and the rigatoni alla toto (pasta with sausage - calls for sweet but I'm guessing I used spicy, although not sure), wine, basil, fennel seeds, cream. Whats not to like? I sure hope you enjoy the book.

                                                                        1. re: LulusMom

                                                                          I read through it when I was sick as a dog with a terrible cold, and everything sounded so appealing. Even under those circumstances!

                                                                    2. re: buttertart

                                                                      One of my all-time favorite cookbooks! Wouldn't it make an excellent COTM?

                                                                          1. re: dkennedy

                                                                            This is definitely my most dog-eared cookbook. Made the luscious Double Corn Polenta a few nights ago, and I make the Vodka-Spiked Cherry Tomatoes throughout the summer.

                                                                        1. re: pikawicca

                                                                          OK, I'm losing the plot. Which book are we talking about right now? The best of the best book?

                                                                          ~TDQ

                                                                            1. re: buttertart

                                                                              When I bought mine off Amazon there were a slew of comments, all filled with their favorite recommendations out of the book. I am making a note of everyone's suggestions.

                                                                              1. re: dkennedy

                                                                                I'll definitely have a look at that, thanks for pointing it out.

                                                                              2. re: buttertart

                                                                                Enablers!!! :-) I just purchased it! I can't resist when the used ones are under $5!

                                                                                1. re: Katie Nell

                                                                                  What Katie Nell said.

                                                                                  I hope this becomes a COTM soon...

                                                                                  ~TDQ

                                                                                  1. re: The Dairy Queen

                                                                                    I think we have enough votes right here -- let's make it happen.

                                                                                  2. re: Katie Nell

                                                                                    I just like bringing more joy to the table. And enabling! ;-)

                                                                                  3. re: buttertart

                                                                                    Yes, you are an enabler. I just bought it. $10 for a new book seems just about right!

                                                                                2. re: pikawicca

                                                                                  I'd LOVE that! I thought I was alone in loving that whole series.

                                                                                  1. re: LulusMom

                                                                                    it looks wonnderful...but i'm really hoping we can do the splendid table next month.....

                                                                                    1. re: qianning

                                                                                      I am up for Splendid Table too. Hopefully, one of the two of these will make it next month. It would be nice to have a book that everyone is really excited about and is easily accessible.

                                                                                3. re: buttertart

                                                                                  Hello Friends, I must say I'm so looking forward to my work schedule easing up so I can spend more time cooking with all of you here and, reading all your wonderful reviews.

                                                                                  This morning I was up very early and I thought I'd use a bit of that time to write an EYB review of a wonderful recipe I tried for the first time last night. I recently purchased The 150 Best American Recipes cookbook based on the buzz on this thread. So after finding some wonderful Italian Sausage at the market, I just had to give this dish a try. I thought I'd post the results here as well in case others were interested in the book/recipe:

                                                                                  Rigatoni alla Toto – p. 107

                                                                                  As the authors of this book are quick to point out, no . . . this isn’t a dish inspired by Dorothy’s dog!! In fact, this sauce has it’s origins in Rome and although we weren’t fortunate enough to sample it there, we’re delighted to be able to prepare it at home with this wonderful, simple recipe.

                                                                                  This really is an outstanding pasta dish, so aromatic and surprisingly flavourful given how quickly it comes together. Onions are sautéed until translucent before adding Italian sausage meat to brown. Wine is then added prior to stirring in basil, ground fennel (fennel pollen in my case) and cream. The dish simmers for 20 minutes before plating over rigatoni w some parmesan on top.

                                                                                  I had a gigantic, Old German Heirloom Tomato that was damaged en route home from the Farmer’s Market so I decided to toss that into the sauce just prior to serving. I did photograph and taste the sauce prior to doing this as I wanted to see how the dish was intended to be served. What I found particularly striking was the phenomenal flavour of the fennel-infused white wine cream sauce. I struggled to resist the temptation to dip a larger spoon into the pan and scoop up a much more generous “sample” of this luscious liquid!!

                                                                                  That said, the addition of the super-sweet, juicy tomato chunks only served to further enhance this already scrumptious dish. This truly was delicious and, a dish I’d be happy to serve to company. The addition of the tomatoes did add to the visual appeal of this otherwise grey-ish dish. I’d highly recommend this one.

                                                                                   
                                                                                   
                                                                                   
                                                                                   
                                                                                   
                                                                                  1. re: Breadcrumbs

                                                                                    Sounds great! I made the Cornbread Salad from this book last night, and it was scrumptious. Will have to make the pasta dish next week.

                                                                                    1. re: pikawicca

                                                                                      Thanks pikawicca, I just looked at that cornbread salad recipe and it looks wonderful! We'll most definitely give it a try and if I can manage to get to the grocery store today and pick up an avocado, we'll have it this week.

                                                                                      pikawicca did you use the full 1/4 cup of the chiles in adobo? We tend to find those quite hot (even though we love hot foods) and that sounds like a LOT of heat.

                                                                                      1. re: Breadcrumbs

                                                                                        No, indeedy, to the full amount of chipotles -- 1/4 cup is crazy. I used about 1 1/2 T.

                                                                                        1. re: pikawicca

                                                                                          Thanks pikawicca, that sounds more our speed as well!!

                                                                                    2. re: Breadcrumbs

                                                                                      I'm thrilled that this book is getting this kind of attention. I always thought I was alone in being excited about it. And I too loved this pasta recipe. Easy and absolutely delicious and homey. Going to have to look into the cornbread salad recipe. What did you serve it with, Pikawicca?

                                                                                      1. re: LulusMom

                                                                                        I ordered this book used on Amazon a day or two after people raved about it in this thread and it just shipped yesterday. I hope it arrives soon!

                                                                                        ~TDQ

                                                                                        1. re: The Dairy Queen

                                                                                          Hah... so did I. It arrived here on Wednesday. I'm loving everything I've read so far... A future COTM?

                                                                                          1. re: Gio

                                                                                            Gio, TDQ, L's Mom: I'm trying to follow this thread, but the posts are jumping around a lot. I think you are talking about 150 Best American Recipes, correct? Or is it the Splendid Table?
                                                                                            I've vowed no cookbook purchases, at least until November, but that won't stop me from adding to my wish list!

                                                                                            1. re: L.Nightshade

                                                                                              LN.. 150 Best American Recipes... That's what I'm talkin'. about.

                                                                                              It was all of 6usd including shipping from Amazon resellers or I wouldn't have bought it. It's used but in absouitely perfect condition..

                                                                                              1. re: Gio

                                                                                                Thanks Gio. It's now on my wish list, waiting for the end of my moratorium!

                                                                                                1. re: Gio

                                                                                                  That's why I'm talkin' bout too!

                                                                                              2. re: Gio

                                                                                                Would love it as a future COTM. Maybe Nov since everyone seems to want the Spendid Table for Oct.

                                                                                                L.Nightshade--yes, I think we're all talking about 150 Best American Recipes!

                                                                                                All, this thread keeps freezing my browser. Please stop saying interesting things I need to read! HA!

                                                                                                ~TDQ

                                                                                            2. re: LulusMom

                                                                                              I served it on it's own; was sufficient for 3 diners.

                                                                                              ETA: This is in response to LulusMom.

                                                                                              1. re: pikawicca

                                                                                                Speaking of The Splendid Table as a contender for the October COTM, has the nomination thread been posted?

                                                                                                1. re: dkennedy

                                                                                                  Are you thinking "Weekends" or "Supper"? My library system has one copy of "Weekends" with 80 (!) holds on it and five copies of "Supper" with no holds. Guess, this is the difference between an older and brand-new books.

                                                                                                  1. re: herby

                                                                                                    I was referring to The Splendid Table that focuses on the Emilia Romagna region of Italy. That and The Italian Country Table were mentioned up thread (or down thread) as (hopeful) shoe-ins for the October slot. Of course that was what people were saying in August. Anything can change in a month! I would be very excited to cook out of either of these or my newly acquired 150 Best American Recipes.

                                                                                                    BTW, finally cooked my first Slater recipe last night....Chicken Stew. Will post later.

                                                                                                    1. re: dkennedy

                                                                                                      made a roasted red onion wedges recipe from Italian Country Table last night - scrumptious. Hoping for Splendid Table/Ital Country as a COTM. Also picked up a copy of 150 best in Ohio last month and think it would be an enjoyable COTM as well

                                                                                                    2. re: herby

                                                                                                      I hope we're talking about the original: The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food. A very personal observation, but I'm nearly always disappointed when we choose a secondary (or tertiary, or what is fourthiary) book. I realize it's not true in every case (Rozanne Gold may be a prime example), but I'd rather cook from the seminal work.

                                                                                                      1. re: JoanN

                                                                                                        My library does not have it at all....

                                                                                                        1. re: herby

                                                                                                          That's rather shocking. But lots and lots of used copies on Amazon. Not for pennies, but not very expensive either.

                                                                                                          1. re: JoanN

                                                                                                            I have to have a moratorium on buying books - taking three large boxes, mainly from Borders and TGC, home with me tomorrow; not all cookbooks but many. I am starting to see many repetitions in the recipes, mainly minor... The next couple of months will be reading and evaluating time for me....

                                                                                                        2. re: JoanN

                                                                                                          I agree that we've been talking about : The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food as being a strong contender for October. (And while the Italian Country Table was indeed discussed, I think most of the discussion re: October has been around: TST).

                                                                                                          I would stop short of calling it a shoe-in, though. Our COTM process doesn't have an official mechanism for a "pre-choosing" of future month's book, even when a book has an enthusiastic cluster of supporters. We've successfully" pre-chosen" once or twice (JO month comes to mind) just through our casual discussions, but there have been many more occasions when the tidal wave of opinion has changed even when there was a strong front-runner. Who knows who= has been out of town or is new to Chowhound or whatever who might want to participate in the nominations and voting when the month actually arrives and might have differing opinions to offer. A lot of minds can change just between the nominations and voting in a one month alone, let alone across month in our crazy rollercoaster of a selection process.

                                                                                                          Nevertheless, a lot of people seem enthusiastic about this book, which makes me think that The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food will eventually become COTM, whether it's October after rising through the full nominations and voting process, or some other month. I am definitely looking forward to cooking from it when it's time comes, assuming I can get my act together.

                                                                                                          herby, have you consider an interlibrary loan? I end up getting a lot of COTMs that way. It's a little bit of additional hassle, but (at least the way my library does it) not that bad. In MN, you still get to pick up and drop off ILL books from your local branch. It does take a little longer to arrive, of course. The biggest drawback is that in MN, you can't renew an ILL book. You get your 3 weeks, then you have to turn it in, period.

                                                                                                          ~TDQ

                                                                                                          1. re: The Dairy Queen

                                                                                                            TDQ, I am a regular library user but libraries in Canada work a bit diffrent. I can't borrow from other regions and my library system does not have any copies of The Splendid Table as I mentioned above. I took JO books out of the library but couldn't get Ottolenghi, for example, or there are too many holds on too few books. Seems to be hit and miss:(

                                                                                                            1. re: herby

                                                                                                              I have to say, my normally wonderful library has let me down. Only one of the Nigel Slater books, and the one copy of Splendid Table is out until mid-month Oct. Before this, I'd never had a problem getting any of the COTMs I was interested in trying without buying. To paraphrase the movie Airport "guess I picked the wrong week to be COTM coordinator." (apologies to those of you who haven't seen the movie.)

                                                                                                              1. re: herby

                                                                                                                Oh, that's right. I think you've explained that before. Well, I have my fingers crossed that the book that is chosen is one that you can get access to!

                                                                                                                ~TDQ

                                                                                                                1. re: The Dairy Queen

                                                                                                                  Everyone has been so kind and helpful that I'm not a bit worried about it.

                                                                                                                  And please don't misunderstand - I was totally kidding about picking the wrong week to be COTM coordinator. It was just that I love that line (repeated in various ways) in the movie. I'm enjoying this!

                                                                                                          1. re: dkennedy

                                                                                                            Just posted the nomination thread. You'll find it here: http://chowhound.chow.com/topics/806546

                                                                                                            Voting ends mid-day on Thursday. Have fun!

                                                                                              2. re: LulusMom

                                                                                                Wouldn't let you cook? You poor thing.

                                                                                                I took THE SPLENDID TABLE out of the library, and I liked it enough to order a copy. I'm going to make some of her ragus first things. This is my kind of cooking.

                                                                                              3. re: dkennedy

                                                                                                This is a wonderful description of your experience with the book. Did you read her introduction about going to the wine harvest at her cousin's house in Italy? One of the best pieces of pure writing I've read in a cookbook.

                                                                                            3. re: dkennedy

                                                                                              we enjoyed Seafood Saute with Stubby Pasta (p.84) from Italian Country Table this weekend, an oddly labeled dish from Siracusa. diced onions, cut up black olives,zucchini and celery are sauteed with a garlic clove until the onions are golden - then squares of fresh tuna, currants and roasted pine nuts are added, finally some water with a little tomato paste. This blend (Id hardly call it a sauce) is mixed with ditali, small stubby pasta, I did it in the sautee pan and then some fresh mozzarella cubes (optional) are blended in and the whole is sprinkled with chopped mint. It was suprisingly delicious, easy and unusual in the blending of flavors .

                                                                                            4. re: jen kalb

                                                                                              I love both of these books. I cook from Italian Country Table all the time.

                                                                                        2. re: Gio

                                                                                          Here, too, no cooler weather until late October. But we eat stews and braises year round. We don't have much cold weather and we love them too much to forego them. We have had the most miserable hot, dry,long summer ever!

                                                                                          1. re: Gio

                                                                                            i am here in sunny California where it is rarely anything except Summer weather so I have to move on in my mind. Nothing is hitting me so far, I'll sit and watch how this plays out til I have a firm opinion.

                                                                                            1. re: dkennedy

                                                                                              somehow October for The Splendid Table sounds right to me....after the heat, schools back in & settled down, while there are veggies that don't look too plastic available, and before the holiday craziness.

                                                                                                  1. re: bayoucook

                                                                                                    OK, I'll nominate it next month. Meanwhile, September....

                                                                                                  2. re: qianning

                                                                                                    If this were October, I'd throw in a vote right now for The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food. The recipes as listed on EYB sound so comforting and my library has a couple of copies. I'm so in! http://www.eatyourbooks.com/library/1...

                                                                                                    ~TDQ

                                                                                            2. re: bayoucook

                                                                                              I second

                                                                                              SARA FOSTER'S SOUTHERN KITCHEN

                                                                                              I spend 2 days with a library copy while on vaca with no kitchen access and I was itching to cook from it.

                                                                                              1. re: tcamp

                                                                                                I am really enjoying my copy. Hope it gets chosen eventually.

                                                                                                1. re: tcamp

                                                                                                  I'd love to do a "southern" book (missed the earlier onths that were in that vein), but I have no sense of Sara Foster's book. Looking at the link on Amazon, the only sections that came up were the preface and the appetizers, no index or main meal dishes. Can anyone give me a better feel for her book?

                                                                                                  1. re: qianning

                                                                                                    I've had it for a month and I am really enjoying it. Another one (a prize winner, I think) is fried chicken & champagne by Lisa Dupar, plus Frank Stitt's books of course. I love love love Real Cajun by Donald Link - it lives in my kitchen. Back to Sara Foster's Southern Kitchen: I have made and enjoyed the following so far: Pot Roast Potato Cakes with Poached Eggs, Fresh Greens, and Horseradish-Mustard Vin. p. 89; shrimp and crawfish (used only shrimp) etoufee - made the way I like it with tomato and red sweet pepper; Country Captain Chicken with Dried Fruits . 140; Baked Rosemary Sweet Potatoe Halves with lime and sea salt. Seems like I'm missing something. Great cookbook, got many more tagged recipes. Be back re fried chicken and champage....

                                                                                                    1. re: bayoucook

                                                                                                      re: fried chicken and champagne by Lisa Dupar (not your mama's southern cookbook!) - only up to page 149 so far - which is Kaffir Lime Leaf Braised Lamb Shanks - uses coconut milk, etc., sounds lovely - like I said, not in your mama's....
                                                                                                      Anyway, my short list: Lisa's Shrimp and Grits p. 30 - I make shrimp and grits all the time but this one is divine, using shrimp shells for a stock and adding a shrimp butter.
                                                                                                      Caramalized Onion Rolls p. 83, and love the southern gougere recipe nearby.
                                                                                                      Angel Food French Toast with Summer Raspberries p. 42. Jerry's Muffulette Mix (better than mine!?) and a vegetarian Muffuletta ! p. 61; Albondigas - a good one, page 77; Rich man's Gazpacho (with Dungeness crab) p. 80. Day After Turkey Day Soup and Dumplings (sage-ricotta dumplings) p. 84. Salads and dressings entire chapter. Pulled bourbon braised beef short ribs p. 138. Pomegranite Grilled Pork Chops p. 143, and Commitment Cassoulet p. 146 - two pages and lots of work = commitment! Can't wait to go thru the rest of it!

                                                                                                      1. re: bayoucook

                                                                                                        I'm intrigued by the idea of a vegetarian muffuletta! That french toast and those sage dumplings sound very appealing, too. I wish the book weren't so expensive OR were available at my local library, though. :(

                                                                                                        ~TDQ

                                                                                                        1. re: The Dairy Queen

                                                                                                          Exactly my thoughts...in all NH no Dupar in the library system (yet) and only one copy of Foster's book.....more or less the same hang up I have with the new Roden book, alas.

                                                                                                          1. re: qianning

                                                                                                            Not very many people on EYB have the Dupar book, either. What a shame. It sounds like an interesting book. I'm going to check the entire MN library system for it now. In the meantime, bayoucook, is that veggie muffuletta recipe too involved to paraphrase? I'm very intrigued.

                                                                                                            The Roden book is still pretty new. I would love for it to be COTM, but maybe next year to give people time to get their hands on it?

                                                                                                            EDIT: there are 2 copies in Minneapolis library system. THey are both checked out. And that is it! Geeze. I'm going to see if I can get on the wait list. My local library has 3 copies of the Foster book. It seems to be more widely available. Weird, since the Dupar book was an award-winner.

                                                                                                            ~TDQ

                                                                                                            1. re: The Dairy Queen

                                                                                                              I'd love to paraphrase it for you. Be right back....

                                                                                                              1. re: The Dairy Queen

                                                                                                                I would like to paraphrase the Muffuletta recipe from Lisa Dupar's fried chicken & champagne:

                                                                                                                Seasoning salt:
                                                                                                                1 tsp. each, dried: tarragon, rosemary, marjoram, thyme, Mex. oregano
                                                                                                                3 1/2 cups salt
                                                                                                                3 TB. each: paprika, finely ground pepper, celery salt, nutmeg
                                                                                                                1 1/2 tsp. each: Madras Curry Powder and garlic powder
                                                                                                                Mix well. Stores in airtight container for six months.

                                                                                                                Jerry's Muff. Mix:
                                                                                                                1 cup each diced sweet onions and diced celery
                                                                                                                1/2 cup each diced red bell pepper and diced yellow bell pepper
                                                                                                                1 cup each: pitted and diced green olives, same with kalamata olives
                                                                                                                3/4 cup evoo
                                                                                                                1/2 cup lemon juice
                                                                                                                10 smashed garlic cloves
                                                                                                                2 cans (2 oz. each) chopped anchovies, oil included
                                                                                                                12 oz. chopped marinated artichoke hearts, plus 2/3 cup of the marinade
                                                                                                                1/2 tsp each: dried oregano, dried thyme, dried marjoram, dried savory
                                                                                                                1 TB. minced rosemary
                                                                                                                2 tsp. capers, plus 1 tsp. caper liquid
                                                                                                                1 tsp. worcestershire sauce.
                                                                                                                MIX AND MARINATE IN FRIDGE FOR AT LEAST FOUR DAYS.

                                                                                                                Muffuletta Sandwich
                                                                                                                1 zucchini, thinly sliced
                                                                                                                1 small eggplant, thinly sliced
                                                                                                                1 yellow squash, same
                                                                                                                Lisa's seasoning salt
                                                                                                                olive oil
                                                                                                                1 10-12 inch soft focaccia round (we have muff. bread here)
                                                                                                                4-6 cups Jerry's muff. mix
                                                                                                                4-6 slices provolone
                                                                                                                4-6 oz. fresh mozzarella, drained and sliced
                                                                                                                1 cup whole basil leaves.
                                                                                                                Sprinkle the veggies with seas. salt and toss in some olive oil to coat. Grill to your taste and set aside. Slice the bread in half lengthwise. On the bottom, spread the muff. mix, and arrange the grilled veggies on top of that. Top with the cheeses and the basil. Spread some muff. mix on top of all and put the top half of the bread on. Wrap in plastic wrap. Refrig. for at least 30 minutes to let all the oil soak into the bread (we weight the sandwiches here) - Slice and serve with chips and pickled onions. 4-6 sandwiches. Can do pickled onions recipe if you want. YUM!

                                                                                                                1. re: bayoucook

                                                                                                                  Wow, that sounds like quite the sandwich. I'm having some girlfriends over for lunch in a couple of weeks. I think this would be fun for that! Thank you so much!

                                                                                                                  What would you serve it with, bayoucook, if you were doing a ladies lunch? Sweet tea?

                                                                                                                  ~TDQ

                                                                                                                  1. re: The Dairy Queen

                                                                                                                    Yes, unless I could get away with serving it with a nice Rioja red. My friends love their wine.

                                                                                                                  2. re: bayoucook

                                                                                                                    You'd have to leave out the anchovies for this to be vegetarian. Sounds good, though.

                                                                                                                    1. re: pikawicca

                                                                                                                      Good catch, pika! Do you think there's something I should put in in lieu of anchovies? I would say capers or olives, except there are already capers and olives in there. What else is sufficiently salty?

                                                                                                                      My gals love their wine, too. Good suggestion, thank you bayoucook. I'm so excited!

                                                                                                                      ~TDQ

                                                                                                                      1. re: The Dairy Queen

                                                                                                                        I'd use a mix of finely minced fresh and reconstituted dried mushrooms, sauteed in olive oil and plenty of salt. (BTW, better check the ingredients of your Worcestershire.)

                                                                                                                        1. re: pikawicca

                                                                                                                          Great idea, thank you. You're basically adding bulk and umami and a little bit more salt? And, yes, i do need to get the vegan or vegetarian W sauce, don't I?

                                                                                                                          ~TDQ

                                                                                                              2. re: The Dairy Queen

                                                                                                                I got my copy for *free* using my Amazon Reward Points. Got 4 for free! Am loving this book even more - the recipes and photog are amazing. Will post on it again later on.

                                                                                                                1. re: bayoucook

                                                                                                                  sorry, loving the dupar or the foster more?

                                                                                                                  1. re: qianning

                                                                                                                    both, but right this minute, the dupar!

                                                                                                                  2. re: bayoucook

                                                                                                                    What are Amazon reward points? I spend a fortune on Amazon! Maybe I should be getting some free books, too!

                                                                                                                    ~TDQ

                                                                                                                    1. re: The Dairy Queen

                                                                                                                      I believe it is for those who apply for an Amazon Card and pay for their purchases by using the Amazon card. AFAIK, you will get points for 'anything' you buy from 'anywhere' when using the Amazon Card.

                                                                                                                      Within the last month I got over $100 points = $100 toward the purchase of anything on Amazon. I've used it all except about $3-4.

                                                                                                                      Both times, I was surprised when asked at the end of my purchase if I wanted to apply points to my purchases. Usually with other credit cards, they will send you a check, but Amazon has really made this convenient.

                                                                                                                      1. re: The Dairy Queen

                                                                                                                        see rella's post re. - TDQ that's why I had so many points! If they hadn't sent me an email about how many points I had, I never would've known!

                                                                                                                      1. re: bayoucook

                                                                                                                        Lots of good recipes in that bunch, thank you!

                                                                                                                        ~TDQ

                                                                                                                        1. re: The Dairy Queen

                                                                                                                          I have to say the Dupar book looks very enticing. I looked it up on my library system, but no luck.

                                                                                                                          1. re: dkennedy

                                                                                                                            It's a little cheaper at Jessica's Biscuit, 25.08.

                                                                                                                    2. re: bayoucook

                                                                                                                      Wow, bayoucook. I had no interest in this book previously, but you have my mouth watering with some of those recipes.

                                                                                                                      1. re: LulusMom

                                                                                                                        Just got through re-reading the conversation about Fried Chicken and Champagne. Is any one going to nominate it? With this much interest, it seems a shame not to have it in the run off election.

                                                                                                                        1. re: dkennedy

                                                                                                                          Would anyone who hasn't nominated a book yet like to do this one? If not, I will.

                                                                                                                          1. re: bayoucook

                                                                                                                            Please nominate it bayou, I would love an excuse to buy it. It sounds soooo good. I will second it immediately!

                                                                                                                            1. re: dkennedy

                                                                                                                              FRIED CHICKEN AND CHAMPAGNE BY LISA DUPAR. Go girl!

                                                                                                                              1. re: bayoucook

                                                                                                                                FRIED CHICKEN AND CHAMPAGNE BY LISA DUPAR.

                                                                                                                                1. re: dkennedy

                                                                                                                                  On Amazon if you pull up Lisa Dupar's web page you will find links to her restaurant menu (apparently lots of the recipes from the menu are in the book, and she has two blogs. Here is the link to one:

                                                                                                                                  http://friedchickenandchampagne.blogs...

                                                                                                                                  Looks like I will be acquiring this book one way or another, regardless of the votes.

                                                                                                                                2. re: bayoucook

                                                                                                                                  FRIED CHICKEN AND CHAMPAGNE BY LISA DUPAR.

                                                                                                                                  I'll support that.

                                                                                                                                  ~TDQ