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What were your last 3 cookbook purchases? Part 5 [Old]

Hi all, since we were getting up in number of posts, I thought we should have a new thread. This always feels like one of those beginning of...times. Back to school, and all that. So - what were your last 3 (or fewer, or more) cookbook purchases, everybody?

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  1. I wound up buying Klivan's Fast Breads from Amazon instead of TGC since it was about the same price with the $10 sale, and I knew I could get it right away with Amazon prime. There are many, many things I would like to make from this book, and the fact that they all take such little time is wonderful for the back-to-school hullabaloo I will soon find myself in. I also bought the Best American recipes, and there is a 5 hour duck in there that sounds fabulous. I have a duck defrosting on the counter now, and since I will be around and about most of the day and my husband and son will be home at about 8PM, I will put it in the oven at 3PM for dinner at 8. The first 4 hours are spent at a very low temperature, which supposedly renders perfect duck fat (not that we don't always have a surfeit int the fridge). Coming up to confit season, this should be quite useful!

    13 Replies
    1. re: roxlet

      I made that five-hour duck for a friend's birthday last year and although the skin was spectacularly crispy and the duck itself practically fat free, I thought the meat somewhat overcooked. At least to my taste. Didn't keep us from gobbling down every bit of it, but I'll be curious to hear what you think.

      I, too, have a duck in the freezer and there's a recipe in The Naked Chef I'm eager to try. It's steamed and then roasted with honey and oyster sauce. Sort of a poor man's Peking Duck.

      1. re: JoanN

        I had the same experience when doing five-hour roast duck; the meat was cooked more than necessary and a bit dry. I recall thinking it would have been better as a four-hour roast duck.

        I have little extra money for cookbooks at the moment, and even less space, but the three I recently bought came to under $15 all in, so weren't a money issue. Space is another issue...

        I got Charmaine Solomon's Complete Asian Cookbook from the library last year, but wasn't able to cook from it at the time. I decided it was definitely worth having for its intro to cuisines not otherwise well represented in my books, and got a pristine used hardback copy online for $4 including shipping.

        I used a buy-one, get-one-free offer with free shipping from The Good Cook to get Radically Simple (which my local library systems have not ordered) and Pepin's More Fast Food My Way, the latter chosen because the member price was lower than that of the former, for a total of $11 and change.

        I am so glad I went for Radically Simple, and can see why posters here are so high on it - it's full of things that look fabulous, and I look forward to delving into it. It's really chock-full of recipes, too.

        1. re: Caitlin McGrath

          Well, I made my 5 hour roast duck in about 4 hours and it was just perfect. I started flipping the bird (lol) every 45 minutes instead of an hour, and only cooked it at the 250 degree temperature for about 30 minutes. The meat wasn't dry at all, and the skin was divine. Of course, the other benefits are that you do get lovely, clear duck fat and the oven doesn't get greased up. I will definitely make it this way again.

          1. re: roxlet

            Making a note right now to do it your way. Five-hour duck will henceforth be known as four-hour duck.

            1. re: roxlet

              Roxlet, I do not have the book but there are a few recipes on line. I checked these two:

              and both said to cook at 300F not 250F is in your post. Did you cook at 250F?

              I really want to make this duck, sounds awesome. What did you serve it with?

              1. re: herby

                Hi herby. The initial temperature is 300 degrees -- that is, you put slits in the skin all over, and then cook at 300 degrees, flipping it every hour. Then it says to cook it at 350 for an additional hour. I cooked it for a about 3:30 at 300 degrees, and then 350 for about another half hour. It looked plenty done, so I took it out. The cavity of the duck is rubbed with salt and pepper and stuffed with 2 tablespoons of chopped garlic and several small branches of thyme. Each time I flipped the duck, I removed it to a separate plate and poured off the fat. It is lovely, clear duck fat, so that is an added bonus. Before you raise the temperature, you salt and pepper the whole exterior.

                I happened to have some ziti and cheese left over, so we had it and a salad.

                1. re: roxlet

                  Thank you for the detailed cooking method, roxlet. I might make it mid-week - wonder if one of the farms around here (NY state just north of the city) has ducks - will have to investigate. What do you use duck fat for? I only use it for potatoes but there must be many more uses. I might serve it with mashed potatoes and a green veg, not sure yet.

              2. re: roxlet

                I mis-stated:
                "only cooked it at the 250 degree temperature for about 30 minutes"
                I should have said 350 degrees for 30 minutes.

              3. re: Caitlin McGrath

                I just wanted to thank Caitlin, I had some cookbooks in my cart on amazon from yesterday and hadn't bought them yet and just saw your post about buying from The Good Cook and they have a couple of the ones I wanted so I am going to get them that way and only need to pay the big bucks for the 2 cookbooks they don't offer on The Good Cook. So I will be getting:
                The Fundamental Techniques of Classic Pastry Arts, Chocolate & Confections: Formula, Theory & Techniques for the Artisan Confectioner from amazon and then getting Tea with Bea, Macarons by Annie Rigg (I am in a baking mood lately and love playing around with macarons) &Austrian Desserts and Pastries from the book club.

                As for my favorite cookbook that is still new to me is Simply Ming One-Pot Meals from Ming Tsai. He has some delicious recipes and I love making anything he comes up with. We are hooked on his Beef and Onion Sukiyaki.

                I am loving reading what everyone is cooking. I love getting ideas from this site.

                1. re: HighHeels

                  Austrian Desserts and Pastries??? How did I miss that one?

                  1. re: buttertart

                    That's ok, buttertart, you didn't miss it, it's a new arrival:


                    Right up your alley?

              4. re: JoanN

                I'll echo what others have said about the five-hour duck--four is usually enough, but I think it really depends on the duck. The ones I can get here always seem particularly scrawny. But I do like the technique. And I've always liked that Best American Recipes series.

            2. As I was saying at the end of the last thread, I just got THE SPLENDID TABLE, and I like it so much, I took it out to lunch with me today and read parts of it to my friend. We're going to make a splendid table at his house soon, starting with making pasta and one of the ragus.

              1. I stopped at the Borders one more time and picked up Miss Vickie's Big Book of Pressure Cooker Recipers by Vickie Smith. Was very disappointed that it is not on EYB. Anyone has it?

                1. My local Borders are largely picked clean. They went from maybe 15 full shelves to 4.

                  1. TGC sale is still on and now free shipping...hmm...

                    1. My last 3 cookbook purchases have been: "Seasonal Spanish Cooking" by José Pizarro, "1080 Recipes" by Simone and Inés Ortega (on sale for $15!), and "At Elizabeth David's Table." Lately, between French and Spanish cooking, I am always looking for new books or old classics to satisfy my culinary explorations.

                      1. We finally stopped at Borders--Shelves were pretty barren but-

                        What Einstein told His Cook
                        One Big Table-actually cheaper on amazon!
                        Pressure Cookers 100 recipes
                        Purple Citrus and Sweet Perfume
                        James Martin the Collection

                        Then we had to stop at the antique mall
                        $1-2 a piece
                        Minnie and Me -Cooking together for my DIL
                        Caramel Knowledge
                        Bernard Clayton's Cooking Across America
                        Grandma Roses Sinfully delicious Cakes, cookies pies etc.
                        Coastal Carolina Cooking- Nancy Davis and Kathi Hart

                        4 Replies
                        1. re: wekick

                          The Clayton is a good book as is the Grandma Rose's...I love that Caramel Knowledge title, is it from the late 60s?

                          1. re: buttertart

                            I bought it strictly on the title. It was originslly copyrighted in 1982 and this is the "expanded edition". Inside is an illustration of 2 coup[es in a gravy boat of caramel(hot tub style) with spoons.

                            1. re: wekick

                              hahahaha...sign me up for THAT hot tub.

                          2. re: wekick

                            Hmmm. I once had that Grandma Rose book. I wonder what happened to it.

                          3. Claudia Roden - Arabesque
                            Alford and Duguid - Mangoes and Curry Leaves
                            Mai Pham - Pleasures of the Vietnamese table

                            1 Reply
                            1. re: hal2010

                              You and I must be on similar wavelengths. Arabesque is the only one of these I've actually bought but the other two have spent a considerable amount of time in my hands at the B & N.

                            2. Though my time is tight these days, I did reserve a precious hour for Chowhound viewing today and, of course this resulted in some cookbook shopping!! A stop at the thrift shop also resulted in a couple of impromptu purchases:


                              150 American Recipes - Molly Stevens et al

                              The Food of Spain - Claudia Roden

                              New to me (from the Thrift Store):

                              Best American Classics (A Cook's Illustrated book) for $1.99

                              Pizza by James McNair - $1

                              Also, my copy of Fried Chicken and Champagne arrived this week and I couldn't be more pleased. What a charming, appetite-inducing book. I can't wait to cook from it. It's really captivated me.

                              I must add that I am missing my cookbook-loving friends!!

                              2 Replies
                              1. re: Breadcrumbs

                                We missed you too, BC, along with your informative and enjoyable recipe reviews and stunning photoes!

                                I have lots of McNair books, including Pizza - he was very popular back in 80s as a single subject cookbook author. I do not think I made anything from Pizza but made several dishes from his Breakfast, Salmon, Cold Pasta and Chicken books. Would be curious to hear if you find an inspiration to cook from Pizza.

                                1. re: herby

                                  Hi Herby, thanks so much for your kind words. It's nice to be back even if just for a short visit at a time!

                                  I'll definitely let you know if we give something a try from this book. Mr bc pulled it off the shelf as he was captivated w the photos . . . very appetizing I must say!

                              2. Headed back to Borders for the third, and final, time. They were picked clean! I think there were 10 whole cookbook titles in the whole place! And I bought three of them:
                                One Big Table
                                Heart of the Artichoke
                                Keys to Good Cooking

                                (and a book titled Peace and Plenty: Finding Your Path to Financial Serenity...I'm pretty sure Step 1 is Don't Buy Anymore Cookbooks!!)

                                1. While in Charleston this weekend, I picked up Nathalie Dupree's Shrimp and Grits Cookbook, and Charleston Receipts Repeats.

                                  1. So I hit up my local Borders one last time. The cookbooks were 70% off today. I didn't really expect to find much but I ended up with a pretty good-sized pile:

                                    Heston's Fantastical Feasts
                                    The Pastry Queen Parties - Rebecca Rather
                                    Eve: Contemporary Cuisine Methode Traditionnelle by Eve Aronoff
                                    Ethan Stowell's new italian kitchen
                                    The Sorcerer's Apprentices: A Season in the Kitchen at Ferran Adrià's elBulli by Lisa Abend

                                    1. More of a food read than cookbook but Jennifer 8 Lee's Fortune Cookie Chronicle was fun.

                                      1 Reply
                                      1. re: Delucacheesemonger

                                        It was. I also really enjoyed "To Serve the People", by Jen Lin-Liu.

                                      2. I just got my copy of "The Homesick Texan". So far, I am really loving this book! I'm planning on cooking my way through it and there's been very few recipes so far that I'm not dying to try.

                                        22 Replies
                                        1. re: flourgirl

                                          I'm quite captivated by The Homesick Texan as well, though I have yet to cook from it.

                                          1. re: roxlet

                                            I haven't either but I'm hoping to remedy that this weekend. Among other things, I want to make that chipotle ketchup. I love that kind of cooking - I like making stuff like pickles, salsas and jams too. A big part of the allure for me is that there is a lot of reward for the effort - you have an end result that will stay around for a while and be used repeatedly instead of consumed in 10 minutes the way it seems like a lot of our meals around here are. .. (ok, maybe not 10 minutes. but you get my point.)

                                            1. re: flourgirl

                                              Chipotle Ketchup? That sure caught my eye. Don't have the book, but the recipe is online. http://homesicktexan.blogspot.com/200... Gotta try this. And all ingredients on hand. Woo hoo.

                                          2. re: flourgirl

                                            Having been a homesick Texan myself, I am definitely sympathetic to the premise of this book. My copy arrived yesterday. But I have to say, looking at the recipes, not all of them strike home with me. Cumin in the pico de gallo? No. Not right. There is a tendency to put cumin in several of the fresh salsas that is just not right to me. On the other hand, there are some recipes that look good and spot on. So we'll see.

                                            1. re: MelMM

                                              Does anyone else find it odd that the cover of Homesick Texan has what looks like a fish taco on it? Not sure why it turns me off so much, but I'm from SoCal so a fish taco just doesn't scream "Texas" to me.

                                              1. re: emily

                                                I don't.

                                                Texas has a big coast line and fish tacos have been a part of Mexican cuisine in certain areas for a very long time. It's not surprising that the foodway would have migrated to Texas, sooner or later. And I think they look delicious, too.

                                                1. re: flourgirl

                                                  I thought the tacos looked unattractive, to boot, but I'm not into red cabbage. And my point wasn't that fish tacos aren't part of Texas cuisine, just that it didn't strike me as a great cover photo. You're obviously a fan, though.

                                              2. re: MelMM

                                                I'm curious - since you apparently have strong feelings about the preparation of many of these dishes and most (if not all) of these recipes are available on the author's blog, why didn't you check them out before you bought the book? And personally, since I'm not married to any particular preparation of pico de gallo etc., I'm willing to give the author's version a chance.

                                                But I find her recipes for such things as the habanero salsa, salsa fuego and Houston-style green salsa (just for starters) to sound quite interesting and very tempting and her prose as well as the gorgeous photos intice me into the kitchen to play. That's the qualities I generally look for in a cookbook.

                                                1. re: flourgirl

                                                  Impulse purchase. This is a blog I had never followed, or even looked at. But there was enough buzz about this cookbook, that I went for it, sight unseen. My criticism above aside, there are many recipes in here which look just fine to me . The Houston-Style Green Salsa, for example, looks pretty standard. Although there is nothing about it that is specific to Houston.

                                                  If you take a look at the recipe for Redfish on the Half Shell, that is a technique that I wholly approve of. Although I usually don't bother splitting the fish in half, I just do a whole fish. But grilling a fish with the scales on the THE way to do it. What she doesn't say, is that redfish (aka red drum) is not allowed to be fished commercially in US federal waters, and in most state waters, including Texas. So you won't find this fish for sale in Texas or most other southern states, contrary to what the author says. Only recreational fishermen have access to it, legally, in most states. In Texas you pay extra for a Red Drum Tag as an addition to your fishing license.

                                                  1. re: MelMM

                                                    I haven't looked at that recipe yet but i've never even heard of that kind of fish. Is there any commercially available fish that you think would make a decent/good substitute?

                                                    1. re: flourgirl

                                                      Any white-fleshed, whole fish that you can find with the scales still on will work. Most fish, even whole, sold in markets is already scaled. The author suggests Red Snapper as a substitute, and I do often prepare Red Snapper this way. In my neck of the woods, Costco occasionally has fresh Red Snapper with the scales still on.

                                                      1. re: MelMM

                                                        Thanks - I appreciate the info. I have a very good local fish monger that I might be able to acquire fish from that hasn't already been scaled.

                                                  2. re: flourgirl

                                                    Well, I'm apparently not the only one who likes this book. It was just nominated for an IACP award in the "American" category.

                                                  3. re: MelMM

                                                    I don't like cumin in anything that doesn't have meat. It's wrong, wrong, a thousand times wrong in salsa IYM.

                                                    1. re: Jay F

                                                      I have some very good recipes for grain salads, etc. that use cumin in them - and there's nary a shred of meat to be found. I think there's more of an argument to be made that it doesn't necessarily belong in a fresh salsa - but really, how difficult is it to leave it out if you don't like it? It certainly doesn't ruin the book for me.

                                                      Edit - it's interesting that Fain doesn't include cumin in her recipe for pico de gallo that appears on her blog.

                                                      1. re: flourgirl

                                                        I *do* leave cumin out of salsa. I've only made it with cumin once, for a taste test (which split 50/50 btw).

                                                      2. re: Jay F

                                                        I couldn't agree more. And in Mex or Tex-Mex, a little goes a long way. You overdo the cumin and it ends up tasting more like Indian food than Mexican.

                                                        1. re: Jay F

                                                          Cumin is essential in a lot of vegetarian Indian curries. At, least I think it is. :)

                                                          1. re: debbypo

                                                            IYM, vegetarian Indian curries aren't essential.

                                                        1. re: flourgirl

                                                          I made my first meal out of this book - spinach & mushroom enchiladas, green chile rice and austin style black beans. I wasn't crazy about the enchiladas, the filling was kind of bland - but I really liked the tomatilla salsa recipe that went with it. The rice and beans were excellent.

                                                        2. I've been on a bit of a spree, anticipatiing a fall cooking spurt (that's my rationalization, and I'm sticking to it): Ruhlman's Twenty, The Japanese Grill, Quinoa 365, New Curries (the latter two out of Australia), Jeni's Splendid Ice Cream, and Fried Chicken and Champagne, which I have yet to cook from, but which is a very charming book, beautifully designed and full of recipes I'd like to try. And I've a couple more on order, she says, tingling with anticipation AND hanging head in shame.

                                                          1 Reply
                                                          1. My copy of Mozza was at the front door this afternoon. It looks awesome, and I'm looking forward to siting down with it.

                                                            3 Replies
                                                            1. re: roxlet

                                                              My copy of Mozza just shipped from Amazon and I am really looking forward to it! My other recent purchases are The Butcher's Guide to Well Raised Meat and Pierre Herme's Macarons - the English edition. Thank goodness I can stop Google translating the recipes from the French edition.

                                                              1. re: lazybaker

                                                                Good luck with the Macarons! I think that they take a tremendous amount of patience -- or perhaps you have already mastered them? The ones we had at Laduree in Paris were sublime.

                                                                1. re: roxlet

                                                                  Ah, I dream of the day when I will go to Paris to try the wonderful pastries especially the macarons at Laduree. In the meantime I will have to make them myself. I am getting better and better with each batch I make. I do hope that practice will make perfect.

                                                            2. My copy of Ferran Adria's "Family Meals" is on its way. Am really looking forward to exploring this book

                                                              3 Replies
                                                              1. re: pikawicca

                                                                Please let us know about this one! It piqued my interest..

                                                                  1. re: roxlet

                                                                    I have to say that on my first look-through, I am not at all inspired or impressed. A recipe for Waldorf Salad? Really? Lots of retreads here. Who needs another Sangria or Mushroom Risotto recipe? Neither is in any way inventive. And his idea of what constitutes "a meal" is just plain weird. IMO, Vichyssoise, Lamb, and Chocolate Truffles falls far short of being a meal.

                                                                1. A few books will arrive soon:

                                                                  Heston Blumenthal at Home
                                                                  Odd Bits
                                                                  The Mozza Cookbook
                                                                  Jeni's Spendid Ice Creams at Home
                                                                  La Terra Fortunata

                                                                  5 Replies
                                                                  1. re: honkman

                                                                    I'm interested to know your thoughts on the Blumenthal book when you get a chance. Did you order from the UK? It's on pre-prder from Amazon US... I was hoping it wouldn't be too scientific but just interesting enough to spark a desire to try different methods of accomplishing the same result.

                                                                    1. re: Gio

                                                                      Will do. I ordered it from the UK as the price with shipping is the same as ordering it in the US where the book will be available in 1-2 months. (In addition, the UK version has grams as units (as every cookbook should have) and I am afraid that they could change it to cups in the US) .

                                                                      There is an interesting article from Heston Blumenthal with several recipes from the book which look very interesting:


                                                                      I am really looking forward to the book as it might be a good addition to the Modernist Cuisine.

                                                                      1. re: honkman

                                                                        I've been kicking myself for not getting it in London last year. It's super-interesting.

                                                                        1. re: buttertart

                                                                          You might be talking about a different book - this book was just released a few days ago in the UK

                                                                          1. re: honkman

                                                                            Yeah I am, I was thinking of "Family Food", which I still want.

                                                                  2. So, let's see, quite a few coming in the past few days:

                                                                    The Italian Country Table
                                                                    The new Southern-Latino Table (why is everything the such-and-such table?)
                                                                    The Homesick Texan
                                                                    The South American Table

                                                                    1. My one and only new cookbook for the month of September is one I pre-ordered in April:

                                                                      "Basic to Brilliant, Y'all: 150 Refined Southern Recipes and Ways to Dress Them Up for Company" by Virginia Willis and Anne Willan (Sep 27, 2011).

                                                                      It looks like another tour de force for VA. Beautiful photographs, nostalgic musings and delectable sounding recipes from friends and family. I've already made her green beans and peaches recipe and was delighted with it.

                                                                      She's really quite generous with posting her recipes on her web site. Here's the link to the green beans recipe plus other end-of-summer recipes. Scroll down to the last for the beans,,,


                                                                      1. I bought a vintage 1950's Mennonite cookbook at a used book sale at our local library yesterday; I looked through it a bit already, nothing like old fashioned stick-to-your-ribs comfort food when winter is coming. Unfortunately, that kind of food sticks to my hips and butt, not my ribs!

                                                                        1. I just downloaded the text of English translation of Escoffier's 1907 Guide Culinaire from archives.org. I wanted the classic French cuisine reference, and I want to update/annotate it myself if I can be disciplined enough to take notes as I learn.

                                                                          Also: Paul Bertolli's "Cooking by Hand" for authentic alternatives to the standard all-wheat-flour homemade pasta (this book is amazing)

                                                                          2 Replies
                                                                          1. re: AsperGirl

                                                                            Thanks for "Cooking by Hand," AG. It looks terrific and I just ordered a copy.

                                                                            1. re: Jay F

                                                                              I hope you like it. It takes pasta making to the level of real expertise -- like where he teaches how to adjust the texture and flavor of your pasta to match the ingredients you're serving them with, by using different flours, whole eggs vs egg yolks, etc. Not to mention the alternative flour pastas he teaches.

                                                                              I can't wait to make the Chestnut Flour Tagliatelle with Duck Braised in Red Wine & Vinegar.

                                                                              I haven't gotten into the Italian charcuterie/nose-to-tail section yet.

                                                                          2. I caved and bought River Cottage Veg Every Day by Hugh Fearnley-Whittingstall. Hasn't arrived yet, but I'm excited!

                                                                            1. My last four books are
                                                                              Paella (a Phaidon book) - bought on recommendation
                                                                              A book of Tapas (a Phaidon book) - bought because I have 1080 by Ortega
                                                                              Saveur Cooks American - bought because I have the French and Italian
                                                                              and yesterday
                                                                              Cook's Illustrated Cookbook http://www.amazon.com/Cooks-Illustrat...
                                                                              Cook's Illustrated Cookbook was at Costco. It must be selling well. I looked at it open when it was on top of the stack. There were two there. When I came back there was none. Luckily I reembered the color of the cover and saw a 5 or 6 of them buried WAAAY down underneath a pile of other books. One would've never known they were there. I see that EYB is indexing soon. This is a monumental undertaking. I'm happy to see this book.

                                                                              6 Replies
                                                                              1. re: Rella

                                                                                Oh my goodness I want that CI one BAD.

                                                                                1. re: buttertart

                                                                                  Just to let you know, it's a dollar +/- or so cheaper on Amazon. I didn't check Jessica's' price.

                                                                                  I like to buy at Jessica's when I think of it, and when I can, and when I'm not as anxious for a book. I like their clearance/bargains!

                                                                                  1. re: Rella

                                                                                    Thanks. I buy from Jessica's sometimes too - if I'm buying a number of books I cost-compare to see which to go with (have Amazon Prime).

                                                                                2. re: Rella

                                                                                  The CI book recipes looked similar to their "best recipe" ( or what the name was) book - they tend to recycle many of their recipes in different books and magazines

                                                                                    1. re: honkman

                                                                                      I agree that they might do that, but I have never compared. When they came out with the books,


                                                                                      The Best Recipe

                                                                                      The New Best Recipe


                                                                                      More Best Recipes

                                                                                      I read somewhere that the Best Recipe and the New Best Recipe did not contain the same recipes. I don't know about the More Best Recipes book.

                                                                                      Probably if EYB has indexed all three, one could compare, but I don't have the inclination to compare - I'm just to darned busy washing up the kitchen mess! :-))

                                                                                  1. "Dolci" came from TGC yesterday - looks great, Margie and I are going to have some fun with that one.

                                                                                    2 Replies
                                                                                    1. re: buttertart

                                                                                      I'm intrigued by this book, care to comment?

                                                                                      1. re: buttertart

                                                                                        Hey, where's mine? Tuesday, I guess...

                                                                                      2. I've lost track of my contributions to previous threads (and can't be arsed going to search) so apologies if previously mentioned -

                                                                                        Turkey - Leanne Kitchen

                                                                                        Supper Club - Kerston Rodgers (actually bought for me - I wouldnt have parted with good money)

                                                                                        Jamie's Great Britain - Jamie Oliver

                                                                                        4 Replies
                                                                                        1. re: Harters

                                                                                          Turkey as in gobble gobble or as in Anatolia?
                                                                                          Do I have to get the Jamie?

                                                                                          1. re: buttertart

                                                                                            Anatolia. And there's some simply excellent photos - mainly moody ones of elderly Turkish gents sipping coffee and the like.

                                                                                            Put the Jamie on your list but leave it there till you find a bargain copy. In spite of the title, it's not a book of particularly British recipes , as such - but it is very much in the "modern British" cuisiine style (use of local ingredients and so on). He's about to start the TV series and the book runs in conjunction. It's cover price is an extortionate £30 - but it was on sale in the supermarket he has a tie-in with for £10. Certainly not worth it at cover price - but at a tenner, I'm looking forward to cooking "12 hour rabbit bolognaise" and I suspect herself will be baking "My Nan's St Clements Cake"

                                                                                            1. re: Harters

                                                                                              Gotcha, thanks. That's a nice cake, I'd never heard of it.

                                                                                              1. re: buttertart

                                                                                                St Clements comes from a nursery rhyme referring to bells of London churches.

                                                                                                The opening "verse" being:

                                                                                                "Oranges and lemons
                                                                                                Say the bells of St Clements"

                                                                                                You can guarantee that any British recipe mentioning St Clement is going to involve both fruits.

                                                                                        2. Just bought Luscious Lemon Desserts, Lori Longbotham, 52 Loaves: One Man's Relentless Pursuit of Truth, Meaning, and a Perfect Crust, William Alexander and The Classic Italian Cookbook, Julia Della Croce. I didn't really need another Italian cookbook but the price was right. Still awaiting arrival.

                                                                                          Also bought 52 Games To Play With Your Cats, but that's for another board.

                                                                                          8 Replies
                                                                                          1. re: bushwickgirl

                                                                                            TGC has some good books (inc Malgieri's Bake!) for under $10 at the moment...

                                                                                            1. re: bushwickgirl

                                                                                              <<The Classic Italian Cookbook, Julia Della Croce>>

                                                                                              Someone else wrote The Classic Italian Cookbook?

                                                                                              1. re: Jay F

                                                                                                Yup. If you're referring to Marcella Hazan, she wrote The Classic Italian Cookbook, published in 1980. Julia's book was published in 1996, well enough time for the title to be reused, which can happen usually within a few years, or depending on how fast the public memory of the book fades. It must have been that Julia though 16 years was enough time.

                                                                                                Now I have two books with the same title, and the only one who will be confused by this is mrbushy.

                                                                                                Vast numbers of books are published each year; book titles are frequently "recycled", especially certain genres, like romance novels. Titles cannot be copyrighted, but authors sometimes claim titles. I guess Marcella did not in this case.

                                                                                                1. re: bushwickgirl

                                                                                                  Pretty presumptuous of Julia, however.

                                                                                                  1. re: buttertart

                                                                                                    Yup, you would think she could have come up with something a bit more original. Can't be that difficult.

                                                                                                    Her book, and i really shouldn't commit to this as I haven't perused her book yet, has a different focus than Marcella's, or so I've read in some reviews.

                                                                                                  2. re: bushwickgirl

                                                                                                    I seem to be loading up on "Classic Italian" titles. I just ordered the out of print More Classic Italian Cooking, by Marcella Hazan. I thought the later book by Marcella Hazan, Essentials of Italian Cooking, included the content of both her books, "Classic" and "More Classic", but I recently realized that the actual recipes out of "Essentials" were different than her earlier books, despite having identical names. I discovered that when I couldn't get the perfect, transcendent taste I remembered out of the Pan-Roasted Chicken w/Rosemary, Garlic & White Wine. I compared the recipes, and she seems to have cut back the butter in Essentials. I'm a real healthy-cooking advocate, but prefer to do my own tinkering (I'd rather adjust the fat in the rest of the meal rather than mess with perfection in the meat course)

                                                                                                    I think some of Hazan's earlier recipes may actually be better than some of the ones in Essentials so I'm going back to "Classic" and "More Classic".

                                                                                                2. re: bushwickgirl

                                                                                                  Do you recommend the Julia Della Croce?

                                                                                                  1. re: AsperGirl

                                                                                                    More Classic Italian? Depends on how adept you are; this book is definitely thoroughly Italian, rather than Italian-American. It's heavy on very food styled photos in chapters including a regional culinary history of Italy, pantry, classic dishes, recipes, ingredients, techniques, pasta, breads and pizza, classic desserts, food preparation, menu planning from different regions, etc. If you're competent cook this book might have something of interest, but if you're a beginner and want to know what a particular herb or pasta shape looks like, or how to break down a chicken or scale a fish, it would be a good starting point. The recipes are sound and basic, but not at all pedestrian. All the recipes feed four.

                                                                                                    If you already have a few Marcella, you really don't need Julia, unless, of course, you're like me, and have to have all of them...

                                                                                                3. Just this afternoon purchased, on line, Marilyn Sorosky, Cooking For Entertaining. I had this book in the 70's...and it was a lifesaver for me at the time.

                                                                                                  1. Momofuku Milk Bar, Off the Menu: Staff Meals from America's Top Restaurants, and Mourad: New Moroccan with a generous gift card for my birthday. Also ordered Bobby Flay's Bar American. I'm considering the Mozza Cookbook. I have high hopes when they get here later this month.

                                                                                                    7 Replies
                                                                                                    1. re: Nocturnalbill

                                                                                                      At some point, I would like to hear what you have to say about Off the Menu. TIA.

                                                                                                      1. re: bushwickgirl

                                                                                                        Ditto. I saw it on TGC, and I was torn.

                                                                                                        1. re: bushwickgirl

                                                                                                          Unfortunately, won't be here till the beginning of Nov, as I ordered the batch, and they'll come together. I have high hopes but agree on being torn.

                                                                                                            1. re: bushwickgirl

                                                                                                              So, as far as Off the Menu goes, worthwhile find. I will be trying out the Honey Soy Chicken on Bacon-fried rice tomorrow night. The menus are fairly fun, reasonably simple, and look to scale up and down easily. Might also note that I like Guggiana's writing. Enjoyed her last book as well. Can't say that it would shoot to the top of your list, but I think it's worth checking out. Call it 7 out of 10?
                                                                                                              New Moroccan might be fun for a challenge. At the very least combing Charlotte for the spices alone will be fun.

                                                                                                              1. re: Nocturnalbill

                                                                                                                Mm, ok, thanks for the review. I may still purchase it, it sounds up my alley, but it's moved down the list of must haves at this point, unless TGC has a killer sale.

                                                                                                                1. re: bushwickgirl

                                                                                                                  The fried rice was easy and did rock FYI. Trying another tomorrow.

                                                                                                      2. Am about to get Short and Sweet by Dan Lepard, who has a baking column in The Guardian newspaper. It covers baking in all its forms (bread, pies as well as cake etc) and looks great.

                                                                                                        2 Replies
                                                                                                        1. re: greedygirl

                                                                                                          I just got this, it is great. His recipes always work for me.

                                                                                                          1. re: greedygirl

                                                                                                            Greedygirl,, how was it? Some defective copies are on sale at my local kitchen store, and i'm considering getting it..

                                                                                                          2. I saw the good cook had a lot of books that were in the sale area, so I wound up buying Nick Malgieri's Bake!, The Italian Slow Cooker (even though I don't have a slow cooker, I assume these recipes can be made in the oven), and Martha Stewart's Dinner at Home. $30 for all three. I also bought Marion Cunningham's Fanny Farmer Baking Cookbook, which has been repeatedly recommended by buttertart. It was $1 plus 2.95 shipping on abebooks.com for a copy that was listed as being in 'very good' condition. I'm still awaiting Dolci and the new Jacques Pepin from the last TGC sale. I'm going to have to do a major reorganization of the bookcases this week. Fortunately (or unfortunately in terms of shelf space), my husband seems to buy at least as many history books as I buy cookbooks. There are so many other books coming out this fall that I find so interesting. When will the madness end?

                                                                                                            2 Replies
                                                                                                              1. re: bushwickgirl

                                                                                                                Nor for me or anybody else on this thread, methinks. Glad you got the FF Baking Book, the muffins and madeleines (our favorite recipe for them) yesterday are from it.

                                                                                                            1. Michael Ruhlman's Twenty, At Elizabeth David's Table, and Bean Banquets.

                                                                                                              1. Just got Bill Granger's Everyday Asian - he's quickly becoming one of my favorites. Also ordered Splendid Table Weekend and still looking for a Christmas/holiday baking book to add to the collection. Or possibly will just wait for the special baking editions of magazines, the CI ones are always good.

                                                                                                                1. I'm back from vacation and though work has been keeping me away from Chowhound, I have managed to steal a few moments away here and there to order cookbooks. Here are my latest purchases:

                                                                                                                  Jamie Oliver's Food Escapes - (actually picked this up at Costco) Looks like another hit from Jamie, this one features recipes from Spain, Italy, Sweden, Morocco, Greece and France. Photography is engaging as well.

                                                                                                                  Fast, Fresh, Simple by Donna Hay - I LOVE DH and the focus of her latest book is like a made to order assortment of recipes perfectly suited to my recent kitchen habits.

                                                                                                                  The Mozza Cookbook by Nancy Silverton - Inspired by the fact that the Mozza restaurants are joint ventures w Mario Batali (whose food and cookbooks I always enjoy) I just had to get this book. The dishes and photos look enticing and I wish I could just sit down and read it cover to cover after throughly enjoying Mario's forward and the Introduction. . . .oh and yes, I do realize Joe Bastianich is also a partner in the Mozza group and in the unlikely event I ever find myself wondering what it is that bugs me about him I can now just turn to the picture of him on p. 14 (ugh!)

                                                                                                                  The Ontario Table by Lynn Ogryzlo - I have Lynn's other 2 books and have come to rely on her as a source of terrific, never-fail-to-delight recipes using locally sourced, seasonal ingredients. Like her prior work, this book also includes great info about local farms, farmers, markets, produce etc. Stunning photography and an abundance of drool-inducing recipes.

                                                                                                                  The Southern Italian Table by Arthur Schwartz - It was someone on Chowhound that mentioned this book and of course, being an Italian cookbook junkie, I just had to have it. I've quickly flipped through it and I haven't seen a single recipe that I wouldn't like to try...everything looks and sounds delicious and, in many cases, just a little different to dishes in other Italian cookbooks. I swear the photo of the Pasta and Lentils Sicilian Style is imprinted on my eyelids as I can't stop thinking about it!! The Giant Pasta Tubes with Butternut Squash and Sausage is another dish I remember flagging as a "must make" as it sounds incredible.

                                                                                                                  Basic To Brilliant, Y'all by Virginia WIllis - I wasn't around for the COTM w Ms Willis' first cookbook but I did seem to recall that folks raved about her dishes so I just had to order this book. I'm a sucker for Southern food so little in this book didn't appeal. I was especially taken with the deliciously different sounding vegetable dishes.

                                                                                                                  Bobby Flay's Bar Americain Cookbook - It took this cookbook to make me realize that BF's restaurant is actually called "Americain" vs American. Who knew . .. certainly not this canuck!! In the end I guess it doesn't matter what you call it as long as the food is good and my goodness how good does this food look!!! I have so very little time to spare these days but this book immediately caught my interest. The photography captivated me and the dishes look spectacular. Next thing you knew I'd run out of post-it tabs and mr bc was saying . . . "wouldn't it be easier if you just marked the dishes you weren't going to cook?!!" He was right, I'd flagged almost every recipe!. This book looks amazing!!

                                                                                                                  The Foods & Wines of Spain by Penelope Casas - Somewhere here on Chowhound someone highly recommended this book and yes, that was all it took for me to hit the "add to cart" button!! No pictures but lots of wonderfully authentic traditional recipes. I'm imagining this book to be similar to Mimi Sheraton's German Cookbook . . . my go-to book whenever I'm looking for an authentic German recipe. Glad to have this on my shelf.

                                                                                                                  Sara Foster's Southern Kitchen - I seem to think this was discussed on a recent COTM nomination thread and the discussion piqued my interest. This one just arrived yesterday so I don't have much to say other than the food photos look delicious and made me very, very hungry!!

                                                                                                                  4 Replies
                                                                                                                  1. re: Breadcrumbs

                                                                                                                    Breadcrumbs, I assume you're aware that the Casas is a previous COTM: http://chowhound.chow.com/topics/524516

                                                                                                                    1. re: Caitlin McGrath

                                                                                                                      Caitlin, thanks so much for the link, I didn't realize it was a past COTM (or if I did know at some point, I'd totally forgotten!!). Thank-you so much, I'll definitely take a look at the threads there.

                                                                                                                    2. re: Breadcrumbs

                                                                                                                      You write:

                                                                                                                      "The Southern Italian Table by Arthur Schwartz - It was someone on Chowhound that mentioned this book and of course, being an Italian cookbook junkie, I just had to have it. I've quickly flipped through it and I haven't seen a single recipe that I wouldn't like to try...everything looks and sounds delicious and, in many cases, just a little different to dishes in other Italian cookbooks. I swear the photo of the Pasta and Lentils Sicilian Style is imprinted on my eyelids as I can't stop thinking about it!! The Giant Pasta Tubes with Butternut Squash and Sausage is another dish I remember flagging as a "must make" as it sounds incredible."

                                                                                                                      You encouraged me to take another look inside this book - squash in season now. I just bought 3 different squash this weekend.

                                                                                                                      I agree the "Pasta and Lentils, Sicilian style looks good," My aversion to pork taste will force me to make this with olive oil instead of pancetta -- But the inclusion of a small amount of pancetta has never discouraged me yet to substitute EVOO.

                                                                                                                      1. re: Breadcrumbs

                                                                                                                        I'm excited to try out Silverton's pizza dough recipe (though it's not the same one used in the pizzeria which is explained in the book).

                                                                                                                        Also thoroughly enjoyed reading through Paula Wolfert's new The Food of Morocco. I didn't buy her original Moroccan cookbook, so I'm not sure how this one compares, but it does have a lot of wonderful photos.

                                                                                                                      2. A friend from Seattle just sent me a copy of Seattle Celebrated Chefs, Volume 3. I hadn't heard of this organization before, perhaps because they don't operate in NYC. Celebrated Chefs restaurants donate 5% of your dining bill to whatever cause you choose. All you need to do to enroll is to register your credit card, choose your cause, and use that credit card to pay for your meal at one of the participating restaurants.

                                                                                                                        Anyway, the book she sent me contains one signature recipe from from each of the chefs whose restaurant participates in the program. I've just barely begun to look through it but already I'm finding many very appealing recipes. Anyone here familiar with these books?

                                                                                                                        1. "Essential Pepin" arrived today. Looks fantastic! I've marked lots of recipes to try. Destined to be a COTM one day, I suspect.

                                                                                                                          3 Replies
                                                                                                                          1. re: pikawicca

                                                                                                                            I read the Amazon reviews by the people today who received their advance copies; but there were no dvd's included. Did you receive DVD's?

                                                                                                                            1. re: Rella

                                                                                                                              Yes. This was a pre-order, not an advance copy.

                                                                                                                              1. re: Rella

                                                                                                                                I got the Kindle edition (which I can play on my iPad using the Kindle app) as soon as the title became available, and that has audio/visual content embedded with the text. That's probably the same as the DVD content.

                                                                                                                                I wish more publishing chefs were as media savvy as Pépin.

                                                                                                                            2. Bought Essential Pepin yesterday.

                                                                                                                              Ordered today: The 150 Best American Recipes...Legendary Chefs...."

                                                                                                                              Ordered today: The Italian Slow Cooker by Scicolone, Michele

                                                                                                                              I've heard so much about the "150 book." It's getting to be the time of the year for a little Italian slow cooking. I have several of her books, and I know this one will be good.

                                                                                                                              I've not really looked into Essential Pepin yet. I probably would not have bought it, but I've bought only a few of Pepin's books, so I've not indulged myself previously. Although I have purchased he and Jacques & Julia's DVD's. So I just couldn't resist another DVD with him.

                                                                                                                              1. I made up for my miserly purchase of one cookbook last month by buying several this month:

                                                                                                                                The Gourmet Cookbook - so I could be ready to participate in the November COTM. It's on it's way to me on the back of a snail, I think.

                                                                                                                                The Barefoot Contessa - a year later I decided I needed to have this book. Having to diddle with on-line recipes was not working for me and I want to cook a few of the recipes others loved when it was COTM last October.

                                                                                                                                Rifling Through My Drawers by Clarissa Dickson Wright - doesn't everyone need that title on their book shelf? I did after reading just one chapter of this memoir/diary cum cookbook. Well, it's not technically a cookbook but apparently there are one or two thrown in at the end of each monthly chapter. I await it's arrival.

                                                                                                                                Made in Italy by David Rocco - This is a Beautiful book. This is a Crazy book. As I read through it I have to remind myself that it's a Cookbook. The photographs are gorgeous: the produce, the food, the Italian countryside. David alone, David with friends, David with his oh so beautiful wife (in her oh so teeny tiny yellow bikini), David with his twin girls. But if you can get past all that there are some wonderful sounding recipes that I'm dying to dive in to. They sound as if David has and is bringing Italian cuisine into the 21st century. For instance rarely do I see smoked scarmozza listed as an ingredient in a recipe. David has several such recipes in this book. It brings a whole new meaning to the word - Authticity.

                                                                                                                                18 Replies
                                                                                                                                1. re: Gio

                                                                                                                                  I just went to


                                                                                                                                  for "Made in Italy."

                                                                                                                                  There are several recipes that show up on this amazon site when you click on the book,

                                                                                                                                  and there are pages of these beautiful pictures you refer to.

                                                                                                                                  I just ruined (tasted awful) cooking my fennel bulb last night, but I see that had I cooked his recipe simply, it would have been good.

                                                                                                                                  I have watched many of his shows, but I never figured out how he got from being a 'down-town' boy to a 'farm boy.'

                                                                                                                                  1. re: Rella

                                                                                                                                    You know when I saw his switch from city mouse to country mouse it reminded me of Jamie Oliver cooking in his farm kitchen and outside as well. David even wore goofy hats and sweaters a la Jamie. So perhaps Rocco is sincerely flattering Oliver by imitating...?

                                                                                                                                  2. re: Gio

                                                                                                                                    Oh, Gio, I am sooooooo mad at you ; )

                                                                                                                                    1. re: nomadchowwoman

                                                                                                                                      I am also, sooooooo mad, but in a loving way.

                                                                                                                                      I just bought one this past week, Nick Malgieri's Bake! and I'm very impressed. I think it would be good for beginning bakers with some confidence, but certainly thrilling enough for the more seasoned ones. Great photos, good range of baked goods, from basic cakes to puff pastry and danish dough, various cookies, pies, breads, some savory things, very clear instructions, as always; a great book from Nick.

                                                                                                                                      1. re: bushwickgirl

                                                                                                                                        I ordered this one from TGC this past week, bushwisckgirl. Great minds . . .
                                                                                                                                        I also used my accumulated TGC points to to order Essential Pepin. I finally broke my "no more Italian cookbooks for a long while" rule and ordered Molto Italiano when I found a copy for under $5.

                                                                                                                                        I just put Made in Italy in my Amazon cart (long, tortured sigh) and went ahead and ordered Rifling Through My Drawers (how can anyone resist that title?) for 99 cents (so I guess I have to forgive Gio).

                                                                                                                                        It's not crack, it's not diamonds, it's not tchotchkes from the Home Shopping Network . . . . right???

                                                                                                                                        1. re: nomadchowwoman

                                                                                                                                          Ooh, I did the same with Rifling...more great minds!! I was thrilled to see it available at that price, since I already spent my cookbook allowance this month.

                                                                                                                                          No, books are none of those things, but they can be an issue...

                                                                                                                                          1. re: bushwickgirl

                                                                                                                                            OK Nomad and Bushwick... so, how do You like RTMD by Dickson Wright?

                                                                                                                                            I'm about 3/4 way through and it's like reading James Joyce. Certainly not like his astoundingly abstract wordsmithing... but more like his irrelevant stream of conscience. I'm playing word hop scotch. Never mind about her sweeping generalizations and political stance.

                                                                                                                                            1. re: Gio

                                                                                                                                              She definitely rifles through her drawers in this, but I'm not sure which drawers...

                                                                                                                                              1. re: bushwickgirl

                                                                                                                                                This decidedly needs a "like" appended to it!

                                                                                                                                              2. re: Gio

                                                                                                                                                I've not opened it yet--it sounded so interesting, title-wise, and was so cheap that I ordered it. Now, you've got me curious, Gio, so I'll have to move it up in the nightsstand stack.

                                                                                                                                                1. re: nomadchowwoman

                                                                                                                                                  Haha... Nomad. Many parts are really funny. She certainly has had an interesting life... both high highs and Very low lows. She's clever, opinionated, strong and appealing in a strange way. I'd like to meet her. She credits her editor for the title which she says she'd never have thought of.

                                                                                                                                                  I put the book down in December and have read 4 other books in the meantime. But I'll go back and finish Rifling eventually. I don't intentionally not finish reading a book even if I'm not thrilled by it.

                                                                                                                                                  1. re: Gio

                                                                                                                                                    BTW, Gio, I also put David Rocco's Made in Italy on my wish list after reading your comments, and someone obliged. It is a lovely book, but it's making me a little bitter: really, it seems unfair that people this beautiful should also be great cooks ; )
                                                                                                                                                    Kidding aside, I think the recipes look very nice, and I can't wait to try a few. Have you made anything?

                                                                                                                                                    1. re: nomadchowwoman

                                                                                                                                                      I've made 2 recipes so far but I can't recall what they were. I do remember we were pleasantly surprised. Since I've been involved with the 2 latest CCOTMs I haven't cooked as much from my other books. Waiting with the Rocco book is the Melissa Clark, "Cook This Now", and the Harmon "Flavors of Puglia". I wish someone would slow down that darn clock that seems to tick tock faster each day.

                                                                                                                                                      1. re: Gio

                                                                                                                                                        I have Cook This Now from the library right now. I'm going to make that bean stew for dinner tonight. It's the first recipe in the book. For some reason, this cookbook has really grabbed me while her earlier books did not.

                                                                                                                                                        1. re: beetlebug

                                                                                                                                                          Plugging my ears! I have her last (think it's her last; she's quite prolific), like it, and have so far resisted this new one.

                                                                                                                                                          1. re: beetlebug

                                                                                                                                                            Hi BB... That's good to know, When it arrived I scanned it briefly but not enough to form an opinion. It's the first by Clark that's I've bought.

                                                                                                                                                            BTW: I finally broke down and bought the John Gregory-Smith Spice book. It's yet to arrive...probably this week if I'm lucky. That thread did it.

                                                                                                                                                            1. re: Gio

                                                                                                                                                              The Spice book is good I have cooked a lot of recipes from it.

                                                                                                                                        2. re: Gio

                                                                                                                                          I just got my copy of Made in Italy today. Very pleased with the contents after the first look. A nice combination of familiar recipes as well as new interpretations of classics.

                                                                                                                                        3. Essential Pepin should be waiting at my door when I get home from work and Alone in the Kitchen with an Eggplant is on its way. I probably should not have bought Pepin but I do not have any of his books and thought that I ought to have at least one:) Definitely looking forward to reading Alone. I have My Korean Deli sitting on the night table waiting its turn - seems that all I want to read is food related. Not much interest in Farewell to Arms that I read in my 20s and should read for the bookclub meeting which is tomorrow...

                                                                                                                                          1 Reply
                                                                                                                                          1. re: herby

                                                                                                                                            Essential Pepin arrived - what a beautiful book! No food pictures but nice paper, font, drawings and the accent blue is very fresh looking - love it:)

                                                                                                                                          2. These all arrived in one fell swoop yesterday:

                                                                                                                                            The New Food Processor Bible
                                                                                                                                            Joe Beef
                                                                                                                                            Salad Daze (Their Pumpkin Muffins, made with pumpkin ale, are in the oven and smell wonderful.)

                                                                                                                                            17 Replies
                                                                                                                                            1. re: pikawicca

                                                                                                                                              pikawicca, how did that Myrhvold magnum opus work for you?

                                                                                                                                              1. re: buttertart

                                                                                                                                                Yes! I'm very curious about it. Is it just to read and dream, or do you actually cook from it? Must be kind of unwieldy in the kitchen, though.

                                                                                                                                                1. re: roxlet

                                                                                                                                                  Loving it! Lots of useful information here; I found the section on water (of all things) fascinating. I've used a number of the sous vide recipes, but there are many non-fussy recipes that are great, as well, Beef and Oyster Tartare, in particular, has no weird ingredients or techniques, and is delicious. All of the recipes are reproduced in a separate, cleanable volume, so it's easy to cook from. Wish they would publish this as a stand-alone volume.

                                                                                                                                                  1. re: pikawicca

                                                                                                                                                    That sounds wonderful, and you're right! They should publish it separately!

                                                                                                                                                    1. re: roxlet

                                                                                                                                                      Which book are you guys talking about? You've lost me...

                                                                                                                                                                1. re: pikawicca

                                                                                                                                                                  I've been thinking of getting one for my husband for Xmas, but I've been trying to find a good price since they're so pricy. Did you get a good price? Where did you get yours?

                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                    Pre-ordered from Amazon for $450. It's really worth the full price. One of the nicest foodie gifts I've ever received.

                                                                                                                                                                    1. re: pikawicca

                                                                                                                                                                      I just checked Amazon, and the price has really gone down -- $299 now! I'm going to have to give this some serious consideration. In your opinion, what are the best things made in the sous vide, and how often do you actually use it?

                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                        For $299 you get the SVS Demi which is a smaller version of the regular SVS ($399). It might depend for how many people you want to cook in the future if the demi is big enough for you

                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                          I use it about twice a week, mostly with fish and meats. The most impressive dish so far was boned leg of lamb, in individual portions -- juicy, perfectly medium-rare throughout, and super tender. I've yet to experiment much with veggies, but I intend to.

                                                                                                                                                                          1. re: pikawicca

                                                                                                                                                                            How do you sear your meats ? Hot pan, grill, torch ?

                                                                                                                                                                            1. re: honkman

                                                                                                                                                                              Full-sized blow torch, usually, but sometimes the grill.

                                                                                                                                              2. I read an interesting review by Bittman of a new book by Ferran Adria - The Family Meal:


                                                                                                                                                Sounds very interesting. Any has this book? Any thoughts that you care to share?

                                                                                                                                                1 Reply
                                                                                                                                                1. re: herby

                                                                                                                                                  I have it. Haven't cooked from it yet, so that should tell you something. Nothing really screamed "make me!"

                                                                                                                                                2. I run into Las Vegas just about every weekend, and hit the SAVERS, and some Goodwill stores. I usually average at least one book, if not more per week. I look for books that will help me expand my flavors, and some are just for fun like my Twinkie, and gruesome foods cookbooks. My books so far cover the Cordon Bleu cooking school course book, Thai, German, Jewish, Pasta, citrus, Chinese, chocolate, breads, salsas, Mexican, vegetarian, sourdough, Indian, Jamaican, desserts, BBQ, and quite a few more. The books run .99-$3, so they are more than at garage sales with the .25-.50 books, but I also don't have to run all over the valley looking for them. I do love garage sales though.

                                                                                                                                                  One of the pasta books I bought is full of actual pasta recipes, not just what to do with the finished product. I got this to go with the past making tools I have picked up. Another book is all waffles, and yet another is just various tortillas.

                                                                                                                                                  My only regret is that my work schedule is such that I get very little time to actually make a lot of what I would like to with these books.

                                                                                                                                                  1. I'm inundated! All of those cookbooks I pre-ordered throughout the summer are arriving in a blur -- the presses must be smoking. Today brought
                                                                                                                                                    Eleven Madison Park.

                                                                                                                                                    4 Replies
                                                                                                                                                    1. re: pikawicca

                                                                                                                                                      How is Eleven Madison Park? I am on the fence.

                                                                                                                                                      1. re: dkennedy

                                                                                                                                                        It's an incredible book, but not one you'd refer to for a weeknight meal (serious understatement). Each dish comprises several components -- for example, Cauliflower Roasted with Grapes, Almonds, and Curry. For the finished dish, you need to make: Roasted Cauliflower, Sous Vide Cauliflower, Cauliflower Couscous, Curried Raisins, Carrot Curry Sauce, Dehydrated Grapes, and then you have to assemble everything. Each dish is accompanied by a large color photo of what it should look like.

                                                                                                                                                        There are some foams, use of glucose syrup, blowtorch, but most of the component recipes don't require any molecular gastronomy.

                                                                                                                                                        Don't let the above turn you off, though. I think every avid cook should have this book! It's inspirational in its creativity, and there are plenty of recipes you will want to make (maybe not an entire complex dish). The photos on their own are worth the price of admission.

                                                                                                                                                        1. re: pikawicca

                                                                                                                                                          Thank you pikawicca. I have not gotten on the Sous Vide train - yet. If anything, I am becoming lazier as I get older. Probably not the right book for me at this moment.

                                                                                                                                                          1. re: dkennedy

                                                                                                                                                            Sous vide is the ultimate lazy cook's method of choice.

                                                                                                                                                    2. Bought two CBC cookbooks from Graham Kerr galloping gourmet series - so old that it looks new again. Also bought Cooking for One by Robert Graham Paris, started reading it and it is very well done but super dated too. Does anyone know or have this book?

                                                                                                                                                      1. It seems like ages since I've made my way to the thrift shop but yesterday we had a pile of stuff to donate after a closet clean out so I thought I'd just take a peek to see what they had on their shelves. I'm glad I did, here's what I found for less than $20 for the lot which also included a couple of novels:

                                                                                                                                                        CHEVY & RIO BRAVO FRESH MEX COOKBOOK - I understand this is a restaurant chain though I'd never heard of them. This book is a delight w beautiful, instructive photography, well-written recipes and an enticing variety of dishes. I've gone through it cover to cover and plan to leave it in the kitchen as I'm keen to cook from it. I'm a fan of the Coyote Cafe cookbook so it was great to see Mark Miller's hearty endorsement of this book.

                                                                                                                                                        100 GREAT PASTA DISHES by Ann & Franco Taruschio - A clearly popular duo from the UK w restaurants, cookbooks and BBC cooking shows under their belt, this is my first book authored by this pair but unlikely to be my last. There are some really interesting and unique dishes in this book and I'm happy to have it on my shelf.

                                                                                                                                                        KING OF THE Q's BLUE PLATE BBQ by Ted Reader - Ted is a Canadian chef w a big reputation for BBQ (GQ magazine dubbed him the "King of the BBQ") and this looks like a fabulous book with a wide array of recipes from all corners of the globe. Nice to see lots of fish and veggie recipes too. If the weather holds out, I'm hoping to try the "Grill-roasted Cauliflower" today.

                                                                                                                                                        250 BEST COBBLERS, CUSTARDS, CUPCAKES, BREAD PUDDINGS & MORE and 500 BEST COOKIES, BARS & SQUARES both by Esther Brody - Another Canadian author known for her baking books. I didn't have any of them on my shelf until now but these 2 look promising. I'd describe the recipes as Canadian style w a British influence.

                                                                                                                                                        MARGUERITE PATTEN'S 1,000 FAVOURITE RECIPES - I read an article recently where Jamie Oliver named Ms Patten as one of his favourite cookbook authors and credited her for influencing his cuisine. This book has a vast array of recipes from the classics to more modern favourites.

                                                                                                                                                        COOKING WITH THE TWO FAT LADIES by Jennifer Paterson & Clarissa Dickson Wright - I love these two women, such wonderful energy and enthusiasm for their food. This looks like a great book . . . I wish I was having the Saltfish Cakes w Red Pepper Tapenade for breakfast!!

                                                                                                                                                        MICHEL ROUX THE ART OF COOKING WITH A MASTER CHEF ONLY THE BEST - I love the Roux brothers delicious food and was happy to add this book to my shelf. Lots of enticing dishes in here.

                                                                                                                                                        SOPHIE GRIGSON EAT YOUR GREENS - I wish I'd had this book at the beginning of the growing season as there are some wonderful sounding recipes in here. I'll have to take a look to see what dishes I can make w what's still available. The Oded Schwartz's Carrot and Almond Chutney recipe has been flagged already and the Brussels Sprouts w Bacon, Almonds and Cream recipe has me drooling!!

                                                                                                                                                        TREASURE TROVE OF HUNGARIAN COOKERY by Marska Vizvari - This was the book I was most excited to find. Published in Budapest in 1961 I can't help but think I've found myself a true treasure trove of authentic recipes. Recipes are accompanied by delightful notes like this one for the Harvester's Pot Roast where the author points out "...this ancient dish is still popular in harvest-time, but is a strong favourite with tourists too. The heavy iron pot is bedded in embers and hot ashes, the lid is secured with stones. If there is anything better to come back to after an arduous day of birdwatching or climbing - well, I'd like to know it." She made me smile!

                                                                                                                                                        6 Replies
                                                                                                                                                        1. re: Breadcrumbs

                                                                                                                                                          A nice stash. I would like these: Michel Roux, anything on pasta is always a choice for me even though I have lots, and the Two fat ladies.

                                                                                                                                                          If I'm not mistaken you are interested in Hungarian cooking? Are you the person who ordered the Cusinaria (sp?) cookbook on Hungary? If so, do you like it?

                                                                                                                                                          I must confess, the posters' names, 'breadcrumbs' and 'buttertart' and their postings are hard to remember who is who. :-))

                                                                                                                                                          Even though I don't frequent used books, online or off, I envy all the good buys you find.


                                                                                                                                                          1. re: Rella

                                                                                                                                                            We're both Canadian, that might be what's confusing. Breadcrumbs is much more active than I on the Cookbook of the Month threads (or has been, before she got busybusy like me at work). She's the one with the magic thrift shop, I'm limited to buying on the internet and at the Strand in NYC.

                                                                                                                                                            1. re: buttertart

                                                                                                                                                              Not too shabby, shopping at the Strand.

                                                                                                                                                            2. re: Rella

                                                                                                                                                              Hi Rella, just seeing your post now, special thanks to buttertart for clarifying our names...someone else mentioned this on another thread as well!!

                                                                                                                                                              I wasn't the person that ordered Culinaria Rella but it sounds intriguing. I currently have the book above, a softcover book that's not in EYB and I don't recall it's name and The Gourmet's Cook Book: Hungarian Cuisine by Elek Magyar.

                                                                                                                                                            3. re: Breadcrumbs

                                                                                                                                                              Breadcrumbs, hope you have all of Sophie G's mum's books - Jane Grigson is one of my absolutely favourite food writers of all time. The apple didn't fall far from the tree, but Jane is divine.

                                                                                                                                                            4. My local library has a great cookbook selection so I don't really buy cookbooks. As a matter of fact, there are only two in my collection:

                                                                                                                                                              1. The French Laundry by Thomas Keller
                                                                                                                                                              2. Under Pressure by Thomas Keller

                                                                                                                                                              However, they will soon be joined by a third... Daniel Humm's Eleven Madison Park. I've been to this restaurant a number of times and if my experience there is any indication, this book will be awesome.

                                                                                                                                                              Also looked through the Volt Ink cookbook from the Voltaggio brothers while at B&N today. Very nice as well.

                                                                                                                                                              1. Home Cooking with Jean-Georges

                                                                                                                                                                Made the Salmon in Miso-Yuzu Broth for dinner last night. Outstanding! A top-drawer restaurant-quality meal.

                                                                                                                                                                3 Replies
                                                                                                                                                                1. re: pikawicca

                                                                                                                                                                  Any more information about the book ? First impression ?

                                                                                                                                                                  1. re: honkman

                                                                                                                                                                    Definitely going to make his version of Croque Monsieur. Plan to make all of the chicken dishes, e.g., Miso-Marinated Grilled Chicken, Crunchy Roasted Chicken Steaks with Mustard Sauce, Chicken with Vinegar. Soy Marinated Lamb Shanks look pretty good, as well. There is a distinct Alsatian accent to many recipes, harking back to his boyhood. Since I love Alsatian cooking, this is a plus.

                                                                                                                                                                    Tomorrow I'm going to make the Sesame-Lime Roasted Mushrooms as a side to a grilled fish.

                                                                                                                                                                    1. re: pikawicca

                                                                                                                                                                      The mushrooms were a disappointment. Couldn't find maitakes, so used shiitakes. They came out dry, not meaty, and stuck to the pan badly. No lime or sesame flavor whatsoever. In the unlikely event that I make this again, I'll wait until I find the designated mushrooms, line the pan with Reynold's non-stick foil, add grated lime zest and a healthy drizzle of sesame oil when the shrooms come out of the oven.

                                                                                                                                                                2. thegoodcook.com is having one of their blowout sales (4 books for $10 each), soi ordered Lidia's Italian Cooking in America (and one for my sister for Christmas), Vienese Baking, and a ore order of Paula Wolfert's Moroccan Cooking. Using some of my bonus points, my total came to just over$40 with tax. Quite a bargain,I'd say!!

                                                                                                                                                                  1 Reply
                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                    Looks like that sale (2 for $25, 3 for $33, 4 or more for $10 each) lasts for the whole of November.

                                                                                                                                                                  2. Has anyone bought Indochine or Milk Bar cook books? If so what are your views on them?

                                                                                                                                                                    5 Replies
                                                                                                                                                                    1. re: dryrain

                                                                                                                                                                      Milk Bar is currently "out for delivery." Will have to bake from it this weekend!

                                                                                                                                                                      1. re: pikawicca

                                                                                                                                                                        Plan to make the Crack Pie on Monday. This book looks exciting.

                                                                                                                                                                        1. re: pikawicca

                                                                                                                                                                          Got my copy and am tempted to try the Birthday Cake. Once the Boss gets done rolling her eyes about the waste of cereal to make cereal milk and me having to source glucose. But I agree the book looks like fun.

                                                                                                                                                                          1. re: pikawicca

                                                                                                                                                                            Let me know how the crack pie turns out looks tasty. I guess the base of the crack pie could be used for different pie recipes to give a new twist.

                                                                                                                                                                            1. re: dryrain

                                                                                                                                                                              The Crack Pie was a big hit. A bit of a PITA to make, but an interesting process. If you make this, serve tiny slices, as it's very rich.

                                                                                                                                                                      2. Very exciting find en route to pick up my lunch today. I stumbled upon a fund-raiser rummage sale and by the time I arrived all items on the table were 50¢

                                                                                                                                                                        For a grand total of $1.50 I picked up:

                                                                                                                                                                        Susanna Foo Fresh Inspiration - New Approaches to Chinese Cuisine

                                                                                                                                                                        Finger Food by Elsa Petersen-Schepelern

                                                                                                                                                                        Mediterranean The Beautiful Cookbook by Joyce Goldstein (hardcover in pristine condition too!!)

                                                                                                                                                                        Also, last night I ordered Mario Batali's new cookbook from Amazon (damn their "selected just for you" emails!!).

                                                                                                                                                                        1. Today we were out and about trying to figure out whether to go w granite or quartz for our new kitchen counters and along the way we stopped in at Costco and Winners (Canadian version of TJ Maxx). Guess what? I managed to pick up a few cookbooks at both stops:

                                                                                                                                                                          Nigella Christmas by Nigella Lawson - $7

                                                                                                                                                                          Made in Italy by David Rocco (Canadian cookbook author/Food tv host) - $22.99

                                                                                                                                                                          Food & Wine Annual Cookbook 2011 - $8.

                                                                                                                                                                          Culina Mundi - $11.99

                                                                                                                                                                          Christmas with Gordon by Gordon Ramsey $5 - I know, I know, I swore I'd never by another book by GR but for $5 with the dust jacket missing, it seemed like a bargain...I mean a girl can't buy a magazine for that price, right?!!

                                                                                                                                                                          I also picked up the new Gourmet "Holiday" magazine because I so miss my Gourmet magazine. Haven't had a look at this (or any of the others for that matter) as yet.

                                                                                                                                                                          15 Replies
                                                                                                                                                                          1. re: Breadcrumbs

                                                                                                                                                                            Better Homes and Gardens currently has an excellent magazine, "100 Best Cookies" on the shelves.

                                                                                                                                                                            1. re: pikawicca

                                                                                                                                                                              Oh that sounds wonderful pikawicca, thanks for the heads up, I'll make sure I get this one...thanks!!

                                                                                                                                                                            2. re: Breadcrumbs

                                                                                                                                                                              Here in Winchester, VA, USA, I haven't seen at Costco David Rocco book. I just KNOW I'll buy it. I just don't need to buy another book, but I probably will - sigh!

                                                                                                                                                                              Costco also had today which I hadn't seen before: 3 Cooking Light cookbooks which I stepped aside from, "Way to Cook," "Way to Bake" and "Way to Cook Vegetarian."

                                                                                                                                                                              I bought a "Northern Virginia" magazine at Costco - I rarely buy magazines - because it had 'best restaurants in Northern Virginia. (Also best dentists, which set me back $10K+ after I chose the last dentist out of a similar magaizine. - Will I ever learn?)

                                                                                                                                                                              1. re: Rella

                                                                                                                                                                                LOL at your dentist story Rella!! btw, Costco actually had both David Rocco's books and it was all I could do to leave the other one behind . . . though if they still have it next time I'm there, who knows what will happen....!!! ; - )

                                                                                                                                                                              2. re: Breadcrumbs

                                                                                                                                                                                I've made quite a few things from Nigella Christmas. Her poinsettia cocktail has been responsible for some very merry holiday parties!

                                                                                                                                                                                1. re: greedygirl

                                                                                                                                                                                  I bought that one last year, and was pretty disappointed with this effort from Nigella. Maybe I will have to take it down from its high shelf and give it another perusal...

                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                    Her mince pies are a staple, and I've also made two of the Christmas cakes and a bunch of other stuff. I've served some of her canapes and the porcini-potato gratin at our Boxing Day party. Also the prosecco jelly is great.

                                                                                                                                                                                  2. re: greedygirl

                                                                                                                                                                                    The photos in the book are certainly enticing gg and I've made a note about that cocktail...sounds wonderful! Thanks for pointing it out.

                                                                                                                                                                                  3. re: Breadcrumbs

                                                                                                                                                                                    Breadcrumbs, what do you think about David Rocco's book? I like his TV show but never made any of his recipes. Our Costco also has both of his books and Batali one and some others which I do not recall at the moment.

                                                                                                                                                                                    1. re: herby

                                                                                                                                                                                      While you're waiting for Breadcrumbs' reply I'll point you to my post upthread. I pre-ordered DR's new book back in April and got it at the end of October...

                                                                                                                                                                                      1. re: Gio

                                                                                                                                                                                        Thanks for the reply, Gio! Now that you pointed me to your post, I remeber reading about that tiny bikini:) Do you think that aside from gorgeous photos the book is worth buying? I just bought Roden's older book on Middleeastern cooking and the latest Pepin, so, feeling rather guilty about considering yet another. I took Judith Jones book on cooking for one subject out of the library and love it. Keep thinking that I really-really have to have it... Must be an addiction:)

                                                                                                                                                                                        1. re: herby

                                                                                                                                                                                          I'm not so lucky most usually to find and/or purchase 3 at a time.

                                                                                                                                                                                          If it were "what was your last cookbook purchased?" I'd post that I just received today one cookbook, Anne Burrell's "Cook Like a Rock Star."

                                                                                                                                                                                          But alas! :-))

                                                                                                                                                                                          Is it possible to 'bundle'? but that wouldn't help me out, because I get too excited to hold back getting a new book in the mail.

                                                                                                                                                                                          1. re: herby

                                                                                                                                                                                            Hi Herby...I like this book. I've only made 1 recipe from it so far, though, so I can't adequately give you much of a judgment although I have many to-make recipes on my list for the very near future. It probably will be used this month as my adjunct COTM. I like to choose one extra book a month to cook from and I like the recipes here read....

                                                                                                                                                                                            If you could see the book first hand in a brick & mortar bookstore that might help you decide. It's probably too new for libraries to have it on the shelf now.

                                                                                                                                                                                        2. re: herby

                                                                                                                                                                                          Hi herby, I'm afraid I don't have much to offer in terms of this book. It was the beautiful photography that caught my eye and then I remembered Gio's comments here and, of course, like you I also enjoy his show. I just haven't had time to flip through it since I've brought it home as yet.

                                                                                                                                                                                          In our case, we love Italian food and my menus tend to be Italian focussed so I feel fairly confident I'll be able to put it to use w EYB's help once the book is indexed. I think Gio's suggestion is great...give it a look at the bookstore and see what you think. That said, you can never have too many cookbooks....right?!!!!

                                                                                                                                                                                      2. The Feed Zone Cookbook: Fast and Flavorful Nutrition for Athletes, by Biju Thomas and Allen Lim
                                                                                                                                                                                        Cooking By Hand, by Paul Bertolli
                                                                                                                                                                                        My Japanese Table, by Debra Samuels
                                                                                                                                                                                        My Family Table, by John Besh

                                                                                                                                                                                        7 Replies
                                                                                                                                                                                        1. re: MelMM

                                                                                                                                                                                          MelMM -- how's the new Besh? I really couldn't get a handle on it from what I've read.

                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                            Well, jury is still out. It just came, so I haven't read it through yet, much less cooked anything. It's very pretty, a big book, with lot's of photos. It kind of pretends to be everyday stuff, and it sort of is, but is by no means a quick and easy book. There are recipes for slow stuff, and recipes to use leftovers. It is not a strictly Southern book, much less Louisianan. The recipes are international in scope, although with a Southern bias. Generally a homey, rather than a "cheffy" feel to them, but that is not to say simple, dumbed-down, or unsophisticated.

                                                                                                                                                                                            I suspect this doesn't help much. I'm still trying to figure out where this book fits in for me, and what I want to cook from it.

                                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                                              I have John Besh's My Family Table as well as his My New Orleans. I was kind of intimidated by My New Orleans though I can't really tell you why. It's a beautiful cookbook though. The new one, My Family Table, is also beautiful but, as MelMM mentioned, it still has a "cheffy" feel to it. Despite that, I wasn't as intimidated by this one and so far I've cooked 3 things from the book all with great results. All that said, it isn't a book that I personally would use for every day cooking. I have no idea if the premise of cooking for the family works with this book since I'm just cooking for me (the cats don't eat much people food).

                                                                                                                                                                                              1. re: Boudleaux

                                                                                                                                                                                                Just for the record, I said it had a "homey" feel to it, and NOT a "cheffy" feel. That said, I still haven't figured out what I want to do with this book.

                                                                                                                                                                                                1. re: MelMM

                                                                                                                                                                                                  Sorry about that, MelMM. I didn't mean to misquote you. I feel like both of Besh's books have a "cheffy" feel but that's not off-putting to me personally.

                                                                                                                                                                                                  1. re: Boudleaux

                                                                                                                                                                                                    It's tough to stop being a professional chef, even when cooking at home...

                                                                                                                                                                                                    In other words, you can take the chef out of the kitchen, but not the kitchen out of the chef.

                                                                                                                                                                                          2. I know that some of you are fans of Carol Field's book The Italian Baker, and so might enjoy this article/interview about its reissue and her thoughts on the past and present states of bread in Italy and the US (particularly the Bay Area, where we are spoiled for good artisanal bread, as this is from the San Francisco Chronical).


                                                                                                                                                                                            1 Reply
                                                                                                                                                                                            1. re: Caitlin McGrath

                                                                                                                                                                                              Thanks for the link. I guess that it is not necessary to buy this book since it seems there are only three things different than the original: color photos, a second ciabatta recipe, and a recipe using natural yeast. My original is from the days when I would rarely buy a cookbook, but when I did, I'd instantly begin cooking from it. My copy is a mess - splattered and splotched, but it attests to my enduring affection for this book.

                                                                                                                                                                                            2. Yipee, skipee! They had Christina Tosi's Momofuku Milk Bar cookbook at Costco today, which really surprised me. I bought it, which shouldn't surprise you!!

                                                                                                                                                                                              1 Reply
                                                                                                                                                                                              1. I went to TXMaxx today and picked up cheap copies of:

                                                                                                                                                                                                How I Cook by Skye Gyngell
                                                                                                                                                                                                Bake! by Nick Maglieri

                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                1. I just received 4 books, but was very disappointed that one was actually a library book that had a call number with author's letter and another sticker in the back of the book, as well as the library plastic cover.
                                                                                                                                                                                                  Yes, I called them and they accommodated; however, it was their last book and couldn't replace.

                                                                                                                                                                                                  Since I don't go to libraries, nor purchase library books from one particular retailer who does sell them in its store, I try to avoid this retailer by not buying books in its store. I also try to stay away from used books. I am not against others buying as they please, but it my decision.

                                                                                                                                                                                                  The books that I did purchase are:

                                                                                                                                                                                                  Union Square Cafe, Marcella Says, Encyclopedia of Sauces for your pastas, and Heart of the Artichoke.

                                                                                                                                                                                                  1. The siren call of the Good Cook Club was heard in the land, resulting in my getting: Wolfert Morocco, Artisan Breads by Jan Hedh, Austrian Desserts and Pastries, Food52, Serious Eats, Sugar, Sugar, and Homesick Texan, all for under $75.00.

                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                    1. re: buttertart

                                                                                                                                                                                                      I looked on amazon at the Artisan Breads. The "look inside" feature was from the kindle version. I was amazed at how good the pictures look, and hopefully they look as good on a kindle. I mention this because I always give a thought to kindle when I buy a new cookbook.

                                                                                                                                                                                                      I had not heard of Jan Hedh, but read that he is from Malmo. I spent only a few hours there "once upon a time." I recall I had a pastry. There is a picture in the book, I don't know what page it is, but he or someone else is holding a loaf of bread in front of himself, and the bread, even though it looks like a rock, is one that I would like to slice into.

                                                                                                                                                                                                      1. re: Rella

                                                                                                                                                                                                        His book "Swedish Breads and Pastries" is a master class in European breadbaking, and has a recipe for smorkage, an amazing Danish coffeecake, that I want to make next time at my mother-in-law's. Too big, complicated, and dangerous to make for home. We had those from friends' Danish bakery when I was a kid, spoiled me for most DK pastry since.

                                                                                                                                                                                                      2. re: buttertart

                                                                                                                                                                                                        I was caught by thegoodcook.com sale too. I got All About Roasting, Artisan Breads by Jan Hedh, and Food52 all for $30 plus a couple of dollars tax. I am still awaiting my previously ordered Wolfert Morocco, which is apparently back ordered. For my husband, I bought the Eleven Madison Park cookbook, as well as The Whole Hog Cookbook. Those I ordered from ecookbooks, and in addition to the books I paid for, I got a bonus cookbook called Skinny Pasta, and a free year of Bon Appetit. The EMP book came with its cover practically ripped off, and they are sending me a replacement cover.

                                                                                                                                                                                                      3. Latest to go on the shelf:

                                                                                                                                                                                                        "River Cottage Veg - every day" - Hugh Fearnley-Whittingstall
                                                                                                                                                                                                        "Great British Food Revival" - Various contributors
                                                                                                                                                                                                        "The Apple Source Book" - Sue Clifford & Angela KIng
                                                                                                                                                                                                        "The Paupers Cookbook" - Jocasta Innes (1971)
                                                                                                                                                                                                        "The South African Illustrated Cookbook" - Lehla Eldridge (a holiday souvenir)

                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                          Jocasta Innis? Haven't thought about her since I was a British Vogue-reading wannabe dollybird!

                                                                                                                                                                                                        2. Got the new Wolfert Morroco book, and the new one from Barbara Kafka, "The Intolerant Gourmet", which is gluten-free and dairy-free (or lactose free, I don't recall the specifics). Anyway, very little baking in this books, it is mostly recipes that would be gluten- and dairy-free anyway. Quite a bit of nose to tail stuff in here.

                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                          1. re: MelMM

                                                                                                                                                                                                            I have been remiss in posting my most recent cookbook purchases. So much so, this is the first time I am posting on thread #5 and it looks like it is almost time for thread #6. But that doesn't mean I haven't been buying. I have! There have been so many recent purchases, I am not sure I can recount them all. This will be my attempt. I hope to abstain from buying any more books during 2012 to make up for my gluttony but that is unlikely.

                                                                                                                                                                                                            Most recently, received my copy of All About Roasting by Molly Steven from TGC. Not enthralled but I am sure it will be a future COTM title so longterm it will be a useful investment.

                                                                                                                                                                                                            Before that, I was delighted to find Once Upon A Tart, (out of print so bought used). Love, love, love this one and would highly recommend it. The authors own the famed restaurant in NYC. Have enjoyed reading this one cover to cover but I will be making my first tart out of this book on Sunday.

                                                                                                                                                                                                            My newest favorite is The Cheesemonger's Kitchen, also a TGC title. Bought this expecting it to be a cheese primer. Not at all what I expected but wonderful in a totally different way. Have made 6 recipes out of it so far and each one was outstanding. I am in a Supper club and 3 of the other members have purchased it since I introduced them. The author is the cheesemonger/ son-in-law of Joan's on Third owner in L.A. Put this one on your wish list! The recipes I've tried and loved so far include Goat Cheese and Roasted Garlic Beehive, Cherry Tomato Jam for Cheese, Savory Lemon, Ricotta and Pecorino Fritters, Zucchini and Camembert Tart, and Tomato Braised Meatballs Stuffed with Melting Mozzarella.

                                                                                                                                                                                                            Dos Camino's Mexican Street Food - Another treasure found amongst the TGC titles.

                                                                                                                                                                                                            Union Square Cafe Cookbook - Purchased based on COTM discussions. Haven't made anything yet, but I will be hitting this on my next trip to NYC in a few weeks.

                                                                                                                                                                                                            The Next Course - gift from my sissy. Wouldn't have bought it for myself but I am awfully glad to have found it. A coffee table book, starts with interviews of numerous well known chefs, asking them to detail their ideal last meal. Answers run the gamut from the simple to the sublime. One recipe is included per chef. Thought provoking, wistful.

                                                                                                                                                                                                            Mozza - what else is there to say but buy it!

                                                                                                                                                                                                            1. re: dkennedy

                                                                                                                                                                                                              I definitely would have passed the cheesemongers Kitchen by. Looks interesting!

                                                                                                                                                                                                          2. Just bought Food of Morocco, back ordered from TGC, The Meatball Shop Cookbook, from the restaurant of the same name in NYC, and Artisan Bread in 5; I'm late to the party with the bread book but I'll catch up.

                                                                                                                                                                                                            1. Latest:

                                                                                                                                                                                                              A Bon Vivant's Cookbook by William Templeton Veach with Helen Evans Brown. Introduction by James A. Beard. Little, Brown & Co. 1965.

                                                                                                                                                                                                              1. Flavors of Puglia by Nancy Harmon Jenkins
                                                                                                                                                                                                                My mother was born in Andria, Puglia so I Had To Have This Book.

                                                                                                                                                                                                                Cucina Amore, The Very Best in Italian Cooking by Faith Willinger, Nick Malgieri, Nancy Harmon Jenkins, Vincent Schiavelli, Joe Simone... I loved that program. I love those authors.

                                                                                                                                                                                                                Essential Pepin: More Than 700 All-Time Favorites from My Life in Food by Jacques Pepin
                                                                                                                                                                                                                I do believe there's a COTM in it's future.

                                                                                                                                                                                                                5 Replies
                                                                                                                                                                                                                1. re: Gio

                                                                                                                                                                                                                  Just thinking outloud - a COTM from the cusine of Puglia.

                                                                                                                                                                                                                  1. re: Rella


                                                                                                                                                                                                                    In the mean time, if you are interested in Pugliese food (who isn't these days who loves Italian?), you might like to check out my friend Sly's cooking school newsletter, which is in Lecce, Italy (Puglia)s he has a cookbook coming out early 2012...

                                                                                                                                                                                                                    The Awaiting Table in Lecce, Italy <ssilvestori@awaitingtable.com

                                                                                                                                                                                                                    1. re: gingershelley


                                                                                                                                                                                                                      This must be him. There's another youtube of his re olive oil

                                                                                                                                                                                                                      1. re: gingershelley


                                                                                                                                                                                                                        Yes, that certainly was Sly's bald head, talking about Pugliese (Salento) wines...

                                                                                                                                                                                                                        Here is a better link for you if you want to sign up for his blog, which is pretty interesting except that he doesn't seem to stop for spell check, which bugs me, but he has allways been an impatient guy:).

                                                                                                                                                                                                                        There are links here for more info on the school, as well as different Pugliese recipes which might be a place to start till the book comes out.


                                                                                                                                                                                                                      2. re: Rella

                                                                                                                                                                                                                        Now wouldn't That be nice. Just flipped through the book quickly when I received it and I think it definitely has promise. Curiously, no recipe really reminded me of what Mum and her family cooked... probably because they all grew up in Trieste. But the proof of the pudding is in the eating, so we shall see.

                                                                                                                                                                                                                    2. I just bought myself a Christmas present, 3 more cookbooks. Headed my way via postal carrier are:

                                                                                                                                                                                                                      Nadia G's Bitchin' Kitchen: Cookin' for Trouble - Nadia G
                                                                                                                                                                                                                      A Turn in the New South - Hugh Acheson
                                                                                                                                                                                                                      Desserts from the Famous Loveless Cafe - Alisa Huntsman

                                                                                                                                                                                                                      I know Nadia G. gets mixed reviews here but I think her show is funny. Her food looks good, the book was cheap, and I was curious. We'll see.

                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                      1. re: Boudleaux

                                                                                                                                                                                                                        I'm curious about the Acheson book. What do you think.

                                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                                          Haven't received it yet but I promise to report back! I hope it will be delievered today so that I can have fun with it over the weekend.

                                                                                                                                                                                                                      2. How's about a new thread on this topic? I'm getting carpal scrolling through the plethora of long threads that have appeared on CH lately...

                                                                                                                                                                                                                        13 Replies
                                                                                                                                                                                                                        1. re: buttertart

                                                                                                                                                                                                                          Whew! Buttertart! I am with you.

                                                                                                                                                                                                                          How about, "What are you buying to cook from in 2012?"

                                                                                                                                                                                                                          1. re: buttertart

                                                                                                                                                                                                                            I agree.
                                                                                                                                                                                                                            Here's a way I tackle it.
                                                                                                                                                                                                                            Go a a "Find" on the page, or click Ctrl+f.
                                                                                                                                                                                                                            Type into the date when writen "Dec 16"and it will go to the first 'Dec 16'
                                                                                                                                                                                                                            and it will go to all 'next' of that date, when you click 'next.'

                                                                                                                                                                                                                            There are two problems with this. Some dates are shown as "Dec 1' and some dates will be shown as Dec 01' so one has to pay attention.

                                                                                                                                                                                                                            The other problem is that 'buttertart's last post shows '13 hours ago', not a 'Dec 16' date, so that won't show up by trying to find a date, so, I click Ctrl+end hoping that her post is at the end, not in the middle.

                                                                                                                                                                                                                            Sounds complicated, but is not. I use method for plowing through huge threads, and even 100 posted threads.

                                                                                                                                                                                                                            Thanks for the new thread.

                                                                                                                                                                                                                            1. re: Rella


                                                                                                                                                                                                                              This sounds like great useful info, but I don't know where 'find' is on the thread page... do you mean the search function?

                                                                                                                                                                                                                              I tried control + F, and nothing happens... thanks for your help!

                                                                                                                                                                                                                              1. re: gingershelley

                                                                                                                                                                                                                                I know what you mean - it does work. After you push Ctrl+f, you have to look for the 'find box' at the top of the page - probably to the left upper corner - it will leave you a "find search box" to write the date in.

                                                                                                                                                                                                                                After you see it once, you will always see it. It doesn't come up in the middle of the page like you would think a find/search box would normally; but here on the chowhound page, it shows as an integral tool bar across the top of the page.on the left-hand side. Try it again, I hope you will see it, or that it does come up for you.

                                                                                                                                                                                                                                1. re: Rella

                                                                                                                                                                                                                                  I should also add, gingers.. that if it doesn't show a date because of the "1 hour ago" versus a date, you can always type in the fnd box the name of the last post, such as "Rella." But, of course if the name you are searching is a prolific poster in that thread, all the 'Rella" postings will come up, but that is another easy way to wade through a 300+/- thread.

                                                                                                                                                                                                                                  1. re: Rella

                                                                                                                                                                                                                                    Not showing up, Rella... there is just the normal seach on the right hand side, but no 'find showing up when I do control+F... for you is it up in the red title bar where it says 'chowhound'? Basically then supposed to be up on left up there opposite 'search boxes at beginning of heading - or where?

                                                                                                                                                                                                                                    1. re: gingershelley

                                                                                                                                                                                                                                      Ginger, on my screen it shows up on the bottom of the browser bar - just above the red Chowhound banner on the left. So, even if you are at the bottom of a long thread and do not see the top of Chowhound page, you will see the "find" box. Let us know if you see it now (after pressing Ctrl + F).

                                                                                                                                                                                                                                      1. re: herby

                                                                                                                                                                                                                                        Herby, thanks for adding this bit of info, too. This is a bit of trouble to initially find the "find, :-)

                                                                                                                                                                                                                                        1. re: Rella

                                                                                                                                                                                                                                          Sa Sad! Idon't think of myself as an internet or computer dummy, but no find is showing up below the banner, whether I am at the top, or like now, as I write this, WAAAAYYYY down at the bottom of this long ol' thread. Not sure what the problem is. It just seems like nothing happens when I do Ctrl +F.
                                                                                                                                                                                                                                          Thanks Herby and Rella for trying to get me in gear :)

                                                                                                                                                                                                                                          1. re: gingershelley

                                                                                                                                                                                                                                            OK, Ginger, let's try one more time. The find feature is a part of your browser toolbar. I am using Windows Explorer as most people do. When you click Ctrl + F, a small "find" window appears at the bottom of your browser toolbar, just below the tab that says Chow, Yahoo, Google or whatever tabs you have open. Do you see that? Try again. If does not work, click the ? icon on the bottom and right of the tool bar which is "help" and ask "how to activate "find" feature. It should guide you through.

                                                                                                                                                                                                                                            1. re: herby

                                                                                                                                                                                                                                              Herby! Finally got it, found unter the 'edit' button: "find" on this page... :) Thanks for helping me figure it out!

                                                                                                                                                                                                                                              1. re: gingershelley

                                                                                                                                                                                                                                                If you have to go to edit everytime for it -

                                                                                                                                                                                                                                                perhaps here is another solution if you don't want to go to edit each time.

                                                                                                                                                                                                                                                Right Click on the bar itself, and you will see a list - make sure that "menu bar" is checked, and "status bar" is clicked.

                                                                                                                                                                                                                                                But then again, mabye your 'edit' Ctrl+f will stick without clicking edit each time.

                                                                                                                                                                                                                                                1. re: gingershelley

                                                                                                                                                                                                                                                  Happy to hear that it finally worked! I just couldn't leave it alone - LOL