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Sep 3, 2011 08:16 AM

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...