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October 2011 Cookbook of the Month Nominations

It is time for the Chowhound Cookbook of the Month nominations. COTM is open to anyone who wants to participate, and we’d love to have you join us. For more on how Cookbook of the Month works or to see an archive of books we’ve already cooked from this link can give you lots of information: http://www.chow.com/cookbook_of_the_m...

Books that were heavily discussed last month include The Food of Spain, Fried Chicken and Champagne, and One Big Table. Numerous other books have come up in the conversation too, including The Splendid Table and 150 Best American Recipes. Please don’t feel limited to nominating these books. Get crazy, have fun, and nominate away. Please remember to type the title of the book/s you are nominating in ALL CAPITALS if you want your nomination to be counted. Nominations will be open until 1:00 pm eastern time on Thursday, Sept. 15.

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  1. I'll start off this month's nominations:


    Copies available via your local library or from around $7.00 and up at Amazon. Here is a link for the book at Amazon:


    5 Replies
    1. re: dkennedy

      Lots of great possibilities this month but Id like to do THE SPLENDID TABLE,, paired with THE ITALIAN COUNTRY TABLE.. if possible. which complements it with recipes both from E-R and other parts of Italy.

      1. re: jen kalb

        As much as I like one book per COTM sometimes this multi choice works very well. Witness the 3 books I'm cooking from this month. I have The Italian Country Table and like it almost more than The Splendid Table. In fact I see in the Sept. nom thread I stated that i'd like to do these books in October... or words to that effect. Of course, I've been known to change my mind every now and then....LOL

        1. re: Gio

          Gio you crack me up. There copies of TICT on Amazon for close to a dollar...


          1. re: Gio

            I much prefer THE ITALIAN COUNTRY TABLE, but then I don''t do much of the richer / fancier type of cooking in THE SPLENDID TABLE.

            1. re: jmckee

              I'd be fine with doing a combo month of TST and TICT, as suggested by jen above. I have both books, TICT being a new addition to my library, so I've only made 5 recipes out of it. I tend to think of cooking TICT recipes on a busy week night, and TST on the weekend, so for me it would be good to pair the two. Adding THE ITALIAN COUNTRY TABLE to my original nomination, above.


        I think this will make a good transition book from summer to fall. Those of us who will still have warm weather and summer produce in October will find things to cook, as will those who are fully into fall weather and looking for heartier dishes. I would love to do The Splendid Table in November.

        11 Replies
        1. re: MelMM

          Since I have The New Spanish Table by Anya Von Bremzen I wanted to find out more about Roden's The Food of Spain and found what possibly is the best review of anything I've read in a long time. From The Boston Globe... The writer says of a pork meatball dish with almond sauce, "When it was all gone, I wanted to cry." Now that must be Some recipe.


          I'd like to do The Splendid Table sometime but as usual I don't know what I want to cook next month. These nomination/discussion threads each month turn out to be quite a learning experience so I'll just read, wait and be inspired at the end.

          1. re: Gio

            I know just what you mean. I learn *so* much from these threads.

            Just a head's up - I confidently put 1:00 pm on Thursday, and only an hour later, as I was on my treadmill, did I realize I have a lunch date that day. So the voting post won't go up immediately at 1:00 - but it won't be too too long after.

            1. re: Gio

              Very impressive review, Gio. I, too, bought The New Spanish Table--after looking through both books and checking the reviews on Amazon. TNST has nearly twice the number of recipes as the Roden and far less history and background material. I generally like that kind of intro info, but in this instance it seemed to overwhelm the book and, I thought, ended up giving you far less bang for significantly greater bucks. The paperback of TNST can be had for very little, while the Roden is still rather new and going for about double the price. Half the recipes? Double the price? Not nominating yet, but when the time comes I’ll go with Von Bremzen over Roden. And hope that that meatball recipe appears on the Interwebs sooner rather than later.

                1. re: JoanN

                  Brava, Joan. That does look rather tasty... Saving the recipe. Many thanks!

              1. re: Gio

                Oh, that's the Eat Your Books gal reviewing FOS. Interesting. It does make the book seem very appealing. I'm glad I own it (good price at The Good Cook), but based on Joan's comment re: New Spanish Table (double the recipes), I fear I might have bought the wrong book! I wonder if the recipes in TNST are as tissue-worthy.

                I don't know if the ratio is quite double, though. Per EYB, TNST has 296 recipes whereas FOS has 217 recipes, so maybe 80 or 30% more recipes.

                Personally, I think it's too soon to have FOS as a COTM: it's only a few months old. In the meantime, there are lots of affordable used copies of TNSP on Amazon. And if my library is any indication (and I never know if it is), there are library copies available, too.


                1. re: The Dairy Queen

                  Didn't think to check EYB. Took a reviewer's word for it that the Roden book has 180 recipes. That's quite a discrepancy.

                  More recipes here from Google Books:


              2. re: MelMM

                You made a great point, MeIMM! I am making a few dishes from The Food of Spain tomorrow and Wednesday - will report back on the results and second your nomination then if I am happy with the results. I have a number of recipes marked to make and would love to explore this book.

                1. re: MelMM

                  I second THE FOOD OF SPAIN

                  Just made meatballs in almond sauce and pepper/onion salad - both look and smell wonderful. I have many recipes marked to make and would love to cook from this book though I must say I am getting tired of huge tomes that cookbooks of late are becoming...

                  I also would love-love to cook some Greek food. After looking at Vera's tome at the library I decided to follow Breadcrumbs advice and ordered THE OLIVE AND THE CAPER: ADVENTURES IN GREEK COOKING by Susanna Hoffman which I would like to nominate in case others wish to explore foods of Greece.

                  1. re: herby

                    I bought the Olive and the Caper a few months back and haven't even had a chance to look at it, but would love to cook from it. I have a feeling its month will come.

                  1. re: pikawicca

                    For the Splendid Table nominations, should we assume that you mean "recipes from Emilia-Romagna" and not "How to Eat Supper" or "How to Eat Weekends"? I think so, but I also don't want make assumptions that twist peoples intentions.



                          1. And wouldn't you know it, I just checked my library's website and found that The Splendid Table is out until mid-October (probably because of the library move I mentioned elsewhere earlier).

                            5 Replies
                            1. re: LulusMom

                              Well, if it is selected i'll be happy to help you with the thread or any other help you'll need.

                              1. re: dkennedy

                                Thanks dk, you're so helpful! I may bite the bullet and buy it too.

                                1. re: LulusMom

                                  If it is selected, it would be worth adding to your collection. As I have said many times before, it is my favorite Italian Cookbook.

                                    1. re: LulusMom

                                      Push, push, push. It really is a good one, LM.

                            2. This is always an exciting time of the month and like others have said, I so enjoy the conversations that take place in these threads. I'm always richer for them (ok, well maybe not so much in the pocketbook though as inevitably I seem to end up buying something I read about!!!)

                              While I'm not ready to make a nomination yet, I do have all the books LulusMom mentioned in the introduction and for what its worth, I thought I'd share my impressions and experiences with them in the event it might be of interest or prompt some discussion since these books seem to be generating some early interest in this month's nominations:

                              The New Spanish Table:

                              I first nominated The New Spanish Table for the August COTM and it was one of those books I took an immediate liking to. It has a lot of information about Spain, the origin of dishes, sidebars with really interesting stories of the author's travels and experiences and, delicious sounding recipes - some of which are photographed.

                              I did a bit of internet digging and found an interview w the author that further piqued my interest in the author and this book. One thing that really struck me was that she tested every one of the recipes, "many times over" she said. Her passion for the cuisine and, her book was infectious.

                              Here's the link to the interview:

                              Theres such variety in the book. The tapas, paella and empanada sections are so enticing. The sangrias were calling my name!! I was a bit concerned that the recipe ingredient lists seemed long however, on closer inspection I realized that was because they also included extra info like suggested alternatives or perhaps a note to the cook - "choose ones that are not too tapered" regarding the zucchini she called for.

                              I compared this book to "Made in Spain" by Jose Andres whose restaurants I love, and The Spanish Table had greater variety and appeal. I felt the recipes were more accessible with ingredients I'd likely have on hand or, would be able to purchase without travelling all over town.

                              I also recently purchase Claudia Roden's Food of Spain and while it has already captivated me with its lovely photography, I haven't had the opportunity to do a "deep dive" into it yet to have formed an opinion as to its quality or comparability to The New Spanish Table. At first pass though, The New Spanish Table does seem more varied and accessible to me.

                              The Splendid Table

                              I’m confident this book would make a wonderful COTM. Emilia Romagna is truly a food lovers dream with its abundance of incredible ingredients that have now found their way into our everyday cooking. Home of Balsamic Vinegar, Parma Ham, Parmesan Cheese and so many other culinary delights. It is so apropos that Rossetto Kasper elected to use the inside of her book covers to profile the region’s vast array of foods using a whimsically illustrated map of Emila Romagna on which the foods are placed in their city or town of origin!

                              Since we first started talking about this book as a potential COTM nominee I’ve made two dishes from the book and both have been excellent. The Gramigna with Wine-Braised Sausage and Balsamic Roast Chicken both exceed our expectations and delighted our guests.

                              As I pointed out in a recent EYB recipe review, what I especially love about this book is all the extra info that accompanies each recipe. From wine recommendations to regional variations of the dish, LRK has it covered.

                              The 150 Best American Recipes

                              I recently purchased this book after reading the positive endorsements on a recent COTM nomination thread. The book only arrived in my mailbox this week and I was immediately compelled to cook from it. I prepared the Rigatoni alla Toto on Friday and it was truly outstanding. (I posted a review here on Chowhound if anyone wants more info: http://chowhound.chow.com/topics/8008...). I have subsequently flagged two more dishes that I intend to make this week. The Corn Bread Salad with Grilled Sausage and Spicy Chipotle Dressing (thanks to a recommendation from pikawicca) and the Stir-Fried Chicken with Lime and Coconut (I mean doesn’t that just sound mouth-watering!!).

                              I’ve looked through this book page by page and I can honestly say that every single dish appealed to me!! This has to be a first for me when it comes to looking through a cookbook. Some of the recipes I recognized and, have made before. Remember that this book is a compilation of some of the best recipes from many sources. I don’t know how many times I’ve made Mom-Mom Fritch’s Peanut Butter Cookies from Gourmet/Epi, we adore the Tuscan Pork Roast with Herbed Salt from Food & Wine and the Tortilla Soup with Chicken and Avocado from Fine Cooking is truly scrumptious. Then there are some highly recognizable dishes such as Zuni’s Roast Chicken w Bread Salad, or Diana Kennedy’s Fresh Corn Soup or Pam Anderson’s Perfect Brownies.

                              This is a wonderful book that truly seems to have it all: a vast array of dishes from tried and true sources, a good balance of quick and easy with more complex recipes, lots of dishes with vegetables, a thoughtful, well-organized layout with notes from the test kitchen, tips, beautiful photography and recipe head or footnotes.

                              I don’t think we could go wrong choosing this as a COTM.

                              Fried Chicken & Champagne

                              Another one that I was unable to resist after reading all the buzz on a recent COTM nomination thread. Unavailable in Canada, I was even willing to bite the bullet and pay the additional shipping costs to get my hands on it. Although I haven’t cooked from it as yet, I can easily say this was money well spent as I’m absolutely loving reading through this book.

                              This is another book that has been thoughtfully and artfully laid out. The photography is outstanding and the nostalgic inclusion of old recipe cards, family photos, hand written notes and the like really endeared the book to me bringing back memories of meals prepared when I was younger. As someone mentioned in a past nomination thread, the dishes in this book are of varied Ethnic origins as well with Asia, Spain, Mexico and other cuisines making an appearance which was surprising as I’d originally expected this to be a purely Southern cookbook however I soon embraced the diversity as all the dishes seemed so appealing.

                              I recognize from first hand experience that this book is not widely available however I have every confidence it would make for an inspirational COTM.

                              Here’s a link to a good discussion that took place about this book during last month’s COTM nominations:


                              13 Replies
                              1. re: Breadcrumbs

                                BC: so glad you liked fried chicken and champagne! I'm still cooking from it . Made southern accents' low country shrimp creole over Carolina red rice last Saturday for a casual party of six. Not a drop was left and DH wants me to make it again just for us. Exceptionally delicious! Almost didn't try it because I love my regular creole recipe using a dark roux. The two recipes are each in their own class and will both be used here at chez bayou. Have SO many more recipes tagged to try, still in love with this book. See above recipe on page 172.

                                1. re: bayoucook

                                  Thanks bayou, i've marked that yummy-sounding dish w a note! Its a wonderful book and I cant wait until its more widely available as it will be a great COTM.

                                2. re: Breadcrumbs

                                  Re: 150 Best American Recipes, and the series as a whole: I really love those kitchen tips. The authors give the recipe as written, and then often add a note or two (or more) about how to make it more easily, or maybe gussy it up a bit. I've found the tips helpful almost every time.

                                  1. re: Breadcrumbs

                                    Just a follow-up on my post above as tonight I made the Corn Bread Salad with Grilled Sausage and Spicy Chipotle Dressing from p. 91 of 150 Best American Recipes.

                                    Yet another deliciously different meal from this wonderful cookbook. Especially simple if you use prepared cornbread. This dinner comes together in the time it takes to grill sausages and delivers an explosion of hot, sour, salty and sweet flavours. What our cornbread lacked in sweetness, our garden fresh grape tomatoes made up for. Our sausages were smoked garlic turkey and were outstanding with the spicy chipotle dressing. Tasting as I whisked, I found that one tbsp of pureed chipotle in Adobo was more than adequate for us and still allowed all the other individual flavours to shine. This one’s a keeper!!

                                    Thanks again to pikawicca for recommending this wonderful, flavourful salad.

                                    1. re: Breadcrumbs

                                      Wow Breadcrumbs! As usual your dish and your photos look delicious!
                                      Tell me about your sausages, if you will. I think of garlic sausage as French. But your other ingredients sound southwestern. What kind of sausage does the recipe call for? The smoked garlic turkey sounds terrific.

                                      1. re: L.Nightshade

                                        Thanks so much LN!! I wish I had easy access to more of those sausages!! We picked them up from a Mennonite Farm en route home from a trip to Wine Country (in Ontario). They were a fresh sausage and the actual garlic in them had been smoked. We grilled them and they were so juicy and flavourful. I could eat one right now!!!

                                        1. re: Breadcrumbs

                                          The best sausages I ever ate ever ever were from the butcher in Zurich, ON - black pepper and garlic. Man would I love to have them again.

                                    2. re: Breadcrumbs

                                      Back again with another success story from this wonderful 150 ....Recipes book!!

                                      Tonight it was the Stir-Fried Chicken with Lime and Coconut – p. 129

                                      We love the combination of coconut and lime so this was right up our alley. Super-simple to prepare and even quicker to stir fry this is a perfect week night dish. Even so, I did most of my prep on the weekend by chopping then freezing the chicken so all we needed to do during the week was pour in the marinade of lime juice and zest (that I’d prepared on the weekend) and let it sit for an hour before stir-frying along w some sliced chili and green onion. A sauce is made by adding fish sauce and coconut milk. The recipe calls for cilantro but we used basil and the dish was served over steamed rice. I’ll happily make this again as we had dinner on the table in 10 mins!! Next time I’d add more chilies as one wasn’t enough and, I’d add some veggies. I think broccoli or green beans would be yummy.

                                      All that said, I'm not so sure how "American" this Southeast Asian dish by a British chef (Dear Delia) is but, nonetheless it made for a wonderful weeknight meal!

                                      1. re: Breadcrumbs

                                        Me too! Last night I made the birthday cake out of 150...Recipes. I used the C4C flour they are selling at William Sonoma (gluten free) and my whole family enjoyed dessert together for a change. Not sure if the credit goes to the recipe, the flour, or both, but I can't wait to try some of the other recipes out of 150.

                                        1. re: dkennedy

                                          Which cake was it dk, so many sounded good to me!!

                                          1. re: Breadcrumbs

                                            It was the double chocolate layer cake on page 316. Described as "the" birthday cake.

                                            1. re: dkennedy

                                              That's cool about the TK GF blend working well in this recipe! Now let somebody reverse-engineer it so it's not so eyewateringly expensive.

                                              1. re: dkennedy

                                                Ah, the famous Double Chocolate Layer Cake - much loved on Chowhound and prob. the most-reviewed recipe on Epicurious.


                                      2. Now I know that I am behind. I am only up to "carrots" in Tender and we are already talking about next month's book! Feeling a bit like a hamster.

                                        4 Replies
                                        1. re: smtucker

                                          I plan to make the Carrot and Zucchini Fritter recipe for dinner tomorrow night. Nom threads can be intrusive and draw energy from the cooking threads -- don't know how to avoid this.

                                          1. re: smtucker

                                            Sorry ladies. I think we like to know what the next book is a little early so that people have time to get it from their libraries or buy it from the web. And it usually seems to take a while for the nomination thread to catch fire.

                                            1. re: LulusMom

                                              oh please don't apologize! _I_ am behind.... you are right on time! I just can't believe how this month is getting away from me.

                                              1. re: smtucker

                                                I hear you. We didn't try our first Slater recipe until Friday, second one last night. And I'm still sort of obsessing over The Mighty Spice and Radically Simple.

                                          2. WHOLE GRAINS FOR BUSY PEOPLE--Lorna Sass

                                            I've used it so much, it's falling apart.

                                            1. Local Library Check, just cause I can!

                                              The Splendid Table: Recipes from Emilia-Romagna, 12 copies, 11 available
                                              The Food of Spain, Roden, 13 copies, all out and with holds (not a surprise given the recent Boston Globe review)
                                              150 Best American Recipes, 18 copies, 18 available
                                              Whole Grains for Busy People, 15 copies, 13 available

                                              So as much as I would love Food of Spain, doesn't look like I could get my hands on it without purchasing.

                                              5 Replies
                                              1. re: smtucker

                                                As much as I would love to do Roden (which I am fortunate enough to own), I just think it's too soon. Any luck with the New Spanish Table at your library?


                                                1. re: The Dairy Queen

                                                  Hadn't seen that nominated... but yes.

                                                  New Spanish Table, 14 copies, 14 available

                                                  1. re: smtucker

                                                    Ha! Funny, maybe it's only mentioned and not-nominated. As a former COTM-coordinator, I'm sure you have a well-trained eye for all caps...


                                                    1. re: The Dairy Queen

                                                      haha... like an hawk spotting a mouse.

                                                      1. re: smtucker

                                                        Funny, I just saw a bald eagle nab a fish from the pond, minutes before seeing this post....quite an image.

                                              2. If anyone else is in Bergen County, there are several copies of The Splendid Table in the BCCLS system (one of which I have dibs on, she says chuckling evilly).

                                                1. THE SPLENDID TABLE sounds great to me. I love the book and would enjoy revisiting it.

                                                  1. THE NEW SPANISH TABLE
                                                    Because I haven't had experience cooking many recipes from Spain and I'd like to learn more.

                                                    1. We can nominate more than once, right? Assuming that to be the case, I'll add WASHOKU and KANSHA by Elizabeth Andoh. There's been some talk for a long time about doing some Japanese books. This is an excellent and complimentary pair. Like the Roden book, I think it would make a good transition from warm to cool weather cooking.

                                                      1. PLENTY

                                                        Yotam Ottolenghi is probably an unknown to most N. Americans. This book qualifies as something of a "sleeper' and deserves a wider audience. Cooked from it extensively this summer and loved it.

                                                        I'll take a contrarian stand on Roden's Spanish book: underwhelming. I have most of hers and thought the 2006 ARABESQUE a far better effort.

                                                        16 Replies
                                                        1. re: Kagemusha

                                                          Just an FYI: We've done Plenty. Here is a link to the main post, which includes threads: http://chowhound.chow.com/topics/781954

                                                            1. re: Kagemusha

                                                              Eh, it's never a mistake to bring a fantastic cookbook to our attention! Here's a list of all of the books we've done so far. http://www.chow.com/cookbook_of_the_m... Are there some gems we've missed? If so, we'd definitely like to know about them!


                                                              1. re: Kagemusha

                                                                Not a problem! Just thought you'd have fun looking through the posts, and maybe adding some reviews of your own.

                                                            2. re: Kagemusha

                                                              Welcome to the party...! You're on the right page Kagermusha just a tad late though. Both these books are past COTMs, in fact Ottolenghi's first cookbook was a COTM as well.


                                                              Ottolenghi: The Cookbook

                                                              These books are highly regarded by those of us who have cooked from them.

                                                              1. re: Kagemusha

                                                                I bought the New Spanish Table doorstop book as Ive noted before so I would be willing to participate if chosen, but I havent seen anything in there that inspires me to cook yet. Very simplistic looking recipes, but sometimes thats misleading.

                                                                1. re: jen kalb

                                                                  The New Spanish Table or the Roden? I had the NST from the BPL when it first came out and there was only one recipe that I remember grabbing me in it (pork tenderloin w strawberries). The Roden has a lot of recipes I'd like to get cracking on in the cooler weather.

                                                                  1. re: buttertart

                                                                    Argh, sorry I was referring to the Roden. I keep opening it up to stuffed pepper recipes, none of which inspire. Would much rathe do Portuguese, actually. I will have to check out the New Spanish Table - probably the very well stocked Morris Cty library system has it.

                                                                      1. re: buttertart

                                                                        maybe some month we could do Jean Anderson AND the New Spanish Table.
                                                                        leave Roden for Later. My Library has NST.

                                                                        By the way, I found the references to Italian puzzing. We have doneseveral chef books that present their personal take on Italianesque cooking (a couple Marios, theRiver Cafe book) but I dont think we have done a book that really tried to present straightforward regional italian cooking since marcella. Maybe others dont see this distinction.

                                                                        1. re: jen kalb

                                                                          Jean Anderson anything, please.

                                                                          I see what you mean re Italian (and do not like restaurant/chef's books in general). I don't know "The Splendid Table", is it more on those lines?

                                                                          1. re: jen kalb

                                                                            I think I was the person who said we've done a lot of Italian, and maybe I should have said, "We've done a lot of Italian and Italian-esque".

                                                                            This is not at all to try to disuade people from the Splendid Table (which I would be THRILLED to cook from), but more to say it's okay to do a Spanish month (ie., Roden) next year, even if we cook from New Spanish Table this year. Just because we've done a cuisine once shouldn't mean it's off the table forever.

                                                                            And while I agree that an Italian-esque chef book is not in the same league as a Hazan or TST, it's still not branching out to a completely new cuisine. Personally, I'd like to see us do anything --cheffy, "esque" or otherwise-- from South America, Africa, Eastern Europe, before we do another "Italian-esque" book. That having been said, I've really enjoyed all of the "Italian-esque" months!

                                                                            Here's what I'm calling "Italian". We're averaging an Italian or Italian-esque book about once a year. Surely we can fit in a couple more Spanish books into the line up this year and next!

                                                                            Marcella (of course!)

                                                                            Babbo/Molto Italiano/Simple Italian Cooking (one month)


                                                                            Italian Easy and Italian Too Easy

                                                                            Jamie's Italy

                                                                            Molto Gusto and Italian Grill (one month)

                                                                            And we' ve done at least two "mediterranean" books.


                                                                            1. re: The Dairy Queen

                                                                              I think of us as having done a lot of Italian too, although most of it I've loved, so definitely not complaining. And I do see Jen Kalb's point.

                                                                              That said, I really love branching out, and trying new cuisines. I'm excited about the prospect of an African month, as some of us discussed last month. And while it wouldn't be non-Italian, I'd love to do the Sardinian book; and the Greek book beckons. And so much else. It's wonderful to have so much to be excited about.

                                                                              1. re: LulusMom

                                                                                I see Jen Kalb's point too. I haven't spent much time with the Splendid Table or Italian Country Cooking, but based on my understanding of them, I wouldn't consider them cheffy or "Italian-esque", but more in the league of Hazan in terms of authenticity. But, I am not at all an expert and I haven't spent much time with these books. That's just my understanding.

                                                                                I don't mind doing another "real" Italian book as we haven't done one since Hazan.


                                                                          2. re: buttertart

                                                                            Spanish cooking is way more interesting than Portuguese though, imho.

                                                                            1. re: greedygirl

                                                                              Suum quique, I bet I've had 5 or more PT meals for every ES meal I've had.

                                                                  2. I'm going to nominate THE NEW SPANISH TABLE. It's not so much that I'm intent on doing Spanish next month; there are a number of nominations here I'd be happy to cook from. It's that if/when we *do* do Spanish, I'd much prefer this book to the Roden.

                                                                    4 Replies
                                                                    1. re: JoanN

                                                                      Personally, I would love to do Spanish NOW, and then a year or so from now when people are better able to get their hands on Roden's FOS. We've repeated a few cuisines (notably Italian) several times. I don't see why we couldn't do Spanish more frequently than once every 5 years. Of course, there are other cuisines we haven't touched at all I'd like to do, but that's a discussion for a different day.


                                                                      1. re: The Dairy Queen

                                                                        THE NEW SPANISH TABLE by Anya Von Bremzen is enormously appealing to me at this time. Love Slater but he is rather all over the place with his food musings and recipes. Focus on a single cuisine is what I'm going to need after bouncing all over the garden, farmers' market and farm stand all month.

                                                                      2. re: JoanN

                                                                        Just curious has anyone cooked from "the new spanish table"? i've cooked from her other one, "please to the table", and not been very impressed with the recipes. granted it's a completely differnt region/type of cooking, the writing and research is very well done, the cooking, pretty incredibly dull.

                                                                        1. re: qianning

                                                                          The only recipe I've tried so far is the Mussels with Chorizo. I was quite pleased with it. Granted, though, it a Portuguese, not a Spanish, dish.

                                                                          And with that in mind, and being in full agreement with buttertart above (at least in regard to Jean Anderson if not TNST), let me add (we're allowed more than one nomination, right?) a nomination for Jean Anderson's THE FOOD OF PORTUGAL.

                                                                      3. I am lacking in inspiration this month as I'm tired and grumpy and overdue a holiday. But I am reluctant to do Italian again so soon after Molto Gusto and am not sure I want to buy The Splendid Table. I need to be convinced!

                                                                        As for Spanish, I'd be happy to do that, but I have Seasonal Spanish Cooking and the Moro books and Floyd on Spain already, which I use far too little. I am not convinced that I "need" (whatever that means) the New Spanish Table in my life.

                                                                        I told you I was grouchy!

                                                                        The book I'm really obsessing about atm and am itching to buy is River Cottage Veg Every Day, but that's too new and too British I think.

                                                                        3 Replies
                                                                        1. re: greedygirl

                                                                          The new River Cottage is definitely too new to do now, but it would be neat to do one or more of the River Cottage books at some point.

                                                                          1. re: greedygirl

                                                                            This book has been on my wish list for months. In fact I pre-ordered way back when but the publisher reneged on the shipping so Amazon US canceled. Bah. It's in now but since I just bought Tender I'm waiting...

                                                                            There's a Senegalese book I've been reading about, Yolele! Recipes From the Heart of Senegal by Pierre Thiam. Sounds interesting. I cooked a couple of Senegalese recipes when we did Seductions of Rice and liked the outcome immensely.


                                                                            1. re: greedygirl

                                                                              Probably my mind running amok, but it seems like we've done a lot of veg books the last few months. I'm ready to participate this month, but I'm ready for some meat and some pasta.

                                                                              THE SPLENDID TABLE - the Italian one, of course.

                                                                            2. So many great choices but 150 BEST AMERICAN RECIPES gets my nomination this month.

                                                                              3 Replies
                                                                              1. re: Breadcrumbs

                                                                                I would be up for 150....Recipes next month, this month I still am hoping for The Splendid Table.

                                                                                1. re: Breadcrumbs

                                                                                  I would love to see this as COTM but maybe after the holidays when we are not so tradition bound.

                                                                                  1. re: Breadcrumbs

                                                                                    Have had that one for years, would love to have it be COTM as well!

                                                                                  2. THE FOOD OF SPAIN and THE NEW SPANISH TABLE.

                                                                                    I've noticed in the past COTM's that some selections included two books by two different authors, like the Vietnamese month or the Southern month. How did everyone like doing it that way? Over the last few nomination and voting threads, it seems that many people favoured one book over the other, (Roden vs. Von Bremzen), but a large amount of voters seemed very interested in another Spanish month either way. Can we do two books at once? I find both books fascinating and am having a hard time choosing, though I'd pick Roden first because I own it. However, as others have pointed out, The New Spanish Table is much more readily available.

                                                                                    14 Replies
                                                                                    1. re: Allegra_K

                                                                                      This might be a minority opinion, but personally, I like doing a pair because I enjoy comparing and contrasting the two books. If you can't decide which book you need to own, by the end of the month, you'll know. I think it also enables broader participation because people just have to get one or the other book (although, I still always try to get both), rather than "the" book.


                                                                                      1. re: The Dairy Queen

                                                                                        That's exactly why I would like two books as well. It seems that this way would appeal to more people, and those who wanted to, or had the option to, could use both books, but the ones who weren't particularly fond of one author's style still had choices. Win-win!

                                                                                        1. re: The Dairy Queen

                                                                                          I kind of like two books too, in cases where it makes sense (like the Splendid Table and Italian Country Table or the two Spain books).

                                                                                          1. re: LulusMom

                                                                                            I agree with Lulu's mom's comment.

                                                                                            1. re: dkennedy

                                                                                              or an Iberian Combo of 1 spain and 1 portugal.
                                                                                              btw I was quite disappointed that neither of the Spain books have a signficant number of salt cad recipes.

                                                                                              1. re: jen kalb

                                                                                                I don't mind having two books, but I really don't like the idea of doing two different countries for the same COTM. I would love to do a Spanish book, and I would love to do a Portuguese book. Just not in the same month. Too unfocused.

                                                                                                1. re: MelMM

                                                                                                  Agree with this comment of Mel's. Two Spanish books would be fine with me because then I could really immerse myself in a single cuisine for a month.

                                                                                                  In the month we finally do Portuguese, I'd love to do Jean Anderson's FOP and Leite's Portuguese Table. Or just Jean Anderson.


                                                                                                  1. re: The Dairy Queen

                                                                                                    I would love to do Anderson and Leite together.

                                                                                                    1. re: MelMM

                                                                                                      Me, too. But if for some reason, we can only do one, Anderson's is a must do. But, I'd love to do both.


                                                                                                      1. re: MelMM

                                                                                                        Now that combination I do like...!

                                                                                                    2. re: MelMM

                                                                                                      the cuisines are very closely related with many common ingredients, dishes and techniques.They are much more closely related than the cooking of Emilia Romagna with Naples, for example. The iberian commonality would be the rationale. also to expand participation since we were talking conceptually about a combo month. I was thinking about New Italian Table and Jean Anderson, specifically, since Food of Spain is too new.

                                                                                                    3. re: jen kalb

                                                                                                      I was pretty surprised that there didn't seem to be tons of them in the Portugal book either (but maybe I just gave it too cursory a glance).

                                                                                              2. re: Allegra_K

                                                                                                I hate doing more than one book. It's easier to concentrate on one. To me, COTM is about sharing an experience, narrowing down your options. I assumed originally that it was about everybody cooking the same recipes, not just using the same cookbook(s). When it becomes diffuse, it's no longer a shared experience.

                                                                                                However, I am the kind of person who likes to go to the same restaurants (the ones I like) all the time, as opposed to a friend whose taste and personality make her have to go to a different restaurant all the time. She thinks my way is boring. I think doing it her way means eating too many less-than-satisfying meals. She would probably would feel cheated if there weren't five cookbooks of the month.

                                                                                                1. re: Allegra_K

                                                                                                  This montth my heart is with the splendid table, however, I would definitely be up for the roden vs von bremzen at some point.

                                                                                                2. Still torn, but I will nominate THE NEW SPANISH TABLE, although I'd be happy to cook from any of the other nominees, especially Washoku (or any other Japanese cookbook- I think it'd be a great fall/winter choice). I've only cooked two recipes from The Splendid Table and both were successful. I made the Modena Mountain bread (and I was/am a novice baker) and the Baroque Ragu without the sausage. And just last night 150 Best American Recipes came in the mail (yes, I succumbed to the siren's call *again*). It's the perfect size, not overwhelming, and has a nice variety of recipes.

                                                                                                  1. I'm not nominating anything, but 150 Best American Recipes would be pretty accessible to those who can't get ahold of the actual book. Amazon's Look Inside feature includes the credits pages, which name each recipe and its source; many are from periodicals and likely available at their websites if you search the exact recipe name. The cookbook recipes might be available, too.


                                                                                                    1 Reply
                                                                                                    1. re: Caitlin McGrath

                                                                                                      Id be interested in doing this book in a subsequent month. It seems that they are good versions of the types of recipes that are part of the recent restaurant a cooking zeitgeist and there are quite a lot of recipes in it that look worth trying.

                                                                                                    2. Nominating time is over, and voting time is here! Here is the link to the voting thread: http://chowhound.chow.com/topics/807374