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Sep 11, 2011 02:20 AM

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:

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.