HOME > Chowhound > Home Cooking >

Discussion

November 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...

One thing we might discuss is whether we want to do a revisit this month and/or next. In 2008 we did a revisit of one book in December, and another in January (I think it is possible that we did both these books over the two months and that the archive just doesn’t show that). In 2009 we revisited two books at the same time for November and December. Last year we only revisited one book, and only for the month of December. For more information on which books we revisited, see the above link to the archives. If you’d like to revisit something, can you please put REVISIT in all caps, along with the title of the book, and let me know your feelings about whether this should be for 2 months, should include just the one book or more – as much information as you give me, the better we can come to a consensus that will make the most people happy.

As always, when nominating, please remember to put the title/s in ALL CAPITALS if you want your nomination to be counted. Nominations will be open until noon (eastern time) Sunday, October 16th. Have fun, and nominate away!

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Well.... since you asked...

    Generally, I prefer not to revisit past COTMs during Nov./Dec. because I do my own revisiting all year long. Although, in the past, like a good COTM Romper Room doobie, I went along with the revisits because I wanted to participate. My preference for cookbooks during the November - December span tend in be in the holiday mode. January tends to be pare down and eat healthy. In that regard I'm considering "Julia and Jacques Cooking at Home" for either November or December or both and Bittman's "Food Matters" for January.

    1 Reply
    1. re: Gio

      I agree with Gio. I don't think we should revisit, ever. There are so many great books out there that we haven't gotten to yet. Anyone can cook from a past COTM at any time and add to the thread.

    2. I can't believe it is this time of the month already! Thank you, LulusMom, for keeping us organized! I am with Gio and MeIMM on revisits - do not see the point. I would like to cook either Spanish or Portuguese but will give it more thought and post again later.

      1 Reply
      1. re: herby

        Next month I may be just a tad early - we're leaving the country on the 18th, so I will want to have the voting done by then. Sorry in advance to all of you who find it a little unsettlingly soon.

      2. I would like to nominate THE 150 BEST AMERICAN RECIPES (2006) by Fran McCulloch and Molly Stevens, which has been previously discussed on the Oct nominating thread. It has a diversified collection of recent zeitgeisty recipes (the sort of stuff "we are cooking now") but seemingly in good versions. A mix of chef, cookbook and other recipes, all with attribution to source/publication. Could be the type of recipes that would be serviceable going into the holiday season too.

        Maybe we could also have a dessert book thread running during this season too.

        31 Replies
        1. re: jen kalb

          OMGosh... I completely forgot I have this book. I have to get it off the shelf and have a look....

          1. re: Gio

            Its not my usual sort of book - I really like books about cuisines best - but it seems to have a lot of potentially well worked through and useful recipes - sort of like Hesser's "Essentials" or Green Gourmet but with with a smaller number of recipes and larger number of sources.

          2. re: jen kalb

            An enthusiastic second for THE 150 BEST!

            1. re: jen kalb

              Uh-oh. I was afraid of this. Just bought 150 Best and have made two recipes from it so far. One was stupendous, the other just very, very good. I was really hoping for this to be either a December or January selection since I'll be out of the country the entire month of November. Oh, well. Maybe I'll just have to play catch-up during the winter.

              1. re: JoanN

                Two votes for holding this until December ...

                Can you tell us the two recipes you made? Stupendous and just very, very good sounds more than promising.

                1. re: LulusMom

                  No! I'm not telling! It will only make people want to choose the book sooner rather than later!

                  Okay. You twisted my arm. Stupendous are the Brown Butter Dream Cookies, which I had made before from the original Flo Braker recipe with a different name, but just made again last weekend using the recipe in this book which includes 1/4 teaspoon of salt not included in the original. Just very, very good is *The* Lentil Soup. And, as they say, don't skip the fried pita squares (although you can shallow fry them; you don't have to use the 2 cups of oil they call for).

                  1. re: JoanN

                    How wonderfully Machiavellian that thought was!

                    The cookies are going straight on my list. Interestingly enough (at least to me), I've skipped over that lentil soup recipe because my go to lentil soup recipe is in one of their earlier Best Recipes books, and I absolutely love it. Made with red lentils (which still end up looking brown when cooked) and dried apricots (which you can't taste, but they add something). And yes, I have all the other Best Recipe books. I love them.

              2. re: jen kalb

                I really really really want to do 150 Best myself, but my husband will be gone for almost all of Nov. (meaning very little cooking will happen) and I'll be gone 1/3 of the month myself. Any chance we could save it for Dec? I'd be totally up for it - a sure vote.

                1. re: LulusMom

                  Im cool with that - alternatives??

                  1. re: jen kalb

                    Hard to recommend books you're passionate about when you're not going to be here to cook from them. That said, let me mention, again, Jean Anderson, who's always been the bridesmaid here, never the bride. Jean Anderson Cooks? The Food of Portugal? A Love Affair with Southern Cooking? Haven't yet seen her new book on braising, but that may be too new for a COTM selection anyway.

                    1. re: JoanN

                      I could back Jean Anderson for November. I have Jean Anderson Cooks and The Food of Portugal. Of the two books I *think* I favor JA Cooks...

                      1. re: Gio

                        I would love to cook from THE FOOD OF SPAIN in November. My library has only one copy and I just put a hold on it - I am no. 2 in line. Hope this is the right book - published in 1994, right?

                        1. re: herby

                          Herby, the reference is being made to Jean Anderson's The Food of Portugal. The paperback edition was published June 21, 1994...

                          http://www.amazon.com/Food-Portugal-J...

                          I have the hardcover book published in 1986.

                          Claudia Roden's The Food of Spain was published in June 7, 2011...

                          http://www.amazon.com/dp/0061969621/?...

                          1. re: Gio

                            Thank you, Gio! This is the book I put a hold on. Just checked the library again and paperback is not available until mid-December because of holds and harcopy is supposed to be returned today. So I changed my hold to hardcover, the one that you have. I have The Food of Spain and would love to cook from it too but since there was little uptake for it last month, I won't nominate it for November. Maybe in a couple of months there would be some interest.

                  2. re: LulusMom

                    I just picked up the Cook's Magazine Cookbook at Costco today, and it's a real winner. I want to throw this out there for people to put this on their Christmas lists, and visit this next year.

                    1. re: roxlet

                      Is this the same as Cook's Illustrated?

                      1. re: nomadchowwoman

                        Yes. I think it's years, and years of Cook's Illustrated all in one place. And there are less extensive lab notes than in The Best Recipe.

                        1. re: roxlet

                          I dont know, I have years and years of Cooks on my shelf and that seems like enough somehow.

                          1. re: jen kalb

                            My feeling is that I can get them off the shelf, and only have a single book that covers it all.

                            1. re: roxlet

                              My thinking exactly. And that's why I just brought one home from Costco.

                              1. re: JoanN

                                what time period does it cover, do you know?

                                1. re: jen kalb

                                  The jacket says, "2,000 Recipes from 20 Years of America's Most Trusted Food Magazine."

                                  1. re: JoanN

                                    Must.get.this.book!!!

                                2. re: JoanN

                                  Well, maybe not so fast. On the throwing out of old issues, that is.

                                  Spent a bit of time with the book last night. I'm not at home so I can't check the book against my collection of the magazines. But even without checking, I see that the CI Thick and Chewy Chocolate Chip Cookie recipe isn't in the book. There are two other "thick and chewy" recipes, but not the CCC one.

                                  I guess that before I throw out the magazines I'm going to have to make sure I'm not throwing out any of my favorite recipes.

                                  1. re: JoanN

                                    This is why I love having a subscription to Cook's Illustrated.com. I don't know if they have all of the recipes, but there is a ton to look through & so much to learn from. LOVE it. I also have ATK's Family Cookbook and the ATK Skillet cookbook.

                    2. re: jen kalb

                      It's an excellent book. I recently got it and made a couple of wonderful things from it.

                      1. re: jen kalb

                        Would love to cook from this book (150 best recipes) assuming I come up for air, soon. I was going to nominate to revisit Italian Easy and Italian Easy Two, but I see the sentiment is not leaning in that direction. Plus, probably not so great after LRK month. Still, I was so inspired by Gio's best pasta ever post...

                        ~TDQ

                        1. re: The Dairy Queen

                          Wasn't that sort of mind-bogglingly high praise?? I think we're all very inspired!

                          1. re: LulusMom

                            Yes, I wanted to drag that book and try that dish immediately.

                            ~TDQ

                            1. re: The Dairy Queen

                              I'm making it tonight! Just resting my pasta dough now...

                              1. re: roxlet

                                Cannot wait to hear about it.

                      2. OK--I am totally new to this, as I spend most of my time on the Southern New England and Italy boards--but I really start thinking about baking towards the holidays. I checked the archive and didn't see a couple of my favorites: CLASSIC HOME DESSERTS by the late, great Richard Sax or THE ITALIAN BAKER by Carol Field.

                        Please let me know if I'm commiting a CH faux pas with two suggestions in a single entry.

                        16 Replies
                        1. re: lisaonthecape

                          Not at all. This is the tossing out ideas stage and both of those are excellent suggestions.

                          1. re: lisaonthecape

                            Did you know that they are coming out with a revised version of The Italian Baker? The rosemary bread recipe is one I make over and over for our big open house every year. I double it and make rolls that are fabulous with smoked turkey and ham. It's a great recipe among many others.

                            1. re: roxlet

                              I'm dying to see that Field.

                              1. re: roxlet

                                Those cookies are spectacular. Some of the best ever.

                                1. re: buttertart

                                  This refers to the browned butter ones from 150 Best American recipes.

                                  1. re: buttertart

                                    I was wondering...

                                    1. re: roxlet

                                      They are superb.

                              2. re: lisaonthecape

                                not at all - these are two of my very favorite books - I dont really know whether the new Italian Baker is simply a reissue or an update. but the original is simply great and the Richard Sax book, well it is perfect for simple delicious desserts.

                                1. re: lisaonthecape

                                  I'll nominate Richard Sax' CLASSIC HOME DESSERTS.

                                  1. re: Jay F

                                    What have you made from the Sax book, Jay F? I've had it since it came out and only made one recipe (an apple pie).

                                    1. re: buttertart

                                      Nothing yet. I don't even have the book, though I can't say why, as I've heard such good things about Richard Sax since time immemorial, i.e., pre-Martha and Alice. So many people consider it definitive, I think it behooves me to check it out.

                                      I'm going to get a copy regardless of whether anyone else votes for it. I've decided it's not in my cooking nature to stick to a single book for an entire month. I live alone, and the things I actually do are make large pots of things (Bolognese, non-meat sauce, chili) and eat them for a couple of days. Or else I eat fish, because it's so easy to make single portions of.

                                      I got really sidetracked by how much I didn't like the ragu I made from TST. I made enough to have a couple of frozen containers, but I don't want to eat them. Then I made a pot of my regular Bolognese to get the memory of that other one out of my mind and my tastebuds. And I've had a hard time going back to TST because of that sauce, so I've been eating a lot of fish.

                                      So, I kind of threw the Sax book into the COTM mix because I know it isn't going to win, but I thought it would be nice to create a little awareness for it. Thanks to Lisa in Cape Cod for reminding us of it. I make desserts as gifts, but I don't like to try something new for company, so I need to get cracking if I'm going to use a new book for Novembuary.

                                      Of course, I can always fall back on old favorites: cranberry tarts with or without chocolate; lemon curd + anything; trifles with 1-2-3-4 cake; 1-2-3-4 cake in lots of other variations; creme caramel (my absolute favorite for Thanksgiving--no pumpkin pie, TYVM). I used to make a flourless chocolate cake, but chocolate now gives me migraines, and my best friends who really liked it moved away.

                                  2. re: lisaonthecape

                                    CLASSIC HOME DESSERTS is really special. I have a copy that I haven't used enough. I'd be excited to try more from that book.

                                    1. re: karykat

                                      Well, we can have a separate thread. Do you know if there's any substantive difference between the 1994 and 2010 editions?

                                      1. re: Jay F

                                        Don't quote me on this, but I think it's simply a reissue (including the same cover), with a new intro/foreword by Dorie Greenspan).

                                        1. re: Caitlin McGrath

                                          I would think so, Sax died, in 1995
                                          http://www.nytimes.com/1995/09/03/obi...

                                          1. re: jen kalb

                                            Thanks for that, Jen.

                                  3. I'll nominate Jean Anderson's THE FOOD OF PORTUGAL and David Leite's THE NEW PORTUGUESE TABLE. I think these two books would go very well together. Two different approaches to Portuguese food.

                                    1. Would anyone have interest in Japanese or Korean for November? I have several books of each and would defer to what is most easily accessible. And hannaone's back, he might be able to give us some guidance if we try Korean. I am also very interested in cooking from 150 Best American Recipes when everyone is back at home. I bought this last month because of the nomination thread (it gets me every time) and I'm glad I did.

                                      11 Replies
                                      1. re: BigSal

                                        I would love to do Japanese, but I don't think it's going to fly during the big food holiday months.

                                        1. re: BigSal

                                          I would love to do either and agree with Pika that we should do it early next year and not now.

                                          1. re: BigSal

                                            I was thinking along those same lines; I came online just so that I could suggest the exact same thing! I am very interested in learning more about Japanese and Korean cooking....what books do you have that you would recommend, BigSal?

                                            1. re: Allegra_K

                                              My favorite and the one I've used the most is Japanese Cooking: A Simple Art by Shizuo Tsuji. This is a big book, but it is a great for classic Japanese cooking. It is broken into different cooking methods such as grilling, steaming, simmering, and deep-frying, as well as sections on soups, salads, sushi, one-pot dishes (great for winter), rice dishes, noodles and pickling vegetables. There aren't a lot of pictures in this book, but they do have some drawings to help show some techniques. I've found the recipes to be well written and foolproof. I bought this book during my college years (seems so long ago now) and used this to recreate some of my mom's Japanese cooking. Everything I've tried has been dead on.

                                              I also think Elizabeth Andoh does a great job. Her second most recent book, Washoku, might be a possibility if it is more available than Tsuji. Her recipes are also very well written. My husband is now able to make Japanese rice for us because of the measurements given in this book. I always measured with my finger (the way I was taught), but now if I'm running late and I can have my husband put some rice in the cooker because of the measurements. I also have Hiroko Shimbo's the Japanese Kitchen, but have not cooked from it.

                                              Lastly, Harumi Kurihara's books might be of interest. She is a very popular cookbook writer in Japan. I've seen some articles indicate she's like the Japanese version of Martha Stewart. I haven't cooked through ther books yet, but the recipes seem to be very accessible and have both classic and contemporary twists on Japanese cooking. I do have a number of other books (hoarder?), but the ones mentioned seem to be the most accessible.

                                              Now for Korean, I have several books, but have not cooked enough from them to really opine. So I'm hoping others might be able to help in this area.

                                              I'm glad to see there is some interest in this area even if we don't cook from it this month. I think it'd be a great fall/winter choice.

                                              1. re: BigSal

                                                Oh, I really like the idea of doing Japanese or Korean. I have the Tsuji book, both Andoh books, and three by Harumi, and I'd be happy to cook from any of them. Like you, I also have several Korean books, but I can't recommend one off the top of my head.

                                                Personally, I would be happy to cook from these in November, but if others would prefer to wait, I'd be up for it in January.

                                                1. re: MelMM

                                                  Gosh, I came on this thread intending to say que sera sera for November & December......but I am a major fan of Tsuji's book and would love to see it as a COTM sometime, or for that matter any of the other Japanese books Big Sal mentioned, it would be great to expand my Japanese food horizons a bit.

                                                2. re: BigSal

                                                  Thanks for those recommendations, BigSal. I have looked at both the Tsuji book and at Washoku, but don't own either. That may have to change, though! I remembers Andoh's book had me bookmarking many recipes, but I never ended up making anything out of either.

                                              2. re: BigSal

                                                I'd be interested too, although I agree with Pikawicca that it probably makes more sense in Jan. or Feb.

                                                1. re: LulusMom

                                                  Oh, I would love a Japanese book in Jan.

                                                  I think part of the reason we have often "revisited" in Nov/Dec the past is that people get distracted with the holidays. It turns out to be a shame that they can't focus on the current COTM, especially if it's one they are interested in and/or a book they end up having to purchase.

                                                  ~TDQ

                                                  1. re: The Dairy Queen

                                                    Japanese book in Jan Feb or Mar, not now. Fall and holiday cooking priorities are very different. and time to dedicate to Japanese cooking would be very limited. if at all. It would be nice to be able to be moderate and "zen" in this season - but I am going to feel more like it after the holiday excesses.

                                                    Maybe we could pick a couple of books for the two months of Nov - Dec to cover peoples verying tastes and schedules. also the fact that we both have less time to cook in an exploratory way and more need to cook for special occastions at this time of year.

                                                    Im not averse to a revisit that would fit the season, either, or the ANDERSON-LEITE PORTUGUESE suggestion, both of which I would enjoy.

                                                    1. re: The Dairy Queen

                                                      I know that I find it more difficult to find time to cook during December, certainly, with the parties, holiday baking, etc. It makes me feel I don't really have the time to concentrate on the book. But then again, life happens, and so I guess there are lots of other times when I don't have the time to concentrate. But I do find Decembers to be just right from the get-go busy months.

                                                2. So I have a general question. Year after year people don't want certain books due to "holiday cooking." Why and what does that mean?

                                                  In my house, I make lunch and dinner every single day. In November, three days are devoted to Thanksgiving cooking, we do some leftovers and then go back to normal. December is even more normal, to be honest. Christmas dinner takes no more time to organize and prepare than any other day's meal. So, please what are other people doing during these months that precludes a new cuisine? Maybe I should be doing whatever it is too!

                                                  Now to the nominations... I would love to investigate Japanese food any month. Korean a bit less so. I just did a two-day Korean cooking class and to be honest, the flavor profiles are really limited. We couldn't do a full month of this cuisine I don't believe. Just not enough complexity, even though I love to eat Korean once or twice a month. Really love the julia and jacques Cooking at Home that Gio mentions. That book gets a lot of use around here.

                                                  I am not particularly interested in a dessert or sweets book, so can't add much on that discussion.

                                                  1 Reply
                                                  1. re: smtucker

                                                    I think a lot of baking of traditional holiday treats, candy making, making food as gifts, and entertaining gets done in Nov and December. But, really, for me personally, I'm attending and/or hosting a lot of parties and family gatherings in Nov & Dec. So, I'm cooking a couple of big family feasts with set menus I've honed over the years, AND I'm attending gatherings where others are doing the hosting and maybe just bringing a reliable side dish. Not a lot of extra time to experiment with a new cuisine, or dive into an interesting new book. And that was PRE-baby. I can't imagine how crazy my Nov and Dec will be going forward.

                                                    ~TDQ

                                                  2. I really liked when we did Martha Stewart’s Baking Handbook in conjunction with Martha Stewart’s Hors d’Oeuvres Handbook in December. I, myself, find myself making lots of appetizers and baking during the month of December, and I think these books fell right in line with that. Maybe we could do another appetizer and baking conjunction again? I don't have any recommendations at the moment, but I like the general idea.

                                                    Oh, also meant to point out that I think a lot of appetizer dishes could be tweaked to be an every day main dish. Myself, I love to graze my way through a meal and it would not be an unusual thing for us to have a 3-appetizer dinner or something like that.

                                                    1. Smtucker makes many valid points about day to day meal preparation. We cook every day so meals have to be planned and prepared. It's no different during the holidays. Although I'm a sometime traditionalist about Thanksgiving and Christmas at the same time I'm keen to learn about different cuisines. I've had the J & J Cooking at Home since it was published but have only cooked a few recipes from it. The recipes run the gamut from simple to festive. That's why I think it might be suitable for either November or December leaving the other month to investigate another cuisine we haven't tackled yet...

                                                      http://www.amazon.com/Julia-Jacques-C...

                                                      2 Replies
                                                      1. re: Gio

                                                        I dont' really think it's the day to day meal prep that is problematic in Nov and Dec, I think it's all of the other commitments and distractions that makes it hard to focus on COTM. And if you're attending parties and dinners hosted by others, you're cooking fewer meals than usual. Not to mention the big holiday meals that may be more elaborate than regular meals for some people (mine are).

                                                        ~TDQ

                                                        1. re: Gio

                                                          I guess I find that we are invited to parties that sort of take the place of dinners, or after a day of christmas shopping, wrapping or baking I'm much more willing to order in pizza or go out for a family date.

                                                        2. Has anyone cooked from The Gourmet Cookbook (the yellow book)? The one TDQ so cleverly dubbed as Gourmet Yesterday. I did like the variety in Gormet Today and wonder if Gourmet yesterday would be as good. Lots of soup recipes. I loves soup in general, but crave them even more in the colder weather.

                                                          My other thought is James Beard's American Cookery (not sure how accessible this book is). I know Gio has tried a couple of the recipes with good results. In glancing through, it looks like it has a lot of American classics that might be more appropriate for the forthcoming holiday season.

                                                          I also dug out my copy of Julia and Jacques Cooking at Home. This looks like it might be a friendly book for those with a busy schedule, but it also has some more intricate recipes perfect for a fall weekend meal.

                                                          8 Replies
                                                          1. re: BigSal

                                                            I love Gourmet yesterday. I bought it when it first came out and used it frequently. I've never had a fail in it. One of my favorites is the spiced sweet potato wedges.

                                                            1. re: beetlebug

                                                              I love Gourmet Today SO much, and would be very interested in trying Gourmet Yesterday.

                                                            2. re: BigSal

                                                              I only have " The James Beard Cookbook" is "American Cookery" similar in tone/content?

                                                              I don't own "Julia & Jacques at Home" but I've gotten it out of the library a couple of times, there are some useful techniques in there, and I like the two points of view on every subject aspect of the book.....the white pepper versus black pepper "discussion" is a hoot.

                                                              1. re: qianning

                                                                In Re the James Beard book: From the product description at Amazon, "includes more than fifteen hundred of his favorite and most successful recipes..." I believe this a reprint edition of his 1970 classic. It's quite accessible...
                                                                Hardcover: $15.75... Paperback: $1.24 @ Amazon resellers

                                                                http://www.amazon.com/gp/product/0316...

                                                                1. re: Gio

                                                                  Thanks Gio for answering this as I do not have American Cookery.

                                                                  1. re: Gio

                                                                    Thanks Gio...my initial Amazon search took me to the original edition, which is pricey and didn't allow "look inside", didn't know about the re-print.

                                                                    1. re: Gio

                                                                      really intrigued, James Beard's AMERICAN COOKERY.

                                                                  2. re: BigSal

                                                                    THE GOURMET COOKBOOK

                                                                    or

                                                                    James Beard's AMERICAN COOKERY

                                                                  3. Have we done MOMOFUKU? If not I'd like to put it out there. It's a fascinating read and I must admit skimming many of the recipes as I was caught up in the story of how David Chang managed to become such a leader in the restaurant world. His food is by all accounts exquisite and seems to have the east west influences that some of you have expressed an interest in.

                                                                    1. Just a reminder to people that nominations close tomorrow at noon. There is a lot of discussion here (all very interesting) but very little in the way of actual nominations. So please remember that if you'd like to nominate something, it needs to be in all capital letters.

                                                                      1. THE GOURMET COOKBOOK

                                                                        1. Oh man, this is hard. Just sat down with five of the books mentioned so far in this thread: Roden's the Food of Spain, The Gourmet Cookbook, American Cookery, Julia and Jacques Cooking at Home, and the 150 Best American Recipes. As I thumbed through each, I decided "THIS is the one!" All have great things to recommend them and I could be happy with any.

                                                                          But because I've enjoyed the Italian home/provincial cuisine of Rossetto-Kasper SO much this October, I nominate Rodin's THE FOOD OF SPAIN. The recipes look savory, a bit different from what I've been cooking, and not hugely complicated for a busy season coming up. There's even a stuffed turkey recipe on p. 371 that looks delicious!

                                                                          1 Reply
                                                                          1. re: Goblin

                                                                            I'll second FOOD OF SPAIN, along with Von Bremzen's THE NEW SPANISH TABLE. I have many recipes bookmarked in both books, haven't really gotten around to making much yet.

                                                                          2. I'd be interested in Spanish or Japanese or Portuguese sometime, but for me, November and December are all about traditional foods that evoke strong memories of past feasts. I can't see myself cooking a lot of ethnic food during these two months.

                                                                            1. I nominate Julia & Jacques' COOKING AT HOME. Holiday season is all about home cooking.

                                                                              1. There seems to be an abundance of great books nominated this month and though I'd be happy to cook from any of them, this month I'm nominating books I know I'd be able to find quick and delicious recipes in. That said, I'll nominate:

                                                                                150 BEST AMERICAN RECIPES - (I've been cooking from this from the day it arrived in my mailbox and we've loved everything. Like pikawicca, I'll give this my enthusiastic support)

                                                                                GOURMET - There is such a great variety of outstanding recipes in this book that it would be easy to find something that appeals no matter what occasion, time constraints, budget, cuisine or ingredients you have. I've cooked a lot of dishes from this book since many of them are already on Epi. Love this book!!

                                                                                3 Replies
                                                                                1. re: Breadcrumbs

                                                                                  Breadcrumbs - I was just wondering what happened to you...do make the browned butter cookies and the walnut and prune cake from 150 Best. Swoonworthy.

                                                                                  1. re: buttertart

                                                                                    Hi bt . . . work has definitely been taking up a ton of my time. During the week I'm getting home no earlier than 7:30pm so it makes for very long days. Luckily I love what I do so it's all good. Now, just back from some R&R in the Bahamas and happy to return to the kitchen w all the amazing fall produce. Thanks for the tip on the cookies, I pulled the book and they sound scrumptious. I'll likely make that cake in the near future as I have some ground almonds to use up and, a bulk-size bag of prunes in the pantry from Costco (such a bargain there!). I'll be sure to report on your baking thread when I do.

                                                                                    1. re: Breadcrumbs

                                                                                      Excellent.

                                                                                2. JULIA AND JACQUES COOKING AT HOME
                                                                                  - or -
                                                                                  JAMES BEARD'S AMERICAN COOKERY

                                                                                  1. I am GOURMET yellow. ;-)

                                                                                    1. The voting thread is now up: http://chowhound.chow.com/topics/812582

                                                                                      1. Ruhlman's Twenty and "At Elizabeth David's Table."

                                                                                        1 Reply
                                                                                        1. re: Father Kitchen

                                                                                          I'm sorry Father Kitchen, but nominations have closed. A voting thread is stickied to the top of the home cooking thread if you're interested.