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Jan 12, 2012 03:53 AM

February 2012 Cookbook of the Month Nominations

It is time for the Chowhound Cookbook of the Month nomination process. 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:

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 midnight (eastern time) Monday (going into Tuesday), January 16. Have fun, and nominate away.

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  1. This is my sixth month as COTM coordinator, and the time has come for someone to take over for the next 6 months. Please let me know if you are interested and willing.

    1 Reply
    1. re: LulusMom

      OK, I know it's early in the game, and others may step forward, but it is not beyond the realm of possibility that I would be willing to coordinate for six months. Let's see who else might want to also...

    2. First of all, thanks so much for hosting the COTM for the past 6 months LM. Though My participation has been limited of late, I'm sincerely grateful for, and always impressed with, the trmendous job you do coordinating this and making sense of all our chatter, debates, discussions and brainstorming.....huge thanks and congratulations!

      I'll be travelling in Feb so I'm not sure how actively I can be participating in the COTM but, on the other hand, our kitchen reno will be complete by then so I'll be excited to test out my brand new cooktop and ovens so I'll try to remain optimistic that I'll be able to cook along.

      So, which book? That is the question w soooooo many to choose from. I'm ready and keen to try something new or different. . . Perhaps time for an ethnic book or, a book focssed on a technique or cooking method.....I'll have to peruse my shelves and give this some thought.

      1 Reply
      1. re: Breadcrumbs

        Thank you so much for the kind words, Breadcrumbs. It's been a lot of fun. I hope I haven't scared everyone off with my request!

      2. You've done a great job LulusMom, and you've been a fun coordinator!

        Nothing in caps yet, but I am in the mood for something different, maybe something like "The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa" or "The Olive and the Caper," or perhaps even something Latin American.

        6 Replies
        1. re: L.Nightshade

          I have both those books and would love to try cooking from them. (and thanks!)

          1. re: L.Nightshade

            My library has "The Soul" but not "The Olive". February is going to be a busy month for me - not sure if I will be able to participate much. Japanese book would be really nice to cook from.

            Thank you LulusMom for the great coordinating job you did! It will be difficult for the next person to fill in your shoes:)

            1. re: L.Nightshade

              Yes, many thanks LLM for the work you've done.

              I'm with L.Nightshade on being ready for something different. Not ready to nominate yet, but I'll throw out some things we've discussed in recent months, just to get the discussion rolling.

              Claudia's Roden's Food of Spain has been a close contender
              The South American Table by Maria Baez Kijac
              A Japanese book - I'd like to cook from E. Andoh's books
              I'd be pretty happy with just about anything Asian
              The Food of Portugal by Jean Anderson, possibly done alongside David Leite's New Portuguese Table

              1. re: MelMM

                I had more or less forgotten about The South American Table, that sounds very appealing for a winter month. I'd be happy with Roden's Spain also.

              2. re: L.Nightshade

                The Olive and the Caper is wonderful!

                1. re: rasputina

                  I really like The Olive and Caper. Would love to see it as COTM. There are so many interesting recipes that I'm eager to try. Another plus for me... I own it and won't have to do battle with DH about buying 'yet another' cookbook on a limited income.

              3. Echoing everyone's accolades and adding... I can't believe six months went by that fast. You have done a superb job, LLM, given that many months we made the nomination and voting threads just a tad crazeee.

                Now I'm ready for something different to cook. I like the sound of perhaps African cuisine but then there's the elusive Japanese cooking that we have yet to come to terms with. I need to have a serious think about this and a discussion with DH because in the past I just went ahead and chose what I thought I wanted. But since he's the second half of this cooking and eating team he ought to have a say as well...dontcha think?

                1 Reply
                1. re: Gio

                  As long as he isn't too opinionated and doesn't disagree with you, sure! :-)

                  Another big thank you to lulusmom. Haven't been inspired to cook the books over the past few months, but ready to jump back in.

                2. I have a couple of new books calling out to me from my shelf:

                  Mourad: New Moroccan by Mourad Lahlou
                  The Family Meal: Home Cooking with Ferran Adria by Ferran Adria

                  13 Replies
                  1. re: Abby0105

                    I would be delighted to cook out of either of those books, but there would probably be some difficulty finding them in libraries, or finding used copies, as they are both so recent. Since our last book was hot off the press, some of us might appreciate a more available book this coming month.

                    1. re: Abby0105

                      Right, aren't they both basically new books?

                      1. re: LulusMom

                        They are - both published late last year. I was lucky enough to receive both for Christmas.

                        Since I usually get my COTM from the library, I agree that an accessible book is a good option. Just thought I'd see if anyone else was itching to share notes from these two!

                        1. re: Abby0105

                          Hi Abby, I got Mourad for Xmas too, but haven't been inspired to cook anything from it yet. Would love to hear if you've made anything. I have to admit, I am not really feeling it so far. Recipes seem difficult and nothing has jumped out at me.

                          1. re: greeneggsnham

                            Honestly, I've hardly looked through it. I really enjoy Aziza (his restaurant), so I was hoping to find some recipes we can enjoy at home.

                            I'll come back and post when I've tried a recipe or two.

                            1. re: Abby0105

                              Oh! I didn't know that cookbook was from the Aziza guy!

                              Must. Have!


                              1. re: Abby0105

                                Please do. I have to admit, this cookbook makes me a little grumpy. I don't know anything about his restaurant (being an east coaster currently tethered by kids)but some of the recipes seem very chef-y. Like foam and emulsifiers and the like. Plus I love a cookbook that gives measurements in weights (he gives both) but his weights are down to the tenth of a gram for spices! I just can't keep a straight face when he tells me to use 5.2 grams of something.

                                Although I am sort of tickled that there is a chapter called "Dude. Preserved lemons."

                                1. re: greeneggsnham

                                  Loving that chapter title. Not loving the measurement business. I'd probably end up tossing the book across the room in irritation.

                                  1. re: greeneggsnham

                                    I think it is good to see that chefs take their cookbooks finally serious and use accurate weight (and not the stupid volume) measurements - might be a good influence from Modernist Cuisine

                                    1. re: honkman

                                      I am all for using weights. I wish all cookbooks used weights, to be honest, but I think going down to the tenth of a gram is sort of rediculous. Just imaging myself measuring out to the tenth of a gram is reminiscent of organic chemistry. Where is the fun in that? Luckily, my scale doesn't even go down to a tenth of a gram. So, when (if?) I do get around to cooking from this book, you better believe rounding will be employed!

                                      1. re: greeneggsnham

                                        I can't think of weighing anything offhand for a tenth of a gram except saffron. Now that I wouldn't mind.

                                        A pinch of saffron, a teaspoon of saffron -- before or after it is rolled around between your fingers?

                                        1. re: greeneggsnham

                                          You know what this means - more English cookbooks! They all use weights.

                                      2. re: greeneggsnham

                                        I wonder if these are large restaurant recipes scaled down for the home cook. You can get a lot of weird measures if you take a recipes designed to feed 30 and cut it to feed 4-6.