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What are your most recent cookbook purchases? Late winter indulgences... [OLD]

Holidays are long gone and here we are in a quite temperate February, at least so far, in this area.
It's always cookbook weather, though -- so what books are you thinking about and/or buying these days?

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  1. Last week I bought Japanese Pot Pots inspired by a companion thread to the current COTM. Have not cooked anything out of it but looks inticing and not too intimidating. Today ordered The Olive and The Caper, again inspired by COTM. Whether or not it is selected as March cookbook I would definitely cook from it.

    1 Reply
    1. re: herby

      Should say "Japanese Hot Pots" and not pot pots:)

    2. I recently ordered Tender - Nigel Slater, One Block Feast, and The Santa Monica Farmers Market cookbook. Can't wait to get them. Will probably get the olive and caper book if it is COTM even though I haven't managed to participate in that in eons.

      7 Replies
      1. re: Bean Counter

        I have the SMFM book BC and I absolutely love it. So many wonderful recipes. I used an entire pkg of post-it tabs on that book!!

        1. re: Breadcrumbs

          Just got it and looking forward to sitting on the couch tonight and marking it up as well!

          1. re: Bean Counter

            My favorite pork dish is out of SMFMC. I don't have the book in front of me, and the book is not indexed on EYB (yet) but look in the index under pork and you'll find it. If memory serves, it is a one pot braise with tomatillos, white beans, pork shoulder and black kale. Magical.

            1. re: dkennedy

              Sound delish ! Will check that out. Around here kale & tomatillos wouldn't be at the fm at the same time so that isn't a combo I'd imagine in a fm book. Will try it for sure though.

              1. re: Bean Counter

                I used canned tomatillos. It is so good I am getting hungry just thinking about it.

                1. re: dkennedy

                  Picked up some kale, beans & pork at the farmers market so I'll be giving this a go this weekend. Not sure if I'll be able to get my hands on smoked tomatoes and my pork shoulder is well over a pound so there may be some alterations

                  1. re: Bean Counter

                    The first time I made it I couldn't the smoked tomatoes either. Sun dried tomatoes are a fine substitute.

      2. Soup of the Day by Lydie Marshall. I've been cooking out of a library copy for a few weeks now and the family has responded pretty well. Much of it is non-soup recipes (if a soup calls for Tuscan bread, why here's a recipe for that-plus salads and desserts) but the soups themselves are so far, so good.

        1. Not new news but I'm very glad I got the revised Italian Baker -- have made 2 excellent breads from it and wish I hadn't forgotten how good the original was.
          And Amazon UK wants me to know there's a Hairy Bikers' baking book -- should I lash out, you Brits out there?

          2 Replies
          1. re: buttertart

            Somehow the combination of "hairy" and "kitchen" just doesn't hold any appeal....gosh, watch this be a book from one of my relatives!!! ; - )

            1. re: Breadcrumbs

              They have had a number of series on UK TV. It is a bit icky, isn't it!

          2. I bought Melissa Clark's "In the Kitchen with a Good Appetite." I took it out from the library and wanted to make so many dishes that I ended up buying it. Everything I have made so far has been great. I have always found her recipes to be rock solid.

            2 Replies
            1. re: mels

              mels I felt the very same way w that book. I really enjoy the author's writing style as well and as a result, this book still holds a place on the tiny bookshelf I have in the kitchen.

              1. re: mels

                Yes, I recently got that too. I was either inspired here or on food52 or both. Love it! Want to get it for my mom as I love the writing with the recipes and think that would be right up her alley. I've only done the figgy piggy chicken so far and liked it but didn't follow the recipe exactly so may give it another go. Plan to do the broccoli salad soon too.

              2. In the last month I bought

                Japanese Cooking for the cookbook of the month, it looked great and my daughter loves Japanese cuisine and we didn't have that cook yet. I haven't cooked from it yet, but it's gotten rave reviews for having info that my daughter had not been able to find in other Japanese cookbooks.

                Going Raw: Everything You Need to Start Your Own Raw Food Diet and Lifestyle Revolution at Home by Wignall, Judita

                I have no intention of adopting a 100% raw vegan diet ( I was previously vegetarian and then vegan) but I've been craving fresh raw food lately and needed some new inspiration. I'm so ready for spring and my garden getting going.

                I also picked up Microgreens: A Guide To Growing Nutrient Packed Greens
                Franks, Eric, Jasmine Richardson ok it's sort of more of a growing book than strictly recipes.

                Essential Pepin

                The Joy of Smoking and Salt Curing (The Joy of Series)
                Burch, Monte

                Bean by Bean: A Cookbook: More than 200 Recipes for Fresh Beans, Dried Beans, Cool Beans, Hot Beans, Savory Beans...Even Sweet Beans!
                Dragonwagon, Crescent

                1. I just bought:

                  The first three Canal House Cookbooks, in a boxed set, as well as volumes 6 & 7. The price of these books was originally $20 each, but the boxed sets are $32 and individual copies are selling for between $12.25 and $13.50 (roughly) on Amazon. I live 15 minutes from Lambertville, a town I love, and where the Canal House Studio is located, so there is a little bit of a sentimental need to own these books but I really like them.

                  I've been searching for a couple of years now for a reasonably priced copy of "It Rains Fishes" by Kasma Loha-unchit, a book on Thai cooking. It's been out of print for years and the used copies have been selling for $75 and up. I finally snagged a copy in "like new" condition for $30. It's on it's way here so I haven't seen it yet.

                  Venezia: Food and Dreams by Tessa Kiros - part travellogue, part cookbook. I bought a 2nd hand copy for $8 on Amazon and it is GORGEOUS. The book itself is beautifully made with gilt edges, a velvet page marker and beautiful photos. I'm looking forward to spending some quality time with it.

                  Eleven Madison Park - got it for a great price on Amazon. I don't know if I'll actually be cooking out of this - but it's another gorgeous book and I'm sure I'll learn a lot just reading it.

                  Greene on Greens and Grains

                  Home Cooking with Jean-Georges

                  Malaysian Cooking: A Master Cook Reveals Her Best Recipes
                  Carol Selvarajah, et al

                  Bean By Bean: A Cookbook: More than 200 Recipes for Fresh Beans, Dried Beans, Cool Beans, Hot Beans, Savory Beans...Even Sweet Beans! by Crescent Dragonwagon

                  Bite By Bite: 100 Stylish Little Plates You Can Make for Any Party by Peter Callahan, et al

                  21 Replies
                  1. re: flourgirl

                    How do you like Malaysian Cooking? I greatly enjoy Cradle of Flavor and would be interested in delving a little more into Malaysian.

                    1. re: TxnInMtl

                      Haven't cooked from it yet. Will let you know.

                      1. re: TxnInMtl

                        I love Selva Rajah - her earlier Malaysian book, Makan-lah has been one of my favorites, my favorite malaysian, though I havent cooked from it for a couple of years. Its available used on Amazon.

                      2. re: flourgirl

                        I'd be really interested in hearing your thoughts on "Malaysian Cooking" too. Is it just out or has it been around for a while? I have "Makan-Lah" by Carol Selva Rajah (same author), lots of good stuff, but some recipes definitely feel like they weren't well tested/edited.

                        1. re: qianning

                          It's been out since March 2010, which makes it about 10 yrs newer than the one you referenced. Hopefully, these recipes were tested more thoroughly. One of the reasons I'm glad I only paid about $7 for it since I didn't know too much about the book or author. I purchased it purely based on an encounter with it a while back in a cookbook store in Philly.

                          1. re: qianning

                            ah, which ones? I havent cooked through the whole book, by any means but the recipes I did cook were just fine I think its time (spring is coming on) to dive back into SE Asian cuisines.

                            ps here is a blog piece (with some recipes) out of the book you purchased flourgirl, from the Kuala Lumpur Star kuali.com website. http://kuali.com/news/story.aspx?file...

                            1. re: jen kalb

                              Thanks so much for posting this, I really appreciate it.

                              1. re: jen kalb

                                Sorry, jk, just saw your post. It has been a while since I've cooked from Mkan lah!, but the two that I have notes on trouble with are the Roti Chanai (I eventually gave up on this recipe and found another one that really worked for me) and the Eurasian Lime & Lamb Curry. It seems there were a few others that gave me some trouble, but can't put my fingers on them, and anyway with the exception of the roti, usually tweaking has solved the issues.

                                I don't want to seem too negative about this book, it is as comprehensive as any other Malaysian book I've found, and we've had some good meals from it.

                            2. re: flourgirl

                              I love Bert Greene, those books were bibles back then.
                              The Kiros books are spectacular, the photos are amazingly immediate -- you feel as if you're looking at the thing itself.

                              1. re: flourgirl

                                Bite by Bite, what do you think of it so far? Are there a lot of exotic ingredients listed?

                                1. re: cstout

                                  You know, I wasn't really intending to buy this book. I had it out of the library and the book had an unfortunate encounter with a very large glass of water. I was able to dry it out pretty well but I still had to replace the book with the library - so I am now the proud owner of a somewhat water-damaged ex-library copy of the book.

                                  Anyway, if by exotic, you mean expensive - yes. Quite a few recipes call for things like caviar, black truffles, lamb, etc. Also, most of the recipes are very labor intensive and would be very difficult to pull off successfully without a staff. I say this because many of the recipes need to be served immediately, and since this is supposed to be party food, I think many people would feel intimidated and overwhelmed trying to prepare some of these recipes for a crowd - while the crowd was watching. Another issue is that more than a couple of the recipes require equipment that is very difficult to find, especially since the author had much of it made specially for him. Of course you can improvise, but your end result will not look like the photos, and appearance is a big part of these small plates.

                                  The book is a fun read, and a good source for ideas - but how practical and useful it is, I have my doubts.

                                  1. re: flourgirl

                                    Thanks for the excellent review of "Bite by Bite"...I am sorry you had to pay for a book that you really do not care for....that is a bummer. I had the same situation happen to me...I checked out a very well worn cookbook & took it home & the binding started to come apart as I was thumbing through the pages, so I stopped immediately & first chance I got, took it back to the library....librarian had no sympathy whatsoever & said I ruined it by flattening it out to make copies of recipes on a copymachine. Not even remotely true, but she was not convinced, so I had to pay full retail price for a book I did not care for at all. Lesson learned, do not check out well worn books unless you are willing to purchase them in case they get damaged in anyway.

                                      1. re: cstout

                                        No, I wouldn't be happy about that either. I can't see the staff at my local library pulling something like that though.They were actually very good about my situation. It was a brand new book, after all, so I totally accepted responsibility for it's damage. And they let me replace it with a new copy purchased from Amazon so it was quite a bit cheaper than the full price of the book. Still though, you're right, I ended up with a book that I probably wouldn't have purchased otherwise. And I have a HUGE collection of cookbooks - I really don't need to be adding books that I probably won't use much. But I might try making some of the recipes for my family just for fun. And there are a few recipes which aren't all that difficult.

                                        1. re: flourgirl

                                          I acquired ad Hoc that way but the library made me pay the full retail price. It was sort of a borderline situation and I pointed it out to them-- but no mercy and no purchase from Amazon.

                                          1. re: wekick

                                            Sorry to hear that - especially for such an expensive book. I wonder why they wouldn't accept a new book from Amazon, that really stinks.

                                            1. re: flourgirl

                                              They were especially nasty. They had to have it evaluated because it was borderline and they suspended my library card for the 10 days it took to do this. If I hadn't pointed it out they wouldn't have known. I have enjoyed the book though.

                                              1. re: wekick

                                                May I just say, jerks? A stronger term comes to mind. I could see their possibly insisting on a library edition MAYBE if there were one, but just stupid on the full retail price for the regular one thing.

                                                eta could I possibly have written a less literate sentence?

                                            2. re: wekick

                                              Odd, that. My library has a Wish List at Amazon so readers can donate to the library from the list.

                                          2. re: cstout

                                            That's a stinky policy. I've checked out cookbooks that have significant sections of pages missing; someone obviously just ripped them out, rather than photocopy. I've pointed it out to the library upon their return & never had a problem.

                                            1. re: emily

                                              In my instance, the person was a volunteer librarian who does not volunteer there anymore, for whatever reason. Most folks at the library are so helpful, this would be considered an insolated incident....just my luck.

                                    1. Inspired by the COTM nomination thread, I ordered The Olive and The Caper. Even if it doesn't win, I'd like to start exploring Greek food more. Somehow The Slow Mediterranean Kitchen also ended up in my cart.

                                      Last month, I picked up Mighty Spice and Dunlop's Revolutionary Chinese Cookbook. I was hoping to get RCC for Christmas, but when that didn't happen I decided given how much I love Land of Plenty that it was time to go ahead and buy it for myself. I'm enjoying both of these books a lot and just wish I had more time this month to look at them!

                                      1 Reply
                                      1. re: TxnInMtl

                                        I like RCC even more than LOP. But they're both wonderful. She has a new book coming out this summer and I CANNOT WAIT!!!

                                      2. Ordered Tamar Adler's An Everlasting Meal from my local bookstore (learning more about Amazon warehouse workers has put me off their "free shipping" for the foreseeable future). It rose to the top of my short list when I read an excerpt.

                                        The cookbook that's exerting the strongest pull of the many I'm interested in is Sonia Uvezian's Recipes And Remembrances From An Eastern Mediterranean Kitchen: A Culinary Journey Through Syria, Lebanon, And Jordan. More than ever since I learned of reporter Anthony Shadid's death yesterday [he lived in Beirut, and died leaving Syria].

                                        Realized recently that a significant number of my friends and acquaintances have extensive cookbook collections, ones that put mine in the shade, so am thinking of circulating a borrow wishlist among them [with reciprocal list of my holdings available for borrowing]. For two-thirds of the books on my want list, a read-through will probably satisfy the craving. This idea came when I reached the "an existing book must go if a new book comes in" stage...

                                        21 Replies
                                        1. re: ellabee

                                          We're in the middle of installing built in bookcases around the fireplace. That's in edition to 3 existing bookcases plus some. Once those new shelves are filled, I am absolutely going to have to abide by the one comes in one goes out rule. It's probably going to kill me.

                                          1. re: flourgirl

                                            I've mostly switched to ebook cookbooks, if I can get the book in that form. Saves me shelf space, which I reserve for my existing collection and those cookbooks not available digitally. Plus ebooks are usually cheaper.

                                            1. re: rasputina

                                              I buy cookbooks because I love books in their real, tactile form. Ebooks hold no interest for me.

                                              1. re: flourgirl

                                                With you on that, flourgirl. That's what makes Eat Your Books so satisfying -- the advantages of indexing/searchability with the existing, physical books. The cookbook shelves are so much more alive now!

                                                  1. re: ellabee

                                                    And the purchase of a new cookbook is more justifiable to those who quibble about space and the number of cookbooks already owned.

                                                  2. re: flourgirl

                                                    Apparently that's true for the vast majority of cookbook buyers as well: Publishers report that only 2-3% of their cookbooks are e-book sales, which I believe is a significantly lower proportion than in most other book categories. I'd be interested to know what the numbers are for other kinds of books.

                                              2. re: ellabee

                                                An Everlasting Meal...half way through it & need to hi light so many ideas...not actually in any recipe format...just ways to take the veggies & broths & bits & pieces from one phase of cooking to another phase.

                                                As for Amazon, I was upset at their shipment tactics...I purchased 2 books to fulfill my "free shipping". Unfortunately, one of the books was a "pre order" & would not be available until the end of March or so. They were holding the Tamar Adler book & was not going to ship it until March, along with the pre order one. I waited a couple of weeks before realizing something was very wrong. After much hassle to speak to someone at Amazon, they said they would make a "one time" arrangement to send the Adler book & still give me free shipping on both. They stated it was their practice to hold ALL books until they could bundle everything together & save on postage & ship at one time. So bottom line folks, do not order a "pre order" book along with others....you will have a long wait.....not good.

                                                1. re: cstout

                                                  I don't think this is an unreasonable policy. I've been an Amazon customer since they first opened their virtual doors and I always use the free shipping option, which has saved me a boatload of money. But even if shipping is free to you, it's not free to them. They are offering you a big perk by making a minimum purchase. By expecting them to separate your order into more than one shipment and still give you free shipping on both orders is really not reasonable. Amazon is a business, not a charity, and they need to make money on their sales.

                                                  If I want to order a "pre-order" and still get free shipping. I either wait until I have 2 pre-order books in my cart being published around the same time, or I order another item that I don't mind waiting a while to receive.

                                                  1. re: flourgirl

                                                    flourgirl, you are correct in saying it is not an unreasonable policy. You mentioned you are a long time customer...well I don't think it is unreasonable for them to indicate somewhere on the pre order books that any others ordered with them will be held until they can make one complete shipment. New buyers or infrequent buyers may not be aware of this policy & it would sure would save a hassle if they knew up front what will happen.

                                                    If I had known this I would have just put the pre order book in my wishlist & selected a different book to make it work. Just saying.

                                                    1. re: cstout

                                                      I agree that they should probably make this a little bit clearer to people. It wouldn't be hard for them to do and not everyone is as familiar with their policies as long time customers are. They do have a place on the order form where you can request that an order with multiple items be shipped separately if that will ensure speedier shipment of some items - but it's not very prominent. And it does mean that shipping costs will than be incurred if the separate orders aren't still both over $25.

                                                  2. re: cstout

                                                    Prime solves that problem. I get free 2 day shipping.

                                                  3. re: ellabee

                                                    ellabee, one note of caution about loaning your cookbooks out. Write in the first page of the book, "Please return this book to ellabee". I have loaned out books & once in a while someone will come back to me with a strange book & say, "here is your book I borrowed". Not a good thing. For a few dollars you could get some stickum labels saying "this book belongs to ellabee" or whatever. Some folks even include their phone # too. Just recently a friend left her cookbook in the grocery cart & had her name & phone in there & someone called her & said they found it. Just passing along a little tidbit.

                                                    1. re: cstout

                                                      An excellent tip. I'll include the phone number; this is a small community and one left in a grocery cart or elsewhere would be likely to generate a call. Thanks!

                                                    2. re: ellabee

                                                      Update: When I went in town to pick up An Everlasting Meal, I took a look at the cookbook section -- and there was Ottolenghi's Plenty. I couldn't resist, and have already used it as a jumping-off point for two meals. It's also my most physically beautiful cookbook. A few years back while entering my books on EYB, I noticed how few of mine had pictures at all, much less throughout. I'm also a big fan of the comprehensive table of contents and index, both organized by ingredients (as is the book itself).

                                                      I'm very, very taken with Tamar Adler's book. It's about a way of cooking more than a book of recipes, but there are tons of helpful ideas. I made many of the mental shifts she's encouraging in the last five years, and maybe that's why it speaks to me so strongly; but she's a wonderful writer, so I'm sure it will get through to most readers. A terrific book to get a young friend who's beginning to cook -- not too big, nothing overwhelming, and a lifetime of wisdom in every little chapter.

                                                      1. re: ellabee

                                                        The borrowing phase has begun! Almost every week I drive out to the other end of the county to pick up bread baked by a couple in their wood-fired outdoor stove. Yesterday I noticed for the first time that the entire area under the counter where we bag up our bread is bookshelves, entirely filled with cookbooks. How had this escaped me for so long? It's a testament to the intoxicating quality of the bread (often made with locally milled flour), the beautiful views out their kitchen windows, and the fact that there's almost always someone I know picking up a loaf or two at the same time.

                                                        I'd told one of the bakers about Eat Your Books a few months back, and she was eager to try it out. When I finally noticed the cookbooks yesterday, she thanked me warmly for introducing her to the site and offered to lend me any of them that interested me. Of course she had Good to the Grain, a book that's been near the top of my short list for a year. So it's here for a week, and with twenty recipes flagged, likely I'll be ordering it from the bookstore soon to replace it with my own copy.

                                                        But, I hear you thinking, what about the 'something must go' part? Erm...

                                                        1. re: ellabee

                                                          ellabee, you might be interested in this thread about Good to the Grain, with some reports: http://chowhound.chow.com/topics/702840

                                                          I'd definitely be interested in hearing about your experiences with it. I was just thinking I ought to make another perusal of it, as it has been a while.

                                                          1. re: Caitlin McGrath

                                                            Thanks, Caitlin; that thread is part of what pushed the book so high on my wishlist.

                                                            My likely starter will be the gingerbread cake, either tonight (if I decide just to do it with regular flour), or tomorrow (when I can probably pick up kamut flour in town).

                                                            But I'm very, very interested in the olive oil cake, and based on your post in that thread am wondering whether and how much it could be cut down to make it fit a 9" fluted tart pan. That sounds so attractive; plus the virtuous glow of making the tart pan into a multitasker...

                                                            1. re: ellabee

                                                              ellabee, when I made it again I went ahead and used the tart pan again - just the standard 1-inch-deep one, and the cake really rises right up just beyond the top but it doesn't overflow, so I've decided just going with her instructions isn't a problem, and you're right, it is very attractive. Attached is a photo of the second one I made (it really doesn't need gilding, I just added the powdered sugar to make it more festive for the dinner party I was taking it to).

                                                               
                                                          2. re: ellabee

                                                            Will they let you bake your bread in their oven??

                                                            1. re: roxlet

                                                              It hasn't occurred to me to ask; I will. They know that coming from me, that'd be a purely hypothetical question. ;>

                                                              They do other cooking for themselves and sometimes for neighbors and friends in the oven after the bread's done, of course -- usually for another day or two. Could be they'd do bread as a favor for a regular customer as an occasional thing, for just a few loaves.

                                                              I can see a lot of ways that it would be a complication to their regular bake, which usually involves around a hundred loaves (three kinds of bread). The guest baker would have to pretty much be on-site for a while during bake day, so that s/he could get the loaves ready when the oven owners judge the conditions are right. [It takes a good twenty to forty minutes to get to their place from the more populated parts of the county; bread customers have joked a bit about a village forming around the oven.] The bread would have to be of a kind that's suited for that kind of oven, though there are many of those. Extra dough might also be handy if it's a type of bread the oven couple haven't done much of/perfected the timing for. Etc.

                                                        2. I bought Mighty Spice. I was inspired by its nomination for cookbook of the month, so I "looked inside the book" at Amazon and was mighty impressed. Though I wound up getting it at Barnes and Noble online, which offered a fabulous deal on the hardcover edition. (I hate paperback cookbooks.)

                                                          1. "Terra." Lovely book, great recipes.

                                                            1. Just received 'Mourad-New Moroccan'. Went to his restaurant, Aziza, in San Francisco, and was so blown away by the meal, wanted the cookbook to read and perhaps try a recipe or two.

                                                              1 Reply
                                                              1. re: Delucacheesemonger

                                                                you've got to try his hummus...we were blown away by it. I'm making both haraisses as well and the spice blends. There are lots of photos of him in it and that's kind of annoying. I just ignore them. I read through the entire book twice...

                                                              2. I reserved Don't panic, dinner's in the freezer : great-tasting meals you can make ahead / Susie Martinez, Vanda Howell, Bonnie Garcia. from the library and it's companion, Don't panic,More dinner's in the freezer : great-tasting meals you can make ahead / Susie Martinez, Vanda Howell, Bonnie Garcia. This is because I am charged with making a bunch of freeze ahead casseroles and I want to move beyond Lasagna and Spanish rice, my two stand by's.

                                                                1. Washoku by Elizabeth Andoh
                                                                  Japanese Cooking: A Simple Art by Shizuo Tsuji
                                                                  Japanese Hot Pots byTadashi Ono & Harris Salat

                                                                  All bought in order to participate in this month's COTM. So far they're proving to be anything but simple, but I am learning a lot. (Mostly about what I don't know)

                                                                  6 Replies
                                                                  1. re: Gio

                                                                    The second title is one of the biggest lies ever perpetrated as a title :)

                                                                    1. re: buttertart

                                                                      Well, A Simple Art part is true, he just forgot to tell us how complicated the execution is:)

                                                                      1. re: herby

                                                                        How could something so simple get so complicated?? Seems like that is the way of everything these days. Isn't it amazing how sometimes you can pick up a book & it has the words "Simple" or "Easy" in the title....watch out for those catch words. Sorta like in real estate, a "cozy cottage" really means a cramped up shack. Anything to make a sale.

                                                                    2. re: Gio

                                                                      Perhaps the word, 'simple' has some sort of hidden meaning. I took a Japanese art class many years ago; my teacher was a wonderful woman who answered most of my questions about technique such as "How do you do that?" by answering

                                                                      "Sooooo simple."

                                                                      1. re: Rella

                                                                        Sorta like searching on the Internet for the "BEST"...blah blah...recipe"....see how many results pop up & lo & behold....each blah blab recipe is different. Waste of time to include that word in any search item, but I just keep hoping somebody is telling the truth.

                                                                        1. re: Rella

                                                                          Simplicity and minimalism is core to japanese culture, but executing it, for a westerner, is something else again.

                                                                      2. Three more books:

                                                                        - The Food of Morocco (Paula Wolfert)
                                                                        - Hot and Cheesy (Clifford Wright)
                                                                        - Takahi's Noodles (Yagihashi Takashi)

                                                                        2 Replies
                                                                        1. re: honkman

                                                                          what do you think of Hot and Cheesy? Just got mine and very little that is calling to me....

                                                                          1. re: Madrid

                                                                            Very busy the last few weeks and gad just a few minutes time yo look through - it does have an interesting wide array of recipes covering cheeses with many of them good as weekday dinners but will first have to try some of the recipes

                                                                        2. Got my copy of The Olive and The Caper today. Started reading and it is a jumble of information. Not really liking the format and really hope that the recipes are fabulous. Have a friend for dinner on Monday and just might experiment:)

                                                                          1. Ottolenghi's Plenty. Finally came today.
                                                                            Can't wait to snuggle up with this one and plan some warm weather meals.

                                                                            I ordered it because 1. all my cookbooks were still packed and 2. it was 30% off on Amazon.
                                                                            Seemed like good enough reasons to me.

                                                                            1 Reply
                                                                            1. re: rabaja

                                                                              I made many enjoyable dishes from Plenty - hope you'll like it as much as I do:)

                                                                            2. I am thinking of purchasing the following Ruhlman books. If you own any one of these, please let us know what you think about them. I tried searching on Chow for reviews, but can't seem to find out how to search here on Chowhound. Anyway, here goes...oh yes, Ruhlman's Twenty is very pricey so I am holding out & wondering "do I really need this book"?

                                                                              Ruhlman's Twenty
                                                                              Ratio
                                                                              Elements of Cooking

                                                                              Has anyone else purchased any of his other of his books?

                                                                              Does anyone have any suggestions as to who else has written books along these lines?
                                                                              Thank you

                                                                              6 Replies
                                                                              1. re: cstout

                                                                                I got Ratio in a remainder sale, and found it interesting and instructive reading. But the one thing I've cooked from it, the recipe for pastry dough, calls for way too low a temperature for blind baking. (Granted, if I'd had more sense I'd have consulted baking specialists in my other cookbooks and online; all of them call for an oven temp at least 50F hotter than Ratio does.)

                                                                                I thought that was a pretty serious flaw in a book with so few recipes, where you'd have to expect each one to be thoroughly tested. But, on the other hand, Ruhlman actually replied to an email asking about that, and said he'd revisit it the next time he blind baked.

                                                                                It's interesting to compare recipes in Ratio with ones for the same foods in other cookbooks, and helps in some cases to drive home the ratio. In others, you find tips that might have been helpful for Ruhlman to include -- and vice versa. It's not a book I'd gladly pay more than $10 for, but a useful one to have in the kitchen.

                                                                                1. re: cstout

                                                                                  I have Ratio and Twenty and I dislike them. I don't like Ruhlman's style at all.

                                                                                  1. re: buttertart

                                                                                    buttertart....this is an omen for me. As you were typing this, I was just going to purchase the books on Amazon, but felt the need to check in one more time if someone had any more opinions. Will put them aside for right now.

                                                                                    Has anyone purchased the Flavor Bible? Oh yes, buttertart, thanks for the reply.

                                                                                    1. re: angelsmom

                                                                                      Yep, I certainly am breathing easier now...took both the Ratio & Twenty off & now can find something else to purchase.

                                                                                      Will continue reading this post to see what other folks or liking (or Not liking).

                                                                                      1. re: cstout

                                                                                        There are partisans of Ruhlman out there but I'm definitely not one. I found the books pretty much useless. And he saw fit to include a full-color glossy photo of himself in his kitchen in the first few pages of "Twenty". Why? Have you ever seen such a thing in any other book? Seems to me to be the sign of a massive ego.

                                                                                  2. Pikawicca gave me the Mourad New Moroccan for Christmas, I just bought the Momofuku Milk Bar book, also I saw Anthony Bourdain and Eric Ripert in a show on stage. I got Riper's Le Bernadin cookbook, autographed and Bourdain's Medium Raw also autographed. I am enjoying Lisa Fain's Homesick Texan.

                                                                                    There seems to be a new interest in southern cooking and a preponderance of southern cookbooks. Some are good and others...eh! I try to check them out at my public library before buying, I have a sizable collection anyway. It looks like the south is rising again!

                                                                                    27 Replies
                                                                                    1. re: Candy

                                                                                      As said above l just got Mourad and Pikawicca did not give it to me, drats, if l had only known she(he) was giving them out.

                                                                                      1. re: Candy

                                                                                        Candy, Delucacheesemonger and others,

                                                                                        Has anyone had a chance to make anything from Mourad yet? I had a delicious meal at Aziza a few weeks ago. We tried the spreads as a starter and especially loved the piquillo-almond spread. I dug out Mourad which I purchased in December, but has been untouched since then and was excited to see all of the spread recipes in the book. I plan on making them next weekend. The other recipes in the book look delicious and very approachable.

                                                                                        1. re: BigSal

                                                                                          I've made both forms of the harissa twice, we gobbled them up. loved the chick pea spread as well...that disappeared fast. Got to try the almond/piquillo pepper one. I have big plans for delving into the other recipes soon.

                                                                                          1. re: Madrid

                                                                                            Thanks for your reply. Glad to hear you've had success with the recipes. I'll report on mine too (maybe even create a separate post if I make enough of the recipes to warrant a separate post).

                                                                                            1. re: BigSal

                                                                                              I need someone to urge me along so I promise a new trial in a week!

                                                                                              1. re: Madrid

                                                                                                I made the piquillo-almond spread today and it was time consuming, but worth it. I plan to make the tzaziki, chickpea spread and corona beans next weekend. If so, I'll start a thread on my adventures.

                                                                                                1. re: BigSal

                                                                                                  I made the chickpea spread again yesterday for a lunch today...fantastic again. I also made the roasted red pepper/preserved lemon salad but pureed it for another spread..the amount of garlic confit I used in these two was amazing. Served it with the traditional harissa and a Paula Wolfert Northern Greece greens pie and some homemade pita like breads. Using leftover spreads and preserved lemon on grilled scallops tonight. The preps are really labor intensive but worth it and I hope freezing some will not hamper flavor though I know texture will be sacrificed.

                                                                                                  1. re: Madrid

                                                                                                    oh - pretty please.....chick pea spread???

                                                                                                    1. re: Madrid

                                                                                                      The chickpea spread is on my list for the weekend. I can't wait to make it. I'm also going to try the corona bean appetizer dish.

                                                                                                      Here's the recipe for smilingal. http://tinyurl.com/bsr6oax

                                                                                                      1. re: BigSal

                                                                                                        I bought this cookbook mainly for the chickpea spread. Had it in the restaurant and wanted the recipe! So good.

                                                                                                        1. re: BigSal

                                                                                                          BigSal - thank you so much for the recipe. I look forward to making this for our next bookclub.

                                                                                                          1. re: BigSal

                                                                                                            BigSal, I don't get the recipe following your link - just info about the book, author, reviews, etc. If not time consuming, could you possibly paraphrase?

                                                                                                            1. re: herby

                                                                                                              herby,

                                                                                                              Here is the publisher's description of the book from Amazon: "What Mourad Lahlou has developed over the last decade and a half at his Michelin-starred San Francisco restaurant is nothing less than a new, modern Moroccan cuisine, inspired by memories, steeped in colorful stories, and informed by the tireless exploration of his curious mind. His book is anything but a dutifully “authentic” documentation of Moroccan home cooking. Yes, the great classics are all here—the basteeya, the couscous, the preserved lemons, and much more. But Mourad adapts them in stunningly creative ways that take a Moroccan idea to a whole new place. The 100-plus recipes, lavishly illustrated with food and location photography, and terrifically engaging text offer a rare blend of heat, heart, and palate."

                                                                                                              I purchased this book around the holidays because I was intrigued by the idea of new Moroccan cuisine, but had not heard of Mourad or his restaurant, Aziza. In March, my husband had a business trip in San Francisco so I tagged along for the weekend and we had great dinner there (at Aziza). When I got back home I decided to crack open the book. I've only made three recipes to date (chickpea spread, piquillo-almond spread and the yogurt herb spread). I'd make the first 2 recipes again. The yogurt herb spread isn't bad, but it is a tzatziki-like spread and I prefer the version that smtucker introduced us to. This is a chef-driven book so many of the recipes require several steps that can make it time consuming. It doesn't bother me since I know what I'm getting in to. I hope this helps.

                                                                                                              1. re: BigSal

                                                                                                                Thanks for your review. I've been contemplating this book, but probably it's folly on my part. How exciting that you went to his restaurant. Did you have any specific dish that you had not known about or eaten previously?

                                                                                                                I'm wondering if in the piquillo-almond spread you made, if you used regular Peruvian jarred peppers, or you were able to find the jarred ones from Spain. I just can't bring myself to pay the price for the Spanish ones (always online,), so I always try to size up ones in a small jar - some from Italy, usually.

                                                                                                                1. re: Rella

                                                                                                                  I did use jarred piquillos from Spain. We have several sources that sell them locally. Using the Peruvian jarred peppers might be a good way to try out the recipe. As I was looking for a link to the recipe, I did find a blogger that used roasted bell peppers and liked the results.

                                                                                                                2. re: BigSal

                                                                                                                  Thank you very much, BigSal, for taking the time to share! I have looked at the book on Amazon and TGC site and can't decide whether or not to get it. Have not been to his restaurant - I am on the east side of Canada and have not been to the west coast in ages. Could you paraphrase the chickpea spread for me? Next week I am going to visit my kids in NYC for Passover and thought it would be nice to make something different than the old humous:)

                                                                                                                  1. re: herby

                                                                                                                    No problem. The chickpea spread has a sweetness from the onions, not hummus like at all. Put a thin layer of oil in a pan on med-high and add 4 c thinly sliced onions and cook stirring often until tender (about 15 minutes). You may need to lower the heat to prevent the onions from burning (I had to turn the heat down). Stir in 1.5 t ground cumin, 1.25 t smoked paprkia, .75 t pure chile powder, .25 t white pepper, .25 t Marash pepper and 1.25 t sat and toast 1.5 minutes. Add 1 c chicken stock, 7 T garlic puree (made from garlic confit), 3 c cooked chickpeas, 1/3 c olive oil and pinch of saffron. Cook 25 minutes stirring often until liquid has evaporated. Add mixture to processor and pulse a couple times, add reserved chickpea liquid (1/4-1/2 c) to make it light and creamy. With processor running, add 2 T lemon juice and 1/4 c olive oil. The spread should fall from the spoon. Add cooking liquid if too thick. Pass puree through fine mesh strainer (I skipped this step) and season to taste with salt. Serve with drizzle of olive oil and sprinkle of Marash. Make 2 1/2 c (I made half a recipe).

                                                                                                                    In case you are feeling ambitious, here's the recipe for the piquillo-almond spread. Puree 1/4 c cooked navy beans and 5 T champagne vinegar and add some of the cooking liquid to keep things moving. Add 1/2 c (106 g) piquillo peppers and puree until completely smooth. Add 1 1 /4 c almond meal, 1/2 c extra virgin olive oil, 1/4 c unsulfured blackstrap molasses, 1/3 c tahini, 1/4 c garlic puree, 2 1/2 t ground cumin, 2 t sweet paprika, 1 1/2 t kosher salt, 1 t ground white pepper, 3/4 t smoke paprika, 1/4 t pure chile powder and blend until smooth. (makes 2 1/2 c) Both of these spreads keep for a week in the refrigerator and should be served at room temperature.

                                                                                                                    1. re: BigSal

                                                                                                                      Many thanks! Both spreads sound delicious but what is garlic puree made from garlic confit? Guess I need to made confit and then puree it. Was it difficult to find Marash pepper? I never heard of it.

                                                                                                                      1. re: herby

                                                                                                                        his recipe for garlic confit is standard....peel a whole bunch of garlic and poach the cloves whole in enough olive oil to cover until they are tender. store in the oil refrigerated. 7 tbs is a lot of garlic in the recipe, but because it is poached, not at all sharp. Marash pepper is similar to ufra pepper or aleppo.....the recipe calls for so little you could leave it out without, I'd think, if you can't find it. I did strain mine and it makes it smoother without any chickpea skins but it was a pain to do! I think next time I'll try it as a chickpea dish without pureeing, as BigSal suggests below. This is an incredibly delicious recipe and so different from traditional hummus.

                                                                                                                        1. re: Madrid

                                                                                                                          @Madrid- I had removed the skins from my garbanzos after cooking so the result was very smooth.

                                                                                                                          @herby- I had Marash pepper because of the Ottolenghi books. I just purchased it online. The pepper is also known as Maras Biberi. @Madrid is right about making it without the Marash pepper. Also, if you do not have time to make garlic confit, I was thinking one might be able to make the puree from roasted garlic (made in the oven) and maybe adding a touch of olive oil to help it become more puree like.

                                                                                                                          1. re: BigSal

                                                                                                                            I think roasted garlic from the oven with some tiny bit of olive oil for puree in both of these recipes would be great. I look to any opportunity to avoid added fat without loss of taste, and what BigSal says should work great for these recipes as for most others that call for roasted garlic puree or confit. I like to save the extra olive oil used in the fridge for other purposes, even scrambled eggs!

                                                                                                            2. re: Madrid

                                                                                                              I finally got around to making the chickpea spread. It smelled so delicious, I was tempted to leave the chickpeas whole and not puree them. Maybe next time. This was a lot quicker to make since I already had the garlic confit made.

                                                                                                              1. re: BigSal

                                                                                                                just got the book from the library! it is very pretty to look thru - haven't had the time to really sit down with it - but intend to make a copy of the chickpea and piquillo-almond spread as they seem to be very popular. Thanks for the introduction!

                                                                                                                Would love to know of other recipes if anyone else has tried any?!

                                                                                                      2. re: Madrid

                                                                                                        hmmmmm....chickpea spread - please share if you can.

                                                                                                      3. re: BigSal

                                                                                                        Not yet. Being retired now I'll have more time to get into some of my under used cookbooks.

                                                                                                        I will post some feed back when I do.

                                                                                                      4. re: Candy

                                                                                                        I just got my autographed copy of Le Bernadin. So..it's been over a year since you got yours. Anything you recommend? I made some of his recipes from his website and they were all delicious. Looking forward to try some from his cookbook.

                                                                                                        And coincidentally, I just got my momofoku milk bar cookbook(also autographed..yes I make sure to have my books autographed. Currently tracking down Daniel Boulod down lol.)
                                                                                                        A little scared of the milk bar book. Doesn't seem that popular with chowhounders as some find their offerings cloyingly sweet. But I just had their crack pie when I bought their book yesterday and I was hooked. Anderson Cooper was right. It's like crack.

                                                                                                        1. re: PrinceZuko

                                                                                                          I have an autographed copy too. Yet to cook from it, I have done flipping through and have been impressed with the book, I got Bourdain's Medium Raw at the same time. The two of them came to the IU (Indiana University) theater to talk. It was a good evening.

                                                                                                      5. It's a very blustery day here in the Toronto area with fierce winds at 100km/hour earlier in the day!

                                                                                                        With no power at home, we hopped in the car, made a quick stop at Starbucks then, headed to a rummage sale and a used book store. Here's what I got:

                                                                                                        New World Kitchen Latin American and Caribbean Cuisine by Norman Van Aken

                                                                                                        Fresh From the Vegetarian Slow Cooker by Robin Robertson

                                                                                                        France the Beautiful Cookbook

                                                                                                        The Pat Conroy Cookbook - I've already fallen in love with this book, such lovely stories accompanying the recipes.

                                                                                                        Cooking Light Superfast Suppers

                                                                                                        THe Curry Cookbook - Charmaine & Reuben Solomon

                                                                                                        Presenting Boston - A Junior League Cookbook

                                                                                                        Australian Food by Alan Saunders

                                                                                                        Something Warm From the Oven by Eileen Goudge

                                                                                                        Terra Cooking from the Heart of Napa Valley by Hiro Sone and Lissa Doumani

                                                                                                        Also, a few weeks ago I decided that I'd like to complete two of my cookbook collections so, after finding some bargains on Abe's Books, I now how the complete set of:

                                                                                                        The Best of Gourmet 1986 - 2007

                                                                                                        Food & Wine Annual Cookbooks 1997 - 2011

                                                                                                        19 Replies
                                                                                                        1. re: Breadcrumbs

                                                                                                          Breadcrumbs - have you ever posted a photo of your cookbook shelves. I'd love to see what they look like!

                                                                                                          Two of my latest books which I have been blown away by the styling and photos as well as the look of the recipes (can't vouch for how they taste yet as the books are off being indexed) are La Tartine Gourmande by Béatrice Peltre and Ripe by Cheryl Sternman Rule. Both Béa and Cheryl are bloggers, they aren't trained chefs and they cook for their families so the recipes are very accessible and interesting.

                                                                                                          1. re: JaneEYB

                                                                                                            Hi Jane, thanks for the tips on those books - of course you know I'll definitely check them out!! They both sound lovely.

                                                                                                            As for my bookshelves, no, I don't believe I have posted photos. My shelves are nothing special. In fact, due to the size of my ever-growing collection, I've opted for an economical choice to house the bulk of my books for the time being. Hopefully the day will come and we will convert one of the rooms of our home into a library but at the moment, there are greater priorities. Until then, these shelves are doing their job nicely!

                                                                                                            That said, I do have a separate bookcase dedicated to my Italian cookbook collection (mr bc's cuisine of choice despite his English/Scottish roots!), another bookcase is dedicated to my Asian & Mexican collection and another bookcase near the kitchen that houses all my produce, Farmer's Market, and BBQ cookbooks that we tend to use pretty frequently.

                                                                                                            1. re: JaneEYB

                                                                                                              Jane,
                                                                                                              How do I see breadcrumbs recipe reviews at EYB. She is telling me about it a few posts down.

                                                                                                              1. re: angelsmom

                                                                                                                Hi angelsmom, sorry I didn't see your post up-thread. When you look at books in the EYB "Library" tab you'll see a little speech bubble icon right beside the star ratings for each book. If there's a number beside the speech bubble it means there are notes for that book. Either book reviews or, notes on individual recipes. Just click on that icon and you'll see all the notes.

                                                                                                                Here's a link to all the notes for Mario Batali's Molto Gusto (I've reviewed many recipes from that book):

                                                                                                                http://www.eatyourbooks.com/library/1...

                                                                                                                1. re: Breadcrumbs

                                                                                                                  Thanks immensely, I was most interested in your comments. I see you have John Besh's Family Table. have you cooked anything from it yet?

                                                                                                                  1. re: angelsmom

                                                                                                                    Thanks very much angelsmom. Since joining EYB in 2010 I've been fairly diligent about adding reviews to any recipe I've made and, if I pull a book off my shelf and notice notes, I'm trying to add those into EYB as well but, with so many books, this is a slow process!! I love having access to all my notes online though so the payback is huge.

                                                                                                                    Unfortunately I haven't had an opportunity to cook from John Besh's Family Table as yet. I rec'd this as a Christmas gift and the recipes look wonderful but we've been undergoing a kitchen reno so I haven't been able to do much cooking.

                                                                                                                    I'm happy to report though that we're almost done so I should be back on track very soon! I got to use my new oven for the very first time today (the first one that we installed was defective so Miele replaced it on Thursday) Baked the "Fresh Apple Bread" from Maida Heatter's New Book of Great Desserts btw. I know folks here seem to really like her recipes so I was excited to bake from this book for the first time. Once it's cooled she recommends refrigerating it overnight so I'll be sure to record my review in EYB this week once we get a chance to sample it.

                                                                                                                    1. re: Breadcrumbs

                                                                                                                      I will try and be more diligent in posting my notes at EYB.
                                                                                                                      We did a kitchen redo awhile ago, so I do not envy you, I do love my Miele appliances though.
                                                                                                                      If I may impose upon you....I want to make the Lemon Chiffon Icebox Cake in Maida's book of great desserts....not the new one. it is on page 326. I do not have a loaf pan that holds 3 quarts, it is huge and to buy one is quite expensive. All her other icebox cakes she layers the lady fingers. Do you think there is an error in this one, before I buy the pan?

                                                                                                                      1. re: angelsmom

                                                                                                                        No trouble at all angelsmom. In my book she has you line the bottom and sides of the pan w lady fingers (curved side down against the pan...cutting if need be to fit). She then places additional lady fingers on top once the filling is in place.

                                                                                                                        If I were you I'd just use the largest loaf pan I had on hand and if there's any mixture leftover perhaps you could just pour it over some lady fingers in another dish or, perhaps in a graham crust (the alternate use Maida suggests for the filling in her recipe note/footer). Based on the volume of the filling ingredients though, I can't imagine you would have any left over...definitely not an excessive amount of liquids. Hope that helps.

                                                                                                                        1. re: Breadcrumbs

                                                                                                                          Thanks, yes that is what min says, but I keep thinking it is going to fall apart when cutting with just the ladyfingers on the top and the bottom. TYVM

                                                                                                                          1. re: angelsmom

                                                                                                                            Because she instructs you to put them up the side of the pan as well angelsmom they filling should be fully encased in the ladyfingers as it would cover the bottom, sides and top.

                                                                                                                            Though I haven't made this recipe, I have made something similar in construction and I use unflavoured dental floss to cut the slices to minimize the amount of pressure on the finished dish when cutting. Good luck w this, it sounds delicious and do let us know how it turns out if you make it!

                                                                                                                            1. re: Breadcrumbs

                                                                                                                              I think I will have to make it in a souffle dish for the depth. I guess it will look like a Charlotte Russe. I sure wish I could get in touch with Maida......

                                                                                                                              1. re: angelsmom

                                                                                                                                I think a standard 9x3 loaf pan holds 3 qts, no?

                                                                                                                                1. re: buttertart

                                                                                                                                  No, it holds only 2 liters.
                                                                                                                                  http://www.ellenskitchen.com/cooktalk...
                                                                                                                                  It will have to work, I will just but the ladyfingers to fit the edges and jdt eat the leftover filling. TY for your help.

                                                                                                                              2. re: Breadcrumbs

                                                                                                                                would you use an old box of ladyfingers? I last made tiramisu many moons ago but had to go into a new box for only a few extra cookies. I have been holding onto the box thinking that the cookies would probably be ok to use if they are being softened with a creamy texture of some sort.

                                                                                                              2. re: Breadcrumbs

                                                                                                                Please report back on Eileen Goudge's book. I am most interested in it. TY

                                                                                                                1. re: angelsmom

                                                                                                                  I'll definitely let you know what I think of that book angelsmom. Also, not sure if you're an EYB member but if so, I post reviews of any recipes I try there so if you'll see my feedback there too if I do try something.

                                                                                                                  1. re: Breadcrumbs

                                                                                                                    Yes, I belong to EYB. Howdo I see your recipe reviews. I have searched, but do not see where.

                                                                                                                2. re: Breadcrumbs

                                                                                                                  Just bought the Pat Conroy Cookbook and it reads like a wonderful book. What else would one expect from the author of Prince of Tides.

                                                                                                                  I especially liked his description of how he collected church and junior league cookbooks from the South.

                                                                                                                  1. re: chocolatetartguy

                                                                                                                    Isn't it a lovely book ctg? So refreshingly authentic and personal. It's nice to hear of others who share my love for this book. Truly a cookbook lovers cookbook.

                                                                                                                3. Just got a few books on clearance sale from bookcloseouts:

                                                                                                                  Mourad: New Moroccan the Cookbook'

                                                                                                                  The Breakaway Cook: Recipes That Break Away from the Ordinary

                                                                                                                  Poor Girl Gourmet: Eat in Style on a Bare-Bones Budget (While we're not "poor" we're definitely needing to find ways to stretch the food budget as much as possible these days - and for $2.49, I figured it was worth a read)

                                                                                                                  I also just bought "In Pursuit Of Excellence" by Josiah Citrin. Beautiful book.

                                                                                                                  1. My Japanese Table.

                                                                                                                    I'm particularly interested in the matcha mochi cupcakes and sesame chiffon cake (made with black sesame seeds and toasted sesame oil!).

                                                                                                                    1. Just ordered from Abe book for $12! including shipping:
                                                                                                                      - Shizuo Tsuji: Japanese Cooking - decided that I "need" a solid Japanese cookbook and this one definitely is solid
                                                                                                                      - Holly Garrison: Periyali Cookbook - smtucker twisted my arm:)

                                                                                                                      It is so much more expensive to ship to Canada that to the US that I always ship it to my daughter in NY meaning that I won,t see the books until early April...

                                                                                                                      1. My 2 most recent cookbook purchases are Cook Like a Rock Star by Anne Burrell and Cook's Illustrated Cookbook. I've had the first one for 2 months and have only made 3 recipes. I've had the second for less than a week and have already made 3 recipes. I'm reeeeeeeeeeally excited about the Cook's Illustrated Cookbook!

                                                                                                                        10 Replies
                                                                                                                        1. re: Njchicaa

                                                                                                                          The CI cookbook is a big disappointment - many, many repeats of recipes from previous books. Some of their "special" magazines are even worse, e.g. the 2012 edition of "Soups & Stews" had only two recipes out of about 30 which weren't repeats from the last three years. I can understand if they are repeating recipes from time to time but most of their new books and magazines are becoming just repeats and are not worth buying.

                                                                                                                          1. re: honkman

                                                                                                                            honkman, I too find that authors with a couple of cookbooks out have been just tossing the same 'ol recipes back & forth...perhaps calling the recipe by a different name, or just changing one ingredient....anything to fill up space.

                                                                                                                            Same thing for magazines, as you said. Actually, I think we have see it all & this repeat stuff will just continue. Reminds me of the Carnival where the man is hawking teddy bears & right across from him is another man hawking bigger teddy bears, & the beat goes on.

                                                                                                                            1. re: honkman

                                                                                                                              CI does repeat a lot. I've bought a couple of their magazine-sized efforts because I wanted them multiple places, but I'm really cautions about them.

                                                                                                                              1. re: honkman

                                                                                                                                I bought this cookbook but only so I could throw out about 10 years worth of mags. I did check first to make sure it had the 5 or so recipes I go for repeatedly. I still have mixed feeling about this book and CI, their recipes are hardly foolproof.

                                                                                                                                1. re: jen kalb

                                                                                                                                  Jen, what are the five CI recipes that you go for? Just curious:)

                                                                                                                                  1. re: herby

                                                                                                                                    hm im thinking of german chocolate cake, the brined turkey recipe (I do differently every year but like to have a reference point), spinach-gruyere strata, three-been salad and - I forget. The vodka pie crust (tho its questionable). there are a couple more. I gave this book to my son, who has pretty traditional tastes, because he was relying almost exclusively on online recipes of dubious provenance involving dumping ingredients together and producing food that was not real good. I thought that this book at least has relatively careful, if sometimes fussy takes on those traditional dishes. and simple American dishes (say, mashed potatoes or simple meat and fish treatments. However, I got it right around Thanksgiving and used its pumpkin pie recipe, which was simply awful. So its not foolproof, by any means.

                                                                                                                                    1. re: jen kalb

                                                                                                                                      The sable cookie with hardboiled egg yolk is in it and is superb.

                                                                                                                                      1. re: jen kalb

                                                                                                                                        Thank you, jen kalb! I actually like the vodka crust; do not know exactly how it works but definitely inhibits gluten development and thus makes a flaky crust. It also keep well in the fridge for a few days as I discovered by accident.

                                                                                                                                  2. re: honkman

                                                                                                                                    I only just discovered Cook's Illustrated in Jan so all of the recipes in their cookbook are new to me.

                                                                                                                                    1. re: Njchicaa

                                                                                                                                      Another compendium is "Complete America's Test Kitchen TV Show Cookbook 2001-2012: Every Recipe from the Hit TV Show With Product Ratings and a Look Behind the Scenes" If one has not seen the shows and bought each year's books, then this is the one will probably be all one ever needs :-))

                                                                                                                                      http://www.amazon.com/Complete-Americ...

                                                                                                                                2. Borrow Pressure Perfect by Lorna Sass from the library and decided that I really need to stop thinking about a pressure cooker and get myself one. So, started by ordering the book today and will talk with my daughter about a pressure cooker since it will have to live at her house:)

                                                                                                                                  17 Replies
                                                                                                                                  1. re: herby

                                                                                                                                    Finally getting around to posting my newest, new cookbooks so there are a lot of them to report on. It's weird how I can't seem to find anything worth buying and then, suddenly it seems as if every book I come across is a must-have. Not sure why it works that way for me but it does. I received a rather expensive coffee table book for the holidays which I returned for a hefty credit. I tried and tried to find something to spend it on for the longest time, putting things in my cart and pulling them back out over and over again. Finally pulled the trigger and bought two that had been on my wish list for a while. That must have switched me back over to buying mode cuz ever since I have been finding books I must-have left and right!

                                                                                                                                    MIGHTY SPICE
                                                                                                                                    Inspired to buy this book based on the COTM thread, I am really glad I did. So far I have made 4 dishes out of it (all of which were quick and perfect for weeknight meals). I am hoping it gets selected as a COTM title one of these days.

                                                                                                                                    THE JAPANESE GRILL
                                                                                                                                    Had been on my wish list since I bought my grill last year and with summer just around the bend I decided this would be a good investment.

                                                                                                                                    THE BRISKET BOOK
                                                                                                                                    $10 through TGC's bundle sale. Had been eyeing this book for some time and something made me hesitate. Looked over the index on EYB and bought it knowing it had very few recipes, but I have to say I am thoroughly enjoying it. The author has done a tremendous amount of research of what she feels are the best brisket recipes out there and I am anxious to see if our tastes are compatible.

                                                                                                                                    THE HOMESICK TEXAN
                                                                                                                                    Not sure what drove me to buy this book but I am sure glad I did. I had never read her blog and I am not from Texas. But now that I read through the book, I think I will end up making pretty much every recipe in it, sooner or later, so I think I am going to become a fan of her blog.

                                                                                                                                    STOP AND SMELL THE ROSEMARY
                                                                                                                                    Bought used off Amazon after seeing it on someone's bookshelf at EYB. Dose anybody else snoop into other people's book shelves on EYB? It has become a favorite pastime of mine. When I add a new book to my shelf I always check out the other members who have this book, to see if they are fellow chow hounders, etc. Then, I click on their names and see what other books we have in common. If I see a book that intrigues me, I click on it and page through the EYB index to decide if I had to have it. In regard to this particular book, it sounds like the recipes are going to really be right up my alley.

                                                                                                                                    THE BIG BOOK OF BACKYARD COOKING
                                                                                                                                    Another EYB snooping expedition purchase. As I mentioned above, backyard season is coming and I want to be prepared (and motivated).

                                                                                                                                    1. re: dkennedy

                                                                                                                                      I picked up Stop and Smell the Rosemary a couple of years ago when I was home for the holidays. I haven't cooked from it as much as I would like to have, but love the cilantro jalapeno dressing in there.

                                                                                                                                      I've been on the fence about the Homesick Texan book. I love her blog (it helped me overcome enchilada withdraw!), but wasn't sure I needed another Texas focused book. I may have to give it another look.

                                                                                                                                      1. re: dkennedy

                                                                                                                                        I just started snooping into other people's shelves. I agree, very enjoyable pastime.

                                                                                                                                        1. re: flourgirl

                                                                                                                                          flourgirl, honey we can peek all we want to right here!! Isn't it great we can get other Chow's comments on the books they have purchased? I always read the reviews on Amazon, but sometimes I begin to wonder if they have an ulterior motive for going in such depth about a book. But the real deal is right here folks...no foo foo, just the facts ma'am.

                                                                                                                                          1. re: cstout

                                                                                                                                            I love these threads on chowhound - but it's not the same thing as seeing the entire cookbook collection (or almost entire, as the case may be) other people own. Especially the ones with huge collections - like Breadcrumbs.

                                                                                                                                            1. re: flourgirl

                                                                                                                                              My shelves aren't that big compared to some - approaching 500, and I'm not sure what you mean - except that one can see bookshelves of others (not necessarily all members of chowhound) on EYB. Some, like me, are easy to spot on EYB because the name's the same here as on EYB.

                                                                                                                                              What I'd like to see - and it's just plain curiousity on my part - is picture(s) of how people house their own cookbooks - not from a magazine, but in their own abode; but I'm not sure posting pics of one's own home is what most would want to do.

                                                                                                                                              1. re: Rella

                                                                                                                                                I really have no idea what you're talking about but It's really not an issue of looking at fellow chowhound book collections on EYB, I'm happy to look at anyone's collection. I only referenced Breadcrumbs because her collection is well over 1,000 books & a lot of people on CH are aware of that.

                                                                                                                                              2. re: flourgirl

                                                                                                                                                ....oh dear, I hope mr bc doesn't read this!! I keep trying to convince him I don't have that many books!! ; - )

                                                                                                                                                1. re: Breadcrumbs

                                                                                                                                                  Sorry, I didn't mean to blow your cover. And you can always point out that there are some members of EYB with even larger collections. ;)

                                                                                                                                                  We just added built in bookcases to either side of the fireplace in our living room, which in addition to the three freestanding bookcases that were already there, will now house my entire collection of 750+ books, all in one room. I love it - but it does make the size of the collection painfully obvious, which was previously obscured by the fact that there were various piles located in rooms throughout the house.

                                                                                                                                                  1. re: flourgirl

                                                                                                                                                    My cookbooks are still divied up in 3 rooms, even after I donated 508 to the library. If they were in one room in our house, I think I'd have to add some pretty heavy joists and beams.

                                                                                                                                                    My problem being that I was an avid collector of music and art books before cookbooks and many are still on shelves.

                                                                                                                                                    I bet your books look beautiful! and satisfying.

                                                                                                                                                    1. re: Rella

                                                                                                                                                      I'm finally resorting to the "one comes in, one goes out" rule. I culled a few yesterday in anticipation of donating them to our library's upcoming book sale.

                                                                                                                                                      And I know what you mean. I love books in general, not just cookbooks. I have a lot of art books, knitting books, a very nice pop-up book collection, and a lot of gardening books. I don't keep much fiction, except for a very few favorites because I usually take fiction books out of the library. I'm culling some of those collections too though, because I just need to reduce the amount of stuff in this house.

                                                                                                                                                      1. re: flourgirl

                                                                                                                                                        Oh we would do well together in a library, cooking, knitting and gardening....my loves.

                                                                                                                                            1. re: jpr54_1

                                                                                                                                              thegoodcook.com is a cookbook club, and although I am not a big fan of book clubs, this one is an exception. You get 5 books for $1 and then need to buy only 2 more at bookclub prices, one of which you can get at half off if you order it with your 5 for a dollar when you join. The book offering is done by email, so no carrying around a card that doesn't get mailed, and presto! you are the owner of some book you don't want. The bundle sale happens periodically throughout the year and their offering is 2 books for $25, 3 for $33 and 4 or more for $10 each. This applies to books that are $45 retail and below. But it's a great deal. The wrinkle is that they don't have everything, and are perhaps more mainstream than one would like, but that being said, I've gotten some well-loved and much-used books from the site.

                                                                                                                                              1. re: roxlet

                                                                                                                                                Count me in as another TGC junkie.

                                                                                                                                        2. The Homesick Texan, Andrea Nguyen's new book on tofu...they got my name right in the credits this time, A Southerly Course, Le Bernadin

                                                                                                                                          5 Replies
                                                                                                                                          1. re: Candy

                                                                                                                                            Hi Candy, how's that book on tofu?

                                                                                                                                            1. re: buttertart

                                                                                                                                              I'm curious about that book too. I don't know if I see myself making my own tofu - but from the reviews I read on Amazon, it sounds like it's also just an interesting read on a narrowly focused subject.

                                                                                                                                              1. re: buttertart

                                                                                                                                                I have not done a lot from it. I am especially fond of the chicken stuffed tofu, browned in a skillet and served up in chicken soup.

                                                                                                                                                We are finally getting chilly enough to make some for supper.

                                                                                                                                                1. re: Candy

                                                                                                                                                  I love the book but haven't made anything either. I really want to make the fresh yuba,,,doufu pi in Chinese...I could eat that every single day.

                                                                                                                                                  1. re: buttertart

                                                                                                                                                    Fresh yuba is a delicious treat! It's not available to me here, so making it fresh is the only way to indulge. Nguyen's attention to detail make every recipe infallible.

                                                                                                                                            2. I just received The Professional Pastry Chef by Bo Friberg from Amazon. I had been eyeing it for some time, and Amazon had a used "like new" copy of this $70 book for $30, so I bought it. Here it is, heading towards mid-March, and I have been unusually restrained in my cookbook buying. So far I'm pretty much keeping to my resolution to only buy books I really yearn for and not to be lured into buying extra books if they're just a good bargain! I am looking forward to sitting down with PPC. It's quite a large tome!

                                                                                                                                              1. I will be auditioning PIE IT FORWARD at the bookstore when it comes out in April. Too bad the publishing date couldn't be prior to Pie Day (3/14). But here is a link to the book's website, with an Elvis-themed pie (banana, peanut butter, bacno-topped): http://www.pieitforwardcookbook.com/2...

                                                                                                                                                2 Replies
                                                                                                                                                  1. re: greygarious

                                                                                                                                                    I ordered "Pie It Forward" from Amazon - it's already shipped and being delivered by Tuesday.

                                                                                                                                                  2. Want to purchase a "pizza" cookbook...here are my wishes so far. Which do you think is the best buy, or is there another one out there I may have missed?

                                                                                                                                                    Would like to get all three, but got to save some money for the Pie it Forward cookbook.

                                                                                                                                                    Artisan Pizza & Flatbread - Zoe & Jeff
                                                                                                                                                    My Pizza - Lahey
                                                                                                                                                    American Pie - Reinhart

                                                                                                                                                    13 Replies
                                                                                                                                                    1. re: cstout

                                                                                                                                                      The Lahey is the one I want because he used the no-knead method...

                                                                                                                                                      1. re: roxlet

                                                                                                                                                        In Lahey's book, "My Bread, The revolutionary No-Work, No-Knead Method," he covers "Basic Pizza Dough" beginning on page 117 - pizza recipes for this basic pizza dough continue on to p. 137. At Page 137, he begins with "Piazza Bianca" with recipes. I like this book and the recipes. I like American Pie, as well, but Lahey's book mentioned here already available - if I didn't have to wait.

                                                                                                                                                        1. re: Rella

                                                                                                                                                          I've loaned out my "My Bread," so I can't compare the pizza dough recipes there to his master recipe for pizza dough in the new book. The recipe is in the recent Bon Appetit (and the pizza on the cover), though, and it makes delicious pizza crust. My friend made pizzas using that recipe and his bake/broil oven technique, and they were truly incredible. The crust was thin and chewy, with large blisters in the dough--every bit as good as the grilled pizza I've sworn by for years.

                                                                                                                                                          1. re: nomadchowwoman

                                                                                                                                                            Sounds like you have "My Pizza" already...I think I just loaded into my cart...in my confused state, I am constantly loading & unloading that darn thing....depending what you folks are saying on the latest book thread....sure is fun though. Thanks for the info.....you did say, "thin & chewy & large blisters"?...OMG...

                                                                                                                                                            1. re: cstout

                                                                                                                                                              Yes, really yummy--but it was my friend, not I, who made it. Next time I make pizza dough, though, I'm trying out that recipe. I love Laheys' no-knead technique, but I'm not sure you *need* the books as the master recipes are on line. ("My Bread" was helpful to me, however, as the step-by-step photos got me past my initial insecurities.)

                                                                                                                                                              http://www.bonappetit.com/recipes/201...

                                                                                                                                                              1. re: nomadchowwoman

                                                                                                                                                                Lahey's no-knead pizza dough from bonappetit....thanks for the link. I am wondering at the point where the instructions say, "wrap each dough seperately in plastic wrap & chill"...if I could freeze the balls at this point, or should I go ahead & roll out & shape into circles & flash freeze for late use?

                                                                                                                                                                I am new at pizza making, please forgive me for being dumb. Thanks so much for being resourceful & reminding me I can find recipes on line instead of buying the whole book.

                                                                                                                                                                1. re: cstout

                                                                                                                                                                  Well I think Lahey says they keep for three days in the fridge . . .however, I have always frozen balls of pizza dough (but I haven't yet tried making Lahey's). I found a ball of pizza dough in my freezer last month that had to have been in there six months if not a year. I defrosted it and used it and it was fine.

                                                                                                                                                                  Whether Lahey's particular method would affect its freezability (is that a word?), I don't know, but I'd try it and see.
                                                                                                                                                                  Nothing dumb about your question at all. Same kind of thing I wonder about, esp w/a recipe that needs to be made ahead.

                                                                                                                                                                  1. re: nomadchowwoman

                                                                                                                                                                    Making ahead & freezing...that is exactly what I am always wondering if there is some sort of guideline that says what types of food can be frozen? There are so many times I would like to make a few dishes & then just freeze them for a few days so I would not have to do a ton of cooking the night before I will have people over. Just learned you can bake a cake & freeze it unfrozen & then take it out & frost while still frozen, probably not all cakes will lend themselves to that , but otherwise it is a good idea.

                                                                                                                                                                  2. re: cstout

                                                                                                                                                                    In the book, My Bread," he says that one can freeze up to 1 month. Personally, I always have frozen portions separately instead of 1/2 of the whole batch. IOW, I would freeze 3 pizza balls that weighed 6 or 8 oz. or whatever I wished to make. Then I would thaw overnight the night before in the refrigerator and bring them to room temperature the next day; after they were room temperature, I start the shaping for the individual pie/pizza. No, I wouldn't roll out pizza and freeze a round. Others may, but I've not read about it.

                                                                                                                                                                    1. re: Rella

                                                                                                                                                                      Freezing pizza dough...thanks for the information...will get to work making some dough to freeze right now!! Thanks Rella.

                                                                                                                                                                      1. re: cstout

                                                                                                                                                                        Be sure to save a ball to make yourself a fresh one!

                                                                                                                                                                        1. re: Rella

                                                                                                                                                                          yes, save a pizza dough ball for the fresh one...would like a personal pan pizza right now with some anchovies & anything else. Please join me...what do you want on your pizza?

                                                                                                                                                          2. re: roxlet

                                                                                                                                                            Just added Lahey's Pizza book to my cart...Rella says there are some pizza recipes in his "My Bread" book...will check that out....Thanks to both of you. Darn it, I want all 3 books though.

                                                                                                                                                        2. My late winter indulgences are two in the last two weeks which have been purchased as a result of interest in the Slow Cooker thread. I have in the last couple of week(s) added "The Slow Cook Book" by Heather Whinney which has each recipe written up for the 'slow cooker' or in the 'traditional method' (pot/oven).

                                                                                                                                                          Today Since I saw at Costo at a price I couldn't resist "America's Test Kitchen "Slow Cooker Revolution" which I had thought I probably wouldn't buy. My shelves are just too full of ATK/CI cookbooks. However, I noticed that two recipes mentioned on a Chowhound thread that I thought I'd like to try are in this book. The recipes look pretty good, in that it doesn't call for a can of this, and a can of that.

                                                                                                                                                          1. I caved and bought the Andrea Nguyen book on tofu, one of my favorite foods. It shows you how to make your own fresh beancurd sheet! Yum.

                                                                                                                                                            1. Imagine my delight when I stumbled across a book sale for charity in the foyer of a building I visited to attend a meeting. I'd never heard of these books before but for $2 (yes, for all)...how could I resist!

                                                                                                                                                              Bayou Blessings - St. Genevieve Ladies Alter Society Slidell, Louisiana (They had me at Mama's Hush Puppies & Old-Fashioned Creole Rice Pudding!)

                                                                                                                                                              Great Old Fashioned American Desserts by Beatrice Ojakangas

                                                                                                                                                              Biscuits, Spoonbread and Sweet Potato Pie by Bill Neal

                                                                                                                                                              Perfect Pasta by Valentina Harris

                                                                                                                                                              The California Heritage Cookbook - Jr. League of Pasadena

                                                                                                                                                              16 Replies
                                                                                                                                                              1. re: Breadcrumbs

                                                                                                                                                                I swear, BC, you have the nose for cookbook deals, or a cookbook magnet or something. (BTW, Slidell is about 30 or so miles from New Orleans).

                                                                                                                                                                1. re: nomadchowwoman

                                                                                                                                                                  You know, I think you may be right ncw, it's like I have a built in "cookbook GPS" or something! Funny you say that because I have a friend that works in the building I where I attended the mtg so I sent her a txt msg to alert her to the sale since she loves to cook. She said she'd been down earlier and didn't see any cookbooks. Not sure if they'd just been put out or what happened but is sure did seem like karma!

                                                                                                                                                                  I didn't realize where Slidell was ncw. There are a lot of delicious-sounding recipes in that book. It was a lucky find I think....I'd love to know how it ended up here at an office building in downtown Toronto!

                                                                                                                                                                  1. re: Breadcrumbs

                                                                                                                                                                    Anything by Ojakangas is worth having.

                                                                                                                                                                    1. re: buttertart

                                                                                                                                                                      buttertart that's great to know. I've spent a bit of time reading through the book as her writing style captivated me. Mine is the original hardcover version so no photos but the recipes look lovely. You know I think of you every time I see a baking book. I always wonder what you'd have to say about it!

                                                                                                                                                                      1. re: Breadcrumbs

                                                                                                                                                                        Aw, shucks! Her Scandinavian Baking Book is terrific.

                                                                                                                                                                        1. re: buttertart

                                                                                                                                                                          and there I was thinking....gee, I really need another cookbook.. thanks bt now you know I need to check that out!!

                                                                                                                                                                          I did find out she has a blog. Here's a link if you're interested:

                                                                                                                                                                          http://beatrice-ojakangas.com/

                                                                                                                                                                          1. re: Breadcrumbs

                                                                                                                                                                            Another plug for Beatrice Ojakangas.. her "light muffins" cookbook has been a favorite for the last 15 years...

                                                                                                                                                                2. re: Breadcrumbs

                                                                                                                                                                  oh, the Bill Neal book is great. I need to use it more!

                                                                                                                                                                  1. re: Breadcrumbs

                                                                                                                                                                    Bill Neal has demi-god status in my area! He was the one who really put shrimp and grits on the map. He was a huge influence for many Southern chefs.

                                                                                                                                                                    His widow and son are both still very active in the food community in the Triangle area of NC.

                                                                                                                                                                    1. re: meatn3

                                                                                                                                                                      Madrid & meatn3 you've really piqued my interest...I'll move this back into the kitchen so I can have a good look through it. Mmmmmm shrimp & grits is one of my favouites!

                                                                                                                                                                      1. re: meatn3

                                                                                                                                                                        yep, his son has a deli and makes his own pastrami, correct? I grew up in NC, live in Boston, but most of my family is still in the triangle area. bill's books are so lovely, so well done, and he led a colorful life. I wonder what happened to his daughter? There is a wonderful photo on one of the books making biscuits with his son and daughter...they all look very intent and serious. His wife published a book about their cooking at La Residence, a French place..they led an interesting bohemian life. bill was a pioneer in trying to bring back authentic southern cooking from its roots. the opposite of Paula Deen, if you will.

                                                                                                                                                                        1. re: Madrid

                                                                                                                                                                          That's the book I purchased Madrid...such a cute family photo. I'll bet his kids love that picture.

                                                                                                                                                                          1. re: Madrid

                                                                                                                                                                            Yes, his son has this place:

                                                                                                                                                                            http://www.nealsdeli.com/

                                                                                                                                                                            I'm about an hour away, so have only been able to eat there a handful of times. It was very good! Give it a try next time you are down for a visit!

                                                                                                                                                                            I'm not heard anything about his daughters endeavors. I've only been in this part of the state for 5 years, so not as familiar with them as the oldtimers!

                                                                                                                                                                        2. re: Breadcrumbs

                                                                                                                                                                          Biscuits, Spoonbread and Sweet Potato Pie by Bill Neal --I just bought that one as well.

                                                                                                                                                                          1. re: wekick

                                                                                                                                                                            If you remember wekick, pls post here if you try something. I've saved this thread to my profile and will do same.

                                                                                                                                                                        3. Newly acquired:

                                                                                                                                                                          Bake Until Bubbly by Clifford A Wright

                                                                                                                                                                          The Good Cookie by Tish Boyle

                                                                                                                                                                          Can I get any suggestions or recommendations on recipes from either of these? Thanks!

                                                                                                                                                                          1. Purchased this month:
                                                                                                                                                                            200 Salads by Melissa Barlow and Stephanie Ashcraft
                                                                                                                                                                            Rhubarbaria by Mary Prior
                                                                                                                                                                            Bal's Quick & Healthy Indian by Bal Arneson
                                                                                                                                                                            Everyday Indian by Bal Arneson

                                                                                                                                                                            3 Replies
                                                                                                                                                                            1. re: prima

                                                                                                                                                                              Mmm rhubarb!! What a lovely sounding book prima. Is it one that had been recommended to you? I have such a fondness for rhubarb and I suspect it's because it's one of the first things our garden yields after what used to be a long, cold winter. (I'm secretly hoping that this year's mild winter is a sign of things to come!!).

                                                                                                                                                                              1. re: Breadcrumbs

                                                                                                                                                                                Rhubarbaria ( http://www.amazon.co.uk/Rhubarbaria-R..., also see http://desperatereader.blogspot.ca/20... ) wasn't recommended to me, but it was featured on the seasonal books table at the Cookbook Store in the city where I live.

                                                                                                                                                                                The Great Rhubarb Book by Elaine Lemm was also featured on the same table http://www.gnbooks.co.uk/books/978190...

                                                                                                                                                                                I've been experimenting with different poultry/rhubarb and pork/rhubarb combinations over the last 3 years, in addition to my usual crisps, pies & compotes, and both books offered some savoury rhubarb recipes that were distinct from the savoury rhubarb recipes I've found through Google. That being said, the rhubarb pavlova mentioned in Rhubarbaria looks very tempting!

                                                                                                                                                                                1. re: prima

                                                                                                                                                                                  Thanks for pointing out both books prima (I'm from T.O. btw & LOVE The Cookbook Store). Like you, I also enjoy rhubarb w meats and one of my favourites is a rhubarb chutney that works well as a baste for any cut of pork cooked on the grill or roasted and, it's especially delicious on sandwiches too!

                                                                                                                                                                            2. Buttertart, we need a "spring" thread since even freezing cold Ottawa is enjoying almost 30C temperatures:)

                                                                                                                                                                              Thanks to DQ's alert about TGC $10/book sale I went as usual overboard and ordered the following:

                                                                                                                                                                              - Food52
                                                                                                                                                                              - Homesick Texan
                                                                                                                                                                              - Cook This Now
                                                                                                                                                                              - The Mozza Cookbook

                                                                                                                                                                              Look forward to cooking with COTM crowd and hope that I love all the books, especially the Melissa Clark's one:)

                                                                                                                                                                              1 Reply
                                                                                                                                                                              1. re: herby

                                                                                                                                                                                I like Food52 a lot, but haven't cooked from it.

                                                                                                                                                                              2. Here we go for Spring: http://chowhound.chow.com/topics/8402...
                                                                                                                                                                                So, herby, whatcha think, are we getting Fuchsia, or not???

                                                                                                                                                                                2 Replies
                                                                                                                                                                                1. re: buttertart

                                                                                                                                                                                  I checked Amazon.ca and the shipping date still is Mar 27th but the publisher's site says that it is not published yet and will be in June. I think we are not likely to get it as promissed:)

                                                                                                                                                                                  I also pre-ordered Ottolenghi's Jerusalem and wonder when it will come. Did you order it too?

                                                                                                                                                                                  1. re: herby

                                                                                                                                                                                    Yes indeed, from the UK. Don't think we'll be seeing the Fuchsia until June.