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What cookbooks have you bought recently, or are you lusting after? New Year's 2013 edition! [old]

Happiest of New Years to all.
So, as 2013 sneaks around the world, what cookbooks are you enjoying or plotting to get your hands on?
I'm trying to keep myself from pulling the trigger on another TGC sale haul, because I have a big backlog, but am not 100% certain I'll be able to...how about YOU?

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  1. Got Vintage Cakes from Santa, and can't wait to try some recipes out!

    1. Waiting for Ina Garten Foolproof to arrive. I had it as top priority on my Amazon wish list but didn't receive for Christmas so I bought it for myself with some Christmas money. Looking forward to it!

      1. Purchased a few at Half Price Books this weekend and got a couple of books for Christmas(purchased for myself!)

        A Table in the Tarn
        Bake by Alison Thompson
        Williams Sonoma Roasting - $3
        Saveur The New Comfort Food
        Pies 200 Sweet and Savory Recipes
        Barefoot in Paris(have most of her other books - have wanted this one for a while)

        Meanwhile, I have put a few books in the donation/sell pile.

        Debating placing an order through TGC while they have their bundle sale. I want the new Short and Sweet by Dan Lepard and Brown Betty Cookbook and Simply Sensational Cookies.

        9 Replies
          1. re: pikawicca

            OK, so I hadn't heard of this book and had to look it up on amazon. And daggonit nadiam1000 and pikawicca, I think I have to have it. Harrumph.

              1. re: LulusMom

                This (A Table in the Tarn) came in the mail the other day. As soon as Lulu is back in school I hope to have a nice cozy look at it.

                Also a complete and utterly delightful surprise - A Food Lover's Pilgrimage to Santiago de Compostela from a friend I met on the Camino who lives in Sydney (Michael, if you're spying, I'm truly in love with this book - thanks).

                1. re: LulusMom

                  Check out the Tim Moore book on it, too..."Spanish Steps :
                  One Man and His Ass on the Pilgrim Way to Santiago". V funny.

                  1. re: buttertart

                    That is the book that first made me want to walk the Camino! His book on the Tour de France is pretty good too. Oh, and the Iceland book! Fantastic. But none of those focus on food ...

                    1. re: LulusMom

                      No, unfortunately! I'm reading his one on appalling places in Britain right now, has quite a few food references in it. He is so funny...

                      1. re: buttertart

                        Not familiar with that one - going to have to look it up. I also think he is very funny (I think he's one of those polarizing types though).

              2. re: pikawicca

                I am so glad to hear that - impulse buy at TJ Maxx for $4.99 and it looks lovely. Great bedtime reading and the recipes looks wonderful.

            1. Late arrivals under my tree:

              The Blackberry Farm Cookbook by Sam Beall

              Simply Sensational Cookies by Nancy Baggett

              The Dahlia Bakery Cookbook by Tom Douglas

              Warm wishes to all for a happy, healthy 2013. May we continue to enjoy many delicious dishes together around our virtual table. Thanks for the ongoing inspiration.

              6 Replies
              1. re: Breadcrumbs

                Buttertart recommended Simply Sensational Cookies; I just picked it up from the library. I'm looking forward to trying it!

                1. re: rstuart

                  I added this to my Wishlist after sampling some outstanding Stilton-Walnut Cookies at a friend's cocktail party over the holidays. Turns out the recipe was from this book. I loved the idea of a sweet & savoury cookie book and was super-excited to receive this book from that same friend! I've only flipped through it quickly but there seems to be a great variety of recipes. I have 2 other books by this author and she's been a source of trusted recipes.

                2. re: Breadcrumbs

                  Oooo, let me know how you like Dahlia Bakery. I've been eyeing it but need to work through some of the other baking books first before I add another one...no...seriously ;-)

                  1. re: DiningDiva

                    If time permits, I hope to take a leisurely look through my new cookbooks before heading back to work next week so I'll report back w my thoughts on this DD if that plan comes to fruition. On first pass though, this seems like an excellent book. I love that Tom Douglas provides cup and weight measures for each recipe since I prefer to bake by weight. The book also appears to be a compilation of recipes for a variety of dishes served at the bakery and not jus baked goods. There's a strata recipe that's already got my name on it!!

                  2. re: Breadcrumbs

                    I bought the Blackberry Farm Cookbook for my husband when it first came out, and it would definitely be in the sell/giveaway pile for me.

                    1. re: roxlet

                      Oh what a shame roxlet. I haven't had a chance to look through it yet. If you have a moment, what is it about the book that doesn't appeal? Recipes don't work...or just not enticing enough to bother with?

                      This is one that's been on my Wishlist for some time (expensive) so I can't honestly remember what it was about the book that caused me to put it on there in the first place.

                  3. The Hakka Cookbook by Linda Anusasananan - not just a cookbook but a journey of discovery by the author of what it means to be Hakka... An excellent book!

                    1 Reply
                    1. re: RWCFoodie

                      That's my favorite book in a long time, super.

                    2. I got a Trisha Yearwood cookbook for Christmas - looking forward to trying some Southern fare.

                      I just read the Daily Meals top 25 cookbooks of 2012 list the other day and I plan to add several to my collection:

                      The Smitten Kitchen Cookbook
                      Nick Malgieri's Bread
                      Barefoot Contessa Foolproof
                      Food and Wine: Best of the Best Cookbook Recipes
                      Bouchon Bakery
                      Food 52

                      1. I found the search on kindle books and now am feeling a bit stupid about my previous post on the lack of index! Even though the dialog has buttons with 'search google' and 'search Wikipedia' only. If I don't press the buttons, it searches the book. However the kindle version of Jerusalem does lack a list of recipes per chapter. I returned it and bought the iBook version instead, which I'm happy about.

                        And this new virtual cookbook is very unkind to my wallet. Since Jerusalem, I added to my ipad

                        Kitchen Diaries 2, Nigel Slater
                        Kitchen, Nigella Lawson

                        It's really easy to not feel guilty when I don't have to find space for the tomes. And I like how I can curl up in bed reading Kitchen Diaries.

                        I haven't read much of Kitchen Diaries (on day 3 of the book only).

                        For Kitchen I looked at the children tea section and I like it. I even added a one egg pan to my next grocery delivery so I can make my toddler frittatas (branching out on the omelette she has regularly). Many of the puddings look good too.

                        15 Replies
                        1. re: lilham

                          What is the difference between iBook and Kindle? I thought they were the same. The only cookbook I ever bought from Kindle was the Nigella Lawson COTM, and it was a fail for me. I didn't enjoy using the iPad for that book at all.

                          1. re: roxlet

                            Roxlet, do you have an ipad? You buy iBooks via iTunes and read them in the iBook app. Kindle books are from amazon and you read using the kindle app. There are also google books from google play if you have an android tablet. Technically both iBooks and google books are in ePub format, while kindle books are in mobi format.

                            I have had the kindle version of Jerusalem, and now the iBook version. As I have said they aren't the same. Don't ask me why the kindle one doesn't have a list of recipes per chapter. But thre iBook version has. It seems like a big editing fault. (Both kitchen diaries 2 and kitchen kindle versions have lists by month/chapter. This is very important I found, as I can see all recipes say under puddings).

                            I prefer kindle books normally because amazon has a very very generous return policy. You can request a refund, no questions asked, within 7 day of purchase.

                            1. re: lilham

                              I had no idea. Since all of my kindle books (that I have read on my iPad) have been from Amazon, I didn't know that there was a difference. I still think that I am not inclined to buy cook books to use on digital aps. One of the only books I have been unable to read on the kindle/ipad (I used the kindle previously, but now use an iPad) is Wolf Hall since it is the kind of book that for me seems to require a great deal of flipping back and forth to try to refresh your memory of who's who. Similarly, cookbooks require a great deal of flipping back and forth, and I still feel that this operation is extremely clunky.

                              1. re: roxlet

                                Ack. I bought Bring up the Bodies for my kindle. Expect it will be the same problem.

                                But the reason I bought the kindle was so that I could free up some of the book space in the house for cookbooks. Even though I've been (for me) fairly spartan in my cookbook buying habits, they are piling up on the floor at this point.

                                1. re: LulusMom

                                  Actually the ipad is working really well for me. I have cooked 3-4 things from Jerusalem on it with no problems at all.

                                  1. re: lilham

                                    I like the opportunity for added content, such as videos of techniques. I'm thinking of buying Jacques Pepin for my iPad.

                                    1. re: lilham

                                      I think an ipad would be much different from a kindle though. That is my worry. I'm wondering if reading it on the computer would allow me to print out recipes? any kindle users know?

                                      1. re: LulusMom

                                        LLM, I just checked on the kindle application on my PC. You can't print directly from it. But, I can highlight a block of text, then copy. This goes to the clipboard and I can paste it into notepad/word. All the formating is gone. This includes the ingredient list all printed on one line.

                                        1. re: lilham

                                          Wow, thanks so much lilham. Sounds like it is doable, but a bit of a pain in the butt. Maybe when I kinda/sorta want a cookbook, this is the way to go. Not sure yet, will think on it, but this info helps me a lot.

                                          1. re: LulusMom

                                            I wonder if more "formatted" cookbooks would work better on the kindle/iPad than Nigella's How to Eat, which may have been pretty freeform in the printed version as well.

                                            1. re: roxlet

                                              Definitely. How to Eat is so chatty. I found with the ipad, it's a pain when things don't fit all on one page. So it's definitely the case where the more succinct the better.

                                  2. re: roxlet

                                    Make sure if you are flipping back and forth that you are using the Back button. A lot of people don't realize it's there but it will save your sanity when moving around in a book. But, a traditional Kindle does not excel at dealing with appendices, footnotes, etc. It's also a failing of the book publishers to not put in the necessary effort to utilize all the features.

                                    The iPad versions of most Kindle books are no different than regular Kindle books.

                                    I check many of my kindle books out at my local library so I can see if they are worth owning. Most digital versions are less than stellar but I always blame the publishers (not Amazon) for it. Now, that said, I do work at Amazon and did time in Kindle support so take that with a grain of salt. ;)

                                    1. re: eperdu

                                      I'll blame the publisher as well. It's shocking how you could end up with feature differences with the iBook and Kindle versions. You'd think they are created from the same source material.

                                      @eperdu if you can complain via Amazon about this, here's a good use case for you

                                      Especially that, it has
                                      - Video of Charles and his cooking philosophy
                                      - Links to information about key ingredients within each recipe

                                      The Kindle version lacks all of these. With the new Kindle Android Tablets, I would like to see publishers making e-cookbooks aim at tablets, and not e-ink devices.

                                      1. re: lilham

                                        That is going to be publisher specific. The publishers are responsible for determining what content is available in each format.

                                2. re: roxlet

                                  The whole reason I bought my kindle is so that I can stop buying regular books (you know what I mean) because I have no more space, and that way maybe, just maybe, be able to squeeze a few more cookbooks in. I'd love it if I felt comfortable cooking from the kindle, but it doesn't sound like much fun somehow. When it becomes fun, I become broke, so maybe it is for the best.

                              2. Got Giorgio Locatelli's 'Made in Italy' for Christmas... LOVING it... only cooked one recipe so far (delicious!) but it's such a beautiful book to leaf through as well... photography is stunning and the commentary interspersing the recipes is fascinating to read, brought to life by Giorgio's personal and expert observations on Italian food culture, ingredients and cooking techniques... so much more than a recipe book. Great present for a lover of Italian food, my latest favourite! Happy cooking to all in 2013 :-)

                                1. Waiting on Andy Ricker's debut cookbook.

                                  1. I bought Great Coffee Cakes, Sticky Buns, Muffins & More by Carole Walter ( I blame buttertart for posting about it on another thread LOL) I also got her Pies & Tarts book. Just waiting for Amazon to deliver them.

                                    I also finally got Inside the Jewish Bakery. So far I only made their honey wheat challah bread but it was good.

                                    15 Replies
                                    1. re: rasputina

                                      Oh I'm sure you'll enjoy the Coffee Cakes book rasputina. By coincidence, I have it in front of me as I type! I rec'd a beautiful new bundt pan for Christmas so I'm looking for a good recipe to give it a test drive. So many amazing sounding recipes in this book, I became totally absorbed in it!

                                      1. re: Breadcrumbs

                                        I'm sure I'll love it, just looking at the sample pages on Amazon had me drooling. I can't believe I hadn't heard of it before. It's out of delivery so hopefully it will show up in time for me to bake something tonight.

                                        1. re: rasputina

                                          I have the Coffee Cakes book as well and so far everything I've made has turned out perfectly, and better yet, it tastes great. The Orange Cream Cheese Muffins w/Pepita topping are delicious and Jeff's Chocolate Muffins w/Midnight Glaze fantastic. The glaze is fabulous.

                                          1. re: DiningDiva

                                            Oh thanks for mentioning that there is a chocolate muffin recipe, I've been looking for a good one for ages!

                                            1. re: DiningDiva

                                              I made the chocolate muffins tonight and they are wonderful!

                                              1. re: rasputina

                                                Glad you liked them too. We thought they were pretty good and they sure hit the spot on New Year's Day while we were watching the Rose Parade :-)

                                        2. re: rasputina

                                          I love that book, even though I feel that Carole Walter can be a little too fussy sometimes.

                                          1. re: roxlet

                                            She is very instructive roxlet and at first I was a bit put off by the wordiness of the book as things looked complicated or just too involved. That said, once you've read through a few recipes, you get in the swing of things and know what you need to pay attn to and what you can skip on by if need be. I think this would be a great book for a baker of any level of experience because the detail is there if you need it and, can be ignored if you don't.

                                            I ordered a copy today for my God daughter (who bakes from mixes but wants to learn more) along w 2 cake pans and the parchment liners from King Arthur's Flour. She's getting married this year so I'm sure I'll be invited to a shower or two!!

                                            1. re: Breadcrumbs

                                              Great gifts, BC! By fussy, I mean things like her exhortation to only use the "freshest" brown sugar, etc. I have no quibble with her instructions, which I don't find particularly involved or complicated.

                                          2. re: rasputina

                                            I got inside the Jewish Bakery last year. It took me a long time to get into it, but I've found it to be a terrific resource. A favorite recent recipe is for onion rolls, which I've also made as an onion bread - makes my Arizona kitchen feel a little closer to Zabars!

                                            I just got The Indian Slow Cooker by Anupy Singla, which was recommended on other thread. I've made a wonderful spiced cauliflower and potatoes, and have rice pudding in the crockpot right now. I also received The Occasional Vegetarian by Elaine Louie, which looks great. Has anyone tried any of the recipes yet?

                                            1. re: janeh

                                              The aloo gobi from the Indian slow cooker is on regular rotation at our house.

                                              1. re: janeh

                                                Lots of reviews of recipes from the Indian Slow Cooker book on this thread:

                                              2. re: rasputina

                                                Don't blame me, I don't own the book. Blame roxlet ;-)

                                                1. re: buttertart

                                                  I think it might have been breadcrumbs and I got you two mixed up? Anyway, it was one or more of you "What are you baking" thread posters :P

                                                  1. re: rasputina

                                                    to rasputina...breadcrumbs, probably...it's that Ontario thing we've got going on (you can take the girl out of Canada, but you can't take the Canada out of the girl).

                                              3. For Christmas:
                                                Bean By Bean: A Cookbook/Crescent Dragonwagon: Someone knows we like beans...

                                                1,000 Italian Recipes/Michele Scicolone: He knows I absolutely need another Italian cookbook.

                                                8 Replies
                                                1. re: Gio

                                                  The bean book looks interesting Gio. I'm not familiar w this author but she's clearly very accomplished.

                                                  Of course I know you'll enjoy MS's book.

                                                  1. re: Breadcrumbs

                                                    Crescent Dragonwagon is a hoot. The daughter of a Hollywood screenwriter and well known children's book writer. She' also writes children's books as well. She's a bundle of energy. I took one of her Fearless Writing classes a few years ago. It was a lot of fun

                                                    1. re: DiningDiva

                                                      Thanks for that context DD. How was the writing class? I've only ever taken one but thoroughly enjoyed it.

                                                      1. re: Breadcrumbs

                                                        Have you ever watched Chopped on Food Network? If so, it's a lot like that. A lot of the exercises are kind of like putting things together that on the surface don't really seem to go together. I liked the class and would recommend it to others.

                                                    2. re: Breadcrumbs

                                                      I bought it a few months ago-It has some good recipesi also .
                                                      also recommend Rancho Gordo

                                                    3. re: Gio

                                                      Her Soup and Bread book is a classic. Her bean book and her Cornbread book are on my list of "to get."

                                                      1. re: Westy

                                                        Crescent Dragonwagon is quite a character and I love the way she writes. I came across an article a long time ago with photos of the house where she lives in Vermont with her SO. You do know she's the daughter of Maurice and Charlotte Zolotow, both writers. Here's her blog:


                                                        The dang bean book hasn't arrived yet... I think it was sent on the back of a turtle.

                                                        1. re: Westy

                                                          I used to have a hardcover of "Passionate Vegetarian" -- it was such a beautifully designed and written book. I never cooked anything from it but I had good intentions. I think the biggest "failing" of the book is that I'm a pretty hardcore carnivore. I want meat in everything I eat. ;)

                                                          That cornbread book .. now I want it, and the soup book. I can add meat to anything. :)

                                                      2. Although I HAD resolved to quit buyingcookbooks willy-nilly in 2013 and cook from the ones I have, I did pull the trigger on the latest TGC bundle sale and bought several, including a few for sweets just as we're about t embark on a low-sugar "diet" (sigh):

                                                        The Dahlia Bakery Cookbook
                                                        Ready for Dessert
                                                        Southern Comfort
                                                        My Key West Kitchen
                                                        Gran Cocina Latina
                                                        Frontera (on margaritas, etc.--total impulse buy)

                                                        Rec'd for Xmas:
                                                        The Book of Gin (looks interesting, though scholarly)

                                                        Bought before Xmas:
                                                        How to Eat (for COTM though I had no time to participate)
                                                        Buttermilk (what a complete dud)

                                                        Lots to contemplate as I swear off cookbooks for a while!

                                                        1. From DH and DS received Foolproof and The Chinese Kitchen as Christmas presents.

                                                          Yesterday I purchased What Katie Ate from TJMaxx. If the recipes are as delicious as the pictures are lovely, it should be a keeper!

                                                          1. Recently reorganized my long wishlist at Eat Your Books into 'cuisines', 'home/seasonal', 'preserving' (incl preserving skills and ways of life as well as food), and 'reading' (strongly interesting but don't fit into the other categories). There are about 30 in each group.

                                                            Of all of those, I feel the strongest pull towards Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies by Najmieh Batmanglij.

                                                            I'm also *very* interested in the new DIY book from the Cook's Illustrated-ATK factory. Won't be bringing either of them here until I've confirmed some removals, and in the case of the DIY until I've heard a bit more from cooks who've used it. I'm pretty confident about Food of Life, though would be interested to hear from anyone who recommends another Persian cookbook.

                                                            10 Replies
                                                            1. re: ellabee

                                                              I bought the Persian cookbook you mention ages and ages ago, but have yet to cook from it. A friend who married an Iranian man swore by this book - she cooked all kinds of dishes from it & her husband liked the results, so that made me think the book must be authentic. It was very hard to track down and when I did find the last copy for sale at a Persian supermarket it was $79 so really, it's criminal that I haven't cooked from it yet...

                                                              1. re: geekmom

                                                                It was reissued and updated a few years ago, so you will be able to find it pretty easily. However, It is quite expensive and a definite tome. Beautiful pictures and lots of info on Persian culture too. I am not Persian, but it feels authentic to me.

                                                                I have only made a few dishes, but everything has been great. I will say that it is not for the dabbler- I think the same author has written a more basic Persian cookbook too. But it is for sure a worthy addition to anyone's collection.

                                                                1. re: TrishaCP

                                                                  Yes, I think that reissued version may be the one I have (It's "New Food for Life: etc" by the same author. I don't mind hunting down the obscure ingredients. Got any particular recipes you would recommend, TrishaCP? I think I feel overwhelmed by the book & need a starting point.

                                                              2. re: ellabee

                                                                I got the DIY book yesterday. I haven't used it yet, but I'm enjoying the heck out of it. There are recipes for cheeses, beers, tips on canning and pickling-not the usual recipe compilations. It's a fun read whether you cook from it or not (but I will!)

                                                                1. re: NonnieMuss

                                                                  Great to hear a first-hand report; thanks, NonnieMuss.

                                                                  The list of recipes (indexed at Eat Your Books) is what has me interested. Do the recipes follow the (by now tooth-grindingly tedious) formula of 'first we did this, then we did this, but we still needed one more twist" as in the CI magazines, or is the account for each food more straightfowardly how-to?

                                                                  I was given a Cook's Country cookbook for Christmas, and was delighted with its physical format: it's a hardcover that encloses a form of spiral binding. One happy result is that every page lies flat. Another is that it was easy to tear out the foreword by Christopher Kimball without damaging the rest of the book. (In fact, improving it -- with the fun and satisfaction of the act as a bonus.) I'm assuming the inevitable CK matter won't be as easy to extract from the DIY book...

                                                                  1. re: ellabee

                                                                    I will flip through tonight and report back on the recipes. If memory serves, they a little more straighforward than the typical procedural magazine articles, (great description, BTW)but no promises. Does Kimball write the forwards? I automatically skip the pages with his weird little sketch, so I couldn't tell ya.

                                                                    1. re: ellabee

                                                                      Follow up: (a little late) They don'e do the whole procedure in this book - there's a simple paragraph called "Why this recipe works", and then the instructions and ingredients. It's pretty cut and dried as far as ATK goes. There are also lots of full color photographs. Some recipes I'm looking forward to trying: goat cheese, mozzarella, crackers, IPA, ketchup. I'm a die-hard CI fan, but they can get a little tiresome - this is much simpler. I didn't check the beginning to see if there's a folksy essay about Vermont, though, so buy at your own risk.

                                                                      1. re: NonnieMuss

                                                                        Heh. Thanks for the report, NM. Great to hear about the plentiful color shots, too; I don't feel a big need for those in most books, but here they'd be welcome.

                                                                        Think I'll order this through the local bookstore.

                                                                  2. re: ellabee

                                                                    One of the amazon reviews for the DIY book indicate that many (but not all) of the recipes are available on the ATK site. They state that the book is still well worth it but that you can find a lot of the recipes if you are on the fence about it.

                                                                    1. re: eperdu

                                                                      Thanks for the tip, eperdu. Though I'm betting they're only available online for subscribers.

                                                                  3. I got Smitten Kitchen for Christmas. So far I've liked it a lot and have tried a small handful of recipes from it and it has also offered me inspiration. Tonight I'll be making the mushroom bourguignon (http://smittenkitchen.com/blog/2009/0...) for supper.

                                                                    I recently bought 'The mixer bible' and kitchenaids best recipes in the binder.

                                                                    Currently lusting after 'The mighty spice' and 'Burma'

                                                                    1. I ordered Zuni Cafe Cookbook ($11), Mario Batali's Italian Grill ($0.01), Mario Batali's My 2 Villages ($0.99), and Rick Bayless Authentic Mexican ($17) from Amazon.

                                                                      1. I resolved to stop buying cookbooks sight unseen, but-and there's always a but-I don't know how much longer I can resist The Hakka Cookbook, or Ottolenghi: The Cookbook....and since I DO have a gift card.....

                                                                        Plus, since I was already placing a used book order for my husband, I just couldn't let that $4.50 copy of Diana Kennedy's The Art of Mexican Cooking go without claiming it as my own.

                                                                        But that's it. I swear.

                                                                        2 Replies
                                                                        1. re: Allegra_K

                                                                          Those super-cheap used ones are really hard to resist, aren't they--especially when they show up like new.

                                                                          1. re: Allegra_K

                                                                            The Art of Mexican Cooking is a very, very good book and a steal at $4.50, used or not.

                                                                          2. For Christmas, I got
                                                                            --Bean by Bean (I collect bean cookbooks, have dozens of them but always room on the shelf for another)
                                                                            --Smitten Kitchen
                                                                            --Sprouted Kitchen
                                                                            One I wanted but did not get:

                                                                            1. Dear Enablers,

                                                                              After discovering how much I love Korean food I've decided that I MUST fill the gaping void in my bookshelves where such a cuisine does not yet hold real estate. So I turn to you, dear food nerds, to steer me in the right direction. Any and all suggestions on where to start are most appreciated.

                                                                              18 Replies
                                                                              1. re: Allegra_K

                                                                                Weird, I was just yesterday thinking I should ask or search on here for some ideas for good Korean cookbooks... I hope you get lots of replies.

                                                                                1. re: Allegra_K

                                                                                  I have several Korean cookbooks, but my favorite is "Korean Cooking Made Easy" by Soon Young Chung. This slim volume offers simple, authentic, recipes, almost all of which I've made. A very nice feature is that there is a color photo of every dish, which is a big help when you're making something you've never eaten or seen before.

                                                                                  1. re: pikawicca

                                                                                    Does it have a jap chae recipe? Have you tried it?

                                                                                    1. re: geekmom

                                                                                      I doubt that a Korean cookbook exists that does not have a japchae recipe. The recipes are very similar in all of my books -- this is a very popular traditional dish, so no one gets too creative with it,

                                                                                      1. re: pikawicca

                                                                                        I've tried a few recipes (from gluten-free or Asian noodle type of cookbooks, or the internet) that have come out a little bland, so I was hoping to find one that is more flavourful & reliable.

                                                                                        1. re: geekmom

                                                                                          Unlike many (most?) Korean dishes, japchae is not spicy. If you want to add heat, do what Koreans do: place a tiny dish of Korean hot bean paste (gochujang) next to your bowl of japchae, and add to taste.

                                                                                    2. re: pikawicca

                                                                                      Perfect, thank you pikawicca! I've added it to "The List".
                                                                                      Are there any that I should avoid? I remember borrowing The Kimchee Chronicles from the library and not being very impressed with that one, so if there others I should cross off I'd love to know.

                                                                                    3. re: Allegra_K

                                                                                      Allegra not sure if you saw this thread (from 2009 though). I thought I'd point it out though as there are links to some fantastic websites on there, including Maangchi which has terrific, authentic recipes and very helpful videos.


                                                                                      1. re: Breadcrumbs

                                                                                        I had missed that thread; thanks for pointing it out. And those Maangchi videos--oh dear, another time sink!

                                                                                        1. re: Allegra_K

                                                                                          I agree Allegra. The first time I discovered that site I had returned from Vancouver and enjoyed some amazing Korean food. I was captivated by the videos and must have wasted an entire afternoon watching them and imagining all the tasty meals. I keep that site bookmarked and just use the site as a reference on a dish by dish basis now.

                                                                                          1. re: Breadcrumbs

                                                                                            I notice now that Maanchi has a cookbook out, "Cooking Korean Food with Maangchi", any experience with this at all? It's a slim volume but the reviews seem good. Better than most Korean cookbooks I've been researching, anyway....


                                                                                      2. re: Allegra_K

                                                                                        "Favorite" would be a stretch--as I own only one Korean cookbook, "Quick & Easy Korean Cooking" (Chronicle Books)--but for someone who had made David Chang's Bo Ssam and kimchi exactly once and failed at pancakes before buying this little book, it was perfect. It has a lovely-looking recipe for japchae although I have not made it. I have made the very tasty cucumber kimchi; and I've also made much more successful pancakes and an easy beef recipe from this book.

                                                                                        The book is softcover, inexpensive, and full of lovely photos. It has a guide to ingredients, but as to the real authenticity of the recipes, I have no idea. But they look appealing to me.

                                                                                        1. re: nomadchowwoman

                                                                                          Is this the one, ncw? I wish my library had a copy of it as it looks fantastic! I see the author has another book out, Eating Korean. Wonder if that one's any good?

                                                                                          1. re: Allegra_K

                                                                                            "Eating Korean" is on my bookshelf. It is excellent.

                                                                                            1. re: Allegra_K

                                                                                              That's it, Allegra. I'm going to guess that this is the more basic of the two, but if pikawicca gives the thumbs up to "EK," at least we know the author is good.

                                                                                          2. re: Allegra_K

                                                                                            I have several good korean cookbooks
                                                                                            including a new book Kimchee

                                                                                            I have also an excellent book on Korean tea ceremony and Korean Poems(in English)

                                                                                            1. re: jpr54_1

                                                                                              Jpr, who authors "Kimchee"? I tried to find it on amazon but there are too many listed.
                                                                                              What are the titles of the others that you like?

                                                                                              1. re: Allegra_K

                                                                                                The Kimchee Cookbook by LaurynChun
                                                                                                Korean Cookery by lee Wade
                                                                                                The Korean Kitchen Copeland Marks
                                                                                                Korean kimchee-www.kimchi.or.kr-Agricultural and Fishery Marketing Corporation
                                                                                                Eating Korean -Cecilia Hae-Jin Lee
                                                                                                she also has blog
                                                                                                Homestyle Korean Cooking in Pictures by Cho Joong Ok
                                                                                                An Introduction toClassical Korean Literature by Kichung Kim
                                                                                                Anthologhy of Korean Literature compiled and editedby Peter H. Lee
                                                                                                There is also on Utube Korean food video series called gourmet
                                                                                                as well as
                                                                                                she also appears on Learn TV with the show

                                                                                          3. I got the iBook version of Susan Feniger's Street Food. I have only flipped through it thus far, but a few things immediately caught my eye including a Romanian sweet and sour eggplant that I may make this week.

                                                                                            I'm a bit skeptical of books that cover the whole world, but what I've seen thus far is encouraging. In recipes I'm familiar with she calls for ingredients that are true to the "original" rather than relying in Americanized substitutions (which seems to be the downfall of other similar books).

                                                                                            On that note, does anyone have Sugar and Spice: Sweets and Treats from around the World? I'm intrigued by the concept and the Guyanese-Indian living in the Netherlands author. But there are no amazon reviews!

                                                                                            14 Replies
                                                                                            1. re: pluralofcow

                                                                                              I have Sugar and Spice. I love it ~ lots of interesting sweets I've never heard of.

                                                                                              1. re: emily

                                                                                                Thanks! I think I'll have to check it out.

                                                                                              2. re: pluralofcow

                                                                                                I'm already intrigued by the Romanian Sweet and Sour eggplant! I hope it's as good as it sounds. http://www.seriouseats.com/recipes/20...

                                                                                                Serious Eats has the recipe. Easy import into Pepperplate. Yay!


                                                                                                1. re: The Dairy Queen

                                                                                                  TDQ, what are you doing reading this thread? Git, git! ;>

                                                                                                    1. re: ellabee

                                                                                                      Testing my resolve? Seriously, I haven't felt tempted (yet).


                                                                                                      1. re: ellabee

                                                                                                        I'm another person with just a solitary Korean cookbook, in my case "Dok Suni" by Jenny Kwak. It's a decidedly slim volume, definitely home cooking oriented, and I certainly don't know enough to recommend it versus other options; but that said I've had great results with the recipes.

                                                                                                        My only complaint is that there aren't enough banchan recipes in the book to keep me happy, but since "discovering" the Maangchi web site a while back thanks to the thread mentioned above, Maangchi is my go-to when "Dok Suni" feels too limited.

                                                                                                        1. re: qianning

                                                                                                          Arrrghh....the above post was supposed to respond to A-K's above on Korean books....but it looks like the Firefox bug has still not been resolved since the site changes.....

                                                                                                          1. re: qianning

                                                                                                            Haha, I figured as much! Funny you mention that book; I just placed a library request for it. Looking forward to checking it out.

                                                                                                            1. re: Allegra_K

                                                                                                              I also have Dok Suni and have had some success with the recipes, but like qianning mentions, it is a small book and thus has a limited number of recipes. I have several other Korean cookbooks that I use as well that might be a little less americanized (I don't mind going on a scavenger hunt to find new ingredients like gosari (bracken)), but have only scratched the surface.

                                                                                                              It might be worth noting that hannaone ,a chowhounder that knows quite a bit about Korean cuisine, recommended A Korean Mother's Cooking Notes. I have this one too, but have not made the time to cook from it yet. http://chowhound.chow.com/topics/6552...

                                                                                                              1. re: BigSal

                                                                                                                I bought just now this book-$25.98
                                                                                                                It was the cheapest one I could find-the prices were outrageous

                                                                                                                1. re: BigSal

                                                                                                                  Any Korean books out there that you think could make the cut as a future COTM?

                                                                                                                  ETA: Uh oh....there goes my resolve. Just purchased a copy of this book myself, also for $25, after seeing what jpr had to say about the expense of most of them. Now if it can only arrive at my doorstep without my husband noticing....

                                                                                                                  1. re: Allegra_K

                                                                                                                    either a COTM or dish of the month(kimchee since there r several kinds)

                                                                                                                    Eating Korean
                                                                                                                    The Korean Kitchen

                                                                                                                    1. re: Allegra_K

                                                                                                                      I have The Kimch Chronicles by Marja Vongerichten but have not cooked from it. It is veryattactive bookof normal size with vattractive photos.

                                                                                                                      I would love a Korean COTM or other Asian cuisine that is not too well known.

                                                                                                      2. I'm currently wanting Kau Kau: Cuisine & Culture in the Hawaiian Islands. It's kind of an oddball one. But my brother will be having a destination wedding in Hawaii in June and I've never been. I'd love to have a good understanding of the food before I hit the ground so I can make the most of my eating time.

                                                                                                        1. I'm lusting after Fred Thompson's Southern Sides

                                                                                                          1. I received two of Yottam Ottoleghis' books as xmas prezzies ( Jerusalem & Plenty) ........love how he cooks and the very fresh herbs, fruit and veg thats integral to his cooking.

                                                                                                            1. For Christmas this year, I received:

                                                                                                              A New Way to Cook by Sally Schneider
                                                                                                              Land of Plenty by Fuchsia Dunlop
                                                                                                              I'm Just Here for More Food: Baking by Alton Brown

                                                                                                              I've just finished leafing through/reading them - I think all of them will be useful additions to my library for various reasons. I'm most excited to cook from LOP, as I love Sichuan food and the recipes are all very tempting, but given that all of my pants are tight from two weeks of unbridled holiday eating, I will probably end up cooking more from the Sally Schneider book over the next couple of months.

                                                                                                              As for the Alton Brown book, it's chock full of hows and whys about baking, written in a very simple and accessible way. I already knew most of what I read, but had never really thought about it in an organized fashion. I like the organization of the book (recipes are divided by mixing method) and the science is solid. I think it will be helpful to me in tweaking baking recipes and building my own going forward, and there are some recipes in there that definitely look worthwhile as well.

                                                                                                              4 Replies
                                                                                                              1. re: biondanonima

                                                                                                                A New Way to Cook is a former COTM, fyi. You might find something interesting here: http://chowhound.chow.com/topics/592560


                                                                                                                  1. re: biondanonima

                                                                                                                    Perhaps I should dust off my copy and cook along with you...


                                                                                                                    1. re: The Dairy Queen

                                                                                                                      to biodanomina and TDQ, so is the Fuchsia a COTM...I didn't know about the Alton Brown on baking, must have a look. Damn!

                                                                                                              2. i keep longing for the flavour bible!

                                                                                                                1 Reply
                                                                                                                1. re: jo_jo_ba

                                                                                                                  I bought very recently and have not yet had a chance to explore. Will try to go though and post.

                                                                                                                2. A month or 2 ago I purchased the book-The Exotic Kitchens of Peru by Copeland Marks.

                                                                                                                  Iwould like suggestions for other Peruvian cookbooks excluding cerviches

                                                                                                                  1. Foolproof is waiting for me at home. Apparently it was delivered on Saturday but we never checked the mail. I'm excited to look through it!

                                                                                                                    1. As a belated birthday/christmas present to myself I ordered a copy of The Last Course: The Desserts of Gramercy Tavern. According to Chapters February 11th is the expected delivery date.

                                                                                                                      4 Replies
                                                                                                                      1. re: maplesugar

                                                                                                                        I treated myself to The Last Course a few months back. It is quite a treasure. Haven't made much from it yet, but there is a pretty extensive following here on CH, there are a few threads reviewing the recipes. I will try to post links later.

                                                                                                                        1. re: dkennedy

                                                                                                                          Thank you for the offer dkennedy but don't go to the trouble just for me :) I made the gingerbread about 4 years ago and have been hooked/following threads ever since.

                                                                                                                          1. re: maplesugar

                                                                                                                            Was it expensive? It's wickedly so down here. I curse the day I put it down at the Strand when it first came out.

                                                                                                                            1. re: buttertart

                                                                                                                              Used copies go for anywhere from Cdn$95-225. I went for the more expensive end of the spectrum but not the top end. Tried to find a balance between brand new and sticky worn out mess.

                                                                                                                              My next purchase: more bookshelves. ;)

                                                                                                                      2. I did order these before the new year so the don't "officially" count as books I've purchased this year...I'm just sayin'

                                                                                                                        The following books arrived today:

                                                                                                                        Elizabeth David Classics - Mediterranean Food, French Country Cooking, Summer Cooking

                                                                                                                        The Mediterranean Slow Cooker by the fabulous Michele Scicolone

                                                                                                                        The Back in the Day Bakery Cookbook by Cheryl and Griffith Day

                                                                                                                        4 Replies
                                                                                                                        1. re: Breadcrumbs

                                                                                                                          I am waiting on an everyday French cooking book called "The Bonne Femme Cookbook" which has had some great reviews and sounds perfect for weeknight dinners. Anyone ever heard of it or tried it before? It is taking Amazon a month to get it to me...

                                                                                                                          1. re: DebHo

                                                                                                                            I bought it from a Good Cook bundle sale but I haven't had time to go through it. She has a website with lots of recipes on it: http://chezbonnefemme.com/


                                                                                                                            1. re: The Dairy Queen

                                                                                                                              Thanks, I saw that too. Let me know how it goes when you try it. And Good Cook bundle? How did you score that?

                                                                                                                              1. re: DebHo

                                                                                                                                You know, I basically never buy anything from TGC unless it's one of those deals where you can get 4 or more books for $10 each. I've just disciplined myself to wait for them... They run a number of them around Thanksgiving and after Christmas.


                                                                                                                        2. This morning I received my copy of The Mile End Cookbookby Noah and Rae Bernamoff.

                                                                                                                          It looks like I will be making several recipes from the book

                                                                                                                          pickled lambs tongue
                                                                                                                          brussel sprouts
                                                                                                                          pickled fennel,beets
                                                                                                                          preserved lemons

                                                                                                                          4 Replies
                                                                                                                          1. re: jpr54_1

                                                                                                                            pickled lamb's tongue....Mr. QN would love that....please report back if you make it.

                                                                                                                            1. re: qianning

                                                                                                                              I usually make pickled veal tongue-
                                                                                                                              so I will be able to compare
                                                                                                                              Tongue sandwiches r delicious-great jewish deli food

                                                                                                                              1. re: jpr54_1

                                                                                                                                We occasionally make veal tongue (pickled, or braised) but never lamb's tongue. Curious about that idea.

                                                                                                                                1. re: qianning

                                                                                                                                  I will try to find lambs tongue
                                                                                                                                  otherwise it will be made with veal tongue

                                                                                                                          2. I bought recently David Thompson's Thai Food and My Bombay Kitchen by Niloufer Ichaporia King. On my Amazon wishlist are Plenty: Yotam Ottolenghi, The Art of Simple Food by Alice Waters, and Asian Tofu by Andrea Nguyen.

                                                                                                                            5 Replies
                                                                                                                            1. re: JazzyK

                                                                                                                              "My Bombay Kitchen" is an excellent book, hope you enjoy it.

                                                                                                                                1. re: qianning

                                                                                                                                  I was thrilled to find 'My Bombay Kitchen' in my local library, and it's high on my list to try out this winter.

                                                                                                                                  Also looking forward to comparing it with the Persian cookbook 'Food of LIfe'.

                                                                                                                                  1. re: ellabee

                                                                                                                                    Interesting comparison....my one and only Persian book is "In a Persian Kitchen", I don't use it often, but I think of the flavor profiles as very different from "My Bombay Kitchen"....but then again I think of the flavor profiles in "My Bombay Kitchen" as being very distinct from most generic Indian cookbooks too....

                                                                                                                                    1. re: qianning

                                                                                                                                      Parsi isn't Persian, as I imagine I don't have to tell you. More subcontinental flavors by far.

                                                                                                                              1. Remained relatively (eh) good about not buying cookbooks myself, think I only bought 2 in the last couple of months. But I did ask for, and receive (thanks Santa!) 3 books for Christmas: Jerusalem, Bill's Everyday Asian, and Jill Dupliex's (sp) Fast Food. Haven't really had time to look over the last two, but look forward to doing so.

                                                                                                                                1. Picked these up today

                                                                                                                                  Japanese Farm Food

                                                                                                                                  The Art of Baking with Natural Yeast: Breads, Pancakes, Waffles, Cinnamon Rolls and Muffins

                                                                                                                                  Pike Place Market Recipes: 130 Delicious Ways to Bring Home Seattle's Famous Market - ok I just spent time looking through the whole cookbook and I have to say I'm so glad I got this there are some terrific recipes in there. Can't wait to cook from this.

                                                                                                                                  1 Reply
                                                                                                                                  1. re: rasputina

                                                                                                                                    japanese farm food looks wonderful! thanks for the recommendation - now on my wishlist!!!

                                                                                                                                  2. this christmas was pretty heavy on cookbooks (no pun intended) so i got:
                                                                                                                                    susan feniger's street food
                                                                                                                                    aromas of aleppo
                                                                                                                                    stanley tucci's cookbook

                                                                                                                                    (as you can tell, we eat around the world at my house!).

                                                                                                                                    didn't need the tucci cookbook, but i'm a big fan, so my darling husband got that for me! turns out, we grew up eating the same food on separate coasts, so it's all pretty familiar to me!

                                                                                                                                    love the recipes i've seen in feniger's book, though i'm not crazy about the layout: every one i've seen has referenced something in another part of the book and i'm flipping back and forth constantly. plus the "new ingredient" photos, which are meant to be helpful, are postage stamp size. i'd have liked them as big as possible to examine a bit more closely. we made the uruguay chivito steak and fried egg sandwich and were disappointed - it's not much more than a cheesesteak with an egg. however, i'm pretty anxious to try more recipes as they all look good so far

                                                                                                                                    made one recipe out of jerusalem - it was top notch. anxious to try more (and pour over the book - it's so beautiful)

                                                                                                                                    just opened burma today - another for reading. looks fabulous

                                                                                                                                    aromas of aleppo - i'm in love with this book. probably the heaviest cookbook i own now! i've cooked many recipes out of this (got it from the library - wanted to own it) and they are all 110% delicious. and the history of the aleppan jews is fascinating.

                                                                                                                                    1. A belated Christmas gift turned up the other day - Ottolenghi's "Jerusalem".

                                                                                                                                      1 Reply
                                                                                                                                      1. re: Harters

                                                                                                                                        Ah, belated Christmas gifts are always such fun!

                                                                                                                                      2. Bean by Bean
                                                                                                                                        Crescent Dragonwagon's cornbread book (just got a skillet)

                                                                                                                                        Crescent City Cooking
                                                                                                                                        John Besh's family cookbook
                                                                                                                                        I loved eating in NO, but have not seen many books from that region that lend themselves to home cooking

                                                                                                                                        Nordic Bakery

                                                                                                                                        10 Replies
                                                                                                                                        1. re: Westy

                                                                                                                                          Have you had a chance to cook from (or even look through) the Besh family cookbook? I sort of had my eye on that one.

                                                                                                                                          1. re: LulusMom

                                                                                                                                            Only a time or two int he bookstore. remember thinking it was pretty approachable from a "Sunday afternoon off' kinda way. It was less of a Tuesday after work feel.
                                                                                                                                            One thing I really lied was that few recipes had the "You need tasso and five punds of crawfuish shells" type of ingredients. it looked like I could do it from here in NC.

                                                                                                                                            1. re: Westy

                                                                                                                                              Good start. I'd love to hear more when you get a chance to use it. Thanks for the report so far.

                                                                                                                                              1. re: LulusMom

                                                                                                                                                lulusmom: herby discussed the Besh book in, I think, the first CWAC thread if you want to go have a peek at her comments.


                                                                                                                                                1. re: The Dairy Queen

                                                                                                                                                  Completely embarrassed to say that I have no idea (and can't immediately figure out) what a CWAC thread might be ...

                                                                                                                                                    1. re: LulusMom

                                                                                                                                                      LulusMom, CWAC stands for Cookbook a Week Challenge. (Actually should be CAWC)

                                                                                                                                                      Here is a link to the page. http://chowhound.chow.com/topics/867395 I don't know how to link to Herby's comment, but the date is September 19, with the title of the post being MY FAMILY TABLE by JOHN BESH. Hope this helps you find it.

                                                                                                                                                      1. re: MMari

                                                                                                                                                        MMari, we must have been posting at the same time! Just FYI, if you want to provide someone a link to a specific post within a discussion (rather than to the entire discussion), hover with your mouse in the lower left hand corner of the post in question, click on "link", and the link to that specific post will pop up in your browser's address bar. All you have to do from there is cut and paste!

                                                                                                                                                        Lulusmom, I have a bunch of Besh "My Family Table" recipes in my pepperplate I will link in the aforementioned CWAC thread.


                                                                                                                                                        1. re: The Dairy Queen

                                                                                                                                                          TDQ - Thanks! I'm a long time reader here, but rarely post. Appreciate the information. And once I read your explanation, it was so easy!


                                                                                                                                                      2. re: LulusMom

                                                                                                                                                        Thank you both - now of course I'm smacking my head with a big "of course!"

                                                                                                                                            2. I received Ad Hoc at Home as a late wedding gift and I am *beyond* thrilled.

                                                                                                                                              This weekend's projects include the buttermilk fried chicken and possibly the clam chowder.

                                                                                                                                              I think a weekend off the healthy eating resolution is permissible with those gorgeous recipes taunting me from the bookshelf.

                                                                                                                                              I'll post back about the results.

                                                                                                                                              1 Reply
                                                                                                                                              1. re: KitchenBird

                                                                                                                                                When you do get around to cooking from Ad Hoc, you may be interested in a discussion with reports of recipes that was started on Oct 17, 2009 by "bayoucook".


                                                                                                                                              2. After summing up my purchases for the 2012 cookbook summary thread, and realizing that between print and digital, I had purchased 85 cookbooks in 2012, I resolved that I need to do something to curtail my cookbook purchases. One thing I figured might help is to "come clean" on this thread, and really try to post everything I buy. That my shame me into more discretion. Probably not, but it's worth a try. So far in January I have acquired...

                                                                                                                                                The Arab Table, by May S. Bsisu, in print

                                                                                                                                                Recipes and Remembrances from an Eastern Mediterranean Kitchen, by Sonia Uvezian, in print

                                                                                                                                                Dining at Monticello, edited by Damon Lee Fowler, in print. This has been on my wish list for years. It is really quite astonishing, given my lack of self control, that I hadn't purchased it sooner.

                                                                                                                                                Cooking with Class, Dining on Glass, by the Lone Star Chapter of the American Cut Glass Association. I have a modest collection of American Brilliant Period cut glass, and a huge collection of Early American Pressed Glass. I bought this more as glass reference than as a cookbook. There were 1,000 numbered copies of this book produced. I got number 162, in like new condition.

                                                                                                                                                The Mediterranean Slow Cooker, by Michele Scicolone, in print. I had pre-ordered this as an iBook, but instead of becoming available for download on the 8th, it just plain disappeared from iBooks. Wonder what happened there? Anyway, I've ordered the print version. Given my past history with this author, this is one book I feel very confident about and justified in buying.

                                                                                                                                                1. I want

                                                                                                                                                  Jerusalem: A cook book

                                                                                                                                                  But I'm wondering if I could buy it in Mexico?

                                                                                                                                                  Just bought: 100 recetas para tamales y Atoles (100 tamale and atole recipes)

                                                                                                                                                    1. re: emily

                                                                                                                                                      I am somewhat relieved that there are very few books on this list that interest me. The exceptions being the Robb Walsh book and the Deborah Madison book.

                                                                                                                                                      1. re: MelMM

                                                                                                                                                        I agree - but I hope there's a better selection in the fall, though I haven't heard much yet.

                                                                                                                                                        The Robb Walsh BBQ book and the Lees Bros. Charleston book both interest me.

                                                                                                                                                        1. re: emily

                                                                                                                                                          As much as I love the South, and Charleston, I can't get excited about the Lee Bros. Recipes such as this one: http://mattleeandtedlee.com/lee-bros/... tell me that they have no concept of traditional Southern cooking.

                                                                                                                                                          Ambrosia did not and does not need to be reinvented. It needs to be restored. Their statement in the post linked to above, "the original ambrosia calls for canned tangerine segments, canned pineapple chunks, mini-marshmallows, shredded coconut, and mayonnaise", shows just how little these guys know about true Southern food. It makes me mad. The "original" ambrosia is nothing like what they describe. There are many variations, and certainly abominations like what they describe did develop in in the past 50 years or so, but real ambrosia is a very old recipe that predates canned tangerines, canned pineapple, and mini marshmallows. The recipe in my family is from the 19th century, and calls for only fresh oranges, fresh pineapple, and freshly grated coconut. Some more minimal recipes omit the pineapple. Sugar and/or wine might be included. But my point is, the "original" version of this dish, if there can be such a thing, is one of the purest, and classiest, desserts ever invented. Heck, I could write a book on it. And the Lee Bros. comments show how shallow their knowledge of the deep traditions of Southern food is.

                                                                                                                                                          1. re: MelMM

                                                                                                                                                            You tell 'em Mel! I totally agree with you. My Mother used to make Ambrosia with fresh coconuts my Father would bring home every once in a while. Fresh oranges, pineapple - always. The food of the gods...

                                                                                                                                                            1. re: Gio

                                                                                                                                                              Finally, someone who understands. I get a bit worked up about ambrosia. When my Mom was growing up, in the 20's and 30's in southwestern Mississippi, she learned to make this from her Mom, who in turn... well, you get the idea. My grandfather, who sadly died before I was born, would go to New Orleans with produce from the farm to sell, and would come back with things like oranges, pineapple and coconut. This would be in the winter of course, when those things were in season, which is why ambrosia is a Christmas dish for us. In my family, my father would be given the task of grating the coconut, and there would always be jokes about the amount of knuckle skin sacrificed. Others would have the task of peeling the oranges and dividing into segments, removing every bit of pith. A labor of love, reserved for special occasions, but well worth it.

                                                                                                                                                              1. re: MelMM

                                                                                                                                                                Suffice to say if the Lee Bros decide to stop by for Christmas, you won't be asking them to bring the ambrosia Mel!! ; - )

                                                                                                                                                                Loved reading your post...thanks for sharing that wonderful slice of your history. So interesting and beautifully described.

                                                                                                                                                            2. re: MelMM

                                                                                                                                                              Totally agree with you, but have to admit to a nasty little love of canned mandarin oranges. Comes from nursery days.

                                                                                                                                                              1. re: LulusMom

                                                                                                                                                                Hey, canned mandarin oranges absolutely have their place in the world. They appeared in my chlldhood lunch boxes too! It's just calling them traditional in ambrosia that I object to.

                                                                                                                                                        2. re: emily

                                                                                                                                                          Thanks Emily. I thought the information about Cook It Raw and Cook It Raw Poland was fascinating. However, I do think all the chefs and dinner invitees were men... Why?

                                                                                                                                                          1. re: emily

                                                                                                                                                            Interesting list Emily. Like Mel, I'm delighted to see that I didn't immediately feel compelled to go and add most of them to my Amazon Wishlist!! For cooking, one did catch my eye though. I'll likely take a look at Pizarro's Spanish book when it comes out. During the Spanish COTM (last year?) I also searched for recipes from my other Spanish books and I was struck by how many appealed from his Seasonal Spanish book. I made a few recipes and they were terrific.

                                                                                                                                                            For reading, I'd be interested in seeing Back of the House since inside-restaurant books like this always interest me. The other one that piqued my interest was Smart Casual...about the evolution of restaurant style.

                                                                                                                                                            1. re: emily

                                                                                                                                                              I already had two of those books on pre-order (Smoke and Bake It Like You Mean It) and several others in my Amazon cart, including the Robb Walsh book and Russ & Daughters. But I'm hoping to keep my purchases in 2013 down to those books, and maybe any gems that might turn up at our County Library System's book sale in March. I have way too many books purchased in 2012 that I have barely even cracked. I can literally "shop" right from my own bookshelves!

                                                                                                                                                              1. re: emily

                                                                                                                                                                Not only are winter/spring offerings a fraction of what's usually slated for fall release, but the Eater selection is geared to chef-y interests. I await a list or two that covers the books aimed at home cooks... One way to get an idea of upcoming releases is to sort the Library at Eat Your Books by publication date, and look for those coming out in the next few months.

                                                                                                                                                                1. re: ellabee

                                                                                                                                                                  That's a great suggestion ellabee, thanks!!

                                                                                                                                                              2. Oaxaca al Gusto, Diana Kennedy, on it's way.

                                                                                                                                                                6 Replies
                                                                                                                                                                1. re: Dan Wodarcyk

                                                                                                                                                                  Beautiful book. Hard to cook from because some (heck quite a few) can't be sourced :-). But it is typical Diana and an interesting book for anyone interested in Mexican cuisine and/or Oaxaca. I have it in both English & Spanish and can't part with either of them.

                                                                                                                                                                  1. re: DiningDiva

                                                                                                                                                                    I think I remember looking at this at a used book store DD. If I remember correctly, she had some iguana recipes...?

                                                                                                                                                                    Not sure I've even seen an iguana, let alone cooked or eaten one!! Can't say we have many in these parts! I imagine it would be a fascinating read though.

                                                                                                                                                                    1. re: Breadcrumbs

                                                                                                                                                                      When I lived in Texas, I had, for a while, an Iguana as a pet. I wouldn't recommend this. Anyway, we had a Mexican family that came to clean our house, and the father always would joke about the Iguana and when we were going to grill it.

                                                                                                                                                                      1. re: Breadcrumbs

                                                                                                                                                                        Haha, BC! I've seen iguana for sale in the markets in El Salvador(next to the armadillos!). You can buy them, live, hanging upside down with their feet bound to a wooden pole, mostly making appearances in very long-simmered soups and stews. I had a piece grilled once, and it was....erm.....chewy. Can't say that it is something I would ever, ever crave.

                                                                                                                                                                        1. re: Breadcrumbs

                                                                                                                                                                          Here's an unforgettable thread about cooking iguana in Guatemala from a couple of years ago: http://chowhound.chow.com/topics/728558

                                                                                                                                                                          1. re: Breadcrumbs

                                                                                                                                                                            I am *sure* there were iguana recipes in her Oaxaca book...along with some other exotic insects, roots, plants, flowers, birds nests :-)

                                                                                                                                                                      2. Unlike most that post here, I don't buy a lot of cookbooks. I use my local library a lot and get most of my books there (I just nabbed Jerusalem last week).

                                                                                                                                                                        But, today, I did buy "More Best Recipes" from Editors of Cook's Illustrated. They had it at Tuesday Morning for $15 which was a bargain. I checked on Amazon and the Good condition ones were the same prices.

                                                                                                                                                                        Anyway, this is a reference book for me with solid recipes.

                                                                                                                                                                        Two other books I am planning purchase, "All About Braising" once they decide I can't keep it checked out of the library and "Miss Vickie's Big Book of Pressure Cooker Recipes", again, once the library makes me give it back.

                                                                                                                                                                        1. I just signed up to be notified when a highly-recommended book in Singaporean cooking comes out, and nailed the lowest-priced copy of another highly-recommended one (Singapore Food, by Wendy Hutton) on AbeBooks, along with the Michel Roux pastry book that had been languishing in my cart...

                                                                                                                                                                          1. Modernist Cuisine at Home dropped below $100 on Amazon, so I bit.

                                                                                                                                                                            2 Replies
                                                                                                                                                                            1. re: MelMM

                                                                                                                                                                              It's good, but lacks the fun (and do-able) garnishes and extras of the original. (Make the Blue Cheese Sauce!)

                                                                                                                                                                              1. re: pikawicca

                                                                                                                                                                                I've got the original, so I'm hoping for some new stuff here.

                                                                                                                                                                            2. Has anyone purchased - or taken a good, hard look at - Rick Baylesses latest...the Margarita & Guacamole book? If so, what did you think. I originally passed on it since I've already got a ton of RB recipes + I make a pretty damn fine bowl of guac and an even better Maggie. However, after reading an old(er) interview with him about the book I'm having 2nd thoughts.

                                                                                                                                                                              Now, the LAST thing in the world I need is another cookbook...

                                                                                                                                                                              1. I have not bought a single cookbook since Dec10th and very proud of myself :) I still want a few books but lost that burning urge to have whatever book is was immediately. I have a slow burning desire for Vietnamese Homecooking and a few other ones but very content to wait for, maybe, a TGC sale or some other great deal. In the meantime I will experiment with my Japanese books - Farm Food and Hot Pots- still have ingredients left from Japanese COTM and a lot of interest.

                                                                                                                                                                                5 Replies
                                                                                                                                                                                1. re: herby

                                                                                                                                                                                  Wow, congratulations herby...is there a pill or a step program for that!!! ; )

                                                                                                                                                                                  I can't say I've had near the success that you have but I have ordered fewer books than I did at this point last year. That's something...isn't it?!!!!!

                                                                                                                                                                                  1. re: Breadcrumbs

                                                                                                                                                                                    Thank you, Breadcrumbs! You are doing better too, congrats on your efforts! :)

                                                                                                                                                                                    I think it is the realization of how little I used the books I bought last year and these are great books that I was super excited to buy and put on my shelf where they without being used. I feel very good about Jerusalem because I cooked numerous dishes out of it, most of them loved and to be repeated without a doubt. Soon I will put it back on the shelf as it is starting to become repetitive and will pull out my two Japanese books that I was excited to buy but have not made a single dish from - Japanese Farm Food and Japanese Hot Pots - both will be great for the winter cooking.

                                                                                                                                                                                    1. re: herby

                                                                                                                                                                                      I haven't seen Japanese Hot Pots and won't even look but I did purchase JFF and was absolutely enchanted by it. It's a book I want to take my time w and really enjoy the read. I did read a lot about the author and her life online prior to making this purchase and after that I anxiously anticipated its arrival. I think you're very wise to take a buying break and spend some time w great books you already own. Look forward to hearing more about your cooking adventures from these books hery.

                                                                                                                                                                                      btw, like you we too have enjoyed the dishes we've tried from Ottolenghi's books. It's not a flavour palate that either mr bc or I would gravitate towards as a first choice but we do enjoy these dishes for a change of pace and as you say, so many are repeatable dishes.

                                                                                                                                                                                      1. re: Breadcrumbs

                                                                                                                                                                                        Thank you for your support, Breadcrumbs!

                                                                                                                                                                                        BTW, The Chocolate Tart from Flour was delicious :) I think I am going to make her carrot cake next.

                                                                                                                                                                                        1. re: herby

                                                                                                                                                                                          A friend made her carrot caked and LOVED it

                                                                                                                                                                                2. You Chowers are a bad influence on me. I just ordered Ellie Krieger's Comfort Food Fix, mainly because, with shipping, it was only $5. The Weight Watchers thread reminded me that I really like her recipes, and since I will be back to cooking for one in a few weeks, I'm looking forward to trying out some lighter recipes than what I usually make when BF is home.

                                                                                                                                                                                  I also just ordered Bistro Cooking at Home, since it looks like it might be the COTM for February, and the price on it keeps going up for used copies. There were copies for under $20 last week, but I just paid $30 plus shipping for it. It's not available at my library either. Even if it doesn't make it to COTM, just reading the index in EYB made me excited to cook from it, it's right up my alley I think.

                                                                                                                                                                                  2 Replies
                                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                                    I just started back up with Weight Watchers myself. I didn't realize there was a WW thread, I'll have to go find it.

                                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                                      I like Ellie Krieger for healthy, everyday cooking. And for $5.. who can go wrong!

                                                                                                                                                                                    2. Feasting On Asphalt; The River Run Edition by Alton Brown

                                                                                                                                                                                      101 Desserts To Eat Before You Die(t) by Anneka Manning

                                                                                                                                                                                      Picked them both up Saturday. The dessert book has plenty of yummys I can't wait to make, like the Chocolate Ganache Log. I love cooking and baking for get togethers with family and friends.

                                                                                                                                                                                      1. Well I had a good run. So few cookbooks since Christmas. I started feeling bad for the economy, I mean shouldn't I be contributing? Yeah, that's it...

                                                                                                                                                                                        Three books arrived from Amazon today (one from Abe's on its way but I'll save that for a later day!)

                                                                                                                                                                                        THE PLOUGHMAN'S LUNCH AND THE MISER'S FEAST by Brian Yarvin - This book kept popping up. A pub I visited had it on the bar. A friend brought a delicious Chicken Tikka Masala to a potluck...guess what, from this book. A colleague knows of my love of cooking and mentions a British friend of his had it and was raving about it, especially for its truly authentic recipes. Then, the tipping point, I was visiting my butcher and he had a copy. Said his wife bought it for him in the hopes he'd make the Yorkshire Pud and Treacle Tart for her. What was a girl to do?!! I have to say, even though I've only just rec'd it and had just a very quick flip through, it looks like a charming book. Lots of great photos of food and the British Isles. It made me hungry!!

                                                                                                                                                                                        TATE'S BAKE SHOP COOKBOOK - This was an impulse buy. I saw it was recently indexed in EYB and couldn't help read through the index. Then I read about the book and the bake shop and I was intrigued. It wasn't very expensive and the next thing I knew, it was in my cart.

                                                                                                                                                                                        HERBS & SPICES by Jill Norman - This book was recommended to my be a spice shop as a "must have" in any cook's library. My search online to learn more about the book found several similar recommendations. Chock full of photos of herbs and spices in fresh and dried form along w info on tasting, growing, what parts of the plant can be used, buying, storing, how to grow and recommendations on what they go well w and what other herbs they can be combined with, this just seems like a gem to me. I'm already happy I have it! There are a number of recipes for do it yourself spice mixes as well. The fact that this was indexed in EYB was a bonus.

                                                                                                                                                                                        ....you're welcome economy!! ; - )

                                                                                                                                                                                        1. I've been trying very hard to not buy but:

                                                                                                                                                                                          * Came across a 1963 pristine copy of Dr. Oetker German Home Cooking at a thrift store. I've seen Dr. Oetker products from time to time and was intrigued. The recipes are from scratch and the company products called for are largely basics such as baking powder, gelatin, etc. with a few pudding packets thrown in to the dessert categories.

                                                                                                                                                                                          *The reports for Jerusalem were killing me and I caved. It arrived today!

                                                                                                                                                                                          *To get free shipping I added Tsukemono Japanese Pickling Recipes by Ikuko Hisamatsu. Recipes are organized by primary vegetable and the marinade time is in bold at the top corner of the page. Each vegetable has at least three recipes covering the spectrum from quick (a few hours), soon (1-7 days) and longer (up to two months). Clear photos of every step are included with every recipe. Only quibble is yield is not listed. My limited experience with Japanese pickles is that small portions are consumed but still...

                                                                                                                                                                                          * Mighty Spice by John Gregory-Smith arrived as a very unanticipated pleasant gift! I curled up with it the other day and see a great many temptations.

                                                                                                                                                                                          This cooking for one really slows you down in trying new recipes. My DNA is just programed to want to cook big and cook often!

                                                                                                                                                                                          2 Replies
                                                                                                                                                                                          1. re: meatn3

                                                                                                                                                                                            Meatn3, my cooking DNA is waiving "hello" to yours - we are wired the same = cook big, cook often, cook different dishes every day, oh, yes! - while cooking for one :) The question is: what to do with all the leftovers?!

                                                                                                                                                                                            1. re: herby

                                                                                                                                                                                              Me three! Even if I do reduce the quantity I still have leftovers. Let's just say my freezer is very well stocked with homemade meals right now. And it's a good thing I don't mind having unconventional things for breakfast. This morning it was leftover mejadra from Jerusalem.

                                                                                                                                                                                          2. Got the Bouchon Bakery book for Christmas. It is amazeballs...

                                                                                                                                                                                            5 Replies
                                                                                                                                                                                            1. re: nomnomnoms

                                                                                                                                                                                              Can you recommend any particular amaze-balls recipes? I have it here, and after my initial oohing and ahhing when I first bought it, it has sat on the shelf untouched.

                                                                                                                                                                                              1. re: geekmom

                                                                                                                                                                                                I'm working my way through the bread recipes. I suggest making the liquid levain (takes 5 days), then make any recipe calling for it -- you won't be disappointed, I promise. (But do jump through all the hoops, steam-wise; it makes an enormous difference. I'm also using my new baking steel, instead of my old stone, and I think that's been beneficial, as well.)

                                                                                                                                                                                                1. re: pikawicca

                                                                                                                                                                                                  Thank you for the tip! I'll get the book out & have a go at the liquid levain.

                                                                                                                                                                                                    1. re: herby

                                                                                                                                                                                                      French sourdough starter, misnamed because it's not really liquid at all.

                                                                                                                                                                                            2. The Mediterranean Slow Cooker arrived yesterday. Looks fantastic. I'm having a hard time deciding what to try first.

                                                                                                                                                                                              And today, Modernist Cuisine at Home was waiting at the door. Just brought it in, so I haven't had a chance to really look it over yet.

                                                                                                                                                                                              1. The evil cookbook of the month threads made me buy Jerusalem the cookbook. Should be here by Friday.

                                                                                                                                                                                                5 Replies
                                                                                                                                                                                                1. re: rasputina

                                                                                                                                                                                                  I never made as many recipes during COTM (or at any other times) as I made out of Jerusalem; most were outstanding and repeatable, some were OK but no real duds! If you like assertive flavours, you would love the book.

                                                                                                                                                                                                  1. re: rasputina

                                                                                                                                                                                                    I think you'll probably not regret this purchase! Fantastic book, and no duds for me so far.

                                                                                                                                                                                                    1. re: rasputina

                                                                                                                                                                                                      It's a great book, I've had a couple of recipes I won't do again from it but overwhelmingly the results have been excellent.

                                                                                                                                                                                                      1. re: rasputina

                                                                                                                                                                                                        Jerusalem arrived today and I have so many recipes I want to try. The whole first section on vegetables is just what I've been looking for. My daughter is vegetarian and I'm an ex vegan and I'm so sick of veg recipes that try to recreate meat dishes. I've been looking for something that lets veggies shine unto themselves.

                                                                                                                                                                                                        Saw some great meat dishes too like the lamb meatballs and the clementine chicken. And desserts! The almond cake and the semolina cake yumm.

                                                                                                                                                                                                        So glad I bought this.

                                                                                                                                                                                                        1. re: rasputina

                                                                                                                                                                                                          Rasputina you're going to love the book and the recipes. It sounds as if it's perfect for you! Hurry up and cook...LOL

                                                                                                                                                                                                      2. My sister and brother-in-law talked me into going Paleo in January and we are all cooking out of the "Well Fed" cookbooks by Melissa Joulwan. I am loving her flavor palate and would cook from her book even if I was not going Paleo. What can I say, I am a sucker for Moroccan spices and different veggie dishes.

                                                                                                                                                                                                        1. I noticed quite a number of posters have said they're waiting for the Hakka Cookbook.

                                                                                                                                                                                                          The Feb. issue of Sunset Magazine has a feature article on the book. The article includes 4 recipes from the book and 20 combos to make from those 4 recipes, and the 20 combos are shown in a 2-page color photo spread.

                                                                                                                                                                                                          I know it's not exactly the same as getting the book and leaf through it, but this would certainly be an easy way to try at least 4 recipes to see if you liked them before investing in the book and shelf space.

                                                                                                                                                                                                          13 Replies
                                                                                                                                                                                                          1. re: DiningDiva

                                                                                                                                                                                                            I looked at Feb issue online and do not see anything about the Hakka book - which section the article is in?

                                                                                                                                                                                                            1. re: DiningDiva

                                                                                                                                                                                                              found the recipes www.myrecipes.com
                                                                                                                                                                                                              put hakka cookbook in search

                                                                                                                                                                                                              1. re: jpr54_1

                                                                                                                                                                                                                Oh, that's awesome, except that I wish we could see the 20 combos! I wonder if we can see those anywhere online? I'm not sure I can find Sunset on the newsstand out here anywhere...


                                                                                                                                                                                                                  1. re: Gio


                                                                                                                                                                                                                    There are four if you drop "cookbook" from the search... Still, I want to see the combos!


                                                                                                                                                                                                                    1. re: The Dairy Queen

                                                                                                                                                                                                                      Thanks. I think I want the book..,

                                                                                                                                                                                                                      The Hakka Cookbook Blog by she who...


                                                                                                                                                                                                                      1. re: Gio

                                                                                                                                                                                                                        I'm sure it will eventually be COTM!


                                                                                                                                                                                                                          1. re: The Dairy Queen

                                                                                                                                                                                                                            Hmmm...I might have to try that soy-glazed black pepper chicken recipe this week. That sounds really good and easy for a weeknight dinner.

                                                                                                                                                                                                                            1. re: The Dairy Queen

                                                                                                                                                                                                                              TDQ: In that first link, the Viet World Kitchen (Andrea Nguyen's blog), Linda Anusasananan has a post regarding dark soy sauce, "For those who can't find dark soy sauce (also called black soy sauce), try this simple alternative. Mix 2 parts all-purpose soy sauce (Kikkoman or similar) with 1 part molasses. "

                                                                                                                                                                                                                              I'm going to make the Hakka Black Pepper Chicken this week. Stay tuned...

                                                                                                                                                                                                                          2. re: The Dairy Queen

                                                                                                                                                                                                                            Okay TDQ, here you go. I can't give you the visual, but I can spell it out for you ;-D

                                                                                                                                                                                                                            The Recipes
                                                                                                                                                                                                                            - Ginger Poached Chicken & Broth
                                                                                                                                                                                                                            - Sesame Oil Noodles
                                                                                                                                                                                                                            - Soy-Glazed Vegetables
                                                                                                                                                                                                                            - Soy Glazed Pork

                                                                                                                                                                                                                            The Combos
                                                                                                                                                                                                                            * Broth + Noodles + Veggies + Green Onions + Chicken
                                                                                                                                                                                                                            * Broth + Chicken
                                                                                                                                                                                                                            * Broth + Noodles + Veggies + Cilantro
                                                                                                                                                                                                                            * Broth + Noodles + Veggies + Green Onions + Pork
                                                                                                                                                                                                                            * Broth + Veggies + Green Onions
                                                                                                                                                                                                                            * Broth + Noodles + Pork
                                                                                                                                                                                                                            * Broth + Veggies
                                                                                                                                                                                                                            * Broth + Noodles +Cilantro + Chicken
                                                                                                                                                                                                                            * Broth + Veggies + Cilantro + Pork
                                                                                                                                                                                                                            * Noodles + Veggies + Green Onions + Chicken
                                                                                                                                                                                                                            * Broth + Pork + Veggies
                                                                                                                                                                                                                            * Broth + Noodles + Green Onions + Chicken + Pork
                                                                                                                                                                                                                            * Noodles + Veggies + Green Onions
                                                                                                                                                                                                                            * Broth + Noodles + Veggies + Pork
                                                                                                                                                                                                                            * Broth + Noodles + Cilantro + Chicken + Pork
                                                                                                                                                                                                                            * Broth + Veggies + Green Onions + Pork
                                                                                                                                                                                                                            * Noodles + Green Onions
                                                                                                                                                                                                                            * Broth + Veggies + Chicken
                                                                                                                                                                                                                            * Noodles + Green Onions + Pork
                                                                                                                                                                                                                            * Broth + Noodles + Veggies + Cilantro

                                                                                                                                                                                                                            Linda Lau Anusasananan used to be an editor at Sunset. Here's what the very short article accompanying the recipes says:

                                                                                                                                                                                                                            "...the book celebrates the little-known cuisine of th Hakka people, who, aftre fleeing central China in the 4th century, traveled to southern China, many eventually migrating to places around the world including Peru, Australia and California. The nomadic lifestyle added layers of diversity to the cuisine's rich broths, salty preserved vegetables and robust Cantonese flavors. Some think of it as peasant food, but LLA calls it Chinese soul food."

                                                                                                                                                                                                                            The 4 recipes and 20 combos are for a California-influenced, Hakka-sytle noodle buffet. LLA suggests setting out all the ingredients and letting guests build their own bowls. "The culture of the Hakka is in the food" she says "but it's also in being together and sharing the food with those around you"

                                                                                                                                                                                                                            Love that philosophy :-)

                                                                                                                                                                                                                            1. re: DiningDiva

                                                                                                                                                                                                                              OMG! You are so sweet. Thank you so much.


                                                                                                                                                                                                                    2. re: DiningDiva

                                                                                                                                                                                                                      Buy this book, it's the best Asian cookbook other than Fuchsia's that's been published in the past 12 months.

                                                                                                                                                                                                                    3. Two books arrived at my doorstep on Friday and I became so engrossed in one of them that I haven’t had the opportunity to flip through the other one as yet.

                                                                                                                                                                                                                      J. SHEEKEY FISH – I had the opportunity to dine at this Covent Garden institution on a recent trip to London and I enjoyed my meal so much, I was keen to get my hands on their recently published cookbook. Since it seems unlikely the book will be published in Canada, I ordered it from the UK (from The Speedy Hen who had it to me in less than a week btw…speedy indeed!!) I am so glad I ordered this book as it captivated me immediately. I started going through it page by page (each recipe is accompanied by a stunning photo) and I honestly wanted to eat/make every single dish. I can’t recall a cookbook ever having this effect. I’m so excited to own this and get cooking!

                                                                                                                                                                                                                      NANCY SILVERTON’S SANDWICH BOOK – I’ve thoroughly enjoyed everything I’ve made from NS’s Mozza cookbook and after hearing great things about her sandwich book I decided to add it to my shelf. In addition to some really outstanding sandwich recipes (based on my review of the index in EYB prior to ordering) the book also has recipes for Bar Snacks, Condiments, Spreads and bread. A friend of mine made some cheese fritters for a wine and cheese event at her shop and they were outstanding.

                                                                                                                                                                                                                      27 Replies
                                                                                                                                                                                                                      1. re: Breadcrumbs

                                                                                                                                                                                                                        BC, you bad influence, now I feel the need to look up J.Sheekey Fish! And I am not supposed to be buying any more books.

                                                                                                                                                                                                                        Re Nancy's Sandwich Book, I love, love, love this book. If you have a pannini press, which I am assuming you and most other CHs do, it will be put to very good use. I have several favorites out of this book. I've posted them before....start with the piled high pork sandwich (cook the pork as instructed by NS and you will have two great meals). All the recipes and other great ideas in this book make it a worthy addition to even the largest library. Oh, now I want to pull it out and make something out of it!

                                                                                                                                                                                                                        1. re: dkennedy

                                                                                                                                                                                                                          You both are such enablers. I've been looking for a good sandwich cookbook and inspiration to use my panini press. I got bored with my usual fare so it's been sitting there unused for awhile.

                                                                                                                                                                                                                          1. re: rasputina

                                                                                                                                                                                                                            Oh rasputina, this is a good one. Probably could find it at the library if you are on the fence and I am sure it is available for pennies used, as it has been out for a while but if you are a fan of paninis, you will end up caving. And yes, I am an enabler! If it makes you feel any better, I think I am buying the fish book BC mentioned.

                                                                                                                                                                                                                          2. re: dkennedy

                                                                                                                                                                                                                            dk thanks for the tips on that book. I pulled it back off my shelf and that photo of the pork sandwich is ridiculous. I'm definitely going to have to make this!! If I can time it right, it may be doable next weekend. Provided mr bc can pick up the pork for me on Wednesday.

                                                                                                                                                                                                                            btw, I'm pretty sure you were one of the folks that enticed me to purchase this book in the first place so it only seems fitting that I'm returning the favour w J Sheekey!! There are so many incredible sounding/looking recipes. Definitely some classics like their fish pie but a lot of innovative and absolutely scrumptious sounding dishes.

                                                                                                                                                                                                                            Two things I'd note about the book though. First, since it's a UK book, the fish and seafood is locally available there. Most of the fish are ones I recognize and will have no difficulty finding here. There were a few though that I will have to look up to find out whether I can get or, what I can sub. like Gunard and Brill. Also I've never tried to get Whelks or Winkles here. Second, all recipes are in metric vs imperial as you might suspect.

                                                                                                                                                                                                                            If you love fish and seafood though, this really looks like an outstanding book.

                                                                                                                                                                                                                            1. re: Breadcrumbs

                                                                                                                                                                                                                              Gunard, Brill, Whelks, Winkies...sounds like you are speaking Hobbit. Still want it, but thanks for the caveats.

                                                                                                                                                                                                                              Re the pork sandwich, make sure you make all the fixings. Like Mozza, it is the details that make these recipes outstanding.

                                                                                                                                                                                                                              1. re: dkennedy

                                                                                                                                                                                                                                Great dk, I'm glad I'll have someone to enjoy that book with and honestly those Hobbit-fish (LOL) are the exception, most recipes have fish we know and love on both sides of the pond.

                                                                                                                                                                                                                                Thanks for the note fixings, they sound exceptional and I'll definitely make everything. I totally agree w you on Mozza...those special touches she has that take recipes from great to exceptional. Can't wait!!

                                                                                                                                                                                                                                1. re: dkennedy

                                                                                                                                                                                                                                  I made that brine tonight dk. Pork goes in tomorrow. Looking forward to those sandwiches this weekend!

                                                                                                                                                                                                                              2. re: dkennedy

                                                                                                                                                                                                                                dkennedy, this one’s for you!

                                                                                                                                                                                                                                Piled-High Pork Sandwich – p. 57 – Nancy Silverton’s Sandwich Book

                                                                                                                                                                                                                                By day three of the multi-day prep adventure that is this recipe I have to admit that I started to doubt my ability to continue…how good could this sandwich be I wondered? How could it possibly be worth the amount of effort it takes? How many recipes within a recipe could there be? Alas, I feared I’d passed the point of no return and we were hungry, so I had to continue. So, days after I made the initial brine, we settled into our chairs and, after insisting my guests take a moment to take in the carefully-constructed creations that adorned their plates, we finally dined.

                                                                                                                                                                                                                                And oh how we dined! My worries that the return on my investment of time dissolved as quickly the layers of flavours and textures of this sandwich delighted and surprised my palate. We were all blown away. There was quick agreement at the table that if, in fact, we could agree that this was a sandwich (and really, it’s so much more than that) then without a doubt, it was the very best sandwich any of us had ever eaten. Perhaps, one of the best things we’ve ever eaten. It really is that good. mr bc (who doesn’t normally contemplate food beyond wondering whether there’s more) puzzled over what would inspire Ms Silverton to put all these ingredients together, how she might have conceptualized the dish. This sandwich, with all its various components carefully composed, was simply unlike anything we’d ever eaten.

                                                                                                                                                                                                                                This is one of those recipes that reminds you why you love to cook. It makes you grateful that there’s someone out there like Nancy Silverton that cares enough about food, and the experience of eating food, that she has taken the time to conceptualize something like this and better yet, that she’s recorded, in sometimes painstaking detail, who to prepare it. This recipe made me want to make every recipe Nancy Silverton has ever written! I’d already fallen in love with Mozza and now, having added this book to my collection, I quickly googled her name and ordered most of her other books.

                                                                                                                                                                                                                                Dear dkennedy, thank-you for inspiring me to make this dish. Though I was cursing you on Sunday, I will be the first to admit, this recipe was well worth the investment of time. It truly is sensational. Thank-you!

                                                                                                                                                                                                                                1. re: Breadcrumbs

                                                                                                                                                                                                                                  Can you tell us what the various elements are?

                                                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                                                    You bet roxlet.

                                                                                                                                                                                                                                    The various components/recipes used in the dish are:

                                                                                                                                                                                                                                    Brine - for the pork loin
                                                                                                                                                                                                                                    Roasted Pork
                                                                                                                                                                                                                                    Caramelized Onions
                                                                                                                                                                                                                                    Yam Puree
                                                                                                                                                                                                                                    Brown Butter for the Yam Puree
                                                                                                                                                                                                                                    Bitter Greens
                                                                                                                                                                                                                                    Balsamic Sage Brown Butter (for drizzling through the layers of meat and atop the sandwich)
                                                                                                                                                                                                                                    White or whole-wheat sourdough bread
                                                                                                                                                                                                                                    Grilled Panini

                                                                                                                                                                                                                                    I should note that I didn't bake my own bread and opted to use store bought since I felt confident mine wouldn't be as good as that from a bakery.

                                                                                                                                                                                                                                    1. re: Breadcrumbs

                                                                                                                                                                                                                                      That is a project, isn't it? I don't think I would be tempted to make it since no one in my house likes any form of yam or sweet potato, and I'm not a big one for broccoli rabe. But it sure looks amazing, and quite the labor of love. And what's even better is that it sounds as if it was appreciated.

                                                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                                                        Absolutely a project roxlet, you're so right. The meat has to brine for 2 days so I had to make the brine and prepare the pork on the Thurs night then mr bc put the pork in the marinade on Friday morning all so we could enjoy this on Sunday!

                                                                                                                                                                                                                                        There's no broccoli rabe btw, the greens are lettuces: radicchio, endive, arugula & frisee. (each sauteed on their own I might add then combined!!)

                                                                                                                                                                                                                                        I suspect you could use a sweet squash in place of the potato as well, butternut would likely be a good substitute.

                                                                                                                                                                                                                                        Honestly if I hadn't told dk I was going to make this I would never have tried it because as you say, it just seems so time consuming...and is.

                                                                                                                                                                                                                                        Now I've made it, I'd do it again in a heartbeat though.

                                                                                                                                                                                                                                        1. re: Breadcrumbs

                                                                                                                                                                                                                                          Each sauteed on its own? Wow!

                                                                                                                                                                                                                                          All winter squash falls into the same category as yams and sweet potatoes for my husband.

                                                                                                                                                                                                                                  2. re: Breadcrumbs

                                                                                                                                                                                                                                    And because of you I finally bought it. LOL

                                                                                                                                                                                                                                    1. re: rasputina

                                                                                                                                                                                                                                      Too funny rasputina! Let me assure you though, you won't regret it!

                                                                                                                                                                                                                                      1. re: rasputina

                                                                                                                                                                                                                                        And since I bought it too seduced by DK's review, I am going to make roasted lamb sandwich as soon as get my strength back after the surgery.

                                                                                                                                                                                                                                        BC, I loved your report but since I do not eat pork, I won't be making it. The mix of components minus pork sounds pretty good, maybe one day :)

                                                                                                                                                                                                                                        1. re: herby

                                                                                                                                                                                                                                          herby thank-you. I think this sandwich would be lovely with roast chicken as well - you could brine it in the same mixture. I was actually thinking I'd pull some cooked turkey out of the freezer and give that a try w the other components since we still have some of the "fixins" leftover.

                                                                                                                                                                                                                                          Take good care herby & best wishes for a successful surgery and speedy recovery.

                                                                                                                                                                                                                                          1. re: Breadcrumbs

                                                                                                                                                                                                                                            Great suggestion, BC! I am planning to get into the sandwich book soon. Lamb is in the fridge but I will make a note to sub chicken for pork.

                                                                                                                                                                                                                                            Many thanks for your good wishes, BC! Surgery was successful and is over, I am at home now trying to recover and one of the doctor's advices was to eat good food :)

                                                                                                                                                                                                                                            1. re: herby

                                                                                                                                                                                                                                              That's wonderful news herby, so glad you're already recuperating. You should have asked the doctor who recommended that you eat well what time they'd be over to cook for you!! ; - )

                                                                                                                                                                                                                                          2. re: herby

                                                                                                                                                                                                                                            Herby, I hope you feel better soon!

                                                                                                                                                                                                                                            1. re: rasputina

                                                                                                                                                                                                                                              Many thanks, BC and Rasputina!

                                                                                                                                                                                                                                              I had a wonderful young friend cooking healthy and yummy food for me today - we left the surgen to do what he does best :)

                                                                                                                                                                                                                                              1. re: dkennedy

                                                                                                                                                                                                                                                It is because you've said it before that I am making it, DK :)

                                                                                                                                                                                                                                          3. re: Breadcrumbs

                                                                                                                                                                                                                                            BC, I loved your report. I agree it is a ton of work but I am so glad you liked it. It is not a recipe for the faint of heart. I do think it is very much in keeping with her recipes in the MOZZA Cookbook.

                                                                                                                                                                                                                                            I think her intent is that you would make the pork one night which you could serve with the yams but make extra of each so that you could use the excess of each for leftovers. If you did it that way you would make a fabulous Sunday pot roast and then the panini sandwiches later in the week.

                                                                                                                                                                                                                                            Then the various extras wouldn't seem so daunting because you would already have the meat and yams out of the way.

                                                                                                                                                                                                                                            My husband often makes fun of me because all of my sandwiches are this involved. They call me the sandwich queen because when I panini everything comes out - Balsamic, infused olive oil, grilled onions, pan juices, and everything else you can think of.

                                                                                                                                                                                                                                            1. re: dkennedy

                                                                                                                                                                                                                                              Thanks dk & I totally agree w you about how she envisions you might use the book. I learned a lot by making this dish and I'm glad I had the forsight to double up on the pork as I now have a fully cooked roast in the freezer ready in waiting for another round of scrumptious sandwiches. I now plan to read through this book cover to cover to get a better sense of the various dishes that serve multiple-purposes.

                                                                                                                                                                                                                                              I'm now eyeing the rare-seared tuna, braised leeks, hard-cooked egg, and tapenade...or the lamb...

                                                                                                                                                                                                                                              What others would you recommend my sandwich queen!!?

                                                                                                                                                                                                                                              1. re: Breadcrumbs

                                                                                                                                                                                                                                                Will have to look back at my notes. Will respond tomorrow or Friday.

                                                                                                                                                                                                                                                1. re: dkennedy

                                                                                                                                                                                                                                                  no rush at all dk, I've got my hands full w work these days. Any time you have time would be much appreciated.

                                                                                                                                                                                                                                      2. I just picked out a Barefoot Contessa book from the library and decided to buy a copy used on Amazon. It's Barefoot Contessa Family Style. I have been wanting to own one of her early books as I am always cooking her recipes from my laptop and it gets splattered.

                                                                                                                                                                                                                                        1. I just ordered Jeni's Splendid Ice Creams at Home-
                                                                                                                                                                                                                                          any suggestions for icecream makers?

                                                                                                                                                                                                                                          I received this morning Rick Bayless' Authentic Mexican.
                                                                                                                                                                                                                                          So far, I like cook's notes, bibliography, glossary equipment, and finding Mexican ingredients

                                                                                                                                                                                                                                          7 Replies
                                                                                                                                                                                                                                          1. re: jpr54_1

                                                                                                                                                                                                                                            Authentic Mexican was RB's first book. It's pretty solid. I prefer Mexican Kitchen and Salsa's that Cook but Authentic Mexican is excellent.

                                                                                                                                                                                                                                            1. re: DiningDiva

                                                                                                                                                                                                                                              DiningDiva, do you mind sharing why you prefer the other 2 to Authentic Mexican? I have the latter, but haven't cooked much out of it (though perhaps I should since I'm going on Marilyn Tausend's Mexico City tour next month and Bayless is conducting 2 classes).

                                                                                                                                                                                                                                              1. re: emily

                                                                                                                                                                                                                                                Oh, you'll love Marilyn's tours. I've done several of them and Rick is a FABULOUS teacher.

                                                                                                                                                                                                                                                I got Authentic Mexican not too long after I got Diana Kennedy's Cuisines of Mexico (lordy that was a L-O-N-G time ago) and after having spent many nights and day's with the DK book, Authentic Mexican paled by comparison. It's a totally preferential thing on my part. I also think that RB hadn't quite found his "voice" in the first book. It was a bit stuffy for me whereas Mexican Kitchen seemed more relaxed and "chatty".

                                                                                                                                                                                                                                                I like Salsas that Cook because it is a great introduction to Mexican cuisine for a person coming to it with some cooking skills but no real experience cooking Mexican. I really, really like the front section with the essential salsas given in different yield amounts and dried chile substitutions. Then he gives you 50 recipes that use the essential salsas. The chocolate struesel cake in the dessert section is a wonderful everyday cake.

                                                                                                                                                                                                                                                Be sure to take a lot of zip lock baggies with you to use to get any food purchases back home :-). I think Ricardo Muñoz is on that trip too. He's a sweetheart and super knowledgeable about his cuisines. I'm sure you'll go to at least one of his restaurants. I think my friends from Vacaville in NorCal will be on that trip too :-). You'll have a great time and eat well.

                                                                                                                                                                                                                                            2. re: jpr54_1

                                                                                                                                                                                                                                              Ice cream makers? I ditched my cuisinart one with the frozen canister and went back to a traditional ice and salt White Mountain ice cream maker. The ice cream is so much better.

                                                                                                                                                                                                                                              1. re: jpr54_1

                                                                                                                                                                                                                                                I have that ice cream book on my wish list - some of the things in there look incredible. It can wait until summer though ...

                                                                                                                                                                                                                                                1. re: LulusMom

                                                                                                                                                                                                                                                  Down here in S.E.Broward county it is still warm outside-

                                                                                                                                                                                                                                                  1. re: jpr54_1

                                                                                                                                                                                                                                                    Well it is bone-chillingly cold here in Chapel Hill, NC. Brrrrr.

                                                                                                                                                                                                                                              2. More fall cookbook releases are starting to show up on Amazon:

                                                                                                                                                                                                                                                Some that peaked my interest (though there's not much info yet):

                                                                                                                                                                                                                                                Southern Italian Desserts: The Great Undiscovered Recipes of Sicily, Campania, Puglia, and Beyond

                                                                                                                                                                                                                                                Mastering the Art of Soviet Cooking: A Memoir of Food and Longing (by Anya von Bremzen


                                                                                                                                                                                                                                                Stories from the Larder: A Kitchen Diary (US edition of Kitchen Diaries II)

                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                1. re: emily

                                                                                                                                                                                                                                                  Oh boy. New Anya - she writes great books. New Nigel. New Hugh. New Symon. New Ottolenghi. New Jamie. Someone wrote a whole book about mug cakes in the microwave! It's going to be nothing but cookbooks for Christmas. And that's perfectly fine with me.

                                                                                                                                                                                                                                                  Thank you, Emily. The Wish List just grew substantially.

                                                                                                                                                                                                                                                2. Just Bought "Modern Sauces" by Martha Holmberg. This would make an interesting COTM -- something a bit different. The book is divided into 14 categories of sauces: Vinaigrettes, Herb, Tomato, Vegetable/Chile/Nut, Butter, Cream, Mayonnaise, Hollandaise, Gravy/Jus/Pan, Sabayon, Custard, Fruit, Caramel, and Chocolate. Each category has half-a-dozen or so sauces, followed by recipes to use them with. I'm looking forward to trying the Steak House Hollandaise, and the Dijon-Cognac Cream Sauce, for starters.

                                                                                                                                                                                                                                                  6 Replies
                                                                                                                                                                                                                                                  1. re: pikawicca

                                                                                                                                                                                                                                                    I have this book and haven't even cracked it yet. Thanks for inspiring me to move it closer to the top of the pile.

                                                                                                                                                                                                                                                    1. re: flourgirl

                                                                                                                                                                                                                                                      Let us know when you try something.

                                                                                                                                                                                                                                                        1. re: pikawicca

                                                                                                                                                                                                                                                          Definitely looking forward to hearing if/when either of you try something. It sounds like a terrific book pika.

                                                                                                                                                                                                                                                          I have The Sauce Bible which I use as a reference book and I must say it's come in handy over the years - even if just for peace of mind or, inspiration. More recently, I picked up James Peterson's Sauces at a yard sale or thrift shop. I don't think I've looked at it since. No fault of the book, just me w too many!!

                                                                                                                                                                                                                                                      1. re: pikawicca

                                                                                                                                                                                                                                                        It sounds like a good candidate for COTM.

                                                                                                                                                                                                                                                        1. re: pikawicca

                                                                                                                                                                                                                                                          Thanks for recommending Modern Sauces. It looks great. I'm sure I'll be picking it up soon.

                                                                                                                                                                                                                                                        2. "Better Homes and Gardens, New Cookbook," 15th edition; a classic.
                                                                                                                                                                                                                                                          "The Elixir of Life: Finding Love and Joy in the Passionate Pursuit of Food," by Lisa Dahl; just bought.

                                                                                                                                                                                                                                                          1. Awaiting the arrival of: "The Hakka Cookbook: Chinese Soul Food from around the World", Linda Lau Anusasananan.
                                                                                                                                                                                                                                                            Should arrive later this week! Cannot Wait!

                                                                                                                                                                                                                                                            13 Replies
                                                                                                                                                                                                                                                            1. re: Gio

                                                                                                                                                                                                                                                              Trying not to look at this post, trying not to think about this post, trying to avoid this post ...

                                                                                                                                                                                                                                                              1. re: LulusMom

                                                                                                                                                                                                                                                                I suspect that most of us are "doomed" to buy this book.

                                                                                                                                                                                                                                                                  1. re: pikawicca

                                                                                                                                                                                                                                                                    Yes, you are doomed to buy this book. Resistance is futile.

                                                                                                                                                                                                                                                                    1. re: MelMM

                                                                                                                                                                                                                                                                      Just ordered it on Amazon. Resistance is futile.

                                                                                                                                                                                                                                                                      1. re: pikawicca

                                                                                                                                                                                                                                                                        Here's her blog:

                                                                                                                                                                                                                                                                        Here's Andrea Nguyen's version of Anusasananan's Soy-Glazed Black Pepper Chicken recipe:

                                                                                                                                                                                                                                                                        [insert witchy cackle here]

                                                                                                                                                                                                                                                                          1. re: buttertart

                                                                                                                                                                                                                                                                            I did! I did! Eagerly awaiting arrival...

                                                                                                                                                                                                                                                                            1. re: buttertart

                                                                                                                                                                                                                                                                              It is the rest of us who are trying are hardest to resist. At least for the time being.

                                                                                                                                                                                                                                                                              1. re: LulusMom

                                                                                                                                                                                                                                                                                I love Hakka cuisine but have been holding off (a near miracle if you ask me) because I haven't heard of anyone who has cooked from the book. Has anyone here started cooking from it yet? There's only one review on Amazon Canada - not at all helpful, just someone annoyed there aren't photographs in the book. It doesn't seem any of the 10 reviewers on Amazon US have cooked from it.

                                                                                                                                                                                                                                                                                My hesitation comes from the fact that the book is a compilation of recipes from a variety of cooks. Does anyone know whether the author tested them as part of the project? I've had mixed results w books like this in the past.

                                                                                                                                                                                                                                                                                1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                  The writer is a veteran of "Sunset" magazine food writing, one of the best (and most carefully tested) in the States. I am sure the recipes were tested numerous times. I'll give the book a whirl this weekend...the thrilling thing about it for me is the insight into the culture, the diaspora, and the effect different locations people migrated to had on their cooking.

                                                                                                                                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                                                                                                                                    Looking forward to hearing your report if you get a chance to cook from it bt.

                                                                                                                                                                                                                                                                                    I totally agree w you about the author's background..it should bode well for this book but it's also what reminded me of Molly O'Neill who was also very accomplished and highly credentialed when she put her name to One Big Table.

                                                                                                                                                                                                                                                                                    Fingers crossed that this is a winner. We have one Hakka restaurant within a quick drive of my home and sadly the food is hit & miss. I'd love to be able to replicate some of the amazing dishes I've tried elsewhere.

                                                                                                                                                                                                                                                                                    I wish I could be there w you to taste test this book bt...I'd bring the wine (and maybe my lover of all Asian cuisine cat)!! ....I'll leave the dog at home as Liam might not appreciate his exuberance!

                                                                                                                                                                                                                                                                1. Just ordered Every Grain of Rice (U.S. edition!) along with a cheap used copy of Mangoes and Curry Leaves (which has been on my wish list since it came out). I know I'm going to end up with the Hakka book too, but I'm waiting for the price to come down or for it to be chosen as COTM.

                                                                                                                                                                                                                                                                  1. My two latest acquisitions arrived today:

                                                                                                                                                                                                                                                                    A GIRL AND HER PIG by April Bloomfield has been on my Wishlist for a while now and I finally took the plunge after an additional 10% discount was offered. I'd hoped The Spotted Pig's burger recipe would be in the book but it doesn't seem to be. That said, on first pass, I saw quite a few enticing recipes. Looking forward to settling in with this and a nice cuppa!

                                                                                                                                                                                                                                                                    CURRY, CALLALOO & CALYPSO by Wendy Rahamut is a book I'd read nothing but amazing things about. Though I've never been to Trinidad & Tobago I do look forward to getting a taste of their cuisine through Wendy's recipes. It's an absolutely stunning book with gorgeous photographs of the Island, its produce, its people and the recipes.

                                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                                    1. re: Breadcrumbs

                                                                                                                                                                                                                                                                      I look forward to hearing how you like CC&C. I've been looking for a really good Caribbean cookbook for a while now.

                                                                                                                                                                                                                                                                      1. re: Breadcrumbs

                                                                                                                                                                                                                                                                        The caper dressing from a Girl and Her Pig is amazingly delicious.

                                                                                                                                                                                                                                                                      2. This morning I received Diana Henry's book-"salt, sugar smoke".
                                                                                                                                                                                                                                                                        Many recipes I am going to try
                                                                                                                                                                                                                                                                        spiced feta in olive oil
                                                                                                                                                                                                                                                                        persian marinated olives
                                                                                                                                                                                                                                                                        sweet fig vinegar
                                                                                                                                                                                                                                                                        rose petal jam
                                                                                                                                                                                                                                                                        scarlet bell pepper chile jam
                                                                                                                                                                                                                                                                        roop's lime pickle
                                                                                                                                                                                                                                                                        none of the recipes seem difficult-

                                                                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                                                                        1. re: jpr54_1

                                                                                                                                                                                                                                                                          I have this book, but haven't made anything from it yet.

                                                                                                                                                                                                                                                                          1. re: pikawicca

                                                                                                                                                                                                                                                                            Same here, but I like the looks of it.

                                                                                                                                                                                                                                                                        2. I came across a book today called "4 hour Chef" by Timothy Feriss (http://www.amazon.com/The-4-Hour-Chef...


                                                                                                                                                                                                                                                                          After thumbing through it, I think I will be purchasing it after my next pay day.

                                                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                                                          1. re: Musie

                                                                                                                                                                                                                                                                            I'm not familiar w the author or the book Musie but it really does look interesting. I'd love to hear more about it once you bring it home and have a chance to look through it.

                                                                                                                                                                                                                                                                            Thanks for sharing the link!

                                                                                                                                                                                                                                                                            1. re: Musie

                                                                                                                                                                                                                                                                              Tim Ferriss is a fascinating guy - I have been following his blog for years. This is the latest book in a series that started with "The 4-Hour Workweek" and then continued with "The 4-Hour Body". He is more of a "life hacker" than a chef, but I think the book looks really interesting in that it helps you figure out shortcuts to rapidly improve your skills as a cook.

                                                                                                                                                                                                                                                                              1. re: geekmom

                                                                                                                                                                                                                                                                                I have to admit it looked like a book I would more likely read than use on a regular basis to cook from. Of course I will have to test out the recipes in there too... it's only right.

                                                                                                                                                                                                                                                                            2. My copy of "Ottolenghi: The Cookbook" finally, finally came in at the cookbook store and I picked it up today. Whee! While there I grabbed a discounted copy of John Torode's "Chicken and other birds" - it seemed appropriate given that I've been branching out quite a bit lately, trying out duck and today I'm going to cook quail for the first time too,

                                                                                                                                                                                                                                                                              I also couldn't help buying Fuschia Dunlop's "Land of Plenty" which many of you have strongly encouraged me to acquire. I came *this* close to also buying Oseland's "Cradle of Flavour" but after spending quite a lot of time looking through it, I think it would be one of those cookbooks that I bring home and put on my shelf and then never actually use.

                                                                                                                                                                                                                                                                              If they hadn't been out of stock, I would probably have picked up a copy of "Burma" too, because I suspect it's going to be COTM very soon and I have a massive package of tua nao (pressed discs of fermented tofu) which my daughter's occupational therapist very kindly brought back from Thailand for me. What on earth I'm going to do with all this stuff is beyond me -- LOL! I wonder how long it keeps?

                                                                                                                                                                                                                                                                              22 Replies
                                                                                                                                                                                                                                                                              1. re: geekmom

                                                                                                                                                                                                                                                                                Ooh, I've been longing to get my mitts on Ottolenghi's original, but it seems to be unavailable most everywhere, at least until the NA release this fall (they keep pushing the date back!)....let me know if you love it as much as the others!
                                                                                                                                                                                                                                                                                I hope you love Land of Plenty; it's one of my favourites. I bought a used copy of Cradle of Flavor for a decent price, otherwise I probably still wouldn't have it. Other than being a really interesting read, I don't use it much....though the beef rendang recipe is worth the price of the book!
                                                                                                                                                                                                                                                                                And I *think* that the tua nao keeps indefinitely, so no worries. I tried making my own a couple of weeks ago, and that was an epic failure, a job best suited for the summer months, methinks. I'm still trying to rid my nose of that smell.

                                                                                                                                                                                                                                                                                1. re: Allegra_K

                                                                                                                                                                                                                                                                                  Don't know about the US but if you really want it Chapters here in Canada has the original--weights are in metric but if you have a digital scale I'd think you'd do fine. :) http://www.chapters.indigo.ca/books/O...

                                                                                                                                                                                                                                                                                  1. re: maplesugar

                                                                                                                                                                                                                                                                                    Maplesugar, your link is to pre-order of NA addition - wonder if it has been changed/updated at all or just a re-print. Also wonder if I "need" it since I have both, Plenty and jerusalem.

                                                                                                                                                                                                                                                                                    1. re: herby

                                                                                                                                                                                                                                                                                      You need it because the original is the best ;) If you ask me to rank them, I'd pick Ottolenghi, Jerusalem and then Plenty.

                                                                                                                                                                                                                                                                                      1. re: herby

                                                                                                                                                                                                                                                                                        Sorry didn't realize when I posted-I bought the original from Chapters...I guess they only have the preorder available now. My apologies.

                                                                                                                                                                                                                                                                                        eta: this is the Uk ed. http://www.chapters.indigo.ca/books/O... but it's also currently unavailable. :(

                                                                                                                                                                                                                                                                                      2. re: maplesugar

                                                                                                                                                                                                                                                                                        I am not at all put off by the metric measurements, in fact I prefer it, and I really hope they don't mess up the US edition by converting everything to cups like they did with Plenty. I bore all my less-cooking-obsessed friends by telling them how amazing a good kitchen scale is. ;-)

                                                                                                                                                                                                                                                                                      3. re: Allegra_K

                                                                                                                                                                                                                                                                                        Yes, the Ottolenghi book was quite hard to get - took quite a long time for the importers to ship it out here, and not cheap! It looks fantastic & I am keen to get started cooking from it. We need to get our money's worth since it was so expensive. I believe I will start with the apple and olive oil cake with maple icing.

                                                                                                                                                                                                                                                                                        1. re: geekmom

                                                                                                                                                                                                                                                                                          Is it more expensive then ordering from Amazon UK + shipping? The book is available there for £16. But I agree waiting for the US release probably is the right choice for most, given that it's "anytime soon".

                                                                                                                                                                                                                                                                                          PS. Not very clear from the post that Jerusalem is also £16 from Amazon. So not overly expensive.

                                                                                                                                                                                                                                                                                          1. re: lilham

                                                                                                                                                                                                                                                                                            No, the book itself is not expensive, but the bookshop here charged $59 for it. I'm browsing on Amazon.co.uk at the moment & just added Ottolenghi to my shopping basket & I'm amazed to see that they would charge less than £7 in shipping to send it to Canada. I've always assumed it would be very costly.

                                                                                                                                                                                                                                                                                      4. re: geekmom

                                                                                                                                                                                                                                                                                        I hope you like LOP. That book and Jerusalem are on continual rotation in our household currently. Both have big, gusty flavours.

                                                                                                                                                                                                                                                                                        1. re: Frizzle

                                                                                                                                                                                                                                                                                          Sounds perfect - that's exactly what we are into these days (big gutsy flavours) and I'm looking forward to trying it out. Would love some recommendations if you have any particular favourite recipes.

                                                                                                                                                                                                                                                                                          1. re: geekmom

                                                                                                                                                                                                                                                                                            The strange flavour chicken is requested at least once a fortnight. The fish fragrant pork is also wonderful. I did the four sauces for chicken that are in the appetiser section of the book as well for a meal. It was a good intro into the different flavours of sauce you'll make for various recipes and great fun picking a favourite. Red oil was ours.
                                                                                                                                                                                                                                                                                            Her chilli oil recipe is very easy btw and I use it on everything. I think a jar of it will be a permanent fixture in our pantry.
                                                                                                                                                                                                                                                                                            I also check the old COTM threads for any recipes I plan to make as those threads were very active and full of great tips.

                                                                                                                                                                                                                                                                                            1. re: Frizzle

                                                                                                                                                                                                                                                                                              I use the four cold sauces for left over roast chicken, a lot. Ditto with the chilli oil. It's a fixture in our pantry and we use it to spice up everything.

                                                                                                                                                                                                                                                                                            2. re: geekmom

                                                                                                                                                                                                                                                                                              The fish-fragrant eggplant is my number one fave, and has changed opinions of many supposed eggplant haters. Ditto for all the tofu dishes, esp the home-style and mother chen's bean curd. The dan-dan noodles....such a great late-night snack! You'll have success with pretty much anything from the book. I sure hope it's a hit in your family!
                                                                                                                                                                                                                                                                                              Also I totally agree with Frizzle re: the cold chicken slivers. They are fabulously simple and just fantastic, 'strange flavour chicken' and 'fish fragrant chicken' making frequent appearances on my dinner table (also a great use for some of those rotisserie grocery chickens when time is short)....would love to hear how things turn out for you!

                                                                                                                                                                                                                                                                                          2. re: geekmom

                                                                                                                                                                                                                                                                                            --tua nao keeps forever.
                                                                                                                                                                                                                                                                                            --cradle of flavor--the chicken satay and the sweet soy sate dip are the only recipes from it i use, but gosh they are both very good.
                                                                                                                                                                                                                                                                                            --LOP, how did you live without it so long?

                                                                                                                                                                                                                                                                                            1. re: qianning

                                                                                                                                                                                                                                                                                              Thanks qn, good to know this stuff will keep for a long time! I may need to put it in my will.

                                                                                                                                                                                                                                                                                              The satay does sound good as does the beef rendang which Allegra_K mentioned. I have found those recipes online & will try to find time to give them a shot!

                                                                                                                                                                                                                                                                                              1. re: geekmom

                                                                                                                                                                                                                                                                                                Ooh, and I still dream about the peanut sauce recipe that goes with the gado-gado! Another must-try!

                                                                                                                                                                                                                                                                                                1. re: geekmom

                                                                                                                                                                                                                                                                                                  one good thing about oseland, most of his recipes are available at the saveur site.

                                                                                                                                                                                                                                                                                                2. re: qianning

                                                                                                                                                                                                                                                                                                  Oh my, how could I still have not tried this satay recipe and the sauce? That's it, next time the temp goes above -15, satay is on the menu! (Gotta cheat winter somehow...)

                                                                                                                                                                                                                                                                                                  1. re: qianning

                                                                                                                                                                                                                                                                                                    A life without Fuchsia is a life not worth living ;-)

                                                                                                                                                                                                                                                                                                      1. re: buttertart

                                                                                                                                                                                                                                                                                                        I think the English title of LOP was "Sichuan Cookery" and that had metric measurements...

                                                                                                                                                                                                                                                                                                  2. I need to pat myself on the back. I have made it to the last day of the month without buying a cookbook. I am pretty proud of myself.

                                                                                                                                                                                                                                                                                                    6 Replies
                                                                                                                                                                                                                                                                                                    1. re: dkennedy

                                                                                                                                                                                                                                                                                                      There's always tomorrow dk...still one more day. Give me a minute, I bet I can come up w a book or two you really need!!
                                                                                                                                                                                                                                                                                                      ; - )

                                                                                                                                                                                                                                                                                                        1. re: dkennedy

                                                                                                                                                                                                                                                                                                          You'll need one or two for your Valentine's wish list, won't you?

                                                                                                                                                                                                                                                                                                      1. re: dkennedy

                                                                                                                                                                                                                                                                                                        I am with you, DK, this month - not a single book was purchased but I borrowed a couple from the library. Really want to cook Japanese food for a while and learn how to ferment. Waiting my turn with Art of Fermentation at the library.

                                                                                                                                                                                                                                                                                                        1. re: herby

                                                                                                                                                                                                                                                                                                          While I didn't buy any cookbooks, I think I might have subbed out other purchases in place of the cookbooks. We bought a Latissima Espresso maker recently and yesterday I went to the mall to buy pods, glasses, and tea. If this is a trend I am better off (cost wise) to buy books. But we really are enjoying our lattes at home.

                                                                                                                                                                                                                                                                                                          1. re: dkennedy

                                                                                                                                                                                                                                                                                                            Ha-ha-ha :) Same here - bought new set of dishes but have the old set and mis-matched pieces packed into boxes ready to go to new homes. And since I've been reading and contemplating cooking from the Sandwich book, I now have a strong interest in acquiring panini press....

                                                                                                                                                                                                                                                                                                            And I've borrowed a few books from the library. Brought home last week The Food You Crave by Ellie Krieger and Beginnings by Chris Cosentino.

                                                                                                                                                                                                                                                                                                      2. Well, I failed to make it to the end of the month without buying yet another cookbook.

                                                                                                                                                                                                                                                                                                        I bought Prashad Cookbook : Indian Vegetarian Cooking on iBooks.

                                                                                                                                                                                                                                                                                                        The Prashad owns a very popular Indian vegetarian restaurant in Bradford, UK, and have been on one of Gordon Ramsay's TV shows. I flipped through it for an hour last night and it's very very good. There is a very detailed list of common ingredients, with photos. There are tips on Indian cooking techniques (like how to wash dhals). Recipes are marked vegan, wheat free and nut free. There is also a meal planner for three quick midweek suppers, a weekend dinner party and a feast. I'm going to tackle one of the quick dinners next week - pea and cauliflower curry, curry rotli and coriander, chilli and garlic relish. (Though I probably will cheat and get a shop bought roti).

                                                                                                                                                                                                                                                                                                        One of my new year resolution is to eat more vegetarian meals, and branch out a bit from pasta and beans. Hopefully this book can give me inspirations on veggie meals with strong gusty flavours.

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                                                                                                                                                                                                                                                                                                        1. re: lilham

                                                                                                                                                                                                                                                                                                          An update.

                                                                                                                                                                                                                                                                                                          I made my first Prashad Indian meal last night - pea and cauliflower curry with a coriander, chilli and garlic relish. They are very very good. I have left over for lunch today. They are even better with rice, then the shop bought chapati.

                                                                                                                                                                                                                                                                                                          Both the curry and relish are very simple. For the curry, make a masala by blizzing green chillies, ginger and salt in a mini food processor. Then heat oil with cumin and mustard seeds until they pop. Add asafetida. Then cauliflower, masala paste, turmeric, ground coriander, salt, sugar and water. Simmer for 10min. Add frozen peas and chopped tomatoes. Cook for another 3 min. Sprinkle with coriander and serve.

                                                                                                                                                                                                                                                                                                          The relish is equally simple. Blend fresh coriander, garlic, green chillies, cumin seeds, salt, sugar, lemon juice and oil in a mini food processor.

                                                                                                                                                                                                                                                                                                          I would never have picked a cauliflower and pea curry as a main (sole) dish. When I cook indian vegetarian, I always try to pick something more filling, like beans, lentils or paneer. I saw this meal plan and was willing to try and be surprised. Both mr lilham and I felt full after the meal. Not deprived thinking we only ate cauliflowers and peas!

                                                                                                                                                                                                                                                                                                          PS. This meal is better than the few dishes I've cooked from Madhur Jaffery's Easy Curry.

                                                                                                                                                                                                                                                                                                          1. re: lilham

                                                                                                                                                                                                                                                                                                            It sounds really nice. How did cooking with an ibook work out?

                                                                                                                                                                                                                                                                                                            1. re: LulusMom

                                                                                                                                                                                                                                                                                                              I prefer cooking from a real book, but reading in bed with the ipad. But I can work with cooking from an ipad. It's bad for my pocket though, now that I don't have to worry about bookshelf space!

                                                                                                                                                                                                                                                                                                              1. re: lilham

                                                                                                                                                                                                                                                                                                                Eeeek, I hadn't thought about that pocket part. I'd be so thrilled if I found an easy way to cook from my kindle (or to print things up from my computer that I bought on kindle) - it would be worth many pairs of shoes to have every cookbook that I even slightly wanted.

                                                                                                                                                                                                                                                                                                          2. My copies of
                                                                                                                                                                                                                                                                                                            Roots by DianeMorgan

                                                                                                                                                                                                                                                                                                            humphry slocumbe ice cream book by jake godby, et.al
                                                                                                                                                                                                                                                                                                            arrived this morning.
                                                                                                                                                                                                                                                                                                            I need to purchase an ice cream maker.

                                                                                                                                                                                                                                                                                                            Roots photographs are beautiful.
                                                                                                                                                                                                                                                                                                            The set up of the book is well done, imho.
                                                                                                                                                                                                                                                                                                            Many recipes to try.

                                                                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                                                                            1. re: jpr54_1

                                                                                                                                                                                                                                                                                                              I made shaved watermelon radish and asparagus salad with olives and gouda-
                                                                                                                                                                                                                                                                                                              I used Spanish green olives-
                                                                                                                                                                                                                                                                                                              I found watermelon radish in Whole Foods

                                                                                                                                                                                                                                                                                                              Thyme infused roasted beets

                                                                                                                                                                                                                                                                                                              Roasted Jerusalem artichokes with lemon, rosemary and garlic

                                                                                                                                                                                                                                                                                                            2. What are you doing for lunch by Mona Meighan, was featured in the Montreal Gazette yesterday. I need ideas for the lunch bag.

                                                                                                                                                                                                                                                                                                              1. I saw the Gourmet Today Cookbook at a HomeSense near me for only 12.99.. I bought my mother the first Gourmet cookbook some time ago and know that was good.. has anyone tried this one...http://www.amazon.ca/Gourmet-Today-Al...
                                                                                                                                                                                                                                                                                                                Some mixed reviews!

                                                                                                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                                                                                                1. re: rstuart

                                                                                                                                                                                                                                                                                                                  Absolutely love that book. Use it all the time. It was cookbook of the month (and I think we did a repeat of it once too) so you can look at those threads and see if there are things that interest you.