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What cookbooks have you bought recently, or are you lusting after? February 2013 edition!

So, here we go again...what's tickling your fancy or lying in a pile beside your bed these days? Anything I should know about?

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  1. "Standard Baking Co. Pastries"---Question for the fabulous bakers in this crowd, has anyone tried this book yet? I'm decidedly not a baker, but I love this bakery, and it is too far from us to get to often, so I am tempted to get the book....but wondering if the recipes are up to snuff.

    2 Replies
    1. re: qianning

      I love Standard Baking Co. and have tried several recipes from the cookbook with mixed results. I had high hopes for this book because Rose Levy Beranbaum waxed enthusiastic about it on her blog and she has such high standards. I am a very precise baker and have used the same key ingredients suggested in the book, e.g., King Arthur unbleached all-purpose flour. The ginger molasses cookies were excellent but the oatmeal raisin cookies were disappointing. The triple chocolate cake played to rave reviews but the yields for the coffee syrup and the glaze were about double what they needed to be. I used half the syrup and the cake was still a bit wet on the bottom.

      1. re: Velda Mae

        Thanks so much for your thoughtful appraisal. I'm at best a ho-hum baker, and really I'd be buying it for the financier recipe, which makes the recipe-to-$ ratio pretty high. Funny thing is i'm visiting Portland as I type; so will probably look at the book again tomorrow when I pick up breakfast pastries at the Standard baking Co.

    2. I should never go to Chapters this time of year. I just bought my second cookbook called Gluten Free Baking by Michael McCamley. Very informative, and has a variety of recipes.

      7 Replies
        1. re: rstuart

          They have some books in the sale section they do have good clearance items this time of year.

          1. re: Ruthie789

            Agreed. I was at my local Chapters yesterday and they had quite a variety of cookbooks on sale. Unfortunately I didn't have time to browse but on one table I saw books by Tamasin Day-Lewis, Jamie, Rocco, Sarah Moulton, Food & Wine mag and more.

            1. re: Breadcrumbs

              Hmm.. maybe I'll have to pay a visit to my local Chapters!

              1. re: rstuart

                Dangerous, and if you don`t mind a slightly damaged book they have a section for this as well. I go there to look but end up shopping.

        2. re: Ruthie789

          Hey Ruthie,

          Been a GF'er for just a year now. Baking used to be a joy for me. I have adjusted well to all things Celiac but haven't had the heart to try baking after so many disappointing purchases of GF pastries, bread, ETC.

          Oh wait...this isn't the thread for this...sorry. Can someone direct me or have a suggestion? I'm still on a learning curve with the site and I'm OLD and on an iPhone and...Hahaha...never mind.

          1. re: ItalianNana

            Hang loose. As soon as you think you know what's happening, it changes.

        3. I caved and bought Bistro Cooking at Home, this month's COTM.

          1. Not a cookbook, but wanted to report on this for all the Jamie fans out there. I came to appreciate Jamie during his COTM and was pleasantly surprised at how many fabulous dishes I found in his books.

            While minding my own business at the supermarket today, a magazine beckoned me as I waited my turn in line.

            As it turns out, unbeknownst to me, Jamie produces an annual Yearbook where he and his editors pick their favourite recipes from the various magazines they produced throughout the year. Before I even noticed the price (don't ask), I had this in my cart.

            This looks like an amazing book/magazine for those of us who love all things Jamie. I wanted to make just about every dish as I flipped through the magazine. To whet your appetite, I've posted some photos!

            RECIPE YEARBOOK 2012/13 - Jamie Oliver

            ETA: I feel better about the price now...last year's version is going for CAD$44.63 on Amazon!

             
             
             
            22 Replies
              1. re: Breadcrumbs

                By the looks of the table and plates they sure are messy eaters at his house... LOL.

                1. re: Gio

                  That's funny Gio! Have you seen his shows though? He always seems to be eating in unconventional settings or plating in unconventional ways. Dinners served on boards, tinware etc. I love his reckless sense of abandon.

                  1. re: Breadcrumbs

                    "Reckless abandon"... Yes I agree. And yes, G & I do watch his shows whenever possible. I especially liked the programs in his garden in that adorable out door shed/cabin kitchen. Also the series in an apartment... that's an early one I think.

                    1. re: Gio

                      Look what I found... A few illustrations from the Yearbook by the painter. Really well done, I thought:

                      http://beccastadtlander.blogspot.com/...

                      1. re: Gio

                        Yes Gio, the artwork is beautiful and is used as the introductory page for each season in the book. It's funny you posted this because as I was looking through the book this morning I was thinking it would be nice to have the 4 prints and swap them out as kitchen art depending on the time of the year.

                      2. re: Gio

                        Those are exactly the programs I was thinking of as I typed Gio - the ones set in his garden. I loved how he'd feed his gardener...whether he wanted to eat or not!! And how he plodded about in the rain, undaunted in his desire to cook something fresh & delicious. I even loved how that series was produced and the introductory segments with the collage of hand written notes, recipes, photos etc.

                        I'm wondering if that series in his apartment was the Naked Chef series Gio? He really started a trend with a format that's been copied again and again by other chefs....a slice of life show with catchy music and young beautiful people having fun and loving their food. I loved how he emphasized how casual entertaining could be. No need for pretence or fancy linens...just good people and good food.

                        1. re: Breadcrumbs

                          Well I know of one chef who I think copied almost exactly the outdoorsy cooking and dining style only transported the style to Italy: David Rocco. He squatted over a small fire pit, sitting on a tree stump, took to wearing worn-out hats and sweaters, peeling and chopping on a plank of wood. Just as Jamie did on his kitchen garden show. Jamie went foraging for mushrooms with Gennaro and David went looking for chestnuts with the grower. Jamie roasted in that great outdoor wood-burning fireplace, and David did the same on a farm I took to be his. Jamie fed his gardener... David fed his twin girls. Comparing the two was really funny. You could count on seeing David imitate whatever Jamie's schtick of the week was...

                          1. re: Gio

                            I don't think I've seen that series by David Rocco but isn't that funny? I went to look at his website and he's even selling his soundtracks from the episodes!!! Slick.

                          2. re: Breadcrumbs

                            Love those old Naked Chef shows. He made it all look so fun and easy.

                    2. re: Breadcrumbs

                      I'm not sure if Americans can access some UK channel websites, but many of Jamie's recipes are available there at no cost. Gordon Ramsay is at the same site.

                      http://www.channel4.com/4food/recipes

                      1. re: zuriga1

                        Thanks zuriga1. I'm in Canada but was able to access your link and the recipes. I really appreciate it as I tend to go to the BBC site and wasn't aware of this one for Channel 4. I really like the chef's scrapbooks. I was just taking a look at Ottolenghi's. Thanks again for this great link!

                        1. re: zuriga1

                          In Florida I listen to BBC3 and BBC4 radio but
                          I cannot get TV or videos

                          Some of Gordon Ramsey's shows ravailable on BBCAmerica
                          I have seen David Rocco on the Cooking Channel,

                          Some things are available on u tube

                          1. re: LulusMom

                            : )

                            No regrets w this one LlM. I've been flipping through it all morning and I'm starving now!! The book is organized by season which is a bonus. Most recipes have a photograph and what I like the most is that generally speaking, these aren't recipes I've seen before. At the back of the book there's a section entitled: "Sauces & Extras" w recipes for chutneys, salsas, spreads. There's an Indonesian satay sauce called "Bumbu Kacang" that I'd never heard of but now I'm totally craving it and his Runner Bean Chutney looks ridiculously good!!

                            ...I'm just sayin'...

                            1. re: Breadcrumbs

                              Sigh. Ok, tell me what percentage of the book is red-meat oriented, please. Maybe that will save me.

                              1. re: LulusMom

                                Well...the book has 200+ recipes and I counted 23 in the "Meat" category. Still looking like you need to add this to your cart LlM!!

                                Here, I found one of the recipes from the book online to whet your appetite. Take a look at this drool-inducing Bombay Potato Salad:

                                http://www.jamieoliver.com/magazine/r...

                                1. re: Breadcrumbs

                                  Yep, that is drool-inducing alright. I WILL get you back for this someday, BC, you realize that don't you? ; )

                                  1. re: LulusMom

                                    Big grin here!! ...and yes, I have no doubt you'll get me back!!!

                                  2. re: Breadcrumbs

                                    Is this available online or in the US?

                                    1. re: angelsmom

                                      I couldn't find it, and a tweet to JO didn't get a response. May need to enlist the help of my husband's (Canadian) family.

                            2. re: Breadcrumbs

                              Just thought I'd nonchalantly look on amazon - doesn't appear to be available here (at least not yet). They have previous years, but not the one you've got.

                              Edit: see, these threads are such a bad influence. Why do I look? I have just tweeted him to ask if/when it will be available here.

                            3. Gordon Ramsay Great Escape both the Indian edition and the Southeast Asia edition.
                              I just started with Indian and the food in it seems delicious :)

                              1 Reply
                              1. re: toyopl

                                The SE Asian one is available here as a Kindle book. Looks very interesting. As does the Indian one. Both are available on Amazon UK, damnit!

                              2. I got Nancy Silverton's Sandwich Book in the mail yesterday. I nice ex library copy hardcover for five dollars.

                                1 Reply
                                1. re: rasputina

                                  Oh what a bargain rasputina...enjoy!!

                                2. I have this book on pre-order:

                                  http://www.amazon.com/gp/product/1579...

                                  Smoke and Pickles: Recipes and Stories from a New Southern Kitchen by Edward Lee

                                  I have a very hard time resisting any appealing books on Southern cooking/pickles/curing/fermenting/smoking and this book apparently is a combination of all those things with a Korean influence. Really looking forward to this one.

                                  7 Replies
                                  1. re: flourgirl

                                    sounds interesting since I live in the South and enjoy pickles and Korean food

                                    1. re: flourgirl

                                      Please start a thread on your experiences once you have a chance to do some cooking from this book!

                                      1. re: meatn3

                                        I was wondering if this was your lost twin.

                                        1. re: LulusMom

                                          I guess my reputation could be worse!

                                          Flourgirl - if you visit the Triangel in NC we could provide you with a local CH welcoming committee. And I would talk your ear off! We do have many similar interests...

                                          1. re: meatn3

                                            That's awesome, I will absolutely keep that in mind. :)

                                        2. re: meatn3

                                          I'll be happy to...the book is due to be in stock on May 1.

                                        3. re: flourgirl

                                          I also pre-ordered. Looks very interesting.

                                        4. I am trying to avoid any more. I have downsized a bit already, and find that I use them much less because I tend to go on the internet for recipes. Much more space-friendly, esp. for a NYC apartment.

                                          3 Replies
                                          1. re: palomalou

                                            I have a house and am still trying to avoid buying more. I sort of had this resolution: I can only buy myself 6 cookbooks this year (which of course is sort of cheating since it still leaves open the possibility of gifts). I have a feeling it will go the way of most resolutions ...

                                            1. re: palomalou

                                              Yesterday, my daughter and I were looking for a romanian pork and cabbage dish she wanted to make, and spent some time with Paul Kovi's Transylvanian Cookbook and George Lang's hungarian book yesterday They are filled with history and cultural info as well as very refined and delicious sounding traditional recipes. As great as the internet is for many things, I dont think it substitutes for the great depth of knowledge exhibited in the very best cookbooks .

                                            2. Hugely enjoying The Gaza Kitchen, just out from Just World Books: http://t.co/N8ke05Tp

                                              The color pictures bring the food and the people of Gaza to life. Many of the recipes include variations from the different cities and villages of origin of Gazans.

                                              Interview with the authors, Laila El-Haddad and Maggie Schmitt: http://t.co/riX7sG0m

                                              The paperback is shipping now; there's a hardback coming in the spring, with wipe-off cover and paper that allows the many excellent color images to look even better.

                                              I plan to index it for Eat Your Books in the next month.

                                              4 Replies
                                              1. re: ellabee

                                                Made spinach, lamb, and chickpea stew from The Gaza Kitchen last night -- delicious, and especially thrilling because the s.o. loved it. A lot of Gazan recipes begin with a spicy meat broth (delighted to find I had all but one of the whole spices called for); the ancient spice trade went through Gaza.

                                                1. re: ellabee

                                                  That sounds lovely ellabee, absolutely delicious and nice to hear it met w your s.o.'s approval too!!

                                                  1. re: Breadcrumbs

                                                    I was stunned: Mr. Meat loves what is basically (despite the bits of lamb) a greens-beans-grain stew, with relatively unfamiliar spicing.

                                                    My other concern was that it might be too bland, with the spinach and chickpeas so absorbent of flavors. But the finishing touch is a mortared paste of garlic cloves and salt that gets added right at the end, and then heated through another minute. Perfect punch, nowhere near as biting as I feared, and perfectly complemented by a squeeze of lemon at the plate.

                                                    Looking forward to our next foray...

                                                  1. I went back to a local store to buy "Gourmet Today" for only 12.99.. and ended up walking out with a copy of "Cooking Light 5 Star recipes" as well.. for the same price. They are both rather large hard-covers, so my shoulder was pretty sore by the time I got home!

                                                    1. My copy of The Hakka Cookbook arrived this morning.
                                                      I like the setup of the book- paragraph or two about recipe Ingredients on one side and then numbered steps and notes.
                                                      I also appreciate the detailed bibliography by chapter.
                                                      No glossy photographs-which is not necessarily a bad thing.
                                                      I am next going to tag some of the recipes-more later.

                                                      2 Replies
                                                      1. re: jpr54_1

                                                        I started reading the book this afternoon.
                                                        The Hakka have some things they share with Jews in the Diaspora.

                                                      2. My copy of Every Grain of Rice (new U.S. edition!) arrived a couple of days ago, and I just started looking at it last night. It's a beautiful book, and I'm so excited and inspired by it! I love the focus on vegetables. I'm hoping this one will be COTM soon!

                                                        7 Replies
                                                        1. re: Westminstress

                                                          My UK edition arrived yesterday. Like you I'm very happy to see lots of vegetable recipes. I'm also thrilled that there are more photos than in LOP - a lot more It's so helpful when you are cooking dishes you have never tried to have a visual guide. I love the ingredients photos in the back too. I'm very happy with the purchase and plan to do a meal from it this weekend for Chinese New Year.

                                                          1. re: Frizzle

                                                            Frizzle and Westminstress: Here's the link to the EGOR reporting thread that Buttertart started back in June of last year. Many of us have been cooking from the book since then and there are informative discussions in which you might be interested...

                                                            http://chowhound.chow.com/topics/852298

                                                            1. re: Gio

                                                              Thanks Gio! Ive been following the thread and flagging recipes - hope to get started next week!

                                                              1. re: Westminstress

                                                                You're welcome, WM. You're going to love the recipes and the dishes they create! There's so much to love in the whole book.

                                                                1. re: Gio

                                                                  I just ordered a copy of the book.
                                                                  Are there differences btw American and British editions?

                                                                  1. re: jpr54_1

                                                                    My copy of book arrived this morning-
                                                                    beautiful pictures and helpful info on ingredients.

                                                                    My copy is American Edition

                                                              2. re: Gio

                                                                Thanks, I've been checking it out too. I can't wait to try a few recipes this weekend. Now to narrow down my options.

                                                          2. Forgive the dopey typo in the thread title please :)

                                                            2 Replies
                                                            1. re: buttertart

                                                              We wouldn't have noticed noticed3 if you hadn't mentioned it!!

                                                              ; - )

                                                            2. The NYT finally twigged to the CI Science of Good Cooking book (yesterday's food section). It's well worthwhile having.

                                                              1. I am enjoying Momofuku right now. I got it from the library to see if I really really wanted it or just in my head wanted it. It reads like a novel and I am enjoying it. I have several goodies on my cooking hit list.

                                                                I am also perusing a terrific book on korean pickling (the Korean Kitchen - Marks). I am getting ready to get kimchee crazy.

                                                                1. Another magazine alert for all you fans of Sichuan cuisine.

                                                                  SAVEUR - March 2013 No. 154 - includes a multi-page feature on Chengdu. I really enjoyed the article along with its beautiful photos. There's also a one page photo spread detailing Sichuan ingredients for those who may not have a cookbook w this info already. Finally, of course, there are several recipes - in this case, from home cooks the author visited in the region. I'm salivating!!

                                                                  33 Replies
                                                                  1. re: Breadcrumbs

                                                                    Go to your room Breadcrumbs. You're a bad influence...

                                                                    Chengdu, you say?

                                                                    1. re: Gio

                                                                      I'm not much of a magazine reader. But, I loved visiting and eating in Chengdu. I may have to seek the March Saveur out. Well, once I dig myself out.

                                                                      1. re: beetlebug

                                                                        I suspect you'll really enjoy this piece and the photography then bb. Here's a teaser:

                                                                         
                                                                         
                                                                         
                                                                         
                                                                        1. re: Breadcrumbs

                                                                          I seriously appreciate the tip, because I would never have reached for a magazine with a giant pink donut on the cover.

                                                                          1. re: ellabee

                                                                            I subscribe ellabee but I have to admit, much as I can't recall the last time I ate a donut....I actually found myself with a massive craving for one (or two) after reading that article!!

                                                                            1. re: Breadcrumbs

                                                                              A few weeks ago I had a pineapple glazed donuts filled with basil scented cream. It was pure heaven. Oh, and it had little chopped pistachios on top too.

                                                                          2. re: Breadcrumbs

                                                                            Surely I am not the only one who had to magnify the writing on the multi to see what those lovely balls were. I think it said pork and oyster? Hmmm. Looks so good.

                                                                            1. re: Sal Vanilla

                                                                              You've got it Sal!! Tangeu Muli Rouwan or Sweet and Sour Pork and Oyster Meatballs. The author was served these by a home cook on his last night. He notes that the oysters "lent an ingenious note of brine"... see why I was so hungry?!!!

                                                                              ....and wouldn't these make for a brilliant Valentine's dinner?

                                                                              1. re: Breadcrumbs

                                                                                Ive got every Saveur Magazine published except 1,2,3,4,8, 11 & frickin' #119 which was borrowed and not returned. It's the most influential publication I have ever encountered. EACh issue contains at least one recipe that I make and add to my repertoire.

                                                                                1. re: Da_Cook

                                                                                  That's an impressive collection D_C. I agree, it really is a quality publication.

                                                                                  1. re: Breadcrumbs

                                                                                    And I finally received mine yesterday!

                                                                        2. re: Gio

                                                                          I totally deserve that Gio!! LOL!

                                                                        3. re: Breadcrumbs

                                                                          Hey!!! How come I didn't get my subscription copy yet???

                                                                          1. re: buttertart

                                                                            What can I say bt!! My postman actually brought this yesterday in the midst of that horrible snowmageddon. I was shovelling the porch (again) at the time and I felt like that magazine was my reward. I couldn't wait to get in out of the blizzard to put the kettle on and settle in with my magazine.

                                                                            1. re: Breadcrumbs

                                                                              My copy of Saveur came yesterday too but I didn't get it out of the mail box until today after reading your post, BC. Read it cover to cover by now and do crave donuts too :) I am intrigued by eggplan cooking technique - have 1/2 of a Japanese eggplant in the fridge (left over from making lamb sandwich the other day) - probably not worth bothering with this tiny amount. Have to try soon - love eggplant!

                                                                              1. re: herby

                                                                                OK so now I'm ticked. Why delivered in Canada and not to me here in the US and A???

                                                                                1. re: buttertart

                                                                                  I haven't received my copy yet either. :(

                                                                                  1. re: buttertart

                                                                                    Maybe our mail delivery is speedier? :)

                                                                                      1. re: buttertart

                                                                                        Gee, I just got my April issue!!!

                                                                                        kidding, just messing w you bt!! ; )

                                                                                          1. re: Breadcrumbs

                                                                                            I still don't have it!!! For the love of Pete!

                                                                                              1. re: buttertart

                                                                                                Me three, though I did get a notice that it was available for download on my iPad. I think it's just been published. Breadcrumbs, we hate you. You must be a sorceress who conjured this issue.

                                                                                                1. re: roxlet

                                                                                                  ....you should see what else I've rec'd in the mail....and you thought Gourmet stopped publishing...heee heeee!!

                                                                                                  1. re: Breadcrumbs

                                                                                                    Oh, I know. Those special issues from Gourmet? Is there original material in those, or are they just a rehash from the magazine archives?

                                                                                                    1. re: roxlet

                                                                                                      I was just teasing roxlet though you've got me wondering if those special editions are available by subscription....

                                                                                                2. re: buttertart

                                                                                                  I should mail you mine. You may get it sooner than your subscription! I checked the newsstand last night and they still have last month's edition out so maybe we just got lucky this month. That said, I'm surprised there's that much difference in delivery dates and I'm really surprised to know we're getting ours before you get yours in the US.

                                                                                                  1. re: Breadcrumbs

                                                                                                    It certainly didn't work like that when I lived in Canada!!!

                                                                                                    1. re: buttertart

                                                                                                      Maybe Saveur has a Canadian banker!!

                                                                                    1. re: buttertart

                                                                                      Ditto. My son will freak when he sees those donuts!

                                                                                    2. re: Breadcrumbs

                                                                                      I finally found a copy of the March Saveur issue. It's lovely and made me want to go back to Chengdu. The sichuan noodle and pork shoulder soup is on my to make list.

                                                                                      Donuts aren't my thing but boy, do I want one of those donuts now.

                                                                                      Thanks BC for the alert.

                                                                                    3. Riverford Farm Cook Book from Devon England.
                                                                                      Anything by Ottolenghi. Right now am enjoying Plenty. Unfortunately our local bookstores are out of stock of Jerusalem.
                                                                                      Anything by Paula Wolfert.
                                                                                      Anyone know if she is writing a new cookbook and what the theme will be?

                                                                                      1. Nigella Lawson's How To Eat. It was $3.50 on kindle so I couldn't pass it up. I don't own any of her cookbooks but I have enjoyed her cooking shows, if only to watch her.

                                                                                        1 Reply
                                                                                        1. re: rasputina

                                                                                          I just received her new one Nigellissima.

                                                                                        2. I don't know if I had posted that I got Mastering the Art of Southern Cooking for my husband for Christmas, but yesterday was the first time I really took a look through it. I really like this book, and I think that the baking section -- as might be expected! -- is particularly strong, but there are a bunch of other recipies I also marked. The only downside is that it is another huge tome, which I always find awkward to cook from.

                                                                                          1 Reply
                                                                                          1. re: roxlet

                                                                                            This sounds like a lovely book roxlet. I have ND's Entertaining book and really like it. I haven't used it of late but it's definitely provided a lot of inspiration and tasty meals over the years.

                                                                                          2. I had no intention of shopping for cookbooks yesterday. In fact, I had no intention of shopping at all but the roads were still messed up from the storm and it ruined our plans to travel so what’s a girl to do…but shop for cookbooks!!

                                                                                            Here are the latest additions:

                                                                                            This one arrived from Amazon on Friday:

                                                                                            AT BLANCHARD’S TABLE – A TRIP TO THE BEACH COOKBOOK by Melinda & Robert Blanchard. I dream of escaping to a sunny isle and if you do as well, then I’d highly recommend reading “A Trip To The Beach” by Melinda Blanchard. The couple packs up all their worldly goods and moves to Anguilla to realize their dream of opening a restaurant. I loved the book (a great vacation read) and the recipes she included so I just had to purchase their cookbook as well. The restaurant is going strong and their recipes look lovely with many enticing head notes and photographs.

                                                                                            From Costco:

                                                                                            THE LITTLE PARIS KITCHEN by Rachel Khoo – This looks like a wonderful book. I was so enchanted by it I was reading it in the car all the way home (yes mr bc was driving!). According to Amazon the author left London for Paris and enrolled in a patisserie program at Le Cordon Bleu. She then “ began hosting an underground restaurant in her tiny apartment in Paris' Belleville neighborhood, 'La Petite Cuisine a Paris,' with seats for two, which was covered in The New York Times T Magazine, the Huffington Post, and Larousse. (She tested recipes for this book out on her clients, too.)” The author describes the recipes as new spins on the classics. In my view its approachable comfort food and I found myself wanting to make every dish…and move to Paris! The illustrations inside the covers of the book are beautiful and the photography is stunning. Happy to have this one!

                                                                                            **Just a note for anyone who is interested in Ina Garten’s books. Costco had FOOLPROOF for $21.67 ($25.08 on Amazon.ca)

                                                                                            From HomeSense (Canada’s HomeGoods equivalent – a TJX company):

                                                                                            MADE IN AMERICA OUR BEST CHEFS REINVENT COMFORT FOOD by Lucy Lean – One look inside this book and I just had to have it. The fact that it had been reduced to $7 made this find even more exciting. This book is a compilation of ridiculously delicious sounding (and looking) recipes from some awesome chefs including: Wylie Dufresne, Nancy Silverton, Rick Moonen, Eric Ripert, Marc Vetri, Daniel Humm, Alice Waters, Alain Ducasse, Michael Voltaggio, Wolfgang Puck, Graham Elliot, Bill Kim, Stephanie Izard, Barbara Lynch, Mario Batali, Lidia Bastianich, Charlie Palmer, Jose Andres and many, many more. I can’t even begin to tell you how enticing the recipes look and there are tons of photos too. I’ll be leaving this book in the kitchen!

                                                                                            NEW FLAVORS FOR APPETIZERS a Williams Sonoma book. This book is part of a 4 book set and I suspect this one became separated from its friends and was reduced for quick sale. For $5 I couldn’t resist. The recipes are organized by season and while I didn’t see anything earthshatteringly new or innovative, the recipes did look simple and quick to pull together. I’ve always had good luck w WS cookbooks so for $5 I saw no risk in adding this to my collection.

                                                                                            5 Replies
                                                                                            1. re: Breadcrumbs

                                                                                              Oops, I forgot one. mr bc had taken this to the family room last night...

                                                                                              LONDON - AUTHENTIC RECIPES CELEBRATING FOODS OF THE WORLD - another Williams Sonoma book. Anyone who loves food and has been to London would immediately recognize a number of the restaurants, markets etc photographed in this book. I'd have bought this book for the photography alone but the recipes looked great too. A bargain for $6.99

                                                                                              1. re: Breadcrumbs

                                                                                                Just a quick report back after having my annual "spend the day w my cookbooks" day. I'm totally in love w Made in America. I can't tell you how many recipes I've tabbed to make and I'm thoroughly enjoying the chef's stories and info on the dishes. There's so much variety in this book it really is special. I can't wait to try some of the recipes...

                                                                                                1. re: Breadcrumbs

                                                                                                  I looked at that book a dozen times on TGC last year when it first came out, and wound up not buying it...

                                                                                                2. re: Breadcrumbs

                                                                                                  My goodness you really made the rounds in a snowstorm. I really enjoy Rachel Khoo, you can catch her series on Youtube. I am amazed at what comes out of her little oven.

                                                                                                  1. re: Breadcrumbs

                                                                                                    I've seen Rachel Khoo's show on TV when it was first aired in the UK. I am intrigued by the show. But wasn't sure enough to buy the book. I felt she was a bit of a hack on TV. It could well be how they packaged the show. It's all lifestyle, a younger Nigella, chic Parisian. Everyone can open a pop up restuarant that seats two. You don't really have to have many clients as overheads is non-existent. But from your review, it sounds like a great book! Now I want it too!

                                                                                                  2. I just picked up a used copy of Edouard de Pomiane's "Cooking in ten minutes". What a delightful little book!

                                                                                                    ~TDQ

                                                                                                    8 Replies
                                                                                                    1. re: The Dairy Queen

                                                                                                      I'm dying to find out just what recipes are in that book, TDQ. As if 15 minutes isn't short enough time to get dinner on the table... a la Jamie O.

                                                                                                      ETA: Preface to the book is here:
                                                                                                      http://www.guardian.co.uk/lifeandstyl...

                                                                                                      There a couple of recipes too. Now I understand!

                                                                                                      1. re: Gio

                                                                                                        Yes, that Guardian excerpt captures the spirit of this little book. And when I say little, I literally mean little. I almost want to carry it around in my purse in a ziplock baggie for meal planning emergencies.

                                                                                                        I love how he describes himself as (or not as) a "micromaniac". And even thought he's not French by birth, he has adopted the French attitude that I was once instructed by a Frenchman as, "rules are meant to be broken"--there are several recipes in the book with cooking times longer than 10 minutes. Nevertheless, they are still super fast.

                                                                                                        Someone on Amazon mentioned that after 30 Minute Meals and 15 Minute Meals, they are looking forward to his new book "Seven and a Half Minute Meals". HA! That would beat even Pomiane!

                                                                                                        ~TDQ

                                                                                                        1. re: The Dairy Queen

                                                                                                          Well, you know Mark Bittman has just such a list of fast recipes in his portfolio at the Minimalist column. In fact I think he has written a few books similar to the de Pomiane. But that French-Polish man is quite intriguing!

                                                                                                          1. re: Gio

                                                                                                            I love those 101 lists of BIttman's, but I think they are really loose ideas, perhaps ones he hasn't even tried. I think he went on to flesh the ideas out a little more in "Food Matters"...

                                                                                                            With Pomiane, I get the sense from Pomiane that he's tried these "recipes" hundreds of times. They might be micromanically brief, but they are tried and true.

                                                                                                            I love one comment in his introduction where he tells you that the instant you walk in the door, before you even take off your coat, to start a pot of water boiling on your gas stove. And then he goes on to say "And it had better be a gas stove, or you'll have no hopes of cooking anything in 10 minutes". Paraphrasing of course, but I just love the way he thinks.

                                                                                                            Now, naturally, I haven't cooked anything from it yet. But, I surely want to!

                                                                                                            ~TDQ

                                                                                                            1. re: The Dairy Queen

                                                                                                              I'm loving the sound of this book. As soon as you do manage to cook something from it, please do report here!

                                                                                                              1. re: The Dairy Queen

                                                                                                                I hate Bittman's lists. I guess I think they are idiotically over simplified and as you say, just made up for the purpose of this column.

                                                                                                        2. re: The Dairy Queen

                                                                                                          I think I have that book -- same book?
                                                                                                          But it sits next to my copy of "How to Lose Weight and Change the World"
                                                                                                          http://www.amazon.com/Philosophers-Di...

                                                                                                          1. re: blue room

                                                                                                            Same book, but now I have to know more about How to Lose Weight and Change the World!

                                                                                                            ~TDQ

                                                                                                        3. After making the best sandwich we've ever eaten, and frankly one of the best meals we've ever eaten at home from Nancy Silverton's Sandwich book, I felt compelled to get my hands on anything else she'd written. Needless to say, I headed over to Abes and the rest is history. The following books arrived at my door yesterday:

                                                                                                          NANCY SILVERTON'S PASTRIES FROM THE LA BREA BAKERY - This wasn't cheap but the copy I purchased surprised me arriving in pristine condition. The recipes are a great mix of sweets you'd expect to see in a bakery shop window and, enticing-sounding desserts that I feel compelled to make. The surprise for me was that there are savoury recipes in this book as well. Some of the recipes that stood out right away for me were: Prosciutto Pie, White Lily Savory Tart, Nectarine-Ginger Crisp, Moravian Ginger Snaps, Plum Pecorino Cookies, Sbrisolona, Browned-butter Pecan Muffins, Ricotta Muffins, Black Currant Silk Tart, Cinnamon Milk Tart and Summer Camp Coffee Cake. Need I say more!

                                                                                                          THE FOOD OF CAMPANILE - As you might expect, these are recipes from the now defunct LA restaurant. What excited me about this book was that the recipes were well-tested and the authors tout the book as a "foolproof guide to the creation of guest-impressing meals". The food sounds utterly delicious!!

                                                                                                          A TWIST OF THE WRIST - this book is described as "quick flavorful meals with ingredients from jars, cans, bags and boxes. I'd be sceptical if it wasn't written by this author. There is a section on pantry essentials at the back of the book and lots of photos. In addition to her own recipes NS includes recipes from her favourite chefs including: Charlie Trotter, Mario Batali, Suzanne Goin, Mary Sue Milliken and Susan Feniger. The food sounds amazing and looking at the photos, I'd never have guessed the recipes were made w pantry ingredients though I do see dishes using fresh meat so I likely need to read more about the premise of the book.

                                                                                                          I think I have at least one more NS book on its way as well...

                                                                                                          13 Replies
                                                                                                          1. re: Breadcrumbs

                                                                                                            The creme fraiche coffee cake in Pastries is delicious! Highly recommended.

                                                                                                            I also love the Sbrisolona from La Brea Bakery, but the recipe didn't taste quite as good.

                                                                                                            1. re: emily

                                                                                                              BC or Emily,

                                                                                                              If you have time, would love a copy of the creme fraiche coffee cake recipe. I have an extra tub of creme fraiche in my fridge right now so this would be extremely handy....

                                                                                                              I am so glad you loved the sandwich book enough to buy her other titles. I have Twist, Mozza, Sandwich and a Dessert book by her.

                                                                                                              1. re: dkennedy

                                                                                                                dk, I found this version on-line. I'm not at home at the moment but will compare the book version when I'm back.

                                                                                                                http://bake-en.blogspot.ca/2009/07/so...

                                                                                                            2. re: Breadcrumbs

                                                                                                              What was that sandwich, Breadcrumbs, that sent you searching for NS's books? I made her lamb sandwich with mint pesto and it was excellent.

                                                                                                              1. re: herby

                                                                                                                Hi herby, it was this Piled-High Pork Sandwich...simply outstanding!

                                                                                                                http://chowhound.chow.com/topics/8842...

                                                                                                                 
                                                                                                                1. re: Breadcrumbs

                                                                                                                  Looks delicious, Breadcrumbs! Too bad I do not eat pork :)

                                                                                                                  1. re: Breadcrumbs

                                                                                                                    Hi Breadcrumbs,
                                                                                                                    This sandwich looks terrific. Think I could cut back on the butter a bit and still get a good result? There's a stick in the yam puree and a stick in the brown butter....
                                                                                                                    Thanks.

                                                                                                                    1. re: soccermom13

                                                                                                                      Thanks soccermom, absolutely you could. The brown butter is just a drizzle (over the meat and to finish the sandwich) so I froze what we didn't use and I did use it judiciously so maybe 1 tsp per sandwich. The butter in the yam puree turns it into a spread by loosening the potato. Maybe use some chicken stock and a little butter? Ultimately you want the consistency of a spread. I hope that's of some use to you. It really is a sandwich worth trying.

                                                                                                                      1. re: Breadcrumbs

                                                                                                                        BC-
                                                                                                                        Thanks so much for this speedy response! I got Silverton's book this summer for $3 at a Half Price Books bc the recipes looked sooooo good. Alas, the book has been sitting, utterly neglected, in a stack on the floor of the family room. But when I saw this thread, I dug the book out and that sandwich is calling to me. Good to know I can use less butter without sacrificing taste.

                                                                                                                2. re: Breadcrumbs

                                                                                                                  I've been interested in Twist of the Wrist ever since I saw it on, I think, picawicca's list. I'm always looking for great "Pantry" recipes and I thought this book might have a number of them. But, if I recall correctly, when I glanced at the book, I remember think the recipes were surprisingly complex for recipes that call simply for opening cans. THat was awhile ago, though. I'd love to hear what you think when you have some time.

                                                                                                                  ~TDQ

                                                                                                                  1. re: The Dairy Queen

                                                                                                                    dkennedy reported on some use of Twist of the Wrist in the first CBAW thread: http://chowhound.chow.com/topics/8673...

                                                                                                                    Looks like your assumptions about the complexity of the recipes is right on.

                                                                                                                    1. re: Caitlin McGrath

                                                                                                                      NS is a very detail-oriented writer and I think it takes getting used to. I was cussing her and all her steps when I was making that Pork Sandwich I mentioned above but boy was it all worth it in the end. I think DK did conclude that the TotW book was good for weeknights but to be successful, you need to plan ahead. I'm ok w that, in fact I enjoy it but that said, its definitely not for everyone.

                                                                                                                3. I bought Fred Thompson's Southern Sides: 250 Dishes That Really Make the Plate

                                                                                                                  Should be here today. I'm really excited to receive this cookbook as the preview on Amazon looks great and I've enjoyed his other cookbooks.

                                                                                                                  1. Just arrived: two that have been on my Amazon wishlist for a long time and dropped below $10.

                                                                                                                    Arabesque, a former COTM
                                                                                                                    Chez Panisse Vegetables

                                                                                                                    21 Replies
                                                                                                                    1. re: Westminstress

                                                                                                                      I truly love Arabesque - hope you get half the enjoyment from it that I do.

                                                                                                                      1. re: LulusMom

                                                                                                                        Thanks! Any favorite recipes I should know about?

                                                                                                                        1. re: Westminstress

                                                                                                                          Hope the formatting on this doesn't mess it up too much (it is from an excel file), but yes, here is a list of my favorites so far:

                                                                                                                          Mashed Eggplant and Tomato Salad
                                                                                                                          Orange, Olive, and Onion Salad
                                                                                                                          Zucchini with Vinegar, Mint and Garlic
                                                                                                                          Little Puff Pastry Cheese Pies
                                                                                                                          Peppery Bulgur Salad
                                                                                                                          Roast Cod with Potatoes and Tomatoes
                                                                                                                          Chicken with Tomato Pilaf
                                                                                                                          chicken smothered in vermicelli (couscous variation)
                                                                                                                          Seared Tuna with Lemon Dressing
                                                                                                                          Pan Fried Mullet (Tilapia) with Tahini Sauce

                                                                                                                          1. re: LulusMom

                                                                                                                            Thanks, these sound great! Love the sound of the zucchini for summer. And the orange olive and onion salad for right now!

                                                                                                                            1. re: LulusMom

                                                                                                                              LulusMom, could you please paraphrase roasted cod recipe? Even the title suggests deliciousness and I have a nice fillet in the freezer that should be used

                                                                                                                                1. re: Gio

                                                                                                                                  Thanks Gio! All I would add is that this is one where I think most people who posted about it agreed that it was a good idea to double the chermoula, which is very tasty.

                                                                                                                                  1. re: LulusMom

                                                                                                                                    You're welcome... it's good to know about the chermoula. I have black cod from TJ's in the freezer and really should try this recipe. It will make a good lenten meal.

                                                                                                                                    I Love Claudia Roden's recipes.. (I think Ive said that a hundred times). I have several of her books and will look to see if the recipe is in her "The New Book of Middle Eastern Food".

                                                                                                                                    1. re: LulusMom

                                                                                                                                      Many thanks to LulusMom for bringing roasted cod to my attention and to Gio for pointing me to the recipe online! I made this tonight and it is so delicious I could hardly stop eating it:) I didn't double the chermoula but my lemon was super juicy and I just eye-ball cilantro - the recipe made pretty enough for the meal and healthy leftover sauce to enjoy with the leftover dish.

                                                                                                                                      Next I am making salmon cakes from Mighty Spice and wonder what to do with a large bunch of Japaneses eggplants - at least one recipe should be a pickle; probably something from Cradle of Flavour. I love these culinary challenges, search for that perfect recipe, anticipation and, finally, the verdict :)

                                                                                                                                      1. re: herby

                                                                                                                                        Nothing like finding a recipe that really hits the spot, is there? I'm really happy that you liked the cod recipe. That was a huge hit in this house, and this is a good reminder that I should make it again soon.

                                                                                                                                        1. re: LulusMom

                                                                                                                                          I am filing the cod recipe under "repeat soon" tab and you should make it again too :) Salmon cakes recipe on the other hand was a disappointment not to be repeated - I am making a note in the book in case I forget which I will in time.

                                                                                                                                          1. re: herby

                                                                                                                                            I haven't tried the salmon cakes in Mighty Spice, which might mean they weren't on my "to make" list, but if they are, I'll make note that they weren't a hit for you. Sorry to hear it.

                                                                                                                                          2. re: LulusMom

                                                                                                                                            I had the leftovers for lunch a few days later and I couldn't believe how well this dish held up in the fridge. The potato, tomato and chermoula is such a winning combination, I think it would even be good without the fish.

                                                                                                                                            1. re: Westminstress

                                                                                                                                              Wow, you've just put a thought into my head - tofu with chermoula (and the potatoes, etc.). I'm trying to get more and more vegetarian meals on the table these days, and I think this *might* work. Thanks for the inspiration.

                                                                                                                                              1. re: LulusMom

                                                                                                                                                If you try it, please report back! I'm always looking for good tofu dishes.

                                                                                                                                                1. re: Westminstress

                                                                                                                                                  During Vietnamese month (what, like 4+ years ago?) a Vietnamese friend mentioned to me that she learned growing up that tofu could be subbed for pretty much any protein in their recipes. And I've done it with quite a few (my favorite is using the Ginger Chicken recipes but subbing tofu) with good results. I have a feeling this will work better for Asian recipes than most others, but somehow this one with the chermoula seems like it could work well. Will let you know if I try it.

                                                                                                                                      2. re: Gio

                                                                                                                                        Many thanks, Gio! Recipe sounds delicious - I saved it to my pepperplate and will make soon since I have everything on hand. I checked The New Book of Middeastern Food and it is not there. I went on checking some other books and aside from Fish Without a Doubt, there are hardly any cod recipes; even For Cod and Country has only ONE cod recipe!!

                                                                                                                                        1. re: herby

                                                                                                                                          OK, I'm flagging this one too. There's almost always cod available at our farmers market, and its low mercury, so we eat a lot of it. The chermoula marinade sounds delicious.

                                                                                                                                          1. re: Westminstress

                                                                                                                                            Just popping back in to say thank you for flagging this dish! We had it for dinner this evening (using one lone Roma tomato and the remains of a box of pomi). I didn't double the chermoula and thought there was enough sauce. The chermoula was so good! I used my pimenton de la Vera (smoked paprika) and it added a great smoky flavor. My favorite thing about this dish was the way the potatoes absorbed all the flavors of the tomatoes, fish and sauce. Great dish! Served with the spinach salad from Jerusalem, great combo! Looking forward to further explorations of this book ...

                                                                                                                                          2. re: herby

                                                                                                                                            Well, cod is no longer abundant, at least on the east coast.

                                                                                                                                            1. re: sr44

                                                                                                                                              I've made the recipe with whole branzini and it was perfectly delicious.

                                                                                                                              1. Recently bought: The Splendid Table

                                                                                                                                The Belgo Cookbook - Belgo is a chain of Belgian bistros here in London and the book was good value used. Lots of simple Belgian classics (very simple)

                                                                                                                                Still waiting for Everybody Eats Well in Belgium

                                                                                                                                PS I thought I'd posted to this effect but it seems to have disappeared, apologies if I've doubled up!

                                                                                                                                13 Replies
                                                                                                                                1. re: limoen

                                                                                                                                  Everybody Eats Well in Belgium has arrived and I really like the look of it. It's very much like my copy of Patricia Wells' Bistro Cooking: nicely laid out recipes, no photos, quirky illustrations and little asides and narratives. It's so rare to find an English-language cookbook of Belgian food and this one really rings true for me. It makes me feel nostalgic like nothing else.

                                                                                                                                  1. re: limoen

                                                                                                                                    It is a lovely little book, isn't it? Looking forward to any report you might have on recipes that you find particularly good.

                                                                                                                                    1. re: qianning

                                                                                                                                      I really want to try all of them! What I particularly like is the focus on Flemish home cooking. The only difficult ingredient will be fresh chervil, I think, and endive can be quite expensive

                                                                                                                                      1. re: limoen

                                                                                                                                        whole foods carries fresh chervil in rectangular small containers.

                                                                                                                                        savory spices carries dried chervil

                                                                                                                                        both are not too expensive.
                                                                                                                                        u can also grow the french herb

                                                                                                                                        1. re: jpr54_1

                                                                                                                                          One plant bought 2 years ago has sowed itself like a wild thing, and I got 2 crops last year. Now some of my house plants inside are sporting chervil seedlings, so next winter I will try to start a pot inside.

                                                                                                                                          1. re: sr44

                                                                                                                                            I've never seen a fresh herb pot of chervil in supermarkets here, although they have basil and coriander, etc. I may check a garden centre if I pass one. I don't have a garden and am quite poor with plants but it may be worth it for a few recipes.

                                                                                                                                          2. re: jpr54_1

                                                                                                                                            I live in the UK. The chervil needed is fresh, but thank you.

                                                                                                                                            1. re: limoen

                                                                                                                                              fresh chervil can be hard to find in New Hampshire too, when pressed I sometimes cheat and substitute a mix of fresh parsley and tarragon, which isn't perfect, but does work.

                                                                                                                                          3. re: limoen

                                                                                                                                            Chervil can be very easy to grow for a season or two, self-seeding so that you're sure you'll always have some, and then it will just disappear on you.

                                                                                                                                            It likes coolish temperatures, well-drained soil, and regular moisture. In my area, heavy clay and frequent hot spells during spring, not to mention the blazingness of our summers, make it very difficult to keep.

                                                                                                                                            But if your climate's much more moderate, well worth a go.

                                                                                                                                            1. re: ellabee

                                                                                                                                              Good to know it can be a fair weather friend. I hadn't tried it before, so I was surprised to have it spring up so abundantly. I've got one inside growing out of a hanging pot's drainage hole.

                                                                                                                                          4. re: qianning

                                                                                                                                            I just made the carbonnade, which was delicious and hit exactly the right flavours. The only change I made was to add a teaspoon of mustard as per my grandmother's recipe.

                                                                                                                                            1. re: limoen

                                                                                                                                              That's a good dish for late winter. Did you add dried mustard or prepared mustard?

                                                                                                                                              1. re: qianning

                                                                                                                                                Just a little Dijon, as it's what I have on hand. I think my grandmother uses Devos Lemmens

                                                                                                                                      2. I mentioned this book in one of the previous threads, and sure enough I am now the proud owner of "The 4-hour Chef" by Tim Ferriss.

                                                                                                                                        It is a massive book, full of facts and details at nearly 700 pages. I've been reading it through for 2 weeks now and I've still got a couple hundred pages to go. I've also cooked 4 recipes from it this last week, all of which were tasty.

                                                                                                                                        The book is written by an obviously intelligent man, you can tell he likes to soak in information and find the best way to go about a task. The book is written so that a complete beginner would be able to follow the recipes and learn important skills (like how to use your knife correctly), but is not dumbed down to the point that an advanced cook would not enjoy it either. In fact, he has divided the book into sections, each one getting more advanced. The recipes I have tried, although tasty, aren't the greatest (so far, since I've mainly made ones from the easiest section as that was how far I'd got in the book), but you'd easily be able to adjust them to give more of a punch.

                                                                                                                                        This book has left me with a few desires. First, I'm already thinking ahead to planning a clam bake party in the summer. The book tells you how you can do this is your back yard using a metal garbage can and some chicken wire. Secondly, I'm intrigued by molecular gastronomy, so my next bout of book lust will likely be something like Modernist Cuisine.

                                                                                                                                        1. A few new ones are on the way:

                                                                                                                                          - Symon: Carnivore
                                                                                                                                          - Wright: One Pot Wonders
                                                                                                                                          - Dunlop: Every Grain of Rice
                                                                                                                                          - McMillan/Kunkel: Sou of the Day
                                                                                                                                          - Lewis/Peacock: The Gift of Southern Cooking
                                                                                                                                          - Ottolenghi: Jerusalem

                                                                                                                                          1. Last week I decided to finally order my own copy of Jamie Oliver's 30 Minute Meals (I've been using the library's copy up till now). Fortunately, our librarians are awesome and have both the UK and US edition ("Meals in Minutes") on the shelf so I was able to do a close comparison of the two & the UK version won out. While I was at amazon.co.uk placing my order, somehow Diana Henry's luscious new book about food preserving made its way into my cart.

                                                                                                                                            Both books arrived today. Salt Sugar Smoke looks absolutely phenomenal - mouthwatering photos and so many interesting kinds of recipes. The maple cured bacon simply demands to be made.

                                                                                                                                            30 Minute Meals is already a clear winner in this house so I know I'll get tons of use out of it. I will now fill it up with sticky notes commenting on the recipes I've already tried in the library book.

                                                                                                                                            16 Replies
                                                                                                                                            1. re: geekmom

                                                                                                                                              I am waiting for my turn at the library to borrow Salt Sugar Smoke and would love to read your thoughts about the results once you start making recipes.

                                                                                                                                              1. re: herby

                                                                                                                                                Sure, I will see about posting! There are so many wonderful citrus fruits available in the shops this time of year so I will be starting with some marmalade - I see several recipes in here that look great - and the blood orange curd too.

                                                                                                                                                1. re: geekmom

                                                                                                                                                  Is there a simple recipe for marmalade that does not tke hours to make? Blood orange curd sounds wonderful - never even though of making one!

                                                                                                                                                  1. re: herby

                                                                                                                                                    The marmalades in here look pretty heavy on the prep time for sure -- all of them seem to involve an overnight soak before you even start cooking! - but they look so delicious (and unusual - there's a lime and rum marmalade, pink grapefruit, kumquat & passion fruit as well as a standard orange marmalade that looks worth the cost of the book on its own). I'm pretty well resigned by this point to jam-making being a full day project but for me there is a certain zen to the whole process of cooking the preserves, filling the jars, pulling them out of the canner, and seeing them line up gleaming on the counter top.

                                                                                                                                                    1. re: geekmom

                                                                                                                                                      For anyone interested in marmalade making, this is a really nice book as well:

                                                                                                                                                      http://www.amazon.com/Marmalade-Sweet...

                                                                                                                                                      Marmalade by Elizabeth Field

                                                                                                                                                      I just got it so I haven't made anything from it yet but it's a beautiful little book.

                                                                                                                                                    2. re: herby

                                                                                                                                                      Herby, just in case you are interested -- the blood orange curd turned out wonderfully. I made the sweet pastry recipe from Ottolenghi: The Cookbook; blind baked the shells in a muffin pan & filled them up with blood orange curd then topped off with some meringue. The blood orange curd was quite easy to make (although it did need a full half-hour of careful stirring in the double-boiler... I got in a half hour of reading standing at the stove) and I only needed a few blood oranges to get enough juice. The finished product is a glorious salmon-rose-pink colour and the flavour is sublime - not as bitingly tart as a lemon curd, but with a definite citrus flavour. My friend who came over for dinner said that the tarts were so good, she was glad that she was cheating on her diet to eat one. LOL!

                                                                                                                                                      1. re: geekmom

                                                                                                                                                        Your tarts sound so very delicious and I have a few blood oranges sitting around without a purpose. I bought a bag of them at Costco to make red cabbage dish (yummy!) and do not know what to do with the rest aside from juice. If you have a moment, could you kindly paraphrase the curd recipe? TIA!

                                                                                                                                                        1. re: herby

                                                                                                                                                          Sure thing. Stir together 4 lightly beaten egg yolks, 70g sugar, 80ml blood orange juice, 80g unsalted butter and 2tbsp lemon juice. Put it into a double boiler, stand there stirring for ages (around 30min) with a wooden spoon, and remove from the heat once the mixture thickens to the point where it coats the back of the spoon. NB It's really important not to let the bowl touch the simmering water otherwise the eggs might scramble. Once you're done, sieve the mixture and cool in the refrigerator. (DH recommends that you pour it into sterilized canning jars & cover with wax, then it will last ~3wks in the fridge).

                                                                                                                                                          This makes enough for 6 mini tarts if you're going to try that idea. DH's serving suggestion is to use this curd along with mascarpone as the filling for a cake. Yum!

                                                                                                                                                          1. re: geekmom

                                                                                                                                                            Many thanks Geekmom! I put the recipe in my Pepperplate and will try this week; maybe not tarts but curd for sure. Looks like I "need" Salt Sugar Smoke :)

                                                                                                                                                        2. re: geekmom

                                                                                                                                                          They sound wonderful, I adore blood oranges.

                                                                                                                                                    3. re: herby

                                                                                                                                                      Herby - just a quick review of the "Nick's good morning marmalade" recipe for you. I made this over the weekend. As I mentioned before it's quite involved compared to typical jam making. I had to hunt down blood oranges and Sevilles, then there was about an hour's prep time (for two batches) before leaving the chopped peels and some grapefruit wrapped in muslin/cheesecloth (for pectin) to soak overnight in juice and water. Next day you have to sieve everything, check the liquid levels, cook for at least an hour to soften the peels, then put in 2kg of sugar (!!!) and a fairly substantial amount of lemon juice (so there is more time involved here in juicing lemons). After that you proceed as you would with regular jam-making - cook till set, then can. The results were fantastic - a lovely sunny orange colour and the flavour has the perfect balance (for me) of tart and sweet. I did have a quibble with the way the instructions refer back to another page with general jam-making tips so that while you're cooking up your marmalade and have sugar all over your hands you have to then flip back and forth in the book. I ended up having to use my Ball blue book to find out how long to put my jars in the boiling water bath because DH says to put a wax seal on top then screw on the canning lid and just leave it that way. To me that doesn't seem to be in line with the current food safety guidelines for canning.

                                                                                                                                                      To sum up - great result, excellent flavour, time-consuming recipe...

                                                                                                                                                      If I can find another bag of blood oranges this week I will try the curd!

                                                                                                                                                      1. re: geekmom

                                                                                                                                                        Many thanks Geekmom for writing this up for me!!! Sound like typical time consiming method - I assume you separated peel from pith and added to jam, right? Did grapefruit add anything to flavour or just pectin? A really tasty thing to do is to top jars with a bit of whisky before processing - a tablespoon or two - adds another layer of complexity and yumminess :)

                                                                                                                                                        1. re: herby

                                                                                                                                                          For the peeling, the book was actually a little vague on some points so I had to trust my instincts in places. For instance: "Cut all the oranges in half and juice them (keep the skins)." - this does not say what to do with the pulp and skin that are left inside the skins after juicing. "Scoop the flesh from the grapefruit and tie it in a muslin bag." - does "it" refer to the flesh that I scooped out, or to the pith that I scooped the flesh out of, or both? For me these were puzzling but surmountable questions, but for a total novice this would be quite confusing.

                                                                                                                                                          Nice idea with the whisky there! I'll add that to my sticky-note in the cookbook, and try it next time; thank you!

                                                                                                                                                          1. re: geekmom

                                                                                                                                                            I made marmalade in the past using very detailed description on the web with puctures and reasons for doing whatever. Just went looking for it in my bookmarks, clicked on and the link is broken - aaaarg! I thought it could be useful to you... Now my favourite recipe is gone - so sad - and a lesson learnt once again to not just bookmark but save where it will be safe for sure.

                                                                                                                                                        2. re: geekmom

                                                                                                                                                          The way she seals it is in line with how Europeans tend to do canning. Try getting your hands on a water bath or any of those jamming accoutrements in the UK...It's just not part of jam-making culture here. Darina Allen (Irish Traditional Cooking) just says to flip the jars upside down until a seal forms.

                                                                                                                                                          1. re: limoen

                                                                                                                                                            Yes, I've heard of people doing that here too and lots of people I know do wax seals instead of the metal lids. I do prefer the water bath method as I've had some jars come un-sealed by other methods and it's SO disappointing when that happens.

                                                                                                                                                    4. After spending part of the weekend cleaning out our guest room, I stopped by the thrift store to donate some items we no longer needed. Of course I couldn’t resist a quick peek to see what their cookbook shelves had to offer.

                                                                                                                                                      Today’s purchases:

                                                                                                                                                      Bills Breakfast, Lunch & Dinner – Bill Granger

                                                                                                                                                      The Belfast Cookery Book – Margaret Bates

                                                                                                                                                      The Pink Adobe Cookbook – Rosalea Murphy

                                                                                                                                                      Classic Italian Jewish Cooking – Edda Servi Machlin

                                                                                                                                                      From Abes:

                                                                                                                                                      Diner Desserts – Tish Boyle

                                                                                                                                                      Mark Peel & Nancy Silverton At Home: Two Chefs Cook For Family & Friends

                                                                                                                                                      5 Replies
                                                                                                                                                      1. re: Breadcrumbs

                                                                                                                                                        I've made a few Bill Granger recipes and liked them.. let us know how that book goes for you!
                                                                                                                                                        I have been to the Pink Adobe restaurant in Santa Fe a few times.. many yummy meals! I hope that the cookbook is even a bit as good as the restaurant..

                                                                                                                                                        1. re: rstuart

                                                                                                                                                          And Bill Granger is especially well-known for his breakfasts. I like the simplicity of his recipes and they're easy to do on a weeknight

                                                                                                                                                          1. re: limoen

                                                                                                                                                            Thanks limoen, I didn't know Bill was known for his breakfasts! This really is a lovely book with so many enticing recipes. As you say, part of the appeal is the ease of preparation. Many I marked look to be super-quick to prepare.

                                                                                                                                                          2. re: rstuart

                                                                                                                                                            I just had a chance to flip through Bill's book rstuart and it looks great, I've tabbed about a dozen recipes that appealed and plan to leave the book on my kitchen bookshelf to remind me to make them. I'm a big fan of Donna Hay, also Australian and I found Bill's recipes to be quite similar. Both have a definite Asian influence which I like.

                                                                                                                                                            That's amazing that you've been to the Pink Adobe. I've never been to Santa Fe but it's on our list of places we "must see". The book looks great and whoever owned it prior seemed to enjoy the recipes as there a a few notes with ratings and all seem positive! I love when I find books like this!

                                                                                                                                                            1. re: Breadcrumbs

                                                                                                                                                              Sante Fe is great. My mother grew up in Colorado so we'd visit every summer,and every few years would have a road trip down to Santa Fe. I remember the Pink Adobe and also a restaurant called the Shed..

                                                                                                                                                        2. Muy Bueno - Three Generations of Authentic Mexican Flavor.

                                                                                                                                                          I am anxious to try their recipe for albondigas.

                                                                                                                                                          1. I went to a used book sale this afternoon and came back with three books for $8 - my first cookbook purchase this year! All books are in pristine condition; here is what I got:

                                                                                                                                                            1. Emeril Lagasse: From Emeril's Kitchens. This book was not on my radar but I come accross his recipes all the time and do not have any of his books; so, decided to give it a try.
                                                                                                                                                            2. Claudia Roden: The Book of Jewish Food. I wanted this book for a loooong time but could never find a reasonbly priced copy - imagine how excited I was when I saw it today :)
                                                                                                                                                            3. Peter Reinhart: The Bread Baker's Apprentice. What a delight this is! I've been looking at this book for a long time but couldn't justify the price because I do not bake bread a lot. Love it!

                                                                                                                                                            6 Replies
                                                                                                                                                            1. re: herby

                                                                                                                                                              Very good buys indeed herby! Of the 3 you purchased, I have Emeril's book. I liked the idea that the recipes were from his restaurants. I don't think I've made any of the dishes yet but your post was a nice reminder to pull it off the shelf.

                                                                                                                                                              As luck would have it, I have to spend some time re-arranging my cookbooks today as I seem to have accumulated some wayward piles of books throughout the house that I don't seem to have any room for on my shelves! I'm hoping to make some space by putting some lesser (never!) used books aside for a charity book sale that's taking place in May to raise money for a local animal shelter.

                                                                                                                                                              1. re: Breadcrumbs

                                                                                                                                                                Pls. post if you make anything from Emeril's book, Breadcrumbs. Very generous of you to even consider donating some of your cookbooks. I have piles and double stacked shelves and plastic bins full of books (not just cookbooks!) - really need to look at my library and part with some.

                                                                                                                                                                1. re: herby

                                                                                                                                                                  I most definitely will post if I cook from Emeril's book herby.

                                                                                                                                                                  I find it's easier to part with things if you know they're going to or for a good cause. Like you we had lots of books in boxes/bins/piles. Last weekend we went through all those and boxed up at least 100 books (not cookbooks!) to donate. It feels great to know just what books we do have on our shelves now and I'm convinced we'll actually look at or read the ones we've kept. Yesterday when I saw a really unusual looking bird at one of our bird feeders, I knew just where to find my bird watching book (a gift from our realtor when we moved in). We also had just re-done our office so we were committed to keeping it uncluttered so that was additional incentive. Now I feel even more inspired to cull some cookbooks.

                                                                                                                                                                  1. re: Breadcrumbs

                                                                                                                                                                    Just curious, BC, did you identify the bird?

                                                                                                                                                                2. re: Breadcrumbs

                                                                                                                                                                  Herby I have the Roden book and love it for so many reasons. I made several recipes and each was thoroughly enjoyed. Her stuffed vegetable dishes, seafood, and other vegetables are just wonderful. I know you're going to have a good time with her.

                                                                                                                                                                  1. re: Gio

                                                                                                                                                                    Thank you for this, Gio! I started reading it and the historical information is facinating and very well researched. I love Roden's Food of Spain and surely will find many recipes in this book to make and enjoy. If any particular outstanding recipes come to mind, pls share!

                                                                                                                                                              2. My latest acquisition are:

                                                                                                                                                                > 1,000 Italian Recipes by Michele Scicolone: for the time being it resides in a short stack I keep beside my chair in the den/library for reference and inspiration. Have made a couple of recipes which we enjoyed.

                                                                                                                                                                > The Hakka Cookbook: Chinese Soul Food from around the World by Linda Lau Anusasananan: I haven't done anything with this book yet except thumb through and briefly read a few pages. It deserves more time than that.

                                                                                                                                                                > Revolutionary Chinese Cookbook: Recipes from Hunan Province by Fuchsia Dunlop: After 5 years I finally bought this book and I Love It! The recipes we've made in the last few weeks I have reported on in the archived threads.

                                                                                                                                                                > Bean By Bean: A Cookbook: More than 175 Recipes for Fresh Beans, Dried Beans, Cool Beans, Hot Beans, Savory Beans, Even Sweet Beans! by Crescent Dragonwagon: Super great little book. Must give it some quality time.

                                                                                                                                                                > The Country Cooking of Greece by Diane Kochilas: Ms Kocholas is another of my favorite cookbook authors along with Nigel, Fuchsia, and Claudia. They just seem to get to the very essence of the food they're writing about, and the resulting finished dishes are outstanding. This new Greek book is wonderful. We've cooked a few recipes and loved all of them.

                                                                                                                                                                1 Reply
                                                                                                                                                                1. re: Gio

                                                                                                                                                                  Edited to Add:
                                                                                                                                                                  Burma: Rivers of Flavor by Naomi Duguid:

                                                                                                                                                                  How could I forget that one. The book with which I'm currently enthralled. Fascinating read, recipes look very doable, give or take a few HTF ingredients. I'm also paying strict attention to Allegra's thread, "Burning for Burmese". I hope this book becomes a COTM this year.

                                                                                                                                                                2. Since every Grain of Rice is the COTM, I finally caved and ordered it from Amazon. I am particularly attracted to the idea of more simplified Chinese recipes, which I believe this promises.

                                                                                                                                                                  1. I have recently realized I have to down size my collection. I have started to give away, to family, some of my signed Julia Child cookbooks. I have some others signed cookbooks and some really good ones that I need to start getting rid of. I would like to donate to someplace that may appreciate them. Any ideas?

                                                                                                                                                                    6 Replies
                                                                                                                                                                    1. re: ducksalad

                                                                                                                                                                      I would call a local culinary school as they often appreciate such donations.

                                                                                                                                                                      Not sure if you have a cookbook store nearby but they may have some suggestions for you as well.

                                                                                                                                                                      Finally, you could donate them to an organization that's holding a fund-raising yard sale or rummage sale. I often see ads in our local paper looking for donations. Since you'd like to think your books would be going to someone who would appreciate them, this might be a good option since these organizations usually advertise their events so those of us who love to cook and, collect cookbooks are always on the lookout for sales like that if we see cookbooks listed in the items for sale.

                                                                                                                                                                      1. re: ducksalad

                                                                                                                                                                        Our county library system holds a fund-raising book sale every year to raise money for new library acquisitions. The books are all donated through a huge donation drive that takes place a few weeks before the sale. The sale is absolutely amazing, it's a book lover's dream every single year with thousands of books on sale, both fiction and non-fiction and organized into different subject matter and genres. All the books are sold for just a few dollars and people walk away clutching their treasures with huge smiles on their faces. I have found some wonderful treasures myself over the years, including cookbooks that I'd had on my wish list for a long time. Perhaps your library system does something similar?

                                                                                                                                                                        1. re: flourgirl

                                                                                                                                                                          They do. I even volunteer to help with the sale. I've been thinking of them.

                                                                                                                                                                        2. re: ducksalad

                                                                                                                                                                          I always enjoy it when I go into the neighborhood coffee house (or any cafe) that offers books to read while you are enjoying your coffee. Maybe you could find one of those in your neighborhood and allow them to adopt your cookbooks. If not, the answer "me,me" would probably be my next choice.

                                                                                                                                                                          1. re: ducksalad

                                                                                                                                                                            If you have books signed by Julia Child, I would suggest calling Kitchen Arts and Letters in NYC who deal in rare books, and maybe you could make some money from those.

                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                              Thanks. The books are signed by Julia Child and are in good condition - but they are not firsts. Some of my books are signed firsts but not the true collectible Child's.

                                                                                                                                                                          2. I'm lusting after The Perfect Afternoon Tea Recipe Book by Antony Wild

                                                                                                                                                                            1 Reply
                                                                                                                                                                            1. re: rasputina

                                                                                                                                                                              I just hosted a High Tea at my home this past Saturday and noticed that I didn't have a Tea Cookbook in my collection. Let me know if this book turns out to be the one I should buy. I have been so very good lately. Haven't bought a one since 2012.

                                                                                                                                                                            2. The book I'm lusting after is Stephanie Alexander's Cook's Companion. I have her Kitchen Garden book and it's fabulous. The CC is a classic in Australia and folks rave about it.

                                                                                                                                                                              I fear this book will never come down in price but I'll remain hopeful!

                                                                                                                                                                              1. My parents bought me Barefoot Contessa's Foolproof while I was sick in December. I love all my other BC cookbooks. My mother would take it as some personal affront if she knew I thought Foolproof was a bit of a disappointment, but it seemed like Ina was just mailing it in. The Desserts chapter was solid, especially the Chocolate Cassis Cake, Chocolate Peanut Butter "Globs" and a couple others. I felt like the other chapters were riffs on already successful recipes from her earlier cookbooks. My husband looked at it and agreed with me. Has anyone else felt the same about Foolproof?

                                                                                                                                                                                Actually, I'm under a self-imposed ban on buying cookbooks, mainly because my collection fills a 4-shelf bookcase and spills over into a couple cupboards. However, I would consider Lidia Bastianich (have 3 already), Jamie Oliver's or Jacques Pepin's (already have 2 of his).

                                                                                                                                                                                What about magazines? I'm disappointed with my Bon Appetit subscription, I find their "helpful hints" geared toward novice cooks (Feb 2013 "must have" kitchen gadget - a Microplane zester! Really?! Even my friend who barely cooks has had a Microplane zester for 3 years), their stories on anorexic socialites obnoxious (Jan 2013) and they never responded to my December e-mail asking about the failure (2 separate attempts) of the November issue spice cake recipe. Considering dropping BA for Saveur or Fine Cooking. Thoughts?

                                                                                                                                                                                5 Replies
                                                                                                                                                                                1. re: ALLIEBTX

                                                                                                                                                                                  Here's an ongoing thread on the very subject of Bon Appetit...
                                                                                                                                                                                  http://chowhound.chow.com/topics/884132

                                                                                                                                                                                  1. re: Gio

                                                                                                                                                                                    Thanks Gio. That thread was pretty interesting. I liked the comparisons of BA to such retailers as Abercrombie & Fitch, they all keep going after younger and younger readers.

                                                                                                                                                                                  2. re: ALLIEBTX

                                                                                                                                                                                    I'm not as anti-BA as some are around here, but I would take Saveur any day over BA.

                                                                                                                                                                                    1. re: ALLIEBTX

                                                                                                                                                                                      I own it but I've yet to cook from it.

                                                                                                                                                                                      As for magazines, I prefer Fine Cooking.

                                                                                                                                                                                      1. re: rasputina

                                                                                                                                                                                        I think I agree with you and am not renewing BA in favor of Fine Cooking. Every time we've bought single issue copies, the recipes we try are so solid they instantly become part of our regular rotation.

                                                                                                                                                                                    2. I'm seriously lusting after April Bloomfield's "A Girl and Her Pig" and seeing how well it's done in the Piglet contest has not helped any. It's actually in my amazon cart right now and I am just barely able to stop myself from clicking to purchase. I've got the book from the library and have only tried two recipes - from the baking section, of all places - I know I've barely scratched the surface. The ginger cake and oatmeal-raisin cookies have been an unqualified success. Anyone here have this one & cooked from it enough to weigh in on the savoury chapters?

                                                                                                                                                                                      9 Replies
                                                                                                                                                                                      1. re: geekmom

                                                                                                                                                                                        Try the gnudi if you can get good ricotta.

                                                                                                                                                                                        1. re: emily

                                                                                                                                                                                          Ooh, thanks, I had overlooked that recipe. I am lucky enough to live within a few miles of several very good Italian delis so I will see what I can do.

                                                                                                                                                                                        2. re: geekmom

                                                                                                                                                                                          Also the lemon/caper/dijon dressing. It's amazingly awesome!

                                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                                              Thanks from me too, Roxlet. I'll probably not buy the book but found the on-line recipe at Food52 and zipped it into Pepperplate...

                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                Thank you from me three, roxlet. I followed Gio's example and zipped the recipe into my pepperplate :)

                                                                                                                                                                                                1. re: herby

                                                                                                                                                                                                  It's really great, and you'll think it's too much of everything as you're making it, but trust in the recipe.

                                                                                                                                                                                              2. re: geekmom

                                                                                                                                                                                                No, but I also requested this book from the library on the strength of Piglet reviews (along with Smitten Kitchen and Asian Tofu). If I like the book and results I will be agitating for this one to be COTM!

                                                                                                                                                                                                1. re: Westminstress

                                                                                                                                                                                                  I too requested Asian Tofu from the library after reading the Piglet commentary. It's a pretty book, and intriguing, but I have yet to cook from it; there's something about A Girl and Her Pig that just sucked me in and made me want to cook from it right away.

                                                                                                                                                                                              3. I was really embarrassed and disappointed in myself when I counted up all the cookbooks that I bought last year that I still haven't cooked from.

                                                                                                                                                                                                I've run out of room on my shelves and vowed to cut way back on my purchases this year. So far, so good. I haven't bought a single cookbook through the first two months of the year.

                                                                                                                                                                                                But today, I saw this:

                                                                                                                                                                                                http://eater.com/archives/2013/02/26/...

                                                                                                                                                                                                It's going to be hard to maintain my restraint. So many ones I'm intrigued by here like

                                                                                                                                                                                                Family Table
                                                                                                                                                                                                Daniel: My French Cuisine
                                                                                                                                                                                                The Scarpetta Cookbook
                                                                                                                                                                                                The A.O.C. Cookbook
                                                                                                                                                                                                Spaghetti Junction
                                                                                                                                                                                                In the Charcutterie
                                                                                                                                                                                                Manresa
                                                                                                                                                                                                COI: Stories and Recipes
                                                                                                                                                                                                Pok Pok
                                                                                                                                                                                                Cooking from the Heart
                                                                                                                                                                                                Untitled Chris Bianco Cookbook
                                                                                                                                                                                                Alex Atala

                                                                                                                                                                                                Decisions, decisions...

                                                                                                                                                                                                11 Replies
                                                                                                                                                                                                1. re: bg90027

                                                                                                                                                                                                  Oh dear. I really, really wish I hadn't seen that!!

                                                                                                                                                                                                  1. re: Breadcrumbs

                                                                                                                                                                                                    So I took a look at that list and here are the ones I've added to my Amazon Wishlist:

                                                                                                                                                                                                    Franny's: Simple Seasonal Italian by Melissa Clark - we love Italian and we love Melissa Clark's recipes so this is a must buy for me

                                                                                                                                                                                                    The Gramercy Tavern Cookbook - A sentimental fave restaurant so I'll likely buy the book.

                                                                                                                                                                                                    A.O.C. by Susan Goin - I wasn't here for her COTM but have come to love and trust her recipes. Will definitely get this one.

                                                                                                                                                                                                    One Good Dish - David Tanis - I have his other 2 books and have enjoyed reading them but haven't cooked from them. Not sure about this one but it's on the list as a reminder. We'll see what type of reviews it gets.

                                                                                                                                                                                                    Collards & Carbonara - I love the idea of this book. I'd never heard of their restaurants but find myself wanting to go and eat there immediately!!

                                                                                                                                                                                                    1. re: Breadcrumbs

                                                                                                                                                                                                      I feel the same way about the Tanner book. I have actually cooked from his POF (but not extensively) and enjoyed it. Maybe we could do a "Tanner recipes" for COTM one of these days that also draws on recipes from his column...

                                                                                                                                                                                                      ~TDQ

                                                                                                                                                                                                      1. re: The Dairy Queen

                                                                                                                                                                                                        I like that idea TDQ. I'd been nominating his books a while back but gave up because there wasn't all that much interest and I think that was because many of us were in the same boat. Had the books but no real experience w the recipes.

                                                                                                                                                                                                  2. re: bg90027

                                                                                                                                                                                                    Naughty, naughty BG :)

                                                                                                                                                                                                    I am officially tired of chef's and "starred' restaurant cookbooks with some exceptions of course. Looking at the long list of books to be released this year I am very curious to see two chef's books:
                                                                                                                                                                                                    J. Chang
                                                                                                                                                                                                    S. Goin

                                                                                                                                                                                                    Also curious but less so in:
                                                                                                                                                                                                    The Gramercy Tavern
                                                                                                                                                                                                    Ottolenghi: The Cookbook

                                                                                                                                                                                                    These three really captured my attention:
                                                                                                                                                                                                    Pok Pok
                                                                                                                                                                                                    El Cellar de Can Roca
                                                                                                                                                                                                    In the Kitchen with Alain Passard

                                                                                                                                                                                                    Between your 12 and my 7 choices, we only have two books in common - A.O.C. and Pok Pok - curious, no? :)

                                                                                                                                                                                                    1. re: herby

                                                                                                                                                                                                      I should be tired of these chef/restaurant cookbooks as I think it's not an accident that I haven't cooked from so many of the ones that I bought last year. One only has so much time to cook elaborate meals and it can be hard to track down all the ingredients. Yet, they are always the ones that grab my attention.

                                                                                                                                                                                                      And our lists would have more overlap if I hadn't stopped myself at 12.

                                                                                                                                                                                                      1. re: bg90027

                                                                                                                                                                                                        OK, now I am super curious - which ones on my list you stopped? and why?

                                                                                                                                                                                                        I have decided this year to be very selective with the cookbooks that I buy and ignored all syren calls so far but gave to amazing prices at a used book sale and bought two books that I lusted afetr for a while and one on an impulse because it was only $3 :)

                                                                                                                                                                                                        1. re: herby

                                                                                                                                                                                                          So far (I can't believe I'm about to pat myself on the back for not even two full months of self-control since it's only Feb 27l), I've bought only two books this year, but those are books I picked up used that I've had on my list for a long, long time. Strangely, my pepperplate obsession has (sort of) replaced my cookbook obsession.

                                                                                                                                                                                                          Nevertheless, I'm also intrigued by Pok Pok, based only on the description of the book. And I can't help but want to get my hands on the new Goin, since her first book is so so wonderful.

                                                                                                                                                                                                          ~TDQ

                                                                                                                                                                                                          1. re: herby

                                                                                                                                                                                                            The Gramercy Tavern which I'm sure will be good but I don't really covet and El Cellar de Can Roca which looks interesting but I don't know much about. I would be very interested in a cookbook by Alain Passard but much less so in a graphic novel about his kitchen. Not much interest in Ottolenghi or J. Chang.

                                                                                                                                                                                                            1. re: bg90027

                                                                                                                                                                                                              The Ottolenghi has been around for a while. Maybe it hasn't officially been published in the US, but it seems as if a lot of people have it. It's the first of his three books, and a very good one.

                                                                                                                                                                                                      2. re: bg90027

                                                                                                                                                                                                        OMG, a Frannys cookbook!!! That is one I have to have. My favorite restaurant, I just love it. And with Melissa Clark involved, I'm sure the recipes will work.

                                                                                                                                                                                                        Ottolenghi is already on my wish list.

                                                                                                                                                                                                        Also curious about Pok Pok and the David Tanis (I like his NYT column quite a bit).

                                                                                                                                                                                                        And that's about it, believe it or not.

                                                                                                                                                                                                      3. Lusting after this one (looks like I'll be lusting for a while)...

                                                                                                                                                                                                        http://www.amazon.com/Pok-Recipes-Res...

                                                                                                                                                                                                        1. IACP has just announced their 2013 IACP Cookbook Awards Finalists:

                                                                                                                                                                                                          http://eater.com/archives/2013/02/27/...

                                                                                                                                                                                                          There are a lot of deserving books on their list and I'm happy to have a number of them on my shelf.

                                                                                                                                                                                                          I was especially delighted to see The Farm recognized in the American Cookbook category. It was definitely one of my favourite acquisitions last year. I just love that book.

                                                                                                                                                                                                          21 Replies
                                                                                                                                                                                                          1. re: Breadcrumbs

                                                                                                                                                                                                            Hahahaha...I just posted the same in a new thread... My Lord but we sure are on the same wave length, BC...

                                                                                                                                                                                                            1. re: Gio

                                                                                                                                                                                                              Very funny Gio - and to have done the same thing at almost the exact same time as well! Gives me shivers!!

                                                                                                                                                                                                              1. re: Breadcrumbs

                                                                                                                                                                                                                Que the theme from The Twilight Zone.

                                                                                                                                                                                                            2. re: Breadcrumbs

                                                                                                                                                                                                              Oh oh, "the late" Gilt taste. I guess they went under? Too bad, I guess. I only recently learned about it. Too little too late, I guess. Poor Ruth REichl.

                                                                                                                                                                                                              I think I shall write a cookbook about feeding kids. I'm very disappointed by #1 and #3 in the "Children, Youth and Family" category: Dinner: A Love Story: It All Begins at the Family Table and The Mom 100 Cookbook: 100 Recipes Every Mom Needs in Her Back Pocket. The first is an indulgent, disorganized mess and the second is pretty unimaginative. I swear I can do better. And perhaps should.

                                                                                                                                                                                                              I see Mark Bittman continues to wring everything possible out of his "How to Cook Everything" franchise. I didn't even know he had yet another book out.

                                                                                                                                                                                                              I see chow is nominated for "culinary website" (congrats chow!) and that Virginia Willis is nominated for "teacher of the year." I wonder how one earns that teacher honor? Wouldn't she be a hoot to take a class from?

                                                                                                                                                                                                              ~TDQ

                                                                                                                                                                                                              1. re: The Dairy Queen

                                                                                                                                                                                                                I saw that notation for Gilt Taste but the website still seems to be going strong...was there more than just a website at one point perhaps I wonder?

                                                                                                                                                                                                                1. re: The Dairy Queen

                                                                                                                                                                                                                  I'm so bored by Bittman. He's turned into a scolding nag!

                                                                                                                                                                                                                    1. re: The Dairy Queen

                                                                                                                                                                                                                      he has always been a bit of a one trick pony and I dont like the trick (minimize) or think it produces the best tasting results.

                                                                                                                                                                                                                      1. re: jen kalb

                                                                                                                                                                                                                        I'm at a stage in my life right now (temporary, I hope) where I could go for some minimalism. But, I honestly don't think he tests his recipes. I think some of them are just things that sound to him like they might be good. But, it's clear to me that he doesn't try them over and over and over again to refine them and get them just right. Or, if he does, what tastes good according to his palate is vastly different than what tastes good according to mine.

                                                                                                                                                                                                                        He has added something new to his one-trick show and that is the whole "food matters" eating vegan concept. I do applaud his efforts there.

                                                                                                                                                                                                                        ~TDQ

                                                                                                                                                                                                                        1. re: The Dairy Queen

                                                                                                                                                                                                                          The "Food Matters" cookbook has many very tasty recipes. I bought it after reading the recipes in his column. We've cooked quite a few and none have been duds. The recipes have many variations on the theme so one can substitute and/or use whatever is at hand. It 's veggie centric with the proteins reduced to mere secondary ingredients. We have liked everything we've made so far.

                                                                                                                                                                                                                          The only other book I have of MB's is "The Best Recipes in the World". Have cooked 2 recipes from it and both were terrible! Don't know why it's still on the shelf.

                                                                                                                                                                                                                          1. re: Gio

                                                                                                                                                                                                                            Yes, I have the sense that the Food Matters Cookbook recipes are better than most of his recipes. Many of those recipes in the Food Matters Cookbook started out as his 101 lists in his NYT columns, which served as his inspiration for Food Matters (the book he published BEFORE he the Food Matters Cookbook). A lot of the recipes in Food Matters (the book, not the cookbook) are still pretty "loose" in my opinion..

                                                                                                                                                                                                                            Then, some of those recipes (and lots of new ones, too) ended up in his Food Matters Cookbook. So, he's published some of those recipes three times in various forms. He also mentions in the Food Matters Cookbook that he had some people testing and developing them etc. I think they were FINALLY thoroughly conceived and tested for publication in the Food Matters Cookbook. I wish he'd use that level of rigor for all of his recipes, at least the ones in his books.

                                                                                                                                                                                                                            ~TDQ

                                                                                                                                                                                                                            1. re: The Dairy Queen

                                                                                                                                                                                                                              I despise those lists. It's so reductive -- it's not really cooking, imo.

                                                                                                                                                                                                                          2. re: The Dairy Queen

                                                                                                                                                                                                                            I liked his work for Cooks mag. but I think he is more about concept than taste, and taste is everything to me.

                                                                                                                                                                                                                  1. re: Breadcrumbs

                                                                                                                                                                                                                    I'm actually surprised that I have as few of the books as I do!

                                                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                                                      I only have one Bittman and it is one too many - should put it in a give-away pile to make room for a few off the list BG so kindly provided.

                                                                                                                                                                                                                      1. re: herby

                                                                                                                                                                                                                        I know he has his fans but I had never heard of him until his HTCE came out and something just bugged me about the title. I first rec'd an electronic version and never even looked at it so then mr bc bought me the actual book. Still it sits on my shelf along w a couple other MB books I've also rec'd as gifts. When his recipes come up in my EYB searches, I skip over them in favour of one from an author who specializes in whatever cuisine or cooking method I might be interested in.

                                                                                                                                                                                                                        Funny because on the weekend as I started pulling books off my shelf for donation, I was tempted to add these to the pile but hesitated because he seems to be so highly regarded and I feel I've never really given him a chance.

                                                                                                                                                                                                                        1. re: Breadcrumbs

                                                                                                                                                                                                                          My book came from my daughter and this is the only reason it is stillon the shelf! I have not given him a chance too, BC, and like you I skip over his recipes in EYB searches. I also skip over Siver Palate recipes and wonder what other books I skip over. Maybe time to start writing these down and eventually say bye-bye:)

                                                                                                                                                                                                                          1. re: herby

                                                                                                                                                                                                                            Hah! I skip over Silver Palate as well. Others in that category that I recall are:

                                                                                                                                                                                                                            anything Rachel Ray

                                                                                                                                                                                                                            Silver Spoon
                                                                                                                                                                                                                            Joy of Cooking (I know, I know - but I've had this forever and still use it for reference)

                                                                                                                                                                                                                            The New Basics (because I feel like they're probably not so new any more)

                                                                                                                                                                                                                            Any of my Thomas Keller books because I automatically think the recipes will take more time than I have)

                                                                                                                                                                                                                            Mastering The Art of French Cooking (for the same reason)

                                                                                                                                                                                                                            James Beard's books because I feel like the recipes might be dated .. . (hopefully someone here will tell me I'm wrong)

                                                                                                                                                                                                                            One Big Table

                                                                                                                                                                                                                            1. re: Breadcrumbs

                                                                                                                                                                                                                              You really ought to give those TK recipes a go. They do take a little longer (most of the time, but not universally), but it's always worth it. I've never had one fail, not even a little.

                                                                                                                                                                                                                              ~TDQ

                                                                                                                                                                                                                    2. re: Breadcrumbs

                                                                                                                                                                                                                      The Pike Place cookbook listed is really nice, although I've yet to cook anything I have many recipes marked to cook.

                                                                                                                                                                                                                      Of course I love the Jerusalem cookbook

                                                                                                                                                                                                                      Meat Free Mondays looks interesting, and I would find it useful I'll just switch it to Friday.

                                                                                                                                                                                                                      Another HTCE? Really? I'm sick of Bittman.

                                                                                                                                                                                                                      Modern Sauces has been on my Amazon wishlist for awhile

                                                                                                                                                                                                                      101 Classic Cookbooks sounds interesting.

                                                                                                                                                                                                                    3. Almost made it through the month without another cookbook, but reading around for chickpea recipes led me to a site that linked to a Google Books-available one from Chez Panisse Vegetables.

                                                                                                                                                                                                                      A look at that and several other pages made me wonder what was stopping me from checking out the used offerings online. Today a pristine copy, given with love to someone for Christmas 2003 and never opened again, is mine for $10. I had no idea it contained hand-printed prints by Patricia Curtan, which are worth that by themselves.

                                                                                                                                                                                                                      So nothing in March...

                                                                                                                                                                                                                      8 Replies
                                                                                                                                                                                                                      1. re: ellabee

                                                                                                                                                                                                                        That's a very nice book, my favorite of the CP ones. (I LOVE CP.)

                                                                                                                                                                                                                        1. re: ellabee

                                                                                                                                                                                                                          I don't have that one ellabee, do let us know how you enjoy it.

                                                                                                                                                                                                                          1. re: Breadcrumbs

                                                                                                                                                                                                                            There's a cookbook you don't have? CLUNK (the sound of me fainting and hitting the floor) ;-)

                                                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                                                Hah, very funny you two!! Thanks for the laugh. FWIW I can think of at least 2 others I don't have!!!

                                                                                                                                                                                                                                Kidding of course...and there are folks on EYB w wayyyyy more books than me. That's what I always tell mr bc!!

                                                                                                                                                                                                                                roxlet if memory serves, you have a pretty vast collection too....

                                                                                                                                                                                                                                I'm just sayin' ; )

                                                                                                                                                                                                                            1. re: ellabee

                                                                                                                                                                                                                              I just bought the same book! Haven't had a chance to delve into it yet though.

                                                                                                                                                                                                                            2. Just saw Nigellissima at Winners (still kind of pricy). Reminded me to get it from the library.. has anyone tried it?

                                                                                                                                                                                                                              6 Replies
                                                                                                                                                                                                                              1. re: rstuart

                                                                                                                                                                                                                                I did look at it rstuart and didn't buy it. Here's why:

                                                                                                                                                                                                                                mr bc &I love Italian food. I have more Italian cookbooks in my collection than any other kind of book. While I do like Nigella, I didn't see anything in that book that made me feel like if a Nigella Italian recipe came up in my search I'd end up selecting it over a recipe from an Italian book I already own.

                                                                                                                                                                                                                                To my mind the target market for this book is a home cook that doesn't make Italian food very often but would like to add it in every now and then and, is looking for a quick and easy recipe to do so.

                                                                                                                                                                                                                                1. re: rstuart

                                                                                                                                                                                                                                  I saw it at Costco today too - I am happy not to have any of her books; recently passed on the one and only that I had (because of COTM!). There are some well known cookbook authors that I do not care about and Nigela is in that company :)

                                                                                                                                                                                                                                  ETA: I strongly dislike the name of her last book even more than I disliked "How to Eat" - really?:)

                                                                                                                                                                                                                                  1. re: rstuart

                                                                                                                                                                                                                                    I have seen the TV show and I was not impressed. She's all style and no substance now. The most revolting has to be that meatzza.

                                                                                                                                                                                                                                    1. re: rstuart

                                                                                                                                                                                                                                      I guess I'm in the minority here. Bought it, tried it, liked it; liked the show. Like all of her books (that I own), which are How to be a domestic goddess; Feast; How to Eat (the title is a reference to her philosophy of food, which is that eating well is not about cooking well), and Kitchen. This may enter me into groupie territory, I guess.

                                                                                                                                                                                                                                      I own Nigellissima and The Splendid Table, my only other Italian cookbook. They are not the same thing. One is authentic, Italian to the core, serious, traditional; Nigella's is modern, fashionable, glamorous and less likely to stand the tets of time. But it's also quick and tasty (emphasis tasty, not mind-blowingly delicious or complex), though some of her ingredients are expensive. Her recipes are not Italian but Italian-inspired and she does not hide this at all - indeed rather the opposite.

                                                                                                                                                                                                                                      I agree that the meatzza is not to my taste and did not look like something I would want to eat. But she says this is something her children like, and my boyfriend said it looked good - to each their own!

                                                                                                                                                                                                                                        1. re: buttertart

                                                                                                                                                                                                                                          ha ha! She is a very beautiful woman.
                                                                                                                                                                                                                                          I'm a big fan, probably because of How to be a Domestic Goddess, which has my favourite cake and brownie recipes. I will probably get it from the library and try it, and then buy it somewhere on sale (probably once it's out in softcover).. I don't cook Italian that often, and love quick and easy for dinner or lunch recipes (dessert is different... I'm willing to spend more time!)
                                                                                                                                                                                                                                          Thanks all!

                                                                                                                                                                                                                                    2. I finally caved on "The Hakka Cookbook". Also picked up "The Book of Jewish Food" by Claudia Roden after flipping through the dessert section.

                                                                                                                                                                                                                                      1. So, here it is the first of March already. How about moving the discussion for this month to:
                                                                                                                                                                                                                                        http://chowhound.chow.com/topics/8924...
                                                                                                                                                                                                                                        ???

                                                                                                                                                                                                                                        1. I just ordered "MR. WILKINSON'S VEGETABLES: A Cookbook to Celebrate the Garden"

                                                                                                                                                                                                                                          British-born Matt Wilkinson, chef and restaurateur in Australia

                                                                                                                                                                                                                                          Wilkinson, Matt; Hardcover; $16.36 on amazon

                                                                                                                                                                                                                                          I heard about it through Tasting Table. I am always looking for new ways to cook vegetables. It is listed in a-z fashion similar to Alice Waters vegetable cookbook. It is not vegetarian, but focuses on seasonal vegetables. I'll report back on this one.

                                                                                                                                                                                                                                          1. On a business trip to Delhi, India, and just bought these two fabulous cookbooks:

                                                                                                                                                                                                                                            1. The Suriani Kitchen (Recipes and Recollections from the Syrian Christians of Kerala) by Lathika George (Westland Ltd, Thomson Press, 2009) - An achingly beautiful collection of family stories and recipes set in Kerala, India.

                                                                                                                                                                                                                                            2. The Pondicherry Kitchen (Traditional Recipes from the Indo-French Territory) by Lourdes Tirouvanziam-Louis (Westland Ltd, Thomson Press 2012) - An amazing collection of Indian and French fusion recipes from this former French colony set on the coast of Tamil Nadu, South India.

                                                                                                                                                                                                                                            12 Replies
                                                                                                                                                                                                                                            1. re: klyeoh

                                                                                                                                                                                                                                              Klyeoh, please share your experience cooking from The Pondicherry Ktchen and in the mean time I am going to search for a copy of the book!

                                                                                                                                                                                                                                              1. re: herby

                                                                                                                                                                                                                                                I'll certainly do that as soon as I return to Singapore after this Delhi assignment. The curry de boulettes looked very interesting :-)

                                                                                                                                                                                                                                                1. re: klyeoh

                                                                                                                                                                                                                                                  Yes, yes, please post reports. Both books sound fabulous. Haven't been to Delhi in ages. Used to love poking through bookstores there, green with envy here. Hoping your assignment goes smoothly and when you get home you are jazzed to cook!

                                                                                                                                                                                                                                                  1. re: qianning

                                                                                                                                                                                                                                                    Thanks :-)

                                                                                                                                                                                                                                                    You folks are putting a lot of pressure on me - I must confess that I'm more of a cookbook collector (1,600+ and counting) than a serious cook!

                                                                                                                                                                                                                                                    But, I'll make sure I do some recipes from both cookbooks and report back.

                                                                                                                                                                                                                                                    1. re: klyeoh

                                                                                                                                                                                                                                                      1600+ and counting...

                                                                                                                                                                                                                                                      I love reading posts like yours - makes me feel a LOT better about my measly collection of 870+. ;)

                                                                                                                                                                                                                                              2. re: klyeoh

                                                                                                                                                                                                                                                Found it on amazon.com of all places!

                                                                                                                                                                                                                                                1. re: klyeoh

                                                                                                                                                                                                                                                  Tipsy Baker recently cooked out of The Suriani Kitchen and has a number of posts on her blog:
                                                                                                                                                                                                                                                  http://www.tipsybaker.com/search/labe...

                                                                                                                                                                                                                                                  1. re: emily

                                                                                                                                                                                                                                                    I've never heard of this blog.. thanks for the link Emily!

                                                                                                                                                                                                                                                    1. re: buttertart

                                                                                                                                                                                                                                                      Try searching on Amazon.com like herby did!

                                                                                                                                                                                                                                                        1. re: buttertart

                                                                                                                                                                                                                                                          So true.... I ended up ordering the Pondicherry book and I've been so good this year:( Couldn't resist since I love the city and its food and never came across a cookbook from that region.

                                                                                                                                                                                                                                                  2. Hey cats and kittens, doggies too, there is a March thread, y'know:
                                                                                                                                                                                                                                                    http://chowhound.chow.com/topics/8924...