What cookbooks have you bought recently, or are you lusting after? April 2013 edition [old]
- buttertart Apr 1, 2013 02:58 PM
So, I did cave and get a few things last month (q.v.)...how about you? I'm waiting for a TGC bundle sale to really be naughty.
Well, I was a fool today to think I could "just look" at my favorite used book store!
Inspired by enthusiastic 'hounds:
*Delia Smith's Summer Collection
*New Food Fast - Donna Hay
*Saffron to Sassafras - Compiled by Sharing Shores, Indian Women's Organization, Inc.
*Knife Skills in The Kitchen - Trotter/Wareing/Hill/Hall
This is loaded with photos and very concise instructions on how to cut and carve just about anything. It's like having a chef by your side!
*The Flavor Bible - Page/Dorenburg. I have their book Culinary Artistry but it was misplaced in my last move. Which provided the perfect excuse to add this gem to my shelves!
*The Art of Filo Cookbook - Marti Sousanis
Published in '83 this is a wonderful book. The first section addresses making filo, working with, freezing tips, and instructions for creating 2 dozen different shapes. About 2/3's of the recipes are savory and 1/3 sweet. I am really excited to have come across the book.
*Aperitif - Georgeanne Brennan
A look at the ritual of the aperitif in France with recipes for creating drinks and nibbles to accompany.
:: The Flavor Bible - Page/Dorenburg. I have their book Culinary Artistry but it was misplaced in my last move. Which provided the perfect excuse to add this gem to my shelves! ::
The Flavor Bible has been so valuable when I want to get some inspiration for variations, or which herbs/spices would be best to use. It's been especially powerful when teamed with searches in Eat Your Books: if a combination sounds especially appealing, then I search for the ingredients together, and have come up with some real keeper recipes that way.
What's the format of Culinary Artistry? Does it cover the same topic but with narrative rather than charts, or is it an earlier version, or...?
I recently bought "On the Line" a book on Le Bernardin and I'm dying to finish my exams so I can read the damn thing guilt free. already snuck a quarter of the book through during studying. I also keep distracting myself with my copy of the Eleven Madison Park cookbook that I bought for Christmas, and Thomas Keller's Under Pressure that I bought on sale at a William Sonoma. I need it to be summer vacation...
Debating whether to order Sat Bains' "Too Many Chiefs, Only One Indian" from Amazon UK now or wait to see if it becomes available this side of the Atlantic.
On order however are:
Maximum Flavor (Kamozawa and Talbot)
Ivan Ramen (Ivan Orkin)
Le Livre Blanc (Anne-Sophie Pic)
In The Charcuterie (Boetticher and Miller)
Le Pigeon: the Cookbook (Rucker)
Japanese Soul Cooking (Ono and Salat)