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What cookbooks have you bought recently, or are you lusting after? August 2013 edition! [through August 31, 2013]

Okeydokey, here we go, first day of my Birthday Month (I have always felt very proprietary about August). I am expecting to be rather less impecunious this month, and am hoping for a nice sale (are you listening, TGC???) to come along...have a few things in mind. How about you?

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  1. Waiting for my copy of Jerusalem to arrive (yep, I'm a TDQ-come-lately) as well as "Keepers," which hasn't been released yet. And, oh! Mighty Spice Express has been dispatched to me from Amazon UK. As I mentioned in last month's thread, I'm just flipping through Smoke & PIckles now...

    P.S. Happy birthday month!

    ~TDQ

    20 Replies
    1. re: The Dairy Queen

      Thanks! Did you see the coverage on Jerusalem in the NYT yesterday? Cryptic mention of "cookbook clubs" on Chow was made, I presume either these threads or COTMs -- or both -- were meant.

      1. re: buttertart

        Yes, I saw it, which is what made me realize I was really going to regret not owning a copy of it. :)

        We're practically famous!

        ~TDQ

        1. re: The Dairy Queen

          I don't own it either. I "really shouldn't"..........

          I love Plenty though. Uggghh. Self control is difficult.

          1. re: sedimental

            It IS really difficult! I haven't indulged in much, lately, so a handful of cookbooks I really might use should be okay... I hope.

            ~TDQ

            1. re: The Dairy Queen

              (gently patting you on the back) "it is, TDQ, it definitely is."

      2. re: The Dairy Queen

        I am also late to the Jerusalem party. I am a reformed cookbook hoarder, so I will be taking a test drive of Jerusalem via my local library (I am on the waiting list) before purchasing.

        Ditto for Plenty. I see Plenty mentioned a lot on Chowhound. I am in the middle of full-bore CSA season so I could use the veg inspiration.

        1. re: mels

          You know, I'm finding right now that taking books out of my library is pretty stressful. I know that sounds stupid, having the stress of having to return them, but I'd almost rather buy them and look through them at home and then return them if I don't want them.

          Sad but true but 1) cookbooks I buy from Amazon come right to my door and can be returned by putting them on my doorstep, 2) if I lose the Amazon book, I will eventually find it and can re-sell it if I have decided I shouldn't keep it whereas the stress of worrying about whether I'm going to end up having to "buy" a library book is too great.

          I once ended up buying a couple of library books due to water damage. I paid an astronomical price for them. Yes, I now own them, but it makes me mad whenever I look at the price of them.

          ~TDQ

          1. re: The Dairy Queen

            You can check a lot of books out from your library online and they return automaticaly.

            1. re: Savour

              You know, it's a good suggestion. I actually did that with Jerusalem awhile back, but I didn't find the book very inspiring that way, unfortunately. I think I need to hold it in my hands.

              ~TDQ

          2. re: mels

            I have Plenty, and it's plenty gorgeous, but I have made exactly two recipes from it in the year plus I owned it. I've already made two recipes from Jerusalem, and I just bought it yesterday (Obv. I made those two recipes before I bought it, but within the past month).

            1. re: Savour

              It sounds like you might like Jerusalem more? Could you describe the difference?

              1. re: sedimental

                Well, I've had Jerusalem for 1 day, but aside from the fact that Plenty is vegetarian and Jerusalem is not (though it has vegetarian recipes) I think Jerusalem's recipes are a little more accessible for the home cook. Every time I read through Plenty, I'd think "I want to taste that but the idea of cooking it seems exhausting." (And I have a very well stocked kitchen with most of the "hard to find" ingredients, like sumac and za'atar. Jerusalem has some more involved recipes, but I thought "I love Middle Eastern food and don't have a Middle Eastern Cookbook - there are all sorts of things I want to cook in this." There are more basics in Jerusalem - hummus, mejadra (or mujadarrah), shawarma, kibbeh, kofte - all of which I love. And being an Ottolenghi cookbook, there are interesting variations and some more challenging recipes - like the lamb stuffed quinces which have me eagerly waiting for quince season, or the chicken salad with fennel, or the chocolate babka (which is called krantz, I think)

                1. re: Savour

                  Thank you for that review! I will give it a look in the bookstore first.

                  1. re: sedimental

                    Now that I've had Jerusalem a week I've made an additional 3 recipes and all three were ones that not only tasted great, but that I'd definitely make again, probably on a regular basis.

                    1. re: Savour

                      Would you consider adding your recipe reviews to the COTM threads? I know I'm still cooking out of this book and would love to hear about your experience with particular recipes.

          3. re: The Dairy Queen

            I just bought Jerusalem. (as in yesterday). Started to mark recipes I wanted to make but it was about every other page.

            I recommend the Open Kibbeh - relatively easy (even with a toddler) and relatively kid friendly (depending on said toddler).

            1. re: Savour

              I'll have to note that in EYB! Thank you!

              ~TDQ

              1. re: Savour

                Thanks for the head up on the Open Kibbeh. I see that it uses ground lamb and tha'ts probably why I didn't notice it. I'll have to try it with ground turkey.

                My toddler's favourites in Jerusalem are the pasta with yoghurt, peas & chilli and the barley risotto with feta. She prefers carbs, so YMMV.

                1. re: lilham

                  I made it with ground beef. Not sure turkey would work, but the beef was good.

              2. re: The Dairy Queen

                I love Jerusalem. Much more than Plenty.

              3. Happy Birthday Month bt!!

                While it's not exactly a cookbook, I thought I'd report:

                EAT LONDON2 by Peter Prescott & Terence Conran

                With another visit to London coming up I couldn't resist purchasing this book that I only had a chance to flip through when I visited there last year. This book highlights the best food shops, markets, gourmet counters, delicatessens, restaurants, gastropubs and essentially all things food-related. In addition to the fabulous photography and wonderful information, 60 recipes from the city's top chefs are also included. This book seems like it will make for an interesting read and, an excellent resource.

                4 Replies
                1. re: Breadcrumbs

                  We used that book as part of planning for a visit to London last fall, and really found it helpful. Can't remember if I ever got around to cooking anything from it though. Pretty sure it got "cataloged" & shelved with the travel books. If you get around to trying any of the recipes, I'd love to hear more.

                  1. re: Breadcrumbs

                    Oh BC, thank you so much for bringing this book to my attention. We will be traveling to London next summer, and this book is just what I needed to jump start my planning. Just popped it in my cart. It doesn't count as a cookbook if I am using it for other purposes, right?

                    And of course Happy Bday BT!

                    1. re: dkennedy

                      Definitely shouldn't count at a cookbook dk...it's all in the name of research!! You'll be delighted with the book. It's really heightened my excitement about the trip. I haven't checked yet but I'm thinking it might make sense to add this to my ipad library so I could have it with me in London. It's a hefty book to schlep along so the alternative is to photocopy or scan some pages.

                      1. re: Breadcrumbs

                        Hmm.. I wonder if the library will have it here. I am overdue for a trip to see friends in London..

                  2. I ordered Bouchon Bakery today. I've been holding off for several weeks and haven't bought anything in a couple of months... but I just couldn't stop myself any longer.

                    5 Replies
                    1. re: Njchicaa

                      I have it. It's a nice book but very detail oriented, understandably, or it would be like any other book.
                      I just never have time to make things and find the Ingredients.
                      I made the oh-ohs - they were good and not too hard but I did just use melted chocolate instead of some hard to find chocolate sheet covering

                      1. re: Njchicaa

                        It finally arrived yesterday. So many things I want to make but I don't have all of the equipment I need. I really am a novice at making desserts so I don't even have cookie cutters or muffin pans or stuff like that.

                        1. re: Njchicaa

                          Always check places like Home Goods and TJMaxx, which generally have highly discounted and very good quality baking pans. A lot of the major retailers like Williams-Sonoma and Sur La Table are having big sales now too. You should be able to kit up your kitchen relatively inexpensively this way.

                          1. re: roxlet

                            Thanks. I'm planning to stop by Home Goods this morning on my way to pick up my organic produce delivery. I am going to try very hard to ignore any Le Creuset that I may see on the shelves there.

                          2. re: Njchicaa

                            Wow, you sure picked an epic way to get your feet wet with the dessert-making! Be sure to let us know how the recipes work out for you.

                        2. Not fully a cookbook, but on beetlebug's recommendation I put Relish (http://www.amazon.com/Relish-Life-Kit...) into my amazon wish list. The day the oven/stove fiasco happened my husband felt so bad for me that he asked me for the names of a few things on that wish list, and I gave him this. I haven't had a chance to read it yet, but basically it is a graphic novel by a woman who tells the story of her life through the food she ate (hope I'm not getting this totally wrong) and gives a recipe with each chapter. It sounds like something I can share with Lulu, and bb's recommendation carries a lot of weight with me.

                          18 Replies
                          1. re: LulusMom

                            That sounds super neat!

                            ~TDQ

                            1. re: LulusMom

                              ;-)

                              I hope you find it as charming as I did.

                              1. re: LulusMom

                                Thought I'd report back on this book. I thoroughly enjoyed it. If you like graphic novels at all, and you love food (and I think it is fair to say you do), then this is worth a look. I left it sitting out and Lulu walked by, saw it and started leafing through and asked me a couple of questions about it. And then " can I read it Mom?" Bull's eye!

                                1. re: LulusMom

                                  Thanks bb & LlM, I just ordered it! I'm always on the lookout for some light reading for a flight and this sounds perfect. Many thanks!!

                                  1. re: Breadcrumbs

                                    I hope you enjoy it. I'm recommending it to my food/cooking loving sister in law too.

                                    1. re: LulusMom

                                      I'll report back here LlM but I'm sure I will. I can think of 2 people for whom this would make a lovely Christmas gift as well so I well order a couple more.

                                      Both ladies are food lovers so I'm thinking the book would be perfect paired with a nice bottle of wine, a jar of homemade chutney and some homemade savoury shortbread. They can pick up some cheese on the way home then put their feet up and enjoy their book, wine & snacks!!

                                      1. re: Breadcrumbs

                                        Wow, you're a great gift giver! That sounds like a perfect afternoon right in a gift bag/box.

                                        1. re: LulusMom

                                          Thanks LlM. I find it's never difficult to come up with gifts for food lovers; it's those "other" people I struggle with!!!

                                2. re: LulusMom

                                  Lulu started reading this book (Relish) yesterday and is loving it. She said (in a shocked voice) "Mom, this girl is like me!!"

                                  1. re: LulusMom

                                    Because of this...I got it for my Kindle. That Lulu of yours is quite the gal.

                                    1. re: buttertart

                                      Ah thanks. I hope you like it.

                                    2. re: LulusMom

                                      So glad that Lulu is enjoying it. Below is my report from the Media board with more of a description about the graphic novel.

                                      http://chowhound.chow.com/topics/908935

                                    3. re: LulusMom

                                      Not really to do with this book exactly, but on the subject of L thinking she's like this writer, and being a great eater. Today we were driving to our annual "congratulations on going back to school" sushi dinner and L started complaining that she'd heard another mother at school bragging about all the foods her kid eats. Lulu was *quite* put out by this, insisting that she was sure she eats a lot more daring stuff than this other girl. Atta girl, I thought, and I plan to use this to my advantage. I can remember trying to prove myself to my family by eating fish eyes (what did I prove? That I was the one who ate fish eyes in our family.).

                                      1. re: LulusMom

                                        Love Lulu!

                                        1. re: roxlet

                                          Thanks roxlet. I have to say, this is the only group that I knew would get why I thought this was such a great story. Other moms of Lulu's friends (except, possibly, the mom Lulu was talking about) would think this was an odd thing for a kid to be upset about.

                                          1. re: LulusMom

                                            That conversation would make me interested to meet the other girl's mother, too.

                                            Happy eating (and cooking) adventures to your Lulu!

                                            1. re: ellabee

                                              Somehow the Dad is the one who always comes to events.

                                        2. re: LulusMom

                                          I hope my little one grow up to be like Lulu on food.

                                          As for fish eyes, my mum and brother both love them.

                                      2. Anyone know of a good SOUTH Indian cookbook with pictures?? A friend explained the differences between south and North Indian food and all my books are North Indian heavy and I would like to try South Indian

                                        3 Replies
                                        1. re: Siegal

                                          One that has a number of cuisines is Madhur Jaffrey's "A Taste of India" but I don't have a specifically south Indian one either.

                                          1. re: Siegal

                                            The "with pictures" part makes it a bit tough....but "660 Curries", while strictly speaking is a pan-Indian cookbook, might be worth looking at. The author is from the Tamil Iyer community, and we had great luck with his dishes when it was COTM (http://chowhound.chow.com/topics/871611) The index is great, because it includes cross-references by community/geography, which really helps when trying to put together a coherent meal.

                                            Also, if you look through some of the older of bt's "what cookbook have you bought recently" threads, there have been a few suggestions on Kerala, Tamil & etc. focused books, but many are published outside the US and a tad hard to get here.

                                            1. re: qianning

                                              Thanks.

                                          2. Happy Birthday Month, BT. (I'll have to remember this come October) I haven't ordered any cookbook this month... yet. I did enough damage last month. Just want this thread to pop up on my profile page. Carry on.

                                            1. testing...

                                              3 Replies
                                              1. re: Gio

                                                I see you reported this thread Gio. So odd, I'm having the same issue as well. Only on this thread as you say. Very odd.

                                                Do you think it's a greater power intervening to prevent us from seeing each other's posts and being tempted to purchase another book....

                                                1. re: Breadcrumbs

                                                  Hah! Never thought of the intervention by a Greater Power, although many of us could certainly use one. Every time I see a new cookbook mentioned I rush over to Amazon to read all about it...

                                                  BTW: I just realized the Recommend button doesn't work here although the Edit button does...

                                                2. re: Gio

                                                  Hey... Success! Thank you!

                                                3. I feel like having some coffee cake and I like the Casserole Queen's. I would like to buy their book. I got this recipe from Woman's Day and now found out they are on youtube, plan on making it this Saturday.
                                                  http://www.youtube.com/watch?v=I0e-rk...

                                                  18 Replies
                                                  1. re: Ruthie789

                                                    I've never seen/heard of these ladies before Ruthie. How did you discover them? I enjoyed that clip and that cake does look yummy!

                                                    1. re: Breadcrumbs

                                                      I read Family Circle and Woman's Day and they were featured in it. I like old style comfort food.

                                                      1. re: Ruthie789

                                                        Good find Ruthie and I agree about the appeal of that type of cooking. Heartwarming food!

                                                        1. re: Ruthie789

                                                          I've read those magazines since I could read. They used to have wonderful food sections (WD had a tear-out cookbook on a single topic in it, and FC had articles by Jean Anderson, among others).

                                                          1. re: buttertart

                                                            I have found more keeper recipes in those two magazines than any other. Woman`s Day this month is great.

                                                            1. re: Ruthie789

                                                              I'll have a look.

                                                              1. re: Ruthie789

                                                                I have not read either magazine for a few years and bought both today - will make great cottage reading. Should skim the recipes for cottage appropriate as I need to bring all groceries in for our week-long stay - feeding two hungry boys and four adults.

                                                                1. re: herby

                                                                  I love that herby! Made me wish I was cottaging with you! Have fun!!

                                                                  1. re: herby

                                                                    A cottage and a magazine sounds delightful. I have a vision of an Adirondack chair around a lake, peaceful. Enjoy your vacation.

                                                                    1. re: Ruthie789

                                                                      I am really looking forward to it. It is an annual tradition that I hope to keep being invited to :)

                                                                      1. re: herby

                                                                        It's nice to have the disconnect and am sure the food you will make will be delicious. Relaxed atmosphere=fine dining..

                                                                        1. re: Ruthie789

                                                                          I wish more restaurants would realize that. I want really good food when I go out, but I also want to feel relaxed.

                                                                          1. re: LulusMom

                                                                            Problem is, if folks are relaxed they tend to linger and restaurants don't want you to do that. They want you up and out ASAP, which is one reason the noise level in so many of them has become simply unbearable.

                                                                            1. re: JoanN

                                                                              Good point. There is a really fun new-ish place in Durham that I like, but it has THE most uncomfortable seats I've ever experienced in a restaurant. And now that you mention this, I am figuring out why.

                                                                            2. re: LulusMom

                                                                              Me too. I hate a noisy restaurant but a quiet place seems to be hard to find. We are supposed to relax when we eat, think we have forgotten about the beauty of quiet and relaxation. I love going to the cottage. We have friends who invite us, and we spend much time planning our meal, cooking it together and conversing.

                                                                2. re: Ruthie789

                                                                  I've been working my way through my mother's clippings and cooking booklets, the most impressive of which are a series of Woman's Day courses on different topics. Brought back memories; the magazine was a major influence on her cooking 1958-63.

                                                                  1. re: ellabee

                                                                    They put out a super Encyclopedia of Cookery too, in the mid-60s. Which I had, left behind in a move, and rebought fairly recently.

                                                                    1. re: ellabee

                                                                      I still like the magazine it is a light read usually and the recipes are really good. You can get them online as well. Link below:
                                                                      http://www.womansday.com/food-recipes...

                                                              2. The July thread was extremely dangerous for me. I just bought One: A Cook and her Kitchen from an abebooks.com seller. It was about $10 cheaper than buying it from Amazon UK. It looks so interesting and different!

                                                                4 Replies
                                                                1. re: roxlet

                                                                  I must take a look at that...one...

                                                                  1. re: buttertart

                                                                    It came yesterday, and I took a ramble through it today. Quite frankly, the recipes weren't as compelling as I thought they'd be, nor was the book quite the concept I had imagined it to be. Although it purports to be about cooking using pantry staples, that is only the framing device for the book. The recipes require many more non pantry items unless you happen to have things like truffles and nettles in your pantry. I have to say that I am a little disappointed, and I guess that's what comes from buying books entirely sight unseen. Caveat Emptor!

                                                                    1. re: roxlet

                                                                      Wait, let me check the N and T sections of my pantry ...

                                                                      1. re: roxlet

                                                                        Phew, speeding bullet...

                                                                  2. I usually turn to the internet for my recipes. As only 10-25% of the recipes in any given cookbook seem to ever appeal to me, I can't always justify the cost.

                                                                    But I was wandering around Tractor Supply last week, and started thumbing through some books.... I think I need "Weber's Smoke: A Guide to Smoke Cooking for Everyone and Any Grill". Just about every recipe looked like something I'd at least try, and some of them looked absolutely fantastic.

                                                                    Of course, I might need to buy a grill first....

                                                                    1 Reply
                                                                    1. re: Kontxesi

                                                                      LALALALALALA I can't hear you

                                                                    2. Mighty Spice. Thought I'd give it a whirl given all the praise it's received here.

                                                                      Also pre-ordered Mastering the Art of Soviet Cooking. Thinking about pre-ordering the following (though in my limited experience I've found that the Amazon pre-order price guarantee doesn't tend to mean much as the prices seem to drop after the book comes out):

                                                                      Pok Pok

                                                                      Sweet by Valerie Gordon (she started out making candies in the LA area and has expanded pastries and more, including re-creating old time LA desserts, such as Bullock's coconut cream pie, Chasen's banana shortcake, Brown Derby grapefruit cake, and Blum's coffee crunch cake (yes, an SF-original, but once sold in LA, too).

                                                                      Book of Buns

                                                                      AOC

                                                                      Southern Italian Desserts

                                                                      The Artisan Jewish Deli at Home

                                                                      36 Replies
                                                                      1. re: emily

                                                                        Mastering the Art of Soviet Cooking *sounds* like a joke (sorry, really don't mean any offense).

                                                                        I ate at Pok Pok and thought it was wonderful. Wasn't aware they had a book. I would love to hear your thoughts on it. And I hope you like Mighty Spice.

                                                                        1. re: LulusMom

                                                                          I'm in for that one too, it's a memoir/cookbook: Mastering the Art of Soviet Cooking: A Memoir of Food and Longing by Anya Von Bremzen - whom I love.

                                                                          1. re: buttertart

                                                                            There's a feature on AvB in the Sept issue of Food & Wine bt...complete w a few recipes from the book to tempt you!

                                                                            1. re: Breadcrumbs

                                                                              I have to have a look, I subscribe on Next Issue.

                                                                          2. re: LulusMom

                                                                            I got very thin the year I spent in Soviet Russia. Despite copious amounts of vodka and Russian champagne.

                                                                            1. re: greedygirl

                                                                              I weep for you, greedygirl. Copious amounts of vodka and champagne. Wasn't there also caviar involved?

                                                                              Continuing the "fun week at Lulu's house" my husband found a rather large snake in the basement today. He killed it (my hero!). We are taking the edge off with some freshly made cucumber-lime gimlets. I'll be passing out samples for the group on the couch next month.

                                                                              1. re: LulusMom

                                                                                I didn't really like caviar that much at the time - I still can only eat it in small quantities. I was also a vegetarian, which didn't help. I queued for two hours for bread once. In the snow. So yes, thin!

                                                                                A snake! Yikes. Don't you need a mongoose or something? The worst thing I get is mice, about twice a year, brought in alive as a present by the cats. Who then watch as I chase the little blighters around the house.

                                                                                1. re: greedygirl

                                                                                  Lots and lots of borscht, maybe? I had a friend who always swore by taking along a jar of peanut butter when he went away (even to the UK!!). And in Croatia we once saw a woman with her own American box of cereal at our perfectly wonderful hotel breakfast. But I think Soviet Russia would have been very tough even for a non-vegetarian, let alone for a veg. But I must say, after laughing at the name of the book, I looked it up on Amazon and it looks really sweet and funny.

                                                                                  We definitely need a mongoose. If anyone is willing to send us one please email me at the address in my profile (mostly kidding but this is the 2nd snake within a year that we've found in the house).

                                                                                  All that said, greedy has a very lovely figure as she is now.

                                                                                  1. re: LulusMom

                                                                                    We did make a fantastic borscht once that my Russian friend Dima said was better than his granny's - as he hoovered up about three bowls of it! In the winter I subsisted on peanut butter, bread, tuna and chocolate, supplemented with hatchipuri (Georgian cheesy flatbread) and pizza from the two branches of Pizza Hut that existed in Moscow at the time. The summer was much better as there was more produce available. We were also allowed to spend thirty pounds a month in the British Embassy shop! Happy days.

                                                                                    My parents have a cat at their place in Sri Lanka that kills snakes! They also have mongeese there I think. Not sure how acceptable customs would find such an import! Maybe a jack russell would be a good investment?

                                                                                    1. re: greedygirl

                                                                                      I'd love a Jack Russell, but LulusDad says he'd rather another child than a dog. Harrumph. He shared a dog with me in her last years and she was fantastic, and I really don't see the problem.

                                                                                      So you didn't so all that badly in Russia. Still and all, one does tend to miss the regularity of choice and homey foods. I definitely understand.

                                                                                  2. re: greedygirl

                                                                                    I'm with you on the caviar, gg. People think I'm weird.

                                                                                  3. re: LulusMom

                                                                                    I would need more than a few gimlets if I had a snake in my basement that is scary.

                                                                                    1. re: Ruthie789

                                                                                      You should have seen me the day we found one on the main floor!!

                                                                                      1. re: LulusMom

                                                                                        Used to see snakes in Montreal especially in the country but not so much anymore. I guess my fear stems from my Aunts simultaneously screaming and running for the hills whenever they would see one. I did have a sewer rat in the basement this winter and was besides myself. My son nonchalantly lured it with potato chips and then took it outside. I still have trouble going into the basement now. I'm a chicken when it comes to snakes and rodents!

                                                                                        1. re: Ruthie789

                                                                                          Oh honey, I hear you. I'm scared to death. I will *not* be going down in the morning to do my treadmill as I usually do each day. Awaiting the pest control guy with his stuff called snake-away.

                                                                                          Interesting that you mentioned Montreal. My husband grew up in Quebec and always says how much better it was in terms of bugs and snakes and icky things like that. We're in North Carolina and apparently the snakes are much bigger/longer/scarier here. Or else he lucked out in Quebec!

                                                                                          We are on our second round of gimlets, which are delightful and refreshing, and are both feeling a bit more relaxed. And just to keep this food related, we made the grilled chicken kebabs from Sunday's NYTimes mag and they were absolutely delicious.

                                                                                          1. re: LulusMom

                                                                                            A gimlet sounds like a great summer drink, enjoy the rest of the evening. We had a fresh garden salad today and a light pizza, all of us remarked how fresh and good the salad was, for convenience of late we have been purchasing the bags, there is just no comparison. Am sure our little garter snakes do not compare but we do have bears, moose, deers etc in the country.

                                                                                          2. re: Ruthie789

                                                                                            I could deal with a snake more easily than a rat, because my husband would take care of the snake but it would be up to me to deal with the rat -- he's extremely phobic.

                                                                                            1. re: Ruthie789

                                                                                              Folks, we like to discuss the phobias of our friends and loved ones as much as anyone, but they're really off topic for this thread, which is about cookbooks. Can we get the conversation back on track?

                                                                                              1. re: The Chowhound Team

                                                                                                Maybe there's a cookbook in it - First Kill Your Snake.

                                                                                                1. re: The Chowhound Team

                                                                                                  Absolutely...my apologies.

                                                                                                2. re: Ruthie789

                                                                                                  Roxlet, I have only tasted caviar once, and I didn't care for it either..
                                                                                                  On a happier "vermin" note, I was just in Montreal, and of course I had to have a beaver tail.. the fried dough sort, or course!

                                                                                                  1. re: rstuart

                                                                                                    I could eat caviar almost every day, and I don't say that about many foods. Salty and fishy - yum.

                                                                                                    1. re: LulusMom

                                                                                                      I particularly like salmon caviar and could eat it almost everyday. In my young and silly days, a few girlfriends will get together, drink champagne and suck real caviar throw straws from a rather large bowl while discussing all kinds of juicy topics - those were the days! :)

                                                                                                      1. re: herby

                                                                                                        herby, you rascal! It sounds really really fun.

                                                                                                        1. re: herby

                                                                                                          I think they should be resurrected, herby!

                                                                                                          1. re: greedygirl

                                                                                                            Wouldn't that be nice :)

                                                                                                          2. re: herby

                                                                                                            Many years ago a good friend of mine did a lot of graphic design work for Aeroflot. They had an annual Christmas party at which they put out bottles of iced vodka and huge crystal bowls of beluga. People who had attended this party before and knew what they were in for used to show up with their own spoons. Transference on little toast points took too long, and I guess no one was overly concerned about double dipping.

                                                                                                            1. re: JoanN

                                                                                                              Especially after so many iced vodkas. Oddly, I can relate to that.

                                                                                                              1. re: JoanN

                                                                                                                Vodka kills germs; that's a well known fact, right? :)

                                                                                                                1. re: herby

                                                                                                                  Right, herby, right. Tell that to the surgeon...

                                                                                                                  1. re: Gio

                                                                                                                    No-no-no! We do not want to tell him that - we want him to wash up proper-like when he cuts us up :)

                                                                                            2. re: emily

                                                                                              Southern Italian Desserts? Calling all roxlets!

                                                                                              1. re: buttertart

                                                                                                I have my fingers in my ears, so I can't hear you.

                                                                                                1. re: roxlet

                                                                                                  "As a follow-up to her acclaimed My Calabria, Rosetta Costantino collects 75 favorite desserts from her Southern Italian homeland, including the regions of Basilicata, Calabria, Campania, Puglia, and Sicily. These areas have a history of rich traditions and tasty, beautiful desserts, many of them tied to holidays and festivals. For example, in the Cosenza region of Calabria, Christmas means plates piled with grispelle (warm fritters drizzled with local honey) and pitta 'mpigliata (pastries filled with walnuts, raisins, and cinnamon). For the feast of Carnevale, Southern Italians celebrate with bugie("liars")--sweet fried dough dusted in powdered sugar, meant to tattle on those who sneak off with them by leaving a wispy trail of sugar. With fail-proof recipes and information on the desserts' cultural origins and context, Costantino illuminates the previously unexplored confectionary traditions of this enchanting region."

                                                                                                  1. re: emily

                                                                                                    Oh, no! I gotta have it!

                                                                                                    1. re: roxlet

                                                                                                      ME TOO!

                                                                                            3. Really want to get True Brews, a small-batch fermented-drinks book from a woman who writes for The Kitchn.

                                                                                              My confidence in the purchase of a sight-unseen book is increased by my experience with another recent book from a Kitchn writer, Faith Durand's Bakeless Sweets. It got me to make my first panna cotta, which I'm now in love with.

                                                                                              Physically, Bakeless Sweets is everything I like in a cookbook: modest size, wipe-clean cover, recipes that stick to one page, page-numbered recipes in chapter tables of contents, and page numbers at the corners of the pages and large enough to read.

                                                                                              I won it in a cookbook giveaway at Eat Your Books, but would feel good about it even if I'd bought it. I'm not much of a dessert person, but the recipes are so approachable and delicious that this is has earned a spot on the kitchen shelf.

                                                                                              3 Replies
                                                                                              1. re: ellabee

                                                                                                I like Faith Durand's "voice" and her recipes on the Kitchn.. was going to take it out of the library to try it out. Glad to hear you liked it!

                                                                                                1. re: rstuart

                                                                                                  Faith Durand also wrote a book in the "Not Your Mother's ..." series. Not Your Mother's Casseroles. Some really interesting recipes.

                                                                                                2. re: ellabee

                                                                                                  I purchased this book on my kindle a few months ago. I'm a terrible baker and hardly ever make a dessert for a dinner party or even a weekend family treat. Since I do enjoy making ice cream I thought this book would be right up my alley...and it was! I've made the classic banana pudding recipe (using the vanilla and banana puddings recipe, also in the book). It was a big hit, especially for summer desserts.

                                                                                                3. Finally ordered vegetable literacy last week, hoping it would come before I went away this week. It didn't, but coming home to a bunch of new books (also got Luisa Weiss' Berlin kitchen and Laurie Colwin home cooking) was really great too. Made it easier getting back home. I'm really excited to dig into vegetable lit! I also picked up the smitten kitchen book at Costco at the beginning of my vacation. I've read her blog for years, but wasn't super excited about getting the book (having since found other blogs that fit my style a bit better), but it was cheap at Costco and an alright read. I'm sure ill end up making a few things from it.

                                                                                                  1. We addicts are going to have a difficult fall ahead of us. Here are a few cookbooks we can look forward to:

                                                                                                    “Le Pigeon: Cooking at the Dirty Bird” by Gabriel Rucker, Meredith Erickson, Lauren Fortgang, Andrew Fortgang
                                                                                                    This debut cookbook from James Beard Rising Star Chef Gabriel Rucker features a serious yet playful collection of 150 recipes from his phenomenally popular Portland restaurant.
                                                                                                    Release date: September 17

                                                                                                    “Manresa: An Edible Reflection” by David Kinch, Christine Muhlke, Eric Ripert
                                                                                                    The long-awaited cookbook by one of the San Francisco Bay Area's star chefs, David Kinch, who has revolutionized restaurant culture with his take on the farm-to-table ethic and focus on the terroir of the Northern California coast.
                                                                                                    Release date: October 22

                                                                                                    “Roberta's Cookbook” by Carlo Mirarchi, Brandon Hoy, Chris Parachini, Katherine Wheelock
                                                                                                    The Brooklyn destination the New York Times called “one of the most extraordinary restaurants in the country”—which began as a pizza place and quickly redefined the urban food landscape—releases its highly anticipated debut cookbook.
                                                                                                    Release date: October 29

                                                                                                    “Daniel: My French Cuisine” by Daniel Boulud, Sylvie Bigar, Thomas Schauer, Bill Buford
                                                                                                    With more than 75 signature recipes, plus an additional 12 recipes Boulud prepares at home for his friends on more casual occasions. Included in the cookbook are diverse and informative essays on such essential subjects as bread and cheese and, by Bill Buford, a thorough and humorous look at the preparation of 10 iconic French dishes, from Pot au Feu Royale to Duck a la Presse.
                                                                                                    Release date: October 15

                                                                                                    “The A.O.C. Cookbook” by Suzanne Goin
                                                                                                    Now, she is bringing us the recipes from her sophomore restaurant, A.O.C., turning the small-plate, shared-style dishes that she made so famous into main courses for the home chef.
                                                                                                    Release date: October 29

                                                                                                    “To the Bone” by Paul Liebrandt, Andrew Friedman, Heston Blumenthal
                                                                                                    Paul Liebrandt, the chef and co-owner of Corton and the Elm, is one of the superstars of the culinary world, having received two Michelin stars and three stars from the New York Times (at age twenty-four, the youngest chef to do so).
                                                                                                    Release date: December 3

                                                                                                    I think I'm going to have to pre-order the Goin. Heaven forfend I have should have to wait while all of you are already marking recipes to try.
                                                                                                     

                                                                                                    24 Replies
                                                                                                    1. re: JoanN

                                                                                                      Oh dear! Joan the only one on your list I knew of was A.O.C. and I put that on my Amazon Wish List as soon as I heard about it. From your list, Manresa and Roberta's Cookbook hold particular appeal.

                                                                                                      To further stir the pot, let me also add a few other "yet-to-be-released" books on my Wish List:

                                                                                                      1,000 SPANISH RECIPES by Penelope Casas - to be released in Nov.

                                                                                                      Wild Rosemary and Lemon Cake: A Collection of Italian Recipes from the Amalfi Coast by Katie Caldesi

                                                                                                      Collards & Carb​onara: Southern Cooking, Italian Roots
                                                                                                      by Michael Hudman & Andy Ticer - coming out in Sept.

                                                                                                      One Good Dish: The Pleasures of a Simple Meal
                                                                                                      by David Tanis - Supposedly a focus on pure comfort food. Alas, I have to wait until October!

                                                                                                      The Gramercy Tavern Cookbook
                                                                                                      by Michael Anthony . . . but not until Oct for this one either!

                                                                                                      1. re: Breadcrumbs

                                                                                                        Oh, right. How did I forget the Gramercy Tavern book. May have to pre-order that as well.

                                                                                                        I'm thinking I can hold off on the Tanis until I see how many of the recipes have been published in the Times. I wouldn't be surprised if I already have at least a third of them in Pepperplate.

                                                                                                        1. re: Breadcrumbs

                                                                                                          I have TWO of Tanis' books and haven't cooked much from either. That doesn't stop me from wanted a third, however. (You incorrigible enablers, you two).

                                                                                                          ~TDQ

                                                                                                          1. re: The Dairy Queen

                                                                                                            I have one of the Tanis books (forgetting the name right now) and haven't cooked one thing from it. And in my current "do not buy a cookbook" stage, I am not even slightly tempted.

                                                                                                            1. re: LulusMom

                                                                                                              I have a Platter of Figs and haven't used it either! Not sure why, because I loved it when I saw it in the bookstore in NYC.

                                                                                                              1. re: greedygirl

                                                                                                                I never bought Platter of Figs. I think I took it out from the library and just wasn't tempted. But I've made a number of his recipes from the Times and enjoyed nearly all of them. I may be wrong, but I think this new book is a collection of Times recipes.

                                                                                                                1. re: greedygirl

                                                                                                                  I've cooked a few things from it, a corn relish or a corn salad is the one I remember (it's been a few years) and was very pleased. Don't know why I haven't cooked from it more.

                                                                                                                  ~TDQ

                                                                                                                  1. re: greedygirl

                                                                                                                    That's the one I have and haven't used! Wonder what it is about that book... so many people have raved, and yet it sits there untried.

                                                                                                                    1. re: LulusMom

                                                                                                                      I have had the same experience. Just can't find one thing I want to make in it.

                                                                                                                      1. re: dkennedy

                                                                                                                        Kind of a relief to hear so many of you have had the same experience.

                                                                                                                        1. re: LulusMom

                                                                                                                          I have them to, and have never used them. Maybe it's time to move them from the kitchen bookcase to the sunroom. I just realized that I don't need them to take up real estate here in the kitchen!

                                                                                                                          1. re: roxlet

                                                                                                                            Mine never even made it to the kitchen bookshelf. Wondering if it is one I should just go ahead and give away at this point.

                                                                                                                      2. re: LulusMom

                                                                                                                        I have A Platter of Figs and Heart of an Artichoke and I don't recall cooking from either of them but, like gg I recall being very excited about both when I purchased them. I think he's an engaging writer IIRC. Like TDQ, despite having no recollection of cooking from these 2 books, inexplicably, it won't stop me from buying the third!

                                                                                                                      3. re: greedygirl

                                                                                                                        To get you started:
                                                                                                                        Fava Bean Salad with Mountain Ham and Mint, p.18
                                                                                                                        Saffron Carrots, p. 27
                                                                                                                        Hazelnut Sponge Cake, p. 31
                                                                                                                        Shoulder of Spring Lamb with Flageolet Beans and Olive
                                                                                                                        Relish, p. 63
                                                                                                                        Roasted Quail with Grilled Radicchio and Creamy Polenta,
                                                                                                                        p. 167
                                                                                                                        All excellent.

                                                                                                                        1. re: pikawicca

                                                                                                                          Thanks pika! I've pasted your recommendations into my notes on EYB. Much appreciated!!

                                                                                                                          1. re: pikawicca

                                                                                                                            That menu sounds wonderful.

                                                                                                                  2. re: JoanN

                                                                                                                    Oh Joan and BC, you are temptresses! I am copying your responses so I can do some further research. I already had AOC and One Good Dish on my list.

                                                                                                                    1. re: JoanN

                                                                                                                      The Goin, of course, is practically mandatory.

                                                                                                                      ~TDQ

                                                                                                                      1. re: The Dairy Queen

                                                                                                                        I think one will quickly become a COTM!

                                                                                                                      2. re: JoanN

                                                                                                                        The New Yorker had a great article by Bill Buford about cooking with Boulud recently.

                                                                                                                        1. re: buttertart

                                                                                                                          Yes, I read that. I think I'll be passing on the pressed duck recipe.

                                                                                                                        2. re: JoanN

                                                                                                                          You're making trouble here, JoanN. How could you? But truth be told, I already have the Goin on pre-order...

                                                                                                                          1. re: JoanN

                                                                                                                            "Coi" (one of the best restaurants in San Francisco with Chef Daniel Patterson) will be also out in October

                                                                                                                            1. re: honkman

                                                                                                                              Yes, I saw that and debated whether or not to add it to the list. Perhaps I should be embarrassed that I'm not familiar with Chef Patterson, or else I'm just being very east coast centric. It sounded as though it might be as much memoir as cookbook (although that's partially true of Smoke & Pickles which I've loved reading) and might have many difficult to find ingredients. Also gotta say I was a bit turned off that it's being published by Phaidon Press, which I always think of as going more for art than content. What can you tell us about the chef and the restaurant?

                                                                                                                          2. I'm going to have to get the Dan Lepard "Short and Sweet", which I have overdue at the libe. I've already bought soy milk to use in bread at his recommendation.

                                                                                                                            24 Replies
                                                                                                                            1. re: buttertart

                                                                                                                              I love that book and have made several things from it.

                                                                                                                              1. re: buttertart

                                                                                                                                This book was such a pleasant surprise when I ordered it sight unseen. So many recipes I want to try!

                                                                                                                                1. re: buttertart

                                                                                                                                  Tell us more about it, bt.

                                                                                                                                  1. re: roxlet

                                                                                                                                    I've only gotten part way through the bread chapter (very interesting, very relaxed approach) and I have to take it back soon...can't renew it, dang it. I shall buy this one and roll around in it. What have you made, gg?

                                                                                                                                    1. re: buttertart

                                                                                                                                      Mostly cake - the lemon butter cake, cherry and sherry cake, Marrakech Express loaf cake, rum cake, caramel Christmas cake. All very good.

                                                                                                                                      1. re: greedygirl

                                                                                                                                        Wow gg, that's impressive. When did the book come out in the UK?

                                                                                                                                        1. re: Breadcrumbs

                                                                                                                                          A couple of years ago I think. I haven't had it as long as that though - maybe a year or so.

                                                                                                                                          1. re: greedygirl

                                                                                                                                            Ok, I feel a little better now! The book came out in March here. I don't have it but I have bought new baking books since then and I haven't baked more than 2 things from any one of them. I really must make more of a concerted effort.

                                                                                                                                          2. re: Breadcrumbs

                                                                                                                                            I got this one on the kindle sale earlier this year for £3.99. I've only read the bread section, and it's completely changed my breadmaking ways. It's very enabling.

                                                                                                                                            I use a breadmaker, so wasn't directly using Lepard's recipe. He recommended using the breadmaker's own recipe as a starting point. He explains all the basics on what all the ingredients do to bread, and substitutes. It probably is basic knowledge, but I'm a novice with breadmaking. After reading this, I changed my way of making chinese buns, and have great results. I also made naan the first time this weekend to use in Ottolenghi's Na'ama Fattoush.

                                                                                                                                            1. re: lilham

                                                                                                                                              Dang, I wish I could get it that cheaply for Kindle.

                                                                                                                                          3. re: greedygirl

                                                                                                                                            The Marrakesh Express? Whoo Hooo!!

                                                                                                                                            http://www.youtube.com/watch?v=E4r_HW...

                                                                                                                                            1. re: Gio

                                                                                                                                              And did you know that there is no Marrakesh Express. We had to take the bus. :)

                                                                                                                                              1. re: roxlet

                                                                                                                                                LOL... I guess you didn't know that all you had to do was to "Take the train from Casablanca going south,"

                                                                                                                                        2. re: roxlet

                                                                                                                                          By the way he contributes recipes to The Guardian and there are a fair number of recipes there
                                                                                                                                          http://www.theguardian.com/profile/da...

                                                                                                                                          I own Short and Sweet, though, so I am not suggesting they are equivalent, but his bread recipe is online.

                                                                                                                                          It looks as if several of his books are being reprinted in various combinations with new titles. I bought Baking with Passion and it has a very different feel than Short and Sweet - which is quite a giant book, actually. I made his tortillas as an experiment and needed vastly more water than called for. It makes me wonder about the other recipes in it.

                                                                                                                                        3. re: buttertart

                                                                                                                                          BT, how do you compare it to Bread Baker's Apprentice (did I get the title right?)? I want to start making bread and have been playing with sourdough starter but have to keep putting it the fridge for variety of reasons - hope it is surviving well... We also have heritage flour available - the wheat is grown just outside Ottawa and rumour has it that the Queen always takes a bag of it home when she visits Canada :) Do I NEED Short and Sweet?

                                                                                                                                          1. re: herby

                                                                                                                                            BBA is more technical and probably better for the less slapdash among us. The bread recipes are amazingly casual. I haven't gotten any farther into the book, I'll report more when I do. (PS I still like Crust and Crumb best of Reinhart's books.)
                                                                                                                                            Heritage wheat? Exciting.

                                                                                                                                            1. re: buttertart

                                                                                                                                              Thank you! Glad you think that heritage wheat is exciting:)

                                                                                                                                              1. re: herby

                                                                                                                                                But of course I do!

                                                                                                                                            2. re: herby

                                                                                                                                              Herby, what kind of wheat? I have some red fife that I love...

                                                                                                                                              1. re: rstuart

                                                                                                                                                The same, red fife. The woman who owns the farm bought a handful and spent years growing it for seed and now has enough to sell. A few health food stores in Ottawa carry it and a Bulk Barn in my 'hood.

                                                                                                                                                1. re: herby

                                                                                                                                                  Isn't that funny.. I bought some at the Brickworks market in TO..

                                                                                                                                                  1. re: rstuart

                                                                                                                                                    Is it from Ottawa Valley? Could be the same source. I think it was originally grown in Manitoba a century ago.

                                                                                                                                                    1. re: herby

                                                                                                                                                      No, I think that they grew it nearby. Ironically, I am from Manitoba! I substituted it one for one for whole wheat flour in muffins and scones.. worked really well.

                                                                                                                                                      1. re: rstuart

                                                                                                                                                        It is wonderful in pancakes and I have tried in cakes (do not remember which ones now, could be Ina's lemon) with good results also 1:1.

                                                                                                                                          2. The postman delivered MIGHTY SPICE EXPRESS and POLPO today. Haven't had much time to peruse either of them, never mind cook, but they both look good so far.

                                                                                                                                            28 Replies
                                                                                                                                            1. re: greedygirl

                                                                                                                                              Do come back and tell us what you think of Mighty Spice Express. It's on my wish list. I'm trying very hard not to buy it! I read the 'look inside' on amazon and it just makes me want to buy it more. I've got some preserved lemons that I want to use up. Also easy versions of Korean food.

                                                                                                                                              1. re: lilham

                                                                                                                                                So, my copy of MSE arrived yesterday. Natch I haven't had a chance to cook from it yet (but I want to,) but I've flipped through it and read through the entire intro.

                                                                                                                                                Let me just preface my comments that follow by saying I'm in an absolutely crap-tacular mood right now, so you might have to take my irritated tone with a grain of salt. And, I haven't spent much time with his first book, Mighty Spice, so maybe my first-impression/observations will be no-duh's for the rest of you who are more familiar with his recipes.

                                                                                                                                                First of all, I wish I hadn't read the intro. It reads like it was written by a college frat boy. Yay for you and your boozy hard partying, dude! It also reads like he needed a way to fund his travels and partying and writing this book gave him the very excuse. He says his travels to Morocco, Korea, India, China and their street food were the inspiration for the recipes in this book.

                                                                                                                                                That having been said, the color photos are appealing and numerous. Not quite one for each recipe, but almost.

                                                                                                                                                Nice little ingredient glossary in the front, that I wish included photos and brand names, though it's clear this book was written for both a UK and North American audience in terms of the measures provided (grams, ounces, and cups! which I LOVE), so maybe my desire for him to name brands would be pointless anyway. He uses UK terms for ingredients names courgettes and aubergines and groundnut oil and the like, but that won't phase most of us who regularly participate in COTM.

                                                                                                                                                There are 6 chapters, the first three of which include recipes that serve only 2 and typically are ready in 20 minutes (and many under), the last three of which include recipes that serve 4 and typically are ready in 45 minutes or so (a few under).

                                                                                                                                                Mighty Bites--snacks that he says are great for serving at parties (parties of two people? Sir, we don't call that kind of entertaining a party in my region of the world)

                                                                                                                                                Not Quite Lunch--for a lazy breakfast, brunch or early lunch

                                                                                                                                                Midweek Lifesavers--when you need a meal right now

                                                                                                                                                Nice & Easy--for a "really chilled-out" approach to cooking for family and friends

                                                                                                                                                Something Spectacular--for when you want to "pull out all the stops" and set out your fine tableware

                                                                                                                                                Naughty but Nice--cocktails and desserts

                                                                                                                                                As far as preserved lemons, they are mentioned in the glossary, but no recipes in the index call for them. (Maybe he just cut and pasted the glossary from his first book?) You may have to flip through the book in search of the recipes that use them--to be honest, I didn't notice any, though I can't say that I scoured the book in search of them. 3 recipes in the index are specifically labelled Korean (braised chicken, kebabs, steaks with carrot kimchi and sanjim), but I notice there is a salmon bibimbap recipe, for instance, that is not listed in the index as Korean, and my impression in general from flipping through the recipes that there are several more.

                                                                                                                                                The fact that approx half of the recipes in the book serve only two remind me of my pet-peeve about the "express" genre of cookbook. Well, of course, if you're only doing half the prep and half the cooking, it's likely going to take you half as long. What I'd really like to know is which of these recipes can be easily doubled. We are a household of 3 (two and a half, really, in terms of serving sizes) and like to pack leftovers for our lunches. So, I find serving sizes of four to be a lot more helpful. But, obviously, that's just me.

                                                                                                                                                Unfortunately, the recipes that serve 4 are the ones that take longer.

                                                                                                                                                All of that having been said, I want to make every recipe in this book! They all sound delicious. I will probably start with trying to tackle the recipes from chapters 4 & 5 that serve for and have shorter cooking times, then trying to double the recipes in the first 3 chapters that serve only 2 (after all, if it only takes 10 or 15 minutes to prepare, it should only take 20 or 30 minutes to do it twice.

                                                                                                                                                So, that's my two cents from my cursory flip though the book and no cooking, for what it's worth.

                                                                                                                                                Question for those of you MS Fans. How accurate have his time estimates been?

                                                                                                                                                ~TDQ

                                                                                                                                                1. re: The Dairy Queen

                                                                                                                                                  Hi TDQ, First let me say I'm sorry to hear about your recent mood. Lets hope it lifts for you soon - no fun feeling that way at all. Thank you very much for the review - it sure started out making my heart sink, but then you shocked me with the "I want to make every recipe in the book" business. I agree with you on the recipes for 2 people - why bother? Drives me a little nuts unless they make it *very* obvious that it is only for 2. I like the default of 4, and then let people either double or halve or have leftovers as needed. And feeding 2 people and calling it party food? Insane.

                                                                                                                                                  Now to your question. I don't remember him giving times in the original book. But I will say that most of the recipes I've made from it were *fairly* quick. That ground lamb on pita one seemed to take a while, but that was more a problem of assembly than the actual cooking (but that assembly time is definitely worth keeping in mind).

                                                                                                                                                  1. re: LulusMom

                                                                                                                                                    Thank you, LLM. Sorry to have given you such an unnecessary shock. I should have maybe started by saying overall the book is very appealing, but I was going to gripe anyway...

                                                                                                                                                    Another thought with my second pass: I realize upon my first flipping through of the book I pretty much dismissed the little mini-photos of the spices at the bottom of each recipe page. So, while he doesn't ingredient pics in the glossary, maybe it's more helpful for him to provide them where you really need them.

                                                                                                                                                    P.S. I hope they index this book in EYB very soon!

                                                                                                                                                    Serves 2 Recipes (That I want to try & double):
                                                                                                                                                    Chicken Fillets with Sweet Chilli & Basil Sauce, 10 mins (p 18)
                                                                                                                                                    Blue Gate Fez (chicken) Sandwich 15 min (p 20)
                                                                                                                                                    Korean (beef) Kebabs, 10 min (p 25)
                                                                                                                                                    Crab & Spring onion pancakes, 15 min (p 29)
                                                                                                                                                    Jonny's (shrimp) Dumplings, 15 min (p 30)
                                                                                                                                                    Los Danzantes (prawn) Empanadas--uses pre-made flour tortillas, 10 min (p 32)
                                                                                                                                                    Fried Chilli Corn, 10 min, p 38
                                                                                                                                                    Lahmacun Turkish Pizza, 10 min, uses pre-made flour tortillas, p 46
                                                                                                                                                    Blue Mosque Goat's CHeese Tart (uses filo pastry), 25 min, p 57
                                                                                                                                                    Goan Cinnamon & Mint Chicken Curry, 20 min, p 65
                                                                                                                                                    Bosphorus Burger, 15 min, p 85
                                                                                                                                                    Camboaidan Seafood Amok, 15 min p 88
                                                                                                                                                    Crayfish, Pink grapefruit & glass noodle salad, 15 mins, p 90

                                                                                                                                                    Serves 4 recipes (I notice I let a couple of the longer-than-a-half-hour ones creep onto my list; they seem mostly passive, though...)

                                                                                                                                                    Korean Braised Chicken with Rice Noodles, 35 min, p 98
                                                                                                                                                    Roast Spatchcocked Chicken with Chimichurri & Rice and Black Bean Salad, 45 min, p 100
                                                                                                                                                    Sumac Chicken with Black Gremolata & Tomato Salad, 45 min, p 104,
                                                                                                                                                    Thai Pork with Noodles & Lemongrass & Lime Dipping sauce, 40 mins, p 108
                                                                                                                                                    Four Brothers Beef Curry, 30 mins, p 116
                                                                                                                                                    Dongbai Roast Cod with Stir-Fried Spinach & Peanuts, 25 mins, p 126
                                                                                                                                                    Prawn & Herb Brewat with Vermicelli Rice Noodles, 30 min, p 131
                                                                                                                                                    Rita's Tamarind & Coconut Prawn Curry, 20 min, p 132
                                                                                                                                                    Paprika & Fennel Pork Chops with Lentils & Beetroot & Goat's Cheese salad, 30 min, p 154
                                                                                                                                                    Lao Lap Aubergine & Pork, 30 mins, p 158
                                                                                                                                                    Keralan Seafood Curry, 25 mins, p 180
                                                                                                                                                    Iain's Mighty Scallop Ceviche with Buckwheat Noodles & Avocado Salad, 30 mins, p 182

                                                                                                                                                    Dessert (actually, I think I want to try them all)
                                                                                                                                                    Goan Explosion Truffles, p 198
                                                                                                                                                    Pumpkin, Chocolate & Walnut Puddings p 204
                                                                                                                                                    Kika Cakes with Orange and Ginger Glaze, p 207
                                                                                                                                                    Strawberry Layer Cakes, p 210
                                                                                                                                                    Shenyang Bananas with Honey & Sesame Seeds, p 215

                                                                                                                                                    ~TDQ

                                                                                                                                                    1. re: LulusMom

                                                                                                                                                      TDQ & LlM...boy, sure is a shame I'm not buying any books sight unseen these days because you've definitely got me wanting this one!!!

                                                                                                                                                      1. re: Breadcrumbs

                                                                                                                                                        Even I haven't bought this one yet. I'm being pretty hardcore (although I took a few minutes and weeded out a bit of fiction today - the shelves are slowly but surely opening up).

                                                                                                                                                        1. re: LulusMom

                                                                                                                                                          I made some good headway today as well LlM. I just sent mr bc out the door en route to the thrift shop with a big box of books (not all cookbooks) along with some other items I saw lying around that I just wasn't in love with any more. It's quite gratifying really!

                                                                                                                                                          The non-cookbooks are much easier to make a snap decision on though!

                                                                                                                                                          ETA: ...to be clear, mr bc IS coming back...I'm still loving him!!! I re-read this after posting and it didn't sound very good as written!!!

                                                                                                                                                          1. re: Breadcrumbs

                                                                                                                                                            Ha! don't worry, it was clear that you weren't sending Mr BC to the thrift shop!

                                                                                                                                                            1. re: Breadcrumbs

                                                                                                                                                              Actually it was only with your added ETA that I thought of it that way, and was highly amused. There are occasions ...

                                                                                                                                                              Anyway, congratulations on the books! I'm very impressed and again, this thread has definitely inspired me.

                                                                                                                                                            2. re: LulusMom

                                                                                                                                                              Well, I'm glad I've already culled my collection* so I can add to it again. :) But, seriously, it does give me a chance to shift my collection a little. Get rid of the books I won't ever use so I can make room for the ones I will use.

                                                                                                                                                              *pending the final drop off of the books at the used book store.

                                                                                                                                                              ~TDQ

                                                                                                                                                        2. re: The Dairy Queen

                                                                                                                                                          Ha! I love the fact that there are lots of recipes that just serve two. Go figure...

                                                                                                                                                          1. re: greedygirl

                                                                                                                                                            You know, I could see how it would be great if you're only cooking for one or two or if you don't rely on leftovers...

                                                                                                                                                            ~TDQ

                                                                                                                                                            1. re: The Dairy Queen

                                                                                                                                                              I can see it too, but remembering the days when we were only two we either cut the recipe in half or saved the rest for my husband's lunch (and he always appreciates a home-made lunch). So even when I see a recipe for two I've always been likely to expand it. This was an issue for me with some of M. Clark's recipes - there is no consistency in how many they serve, so you need to make darned sure that you've checked.

                                                                                                                                                              Not to worry on the shock. i got over it quickly.

                                                                                                                                                              1. re: LulusMom

                                                                                                                                                                I will say, he's very consistent with the serving sizes--the recipes in the first half of the book serve 2, and in the second half, four. I don't think you're likely to accidentally cook a recipe for two thinking you're cooking for 4.

                                                                                                                                                                I mean, if you were to acquire this book.

                                                                                                                                                                ~TDQ

                                                                                                                                                                1. re: The Dairy Queen

                                                                                                                                                                  ha ha ha. If, indeed.

                                                                                                                                                          2. re: The Dairy Queen

                                                                                                                                                            Another one here who prefers a default serving of 2. I found it easier to scale up than down. 4 is usually ok but why does Jamie Oliver does 6 so often?

                                                                                                                                                            I guess it all depends on the number of servings you mostly cook for isn't it? As for party of two. All I can think of is that they are to serve with drinks to impress his dates?

                                                                                                                                                            1. re: lilham

                                                                                                                                                              Maybe your appreciation for recipes-that-serve-two explains why both you and greedygirl like that express cookbook of Nigel Slaters (30 Minute Cook is it?) and I've always been disappointed by it. (Also, I'm never a fan of sandwich recipes --who needs a recipe for a sandwich?-- and my impression of that Slater book is that there are too many sandwich recipes).

                                                                                                                                                              I've always been annoyed by recipes that serve only two. That would have been great when I single (except that I seldom really cooked anything elaborate enough to require a recipe back then), but as a married woman, I've always preferred recipes that serve four. Enough for dinner + leftovers.

                                                                                                                                                              Maybe JO does 6 because he has 4 kids?

                                                                                                                                                              As for JG-S, I think most of the recipes in that chapter would make good "appetizers" if they served more than 2 people. I can't really figure what he was thinking. Maybe he would have you make 2-3 dishes from that chapter in advance of a small gathering?

                                                                                                                                                              ~TDQ

                                                                                                                                                              1. re: The Dairy Queen

                                                                                                                                                                I mostly cook for two still because my little one has lunch and tea at nursery during the week. In the weekend, I cook for 2 and a bit for the lunch and she has sandwiches for tea before bed. She eats so little that I mostly just increase the carbs I do an extra salad or carbs. I might come around to your preference when she is older though.

                                                                                                                                                                I need to use leftovers better. That's something in my to do list!

                                                                                                                                                                1. re: lilham

                                                                                                                                                                  You seem like you have it very together, cooking-wise! I'm surprised to learn you have anything on your to-do list at all!

                                                                                                                                                                  ~TDQ

                                                                                                                                                                  1. re: The Dairy Queen

                                                                                                                                                                    You are far too kind. Can you believe I've just started using pepperplate earlier this month? It's been on my to-do for ages after seeing all the raves on it on this board. It's been such a time saver!

                                                                                                                                                                    I don't even want to start thinking how I'll get dinner served after work and before bedtime when my toddler starts staying up later (and therefore having dinner with us).

                                                                                                                                                                2. re: The Dairy Queen

                                                                                                                                                                  I think you've hit the nail on the head on the 4 kids thing.

                                                                                                                                                                  1. re: LulusMom

                                                                                                                                                                    Haha. Yes that would make a lot more sense.

                                                                                                                                                              2. re: The Dairy Queen

                                                                                                                                                                Thanks for the first impressions TDQ. I haven't got MS and this one sounds appealing but I think I'll wait until a few others cook from it and report in it before committing.

                                                                                                                                                                I'm a 2 1/2 household too but we eat so late that I have to cook a separate early meal for the toddler anyway so the servings for two don't bother me. I wonder if he kept it to two portions to keep the prep time down and claim the meals were 'express'?

                                                                                                                                                                1. re: Frizzle

                                                                                                                                                                  Most of the recipes in his first book is fairly fast anyway. I think there's definitely a pressure on 10/15 minute mealtime, and it could be the reason why he listed them for 2. Or it could just be that he's without children? Like Nigel Slater (that TDQ refers to). I don't know how big is Slater's family, but reading his recipes and the kitchen diaries, I can't imagine he's cooking more than for 1 or 2 at home. Except when he talks about having friends over or while filming.

                                                                                                                                                            2. re: greedygirl

                                                                                                                                                              And how was lunch at Polpo??

                                                                                                                                                              1. re: LulusMom

                                                                                                                                                                It was pretty good - not great - but very nice. Quite hip and very noisy - which seems to have become the norm these days. Am I getting old?

                                                                                                                                                                1. re: greedygirl

                                                                                                                                                                  Never!

                                                                                                                                                                  1. re: greedygirl

                                                                                                                                                                    Too bad. But maybe you've just saved us all some money.

                                                                                                                                                              2. My copy of Smoke and Pickles arrived today and I had a quick browse through it. Very meat centric but lots of interesting lamb recipes including making (curing) your own lamb bacon and prosciutto! That could be cool to do but prosciutto requires the use of entire fridge assuming that you have one to spare. Maybe not but bacon could be doable if you have a BBQ and access to lamb bellies. Lamb chops sound great and will be the first recipe I try as I just got a couple of racks from Costco and want to experiment.

                                                                                                                                                                2 Replies
                                                                                                                                                                1. re: herby

                                                                                                                                                                  That meatcentric thing is a real saving grace for me. Keeping me on the straight and narrow.

                                                                                                                                                                  1. re: LulusMom

                                                                                                                                                                    I am wondering if I should not send it back... Nice book to read and some recipes are awesome but how many I would actually cook? And would I repeat any? Really want to try a couple of lamb recipes; thought more about lamb bacon and decided that I do not have to have bacon in my life just because every other recipe wants me to use it! Will give it another flip/read though before making final decision: to keep or not to keep, this is the question..

                                                                                                                                                                2. Anyone see (or bought) The Hoosier Mama Book of Pies? No preview on Amazon and I'm a sucker for pie books.

                                                                                                                                                                  12 Replies
                                                                                                                                                                  1. re: emily

                                                                                                                                                                    Killer title, considering Indiana sugar pie...

                                                                                                                                                                    1. re: emily

                                                                                                                                                                      Its showed up in my daily stack of Amazon ads and promotions and immediately grabbed my attention. I'm a sucker for pie books too, but unfortunately, the last pie book with a catchy title that I bought turned out to be a dud :-(

                                                                                                                                                                      Would be interested in hearing from someone who has actually purchased the book and cooked from it whether or not it's worth the price of purchase

                                                                                                                                                                      1. re: DiningDiva

                                                                                                                                                                        My favorite pie book is Ken Hedrich's book, simply named Pie. Although I have gotten great tips from other books throughout the years (notably Malgieri's How to Bake), this is a book I come back to time and time again. IMHO, it is to pie-baking what Marcella is to northern Italian food.

                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                          One of my favorites is Jim McNair's pie book. Love his sweet potato pie and coffee chiffon. Also have Nancy McDermott's Southern pie book but haven't made anything yet from it.

                                                                                                                                                                          1. re: emily

                                                                                                                                                                            I have the Nancy McDermott, but also haven't baked from it.

                                                                                                                                                                            1. re: emily

                                                                                                                                                                              That's my mother's favourite as well.. she used his pie crust now instead of her grandmother's!

                                                                                                                                                                              1. re: rstuart

                                                                                                                                                                                Pie crust is actually the only recipe I won't change - I still use my mother's which uses all lard. Funnily enough, my grandmother, who was a '50s mom, used Crisco and we never thought her pie crusts were anywhere near as good as my mom's.

                                                                                                                                                                                I just checked out the index for Ken Hedrich's book and some of the listings sound awfully tempting.

                                                                                                                                                                        2. re: emily

                                                                                                                                                                          I was kind of excited about a pie cookbook and was searching around for information about it; when I came across this article, I knew it was not for me!

                                                                                                                                                                          http://www.nothinginthehouse.com/2013...

                                                                                                                                                                          The hoosier sugar cream pie is straight out of the 1965 Farm Journal pie cookbook, by her own admission. I own the Farm Journal cookbook. It has zero photos (besides the cover!) but it's a gem. Buy that one instead. I have looked at a LOT of cookbooks, and most of the new ones have GREAT photos but ultimately few recipes.

                                                                                                                                                                          1. re: willownt

                                                                                                                                                                            I was actually looking for a good pie book. The Hoosier Mama Pie Company seems to appear on every list for best pies in America so it seemed to be a no brainer to buy this book. But then again, another renowned pie shop, Four & Twenty Blackbirds, is coming out with a cookbook this upcoming October. Im running out of cookbook space so im not sure which one to get. Four&Twenty Blackbirds Pie Book would hands down look better on my coffee table but thats not enough to seal my decision.

                                                                                                                                                                            Im not turned off by the fact that not all Paula Haney's recipes were of her creation. From the Hoosier Mama herself:
                                                                                                                                                                            "We are not opposed to taking your grandmother's recipe."

                                                                                                                                                                            One humorous reviewer says this in response: "In the name of bringing you delicious pie, Hoosier Mama will steal candy from babies and recipes from mothers across the country."

                                                                                                                                                                            I personally find it great thats shes willing to do this. A pie fanatic who not only shares recipes she developed but also recipes she discovered on her quest for great pie.

                                                                                                                                                                            You know what, I convinced myself in typing this post. Im getting both hahaha.

                                                                                                                                                                            1. re: VongolaDecimo

                                                                                                                                                                              That was a very compelling argument. Uh-oh.

                                                                                                                                                                              1. re: VongolaDecimo

                                                                                                                                                                                "A pie fanatic who not only shares recipes she developed but also recipes she discovered on her quest for great pie."

                                                                                                                                                                                That's fine, but since I already own her source material, I am sticking with the Farm Journal book.

                                                                                                                                                                                It (Farm Journal's pie cookbook) contains most of the "discoveries" from places like Cook's Illustrated; it's quite amusing actually. I have the blue-covered paperback edited by Nell Nichols with ISBN 0345297822. There are quite a few threads on here about how great it is. I paid less than $5 or so (inc shipping) for each of the two copies I've bought -- one was a gift; they occasionally become quite expensive, which is the case at the moment. The recipes are really excellent and wide-ranging and far exceed any of the current slate of pie cookbooks; Haedrich's is the only one that even comes close.

                                                                                                                                                                                1. re: willownt

                                                                                                                                                                                  She only took one recipe out of that cookbook, so I dont see why that should stop someone from getting the cookbook. The woman is still a renowned pastry chef who has worked in the same kitchen as Grant Achatz and her own original creations helped establish her pie shop's reputation. Im just wondering, would your opinion change had she not included that one recipe? I've never found a cookbook where I loved all the recipes but that hasn't stopped me from buying a cookbook. Yes, one recipe wasn't hers. But that one recipe shouldn't stop you. Sort of like saying that one shouldn't buy Thomas Keller's books because not all the recipes are his as he took Jean-Louise Palladin's recipe for brioche. Or someone assuming that Eric Ripert's Le Bernadin Cookbook has no original material because some of his recipes are from Gilbert Le Coze. I advise you to give the book another chance. Flip through it. If theres nothing of interest you. Fine. But dont let one recipe influence your opinion of a book. You never know. You may find yourself earmarking pages.

                                                                                                                                                                                  Anyways, that quite interesting about Cook's Illustrated. I had no idea. But that just goes to show that sometimes "the best recipe" has already been created so why change it and make a new one?Like Eric Ripert...like Thomas Keller....Paula Haney has found a recipe that she found to be "the best" and found no reason to make her own version. Still that doesn't mean she doesn't have her own recipes to share.

                                                                                                                                                                                  Anywhos...just ordered it and it should be here soon. I'll give my final opinion on the book when I get a chance.

                                                                                                                                                                          2. While others are purging (which word I find very funny relative to cookbooks) I'm buying. Latest purchases, awaiting arrival:

                                                                                                                                                                            >Mesa Mexicana/Mary Sue Milliken and Susan Feniger. I loved The Two Hot Tamales cooking show and this book got the most and best reviews.

                                                                                                                                                                            >Key to Chinese Cooking/Irene Kuo. I've made a few of Irene Kuo's recipes that were very successful so decided to find out what else she offers.

                                                                                                                                                                            >Foods of the Americas: Native Recipes and Traditions Hardcover/ Fernando and Marlene Divina in Assoc. w the Smithsonian National Museum of the American Indian. I have The Spirit of the Harvest by Beverly Cox which more or less focuses on Northern tribes and I wanted to include more regional tribes.

                                                                                                                                                                            11 Replies
                                                                                                                                                                            1. re: Gio

                                                                                                                                                                              The Irene Kuo is the best general Chinese book there has ever been in English.

                                                                                                                                                                              1. re: buttertart

                                                                                                                                                                                Damn that Buy With 1-Click button!

                                                                                                                                                                                1. re: buttertart

                                                                                                                                                                                  Whoa! That's high praise coming from you. Now I can't wait to get it into my hot little hands...

                                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                                    I've had Irene Kuo book for a couple of years and have not made anything. There is something that's stopping me to cook Chinese food and I do not have a clue what it is :( Same with Dunlop's latest book. Any suggestions?

                                                                                                                                                                                    1. re: buttertart

                                                                                                                                                                                      Wish they would reprint this book or at least come out with an e copy.

                                                                                                                                                                                      1. re: emily

                                                                                                                                                                                        Are you averse to buying used books? I just bought a used hardbound on Amazon in "good" condition for $6.62 including shipping.

                                                                                                                                                                                        1. re: JoanN

                                                                                                                                                                                          Depends and I'd rather see it in person first. I did order what was described as a "new" copy from an Amazon seller and it smelled and the cover was ripped. Luckily, it was an order fulfilled by Amazon and they took it back.

                                                                                                                                                                                          1. re: emily

                                                                                                                                                                                            Guess I've just been lucky. I've ordered dozens of used books from Amazon and Abe's and every single one has been in at least as good condition, usually better, than what was stated on the Web site. But I do understand preferring to see it first. And smell it, too.

                                                                                                                                                                                    2. re: Gio

                                                                                                                                                                                      "Key to Chinese Cooking" by Irene Kuo just arrived and I tore opened the package, opened the book, and to what page did it open you ask... why, the page with the Lobster Cantonese recipe. The very recipe I intend to make right off the bat. It was meant to be. I didn't even look at the page number... I was laughing so hard.

                                                                                                                                                                                      The book was advertized in Very Good condition from Amazon re-seller, "Fast and Easy" . It's in Perfect condition. (10.50 + 3.99 S&H) A heavy book with B & W line drawings, looks to be similar to Jasper White's "Lobster at Home" in layout. Can't wait to begin reading.

                                                                                                                                                                                      1. re: Gio

                                                                                                                                                                                        I've had this book for a while but have not made one thing. Please report on what you make, Gio!

                                                                                                                                                                                        1. re: Gio

                                                                                                                                                                                          Tolja, it's great. I've had it since it came out.

                                                                                                                                                                                      2. I've not participted in these threads this year becuase I've run out of cookbook space and didn't need you all tempting me with delicious titles.

                                                                                                                                                                                        I've not purchased a new cookbook in more than 6 months - which must be some sort of record, no? But I fell off the wagon yesterday as CARAMEL by Carole Bloom arrived from Amazon.

                                                                                                                                                                                        As the title implies, it's all about that sweet buttery goodness that is caramel. Butterscotch Blondies are on deck for this afternoon...

                                                                                                                                                                                        12 Replies
                                                                                                                                                                                        1. re: DiningDiva

                                                                                                                                                                                          Just got my copy of Caramel, as well. Be still my heart.

                                                                                                                                                                                          1. re: emily

                                                                                                                                                                                            :-)

                                                                                                                                                                                            Praline for the Butterscotch Blondies is cooling...

                                                                                                                                                                                            Photos in the book are pretty sexy

                                                                                                                                                                                            1. re: DiningDiva

                                                                                                                                                                                              I'm *really* envious of those butterscotch blondies.

                                                                                                                                                                                              1. re: LulusMom

                                                                                                                                                                                                They're out of the oven and smell great :-)

                                                                                                                                                                                                1. re: DiningDiva

                                                                                                                                                                                                  Tease.

                                                                                                                                                                                                  1. re: LulusMom

                                                                                                                                                                                                    :-)

                                                                                                                                                                                                    They are, however, really good and somewhat addictive. Once we got into them it was hard to stop eating them. Flavor was really good.

                                                                                                                                                                                                    As for the cookbook, it assumes the user has baking skills. Instructions on the 2 recipes I used were okay but could have been a little more clear

                                                                                                                                                                                          2. re: DiningDiva

                                                                                                                                                                                            Oh Boy! Now I have to get this one - I have her other cookbooks as well and my birthday is at the end of the month and I am a baker and caramel is my favorite flavor and I collect cookbooks, especially baking. I am in that place between culling cookbooks and buying new ones - over 1500 and that is after some serious culling due to a recent move. Trying to be choosey when adding anything new. It is not a perfect system....

                                                                                                                                                                                            1. re: nadiam1000

                                                                                                                                                                                              My birthday was last week, I love caramel (yes, more than chocolate) and this was my b-day gift to myself. I was not disappointed :-)

                                                                                                                                                                                              1. re: DiningDiva

                                                                                                                                                                                                Belated happy birthday! Since I'm the only caramel fiend in this house, I think I will forgo this pleasure...

                                                                                                                                                                                                1. re: buttertart

                                                                                                                                                                                                  Yeah, RIGHT!!! Siren call of Kindle cookbooks -- $9.99.
                                                                                                                                                                                                  Now i have an iPad, Kindle cookbooks are much more appealing. Bang that sucker into a gallon ziplock bag and into the kitchen we go.

                                                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                                                    Don't forget you can buy from ibook app too. I found iBooks are generally better than the kindle versions.

                                                                                                                                                                                                    1. re: lilham

                                                                                                                                                                                                      Can you please tell why you prefer ibook? I was about to download the Kindle app to buy a cookbook for the first time.

                                                                                                                                                                                          3. I just purchased second hand perfect condition The Mile end Cookbook, Best Recipes for Absolutely Everything by Anne Willan and a 1986 version of Good Housekeeping Cookbook because I loved the vintage looking cover. So thrilled to get The Mile End, have been following the story over the last number of months, and losts of references about Montreal.

                                                                                                                                                                                            13 Replies
                                                                                                                                                                                            1. re: Ruthie789

                                                                                                                                                                                              I love Anne Willian. I just looked on amazon, and it said that it was by the Bernamoffs. Is this the same book?

                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                The Anne Willian book is published by Allambra Editions. The authors of The Mile End Cookbook are the Bernamoffs, it is a great story about the makings of a Montreal Deli, in New York City.

                                                                                                                                                                                                1. re: Ruthie789

                                                                                                                                                                                                  Ah, I misread your post. I thought that the sub-title of the Mile End Cookbooks was Best Recipes for Absolutely Everything!!

                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                    Sorry Roxlet, my thread was wordy and all over the place. Did you see the Food Network Special on Anne Willian with Laura Calder?

                                                                                                                                                                                                    1. re: Ruthie789

                                                                                                                                                                                                      No, I am sorry to have missed it. When was it on?

                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                        It plays quite often. Laura Calder was a former student of hers she goes back to cook a meal from some gala that Anne Willian is holding and it has to be perfection. It was interesting. I saw it about two years ago, something about a Chateau.
                                                                                                                                                                                                        http://www.google.ca/url?sa=t&rct...

                                                                                                                                                                                                        1. re: Ruthie789

                                                                                                                                                                                                          I so rarely watch food network these days. There is only so much Guy Fieri that I can take...

                                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                                            Tell me about it, I just can't take that show where he has to constantly stuff his mouth. I was saying in another thread that there is better food tv on public television or national television. You hardly catch a new food cooking show or someone actually cooking.

                                                                                                                                                                                                            1. re: Ruthie789

                                                                                                                                                                                                              So true!

                                                                                                                                                                                                              1. re: Ruthie789

                                                                                                                                                                                                                I agree 100%. I sometimes watch Create, which is a Public Television channel, I believe.

                                                                                                                                                                                                2. re: Ruthie789

                                                                                                                                                                                                  I'm going to tell you a little secret, Ruthie, if you decide to cook from the 1986 GH cookbook. Be absolutely certain that you season to taste. In order for recipes to be on one page and not continue to the overleaf, more than a few had seasonings such as salt, pepper, and garlic deleted from the ingredients lists.

                                                                                                                                                                                                  1. re: JoanN

                                                                                                                                                                                                    Think you just might be right, recipes are very concise.

                                                                                                                                                                                                    1. re: Ruthie789

                                                                                                                                                                                                      Check and see if that's the one with the Peking Duck recipe...it's excellent.

                                                                                                                                                                                                3. Vefa's Kitchen -- an encyclopedic book of Greek cuisine, which has come up on these threads from time to time in the past. I found it at my favourite discount cookbook store, flipped through it, and was seized with a sudden, irrational NEED to own this book. I've been so, so good about not buying cookbooks this year, so I deserve a $15 splurge, right?

                                                                                                                                                                                                  So far I've made one recipe, bourekia naxou - lovely little chard and cheese handheld pies that are deep fried. They were so good we were burning our hands and tongues eating them straight out of the frying oil. I sense a Greek dinner party in my future.

                                                                                                                                                                                                  8 Replies
                                                                                                                                                                                                  1. re: geekmom

                                                                                                                                                                                                    I have that and haven't cooked from it, but I remember thinking the savory pies looked terrific.

                                                                                                                                                                                                    1. re: geekmom

                                                                                                                                                                                                      I've been considering that book. I've been wanting a greek cookbook as I love that type of food.
                                                                                                                                                                                                      Are there alot of pictures?
                                                                                                                                                                                                      What do you think about it?

                                                                                                                                                                                                      1. re: Siegal

                                                                                                                                                                                                        Not a whole lot of photos, but the ones that are in there are full colour; and there are hundreds of recipes. The author is a well-known cookery writer in Greece who has apparently published quite a few cookbooks and they've managed to distill her entire oeuvre into one (fairly large) volume. I also liked how there's a chapter near the back of the book where well-known chefs from around the world have contributed menus of modern takes on Greek cuisine. It's a lovely book, too, with a good quality cover, sturdy, glossy pages and three ribbon bookmarks sewn in. As for the actual recipes... well, I'll just have to try more of them and report back :-)

                                                                                                                                                                                                        1. re: geekmom

                                                                                                                                                                                                          Thanks. Post if you try any new ones!

                                                                                                                                                                                                        2. re: Siegal

                                                                                                                                                                                                          My personal favorite is The Olive and the Caper by Susana Hoffman but I also own Vefa's Kitchen.

                                                                                                                                                                                                          1. re: rasputina

                                                                                                                                                                                                            Oh I love the Hoffman book as well... I really should revisit to cook the recipes I have on my to-do list.

                                                                                                                                                                                                        3. re: geekmom

                                                                                                                                                                                                          We need a Cooking From thread for Vefa's Kitchen. I own it too but have yet to cook from it.

                                                                                                                                                                                                          1. re: rasputina

                                                                                                                                                                                                            Great idea, rasputina!

                                                                                                                                                                                                        4. Have not been buying cookbooks, but have been reading through the ones oh hand (tons...) and getting more from the library. I will soon be picking up the pace buying books, because I am starting a new job tomorrow, with one of the three top companies in the world in my field. Back on track! I'll try to keep up the pace here, too. Have a great week, everybody.

                                                                                                                                                                                                          10 Replies
                                                                                                                                                                                                          1. re: buttertart

                                                                                                                                                                                                            Congratulations buttertart!

                                                                                                                                                                                                            1. re: buttertart

                                                                                                                                                                                                              That is AWESOME news bt!!!! Sincere congratulations and lucky them having someone as talented and thoughtful as you on their team!! Wishing you much continued success...and of course, many wonderful new cookbooks to celebrate!

                                                                                                                                                                                                              We just toasted you at our dinner table many miles away!

                                                                                                                                                                                                              Cheers bt, good for you!

                                                                                                                                                                                                              1. re: Breadcrumbs

                                                                                                                                                                                                                Thanks very much! Cheers to all!

                                                                                                                                                                                                              2. re: buttertart

                                                                                                                                                                                                                Super news, congratulations.

                                                                                                                                                                                                                1. re: qianning

                                                                                                                                                                                                                  Thanks again / 多谢!!!

                                                                                                                                                                                                                  Also...new Cook's Illustrated Baking Book coming out 1 October...can't wait!

                                                                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                                                                    I have the original CI Baking Book and the Dessert Bible. I wonder how this one differs? None the less, this just made it to my Amazon wish list!

                                                                                                                                                                                                                    1. re: nadiam1000

                                                                                                                                                                                                                      I wonder too...I have a couple of the others.

                                                                                                                                                                                                                2. re: buttertart

                                                                                                                                                                                                                  Oh Cheers for that new job, BT. How was First Day. Or should I even ask...

                                                                                                                                                                                                                  1. re: Gio

                                                                                                                                                                                                                    First week was ducky, thanks everybody!

                                                                                                                                                                                                                  2. re: buttertart

                                                                                                                                                                                                                    Cheers, BT--and we'll all be anticipating your coming cookbook purchases.

                                                                                                                                                                                                                  3. You chowhounds are a bad influence ...

                                                                                                                                                                                                                    I bought "Smoke and Pickles" and "Radically Simple" last week (an Amazon impulse purchase) ...

                                                                                                                                                                                                                    My initial thoughts on "Smoke and Pickles" ... it is an interesting read with food that I'd order in a restaurant, but not so sure that I will cook too much from it. Still, I'm certain to try a few things out.

                                                                                                                                                                                                                    "Radically Simple" looks like a great book for a quick week night meal.

                                                                                                                                                                                                                    5 Replies
                                                                                                                                                                                                                    1. re: stockholm28

                                                                                                                                                                                                                      Do not give up on Smoke Pickles yet. It very likely will be COTM in September; why don't you cook along and see what you think after September is over?

                                                                                                                                                                                                                      1. re: herby

                                                                                                                                                                                                                        thanks. Haven't given up on it. In fact, I just voted for it. It will give me incentive to put it to the test.

                                                                                                                                                                                                                        1. re: stockholm28

                                                                                                                                                                                                                          Happy to hear that you'll be cooking along in September. I have both books but want to cook from Gran Cochina Latina very much. It has been nominates a few times but has not won yet. My dinner club is having Brazilian dinner in September and I will make Brazilian rice pilaf and a sauce for grilled meats out of GCL.

                                                                                                                                                                                                                          1. re: herby

                                                                                                                                                                                                                            I was torn ... I'd be happy to cook from either one.

                                                                                                                                                                                                                            1. re: herby

                                                                                                                                                                                                                              That Cucina Latina is some book. I haven't cooked out of itt yet either, will be interested to hear...

                                                                                                                                                                                                                      2. I'm seriously considering picking up a copy of Patisserie: Mastering the Fundamentals of French Pastry by Felder.

                                                                                                                                                                                                                        Has anyone got a copy/have any recommendations for alternatives?

                                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                                        1. re: LiamF

                                                                                                                                                                                                                          I bought that already -- let me have a look at it and I'll tell you what I think.

                                                                                                                                                                                                                          1. re: buttertart

                                                                                                                                                                                                                            Did you have a chance to give "Patisserie" a trial run? I got a chance to leaf through it and it seems to have some very nice things in it.

                                                                                                                                                                                                                            1. re: jammy

                                                                                                                                                                                                                              Not yet.

                                                                                                                                                                                                                          2. re: LiamF

                                                                                                                                                                                                                            It's very interesting and quite detailed -- tons of photos, fairly unusual recipes. Have a page through it before buying. I'm glad I bought it.

                                                                                                                                                                                                                          3. I may be behind the 8- ball totally, but are there any opinions on Modernist Cuisine at at Home? I recently checked it out of the library & it's intense!

                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                            1. re: bevwinchester

                                                                                                                                                                                                                              Love it and use it frequently. Much more accessible recipes for the home cook than the original version.

                                                                                                                                                                                                                            2. I've been enjoying Modern Art Desserts by Caitlin Freeman. Not sure if I'll ever make any of the recipes there, but it's eye-candy and it's so fun to follow how she creates pastries inspired by actual works of art.

                                                                                                                                                                                                                              1. I had seen a blueberry butter cake from The Black Dog Summer Cookbook, and I wound up finding a copy for $1 on abebooks. I like it very much, and tonight I made their piccata recipe that has the addition of basil and capers. Very nice.

                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                                  That piccata does sound good!

                                                                                                                                                                                                                                2. All right my little Chicadees, I'm liking the sound of this book: "Indian Cooking Unfolded" by Raghaven Iyer. First saw it on my usually triweekly Amazon email advert, then on FB this afternoon. Here's a link to a recipe Virginia Willis linked to:
                                                                                                                                                                                                                                  https://www.archetypeme.com/article/g...

                                                                                                                                                                                                                                  The book is indexed on EYB:
                                                                                                                                                                                                                                  http://www.eatyourbooks.com/library/1...

                                                                                                                                                                                                                                  Amazon.com:
                                                                                                                                                                                                                                  http://www.amazon.com/Indian-Cooking-...

                                                                                                                                                                                                                                  5 Replies
                                                                                                                                                                                                                                  1. re: Gio

                                                                                                                                                                                                                                    I was fortunate enough to win this on EYB Gio and will definitely report back here when it arrives.

                                                                                                                                                                                                                                    For all you curry-lovers out there, I should also mention another book I purchased (pre-embargo/cookbook epiphany)

                                                                                                                                                                                                                                    Madhur Jaffrey's Curry Nation: Britain's 100 Favourite Curries by Madhur Jaffrey had been on my Amazon Wishlist for ages and I finally bit the bullet and added it to my cart when I needed another book to qualify for free shipping!

                                                                                                                                                                                                                                    I have to say I'm pretty excited about it. It's a much smaller, more focussed book than other Jaffrey books on my shelf and I find that quite appealing. Each recipe is accompanied by a lovely photo and as the title suggests, these are British curries so I'd say they are perfect for a mr bc who doesn't love curries as I do. I think this book will prove to be a great jumping off point for him and my hope is that I'll be able to further pique his interest in non-Italian foods. Oh, and it rec'd great reviews on Amazon UK:

                                                                                                                                                                                                                                    http://www.amazon.co.uk/Madhur-Jaffre...

                                                                                                                                                                                                                                    This book made me think it would be fun to have a CTOM thread....Cooking Theme of the Month! Wouldn't it be fun to have a British Pub food thread or a Spanish Tapas thread or perhaps a Caribbean Cooking month? This would be sort of a hybrid of the COTM and the DOTM. We could use a bunch of our books and get to know them better. But do we have room/time for a third thread of the month? (Says she who's been travelling 1/3 of this year!!)

                                                                                                                                                                                                                                    1. re: Breadcrumbs

                                                                                                                                                                                                                                      Congratulations on your EYB win, BC. I haven't "bit the bullet" just yet. But it's only a matter of time.

                                                                                                                                                                                                                                      1. re: Breadcrumbs

                                                                                                                                                                                                                                        I've seen the series on TV and the book has been on my wish list for a while. My only concern is that the recipes on the show seems quite involved. There are a lot of all day projects type of cooking.

                                                                                                                                                                                                                                        1. re: lilham

                                                                                                                                                                                                                                          Oh dear. I'll take a good look at the recipes and report back here lilham. Let's hope that's the exception notmthe norm. Thanks for the heads up.

                                                                                                                                                                                                                                          1. re: Breadcrumbs

                                                                                                                                                                                                                                            I was reading that book this past weekend, and the recipes didn't seem that involved to me. There are several things I want to make.

                                                                                                                                                                                                                                    2. Even though I have been exercising a lot of restraint lately, a few new books have made their way onto my shelves. All of them meet my new criteria: books I am 100% certain I will regret letting slip through my fingers.

                                                                                                                                                                                                                                      The first is TRATTORIA COOKING by Patricia Wells. I resisted buying it when it was a COTM, opting to use the library copy. I so enjoyed that month's COTM, and both books are consistent with my style of cooking, I have since collected Bistro Cooking, and now, Trattoria Coooking.

                                                                                                                                                                                                                                      The next one is SMOKE AND PICKLES. I know I will read this one cover to cover, it is a lock to be COTM (if not this month then soon), and it is very different than anything else on my shelf. For these reasons, I felt compelled to buy it. It also didn't hurt that I found a used copy for around the same price as the Kindle edition.

                                                                                                                                                                                                                                      The third and final book is one I have coveted for some time and one you probably haven't heard of: BROTHERS CUISINE by Matt and Jeff Nichols. It is written by two brothers (obviously) who owned and ran Brothers Restaurant on the grounds of the historic Mattei's Tavern in Los Olivos, California. Mattei's Tavern opened its doors in 1886 as stagecoach stop and until very recently, maintained the same facade and was home to a very upscale but homey restaurant that virtually everyone who lived in the area had eaten at. My family had been there many, many times, and so it holds special meaning for me. Sadly, it closed its doors in April 2012 and is being renovated. Just writing that makes me well up. I stupidly resisted getting a copy of their book the last time I ate there, not realizing it would be the last time I would ever eat there! But the brothers reopened someplace else, so I was able to order a copy of their book directly from them. You really can't find it anywhere else…..and it isn't indexed on EYB (only 2 members own a copy so it probably never will be). If you know of Mattei's and every ate at this utterly charming place, you will be temped to get your own copy, I am sure. For the rest of you, just know it is a treasure trove of homey goodness. The recipes aren't anything you haven't heard before, all the recipes are classics - but all really, really good versions. I am looking forward to making some of my favorite dishes from when I ate there - Slow Roasted Prime Rib Sandwich, au jus, Filet Mignon Crispy Tacos, Burnt Sugar Cookies, and Warm Olallieberry Pie.

                                                                                                                                                                                                                                      Crossing my fingers that these books will hold me until my birthday (Novemeber). Here's hoping…..

                                                                                                                                                                                                                                      6 Replies
                                                                                                                                                                                                                                      1. re: dkennedy

                                                                                                                                                                                                                                        I took Trattoria Cooking from the library that month too, and loved it. I like it better than Bistro Cooking (which I own), and if I saw a copy used would likely buy it, despite my stuffed shelves. There are some really great recipes in there.

                                                                                                                                                                                                                                        1. re: LulusMom

                                                                                                                                                                                                                                          I got mine for a penny!

                                                                                                                                                                                                                                          1. re: dkennedy

                                                                                                                                                                                                                                            !!!!!

                                                                                                                                                                                                                                            If you haven't already made it, there is an appetizer (or maybe she calls it a salad) that is something like walnuts and cheese. It sounds odd but it is so fantastic.

                                                                                                                                                                                                                                            1. re: LulusMom

                                                                                                                                                                                                                                              Thank you LLM, I will look for it when my copy arrives.

                                                                                                                                                                                                                                              1. re: LulusMom

                                                                                                                                                                                                                                                I found LLM's report from when this was COTM, and does sound delicious!

                                                                                                                                                                                                                                                http://chowhound.chow.com/topics/6777...

                                                                                                                                                                                                                                                1. re: LulusMom

                                                                                                                                                                                                                                                  My husband would love that cheese and walnuts thing.

                                                                                                                                                                                                                                          2. I am loving "Bakeless Sweets." Lots of great summer desserts. I have some gorgeous amber compotes that are perfect for serving many of these.

                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                            1. re: pikawicca

                                                                                                                                                                                                                                              That was a good reminder that I wanted to get that one out of the library!

                                                                                                                                                                                                                                            2. I am lusting after Root to Stalk Cooking: The Art of Using the Whole Vegetable by Tara Duggan. When I was poorer I used to use discarded vegetable parts for other dishes. This cookbook is up my alley because now that I am single I am very aware of how much stuff I discard. My deck only has room for a small compost heap. I love the idea of a vegetable serving several purposes.
                                                                                                                                                                                                                                              http://www.sfgate.com/recipes/article...

                                                                                                                                                                                                                                              1. Since there are over 300 posts here as I type, I have not gone through them all, but it appears that today's Costco splurchase, "Spilling the Beans", has been mentioned in CH before only in the thread on bean cookbooks.

                                                                                                                                                                                                                                                The paperback edition is $18.99 at Costco, $10 less than cover price. I bought it because the last chapter has a number of baking recipes that include beans: breads, cookies, cakes, and more. Even pretzels. One of the tricks is to make candied red lentils, which the authors say have the taste and texture of graham cracker crumbs and are used where nuts would be used in standard baking. That's something I'd never heard of. I already use beans in all sorts of salads, soups, stews, and meatloaf, so most of the other chapters don't have anything that inspires me much. The authors being Canadian, ingredients are given in both U.S. and metric measurements.

                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                1. re: greygarious

                                                                                                                                                                                                                                                  You try the red lentils first ;-)

                                                                                                                                                                                                                                                2. Book of Schmaltz by Michael Rulhman

                                                                                                                                                                                                                                                  Any thoughts on this new cookbook?

                                                                                                                                                                                                                                                  I have high cholesterol so I don't think I would be cooking anything from the book

                                                                                                                                                                                                                                                  Cooked by Michael Pollan
                                                                                                                                                                                                                                                  I have this out from the library and am enjoying reading it.
                                                                                                                                                                                                                                                  Selected sources and a short shelf of books on cooking appendixes are interesting
                                                                                                                                                                                                                                                  I would have liked more than just 4 recipes.

                                                                                                                                                                                                                                                  1. Looking at 2 Because they are interesting:
                                                                                                                                                                                                                                                    1. Polpo
                                                                                                                                                                                                                                                    2. Matt Moran: Dinner at Matt's

                                                                                                                                                                                                                                                    2 Because I would use them
                                                                                                                                                                                                                                                    1/2. SF Chronicles 1&2

                                                                                                                                                                                                                                                    1 because i simply love the book series: Nanna Ogg (from Discworld)

                                                                                                                                                                                                                                                    1. That's to emily's compelling argument, I bought the Hoosier Mama's Book of Pies. This is a great book. I love the very interesting heirloom recipes she has included (funeral pie, buttermilk pie), as well as a lengthy sections on savory pies and hand pies. I will try her basic pastry recipe, which is all-butter and seems to have a higher percentage of butter to flour than what I typically use.

                                                                                                                                                                                                                                                      5 Replies
                                                                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                                                                        I've had (and made) buttermilk pie and loved it.

                                                                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                                                                          This Hoosier Pie Book is really fantastic. It's such an interesting read, and well-illustrated. I am a very experienced pie baker with my own method for making pie crust, and I even gave their method a whirl. I haven't eaten it yet, so I can't say whether it works well or not, but the crust sure came together easily. It's resting in the fridge looking beautiful.

                                                                                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                                                                                            How was it?

                                                                                                                                                                                                                                                            1. re: buttertart

                                                                                                                                                                                                                                                              I haven't baked it yet. It was a busy day today, so maybe over the weekend.

                                                                                                                                                                                                                                                          2. re: roxlet

                                                                                                                                                                                                                                                            I had my book rush shipped to me last week...2 day shipping. UPS transferred it over to USPS but its been stuck in my state since Monday. Leave it to USPS to mess things up. Maybe they're baking pies without me. Still waiting. Hopefully they didn't lose it.

                                                                                                                                                                                                                                                            oohh...their pig dough sounds amazing. Im an all butter crust kind of guy. Wonder if they're more buttery than mine. I use 283.5 g butter to 300 grams flour in my standard recipe.

                                                                                                                                                                                                                                                          3. Jerusalem.

                                                                                                                                                                                                                                                            3 Replies
                                                                                                                                                                                                                                                            1. re: zeldaz51

                                                                                                                                                                                                                                                              Get the UK version from Ottolengi's store and buy a few ingredients from them to offset the cost of shipping. The UK version of the book is gorgeous and the cover is even covered in fabric. The book is also signed as well. If you dont have Ottolenghi or Plenty as well, get those too. They look wayy better than the American versions. All signed as well.

                                                                                                                                                                                                                                                              1. re: VongolaDecimo

                                                                                                                                                                                                                                                                I ordered the UK version of Jerusalem, and aside from the sumptuous cloth cover (I agree the UK covers are much nicer) there are very very few editorial changes from the US version. I put the two books side by side to compare individual recipes. The publishers of Jerusalem seem to have figured out that many North Americans do actually want to have weight-based ingredients list so they've kindly included weights alongside the usual volume measurements.

                                                                                                                                                                                                                                                                I will be picking up a UK version of Plenty while I am in London and will gladly ditch my US version which has had all the weights removed and changed to cups and other even less accurate amounts -- gah!!.

                                                                                                                                                                                                                                                                1. re: geekmom

                                                                                                                                                                                                                                                                  Plenty UK has a gorgeous white squeezy cover with line drawings on it.

                                                                                                                                                                                                                                                            2. Yesterday I purchased "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg, MD and Zoe Francois.
                                                                                                                                                                                                                                                              My dough is now rising. The book has some interesting bread recipes....

                                                                                                                                                                                                                                                              1. Here's what I have picked up so far on a vacation in Britain.

                                                                                                                                                                                                                                                                Mary Berry's Ultimate Cake Book -- over 200 cake recipes from one of the most prolific cookbook writers in the UK

                                                                                                                                                                                                                                                                How to Bake by Paul Hollywood -- I've had this in my Amazon UK wish list for ages and managed to pick up a copy at a discount book shop for half price. Score!

                                                                                                                                                                                                                                                                (These two books are written by the judges on my family's current favourite cooking show, The Great British Bake-Off -- a BBC series -- if you can find a way to watch this, do, because it's a terrific program.)

                                                                                                                                                                                                                                                                Save with Jamie - Jamie Oliver's newest effort, which was just published. Some very interesting ideas for how to use up leftovers and cook interesting food on a budget. I will most likely be cooking extensively from this book after I get home from England, broke from buying too many cookbooks and eating too many meals at Ottolenghi.

                                                                                                                                                                                                                                                                7 Replies
                                                                                                                                                                                                                                                                1. re: geekmom

                                                                                                                                                                                                                                                                  Jamie has courted a lot of controversy with his new book. He made a comment about poor people and their big TVs and takeaway dinners in an interview. I'm usually a fan of Jamie, but I'm a bit skeptical on how much he understands living on a budget. There's a TV show called "Jamie's Money Saving Meals" to go with the book. It's on Channel 4, and the first episode will be aired at 8pm next monday. I know you are very resourceful, so you should be able to watch it on 4OD ;) I'll see what the show is like before buying the book.

                                                                                                                                                                                                                                                                  1. re: lilham

                                                                                                                                                                                                                                                                    You may be right lilham about Jamie not really getting what it's like to truly live on a budget - where you have to make every dollar (or pound) stretch as far as possible. On the other hand, judging from the dozens of names credited in his books, I think that he is only one small part of the enormous machine that is Jamie Oliver Inc. - by this I mean that I'm sure he has creative control over the recipes that are published under his name, but there's a huge team behind him checking figures, costs, nutrition and such in a way that is probably not possible for most cookbook writers. The book is quite interesting so far. I look forward to trying some of these recipes.

                                                                                                                                                                                                                                                                  2. re: geekmom

                                                                                                                                                                                                                                                                    I like Mary Berry very much- I wish we could get more of the UK cooking shows here in the states.

                                                                                                                                                                                                                                                                    1. re: bevwinchester

                                                                                                                                                                                                                                                                      try using a service like TunnelBear to watch UK cooking shows. It's a private VPN that's free, basically tricks the video source into thinking you have a UK ip.

                                                                                                                                                                                                                                                                      I'm totally addicted to UK and Aussie cooking shows.

                                                                                                                                                                                                                                                                      Hope this helps!

                                                                                                                                                                                                                                                                      1. re: kimeats

                                                                                                                                                                                                                                                                        Oh, what a great tip! I'm definitely looking into that!

                                                                                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                                                                                          Me too.

                                                                                                                                                                                                                                                                    2. re: geekmom

                                                                                                                                                                                                                                                                      I love Mary Berry on the show, which has just started again, but have no desire to own any of her books for some reason. I love the fact that she's become a style icon for the over-sixties, is kind but no-nonsense, goes down the pub for a game of darts with Paul, and Mel and Sue call her Bez or Bezzer and she doesn't seem to mind!

                                                                                                                                                                                                                                                                    3. http://chowhound.chow.com/topics/9153...

                                                                                                                                                                                                                                                                      Glorious September is upon us...c'mon over and set a spell, and tell us about your acquisitions in our new thread. Lots of new stuff coming out soon...if you have access to any lists of forthcoming publications in Canada, the UK, or other exciting countries, do please post them here. Cheers!

                                                                                                                                                                                                                                                                      1. Okay. Got a discount if I spend $75 at Amazon.

                                                                                                                                                                                                                                                                        My choices were:

                                                                                                                                                                                                                                                                        1. LA Son
                                                                                                                                                                                                                                                                        2. Chelsea Market
                                                                                                                                                                                                                                                                        3. Palace Cafe (Great place in NO)
                                                                                                                                                                                                                                                                        4. The Men of the Pacific Street Social Club Cook: Home-Style Recipes and Unforgettable Stories