HOME > Chowhound > Home Cooking >

Discussion

October 2013 Cookbook of the Month Nomination Thread

Although we are just a week into SMOKE & PICKLES, it is time to start taking nominations for the October 2013 Cookbook of the Month (COTM). Please use this thread to discuss the books you would like to cook from in October. Indicate you are nominating a book by writing the title of the book in ALL CAPITALS.

This thread will be open until 7 pm Central Standard Time on Saturday, September 14. At that time the books with the most nominations will advance to the voting thread.

To view the basics of the COTM, and to see the books that have already had their day in the sun, please visit this link: http://www.chow.com/cookbook_of_the_m...

Which book will inspire our cooking next month? One with an autumnal feel like stews and braises? Or a book that takes us to a new country? The choices are limitless. Let the nominations begin!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Thanks BigSal. Because I'm a COTM bizzybody I'm just setting up a "come back" post.

    9 Replies
    1. re: Gio

      Grabbing a seat next to Gio. If I don't, I will loose track of this thread. :: passing Gio a Lemon Scone ::

      1. re: smtucker

        Oh goody. I love lemon scones. Thanks a bunch!

        1. re: Gio

          I'll perch here too and would love a glass from a bottle that LulusMom is popping.

          I will BE at home in October and aside from hosting Canadian Thanksgiving have no cooking plans. I might revisit that Holiday book talked a lot about last fall - Holliday Dinners with Bradley Ogden. But this is probably too early for most of you; we might look at it for November.

          It would be nice to cook some Japanese food in October:
          JAPANESE FARM FOOD
          JAPANESE HOT POTS

          Is anyone interested?

          1. re: herby

            Some of us tried a few recipes from Japanese Hot Pots in a COTM companion thread. The results were tasty. http://chowhound.chow.com/topics/831292 I like the idea of Japanese food (or some other lighter cuisine) to counteract what I am making this month from Smoke & Pickles.

            1. re: herby

              would it be pushing my luck to add "japanese grilling" to the list....probably, since three books is a lot for one month... but I've been cooking a bit from "japanese grilling" the past few weeks, and there are lots of easy to make, and easy to incorporate into a non-japanese menu/meal, dishes in it, which makes it a good cross-over book for those who might not be so into japanese meals.

              1. re: qianning

                Q, why won't you nominate and we'll see what happens? I do not have the book but maybe my library does...

                1. re: herby

                  You know I have no idea what to nominate/second this month. There are at least a half a dozen books already mentioned in this thread that I'd love to cook from. A surfeit of riches really.

                  1. re: qianning

                    Me too! At this point I'm just waiting til the voting round so I can pick one then :)

                2. re: qianning

                  Are you refering to JAPANESE GRILL by Tadashi Ono? I had a look at the table of contents on Amazon and it looks really really good. Having lots of easy to make food is a real bonus in my eyes. I'll nominate it for you if you don't mind.

        2. I’ll be out of the country the first half of October and will be having guests who will want to be eating out almost immediately upon my return, so October will be a non-cooking month for me. Will want to follow the action, nonetheless, so just standing here in the doorway and listening in.

          2 Replies
          1. re: JoanN

            I'm in a similar boat. Out of the country, then have a visitor for 5 days. I may be able to join in the second half of the month though.

            1. re: LulusMom

              Grabbing a seat on the couch even though I'm also in the first half of October international travel club.

          2. Wow, how time flies! Thanks again BigSal.

            My travel schedule is in high gear now and like others, I too will be out of the country for most of October.

            For the time being I'm happy to join Gio, smtucker, Joan, LulusMom & alliegator on our comfy sofa. Oh and since it's almost lunchtime, I brought a couple of bottles of wine along.

            Ladies...red or white? What's your pleasure?

            2 Replies
            1. re: Breadcrumbs

              Thanks, I'll pass for now--it's 8:45 on my end of the couch. Where's everyone going and what do you plan to eat when you get there?

              1. re: Breadcrumbs

                Sunday mornings are for champagne, I think. I'll pop a bottle.

                Still researching what to eat on my trip AND what to feed my guest when he's here. My strongest guess is that he'll be happy with anything as long as there is plenty of beer.

              2. MINT TEA AND MINARETS by Kitty Morse,
                THE NEW PERSIAN KITCHEN by Louisa Shaif

                12 Replies
                1. re: jpr54_1

                  Is the book you have in mind The New Persian Kitchen by Louisa Shafia, JPR? It sounds alluring, and, it's indexed on EYB. The two recipes on Amazon look quite nice.

                  http://www.amazon.com/The-Persian-Kit...

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

                  1. re: Gio

                    I've made that turmeric chicken and it is fantastic.

                    jpr54, what's your take on ingredients for Persian Kitchen? Can most of them be found in a regular well-stocked grocery store, with some of the spices needing to come from a spice shop? Or do you think having access to a middle eastern market is needed for the book? I'm interested in this, I'm just not so good with books that need a lot of specialty ingredients.

                    1. re: juliejulez

                      I don't think ingredients will be hard to find-
                      page 9 A Guide to Persian Ingredients

                      cardamom
                      dates
                      barberries
                      dried limes(middle eastern market)
                      ghee(Indian market
                      green herbs
                      mint
                      pistachios
                      pomegranates
                      rose wter/rose petals
                      saffron
                      zumac
                      tamarind(specialty item Kalustyan's, Grocery Thai-not sure but maybe available at Whole Foods)

                      page 189
                      Resources on line

                      yougurt
                      tumeric
                      cooking oils
                      sweetners
                      whole grains and flours(most can be purchased at WholeFoods)

                    2. re: jpr54_1

                      I've had The New Persian Kitchen on my wishlist for quite some time but have always balked at the price tag for both new and used. Checked amazon and the price has gone down by$10! Hmmm....I'm very interested in this one....

                      ETA: Oops. Completely different book. I was thinking of The Food of Life by Najmieh Batmanglij (which would probably make a good cotm contender anyway.) Too many fictitious Sunday mimosas on the couch, perhaps?

                      1. re: Allegra_K

                        The Food of Life has been on my wishlist forever!

                      2. re: jpr54_1

                        THE NEW PERSIAN KITCHEN looks wonderful, and it seems to be readily available at my library as well, always a plus!

                        Some other books on my radar are:

                        My Bombay Kitchen, Nilafour Ichaporia King

                        Essentials of Classic Italian Cooking, Marcella Hazan -- this was the very first COTM 7 years ago, but a lot of us weren't around then, and there is a lot left to explore in this wonderful book!

                        I'm also attracted to Japanese Farm Food and the Hakka Cookbook (both on my Amazon wishlist for a long time) but not ready to bite the bullet on those yet.

                        1. re: Westminstress

                          i'm a major fan of "my bombay kitchen". i think it is funny you have that book right below "the new persian kitchen", since Parsi food is such an interesting cross of Persian and Indian food. i confess, I like the Parsi food I've had better than either pure Persian or pure Gujarati food (bearing in mind that my experience with either is pretty limited, and i probably shouldn't be drawing conclusions....and would enjoy exploring a persian cooking focused month)

                          1. re: qianning

                            Bombay is in Maharashtra not Gujarat; this is where the bulk of Parsi population lives. The food is very different in India from state to state.

                            1. re: herby

                              Like I said, I shouldn't be drawing conclusions....

                              1. re: herby

                                Quianning is right to connect Gujarat and Parsi cooking, though.

                                Niloufer Ichiporia King, the author of My Bombay Kitchen, says that the Parsis (Zoroastrians who left Persia to avoid forced conversion to Islam) settled early on in Gujarat and only in the nineteenth century migrated to Bombay in large numbers, so that Gujarat retains a big influence on the cuisine.

                            2. re: Westminstress

                              I've just looked at this thread for the first time tonight, and share your enthusiasm for MY BOMBAY KITCHEN, which I have from the library right now.

                              If it's ever picked for a COTM, I've got my list of recipes to report on (some of which I'll be trying out very soon).

                          2. ALL ABOUT ROASTING by Molly Stevens - I've never seen this book, but given the quality of her braising book, I'd like to try it out.

                            MARCUS SAMUELSSON MONTH (THE SOUL OF A NEW CUISINE and AQUAVIT) - I see that The Soul of a New Cuisine has been a contender a few times, but has never quite made it. I'd like to suggest a slight twist by looking at two of Marcus Samuelsson's cookbooks. Aquavit is Swedish influenced and The Soul of a New Cuisine is African influenced. It doesn't look like COTM has ever covered Scandinavian food and African food has been limited to northern Africa. On the side, I'll recommend his memoir, "Yes, Chef" which is quite an interesting story.

                            I could also get behind THE NEW PERSIAN KITCHEN. I've only had Persian cuisine a couple of times and would love to learn more about it.

                            5 Replies
                            1. re: stockholm28

                              All about Braising was one of the first COTMs, I think. You can see all the books that have already been COTMs by checking the link in the original post at the top. That said, please, if you cook from it, we'd all love to hear how things turn out for you. I love when old COTM threads pop up on my profile.

                              1. re: LulusMom

                                I'm suggesting "All about Roasting" not "All About Braising". It is a different book and it was published in 2011.

                              2. re: stockholm28

                                Would love for "All About Roasting" to be COTM. Have had it on my shelves for a while and could use an excuse to really get into it. I'll bet it would be a great choice for December since it has so many holiday type recipes. Really impressive selection of roasted chicken recipes, too, and plenty of fish, shellfish, and vegetable recipes as well.

                                1. re: stockholm28

                                  ALL ABOUT ROASTING sounds perfect for October

                                2. GRAN COCINA LATINA

                                  JAPANESE FARM FOOD (I think I have more recipes flagged to try in here than in any other cookbook)

                                  4 Replies
                                  1. re: emily

                                    I’ve only made 10 recipes from Japanese Farm Food so far. No failures, some hits and others that weren’t as good as my favorite recipes. Some recipes are simple- highlighting the actual ingredient. This may come across as bland for those who really like bold flavors. Of the recipes I tried, I especially enjoyed the Yellowtail Sashimi on Hot Rice with Broth (Buri Chazuke) and Curry Rice (Kare Raisu).

                                    1. re: BigSal

                                      I have noted that some of the recipes do seem almost too simple. Do you have another Japanese cookbook you prefer? I recall that you like other recipes more than those in Nguyen's Asian Tofu - do you mind sharing your favorite cookbooks for Asian cuisines? Mine would be Dunlop's; otherwise, I haven't explored enough to develop any favorite cookbooks.

                                      1. re: emily

                                        I do enjoy Japanese Farm Food. I think it highlights some very Japanese food that other books don't dare include like tamago-kake gohan (my childhood favorite -raw egg with soy over hot rice) and natto chahan (fried rice with natto...I love natto, but not everyone shares my love for this sticky, slimy and odiferous food). I encourage you to cook from it. I think it is a great introduction to Japanese foods that goes beyond the more typical Japanese cookbooks. It's just that I have my sentimental favorites (Shizuo Tsuji's books and then Elizabeth Andoh), plus I think there are many websites you can go to in order to further explore Japanese cuisine before buying another book.

                                        As for Nguyen, I do love her book for teaching me how to make momen tofu consistently, but I prefer Dunlop's version of mapo tofu, etc, but I think the recipes in there are definitely solid. I hope this helps.

                                    2. Already! Wow!

                                      I'm going to throw TWO GREEDY ITALIANS out there again. I have really enjoyed what I've made out of that book so far.

                                      1. Just thinking through some of the books I have, but have not cooked from yet (or only have limited experience cooking from them). Below are are a few. Any feedback from those that have cooked from any of these would be welcome.

                                        Catalan Cuisine by Coleman Andrews (we've done Spanish before, but Catalan cooking would allow us to delve deeper into a specific region)

                                        Simple French Food by Richard Olney (this was recommended by a fellow hound, but haven't cooked from it yet)

                                        Thai Food by David Thompson (I really need to get over my fear of Thai cooking)

                                        Stir by Barbara Lynch or Mozza by Nancy Silverton (Italian cookbooks with a modern twist)

                                        8 Replies
                                          1. re: BigSal

                                            I have Stir and made a few, not many recipes from it; everything turned out super yummy and I would love to delve into it as a group if there is no interest in Japanese food at this time.

                                            STIR by Barbara Lynch

                                            1. re: herby

                                              Lynch's ricotta gnocchi recipe is fantastic.

                                            2. re: BigSal

                                              I have been hoping to see THAI FOOD or DAVID THOMPSON MONTH as COTM for a while, so I'll go ahead and nominate it, although it didn't get any love last month. I like the idea of New Persian Kitchen, too.

                                              1. re: BigSal

                                                I would so love to cook from "catalan cuisine"....

                                                1. re: BigSal

                                                  All those books are great suggestions, BigSal. The first three are classics. I also have Stir and Mozza, and haven't cooked from them, even though I've had them for quite a while now (especially Stir).

                                                2. THE NEW PORTUGUESE TABLE by DAVID LEITE
                                                  I like it because I'm going there soon, and will want to recreate some of what I ate.
                                                  http://www.amazon.com/The-New-Portugu...
                                                  And I always have love for THAI FOOD by DAVID THOMPSON or DAVID THOMPSON MONTH

                                                  10 Replies
                                                  1. re: alliegator

                                                    THE NEW PORTUGUESE TABLE by DAVID LEITE

                                                    I read David Leite's blog and would like to cook his recipes. I have "The Food of Portugal" by Jean Anderson but haven't cooked much from it. Knowing me I'd probably mix and match both books to create a menu.

                                                    1. re: Gio

                                                      I have had "the new portuguese table" out from the library for a couple weeks now, and had some good meals from it. I wouldn't mind exploring it further. I wonder if anyone would be interested in combining it with Jean Anderson's "the food of portugal"?

                                                      I think these two books would be very complementary, Anderson's focuses on traditional cooking/recipes, whereas Leite's is more up-dated versions as well as lots of portuguse-american dishes, and dishes from the azores and cape verdes

                                                      1. re: qianning

                                                        Yes! I snagged The Food of Portugal at a yard sale recently, and both myself and my husband have been highly intrigued by the recipes. IIRC, both books were up for nomination and maybe even voting sometime within the last year or two. Time for a revival.

                                                        THE NEW PORTUGUESE TABLE *and* THE FOOD OF PORTUGAL

                                                      2. re: Gio

                                                        and - THE FOOD OF PORTUGAL BY JEAN ANDERSON

                                                        1. re: Gio

                                                          Glorp. This is one of the books I packed up and sent on it's way to the library last month. Good thing I'll be busy for the first half of October!

                                                            1. re: Gio

                                                              Glorp sort of means: uh-oh. Kind of like erp.

                                                      3. re: alliegator

                                                        I will jump on this bandwagon! NEW PORTUGUESE TABLE and FOOD OF PORTUGAL

                                                        1. re: alliegator

                                                          Adding THE FOOD OF PORTUGAL to be used with THE NEW PORTUGUESE TABLE.
                                                          Please disregard my solo nom below (or above). Sorry, Big Sal, for the confusion and making your job slightly more confusing :)

                                                          1. re: alliegator

                                                            No problem, I just wanted to clarify. Thank you!

                                                        2. Hi everyone. I just read this book and had selected it at the library as more of a "good read", which it is, than a cookbook but I found I loved the recipes and want to try quite a few. For many of us life starts to get busy in October and then we have the obligatory holiday menus to follow in November and December so I find October a good time to try new recipes and ingredients. Also Amanda Hesser's last COTM, The Essential New York Times Cookbook, was quite a popular thread as I recall.
                                                          So drum roll.. I nominate

                                                          COOKING FOR MR. LATTE by Amanda Hesser

                                                          http://www.amazon.com/Cooking-Mr-Latt...

                                                          1. THE FOOD OF PORTUGAL
                                                            the price is right on amazon

                                                            1. Yay! Clapping my hands in a very immature manner with glee! Glad to see people jumping on the cuisine of Portugal :)

                                                              19 Replies
                                                              1. re: alliegator

                                                                With no books to buy (I have both of the books on Portuguese cooking up for nomination), I may have an excuse to buy a cataplana. https://www.cataplana.com/

                                                                  1. re: BigSal

                                                                    Oh my goodness BigSal; I am now totally in love with the idea of having a cataplana! I'm sure I need another cooking vessel in my already over-crowded kitchen! ;-) But it's so pretty!! (I've heard this desire described as the Shiny Ball Syndrome.)

                                                                    Jean Anderson has two recipes using a cataplana in The food of Portugal: one featuring clams and the second one mussels, along with the characteristic combo of ham/chorizo/prosciutto. If anyone wants to see a video demonstrating this gorgeous cooking vessel and a typical recipe, you can go to:

                                                                    http://how2heroes.com/videos/seafood/...

                                                                    So don't you think I need a copper cataplana?

                                                                    1. re: Goblin

                                                                      Thanks for the link to the video. That seafood stew looks delicious!

                                                                      Good to have a name for my need to have all sorts of cooking vessels. :)

                                                                      1. re: Goblin

                                                                        David Leite also has a recipe for clams in a cataplana in The New Portuguese Table, which is available online here:
                                                                        http://leitesculinaria.com/35830/reci...

                                                                        I've made it several times. My cataplana is a large stainless one, just like what David uses in this demonstration:
                                                                        http://leitesculinaria.com/35901/writ...

                                                                        1. re: MelMM

                                                                          Oh MelMM, David Leite is delightful--both in the video and in his blog. I feel a vote coming on. . . .

                                                                          1. re: MelMM

                                                                            Mmmm. Sounds delicious. I love clams with sausage, or mussels with sausage. I feel a cookbook purchase coming on...

                                                                            1. re: MelMM

                                                                              Mmmm again. Thanks for the link! Made this last night with local clams and locally made linguiça. Delicious!

                                                                              (And I have now decided that I definitely need a larger cataplana.)

                                                                               
                                                                              1. re: L.Nightshade

                                                                                Beautiful picture! One thing I love about that dish is that it looks so good and tastes so good, and is just so darn easy!

                                                                                1. re: MelMM

                                                                                  Thanks! it made the kitchen smell so inviting too.

                                                                          2. re: BigSal

                                                                            I love my cataplana. I now only wish I had the big one too. It's nice for serving shellfish at table also. Open it up and the shells go in the top.

                                                                             
                                                                             
                                                                            1. re: L.Nightshade

                                                                              Nice pix! What size do you have, LNighshade and how many does it serve? What do you mean by wishing you also had "the big one" and what would you say is the optimal size for entertaining six-to eight persons?
                                                                              If someone were to be thinking about acquiring one, that is. . .(Whistling nonchalantly. . . .)

                                                                              1. re: Goblin

                                                                                I'm not at home until Monday or Tuesday, so I can't measure it, but I think it's probably about 11" or 12", maybe even smaller. There is one that is about 14", or at least there's one that was a step up from the one I got. (I've probably had mine for a couple of decades, so I can't recall exactly.) Mine is perfect for big servings of shellfish for two, or appetizers for at least four. The two or three inches of difference in the diameter of the larger one makes a big difference in the volume it holds.

                                                                                1. re: L.Nightshade

                                                                                  Thank you so much! I'v been surfing and there are indeed several sizes, not to mention a choice between copper, aluminum, and stainless steel. But the hammered copper is calling out to me. . . .

                                                                                  1. re: Goblin

                                                                                    Well, a hammered 12-inch cataplana not only called OUT to me, it came calling at my house today, courtesy of FedEx. My goodness, it is beautiful, like a copper clamshell. Now I need to remove the lacquer that keeps it so beautifully shiny so I can begin to cook in it. The helpful directions say to boil it with some baking soda until the lacquer strips off, but it's too big to fit in any of my stove-top pans. Anybody taken off lacquer from copper pieces in any other way? Could I sort of dip it in half-way to a pan of boiling water, and then after 15 minutes dip in the other half?
                                                                                    Perhaps I should ask this question on some other forum, like Cookware.

                                                                                    1. re: Goblin

                                                                                      Congratulations, and welcome to the Cataplana Club!

                                                                                      I think there is a lacquer remover that you can buy in hardware stores. I've seen that recommended for removal of lacquer on copper cookware. Also acetone (pure acetone, not nail polish remover). I can't swear to any of this, but I have a dim recollection of that problem with some lacquered cookware a long time ago. My cataplana didn't come lacquered, but I've had other items that did.

                                                                                      1. re: L.Nightshade

                                                                                        Thank you, LNightshade. I shall head off to my local hardware store tomorrow. Can't wait to try my "shiny new ball" (the cataplana) on some of those Portuguese sausage 'n shellfish recipes in Jean Anderson's book! Yum! Davie Leite also has two delicious-sounding recipes in The New Portuguese Table.

                                                                                        1. re: Goblin

                                                                                          I just received my cataplana this week (I bought a wee one). I'm planning on getting it ready this weekend and trying out out soon. Shiny new ball...very appropriate.

                                                                              2. re: L.Nightshade

                                                                                OH my goodness....I rarely hove pot/pan or dish envy, just tools to me, but that is both gorgeous and oh so practical looking.....

                                                                          3. CATALAN CUISINE by Coleman Andrews would be great.

                                                                            1. So far, I like just about everything that has been suggested. I'm getting hungry just reading this thread!

                                                                              I'm going to throw out a few more suggestions, no nominations yet, based on things that I haven't gotten around to cooking from yet.

                                                                              Mike Isabella's Crazy Good Italian - maybe too meat heavy after Smoke & Pickles, but everything in this book makes me drool.

                                                                              Flour, Too, by Joanne Chang - not a baking book this time, there are soups, salads, mains, desserts.

                                                                              Vietnamese Home Cooking, by Charles Phan, has had some interest in the past, and if people are ready for something lighter, might be a good choice.

                                                                              Andrew Carmelini's books - Urban Italian and his American one.

                                                                              Tasty, by Roy Finemore - he was the co-author of Fish Without a Doubt, which was a very popular COTM. Tasty was his first book on his own. I've only made a couple of things, but they've been winners.

                                                                              5 Replies
                                                                              1. re: MelMM

                                                                                I'm still very interested in Charles Phan Vietnamese Home Cooking after hearing so many great reviews of it on this board.

                                                                                1. re: MelMM

                                                                                  I think that the two Flours together would make a really nice month. Give those dessert makers and lovers an outlet, while us savory folks have something to do as well.

                                                                                  1. re: MelMM

                                                                                    Mel, what have you made from Tasty? I have it, but haven't cooked from it yet.

                                                                                    1. re: mebby

                                                                                      Walnutty Torte with Mocha Cream - I'm not much a dessert person, but I've made this several times, each time for an event, and every single person who has tasted it raves about it and wants the recipe. It's a flourless cake made of walnuts, egg, sugar and salt. The topping is whipped cream with coffee in it and no sweetener whatsoever. A fantastic grown-up cake.

                                                                                      I've also made the lamburgers, and the zucchini cheddar soup. Both very good.

                                                                                  2. Well, it looks like I am late to the party again. I could get behind many of the books that have been nominated already this month: Tasty, All About Roasting, Stir, or Gran Cucina Latina, but what I really feel like focusing on this month is Mexican. Here is a little know title that has really wowed me:

                                                                                    ISABEL'S CANTINA

                                                                                    It is not indexed on EYB but I have made several recipes out of it and they have all become go-tos. For me, that is pretty high praise. It is available used on amazon for under $5.00. I know it probably won't make it this month because so many of us don't own it, but I thought I'd bring it under the radar in the hopes that some of you will buy it and join me in recommending it in the future. My favorite recipe out of it is for the Mexican Chocolate Bread Pudding made with croissants.

                                                                                    3 Replies
                                                                                    1. re: dkennedy

                                                                                      I really shouldn't even read this thread since I don't participate in COTM, but this book looks so interesting (with so many positive reviews on Amazon) that I went ahead and ordered it!

                                                                                      1. re: roxlet

                                                                                        I hope you enjoy it roxlet. I just went back and reviewed the Amazon feedback. All consistently positive, including the one review that gave it only 3 stars, and that was the lowest it received.

                                                                                      2. re: dkennedy

                                                                                        Another great Mexican cookbook is Pati's Mexican Table if you're in the mood for Mexican. I've been using it for the past few months and love almost everything I've made.

                                                                                      3. Is there any space on the couch? I've never joined for a COTM (lots of lurking!) but you all are having so much fun that I can't let this pass me by another month. My library has several of the suggested books. Looking forward to seeing which one gets picked!

                                                                                        8 Replies
                                                                                        1. re: Aravisea

                                                                                          Welcome, Aravisea! Please do join us for our October COTM! We really do have a good time cooking together--the camaraderie is great and the food is too!

                                                                                          1. re: Aravisea

                                                                                            why not nominate for one that your library owns!

                                                                                            1. re: jpr54_1

                                                                                              I was going to watch for a bit and get a feel for how the process works first. Also, I really like some of the nominations already made above. :)

                                                                                              1. re: Aravisea

                                                                                                Welcome to the COTM group!

                                                                                                Just a few notes, so you know. Nominations are counted and only the top nomination-getters make it to the voting round. At that point, we are voting only on the high vote getters.

                                                                                                Prudent to watch for a bit, but if you are excited about one [or a few] of the nominations, throw your hat in the ring with a nomination [in all CAPS.]

                                                                                                1. re: smtucker

                                                                                                  That is very helpful, thank you smtucker! Would it be correct to say that you can support multiple nominations, but can vote for only one in the voting round?

                                                                                                    1. re: Caitlin McGrath

                                                                                                      In that case I would like to second (third? twentieth?) THE FOOD OF PORTUGAL/THE NEW PORTUGUESE TABLE, as well as ALL ABOUT ROASTING.

                                                                                                      For something totally different, I would like to toss CRESCENT CITY COOKING by Susan Spicer into the ring. New Orleans cooking but with lots of unique/modern twists, so not at all like Prodhomme's down home Cajun comfort food. The little bit I've cooked from it has been quite good.

                                                                                            2. re: Aravisea

                                                                                              Another warm welcome, complete with the drink of your choice. Always room on the couch for one more.

                                                                                            3. All the books so far sound good, but I'm going to nominate THE NEW PERSIAN KITCHEN. I like what I read about the cuisine's emphasis on fresh vegetables, fruits, and herbs. And there are several recipes I see indexed on EYB that sound really good. Plus, I know nothing about Iranian food and I'd like to explore it.
                                                                                              And finally, I still have some middle-eastern ingredients to use up from my adventures with Ottolenghi's book Jerusalem.

                                                                                              1. THE FOOD OF PORTUGAL BY JEAN ANDERSON with
                                                                                                THE NEW PORTUGUESE TABLE by DAVID LEITE

                                                                                                3 Replies
                                                                                                1. re: smtucker

                                                                                                  The nomination period is almost over, and I haven't nominated anything yet. I think what I want to do is join in on the Portuguese bandwagon, so....

                                                                                                  THE FOOD OF PORTUGAL by Jean Anderson AND
                                                                                                  THE NEW PORTUGUESE TABLE by Davide Leite

                                                                                                  I've always thought it would be fun to do these books together.

                                                                                                  1. re: MelMM

                                                                                                    THE FOOD OF PORTUGAL BY JEAN ANDERSON with

                                                                                                    THE NEW PORTUGUESE TABLE by DAVID LEITE

                                                                                                    sound wonderful.

                                                                                                    We have a trip planned for next year, and cooking from these books would be a good start.

                                                                                                  2. re: smtucker

                                                                                                    THE FOOD OF PORTUGAL BY JEAN ANDERSON

                                                                                                  3. FROM A POLISH COUNTRY HOUSE KITCHEN by Anne Applebaum and Danielle Crittenden

                                                                                                    7 Replies
                                                                                                    1. re: FIMLL

                                                                                                      Well. That brought back some memories. I returned home from summer camp one August in the late forties and found that my parents had sponsored a Polish refugee who came to work for our family as a resident housekeeper. Marianna. She became a beloved member of the household and we learned, little by little, of her life on a farm in Poland, the Soviet invasion of her country, and the horrific annihilation of her family. She didn't do much cooking but I do remember huge loaves of bread, cabbage rolls, soups.

                                                                                                      http://tmagazine.blogs.nytimes.com/20...

                                                                                                      1. re: Gio

                                                                                                        You grew up in a very generous family, Gio! I'm living in Poland now, and it's been a real history lesson for me. I can see where Marianna would have made you lots of soup. It's the first course for every dinner; salads aren't so big here.

                                                                                                        1. re: FIMLL

                                                                                                          Poland is a very different country now than sixty years ago. I hope you're enjoying the experience, FIMLL. From a Polish Country House Kitchen sounds like a book I ought to get for my collection. I don't come across many appealing Polish cookbooks, but this one seems to have had extensive research and has piqued my interest.

                                                                                                          1. re: Gio

                                                                                                            I really like From a Polish Country House Kitchen. Haven't made anything yet, but I chose it as my representative for Polish cooking and sent back Rose Petal Jam: Recipes and Stories from a Summer in Poland.

                                                                                                            1. re: emily

                                                                                                              While I have tried Polish rose petal jam, I haven't heard of the cookbook. I'll take a look. I love the photos and stories that accompany the recipes in From a Polish Country House Kitchen. I'm in the process of cooking my way through the entire book. I'm about 1/3 of the way there!

                                                                                                              1. re: FIMLL

                                                                                                                Well you hooked me so i ordered the book (FAPCHK) this morning from an Amazon re-seller. Do I see a rogue "Cooking From" thread in our future?

                                                                                                                1. re: Gio

                                                                                                                  Haha, yes indeed! I look forward to hearing your impression and emily's.

                                                                                                                  We loved the venison stew and I'm usually not a fan of game meat. The Beef Tenderloin with Wild Mushrooms and Dill Pickle was a waste of tenderloin; round steak would have been more appropriate.

                                                                                                    2. Just a reminder that nominations will close tomorrow at 7 pm Central Time.

                                                                                                      1. ALL ABOUT ROASTING please. I have this book and really want to cook from it.

                                                                                                        Thank you BigSal.

                                                                                                        ~TDQ

                                                                                                        1. I'm not nominating this month, and probably not voting, but I'm following along avidly, and will try to cook from whatever wins. I'm a little embarrassed after having committed to Smoke and Pickles, both by voting, and by purchasing, and having done so few recipes. Unexpected dietary and dental challenges have arisen, and will probably continue into next month. So I will just be an enthusiastic spectator for now.

                                                                                                          3 Replies
                                                                                                          1. re: L.Nightshade

                                                                                                            I think we've all had months like that. Not to worry. And I hope all is well.

                                                                                                            1. re: LulusMom

                                                                                                              Thanks for the support LLM! And all is indeed well, and getting better.

                                                                                                              1. re: L.Nightshade

                                                                                                                Things happen. This past year has brought that point very clearly to me. Don't worry about it for a second longer!