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October 2013 Cookbook of the Month Voting is Now Open!

Welcome to the voting thread for the October 2013 Cookbook of the Month. This month 18 books received nominations, many of them highlighting a particular country’s or region’s cuisine. Portuguese food broke away from the pack with the most nominations, leaving a three-way tie for second place. Which book will earn the most votes and reign in October?

The first nominee includes a pair of books, THE FOOD OF PORTUGAL and THE NEW PORTUGUESE TABLE. Jean Anderson’s THE FOOD OF PORTUGAL was originally released in 1986. These recipes are said to “…depend on simple ingredients, often in unusual combinations (‘pork and clams may sound like a new low in surf 'n' turf dinners, but it is in fact a Portuguese classic’), subtly seasoned with olive oil, bay, tomatoes, garlic and the spices of the East introduced to Portugal by explorer Vasco da Gama at the turn of the 16th century. Meat, fish and chicken, often marinated, and soups are emphasized…” http://tinyurl.com/kp8wulg THE NEW PORTUGUESE TABLE: EXCITING FLAVORS FROM EUROPE’S WESTERN COAST from 2009 by David Leite “…takes you on a culinary journey into the soul of this fascinating nation and looks at its 11 surprisingly different historical regions, as well as the island of Madeira and the Azores. This book also showcases Portugal's pantry of go-to ingredients, such as smoked sausages, peppers, cilantro, seafood, olive oil, garlic, beans, tomatoes, and bay leaves—all beloved by Americans and now combined in innovative ways…(including) the beloved classics he remembers from cooking at his grandmother’s side, such as Slowly Simmered White Beans and Sausage, as well as modern dishes defining the country today, like Olive Oil–Poached Fresh Cod with Roasted Tomato Sauce.” http://tinyurl.com/kdgrnf6

THAI FOOD by David Thompson was originally released in 2002. “THAI FOOD (is) the most comprehensive account of this ancient and exotic cuisine ever published in English.” “It uses robustly flavored ingredients--garlic, shrimp paste, chilies, lemongrass--and yet when they are melded during cooking they arrive at a sophisticated and often subtle elegance… (H)is book presents hundreds of recipes that celebrate the Thai meal while exploring its historical and cultural context. Readers will delight in the wide selection of authentic dishes like Duck and Spring Onion Soup, Grilled Beef Salad, and Green Chicken Curry with Baby Corn, and relish Thompson's vast appreciation of his subject.” http://tinyurl.com/mr7lkov

Published in 2013, THE NEW PERSIAN KITCHEN BY Louisa Shafia ”…explores her Iranian heritage by reimagining classic Persian recipes from a fresh, vegetable-focused perspective. These vibrant recipes demystify Persian ingredients like rose petals, dried limes, tamarind, and sumac, while offering surprising preparations for familiar foods such as beets, carrots, mint, and yogurt for the busy, health-conscious cook. The nearly eighty recipes—such as Turmeric Chicken with Sumac and Lime, Pomegranate Soup, and ice cream sandwiches made with Saffron Frozen Yogurt and Cardamom Pizzelles—range from starters to stews to sweets, and employ streamlined kitchen techniques and smart preparation tips.” http://tinyurl.com/l7lvqyd

Bucking the trend of a cookbook about a country's cuisine, this book is about technique. Published in 2011, ALL ABOUT ROASTING: A NEW APPROACH TO A CLASSIC ART by Molly Stevens “feature(s) the full range of dishes from beef, lamb, pork, and poultry to seafood and vegetables. Showstoppers include porchetta ingeniously made with a loin of pork, a roast goose with potato-sage stuffing, and a one-hour beef rib roast-dishes we've dreamed of making, and that Molly makes possible with her precise and encouraging instructions. Other recipes such as a Sunday supper roast chicken, herb-roasted shrimp, and blasted broccoli make this an indispensable book for home cooks and chefs.” http://tinyurl.com/oe4u2jr

To view the nomination thread, please click here: http://chowhound.chow.com/topics/916065

To view the history of COTM and how it works, please visit this link:
http://www.chow.com/cookbook_of_the_m...

Please cast your vote by checking the "recommend" box underneath your chosen title (one vote per hound please).

Voting will close on Saturday, September 21st at 7pm Central Daylight Time.

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  1. Vote here for THE NEW PERSIAN KITCHEN by Louisa Shafia

    1. Vote here for THAI FOOD by David Thompson

      1. Vote here for THE FOOD OF PORTUGAL by Jean Anderson and THE NEW PORTUGUESE TABLE: EXCITING FLAVORS FROM EUROPE’S WESTERN COAST by David Leite

            1. re: smtucker

              Thanks to everyone for the support. I was a little trepidatious about taking on the coordinator role.

                1. re: BigSal

                  You're doing great! Thanks for taking it on!

                  ~TDQ

                  1. re: BigSal

                    I just came back to read the current results and re-read Big Sal's response to our endorsment of her inaugural voting post. Has the word "trepidatious" ever appeard on Chowhound? I think not. Another first.

                    1. re: Gio

                      Can't say how many times it's been used overall, but I'm afraid our (needlessly trepidatious) leader is not the first: the site's less-than-stellar search engine returns 33 threads wherein it is used, going back to 2002.

                      http://www.chow.com/search?q=trepidat...