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Looking for a truly gourmet cookbook for special occasions.

thymetobake Nov 1, 2013 02:02 PM

I own about 200 cb's but I don't consider any of them truly gourmet. I hope to find a cb that features recipes such as you would find in the finest European and American restaurants. From classic style places to the chic, modern places. The kinds of restaurants that the prices make your nose bleed and you find yourself remembering the meal 20 years later.

Any recommendations?

  1. free sample addict aka Tracy L Nov 6, 2013 06:49 PM

    Chez Panisse Menu Cookbook. I have had dinner there twice, the cookbook brings it all back to me.

    1. t
      thimes Nov 5, 2013 01:35 PM

      Just bought Daniel (Daniel Boulud).

      Wow is it beautiful and clearly very gourmet. Haven't cooked from it yet but have high hopes.

      2 Replies
      1. re: thimes
        t
        thimes Nov 6, 2013 06:22 AM

        Ironically, it looks (in terms of layout/look/feel/images) very similar to Eleven Madison Park (mentioned above) - I even looked at the credits to see if they were designed by the same people, they weren't apparently. Both beautiful books, haven't cooked from either yet - bring on the holidays!

        1. re: thimes
          p
          Puffin3 Nov 6, 2013 06:49 AM

          http://www.amazon.com/Illustrated-Esc...
          IMO the best small Escoffier book out there. I have the others but this one is plenty full of challenges enough to last a life time.

      2. ladyberd Nov 5, 2013 09:02 AM

        I absolutely love The French Laundry - it's my go-to when I have a day to cook and want a realy special meal. Still have to check out the Eleven Madison Park book though - that remains one of my favorite restaurants - pure elegance!

        Cheers,
        Ladyberd
        http://ladyberds-kitchen.blogspot.com/

        1. t
          thimes Nov 3, 2013 01:40 PM

          The Complete Robuchon

          Bouchon

          The French Laundry

          Boulevard (a little more approachable and do-able)

          Ducasse Flavors of France (mix of traditional and more modern)

          1. thymetobake Nov 2, 2013 09:45 AM

            Thanks all for the suggestions so far.

            And no, molecular gastronomy is not what I'm after.

            I've checked out the suggestions on Amazon but haven't decided yet.

            3 Replies
            1. re: thymetobake
              honkman Nov 2, 2013 11:58 AM

              If the French Laundry book is a long the lines what you are looking for you should also take a look at the new cookbook from Daniel Boulud and the Eleven Madison Park book. Another interesting one is Volt which is somewhere between "classical high end" and "modernist" but still more on the classical side

              1. re: thymetobake
                f
                fleenshop Nov 3, 2013 07:54 AM

                If you're looking into the French Laundry cookbook, you can get lots more info about it via the cook-through blog: http://carolcookskeller.blogspot.com/...

                1. re: fleenshop
                  thymetobake Nov 3, 2013 12:50 PM

                  Thanks. Great blog.

              2. j
                janniecooks Nov 2, 2013 02:24 AM

                Just saw a copy of Charlie Trotter's cookbook in a thriftshop, didn't buy it for just the reason you state you're looking for a cookbook! Recipes too complex and ingredients slightly too exotic for this home cook. But the photographs were gorgeous.

                Then there is Modernist Cuisine and Alinea, both on the molecular gastronomy side - not sure if I'd call that truly gourmet/elegant, but it certainly qualifies if the cost and quality of ingredients and equipment are a factor in your search. I second another's recommendation of The French Laundry cookbook.

                1 Reply
                1. re: janniecooks
                  p
                  Puffin3 Nov 6, 2013 06:50 AM

                  RIP Charlie

                2. h
                  Harters Nov 1, 2013 04:26 PM

                  "Recipes from Le Manoir aux Quat' Saisons" - by Michelin 2* chef Raymond Blanc. A suitable coming-together of Blanc's French background and his cooking in Britain throughout his career.

                  We had lunch at the Manoir last year - difficult to know if we were eating French or British dishes but that's very much Blanc's style. http://chowhound.chow.com/topics/863275

                  1. o
                    Owtahear Nov 1, 2013 03:36 PM

                    The French Laundary Cookbook? I would guess that would suffice. Just received my copies of Ad Hoc at Home and Andy Ricker's Pok Pok cookbook yesterday.

                    1. m
                      mwhitmore Nov 1, 2013 02:38 PM

                      Most obvious, Escoffier's Le Guide Culinaire, the ur-source for classical cuisine. Or his Ma Cuisine, a little more practical for home use.

                      1. greedygirl Nov 1, 2013 02:07 PM

                        Sunday Suppers at Lucques would be my suggestion. It was COTM so you could check out the threads - lots of rave reviews for many of the recipes.

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