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January 2014 Cookbook of the Month Nominations Thread

It’s hard to believe, but here I am posting about the January 2014 Cookbook of the Month (COTM) nominations. We are just beginning with All About Roasting, but the time has come again to submit your nominations for the Cookbook of the Month. Please use this thread to discuss the books you would like to cook from in January. Indicate you are nominating a book by writing the title of the book in ALL CAPITALS.
This thread will be open until 10 am Central Time on Saturday, December 14th. At that time the books with the most nominations will advance to the voting thread.

To view the basics of the COTM, and to review all of the previous winners, please visit this link: http://www.chow.com/cookbook_of_the_m...

How will we ring in the New Year? Will this be the month we cook Thai Food? Asian Dumplings? Latin American? Or will Bill Granger finally have his turn? Let the nominations begin!

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    1. re: emily

      I would love to do Gran Cocina Latina. I have had this one for quite awhile and I need some incentive to dive into it!

      1. re: emily

        GRAN COCINA LATINA.
        If Thai Food doesn't make the cut again, I'd love to cast this one as the alternate.

          1. re: emily

            I think it's a grand time for GRAN COCINA LATINA . I know there are a lot of us out there that have this book (I bought it in anticipation of winning some months back). The ingredients are easily available and inexpensive in my neck of the woods. So, it has my nomination.

            1. re: pagesinthesun

              Yes. I concur. GRAN COCINA LATINA. I have already made 10-15 recipes from this and can comment on them now.

            2. re: emily

              I'm also interested in Gran Cocina Latina. Based on some recent take-out experiences, I think my kids would really enjoy this kind of food. Not nominating yet because I would like to know from those that have the book: are there weeknight-friendly meals in here? I would hate to support a book that it turns out I can't cook from because I just don't have the time. That is my hesitation with Thai Food by the way. I LOVE Thai Food, would love to cook it at home, but I don't have time for all the chopping, prep, etc. to make my own curry pastes and whatnot.

              1. re: Westminstress

                Westminstress, I have Gran Cocina and cooked from it somewhat though not a lot. I'll have a look at it this evening with the view towards weeknight dishes and will do the same with Modern Thai. Will report either later tonight or tomorrow.

                1. re: herby

                  Thanks. Q, would you be able to do the same for Classic Thai Cuisine? I took a quick look at EYB and based on ingredients lists only, a lot of the recipes seem pretty involved.

                  1. re: Westminstress

                    I do not have Classic Thai, in fact I do not have any of David Thompson books. Just checked Modern Thai on EYB and not only it is not indexed, there are very few people that have it - no point in posting about it here. I could check Japanese Farm Food - would you be interested in cooking from it if it has some weeknight doable dishes?

                    1. re: Westminstress

                      Honestly, for weeknight Thai meals I like "The Taste of Thailand" by Vatcharin Bhumichitr. However it's not indexed. I don't have the book with me but I'll take a look at recipes I've cooked if you'd like.

                      I've had "Classic Thai Cuisine" a couple for a of weeks but have yet to actually spend time looking through it.

                      1. re: Westminstress

                        About half and half, I'd say. Curries and appetizers tend toward the complex; salads, steamed dishes, grilled dishes tend to be easy, stir-fried somewhere in the middle.

                        1. re: qianning

                          Thanks a lot. Have you had a chance to look at the new Pok Pok book yet?

                      2. re: herby

                        erm, while you're looking at that herby, would you mind checking to see just how meat-heavy it is? I'm fine with poultry and seafood/fish, but if the book is very heavy on meat I wouldn't get much out of it. Doesn't mean that I don't think it should be COTM, just probably a month I'd end up sitting out. Sorry to pester you.

                        1. re: LulusMom

                          No problem at all. From what I remember lots of pork dishes - noticed right away because I do not eat pork. Keep in mind that it is a huge book - 900 pages or so - even if it is meat-heavy (I am sure it is) there will be lots of veg and seafood dishes. Anyway, I'll report once I look at it carefully. Lots of non-meat things in Japanese farm Food, just saying :)

                          1. re: herby

                            Thanks herby - I had a feeling it could be pretty pork heavy. And that is the one meat I really do not ever eat. But, as you say, it is a really big book so I'm sure there must be some things that I would like to cook. Maybe it is indexed on EYB - I should check that.

                            I really love Japanese food, but for some reason don't have much interest in cooking it. Lulu is very excited by the idea of making sushi, but aside from that for whatever reason I just can't get myself worked up. Sorry!

                            1. re: LulusMom

                              That's OK, you and many others :) It intimidates me but when I overcome my feelings the results are usually very tasty and light and healthy. I am going to go through my books and select 4-6 to cook through for the next few months; otherwise between the COTM and DOTM and cooking from other books thread and so on, my books will remain unused and this is not acceptable.

                              GCL is indexed and many recipes are reviewed by Alegra. I remember she was very excited about this book. There may even be a 'cooking from' thread. I just had a pick at EYB and there are 535 recipes!

                              1. re: herby

                                Wow, that is a LOT of recipes. I'll have to give it a look.

                                I'm with you - sometimes i feel like I just need to stop and look at a new book and make myself cook 2 or 3 things from it in a month, just so I have some idea what I've gotten myself. That feeling is helping me not buy new books! I still have so many recipes in books I already own that I haven't tried yet. In fact tonight is a Jamie Oliver recipe from one of the Naked Chef books.

                                1. re: herby

                                  herby, I would enjoy hearing about your experiences with Japanese Farm Food. You could share them on the Japanese month companion thread http://chowhound.chow.com/topics/831292 or just create a Cooking from thread if you are so inclined.

                                  So far, I have made the namero, zucchini coins, potato salad, smashed cucumber pickles, miso with asari clams, sui gyoza, buri chazuke, natto fried rice, negima, teriyaki chicken and curry rice. I guess technically I can say that I've also made tamago kake gohan (raw egg on hot rice), just because we've eaten that since we were kids.

                                  The stand outs for us have been the namero (but I prefer the Cooking with Dog version), curry rice (we tweaked it by adding a little honey and grated apple), potato salad and buri chazuke. We were not crazy about the chicken teriyaki (not fans of the marinading method), we prefer glazing . Would love to hear what you've made.

                                  1. re: BigSal

                                    Thank you for sharing BigSal! I keep reading the book and looking at beautiful pictures but have not cooked anything yet. I really like the sound of chicken recipes, especially tori no kara age and chikin mito boru; teriyaki looks good too - very simple marinade. Was is not too flavourful for you? I looked up potato salad and curry rice; both are very appealing. Pickles, on the other hand, are not appealing at all most likely because it is extremely cold outside. Might make salmon rice balls tomorrow - broiled salmon last night, have nori and cooking rice is not a big deal.

                                    When you make egg on hot rice do you use organic eggs or farm or?

                                    Once I cook a dish or two I'll start the thread - would you join me?

                                    1. re: herby

                                      The marinade sauce permeates the meat and like the gingery bite. I'd caution you not too marinade too long or it may tastte too salty. I prefer Shizuo Tsuji's recipe. The taste of the chicken is remains and is complimented by the glaze- just a personal preference nothing inherently wrong with Farm Foods recipe.

                                      Growing up we just made it with regular supermarket eggs, now I use eggs from the farmer's market when available or organic eggs.

                                      I'd be glad to join you in a thread. I am itching to try the deep fried ginger chicken, mushroom rice and carrot kinpira. Curious to see what her versions tastes like.

                          2. re: herby

                            I looked through GCL as best I could considering the size of the book and available time.

                            I am sure there are weeknight recipes there but they didn't jump out at me. Many recipes have long list of ingredients and from my previous experience require stocking up at a good Latino market. Those who think that empanadas and tamales are weeknight friendly will not agree with me.

                            There are many salads but they are almost meals in themselves though there are a few lighter salads there too. Many recipes use potatoes and corn. I find Latin cuisine in general rather heavy and for me it is more of an occasional food than everyday kind. I made fava bean, corn and fresh cheese salad a few months ago and it was very tasty but took me awhile to make and it was really a meal. I must say that Andean corn and Alfonso olives were very tasty and different from the usual kind of corn and olives.

                            The book starts with flavours and condiments, and is nicely divided in into sections on: roots/starches; rice; empanadas, cebiches, fish/seafood; poultry; meat and other. Pork in its many incarnation is in many dishes, i.e. beans. Very similar in this way to Spanish/Portuguese food. However, many seafood and poultry dishes do not involve pork and in some maybe it could just be omitted. That said, I would rather make a dish as written and choose a cuisine where I do not have to worry about subbing pork.

                            The book is very well researched and written; I really like her voice and 900 pages do not scare me terribly but I find that this is not my favourite type of food and I can't get excited about it, really. Why did I buy the book, you ask, and I do not have a good answer; in fact has been wondering myself.

                            Hope this is useful.

                            1. re: herby

                              Thanks herby - that is very useful information.

                                1. re: herby

                                  I kind of agree with you, herby. Not my favourite cuisine either and I struggle to find a lot of the ingredients in London.

                            1. Hard not to notice the months flying by when you are involved with COTM. Just can't believe that it is time to start the nominations again!

                              1 Reply
                              1. re: smtucker

                                The sight of "2014" in the title of the thread is rather alarming, isn't it?!

                              2. CARMINE'S COOKBOOK

                                I love Italian-American food all the time but especially in the winter when it is so warm and comforting.

                                1. DAVID THOMPSON MONTH--Including Thai Food, Thai Street Food, and Classic Thai Cuisine

                                  2 Replies
                                    1. re: stockholm28

                                      I third DAVID THOMPSON MONTH, although I am going to be on vacation for a good chunk of January and may not be able to cook as much as I would like. I've been hoping for this one for ages, though, so I'll take any opportunity!