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What cookbooks have you bought recently, or are you lusting after? January 2014 edition! [Through January 31, 2014]

Once again I have been fairly good (although I did nail an Irish baking book on Kindle for 99¢ last week, on impulse)...how about you? Is TGC doing a blowout sale? Have you been travelling and picking up gems here and there that will inspire possession lust in some or all of us? Please share...

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  1. People! We are already almost 10 and a half hours into the new year. Surely you've bought something!

    6 Replies
    1. re: LulusMom

      Amazon and that siren Amazon UK are ready and willing to put out!

      1. re: buttertart

        Well.. I bought this yesterday.. Deborah Madison's Seasonal Fruit Desserts for only $3 at Chapters! I was in the bargain section looking for a calendar for the office when I saw it. I'll stash it as a Mother's day gift..

        1. re: rstuart

          for yourself, I hope. And good job - we have a winner!

          1. re: LulusMom

            ha ha.. no, for my lovely mother.. who definitely deserves it! She loves to bake.. that is who I got my love of baking from!

          2. re: rstuart

            Wow! You did good,

            I bought it a few days ago for $4.99 at Ollies (similar to Big Lots) and was happy at that price!

      2. I bought Polpo, A Venetian Cookbook of Sorts (it's in transit)


        Savory Pies: Delicious Recipes for Seasoned Meats, Vegetables and Cheeses Baked in Perfectly Flaky Pie Crusts
        by Greg Henry. This one arrived, and it looks quite good. Plan to make something out of it over the weekend.

        1 Reply
        1. re: flourgirl

          I'm excited about Polpo. I don't think I'll buy it, but I'm excited about it and the restaurant. Would love to hear what you think once you get a look at it.

        2. Happy New Year Everyone! No new book yet but been having some good eatin' from a book recently arrived at Casa G & G: Recipes from the Root Cellar by Andrea Chessman. Perfect for these past gripping cold nights.

          7 Replies
          1. re: Gio

            Since the cold is unrelenting almost a month later, I might have to take a look at this.

            1. re: pikawicca

              I am so viking sick of this weather. Babysitter probably won't come because we'll get like 2 inches of snow. My daughter claims to be Scottish but even she is getting chilled by this sh#%.

              Didn't plan for a meal babysitter night so it'll be one of those pantry meals. And for that, I thank this board, because I have a heck of a lot more experience at making a good one of those because of it.

              1. re: LulusMom

                It's times like these that having a well-stocked pantry is a God-send. (A neighbor went to the store last week to buy potatoes, slipped on the ice and broke her leg. She's now on crutches and can't even make herself a cup of coffee and transport it to a chair.) Be careful out there!

                1. re: pikawicca

                  Yes - people sometimes laugh at my insistence that everything be put on the grocery list the moment it is half finished, but because of that I'll be able to make a few dinners I wasn't planning to make.

                  I'm sorry about your neighbor - yikes. And sorry I got so mad about the weather. Really am sick of it (obviously!).

              2. re: pikawicca

                Pika, let me tell you this book is a wonder! Chessman seems to know just which ingredients to combine to produce the tastiest finished dish. Not that most of us don't know, it's just so easy to follow her lead and augment as you see fit. We're loving it during these Winter months.

                1. re: Gio

                  Okay, you are an evil influence, Gio. Just ordered it. Anything to get me through this awful winter.

                  1. re: pikawicca

                    Well I can only hope you like it as much as we have. Let me know.

            2. A few new titles have been added to my collection. My sister gave me LEMONADE for my birthday. Though I would not have bought it for myself, there are a ton of interesting vegetable dishes in it and I hope it will inspire me to make more use of my veggies this year (one of my many lofty resolutions).

              A girlfriend gave me THE COWGIRL CREAMERY for my bday, but so far none of the recipes have inspired me. I am sure I just need to be in a cheesy mood to get into this one.

              My mother in law gave me her copy of Marion Cunningham's of LOST RECIPES. I would love some advice about this book, as I am sure it contains some gems.

              Finally, yesterday I gifted myself a copy of the original BAREFOOT CONTESSA Cookbook, long overdue to be added to my shelves.

              I am eyeing POLPO and PITT CUE and hope to have an excuse to buy one or both soon. POLPO is on the expensive side and that is really the only thing holding me back. But I am trying desperately to only buy books that I can't live without, eg. David Lebovitz' new book, out later this year or AOC, which I am loving.

              Another plug for AOC: my daughter is currently in the midst of raising $ for Alex's Lemonade Stand Foundation for her Bat Mitzvah project. AOC generously donated a book to our cause (Suzanne throws a fundraiser for this cause every year) and the autographed copy of the book will be raffled off on February 1, 2014. I would post a link, but I am not sure if it is allowed???? If any of you want to be entered into the raffle, you can send me an email (listed on my profile page) and I can provide you the link to donate. To qualify, you need to donate $5 or more to the cause on our webpage. Anyway, I thought you all would want to hear about what a wonderfully generous person Suzanne is!

              5 Replies
              1. re: dkennedy

                Lost Recipes is a total gem. Anything from that book is terrific. Truly Just pick a page and cook. Marion Cunningham was an intuitive, smart cook.

                I am not a fan of Lemonade, the restaurant, and am now interested in what vegetable dishes you find interesting ... !

                1. re: nikkihwood

                  Thanks for letting me know about Lost Recipes. I had a feeling it was a real gem.

                  Re Lemonade, the thing I like least about the restaurant is that everything is heavily dressed. I like all the flavors. So I am thinking I will be much more into the homemade versions where I can monitor the amount of dressing myself.

                  I made their plain lemonade last weekend and it was really delicious. My all time favorite dish on their menu is the Israeli couscous with wild mushrooms, parmesan, and lemon truffle vinaigrette. So I will make that as is. But if it motivates me to include cabbage, long beans, beets, brussel sprouts, kohlrabi, celery root, or parsnips into my weekly rotation, I will be very pleased.

                  1. re: dkennedy

                    I wish you success with "Lost Recipes."

                    Oh yes, the excess 'stuff' thing is what annoyed us the most about Lemonade. We made several visits, the carnivore in the family was not pleased by much, so we just gave up. However, the couscous recipe sounds terrific - could you please paraphrase? With your additions? Gracias!

                  2. re: nikkihwood

                    Oh, I remember a recipe from Lost Recipes! Saltines soaked in ice water and topped with butter, and baked. Sadly, my library no longer has a copy, and I never bought it but did enjoy looking at it occasionally.

                  3. re: dkennedy

                    I looked through Lemonade just today, but didn't buy it because I realized for a quarter of the price it would take to make something, I could just go down the street and buy it already made. Great book for an out-of-towner who has been there before, though.

                  4. Maida Heatter's Cookies
                    Sauces & Shapes: Pasta the Italian Way

                    1 Reply
                    1. re: emily

                      Maida Heatter's Cakes is on my wish list. (Fortunately, the library has it in the meantime.)

                    2. I have three new cookbooks:
                      Every Grain of Rice
                      Fish Without a Doubt
                      Bill's Everyday Asian

                      The first two were Christmas gifts off my "wish list.". For the last 6 months, I've been checking many of the COTM books out of the library and I decided that I needed to own these two.

                      The last one was because "Bills" was a runner-up for this month and none of his books are in my library. I like the idea of simple weeknight meals with Asian flavors. Thought this book might have some lower calorie options to start me off on the right foot this year.

                      8 Replies
                      1. re: stockholm28

                        I've been contemplating starting a "cooking from..." for Bill's Everyday Asian. I have it but haven't tried a thing yet. But so much looks really good to me.

                        Love the first two books. Fish without a Doubt got so much use around here the first couple of years that it is actually falling apart.

                        1. re: LulusMom

                          A 'cooking from' thread for Bill's Everyday Asian would be great, LLM! I also have his book but haven't tried anything yet. If you start one I'll do my best to participate (even though this year promises to be a crazy one…)

                          1. re: monbakes_downunder

                            Not to worry - no pressure and no one has to participate. Just need to find myself a recipe and start I guess. So much else I want to cook too right now.

                            1. re: LulusMom

                              lulusmom, if you put up the bills thread, I'd also try to post. thanks.

                              1. re: stockholm28

                                So will I LLM, if the dang book ever arrives. (no pressure though, LOL) The shipping window is 20 Dec to 8 Jan. Hanging by my thumbnails here.

                                1. re: Gio

                                  feeling a slight pressure here ... especially with Gio hanging by her thumbnails. Someone, please, help this woman either get her book or get off the darned edge.

                                  1. re: LulusMom

                                    Sound the trumpets! Raise the flag! The Book has arriven!
                                    Someone obviously heard your plea, LLM. Mille grazie.

                        2. Mr Rat was thrilled to find a copy of The Grains Cookbook by Bert Greene for $2 at the thrift store down the street, since Greene on Greens is one of his favorite cookbooks. I don't understand why Greene seems to be kind of forgotten. His books are all out of print . Some of his recipes tend to be very rich (lots of butter and cream) so I suppose that doesn't fit with the current anti-fat mania, but he's rarely mentioned on this board either. Anyway, that's our new cookbook and we're looking forward to cooking out of it. Happy New Year!

                          11 Replies
                            1. re: ratgirlagogo

                              I have several Bert Greene books including Grains and Greens and I agree they are really good and interesting reads. His recipes are rich but it was the 80's.....

                              No new books in January for me - I did a lot of damage in December and we are in the process of moving into a brand new house this weekend. I do plan to cull some books as I unpack and load up my shelves to make room for my new acquisitions.

                              1. re: nadiam1000

                                i don't cook much in the grains department anymore.. but those two books ("grains" and "greens") were totally winners. i recently found a copy of the greens book and put it back on my bookshelf!

                                1. re: rmarisco

                                  Yes, I love the Greens book - Mr Rat is the one who introduced me to it. I was especially impressed when I first looked at the book by the celery/celery root chapter - for the first time I began to get some glimmer of understanding why celery was the ancient Romans' favorite vegetable. He features so many vegetables that have become super trendy in the intervening years - even vegetarian cookbooks didn't usually have recipes for kohlrabi and kale and celery in the 80's. But he is a traditionalist, not a "miracle vegetable of the minute" guy, so we get blessedly little in the way of "pureed" and "crispy" veggies (beloved to people who hate vegetables, or think they do, but are doggedly determined to eat what they've been told is good for them no matter what).
                                  He always presents the vegetables as pleasure, not penance. Wonderful.

                                  1. re: ratgirlagogo

                                    Interesting. Never heard of the Greene book but sounds interesting. Used copies dirt cheap on amazon. I'm tempted to add it to my collection.

                                    1. re: greeneggsnham

                                      Do it!!! Do it!!

                                      i think you will find that mr. greene cooked a bit "richer" than we do today (butter instead of oil) but that his recipes are well worth having. i would have liked to have met him - his books give an impression that he was a nice person, who loved to cook, and knew a lot about the subject.

                                2. re: nadiam1000

                                  I too love the Bert Greene books. The recipes are a bit rich but you can try subbing a little healthier fats judiciously with success! His writing is delightful.

                                3. re: ratgirlagogo

                                  What a steal! I have Greene's Grains and his Greens book, and they remain among my favorites, GonG especially beloved. I still cook from both books, but especially adore reading his vignettes--so entertaining. I really got serious about cooking in the 80s; Greene on Greens was one of my earliest purchases, and still find many of the recipes very appealing.

                                  1. re: nomadchowwoman

                                    He used to write a column that was carried in the SF Chron or Examiner that I really liked (about 30 years ago, sigh).

                                  2. re: ratgirlagogo

                                    I have Greens and still enjoy it. Favorite: Dafuskie Quilt - a cold chicken and corn salad, and Amagansett Corn Salad, both delicious recipes. Gave away my Grains cookbook in one of my cookbook purgings - sorry I did.

                                    1. re: ratgirlagogo

                                      I love Bert Greene's Grains and Greenes and just pulled it out today to make a savory oat dish that I love!

                                    2. I have just purchased Gran Cocina Latina in the hope that I will have some time to participate in my very first COTM. That should be available for pickup in the next few days…

                                      Also on their way are Fish Without a Doubt and Mastering the Art of Southern Cooking.

                                      I have a very full online shopping cart at bookworld.com.au (our equivalent to Borders) but am waiting for my next pay before I hit 'purchase'.

                                      3 Replies
                                      1. re: monbakes_downunder

                                        Oooh, another Aussie.

                                        If you haven't come across them : first of all, you really should use booko.com.au (it's how I got my copy of Modernist Cuisine for a price that most Chowhounds would literally throttle me over).

                                        Also, even if you'd rather buy from Bookworld, you can actually get them to price-match Amazon (they'll beat the Amazon prices by 10%) - see http://www.bookworld.com.au/price-gua...

                                        1. re: LiamF

                                          I discovered booko.com.au a while ago and it's been wonderful! I never buy a book without checking from there first.

                                          Thanks for the tip about Bookworld :)

                                          1. re: monbakes_downunder

                                            The price alerts (when an item drops below a certain price) there are awesome :)

                                      2. Someone gifted me Tate's Bakeshop Baking for Friends, which I haven't had a chance to look through yet.

                                        1. New year, new books! I just got Kimchi Chronicles and Around my French Table.

                                          Kimchi chronicles has been great to browse. Her back story is interesting and the book looks great. Haven't been inspired to cook anything yet but am going through a stretch of working evenings so haven't been home for dinner. Will probably try something in the next couple weeks.

                                          Around my French Table is hefty! I am glad to have it, but find it slightly unwieldy. I wish the book would lay flat when open! Anyway, sure there are multiple gems in there. Will look over some of its COTM pages and plan on adding as I start cooking.

                                          5 Replies
                                          1. re: greeneggsnham

                                            AMFT is a great book. Make sure to check out the apple cake. It is fantastic.

                                            1. re: greeneggsnham

                                              This book is on my short list. I saw it at B&N. My husband looked through it but chose Balaboosta instead because there were more pictures (and he likes middle eastern food). Maybe will be my next purchase

                                              1. re: greeneggsnham

                                                We enjoyed the Kimchi Chronicles tv show. I really should check out the book.

                                                1. re: qianning

                                                  I've had Kimchi Chronicles for quite a while now (picked it up at one of the Borders going-out-of-business sales). I agree with greeneggsnham that it was fun to browse through, but I too was never inspired to make anything from it. Just flipped through it again to try to figure out why, since I love Korean food and visit Koreatown at least once a month. Still not appealing to me. Happy to send you my copy, q, if you'd like (once it warms up enough so that I don't freeze my proverbials off walking to the post office). E-mail address in profile.

                                                  1. re: JoanN

                                                    Thank you, what a sweet offer.

                                              2. On my birthday I found these at Goodwill for $3.99 each:

                                                The French Laundry Cookbook
                                                Ad Hoc at Home
                                                Bouchon Bakery
                                                Smoke & Pickles
                                                Pepin's Complete Techniques
                                                Chewy Gooey Crispy Crunchie Melt-in-your-mouth Cookies by Alice Medrich

                                                I call it Birthday Serendipity. For Christmas my brother game me a Norwegian baking book.

                                                21 Replies
                                                1. re: Tam38

                                                  Wow! Very impressive haul. Do you think they were all unwanted Xmas presents? May just run over and check out my local Goodwill this afternoon before the snowstorm starts.

                                                  1. re: JoanN

                                                    They were all brand new! I don't know where they got their remainders~my local Goodwill didn't get them and this was a town over~but they had several of everything but The French Laundry.

                                                    1. re: Tam38

                                                      That is a very impressive haul..

                                                    2. re: JoanN

                                                      You may be on to something Joan. I popped into a thrift store on Thursday and found "like new" copies of Madhur Jaffrey's World Vegetarian, Deborah Madison's Vegetarian Cooking For Everyone, Nigel Slater's Tender V.1 and Eileen Yin-Fei-Lo's Mastering the Art of Chinese Cooking (the only one I didn't already own) all marked at $3.99 & $4.99 each. So perhaps folks are dumping unwanted Christmas gifts.

                                                      1. re: Breadcrumbs

                                                        I despise that Eileen Yin-Fei Lo book.

                                                        1. re: buttertart

                                                          I seemed to think you'd mentioned that you wouldn't recommend it previously bt. What's the issue w it? Of course I bought it at that price. I haven't taken a close look but at first glance I thought it was well laid out and it appeared to have lots of info on techniques and ingredients.

                                                        2. re: Breadcrumbs

                                                          BC.. you have the best thrift store luck!

                                                          1. re: rstuart

                                                            We'll see what tomorrow brings rstuart! I filled up the truck w thrift store donations so I figure I deserve a peek inside at their cookbooks...right?

                                                            btw, are you an EYB member?

                                                            1. re: Breadcrumbs

                                                              I am, although I haven't logged on recently.. I'm hoping to log on more this winter, because I want to use my cookbooks more..

                                                              1. re: rstuart

                                                                It really does help a lot. I don't know what I'd do without it at this point. I asked because I didn't recall seeing you on EYB. When I'm considering a new cookbook I often look to see who already might own it and whether they've reviewed any recipes. It really helps that many EYB members are also on CH so you know whose reviews you can really trust.

                                                                1. re: Breadcrumbs

                                                                  Yes, I really need to log on more often! My username is the same (I think..)

                                                                  1. re: Breadcrumbs

                                                                    And you remind me, Bc, that I need to remember to post notes on EYB more often about what I have made. I've resolved to get into that habit a number of times, but it keeps going the way of all other resolutions. Thanks for the prompt as to what a great resource it can be.

                                                                    1. re: JoanN

                                                                      It really is Joan. I've started just cutting and pasting my CH notes in there to ensure I have a record of making a dish.

                                                                      I really do use EYB frequently. I'm always grateful for my old notes and for those I find about the same dish or book from others. The notes from fellow Chowhounds are my favourite.

                                                                      Just in case folks don't know, if you sort by "Buzz" in EYB, you'll find recipes from a book w the most reviews.

                                                                      I like to look for books I don't own that are buzz-worthy...because I'm a glutton for punishment and can't seem to help myself!!! ; )

                                                                      1. re: JoanN

                                                                        I also have good intentions to post notes on EYB, especially for books and recipes that don't have much in the way of notes. I shall try to do so more regularly. BTW, my EYB username is caitmcg - not the same as here, but recognizably me!

                                                                        1. re: Caitlin McGrath

                                                                          Good to know your eyb name Caitlin, thanks!

                                                              2. re: Breadcrumbs

                                                                Saw more of the same remainders (but not the Kellers) at a different Goodwill this weekend.

                                                            2. re: Tam38

                                                              I have never been to a goodwill. Do they usually have cookbooks?

                                                              1. re: Siegal

                                                                Like anything at a thrift shop it is hit or miss. Goodwill usually has lots of books, the better run stores will have the cookbooks all together to aid in browsing.

                                                                Usually I find little of interest but the big scores keep me looking!

                                                                1. re: Siegal

                                                                  Many libraries also have book shops and/or sales.

                                                                2. re: Tam38

                                                                  That is a very nice birthday surprise!

                                                                3. 1. I am thinking about getting some of Rao's cookbooks (the originalk, grill, and "From the Neighborhood)
                                                                  2. Harry's Bar
                                                                  3. Cipriani's: http://www.amazon.com/Simply-Italian-...
                                                                  4. I need a vegetarian cookbook soon. I have eating 2 dinners a week vegetrian as a New Year's resolution

                                                                  1 Reply
                                                                  1. I gifted Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish by Jesse Griffiths. Great suggested reading list in the back.

                                                                    I'm waiting for Duck, Duck, Goose: The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild by Hank Shaw.

                                                                    Lusting after his Hunt, Gather, Cook: Finding the Forgotten Feast as well.

                                                                    1. I am still pondering over whether to get AOC sight unseen. It was on my Christmas list but Santa obviously didn't get the message, dammit.

                                                                      I'd also like Mange Tout by Bruno Loubet. And the new Diana Henry, but that's not out until the beginning of March.

                                                                      1 Reply
                                                                      1. re: greedygirl

                                                                        I'm with you on the new Diana Henry. I believe it comes out here in June.

                                                                      2. I'm saving my gift card bonus cards for cookbooks. I've had my eye on the Amy Thielen book "The New Midwestern Table" for ,months now.

                                                                        Funny, though, how those e-book sales message before Christmas lured me in. I got "What Can I Bring Cookbook" by Anne Byrn (c 2007) and am looking forward to trying more than a few of her ideas.

                                                                        1. T. Susan Chang's 2013 year-end cookbook roundup & shortlist!


                                                                          19 Replies
                                                                          1. re: Gio

                                                                            Gio, I swear, I should NOT have clicked that link. Why why why do I do these things?? The scariest part is how few of the books listed I've heard of - and now of course some of them will need to be looked into.

                                                                            1. re: Gio

                                                                              OK, so having looked into the list a bit more, I've been happy to find that only one thing on there really really calls to me. Does anyone have Keepers (I seem to remember a discussion on this, but it isn't on this thread) and if so, what are your thoughts? Does someone who already cooks quite often at home need this book?

                                                                              1. re: LulusMom

                                                                                I don't know if either of you have seen The Eater's List. They took 40 "Best Cookbook of 2013" lists from around the world and tallied them to determine which books made appearances on most lists and were ultimately the top recommended books:


                                                                                If you're really a glutton for punishment, when you scroll to the bottom of their list you'll see links to all the individual lists!

                                                                                1. re: Breadcrumbs

                                                                                  OK, bc, put your hands up, and step away from that list.

                                                                                  1. re: roxlet

                                                                                    roxlet you made me laugh right in the middle of a sip of coffee and it wasn't a pretty sight!!! Too funny! You know me too well!

                                                                                  2. re: Breadcrumbs

                                                                                    And I did it again - clicked on that link. But i seem to have made it out unscathed.

                                                                                2. re: Gio

                                                                                  The Rio book...the Slater...not thrilled with the Iyer. Interesting list, think I saw it somewhere else too :)

                                                                                  1. re: Gio

                                                                                    And if you read to the bottom of the list, you will find she has a cookbook review app which links to EYB (when you want to see the full list of recipes). Not to mention links to Amazon to actually buy the books. Ouch!

                                                                                    1. re: Gio

                                                                                      From the first ten list I have One Good Dish, by David Tanis. I am interested in Japanese Soul Cooking, by Tadashi Ono & Harris Salat and Notes from the Larder, by Nigel Slater. Oddly, I'm not terribly interested in anything from the Short List.

                                                                                      1. re: Gio

                                                                                        Have you had an opportunity to look at One Good Dish yet Gio? I haven't but would be interested in your thoughts.

                                                                                        It's getting closer to the top of my pile of books in the kitchen that I vowed to have a look through before heading back to work on Monday. Of my new acquisitions I'm especially taken with The Animal Farm Buttermilk Cookbook, The New Midwestern Table and Eat. That said, I'm not sure I like the format of the recipes in Eat as the ingredient quantities are embedded in the instructional text....we'll see how that translates into execution.

                                                                                        1. re: Breadcrumbs

                                                                                          I seem to be seeing more and more of that sort of recipe instruction and I'm with you on not being crazy about it. I always find myself having to madly skim as I'm cooking.

                                                                                          1. re: LulusMom

                                                                                            That was my fear LlM. For me it will mean that I must have my mis-en-place set out before getting started.

                                                                                            I think the style is better suited to recipe where exact quantities don't matter (a bit of this, a handful of that) but when precise measures are involved, it makes the recipe seem a bit of an exercise in hide and seek.

                                                                                          2. re: Breadcrumbs

                                                                                            That's mostly the way Slater writes his columns at the Guardian UK. As for One Good Dish I've only quickly skimmed through the book so far. At first glance nothing jumped at me.

                                                                                            I have a mountain of books in my computer room that we've been cooking from. I suppose it's time now to pay more attention to OGD.

                                                                                            1. re: Breadcrumbs

                                                                                              I have One Good Dish from the library and find it very appealing. Many of the dishes seem better suited to summer (radish salad on the cover, quick cucumber pickles, etc.). But 3 recipes got tagged for the near future - Swiss chard al forno, South Indian cabbage, and griddled polenta scrapple.

                                                                                              1. re: tcamp

                                                                                                Ah, that makes sense then since I've been selecting recipes from Chessman's "Recipes from the Root Cellar", really perfect for the bitter cold weather we're currently having. Soups, stews, meat roasted with various winter vegetables. But the dishes you've pointed out in OGD, the chard and the cabbage, sound promising. The griddled polenta scrapple is strangely appealing too. Thanks for mentioning them tcamp!

                                                                                            2. re: Gio

                                                                                              I just ordered One Good Dish, after lusting after it for awhile. I've checked out other Tanis books from the library and they never quite grabbed me but this one seems more appealing.

                                                                                          3. Just used my 2014 The Good Cook coupon to buy THE FARM and TURKEY. Both from the clearance section.

                                                                                            4 Replies
                                                                                            1. re: dkennedy

                                                                                              I love The Farm dk...it's an excellent book and you'll see I've reviewed many of the recipes in EYB:


                                                                                              Is turkey about birds or the country?

                                                                                              1. re: Breadcrumbs

                                                                                                The country. It's by Leanne Kitchen (Aussie) who has written a lot of other books indexed on EYB and favorably reviewed. It is supposed to be a fascinating read.

                                                                                                I saw all your notes on the farm and frankly it is the reason I decided to get this book, so thank you for that.

                                                                                              2. re: dkennedy

                                                                                                I have both and love Turkey but not inspired by The Farm. Made many successful dishes out of Turkey - please report back once you make something :)

                                                                                              3. I recently got my husband the Pok Pok cookbook and Japanese Soul Cooking (apparently it was touted by Serious Eats; I just got it because it was up his alley and recommended by Amazon). I'm looking forward to the Pok Pok wings! We've already had oyakodon and it was heavenly.

                                                                                                1 Reply
                                                                                                1. re: compstory

                                                                                                  I just got those 2 recently & I think they're both great. But, I think my NY resolution should be to try more stuff out of the books I have, before I get anymore (& I will fail, as w/ most of my resolutions).

                                                                                                2. I visited a local bookstore a few days after Christmas to scope out must have books. A nice man approached me and struck up a conversation about cookbook collections. He asked if I know Darina Allen (I did not), he sang her praises and before I knew it I was leaving the bookstore with her 'Forgotten Skills of Cooking' book.

                                                                                                  Once I arrived home I poured a glass of wine and sat down with the book. I thoroughly enjoyed reading this book and am really looking forward to having some "down time" to cook from it. What a wonderful purchase!

                                                                                                  4 Replies
                                                                                                  1. re: wineos

                                                                                                    She's wonderful. Her mother-in-law Myrtle Allen was one of the first Irish cooks to become known over here, primarily therough James Beard and I think Craig Claiborne.

                                                                                                    1. re: buttertart

                                                                                                      Thank you for the thumbs up, Buttertart.

                                                                                                      I can't put this book down and and am so excited to start cooking from it. My biggest issue at this point is where do I start?!?! ;)

                                                                                                      1. re: wineos

                                                                                                        Start with raising chickens? I love that book, though it's almost more culinary tourism than cooking for me. Still, everything I've made has been delicious (I love her variation of the milk-braised pork loin).

                                                                                                    2. re: wineos

                                                                                                      "Forgotten Skills" is such a lovely book! Everything I've made from it has been a success. Plus it's so enjoyable to read.

                                                                                                    3. i just got ottolenghi because i LOVE jerusalem.. so far i'm not impressed.

                                                                                                      i also picked up "fannie's last supper" by chris kimball - not strictly a cookbook, but can't wait to get into it.

                                                                                                      11 Replies
                                                                                                      1. re: rmarisco

                                                                                                        Fannie's last supper is a fascinating book covering more than food. Chris Kimball, IIRC, had to buy a house in Boston's South End to pull this off, and that was pretty irritating.

                                                                                                        1. re: rmarisco

                                                                                                          I've had pretty much nothing but good experiences cooking from Ottolenghi (I've had the UK edition since the year it came out). Maybe taking a spin through the Ottolenghi COTM threads might pique your interest?


                                                                                                          1. re: Caitlin McGrath

                                                                                                            ooh! thank you! didn't even know that was there! definitely will check it out

                                                                                                            1. re: Caitlin McGrath

                                                                                                              I have all 3 of their books. Like you I have the British version of Ottolenghi. We rented a flat in London and the Kensington store was close by. We had to walk past it to get to the tube. I saw the book in a store and had to buy it. I now have all 3 books. I'm going to get into the most recent book Jerusalem and get inspired to make something wonderful on this cold snowy day.

                                                                                                              1. re: Candy

                                                                                                                It was snowy here this morning Candy and I was thinking the same thing. I looked up recipes in EYB and landed on an Osso Buco recipe from Jerusalem...w prunes and leeks! Sunday dinner here at cucina bc!

                                                                                                            2. re: rmarisco

                                                                                                              I have both Jerusalem and Plenty and love them; recently flipped through Ottolenghi in a store and nothing jumped out of it for me. I didn't like the layout as much as in his other two books. At the time I thought that I am simply "overdosed" on Ottolenghi but maybe his earlier book is not a big deal after the other two.

                                                                                                              1. re: herby

                                                                                                                That's my feeling too. I have plenty and Jerusalem. I looked at ottelenghi but it's similar to the other two and I think I just had enough for now. Although I'm sure the book is great.
                                                                                                                Plus he calls for so hang Ingrediants for most recipes. I hesitate to make them as herbs and produce are expensive where I live.

                                                                                                              2. re: rmarisco

                                                                                                                Ottolenghi was the first of his books I bought, and it has a special place in my heart -- and in my kitchen. I was living in Egypt at the time and had it sent from Amazon UK. I made quite a few things while I was there, though it was a challenge finding a lot of the ingredients. I really love that book. I have Jerusalem, but have yet to cook from it.

                                                                                                                1. re: roxlet

                                                                                                                  ok you GOTTA try jerusalem.... there's a COTM in chow hound on it, and i have to say the recipe for fattoush is absolutely spot on. i made that almost every day for a week straight after i got it! plus that clementine chicken recipe is amazing.

                                                                                                                  1. re: rmarisco

                                                                                                                    Yes, I read all the COTM posts at the time. I must take another stroll through the book and through the posts.

                                                                                                              3. The Art of Simple Food II by Alice Waters - love her first Art of Simple Food and get lots of inspiration from it to create my own dishes. The new one seems more kitchen garden oriented - maybe I'll love it too.

                                                                                                                Also, Jerusalem - lots of chatter about the book so thought I'd give it a try. So far haven't been inspired to get all the ingredients to try a recipe.

                                                                                                                7 Replies
                                                                                                                1. re: kjjr

                                                                                                                  Please, take a look at Jerusalem reporting threads when it was COTM last January: http://chowhound.chow.com/topics/8829... I do not think I saw more raves than this book generated:) Personally I still love it and make old faves and new recipes frequently.

                                                                                                                  1. re: herby

                                                                                                                    Thanks- great reading everyone's experience with cooking from it. Chicken roasted with clementines is calling me!

                                                                                                                    1. re: herby

                                                                                                                      Herby, would you have time to update the old threads with your new experiences? I'd love to read what you've been cooking from Jerusalem recently.

                                                                                                                      1. re: Westminstress

                                                                                                                        I was looking at it yesterday with a thought of making lamb swarma and realized that I need to start it on Friday night and not on Sunday evening - it needs to marinate overnight and cooks for over 4 hours! So it will be next weekend project and I will report once I've made it. My book is densely populated by yellow stick-ons, some new, some old. I'll get myself organized and write reports on the appropriate threads. Soon :)

                                                                                                                    2. re: kjjr

                                                                                                                      I had the opposite experience. The Art of Simple Food doesn't inspire me at all. But I love all things Ottolenghi.

                                                                                                                      1. re: greedygirl

                                                                                                                        Yes, I had the same experience - Love Ottolenghi, wasn't excited at all by the AW book.

                                                                                                                        1. re: LulusMom

                                                                                                                          I'm sure I'll enjoy cooking from Jerusalem once I get
                                                                                                                          Ingredients. AW's book is for everyday - it's got lots of ideas for variations and let's me create my own dish using her basic recipe.

                                                                                                                    3. Another "best of" cookbook list, this time just for those of us with a sweet tooth..

                                                                                                                      2 Replies
                                                                                                                      1. re: rstuart

                                                                                                                        Seems pretty brief, but I'm intrigued by Desserts for Every Season.

                                                                                                                        1. re: roxlet

                                                                                                                          Yes, I just put that on hold at the library..

                                                                                                                      2. I just bought Isa Chandra Moskowitz's new cookbook, Isa Does It, which is mostly 30-minute or less everyday dinner recipes, all vegan.

                                                                                                                        I'm not a vegan, but I am trying to eat less meat, and this cookbook is so far a big win for me: everything has come out well, and lots of great photos to inspire further experimentation.

                                                                                                                        16 Replies
                                                                                                                        1. re: mishaps

                                                                                                                          thanks for the quick review on this one - i know it's been popular but i am never quite sure i'm going to like her recipes. might consider it now (especially if i find it in goodwill - see above!)

                                                                                                                          1. re: rmarisco

                                                                                                                            I've just requested it from my library to give it a test run. I'm turned off by the whole fake cashew cheese business, but I'm hoping I'll find at least a few things that are delicious and not too time consuming.

                                                                                                                          2. re: mishaps

                                                                                                                            I found this at Marshall's of all places for $5.99 so scooped it up. In the same boat, not vegan but eat that way often. There seems to be a lot of appealing recipes in there that don't have "fake" ingredients which is a plus.

                                                                                                                            1. re: poptart

                                                                                                                              Thanks for that info poptart. Somehow the cashew cheese sets my teeth on edge and I just can't get myself interested in trying anything of the sort. But I do want to eat more vegan meals, so I'm hoping that this book will do the trick.

                                                                                                                              1. re: LulusMom

                                                                                                                                I hear you on the cashew cheese, LulusMom. If I one day get the guts to try it I will, but agree with you that there's no point using it as a sub for the real deal.

                                                                                                                                Maybe it would sound more appealing in a situation where it's not subbing for cheese?

                                                                                                                                1. re: poptart

                                                                                                                                  I made the cashew cheese recipe from Vegan Secret Supper. A fermented thing. Didn't really taste or have the texture of a cheese at all. More like an extremely dense hummus. Kind of tasted like hummus too, except it had this fermented beery note to it. Not bad, but nothing I'm in a rush to make again. Not being vegan, I'd rather just eat real cheese when I want it, and do without for a vegan meal.

                                                                                                                                  1. re: MelMM

                                                                                                                                    Amen to both of you. If one is used to eating real cheese, I just don't see how this stuff is going to take the place of it. I'm sure it is a godsend for vegans. I'm just not at the place where I want to give up my cheese. Happy to make a cheeseless meal, just not one with fake cheese.

                                                                                                                                    1. re: MelMM

                                                                                                                                      Mel, have you made anything else from VSS? I was so excited about it, bought it and it's been sitting on the shelf ever since :( Too many books, too little time... but I really want to explore this book.

                                                                                                                                      Speaking of meatless, I made Ina's mushroom asagna yesterday - easy, tasty and filling. Pretty much vegan but with real cheese. I might do the same with VSS - use real cheese or whatever since I am completely with all of you on fake foods.

                                                                                                                                      1. re: herby

                                                                                                                                        Ina (as in Garten) or Isa? Just want to be clear. Mushroom lasagna (with real cheese!) sounds so delicious on this rainy, chilly day.

                                                                                                                                        1. re: LulusMom

                                                                                                                                          Ina Garten, sorry :) It is delicious - I made half the recipe but used about 50% more portobellos than she calls for. Next time I'll make the sauce runnier, it was a bit cumbersome to spread. Here is the link:

                                                                                                                                          1. re: herby

                                                                                                                                            Looks delicious. Thanks for the link.

                                                                                                                                            1. re: LulusMom

                                                                                                                                              Hope you like it if you make it :)

                                                                                                                                            2. re: herby

                                                                                                                                              That looks great but not even a little vegan - lasagna noodles frequently have eggs, and milk, butter and parmesan are all dairy. Did you sub out those ingredients? Looks like a great vegetarian meal, though.

                                                                                                                                              1. re: Savour

                                                                                                                                                You are absolutely correct, Savour! I should've said vegetarian - there are too many animal products there to be even remotely vegan. It was meant for 'meatless Monday supper' and my friend and I enjoyed it.

                                                                                                                                          2. re: herby

                                                                                                                                            Yes, I made a couple dinners from the book, which you can read my reports of here:

                                                                                                                                  2. re: mishaps

                                                                                                                                    I have gone all month without a new cookbook but succumbed to Isa Does It on sale at Marshall's. I am not Vegan, my daughter is, but I find Isa's recipes to be reliable, accessible and delicious, vegan or not(I also own her dessert series - vegan cupcakes, cookies and pies as well as Veganomicon) I was not sure I should keep this one but I made the Mango Fried Rice last night and it was really good and actually better than most traditional fried rice recipes. Mind you, I served it with chicken meatballs and made lettuce wraps, but the rice really made it. I am looking forward to exploring more of this book and trying some of the homemade seitan.
                                                                                                                                    I am now cooking for my family and my meat loving parents who recently moved in with us. Vegan meals make sense, health wise, as we all need to eat more plant based meals and with Isa's recipes everyone eats better.

                                                                                                                                  3. I got two new books for Christmas:

                                                                                                                                    Food from Northern Laos: The Boat Landing Cookbook and the Vegucation of Robin.

                                                                                                                                    We've gotten pretty into Lao food recently thanks to a great local restaurant so I'm pretty excited about the Lao book. I also got a Lao mortar and pestle as a gift, which will be put to good use shortly.

                                                                                                                                    The second book may end up getting donated, I love vegetable books, but this one is a little simple for my tastes (ie most of the recipes are things I tend to cook from memory). I'll give it a try before making a decision.

                                                                                                                                    3 Replies
                                                                                                                                    1. re: pluralofcow

                                                                                                                                      I'd love to hear how you fare with the Boat Landing Cookbook. I've been eyeing that one up for a while, but haven't had the chance to go through it in person.

                                                                                                                                      1. re: Allegra_K

                                                                                                                                        Ditto - I just grabbed Phia Sing's 'Traditional Recipes of Laos', and am enjoying what I'm making. If 'Boat Landing' is good, I'll pick it up :)

                                                                                                                                      2. re: pluralofcow

                                                                                                                                        I'd also like to hear about the Lao book!

                                                                                                                                      3. I would like to purchase Baking with Julia. I have been trying to find it at tag sales for some time to no avail. I think I will cave and order it.

                                                                                                                                        2 Replies
                                                                                                                                        1. re: Ruthie789

                                                                                                                                          Do it. I have the book and it's wonderful, but my baking days are over. The series was super to watch on our local PBS channel, except for when Martha Stewart was "teaching" Julia how to bake and decorate a wedding cake. (The cake was pretty, though)

                                                                                                                                          1. re: Ruthie789

                                                                                                                                            You should be able to get it on ABEbooks for not too much. It is a very good book.

                                                                                                                                          2. I just bought used copies of Fr. Orsini's Italian cookbooks. Look good.

                                                                                                                                            Any recommendations for: New Orleans Italian?

                                                                                                                                            11 Replies
                                                                                                                                            1. re: Westy

                                                                                                                                              You caught my attention in asking about NO Italian, which is sometimes referred to as "Creole Italian," a variation on standard red sauce American-Italian, incorporating local seafood and produce. The famed, misnamed "BBQ shrimp" originated in Italian restaurants. (In fact much of the food scene outside the grand French-Creole restaurants has its roots in the Italian--mostly Sicilian--community). Merliton and eggplants are often made into casseroles with breadcrumbs, parmesan, herbs and spices, and various seafoods. Almost every neighborhood restaurant has several creole Italian dishes on the menu. And the March St. Joseph altars are groaning boards of local specialties.
                                                                                                                                              OK, lecture over. : )

                                                                                                                                              I'm snowbound in the midwest right now, but I do have a couple of local Italian cookbooks at home that I'll take a look at once I get back. There aren't that many of which I'm aware, but I'll look through my collection and get back to you.

                                                                                                                                              Your mention of Father Orsini intrigued me; I'd never heard of him. I'm going to have to do some research. Do you have a favorite?

                                                                                                                                              1. re: nomadchowwoman

                                                                                                                                                Not really, I just recall seeing his cookbooks when i was a kid. I cook a lot from The Sicilian Gentleman's Cookbook, and thought a couple of altrnatives might be nice - He has one on baking (didn't get), one on pasta (bought it), a family book and then his first one. I think he had a few others.

                                                                                                                                                1. re: nomadchowwoman

                                                                                                                                                  Interesting about all the Sicilians in NO. My grandfather came through NO when he came to the US the first time (he went home after his first wife died to find another bride, and then came back through NY, where he lived). I would be interested to read more about Creole Italian.

                                                                                                                                                    1. re: Westy

                                                                                                                                                      I have definitely not seen that one. I went to school with a girl named D'Arcangelo; wonder if it's the same family.

                                                                                                                                                    2. re: roxlet

                                                                                                                                                      That is an interesting story about your grandfather, roxlet: but for a twist of fate, you might have been my neighbor--and I might have been one of the lucky beneficiaries of your husband's bbqing/smoking ; ) .

                                                                                                                                                      Apparently, New Orleans was where the initial wave of Sicilian migration in the 19th century came in. The food culture is still heavily influenced by it. (And the local dialect is always compared to that of Brooklyn or Hoboken. Someone needs to tell Hollywood.) A book (somewhat scholarly but not difficult and very interesting) by a couple of former colleagues of my husband called "Bread and Respect: The Italians of Louisiana" chronicles the history of Italians, with several stories about food.

                                                                                                                                                      I also enjoyed--and learned a bit about New Orleans Italian food history and a lot about the evolution of Italian-American cuisine in--John Mariani's "How Italian Food Conquered the World," a book I found educational although I felt it could have been a lot better. (It feels scholarly in places, maddeningly journalistic in others. Also, "the world" seems a stretch.) Still, I'm glad I read it.

                                                                                                                                                      1. re: nomadchowwoman

                                                                                                                                                        As the story goes, and I'm pretty sure this is accurate, the Sicilians were subject to Jim Crow laws in parts of the south. My father used to talk about his father experiencing extreme prejudice in the south. Very common were signs saying, "No n....s or Italians." I guess that NYC was more hospitable.

                                                                                                                                                        1. re: roxlet

                                                                                                                                                          I'm also of Italian decent (well, half), and was taught to drive by an older black man. He said to me one day "what are you anyway?" and when I told him he laughed and hit me on the back and said "You're one of us, just turned inside out!" I personally love this.

                                                                                                                                                          1. re: LulusMom

                                                                                                                                                            I love that too! My father also used to joke that Sicilians were strong African swimmers, lol!

                                                                                                                                                          2. re: roxlet

                                                                                                                                                            Oh, yes, roxlet, there is unfortunately some very ugly history. My paternal grandmother came from Sicily and did not dwell much on her Italian heritage, tried very hard to assimilate into her husband's Cajun French culture. (They spoke French at home.) She once told me that her father and brothers were called "very ugly names." She cooked a few IA staples, but mostly cooked to please my grandfather. I don't think she wanted to be known as Sicilian. Sad, really.

                                                                                                                                                            But the culture has thrived nonetheless. Italians have long dominated everyday food culture in NO: they ran the grocery stores and produce stands (the open-air "French Market" was populated largely by Italian merchants), bakeries, coffee shops, working class restaurants and bars, later fruit/vegetable distributorships. They invented the muffaletta, and it was an Italian baker who introduced the "french" loaf that became the defining component of the po-boy.

                                                                                                                                                            Re emigrants to NYC: "97 Orchard Street: An Edible History of Five Families" is another book on food history that I found fascinating.

                                                                                                                                                            1. re: nomadchowwoman

                                                                                                                                                              I seem to recall someone else mentioning that book at some point.. finally put a hold on it. From one of my favourite museums in NYC..

                                                                                                                                                  1. I got Vegetable Literacy for Christmas but haven't been inspired to cook anything from it. I got the Kinfolk Table for my birthday back in October and barely gave it a second glance, until I was doing some organizing on Eat Your Books - a bunch of the recipes sounded great, but the book is so unbearably hipster precious I have a really hard time moving past that.

                                                                                                                                                    Just bought Nina Planck's Real Food from Amazon's 1 day cookbook sale.

                                                                                                                                                    7 Replies
                                                                                                                                                    1. re: Savour

                                                                                                                                                      What/when was Amazon's 1 day cookbook sale? I must have missed it.

                                                                                                                                                      And next question, what makes Kinfolk table hipster precious? It has been on my maybe list....

                                                                                                                                                      1. re: dkennedy

                                                                                                                                                        I think yesterday? A bunch of special diet books for Kindle - including Plenty for $1.99. Subscribe to the Kindle Daily Deals email.

                                                                                                                                                        Kinfolk - it follows several people in different communities - those being Brooklyn (not New York - Brooklyn), Copenhagen, Portland and the English Countryside. It profiles individuals and couples all of whom are trying to "live authentically" and develop their own personal style and have made up sounding jobs. There isn't an accountant in the bunch. There are many thick glasses and heavy beards and vintage clothes and bicycles in the pictures. You can get a sense at the website: http://www.kinfolk.com/the-kinfolk-ta...
                                                                                                                                                        Maybe I'm just a bitter lawyer but my tolerance for the tweeness is not that high.

                                                                                                                                                        1. re: Savour

                                                                                                                                                          I had the same reaction to Kinfolk when I saw it on the shelf at Powell's: Things White People Like.

                                                                                                                                                          1. re: Savour

                                                                                                                                                            I agree as well Savour. I felt that Kinfolk looked incredibly contrived.

                                                                                                                                                        2. re: Savour

                                                                                                                                                          Interesting. A friend was raving about the Kinfolk book just this morning and saying how gorgeous it is. I haven't checked it out yet. Interesting to hear such different accounts.

                                                                                                                                                          1. re: Savour

                                                                                                                                                            I've had really good luck with Vegetable Literacy so far. I've found that the best way to work with it is just to dip into it rather randomly according to whatever vegetables I happen to have on hand. In fact, I'm making a soup from the book for dinner tonight (Winter Squash Soup with Red Chile and Mint).

                                                                                                                                                            1. re: Westminstress

                                                                                                                                                              I would love to hear how the soup turns out - sounds fantastic.

                                                                                                                                                          2. Today I bought (with my B&N giftcards) Jerusalem (which I am very excited about) and a cast iron cookbook. Unfortunitely, a cast iron dutch oven is needed for many of the recipes, guess I should have bought a cast iron SKILLET cookbook.

                                                                                                                                                            1 Reply
                                                                                                                                                            1. re: schrutefarms

                                                                                                                                                              Do you have a LeCreuset dutch oven? It would cook the same way.. which is fabulous and hot and even..

                                                                                                                                                            2. The VOLT ink. cookbook. $10 at Half-Price. It's a pretty book and has many interesting ideas in it, but the equipment is often prohibitive (almost everything involves sous vide or vacuum sealing somewhere, iSi whippers and smoking guns pop up in many places, etc.). All the same I've already picked up a few techniques and combinations from it so I'm pleased.

                                                                                                                                                              1. I received Amy Thielen's "The New MIdwestern Table" for Christmas, and am slowly reading it, savoring. Many post-it's have been used.

                                                                                                                                                                Although we can't easily get [oh hell, we can't get it at all] midwestern fish, I am looking forward to trying to adapt some of her fish recipes. Several chicken recipes have been tagged. Trying one this weekend, with breast strips bathed in browned butter and thyme. YUM.

                                                                                                                                                                4 Replies
                                                                                                                                                                1. re: nikkihwood

                                                                                                                                                                  I plan to use the Amazon gift cards that I've accumulated from Swagbucks to buy this cookbook once the next 2 clear. I want it but not willing to spend my own $$ for it. Same goes for Anne Burrell's Own Your Kitchen. After buying the first one and being disappointed, I'll just wait and earn credits to get it eventually.

                                                                                                                                                                  1. re: Njchicaa

                                                                                                                                                                    I understand!

                                                                                                                                                                    Anne's first book was, imo, terrible; if the new one shows up at the library, I will look at it, but I'm not buying.

                                                                                                                                                                    1. re: nikkihwood

                                                                                                                                                                      Glad to see I'm not the only one who didn't love it. I really wanted to but most of the recipes just don't appeal to me. Even her pasta dough recipe didn't work for me. I always have to add a lot more oil and water to get it to come together.

                                                                                                                                                                  2. re: nikkihwood

                                                                                                                                                                    Eagerly awaiting delivery of my copy that I ordered using bonus gift cards.

                                                                                                                                                                  3. I was in disney Epcot world showcase and picked up Authentic Norwegian Cooking by Astrid Karlsen Scott.
                                                                                                                                                                    I checked amazon real quick before I bought it and it got good reviews but now I looked through it and I don't know...maybe I'm just not accustomed to Norwegian cooking.

                                                                                                                                                                    I will have to make a few things:
                                                                                                                                                                    Anyone have any suggestions of some good classic Norwegian dishes I should try?

                                                                                                                                                                    1. One Good Dish by David Tanis just arrived, and it's as if someone at Artisan has been reading my posts!

                                                                                                                                                                      First off, it's wonderfully modest in size -- probably the physically smallest cookbook they've ever produced, about 9" x 7" (est.) There are lots of lovely photos, in none of which is the food bigger than in real life. The vast majority of recipes fit on one page. [Though I have to deduct a few points because most of the the recipes that do take two pages are continued on the overleaf rather than a facing page.]

                                                                                                                                                                      The page numbers are small, but at least they're out at the corners where they can be spotted while riffling, along with the chapter title -- though on the right-hand pages only. The book title is in that position on the left-hand side, which is IMO a pointless publishing convention that should die, at least for cookbooks. In the rare event that someone forgets what book they're looking at, a look at the cover should suffice.

                                                                                                                                                                      It would be ideal if the table of contents listed all the recipes with page numbers under each chapter head, or (second choice) there were chapter ToC's that did the same thing, But there are only 100+ recipes, and the index is decent, so I'm not grumbling too much.

                                                                                                                                                                      A distinct step in the right direction!

                                                                                                                                                                      Oh, the recipes? They are indeed extremely simple, sometimes painfully so. If there were many more like 'Just-wilted arugula' (p. 156), or if I'd paid full price for the book, I'd be inclined to hurl One Good Dish across the room in disgust. [Try *that* with any other Artisan cookbook!]

                                                                                                                                                                      But there are easily $10 worth of interesting things to try, and I'm planning to start with the Wok-fried lamb with cumin (p.204). A great way to use leftover roast lamb, which we will have plenty of starting tomorrow.

                                                                                                                                                                      19 Replies
                                                                                                                                                                      1. re: ellabee

                                                                                                                                                                        Glad you posted Ellabee! Did you think the font a little small? I wear reading glasses and still had some trouble.

                                                                                                                                                                        1. re: Gio

                                                                                                                                                                          Hm. The headnotes and instructions are fine; the ingredient font is *right* at the margin; could be that the bold type helps a little.

                                                                                                                                                                          1. re: Gio

                                                                                                                                                                            Correction: I made a mistake saying it was One Good Dish that has a small font, jt's Bill's Everyday Asian.

                                                                                                                                                                            1. re: Gio

                                                                                                                                                                              Hah! Thought it was just me. I seldom cook wearing glasses (oil/grease/steam), but for a few books, i need to. That is one of them.

                                                                                                                                                                              1. re: Gio

                                                                                                                                                                                Ah. Well, if it's smaller than the ingredient listings in OGD, that is really unforgivable book design. Does it seem to have been done to keep the recipes limited to one page each?

                                                                                                                                                                                1. re: ellabee

                                                                                                                                                                                  It's a goofy book for many reasons:
                                                                                                                                                                                  The intro page for each chapter is light grey with medium grey printing. If people think their cookbooks should have more photographs, this is the book for them. I've never seen so many photos in a cookbook. Almost too many, with many double-page spreads. I will say, though the photos are beautiful. The recipes are mostly one to a page, but many pages have 2 recipes stacked. And, yes, the font is smaller than OGD.

                                                                                                                                                                                  We have cooked his Sticky Soy Roast Chicken (pg. 123) and it was great. I could have eaten the entire thing myself. On the basis of that recipe alone I'm looking forward to trying the others. I have a large magnifying glass handy.

                                                                                                                                                                                  1. re: Gio

                                                                                                                                                                                    Can you paraphrase the recipe for the Sticky Soy Roast Chicken? I see a bunch of recipes for it, but none by David Tanis, as far as I can see.

                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                      Roxlet, the "goofy book" I was referring to is Bill's Everyday Asian.

                                                                                                                                                                                      Sticky Soy Roast Chicken, Pg. 123, BEA
                                                                                                                                                                                      3.3 pounds chicken (we used drums & thighs)

                                                                                                                                                                                      3 1/2 oz. oyster sauce
                                                                                                                                                                                      4 T soy sauce
                                                                                                                                                                                      3 T soft brown sugar
                                                                                                                                                                                      4 garlic cloves chopped
                                                                                                                                                                                      1 small red onion chopped

                                                                                                                                                                                      Chinese chili sauce - to serve

                                                                                                                                                                                      Preheat oven to 400F
                                                                                                                                                                                      Prick chicken skin. Mix marinade ingredients in a food processor. Rub over the chicken inside & out, but keep a little to baste with. Roast, breast side up, 20 minutes then baste, and roast another 20 - 30 min. Rest chicken 10 min then carve and serve w the chili sauce.

                                                                                                                                                                                      I liked everything about this except the chili sauce. It just didn't seem to go w the sticky chicken. But others may disagree...as usual. LOL

                                                                                                                                                                                2. re: Gio

                                                                                                                                                                                  Holy cow you're absolutely right. Just went and looked at my copy. And then putting the headnote for each recipe in italic tiny type - how on earth did I read that? And there seems to be plenty of blank space around the recipes so I'm not really sure why this was necessary.

                                                                                                                                                                                  1. re: LulusMom

                                                                                                                                                                                    Do you find the book itself is just plain awkward to use? I do have my mobility problems but this book seems unusually awkward to me.

                                                                                                                                                                                    If the publishers or editors think the book has an artistic look they're mistaken. Except for those luscious photographs.

                                                                                                                                                                                    1. re: Gio

                                                                                                                                                                                      I hadn't noticed that especially, but I really miss the two place-finder ribbons that were in the first book.

                                                                                                                                                                              2. re: ellabee

                                                                                                                                                                                Is anyone doing a "cooking from" thread on this? Anyone who has it be interested in listing what you think are the most interesting sounding recipes?

                                                                                                                                                                                1. re: LulusMom

                                                                                                                                                                                  Here are the recipes I bookmarked at Eat Your Books from One Good Dish:

                                                                                                                                                                                  Moroccan carrots,
                                                                                                                                                                                  Cold Chinese chicken,
                                                                                                                                                                                  Very green fish stew,
                                                                                                                                                                                  South Indian cabbage with black mustard seeds,
                                                                                                                                                                                  Swiss chard al forno,
                                                                                                                                                                                  Griddled polenta scrapple (with pork sausage),
                                                                                                                                                                                  Wok-fried lamb with cumin,
                                                                                                                                                                                  Tangerine granita,
                                                                                                                                                                                  Ham and Gruyère bread pudding,
                                                                                                                                                                                  Cornmeal popovers.

                                                                                                                                                                                  Just as I was reading to reply, noticed that tcamp posted elsewhere on the thread on three marked-for-the-near-future recipes from the book, and all three are on my list. Reassuring!

                                                                                                                                                                                  This is a pretty lightweight cookbook in all senses, IMO. It's great for people looking for truly truly simple dishes, but at full price is not going to bring much new to the attention of anyone with extensive shelves of cookbooks. It's something like a slimmer version of Plenty, with fewer out-of-the-ordinary ingredients.

                                                                                                                                                                                  1. re: ellabee

                                                                                                                                                                                    Thank you so much ellabee. This helps a lot. I think this is one I better check out from the library (once they get a copy) first.

                                                                                                                                                                                    1. re: ellabee

                                                                                                                                                                                      Reading through OGD this morning I was reminded that we cooked the Vegetable Pot-au-Feu (pg. 177) this past October. My note says we loved it, so That's encouraging. (What a short memory I have.)

                                                                                                                                                                                  2. re: ellabee

                                                                                                                                                                                    This is a sort of out of the blue question, but has anyone on her ever cooked from Home Cooking with Jean-Georges? One of my first cookbooks was his restaurant one with Bittman, and I really enjoyed it (I should get it out and start doing some of the things I was too timid to do back then!), and I'm interested in hearing first hand accounts of this book too. It came out just over 2 years ago and I don't think I've ever seen anyone mention it. Thanks in advance for any thoughts/info/etc.

                                                                                                                                                                                    1. re: LulusMom

                                                                                                                                                                                      Yes. I particularly like:

                                                                                                                                                                                      Endive and Sugar Snaps with Parmesan Dressing
                                                                                                                                                                                      Quinoa with Spinach, Goat Cheese, and Sauteed Shiitakes
                                                                                                                                                                                      Croque M
                                                                                                                                                                                      Creamy Onion Tart
                                                                                                                                                                                      Marja's Mac 'n' Cheese
                                                                                                                                                                                      Slow-Cooked Salmon in Miso-Yuzu Broth
                                                                                                                                                                                      Chicken with Vinegar
                                                                                                                                                                                      Almond-Caramelized Duck Breasts with Amaretto Jus
                                                                                                                                                                                      Butternut Squash with Balsamic and Chile Panko Crumbs.

                                                                                                                                                                                      1. re: pikawicca

                                                                                                                                                                                        Thank you so much pikawicca. That duck breast recipe has me almost weeping. Want.

                                                                                                                                                                                      2. re: LulusMom

                                                                                                                                                                                        The roasted carrots recipe from this book is outstanding.

                                                                                                                                                                                    2. Someday soon I'll get back on the wagon again and resume the culling process. In the meantime:

                                                                                                                                                                                      A SARDINIAN COOKBOOK by Giovanni Pilu and Roberta Muir

                                                                                                                                                                                      The authors, a chef/restauranteur and a cooking school instructor from the Sydney Fish Market both have a legion of devoted fans and this book was recommended to my by some Aussie food-lovers I met in Singapore. The book is visually stunning and the recipes look and sound incredibly appetizing.

                                                                                                                                                                                      From the back of the book jacket:

                                                                                                                                                                                      "...Giovanni Pilu introduces us to a range of authentic Sardinian dishes, from lemon taglierini with sea urchin and artichoke cream to oven-roasted suckling pig with scented apple sauce. Born in Sardinia, Giovanni is full of enthusiasm and passion for the unique flavours of his homeland and this comes through in the delicious meals he presents, such as polenta with pork sausage sauce and clam and chickpea soup."

                                                                                                                                                                                      Mmm, doesn't that soup just sound amazing?!!!

                                                                                                                                                                                      ETA: I meant to mention, this is the most "fish-forward" book I've seen in a long time. YUM!!!

                                                                                                                                                                                      1. Another truck full of Value Village donations earned me a quick trip inside the store to take a quick peek at the cookbook shelf. Not much of interest but I couldn't resist these two:

                                                                                                                                                                                        THE INTERNATIONAL COOKIE COOKBOOK by Nancy Baggett - I actually already have this book (sadly, I've never baked from it as it looks wonderful) but it was in pristine condition so I'll swap it out and find another home for mine.

                                                                                                                                                                                        PAUL PRUDHOMME's FORK IN THE ROAD - looks like lighter versions of all his good recipes.

                                                                                                                                                                                        Both those books were $2.99 a piece...a bargain eh? (that's for you buttertart!! ; ) )

                                                                                                                                                                                        Also, heads up to the JAMIE OLIVER fans out there. I just found his 2013/14 annual YEARBOOK (at Loblaws) - Based on past experience these are hard to find outside the UK. I was told the shipment arrived yesterday...

                                                                                                                                                                                        24 Replies
                                                                                                                                                                                        1. re: Breadcrumbs

                                                                                                                                                                                          Wow, I'll let my brother know.. he's a big Jamie Oliver fan. Was it Loblaws or Superstore?

                                                                                                                                                                                          1. re: rstuart

                                                                                                                                                                                            Superstore rstuart...thanks for clarifying, I should have said that. The only drawback is the price...CAD$20. and it's a magazine format. That said, after flipping through it w a glass of wine, it looks amazing. I'm so hungry!

                                                                                                                                                                                            1. re: Breadcrumbs

                                                                                                                                                                                              Even better.. I'll let him know (only Superstore in MB where he lives). I know that he'd pay the 20$ for it!

                                                                                                                                                                                          2. re: Breadcrumbs

                                                                                                                                                                                            You're on dangerous ground here, bc! And you're tempting me!

                                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                                              The cookie book or JO roxlet? Or all of the above?

                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                  oops! Sorry about that my friend!! ; )

                                                                                                                                                                                            2. re: Breadcrumbs

                                                                                                                                                                                              Value Village is a dangerous place to hangout!

                                                                                                                                                                                              1. re: Breadcrumbs

                                                                                                                                                                                                This is good to know! …I saw one of the Jamie Oliver Yearbooks last year and was intrigued but didn't buy it. A couple days later I decided to go back to the bookstore to have another look and it was nowhere in sight.

                                                                                                                                                                                                …heading to the bookstore tomorrow to see what I can find ;)

                                                                                                                                                                                                1. re: wineos

                                                                                                                                                                                                  Just a quick update on the JO Yearbook. I treated myself to some time to flip through it over coffee this morning and I can honestly say I could happily cook my way through this book. I didn't come across a single recipe I wouldn't make. This is a WINNER!!

                                                                                                                                                                                                  1. re: Breadcrumbs

                                                                                                                                                                                                    Can you mention some of the recipes that particularly appealed?

                                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                                      Here you go roxlet:

                                                                                                                                                                                                      Roasted Grapes with Cheese
                                                                                                                                                                                                      Pork, Sage & Chestnut Rolls
                                                                                                                                                                                                      Onion Bhajis
                                                                                                                                                                                                      Ham & Pea Pasties
                                                                                                                                                                                                      Chipolatas with Marmalade Glaze
                                                                                                                                                                                                      Corn and Carrot Fritters
                                                                                                                                                                                                      Broad Bean, Garlic & Feta Bruschetta
                                                                                                                                                                                                      Grilled Asparagus & Poached Egg on Toast
                                                                                                                                                                                                      Christmas Mulligatawny Soup
                                                                                                                                                                                                      Celeriac & Quince Soup
                                                                                                                                                                                                      Kipper Chowder
                                                                                                                                                                                                      Roasted Tomato & Fennel Soup
                                                                                                                                                                                                      Cauliflower and Roasted Garlic Soup
                                                                                                                                                                                                      Celeriac & Peanut Soup
                                                                                                                                                                                                      Wild Mushroom Stracci with Lemon & Basil
                                                                                                                                                                                                      Orecchiette with Yellow Courgette, Pecorino & Chilli
                                                                                                                                                                                                      Spicy Sichuan Noodles (recipe from Ken Hom who first dined on these in Chengdu…a vegetarian option is included)
                                                                                                                                                                                                      Singapore Noodles
                                                                                                                                                                                                      Shrimp & Noodle Salad w Sweet Chilli Sauce
                                                                                                                                                                                                      Casarecce with Broccoli & Anchovies (by Giorgio Locatelli)
                                                                                                                                                                                                      Sicilian Meatballs al Forno (omg!!)
                                                                                                                                                                                                      Mac & Cheese w Spinach
                                                                                                                                                                                                      3 Pea Spaghetti
                                                                                                                                                                                                      Christmas Carbonara
                                                                                                                                                                                                      Wholewheat Ravioli w Courgette Flowers & Ricotta
                                                                                                                                                                                                      Coconut Rice & Peas
                                                                                                                                                                                                      Tacu Tacu
                                                                                                                                                                                                      Pork & Clams Cataplana
                                                                                                                                                                                                      Epic Egg Salad (a green salad w eggs)
                                                                                                                                                                                                      Stilton & Sprouting Broccoli Frittata
                                                                                                                                                                                                      Vietnamese Griddled Aubergine Salad
                                                                                                                                                                                                      Asian Seafood Salad w Yuzu & Sesame Dressing
                                                                                                                                                                                                      Warm Parsnip & Potato Salad w Vignotte
                                                                                                                                                                                                      Braised Spring Veg
                                                                                                                                                                                                      Lentil & Veggie Stew
                                                                                                                                                                                                      Candied Beet Salad w Buttermilk Dressing
                                                                                                                                                                                                      Fava Bean Puree w Baked Greens & Chilli
                                                                                                                                                                                                      Aubergine & Halloumi Burgers w Harissa Yoghurt
                                                                                                                                                                                                      Baked Beans
                                                                                                                                                                                                      Grapefruit, Crab and Beetroot Salad
                                                                                                                                                                                                      Causa Croquettes (w crab, prawns and lime)
                                                                                                                                                                                                      Trout Salad w Asparagus & Fennel
                                                                                                                                                                                                      Keralan Prawn Curry
                                                                                                                                                                                                      Sweet & Spicy Chicken Thighs
                                                                                                                                                                                                      Chicken Panzanella
                                                                                                                                                                                                      Tandoori Chicken w Spicy Curry Sauce
                                                                                                                                                                                                      Tuscan Banh Mi
                                                                                                                                                                                                      Wild Boar Burgers
                                                                                                                                                                                                      Persian-Style Shoulder of Lam Traybake
                                                                                                                                                                                                      Kale & Sausage Stew
                                                                                                                                                                                                      North Indian Lamb Curry
                                                                                                                                                                                                      Roasted Nectarines with Amaretti & Ice Cream
                                                                                                                                                                                                      Brioche Bread and Butter Pudding with Clementines (oh boy this is calling my name!)
                                                                                                                                                                                                      Winter Wonderland Coconut Cake
                                                                                                                                                                                                      Sweet Potato, Maple & Bacon Cupcakes
                                                                                                                                                                                                      Soaked Pistachio & Citrus Cake
                                                                                                                                                                                                      Banana Pecan Loaf
                                                                                                                                                                                                      Chocolate Chai Sandwich Cake
                                                                                                                                                                                                      Blueberry Coconut Cake
                                                                                                                                                                                                      Dark Chocolate Ricciarelli

                                                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                                                              Maybe a little bit...I couldn't help myself!!!

                                                                                                                                                                                                        1. re: Breadcrumbs

                                                                                                                                                                                                          Feeling more than a little excited that LulusDad works part time in Scotland and was able to get me this book the moment it hit the shelves. YIPPEEE!!!!

                                                                                                                                                                                                          1. re: LulusMom

                                                                                                                                                                                                            If you have ready access to the UK book Market, I really liked: http://www.amazon.co.uk/The-Dinner-La...

                                                                                                                                                                                                            Picked it up in India. She has a sequel as well.

                                                                                                                                                                                                            In other news, I pinged via email Bill Grainger's customer service site to let him know he was up for "Cookbook of the Month." Despite not winning, a very nice person in AUS is sending me his "Feed Me Now" cookbook as a thanks. Very kind!

                                                                                                                                                                                                            1. re: Westy

                                                                                                                                                                                                              WOW - that is really kind of them to send you a free book. I'm impressed. I'm finally going to try one of his recipes this week. A Thai butternut squash soup from Everyday Asian.

                                                                                                                                                                                                              What was it about The Dinner Lady that especially appealed?

                                                                                                                                                                                                              1. re: LulusMom

                                                                                                                                                                                                                First - it really has a "this is what real people eat" feel to it. And, since it is written by a person in charge of feeding kids, everything has that "Yeah, my son/daughter/niece/nephew might actually eat that" feel to it. Second, no exotic ingredients.

                                                                                                                                                                                                                Sort of like home cooking if you went to your (UK) neioghbor's house and she was a good cook. Know what I mean?

                                                                                                                                                                                                                1. re: Westy

                                                                                                                                                                                                                  I think I do, Westy. Thank you. I tell you, when we have Lulu's friends over for playdates I am continually surprised by what is ok and what isn't. Universally ok: goldfish. That seems to be about it.

                                                                                                                                                                                                                  1. re: Westy

                                                                                                                                                                                                                    Thanks! I just ordered it! $12 shipped from Amazon UK - not bad!

                                                                                                                                                                                                    2. re: Breadcrumbs

                                                                                                                                                                                                      Hope you enjoy PAUL PRUDHOMME's FORK IN THE ROAD as much as I have. I keep his cajun poultry seasoning (recipe in the book - p. 164 hardcover) in a spice jar stovetop and use it to add some zip to almost any meat or veg.

                                                                                                                                                                                                    3. I got all of the Modernist Cooking books (including MC At Home). Beautifully made but somewhat impractical even though I have most of the additives and tools required.

                                                                                                                                                                                                      Other recent purchases: Mourad's cookbook (pretty cool) and Ottolenghi's cookbook (pretty cool).

                                                                                                                                                                                                      1. Anyone have the newly released "Mandarin?" I've just ordered it.

                                                                                                                                                                                                        21 Replies
                                                                                                                                                                                                        1. re: pikawicca

                                                                                                                                                                                                          PIka... could you be more specific? I Googled and only found
                                                                                                                                                                                                          "Mandarin Chop Suey Cook Book: Recipes for a Variety of Savory, Delicious and Wholesome Genuine Chinese Dishes" Paperback – January 1, 1928..

                                                                                                                                                                                                          Somehow I don't think that's what you're referring to. LOL

                                                                                                                                                                                                              1. re: pikawicca

                                                                                                                                                                                                                I have the Shanghai and Eastern China one of that series. The writer is Singaporean. Must have a look at this, there aren't that many Northern Chinese books.

                                                                                                                                                                                                                1. re: buttertart

                                                                                                                                                                                                                  Didn't know he wrote books about Chinese regional cooking. I have a couple of his, but they are Nonya/Perekanan focused.

                                                                                                                                                                                                                  BT, how do you like the Shanghai book?

                                                                                                                                                                                                                  1. re: qianning

                                                                                                                                                                                                                    It's an introduction to the cuisines of eastern China, not only that of Shanghai but also of Anhui, Fujian, Jiangsu, Jiangxi, and Zhejiang. There are quite a few recipes that I think would appeal to those unfamiliar with it. I have not cooked from it and my beefs with it are that some recipes have been adapted in a way that takes away from their essential nature (Longjing tea prawns with mild jasmine tea??? [totally misses the point of the astringency...everyone knows it's even better with Biluochun from SZ ;-) ]. Chicken with chestnuts made with boneless chicken breasts??? and some others). Suzhou is given short shrift both in the perfunctory historical sketch and in the recipes, no squirrel fish (not a personal favorite, but a classic) or lotus root stuffed with glutinous rice and so forth. No recipes for fresh doufu skin or with fresh soybeans. The lion's head recipe looks intriguing however, not as hearty as the usual.
                                                                                                                                                                                                                    It's good, not great. I'm still waiting for the definitive work in English on the subject -- haven't seen one in Chinese either. Fuchsia, make this your next project, please!!!
                                                                                                                                                                                                                    How are the Straits Chinese books?

                                                                                                                                                                                                                    1. re: buttertart

                                                                                                                                                                                                                      Your assessment on the Huadong book sounds pretty similar to the Straits Chinese books; good but not great. In those he seems to try to streamline recipes, so those little tricks and flourishes that a dish from good to better just aren't there. Still it is more comprehensive than anything else I've found.

                                                                                                                                                                                                                      As for a really good book on Jiangsu, Zhejiang and Shanghai, so agree with you, it just isn't there. BTW, coincidentally, on the subject of Shanghai food, had lunch today with an old friend at 小南国 branch location in 北京, it was pretty tasty.

                                                                                                                                                                                                                      1. re: qianning

                                                                                                                                                                                                                        Lucky you...现在烟雾好了吗?

                                                                                                                                                                                                                        1. re: buttertart

                                                                                                                                                                                                                          The wind kicked in Sunday night, absolutely gorgeous blue skies, just like the old days.

                                                                                                                                                                                                                2. re: pikawicca

                                                                                                                                                                                                                  Nice! I ordered it too pika...and I tossed his Sichuan book into my cart as well for good measure!

                                                                                                                                                                                                                  I ate some of the best meals of my life on my recent trip to Asia. Beijing, Hong Kong and Singapore in particular. Can't wait to get this! Thanks for the tip off!

                                                                                                                                                                                                                  1. re: Breadcrumbs

                                                                                                                                                                                                                    Both books arrived today. I love the Beijing book in particular. So many recipes that bring back memories of my trip and, that I don't recall seeing elsewhere. The Sichuan book is lovely however if folks here are thinking of ordering it, I doubt I saw anything there that hasn't already been covered by Fuchsia or some of my other books so I'd highly recommend the Mandarin book but as lovely as the Sichuan book is, I wouldn't say it's a "must buy" since the cuisine is well-covered elsewhere.

                                                                                                                                                                                                                    1. re: Breadcrumbs

                                                                                                                                                                                                                      The Amazon review said as much. What appeals in particular in the Beijing book, BC?

                                                                                                                                                                                                                    1. re: Gio

                                                                                                                                                                                                                      I think we need to hitch a ride on BC's journeys.

                                                                                                                                                                                                                        1. re: buttertart

                                                                                                                                                                                                                          I took Samia Ahad's cooking class here in Singapore bt:


                                                                                                                                                                                                                          Outstanding! I so regret not purchasing her cookbook. I never travel w books because of the weight and foolishly assumed I'd be able to order it online.... : (

                                                                                                                                                                                                                          1. re: Breadcrumbs

                                                                                                                                                                                                                            That's great to hear BC.. will have to check it out when I am in Singapore this spring!

                                                                                                                                                                                                                        2. re: pikawicca

                                                                                                                                                                                                                          I know it. She gets to go to exotic places for Business. I only got Dallas & Miami Beach. (Oh all right NYC a couple of times a year.)

                                                                                                                                                                                                                        3. re: Gio

                                                                                                                                                                                                                          I just bought the Yunnan book by Rebecca Henderson. That's something I have almost nothing on...and it's only $9.

                                                                                                                                                                                                                  2. The 2014 (Food 52) Piglet Tournament of Cookbooks!
                                                                                                                                                                                                                    It's almost here:


                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                    1. re: Gio

                                                                                                                                                                                                                      Thank you, Gio! I always miss it and it is such a treat to read :)

                                                                                                                                                                                                                      1. re: Gio

                                                                                                                                                                                                                        I love the Piglet but I wasn't moved by many/any of the cookbooks this year. I'll be interested to see if the Piglet makes me covet something that had previously been unnoticed. FWIW, I always think a worthy cookbook gets tossed early by a lazy/biased/too particular reviewer in this thing. Like Jerusalem getting tossed by Marco Canora, who didn't like cumin or spicy food.

                                                                                                                                                                                                                      2. I had the opportunity to pick up Mighty Spice Express yesterday at a cost to me of only $5! Of course I snapped it up at that price. Flipping through it, though, I'm not sure how much use I will actually get out of it..... I know there have been a few recent reports on the MS/MSE thread. Anybody have anything else new to add about this book? I'm curious what recipes folks are most excited about making, even if you haven't made them yet.

                                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                                        1. re: Westminstress

                                                                                                                                                                                                                          Sounds as though you've read through the MS "cooking from" thread already so you'll know I've had two hits and two sort of ehs. I'm still especially interested in making:

                                                                                                                                                                                                                          Phipp St. Stir Fry
                                                                                                                                                                                                                          Korean braised chicken with rice noodles
                                                                                                                                                                                                                          Roast Spatchcocked chicken w/ chimichurri and rice and black bean salad
                                                                                                                                                                                                                          Sumac Chicken with black olive gremolata and tomato salad
                                                                                                                                                                                                                          Saffron chicken Mansaf w/ tahini yogurt and green salad
                                                                                                                                                                                                                          Phuket Snapper with hoisin noodles and herb salad
                                                                                                                                                                                                                          Vanilla ice cream w/ salted caramel chocolate sauce
                                                                                                                                                                                                                          Mango and vanilla coconut pots

                                                                                                                                                                                                                          The two things I liked I really really liked. The other two things I thought needed a lot of work or just didn't excite me much. The average is much lower so far than with the original book.

                                                                                                                                                                                                                          1. re: Westminstress

                                                                                                                                                                                                                            Westminstress, I really like the original Mighty Spice book. Some recipes I continue to make over and over - fruit salad comes immediately to mind. Because of this I bought MS Express but did not like it at all and ended up returning it. I am sure there are a few good recipes in the book but my cookbook real estate is at a primium and only exceptional books are allowed in :) I am slowly working on weeding out books that I am not excited about any longer to make room for the future gems.

                                                                                                                                                                                                                            1. re: Westminstress

                                                                                                                                                                                                                              I looked through the book again more carefully last night. I looked through "Midweek Lifesavers" section and wanted to make almost every recipe! So I've decided to keep the book after all....

                                                                                                                                                                                                                              1. re: Westminstress

                                                                                                                                                                                                                                Look forward to reading your reports :)

                                                                                                                                                                                                                            2. Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons - not sure I need this, but I'm always attracted to the idea of tasty, whole grain breakfasts.

                                                                                                                                                                                                                              1. Succumbed to Balaboosta, and Luke Nguyen's The Food of Vietnam. Both in the iBooks edition, even though given my past experience with Luke Nguyen's books, I was really tempted to go for the hardcover.

                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                1. re: MelMM

                                                                                                                                                                                                                                  I'm enjoying my balaboosta. Let me know what you make from it!

                                                                                                                                                                                                                                2. I just got John Besh's Cooking from the Heart, which is incredible: it's probably my favorite cookbook since Ad Hoc. It chronicles Besh's experiences learning about cuisine in Europe (mostly Germany and France), and it also contains short essays of lessons learned.

                                                                                                                                                                                                                                  I'll be trying a recipe for pigs feet with Béarnaise sauce this weekend. I'm also planning to make the duck liver mousse and the black forest cake within the next couple days. A lot of the recipes have caught my eye, including marrow dumplings in veal consommé and a country style pork pâté.

                                                                                                                                                                                                                                  5 Replies
                                                                                                                                                                                                                                    1. re: buttertart

                                                                                                                                                                                                                                      Yes, $12.99 books on TGC. I was looking at that one.

                                                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                                                        Did you end up getting it? I took advantage of the $12.99 Good Cook sale and ended up buying The New Midwestern Table, which I'm excited about.

                                                                                                                                                                                                                                        The Black Forest cake came out wonderful! However, the batter as written seemed a bit dry, so I added in a cup of whole milk. Don't know if this was something weird with my flour and cocoa powder, or if it was a measurement issue, or if milk is omitted. Regardless, the cake was great and I would certainly make it again.

                                                                                                                                                                                                                                        Still waiting on the dishes I was planning to make, since my duck livers and pig's feet are still defrosting! Hopefully tonight...

                                                                                                                                                                                                                                        Also, I'm trying to source a wild boar; I have hunting relatives who would send one to me, but I need to figure out how that would work logistically (I think a lot of dry ice and very specific instructions about processing).

                                                                                                                                                                                                                                        1. re: caseyjo

                                                                                                                                                                                                                                          Nope. I was a good girl, and refrained.

                                                                                                                                                                                                                                  1. I just bought Sweet by Valerie Gordon. It is an inspired dessert book. I need to dive in and make almost everything. I also got 2 books by James Villas The Glory of Southern Cooking and Southern Fried. Both are great.

                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                    1. re: Candy

                                                                                                                                                                                                                                      I love Villas and that Gordon book sounds fun.

                                                                                                                                                                                                                                      1. re: Candy

                                                                                                                                                                                                                                        I have Villas Pig cookbook. It's pretty good too.

                                                                                                                                                                                                                                      2. One of my latest purchases just arrived, Lauren Groveman's Kitchen: Nurturing Food for Family & Friends. She has a PBS series "Home Cooking with Lauren Groveman," but I've never seen it. It's a big book with 528 pages worth of real homey recipes of every description. The book doesn't feel heavy, probably because of the matte paper used instead of glossy. Last night we made her pasta with broccoli rabe and it was absolutely delicious. If the Hakka book doesn't win Feb. COTM I think I'll cook from this. Unfortunately, not indexed on EYB.

                                                                                                                                                                                                                                        Another book I bought is Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond by Tadashi Ono and Harris Salat. I can't wait for it to arrive! There are several recipes for ramen that I'm dying to try. Indexed on EYB.

                                                                                                                                                                                                                                        During this month, off and on, we've been cooking from Recipes from the Root Cellar by Andrea Chesman. I mentioned the book either upthread or in a previous thread. I can't tell you how pleased we are w everything we've made so far. Roasts, soups, fish, chicken, probably 10 recipes to date. No photographs, but one can tell just by reading through the recipe that it's going to be fine and it's such a simple procedure w readily available roots vegetables that you don't need a picture. She explains everything so well. I'm thrilled with this book. It's indexed on EYB.

                                                                                                                                                                                                                                        15 Replies
                                                                                                                                                                                                                                        1. re: Gio

                                                                                                                                                                                                                                          :: Recipes from the Root Cellar by Andrea Chesman ::

                                                                                                                                                                                                                                          Might make an interesting COTM or 'cook from' thread in combination with Roots by Diane Morgan...

                                                                                                                                                                                                                                          ... someday. The Morgan book is in the top ten short list of my long wishlist, but I doubt I'll see it in person soon, and do feel the need to before buying. At least until I've made a little progress on the resolution to cook from my ten unused cookbooks before bringing in any new ones.

                                                                                                                                                                                                                                          1. re: ellabee

                                                                                                                                                                                                                                            I tell you, ellabee, the Root Cellar book is just wonderful. It has all the seasonal produce that we're eating right now as I try not to by any Summer vegetables. Every kind of winter greens and root you could imagine. The only one I haven't bought yet is celery root (celeriac), but we've been buying parsnips, rutabagas, and such since mid Dec. Plus her seafood and meats chapters are chuck full of delicious sounding recipes.

                                                                                                                                                                                                                                            I'll have to take a look at that Morgan book you mentioned. I'm loving the thought of season focused cookbooks just now.

                                                                                                                                                                                                                                            1. re: Gio

                                                                                                                                                                                                                                              I think you just convinced me to buy the Root Cellar book!

                                                                                                                                                                                                                                              1. re: MelMM

                                                                                                                                                                                                                                                Oh gosh, I think you'll see what I mean Mel. It's such an unassuming book but that's the way they are in Vermont. G & I used to drive right through the town where she lives on our way to someplace else. If we only knew she was there.

                                                                                                                                                                                                                                                1. re: Gio

                                                                                                                                                                                                                                                  Gio, you temptress you! I've had Roots on my Amazon Wishlist for some time now and Santa (not a veggie-lover!!!) didn't take the hint. Now I've added this as well!! My birthday's coming up!!

                                                                                                                                                                                                                                                  btw, jic anyone is interested her blog has a TON of recipes from her many cookbooks and others. Unfortunately it doesn't have a search feature but there are key words you can click on:


                                                                                                                                                                                                                                                  I'd also point out that for e-book fans, iTunes has a free sample version of this book.

                                                                                                                                                                                                                                                  Gio thanks for hi-lighting this for us. btw, it turns out I have a couple of her books...I love the zucchini book and remember it was a pittance. What a find!

                                                                                                                                                                                                                                          2. re: Gio

                                                                                                                                                                                                                                            Try Lauren's recipe for Double Split Pea Soup! It is about the best rendition I've had.

                                                                                                                                                                                                                                            1. re: meatn3

                                                                                                                                                                                                                                              That's good to know! Hambone stock has been in the slow cooker all day and that soup is on the menu one day this week! Thanks!

                                                                                                                                                                                                                                            2. re: Gio

                                                                                                                                                                                                                                              I purchased Japanese Soul Cooking this month as well. It is fantastic, I hope you enjoy it as much as I do.

                                                                                                                                                                                                                                              1. re: kaymbee

                                                                                                                                                                                                                                                Oh Good! Thanks kayembee. We loved their Japanese Hot Pot book.

                                                                                                                                                                                                                                                1. re: Gio

                                                                                                                                                                                                                                                  Gio, what were your favourites from Hot Pot book? I've had it for a while and yet to cook anything from it. The weather is perfect for a hot pot - back to deep freeze as of last night :)

                                                                                                                                                                                                                                                  1. re: herby

                                                                                                                                                                                                                                                    Old Tokyo Chicken Hot Pot
                                                                                                                                                                                                                                                    Chicken Curry Hot Pot
                                                                                                                                                                                                                                                    Okonomiyaki, Vegetarian Version
                                                                                                                                                                                                                                                    "Refrigerator" Hot Pot, Pg. 112
                                                                                                                                                                                                                                                    A couple of variations of the okonomiyaki
                                                                                                                                                                                                                                                    A few more that I can't remember.. notably a salmon one.

                                                                                                                                                                                                                                                    1. re: Gio

                                                                                                                                                                                                                                                      Thank you, Gio, I'll try one of your favourite - great to have a sarting point :)

                                                                                                                                                                                                                                                      1. re: Gio

                                                                                                                                                                                                                                                        Did you do the salmon hot pot on p. 55? It had salmon, tofu, shitakes, and mung bean noodles, among other things. I recall making that one and liking it very much.

                                                                                                                                                                                                                                                2. re: Gio

                                                                                                                                                                                                                                                  Japanese Soul Cooking arrived today and although I haven't had time to go through it properly the first chapter seems to be about ramen. Yay me! I say seems to be because there's a lot more to ramen than I thought. Anyway, I'm glad it's here so now I can take my leisure and see what I want to cook.

                                                                                                                                                                                                                                                  1. re: Gio

                                                                                                                                                                                                                                                    I am very tempted by Japanese Soul Cooking, very tempted indeed.

                                                                                                                                                                                                                                                3. TGC books $12.99 per with free shipping over $35 this weekend...

                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                                                                                                    I combined that special with the $20.14 coupon to get 2 books for $6. :-)

                                                                                                                                                                                                                                                  2. Just bought Japanese Soul Cooking for my iPad. It was inevitable, given that I enjoyed the authors' previous books quite a bit.

                                                                                                                                                                                                                                                    And also, in hardcopy, Feed Zone: Portables. I did a review of the first Feed Zone book in the "Goodbye Cookbooks" thread. I kept the book. This is a follow-up, and it focuses on the the "portable" foods that were just one section of the first book. Aimed at endurance athletes, the idea is to replace the bars and gels with "real food". So small packages of food that can be eaten during an endurance event (or workout).

                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                    1. re: MelMM

                                                                                                                                                                                                                                                      That Japanese book is really fun.

                                                                                                                                                                                                                                                      1. re: MelMM

                                                                                                                                                                                                                                                        Interesting, I will mention Feed Zone: Portables to my mother (a runner). She's very much a from-scratch, nothing junky eater but I know she relies on gels, etc. for her longest-distance training runs and marathons.

                                                                                                                                                                                                                                                        1. re: jpr54_1

                                                                                                                                                                                                                                                          I just added several books from that list to my Amazon cart. I had already pre-ordered the Spanish charcuterie book several months ago but I just added the sausage making book, Dim Sum and a couple of others. Thanks for posting that.

                                                                                                                                                                                                                                                        2. I just bought Mange Tout by Bruno Loubet for my ipad/kindle. There are lots of recipes I want to try. This one for example.


                                                                                                                                                                                                                                                          1. A few minutes ago I pulled the trigger (I don't believe I typed that) on another book by Andrea Chessman, "Serving Up the Harvest." Admittedly it's more in tune with Summer vegetables but... there are many recipes that one could put in motion now, or plan for the Summer that's sure to follow that other season Spring. I'm in love with her book "Recipes from the Root Cellar" and when I looked at the recipe listing on EYB I had to have it. You know how it is.

                                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                                            1. re: Gio

                                                                                                                                                                                                                                                              Gio, I just got Recipes from the Root Cellar from the library (free ebook download) on your recommendation. Which recipes have you liked from the book?

                                                                                                                                                                                                                                                              1. re: Westminstress

                                                                                                                                                                                                                                                                In no particular order:
                                                                                                                                                                                                                                                                Southern Style Rice w Collards 220
                                                                                                                                                                                                                                                                Winter Minestrone 93
                                                                                                                                                                                                                                                                Tuscan White Bean and Kale Soup 109
                                                                                                                                                                                                                                                                Mediterranean Fish on a Bed of Rice 276
                                                                                                                                                                                                                                                                Lentil Vegetable 96
                                                                                                                                                                                                                                                                Chicken and Vegetables in Balsamic Vinegar 292
                                                                                                                                                                                                                                                                Five-Spice Pork and Cabbage 336

                                                                                                                                                                                                                                                                Mushroom Lo Mein 242
                                                                                                                                                                                                                                                                Next week:
                                                                                                                                                                                                                                                                Caldo Gallego 110
                                                                                                                                                                                                                                                                Baked Winter Squash 195
                                                                                                                                                                                                                                                                Shrimp with Kale 279

                                                                                                                                                                                                                                                                I've given up making a list of recipes I want to cook. Now I'm just recording them on paper as we cook them and leaving the it in the book. There have been No Fails w this book. That has never happened before. I've even ordered her Harvest cookbook, just to get ready for the growing season.

                                                                                                                                                                                                                                                            2. Just received "An American Family Cooks."A very quirky book, but I like the way it's organized and look forward to trying some of the recipes.

                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                              1. re: pikawicca

                                                                                                                                                                                                                                                                Oh please don't do this to me, Pika. EYB indexed and everything.


                                                                                                                                                                                                                                                              2. I had a credit on Amazon just burning a hole in my pocket so I ordered a used copy of Marcella Hazan's Essentials of Italian Cooking a couple of days ago.

                                                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                                                1. re: Njchicaa

                                                                                                                                                                                                                                                                  I didn't end up cooking from that particular book during Hazan COTM month, but I will say that I was surprised how much we enjoy most of the meals I made from the book I did cook from (In the Kitchen with, or something like that?). I'd heard so many stories about how harsh and exacting she could be, and they had put me off, but I'm a convert. Hope you enjoy the book.

                                                                                                                                                                                                                                                                  1. re: LulusMom

                                                                                                                                                                                                                                                                    Thanks. I love Italian food but pretty much just make the same things over and over again. I thought it would be nice to see some new stuff. I also figured it was time to finally try the famous tomato-butter sauce.

                                                                                                                                                                                                                                                                    1. re: Njchicaa

                                                                                                                                                                                                                                                                      Funnily enough, while cleaning a pile of my stuff I found the version of that that showed up in the NYTimes a couple of months ago. I'd torn it out, meaning to try it and then (as happens way too often) it got lost in the pile. Now I have it in a more appropriate pile - maybe it will happen.

                                                                                                                                                                                                                                                                2. Eat - The Little Book of Fast Food - Nigel Slater - British edition

                                                                                                                                                                                                                                                                  I am only about a third of the way through reading this book, and the post-its are everywhere. It's lovely.

                                                                                                                                                                                                                                                                  My handy-dandy metric converter file is printed out and also loaded into Dropbox, ready to use. There are, so far, many, many recipes that use pork in some form [chops, loin, sausage, chorizo], and lovely vegetables.

                                                                                                                                                                                                                                                                  I think one could cook from this for a long time. If an American edition is released, I'll buy that as well. !

                                                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                                                    1. re: emily

                                                                                                                                                                                                                                                                      Thanks for this heads-up, Emily.

                                                                                                                                                                                                                                                                    2. re: nikkihwood

                                                                                                                                                                                                                                                                      I have had the UK edition on order from Amazon (US) for a long time now, and it keeps getting delayed. I need to do something about that. Been dying to get my mitts on this book, and I have no interest in waiting for a US edition.

                                                                                                                                                                                                                                                                      1. re: MelMM

                                                                                                                                                                                                                                                                        I ordered this from an Amazon UK seller just before Christmas, and it arrived a little more than a week later. ?? Cancel, reorder. ?!

                                                                                                                                                                                                                                                                        It is a wonderful book. I am going to try a couple of chicken 'suggestions' next week - to me, the best part about this book are the suggestions for other dishes, or tweaks for the recipes offered. So many possibilities.

                                                                                                                                                                                                                                                                    3. So for those of you in the parts of the East that have the Food Lion grocery chain, a friend alerted me that her local store had a bargain bin of books set out, that had some cookbooks in it for $5-7. I checked out my store, and sure enough, it was there, back near the meat department, of all places. I picked up the Food 52 Volume 2 book, and Artisan Pizza and Flatbread in 5 Minutes a Day for a friend. My friend's store had a couple of Donna Hay books in the bin, but mine did not.

                                                                                                                                                                                                                                                                      1. I just got in a couple books I've been hunting down for some time.

                                                                                                                                                                                                                                                                        Sardegna a Tavola OOP - From 1985, old Sardinian cookbook translated into both standard Italian and English. There's some really old school rustic dishes here from centuries past. Cucina povera at it's finest. Bound in cardboard.

                                                                                                                                                                                                                                                                        Puglia: A Culinary Memoir OOP - Real deal country cooking specific to the region of Puglia. I've been growing Southern Italian regional vegetables for a number of years, and I'm always looking for specific regional specialties that utilize them. This book has me grinning from ear to ear thinking about all the exploration in cooking I'll be doing this year.

                                                                                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                                                                                        1. re: Novelli

                                                                                                                                                                                                                                                                          Both of those sound fascinating, especially the Puglia one. Please report back when you've cooked some things from them. I'd like to hear about it.

                                                                                                                                                                                                                                                                          1. re: MelMM

                                                                                                                                                                                                                                                                            Yes, I'd love to hear about it too!

                                                                                                                                                                                                                                                                          2. re: Novelli

                                                                                                                                                                                                                                                                            I'm interested in hearing more about the vegetables.

                                                                                                                                                                                                                                                                          3. I was given the gift of a cookbook, When Bakers Cook, by Marcy Goldman. I have a number of recipes earmarked for confection. The recipes are easy, fast and varied. I am going to make Red Beet Hummus very soon and the soup section has a good selection. It is cold in Montreal today so a good soup is called for.

                                                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                                                              1. re: buttertart

                                                                                                                                                                                                                                                                                Yes it is her latest and has some great baking recipes as well. I little of everything in this book

                                                                                                                                                                                                                                                                            1. I have a little hodgepodge of acquisitions to report on. I'd been reading a number of "best of" lists that folks so kindly posted here and those led to "all time best" lists and my interest was piqued by an Italian book I didn't already own (oh the horror!). Needless to say I was weak and ordered:

                                                                                                                                                                                                                                                                              PASSIONE by Gennaro Contaldo. Gennaro is one half of the Two Greedy Italians and also famous for being Jamie Oliver's mentor. This is the author's first book and seems to focus on his favourite recipes. Since he grew up on the Amalfi Coast there are plenty of enticing fish recipes in here. Some new-to-me recipes had me salivating as well: Chicken Bites Wrapped In Pancetta and Sage With a Cider Vinegar Dressing, Duck Breasts in Limoncello, Potato and Cavelo Nero Bake, Mixed Mushroom Salad and his Leek and Onion Omelette Rolls in a Parmesan Crust all look excellent.

                                                                                                                                                                                                                                                                              IN THE SWEET KITCHEN by Regan Daley was on a clearance table at my supermarket. For $5 I couldn't resist this IACP Cookbook of the Year winner. I only knew it won because this was printed on the book cover, truth be told, I'd never heard of the book before. Though the book contains over 150 recipes, first and foremost it seems to be a reference guide for bakers, chock full of information on techniques, trouble-shooting and substitutions.

                                                                                                                                                                                                                                                                              I'm really excited about THE GREENGROCER'S KITCHEN by Peter Luckett. The book was published in 1999 and judging by the interesting, innovative recipes, the author was way ahead of his time in promoting locally grown quality produce prepared in a way to let the vegetables and fresh herbs shine. This looks like an awesome book. I wish it was indexed in EYB.

                                                                                                                                                                                                                                                                              THAI COOKING by Kurt Kahrs impressed me beyond its $1.99 price tag. The book appears to be very well researched with lots of info about Thailand, its ingredients and the origin of dishes. The recipes look very authentic and a quick Google tells me folks who have this book seem to rave about it and refer to it again and again.

                                                                                                                                                                                                                                                                              I also couldn't resist copies of THE PIE AND PASTRY BIBLE and MAIDA HEATTER"S BOOK OF CAKES for $3.99 a piece. Even though I own them already, both were in better condition than my copies and I know my friend who loves to bake would happily take my old ones off my hands!

                                                                                                                                                                                                                                                                              8 Replies
                                                                                                                                                                                                                                                                              1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                I've been meaning to get the Daley forever.

                                                                                                                                                                                                                                                                                1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                  You got me all excited there for a minute. I had a vague recollection that a book entitled "Passione" was in my maybe-discard pile. I was right, but it is a book by Nick Stellino on pasta, pizza, and panini. Leaving it on the maybe pile, for the time being at least.

                                                                                                                                                                                                                                                                                  1. re: JoanN

                                                                                                                                                                                                                                                                                    Speaking of baking books, I'm having a go at "The Sweet Life" by Kate Zuckerman since you've recommended it, JoanN...

                                                                                                                                                                                                                                                                                    1. re: buttertart

                                                                                                                                                                                                                                                                                      Will be eager to hear what you make and what you think of it. I've liked everything I've tried so far, but the Sweet Tart Shell was a bear to work with. Great flavor and texture, but difficult to roll out and even more difficult to get into the tart pan without tearing apart. You, however, have so much more experience in that department than I, you might not have the same problems.

                                                                                                                                                                                                                                                                                      1. re: JoanN

                                                                                                                                                                                                                                                                                        Not a huge roller outer, actually. souschef mentioned RLB's tip re tart doughs -- drape them over an inverted cake pan, invert tart pan on top, flip, pat into pan as needed.

                                                                                                                                                                                                                                                                                        1. re: buttertart

                                                                                                                                                                                                                                                                                          Yes, I saw that. Don't know how I missed it in RLB's book. Brilliant tip. So glad souschef pointed it out.

                                                                                                                                                                                                                                                                                  2. re: Breadcrumbs

                                                                                                                                                                                                                                                                                    I've had PASSIONE for ages and it's one of my favourites. I went to his restaurant of the same name once, sadly long gone, and had a meal I still remember, years later.

                                                                                                                                                                                                                                                                                  3. Has anyone tried:

                                                                                                                                                                                                                                                                                    1. Fried Chicken and Champagne
                                                                                                                                                                                                                                                                                    2. Cooking My Way Back Home
                                                                                                                                                                                                                                                                                    3. Exotic Kitchen
                                                                                                                                                                                                                                                                                    4. Bi-Rite (Much of it looked like what I know - but saw a grilled tr-tip recipe (uses a cocoa and cumin rub). Looked awfully good
                                                                                                                                                                                                                                                                                    5. The new John Besh book
                                                                                                                                                                                                                                                                                    6. Tassajara (trying to find ways to work in more vegetarian recipes)

                                                                                                                                                                                                                                                                                    13 Replies
                                                                                                                                                                                                                                                                                    1. re: Westy

                                                                                                                                                                                                                                                                                      I have and love Fried Chicken and Champagne. It was recently indexed on EYB and I made a few notes in it. It is a fun book to read through, really beautiful photos and hand written notes tucked in here and there. I believe she self published it and did a very good job. The recipes are very appealing, but the few I have made so far have been good but none so good that I rushed back to make it again. I would recommend it only if you enjoy a cookbook for its arm chair appeal because that is the only thing about it (at this point) that I can verify is 100% worth buying it for.

                                                                                                                                                                                                                                                                                      1. re: dkennedy

                                                                                                                                                                                                                                                                                        dk, just an FYI, it doesn't appear that Fried Chicken and Champagne has been indexed on EYB. I know it's been listed as "Indexing Now" and prior to that "Indexing Soon" for a very long time but it's still showing on my "indexing Now" list....all I can conclude is that it's (not) being indexed by a member so hasn't been a priority. That said, it's on over 50 shelves so I hope it really is indexed soon. I haven't cooked from it yet but I have a ton of tabs in the book. I'd love it to be a COTM.

                                                                                                                                                                                                                                                                                      2. re: Westy

                                                                                                                                                                                                                                                                                        I have both Fried Chicken and Champagne and Cooking my Way Back Home. For some reason, I haven't cooked from FCAC. I have made a rib recipe from Cooking my Way Back Home, and it was quite good.

                                                                                                                                                                                                                                                                                        Both books are similar, in a way. Restaurant books from good, competent chefs, with a personal twist to them. But then, there are many, many books like that these days.

                                                                                                                                                                                                                                                                                        1. re: MelMM

                                                                                                                                                                                                                                                                                          Following up to say I made my first recipe from FCAC a few days ago (and served it last night). It was the Hot Sticky Kumquat Sauce from p. 194. Thinly sliced kumquats are marinated in orange juice overnight, then simmered with rice wine vinegar with a lot of sugar, chile flakes and a fresh chile, a cinnamon stick and some star anise.

                                                                                                                                                                                                                                                                                          A funny thing happened when I made this recipe. I must have had my contacts in, which means I don't see well close up. I misread "rice wine vinegar" as "red wine vinegar", so I used that instead. I kept thinking as I made it that it was really odd to use red wine vinegar in this. Ha!

                                                                                                                                                                                                                                                                                          I also decreased the sugar by 25% (it was still very sweet), and increased the chiles a bit. Even with the wrong vinegar, it was very nice. It would definitely be a better looking sauce with the clear vinegar. I would up the chiles even more next time. I wouldn't go out of my way to obtain kumquats to make this, but if like me, you end up with a bunch of them every winter, this is a nice way to use some up.

                                                                                                                                                                                                                                                                                          The yield was off. Recipe says it makes four cups, and I got 6 cups of sauce. Fortunately it keeps well.

                                                                                                                                                                                                                                                                                        2. re: Westy

                                                                                                                                                                                                                                                                                          I have the new John Besh book and love it! It's definitely European, though, and a departure from some of his pervious stuff. There are a lot of recipes for pate, mussels, and potatoes, and a whole section on French Brasserie fare.