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February 2014 Cookbook of the Month Nominations

Fellow hounds, it is once again time to submit your nominations for the February 2014 Cookbook of the Month (COTM). Please use this thread to discuss the books you would like to cook from in February. Indicate you are nominating a book by writing the title of the book in ALL CAPITALS.

This thread will be open until 7 pm Central Time on Tuesday, January 14th. At that time the books with the most nominations will advance to the voting round.

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

Which book will follow Gran Cocina Latina? Let the nominations begin!

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  1. Just spotted the thread and as always amazed how quickly months fly by...

    I would like to nominate TURKEY by Leanne Kitchen. I made a few dishes from the book, all tasty and easy to make, and have many marked. Really need a community of cooks to do this book justice. For those with dietary preferences, the book has no pork and only two beef recipes but many chicken and fish and wonderful vegetables. Dessert section is short and not too exciting but maybe there are some treasures there to be discovered. It is hard cover with many pictures and therefore heavy but not a very large book with just over 100 recipes and manageable. Have a look at the recipes - it is indexed on EYB - and hopefully many of you would find it interesting to cook from for a month.

    1. Do people know this thread is here? Might be worth putting a link in last month's thread so it pops up on profiles.

      1 Reply
      1. Totally missed this! I have a few thoughts, but need to narrow down my list.

        1. What does the Old Farmer's Almanac have to say about February? Does that influence what we cook? For the Boston MA area looks like it will be a month of rain, snow, sun, and cold. That sure does narrow it down.

          We've been making large batches of soup lately and having it several days during the week. Soups, roasted root vegetables, winter greens, and a few roasts. By the time January is over I'll be ready for something different.

          Bill's Everyday Asian? The Hakka Cookbook? Irene Kuo's The Key to Chinese Cooking? Or something European?

          1. I'm just going to go ahead and nominate the same books I nominated last month, in hopes that one of them catches fire!

            VEGETABLE LITERACY, Deborah Madison. I bought this book during the summer and I like it a lot. It has appeared on many "best of 2013" lists. The book is organized according to vegetable families, which is interesting in and of itself. There are chapters on beans and grains in addition to umbellifers (carrots, parsley etc.), nightshades, crucifers, greens, goosefoots and more. Each chapter contains information about the vegetable family and the individual vegetables featured, with a few recipes that range from very simple to a bit more complex. There are so many interesting and delicious-sounding ways to cook vegetables in here! For example, the section on chickpeas includes not only uses for the familiar dried bean, but recipes using chickpea flour and green chickpeas (which are now readily available frozen). It may sound strange to do a vegetable-focused book in winter, but I cook vegetables every night of the year (every night that I cook, anyway), and I'm always looking for new ways to cook them. There are not too many main courses in the book, but there are many soups and hearty salad-type dishes that could be mains if rounded out with something else, bread and cheese, for example. Several dishes could be combined tapas-style to make a meal. Or the recipes could be served as sides to accompany the protein of your choice. There are also fun desserts and beverages scattered among the sections.

            MY BOMBAY KITCHEN, Niloufer Ichaporia King. This is a really nice book that explores Parsi cooking. I've made a few things but would love to try more. I would describe the general approach as Indian mixed with Persian and a healthy dose of California thrown in for good measure. It won a James Beard Award in 2008. For Christmas, I made the Cardamom Cake from this book, and it was really good! The prices on this one are pretty reasonable if you buy it used.

            AN EVERLASTING MEAL, Tamar Adler. This is a great book to cook out of for folks who are experiencing recipe fatigue and want to go back to basics for a while. Though it contains recipes, the primary focus of the book is on learning to cook without recipes, using what you have as a primary inspiration. It is very well written, and I have learned a lot from this book, but I'm sure there is much more to be gained from this little gem. If this book were COTM, I would envision discussions that would review specific recipes, but also the general approaches explored in the different chapters. This book is available in paperback format for about $6.

            7 Replies
              1. re: Westminstress

                I was going to sit out because I haven't been able to join in this month (yet). But, I would love to cook from one of my favorite books of last year. VEGETABLE LITERACY I always have CSA veg to use and this has been a go to book for me!

                1. re: Westminstress

                  VEGETABLE LITERACY, I got it for Christmas last year and need some inspiration to get cooking from it.

                  1. re: Westminstress

                    I can get behind VEGETABLE LITERACY.

                    1. re: Westminstress

                      Very excited that others are interested in Vegetable Literacy! I wanted to add that, like some others here, I am not a huge fan of Vegetarian Cooking for Everyone, though I do own it and use it sometimes. I think VL is a better and more interesting book than VCFE.

                      1. re: Westminstress

                        I've been dying to buy Vegetable Literacy, but procrastinating, so this might be just the thing to get me cooking from it.

                    2. I nominate BALABOOSTA by Einat Admony.
                      It is a beautiful book with pictures almost every page.

                      She has three restaurants in NY - when I used to live in NY I went to Taim and ate a falafel in the freezing cold on a bench outside the window.

                      The book is organized by "occasion" instead of course. There is a childrens section, a diet section, a quick section, a romantic section, etc.
                      I actually really like this type of organization. It's different.

                      I made a few things from this book - mostly good so far (I think the one bad dish was my fault as I substituted a lot)

                      The book tends towards the middle eastern (Israeli, Yemenite, Iranian) but a nice amount of recipes are less ethnic also - so it's a good mix.

                      5 Replies
                      1. re: Siegal

                        My nomination is getting no love :(
                        I can maybe get behind asian dumplings. Are a lot of recipes available online?

                        1. re: Siegal

                          Here are some links (a few look like they may not be from the books):

                          Nguyen Tofu:
                          http://www.eatyourbooks.com/library/r...

                          Nguyen Dumplings:
                          http://www.eatyourbooks.com/library/r...

                          1. re: Siegal

                            I actually took a long look at both her blog site and the Amazon site for the book. I like what I read very much. Quite a variety of recipes, from the familiar to the not so..

                            Blog:
                            http://www.balaboostaway.com/

                            Amazon:
                            http://www.amazon.com/dp/1579655009/?...

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

                          2. How about ASIAN DUMPLINGS by Andrea Nguyen?

                            It seemed like there was some recent discussion of wanting to do this for Feb.

                            48 Replies
                              1. re: herby

                                I may have been one of those who suggested ASIAN DUMPLINGS for February and am happy to third it.

                                1. re: JoanN

                                  I could get behind ASIAN DUMPLINGS. I'll also suggest the HAKKA COOKBOOK.

                                  1. re: JoanN

                                    I second both ASIAN DUMPLINGS AND THE HAKKA COOKBOOK. I am super excited about Asian Dumplings, my only challenge is that I worry a whole month of dumpliings will be too much. That said it is still good for a nomination as I have had for months but haven't gotten around to cooking from it yet.

                                    1. re: delys77

                                      Yes, definitely see your point. I can see dumplings maybe once a week, max, in our house.

                                      1. re: LulusMom

                                        If I make four recipes from a book during COTM month I am happy :)

                                          1. re: Gio

                                            That's a great idea! That would open up a nice variety of recipes.

                                              1. re: Gio

                                                Excellent idea.

                                                I don't have it, has anyone heard good things about it.

                                                1. re: delys77

                                                  (I'm so bad.) I have the book but have hardly looked at it. Too dang many cookbooks. I would, though, if it becomes a COTM.

                                                  1. re: Gio

                                                    "too many dang cookbooks" - surely not ; )

                                                    1. re: LulusMom

                                                      Until the next one comes along that I simply Have To Have.

                                                      1. re: Gio

                                                        "I do not understand this at all" (said, not looking anyone in the eye).

                                                    2. re: Gio

                                                      I wouldn't need much arm twisting to buy another Nguyen, but I'm curious about the balance of the book. If you get a chance, Gio, I'd really love to know about how much of the book is making tofu vs. recipes using tofu. Much as I enjoy eating it (something I never would have believed I could have written pre-COTM), I'm not at all sure I'm enough of a purist to become interested in making my own.

                                                      1. re: JoanN

                                                        Joan, at this point, I'm not too keen on making tofu from scratch myself, but there are many recipes employing tofu that would make buying the book worth while. At least I think so.

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

                                                        1. re: Gio

                                                          Thanks, Gio. Didn't even occur to me to take a look in EYB. (Anyway, so much more fun chatting with you. <3)

                                                      2. re: Gio

                                                        I purchased Asian Tofu more for making tofu as I have many Japanese, Chinese and Korean cookbooks. Even so, I’ve found that it is nice to have a book full of different tofu recipes. One would not need to make tofu in order to enjoy the book.

                                                        Thus far, I have made the silken tofu, block tofu, yuba (tofu skin) and tofu pudding with each one being very successful. Prior to this book, I have made block tofu before, but with inconsistent results. Now, I have a no-fail recipe. Nguyen’s recipe writing and attention to detail really help make every recipe a success.

                                                        I have also tried the Japanese Chilled tofu (Hiya Yakko), Tofu Skin Sashimi (Yuba Sashimi), Savory Tofu Pudding (Dou Hua), Ma Po Dou Fu, and Chilled Tofu with Spicy Sauce (Yangnyum Dubu). The Savory Tofu Pudding (Dou Hua) and Korean Chilled Tofu with Spicy Sauce (Yangnyum Dubu) were the biggest hits- the ones that my husband (Mr. Meat and Potatoes and sometimes Mr. Peanut Butter and Jelly Sandwich) would eat again. The ma po dou fu was good, but won’t replace my favorite version from Dunlop. Yuba sashimi was a delicious treat for me- my husband didn’t care for it. The Hiya Yakko was a pretty traditional recipe (one you could find in most any Japanese cookbook), but eating this with freshly made tofu makes it special.

                                                        I really like the variety of tofu recipes and am eager to try more. It’d be a good complement to Asian Dumplings.

                                                        1. re: BigSal

                                                          Big Sal! That's a wonderful assortment of recipes you've made. Very Impressive indeed. We enjoy tofu and have made many dishes from all Dunlop's books and others so I'd be satisfied with any recipes from Asian Tofu. I'll simply use the store-bought variety, should the Nguyen books win.

                                                          1. re: BigSal

                                                            BigSal, which Dunlop book has your favourite Ma Po Dou Fu recipe? I tried one from Kylie Kwong "My China" with chicken thighs instead of pork and it was good but not spectacular. I have a recipe from EGOR marked to try. It does not have any meat which I think I'd like better.

                                                            I have ASIAN TOFU and would love to cook from it especially if combined with ASIAN DUMPLINGS.

                                                            1. re: herby

                                                              My favorite is the one from Land of Plenty, although I do use less oil (1T for a serving) and potato starch instead of cornstarch.

                                                              Making it with Sichuan Chili Bean Paste (Pixian Douban jiang) has also improved my results significantly.

                                                              I eat this pretty regularly as a quick meal, so much so that I have have ground beef separated into 1.5 oz packets in the freezer.The other ingredients are always on hand for me.

                                                              I have been curious to try the Kwong version, but I have been reluctant to do so since it does not have chili bean paste, which I think adds so much depth of flavor.

                                                              I also like the version from EGOR and make it for a change of pace. I have taken to adding a bit more broth to make it less dry. It is pretty similar to Land of Plenty, but uses ginger and garlic and is meatless.

                                                              1. re: BigSal

                                                                Kwong's version of Ma Po tofu is my favorite. I like it better than Dunlop's. True, no chile bean paste, but to me, with the homemade chile paste, it has a brighter, cleaner flavor. I have a number of Kwong's books, and for whatever reason, she does not use chile bean paste in her cooking. I have no idea what her reasons are, but I do love her recipes.

                                                                For others who are not familiar with the recipe, I'll add that the chicken thighs were herby's variation. The recipe in the book calls for pork, and that is how I make it.

                                                                1. re: MelMM

                                                                  Thanks for your input. I'm curious to see the difference. I may have to try Kwong's version soon.

                                                                  1. re: MelMM

                                                                    @MelMM: thank for your review! Wonder if chicken made a difference (I do not eat pork). I also do not remember making chile paste. Just now pulled the book down and still do not remember. Maybe I forgot to make the paste?! That would do it :)

                                                                    @BigSal: If you make Kwong's recipe, please post your thoughts.

                                                                    1. re: MelMM

                                                                      Just made the Ma Po Dou Fu from Revolutionary Chinese Cookbook earlier this week and it reignited the internal argument over which Dunlop version I prefer. But I think it's the RCC over LOP. EGoR doesn't do it for me; I like that little bit of meat in there. But now I want to try Kwong's. Is this it? or close enough?

                                                                      http://www.lifestylefood.com.au/recip...

                                                                        1. re: MelMM

                                                                          Made the Kwong version tonight and loved it. Better than RCC? Maybe. Soupier. And as you say, because of the homemade chile paste, a cleaner flavor. Definitely going into rotation. Thanks so much for pointing this one out.

                                                                            1. re: MelMM

                                                                              Mel, the recipe is calling for a " large Red chilli" exactly which chili is meant?

                                                                              1. re: Gio

                                                                                I don't know for sure. In the book, she says she uses "long red chillies". I would guess something like a cayenne, or one of the Indian varieties. I've used a number of different things, but all similar to a cayenne. Oh, I think I've used Fresnos once or twice as well. It all works.

                                                                                1. re: Gio

                                                                                  I assumed she was calling for a red banana chili as opposed, for instance, to the much hotter small red bird chilis I get in C-town. Anyway, that's what I used.

                                                                                  1. re: JoanN

                                                                                    Thanks Mell and Joan. I posted a new recipe from Fuschia Dunlop on FB a while ago. In the intro she says that arbols are a close substitution for the facing heaven chilis in the recipe, Firecracker Chicken. But, arbols are small. I have Kuo's The Key to Chinese Cooking so I can see if she says anything about chilis there.

                                                                                    1. re: Gio

                                                                                      OK... so in the cookbook I cited above/Kuo, she says that the chilis she uses in That book are 2 inches long; can be found in Chinese, Italian, or Greek markets; and are very hot so a few go a long way. That doesn't read "large red chili" to me. LOL The search goes on.

                                                                                      1. re: Gio

                                                                                        Well, Kwong is in Australia, so that complicates it a bit more. I really don't think it matters that much. You can use your judgement depending upon what's available and how much heat you like. I'm pretty sure I increased the amount (whatever the "amount" really is), because I like my food hot.

                                                                                        1. re: MelMM

                                                                                          I agree so much with "I really don't think it matters that much." When it comes to chilies pick your heat and go with what you can find that fits it. Of course, I'm not a cookbook author so I could be talking out of my bu/tt.

                                                                                          1. re: LulusMom

                                                                                            Well, you are a cook, and you are definitely not talking out of your butt. If the chiles you have are a little too mild, use more, or use more seeds. If they are hotter, use less, or seed them more carefully. There are some cases where the chile involved has a very unique flavor, where it matters. Habaneros, for example, have an earthy and citrusy flavor not found in other chiles. But for the most part, you have a lot of leeway. Naomi Duguid said as much in the Burma book, and Kwong also says, "it's really up to you and your taste buds".

                                                                                            1. re: MelMM

                                                                                              Thank you Mel. There are so many times when the particular chilies called for are not available to me, and I just go with what I know I like. I don't feel like I'm missing out much on flavor, although I may well be missing out on authenticity.

                                                                                        2. re: Gio

                                                                                          BTW, just to make sure we are all on the same page, Kwong is calling for fresh chiles in her recipe, not dried.

                                                          2. re: delys77

                                                            I can see ASIAN DUMPLINGS and ASIAN TOFU being a fun pair. I *don't* see myself attempting to make tofu from scratch (especially if I'm doing dumplings, and especially especially if I'm attempting dumpling skins the same month), but I'm sure I can get behind cooking with tofu.

                                                            I agree that a month of all dumplings, all the time would be a bit OTT (and thoroughly unrealistic for me), but I do like the idea of making and enjoying a few types and also stocking the freezer with more for later.

                                                            1. re: Caitlin McGrath

                                                              Love the combo of ASIAN DUMPLINGS and ASIAN TOFU

                                                        2. re: herby

                                                          I'd love Asian Dumplings also and wouldn't mind tossing in Asian Tofu. We're going to be in NYC for about two weeks in Feb. so could have fun shopping.

                                                        3. re: meatn3

                                                          Funny, I was just coming over here to nominate ASIAN DUMPLINGS.

                                                          1. re: Allegra_K

                                                            I'd like to add ASIAN TOFU *alongside* Asian Dumplings, if I may.

                                                          2. re: meatn3

                                                            I could go along with Andrea's dumpling book. I was one of the testers for the book. There are some mighty good recipes in it. It is not just Vietnamese but covers a lot of Asia and different techniques.

                                                            1. re: meatn3

                                                              I don't think I could commit to Asian Dumplings. Too much time commitment. However, I would be interested in exploring the Tofu book. Since I don't think we'd eat tofu more often than once a week, I could probably make 3-4 tofu recipes during the month.

                                                              1. re: Westminstress

                                                                I'm laughing at this because I made a tofu dish two weeks ago and then another last week and my husband said (in a very exasperated voice) "Tofu *again*???" No problem with pizza or steak every other night, but tofu apparently is beyond the pale.

                                                              1. re: Gio

                                                                I'm going to second (or third, or whatever) THE HAKKA COOKBOOK.

                                                                1. re: Gio

                                                                  THE HAKKA COOKBOOK

                                                                  This looks marvelous, though a smidgen pricey.

                                                                  1. re: smtucker

                                                                    THE HAKKA COOKBOOK. I need an excuse to finally buy it...

                                                                  2. re: Gio

                                                                    The Hakka Cookbook has been on my radar and Amazon wishlist for a long time now. Unfortunately, it's not available at the library and it's a bit expensive. I found a few recipes online and I've been meaning to give them a test drive, but I haven't yet got around to it. I am quite interested in the book though, so I'd probably be willing to bite the bullet and buy it if it wins.

                                                                    1. re: Westminstress

                                                                      are you a member of eyb? If so, you could look at the list of recipes. My email is in my profile. Just let me know what sounds most interesting to you and I can paraphrase.

                                                                      1. re: LulusMom

                                                                        Thanks, llm. For some reason the paraphrase never does it for me, but I appreciate the offer! I have a few recipes from the book I found online that I could/should try. I just need to get motivated to do it!

                                                                    1. re: jpr54_1

                                                                      I would like to read this book- COOKED - whether it is nominated or not. Not so sure about actually cooking from it.

                                                                    2. Any interest in cooking from:

                                                                      FOOD 52 COOKBOOKS AND WEBSITE?

                                                                      10 Replies
                                                                      1. re: Breadcrumbs

                                                                        I could get behind cooking from FOOD 52 and WEBSITE

                                                                        1. re: Breadcrumbs

                                                                          absolutely. That's the only suggestion made thus far that I would be interested in.

                                                                          1. re: Breadcrumbs

                                                                            It's an interesting site. I will vote for FOOD 52 COOKBOOKS AND WEBSITE although I'm unsure as to how to proceed once I'm in.

                                                                            1. re: Breadcrumbs

                                                                              I like that idea since I can use the website. FOOD 52 COOKBOOKS AND WEBSITE.

                                                                              1. re: Breadcrumbs

                                                                                Would the powers that be from Chow have issue with cooking from a perceived competitor website?

                                                                                I personally have no issue but I could see Chow not being too keen on it...

                                                                                1. re: meatn3

                                                                                  I believe it has happened before. Wasn't the Leite's Culinaria web site a COTM once?

                                                                                2. re: Breadcrumbs

                                                                                  I mentally put this site into the same category as Pioneer Woman and Smitten. Not really curated or tested; somewhat similar to "What is for dinner" right here on Chow. Have I missed what sets this site apart from the pack?

                                                                                  1. re: smtucker

                                                                                    It's not really the same kind of thing. While the recipes are not exactly tested, they are curated. You have many cooks putting recipes on the site. The recipes that win a contest are voted on by users of the site. Which doesn't mean they were tested, but at least looked at by all those eyes. That's really the idea behind the site - using "crowd sourcing" to find recipes and select the most appealing recipes. I haven't made a ton of things from the site, but I have made a few, and I've found some real winners there.

                                                                                    1. re: smtucker

                                                                                      Big thanks Mel. I'd add that the recipes in the books are tested and Food 52 does have its own test kitchen. (they're actually hiring an intern for the kitchen right now!). Most of the recipes on the site have reviews from folks who have actually prepared the recipe and some of the recipes on the site have hundreds of reviews. I receive their emails which I always enjoy and the recipes I've tried from the site and the e-book I rec'd have been terrific.

                                                                                      IMHO the site has greater food cred than SK & PW as it was founded by Amanda Hesser & Merrill Stubbs.

                                                                                      ETA: Here's a piece from the Kitchn on their test kitchen:

                                                                                      http://www.thekitchn.com/5-kitchen-qu...

                                                                                      And another article describing the process for selecting and testing the cookbook recipes:

                                                                                      http://www.laweekly.com/squidink/arch...

                                                                                      Their first cookbookwas named one of the 10 best cookbooks of 2011 by NPR and the Washington Post.

                                                                                    2. re: Breadcrumbs

                                                                                      I preferred Food 52 in the old days, when it was more of a home-cook focused website, and not as slick and commercial as it is now. That said, the recipes in the cookbook do reflect those nice old days, and all of them are available online which is a great feature that might enhance participation. For those who are wondering, the recipes in the book have all been tested, and they are also all contest winners. In the past, I've found the contest-winning recipes I've tried to be quite good.

                                                                                    3. ....and what's a COTM nomination thread without at least one attempt at DAVID THOMPSON MONTH.....

                                                                                      2 Replies
                                                                                      1. re: Allegra_K

                                                                                        I like that idea also
                                                                                        DAVID THOMPSON MONTH

                                                                                        1. re: jpr54_1

                                                                                          I'll third that, of course - someday, we'll get DAVID THOMPSON MONTH the play it deserves!

                                                                                      2. It's probably too late to get any traction here, but I would love to see JAPANESE SOUL COOKING as COTM.

                                                                                        21 Replies
                                                                                        1. re: kaymbee

                                                                                          I could be into that. I don't have the book, yet, but I'm pretty sure I'll succumb to it in the coming weeks. Have you cooked from it?

                                                                                          1. re: kaymbee

                                                                                            I haven't heard of this book until now. Can you give some details....

                                                                                            1. re: dkennedy

                                                                                              There was some discussion of this book back in September in the cookbook-buying thread. It's restaurant-style food. Here links my reports on a couple of meals I made from the book:
                                                                                              http://chowhound.chow.com/topics/9153...
                                                                                              http://chowhound.chow.com/topics/9153...

                                                                                              1. re: MelMM

                                                                                                Thanks MeiMM.

                                                                                                I went to your links but they brought me to Vegan Secret Suppers (which also sound good). I'll skulk around the other thread and see if I can find the discussion on Japanese Soul Cooking.

                                                                                                1. re: dkennedy

                                                                                                  OH, I'm sorry, I got confused about which post of mine you were replying to, and I'd posted elsewhere in this thread about VSS. I haven't bought Japanese Soul Cooking yet, but I have two other books by the authors that I've enjoyed, so it's a matter of time.

                                                                                                2. re: MelMM

                                                                                                  The focus of the book is Japanese home cooking/comfort food. So far, I have made the oyakodon (chicken and egg rice bowl), mabo tofu (the Japanese take on mapo doufu) and have gyudon on the menu for tomorrow night.

                                                                                                  1. re: BigSal

                                                                                                    Thanks for putting this one under my radar.

                                                                                                3. re: dkennedy

                                                                                                  This book filled a void for me. It's all the Japanese things I love and want to make at home - tonkatsu, okonomiyaki, udon, soba, donburi, tempura, Japanese salads and curries. It's japanese home cooking rather than sushi. Everything I've made has been wonderful - I've looked for a book like this for ages and it was exactly what I was looking for.

                                                                                                  1. re: kaymbee

                                                                                                    Kaymbee, are you familiar with Japanese Farm Food by Nancy Singleton? How would you compare the two?

                                                                                                    1. re: herby

                                                                                                      I also have Japanese Farm Food, I will do a comparison tonight and post it.

                                                                                                        1. re: herby

                                                                                                          So Japanese Farm Food is definitely a more simplistic way of cooking Japanese food than Japanese Soul Cooking. More like the Alice Waters of Japanese flavours - simple recipes and delicious flavour combinations.

                                                                                                          Japanese Soul Cooking is Japanese comfort food. The stuff that isn't as good for you but you crave. I like and use Japanese Farm Food but I will use Japanese Soul Cooking more often.

                                                                                                          1. re: kaymbee

                                                                                                            Thank you so much, Kaymbee, for sharing your thoughts about these books. Sounds like I need to have a good look at JSF and cook more from JFF :)

                                                                                                4. re: kaymbee

                                                                                                  This sounds great, but isn't in my library just yet - it's still on order. Would love to consider it for March or April, maybe.

                                                                                                  1. re: kaymbee

                                                                                                    Actually, I was just looking at this book the other day. I was at a bookstore and I pulled Ivan Ramen off the shelf, but thought it wasn't really my speed. Right next to it was JAPANESE SOUL COOKING (yes I am nominating it as well) and it looked very interesting. I am just remembering it now that you have mentioned it.

                                                                                                    1. re: kaymbee

                                                                                                      I just ordered it! Love their Japanese Hot Pots.

                                                                                                      1. re: Gio

                                                                                                        I have Japanese Hot Pots - we should cook from it as COTM one of these months!

                                                                                                        1. re: herby

                                                                                                          I bought it too. Just haven't gotten past the needing a stove in the middle of the dining room table; a room with one outlet, total.

                                                                                                          1. re: smtucker

                                                                                                            We just served everything from the kitchen. Not the total experience but it did give us the opportunity to taste the dish.

                                                                                                            1. re: smtucker

                                                                                                              Iwatani butane burner solves that problem!

                                                                                                        2. Just a reminder that nominations will close tomorrow at 7 CST . The top two choices will proceed to the voting round. Still anyone's game.

                                                                                                          1. Nominations are now closed. Please join us in the voting thread. http://chowhound.chow.com/topics/931366