HOME > Chowhound > Home Cooking >

Discussion

What cookbooks have you bought recently, or are you lusting after? [Through April 30, 2014]

Hello everybody, what have you been up to in the cookbook division? I'm about to move the new David Lebowitz up into my Amazon cart from its saved for later status...that should be a really fun book. How bout choo?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Good Meat by Deborah Krasner
    Bought on the heels of
    Ginger Pig Meat Book by Tim Wilson and Fran Warde

    Both purchased primarily to teach me about ethical farming and butchering practices. As if I wasn't hoity toity enough when it comes to what I spend on food, I felt the need to up my game!

    11 Replies
    1. re: dkennedy

      I have a couple of beef books. I like John Torode's, and I also have Lobel's. I think I like the Lobel's one just a bit more.
      If you are itnerestd in butchery type boooks, I think River Cottage has a GREAT meat book.

      1. re: Westy

        I am not so much interested in butchery, more in learning about the difference between pastured meat and grain finished, including the best way to source, the right questions to ask, the right buzz words to know, the nutritional benefits, the different breeds and there various advantages, the best way to cook so it won't be tough, etc. I am learning a lot but I have a long way to go until I feel I will be educated.

        Just came from meeting with a vendor in my area that is making a business out of delivering farm produce and other locally sourced products. Think CSA without the risk to the consumer. He contracts with ethically run farms for produce, pastured eggs, dairy and meat, and other specialty products. Delivery is either 1 x weekly or EOW. In addition, he has a store front where you can pick up the specialty items he has on hand. I came home with a quart of fresh almond milk, a pint of strawberries, a jar of pasta sauce (dinner tonight), and a container of soft goat cheese in herbed oiled (from my favorite local farm that recently stopped coming to my Farmer's Market). He will also sell you meat by the piece or share a whole animal with you. A perfect way for me to dip my toes in the water.

        1. re: dkennedy

          You might enjoy The Butcher's Guide to Well-Raised Meat by Applestone.

          1. re: sharonj

            Thank you. I'll take a look but I think I have enough information with two books I have. I will report back after I have devoured them.

      2. re: dkennedy

        So, my copy of Good Meat arrived and I have to say, I am loving it. It is the first book since Zuni I have felt the need to go through and underline because there is so much useful information in it that it is overwhelming. This way, I will know where to refer back without rereading the entire book.

        My first perusal from the library did not really prepare me for how fantastic a resource this book is going to be. I already touched on it being a guide for understanding more about grass fed beef and pastured poultry, lamb and pork. But now that I have had a chance to review the recipes and pantry sections, I realize they are going to be invaluable as well.

        To be fair, I'm only through the beef section, but, already, wow! She explains the whys and hows about cooking grass fed beef. Not just one paragraph. A paragraph on each cut of beef, and then several recipes for pretty much each cut. Recipes that will work for grass fed beef where your traditional recipes may have failed you.

        For ex., I recently made grass fed burgers and they came out tough which was very disappointing. She explained why (you have to either sear quickly and leave them rare inside or cook them at a much lower temperature than you would expect if you want them cooked through but not tough), she also advises about seasoning, how and when and why this needs modifying, etc.

        I can't wait to finish this book, cover to cover, so I can ensure I am not making mistakes. Right now I have only a few pieces of grass fed beef in my freezer but I am anxious to see if her tips make a difference.

        1. re: dkennedy

          Does she explain what to do with top round london broil? I buy this pretty frequently because it is $9 or $10/pound as opposed to all the other steak cuts which are more than $20/pound in my neck of the woods (even flank and skirt are pricy these days!). The grass fed london broil has a nice beefy flavor but it's tough. My solution to this so far is chimichurri sauce. (It doesn't change the texture, but does seem to help with the mouthfeel). But maybe I'm cooking it wrong.

          1. re: Westminstress

            Hi Westminstress,

            This will be a good exercise for me to see if I can apply the info I am reading. Here is what it tells me about London broil:

            “Next comes the ROUND, again one of the largest portions of the cow. It comprises the entire upper leg. This primal ends just above the shin or shank, and it’s a lean and slightly tough portion of the cow. There are four subprimals: the sirloin tip, the top round, bottom round, and the eye round. The sirloin tip is the source of roasts: for steaks it’s known for minute steak and sirloin tip steak. These cuts can further be cut into kebobs, London broil another name for sirloin tip steak, which like all sirloin tip steak is cut against the grain; London broils are usually marinated... Top round can also be a London broil…”

            Re cooking grass fed beef in general: “Add salt in the form of a rub or in the pan as it cooks but not in a marinade…. Use a meat thermometer, pull out 10 degrees less than ideal and let rest for 15 minutes….cook braises at an extremely low temperature to break down the meat…”

            Re cooking the round specifically: Dived into top, bottom, sirloin tip and eye of round, this portion of the cow offers a wide mix of steaks and or oven roasts as wsll as stew meat and pot roasts…while London broil’s open texture absorbs flavorful marinades to provide a tasty and tender mouthfeel when cut on the bias….

            Recipe #1: London broil (from the beef chuck shoulder steak) p. 77 This is curious because I went back and reread the section on the shoulder and found no mention of the London Broil. But since this is for a shoulder London broil, not one from the leg, it will by definition be more tender.
            Instructions:
            Marinate for as little as 2 ours or as long a overnight. Bring to room temp before cooking. Marinade: garlic rosemary, lemon zest, olive oil and red wine sherry vinegar (note no salt in marinade). Blot dry, Season pan with course sea salt. Then, sear over high heat for about 5 minutes. Turn over, cook for 5 more. Let rest for 10 - 15 minutes. Cut against grain.

            Recipe #2: Red Barn Spiced Eye of Round Roast with Beer Sauce, p. 101
            This does not specify is for a London broil but it makes sense that it will work on any roast from the round, which this is. Calls for applying a dry rub all over and let meat sit at room temp for 1 hour. Heat oven to 350. Use a small pan that fits the roast as closely as possible. Roast fat side up for 20 minutes. Raise temp to 425 for 15 additional minutes or until internal temp is 130 degrees. Rest for 15 minutes. Deglaze pan with 1 bottle beer, along with juices and another T. of spice rub. Boil sauce over high heat for15 minutes to reduce by 1/2 (approx 1 - 1 1/4 c.). Off heat, whisk in 2 T. heavy cream. Cut against grain, nap with sauce.

            She notes that when meat is lightly salted before cooking it seems to incorporate the salt flavor into the meat, rather than leaving it on the surface. Salt in the spice rub promotes flavor and brings out he inherent sweetness in the dish. Her is the spice rub called for above:
            1 T. salt (grey salt)
            2 T. sugar
            2 t. sweet pimeton de la vera (aka smoked paprika)
            1 T. gound coriander
            1 T. ground ancho chile
            1 T. ground ginger

            Yields 7 Tbsps.

            Recipes #3: (Marinated Bottom Round), p. 102, I am not posting this recipe since it is for the bottom round

            Recipe #4: Beef Round Sirloin Tip Roast, p. 103
            The recipe notes “Don’t be fooled by the sirloin reference in the name of this cut; this is a part of the round, a working muscle that generally offers more flavor than tenderness. Nevertheless, this end of the round (also known as the knuckle) makes an outstanding roast beef, esp. when rubbed with salt and spice cure (p.30) cooked in this high low fashion and then sliced thinly. The probe thermometer is especially helpful here."

            2 1/2 lb. grass fed beef round sirloin tip roast
            1 onion, finely chopped
            2 cloves garlic, mashed
            1/4 c. Salt and Spice Cure, see p. 30
            1 T. evoo
            1/2 c. red wine
            1 T. butter, cream or creme fraiche
            s and p to taste

            Instructions: Bring meat to room temp and blot dry. In a food processor, process onions , garlic, cure seasonings and oil, into a paste. Rub on meat and let sit at room temp for 1 hour before rolling it and tying roast. Heat oven to 425, convection setting if possible. Roll and tie roast evenly. Lay it in a pan similar in size to roast, the smaller the better. You want a snug fit. Place roast in pan seam side down. Roast without disturbing for 30 minutes. Reduce heat to 375 for another 12-15 minutes. Pull out when internal temp hits 130. Let rest for 15 minutes before carving. Try not to open the oven during cooking time. While resting, make a pan sauce with the red wine, pan juices, and reduce. Add butter or cream and immediately remove from heat. Season as desired. Slice thinly and drizzle with sauce.

            Salt and Spice Cure:

            1 T. fennel pollen or fennel seeds ground up
            1 T. cumin seeds,
            1 t. coriander seeds
            1/2 t. black Tellicherry peppercorns
            1 star anise
            1/2 cinnamon stick
            1 whole clove
            1 T. sea salt
            2 T. sugar

            Grind in spice grinder. Yields 7 Tbsp.

            ETA: I'd be interested to hear how these methods differ from what you usually do.

            1. re: dkennedy

              Thanks dkennedy for all of the detailed information. It sounds like none of these match up exactly with the cut I end up with, which is a large steak (usually around 1.5 pounds or a little bigger) cut from the top round, probably about 1.5 inches thick. I buy it frozen and defrost in the fridge (or in hot water if I forgot to take it out in time). Then I usually heat a cast iron skillet to very hot, scatter coarse salt in the skillet, brown the steak for a few minutes on both sides, then finish in a hot oven (400 or 425) for about 10 minutes.
              But please note that I have an exceedingly slow oven.

              I have tried marinating, but I did not find that it added much, so I stopped. The marinade did not improve tenderness, and as for flavor I get much more bang for my buck by whizzing a sauce in the blender and serving it with the cooked meat. Since the meat is on the chewy side it really helps to have some sauce. I would love to find a way to increase tenderness though.

              One thing I have been intending to try is salting ahead a la Zuni. Another thing I think might be worth a try is cooking for longer at a much lower temperature, either in the oven or perhaps in some kind of improvised sous vide scenario, and then perhaps at the end searing the outside to obtain a nice crust. For this though I would need an accurate meat thermometer, which I do not have.

              I think I will ask my vendor about this, they often have cooking suggestions for their meats. I will let you know if I learn anything interesting.

              1. re: Westminstress

                Hi Westminsteress-

                You are spot on correct.

                Marinating better meat cuts results in the internal meat moisture being slowly removed, and replaced by either salt, sugar, and the marinate flavouring.

                Rub sugar or salt into a piece of meat and you will see the moisture inside the meat running off. Typically this takes about 5 hours, which is fine for pork char siu, or something similar, but not for good cuts of steak.

                If one want a moist steak, sear it first, then bake it, and season it and serve it with a good sauce. Salting it ahead of time will not make the steak tender or moist, only salty.

                There are a number of inexpensive thermometers available for the kitchen today. For meat, buy one with a deep needle probe.

          2. re: dkennedy

            Even though you might not need another meat book but "The Great Meat Cookbook" by Aidells is very good and has a lot of information about the different cuts, sourcing, how to cook etc.

          3. I bought The Art of French Pastry, which was the IACP winner in the pastry category. I really like it -- very explicit instructions for some fairly complicated things.

            4 Replies
            1. re: roxlet

              You temptress, I had to go buy that too...

              1. re: buttertart

                Well, you'll be glad you did, I think!

                1. re: roxlet

                  Oh man, it is GORGEOUS. I'm happy it's by an Alsatian pâtissier, the German influence is fun. VERY glad I got it.

            2. A few years old but I just bought My Bread by Jim Lahey on a twitter recommendation from Alex Guarnaschelli. Like the idea of no-knead bread but it takes two days!

              2 Replies
              1. re: jimbo1126

                But for most of those two days, all you do is watch the dough rise in all lovely doughy goodness. It's great bread.

                1. re: jimbo1126

                  I've been trying out various no knead bread books, and that one was one of the first of the no-knead craze. It is my least favorite though--the two loaves I made didn't turn out as well as any of the others I've made. I like the artisan bread in 5 minutes a day series, and the Kneadlessly Simple book was also pretty good. The dilled rye bread from that book was amazing!

                2. Currently I'm awaiting the arrival of David Lebovitz's newly published cookbook, In My Paris Kitchen. It's due to arrive sometime between Friday, April 11 and Tuesday, April 15. I pre-ordered it early October last year so am excited to have it finally on its way. I like reading Lebovitz's blog and am looking forward to seeing how he deals with ingredients and cooking food other than his baked goods.

                  19 Replies
                  1. re: Gio

                    Please report back the second it arrives! I am waiting to order it even though I know it is inevitable. I love his writing style and I can only imagine how yummy his first non sweet book will be. i was hoping to get it for Mother's Day.

                    1. re: dkennedy

                      Will do DK. I don't bake very often and certainly don't bake all the cookies, pies, cakes, breads, etc. I used to so never bought any of his baking books. It will be a treat to have this particular book in my collection. I have a feeling it's going to be very detailed.

                      1. re: Gio

                        Cara Gio, it may come sooner than that -- Amazon says I'll get it on 4/8, the day it comes out.

                          1. re: Gio

                            Didja get it huh huh didja didja??? I apparently ordered both hard-copy and Kindle...oops

                            1. re: buttertart

                              And did you get yours? Waddaya think?

                                  1. re: Caitlin McGrath

                                    Thanks for linking to this, Caitlin. One of the best descriptions of the process I've ever read.

                                  2. re: buttertart

                                    Ooh... my birthday is coming is up soon!

                                1. re: buttertart

                                  No! Dang nabbit. It hath not arriven. I await with baited hook.

                                  1. re: Gio

                                    ha-ha-ha - I can just see you Gio still like an eagle, bated hook at the ready :)

                        1. re: Gio

                          David Lebovitz has an interview on the Paris food scene on Epicurious, with a few recipes from the new book: http://www.epicurious.com/articlesgui...

                          If they haven't fixed the link on the Israeli couscous recipe, you just need to delete the "stag" from the start of the URL and refresh to make it work.

                          1. re: Gio

                            I got my book yesterday! I've flipped through once and like what I'm reading. I only follow his blog occasionally and I don't have any of his other books.

                            I'm making the rosemary oil to drizzle over my roasted chicken tonight. And, I already have many other recipes tagged. There are a plethora of egg recipes (which I like), traditional (with a twist) French recipes, and lots and lots of prose. The only (mild) complaint is I'd like to see more pictures.

                            Mark my word..this will be a COTM before the end of 2014. And, it will be a good one!

                            1. re: pagesinthesun

                              Thank you, Pagesinthesun. That's great encouragement and great news for me. Now, to have the book in my hot little hands. .

                              1. re: pagesinthesun

                                Oh, rats. This one is becoming very hard to resist. If it is COTM, I'll cave for sure.

                                Also rather curious about Deborah Madison's updated Vegetarian Cooking for Everyone.

                              2. re: Gio

                                My copy of "My Paris Kitchen" arrived Friday and yesterday I made his spiced speculoos flan. It was good, but probably won't make it again. I had half a jar of speculoos paste in the fridge just waiting to be used up. He spiced the caramel sauce spiced with 5 spice powder which was nice. What I really liked was how easy the flan was. You mix everything in the blender and bake in a water bath covered with foil. The flans came out perfectly set.

                                I think I'm really going to enjoy reading this book. It is as much about Paris as it is recipes. The recipes all seem really approachable and tailored for the home cook.

                                1. re: Gio

                                  I finally got to look at a copy of My Paris Kitchen and oh my, what a treat! I wrote down the ingredients for one of the recipes as a test to see if I would be adding this one to my collection (was there ever a doubt?) & made it tonight.

                                  Bought the book after taking one bite. I think this one is going to make it to COTM fast so get yourselves a copy. The recipe I tested was the simple bistro style steak with mustard sauce. Sorry no page number. Absolute simplicity but perfectly balanced and delicious. The kind of recipe that requires zero effort but offers so much in return.

                                  In essence, you make a compound butter of dry mustard, dijon, salt, pepper, butter and parsley. Keep it chilled until you put the steak on to pan sear. One hour before eating, take the steak out of the oven and season with smoked salt, pepper, and dry chipolte powder. After it comes to room temperature, sear a few minutes on each side.

                                  I served it over a bed of arugula and used a dash of smoked paprika and grey salt because I didn't have any smoked salt. I used dry aged grass fed sirloin. It was yummy. It will be a go to from now on.

                                  1. re: dkennedy

                                    Update: I am now on page 73 of my Paris kitchen and am totally smitten. Hubby has taken the kids out for fast food after math tutoring, so I am dining alone tonight. Inspired by the appetizer section, this is my dinner: glass of Lillet over ice; sliced radishes and fava beans with sweet butter and gray salt; chunks of French ham with Dijon mustard and butter; herb goat cheese and olive oil spread on gluten-free crackers; classical music playing over the Internet. Oh, and David Leibovitz book open in front of me so I can read...

                                    I am reluctant to hit the send button because the print is so small and I have been dictating and God knows how many errors I will catch after it goes to print.... Siri is very smart, but she doesn't seem to understand my voice very well!

                                    ETA: continuing to read on, David, you card, your saucy comment on page 74 make me laugh! I wish I had friends like you to share supper with. I'm always envious when I read books like this that I don't have the right social group to enjoy lingering over a bowl full of olives, or salt-cod fritters of all things! You even make these sound delectable! I guess sharing it with others online is the next best thing. Xo

                                2. Big Flavor Grill - Chris Schlesinger

                                  The idea behind this book is that there's no recipes for over night brines, marinades etc. It's all stuff you can make with no pre-planning. I love the idea of recipes for grilling that will deliver on flavor even though I'm not always organized enough to plan ahead. I already made one recipe for lamb chops with a roasted garlic vinaigrette and they were delicious.

                                  4 Replies
                                  1. re: flourgirl

                                    I see you recommended this, roxlet...thinking about a griller you know?

                                    1. re: buttertart

                                      Oh, he is too high and mighty to look at grilling books!

                                  2. I'm waiting to hear reports on Olives, Lemons and Za'atar. I don't need another cookbook, but ...

                                    6 Replies
                                    1. re: LulusMom

                                      Not much of a report, but I liked it when I flipped through at the bookstore. But I think I like Under the Shade of Mango Trees better (which means I saw more recipes I wanted to make). I need to spend more time with both.

                                      1. re: LulusMom

                                        Ack, i totally forgot about that one. Meanwhile I have the New Persian Kitchen out from the library and so far I like it a lot. I'm not sure whether I'll have a chance to try any recipes though before I have to return it.

                                        1. re: Westminstress

                                          That's the thing, isn't it? there seem to be 3 newish books that cover sort of the same thing (Olives, Lemons and Za'atar, The New Persian Kitchen and Balaboosta) - and I'd love to get some trusted advice about which one is really going to be best for me. I don't think my library has any of them, but it is probably worth looking again (after all, they could have come in by now).

                                          1. re: LulusMom

                                            My library seems to get a lot of new cookbooks in ebook format now -- that's how I have the New Persian Kitchen. It is about half traditional Persian/Iranian recipes and half the author's creations which are sort of modern healthy recipes with a Middle Eastern/Persian twist. She emphasizes health so most recipes, even the meat ones, have instructions for vegetarian alternatives. Also she has instructions for traditional Persian rice dishes using white basmati rice, but also tells how to make the dishes with alternative grains like millet, quinoa, etc. That said the recipes incorporate plenty of spices, herbs, garlic etc. so they do not seem short on flavor at all, despite a healthful profile. Also, they are not too fussy. And there are many recipes for the grill, which is perfect for spring and summer coming up. All of this is right up my alley, but the proof is in the cooking, right? I haven't had a chance to test any of the recipes yet, and because it is an ebook the loan time is just two weeks. I'm going to read the book, mark some recipes to try, and either find online versions or just check the book out again and try them in a few weeks when I can check the book out again.

                                            Balaboosta -- based on recent reports seems flawed to me. I think DKennedy was cooking from it recently, and though she had good results she noted many inaccuracies in the recipe writing. That would drive me crazy.

                                            Olives Lemons and Zaatar -- I think I mentioned before that the author's restaurant is one of my favorites (in the down home ethnic food category -- it's not fancy or trendy at all). Absolutely delicious Lebanese food. I have no idea if the book is well done though (that is, whether the author's recipes translate well to the home kitchen).

                                            1. re: Westminstress

                                              Re Balaboosta, I am reporting on it in the A Cookbook A Week thread. Tonight I am making the homemade kitkat recipes. I have been eating the tahini all week and I loved the eggplant and Yeminite soup.

                                              1. re: Westminstress

                                                Thanks so much for the detailed information Westminstress. New Persian sounds right up my alley too. Sigh.

                                                Like you, the previous reports on Balaboosta sort of made me decide it wasn't the book for me, but DKennedy's reports seem good (although maybe a little on the meaty side for us).

                                        2. Gulp.

                                          This is not ethnic or exotic. Well, maybe it's American WASP [see the tongue in my cheek?] ethnic/exotic. I have "The Preppy Cookbook" by Christine Nunn from the library, and it is a whole lot of fun.

                                          It's broken up into sections, such as "The Formative Years," "Cocktail Parties," "Luncheons and Showers," etc. It has a lot of humor and a lot of of solid recipes.

                                          One - actually she uses it in a couple of sections - method that struck me is to roast beef tenderloin rare, rest it, and then slice it thin and finish it to desired doneness in butter. I think I might experiment with this with other beef cuts. And I think I might just buy this book. !

                                          The Leibowitz book is waiting for me on the library holdshelf. That might also be a future purchase.

                                          1. I just ordered two days ago:

                                            Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking

                                            and,

                                            New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup

                                            Both of which I've been reading about here for a while. I really hope the Mexican one comes through. I'm adept at texmex things but am hoping for some more in depth insight into true mexican.

                                            Also looking forward to the soup cookbook. We love soup no matter what time of year.

                                            And, a while back a picked up a freebee on my kindle called Soup and Bread. Had jury duty a few days ago and read through it while waiting. Quite a few interesting recipes. I'll definitely be trying some.

                                            1 Reply
                                            1. re: thymetobake

                                              I have New England Soup Factory Cookbook and Love it. Everything we made so far has been just wonderful. Indexed on EYB, if anyone is interested in the recipes:

                                              http://www.eatyourbooks.com/library/5...

                                            2. The Cake Bible
                                              But im holding out until November for her new book to come out so I can get it signed when she comes to nyc. Most of my books are signed. Some are harder to get signed as the person is either dead or never in the city but she should be coming here on her book tour.

                                              And at the same time, i'll probably get Professional Cake Decorating by Toba Garrett.

                                              Lusting after an italian cookbook and I dont know its name yet. As a student, my collection is only starting to grow and I just noticed out of my 60+ cookbooks that I dont have a single italian cookbook. Which is ironic as I live in a very italian neighborhood. I know there is a lot of love for Marcella Hazan but her recipes seem so basic so im afraid of being underwhelmed. And the amazon page for italian cookbooks is just dominated by television personalities (I admire Batali though). I love restaurant cookbooks though. Been looking at Rao's and Carmines. Rao's is very minimalist but the whole "you have no know someone to eat there" keeps me curious. A friend of mine offered to get me in there (i seriously think his family is in the mafia haha.) Carmines is so touristy so that worries me. I did eat there with friends in high school but all i remember was how big the portions were.

                                              Also looking for a nice southern cookbook. Treme: Stories and Recipes from the Heart of New Orleans looks interesting.

                                              3 Replies
                                              1. re: HououinKyouma

                                                Get "Marcella's Italian Kitchen". Everything I've made from it has been spectacular.

                                                1. re: buttertart

                                                  So I looked into Marcella once again upon your recommendation. Found out that the Italian food we have here in the states is different than what you'll find in Italy. Apparently Italian American food is what some would call "red sauce". The concentration on herb/spice use seems to be an American thing whereas traditional Italian food doesn't use many "distractions" and tends to rely on the use of quality ingredients. Not necessarily better...just different.

                                                  Just curious, why not Essential's of Classic Italian Cooking? I know she revised her recipes to use less fat. Were these older recipes better?

                                                  1. re: HououinKyouma

                                                    This was her favorite and most personal book.

                                              2. Going to pick up my copy of Revolutionary Chinese Cookbook: Recipes from Hunan Province by Fuchsia Dunlop, at the MailBoxes, Etc as I write. I always wanted to try the Chairman's favorite fatty pork dish.

                                                3 Replies
                                                1. re: David11238

                                                  Love this book, but I think the red braised pork belly recipe she gives in a Every a Grain of Rice is much better.

                                                  1. re: David11238

                                                    I love RCC. It's my favorite of the 3.

                                                  2. Just got Sauces and Shapes, and am about to sit down with it.

                                                    4 Replies
                                                    1. re: roxlet

                                                      That book has A very pretty cover.... I know it's cliche but I am always drawn/not drawn to books based on that

                                                      1. re: roxlet

                                                        Is this the Maureen Fant and Oretta Zanini De Vita new cookbook? I have that book sitting under a pile of books I plan to use this month. I have just been able to scan it w/o really noting any recipes. I'm keen on the sauces though, because my pasta making days are over. Please let us know what you think.

                                                        1. re: Gio

                                                          I am actually thrilled with the book. I think it's excellent, and I love that the sauces are extremely simple, exactly like the kind of food I grew up with. There are a bunch of things I'd love to make...if I wasn't sort of trying to east less pasta!

                                                      2. Recently ?

                                                        In English:

                                                        1.) Paul Hollywood - Bread Baking (UK)

                                                        2.) Kenneth Hom - 100 Wok recipes (UK)

                                                        3.) Chang/Kutscher- Encyclopedia of Chinese Cooking ( Used, but the best 2.87 CHF Ebay recipe investment yet ! ) (US-NY)

                                                        In German:

                                                        4.) Das Apicius Kochbuch aus der Römischen Kaiserzeit von Richard Gollmer ( Apicius Roman-modern interpretation cookbook-DE ).

                                                        5.) Kochbuch: Südafrika - Das Kochbuch. 200 landestypische Rezepte + viele Weintipps ( This is one I just bought in South Africa 2 months ago. Great seafood and wine there !-ZA )

                                                        3 Replies
                                                        1. re: SWISSAIRE

                                                          OK SWISSAIRE, can you recommend a book on Swiss baking? I read German and French.

                                                          1. re: buttertart

                                                            Hahaha. For a minute I thought you were referring to Swiss Banking.

                                                        2. Morgen Buttertart-

                                                          Sure, this comes up frequently. Glad to help.

                                                          Bear in mind that like most cooking enthusiasts, we tend to look outwards beyond the frontier for ideas. Otherwise it is all about barley, rye, cheese, chocolate, and milk here.

                                                          Cookbooks from Austria, Germany, France, Italy, Japan, China, USA, even the former DDR are popular choices.

                                                          We also find a chef we like, and then find his or her cookbooks in the language best suited. Here are 9 Swiss with wiki links, in English:

                                                          http://en.wikipedia.org/wiki/Category...

                                                          I would also suggest using your Amazon, EBAY and Ebay.CH for Swiss oriented cookbooks. Unlike many sellers in the EU, Swiss sellers will usually ship new or used (Gebracht) items to North America when asked to.

                                                          ENGLISH:

                                                          1.) Culinary Art and traditions of Switzerland:
                                                          This is the best book on Cantonal specialties in a photo-book with recipes. It may possibly be found at Amazon.com, or at Barnes & Noble bookstores, published by Pro Gastronomica.

                                                          2.) CULINARIA - Volume 1. Very basic.

                                                          GERMAN:

                                                          1.) Brendan Brazier: Vegan in Topform.
                                                          2.) Das ultimative Männer Kochbuch.
                                                          3.) Mir schmeckt's wieder.
                                                          4.) Schnell, schneller, HENSSLER Koch.

                                                          I hope this is helpful.

                                                          Time to start the weekend bread !

                                                           
                                                          12 Replies
                                                          1. re: SWISSAIRE

                                                            That was such a thoughtful reply swissaire!

                                                              1. re: SWISSAIRE

                                                                Swissaire do you have a favorite german cookbook? I can read german very slowly and have a growing collection. Thank you so much for the Swiss cook book recommendation it is added to my growing wish list. Do you have any of the books listed in german? How do you rate them? I really like Henssler and try to catch töpfjäger when I can. I have never tried any of his books. I usually look at Valentina kochbuch website for some help in choosing books in german. Sorry for the long ramble!

                                                                1. re: milgwimper12

                                                                  Perhaps one of the new German "classics" is Teubner Deutsche Kueche - Variations of many german classics from some of the best German chefs

                                                                  http://www.amazon.de/TEUBNER-Deutsche...

                                                                  1. re: milgwimper12

                                                                    Morning -

                                                                    I do that is, until the next one comes along. I'm asked that quite a bit these days.

                                                                    German cooking is going through interesting changes at the moment, with more emphasis on fish, vegetables (steamed), sauces, North African ( Tanjine ), and Asian influences ( China, Japan, Vietnam, Singapore, and Sri Lanka or Ceylon, the new kid on the block ).

                                                                    Accordingly, there is a whole new set of spices, cooking techniques, and even cooking tools to use and have fun with.

                                                                    I might suggest that you make it easy on yourself. Try the Dr. Oetker series of hardbound books, " German Cooking today, and German Baking today. These books are available in English on EBAY - North America, used or new. They also convert the measures into US standards too, which helps.

                                                                    I should emphasize again the thousands of German, Austrian, and Swiss cooks and their recipes available on Youtube. This is easy enough to translate, some offer duplicate pages in English (Cake Classics.DE) and many are so detailed that it is almost as if one is attending a special, hands-on cooking class somewhere in Europe.

                                                                    Use a laptop, or tablet, you can print out a recipe you like, stop or start a recipe video, freeze-frame or pause, all in the kitchen. Even using recipes or videos from Chowhound !

                                                                     
                                                                    1. re: milgwimper12

                                                                      Also a good German cooking forum with many recipes is www. chefkoch.de

                                                                      1. re: honkman

                                                                        Brigitte magazine is also good...
                                                                        http://www.brigitte.de/rezepte/backen/
                                                                        (I taught myself to read non-academic German by reading this, Für Sie, and Freundin...my fashion and food vocabularies would never be as good otherwise.)

                                                                      2. re: milgwimper12

                                                                        Honkman : Thank you for the book suggestion. I will be perusing shortly! I like chefkioch.de but I have let it lapse and grow dusty in my bookmark, must change that.

                                                                        Swissaire: Thank you I have all of those mentioned in english and in german. :) I currently live in germany but it seems most people are interested in speaking to me in english than in german… *sigh* :) Yes! I love youtube, and I am always searching, for new and interesting websites too. :) Danke Sehr!

                                                                        Buttertart: Vielen Danke. I haven't looked into Brigette. LOL My language learning go german came initially from learning german by watching german children programs and this Kochen mit Martina und Moritz http://www1.wdr.de/fernsehen/ratgeber...

                                                                        Lust auf Backen
                                                                        http://www.swrfernsehen.de/lust-auf-b...

                                                                        Eine Möhre für zwei
                                                                        http://www.sesamstrasse.de/sendungsin...

                                                                        My german language is all over and definitely not linear. I need more practice. :P :

                                                                        )

                                                                        Thank you all for the awesome advice.

                                                                        1. re: milgwimper12

                                                                          Hi milgwiper12-

                                                                          Thank you for the excellent links. Allow me to return the favour.

                                                                          I received an email from chefkoch.deTv last week ( Herr Zoooo ) with the new TV receipt: " Grillen-Spezial Hühnchen und Hähnchen grillen "

                                                                          My wife and I watched it 2x, and then tried the grilled Chicken with Pineapple Salsa and Pasta Salad. We added a touch of fresh mint, which is just coming up in the garden.

                                                                          It is quite good, and easy to make anywhere. Less smoke on our gas grill, and a good use of leftover Penne.

                                                                          Attached is the link:
                                                                          https://www.youtube.com/watch?v=Mswxb...

                                                                          Alles liebe um Muttertag / Enjoy a Happy Mother's Day !

                                                                           
                                                                          1. re: SWISSAIRE

                                                                            Swissaire :

                                                                            You are more than welcome and thank you so very much! I didn't even know chefkoch had a you tube channel. That recipe does look great, and I will be adding it to my list of recipes to try soon. My mint is up too! :)

                                                                    2. Not sure if I mentioned this in a previous thread because I pre-ordered it but my copy of Dim Sum by Janice Wong just arrived and it's a gorgeous book.

                                                                      The premise of the book is a focus on the different kinds of flour used in making dim sum and how playing with proportions of these flours creates entirely different doughs to form dumplings, buns or pastries. The author gets especially excited about her exploding nest dumplings and the steamed transparent skins.

                                                                      The one major drawback I see on a quick flip through is the use of a fairly small typeface, which I know annoys the crap out of a lot of people, and rightfully so.

                                                                      1 Reply
                                                                      1. re: flourgirl

                                                                        Ooh, interesting. I've had that one in my Amazon cart but wanted to find out more before ordering.

                                                                      2. Some upcoming fall releases:

                                                                        Huckleberry: Stories, Secrets, and Recipes From Our Kitchen (Zoe Nathan)

                                                                        Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere (Dorie Greenspan)

                                                                        Bar Tartine: Cooking with Fermented, Cured, Pickled, and Sprouted Flavors

                                                                        2 Replies
                                                                        1. re: emily

                                                                          Bar Tartine sounds interesting. I'm always looking for new ways to use my lacto fermented foods and sprouts.

                                                                          1. re: emily

                                                                            I'm looking forward to the Dorie a lot, I love Paris Sweets.

                                                                          2. I recently finished reading "Mastering the Art of Soviet Cooking" by Anya Von Bremzen. I got it from the library, I loved it, and now I want to own it. It's more memoir than cookbook, but it has recipes that I want to try.

                                                                            16 Replies
                                                                              1. re: buttertart

                                                                                I really enjoyed this book (Mastering the Art of Soviet Cooking". After reading it I happened to have Gary Shteyngart's "Little Failure" waiting for me, and it was wonderful and a perfect companion book.

                                                                                1. re: LulusMom

                                                                                  I've heard great things about that, MUST read. i love his novels.

                                                                                  1. re: buttertart

                                                                                    I love his novels too. Definitely worth reading his memoirs.

                                                                                  2. re: LulusMom

                                                                                    Thanks for the reading suggestion, LulusMom.

                                                                                2. re: weem

                                                                                  Just finished it last night. I adore this book. So glad I bought it rather than borrowed. It's a definite one to own.

                                                                                    1. re: dkennedy

                                                                                      As much as I enjoyed it, I will say no. There really aren't that many recipes in it. I'm interested to hear what others who have read it think.

                                                                                      1. re: dkennedy

                                                                                        It's a memoir, not a cookbook. It has less than a dozen recipes. Not a COTM candidate in any way, but I definitely recommend reading it - equal parts humorous, poignant, and edifying. A terrific book.

                                                                                        1. re: dkennedy

                                                                                          I'd vote no for the same reasons as everyone else-- just not enough recipes. But I'd love to see any "behind the curtain" type cookbook make it some winter month!

                                                                                          1. re: dkennedy

                                                                                            Thanks for the great feedback. I'll put this one on my reading list.

                                                                                            1. re: dkennedy

                                                                                              Von Bremzen also has a Russian cookbook, Please to the Table, that you may want to check out.

                                                                                                1. re: buttertart

                                                                                                  Was that ever a COTM? I recall purchasing it based on much positive feedback.

                                                                                                  1. re: Breadcrumbs

                                                                                                    You may be thinking of her other (excellent) cookbook, The New Spanish Table. It nearly made cotm for the recent-ish Spanish month. I'm pretty sure you'd remember a purchase of Please to the Table, as it's currently listed on amazon.ca for $298 for a new copy!

                                                                                                    1. re: Allegra_K

                                                                                                      Ah, you're right about me associating the author's name w a COTM Allegra but when I read your post you piqued my curiosity as I definitely felt I had the book. As it turns out, it was a thrift store purchase for the bargain basement price of $4.99. I looked on Abes and even used copies are pricy! You've made my day! I'll have to give this valuable book a closer look. I haven't cooked from it as yet. Thanks!!

                                                                                      2. I just bought "The How Can It Be Gluten Free Cookbook" from America's Test Kitchen. I frequently cook for friends with celiac, so this will be helpful.

                                                                                        I haven't had a chance to bake anything out of it yet, but hoping to get to it this week.

                                                                                        1. I noticed that Amazon has a number of Paul Prudhomme cookbooks at very attractive prices. Are any worth buying? I heard a lot about him but never made his recipes and have not read even one of his books.

                                                                                          25 Replies
                                                                                          1. re: herby

                                                                                            His Louisiana Kitchen was a COTM many moons ago. Maybe checking out the threads for that will help you decide? Here is a link to the master thread:
                                                                                            http://chowhound.chow.com/topics/684591

                                                                                            1. re: LulusMom

                                                                                              Thank you! I didn't realize there was a COTM - will check it out.

                                                                                              1. re: herby

                                                                                                Hope you decide to join us there!

                                                                                                  1. re: buttertart

                                                                                                    Thank you, BT! It is the only book of his at a regular price, of course :)

                                                                                                    @MelMM - I never had success when attempting southern cooking but have not really tried Louisiana - I'll visit COTM threads first.

                                                                                              2. re: herby

                                                                                                I'm not supposed to be lurking here but hey, here I am. I used to own Chef Paul Prudhomme's Fork in the Road years ago but when a dear friend who loved to cook had a heart attack (mild but a wake up call) I gave her my copy. Now every time I go on a diet I wish I still had it so guess what, I just got the Kindle edition for 99 cents! Yippee and thanks for the tip. This should keep me out of trouble for a few days.

                                                                                                1. re: Berheenia

                                                                                                  Berheenia, thank you for the suggestion! I went back to Amazon, read reviews and bought Fork in the Road. I should've left then but did I? No! I stayed and spent another $4 - Made in Marseilles by Daniel Young and Okonomiyaki by Yoshio Saito are now in my Kindle library. As a slowly but surely build my Kindle cookbook library I am thinking more and more that I do need an iPad :)

                                                                                                  1. re: herby

                                                                                                    If you get an iPad, you can get the Kindle app on it, and still have access to all your Kindle books.

                                                                                                    1. re: MelMM

                                                                                                      That is exactly the reason I want an iPad :)

                                                                                                      1. re: herby

                                                                                                        i have my Kindle books on my iPad and Android phone :)

                                                                                                        1. re: buttertart

                                                                                                          Can you search your cookbooks on iPad? This is driving me crazy.

                                                                                                          1. re: buttertart

                                                                                                            Wow, on your phone? I have an Android too (which, I'm sorry to say, I'm not thrilled with, but given that I all but don't use it that isn't a big deal). I can't really imagine reading a book on it. Am I being hardheaded here? Is it actually easy/fun?

                                                                                                  2. re: herby

                                                                                                    Fiery Foods That I Love is definitely worth getting for 99 cents. Some good chicken recipes. Just follow your instincts with the cayenne and white pepper in his recipes- I never add what he says- it would blow my head off!

                                                                                                    1. re: TrishaCP

                                                                                                      I bought Fork in the Road yesterday and was reading it this morning. Somewhat disappointed so far; too many fake foods - non-fat dairy, artificial sweeteners...

                                                                                                      1. re: herby

                                                                                                        I've had that for cookbook for quite some time, (signed by the chef!) but have never cooked from it although I meant to multiple times. After seeing Chef Paul up close and personal at a cooking demo consisting of crab cooked in butter, heavy cream, and all his wonderful spices, and then seeing him a couple of years later several tons thinner, I can well understand his methodology for this cookbook. I thought if I were to cook any recipes from it I'd do all I could to keep the ingredients as natural as possible.

                                                                                                        I don't know if that makes you feel any better or just worse.

                                                                                                        1. re: Gio

                                                                                                          Thank you Gio! I think I feel better but bad could I feel even if I never use it once?! I bought it for $0.99 and on Kindle :)

                                                                                                          1. re: herby

                                                                                                            Hugs, Herby. You'll figure it out. Many blessings.

                                                                                                            1. re: Gio

                                                                                                              Big hug back to you, Gio :) Read more on the bus today and it reads dated but in a nostalgic way. I think I am going to try something out of it once I finish reading and absorb all wise advice that PP (LOL) is giving.

                                                                                                        2. re: herby

                                                                                                          Well when Paul P wrote that book he was morbidly obese and riding a scooter rather than walking/standing when he was on TV so it appeared that he was in bad shape. (I mentioned I gave mine away to a friend who had a mild heart attack.) The veggie preps and seasoning are motivating me to cook healthy on my Lenten weight loss journey. Agree about the artificial crap but I do like egg white omelets!

                                                                                                          1. re: Berheenia

                                                                                                            I do not think he uses egg whites, it is some kind of egg substance... And he insists on using non-stick pans on high heat scraping and deglazing...I am interested though in trying his spice blends. Do you have favourites from the book?

                                                                                                            1. re: herby

                                                                                                              I was working on ingredients for the chicken omelet yesterday when I dropped my Kindle- it broke! I am unhappy paying for a replacement this month so Paul is on hold. So I have all the chopped veg and the spice mix but am using the chicken and spices in a soup and I love my egg white omelets so I'll make some super healthy veggie omelets Saturday morning. (I use Egg Beaters which used to be called 'egg substitute' as I remember but now are just labeled as egg whites, sometimes including whole pasteurized eggs).

                                                                                                              1. re: Berheenia

                                                                                                                Very sad! If you have an iPad or any other variation they all have kindle apps.

                                                                                                                1. re: Berheenia

                                                                                                                  Or even your computer. Can't you read it on that with the cloud reader? I'm so sorry about your kindle.

                                                                                                                  1. re: Berheenia

                                                                                                                    Oh, what a bummer! Very sorry, Berheenia. Maybe you could get a newer version of Kindle as a replacement - they seem to become more advanced in time. I have the original and really want an iPad in addition to Kindle. Love my Kindle because of its size and weight - it basically lives in my purse :)

                                                                                                                    1. re: Berheenia

                                                                                                                      There is a desktop app so you can read your books on your computer.

                                                                                                          2. Let's see, it's been a while since I've posted here, so there are several new acquisitions.

                                                                                                            Taste of Tremé
                                                                                                            Heirloom Cooking
                                                                                                            Southern Pies
                                                                                                            Candle 79
                                                                                                            Modern Pioneering
                                                                                                            The Mind of a Chef with Sean Brock and April Bloomfield
                                                                                                            Make it Vegan, with Isa Chandra Moskowitz

                                                                                                            A bit about those last two, for those of you with an iPad or Kindle. Breville, the same company that makes the toaster oven, blender, etc, has a number of free books for iPad and Kindle. Search for "Breville" and you will find them. These are just two of maybe 10 or so. Might be a nice thing to try for those of you who have the devices, but haven't tried cookbooks yet, since there is no investment. There are some Breville ads interspersed with the content, but what do you expect for free? There is also video content included. Each book contains a bit of background text on the chef and about a dozen recipes. Worth a try, considering the price!

                                                                                                            4 Replies
                                                                                                            1. re: MelMM

                                                                                                              Shesh, that is great info! I'm heading to amazon ...

                                                                                                              eta: Just got those same two free books. Thanks *so* much for the tip.

                                                                                                              1. re: MelMM

                                                                                                                let me know how you like Treme. Very curious.

                                                                                                                1. re: Westy

                                                                                                                  To be clear, there are two "Treme" cookbooks that have come out recently. I have them both, but haven't cooked from either so far. I'll give you a brief overview of each.

                                                                                                                  "Taste of Tremé" is not affiliated with the show in any way. The author is a Louisiana native who has written several books on Cajun, Creole, and Louisiana foods. There are some references to characters in the book, and in other fictional works, and to their real-life counterparts. The recipes are for traditional New Orleans foods. Not restaurant fare. Not creative. Just really typical home-style New Orleans cooking.

                                                                                                                  "Treme: Stories and Recipes from the Heart of New Orleans" is the "official" cookbook of the show (and note the difference in spelling - the version with the accent is correct). This book is divided up by character, with each section being written in that character's voice. As one might expect, the character of Janette Desautel gets far more space than the other characters, about 1/3 of the book. A lot of the recipes in her section, and in some other sections, are chef's recipes - restaurant food, developed by various chef's both in and out of New Orleans. Because the Janette character spends some time in NYC, there are also some recipes from the NYC restaurants that were featured. Overall, this book is not about traditional New Orleans cooking, but about the characters in the show, adding to their backstory. The food is more creative, and less traditional, on the whole. Which is not meant to disparage the book, just to say what it is. There are actually many recipes in here that I would make.

                                                                                                                  1. re: MelMM

                                                                                                                    I have a Taste of Treme but haven't cooked anything from it yet. The recipes look intriguing but I can't decide if the titles are cute or hokey. I want to make the pecan pear muffins (from the breakfast section).

                                                                                                                    I did notice an odd thing in one of the dessert recipes. It called for box cake mix but I think that is the only recipe that calls for something like that.

                                                                                                              2. A book I pre-ordered for the iPad was available for download today: Afro-Vegan by Bryant Terry. I've only taken a cursory look through it, but that first glance was very promising. I wanted to make pretty much everything!

                                                                                                                1. I won a copy of Susan Feniger's Street Food on her Facebook. I haven't had a chance to flip through it yet though.

                                                                                                                  4 Replies
                                                                                                                  1. re: Njchicaa

                                                                                                                    Ooh, lucky you! Please let me know what you think, when you've had a chance to look it over.

                                                                                                                    1. re: Njchicaa

                                                                                                                      Hope you love it! I've been looking at this book forever.

                                                                                                                      1. re: Njchicaa

                                                                                                                        Lucky you! Can't wait to hear your thoughts.

                                                                                                                        1. re: LulusMom

                                                                                                                          Won't get to look at it until after next week but I will be in Mexican and street food mode after our week on Cozumel so I'm sure I will dive right into it when I get back.

                                                                                                                      2. "In Pursuit of Excellence" from Josiah Citrin chef/owner of Melisse in Santa Monica. We bought it at his restaurant when we had a tasting menu last Saturday. Will be interesting to cook some of the dishes and see how much we can replicate at home.

                                                                                                                        2 Replies
                                                                                                                        1. re: honkman

                                                                                                                          I have this book - I haven't even cracked it yet. I'll be very interested to see any follow-up you may care to share down the road.

                                                                                                                          1. re: honkman

                                                                                                                            I wasn't aware Josiah Citrin wrote a book. Will have to check it out, thank you. I will look forward to what you think of it.

                                                                                                                          2. I really want the book Caramel by Carole Bloom. I just made my first recipe, the Classic Caramel Sauce. It came together beautifully and the recipe was accurate on time. I'm going to use the caramel sauce for these chocolate brownies with caramel and chocolate. After you bake the brownies, you pour the caramel on it, freeze it to set, and then chocolate frosting. I suspect the whole thing will be a bit too sweet for my taste so I'm going to sprinkle fleur de sel on the caramel layer. But, I know my book group will go nuts for this.

                                                                                                                            If this brownie recipe is successful, I see the book in my future. It has a lot of intriguing recipes, including variations of sandwich cookies, which don't usually appeal to me.

                                                                                                                            Lastly, I finally bought a copy of Mighty Spice. I couldn't resist after I found a copy, including shipping, for a hair over $9.

                                                                                                                            3 Replies
                                                                                                                            1. re: beetlebug

                                                                                                                              Congratulations on finally getting a copy of MS!

                                                                                                                              I hear you on the sweetness of the choc caramel brownies. I made chocolate caramel slice once, and it was absolutely delicious .... for maybe 2 bites. Then it became overwhelmingly sweet. I learned quickly to cut the slices into basically 2 bite size and that took care of the problem, although I was basically handing them out to total strangers by the time we finished the pan I'd made. The fleur de sel is an excellent way of helping that problem.

                                                                                                                              1. re: LulusMom

                                                                                                                                The cookbook, Caramel, even states that these brownies are over the top and a small square will satisfy many. It's only an 8 inch pan so it's a small recipe. Plus, we usually divvy leftovers for loved ones at home. I usually also cut down on the sugar within the brownie recipe. I've done it with other recipes with no ill results.

                                                                                                                                1. re: beetlebug

                                                                                                                                  The 8 inch pan and the divvying will definitely do the trick. And if you have any left over ...

                                                                                                                            2. I can't believe no one has said "The Nourished Kitchen" cookbook by Jenny McGruther yet! I can't wait to get my copy on April 15th. I love her site and following her on Facebook as well.

                                                                                                                              5 Replies
                                                                                                                              1. re: FoxReindeer

                                                                                                                                I looked at it, but it seems like a paleo cookbook to me.

                                                                                                                                1. re: rasputina

                                                                                                                                  Not paleo, but Weston Price-ist (as in Sally Fallon's Nourishing Traditions).

                                                                                                                                  1. re: ellabee

                                                                                                                                    Oh thanks for posting and letting me know. I only skimmed the TOC on it awhile back. I'm familiar traditional foods and have read Nourishing Traditions. Although I have not found Fallon's fermentation recipes to work well and she gives poor advice on breastfeeding IMO. I'll take a closer look at Nourished Kitchen though.

                                                                                                                                    1. re: ellabee

                                                                                                                                      I looked at the index, it does look good. I wish I could find it locally and that Amazon didn't show the print copy with a 10-14 day delivery time.

                                                                                                                                      I might have to cave and get the kindle version for instant gratification but I'd rather have it in print.

                                                                                                                                      1. re: rasputina

                                                                                                                                        Ok my one complaint is that I'm really disappointed to see her bread recipes using high extraction flour. Especially in a TF cookbook. I'm slowly working on transitioning all my favorite recipes to 100% home milled flour. I was hoping this book would be of assistance.

                                                                                                                                2. And also...just because the premiere was this past Sunday I HAD to break out my copy of "A FEAST OF ICE AND FIRE"...the official Game of Thrones companion cookbook...don't judge, it's actually really good!

                                                                                                                                   
                                                                                                                                  4 Replies
                                                                                                                                  1. re: FoxReindeer

                                                                                                                                    What are the recipes that pique your interest?

                                                                                                                                    1. re: Westy

                                                                                                                                      Cheese & Onion Pie
                                                                                                                                      Buttered Turnips
                                                                                                                                      Sister's Stew
                                                                                                                                      Onions in Mutton Ale Broth

                                                                                                                                      Some I have yet to try:
                                                                                                                                      Pigeon Pie (yikes...)
                                                                                                                                      Iced Blueberries & Sweet Cream
                                                                                                                                      Tyroshi Honeyfingers
                                                                                                                                      Quails Drowned in Butter

                                                                                                                                      *See below for a couple recipes

                                                                                                                                    2. re: FoxReindeer

                                                                                                                                      Yes, I'd love to hear about any recipes that have caught your interest. It certainly seems like the barbaric meals of the days of fictional yore would make for some tasty eating!

                                                                                                                                      1. re: dkennedy

                                                                                                                                        One of my favorite things is that the recipes are divided up into the different parts of Westeros (The Wall, The North, King's Landing, etc.) and most of the recipes have both a "Medievel" and "Modern" version, the former of which the authors scoured Medieval cookbooks for. Here's a couple I enjoyed, the stew is a little out of season right now but it's to die for!

                                                                                                                                         
                                                                                                                                         
                                                                                                                                    3. I'm about in the market for a seasoned 5qt Lodge dutch oven, then a 7qt. I'll do my usual refurbishing of them, even buying brand new. I'm intrigued by the Lodge dutch oven cookbook. Some of the YouTube dutch oven user recipes are kind of questionable so I'd like something in print form, from a company itself.

                                                                                                                                      I've read that The Joy Of Cooking is also a must-have. Also on my list to get.

                                                                                                                                      We have the internet these days, so I've been trying to read as much free stuff as possible.

                                                                                                                                      1. THE CHEESEMONGER'S SEASONS by Chester Hastinngs.

                                                                                                                                        I have his first book, The Cheesemonger's Kitchen, and I absolutely love it. I am told this one is more veggie centric, which really appeals to me. Full review when the book arrives.

                                                                                                                                        5 Replies
                                                                                                                                        1. re: dkennedy

                                                                                                                                          DK, I have Cheesemonger's Kitchen and have not cook from it at all. Do you have favourites to recommend?

                                                                                                                                          1. re: herby

                                                                                                                                            Everything I have made has been wonderful. The meatballs are outstanding, My family would eat them every night if I would make them. The bee hive is great. But it is the kind of thing to make when you have guests coming over. The tomato jam (not sure if that is what it is called) is also wonderful. Makes a great hostess gift. The ricotta fritters are to die for and the baked apple is also amazing. My friend made the savory tart and I remember thinking it was too rich for my taste, but I don't eat a lot of pastry so.....Also, I think there is a salad in there using Roscamador cheese - I know I spelled that wrong, btw, but I am not near my book, it is very good too.

                                                                                                                                            1. re: dkennedy

                                                                                                                                              Thank you very much! I just checked EYB and you posted a number of notes on the recipes. I should've checked first but didn't think about it. The bee hive looks amazing and does the soup that you'd make using garlic skins - very intrigued :)

                                                                                                                                              1. re: dkennedy

                                                                                                                                                I strongly second the meatballs and beehive and to add a few more. We made the fontina and mushroom pizza this week and it was outstanding (used our own pizza dough, next time I might increase the ratio of mushrooms to cheese a bit as it was a lot of cheese. The recipe did seem to be missing a roasting temp for the mushrooms though.). We really liked the flavor combination of the pork skewers, gouda, and apricot mustard, although the method of making the skewers was a bit of work for me. I also liked the rigatoncini with ricotta and orange zest quite a bit (would break up the sausage more to incorporate it into the dish a bit more though). The burrata with asparagus, pine nuts, and golden raisins is also very nice with a bit less oil.

                                                                                                                                                DK, I'm eager to hear your report when you receive it.

                                                                                                                                            2. re: dkennedy

                                                                                                                                              Update: Long story short, they sent me the wrong book, so I am awaiting for them to send out the correct copy. Can't wait to get my greedy little hands on it so I can report back.

                                                                                                                                            3. Not a cook book per se but I want to read Sous Chef: 24 hours on the line. It sounds great!

                                                                                                                                              1. I live in Broward County, Florida-
                                                                                                                                                I would like recommendations for cookbooks in English for the cuisines of Central and South America.

                                                                                                                                                esp. Venezuela,Columbia,Ecuador,Peru, Chile, Argentina

                                                                                                                                                6 Replies
                                                                                                                                                1. re: jpr54_1

                                                                                                                                                  Off the top of my head I can think of Seven Fires, which is an Argentinian book mostly about grilling.

                                                                                                                                                  1. re: jpr54_1

                                                                                                                                                    Gran Cocina Latina: The Food of Latin America by Maricel E. Presilla

                                                                                                                                                    1. re: jpr54_1

                                                                                                                                                      I've been very happy with the recipes in The New Southern-Latino Table by Sandra Gutierrez. She grew up in Guatemala and the book has accessible recipes covering much of S. and Central America.

                                                                                                                                                      http://www.sandraskitchenstudio.com/s...

                                                                                                                                                      1. re: jpr54_1

                                                                                                                                                        For Peruvian, well, they are very expensive, the recipes look cheffy (although when you cook them, they aren't really that complicated): The Art of Peruvian Cuisine, and The Art of Peruvian Cuisine Vol. II, by Tony Custer. I coveted the first book for a long time, but kept thinking the prices on Amazon were inflated, sellers taking advantage of an out-of-print book. Eventually, I realized it wasn't so. The book is expensive because it is, first of all, a huge and beautifully produced book, and second, is published to benefit a charity. When I finally bought it, I had no regrets, and when volume II came out, I bought it right away. For something more accessible, I also have "The Everything Peruvian Cookbook" by Morena Cuadra and Morena Escardó. It's more home-cooking oriented and I've had good results from it.

                                                                                                                                                        For more general South American, I think "The South American Table" by Maria Baez Kijac is worth owning. "La Gran Cocina Latina" - it should have been a great book, but I found it problematic, the recipes being hit or miss.

                                                                                                                                                        1. re: MelMM

                                                                                                                                                          I love both Custer books and "The South American Table." Sad to hear that about "La Gran Cocina Latina." I bought it last year but haven't gotten around to cooking from it.

                                                                                                                                                          1. re: bg90027

                                                                                                                                                            I haven't cooked from LGCL yet myself. Although I think it's a lovely book. I need to pull it out and display it on my cookbook holder, this sometimes gets my interest piqued.

                                                                                                                                                      2. Just picked up the Revolutionary Chinese Cookbook, rounding out my Fuschia Dunlop collection.

                                                                                                                                                        Still resisting the new ElBulli set :(

                                                                                                                                                        1 Reply
                                                                                                                                                        1. I'm heading across the pond to London and was wondering if there were any new releases I should be checking out...?

                                                                                                                                                          23 Replies
                                                                                                                                                          1. re: Breadcrumbs

                                                                                                                                                            Oh, you bad girl, you! Of course there are!

                                                                                                                                                            1. re: Breadcrumbs

                                                                                                                                                              Do you already own Polpo? It's on my list.

                                                                                                                                                              1. re: dkennedy

                                                                                                                                                                I do dk...a lovely book. I also have lunch reservations there this trip!

                                                                                                                                                                  1. re: Breadcrumbs

                                                                                                                                                                    Just to start, there is the new Diana Henry book, "A Change of Appetite".

                                                                                                                                                                    1. re: MelMM

                                                                                                                                                                      Hmmm, this looks promising Mel. I don't own any DH books as yet. I know, bit of a shock isn't it!!?? I'll definitely check this one out, the Amazon UK reviews are great. Thanks for pointing it out.

                                                                                                                                                                      I've also added these books to my "have a look" list:

                                                                                                                                                                      The Buenvino Cookbook: Recipes from our farmhouse in Spain

                                                                                                                                                                      http://www.amazon.co.uk/Buenvino-Cook...

                                                                                                                                                                      Snackistan: Street Food, Comfort Food, Meze: Informal Eating in the Middle East & Beyond

                                                                                                                                                                      http://www.amazon.co.uk/Snackistan-St...

                                                                                                                                                                      The Baker's Daughter: Timeless recipes from four generations of bakers

                                                                                                                                                                      http://www.amazon.co.uk/The-Bakers-Da...

                                                                                                                                                                      Mary Berry Cooks (looks great!

                                                                                                                                                                      )

                                                                                                                                                                      http://www.amazon.co.uk/Mary-Berry-Co...

                                                                                                                                                                      The Little Book of Scones

                                                                                                                                                                      http://www.amazon.co.uk/Little-Book-S...

                                                                                                                                                                      Delicious Soups - Fresh and hearty Yorkshire Provender soups for every occasion

                                                                                                                                                                      http://www.amazon.co.uk/Delicious-Sou...

                                                                                                                                                                      The Hummingbird Bakery Home Sweet Home

                                                                                                                                                                      http://www.amazon.co.uk/The-Hummingbi...

                                                                                                                                                                      The Saturday Kitchen Cooking Bible

                                                                                                                                                                      http://www.amazon.co.uk/Saturday-Kitc...?
                                                                                                                                                                      ie=UTF8&refRID=0MF1G6A7P83ETYPFB29M

                                                                                                                                                                      Three Sisters Bake

                                                                                                                                                                      http://www.amazon.co.uk/Three-Sisters...

                                                                                                                                                                      1. re: Breadcrumbs

                                                                                                                                                                        There are a couple of Mary Berry books on Amazon US. Very interesting!

                                                                                                                                                                        1. re: Breadcrumbs

                                                                                                                                                                          These are some great recommendations, thx for the leg work!

                                                                                                                                                                        2. re: MelMM

                                                                                                                                                                          I just got Change of Appetite and made my first thing from it last night, which was absolutely delicious. I'll say more on the DH thread.

                                                                                                                                                                          The book I'm really looking forward to isn't out yet I don't think. It's called Honey & Co, from the restaurant of the same name, which I really recommend. They're ex-ottolenghi.

                                                                                                                                                                          I don't feel the need to own any Mary Berry books, but she's incredibly popular because of the Great British Bake Off.

                                                                                                                                                                          BC - the book I'd really recommend you look at is Mange Tout by Bruno Loubet. I've drastically cut back on cookbook purchases recently but got this for my kindle/ iPad.

                                                                                                                                                                        3. re: Breadcrumbs

                                                                                                                                                                          When will you be there? Fiona and I will be there May 19-14 after we go to LitFest at Ballymaloe, which I'm so excited about. One day we will be in the same city at the same time!

                                                                                                                                                                          Some other books to check out:
                                                                                                                                                                          Morito - the latest from Sam & Sam Clark
                                                                                                                                                                          Konditor & Cook: Deservedly Legendary Baking by Gerhard Jenne
                                                                                                                                                                          Persiana by Sabrina Ghayour
                                                                                                                                                                          The Edible Atlas by Mina Holland
                                                                                                                                                                          The Pocket Bakery by Rose Prince
                                                                                                                                                                          Eating With the Chefs by Pers-Anders Jorgensen

                                                                                                                                                                          You are taking a spare suitcase aren't you?

                                                                                                                                                                          1. re: JaneEYB

                                                                                                                                                                            If anyone wants to meet up in London for a drink, I'm always game (as LulusMom can attest!).

                                                                                                                                                                            1. re: greedygirl

                                                                                                                                                                              I attest! gg is fun and knows some great places for drinks.

                                                                                                                                                                              1. re: greedygirl

                                                                                                                                                                                Thanks gg, I'll definitely take you up on that. I'll be in touch when my next trip dates are firm...thanks!

                                                                                                                                                                              2. re: JaneEYB

                                                                                                                                                                                The good news is that your wonderful list reached me on the eve of my trek to the Portobello Rd Mkt so I'll be visiting Books For Cooks tomorrow! Unfortunately Im heading home on Monday. That said, there's an outside chance I'll be back again by the 19th and if I am, I'd love to get together and have gg (see below) join us too! That would be amazing! I'll report back here as soon as my return visit is firm.

                                                                                                                                                                                On a related note, I visited the Divertimenti shop in Knightbridge today and once again, I didn't find the staff welcoming or even engaged. Has anyone else had this experience there?

                                                                                                                                                                                1. re: Breadcrumbs

                                                                                                                                                                                  Breadcrumbs, I'd agree with you. I've taken a couple of cookery classes at their shop in Marylebone and have enjoyed them, but have never been overly impressed with the shop itself.

                                                                                                                                                                                  1. re: JaneEYB

                                                                                                                                                                                    Thanks again for this list Jane. Unfortunately Books For Cooks only had 2 of these in stock - The Edible Atlas and The Pocket Bakery. The said Persiana and Morito weren't out yet and the others weren't in stock.

                                                                                                                                                                                    I looked at The Edible Atlas and it wasn't for me as a cookbook. There were very few recipes for each country and no photos in the book (something I always appreciate when exploring new cuisines). It might be an interesting read so I've added it to my wishlist for my ipad.

                                                                                                                                                                                    The Pocket Bakery on the other hand had me at hello! I'll report on the books I did purchase below and add a link here.

                                                                                                                                                                                    1. re: Breadcrumbs

                                                                                                                                                                                      I have been looking at the Pocket Bakery each time that I go to Chapters.

                                                                                                                                                                                      1. re: Ruthie789

                                                                                                                                                                                        I didn't realize it had been released here until I searched for it online today Ruthie. I'm glad I ordered it from Amazon.ca vs purchasing it from the UK at full price. It really looks good doesn't it?

                                                                                                                                                                                        1. re: Breadcrumbs

                                                                                                                                                                                          Yes it does and love the reason behind the bakery and book. I love books on baking and on breads.

                                                                                                                                                                                          1. re: Ruthie789

                                                                                                                                                                                            Just looking at this on Amazon. If you have it, can you say more about it? There are no reviews. Maybe I'll check the UK Amazon...

                                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                                              I have picked it up each time that I have gone to Chapters, it is calling to me. As I recall recipes on breads, scones and the like. I thought it was about a charitable organization but the link below explains it a little more:
                                                                                                                                                                                              http://www.roseprince.co.uk/the-pocke...
                                                                                                                                                                                              I keep going back to it so I will buy it eventually, another baking book for my library.

                                                                                                                                                                                2. I just preordered Thailand: The Cookbook from Amazon.
                                                                                                                                                                                  http://www.amazon.com/Thailand-The-Co...
                                                                                                                                                                                  I figure if it costs that much, it had better be good!

                                                                                                                                                                                  1. I've been on a cookbook moritorium for the last few months. But I broke down recently and ordered 2 new ones.

                                                                                                                                                                                    David Lebovitz's My Paris Kitchen arrived earlier this week and I can hardly wait to try cooking from it.

                                                                                                                                                                                    Arriving home from work this afternoon I found a very LARGE box from Amazon on my front porch. In it was David Sterling's Yucatan

                                                                                                                                                                                    If the Lebovitz's book is impressive, the Sterling book is stunning.

                                                                                                                                                                                    12 Replies
                                                                                                                                                                                    1. re: DiningDiva

                                                                                                                                                                                      Wow, Yucatan looks amazing. Please report back after you have had a chance to work with it. I had a very disappointing cookbook day. I came home to find a package on my door step. When I opened it, I found that the vendor (used, on Amazon) sent me the wrong book. I ordered The Cheesemonger's Seasons. They sent me The Cheesemonger's Kitchen. Now I have to wait for them to refund it before I can reorder. Frustrating! I was so looking forward to spending time with it this weekend.

                                                                                                                                                                                      1. re: dkennedy

                                                                                                                                                                                        I will report back. This is definitely a tome.

                                                                                                                                                                                        The first 75 pages are devoted to defining and explaining ingredients, each of them beautifully photographed.

                                                                                                                                                                                        The photography in this book is pretty amazing. I've only had a chance to give the recipes the most cursory glance, but the ones I did look at appear to be reasonable and doable.

                                                                                                                                                                                        University of Texas Press is the publisher and this is cookbook is a throwback to early times when cookbooks were spaciously laid out and meticulously proofed. I have not been so impressed with a cookbook in a very, very long time. I am about to do something I haven't done in a long time...turn off the TV and climb into bed with Yucatan and start reading...

                                                                                                                                                                                        1. re: DiningDiva

                                                                                                                                                                                          Looked at Yucatan online and I just had to have it. It should be here Wednesday!

                                                                                                                                                                                          1. re: MelMM

                                                                                                                                                                                            I don't think you'll be disappointed. It is a tour d'force

                                                                                                                                                                                      2. re: DiningDiva

                                                                                                                                                                                        Yucatan just arrived! I am so glad you brought this to my attention. Stunning is right.

                                                                                                                                                                                        1. re: MelMM

                                                                                                                                                                                          :-)

                                                                                                                                                                                          Dive in. Not only is the book well researched and complete, the production value on it is outstanding. Now I want Univ of Tex. Press to publish every cookbook I buy ;-)

                                                                                                                                                                                          1. re: DiningDiva

                                                                                                                                                                                            That's unusual for a U press, which are notoriously stingy with maps and photos...

                                                                                                                                                                                            1. re: buttertart

                                                                                                                                                                                              Not for UT. They'll put money into a cookbook when necessary/appropriate. And it is a very expensive book. $60 retail.

                                                                                                                                                                                              1. re: JoanN

                                                                                                                                                                                                It's quite a bit less on Amazon, but whether spending $60, $40 or lower, this book is incredibly well produced.

                                                                                                                                                                                              2. re: buttertart

                                                                                                                                                                                                Yucatan is a 6 pound book. It has a tremendous number of full color photos, and even a few maps :-)

                                                                                                                                                                                                I thought they did a good job with Diana Kennedy's Oaxaca al Gusto. With Yucatan they upped their game. There is just something very elegant about how the book is put together.

                                                                                                                                                                                                1. re: DiningDiva

                                                                                                                                                                                                  I think that's wonderful. Having lived through the gestation of a book put out by a very major west coast university a few years back, and the accompanying agonies on the part of the writer due to restrictions, I'm glad to hear other presses are not as small-minded.

                                                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                                                    Maybe it can be chalked up to the "everything's bigger in Texas" mind set ;-D

                                                                                                                                                                                                    If you ever get a chance, take a look at either this Yucatan book or Diana Kennedy's Oaxaca al Gusto, you'll probably be surprised at how nicely done they are.

                                                                                                                                                                                        2. I just got back from my Friday night Chapters outing. I bought Dish Do-Over by Joy Lusted who has been on the Steven and Chris Show on CBC. Although a "light" cookbook most of the recipes seem appetizing and doable, and quick and easy. I need to make some diet changes.

                                                                                                                                                                                          4 Replies
                                                                                                                                                                                          1. re: Ruthie789

                                                                                                                                                                                            I have made three dishes from this book all with good results, Baba Ganoush, Hummus, butter chicken which will be on my plate tomorrow night. She uses lots of spices, non fat greek yogurt. It cost me a small fortune loading up on the ingredients.

                                                                                                                                                                                            1. re: Ruthie789

                                                                                                                                                                                              How different are baba ganoush and hummus recipes from the usual suspects? I'll stop by Chapters this week and have a look at the book. Sound interesting and I need diet changes big time!

                                                                                                                                                                                              1. re: herby

                                                                                                                                                                                                She uses non fat greek yogurt in most of her recipes that use fat. I made the butter chicken yesterday, taste tested and it was better than the original for me. The dish do over went from 592 calories to 248 per serving.

                                                                                                                                                                                                1. re: Ruthie789

                                                                                                                                                                                                  Thanks for the tip Ruthie.. have added to my library queue!

                                                                                                                                                                                          2. A generous CH buddy just gifted me with Mediterranean Light. This book seems completely up my alley. Looking forward to some time to give it a more serious look-over.

                                                                                                                                                                                            3 Replies
                                                                                                                                                                                            1. re: LulusMom

                                                                                                                                                                                              Is that by Martha Rose Shulman? I love Mediterranean Harvest so much (I think you would too).

                                                                                                                                                                                              1. re: Westminstress

                                                                                                                                                                                                I have had Mediterranean light for years but have never used it.. will have to re-check..

                                                                                                                                                                                                1. re: Westminstress

                                                                                                                                                                                                  Yes, that is the book. We love that flavor profile and hey, who couldnt' stand to eat a bit lighter, especially in the summer? I'm thrilled with the gift.

                                                                                                                                                                                              2. Pati's Mexican table

                                                                                                                                                                                                http://www.patismexicantable.com/2013...

                                                                                                                                                                                                thought this might be an interesting cookbook

                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                1. re: jpr54_1

                                                                                                                                                                                                  I own this book and like it. I've cooked a reasonable number of the recipes and they do, for the most part, turn out really well. I like her flavor profiles, the recipes don't use ingredients that are exotic, unique or hard to find, the recipe instructions are straight forward and easy enough to follow. For a novice to Mexican cooking this is a good, well written, introductory cookbook.

                                                                                                                                                                                                2. I have a 75$ gift card for amazon I want to use before may 1 (when they start charging sales tax in my state) - nothing is turning me on!
                                                                                                                                                                                                  Anyone have any suggestions for some new culinary travelogues

                                                                                                                                                                                                  19 Replies
                                                                                                                                                                                                  1. re: Siegal

                                                                                                                                                                                                    If I had to decide, I'd buy Yucatan. I don't own it (yet).. There's some talk about it upstream in this thread.

                                                                                                                                                                                                    1. re: pagesinthesun

                                                                                                                                                                                                      Thanks I'll look into it. I already have gran cocina latina though I wonder if there is overlap

                                                                                                                                                                                                    2. re: Siegal

                                                                                                                                                                                                      The are a couple of new books that I am interested in:
                                                                                                                                                                                                      My Paris Kitchen by David Lebovitz
                                                                                                                                                                                                      A Change in Appetite by Diana Henry

                                                                                                                                                                                                      Henry's previous book on preserving is very nice too. And May's upcoming COTM - My Bombay Kitchen - though not new is very appealing.

                                                                                                                                                                                                      1. re: herby

                                                                                                                                                                                                        I was thinking about my Paris kitchen and have been interested in preserving lately - Moroccan lemons good! My pickles very bad! Lol

                                                                                                                                                                                                        Do both books have lots of pictures? My husband demands pictures as he likes to point out what he wants
                                                                                                                                                                                                        Thanks these seem like great suggestions

                                                                                                                                                                                                        1. re: Siegal

                                                                                                                                                                                                          Yes, both have pictures, well done and not a monster size that was a norm not so long ago. I also love Jerusalem by Ottoleghi - lots of pictures, great flavour combinations and very doable recipes.

                                                                                                                                                                                                          Do you have Around My French Table by Dorie Greenspan? I continue to cook from it and always enjoy the results. Lots of pictures too :)

                                                                                                                                                                                                          1. re: herby

                                                                                                                                                                                                            I have Jerusalem . I looked at the Dorie Greenspan book the recipes looked great but husband said not enough pictures for him to choose from !

                                                                                                                                                                                                          2. re: Siegal

                                                                                                                                                                                                            I only have My Paris Kitchen. My copy just arrived so I have been spending a lot of time with it. Lots and lots of pictures and lots of do-able recipes. Things like flattened chicken and bistro steak, easy duck confit and a his favorite roquefort dressing. I am super excited about the type of book it is. It is a talking book, (this is David Liebovitz, after all), but in a very good way. Nothing too extravagant, but different enough to make it interesting. Buy it!

                                                                                                                                                                                                            1. re: dkennedy

                                                                                                                                                                                                              I am really looking into this one!

                                                                                                                                                                                                              1. re: dkennedy

                                                                                                                                                                                                                I am enthused by your enthusiasm for the Lebovitz, dkennedy! But it sounds like the recipes are mostly for French standards that I probably have elsewhere. Do I really need this book!? I do love Ready for Dessert and The Perfect Scoop.

                                                                                                                                                                                                                1. re: greedygirl

                                                                                                                                                                                                                  As far as if this book is full of standards, I would say no. It is more along the lines of Dorie's AMFT or the French standards meet David Leibovitz. I was thinking the same thing when I paged through the index on EYB, nothing jumped out at me. But once I saw the book in person I knew I had to buy it (at some point) and so I just ordered myself a copy. If you like David's voice, his little insights, and his way he sees the world, you will like this book. The recipes are for things you will want to make, but yes, I think they are duplicative of things you already have in books like A Platter of Figs or that you can find on his blog. It is at the Chez Panisse way.

                                                                                                                                                                                                                  The three recipes I have made so far were all things I had never seen recipes for: bistro steak with a mustard butter (the butter was fantastic and this small element changed a simple steak into a wonderful dinner); celery root salad (again simple but different enough to get me to try it); and buckwheat crepes filled with ham and comte cheese (we are gluten free so these were a treat for us, but most people will be put off by the buckwheat).

                                                                                                                                                                                                                  1. re: dkennedy

                                                                                                                                                                                                                    Interesting that you think most people will be put off by the buckwheat, DK, because buckwheat galettes are the traditional and only way savory crepes are done in France, IME, and there have been a few Bay Area creperies that do buckwheat for savory crepes, and they have been quite popular. I haven't made them myself, but I am always happy to find restaurants that serve them here in the US.

                                                                                                                                                                                                                    1. re: Caitlin McGrath

                                                                                                                                                                                                                      That was my thought as well CM. I often order savory crepes but maybe they are cut with something, because mine tasted a lot more buckwheat-y than I am used to. I used Bob Mill's brand of buckwheat so I don't think it was the quality of the bw. Thoughts?

                                                                                                                                                                                                                      1. re: dkennedy

                                                                                                                                                                                                                        Most recipes I have seen, and most creperies where I've eaten buckwheat galettes, make them with a mix of buckwheat and wheat flours, in part because it's apparently much more difficult to work with 100% buckwheat due to its lack of gluten and attendant elasticity. (This is also the reason that 100% buckwheat soba is harder to find.) So an all-buckwheat crepe will taste a lot more buckwheat-y.

                                                                                                                                                                                                                        Incidentally, if you're ever in SF, there's a nice lunch-only creperie that makes galettes from nothing but buckwheat and water. http://www.galettesf.com/

                                                                                                                                                                                                                2. re: dkennedy

                                                                                                                                                                                                                  I have my eye on this one and David is doing a book signing in a couple of weeks in San Francisco @ Omnivore Books so I am planning to get a signed copy. I am a fan and have several of his other books. Hard to wait but I am excited to meet him and anyway the bookstore is great too.

                                                                                                                                                                                                              2. re: herby

                                                                                                                                                                                                                I bought the preservation book and a John Grisham. Have another 37$ I'm credit I need to use by next week!

                                                                                                                                                                                                                1. re: herby

                                                                                                                                                                                                                  I've got both books herby and can recommend them both.

                                                                                                                                                                                                                  I haven't cooked from My Paris Kitchen yet but I have read the book from cover to cover (which I don't usually do with cookbooks) - he is such a good writer. There are lots of recipes I want to try.

                                                                                                                                                                                                                  I want to cook just about everything in A Change of Appetite. I've made 2 recipes so far and they both were great - Teriyaki salmon with pickled vegetables and sesame seeds and Japanese ginger and garlic chicken with smashed cucumber.

                                                                                                                                                                                                                  1. re: JaneEYB

                                                                                                                                                                                                                    I've made that chicken dish too, and the salmon is next on my list! I really love pickled vegetables.

                                                                                                                                                                                                                    1. re: JaneEYB

                                                                                                                                                                                                                      I read it cover to cover too, and am happy to be reminded of the celeriac salad, because dinner is a Swiss leek tart (Malgieri) and I wanted something sharp with it...and lo and behold, celeriac there is in the crisper.

                                                                                                                                                                                                                      1. re: JaneEYB

                                                                                                                                                                                                                        Thank you, Jane, for the endorsement!

                                                                                                                                                                                                                  2. Pok Pok! After having renewed the library ebook four times and having some stunning successes (if I do say so myself) this is one book I have to own.

                                                                                                                                                                                                                    I also ordered a copy of Steven Raichlen's How to Grill for less than $5 including shipping. I've decided that this is the year come hell or high water that I am going to learn how to use my Weber kettle. I wanted a really simple book that covers the basics with lots of pictures; this seemed to fit the bill.

                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                    1. re: Westminstress

                                                                                                                                                                                                                      That guy is awesome. Can't beat 5 bones for a cookbook.

                                                                                                                                                                                                                    2. Awaiting "Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia" and "The Breath Of A Wok"

                                                                                                                                                                                                                      14 Replies
                                                                                                                                                                                                                      1. re: sherrib

                                                                                                                                                                                                                        I think you'll like Breath of a Wok. It was COTM during January 2011 sharing that distinction with Young's "Stir-Frying to the Sky's Edge". Here's the report thread:
                                                                                                                                                                                                                        http://chowhound.chow.com/topics/756703

                                                                                                                                                                                                                        1. re: sherrib

                                                                                                                                                                                                                          Hot, Sour, Salty, Sweet was also a COTM - here is the link to that main thread: http://chowhound.chow.com/topics/366679

                                                                                                                                                                                                                          1. re: LulusMom

                                                                                                                                                                                                                            Ah, new avatar! She is growing up quickly.

                                                                                                                                                                                                                            1. re: meatn3

                                                                                                                                                                                                                              She just turned 8. I signed up for Chowhound just after she was born. time really does fly.

                                                                                                                                                                                                                              1. re: LulusMom

                                                                                                                                                                                                                                Yes it does! My guy will be in college in the fall! You're only 10 years away, and those years will fly by too!

                                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                                  roxlet, do not make me start crying at 8:05 in the morning.

                                                                                                                                                                                                                                  And ... congratulations!

                                                                                                                                                                                                                                2. re: LulusMom

                                                                                                                                                                                                                                  I noticed the new avatar this morning. What a lovely sweet face LuLu has. Love her smile.

                                                                                                                                                                                                                                  1. re: Gio

                                                                                                                                                                                                                                    Why thank you Gio! You, of course, are the Goddess of avatar changes.

                                                                                                                                                                                                                                    1. re: LulusMom

                                                                                                                                                                                                                                      LOL... guess I'm just a visual cyber nut.

                                                                                                                                                                                                                                      1. re: Gio

                                                                                                                                                                                                                                        (Gio quickly inserts drawing of nut as her avatar)

                                                                                                                                                                                                                                        1. re: LulusMom

                                                                                                                                                                                                                                          New book alert: Nuts in the Kitchen: More Than 100 Recipes for Every Taste and Occasion by Susan Herrmann Loomis.

                                                                                                                                                                                                                                          http://www.eatyourbooks.com/library/5...

                                                                                                                                                                                                                                    2. re: Gio

                                                                                                                                                                                                                                      Totally agree LlM, she's absolutely sweet! I can't read the final line of her t-shirt but judging from the colour surrounding her, I suspect that "Pink" would be another love!!

                                                                                                                                                                                                                                      1. re: Breadcrumbs

                                                                                                                                                                                                                                        Oh, thank you BC. Pink and purple are very big in our house, yes. And the final line is (wait for it) Mommy! She has one that says I Love Daddy too, and when she wears it she whispers to me "don't tell Dad, but I wanted to wear the other one." How much do we bet she says the same to him when she wears this one??

                                                                                                                                                                                                                            2. So, I've had a bit of a spree...

                                                                                                                                                                                                                              Filling out my Robb Walsh collection with "The Texas Cowboy Cookbook" and "A Cowboy in the Kitchen" (with Grady Spears). Along the same lines, I picked up "Texas Cowboy Cooking" by Tom Perini.

                                                                                                                                                                                                                              I finally broke down and bought myself an Anova immersion circulator, so I have to have a few sous vide books to go with it. I bought Keller's "Sous Vide", and "Beginning Sous Vide" by Jason Logsdon.

                                                                                                                                                                                                                              I was also browsing around the UT press site, and that led to an order of "Oaxaca al Gusto", by Diana Kennedy (something I've had my eye on for a long time). And in a roundabout way, led to an order of Jim Peyton's books, "New Cooking from Old Mexico", "La Cocina de la Frontera", "El Norte", and "The Very Best of Tex-Mex Cooking".

                                                                                                                                                                                                                              Oh, yes, and I picked up a used copy of "Mediterranean Light" based on LLM's comments, plus my happiness with "Mediterranean Harvest".

                                                                                                                                                                                                                              Whew. I am going to back away from the computer now.

                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                              1. re: MelMM

                                                                                                                                                                                                                                Have you built your library addition yet?

                                                                                                                                                                                                                              2. Should have known it would be dangerous to catch up on this thread. Won't even be home for another two weeks, but just had to order both "Yucatan" and "My Paris Table." And once I get home, I have both "Stir" and "Asian Dumplings" to dig into. Good thing I have no more travel plans until October.

                                                                                                                                                                                                                                1. Another good (and free) starting point for sous-vide cooking is the guide and recipe book for Codlo (you can download it for free at: https://gumroad.com/l/codlo

                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                  1. re: honkman

                                                                                                                                                                                                                                    Ah, yes. I got that too, but forgot to list it.

                                                                                                                                                                                                                                  2. bobby flays bold flavors is free on iBooks now

                                                                                                                                                                                                                                    1. I just got Pok Pok and Japanese Farm Food from the library. They're both beautiful and inspiring. I'm thinking I may end up cooking more from Pok Pok and getting more general ideas from Japanese Farm Food. I'm planning on trying a few Pok Pok recipes this weekend, including a mixed mushroom salad, tumeric fish, and corn with creamy coconut sauce.

                                                                                                                                                                                                                                      I also bought My Sweet Mexico. I need to try cooking with that, and with Essential Cuisines of Mexico. Somehow seem to be able to find Asian ingredients more easily than Mexican.

                                                                                                                                                                                                                                      I'm waiting for First Prize Pies from the library. I have high hopes for it.

                                                                                                                                                                                                                                      5 Replies
                                                                                                                                                                                                                                      1. re: SwitchingGenres

                                                                                                                                                                                                                                        Pok Pok is current COTM (cookbook of the month) - check out what others are cooking and, please, contribute your experience! Here is the main thread:
                                                                                                                                                                                                                                        http://chowhound.chow.com/topics/970881

                                                                                                                                                                                                                                        I have Japanese Farm Food; love it, read it, but have not cooked from it. Would be great to hear what you've made when it will inspire you to cook :)

                                                                                                                                                                                                                                        1. re: herby

                                                                                                                                                                                                                                          Thanks for letting me know about Pok Pok being botm. I'm interested to see how other people deal with hard to find ingredients, etc.

                                                                                                                                                                                                                                          The idea I've taken from Japanese Farm Food thus far is breaking an egg over hot rice and eating it that way. It's almost more of a lifestyle book--looking at what's in season and eating it simply. I may try to adapt some of the recipes to my local farmer's market and see what happens.

                                                                                                                                                                                                                                        2. re: SwitchingGenres

                                                                                                                                                                                                                                          First Prize Pies has so many interesting recipes. Haven't made any yet, though.

                                                                                                                                                                                                                                          1. re: emily

                                                                                                                                                                                                                                            I want to try the root beer float pie, and rhubarb frangipane sounds lovely this time of year. I'm still waiting for the book to arrive!

                                                                                                                                                                                                                                            1. re: SwitchingGenres

                                                                                                                                                                                                                                              Wait what? Root beer float pie, that sounds incredible.

                                                                                                                                                                                                                                        3. Under the Shade of Olive Trees: Recipes from Jerusalem to Marrakech and Beyond

                                                                                                                                                                                                                                          Olives, Lemons & Za'atar: The Best Middle Eastern Home Cooking

                                                                                                                                                                                                                                          Madhur Jaffrey's World Vegetarian

                                                                                                                                                                                                                                          The Everything Peruvian Cookbook

                                                                                                                                                                                                                                          The Cornbread Gospels

                                                                                                                                                                                                                                          A Sweet Taste of History: More than 100 Elegant Dessert Recipes from America's Earliest Days

                                                                                                                                                                                                                                          Delicious Probiotic Drinks: 75 Recipes for Kombucha, Kefir, Ginger Beer, and Other Naturally Fermented Drinks

                                                                                                                                                                                                                                          1. Two friends came by for a visit and one brought a large bag of mostly cookbooks that she was parting with. Since I was hosting, I let the other friend take what she wanted. Put six aside to give away - not sure where but will figure it out. Kept Elizabeth David's collection of essays "An Omelette and a Glass of Wine" to read since I have not read anything by her. Debating about the following four and would appreciate hearing from those who are familiar with the books:

                                                                                                                                                                                                                                            1. As Fresh As It Gets from the Tomato Fresh Food Café in Vancouver, BC
                                                                                                                                                                                                                                            2. In My Mother's Kitchen by Trish Magwood
                                                                                                                                                                                                                                            3. Magnolia Bakery by Allysa Torey
                                                                                                                                                                                                                                            4. Trattoria by Patricia Well

                                                                                                                                                                                                                                            19 Replies
                                                                                                                                                                                                                                            1. re: herby

                                                                                                                                                                                                                                              Trattoria is great. Keep it. It was a prior COTM.

                                                                                                                                                                                                                                              1. re: dkennedy

                                                                                                                                                                                                                                                Tank you, DK! I'll go to the threads and make a note of the ones that people raved about :) COTM is a beautiful thing!

                                                                                                                                                                                                                                                1. re: dkennedy

                                                                                                                                                                                                                                                  I am also a big fan of Trattoria.

                                                                                                                                                                                                                                                  I believe there was also an Elizabeth David thread - yes, here it is: http://chowhound.chow.com/topics/624504

                                                                                                                                                                                                                                                  1. re: dkennedy

                                                                                                                                                                                                                                                    I checked COTM threads and most people cooked from Bistro, very few Trattoria recipes reviewed.

                                                                                                                                                                                                                                                    Any stand-outs? LLM, please chime in with suggestions too if you can.

                                                                                                                                                                                                                                                    Thanks!

                                                                                                                                                                                                                                                    1. re: herby

                                                                                                                                                                                                                                                      My two very favorite recipes are in the apps or salad section. They are Celery Salad with Anchovy Dressing, and Walnut and Pecorino Salad. Both of these are really absolutely wonderful. I also like the pasta with saffron.

                                                                                                                                                                                                                                                      I own Bistro, took Trattoria from the library. I wish it was the other way around (although I have no problem with Bistro).

                                                                                                                                                                                                                                                      1. re: LulusMom

                                                                                                                                                                                                                                                        Thank you! I wonder about celery salad but love anchovies and have to make the dressing for sure.

                                                                                                                                                                                                                                                        While I was checking the threads I noticed Breadcrumb's raves about seafood pasta dish. Very attractive photos but then her pictures always look delicious :)

                                                                                                                                                                                                                                                      2. re: herby

                                                                                                                                                                                                                                                        We have Trattoria and Bistro, but have only cooked from Bistro. I guess she is not my go-to Italian cookbook writer!

                                                                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                                                                          She's not mine either, definitely. But still, I found a few things that seemed very different and really delicious in that book.

                                                                                                                                                                                                                                                          The question suddenly pops into my mind: what IS my go-to Italian cookbook writer? This is such a good question. who is yours?

                                                                                                                                                                                                                                                          1. re: LulusMom

                                                                                                                                                                                                                                                            Excellent question LLM. I'd love to hear everyone's response.

                                                                                                                                                                                                                                                            I second the recommendation for the Walnut and Pecorino Salad. Will have to review my notes as to what other recipes are stand outs. I do remember when this was COTM, I didn't own either, and bought both after the fact so I must have loved it. I also own her books Simply French (my all time favorite French book - though they are not actually her recipes) and her Provence book.

                                                                                                                                                                                                                                                            Getting back to the Italian question, I almost always open The Splendid Table first, but often I cook out of others like Oranges and Olives, Trattoria, (another Trattoria), or Cuicina of Le Marche. And then there is always Mario or Michael Chiarello, but those are really more US - Italian books, so not sure they count. But desert island, no question: The Splendid Table for me.

                                                                                                                                                                                                                                                            1. re: dkennedy

                                                                                                                                                                                                                                                              Well, Marcella for one. Then I have other books that I use selected recipes from. I just have never cooked from Trattoria, but I will check out the walnut and pecorino salad recipe.

                                                                                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                                                                                I do not think I yet have a go-to Italian cookbook. I like Marcella and Lidia and Stir. Not a Mario fan and need to check out The Splendid Table. Wonder if my library has it.

                                                                                                                                                                                                                                                              2. re: dkennedy

                                                                                                                                                                                                                                                                I really enjoyed The Splendid Table the month we cooked from it, but got it from the library and haven't bought it. I find it kind of odd that this question has me so stumped - I love Italian food and cook it fairly often (certainly lots of pasta around here).

                                                                                                                                                                                                                                                                1. re: LulusMom

                                                                                                                                                                                                                                                                  My library has "How to eat Weekends" and "How to eat Suppers" - is either one worth reading? I think you and DK are talking about the original and not one of these.

                                                                                                                                                                                                                                                                  1. re: herby

                                                                                                                                                                                                                                                                    I'm sorry if I've confused! I don't know How to Eat Weekends or How to Eat Suppers. Sorry again.

                                                                                                                                                                                                                                                                    1. re: herby

                                                                                                                                                                                                                                                                      For me, it's the original or nothing. I didn't care for the other books, they are a totally different genre.

                                                                                                                                                                                                                                                                      1. re: dkennedy

                                                                                                                                                                                                                                                                        I saw "very good" used copy on Amazon for $10 with shipping and, since I am going to NYC in May, ordered it to ship to my daughter's. We never get such good deals in Canada :(

                                                                                                                                                                                                                                                                      2. re: herby

                                                                                                                                                                                                                                                                        My s.o. gave me How to Eat Supper six or seven years ago, when it was new. He's a regular listener to the show, which is on a public radio station we don't get at home (he hears it in the truck on the way to play hockey).

                                                                                                                                                                                                                                                                        It's definitely worth reading, and I've incorporated some of the helpful prep, ingredient, and cooking tips that are strewn through the book. One recipe that's become a regular is the farfalle (bowtie) pasta with roasted veg (winter squash, sage, basil, garlic, red onion, greens). I should take a systematic look through it for more to-try recipes.

                                                                                                                                                                                                                                                                        1. re: ellabee

                                                                                                                                                                                                                                                                          Thank you all! I'll take How to Eat Suppers out of the library for a test drive. The original is unfortunately not available but possible a used copy could be had at a reasonable price.

                                                                                                                                                                                                                                                                          What does everyone think about Jamie's Italy?

                                                                                                                                                                                                                                                                          1. re: ellabee

                                                                                                                                                                                                                                                                            That pasta with the roasted veg sounds really good. Maybe I need to see if my library has this book.

                                                                                                                                                                                                                                                          2. I heard there was a vendor at a local market selling frozen sour cherries, I was headed back to the van with my loot and came across a charity book sale.

                                                                                                                                                                                                                                                            For under $5 I picked up Madhur Jaffrey's Far Eastern Cookery, Marion Cunningham's The Breakfast Book and Canadian Rocky Mountain Resort's Simple Treasures.

                                                                                                                                                                                                                                                            4 Replies
                                                                                                                                                                                                                                                            1. re: maplesugar

                                                                                                                                                                                                                                                              Make the yeast waffles in the Cunningham. The Jaffrey is also very good. I don't know the other (too long in the US and A ;-)

                                                                                                                                                                                                                                                              1. re: buttertart

                                                                                                                                                                                                                                                                Thanks for the tip about the yeasted waffles! We're in the process of moving (Sylvan Lake to Calgary) so it'll be awhile before I can report back. By the quick look I've had so far, I think I'll be getting well acquainted with this little gem.

                                                                                                                                                                                                                                                                In case you're interested in having a look at the Simple Treasures book: http://www.crmr.com/cookbooks/ - it's listed on amazon.ca but no "look inside" unfortunately.

                                                                                                                                                                                                                                                            2. I have been eyeing a book at the store and I am wondering if any of you have it. I am not much of a baker, and have way too many baking books as it is, but this one strikes me as being a nice addition to my collection.

                                                                                                                                                                                                                                                              EUROPEAN COOKIES FOR EVERY OCCASION

                                                                                                                                                                                                                                                              http://www.amazon.com/dp/0762445297/r...

                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                              1. Does anyone know Sky High: Irresistible Triple Layer Cakes. I became intrigued by it, but was shocked to see that its going for $40+ used on Amazone and abebooks.com. What the what? I suppose I could get it for my iPad, but I'm not a huge fan of digital cookbooks....

                                                                                                                                                                                                                                                                http://www.amazon.com/Sky-High-Irresi...

                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                                                                  I have this book... can't believe it's out of print already. Have marked a lot of recipes to try, but have only made the chocolate peanut butter one which was very well received. There are a few recipes on Smitten Kitchen:
                                                                                                                                                                                                                                                                  http://smittenkitchen.com/blog/2008/0...
                                                                                                                                                                                                                                                                  http://smittenkitchen.com/blog/2008/1...

                                                                                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                                                                                    The Cake Slice Bakers ( a blogging group) baked their way through it awhile ago. Unfortunately, their blog looks inactive. From what I recall they liked it though..

                                                                                                                                                                                                                                                                  2. da Fiore - Venetian Cuisine

                                                                                                                                                                                                                                                                    Thug Kitchen (pre-Order)

                                                                                                                                                                                                                                                                    Treme (NOLA)

                                                                                                                                                                                                                                                                    Need to find a few weeknight vegetarian cookbooks

                                                                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                                                                    1. re: Westy

                                                                                                                                                                                                                                                                      I've started keeping a folder of our favorite vegetarian meals. Nice to have them all in one place. I haven't found what I consider the perfect vegetarian cookbook, so this works well for me.

                                                                                                                                                                                                                                                                      1. re: LulusMom

                                                                                                                                                                                                                                                                        I have had the most success with Moosewood and Simon Hokinson's "Vegetrian Option."

                                                                                                                                                                                                                                                                        1. re: Westy

                                                                                                                                                                                                                                                                          I really like Vegetarian option a lot. Also Flexitarian Table. The Moosewood Books remind me of my vegetarian days when wayyy too much cheese took over.

                                                                                                                                                                                                                                                                        2. re: LulusMom

                                                                                                                                                                                                                                                                          I like River Cottage Veg and Accidental Vegetarian.

                                                                                                                                                                                                                                                                      2. A co worker was going to the UK office so I ordered Nigel Slater's EAT from Amazon UK to be delivered to the office. He brought it home last week. Looks great - can wait for summer to try the crispy shrimp and watermelon salad.

                                                                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                                                                        1. re: AGM_Cape_Cod

                                                                                                                                                                                                                                                                          I have EAT and Love it! So far we've cooked Chicken Legs w Orange Sherry Vinegar, Buttery Leeks & Chicken Burgers, Chicken & Potato Salad, Feta & Lamb Burgers, and several others. Typical Slater musings and "thoughts" about what Might become a recipe then actually does with a few extra words.

                                                                                                                                                                                                                                                                        2. So I'm back from London and I just had to report back on my cookbook exploring adventure.

                                                                                                                                                                                                                                                                          I headed to Books For Cooks, a tiny little shop and cafe in Notting Hill. Before I left for London I'd created a list of books I wanted to take a look at. Many of them not yet available in Canada. Here's a link to my list up-thread:

                                                                                                                                                                                                                                                                          http://chowhound.chow.com/topics/9711...

                                                                                                                                                                                                                                                                          and here's a link to some books recommended by Jane from EYB:

                                                                                                                                                                                                                                                                          http://chowhound.chow.com/topics/9711...

                                                                                                                                                                                                                                                                          Unfortunately a number of the books I was interested in were not in stock. That said, they did have Three Sisters Bake and while the book was beautifully produced with lots of enticing photos, there really wasn't anything new or different enough in terms of the recipes to capture my interest. The Edible Atlas was another of the few they had in stock and as I noted in a reply to Jane above, this wasn't a book for me. There were few recipes per country and no photos in the book (something I appreciate w new-to-me cuisines).

                                                                                                                                                                                                                                                                          They had 2 other books from my list that I did purchase on-site:

                                                                                                                                                                                                                                                                          SNACKISTAN: Street Fare, Comfort Food, Meze - Informal Eating in the Middle East and Beyond by Sally Butcher - I can imagine that anyone who is a fan of Ottolenghi would love this book. It's chock full of amazing looking recipes, their back stories and beautiful photos. Chapters include: Nuts & Nibbles, Fishy Things, Meat on Sticks, Meat not on Sticks, Hot Vegetarian Meze, Salads and Cold Meze, Mostly Carbs, Halwah: Sweet Treats, Something to Wash It Down. Honestly I couldn't put the book down. Love it and can't wait to cook from it.

                                                                                                                                                                                                                                                                          THE LITTLE BOOK OF SCONES by Liam D'Arcy & Grace Hall has a lot going for it for such a tiny book. First of all, for a traveller w a suitcase already bursting at the seams, it's compact size is of high appeal! Second, if you love scones like we at Cucina bc do, then your interest in this book is further piqued. That said, its the quirky style, playful illustrations and engaging writing style of the author that really captivated me. The recipes are new and innovative, the head notes are helpful and conversational in style. Each recipe comes with a recommendation of what to play "On The Radio" - a real charmer. Happy to schlep this one back!!

                                                                                                                                                                                                                                                                          Now, of course I couldn't just stop there could I? Since they didn't have many of the books I was keen to look at in their shop, I started having a look at some books that I hadn't seen here before. Though I truly couldn't fit another thing in my suitcase, I ordered the following books as soon as I returned today (the weak and those with little willpower should avert their eyes and find something else to do at this point):

                                                                                                                                                                                                                                                                          PULSE: Truly Modern Recipes for Beans, Chickpeas and Lentils, to Tempt Meat Eaters and Vegetarians Alike – Jenny Chandler. Oh my goodness, I was completely overwhelmed by the number of recipes I wanted to try from this inspiring, beautifully photographed book. Evidently the author’s recipes were inspired by the author’s travels through Europe, the US and the Middle East. There’s information on the benefits and shortfalls of using canned over soaked beans in addition to practical tips and nutritional info. I simply can’t wait for this to arrive :

                                                                                                                                                                                                                                                                          http://www.amazon.co.uk/Pulse-Recipes...

                                                                                                                                                                                                                                                                          THE BLOOMSBURY COOKBOOK: Recipes for Life, Love and Art - Jans Ondaatje Rolls - I suspect a number of you will want to add this to your shelves, it’s a true cookbook for those who read cookbooks like novels! According to Wikipedia: “The Bloomsbury Group—or Bloomsbury Set—was an influential group of associated English writers, intellectuals, philosophers and artists,[1] the best known members of which included Virginia Woolf, John Maynard Keynes, E. M. Forster and Lytton Strachey. This loose collective of friends and relatives lived, worked or studied together near Bloomsbury, London, during the first half of the 20th century.” After a quick pass through I suspect the book has a mix of historical recipes and recipes adapted for today’s cooks. I’ll paste a link to an article from The Guardian below but an excerpt from it really sums things up: “As I read The Bloomsbury Cookbook I was struck all over again by how powerfully food connects us to others, even those we never met – and by what it reveals of our personalities.” I stumbled upon this at the Tate Modern giftshop and if my suitcase hadn’t already been bursting at the seams I’d have bought it then and there:

                                                                                                                                                                                                                                                                          Link to Guardian Article:

                                                                                                                                                                                                                                                                          http://www.theguardian.com/lifeandsty...

                                                                                                                                                                                                                                                                          Amazon: http://www.amazon.co.uk/Bloomsbury-Co...

                                                                                                                                                                                                                                                                          THE POCKET BAKERY – Rose Prince – The recipes and photos in this book look so enticing. The back story of how the Bakery started (see link to article in the Telegraph) was captivating. I couldn’t resist this and if you're reading this roxlet and buttertart then you can't say I didn't warn you ahead of time!!:

                                                                                                                                                                                                                                                                          Telegraph Article: http://www.telegraph.co.uk/foodanddri...

                                                                                                                                                                                                                                                                          Amazon: http://www.amazon.co.uk/Pocket-Bakery...

                                                                                                                                                                                                                                                                          22 Replies
                                                                                                                                                                                                                                                                          1. re: Breadcrumbs

                                                                                                                                                                                                                                                                            Wow, it sounds like you had fun. Snakistan has been on my list!

                                                                                                                                                                                                                                                                            1. re: dkennedy

                                                                                                                                                                                                                                                                              Sally Butcher owns a shop not that far from my house in South London called Persepolis. It's a real treasure trove of a place and she's nearly always there when I visit. She's quite a character.

                                                                                                                                                                                                                                                                              1. re: greedygirl

                                                                                                                                                                                                                                                                                Oooh, I'll have to add that to my "to-try" list for my next trip gg...thanks!!

                                                                                                                                                                                                                                                                            2. re: Breadcrumbs

                                                                                                                                                                                                                                                                              Snackistan, Pulse, the Bloomsbury Cookbook - they all have me panting. Husband likely going to Scotland in June ... I may just have to ask for at least one of these....

                                                                                                                                                                                                                                                                              1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                So I had to immediately google some of these, and I came up with "New Middle Eastern Street Food: Snacks, Comfort Food, and Mezze from Snackistan" - I'm guessing this is the American name for Snackistan. Can't imagine she'd write two books with such similar titles, and am thinking that since most Americans wouldn't have heard of the restaurant it made more sense to not have that as the main title. Anyone know for sure if they are, in fact, the same book?

                                                                                                                                                                                                                                                                                1. re: LulusMom

                                                                                                                                                                                                                                                                                  I have Veggiestan, by the same author, which is the UK edition of a book that was later released in the US as The New Middle Eastern Vegetarian. Based on that, I would assume that New Middle Eastern Street Food is probably just the US edition of Snackistan.

                                                                                                                                                                                                                                                                                2. re: Breadcrumbs

                                                                                                                                                                                                                                                                                  I have a silly question... Can we order from Amazon UK in the US? The book, Pulse sounds intriguing. I'm in the Rancho Gordo bean club and currently have beans coming out of my ears.

                                                                                                                                                                                                                                                                                  1. re: pagesinthesun

                                                                                                                                                                                                                                                                                    You can, but shipping costs are HIGH.

                                                                                                                                                                                                                                                                                    1. re: LulusMom

                                                                                                                                                                                                                                                                                      Thank you. I guess I'll purchase the Kindle ed. Not my favorite way to read cookbooks, but it'll do.

                                                                                                                                                                                                                                                                                      1. re: pagesinthesun

                                                                                                                                                                                                                                                                                        Shipping is actually not that bad. I've ordered books where it was actually cheaper to have it shipped over than buying it here because importers often charge a lot more if the book doesn't have a US release. Now days though with the exchange rate it generally works out about the same.

                                                                                                                                                                                                                                                                                        1. re: pagesinthesun

                                                                                                                                                                                                                                                                                          I don't think you can get UK Kindle books here. I was all ready to go crazy with novels etc and found (several years ago, at least) that it wasn't possible.
                                                                                                                                                                                                                                                                                          I didn't think the shipping costs were that bad on the books I ordered from Amazon UK.

                                                                                                                                                                                                                                                                                      2. re: pagesinthesun

                                                                                                                                                                                                                                                                                        You can. I do it pretty often, because my patience for waiting for US versions from certain authors is just not sufficient to make it until the US edition comes out. Shipping is certainly higher than ordering from Amazon in the US, but not prohibitive.

                                                                                                                                                                                                                                                                                        1. re: pagesinthesun

                                                                                                                                                                                                                                                                                          I've ordered from Amazon UK, Amazon Canada and Amazon France while in the US.

                                                                                                                                                                                                                                                                                          1. re: pagesinthesun

                                                                                                                                                                                                                                                                                            You might want to compare total costs with those on Abe books. I find certain sellers there offer free shipping. I've had excellent experiences with The Book Depository and they have free shipping all the time it seems. Today when I checked, the book price was marginally more than the cost of the Cdn $ equivalent of the GBP price.

                                                                                                                                                                                                                                                                                            1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                              When I've looked at the Book Depository, it's generally seemed that their prices (for books not out in the US) with free shipping end up similar to Amazon UK's discounted cover price + £6.99 shipping (for one book). And of course, it all varies slightly depending on exchange rate at any given time.

                                                                                                                                                                                                                                                                                            2. re: pagesinthesun

                                                                                                                                                                                                                                                                                              I have a very good friend who lives in Australia. I sent him books all the time via Amazon (US). They *always* over-estimate the cost of shipping. But when I order books from the UK (which is not that often since my husband works a few weeks a year in Scotland) I'm astonished by the shipping costs.

                                                                                                                                                                                                                                                                                            3. re: Breadcrumbs

                                                                                                                                                                                                                                                                                              PULSE looks really interesting. We are trying to eat more vegetarian. I'm always looking for new ways of cooking beans. Would love to hear back when you cook from it.

                                                                                                                                                                                                                                                                                              1. re: lilham

                                                                                                                                                                                                                                                                                                It looks really good to me. I'm a bean lover and, like you, always looking for more vegetarian meals.