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Post by Deleted on Apr 6, 2015 21:01:16 GMT -5
I will probably get Christina Tosi's new book, Milk Bar Life, because she is amazing and I have a huge girl-crush on her and her sweets.
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Post by Judkins Moaner on Apr 7, 2015 9:07:48 GMT -5
I'm a big fan of the Cook's Illustrated/America's Test Kitchen books. Their The Science of Good Cooking is quite good as a book and not just as a recipe collection. The recipe collections are good, too, though in the smaller topical ones (in magazine or annual format) they love to reuse and recycle recipes, so you have to check them carefully if you already own others to make sure you're getting a decent proportion of new material. And I like the narratives they attach to the recipes that are all about experimenting with the best approach, ingredients, etc. for the desired final product. I've never really gotten much out of cookbooks that also try to be memoirs -- but the ATK recipes provide just the right amount of first person framing. I just leafed through their Soups and Stews collection for chili ideas (which I wound up getting from Dean Fearing's Texas Food Bible, well worth reading on its own; Dallas-area peeps could do a lot worse, probably, than checking out Fearing's at the Ritz-Carlton*). Really informative, though I'd have to devote a weekend to getting through the thing. Definitely thinking about trying out the callaloo recipe, hopefully while reading Lolita Hernandez's Making Callaloo in Detroit (not a cookbook). A couple of shills: Jerome Audureau and Frank Mentesana, Once Upon A Tart. This cookbook was left behind by the former tenants of the nice apartment I used to live in before my decade-long stint at the crappy rooming house. Arguably the most influential cookbook in my life, it's a collection of recipes from their eponymous eatery in NY's SoHo district (if I ever again travel to Manhattan, I'm making a point of hitting Once and thanking them personally). My tarte provencale recipe I almost lifted wholesale from one of theirs, and the parmesan-dill scones were quite popular at a friend's house shows about ten years ago. Finally got around to trying out the roasted red pepper and tapenade tart a month or two back, and the basic tart concept has given me more than a few sweet new ideas for recipes: tarte denise from a month ago, and the elusive lamb tart I'm trying to develop based on the back of the next cookbooks... Lilia Zaouali, Medieval Cuisine of the Islamic World and Gary Paul Nabhan, Cumin, Camels and Caravans: A Spice Odyssey. The first is pretty much what it says on the tin: a discussion of history, recipes, and technique, followed by a collection of recipes from a few medieval Islamic cookbooks, and then contemporary Maghribi recipes that closely correspond to them. The second is a historical travelogue by the popular food and science writer through the stomping grounds of the Eurasian spice trade, with a concluding jaunt to his personal stomping grounds of the American Southwest. Draws heavily on Zaouali's book, but there are several recipes both from and inspired by historical sources throughout the book, as well as "mini-biographies" of spices that track their biological development, geographic dispersal, and cultural influence. As for Bittman, I think most of his recipes are jumping-off points, purposefully giving the most basic methods and ingredients so people will have a base to experiment and come up with their own shit (that was always my reading, anyway). I actually got my copy of HTCE after a physical tussle over a friend's copy. She was moving away, had no more use for it, and told us "whoever got it first." I've always found it extremely useful, but by no means definitive. *Unless, in contrast to his book, it sucks or they already know it does, which is perfectly possible.
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Post by pairesta on Apr 7, 2015 9:35:34 GMT -5
As I said over on the barbecue thread, Aaron Franklin's (Franklin Barbecue in Austin) cookbook is supposed to be delivered to me today. I am literally holding my breath whenever I hear a truck go by out front. I am pathetic.
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Post by Ron Howard Voice on Apr 7, 2015 9:55:22 GMT -5
Lilia Zaouali, Medieval Cuisine of the Islamic World and Gary Paul Nabhan, Cumin, Camels and Caravans: A Spice Odyssey. The first is pretty much what it says on the tin: a discussion of history, recipes, and technique, followed by a collection of recipes from a few medieval Islamic cookbooks, and then contemporary Maghribi recipes that closely correspond to them. The second is a historical travelogue by the popular food and science writer through the stomping grounds of the Eurasian spice trade, with a concluding jaunt to his personal stomping grounds of the American Southwest. Draws heavily on Zaouali's book, but there are several recipes both from and inspired by historical sources throughout the book, as well as "mini-biographies" of spices that track their biological development, geographic dispersal, and cultural influence. I feel like I post this several times a year, but if you're ever in Istanbul, go to Asitane, the restaurant where they recreate recipes from the Ottoman courts from the 1430s-1900s. Every menu item lists the year of origin, or at least the year it first appeared on a menu. And if I remember correctly, they also tell you where the recipe comes from (i.e. was it fed to the sultan or to the harem ladies). Also, 100% delicious. As I said over on the barbecue thread, Aaron Franklin's (Franklin Barbecue in Austin) cookbook is supposed to be delivered to me today. I am literally holding my breath whenever I hear a truck go by out front. I am pathetic. Great, now I feel that way too cuz I want a book report!
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Post by Judkins Moaner on Apr 7, 2015 10:01:27 GMT -5
I feel like I post this several times a year, but if you're ever in Istanbul, go to Asitane, the restaurant where they recreate recipes from the Ottoman courts from the 1430s-1900s. Every menu item lists the year of origin, or at least the year it first appeared on a menu. And if I remember correctly, they also tell you where the recipe comes from (i.e. was it fed to the sultan or to the harem ladies). Also, 100% delicious. *Sigh* I'm guessing I'll only get one shot to make it overseas for the rest of my life, and Istanbul's presently at the top of the list (capital of two major empires, proximity to major historical sites from every period of history, from Troy to Gallipoli, etc.). You just gave me another reason.
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Post by Ron Howard Voice on Apr 7, 2015 11:57:12 GMT -5
I'm guessing I'll only get one shot to make it overseas for the rest of my life, ?!??!??!?!?!
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Post by pairesta on Apr 7, 2015 14:10:33 GMT -5
As I said over on the barbecue thread, Aaron Franklin's (Franklin Barbecue in Austin) cookbook is supposed to be delivered to me today. I am literally holding my breath whenever I hear a truck go by out front. I am pathetic. ITS HEAR YOU GUGS IMSOECITED
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Post by Ron Howard Voice on Apr 7, 2015 15:47:30 GMT -5
As I said over on the barbecue thread, Aaron Franklin's (Franklin Barbecue in Austin) cookbook is supposed to be delivered to me today. I am literally holding my breath whenever I hear a truck go by out front. I am pathetic. ITS HEAR YOU GUGS IMSOECITED Best 2,000th post ever.
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Post by pairesta on Apr 7, 2015 15:51:05 GMT -5
It's ever so appropriate that my 2000th post is me spazzing off about food.
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Deleted
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Post by Deleted on Apr 7, 2015 16:15:03 GMT -5
As I said over on the barbecue thread, Aaron Franklin's (Franklin Barbecue in Austin) cookbook is supposed to be delivered to me today. I am literally holding my breath whenever I hear a truck go by out front. I am pathetic. ITS HEAR YOU GUGS IMSOECITED Ha ha! you are adorable.
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Post by Ron Howard Voice on Apr 8, 2015 8:18:05 GMT -5
As I said over on the barbecue thread, Aaron Franklin's (Franklin Barbecue in Austin) cookbook is supposed to be delivered to me today. I am literally holding my breath whenever I hear a truck go by out front. I am pathetic. ITS HEAR YOU GUGS IMSOECITED So any first thoughts after (I assume) browsing through eagerly?
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Post by pairesta on Apr 8, 2015 9:06:49 GMT -5
The first full recipe is on page 177 147 (out of a 200 page book). He geeks the hell out.
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Post by Pedantic Editor Type on Apr 8, 2015 9:33:29 GMT -5
I would like to recommend this cookbook as great for general home-cooking for a crowd and excellent desserts. Homey stuff, of course. But it has my go-to banana chocolate chip muffin recipe in it.
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Post by pairesta on Apr 9, 2015 7:12:01 GMT -5
ITS HEAR YOU GUGS IMSOECITED So any first thoughts after (I assume) browsing through eagerly? I put it on the Barbecue Thread.
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Post by Murray the Demonic Skull on Apr 9, 2015 7:15:40 GMT -5
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Post by Judkins Moaner on Apr 9, 2015 10:34:32 GMT -5
The look of anticipation will be cracking me up for the rest of the day.
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Post by pairesta on Sept 4, 2015 10:59:11 GMT -5
Just finished reading International Night, where the author and his daughter spun the globe and cooked a meal from wherever it landed, one week a year. Fun concept and some inspiration there. I'd like to try it with my own 8 year old daughter, but she's pretty picky as an eater. I picked up Pok Pok but haven't delved too deeply into it beyond admiring the stunning photography and food arrangements. I can't believe I haven't ranted about this before, but I also read Peace Love & Barbecue, which always lands on recommended lists for barbecue cookbooks. I think it's terrible. The author spends a good part of the book touting his own 'cue. Then the rest is him going to barbecue joints and having 'conversations' with the pitmasters there, but it's written in such a contrived way i wonder how much of it is just him making it up. Then, the back of the book cover promises "secrets and tips" from these pitmasters, but they are so stingy about what they give out. So instead, you get recipes for banana pudding, jello salad, and, I shit you not, lemonade. WTF. Every time I see the cookbook on my shelf I get angry. I think I may need to just offload it at Half Price.
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Post by Ron Howard Voice on Sept 4, 2015 13:16:46 GMT -5
I have a pre-order on J. Kenji Lopez-Alt's Food Lab cookbook, because Kenji is one of my internet food gurus. It arrives September 21. 920+ pages. Sneak preview of some of the pages: www.kenjilopezalt.com/book-gallery/
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Gumbercules
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Post by Gumbercules on Sept 4, 2015 14:08:18 GMT -5
I have a pre-order on J. Kenji Lopez-Alt's Food Lab cookbook, because Kenji is one of my internet food gurus. It arrives September 21. 920+ pages. Sneak preview of some of the pages: www.kenjilopezalt.com/book-gallery/My parents hinted at this as my gift for my birthday. They said it wouldn't be ready until September 21. As it's on my wish list on Amazon, they'd know I wanted it. I've become such a better cook thanks to Kenji. Though a lot of this book won't be applicable (meat!!!), I'm sure what is helpful is tremendously so.
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Post by Ron Howard Voice on Sept 4, 2015 14:20:04 GMT -5
I have a pre-order on J. Kenji Lopez-Alt's Food Lab cookbook, because Kenji is one of my internet food gurus. It arrives September 21. 920+ pages. Sneak preview of some of the pages: www.kenjilopezalt.com/book-gallery/My parents hinted at this as my gift for my birthday. They said it wouldn't be ready until September 21. As it's on my wish list on Amazon, they'd know I wanted it. I've become such a better cook thanks to Kenji. Though a lot of this book won't be applicable (meat!!!), I'm sure what is helpful is tremendously so. And Kenji has really noticeably ramped up the vegetarian recipes online over the past 18 months or so. Not that I approve, as a heathen carnivore.
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Post by Ron Howard Voice on Sept 21, 2015 12:19:56 GMT -5
I have a pre-order on J. Kenji Lopez-Alt's Food Lab cookbook, because Kenji is one of my internet food gurus. It arrives September 21. 920+ pages. Sneak preview of some of the pages: www.kenjilopezalt.com/book-gallery/Tonight, tonight It's in the mail tonight [doesn't have energy to finish song parody]
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Baron von Costume
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Like an iron maiden made of pillows... the punishment is decadence!
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Post by Baron von Costume on Sept 24, 2015 10:46:24 GMT -5
I have a pre-order on J. Kenji Lopez-Alt's Food Lab cookbook, because Kenji is one of my internet food gurus. It arrives September 21. 920+ pages. Sneak preview of some of the pages: www.kenjilopezalt.com/book-gallery/Tonight, tonight It's in the mail tonight [doesn't have energy to finish song parody] Me wantee! (jesus it's like double the price in canada atm)
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Post by Ron Howard Voice on Sept 24, 2015 12:47:11 GMT -5
First impressions of Kenji's Food Lab cookbook for Baron von Costume: - Tons of his usual great nerdy content. I just read about an experiment where he cooked mushrooms using 3 different methods of mushroom-washing, for example. - Tons of great recipes. Last night I made the very simple 30-minute pasta e fagiole soup. It took me an hour, but it's delicious, so whatever. This weekend I will test-drive two of the longer, more involved recipes. - Very American focus. Don't expect too much of Kenji's dabblings in Asian food; this is all about The Classics, like burgers, steaks, chicken roasts, and Thanksgiving dinner. (The Thanksgiving section is huge and comprehensive.) That said, he does jazz things up in unusual ways, as is his wont, and there are Italian-American staples. - There is a kinky sex joke in the pasta section and any cookbook with kinky sex jokes deserves some love. - Also, any cookbook with NUMEROUS pictures of the author's dog staring at food with desperate, naked hunger. - In general, the book just looks freaking gorgeous. And aside from the first/last 50 pages, it lies flat for easy reading while cooking. Drawbacks: - Confusing organization. The chapters are cooking techniques, e.g. "Roasting." But inside each chapter, the table of contents lists recipes, not concepts, and this is more of an essay-form concept book that happens to have recipes, not a cookbook with little sidebar descriptions. That seems like an especially big mistake when you consider that, for instance, salmon is wedged between two different preparations of beef (?!). Surely it would have been simple to add a little heading that says "Onions" in the Vegetables chapter, to save me the confusion of thinking, "So I guess now we're talking about onions?" - The American focus is also extended to non-food considerations. Like, he tells you where to buy certain kitchen gadgets, and how much to budget in 2015 US dollars. That'll age poorly. - There are occasional typos. But hey, it's 958 pages long. - No duck.
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moimoi
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Post by moimoi on Sept 24, 2015 15:29:20 GMT -5
It's not widely available, but the Hideout's Soup & Bread Cookbook is pretty awesome. Every winter I live off the Thai chicken & rice soup (though I omit the wontons).
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moimoi
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Post by moimoi on Sept 24, 2015 15:32:25 GMT -5
Lilia Zaouali, Medieval Cuisine of the Islamic World and Gary Paul Nabhan, Cumin, Camels and Caravans: A Spice Odyssey. The first is pretty much what it says on the tin: a discussion of history, recipes, and technique, followed by a collection of recipes from a few medieval Islamic cookbooks, and then contemporary Maghribi recipes that closely correspond to them. The second is a historical travelogue by the popular food and science writer through the stomping grounds of the Eurasian spice trade, with a concluding jaunt to his personal stomping grounds of the American Southwest. Draws heavily on Zaouali's book, but there are several recipes both from and inspired by historical sources throughout the book, as well as "mini-biographies" of spices that track their biological development, geographic dispersal, and cultural influence. Another good entry in this genre: Curry, A Tale of Cooks & Conquerors
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Post by Powerthirteen on Sept 24, 2015 15:42:57 GMT -5
My favorite cookbook is a goofy little book called The Supper of the Lamb, by an Episcopalian priest named Robert Farrar Capon, which is half a rambling theological dissertation on the importance of enjoying things, especially food, and half a cookbook, including an impressive scheme for making a leg of lamb feed four people for a week, a funky potato soup with turmeric, some great bread recipes, and some provocative comments about knives.
In the more mainstream, I've been getting a lot of mileage out of Bittmann's How To Cook Everything Fast, which is great for people like me who are looking for something simple and interesting to do with the vegetables in the fridge.
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Post by Ron Howard Voice on Sept 24, 2015 20:41:38 GMT -5
My favorite cookbook is a goofy little book called The Supper of the Lamb, by an Episcopalian priest named Robert Farrar Capon, which is half a rambling theological dissertation on the importance of enjoying things, especially food, and half a cookbook, including an impressive scheme for making a leg of lamb feed four people for a week, a funky potato soup with turmeric, some great bread recipes, and some provocative comments about knives.
My best friend is a devout Episcopalian and an eager cook. You just gave me the idea I need for his birthday. This book sounds amazing anyway.
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Post by Deleted on Sept 24, 2015 21:16:54 GMT -5
To Serve Man is a good one.
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Post by pairesta on Sept 25, 2015 7:17:49 GMT -5
I just got an Umbrian cookbook (The Dog Who Ate the Truffle) for research this month. It's mostly a written memoir of living in that part of Italy. My frustration is, she'll go on and on about these great dishes she cooked and ate, but then follow it with a recipe for something completely unrelated and frustratingly basic. After going on and on about tracking down a chef on Lake Trasimeno who cooked with fish just from that lake, and learning all these great recipes, she gives us a recipe for . . . tomato sauce. After a multi-page story about buying and cooking a rabbit for the first time we get a recipe for . . . zucchini flowers.
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Post by Powerthirteen on Sept 25, 2015 10:11:44 GMT -5
My favorite cookbook is a goofy little book called The Supper of the Lamb, by an Episcopalian priest named Robert Farrar Capon, which is half a rambling theological dissertation on the importance of enjoying things, especially food, and half a cookbook, including an impressive scheme for making a leg of lamb feed four people for a week, a funky potato soup with turmeric, some great bread recipes, and some provocative comments about knives.
My best friend is a devout Episcopalian and an eager cook. You just gave me the idea I need for his birthday. This book sounds amazing anyway. If you're open to reading an explicitly, enthusiastically Christian book about how great it is to drink a little wine and make a nice meal for your friends, I can't recommend it highly enough. www.amazon.com/Supper-Lamb-Culinary-Reflection-Paperbacks/dp/0375760563/ref=sr_1_1?ie=UTF8&qid=1443197716&sr=8-1&keywords=the+supper+of+the+lamb
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