|
|
Post by pairesta on Aug 1, 2017 8:08:56 GMT -5
August's cooking reference will be How to Cook Indian by Sanjeev Kapoor.
This is not a cookbook for the faint of heart. It's not for novice cooks or beginners in Indian cuisine, despite what the title implies or the blurb referring to Kapoor as "The Rachel Ray of India". I've had it for a few years now, but its depth and breadth (600 pages and 500 recipes) have made it difficult to get into. Nonetheless, on some lengthy business flights in July, I dove into the book at length and wrote down recipes that sounded do-able and interesting. This resulted in two full notebook pages of ideas. So I've certainly got my work cut out for me.
|
|
LazBro
Prolific Poster 
Posts: 10,278 
|
Post by LazBro on Aug 1, 2017 8:32:46 GMT -5
August's cooking reference will be How to Cook Indian by Sanjeev Kapoor. This is not a cookbook for the faint of heart. It's not for novice cooks or beginners in Indian cuisine, despite what the title implies or the blurb referring to Kapoor as "The Rachel Ray of India". I've had it for a few years now, but its depth and breadth (600 pages and 500 recipes) have made it difficult to get into. Nonetheless, on some lengthy business flights in July, I dove into the book at length and wrote down recipes that sounded do-able and interesting. This resulted in two full notebook pages of ideas. So I've certainly got my work cut out for me. I'm especially excited for this one. Indian is a cuisine I love so much and have cooked in so little. My tikka masala is a house favorite, and a go-to for me when scraps of leftover vegetation start to pile up. But my roster doesn't get much deeper than that. |
|
|
|
Post by pairesta on Aug 1, 2017 8:41:37 GMT -5
August's cooking reference will be How to Cook Indian by Sanjeev Kapoor. This is not a cookbook for the faint of heart. It's not for novice cooks or beginners in Indian cuisine, despite what the title implies or the blurb referring to Kapoor as "The Rachel Ray of India". I've had it for a few years now, but its depth and breadth (600 pages and 500 recipes) have made it difficult to get into. Nonetheless, on some lengthy business flights in July, I dove into the book at length and wrote down recipes that sounded do-able and interesting. This resulted in two full notebook pages of ideas. So I've certainly got my work cut out for me. I'm especially excited for this one. Indian is a cuisine I love so much and have cooked in so little. My tikka masala is a house favorite, and a go-to for me when scraps of leftover vegetation start to pile up. But my roster doesn't get much deeper than that. Kapoor's book is so hardcore he doesn't even have Tikka Masala in it. (Yes, I know it's a British recipe). No vindaloo, either! I'm like you; I love Indian cooking and cuisine yet rarely make it, and when I do, it's invariably a "curry", so my unofficial challenge for the month is to to not cook anything I've made before, avoid curried unless they're unusual, and try new styles of Indian cooking as much as possible. |
|
|
|
Post by Ron Howard Voice on Aug 1, 2017 12:02:21 GMT -5
Will you be making some chaat?
|
|
|
|
Post by Ron Howard Voice on Aug 1, 2017 12:06:41 GMT -5
Can't comment over at AVC for some reason, but the top cookbooks list is pretty darn solid. Plenty, Every Grain of Rice, and The Food Lab are bigtime favorites here, but in the 6 weeks that I've had Joshua McFadden's new Six Seasons, the successes have been so frequent and so awesome that I scrolled down the list with an increasing (but ultimately futile) belief that it could/would be #1. Think the GF and I have made about 7-8 recipes from it, and they've all been super easy to follow, intuitive, inspired-but-not-complicated-or-cheffy, and just freaking delicious. Like, can't wait for the leftovers delicious. And organizing by growing season is the best way to organize a general-interest (vs., like, specific cuisines) cookbook. Sorry, Ottolenghi's Plenty More, but organizing recipes by cooking technique is not useful.
I'm supposed to be making a Six Seasons recipe tonight but just realized I forgot to make the subrecipe "spicy fish sauce sauce" in advance. Whoops. (It's fish sauce and white wine vinegar in a jar with some hot chili peppers.)
|
|
GumTurkeyles
AV Clubber 
$10 down, $10 a month, don't you be a turkey
Posts: 3,065
|
Post by GumTurkeyles on Aug 1, 2017 13:24:10 GMT -5
Can't comment over at AVC for some reason, but the top cookbooks list is pretty darn solid. Plenty, Every Grain of Rice, and The Food Lab are bigtime favorites here, but in the 6 weeks that I've had Joshua McFadden's new Six Seasons, the successes have been so frequent and so awesome that I scrolled down the list with an increasing (but ultimately futile) belief that it could/would be #1. Think the GF and I have made about 7-8 recipes from it, and they've all been super easy to follow, intuitive, inspired-but-not-complicated-or-cheffy, and just freaking delicious. Like, can't wait for the leftovers delicious. And organizing by growing season is the best way to organize a general-interest (vs., like, specific cuisines) cookbook. Sorry, Ottolenghi's Plenty More, but organizing recipes by cooking technique is not useful. I'm supposed to be making a Six Seasons recipe tonight but just realized I forgot to make the subrecipe "spicy fish sauce sauce" in advance. Whoops. (It's fish sauce and white wine vinegar in a jar with some hot chili peppers.) I couldn't post for the first hour either. Had to log out and back in 3 times and eventually got it. I just looked up that fish sauce-sauce recipe, and it's the same as a peanut sauce that all the cambodian places use for their nime chow here (whereas other places outside of here use a thick peanut sauce which is way too sweet). You definitely don't need to make it a day in advance. I never have, and it's usually all used up by the end of a meal. Here's a recipe that has it, but I mean, you already have the book, so you don't really need it. ediblerhody.ediblecommunities.com/recipes/cambodian-spring-roll-nime-chow(depending on brand of fish sauce, maybe reduce it by half, and add in a little more at a time if it needs more. I also throw in the garlic and bird eye chiles immediately. I only top with crushed peanuts when using it.) |
|
|
|
Post by pairesta on Aug 1, 2017 14:16:14 GMT -5
Will you be making some chaat? The chaat chaapter is huge, so much so you forget you're still on that. Yes. I have a "street chaat" meal planned in the very near future as well. |
|
|
|
Post by Ron Howard Voice on Aug 2, 2017 10:29:30 GMT -5
You definitely don't need to make it a day in advance. I never have, and it's usually all used up by the end of a meal. Thanks much! Made it last night with no problems as you said. The book says it will keep (but intensify) for a month or so. On roasted cauliflower and tossed with parsley, it was pretty delicious. |
|
|
|
Post by louiebb on Aug 13, 2017 11:39:00 GMT -5
I'm a big fan of Flour + Water, which is named after an Italian Restaurant in San Francisco, and written by the chef, Thomas McNaughton. It's all pasta dishes, so obviously you have to like pasta, but there are a whole bunch of varieties: Some vegetarian, some vegan, lots of different animal proteins.
The beginning starts with recipes for making the basic kinds of pasta: the sort you extrude; the sort you roll through a pasta maker then slice; the sort you use for ravioli. There are the basics of cooking fresh and dried pasta, and how to make dishes à la minute.
The structure of the rest of the cookbook is why I love it though. There are four sections, each with numerous recipes, and organized by season. I taught myself how to make a great bolognese sauce in the winter section, when you need that heavy, meaty, stick-to-your-ribs type of recipe. The Spring dishes often lean towards fresh greens, and the autumnal dishes are often a riot of color.
|
|
|
|
Post by pairesta on Sept 1, 2017 8:47:16 GMT -5
August's cooking reference will be How to Cook Indian by Sanjeev Kapoor. This is not a cookbook for the faint of heart. It's not for novice cooks or beginners in Indian cuisine, despite what the title implies or the blurb referring to Kapoor as "The Rachel Ray of India". I've had it for a few years now, but its depth and breadth (600 pages and 500 recipes) have made it difficult to get into. Nonetheless, on some lengthy business flights in July, I dove into the book at length and wrote down recipes that sounded do-able and interesting. This resulted in two full notebook pages of ideas. So I've certainly got my work cut out for me. I ended the month barely scratching the surface of the cookbook and the cuisine. The more I cooked, the less I feel like I knew. Kapoor is fairly demanding in his ingredients, asking you to get, say, and idli steamer, or Indian salmon (which he insists is completely different from American salmon, but then offers no substitutes similar in flavor or texture), screw pine water, edible foil . . . my pantry is stocked with things like puffed rice, black dal, chickpea flour, and now all of that will invariably go bad before I get to it again. I just don't know Indian food or grasp it on an intuitive level the way I do more familiar to me western cuisines. I came to Indian food fairly late in life, and I certainly enjoy it and love making it, but it was hard for me not to go cross-eyed trying to tease out the differences in recipes in the book. Like Wolfert's Morocco cookbook from March, recipes are fairly dish intensive: it's not unusual for a curry to ask for three pans to cook in, then you have the pot for the rice, then if you make dal, you need a pot for the lentils and a tempering pot, so now you're out of burners. I had to learn to trust my instincts more and toss out ingredients that were too exotic or contributed too little to the larger dish (what on earth could a quarter teaspoon of ground fennel seed contribute to a spice-rich dish?). If you're an Indian food lover and have covered the basics, and are looking for something deeper and more challenging, this is absolutely the way to go. But it's not for beginners, either to cooking or Indian cuisine. If you're looking for a good primer on basic Indian cooking and technique, I highly recommend Julie Sahni's Classic Indian Cooking instead. |
|
|
|
Post by pairesta on Sept 3, 2017 9:57:40 GMT -5
September's cookbook is Mastering the Art of Chinese Cooking by Eilieen Yin-Fei Lo. This is another cookbook that I feel like I haven't used very much, but in researching it, it turns out I have. There's alot more text to this cookbook than normal: long introductions to chapters, explanations of various ingredients and techniques, etc. So there's less recipes than one would expect from a cookbook this size. I dunno if it's project fatigue, too many "exotic" cuisines in a row the past summer for this western palate, or just general impatience for other fall months to get here, but I'm having a hard time getting into the idea of cooking for the month ahead. I'm going to do some repeat dishes, simply for lack of a wealth of recipes to choose from. So far nothing I've tentatively picked out is really striking my fancy and has me excited to cook it. I may supplement the latter half of the month with Beyond the Great Wall by Jeffrey Alford and Naomi Duguid, recipes from western China that takes on the flavors of India, Siberia, and the "-stan" countries it abuts. Alford and Duguid seemed to pretty regularly crank out these beautiful books at a two-year clip in the late 90s through the latter part of the last decade, then abruptly stopped. The unofficial theme of Beyond the Great Wall is revisiting places that Duguid and Alford toured extensively in their youths, where they met and fell in love. Researching why they stopped putting out cookbooks after this one, I found out why: Alford abruptly left Duguid two years later, moved to a remote Thailand village, and married a local.  Anyways, it is a lovely book with compelling recipes. Unfortunately, it overlaps in flavor profiles with India and the Middle East, two regions I just covered, so I'm not sure how much I will use that book either. |
|
|
|
Post by pairesta on Sept 3, 2017 10:01:20 GMT -5
Will you be making some chaat? I forgot you had asked about this. The Chaat meal wound up being one of our favorites of the month. Puffed rice, chickpea vermicelli, boiled potato wedges, pickled onion, peanuts, and tomatoes all heaped in a bowl, then all the pickles and chutneys I'd made all month accompanied it to spoon over. It didn't seem like it was going to work, and it didn't look too promising. But oh my was it delicious. All manner of flavors, textures, and temperatures colliding so that every bite was different. My wife said it reminded her of "nachos", for whatever reason, but she loved it. I need to remember to make this more often, especially since I basically have all the ingredients sitting around. |
|
|
|
Post by Incense on Sept 21, 2017 15:15:00 GMT -5
Quick PSA: If anyone's interested in owning a used copy of Vincent & Mary Price's A Treasury of Great Recipes, there's one here or here that are $6 or under. |
|
|
|
Post by songstarliner on Sept 21, 2017 15:51:21 GMT -5
Quick PSA: If anyone's interested in owning a used copy of Vincent & Mary Price's A Treasury of Great Recipes, there's one here or here that are $6 or under. I bought one! Thank you! |
|
|
|
Post by pairesta on Sept 21, 2017 17:08:49 GMT -5
Quick PSA: If anyone's interested in owning a used copy of Vincent & Mary Price's A Treasury of Great Recipes, there's one here or here that are $6 or under. It's so weird how that book has kind of found a new life lately. Seems to come up alot. My uncle gave me his copy years ago and I never did anything with it; I need to make some stuff from it next year. |
|
|
|
Post by songstarliner on Sept 22, 2017 22:05:11 GMT -5
I'm ... kind-of sort-of thinking about trying to write a cookbook. I feel nervous even typing it out for everyone to read, but it's been percolating in my mind for months. It's a long-shot, I know, I really do. But but but this city is very hospitable to local talent, and we know people in publishing here, and I've developed some really great original recipes for our cafe, and I have a friend who's done professional food photography, and guys - I bought a new, dedicated cookbook notebook AND a new pen. So. I've got that going for me.
If I never mention it again, please don't hold it against me.
|
|
LazBro
Prolific Poster
Posts: 10,278
|
Post by LazBro on Sept 22, 2017 22:17:13 GMT -5
I'm ... kind-of sort-of thinking about trying to write a cookbook. I feel nervous even typing it out for everyone to read, but it's been percolating in my mind for months. It's a long-shot, I know, I really do. But but but this city is very hospitable to local talent, and we know people in publishing here, and I've developed some really great original recipes for our cafe, and I have a friend who's done professional food photography, and guys - I bought a new, dedicated cookbook notebook AND a new pen. So. I've got that going for me. If I never mention it again, please don't hold it against me. I can guarantee you at least one customer. |
|
|
|
Post by Incense on Sept 22, 2017 22:17:45 GMT -5
I'm ... kind-of sort-of thinking about trying to write a cookbook. I feel nervous even typing it out for everyone to read, but it's been percolating in my mind for months. It's a long-shot, I know, I really do. But but but this city is very hospitable to local talent, and we know people in publishing here, and I've developed some really great original recipes for our cafe, and I have a friend who's done professional food photography, and guys - I bought a new, dedicated cookbook notebook AND a new pen. So. I've got that going for me. If I never mention it again, please don't hold it against me. You should totally give this a try! |
|
|
|
Post by pairesta on Sept 23, 2017 6:44:06 GMT -5
I'm ... kind-of sort-of thinking about trying to write a cookbook. I feel nervous even typing it out for everyone to read, but it's been percolating in my mind for months. It's a long-shot, I know, I really do. But but but this city is very hospitable to local talent, and we know people in publishing here, and I've developed some really great original recipes for our cafe, and I have a friend who's done professional food photography, and guys - I bought a new, dedicated cookbook notebook AND a new pen. So. I've got that going for me. If I never mention it again, please don't hold it against me. Do it! You have a personable writing style and you know alot about baking. What more do you need knead to get going? |
|
|
|
Post by The Stuffingtacular She-Hulk on Sept 23, 2017 10:28:44 GMT -5
I'm ... kind-of sort-of thinking about trying to write a cookbook. I feel nervous even typing it out for everyone to read, but it's been percolating in my mind for months. It's a long-shot, I know, I really do. But but but this city is very hospitable to local talent, and we know people in publishing here, and I've developed some really great original recipes for our cafe, and I have a friend who's done professional food photography, and guys - I bought a new, dedicated cookbook notebook AND a new pen. So. I've got that going for me. If I never mention it again, please don't hold it against me. I also think a cookbook by you would be incredible. The stuff you've created for the cafe has always sounded so good and I'm usually jealous I didn't think of the ideas first. I would be more than happy to serve as a field-test cook/baker for your recipes. |
|
|
|
Post by pairesta on Oct 1, 2017 9:22:41 GMT -5
September's cookbook is Mastering the Art of Chinese Cooking by Eilieen Yin-Fei Lo. This is another cookbook that I feel like I haven't used very much, but in researching it, it turns out I have. There's alot more text to this cookbook than normal: long introductions to chapters, explanations of various ingredients and techniques, etc. So there's less recipes than one would expect from a cookbook this size. I dunno if it's project fatigue, too many "exotic" cuisines in a row the past summer for this western palate, or just general impatience for other fall months to get here, but I'm having a hard time getting into the idea of cooking for the month ahead. I'm going to do some repeat dishes, simply for lack of a wealth of recipes to choose from. So far nothing I've tentatively picked out is really striking my fancy and has me excited to cook it. I may supplement the latter half of the month with Beyond the Great Wall by Jeffrey Alford and Naomi Duguid, recipes from western China that takes on the flavors of India, Siberia, and the "-stan" countries it abuts. Alford and Duguid seemed to pretty regularly crank out these beautiful books at a two-year clip in the late 90s through the latter part of the last decade, then abruptly stopped. The unofficial theme of Beyond the Great Wall is revisiting places that Duguid and Alford toured extensively in their youths, where they met and fell in love. Researching why they stopped putting out cookbooks after this one, I found out why: Alford abruptly left Duguid two years later, moved to a remote Thailand village, and married a local. Anyways, it is a lovely book with compelling recipes. Unfortunately, it overlaps in flavor profiles with India and the Middle East, two regions I just covered, so I'm not sure how much I will use that book either. I wound up only making one meal from Beyond the Great Wall, so I can't really talk much about it. I need to do this cookbook-a-month project again and it will definitely be in rotation then. As for Mastering the Art of Chinese Cooking, I confess that I struggled sticking to that as my exclusive source this month. I used other Asian and Chinese cookbooks I owned as further reference, particularly if one of Yin-Fei Lo's recipes looked too demanding or convoluted. Yin-Fei Lo proscribes a simply huge pantry of items that, from experience, I buy to use in one dish, then never again and eventually throw that ingredient out years later. I simply don't cook Chinese often enough to cycle through some of the more esoteric ingredients she dictates. After stocking up an Indian pantry in August, then ending the month with bags of stuff I used only a fraction of, I'm a little sensitive to these pantry overhauls and wasting food that way. But to that end, if you're serious about getting into cooking Chinese, and want an extended run in the cuisine, this is the book for you. It hits a lot of the mainstays of the cuisine, the big classics from the most basic and well-known (mu shu pork; General Tso's Chicken) to demanding (Peking Duck) and exotic (bird's nest, shark's fin). However I'll plug another cookbook as well: Every Grain of Rice by Fuscia Dunlop. While she's also guilty of demanding some esoteric ingredients at times, for the most part, she makes do with a much smaller set of pantry staples that get used over and over again, and manages to generate big flavors from them. Plus her recipes seem to turn out better when compared head-to-head with Yin-Fei Lo's. |
|
|
|
Post by pairesta on Oct 1, 2017 9:26:47 GMT -5
October's cooking is The Food of Spain by Claudia Roden. This is another simply enormous cookbook, with a lengthy introduction to the history of the country and the evolution of its cuisine. There's also lots of multi-page sidebars on ingredients, dishes, or food writers or cooks she knows in the country, so it's not wall-to-wall dishes.
October is my favorite month of the year, and Spanish is one of my favorite cuisines, so I've been very eager to get to this. However when I make Spanish food myself, I tend to go the tapas and paella route. I'll probably still do that this time (although Roden's tapas chapter is surprisingly brief), but hopefully I'll branch out more into main courses, desserts, salads, etc. Hopefully the meals will generate more leftovers and I won't have to cook every night like I did last month with China: I need a break!
|
|
|
|
Post by pairesta on Nov 1, 2017 6:56:16 GMT -5
October's cooking is The Food of Spain by Claudia Roden. This is another simply enormous cookbook, with a lengthy introduction to the history of the country and the evolution of its cuisine. There's also lots of multi-page sidebars on ingredients, dishes, or food writers or cooks she knows in the country, so it's not wall-to-wall dishes. October is my favorite month of the year, and Spanish is one of my favorite cuisines, so I've been very eager to get to this. However when I make Spanish food myself, I tend to go the tapas and paella route. I'll probably still do that this time (although Roden's tapas chapter is surprisingly brief), but hopefully I'll branch out more into main courses, desserts, salads, etc. Hopefully the meals will generate more leftovers and I won't have to cook every night like I did last month with China: I need a break! I had alot of fun with it this month. Towards the end I wasn't using the book so much anymore and just doing favorite Spanish dishes I'd done before. But Roden's book is very inspiring, and a good primer on Spanish food and food culture. At first I was a little resistant on the meager tapas chapter, and only three paella recipes, but I like that she got out beyond those well-known dishes and gave a more complete picture of the cuisine. |
|
|
|
Post by pairesta on Nov 1, 2017 6:59:05 GMT -5
I'm curtailing my cookbook project. November is super busy for us, with barely any free weekends to cook. I was going to use Sean Brock's Heritage cookbook, but in reviewing it for ideas, I found the recipes to be very involved and demanding, and using highly local ingredients that I don't have access to, so I lost the will to go through with it. I then turned to a few Robb Walsh cookbooks as a potential fallback, but that's when I realized I just wasn't going to have the time to make anything extensively from the book.
I'll do a wrapup on the cookbooks I used this year later.
|
|
|
|
Post by pairesta on Nov 1, 2017 8:24:12 GMT -5
Recommended
Into the Vietnamese Kitchen, Andrea Nguyen This is probably my favorite cookbook of the year. Nguyen’s recipes are mostly simple, approachable, and not overly demanding on esoteric ingredients. Nearly everything I made was stellar. The Food of Spain, Claudia Roden Jerusalem, Yotam Ottelenghi These two are self explanatory: good cookbooks to use for their respective cuisines, with plenty of essays and digressions to teach you more about their cultures, as well. Jamie at Home, Jamie Oliver Organized by season, then by a particular ingredient or technique that is at its best for that time of year (lamb in spring, “barbecue” in summer, etc). Tender, Nigel Slater Notes from the Larder, Nigel Slater Slater has a wonderful, engaging writing style, and these two books are just fun to read. But Slater is also a master of what he calls “cuisine approximate”, where you make do with what’s on hand to get close to a particular cuisine or craving without being so bogged down in worries of strict authenticity. Tender is organized by vegetable, with a host of recipes for each vegetable, and Notes from the Larder is organized by month, going deeper and further even than a season-organized approach would be. Street Food of Mexico, Hugo Ortega The title says it all: basic, casual food. Don’t expect to map out a complete meal from this cookbook, but it’s good for quick weeknight meals or party planning, for instance. Super Natural Every Day, Heidi Swanson Vegetarian cooking without necessarily being “healthy”; Swanson isn’t shy about using oil, cheese, or butter in her recipes, but a good sourcebook for ideas around more vegetable-centered cooking.
For Advanced Cooks
How to Cook Indian, Sanjeev Kapor Mastering the Art of Chinese Cooking, Eileen Yin-Fei Lo Both of these cookbooks are a deep, demanding dive into their respective cuisines. They require a pretty deep pantry of staple goods, and offer little in the way of substitutions. I’d recommend other “beginner” books in both cases, but if you’re an experienced cook and really looking to go far into Chinese or Indian cooking, these are the place to go.
Recommended with Reservations
The Foods of Morocco, Paula Wolfert I love Paula Wolfert’s other books and Morocco is her bread and butter, but this book has some issues. There’s repetitive, redundant recipes, for starters. Many recipes are overly convoluted, sometimes calling for up to five separate pots or pans to make. I recommend looking at them critically to see if there’s not a better, shorter, less demanding of pots and pans approach to take. Her couscous recipe is insanely demanding, and she offers no shortcuts. The Encyclopedia of Cajun and Creole Cuisine, John Folse It’s simply a huge book, almost as effective a coffee table book as a cookbook. There’s a lot of not-necessary recipes in here (lasagna, spaghetti and meatballs), but the actual Cajun and Creole recipes are solid. Not Recommended
Forks Over Knives The Cookbook, Del Sroufe The most flavor-averse collection of recipes I’ve ever seen. It’s like the authors broke every recipe down, determined where there was a threat of too much flavor, and instead substituted the most anemic, bland approach they could find. Consequently everything is boiled or steamed, including the highly controversial “water sauté” approach. |
|
LazBro
Prolific Poster
Posts: 10,278
|
Post by LazBro on Nov 22, 2017 9:26:27 GMT -5
I want someone to do a series but not me.  |
|
LazBro
Prolific Poster
Posts: 10,278
|
Post by LazBro on Nov 22, 2017 9:32:19 GMT -5
I found the above searching Amazon for cookbooks to ask for Christmas. My search revealed a full four cookbooks with a bleeped "Fuck" in the title. Come on, cooks. Stop trying to be edgy and cool.
|
|
|
|
Post by Ron Howard Voice on Nov 23, 2017 14:27:46 GMT -5
I found the above searching Amazon for cookbooks to ask for Christmas. My search revealed a full four cookbooks with a bleeped "Fuck" in the title. Come on, cooks. Stop trying to be edgy and cool. Six Seasons Six Seasons Six Seasons. Seriously, I got it in June and today am cooking recipe #27 so far. Like 25 of them have been "return to this" type favorites. Here are some of the cookbooks on my Christmas wishlist: - Truly Texas Mexican: A Native Culinary Heritage in Recipes (Adan Medrano) - Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More (Andrea Nguyen) - Istanbul and Beyond: Exploring the Diverse Cuisines of Turkey (Robyn Eckhardt) - Tacos: Recipes and Provocations (Alex Stupak) - Hong Kong Diner: Recipes for Baos, Hotpots, Street Snacks and More... (Jeremy Pang) |
|
LazBro
Prolific Poster
Posts: 10,278
|
Post by LazBro on Dec 26, 2017 10:00:10 GMT -5
For Christmas I received: - Smitten Kitchen Every Day, by Deb Perelman
- The Essential Instant Pot Cookbook, by Coco Morante
|
|
|
|
Post by Ron Howard Voice on Jan 12, 2018 16:48:33 GMT -5
Gave the girlfriend Andrea Nguyen's book Asian Dumplings and a fancy pants French rolling pin for Christmas. I'm so subtle! Also, we're jumping in this weekend and looking forward to lots of dumplingy goodness.
|
|
