885 replies to this topic

[helena]

Among the notable:

Asian Sauces and Marinades - nice book with a quite a few of interesting ideas.

Asian Cook by Terry Tan - his Shiok! on Singaporean food is pretty good, but this one is must have as it explains (and wonderful photograhy, btw) the asian cooking tools.

Since Alex's visit to Macau several months ago, i was waiting to Taste of Macau: finally it was published and although i haven't tried any recipes yet, it was a pleasure to read the book.

Currently reading The Elephant Walk on Cambodian cooking: a beautiful book.

[Vanessa]

Given to me today: Ollas, Sartenes y Fogones del Quijote by Gloria Sanjuan. Along with the obligatory 2l tin of Baena EVOO and a litre of Bacardi.

v

[helena]

Finally caught the relative bargain on Carluccio's The Complete Mushroom Book.

Also Mendonsa's The Best of Goan Cooking to compare with Macau cooking.

Coming up:
Nose to Tail; this one is a must.
Mediterranean Cook: the new title by Gayler - for completeness;
Cracking the Coconut: well, akiko sounded convincing enough;
Cucina Essenziale: vaguely remembring some positive discussion a while ago...

[helena]

The Mediterranean Cook that arrived today uses exactly the same approach as Asian Cook mentioned earlier: covering a lot of cookware and techniques while offering recipes from masters of the cuisine (Wolfert, Roden and el. in this case).
Terrific photography: now i understand Wolfert's constant earning for eat another clay pot...

[ngatti]

"Professional Charcuterie" and "The Cheese Plate", arrived via Amazon last Friday.

[omnivorette]

Zuni cookbook came yesterday. Stayed up way too late reading. What a delight.

What on earth shall I cook this weekend? So many options.

Thinking about that duck with prunes...or maybe just roasting a chicken.

[Abbylovi]

Zuni cookbook came yesterday. Stayed up way too late reading. What a delight.

What on earth shall I cook this weekend? So many options.

Thinking about that duck with prunes...or maybe just roasting a chicken.

Start with the chicken and bread salad.

[omnivorette]

Yep, will salt tonight, roast tomorrow or Sunday. No bread salad this time - it's Passover. I'm going to do potatoes.

[Abbylovi]

Oy vey. Enough with the Passover already. :P

[omnivorette]

40 years in the desert. 8 days I can manage. :P

[omnivorette]

I often make Mark Bittman's "The Minimalist" (column in the NYT) recipes, and I really like them. I don't have any of his cookbooks, and I want to get one. I looked on amazon, and there are several possibilities. Any recommendations?

[helena]

"Simple to Spectacular" coauthored with Vongerichten: if only for cannelloni...

[Cathy]

Another vote for "Simple to Spectacular." Bittman's "How to Cook Everything" is okay but a bit bloodless.

My sweet husband, who wouldn't eat at St. J on a bet :D, brought home "The Whole Beast." The text in the US edition is pure Fergus, fortunately, and Bourdain's intro is lovely. But there are no pictures.

[omnivorette]

I looked at all the Bittman cookbooks yesterday. Nothing except the Vongerichten one is appealing - the Minimalist ones are just plain visually unappealing, and that makes a difference to me. Didn't buy the Vongerichten one, but will look at it some more.

Anybody have Tom Valenti's book - the one-pot meals book? Looks pretty good.

[ngatti]

The Whole Beast by Fergus Henderson. This, a gift for a dear friend. There's a copy left. Shall have to return to Borders on Thursday to snatch it up for myself.

The Encyclopedia of Food Ingredients..or some such. One of those HH pubs from the overstock stacks. Only 10 bucks. Not brilliant, but contains enough stuff to fill in the cracks, so ten bucks is a relative steal. Recommended.