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Your next cookbook


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#166 Really Nice!

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Posted 20 December 2011 - 01:46 PM

The Art of Eating

I subscribed to Edward's newsletter back when I was in culinary school. I think it was published 4 times a year. I really enjoyed his writing style. Unfortunately, money became tight so I let my subscription lapse. I might have to check this out.

#167 Really Nice!

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Posted 20 December 2011 - 01:52 PM

Was in a B&N and finally saw EMP. The photos of the foie gras alone sold me on this.

#168 prasantrin

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Posted 06 March 2012 - 10:11 AM

I am a little curious about this cookbook Delicious Memories: Recipes and Stories from the Chef Boyardee Family

Anna Boiardi is the granddaughter of Mario Boiardi and the great-niece of Hector Boiardi, founders of the Chef Boiardi Food Product Co. Born and raised in Italy in a family of chefs, Boiardi learned to cook at home with her mother and grandparents. After college, she launched Cucina Academy, which has been featured on CNBC, and she appears regularly on QVC presenting her dessert line, Delicious Memories. Boiardi lives in New York.


So far, 8 5-star reviews <_<


#169 splinky

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Posted 06 March 2012 - 12:42 PM

I am a little curious about this cookbook Delicious Memories: Recipes and Stories from the Chef Boyardee Family

Anna Boiardi is the granddaughter of Mario Boiardi and the great-niece of Hector Boiardi, founders of the Chef Boiardi Food Product Co. Born and raised in Italy in a family of chefs, Boiardi learned to cook at home with her mother and grandparents. After college, she launched Cucina Academy, which has been featured on CNBC, and she appears regularly on QVC presenting her dessert line, Delicious Memories. Boiardi lives in New York.


So far, 8 5-star reviews <_<

does she give the recipe for these? Posted Image

“One thing kids like is to be tricked. For instance, I was going to take my little nephew to Disneyland, but instead I drove him to an old burned-out warehouse. 'Oh, no!', I said, 'Disneyland burned down.' He cried and cried, but I think that deep down he thought it was a pretty good joke. I started to drive over to the real Disneyland, but it was getting pretty late.”
~Jack Handey

*proud descendant of cheese eating surrender monkeys*

 


#170 StephanieL

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Posted 07 May 2012 - 06:16 PM

We just got a copy of the King Arthur Flour Whole Grains Baking Book and N has been immersed in it ever since.
"Socialism never took root in America because the poor see themselves not as an exploited proletariat but as temporarily embarrassed millionaires." --John Steinbeck


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#171 Daniel

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Posted 07 May 2012 - 06:32 PM

just ordered a gentle used copy of joe beef
Ason, I keep planets in orbit.

#172 Daisy

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Posted 07 May 2012 - 06:46 PM

I just got April Bloomfield's book. Asparagus with parmigiana pudding and prosciutto will be prepared later this week.
Sardines aren't for sissies.---Frank Bruni
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The mistake one makes is to react to what people post rather than to what they mean.---Dr. Johnson
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I want to be the girl with the most cake.

#173 splinky

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Posted 26 July 2013 - 12:16 AM

looking forward to david kinch's manresa cookbook


“One thing kids like is to be tricked. For instance, I was going to take my little nephew to Disneyland, but instead I drove him to an old burned-out warehouse. 'Oh, no!', I said, 'Disneyland burned down.' He cried and cried, but I think that deep down he thought it was a pretty good joke. I started to drive over to the real Disneyland, but it was getting pretty late.”
~Jack Handey

*proud descendant of cheese eating surrender monkeys*

 


#174 Sneakeater

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Posted 30 September 2013 - 04:49 AM

Not my next cookbook, but rather my current.

You can all laugh all you want, but for a cooking retard like me (I guess the term you're supposed to use is "cooking neophite"), Raymond Sokolov's How to Cook is excellent, even invaluable. This is a book that contains the basic technical information I've wanted, without a lot of other stuff to get in my way, in an easy-to-digest manner.

It isn't the recipes themselves. It's the methods embedded in them. (I've been cooking enough that I can just read it/them and see what I've been doing wrong in similar situations.) It takes so much more work to extract this kind of stuff out of Joy. And unless you're looking to make yourself famous with a food blog, Mastering is just too scary to start from.

Not of use to most people here, who are way beyond this basic level. But just what I wanted.

(Also, the differences between the mid-'80s, when this book was written, and now that keep cropping up are amusing.)
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#175 Suzanne F

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Posted 11 October 2013 - 09:15 PM

I'm proofing Pat LaFrieda's forthcoming Meat, and apart from not liking the style of the writer (too wordy) and thinking the copyeditor seriously fell down on the job (missing inconsistencies), I rather like the book. Interesting to read about how the meat business has changed over the years (including how he says he personally changed it), and what he has to say about burgers.* Very helpful information about meat cuts, with pictures--which I always like in a cookbook. There are not a lot of recipes, but all so far look tasty enough, and pretty much anyone can make them. I'm only through the veal, lamb, and chopped meat chapters; poultry, pork, and beef still to be done. I'll let you know if anything pops up that makes me withdraw this approval, but so far I like it well enough to recommend.

 

ETA: I can't remember what the prevailing opinion of Bill's Bar & Burger is here, but he thinks the way the sliders   are done there -- one long rectangular patty spanning three slider buns -- is a great idea. Even though it totals to about the same meat as three separate 1 1/2-ounce sliders, which is way too little for him.


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#176 DanM

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Posted 10 November 2013 - 03:17 AM

I have found River Cottage Everyday and Veg Everyday to be approachable with many successful recipes. They now have a Fruit Everyday, which is a tempting to import from England. I might also indulge in their Booze handbook for the homebrew beer recipes.

 

Dan



#177 memesuze

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Posted 05 January 2014 - 03:46 PM

Amazon.com has Ottolenghi's Plenty e-book for 1.99 today
"When you think about it, all of my greatest work is poop tomorrow." - Mario Batali

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#178 Stone

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Posted 06 January 2014 - 03:23 PM

Are electronic versions of cookbooks "interactive"?  That is, do they allow easy downloading of ingredient lists or recipes?  


And she was.


#179 Sneakeater

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Posted 06 January 2014 - 03:28 PM

And do they tell you when you're fucking up?
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#180 Stone

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Posted 06 January 2014 - 04:16 PM

You need to get re-married for that.


And she was.