Jump to content

Your next cookbook


Recommended Posts

It is with great pleasure that I inform you we are free for the Times and Luchow dinners!

 

Our schedules are wide open for the next two years and do you have a high chair?

 

:D

It is my pleasure to inform you that you're now officially on the list. :lol:

 

I don't have a highchair, but do have several phone books. ;)

List? Yo.

Yo yo.

Link to post
Share on other sites
  • Replies 490
  • Created
  • Last Reply

Top Posters In This Topic

Top Posters In This Topic

Popular Posts

40% off coupon and a gift certificate, what should I get? It's going to depend on what they have in stock, of course, but some books on my wish list or just look interesting are (not in any particula

I agree, except that once in a while I feel like doing it. What I find chef's or restaurant cookbooks useful for is inspiration, new flavor combinations, new ingredients, that kind of thing. It woul

That's great news! Out of nowhere the other day, Eden Lipson crossed my mind. Now I know why.

Posted Images

It is with great pleasure that I inform you we are free for the Times and Luchow dinners!

 

Our schedules are wide open for the next two years and do you have a high chair?

 

:D

It is my pleasure to inform you that you're now officially on the list. :lol:

 

I don't have a highchair, but do have several phone books. ;)

List? Yo.

You're already on the list. Can't have double entries - I confuse easy. :blink:

Link to post
Share on other sites

It is with great pleasure that I inform you we are free for the Times and Luchow dinners!

 

Our schedules are wide open for the next two years and do you have a high chair?

 

:D

It is my pleasure to inform you that you're now officially on the list. :lol:

 

I don't have a highchair, but do have several phone books. ;)

List? Yo.

Yo yo.

My first thought was music, my second was string and many mis-spent days as a child.

 

Okay, another approval for "the list." :cool:

Link to post
Share on other sites

Guess whose recipe it is?

 

If there are too many by him, I'm not interested.

Actually very few by him.

 

For those who don't have the book, it's Bittman's recipe. There's a similar recipe where the short ribs are braised in coffee that's much better. It's from a chef in Houston whose name I forget right now.

Link to post
Share on other sites

Guess whose recipe it is?

 

If there are too many by him, I'm not interested.

Actually very few by him.

 

For those who don't have the book, it's Bittman's recipe. There's a similar recipe where the short ribs are braised in coffee that's much better. It's from a chef in Houston whose name I forget right now.

robert del grande

Link to post
Share on other sites

It is with great pleasure that I inform you we are free for the Times and Luchow dinners!

 

Our schedules are wide open for the next two years and do you have a high chair?

 

:D

It is my pleasure to inform you that you're now officially on the list. :lol:

 

I don't have a highchair, but do have several phone books. ;)

Oooh, that’s exciting news! We’d lose the baby of course. And you’d have to allow me to contribute a classic chicliver pate w/mom’s 90 proof calvados.

 

This thread reminded me of some stuff/books she (mom) gave me a while back. I had a look and found an extra copy of Dining in France 1986. Would you be interested? You seem so passionate about the oldies. :P

Link to post
Share on other sites

Would you be interested? You seem so passionate about the oldies. :P

 

The reason I'm interested in oldies is simple - I'm an oldie!!! :(

 

Yes, thank you I would be quite interested.

 

Hmmm...no one has ever brought food. The chicken liver pate I make is with sour cherries and is a takeoff on the Marlow & Sons version. We may just need to have a taste-off.

 

Okay I've got to work up some dates for the "newbie list" and get back to each via PM.

Link to post
Share on other sites

Hmmm...no one has ever brought food. The chicken liver pate I make is with sour cherries and is a takeoff on the Marlow & Sons version. We may just need to have a taste-off.

A match of the mousses? NBC vs an old war horse? I got no problem wit dat.

Link to post
Share on other sites

A match of the mousses? NBC vs an old war horse? I got no problem wit dat.

Let the games begin. :rolleyes:

 

I'd like to play.

Wasn't it you who brought an incredibly wonderful chicken liver mousse to some get-together (maybe the one at dba or Redhead?)? If that's the recipe, I'll put my money on it.

Link to post
Share on other sites

Has anyone looked at the big red NY Times cookbook edited by the Winsome One?

It was given to me as a Christmas present and I have read it cover to cover. Fascinating read and the old recipes are sensational. I'm planning to do several dinner parties based on pre-1900 recipes.

Back in the 1970s, S had gotten me a medieval cookbbook. I did a dinner party based on that one night. Are you going back that far? :lol:

 

Ah, my misspent youth.

Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...

×
×
  • Create New...