Sneakeater Posted March 17, 2011 Share Posted March 17, 2011 We’d lose the baby of course. That would be very careless. Quote Link to post Share on other sites
Lippy Posted March 17, 2011 Share Posted March 17, 2011 A match of the mousses? NBC vs an old war horse? I got no problem wit dat. Let the games begin. 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. That's the recipe I had in mind. I wasn't the one who brought it that time, but I have made it, too. Quote Link to post Share on other sites
fentona Posted March 21, 2011 Share Posted March 21, 2011 A friend who recently visited North Korea sent me this little gem: Quote Link to post Share on other sites
Lippy Posted April 4, 2011 Share Posted April 4, 2011 Amanda Hesser's tome arrived Saturday and I've spent a few hours with it. It's going to take several days just to get the lay of the land. I'm very impressed, so far. Even granting that Hesser made choices that reflect her latter-day tastes, it's been fascinating to see how sophisticated (again, by contemporary standards) some of the food was in 19th century New York. I love the headnotes and background information. I have found one error; I'm sure that there are many -- it's unavoidable in a book of this size and range. Lindy's cheesecake, which I had more than once, had a cookie-type crust, not a graham-cracker crumb-type crust. I remember writing a letter to the food editor at the time the recipe appeared, pointing out the discrepancy. As I recall, it was printed, but Hesser went along with the original error. I am correct. Quote Link to post Share on other sites
Wilfrid Posted June 30, 2011 Share Posted June 30, 2011 Offered a review copy of the Noma book. Oh, okay then, thanks! Quote Link to post Share on other sites
Suzanne F Posted June 30, 2011 Share Posted June 30, 2011 To be able to write a fair review, you really should test some of the recipes. Can we expect the deforestation of the East Village now? Quote Link to post Share on other sites
memesuze Posted August 3, 2011 Share Posted August 3, 2011 A friend sent me a copy of the new Dorie Greenspan book Around My French Table. I've only gone through the first two chapters, but I want to make EVERYTHING. I went to sleep last night dreaming of salmon rillettes and gougeres made with gruyere. Here's the too-big-to-go-in-the-book glossary Quote Link to post Share on other sites
Suzanne F Posted August 3, 2011 Share Posted August 3, 2011 A friend sent me a copy of the new Dorie Greenspan book Around My French Table. I've only gone through the first two chapters, but I want to make EVERYTHING. I went to sleep last night dreaming of salmon rillettes and gougeres made with gruyere. Here's the too-big-to-go-in-the-book glossary Wow, thanks for that link! I don't have the book, but the information there is very handy. (FWIW, I got to chat with Dorie on our way to and from Austin -- same flights both ways -- and she is just adorable! Makes me want to read everything she's done.) Quote Link to post Share on other sites
memesuze Posted August 3, 2011 Share Posted August 3, 2011 Yes, she's such a dear - I've enjoyed the two chats I've had with her when she's dropped in to Austin for a class and book-signing. You can't go wrong with her baking or French titles. So many hints, alternatives, trucs - very complete recipes. Quote Link to post Share on other sites
SethG Posted August 11, 2011 Share Posted August 11, 2011 I finally ordered that book a few days ago. Never had the honor of meeting Dorie, but I have seen her participate on the web in various ways over the years and she does seem like such a nice person. I own almost all of her books. Quote Link to post Share on other sites
splinky Posted December 11, 2011 Share Posted December 11, 2011 "plenty: vibrant recipes from london's ottolenghi" gorgeous photos and some interesting ideas for healthy seasonal dishes Quote Link to post Share on other sites
bloviatrix Posted December 12, 2011 Share Posted December 12, 2011 "plenty: vibrant recipes from london's ottolenghi" gorgeous photos and some interesting ideas for healthy seasonal dishes Love this book. There's a recipe in the beginning for carrots with warm spices, vinegar, and cilantro that is addictive. Quote Link to post Share on other sites
splinky Posted December 12, 2011 Share Posted December 12, 2011 "plenty: vibrant recipes from london's ottolenghi" gorgeous photos and some interesting ideas for healthy seasonal dishes Love this book. There's a recipe in the beginning for carrots with warm spices, vinegar, and cilantro that is addictive. the basmati wild rice and quinoa salad recipe caught my eye here are about 300 of his recipes from the guardian Quote Link to post Share on other sites
bloviatrix Posted December 19, 2011 Share Posted December 19, 2011 It's not a new book, but after about 12 years I finally got my hands on a copy of Copeland Mark's Sephardic Cooking. It's a hardback in excellent condition and it only cost about $12.50. A search online shows copies going for over $100 (some of them the paperback edition). Quote Link to post Share on other sites
Peter Creasey Posted December 19, 2011 Share Posted December 19, 2011 The Art of Eating Quote Link to post Share on other sites
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