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Your next cookbook

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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.

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Some cookbooks coming out in the next few months.


I copyedited three of them, but not either of the meatball (!) cookbooks, nor the "paleo ice cream" one.


That's a pretty snoozy list. But I have preordered this one:


North: The New Nordic Cuisine of Iceland by Gunnar Karl Gíslason


Since I worked with Gunnar and he's a nice guy and a damn good cook.


I might be interested in this one, just because...


Di Palo’s Guide to the Essential Foods of Italy: 100 Years of Wisdom and Stories from Behind the Counter by Lou Di Palo and Rachel Wharton


This could be interesting...


Prune by Gabrielle Hamilton (Nov. 4, hardcover, $40, ISBN 978-0-81299409-4). From Gabrielle Hamilton—the bestselling author of Blood, Bones & Butter—comes her eagerly anticipated cookbook debut, filled with signature recipes from her acclaimed New York City restaurant, Prune.


Sardines on triscuits!

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I agree that the Iceland book should be interesting. I worked with Jody Eddy on Art Culinaire and then her first book and know that she's great as both a researcher and a writer.Her blog posts about Iceland are pretty neat. And I met Gunnar Karl, and liked him a lot.

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i'm all excited about "Gluten-Free Artisan Bread in Five Minutes a Day" by Jeff Hertzberg and Zoë François. Maybe this will eliminate the need to buy $10 loaves of gf sourdough bread from a bakery in SF. I've had great success with the gf breads in their earlier books but a dedicated book should have lots of wonderful breads to bake

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My copy of Heritage arrived yesterday. What a beautiful book. A lot of attention spent to provenance and ingredients.... recipes are on the complicated end but should be fun. (Damon Link's Down South covers a lot of the same ground in less thorough detail...but with very approachable recipes). really looking forward to cooking out of this.

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