Evelyn Posted October 22, 2014 Share Posted October 22, 2014 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. Think you mean Donald Link . I love Down South. Every recipe I've tried has been a hit. 1 Quote Link to post Share on other sites
Nathan Posted October 22, 2014 Share Posted October 22, 2014 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. Think you mean Donald Link . I love Down South. Every recipe I've tried has been a hit. yup. and I've cooked out of Down South a fair amount. You would like Heritage then. gorgeous book. recipes are definitely more complicated though (not all of them...) Quote Link to post Share on other sites
Evelyn Posted October 22, 2014 Share Posted October 22, 2014 Just put in my order on Amazon . Quote Link to post Share on other sites
Behemoth Posted November 21, 2014 Share Posted November 21, 2014 I've been in kind of a major cooking rut for a while, and have a lot of dinner parties coming up. Any suggestions? Quote Link to post Share on other sites
Really Nice! Posted November 22, 2014 Share Posted November 22, 2014 Melissa Cookston's Smokin' in the Boys Room: Southern Recipes from the Winningest Woman in Barbecue. She's a three-time World Hog champion and has won several other "world" championships. She's also the co-owner of Memphis Barbecue Company restaurants. It's one of the better barbecue books out there as she offers up a lot of how's and why's behind doing things. She also has a lot of information/recipes that detail the difference between competition barbecue and backyard barbecue, which I haven't seen before. Quote Link to post Share on other sites
Suzanne F Posted November 25, 2014 Share Posted November 25, 2014 Whatever your next cookbook is, it won't be bought from Jessica's Biscuit. This news makes me sad; a large portion of my library was bought there. Ah well, it forces me out to find more independent bookstores, which is a good thing. ETA: Maybe it's time to go back to Strand. Haven't been since they left Fulton Street. Quote Link to post Share on other sites
mitchells Posted November 25, 2014 Share Posted November 25, 2014 Melissa Cookston's Smokin' in the Boys Room: Southern Recipes from the Winningest Woman in Barbecue. She's a three-time World Hog champion and has won several other "world" championships. She's also the co-owner of Memphis Barbecue Company restaurants. It's one of the better barbecue books out there as she offers up a lot of how's and why's behind doing things. She also has a lot of information/recipes that detail the difference between competition barbecue and backyard barbecue, which I haven't seen before. Competition bbq is so full of injecting the meat. I couldn't believe how much injecting was going on. Quote Link to post Share on other sites
joethefoodie Posted November 26, 2014 Share Posted November 26, 2014 I've been in kind of a major cooking rut for a while, and have a lot of dinner parties coming up. Any suggestions? Cassoulet? Choucroute garni? Do you tend to cook large-style dishes, or do you prefer to plate individually? Quote Link to post Share on other sites
Behemoth Posted November 26, 2014 Share Posted November 26, 2014 Choucroute would be a funny thing to serve Germans. Usually I do a plated starter and family style everything else, so I'm not playing chef the entire time. Quote Link to post Share on other sites
Rail Paul Posted December 16, 2014 Share Posted December 16, 2014 The AP has an article about the stagnation in electronic cook book sales. Although cooks flock to the internet for recipes and research, many prefer to hold the hard copy. He's hardly alone. While books across categories have surged into digital, cookbooks generally have lagged well behind. While as many as 50 percent of fiction and non-fiction readers say they prefer e-books, according to research by the Book Industry Study Group roughly 60 percent of cookbook readers cling to print, despite its obvious drawbacks. Print cookbooks are big. They're expensive. They can't be searched, except by using that Rosetta stone called an "index" at the back of the book. And in times when an extra bundle of parsley or a farmers market tryst with pawpaws sends us to the computer in search of a recipe, the devotion to paper seems counterintuitive. Publishing industry executives and observers say the tactile and emotional experience of cookbooks, coupled with the generally superior delivery of print over digital, have conspired to keep "p-books" on top of the country's bookshelves."While other books are being bought digitally and for less money to the publisher, cookbooks are still selling at their hard cover rate," says Mark Rotella, a senior editor at Publishers Weekly. "They're still selling strong. There's such a huge interest in food and restaurants and food writing. People are just buying more of them. http://www.nj.com/cooking/index.ssf/2014/12/cookbooks_see_growth_but_slow.html#incart_river Quote Link to post Share on other sites
Behemoth Posted December 16, 2014 Share Posted December 16, 2014 Not surprised. I tried a few on kindle (much easier to get english editions when I want them) but somehow I end up using them much less even though they're good ones, as it is hard to flip back and forth for ideas. Quote Link to post Share on other sites
mitchells Posted December 16, 2014 Share Posted December 16, 2014 I'm looking forward to Mongo's new cookbook edited with love by Suzanne. 1 Quote Link to post Share on other sites
mongo_jones Posted December 16, 2014 Share Posted December 16, 2014 hey man, the masala salmon i just made for tomorrow's blog entry is killer. please to suggest catchphrases for my food network show that is doubtless just around the corner. Quote Link to post Share on other sites
Sneakeater Posted December 16, 2014 Share Posted December 16, 2014 How about, "even in a move from a theoretical framework in which space and time are fixed in a hierarchical relationship (that of colonialism) to one in which culture and power are seen to flow more unpredictably and promiscuously (globalization) the work of unpacking 'national traditions' remains necessary; in its absence we risk reifying or simply just carrying over partial understandings of less studied bodies of literature into the new theoretical models"? Quote Link to post Share on other sites
Lex Posted December 16, 2014 Share Posted December 16, 2014 How about, "even in a move from a theoretical framework in which space and time are fixed in a hierarchical relationship (that of colonialism) to one in which culture and power are seen to flow more unpredictably and promiscuously (globalization) the work of unpacking 'national traditions' remains necessary; in its absence we risk reifying or simply just carrying over partial understandings of less studied bodies of literature into the new theoretical models"? Imagine the fun Suzanne would have editing that. 1 Quote Link to post Share on other sites
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