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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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Thanks for bringing up this thread -- meant ages ago to thank really nice! for that post. Very interesting, I've noticed a few of those things but the lists are so useful for riffing off of that I can just look past it most of the time without getting too annoyed...

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Thanks for bringing up this thread -- meant ages ago to thank really nice! for that post. Very interesting, I've noticed a few of those things but the lists are so useful for riffing off of that I can just look past it most of the time without getting too annoyed...

Thanks. It wasn't that annoying, but I took the opportunity as I knew it'd be an easy grade. I first noticed the problems with the book when I started making my own bacon. In thumbing through the book I didn't find a section specifically for bacon but knew I saw bacon somewhere in the book. 'How can you not have bacon listed? What if I make a killer bacon and want to have something besides a BLT?' To be fair, I don't think anything like it was available up to that point. The nerdy side of me was asking if they knew what a relational database was and how it could bring everything together...
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Alta does a great job. I worked on Journeys, their second, which won the first official IACP award for e-cookbooks. (Their first, Laurent Gras: My Provence, won a special award before the category was made official.)

 

A coupe of weeks ago there was a piece in the NY Times about Peternell and his book. As usual, the comments are far more interesting than the article.

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In the swag bag I got at Choice Eats on Friday was a cookbook devoted entirely to madelines. N started baking madelines when she was teaching a class on Proust, so she's really looking forward to trying some of the recipes (both sweet and savory).

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Mastering Pasta,by Mark Vetri...if making Really well crafted pasta at home is of interest,this can be your one and only...also giving props to the Jenn Louis book and Flour and Water on the same topic...

 

Thanks for mentioning this book, wingding.

 

Rosie has a review of it on her website

 

http://njmonthly.com/articles/eat-drink/table-hopping-with-rosie/mastering-pasta-by-chef-mark-vetri/

 

 

The more than 100 recipes—ranging from simple to complex—are broken into chapters including: Fresh Pasta, Baked Sheet Pasta, Ravioli and Stuffed Pasta, Extruded and Dried Pasta, Flavored Pasta, Hand-formed Pasta, Gnocchi and Risotto. There are innovative recipes such as the open lasagna with scamorzza and asparagus, a dish that will make you drool, or branzino ravioli with tomato-butter sauce. Cheese with seafood? Yes, says chef Vetri and uses caciocavallo cheese with his stuffed paccheri with octopus ragu and caciocavallo fondue.

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the nomad cookbook. lots of pretty photos, simple recipes and ingredients are easy enough to come by if you live near a greenmarket and well stocked dry goods store. a little heavy on fishy recipes for my taste but they all look good

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