Lippy Posted January 16, 2015 Share Posted January 16, 2015 That's great news! Out of nowhere the other day, Eden Lipson crossed my mind. Now I know why. 6 Quote Link to post Share on other sites
Behemoth Posted January 16, 2015 Share Posted January 16, 2015 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... Quote Link to post Share on other sites
Really Nice! Posted January 18, 2015 Share Posted January 18, 2015 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... Quote Link to post Share on other sites
Suzanne F Posted January 21, 2015 Share Posted January 21, 2015 Not. Quote Link to post Share on other sites
splinky Posted January 29, 2015 Share Posted January 29, 2015 alta editions "unconventional"  there's a recipe for chocolate covered chicharrón. that's unconventional for sure. i got an early look at it and it contains some fun and very unusual recipes. Quote Link to post Share on other sites
Sneakeater Posted January 29, 2015 Share Posted January 29, 2015 I'm actually looking forward to learning from Cal Peternell's Twelve Recipes. Â Hope it works. Quote Link to post Share on other sites
Suzanne F Posted January 29, 2015 Share Posted January 29, 2015 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.) Â 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. Quote Link to post Share on other sites
StephanieL Posted March 16, 2015 Share Posted March 16, 2015 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). Quote Link to post Share on other sites
wingding Posted April 30, 2015 Share Posted April 30, 2015 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... 1 Quote Link to post Share on other sites
Wilfrid Posted April 30, 2015 Share Posted April 30, 2015 Making pasta at home is one of the things I need to do before I die, I suppose. Quote Link to post Share on other sites
Rail Paul Posted May 9, 2015 Share Posted May 9, 2015 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. Quote Link to post Share on other sites
Suzanne F Posted May 19, 2015 Share Posted May 19, 2015 Um, probably not any of these (although I did copy edit number 3 ). Quote Link to post Share on other sites
splinky Posted July 2, 2015 Share Posted July 2, 2015 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 Quote Link to post Share on other sites
hollywood Posted July 2, 2015 Share Posted July 2, 2015 you're on pre-order? Quote Link to post Share on other sites
splinky Posted July 2, 2015 Share Posted July 2, 2015 you're on pre-order? i might have seen a copy going to make their ricotta gnocchi this weekend Quote Link to post Share on other sites
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