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GrantK

Your next cookbook

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IMHO the new McGee is well worth it, even if you have the old one, as I do. Also, get the Kennedy -- everyone should have all of hers.

 

I really want that Monica Bhide, too.

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I love the Lebovitz book - I know I've referred to it quite a bit on the Ice Cream thread. My copy is speckled with ingredient drips, has lots of pieces of paper sticking out as bookmarks, and has lots of handwritten notes.

 

You must try is butterscotch butter pecan ice cream. It's out of this world.

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The Lebovitz book is next on my list (as recommended to me on the ice cream thread!), as is Suzanne Goins' Sunday Suppers at Lucques. That's despite the fact that two of her recipes posted on the web have nearly led me astray - one a misprint, I think. Almost every recipe I've ever seen of hers calls my name though, and that's a rare thing.

 

 

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Of course, when I went to Borders today with my 40% coupon, The Perfect Scoop wasn't available. Their signs ask patience for their re-organizing, but we all know what that means. Over the last year, their stock has been reduced through attrition - hardly any CDs or DVDs, especially of TV shows, many books I am searching for are available only by ordering, and any day now I expect the whole second floor to be dark with everything pushed together on the first floor. Then, bankruptcy court here they come.

 

I've been taking advantage of all the 20%, 30%, and 40% coupons they pass me getting books for the grand-kids stored up for gifts. But today I used the 40% for Monica Bhide's book.

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The Lebovitz book is next on my list (as recommended to me on the ice cream thread!), as is Suzanne Goins' Sunday Suppers at Lucques.

 

I picked up Sunday Suppers at Lucques today.

 

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The Lebovitz book is next on my list (as recommended to me on the ice cream thread!), as is Suzanne Goins' Sunday Suppers at Lucques.

 

I picked up Sunday Suppers at Lucques today.

I read through most of Perfect Scoops at lunch at Jaspers in Plano on Saturday. I will be making ice creams starting this week.

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Oooh - do tell me if you think it's worth it.

 

So far, the pictures are gorgeous.

 

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Oooh - do tell me if you think it's worth it.

 

So far, the pictures are gorgeous.

Everything I've made from Sunday Suppers was superb.

 

Now I want that ice cream book.

 

I really want "The New Steak" by Cree LeFavour, and I'd love to read Fuschia Dunlop's memoir.

 

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Oooh - do tell me if you think it's worth it.

 

If the devil's chicken thighs that I made tonight (even skipping a couple of ingredients in the marinade) is any indication, this is a keeper. I often make my own version of this dish, which I like a lot, but this one is better, although more time-consuming.

 

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I'm going to make something else from the book tonight, because it's so new and I was so pleased last night, but my impression is that the recipes may be too rich for me (always dieting) for everyday eating. Real restaurant cooking -- not complex, like the French Laundry book, but probably a book I'll use more when I'm cooking for company than just the two of us.

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Oh, I agree (and for the same reasons). The recipes I've found of hers online are definitely in the company category. I'll be so happy the day that someone comes out with a cookbook for cooking fabulous food lightly (I've been looking online, and most chefs give that type of cooking a wide berth).

 

 

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I'm going to make something else from the book tonight, because it's so new and I was so pleased last night, but my impression is that the recipes may be too rich for me (always dieting) for everyday eating. Real restaurant cooking -- not complex, like the French Laundry book, but probably a book I'll use more when I'm cooking for company than just the two of us.

Yes she certainly isn't shy with butter and oil - sometimes her recipes use eye-popping amounts of both. I'm really enjoying cooking my way through the book, if you haven't already, check out the thread devoted to the cookbook.

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Oh, I agree (and for the same reasons). The recipes I've found of hers online are definitely in the company category. I'll be so happy the day that someone comes out with a cookbook for cooking fabulous food lightly (I've been looking online, and most chefs give that type of cooking a wide berth).

 

also, apart from the richness issue, when you have to do so much prep it isn't worth it to cook for just two people. i can't figure out how to scale complex recipes down that much, and eating leftovers with diminishing returns doesn't seem worth it given the starting cost.

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