Suzanne F Posted September 3, 2017 Share Posted September 3, 2017 Lippy, you might be interested in Seafood alla Siciliana, by Toni Lydecker. Another good and beautiful book. (No, I didn't work on it. ) Quote Link to post Share on other sites
Lippy Posted September 3, 2017 Share Posted September 3, 2017 I'll look for that, Suzanne. Have you seen Sicily? (The book, that is.) Quote Link to post Share on other sites
Suzanne F Posted September 3, 2017 Share Posted September 3, 2017 No, but I'll see if I can get if from my library (on interbranch loan after you're done with it? ). Quote Link to post Share on other sites
Lippy Posted September 3, 2017 Share Posted September 3, 2017 No, but I'll see if I can get if from my library (on interbranch loan after you're done with it? ). I tried to renew, but was not allowed to, because there are other holds on it, but you can try. It may take a few weeks before it's available. Quote Link to post Share on other sites
Behemoth Posted September 3, 2017 Share Posted September 3, 2017 I love crifford wright's book on Sicilian cooking, cucina paradiso. Quote Link to post Share on other sites
voyager Posted September 28, 2017 Share Posted September 28, 2017 Jeremy Fox's On Vegetables. http://www.phaidon.com/store/food-cook/on-vegetables-9780714873909/ Beautiful and inspiring. Should be read by anyone contemplating vegetarian or vegan cooking. Yes, dairy plays a big part in many recipes, but could be sidestepped with a little additional creativity. Like this mushroom stew. Swap out the cream in the potato puree with veg broth. Still stunning and full of flavor. This copy is from the library, but I think I need to buy one since the post-its I stuck in it make it look like a porcupine. Quote Link to post Share on other sites
Sneakeater Posted September 30, 2017 Share Posted September 30, 2017 My next cookbook is very clearly Melissa Clark's Instant Pot cookbook. Quote Link to post Share on other sites
Sneakeater Posted September 30, 2017 Share Posted September 30, 2017 Inspired by someone I go out with, I've been buying a lot of the Time-Life "Good Cook" cookbooks. (I think Richard Olney was an editor.) Quote Link to post Share on other sites
AaronS Posted September 30, 2017 Share Posted September 30, 2017 her recent book dinner: changing the game has a lot of stuff that's good for weeknights. Quote Link to post Share on other sites
Suzanne F Posted September 30, 2017 Share Posted September 30, 2017 Inspired by someone I go out with, I've been buying a lot of the Time-Life "Good Cook" cookbooks. (I think Richard Olney was an editor.) Olney was "Chief Series Consultant." Maybe that means he gave shape and format to the series. I love those books--a combination of information on ingredients and techniques, then recipes for all over the world (well, Europe mostly). I should use them more. Quote Link to post Share on other sites
voyager Posted October 1, 2017 Share Posted October 1, 2017 Inspired by someone I go out with, I've been buying a lot of the Time-Life "Good Cook" cookbooks. (I think Richard Olney was an editor.) Olney was "Chief Series Consultant." Maybe that means he gave shape and format to the series. I love those books--a combination of information on ingredients and techniques, then recipes for all over the world (well, Europe mostly). I should use them more. At a minimum, they are a snapshot in time. Quote Link to post Share on other sites
joethefoodie Posted October 2, 2017 Share Posted October 2, 2017 A great series - I have almost all of them. As well as their Foods of the World series...hardback + the spiral bound recipe books. Quote Link to post Share on other sites
wingding Posted October 5, 2017 Share Posted October 5, 2017 Inspired by someone I go out with, I've been buying a lot of the Time-Life "Good Cook" cookbooks. (I think Richard Olney was an editor.) Olney was "Chief Series Consultant." Maybe that means he gave shape and format to the series. I love those books--a combination of information on ingredients and techniques, then recipes for all over the world (well, Europe mostly). I should use them more. At a minimum, they are a snapshot in time. I have most of them too...love these books. Some of the Foods of The World are really a snapshot in time....especially the photos. 1 Quote Link to post Share on other sites
Suzanne F Posted October 6, 2017 Share Posted October 6, 2017 Inspired by someone I go out with, I've been buying a lot of the Time-Life "Good Cook" cookbooks. (I think Richard Olney was an editor.) Olney was "Chief Series Consultant." Maybe that means he gave shape and format to the series. I love those books--a combination of information on ingredients and techniques, then recipes for all over the world (well, Europe mostly). I should use them more. At a minimum, they are a snapshot in time. I have most of them too...love these books. Some of the Foods of The World are really a snapshot in time....especially the photos. Germany especially (Foods of the World, that is). Quote Link to post Share on other sites
voyager Posted October 6, 2017 Share Posted October 6, 2017 This series came out at an important time in my cooking life, providing broad instruction about basic product as well as foreign cuisines. But shortly after and perhaps because of this series and the following broadened interest in travel and food, there was an explosion of books on ethnic cooking as well as menu specifics such as souffles, patés, breads, slow cooking (soups and stews) and on and on. IMHO, these later books were written by people with deeper and more passionate feelings about their subject matter. In comparison, T & L was, again IMHO, instructive but sterile. I gradually exchanged my T & L volumes for writings on specific areas, both geographical and cooking. But T & L remains a fascinating and well written time capsule. Quote Link to post Share on other sites
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