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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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43 minutes ago, Sneakeater said:

I just got a compilation of Felicity Cloake's "Perfect" recipes.

I know I know they're all available online.  But for a dinosaur like me, having them indexed in one place in physical form is a godsend.

What's her go to for peanut butter & mayo?

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An exchange I had with @joethefoodie in the "The Rest of Us" thread got me to thinking about what cookbook is the one I make most use of today.

I think it has to be Elizabeth David's French Provincial Cooking.

Julia and Marcella are foundational for me, of course.  But I got most of what I'm getting from them decades ago.  David's Provincial is what I need to be learning NOW.

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5 hours ago, Sneakeater said:

An exchange I had with @joethefoodie in the "The Rest of Us" thread got me to thinking about what cookbook is the one I make most use of today.

I think it has to be Elizabeth David's French Provincial Cooking.

Julia and Marcella are foundational for me, of course.  But I got most of what I'm getting from them decades ago.  David's Provincial is what I need to be learning NOW.

Do not sell Richard Olney short, either.

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  • 2 weeks later...

If I haven't already shouted it out here, I'm trying hard not to buy Sally Schmitt's Six California Kitchens.  Her culinary education, palate, entire approach to sourcing and cooking so parallel mine.   I find myself nodding in agreement as I read both  recipes and asides.    But as I wrote somewhere, she became someone.   Well done, Sally. 

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  • 1 month later...

A real find, hiding in the back of a used book store in Lambertville, NJ. From 1952--I believe it's a first edition.

Interestingly, the recipes list the ingredients last rather than first. Also, several chapters (e.g., Cheese, Wine) are devoted to describing the region's offerings, with no recipes.

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