Three (3) most recent cookbooks you've used.

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1) Moosewood Restaurant New Classics (Moosewood Collective)
2) Simple to Spectacular (Jean-Georges and Mark Bittman)
3) New World Kitchen (Norman Van Aken)

Remy (x Jeremy), Thursday, 4 August 2005 06:28 (thirteen years ago) Permalink

I really like the photography in #2.

Remy (x Jeremy), Friday, 5 August 2005 00:40 (thirteen years ago) Permalink

The Italian Baker by Carol Field
Lord Krishna's Cuisine by Yamuna Devi
The Bread Bible by Rose Levy Berenbaum

Casuistry (Chris P), Friday, 5 August 2005 04:18 (thirteen years ago) Permalink

From which I made whole wheat bread, banana raita, and crumpets, respectively.

Casuistry (Chris P), Friday, 5 August 2005 04:19 (thirteen years ago) Permalink

The Bread Bible by Rose Levy Berenbaum - rustic loaf with a sponge starter

The Fannie Farmer Cookbook - fresh peach pie and blackberry cobbler

Perfect Pork by Peter Kaminsky (not really a cookbook, but has recipes) - slow roasted pork

Jaq (Jaq), Friday, 5 August 2005 11:47 (thirteen years ago) Permalink

How were the crumpets Chris? I scored some crumpet rings at an outlet mall cook shop.

Jaq (Jaq), Friday, 5 August 2005 13:35 (thirteen years ago) Permalink

Is the Chez Panisse Vegetables book any good? I love the restaurant, but I haven't purchased any of their publications yet.

Oh, and 'cause we're hotlinking:

Simple to Spectacular (with great photography)

New World Kitchen (fantastic, but everything takes ages to make)

Moosewood New Classics (they do great things with kale).

Remy (x Jeremy), Friday, 5 August 2005 18:03 (thirteen years ago) Permalink

The crumpets were OK, but I am still hunting down a better crumpet recipe. As I might have mentioned, I'm not so thrilled with her quickbreads and whatnot. Her biscuits didn't do it for me either.

Casuistry (Chris P), Friday, 5 August 2005 20:27 (thirteen years ago) Permalink

I was highly suspicious of that biscuit recipe, with the hard-cooked egg yolk and all.

Jaq (Jaq), Friday, 5 August 2005 22:10 (thirteen years ago) Permalink

That wasn't the one I tried, but yeah.

Casuistry (Chris P), Saturday, 6 August 2005 03:39 (thirteen years ago) Permalink

Chris - try this one:
http://www.lunched.co.uk/Breads/crumpets.html

Porkpie (porkpie), Saturday, 6 August 2005 08:11 (thirteen years ago) Permalink

1. Food from the Place Below [reminder of a curry recipe]
2. Delia's Vegetarian Collection [couscous quantities advice]
3. The Really Helpful Cookbook [butternut squash risotto recipe]

Archel (Archel), Monday, 8 August 2005 14:40 (thirteen years ago) Permalink

It's ages since I've used a recipe book. I seem to be sticking to the tried, tested and memorised lately. However, I'm pretty sure the last three books I used will have been:

1. The Radiation Cookery Book
2. Madhur Jaffrey's Ultimate Curry Bible
3. A cheap, generic ice-cream recipe book

Mädchen (Madchen), Wednesday, 10 August 2005 09:18 (thirteen years ago) Permalink

Is the Chez Panisse Vegetables book any good?

It's a huge cookbook and I haven't had a chance to look at all of it yet...but the two recipes I have tried from it turned out very well.

Leon C. (Ex Leon), Wednesday, 10 August 2005 16:03 (thirteen years ago) Permalink

one month passes...
Lord Krishna's Cuisine, still.
How To Cook Everything.
The World Of Jewish Desserts, by Gil Marks.

Which which I made minty lassi, potato soup, and lekach (honey cake), respectively.

That Jewish dessert book is largely a disappointment, though -- lots off interesting ideas but not as carefully done as the cookbooks I prefer.

Casuistry (Chris P), Wednesday, 5 October 2005 19:51 (thirteen years ago) Permalink

1) Moro (Sam and Sam Clark) tahini sauce for roast hake
2) Feasts for a fiver (Sophie Grigson) lemon cake
3) Les Halles Cookbook (Anthony Bourdain) rillettes

Matt (Matt), Thursday, 6 October 2005 07:01 (thirteen years ago) Permalink

one year passes...
I bought this for my sister's birthday, but am now considering hanging on to it myself. It seems to have a good basic recipe for all kinds of classics (with the exception of toad, to which the author has inexplicably added cherry tomatoes).

Madchen, Tuesday, 8 May 2007 12:45 (eleven years ago) Permalink

cherry tomatoes? that's strange and wrong. i just got someone hot sour salty sweet, which i've been wanting for ages. hope it's appreciated.

i think the last 3 books i've used have been how to cook everything (bittman), seductions of rice (alford/duguid), and the silver spoon.

lauren, Tuesday, 8 May 2007 15:18 (eleven years ago) Permalink

Ooh, good reminder! I'm off to Italy on the 23rd and am determined to come back with a Cucchaio d'Argento. Rockista? Io?

Madchen, Tuesday, 8 May 2007 15:26 (eleven years ago) Permalink

it's absolutely wonderful. i found a new (english) copy for about half the list price at discount shop, but after having it around for a while i'd say it's worth paying full fare.

lauren, Tuesday, 8 May 2007 15:35 (eleven years ago) Permalink

How to Cook Everything, one from a Charleston, SC restaurant that I got as a gift, and an all-mac n' cheese cookbook

Jordan, Wednesday, 9 May 2007 16:57 (eleven years ago) Permalink

I really haven't used any cookbooks since buying subscriptions to Cook's Illustrated, Cook's Country, and CooksIllustrated.com. I'm a slave to Christopher Kimball and friends.

lindseykai, Wednesday, 9 May 2007 17:40 (eleven years ago) Permalink

" an all-mac n' cheese cookbook"

tell me more about this!

stevienixed, Wednesday, 9 May 2007 20:26 (eleven years ago) Permalink

I got this one for xmas.

Jaq, Wednesday, 9 May 2007 20:31 (eleven years ago) Permalink

I got the Julia Child original PBS series from Netflix - we watched the first DVD the other night. If I would only have paid attention when I was a kid, I would have had good knife technique years ago. Now I'm inspired to start reading through Mastering the Art of French Cooking (her co-author, Simone Beck, was in one show on the DVD).

My last 3 cookbooks - a glance at Fanny Farmer for the biscuit dough proportions, Red Chile Bible for chili ideas, and Simple French Cooking, loaned to me by a co-worker, for the beauty of the writing and ideas.

Jaq, Wednesday, 9 May 2007 20:44 (eleven years ago) Permalink

Jaq, I just put that mac 'n' cheese book in my amazon basket!

nathalie, Thursday, 10 May 2007 09:52 (eleven years ago) Permalink

Yup, that's the same one I have (how many could there be, anyway?).

Jordan, Thursday, 10 May 2007 20:23 (eleven years ago) Permalink

Have you made much from it Jordan? I keep meaning to try one of the sweet ones but haven't yet.

Jaq, Thursday, 10 May 2007 20:28 (eleven years ago) Permalink

My standby (penne pasta, cubes of cheese rather than a sauce, lots of tomatoes, hot sauce, & bread crumbs) is influenced by it, but I haven't tried any of the crazy recipes with truffle oil & stuff.

Jordan, Tuesday, 15 May 2007 18:19 (eleven years ago) Permalink

one year passes...

I just got Fergus Henderson's The Whole Beast: Nose to Tail Eating and Elizabeth David's Summer Cooking.

Jaq, Thursday, 29 May 2008 17:50 (ten years ago) Permalink

i use beyond nose to tail all the time! henderson writes a mean cookbook, in fact it was the last book I used, for lemon curd

the other two last recipe books I used were a good housekeeping book from the seventies (for carrot cake) and the Great British Menu book (for piccallili)

Matt, Thursday, 29 May 2008 21:34 (ten years ago) Permalink

I've had the Beyond Nose to Tail for awhile - picked it up immediately when I read the entry for walnut halves wrapped in lardo! I saw him on some Anthony Bourdain show while at the gym the other day (terrible thing to watch while you're trotting away there, sweating, btw) and the stuff they were eating looked so fantastically good.

Jaq, Thursday, 29 May 2008 21:47 (ten years ago) Permalink

1) the joy of cooking
2-3) epicurious.com

bell_labs, Thursday, 29 May 2008 21:50 (ten years ago) Permalink

Which version of JoC do you use Bell? I tend to use the older, 1950s or whatever one (the non-health-conscious one).

Jaq, Thursday, 29 May 2008 21:52 (ten years ago) Permalink

oh i have to check what year it is! it has recipes for squirrel in it, so i am guessing older.

bell_labs, Thursday, 29 May 2008 21:55 (ten years ago) Permalink

1) The Gourmet Cookbook (the most recent edition, the Reichl one)
2) epicurious.com (re-found the best candied citrus peel recipe that I first found a few years ago)
3) The New Basics Cookbook

Rock Hardy, Thursday, 29 May 2008 23:45 (ten years ago) Permalink

1) 3 Bowls: Vegetarian Recipes from a Zen Monastery
2) Viva La Vida: South American & Carribean
3) Simple Thai

BIG HOOS aka the steendriver, Thursday, 29 May 2008 23:58 (ten years ago) Permalink

1) how to cook everything - mark bittman
2) epicurious.com
3) the babbo cookbook - mario batali*

*got this as a gift. a couple of the simplest pastas have actually come out well, esp. ziti w/cauliflower pecorino chilis and mint. and the recipes were more user-friendly/less cursory than I expected from a celebrity chef's cookbook. not sure this is where I would go for instructions on making head cheese at home, though.

m coleman, Friday, 30 May 2008 09:50 (ten years ago) Permalink

i love batali's cookbooks. even the more involved recipes aren't fussy or esoteric for the sake of being so.

embarrassingly, for me this is a bittman sweep:

how to cook everything
how to cook everything vegetarian
fish

lauren, Friday, 30 May 2008 13:32 (ten years ago) Permalink

five months pass...

What do your cookbooks look like? I finally got all mine up on shelves. Just the tall ones in the center, the smaller shelf is just random stuff:
http://farm4.static.flickr.com/3249/3038757226_db184498f3.jpg

Jaq, Monday, 17 November 2008 19:48 (ten years ago) Permalink

Nice

1)River Cottage Meat
2)Tassajara Vegetarian

(these two get used continuously in our house)

3)Il Cuccaio Argento (the Silver Spoon)

Ed, Tuesday, 18 November 2008 09:51 (ten years ago) Permalink

1) ottolenghi
2) moro east (i think this is what it's called? anyway, the most recent one)
3) pork + sons

t_g, Tuesday, 18 November 2008 10:36 (ten years ago) Permalink

anyone got locatelli's "italian food stories"? GREAT book

fuzzy dunlop (cozwn), Tuesday, 18 November 2008 10:56 (ten years ago) Permalink

pork and sons is lovely

Ed, Tuesday, 18 November 2008 11:02 (ten years ago) Permalink

pork + sons is so lovely. i saw that he had another book out, but i havent had a chance to look at it.

t_g, Tuesday, 18 November 2008 11:09 (ten years ago) Permalink

1)River Cottage Meat

This came out in the US last year - I'd gotten a copy from a UK retailer via ABEbooks about 4 years ago, due to someone here (Porkpie, I think) recommending his pork pie recipe. Do you have a particular favorite from it? I really loved the side pork.

I've got Pork & Sons on my wish list.

Jaq, Tuesday, 18 November 2008 15:09 (ten years ago) Permalink

I do the pork chops with cider and anchovies all the time and use the roasting instructions a lot. I'm trying to remember if the Tagine recipe is in there or in the River Cottage book because that is my favourite I think.

Ed, Tuesday, 18 November 2008 15:11 (ten years ago) Permalink

River Cottage Fish is top of my christmas list this year.

Ed, Tuesday, 18 November 2008 15:11 (ten years ago) Permalink

i use How to Cook Everything on the regular

some know what you dude last summer (Jordan), Tuesday, 18 November 2008 15:27 (ten years ago) Permalink

i'm exited to try out the slow cooker/crock pot book i got at costco over the weekend. it has a ton of interesting recipes, including fish and game, instead of the usual "put x in the cooker with a can of campbell's soup and some shredded cheese" instructions which seem to comprise 99% of those cookbooks.

lauren, Tuesday, 18 November 2008 15:48 (ten years ago) Permalink

can anyone recommend a good book of vegetarian middle eastern recipes? i have gotten claudia roden's "new book of middle eastern food" out of the library a couple times and liked it but i don't think i would buy that one because i don't need the meat recipes. i want something i would use often, not something for special occasions. should have lots of recipes, pictures not that important.

bear of the teddy (harbl), Sunday, 23 November 2008 13:23 (ten years ago) Permalink

maybe she has a vegetarian cookbook? i can't find one on amazon though.

bear of the teddy (harbl), Sunday, 23 November 2008 13:25 (ten years ago) Permalink

two months pass...

ppl: best indian cookbook?

cozwn, Saturday, 31 January 2009 10:38 (nine years ago) Permalink

Madhur Jaffrey?

Safe Boating is No Accident (G00blar), Saturday, 31 January 2009 11:43 (nine years ago) Permalink

best for what?

The most authentic? Even if this may entail your having to move to a south-asian village in order to obtain the correct ingredients and learn to cook over a dung fire?

The tastiest recipes? Even if this may require you to learn very elaborate techniques and purchase gold leaf with which to wrap tiny morsels of expensive whatnot flown in by overnight express?

The simplest recipes? Even if this may suggest that opening a can of Heniz beans and mashing them with a fork makes a perfectly good substitute for dal?

Nicest pictures? Even if this results in a coffee table book that no one could conceivably cook from?

Most comprehensive? Even if this turns out to be encyclopedic in scope, comprising 16 volumes, available only from an obscure publisher in Dehli, replete with typos and costing 100,000 rupees, C.O.D.?

One wonders what criteria to apply.

Aimless, Saturday, 31 January 2009 19:43 (nine years ago) Permalink

i have gotten these out of the library:
julie sahni "savoring india" (hueg, i liked it)
smita chandra "cuisines of india" (easier than ^, still good)

Schwwww (harbl), Saturday, 31 January 2009 19:47 (nine years ago) Permalink

savoring india is a coffee table book i guess but can be cooked from. i usually don't go for stuff w/ a lot of pictures but i was happy with it.

Schwwww (harbl), Saturday, 31 January 2009 19:48 (nine years ago) Permalink

i never use my cookbooks! occasionally i browse to make sure i'm not forgetting key ingredients, but most of the time i just look up a basic recipe online and then riff on it. considering starting to work with books though, so i can make fancy things.

but r u seriosu (tehresa), Saturday, 31 January 2009 19:55 (nine years ago) Permalink

i did consult an eating well cookbook last weekend for poaching techniques.

but r u seriosu (tehresa), Saturday, 31 January 2009 19:57 (nine years ago) Permalink

one year passes...

I got a copy of Yotam Ottolenghi's Plenty yesterday - so beautiful, and all the recipes sound delicious.

Jaq, Friday, 29 October 2010 17:16 (eight years ago) Permalink

btw, Julie Sahni's Classic Indian Cooking is a good all-around Indian food cookbook.

Jaq, Friday, 29 October 2010 17:19 (eight years ago) Permalink

I made baked duck eggs on a bed of arugula w/chili butter and garlic sour cream for dinner last night, slightly adapted (sour cream instead of greek yoghurt, duck eggs instead of chicken eggs) from Plenty - so tasty and also very beautiful.

Jaq, Monday, 1 November 2010 19:23 (eight years ago) Permalink

one month passes...

my sis got me COOKING FOR GEEKS for xmas and it is the best cookbook i own, hands-down

kanellos (gbx), Tuesday, 28 December 2010 06:00 (seven years ago) Permalink

nb i haven't actually tried any of the recipes yet, but that isn't the point---it just sorta explains cooking, in general, which is great cuz i'm the kind of person that looks up five recipes for the same thing and then tries to make it

kanellos (gbx), Tuesday, 28 December 2010 06:03 (seven years ago) Permalink

one year passes...

is that blood tofu on the front of that

thomp, Sunday, 8 April 2012 22:56 (six years ago) Permalink

i think mine are ottolenghi, rick bayless, and the gd veganomican

thomp, Sunday, 8 April 2012 22:56 (six years ago) Permalink

The Georgian Feast - Darra Goldstein
The Cuisine Of Armenia - Sonia Uvezian
Roast Figs And Sugar Snow - Diana Henry

Une semaine de Bunty (ShariVari), Sunday, 8 April 2012 22:58 (six years ago) Permalink

Which Bayless? I have had .. not a lot of luck cooking from Bayless. Many of his recipes seem fussy, and I've messed them up more badly than p. much any other book I've cooked from.

fka snush (remy bean), Sunday, 8 April 2012 23:01 (six years ago) Permalink

the mexican cooking tome. it works alright but i think unless you yourself execute them with bayless' own weird robot precision you could probably be using a recipe half as complex for any given thing and taking a quarter of the time and coming out just as well? - the last time i looked at it was just to see what he said about epazote when cooking a pot of beans, though, it's a long time since i did anything real from it

thomp, Sunday, 8 April 2012 23:08 (six years ago) Permalink

one year passes...

I got a copy of Yotam Ottolenghi's Plenty yesterday - so beautiful, and all the recipes sound delicious.

― Jaq, Friday, October 29, 2010 1:16 PM (2 years ago) Bookmark Flag Post Permalink

i decided to treat myself to a cookbook on friday and ended up buying jerusalem. it's gorgeous and i can't wait to start cooking from it. how was plenty?

call all destroyer, Sunday, 12 May 2013 19:20 (five years ago) Permalink

I still love it - though I don't cook from it much, it's great to look at and think over. Everything I've tried has been quite good.

Jaq, Sunday, 12 May 2013 21:38 (five years ago) Permalink

totes sleepin on this yo but
1 jaq pepin's complete techniques
2 how to cook everything (bittman)
3 mastering the art of french cooking (child, et al)

also if muy serioso read on food and cooking cover to cover

c and g are basicly the same letter but one has more lines on it (jdchurchill), Sunday, 19 May 2013 10:32 (five years ago) Permalink


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