― Archel (Archel), Monday, 8 August 2005 14:40 (fourteen years ago) link
1. The Radiation Cookery Book2. Madhur Jaffrey's Ultimate Curry Bible3. A cheap, generic ice-cream recipe book
― Mädchen (Madchen), Wednesday, 10 August 2005 09:18 (fourteen years ago) link
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 (fourteen years ago) link
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 (fourteen years ago) link
― Matt (Matt), Thursday, 6 October 2005 07:01 (fourteen years ago) link
― Madchen, Tuesday, 8 May 2007 12:45 (twelve years ago) link
― lauren, Tuesday, 8 May 2007 15:18 (twelve years ago) link
― Madchen, Tuesday, 8 May 2007 15:26 (twelve years ago) link
― lauren, Tuesday, 8 May 2007 15:35 (twelve years ago) link
― Jordan, Wednesday, 9 May 2007 16:57 (twelve years ago) link
― lindseykai, Wednesday, 9 May 2007 17:40 (twelve years ago) link
― stevienixed, Wednesday, 9 May 2007 20:26 (twelve years ago) link
― Jaq, Wednesday, 9 May 2007 20:31 (twelve years ago) link
― Jaq, Wednesday, 9 May 2007 20:44 (twelve years ago) link
― nathalie, Thursday, 10 May 2007 09:52 (twelve years ago) link
― Jordan, Thursday, 10 May 2007 20:23 (twelve years ago) link
― Jaq, Thursday, 10 May 2007 20:28 (twelve years ago) link
― Jordan, Tuesday, 15 May 2007 18:19 (twelve years ago) link
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 (eleven years ago) link
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 (eleven years ago) link
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 (eleven years ago) link
1) the joy of cooking
― bell_labs, Thursday, 29 May 2008 21:50 (eleven years ago) link
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 (eleven years ago) link
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 (eleven years ago) link
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 (eleven years ago) link
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 (eleven years ago) link
1) how to cook everything - mark bittman
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 (eleven years ago) link
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
― lauren, Friday, 30 May 2008 13:32 (eleven years ago) link
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 (eleven years ago) link
1)River Cottage Meat2)Tassajara Vegetarian
(these two get used continuously in our house)
3)Il Cuccaio Argento (the Silver Spoon)
― Ed, Tuesday, 18 November 2008 09:51 (eleven years ago) link
1) ottolenghi2) 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 (eleven years ago) link
anyone got locatelli's "italian food stories"? GREAT book
― fuzzy dunlop (cozwn), Tuesday, 18 November 2008 10:56 (eleven years ago) link
pork and sons is lovely
― Ed, Tuesday, 18 November 2008 11:02 (eleven years ago) link
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 (eleven years ago) link
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 (eleven years ago) link
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 (eleven years ago) link
River Cottage Fish is top of my christmas list this year.
i use How to Cook Everything on the regular
― some know what you dude last summer (Jordan), Tuesday, 18 November 2008 15:27 (eleven years ago) link
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 (eleven years ago) link
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 (eleven years ago) link
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 (eleven years ago) link
ppl: best indian cookbook?
― cozwn, Saturday, 31 January 2009 10:38 (ten years ago) link
― Safe Boating is No Accident (G00blar), Saturday, 31 January 2009 11:43 (ten years ago) link
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 (ten years ago) link
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 (ten years ago) link
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 (ten years ago) link
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 (ten years ago) link
i did consult an eating well cookbook last weekend for poaching techniques.
― but r u seriosu (tehresa), Saturday, 31 January 2009 19:57 (ten years ago) link
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 (nine years ago) link
btw, Julie Sahni's Classic Indian Cooking is a good all-around Indian food cookbook.
― Jaq, Friday, 29 October 2010 17:19 (nine years ago) link
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 (nine years ago) link
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 (eight years ago) link
― kanellos (gbx), Tuesday, 28 December 2010 06:01 (eight years ago) link
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 (eight years ago) link
― fka snush (remy bean), Sunday, 8 April 2012 22:54 (seven years ago) link
is that blood tofu on the front of that
― thomp, Sunday, 8 April 2012 22:56 (seven years ago) link
i think mine are ottolenghi, rick bayless, and the gd veganomican
The Georgian Feast - Darra GoldsteinThe Cuisine Of Armenia - Sonia UvezianRoast Figs And Sugar Snow - Diana Henry
― Une semaine de Bunty (ShariVari), Sunday, 8 April 2012 22:58 (seven years ago) link
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 (seven years ago) link
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 (seven years ago) link
― 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 (six years ago) link
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 (six years ago) link
totes sleepin on this yo but1 jaq pepin's complete techniques2 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 (six years ago) link
oh, i've looked at and drooled over that Jerusalem cookbook. my evil step-mother has it and i shoulda taken it when i had the chance.xpostJust picked up a inexpensive copy of Classic Indian Vegetarian and Grain Cooking by Julie Sahni (1985). Looking forward to making things out of it obvs. But was just casually flipping through pages in reverse order and came across Sunflower Seed Fudge, or the Road to Nirvana and she writes:The intoxicants primarily consist of bhang, or hashsish, ganja, and charas from the hemp plant. . . and affeem from the opium plant, Papaver somniferum.
probably shouldn't attempt to source these but omigod, India!
― one charm and one antiup quark (outdoor_miner), Friday, 1 November 2019 21:49 (one month ago) link
my mum has a couple ottolenghi ones which i really like. i think she's never cooked from them. i just take photos with my phone of the best looking recipes.
i should probably start actually buying myself cookbooks tho, there's something very satisfying and useful to me about leafing through something looking for dinner inspiration. more than browsing websites or googling for me
― ت (jim in vancouver), Friday, 1 November 2019 21:57 (one month ago) link
xp. that sunflower seed fudge sounds good!
i've had a ottolenghi recipe bookmarked for a few weeks and just haven't bothered yet. it sounds at once weird and interesting, beet, caraway, and goat cheese bread. i'm missing nigella seeds for that but think i'll forgo thosexp
― one charm and one antiup quark (outdoor_miner), Friday, 1 November 2019 22:14 (one month ago) link
I made the Momofuku bo ssäm yesterday and it was terrific Then Lucky Peach and Malaysia by Ping Coombes
― L'assie (Euler), Friday, 1 November 2019 23:00 (one month ago) link
mary berry baking biblecharmaine solomon’s complete asian cookbookcalifornia ranchero cooking by (cant remember)
― Squeaky Fromage (VegemiteGrrl), Saturday, 2 November 2019 01:59 (one month ago) link