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

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

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.

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

http://teslastaging.com/forums/images/smilies/Gestures/userArmsCrossed.gif

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

http://www.bonappetit.com/blogsandforums/blogs/badaily/asian-tofu-andrea-nguyen.jpg
http://photo.goodreads.com/books/1320423552l/2564637.jpg
http://www.earthboundkitchen.com/upgrade/wp-content/uploads/2011/05/Biscotti_Flour_Cookbook.jpg

is that blood tofu on the front of that

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

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

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.

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

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?

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.

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

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.
xpost
Just 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!

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

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 those
xp

I made the Momofuku bo ssäm yesterday and it was terrific
Then Lucky Peach and Malaysia by Ping Coombes

mary berry baking bible
charmaine solomon’s complete asian cookbook
california ranchero cooking by (cant remember)