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

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

thomp, Sunday, 8 April 2012 22:56 (seven years ago) link

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 (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

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 (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 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

six years pass...

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!

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!

ت (jim in vancouver), Friday, 1 November 2019 21:57 (one month ago) link

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

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

Squeaky Fromage (VegemiteGrrl), Saturday, 2 November 2019 01:59 (one month ago) link


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