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 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
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 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