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Serious Salsa: Serrano Salsa Verde
Made this tonight - love it. Good amount of heat, great flavor - thanks!
Summer reading and food: Anyone read these two or suggestions?
Seconding Heat and Ruhlman's "... of a Chef" books. Jaques Pepin's Apprentice: My Life in the Kitchen is also one of my favorites. For food writing in general (not memoirs), I love Steingarten's two books (The Man Who Ate Everything, It Must Have Been Something I Ate).
chocolate chip cookies: the best
The Cook's Illustrated recipe is the best chocolate chip cookie I've ever had. Bread flour is good for a lot of things - I haven't tried the recipe without it but it's good to have on hand anyway.
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Where to eat near I-25 (Trinidad/Colorado Springs/Denver)?
Posted by palmsey, June 22, 2009 at 6:55 PM
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Master Cookbooks
The New Best Recipe (the America's Test Kitchen cookbook) is my favorite "encyclopedic" cookbook
Serious Salsa: Serrano Salsa Verde
Made this tonight - love it. Good amount of heat, great flavor - thanks!
Summer reading and food: Anyone read these two or suggestions?
Seconding Heat and Ruhlman's "... of a Chef" books. Jaques Pepin's Apprentice: My Life in the Kitchen is also one of my favorites. For food writing in general (not memoirs), I love Steingarten's two books (The Man Who Ate Everything, It Must Have Been Something I Ate).
chocolate chip cookies: the best
The Cook's Illustrated recipe is the best chocolate chip cookie I've ever had. Bread flour is good for a lot of things - I haven't tried the recipe without it but it's good to have on hand anyway.
Nashville Eats?
I believe Sunset Grill in Hillsboro Village has a cheaper late night menu (after 11?). Ru San's is not exclusive to Nashville but is cheap and fun.
Weekend Cook and Tell: What's In Your Pantry?
I decided to finally cook some of the elk that's been in our freezer for months. It turned out pretty well!
http://chezpalmsey.wordpress.com/2009/05/12/cook-tell-five-spice-elk-loin/
Weekend Cook and Tell: 'Off-cuts' of Meat
I too did the marinated roast eye of round suggested in the article. I made a little sauce with the marinade and roasting juices, which turned out great.
We had the sandwiches tonight with an apple horseradish spread and a bit of swiss - loved it.
http://chezpalmsey.wordpress.com/2009/05/05/roast-eye-of-round/
Behind the Scenes Look at Smith and Wollensky's Prime Rib
This was a lot of fun to read, thanks! So do you consider horseradish an offense to this steak? I'm sure it doesn't need it, but I love a little creamy horseradish with prime rib. I don't get the chance to eat beef of this quality often though - I've never had a USDA Prime prime rib.
Also, I think you're missing a closing bold tag somewhere.
Cook the Book: Scallion Flat Breads
Rice flour is great for fried chicken
Need help with a corn crepe recipe from Symon/Ruhlman
I've made it, we had troubles with the crepes sticking to the pan - the ones we were able to get out in one piece were pretty fragile - if you figure it out let me know!
West Tennessee : Not-to-miss BBQ?
Interstate BBQ in Memphis is really excellent
Cocktails: Starting from Scratch with Scotch
Another vote for Laphroaig, but I would suggest starting out with Highland Park 12, which is a good all-around scotch and quite delicious.
Valentine's Day Giveaway: Macarons from Itzy Bitzy Patisserie
Honey & thyme, or maybe maple bacon
What is your all time cookbook? Just one. What would it be?
Seconding The New Best Recipe
Your food related book favorites?
I really loved Heat, which you mentioned. Other favorites:
- Steingarten's The Man Who Ate Everything & It Must Have Been Something I Ate
- Jacques Pepin's The Apprentice: My Life In the Kitchen
- Ruhlman's The Making of a Chef & The Soul of a Chef
Cook the Book: 'The Great Wings Book'
Michael Symon's sriracha wings
Seriously Delicious Holiday Giveaway: Southside Market Sausage
The Salt Lick (Austin) or Interstate BBQ (Memphis)
Chef Programming Language Makes Programs That Look Like Recipes
Someone should port this to .NET as Iron Chef
Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box
- my first home-smoked pulled pork sandwich
- tête de cochon at TFL
- homemade maple-bacon ice cream
The best food in Oklahoma
Stonehorse Cafe and Te Kei's are both great (Tulsa, Utica area).
Whenever I visit family in Oklahoma the place I always want to go is Hideaway.
French Laundry on Halloween????
FYI, people dining alone automatically become VIPs :)
In Videos: McDonald's Coffee Ad Sets Feminism Back 30 Years
Wow talk about link baiting.
Serious Grape: A Week of Food and Wine Pairings
With spicy food (especially Thai) I've been enjoying Alice White Lexia (which I think is a Muscat?). With a lot of spice the sweetness is dulled and the fruit really comes through, I get a lot of peaches and pineapple. Plus it's $4 :D
The best food in Oklahoma
I grew up in Oklahoma and think that we often get overlooked in regionaist culinary scene. BBQ is a perfect example. I know of no other place where you can get equally good pork and beef barbeque or ANY place that does beef ribs as well. When I lived in North Carolina I had a hard time convincing anyone that it was even possibe to barbeque a beef rib. I still remember Elliots Original on Brookside. Best beef ribs ever. Hickory sauce came warm on the side in one of those diner style metal creamers. And what about bologna? I love bbq'd bologna (as do a lot of folks in Oklahoma) but I've never seen it available outside of the Sooner State.
Master Cookbooks
Pssstt... Foodieteen, get or borrow the edition of "How To Cook Everything" that was published in the 1990s. In the back pages is Bittman's list of "Fifty Cookbooks He could Not Live Without." Many of them have been very useful to me and have become great favorites.
The more recent editions of "How To Cook Everything" do not have this list. On Chowhound, someone asked him what other International cookbook he would reccomend, and MB referred him to his own international cookbook. What a modest guy, huh?
Pavlov reccomends "Ma Gastronomie." Ever since reading about F. Point in AJ Liebling's "Between Meals," years ago, I've been looking for this book, bought the new American edition the day it came out, but the recipes are fussy and require many expensive ingredients. His legend will live forever, but writing cookbooks for home chefs was not his strong suit. But judge for yourself; you may find it inspiring. Better chefs than I revere "Ma Gastronomie" so what do I know.
I have "Mastering the Art of French Cooking" in two volumes, and would not part with them, but frankly, I don't use them that much. Maybe 6x a year at most. The French cookbooks that have been more useful to me are Richard Olney's "Simple French Food" and Elizabeth David's "French Provincial Cooking." Neither of them claim to be encyclopedic, and the authors aren't so enthusiastic about desserts, although they do present a few, but you would still learn a lot from these books.
Master Cookbooks
I really like having Joy around becuase it's just so reliable. Just about everything you might need is in there.
Serious Salsa: Serrano Salsa Verde
Ooh this is just making my heart sing. We get so many of these chilies in India; what a fab way of using them! Brilliant. Thanks for pestering the guy & posting this!!
http://www.passionateaboutbaking.com/
Serious Salsa: Serrano Salsa Verde
Yum, yum and more yum. Can't wait to make this ome!
Master Cookbooks
There are three books I go to again and again. My favorite is Escoffier, but I wouldn't recommend it as a first cookbook, or a second, or maybe even fifth. It's not a 'step one, add this; step two add that' sort of book. A fantastic second book is Silver Spoon, which is a large Italian book with mostly easy-to-follow recipies. My choice for best first cookbook is Alma Lach's The Hows and Whys of French Cooking. I think it's worth it for the section on sauces alone.
Master Cookbooks
I gotta agree with posters who say On Food and Cooking, the Science and Lore of the Kitchen by H. McGee. Read it through at least twice and refer to it often. For big assed books packed with knowledge and recipes, Le Guide Culinaire, A. Escoffier. MA GASTRONOMIE, by Fernand Point. CIA PRO Chef 8th edition., and Larousse Gastronomique. The latter being most used and referred to besides On Food and Cooking.
GO OUT AND GET THEM........DO IT, DO IT NOW!
Master Cookbooks
I have to second palmsey on The New Best Recipe - it includes recipes for every "basic" dish you can think of (think: eggplant parmesan, beef bourguignon, breakfast dishes, baked goods) with explanations about their choice of ingredients and technique. It's a great guide for someone who's starting out but wants the flexibility of being able to tinker with recipes later on (Bittman is also wonderful for this). So far, their vanilla ice cream, pie crust, and high-roasted chicken have turned out perfectly for me.
Master Cookbooks
I have an old beat up copy of Better Homes and Gardens that I probably open more often than any other. Mostly, though, I'm looking at it for approximate cooking times for different cuts of meat. I like the way the chart is laid out, and it's always fairly close to reality. There are also some cookie recipes that I've made for years from that book.
But I don't know if I would call it my favorite. I've probably cooked more recipes from other individual books.
My favorite tends to change depending on my whims of the moment. Sometimes I want a comprehensive book, and sometimes I want something with a narrow focus, like a particular ethnic cuisine or a particular technique or ingredient.
Sometimes I'll go to one of the standard books (BH&G, Joy, etc.) to see what the basic version of a recipe might look like, and then I go to the ethnic/regional books to see what flourishes might be added. Or, if I think a recipe I found online looks wacky as far as quantities/proportions of ingredients, checking one of the standards tells me whether the 1 cup of butter is a typo or not.
Since you already have Joy of Cooking, browse through How to Cook Everything, and then check out Alton Brown's books as well. And although I don't have it, Cooking by James Peterson also looks like a good choice. If you want something more instructive, On Cooking is a book that's used in some culinary programs, so you get a lot of education and technique along with the recipes. The CIA books offer the same style of instruction, as well.
If you browse through those books, you'll probably find that you're drawn more to one style of book than the others.
Master Cookbooks
After 42 cookbooks and swearing off ever buying or requesting another one for a gift years ago, I still find myself referring to Joy of Cooking time and time again. I always take it on vacation, just in case I find myself in a place with a kitchen. I love all my cookbooks but Joy of Cooking is indispensible.
P.S. I only bought/received three cookbooks this year.
Master Cookbooks
Don't discount the idea of getting used cookbooks, particularly for the ones you're going to use and maybe get dirty. In that case, a creased book jacket isn't going to make much difference.
I always browse cookbooks at antique and thrift stores, and there are a couple used bookstores nearby that I check out as well. Now and then there are some real gems.
And of course, if you are looking for specific used cookbooks, Amazon has some, and I always check out Alibris.com as well. Prices vary, depending on the booksellers and the condition of the book, but you might be able to get 2, 3, or 4 used cookbooks for what you'd pay for a new copy at a bookstore.
Master Cookbooks
I love Mark Bittman's book. Very inclusive. I also love to bake, so I am really enjoying Baking Illustrated. Good luck!
Master Cookbooks
I really like Julia's the Way to Cook. It is very instructive and has lots of recipes that are basic and then built upon to be more complicated. So you can learn basics very well.
I bought CIA's professional chef and almost never use it; for one thing the recipes are for 10 portions each and you have to have your calculator nearby for conversion for a family meal.
Master Cookbooks
Try Julia's The Way to Cook, or Marion Cunningham's Fannie Farmer; I also often reach for CIA's The Professional Chef. They all have good recipes with technique and food facts. I second betteirene's suggestion of Dorie's BAKING, I got it by mistake from a book club and kept it once I saw the recipes; it never fails when I need a killer dessert.
Master Cookbooks
@foodieteen-- all of the above suggestions are great. Particularly Heart's suggestion of hitting the library first and then building your collection. At your age it's often hard for grandparents/parents to figure out what to buy for birthday and holiday gifts. By checking them out from the library you can figure out what you might like to put on your wish list.
My faves, How to Cook Everything by Bittman, and if you want recipes plus illustrated techniques try Jacques Pepin's Complete Techniques. Pepin's book shows and guides you through many different basic and more complicated cooking preps.
Master Cookbooks
@betteirene - no harm done... I just found it funny. I understand that there aren't that many other people my age and gender interested in food and cooking.
I just love cooking so much and try to do it as much as possible and was looking for a very general book in which I can go to when i need either a recipe or a description of a specific food/preparation. I already have 2 Giada books, one from Ina, one from Rachel, plus about twenty others (most of which were originally my mom's) and read Bon Appetit, Gourmet and FN Mag cover-to-cover when they arrive. The magazines can keep me up to date on the trends, but something like Alton's book will really help me when I need either a basic recipe or an explanation.
I think I'm going to see if they have t at a local library. Thanks for the suggestions everyone!
Master Cookbooks
Dang it! foodieteen, please forgive me. I can't believe I did that. You know what the first three letters of the word "assume" are? ME!
I am so sorry -- of all people, I should have known better. One of my six sons cooks for 100-150 people at an assisted living facility; another of my sons was a hospital cook for years and does all the cooking and grocery shopping at home -- his wife and daughters always thank me for teaching him to cook, and now he teaches them. Come to think of it, he hasn't returned the last few cookbooks he's borrowed. I should call him and tell him that his mother's such an idiot.
I was at amazon.com looking up Shirley Corriher, whose books I don't own--I'd seen her on "Good Eats" and kept meaning to look her up but never did. Thanks for the gentle nudge, @annet and @MMinNYC.
Master Cookbooks
Oh, and I wouldn't start with Mastering the Art of French Cooking. It would be interesting, but French cooking as Julia wrote about it is fairly unfamiliar these days. You're not likely to go to these recipes "again and again" unless you become a professional.
Rereading what you're looking for, I think the ideal book for you is Alton Brown's "I'm just here for the food," because his approach to cooking is so useful, (and his writing so enjoyable). You'll learn the techniques that you'll use again and again, and that with experience will lessen the need for any recipe at all. All his techniques are illustrated with recipes. He basically organizes the book by how we use heat to cook. It's a great book, just as informative as "good eats" is.
Master Cookbooks
I'm with @HeartofGlass: Go check out said cookbooks from a local library and give them a test run before you buy. I renewed Julia Child's The Way to Cook so much I kept it for the better part of a summer. When I was looking for vegetarian cookbooks, I checked out Bittman's How to Cook Everything Vegetarian and renewed as much as possible, which was a sign to me that if I was using it that much, it was worth the money to buy.
Any cookbook I've bought without test driving it from the library or a friend first ended up not getting used - including The Joy of Cooking.
Master Cookbooks
James Beard's American Cookery is encyclopedic; some of the recipes are archaic, but it's got lots of good basic recipes. The Martha Stewart Cookbook is good, especially for appetizers.
Master Cookbooks
I've found both "Everything" and "Joy" to be indispensable. I use "Everything" more for entrees, appetizers and sides than "Joy," which I prefer for baking, breakfast/brunch.
I second the recommendations for Shirley Corriher's Bakewise and Cookwise, as well as for Dorie Greenspan's Baking: From My Home To Yours. Martha Stewart's Baking Handbook & Cookie books are also great.
Another favorite is Craig Claiborne's original New York Times Cookbook (the blue cover) - you might be able to get an old copy on eBay or Amazon. It's loaded with classic recipes and very comprehensive.
Master Cookbooks
and I, too have become the family cook. I have quite a few cookbooks but I'm looking for someting that really has everything
Master Cookbooks
@betteirene haha its funny because i'm a 16 year-old boy (not that you would have any way of knowing that)
Master Cookbooks
Everything mentioned above. Plus I really like Cookwise and Bakewise by Shirley Corriher.
Master Cookbooks
I vote for the All New Good Housekeeping Cookbook - out of print the last I knew, but available on ebay and other sites.
Lots of good information besides recipes, and lots of full color pictures, which I'm a sucker for. I have a lot of cookbooks, but if I had to be reduced to one this is it, and I give it for wedding gifts.
This has the classics in several versions, and new classics in various ethnic cuisines. The food you eat every day is in here, and you would never run out of good food if you cooked only from this book.
But I second Heart's suggestion to check out the library.
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Where to eat near I-25 (Trinidad/Colorado Springs/Denver)?
Posted by palmsey, June 22, 2009 at 6:55 PM
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The New Best Recipe (the America's Test Kitchen cookbook) is my favorite "encyclopedic" cookbook