| CookBook Reviews Discuss your latest culinary read here |
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07-03-2001, 12:28 PM
| | |  Which cookbook are you using now???
I Myself am using Marcella Hazan's Essentials of Italian Cooking and James Peterson's Sauces
How about you? |
07-03-2001, 02:52 PM
|  | Registered User | | Join Date: Feb 2001 Location: eastern MA
Posts: 836
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Biba Caggiano's Taste of Italy is my current reading.
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07-03-2001, 02:57 PM
|  | Registered User | | Join Date: Mar 2001 Location: Montreal, Quebec, CANADA
Posts: 2,823
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During summer months, I really like: - Indian Grill: The Art of Tandoori Cooking at Home
- Alice Water's "Chez Panisse Vegetables"
- Current magazines (Fine Cooking, Food and Wine, Saveur)
P.S.: and I forgot to add Nancy Silverton's La Brea Bakery and Baking with Julia!
[ July 05, 2001: Message edited by: Kimmie ]
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07-03-2001, 04:44 PM
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Grill Pan Cooking by Elsa Petersen-Schepelern
Spendid Soups by James Peterson 
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07-03-2001, 04:52 PM
|  | ChefTalk Moderator Culinary Experience: Cook At Home | | Join Date: Aug 2000 Location: Wisconsin USA
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Lidia's (Bastianich) Italian Table; Fran McCullough's Low Carb Cooking; this site!!! 
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07-03-2001, 04:56 PM
| | Registered User | | Join Date: Mar 2001 Location: Montreal, Quebec, CANADA
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I will ditto Mez's answer: THIS SITE
Thanks for reminding me that this site is really terrific!!!
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K
«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.» |
07-05-2001, 07:13 AM
|  | ChefTalk Moderator Culinary Experience: Home Chef | | Join Date: Aug 2000 Location: NYC, NY USA
Posts: 1,694
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Peter Reinhart's Crust & Crumb
Nancy Silverton's Breads from the La Brea Bakery
Tom Colichio's Think Like A Chef
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net |
07-05-2001, 07:53 AM
|  | ChefTalk Moderator Culinary Experience: Retired Chef | | Join Date: Jun 2001 Location: Minnesota
Posts: 4,138
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Joy of Cooking!
I read this site and other cookbooks for inspiration. I love looking at pictures, so anything that has lots of pictures like the French Laundry Cookbook and James Peterson's sauce book. Lots of Art Culinaire, things like that. But I never ever have used a recipe from any of these. I kinda look at them and say to myself, "hmm, something like this could work...." When there's a formula or a technique which puzzles me, I turn to the Joy of Cooking first! To me, the explanations in that cookbook are among the most thorough I've ever seen.
Kuan |
07-05-2001, 09:47 AM
|  | Registered User | | Join Date: Jan 2001 Location: Indianapolis
Posts: 371
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Well, yesterday I pulled out my Iowa Bed and Breakfast cookbook. I have started collecting cookbooks of regional cuisine instead of silly t-shirts, and they make great souvenirs!
~~Shimmer~~
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07-05-2001, 11:57 PM
|  | ChefTalk Moderator | | Join Date: Aug 2000 Location: Buffalo, NY
Posts: 498
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"Thrill of the Grill" (Chris Schlesinger), for grilled squid with hoisin barbeque sauce. |
07-06-2001, 12:37 AM
| | Registered User | | Join Date: Oct 1999 Location: Pasadena, Texas, United States
Posts: 385
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Currently:
-A Medditerranian Feast by Clifford Wright
-Chef Magazine, and Food Arts,and of course Cheftalk! |
07-06-2001, 07:18 AM
|  | ChefTalk Founder Culinary Experience: Former Chef | | Join Date: Oct 2001 Location: Chicago, IL USA
Posts: 2,613
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Hey everyone moving this thread to the CookBook's forum ok.
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07-06-2001, 11:45 PM
| | Registered User | | Join Date: Jun 2001 Location: England
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My latest read is Joanne Weir from tapas to meze or cuisine actuelle Joel Robuchon .IM interested in this Nancy Silverton Book but Living in England i,ve never seen it did she work with Jeremiah Towers ?? She got a recipe in his old book I was bought baking with Julia NICE book Ugly women |
07-07-2001, 08:53 AM
|  | Registered User | | Join Date: Apr 2001 Location: Southern Missouri
Posts: 817
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Just got Cookwise [trying to insert a link to the thread didn't work....there is a cookwise thread further down forum] 
I'm enjoying reading the science behind cooking and it matches my philosophy of expermiental cooking.
[ July 07, 2001: Message edited by: nancya ] |
07-07-2001, 10:42 AM
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I know this may sound funny but I actually use the Wayne Gisslen's Professional cooking or the Canadian equivalent On Cooking as well as the Canadian Pacific Hotels Cookbook which is a compilation of recipes from all the properties from across Canada. I really find Gisslen's and On Cooking very useful and they are both in my locker at work! | | |
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