| CookBook Reviews Discuss your latest culinary read here |
 | 
07-31-2009, 05:29 AM
| | Registered User Culinary Experience: Private Chef | | Join Date: Jul 2009
Posts: 12
| |  The Absolutley Best Cookbook Ever
One Rule: You're only allowed to mention ONE cookbook in this tread! If you need to mention another it's a reference so use that person's message in quotes. (Look at me ordering chefs around with my rule(s)...... it's just game folks.)
Raymond Blanc Le Manoir Aux Quat' Saisons
Last edited by horton79; 07-31-2009 at 05:32 AM.
|
08-04-2009, 01:36 PM
|  | ChefTalk Moderator | | Join Date: Mar 2002 Location: SLC UT
Posts: 3,913
| |
It seems apparent that most of us feel there isn't one best cookbook.
__________________
The Cake is a Lie! |
08-04-2009, 01:44 PM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Oct 2007 Location: Eureka, CA
Posts: 818
| |
Give me time.
Someday I may just write it. 
__________________
You should have been here when the shiitake hit the flan! |
08-04-2009, 01:59 PM
|  | ChefTalk Supporter Culinary Experience: Owner/Operator | | Join Date: Aug 2007 Location: Scotland
Posts: 1,170
| |
Quote:
Originally Posted by horton79  One Rule: You're only allowed to mention ONE cookbook in this tread! If you need to mention another it's a reference so use that person's message in quotes. (Look at me ordering chefs around with my rule(s)...... it's just game folks.)
Raymond Blanc Le Manoir Aux Quat' Saisons |
So you like a bit of discipline eh? He's my all time favourite chef.
Can we please  have a top 3?
__________________
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
|
08-04-2009, 03:47 PM
| | ChefTalk Moderator Culinary Experience: Cook At Home | | Join Date: Jan 2007 Location: UK
Posts: 1,516
| |
Raymond Blanc
Rick Stein (for fish)
Nick Nairn
I've eaten at Le Manoir quite a few times - I have never eaten a whole meal anywhere else where each course has excited me so much. Other chefs are good - but for consistency? Can't beat Blanc!
I once had a pudding - well, it was a piece of chocolate in the shape of an artist's palette - with small balls of ice-creams and sorbets in bright colours - and with a couple of 'paint brushes' made of chocolate and biscuit... exquisite to look at and wonderful to eat. |
08-04-2009, 04:12 PM
| | ChefTalk Supporter Culinary Experience: Owner/Operator | | Join Date: Aug 2007 Location: Scotland
Posts: 1,170
| |
Rick Steins good. I'll give you that Ishbel. I love watching his programmes, but he is so personal about his recipes. He cooks ONLY what he loves and seldom leaves his comfort zone unless its something someone else did first and he adapts it.
I'm so envious. I'd love to eat at Le Manoir. 2 years and i'll suck up to OH for a visit for our 20th.
__________________
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
|
08-05-2009, 04:03 AM
|  | Registered User | | Join Date: Dec 2001 Location: California
Posts: 89
| |
Just One!?
Really?
Okay.....
Here Goes.......
I'm gonna say............
Umm...........
All of'em....TaDa!!!!
(define "cook"..........then define "book")
Essentially, we are what we eat, so I like ME (and you too).
~flash
p.s. - keep on cooking...........your self.
__________________
"Do not be careless with poor ingredients and do not depend on fine ingredients to do your work for you but work with everything with the same sincerity." --from the Tenzo Kyokun |
08-05-2009, 04:38 AM
|  | ChefTalk Supporter Culinary Experience: Cook At Home | | Join Date: Feb 2009 Location: Maine
Posts: 84
| |
ok now dont laugh.
30 odd years ago when I started to cook I was given a copy of "The Fanny Farmers Cookbook". This book is is such poor shape today because I literly learned to cook from its pages.
If someone told me I had to get rid of all my cookbooks but one that would be the one I would pick.
I also make it a point to get a copy for my granddaughters when they get intrested in learning to cook. Best all around book I have ever seen. |
08-05-2009, 04:44 AM
| | ChefTalk Book Reviewer Culinary Experience: Food Writer | | Join Date: Feb 2007 Location: Central Kentucky---where the bluegrass meets the mountains
Posts: 2,414
| |
Why would anyone laugh, PJ.
When it comes to teaching people how to cook, Fanny Farmer and The Settlement CB are the hands-on leaders of all time. Literally millions of women, who otherwise couldn't boil water, earned their cooking chops with one or both of those books.
Plus there's nothing wrong with the recipes; with a little rewording they are just as "modern" as anything seen on the Food Network. |
08-05-2009, 04:52 AM
| | ChefTalk Supporter Culinary Experience: Cook At Home | | Join Date: Feb 2009 Location: Maine
Posts: 84
| |
Thanks KYH
It is no fancy french cookbook but I have loved it for years. |
08-05-2009, 09:49 AM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Aug 2009
Posts: 56
| |
My mother's recipe rolodex |
09-10-2009, 03:05 PM
|  | Registered User Culinary Experience: Cook At Home | | Join Date: Aug 2008
Posts: 134
| |
I LOVE my Fanny Farmer cookbook! It's received years of use in my kitchen and has taught me so much over the years. It's in my 3 top of all cookbooks. |
09-11-2009, 10:45 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Oct 2008 Location: Quincy, MA -- and unfortunately not Kyoto
Posts: 680
| |
I'd have to do it by category, not overall. Kind of the way the Beard Awards break things down, you know?
So... a few:
To Read:
Lin Hsian-ju and Lin-Yutang, The Art of Chinese Cuisine.
To Learn How:
James Peterson, Sauces.
To Set The Bar High:
Alain Ducasse, Grand Livre de Cuisine.
To Find Something To Cook Tonight:
The Silver Spoon.
To Challenge Expectations:
Murata Yoshihiro, Kaiseki.
Note that the only one I would ordinarily use to cook dinner is The Silver Spoon.
And this eliminates a bunch of other favorites, like Julia Child, Jacques Pepin, Paul Prudhomme, and Alfred Portale. |
09-12-2009, 12:29 AM
|  | Registered User Culinary Experience: Former Chef | | Join Date: Feb 2008 Location: Monroiva, CA
Posts: 3,167
| |
Modern French Culinary Art, by Henri-Paul Pellaprat. Also published under the title, The Great Book of French Cuisine. Preferably not the latest edition edited by Jeremiah Tower, but one of the earlier, more complete editions -- one with lots of photographs.
BDL
Last edited by boar_d_laze; 09-12-2009 at 12:33 AM.
|
09-12-2009, 09:39 PM
|  | Registered User Culinary Experience: Private Chef | | Join Date: Aug 2009 Location: Montreal Canada
Posts: 423
| |
ONE ? I am not partial, so there must be more than one . Forgive me.....
French Provincial Cooking by the great Elizabeth David
1080 Recipes
My inherited, Larousse Gastronomique
Moro
Modern French Culinary Art by Pellaprat
My newest addition which I just love, The complete Robuchon, the man is genius.
I have a few more but I hold back for now.
Petals
__________________ Petals I would give up chocolate but I am no quitter ! | |
Posting Rules
| You may not post new threads You may not post replies You may not post attachments You may not edit your posts
HTML code is Off
| | |
|
