| Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking. |
 | 
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
| |
Biba Caggiano's Taste of Italy is my current reading.
__________________
It's not Dairy Queen. |
07-03-2001, 02:57 PM
|  | Registered User | | Join Date: Mar 2001 Location: Montreal, Quebec, CANADA
Posts: 2,823
| |
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 ]
__________________
K
«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.» |
07-03-2001, 04:44 PM
| | Registered User | | Join Date: Mar 2001 Location: Montreal
Posts: 507
| |
Grill Pan Cooking by Elsa Petersen-Schepelern
Spendid Soups by James Peterson 
__________________
I cook'n bake with passion... |
07-03-2001, 04:52 PM
|  | ChefTalk Moderator Culinary Experience: Cook At Home | | Join Date: Aug 2000 Location: Wisconsin USA
Posts: 9,223
| |
Lidia's (Bastianich) Italian Table; Fran McCullough's Low Carb Cooking; this site!!! 
__________________
Moderator, Welcome Forum
***It is better to ask forgiveness than beg permission.*** |
07-03-2001, 04:56 PM
| | Registered User | | Join Date: Mar 2001 Location: Montreal, Quebec, CANADA
Posts: 2,823
| |
I will ditto Mez's answer: THIS SITE
Thanks for reminding me that this site is really terrific!!!
__________________
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
|  | Registered User Culinary Experience: Home Chef | | Join Date: Aug 2000 Location: NYC, NY USA
Posts: 1,717
| |
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: 4,718
| |
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
| |
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~~
__________________
"There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea"
- Henry James |
07-05-2001, 11:57 PM
|  | Registered User | | Join Date: Aug 2000 Location: Buffalo, NY
Posts: 498
| |
"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
| |
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: 2,990
| |
Hey everyone moving this thread to the CookBook's forum ok.
__________________
Nicko
__________________________________________________
ChefTalk.Com
A food lover's link to the professional chefs
http://www.cheftalk.com
Cooking Articles ~ Chef Recipes ~ Cookbook Reviews ~ Cooking Forums
__________________________________________________ | |
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
| | |
|
