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  #1  
Old 07-03-2001, 12:28 PM
Mauricio
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Tongue 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?
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  #2  
Old 07-03-2001, 02:52 PM
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Biba Caggiano's Taste of Italy is my current reading.
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Old 07-03-2001, 02:57 PM
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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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Old 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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Old 07-03-2001, 04:52 PM
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Lidia's (Bastianich) Italian Table; Fran McCullough's Low Carb Cooking; this site!!!
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Old 07-03-2001, 04:56 PM
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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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«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
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Old 07-05-2001, 07:13 AM
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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
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Old 07-05-2001, 07:53 AM
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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
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Old 07-05-2001, 09:47 AM
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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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Old 07-05-2001, 11:57 PM
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"Thrill of the Grill" (Chris Schlesinger), for grilled squid with hoisin barbeque sauce.
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  #11  
Old 07-06-2001, 12:37 AM
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Currently:

-A Medditerranian Feast by Clifford Wright
-Chef Magazine, and Food Arts,and of course Cheftalk!
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Old 07-06-2001, 07:18 AM
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Hey everyone moving this thread to the CookBook's forum ok.
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