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Posts by pattk1220

A typical vegan cream sauce is made with cashews  Tal Ronnen is credited with developing the concept. There are many good vegan cookbooks in print right now where you will find more ideas for plant based substitutions.
I have used Madhur Jaffrey's and Julie Sahni's books for years and love them. I also recommend Hari Nayak's My Indian Kitchen and Raghavan Iyer's 600 Curries.
I have a 12-quart All Clad stockpot that has a pasta insert. It's fabulous for soup and stock. I use the insert whenever I make veggie broth, which makes removing the veggies so easy. It's a wonderful pot and only costs $149, much less than the regular All Clad stockpots. You can order it from a variety of places like Chef's, Metro Kitchen, and Amazon. Williams Sonoma often has it on "sale" for $149, which is the standard price everywhere I've seen it.
I still use my tattered copy of Edward Espe Brown's Tassajara Bread Book as well as the others mentioned on this thread.
I grew up with the Fannie Farmer cookbook and use it often. My great-grandmother was a school cook, and my father still has her copy. That's the book I consider most essential. My second essential for home cooks is "Cooking at Home with the Culinary Institute of America."
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