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post #1 of 9
Thread Starter 
A few reading suggestion....


American Pie: My Search for the Perfect Pizza
by Peter Reinhart November 2003

Aquavit: And the New Scandanavian Cuisine
by Marcus Samuelsson October 2003

Bittersweet: Recipes for Today's Better Chocolates
by Alice Medrich November 2003

Classic Breads : Delicious Recipes from Around the World
by Manuela Caldirola October 2003

Classic Chinese Cuisine
by Nina Simonds September 2003

Cooking by Hand
by Paul Bertolli August 19, 2003

Craft: Notes and Recipes from a Restaurant Kitchen
by Tom Colicchio October 2003

Escape to Yountville: Recipes for Health and Relaxation from Napa Valley
by Sally James

Granita Magic: Rediscovering the Pleasure of Ices in More than 50 Grown-up Recipes
by Nadia Roden

Great Cookies: Secrets to Sensational Sweets
by Carole Walter November 2003

Home Baking: Sweet and Savory Traditions from Around the World
by Jefferey Alford, Naomi Duguid November 2003

Kitchen of Light: New Scandinavian Cooking With Andreas Viestad
by Andreas Viestad, Mette Randem

Land of Plenty: A Treasury of Authentic Sichuan Cooking
by ***hsia Dunlop

Macrina Bakery and Cafe Cookbook
by Leslie MacKie October 2003

Mes Tartes: The Sweet and Savory Tarts of Christine Ferber
by Christine Ferber September 2003

Raw
by Charlie Trotter November 2003

Thai Food and Cooking: A Fiery and Exotic Cuisine: The Traditions, Techniques, Ingredients and Recipes
by Judy Bastyra, Becky Johnson

The Art of Aureole
by Charlie Palmer, Judith Choate October 2003

The Metropolitan Bakery Cookbook: Artisan Breads, Pastries, and Desserts from Philadelphia's Premier Bakery
by James Barrett, Wendy Smith Born October 2003

The New York Times Seafood Cookbook: More than 250 Recipes Collected from the Pages of The New York Times
by Florence Fabricant (Editor)


Soon in paperback:

A New Way to Cook
by Sally Schneider August 2003

From Here, You Can't See Paris: Seasons of a French Village and Its Restaurant
by Michael S. Sanders October 2003

How to Read a French Fry: And Other Stories of Intriguing Kitchen Science
by Russ Parsons September 2003

It Must Have Been Something I Ate: The Return Of The Man Who Ate Everything
by Jeffrey Steingarten October 2003

Near a Thousand Tables: A History of Food
by Felipe Fernandez-Armesto September 2003

The Chocolate Bible
by Christian Teubner October 2003

The Healthy Kitchen: Recipes for a Better Body, Life, and Spirit
by Andrew M. D. Weil, Rosie Daley December 2003

Year in Chocolate: Four Seasons of Unforgettable Desserts
by Alice Medrich October 2003
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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post #2 of 9
UH-OH!! Thanks for the warning. :D

Better start saving the pennies. :eek:
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #3 of 9
Thread Starter 
Which one are you looking forward to Suzanne?
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
Reply
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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post #4 of 9

Lots of ideas

Not sure what to say here... so many good prospects. Having worked for Roxanne for a year I might say that when Raw W/ Charlie Trotter finally comes out it's probably gonna be a huge story. I'm currently reading Paul Bertolli and Jeremiah Tower. Cali food is going off as much as any else as I have researched these days. Let me know what you think!!
I am influenced by every second of my waking hour. - Lenny Bruce
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I am influenced by every second of my waking hour. - Lenny Bruce
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post #5 of 9
Well, I bought the Bertolli. It's as much a reference book as one to cook from -- and to me, that's great. :D

I might spring for the Alford/Daguid -- I think that along with Dornenburg and Page, they are the best team writing. But I'll wait a year or two on Colicchio's book -- until it's remaindered.

One thing I realized as I was trying to find space for all my books: I don't buy any to actually cook from, any more. I mostly use them as reference works. So I'm not going to run out and buy the latest hot chef's hot new cookbook, unless it's got a lot more than just recipes. That's why I like the Bertolli book, and Diane Forley's Anatomy of a Dish.
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #6 of 9
Me too, Suzanne. Although my collection comes nowhere near to your huge and venerable one, I'm pretty picky about what I buy. I have certain recipes I look at, taste in my head, and decide if I like the author's take on the dish. If I do, I look further and if I find at least four or five I'd like to try, I buy it. If not, like you I wait for the remainder pile.

The exception to this strategy is when I hear about a book on this site and it's something I have llittle or no depth of knowledge in- pastry, for example, or a particular cuisine. I really trust what I read here!
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Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #7 of 9

other cookbooks

Glad to hear that Bertolli's book is getting read... I think it's a pretty important work. You know that he also wrote Chez Panisse Cooking which is well over a decade old but still great. In the same vain, I did myself a great disservice not so long ago when I borrowed Max McCalman's "The Cheese Plate" from my library... I renewed it as many times as I could and reread it twice. If you're interested in the subject he's exhaustive in his knowledge of it... can you imagine having a fromagier at your restaurant?!:D
I am influenced by every second of my waking hour. - Lenny Bruce
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I am influenced by every second of my waking hour. - Lenny Bruce
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post #8 of 9
Thread Starter 
I'm really looking forward to

Home Baking: Sweet and Savory Traditions from Around the World by Jefferey Alford, Naomi Duguid

I love the idea of exploring the traditions of other countries. And judging from their other books this one should be fascinating.


And:

Aquavit: And the New Scandanavian Cuisine
by Marcus Samuelsson

I know nothing of Swedish food. Ok so there are Swedish meatballs and gravax, spice cookies. It is time to broden my scandinavian horizon. ;)
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
Reply
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
Reply
post #9 of 9
I have heard that Marcus Samuelson's book is great.....no surprise.
Raw peeks my interest.....I have friends that have dined at Roxanne's and said the food was incredible.
cooking with all your senses.....
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cooking with all your senses.....
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