- categoryCookbookstagged by System, 3/14/11
Related Forum Threads
- Review Reader Poll Last post on 6/2/11 at 7:00am in Cookbook Reviews
- Looking for cookbook with recipes to turn daily humdrum meals into flavor rich dishes Last post on 3/18/11 at 1:12pm in Cookbook Reviews
- Stockpot Recommendations from New England Soup Factory Last post on 10/17/12 at 9:32am in Cooking Equipment Reviews
- Modernist Cuisine Last post on 1/6/14 at 9:27am in Cookbook Reviews
- Searching for a certain book on bread slashing Last post on 2/20/11 at 6:28am in Cookbook Reviews
I personally had great times here and made a lot of friends. But all that aside, LCI stopped the externship part of the program which is truly where students will little to no experience really...
As a graduate in 2012 of Le Cordon Bleu I have nothing but good things to say about the school. Just like any other school it is there for you to gain knowledge and use it as a guide into your...
Let me start this review by saying, I love this piece of equipment. After watching the movie “Burnt” I jumped online and made an impulse buy, the Anova Bluetooth Precision Sous Vide Cooker. For...
As I attended the cooking course I used to work in a small restaurant as sous chef. Even if I loved cooking and I used to do it every day for many persons, I couldn't do it as a job without proper...
If you are like me you have always found the "official" grinder attachment for the Kitchenaid stand mixer to be lacking. It's plastic body and dull cutting blade would often get clogged or smear...
what is CookBook Reviews?
ChefTalk.com Top Picks
Cookbook Reviews is a forum where Cheftalk members can discuss cookbooks and other books related to culinary matters. Open a few of the threads and you'll see that discussions range across the spectrum, from discussing the pros and cons of a specific book, to searching for types of books.
This is different from formal reviews, which all members can also write, if they like. Just go through the process of finding the book page (almost all food-oriented books handled by Amazon have their own page), click where it says "write a review," and go to it. If you look at the right-hand column on this page you'll see a couple of member-written reviews.
Different, too, are the featured reviews written by our staff of book reviewers. Currently there are about a dozen of them, and we're always looking for additional talent. These are the reviews you see highlighted in the carousel on top of the home page.
I have the great priviledge of being the reviews editor. If you like to join us, contact me directly (Brook@cheftalk.com) and I'll send you the details.
I am a professional cookbook/food book reviewer and I review some eight a month for various review sites.
. We only review brand new books, often before they hit the market. Unfortunately, reviews are brief, limited to 200 words but that gives you a pretty good idea whether a book is worth investing on and crowding your already full cookbook shelf.
Edited to remove spam.
Other than bragging about your job, Gerdosh, I fail to see how your post has any relevance to the OPs question.
Self-promotion is one thing. But it should at least be germane to the discussion at hand. Or do you think the dozen-odd folks who write full reviews for Cheftalk should use this space to promote themselves too?
BTW, the link you provided doesn't work.
It's a place where the members ask for suggestions for particular styles of cookbooks, or some members post up reviews of cookbooks they own or borrowed.
Occasionally, e-book spammers come along to spam the forum or others will copy and paste blurbs about their books/blogs/websites. These are usually violations of the user agreement and get deleted and the abusing member gets banned.
Actually I have no interest promoting myself (I have nothing to promote). I posted three links in my reply where cookbooks are reviewed (among many other book genres) for general interest but, sadly, they were deleted as spam. So my posting became irrelevant.
Just my thoughts, take it with a grain of salt.
I'm a little uncomfortable with this thread.
There was editing.
There was talk of banishm .
There were accusations.
I personally wish someone would close this thread. So it could started over.
There is really no reason for Dr. Erdosh to self promote here at ChefTalk. He is very accomplished.
I personally own a few of books and I really enjoy them. Tried and True recipes is worth owning.
His catering books (sorry I can't remember the title) are very informative especially for someone going into business.
You will find his books about African American kitchens is in our public school libraries.
There was no intention to promote here, only inform.
I may be way off base, If I have this poster totally confused with someone else, please delete. or let me know
I was speaking in the general sense. I didn't edit anything in here. I've deleted a lot of e-book, blog and other spam from this particular forum though not this thread.
Like I said, take it with a grain of salt.
To be honest, I recognized the name a couple of months ago and could'nt place it.
I did not see what was deleted. I don't really care.
I was a little taken back while reading. I had the opportinity to re-review the guideline last
week. It mentions there can be no selling/promoting products. I understood it as not trying to generate business or income.
I did not recall it saying that anything about posting references to blogs and websites. I see this done all the time in the forums.
I actually think it approves this in the agreement.
I also did not recall anything about self promotion. That's also abundant in the forums.
I mean no harm. The agreement says I am free to disagree. So here I am
We've allowed it once a member has shown they're a committed contributing member. Links like that will get deleted from a newcomer's posts until then, Generally between 10-20 substantive posts. Spammers don't have that patience. Usually just a few posts with links and they're gone.
I'm cool with everything. I don't know what was deleted. I don't know if there was a breach of the agreement or spam.
I got involved where I should'nt have. I will absolutely leave it alone after this post.
I've actually held my toungue. The only guideline or rule that I viewed as broken was the
one referencing being rude. It would make me unhappy to see any member go away for something t.
speaking in general
You all didn't see it as it went straight to the spam filters, but there was a Slovenian just now spamming a pizza ebook on the site. Happens all the time....
What's holding you up, BurgerDude? Surely you've read a cookbook that you found particularly good or bad? Or one that tripped your trigger for some reason.
Wow! I didn't mean to create such an uproar. But honestly, I meant strictly to inform giving three links to three book review magazine that are given away FREE. So really, there is nothing to promote.
First off, BurgerDude, you don't have to be a Chef to have an opinion of cookbook, or to raise a discussion of them. Our membership runs the gamut, from at-home tyros to top rated professionals. So don't let the idea that your "just" a home cook deter you.
Other than that, just start working your way through the various threads on this forum. Lots and lots of reviews, summaries, and opinions.
For more formal reviews, check out the carousel on the home page, and the listings of recent activity. Numerous book reviews appear there, including those from our staff of reviewers.
In short, if you're looking for discussions about cookbooks, there is no lack of them.
- what is CookBook Reviews?
ChefTalk.com Top Picks
- › Contract for Teaching at Summer Camp 51 minutes ago
- › geting a nek chefs knife 2 hours, 28 minutes ago
- › Scone versus fry bread in Utah 3 hours, 24 minutes ago
- › Onion and garlic 4 hours, 41 minutes ago
- › All soups I make taste like vomit? 6 hours ago
- › Fried chicken, no buttermilk: dip in yogurt? egg wash? 6 hours, 17 minutes ago
- › flour substitution? 8 hours, 33 minutes ago
- › artificial cream like in bakers 8 hours, 36 minutes ago
- › Porchetta 12 hours, 25 minutes ago
- › baking bread 19 hours, 51 minutes ago
- › Lincoln Culinary Institute - Culinary Training by PRChef561
- › Le Cordon Bleu USA by bbqmsterflorian
- › Anova Sous Vide Immersion Circulator (Black) by theloggg
- › Chef Academy by MartyfromItaly
- › Culinary Cooking School Professional Meat Grinder Food Chopper Fits... by Pete
- › Institute of Culinary Education (New York) by m00chness
- › Mauviel M250 Tin Lined 8pc Copper Cookware by Virgil
- › Kikuichi 9.5" Nickel Sweden Warikomi Damascus Chef's Knife by Virgil
- › Codream® Micro Perforated Stainless Steel Colander 5 Quart with... by MillionsKnives
- › Jende White Ceramic Steel by MillionsKnives
- › Coriander Crusted Pork Chops with Lime Glaze
- › Crab Stuffed Shrimp with Linguine and Ramps
- › Potato and Green Garlic Soup
- › Vegetable Tagine
- › Pork Tenderloin Sandwich
- › Jambalaya
- › Sauerkraut Soup and how to make Kohlrabi...
- › French Toast with Bourbon Peach Sauce
- › Grilled Shrimp Ceviche
- › Making Hot Smoked Salmon