- 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 graduated in '95 and went back this past Thanksgiving w my 9yo daughter. We eat at the French restaurant, Escoffier. It was great! You get what you pay for. The problem is that many of the...
I attended the professional chef course chef at Italian Chef Academy in Rome chef academy course in January 2017 and both chefs and cooking lessons were fantastic. I have just finished my...
A very good way to get into Japanese blades since very good bang for the buck. Familiar blade and handle shape. Very good steel, comes with and keeps a good sharp edge ... but if you need to touch...
I picked up the Miyabi 8" chef's (600D) as an upgrade to my Henckels when I found it on sale and was not disappointed. Feels a bit lighter and more agile in the hand compared to the Germans since...
Wüsthof is one of the "big name" Germans for a reason, over 200 years. Their professional tier lines are all solid, and the choice may end up being just personal taste over the exact look/material...
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
- › Chocolate 50 minutes ago
- › Hello Everyone! 1 hour, 8 minutes ago
- › What did you have for dinner? 1 hour, 15 minutes ago
- › Gino's East Pizza Crust 1 hour, 26 minutes ago
- › Oven Recommendations for Pastries 1 hour, 50 minutes ago
- › Choux PROBLEM HELP Plz 2 hours, 26 minutes ago
- › Garlic shrimp scampi pasta - cheese or no cheese? 3 hours, 44 minutes ago
- › Volcano rice 3 hours, 56 minutes ago
- › Buying Advice Japanese Chef Knife 6 hours, 42 minutes ago
- › New gyuto 210-240mm range. 6 hours, 43 minutes ago
- › Culinary Institute of America - Hyde Park by hchaz
- › Italian Chef Academy - Rome by jordanfood
- › Tojiro-DP Chef's Knife 9.4" (24cm) by captainbligh
- › Miyabi Morimoto Edition 8-Inch Chef Knife by captainbligh
- › Wsthof Grand Prix II 8-Inch Cook's Knife by captainbligh
- › Global 8-Inch 20cm Cook's Knife by NikoBleau
- › John Boos Newton Prep Master Maple Wood Reversible Cutting Board... by ChrisLehrer
- › The Art of French Pastry by Jacquy Pfeiffer by OCDshaver
- › Norton 614636855653 IB8 1-by-2-by-8-Inch Fine/Coarse India... by Scott Livesey
- › The Board Smith Maple 2″x12″x18″ by tobe999
- › Some Myths About Beef and Cattle
- › Food Safety As Kitchen Culture
- › Cranberry/Orange Parfait with Chocolate Sauce...
- › Vegan Cuisine - It's Not Just Bean Curd...
- › Stuffed Potato Appetizers
- › Caramel Filled Apple Dumplings
- › Chorizo Empanadas with Avocado Cream
- › Crabcake Benedicts with Bacon Hollandaise
- › A "No Turkey" Thanksgiving-Roast Pork
- › Caramelized Cauliflower