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Getting familiar with ChefTalk.com

post #1 of 12
Thread Starter 
New to this site and don't want to stick my foot in my mouth: I use cookbooks from Ina Garten, Bobby Flay, etc. Do subscribers here frown on references to chefs, or cookbooks in general? I couldn't cook without my cookbooks.
post #2 of 12

No worries. No one here frowns on learning in any form. Try a couple of cookbooks from restaurant chefs. Every one seems to be putting one out these days. Joy of Cooking is a classic you should own that will answer all your basic questions. I prefer the older version. Call a used bookstore to see if they have one. But there are many others. Keep reading and cooking. Welcome to the forum.

post #3 of 12

We try to respect copyrights of others work. It's fine to reference a chef, or cookbook, but we don't want to copy out recipes from cookbooks and such that are still under copyright. Quite often, you can find that recipe online by searching and then post a link to that other site.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #4 of 12

My bookshelf is stacked with cookbooks.  I have almost everything Jamie Oliver ever published, a Cook's Illustrated, a Gordon Ramsay's Fast Food, a book by Giada, a boring book by James Peterson, a local book called Forkin Fantastic, and Batali's Molto Gusto which was sent to me by Cheftalk (yey thanks!!!!) when I won a drawing.  Oh and I do have a Bobby Flay book that someone gave me as a gift once but I've never made anything from it and I don't like Bobby Flay.  We all have and use cookbooks.  They're great to learn from.  Ina is great, I've used many of her recipes from the Food Network although as a cooking personality I find her a bit boring.  Welcome to the forum.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #5 of 12

I have probably over 100 cookbooks, collected over the last 30 years, most of which I spent working in the book/publishing industry. I guess you could say I was constantly exposed to them. I adore cookbooks and currently work in a bookstore with a large cookbook section which I watch over pretty carefully to know what's out there currently. I love reading them for advice on technique and for getting menu and recipe ideas as well as the recipes themselves. I learned to cook from cookbooks and keep right on learning from them all the time.

post #6 of 12

I like to collect community cookbooks of all sorts, churches, hospitals, junior leagues,

I even have some old recipe cards that where my Grandmothers.

She learned to cook by going to cooking classes offered at the

local electric company in Honolulu, how's that?

My Dad's mother didn't know how to cook until she was in her 70's...

 

Here's a good question to all CT members:

Have any of your recipes been published in a 'Fund Raiser' cookbook?

post #7 of 12

Chefwriter is right on about "Joy of Cooking"; it's an anchor of your cookbook library.  Also right about an older edition- I understand the more recent ones have much less detail and information. Our tattered copy is from the '60s; we also have "Charleston Receipts", an effort by the Charleston, SC Junior League dating from the 50's. I believe it's a classic of the fund-raiser  genre and probably still in print. If you can find one it's worth getting- they cook pretty good down there in the Low Country!

 

Mike
 

travelling gourmand
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travelling gourmand
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post #8 of 12

Welcome to Chef Talk, Just Delicious!!!  You won't find a friendlier, more helpful group, in regards to cooking anywhere on the web as far as I'm concerned.  We are a very diverse group of cooks here; from those just beginning to professionals with decades of expereince, and you'll find that all of us love our cookbooks.  As beginners we used those books to help us learn to cook, with a bit more experience we used those books as guidelines and after many years of learning we mainly use them for ideas or reference points for dishes that we don't cook often.  But no matter what, I've never met a chef that doesn't love reading through cookbooks.  That being said, we all have authors that we love and those that we just can't stand, and for many of us those feelings can be quite strong.  You will find a strong contingent of those that love Food TV and a strong, vocal contingent of those that dislike Food TV and most of the chefs that they have spawned.  Please feel free to talk about chefs that inspire you and cookbooks that excite or ask questions as to why this or that recipe didn't work out even though you followed the directions exactly.  And as phatch stated, please be aware of our copyright rules and don't copy recipes directly out of books.  If you have a question about a specific recipe, give us the ingredients and then try to summarize the procedures so that we can help you figure out what the problem was.

post #9 of 12

The latest revision of Joy of Cooking--the 75th Anniversary Ed--has restored a lot of the stuff that was taken out in the 1997 edition.   Both are currently in print and sold in bookstores. I have both and a 1960s edition. I refer to the newest one most often. It covers foods and food trends that were not available when the earlier editions were published and for old stand-by's, the text is often word for word the same as the 1960's edition.

post #10 of 12

Quoting kuok:  I don't like Bobby Flay either. It seems his entire brand is built around chipotle.

 

I second Joy of cooking. Have two editions in my kitchen.
 

“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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post #11 of 12

Some of our most frequently referenced cookbooks:

 

 

BDL

post #12 of 12
Thread Starter 
Beautiful collection. I could spend a lot of time pouring over those.
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