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Hello from south of Boston

post #1 of 6
Thread Starter 

Hi ChefTalk forum –

I’ve enjoyed reading the posts here. I found you a few days ago while looking for information about vintage Sabatier knives. I’m a home cook (and cookbook collector, thanks to a former career in used bookselling). Some of my favorite cookbooks are Madhur Jaffrey’s World of the East Vegetarian Cooking; Madeleine Kamman’s When French Women Cook; Herman Smith’s Stina, Story of a Cook; Anya von Bremzen’s Please to the Table: A Russian Cookbook; The Elephant Walk Cookbook by Katherine Neustadt and Longteine de Monteiro; Matt Makes a Run for the Border by Matt Martinez Jr.; Stir-Frying to the Sky’s Edge by Grace Young; Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent by Jeffrey Alford and Naomi Duguid, anything by Duguid, actually. Amongst my weaponry are such diverse elements as:  woks, cast iron frying pans, crockpots, and assorted pie dishes. And fear and surprise. I buy too much vintage Pyrex at thrift stores. I'm from New England, and have lived in Boston, Providence, New York, various places in Connecticut and San Francisco. I got carried away and posted a link-heavy cookbook post earlier today. Love the reviews, Q&As and the forums, look forward to reading.

post #2 of 6
Thread Starter 
Double posted when I thought the first one didn't go. smile.gif
post #3 of 6
Hello sionnac!
I'm new here too. I'm in Southern NH! Welcome my New England friend.
post #4 of 6
Thread Starter 

Thanks icekitten97. I saw your posts about brownies - I clipped a brownie recipe by Katharine Hepburn from Gourmet years ago, and use it often. It makes a small batch of dense brownies. I like her advice (I assume it's hers) to serve on a fancy plate. The recipe doesn't specify salted or unsalted butter; there is 1/4 teaspoon additional salt in the recipe.

 

http://www.epicurious.com/recipes/food/views/katharine-hepburns-brownies-106559

post #5 of 6
Thank you so much! I'll have to tell my mom about them. She loved her.

I'll go check them out now.
Happy Easter!
🐣
post #6 of 6

Welcome glad to have you at ChefTalk.com.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
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