Unfortunately, Christmas is on hold this year since I am getting married Dec. 30th. But, if anyone would like to contribute to my cookbook collection I would really like both the Oxford Compainions, plus any OLD cookbooks. Right now my oldest book is from 1877 and I would like to get some from even further back.
"The Webster's New World Dictonary of Culinary Arts," is like "The Food Lover's Companion". Except alittle bigger. The Webster's cost $25:95. and the Food lover's is $13:95.
I use the Websters at home and use the Food Lovers at work and in the car, because it fits in my box.
Until you can get the cookbook, here's a recipe from it:
Make Parmigiano-Reggiano cups to hold the mousse.
For the goat cheese mousse:
6 ounces fresh goat cheese (or other soft goat cheese)
4 to 6 tablespoons heavy cream
1 tablespoon minced Italian parsley
Kosher salt and freshly ground black pepper
Place the goat cheese in a food processor and process (depending
on the cheese used, it may look smooth or crumbly).
Pour 1/4 cup of the cream through the feed tube and continue to
process until the mixture is smooth but will hold a shape when piped;
if necessary, add a little more cream. Add the parsley and salt and
pepper to taste and mix just to combine. Taste and adjust the
The mousse can be refrigerated for 2 to 3 days; let stand at room
temperature for about 30 minutes to soften slightly before piping.
Place the mousse in a pastry bag fitted with a medium star tip. Pipe 2 to 3 teaspoons of mousse into each parmesan crisp and serve.
I just saw a "Charlie Trotter Cooks at Home". I saw a primer on Indian ingredients that I'd like. Then I would like this book I saw about an organic farmer; Alice Waters wrote the forward. Oh, and Maida Heater's Cookies book.
Then a bunch of computer books. Computer books are a lot more expensive than cookbooks, let me tell you. And they don't have appetizing pictures!