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Best/Favorite Cook Book? - Page 5

post #61 of 72
3/12/10 at 7:07pm
Quote:
Originally Posted by Stu View Post
Don't remember the name of it and the cover is missing from my coot, but my favorite is a Cajun cookbook written by Tony Cachere, an old Cajun trapper and hunting guide. Best gumbo, oyster chowder and etoufee recipes I've ever tried. He even has possum recipes.

Speaking of which, this is my by far my favorite seasoning to use. I use it all the time.

http://www.amazon.com/Tony-Chacheres...8432065&sr=8-4
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post #62 of 72
3/12/10 at 7:56pm
Quote:
Originally Posted by BDC2823 View Post
Speaking of which, this is my by far my favorite seasoning to use. I use it all the time.

http://www.amazon.com/Tony-Chacheres...8432065&sr=8-4

The cookbook has a recipe to make your own. I have a big jar I made a few weeks ago. You're right, it's great stuff.
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post #63 of 72
3/13/10 at 10:32am
I cant pick one over all so mine go like this:

Beginning techniques: Jacques Pepin's Complete Techniques, and CIA The new Professional Chef.

Everyday cooking: Best Recipe, Cooks Illustrated

Italian: Made In Italy, Giorgio Locatelli

French: Lutece, Andre Soltner, New Entertaining in the French Style - Roger Verge, East of Paris - David bouley and MAFC - Julia Child

Over the Top, not that practical but total eye candy and inspirational: Alinea, The Fat Duck, Under Pressure, A day At El Buli, Grand livre de Cuisine, CIA Frozen Desserts. This can get dangerous and lead to bulging cookbook shelfs and waistline and really expensive kitchen remodel as well as lots of cooking apparatus that make my counter tops look like a science project.

my wife and friends love all the meals I make from hundreds of books so as you can see its very hard for me to choose.

Cook with love! - then it really doest matter what book your reading
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post #64 of 72
3/13/10 at 4:27pm
i realized i've been busy opining but never posted my own choices. The books I go to most often for inspiration and have learned the most from: Richard Olney's Simple French Food, most of the earlier Chez Panisse books, but especially Lindsey Shere's "Chez Panisse Desserts", anything by Deborah Madison, for home cooking, the 1957 Joy of Cooking ... i'm always finding treasures in there; madeleine kamman's "making of a cook", anything by paula wolfert. i'm sure there's somebody i'm leaving off, but thank god they almost certainly don't read SF, so i won't hear from them.
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post #65 of 72
3/14/10 at 4:18am
Thread Starter 
Quote:
Originally Posted by foodguy View Post
yes, but how often have you cooked from it? and which edition do you have? IMHO, everyone who is passionately interested in classical French cooking as it was practiced in the mid 1960s and earlier, should definitely have one (I'm looking at you MAnton!). for others, it's pretty much a waste.

I have the latest edition, I've had it for a couple weeks and cooked from it twice. But I'd like it even if I never cooked from it the information is damn interesting.
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post #66 of 72
3/15/10 at 2:38am
Just picked up Pepin's Complete Techniques. Can anyone recommend any other books (with an emphasis on skills, not just recipes) for a novice ?
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post #67 of 72
3/15/10 at 12:41pm
Quote:
Originally Posted by Homme View Post
Just picked up Pepin's Complete Techniques. Can anyone recommend any other books (with an emphasis on skills, not just recipes) for a novice ?
The Professional Chef has been mentioned a number of times in this thread.
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post #68 of 72
3/15/10 at 12:46pm
Might pick this one up in May when it comes out.

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post #69 of 72
4/16/10 at 12:49am
Bumped b/c the Noma book is set to release in September.







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post #70 of 72
4/16/10 at 12:52am
Thread Starter 
I just got La Cucina last week. Haven't had a chance to cook from it yet, but it seems great.
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post #71 of 72
4/16/10 at 12:52am
Quote:
Originally Posted by kwilkinson View Post
Bumped b/c the Noma book is set to release in September.
A little premature, aren't we? Yes, it's a rhetorical question.
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post #72 of 72
4/16/10 at 12:53am
You been talkin to my gf?
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