Discussion in 'Social Life, Food & Drink, Travel' started by kwilkinson, Apr 8, 2010.
ha! remember "mail-order" sources?
Do you mean the giant ultra expensive one for 250€? I can't find any different. The one I've posted is a German version of 111 recipes with said step-by-step-photos. I prefer English books though but as I've said there only seems to be one Grand Livre by Robuchon in English - the one for 250€ (and I'm not even sure whether it really is in English and not in French). Am I missing something?
I think there are quite a good number of doable recipes in there(probably more than a typical book since there are so g-d many).* And the other ones are pretty good for inspiration and ideas, even if they're too hard. It assumes some knowledge and doesn't hold your hand through the recipes, but it didn't seem like that's what he's looking for. However, I hadn't seen the newer Robuchon book with pictures in it.
*As I wrote this post I flipped through the book, without any super specialty ingredients, and a decently stocked kitchen you could easily bang out a 4 course dinner from it. I'm certain that there are many other recipes like these in it.
1. Roasted asparagus with parmesean, beef juice (p.35) hardest part is planning ahead to make this
2. Cod with Rougail (p. 215), nothing looks particularly difficult
3. Double Country Pork Chops; sauteed potatoes; mustard-pickle condiment (p. 909): most difficult step is probably sauteing some potatoes.
4. some dessert
edina, just looked through my office bookshelf and it reminded me of a pretty good book by an old ebuddy of mine, chad ward. It's called "an edge in the kitchen" and it covers just about everything you'd want to know about knives, from buying, sharpening to cutting. warning: seriously geeky when it comes to metallurgy.
I was going to post this too. Its a really good book about knives.
2geeky4me. Great if you want to learn about knives, but I'd go to Jacques Pepin for knife skills.
your use of internet vernacular is gr8 tho
+1, full of winz
Not sure if those goes here, but wasn't sure where else to post.
Can anyone recommend good de-odorizers to place in kitchens? Or best practices?
I'm thinking of something like putting jars/ pots filled with activated charcoal / carbon on top of the kitchen cabinets.
a bunch of small baking soda boxes would work. That's about all they sell them for nowadays, lol. Over here in Asia we have tons of awesome purpose-made deodorizers/dessicant tubs for everything, i have one in my fridge that is half charcoal, half gel, in a plastic vessel that is shaped like a liquor flask. Slim and discreet, they work pretty well for a few months and then you change them.
Get a lampe berger. We have a few in our house. They are really quite nice, and there are many different scents to choose from.
How good is the neutral? Fragrances tend to give me head aches so if it can neutralize food odor...
I know what you mean. We use neutral in the kitchen. It works really well. I always light it after I finish cooking fish, and within 20 minutes the odor is gone. You can also mix the neutral with other scents to decrease their potency. "Ocean Breeze" is my favorite.
Seriously, if you want to ubergeek out, check out www.fortheloveofport.com . It has great beginner guides and articles but also some incredibly detailed and geeky stuff. It is one of the best wine websites on the internerd that is devoted to a single region (along with Burghound for Burgundy). Just great stuff. His newsletters are awesome too, if you want to shell out cash to learn.
This + absolutely.
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