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Reliable sources for great recipes?

mordecai

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Aside from Escoffier in French, what books/magazines/web sites do you guys use when you're trying something new? I'm a novice, but usually have good luck with recipes from the Dean & Deluca cookbook, everyday food, and 101 cookbooks (vegetarian recipe site). the latter two are especially helpful for someone like me in that there are photos of the completed dish that accompany each recipe.

Curious to hear what others prefer, and what big-timer lifestyle jokes this thread might inspire.
 

Manton

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For someone new definitely check out Cook's Illustrated. It's not haute cusine by any means but its recipes are more reliable than any other mag's out there.
 

gomestar

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regarding books, lately I've been cooking a lot from The Complete Robuchon. I am pretty much an idiot in the kitchen, but as one who really doesn't enjoy recipes that call for "one can of cream of mushroom soup plus two packets of taco seasoning", the book has been great. The same goes for Ad Hoc at home.

and +1 to Cook's Illustrated.
 

Manton

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I love the Ad Hoc book but like any Keller book it's not for beginners.
 

mordecai

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I'm somewhat aware of regular posters' skill levels and would take recommendations with a grain of fleur de sel. Was more just curious what people prefer, and why. That said, I'm going to pick up a copy of Cook's on the way home. Thanks for the suggestion.
 

gomestar

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Originally Posted by Manton
I love the Ad Hoc book but like any Keller book it's not for beginners.

I'll disagree in part because I am a beginner (at cooking, not eating and judging), have a hilariously small kitchen, and have had very good luck with a lot of the recipes. Some of the ones I haven't done have not been due to complexity, but rather time and resources on my part (chicken and dumpling soup, that big seafood/clam bake thing, the beef stroganoff, the fried chicken). Others are easy and have come out superb (chicken over root vegetables, the cod, scallops, rack of lamb, and most of the vegetable recipes).
 

tattersall

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I've been going through Simply French which is a Patricia Wells and Joel Robuchon collaboration that some how ended up with her mug on the cover for recent editions...

Some great recipes, nothing too complex but a definite stress on attention to detail and refinement.

 

itsstillmatt

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Originally Posted by tattersall
I've been going through Simply French which is a Patricia Wells and Joel Robuchon collaboration that some how ended up with her mug on the cover for recent editions...

Some great recipes, nothing too complex but a definite stress on attention to detail and refinement.


I think this is the best cookbook of the last 20 years. So much good can come from it.
 

MarquisMagic

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Silver Palate cookbook -- a bity eighties-ish but still stylish, sophisticated and practical.
 

tattersall

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Originally Posted by iammatt
I think this is the best cookbook of the last 20 years. So much good can come from it.

For CDN Thanksgiving I made teh Poulet Grand Mère, Pommes PurÃ
e and a Clafoutis all from this book. I'm looking for a source for his cauliflower soup with caviar which I ate about five years ago and still remember to this day...
 

Master-Classter

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wait, don't laugh... instead of going to a single book or select recipes, from one trusted source, I prefer to let the cream rise to the top... I go to somewhere like allrecipes.com and then look for the highest ratings on recipes. I then read a few of the most useful comments... why? the voting system essentially tells me what the best recipes are and the first few comments tell me anything I need to do to change it.

now most of these aren't fancy haute couture recipes, but for my basic dinner, I've had some great results.
 

itsstillmatt

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Originally Posted by tattersall
For CDN Thanksgiving I made teh Poulet Grand Mère, Pommes PurÃ
e and a Clafoutis all from this book. I'm looking for a source for his cauliflower soup with caviar which I ate about five years ago and still remember to this day...

I can pm it to you. If you don't mind French, I can just take a pic from a book. It is quite easy to make, and there is little difference between what I have had at his restaurants and what you would reasonably expect at home.
 

mordecai

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Originally Posted by iammatt
I can pm it to you. If you don't mind French, I can just take a pic from a book. It is quite easy to make, and there is little difference between what I have had at his restaurants and what you would reasonably expect at home.

 

SField

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I agree with matt. The Robuchon book is excellent, and many of the best things can be executed by novice cooks. Your technique might not be great but it will help you make some great food.

I also think Ad Hoc is wonderful.

I would also recommend Jonathan Waxman's book for simple fare.
 

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