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Thread: Your favorite cookbook?

  1. #91
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    For Chinese food: The Modern Art of Chinese Cooking by Irene Kuo, oop but well worth looking for. Personally vetted by my very critical Chinese mother, herself an excellent cook

  2. #92
    Pascal Barbot's Astrance. Pretty sure it's still unavailable. I preordered it 6 months in advance to secure my copy!!!

  3. #93
    La Technique & Larousse

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  5. #95
    Senior Member Dardeau's Avatar
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    The one that change what being a cookbook was about for me was Bertolli's cooking by hand. I don't cook Italian food but the detail and care that he put into the book and expresses about his food is something else. Say what you want about about the French Laundry book Judy Dater's simple, beautifully composed photos could be hung with her fashion and fine art work.

    I'm also a huge fan of the Time-Life foods of the world books, these guys are quality, and contain images of foodways and ways of life that have all but disappeared. One day I'll own them all...

    And to the guy in the beginning of the thread who liked Real Cajun, I've been working for Donald Link for almost four years now, but had never looked through the book till this Christmas when I got one for my uncle. It was like looking at a high school yearbook, with the pictures of people who have gone on to other things and food that we made every day that isn't on the menu anymore. Aside from that I can say its a pretty quality book.

  6. #96
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    Mastering the Art of French Cooking - Julia Child. By a mile. Her food is not fancy or pretentious like Eleven Madison Park (which I also own and enjoy). Julia Child's food is just honest, humble, good food. Not only that, her food is simple enough for you to add your own flare to it, which is a quality many cookbooks today do not have.

  7. #97
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    I got Modernist Cuisine at Home for my birthday and I'm really enjoying reading it. Looks like I will have one more thing to spend money on now that I want a sous vide setup!

  8. #98
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    Quote Originally Posted by Dardeau View Post
    The one that change what being a cookbook was about for me was Bertolli's cooking by hand. I don't cook Italian food but the detail and care that he put into the book and expresses about his food is something else. Say what you want about about the French Laundry book Judy Dater's simple, beautifully composed photos could be hung with her fashion and fine art work.

    I'm also a huge fan of the Time-Life foods of the world books, these guys are quality, and contain images of foodways and ways of life that have all but disappeared. One day I'll own them all...

    And to the guy in the beginning of the thread who liked Real Cajun, I've been working for Donald Link for almost four years now, but had never looked through the book till this Christmas when I got one for my uncle. It was like looking at a high school yearbook, with the pictures of people who have gone on to other things and food that we made every day that isn't on the menu anymore. Aside from that I can say its a pretty quality book.
    Dardeau:

    That is me who loves Real Cajun. Even though we live in Hamilton, Ontario, Canada, we visit New Orleans every year for a couple of weeks. We go to Cochon every time and have met Chef Link too. Maybe we will see you next time!

    Paul Bertolli's Cooking By Hand is one of my faves too.

    I am also a chef, perhaps going to open a small joint shortly...

  9. #99
    Quote Originally Posted by cnochef View Post
    I got Modernist Cuisine at Home for my birthday and I'm really enjoying reading it. Looks like I will have one more thing to spend money on now that I want a sous vide setup!
    Pressure cooker is essential for this book. I made the Neapolitan style pizza and it was great.

  10. #100
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    Quote Originally Posted by slowtyper View Post
    Pressure cooker is essential for this book. I made the Neapolitan style pizza and it was great.
    For sure! I will probably pick up the Kuhn Rikon one.

    BTW I love the recipe for Hawaiian pizza, with the pineapple right in the marinara sauce.

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