s/d: cookbooks!

ya i can't handle sassy cookbooks

― marcos, Tuesday, September 12, 2017 3:50 PM (eleven minutes ago)

Does anyone else remember the original directions on the Carroll Shelby Chili Mix, the stuff in a little brown bag? "If you're planning to feed any women, children or sissies, you'd better leave out the small red packet, which is cayenne pepper."

Thug Kitchen is so obnoxious I didn't even notice it was veggie at first. It's like someone turned in a first draft and then the editor replaced half the words with profanity.

I got it as a gift from a well intentioned friend, so I have to keep it around.

just made soup again adapted from a recipe in 'modernist cuisine at home' and have to say -- it's good

my sister asked for the thug kitchen a couple years ago and i got it for her and it's wince-inducing to the max but idk i guess the recipes are ok??

I got two of fuchsia dunlop's books out of library - land of plenty and Chinese revolutionary cookbook - about szechuan and hunanese food respectively and I found them quite enjoyable and interesting reads, and i got some good recipes out of them despite them being, as I had expected admittedly, more meat focused than is helpful for a non-carnivorous type like myself

Fish fragrant eggplant, mapo tofu, and smacked cucumbers are basically my favourite things to eat now

her ma po tofu is the fuckin best

sorry smacked cucumbers sounds v lol to me

This is super entry level for the purposes of this thread but I got Mary Berry's <i>Everyday</i> and it kicks ass. Someone on here once said that, with all the other UK cookbook types you can get disasters if you lack skills but with Mary as long as you reasonably follow the instructions there's no way you won't produce something pleasant and that's OTM.

based on this great article i picked up a used copy of irene kuo's the key to Chinese cooking

https://food52.com/blog/19289-how-america-lost-the-key-to-chinese-cooking

back when the article was first published used copies disappeared and you could only find them for like $400. market seems to have readjusted itself and now you can find them for under $50 although i think back before the article you could cop a copy for $10 or less

people should also check out the mission chinese cookbook. danny bowien is a real punk and i think a lot of you would like it.

https://www.newyorker.com/culture/cultural-comment/chinese-food-and-the-joy-of-inauthentic-cooking

I have Dunlops Every Grain of Rice. Some great looking stuff and probably as easy as it can ever be. The heavy lifting is mostly in finding some of the ingredients. I just have to keep a running list for when I am by a place that sells some of the spices and stuff.

i've been enjoying martin morales ceviche lately, lots of ceviche recipes of course but beyond those i think it is one of the better peruvian cookbooks out there

there is also tony custer's art of peruvian cooking but there are weird translation issues and some ingredient descriptions and measurements are off, seemed like it wasn't edited well even though it looks beautiful

spent some time w/ meera sodha's 'fresh india' over the weekend. v agreeable and undemanding, think i will enjoy

My bday present from my partner, I don't think I have ever cooked so many recipes from the same cookbook in such a short period of time. All excellent!

I have never bought a cookbook before ( I think we somehow acquired a moosewood, joy of cooking and jaffrey book over the years and had to get rid of them two moves ago) and was thinking about splurging on a nice new book. I had the Larousse Gastr., Bocuse and Japanese Cooking, A simple art on my short list. If I want a recipe I usually just look online. So after reading this entire thread am thinking I should get the Art of Fermentation or the Noma book instead.

ime there are cookbooks you cook from and cookbooks you read and learn from. which type are you looking for?

Reference books. I don't think I would cook from a cookbook. I have a friend that has loads that I skim through and then am like bleh. They are pretty sometimes but they are too heavy for me to collect (I move a lot).

Like, I am more likely to watch a video online and cross reference 5 different recipe sources if I want to make a new dish.

Although, I was looking at the new Ottolenghi book just now.

xp I’ve got a lot of use out of Japanese Cooking, as someone who had never cooked Japanese food before it given me a load of new regular meals. It seems like it still has plenty to offer people who are better versed in Japanese cookery (it covers a wide breadth of cooking styles and recipes).

The art of fermentation is an interesting read, but if you want something with actual step by step instructions on making things then the Noma book is much better. I’m in the middle of creating my first batch of yellow pea shoyu which I’m excited about and also slightly scared of. If I survive eating it I’ll post back here.

japanese cooking: a simple art would be great for you

ok done. Getting that one. I might just watch a couple of fermentation videos first before branching into that. I have way too many hobbies as it is that I don't do.

Thomas Keller and some other books are on kindle unlimited, which offers a 30 day free trial

I thought about a Keller book but thought I might need equipment I don't want to buy plus we don't make any meat at home.

Keller likes meat. I haven't gotten to it yet, but you might like the Six Seasons book that is also on kindle unlimited.

I have like 20 cookbooks but only ones I regularly cook from are:

Bayless's Mexican Everyday
Jaffrey's Quick & Easy Indian Cooking

^similar concepts, different cuisines

'Simple' is awesome

i don't own it but i snapped pics of a few recipes from a friend who does and they were all delish

yeah my parents have it and i took a few pics

paging WmC--made the "top shelf" chicken & DUMPLINGS! from pickles pigs and whiskey today. i've been in a lousy mood (probably because it's may and my heat is still coming on) so i gave myself a project.

the ricotta gnudi is a pretty inspired dumpling variant/replacement! i was worried that they would be too messy but they actually crisped up nicely in a nonstick pan. the whole dish is comfort food in the absolute best sense. also despite using every pot pan and bowl i have (not really but it felt that way) i got it done in about 2 hours and got 2 extra quarts of chicken broth for my trouble.

Today I went to a 4 hour cooking class with Andrea Nguyen. She is amazing, and to Vietnamese food what Madhur Jaffrey is to Indian food. Also, I got to go inside Christopher Kimbell’s new digs, which are really really nice, clean, and bow-tied.

@cad what type of DUMPLINGS!? Biscuity or doughy?

that sounds awesome!

currence's recipe uses ricotta gnudi in place of traditional DUMPLINGS!, though he does recommend a quick biscuit type as a possible substitute.

I confess I haven't looked at the Currence book in years, but I just took a look and that recipe sounds great. I haven't made gnudi in years...need to get back to that.

i hadn't looked at it in ages either. it's not a weeknight level of effort and i need to be in the mood for his style of food.

do y'all use a gnudi board?

i don’t have a gnocchi board. the gnudi i made were sticky enough that rolling them out on something would have been challenging.

anyone have a taco book they might be able to recommend? have picked up a couple but they're very "sea urchin taco" and "obscure part of the snark taco" - looking for something more traditional but still inspired

I have a very pretty taco book that I got as a gift but I have never used it

what you really need is a good tortilleria

the only dedicated taco book i can recall is the one by alex stupak. i flipped through it in the bookstore and it did not connect with me.

i should get back into making tortillas one of these days

i have the stupak one -- agreed re connecting. looks nice, though

i keep meaning to get a tortilla press but i also live in new mexico so its like why bother

Had a job once where we made corn tortillas for breakfast tacos to order. They were SO easy and delish. when I moved last year was certain I'd wanna get a press. But there's a tortilleria in town so can't be bothered rn.

I get loads of taco ideas from Instagram pics fwiw multiplexpost

good french cookbook?

what kind of "french"?

Complete Robuchon is both classic and actually useful imo.

what kind of "french"?

― seandalai, Friday, May 24, 2019 5:02 PM (twelve minutes ago) Bookmark Flag Post Permalink

what are the different kinds?

i wanna start going to butcher and asking for some nasty cuts of pork and cooking them in tasty french fashion

it’s out of print but paula wolfert’s the cooking of southwest france takes a pretty deep dive that you might find appealing. obviously there’s an entire section devoted to cassoulet.

the country cooking of france by anne willen is a pretty book and a nice overview of unfussy french cooking.

thx! will check these all out. ‘unfussy’ is def important to me

Julia Childs!