What cookbook are you currently reading?

I am reading "When French Women Cook" by Madeline Kamman. I love to read cookbooks that go into the history of the author or the process etc. What I like about this book are her descriptions. She goes into so much detail that it literally makes my mouth water. So what are you reading right now and how do you like it?

Tags: BOH, Cookbooks

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Permalink Reply by Brook on March 17, 2008 at 6:37am

I agree on all counts. A beautiful work, but without much applicability away from a few major cities; particularly for the home cook.

You think Orlando is bad? Try central Kentucky for ingredients and tools. You know how celebrity chefs are always saying, "available everywhere?" Well "everywhere" just doesn't include central Kentucky.

Just for giggles I opened it at random. Striped Bass Vongole is the recipe that appears. It looks and sounds incredibly delicious. But among the things it calls for that aren't available 'round heah:

Sashimi-quality striped bass (or any striped bass, for that matter, unless you catch your own)
Manila clams.
Octopus.

Mussels are available. But the quality is spotty at best.

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Permalink Reply by kevin on March 26, 2008 at 1:42pm

I like a book called culinary artistry. It's less like a cook book and more of a tool. It gives you the freedom to experiment.

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Permalink Reply by Flicka on March 30, 2008 at 9:53am

I really enjoyed Culinary Artistry (Dornenburg & Page) and am almost done with Becoming a Chef (same authors). I love the information and the learning from experiences they detail. The Artistry book is a really useful tool for those of us who are not so adept at flavor combos. Just can't say enough positive things about these 2 books. "Try them, you'll like them Mikey"!

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Permalink Reply by Sheila Bennett on April 5, 2008 at 5:13am

Just finished reading the Atlanta Cooks at Home Cookbook - it's a delightful read featuring some of Atlanta's top chefs

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Permalink Reply by Phil DiGiacomo on April 16, 2008 at 4:00pm

"Take a Thousand Eggs or more..." by Cindy Renfro. A compilation of 15th century recipes in both their original text as well as translated. Really interesting reading.

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Permalink Reply by Pat Fuller on December 3, 2008 at 8:38pm

I'm reading and experimenting with Charcuterie by Ruhlman and Brian Polcyn. After this one I am taking the monumental dive into the Culinaria series. I recently found France, Spain, Germany and Greece in a used book store for less that $10 each. Well worth looking into. Here's a link to Culinaria United States. You can find more cuisines linked through there.