What cookbook are you currently reading?

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Permalink Reply by Chef Jay Cherry on March 16, 2008 at 1:53pm

im reading morimotos new book its really cool but some of the food dosent work out side of NYC here in orlando you can not find some of the ingreidents locally so not haveing much luck

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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 Carol Ott on April 5, 2008 at 5:45am

Right now Im reading the Vegetarian Times cookbook. April makes me think of spring and summer fruits and veggies, so I want to come up with some new salads and sandwiches for the cafe.

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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 Carol Ott on April 20, 2008 at 6:32pm

I found the website for Cindy Renfro's book, and I am placing an order...it looks like a fascinating read, and I was relieved to see that it has a glossary. :)

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Permalink Reply by Carol Ott on April 20, 2008 at 6:27pm

While not a cookbook, I'm currently halfway through On Food and Cooking, The Science and Lore of the Kitchen -- by Harold McGee. It's an amazing book that I recommend to all chefs and food lovers, especially if you're interested in organic chemistry or ancient recipes and folklore. It appeals to me on so many levels!

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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.

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