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  #26  
Old 08-03-2004, 08:46 PM
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Default Re: Favorite cookbooks?

I took a class in college called The Chemistry of Cooking. It was a great class and it sounds like Mr. Parsons' book might be covering a lot of that ground.

P.S. - Porcini rule. How do you reconstitute them? For risotto I'm partial to reconstituting in white wine, but I've had mad success with chicken broth too as it produced a fine, fine stock for soup.
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  #27  
Old 08-04-2004, 08:12 AM
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Default Re: Favorite cookbooks?

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Originally Posted by livius drusus
P.S. - Porcini rule. How do you reconstitute them? For risotto I'm partial to reconstituting in white wine, but I've had mad success with chicken broth too as it produced a fine, fine stock for soup.
I like the little porcers to taste like themselves primarily, so I just use plain ol' water. I may change this, however; hubby pointed out that the soaking liquid smells like dogs, and it kind of does.
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  #28  
Old 08-04-2004, 05:22 PM
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Originally Posted by RevDahlia
I like the little porcers to taste like themselves primarily, so I just use plain ol' water. I may change this, however; hubby pointed out that the soaking liquid smells like dogs, and it kind of does.
I prefer to think of it as an earthy scent, myself. Even plain water can make a good base for cooking other stuff (as long as you strain it well, natch). Still, try the white wine trick next time you're making risotto. There's wine in the rice anyway, so it's not like the porcini don't taste right and the leavings are truly ambrosial.
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  #29  
Old 12-12-2007, 09:31 PM
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Default Re: Favorite cookbooks?

How To Eat: The Pleasures and Principles of Good Food, by Nigella Lawson.

It's a wonderful read. Each recipe has a story and the stories are interesting and relatable. Despite her obvious upbringing, she's not a food-snob. The true test of a recipe book for me is do i --can i-- cook the food contained therein. I would estimate i've cooked a full third of the food in the book, and intend to try more yet. It's accessible and not intimidating.

I resurrected this thread because i'm sure there's some new books on your shelves. Just a curious wannabe foodie.
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  #30  
Old 12-12-2007, 10:03 PM
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Default Re: Favorite cookbooks?

We've gotten a lot of mileage out of the Better Homes & Gardens cookbook we were given as a wedding present. I also like the Rachael Ray cookbooks, though I find myself modifying them to make them less expensive.

I asked for The Art of Simple Food for Giftmas. I'm looking forward to reading that, since it's apparently got a lot of instructional material.

I've been making a lot of recipes from the Eating Well When You're Expecting cookbook. The meals are simple and well-balanced, but not always the tastiest (can't have everything, right?) Still, I basically have to force my wife to eat well when she's pregnant, since her cravings are all over the place.
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  #31  
Old 12-12-2007, 10:22 PM
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Default Re: Favorite cookbooks?

Oo, cool bump, Histrionica. I've had this for a while, but I've revived my use of The Occasional Vegetarian lately, especially for the whole grains section. Her instructions make the best brown rice I've had.
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  #32  
Old 12-12-2007, 11:59 PM
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Default Re: Favorite cookbooks?

I like both additions so far, but to make the best brown rice? Maybe it'd make the kind of brown rice i'm not the only one in the house willingly eating.[/hint,hint]
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Last edited by Histrionica; 12-13-2007 at 12:00 AM. Reason: added a missing slash
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  #33  
Old 12-13-2007, 01:53 AM
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Default Re: Favorite cookbooks?

Ah, then what ye be needing is her recipe for fried rice. It's not greasy or heavy at all, but it's a most scrumptious brown rice delivery system.
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  #34  
Old 12-13-2007, 02:28 AM
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Default Re: Favorite cookbooks?

speaking of veggies...

I got this one, The Roasted Vegetable recently, along with another by the same author on oodles of delicious ways to cook grains, rice and beans.
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  #35  
Old 12-13-2007, 06:04 AM
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Default Re: Favorite cookbooks?

Yellow Pages: 'P' for Pizza.
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  #36  
Old 12-13-2007, 09:12 AM
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Default Re: Favorite cookbooks?

So practical, yet concise D. Scarlatti.

I have been using this one for 20 years now, Hot & Spicy by Marlena Spieler, it has a good selection of Indonesian recipes too.
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  #37  
Old 12-13-2007, 09:03 PM
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Default Re: Favorite cookbooks?

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Originally Posted by livius drusus View Post
Ah, then what ye be needing is her recipe for fried rice. It's not greasy or heavy at all, but it's a most scrumptious brown rice delivery system.
I believe that is what i need. Can you share it, or is that copyright infringement? :innocent:

The Roasted Vegetable sounds awesome!

*pokes Mister Scarlatti*
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  #38  
Old 12-13-2007, 09:37 PM
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Default Re: Favorite cookbooks?

Okay, first you have to cook the rice. This is her method for cooking whole grains. It works for brown rice, wheat berries, wild rice, barley and probably other stuff I haven't tried.

First you wash it. Put the rice in a bowl of cold water and swish it around. Let it sit for a few minutes, then drain.

Now on to the cooking. She uses less water than usual and I love that because I like al dente grains, especially for fried rice 'cause they're going to be cooked twice.

Her proportions:

1 cup whole grain to 1 1/2 cups water
2 cups grain to 2 3/4 cups water
3 cups grain to 3 cups water (this ratio holds for any amount of grain larger than 3 cups)

So, for two people, you'll be going with 1 cup of rice. Bring 1.5 cups of water to a rolling boil in a saucepan with a tight-fitting cover. Add the drained rice and stir once with a wooden spoon. When the water comes back to a boil, stir again, cover the pot and turn the heat down as low as it can go.

Wait for 30 minutes. If you can see through the lid, you'll know it's ready because there'll be "fish eyes" in the rice -- those steam holes thingies. If you can't see through the lid, peek just to confirm the holes are there, then take the pot off the burner, lid still on.

Let it relax, covered, for 30 minutes, then fluff it with a fork. Voila: perfect brown rice.

Now, if you're making fried rice, you have to ensure the rice is cool and dry as a bone. That's why using leftover rice you get from chinese takeout works so well.

With fresh rice, you need to spread it out on a cookie sheet or a serving dish or something and just let it air dry. Once it's cool, cover and refrigerate. Make a bunch of rice ahead of time and you can fry it up on a moment's notice.

Whole-Grain Fried Rice

1 tablespoon + 1 teaspoon of vegetable oil
2 cups cold or room-temp rice
1 unpeeled carrot, sliced into thin rounds
2 scallions, white and green parts sliced into 1/8" rounds
1 tablespoon soy sauce
1 teaspoon roasted sesame seeds

Heat a wok or a large cast iron skillet over high heat until it smokes. Add one tablespoon of high-heat vegetable oil. (I've used safflower and peanut, but most anything will work.)

Add the rice immediately and stir-fry until all the grains are shiny. If you want to scorch the grains, press it with the back of a spoon and flip every minute for 5 minutes or so. I don't usually have the patience to do that, myself.

Remove the rice from the wok. Add teaspoon of oil, then the carrots and the scallions. Stir-fry for 1 minute. Return the rice to the wok then add the soy sauce. Stir-fry for a minute until the soy sauce has evenly colored the rice.

Empty the wok onto a serving platter and sprinkle with roasted sesame seeds. Serve hot or at room temperature.

And that's all she wrote. It's a versatile recipe. I've used all kinds of veggies in it, and of course you could add chicken or shrimp or anything else your heart desires. Just be sure to stir-fry them separately because they'll take longer to cook than the veggies.
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  #39  
Old 12-13-2007, 09:40 PM
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Default Re: Favorite cookbooks?

Not a cookbook but a must have kitchen reference book Williams Sonoma Kitchen Companion. It has uses and storage of almost every ingredient along with cooking tehniques and equipment. My hubby's grandma had one and after I saw it I had to have one too.
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  #40  
Old 12-13-2007, 10:06 PM
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Default Re: Favorite cookbooks?

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Originally Posted by biochemgirl View Post
Not a cookbook but a must have kitchen reference book Williams Sonoma Kitchen Companion. It has uses and storage of almost every ingredient along with cooking tehniques and equipment. My hubby's grandma had one and after I saw it I had to have one too.
I found one of those at St. Vinnie's for about $2. Its a great book, and I have turned to it countless times for quick answers to many questions.

BTW, I just love looking at all Williams-Sonoma cookbooks
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  #41  
Old 12-13-2007, 10:17 PM
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Default Re: Favorite cookbooks?

We finally got a Williams-Sonoma store here in Calgary. I think it's less than 2 years old. I've heard a lot about them.


Liv! :glomp2:

I love fried rice, and mine always SUCKS!
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  #42  
Old 07-08-2014, 05:14 AM
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Go here, read about the book if you must, then order it. Do it now.
Dead link. What kind of two-bit operation are you people running here, letting your links get all stale. :sadno:
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  #43  
Old 07-08-2014, 02:53 PM
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Default Re: Favorite cookbooks?

I love Trattoria Cooking by Biba Caggiano. Yummy Italian comfort food. My only quibble is that everything I've made takes longer than she says it should.

I love cookbooks!
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  #44  
Old 07-08-2014, 03:01 PM
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Default Re: Favorite cookbooks?

Trattoria is translated by Google as tavern. I don't know Italian well, but in my mind, since trattore is tractor, trattoria should mean tractor shop.
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  #45  
Old 07-08-2014, 03:04 PM
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Default Re: Favorite cookbooks?

Truck stop cooking maybe? :giggle:

The recipes are all from Italian cafes and inns, simple but good stuff. (Even though some of the recipes are kind of involved)
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  #46  
Old 07-09-2014, 12:38 AM
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Default Re: Favorite cookbooks?

not a cook book, but a favorite recipe website of mine


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  #47  
Old 10-05-2016, 06:59 PM
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Default Re: Favorite cookbooks?

Rare Salvador Dali Surrealist Cookbook Republished for the First Time in over 40 Years

Rerelease!
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