Cookbook recommendations

What, if any, cookbook is on your wish list for a holiday gift ?

I find myself much less interested in cookbooks this year but I could be persuaded
by your advice.

Chef On Fire

I don't know of a NEW cookbook that I would want.

But for some theoretical recipient, especially someone with cookbook fatigue, I would really recommend the 2 classic Thomas Keller cookbooks, The French Laundry and Bouchon.

Getting into Keller's cookbooks is a bit like going to graduate school. Everything is there and very clear but you have to read the fine print, you have to read the back pages and references before you even start the recipe. And you have to be willing to follow a precise series of steps that can take three or four days to complete.

I suppose it's not for everyone. My current project, for my birthday meal on Dec 20, is the "Pot au Feu" from the French Laundry. Very daunting especially when you look up the Veal Stock and Chicken Stock in the back of the book...

Frank

Over the years this is one that I have used many times, A Private Collection by the Junior League of Palo Alto(by from Amazon for $2.80)
ISBN 0-9606324-0-9

Some of my favorites:

Barley and Pine Nut Pilaf
Risotto alla Milanese
Chicken with Cashews and Broccoli
Spring Salmon
Carrot Soufflé
Carrots in Mint Sauce
Wild Rice in a Casserole
Tenderloin Deluxe
Beef Bourguignon

There is also a Private Collection 2 with equally excellent recipes and a killer recipe for Southern Iced Tea.

I've been rediscovering these great books on my shelf lately:

"The Bread Bible" by Rose Levy Beranbaum
"The Cake Bible" by Rose Levy Beranbaum
"The Pie and Pastry Bible" by Rose Levy Bernabaum

I don't know of a NEW cookbook that I would want.

But for some theoretical recipient, especially someone with cookbook fatigue, I would really recommend the 2 classic Thomas Keller cookbooks, The French Laundry and Bouchon.

Getting into Keller's cookbooks is a bit like going to graduate school. Everything is there and very clear but you have to read the fine print, you have to read the back pages and references before you even start the recipe. And you have to be willing to follow a precise series of steps that can take three or four days to complete.

I suppose it's not for everyone. My current project, for my birthday meal on Dec 20, is the "Pot au Feu" from the French Laundry. Very daunting especially when you look up the Veal Stock and Chicken Stock in the back of the book...

Frank

Frank, I admire you for having the patience to try those recipes. I read the book like I read a novel and was overwhelmed by the complicated procedures and the amount of time it takes. Now that I have the time to do it, I don't want to. Let us know how it turns out and if it was worth the time.

I've made several of the recipes and nearly all of them are worth the effort. I am not sure I "get" his vegetables -- but everything else has been wonderful.

A couple of days ago I made whipped Brie. In fact that is quite easy if you have a KitchenAid mixer with a paddle blade. You just trim off the rind and let it whip for 15 minutes. People at the party I took it to were totally impressed, several people asked "what is in this besides Brie"? Well, nothing. But it's a very "Keller" dish that anyone could make.

Another easy and impressive recipe is the salmon rillette from Bouchon.

I am constantly making "Keller toast" which is used in many different recipes. You cut a baguette on the bias, sometimes on an extreme bias so you get slices a few inches long, big ellipses. You paint with olive oil and add a bit of salt and cook in the oven, turning over halfway through. He uses an "unbiased" version of this in the whipped Brie recipe, but I think the first time I made it was for a recipe for clams with sofrito in Bouchon.

At any rate it's not all rocket science (sorry Bill S.) and there are several very accessible recipes.

Oh, how about the Bibb Lettuce salad in Bouchon? The hardest part is the shopping -- you want fresh herbs and the chervil is rather hard to find...

F

[Jenise]

Oh, how about the Bibb Lettuce salad in Bouchon? The hardest part is the shopping -- you want fresh herbs and the chervil is rather hard to find...

F

Is that the one where you dress the whole leaves and essentially reassemble the head for service? It's brilliant.

I suppose it's not for everyone. My current project, for my birthday meal on Dec 20, is the "Pot au Feu" from the French Laundry.

Hey, that's my birthday!

I suppose it's not for everyone. My current project, for my birthday meal on Dec 20, is the "Pot au Feu" from the French Laundry.

Hey, that's my birthday!

Carrie, you have good taste!



F

Cynthia, it was your beautiful pie that made me ask the question. I do have The Cake Bible and really like how she put it together. I was wondering if the pie version would be similar. I have a terrible time with making a crust.

Frank, you aptly said it - cookbook fatigue - not sure that even Keller can energize me. Now, a reservation at Per Se.....that's a different story.

Christina, the pie and pastry book is very similar to her other works. Her basic all-butter flaky pie crust is quite easy. I now have a food processor at my disposal and it made it simplicity itself.

I've been making pies since I was 5 years old, and with the combination of that recipe and the food processor this was probably the best crust I've ever made. Even Mr. I-Don't-Care-If-I-Have-Dessert had quite a few slices of this pumpkin pie.

I suppose it's not for everyone. My current project, for my birthday meal on Dec 20, is the "Pot au Feu" from the French Laundry.

Hey, that's my birthday!

Carrie, you have good taste!



F

So I've been told! I'd like to enjoy some of your Pot au Feu that night! We'll be in Vegas for my birthday I've requested dinner at Olives. Call me crazy, but I'm a fan of Todd English's food.

[Jenise]

So I've been told! I'd like to enjoy some of your Pot au Feu that night! We'll be in Vegas for my birthday I've requested dinner at Olives. Call me crazy, but I'm a fan of Todd English's food.

I liked his cooking better before I saw two episodes of a cooking show he did. He calls EVERYBODY, even the guys, "babe". Ugh.

So I've been told! I'd like to enjoy some of your Pot au Feu that night! We'll be in Vegas for my birthday I've requested dinner at Olives. Call me crazy, but I'm a fan of Todd English's food.

I liked his cooking better before I saw two episodes of a cooking show he did. He calls EVERYBODY, even the guys, "babe". Ugh.

Ewww. Yeah, notice I said I'm a fan of his food (only). I've read enough about him to know I probably wouldn't be a fan of him as a person.

So I've been told! I'd like to enjoy some of your Pot au Feu that night! We'll be in Vegas for my birthday I've requested dinner at Olives. Call me crazy, but I'm a fan of Todd English's food.

I liked his cooking better before I saw two episodes of a cooking show he did. He calls EVERYBODY, even the guys, "babe". Ugh.

I confess to calling a lot of women "babe," myself. In fact, I think I started that in the kitchen. I've always hired a lot of women. Some of them even liked me. I have lots of other names for men.

[Jenise]

I confess to calling a lot of women "babe," myself. In fact, I think I started that in the kitchen. I've always hired a lot of women. Some of them even liked me. I have lots of other names for men.

You understood my point then about the way Todd sounds--it's not a sexist thing. It's just annoying in a "I'm so cool I don't have to use your name" kind of way.

I confess to calling a lot of women "babe," myself. In fact, I think I started that in the kitchen. I've always hired a lot of women. Some of them even liked me. I have lots of other names for men.

You understood my point then about the way Todd sounds--it's not a sexist thing. It's just annoying in a "I'm so cool I don't have to use your name" kind of way.

Yeah, or, "I'm too important to be bothered with your name."