Did you get any new cookbooks for Christmas?

Our pooch gave me America's Test Kitchen and the cat, New England Soup Factory Cookbook. I love them both.

Not a cookbook, but "Secret Ingredients", an anthology of food and wine articles and essays from The New Yorker.

My first foray into Vietnamese cooking: Andrea Nguyen's Into the Vietnamese kitchen: treasured foodways, modern flavors

My first foray into Vietnamese cooking: Andrea Nguyen's Into the Vietnamese kitchen: treasured foodways, modern flavors

I love Vietnamese cuisine. Do you know if Charles Phan ever published a cookbook? I have some of his recipes but it would be great to have a whole book full of them.

Woo hoo! Wifey somehow tracked down a 1963 edition of Prosper Montagne's "Larousse Gastronomique" in its original dust jacket! I've got one already, stained with saliva and various other fluids over the past 25 years, but its cover long ago devolved into elemental carbon. This new copy will be displayed in all its pristine glory in the spot that used to be occupied by my mother's ashes (she was never a very good cook anyway, and I don't think she even came with a dust jacket). My old copy will still be referenced regularly, if only for the duckling terrine, I just won't worry about the stains anymore.

Go, wifey!

the cat, New England Soup Factory Cookbook. I love them both.

Your cat has great taste. You are going to so love the recipes from this book. I have been making them for over a year and each one has been excellent!! Congrats.

[Jenise]

Woo hoo! Wifey somehow tracked down a 1963 edition of Prosper Montagne's "Larousse Gastronomique" in its original dust jacket! I've got one already, stained with saliva and various other fluids over the past 25 years, but its cover long ago devolved into elemental carbon. This new copy will be displayed in all its pristine glory in the spot that used to be occupied by my mother's ashes (she was never a very good cook anyway, and I don't think she even came with a dust jacket). My old copy will still be referenced regularly, if only for the duckling terrine, I just won't worry about the stains anymore.

Go, wifey!

I have copies of both the new and old Larousse, and enjoy them separately. I probably get more useful advice from the new one these days, but the snarky formality and verbosity of the original English translation is such a joy to read, and it sometimes the old methods are what I'm looking for anyway. Your wife did good!

I have copies of both the new and old Larousse, and enjoy them separately. I probably get more useful advice from the new one these days, but the snarky formality and verbosity of the original English translation is such a joy to read, and it sometimes the old methods are what I'm looking for anyway. Your wife did good!

I haven't seen the new edition (I was scared off it by a scathing NY Times review) but I agree with your assessment of the original's, ah, 'gift' of language. It's a hoot! Some damn fine historic recipes too, if you can decipher them.

BTW, speaking of damn fine historic recipes, have you ever seen the 2-volume "The American Heritage Cookbook, and Illustrated History of American Eating and Drinking" (1964)? It was put out by the venerable "American Heritage" magazine, consisting of a volume of recipes and menus, and a separate historical study volume. It's pretty neat-o keen, especially if you suddenly need to whip up a tub of "Haymaker's Switchel" for the local Rotarians.

Which brings me to your other point, which with I am in full agreement. Sometimes I want to see (and use) the old methods! Lemme use that expensive tamis once in a while instead of the food processor, dammit!

[Jenise]

I was scared by that review, too, Tom, but friends bought me the book and I'm glad. Where much of the Times' criticism is warranted--to leave out or gloss over certain old methods and dishes because they're out of vogue or inconveniently "too much work" is to doom them to extinction--to concentrate on the deficits is unfair to what is actually good about it for the modern cook with no interest in antiquated language or the cultural anthropology preserved in entries like the old version's surprisingly caste-driven and wildly outdated notion of what constitutes a 'gourmand' (or do I mean gourmet, but I'm more inclined to the former)--go read that one if you're not familiar.

I'm unfamiliar with the American Heritage book(s) you mention. It sounds pretty cool if I understand correctly that it's a collection of what is basically early culinary Americana?

You understand correctly, Young Glasshoppa. Gourmets, gourmands and trenchermen of an age long past are described, quoted, and often illuminated with period illustrations. It's not as extensive as "Larousse", or even my Samuel Chamberlain "Bouquet de France" and "Italian Bouquet" set (which follows that "Gourmet Magazine" founder on his post-WWII culinary jaunt across those countries to see how each had fared). But it's a fascinating read nonetheless, and gives a good glimpse at how some of our modern staples evolved.

Gotta hit the sack - have a good night! Cook well.

Oh, before I go: you've convinced me to give the modern Larousse a shot. Thanks for that, Jenise. I appreciate your insight

the cat, New England Soup Factory Cookbook. I love them both.

Your cat has great taste. You are going to so love the recipes from this book. I have been making them for over a year and each one has been excellent!! Congrats.

I finally had a chance to sit down today, with the dog on my lap to look through it. This book is amazing, I love that it has seasonal sections. I have several soups I want to try already.

I made out this year and received 3 cookbooks for Christmas. My husband bought me Chef Carey's "Chef on Fire" and my Sister-in-law bought me 2 cookbooks. The first is "The Complete Christmas Cookbook" by Martha Day and the second is "Cool Restaurants The Cookbook" by teNeues.

The two-volume set of Julia Child's Mastering the Art Of French Cooking.

Kind of...

I gifted myself with Ruhlman's "Ratio" iPhone app.

Already had the book. Seems like the app only has real value if you use it to save your own recipes using the ratios with your customized ingredients.

Otherwise, not so much.

200 Dishes for Men to Cook by: Arthur H. Deute
Copyright 1944, First Printing

rwj

The two-volume set of Julia Child's Mastering the Art Of French Cooking.

Me, too!!!

...My husband bought me Chef Carey's "Chef on Fire" ....

I have an autographed copy.

The two-volume set of Julia Child's Mastering the Art Of French Cooking.

Me, too!!!

I bought both of them at a flea market while visiting Maine this past summer. $15 including 4 wine glasses.

Received the Trader Joe cookbook from a friend and have already made the baked brie with apricot preserves, triple sec, and sliced almonds. Pretty good.

Received the Trader Joe cookbook from a friend and have already made the baked brie with apricot preserves, triple sec, and sliced almonds. Pretty good.

With those ingredients, how can one go wrong??