Cookbooks, Kitchen Gadgets, Etc.

[washing machine]

What kind of library are you guys working with? I don't own many cookbooks, but I'd like to change that. Listed are the three books that I own and use often, and what I think their shortcomings are. I need a bigger library.

The Joy of Cooking, Irma Rombauer w/ Marion Rombauer Becker and Ethan Becker
Unmatchable in scope, though for that same reason, it can be sort of tedious if I'm trying to cook from it on the fly. I've started tabbing and higlighting in it, which makes navigating a little bit easier. I love the way it's written.

I'm Just Here For The Food, Alton Brown
This one's helping me a lot with technique and the science behind what's going on in the kitchen, but when it's not too technical than it's just skimming over something. Sort of uneven, but good.

Ethnic Edibles and Everything Else, Catholic Daughters of America-El Campo, Texas Chapter
My grandmother and a lot of her friends contribute to this cookbook and I help her bind them all every year. Lots of Czech and German recipes in this one, lots of comfort food. Still, the recipes are all submitted by little old ladies that have been cooking for decades, so often lots of important intangibles are missing from the recipes.

[E.H. Ruddock]

Took me a second to figure out who you were.

The Crock Pot Connoisseur for sure.

That's a serious post, btw.

[washing machine]

I've been looking for a crock recipe book for a while now. What do you like about that one, Chris?

[doug rr]

1. The big fat duck cookbook
2. el bulli cookbook
3. nose to tail eating cookbook

[Chris_H_2]

[Orpheus]

I got the Cook's Illustrated Cookbook (basically all the America's Test Kitchen recipes) for Christmas, and I find it exciting and intimidating in equal measures. I don't even have the equipment to make some of the stuff but there's some incredible recipes.

[Chris_H_2]

I got the Cook's Illustrated Cookbook (basically all the America's Test Kitchen recipes) for Christmas, and I find it exciting and intimidating in equal measures. I don't even have the equipment to make some of the stuff but there's some incredible recipes.

This book is pretty cool. It explains the why of cooking as opposed to how.



The quick family cookbook is stellar too -- the recipes are incredibly simple.

[E.H. Ruddock]

I've been looking for a crock recipe book for a while now. What do you like about that one, Chris?

It's got a good variety in it. But you know what? The one Chris H 2 posted is a really good one too.

[vegman]

I've been using the Moosewood Cookbook since college and it's a great combination of vegetarian and healthful recipes that are really easy to make.

[doug rr]

anyone here use really good knives in the kitchen?

[washing machine]

I use this for paring:



And this for heavy chopping:



I have no idea of either of those are deemed "good," but they've never given me any trouble.

[Bee Girl]

I've found that crappy knives are fine until you start using a good knife. Once you get a good knife (and I only have one) going back to the other knives is dangerous. I usually take my own knife when I cook at my friend's place because hers suck and it's too easy to get hurt using them.

[washing machine]

I've seen restaurant chefs turn a search for a favored knife into kitchen-wide shouting matches.

[knee tunes]

I knew a viking once who used to pee all the time in utensil drawers.

is that good?

[Orpheus]

Made my first meal from the cookbook a few nights ago: chili with bacon and black beans and jalapeno-sharp cheddar cornbread. Both turned out incredible, gave me a lot of confidence to make other stuff. I think my bro's GF is making desserts from it right now as well. Great Christmas gift.

[doug rr]

Made my first meal from the cookbook a few nights ago: chili with bacon and black beans and jalapeno-sharp cheddar cornbread. Both turned out incredible, gave me a lot of confidence to make other stuff. I think my bro's GF is making desserts from it right now as well. Great Christmas gift.

stay gold ponyboy

[oasisfan35]

I've found that crappy knives are fine until you start using a good knife. Once you get a good knife (and I only have one) going back to the other knives is dangerous. I usually take my own knife when I cook at my friend's place because hers suck and it's too easy to get hurt using them.

I bought a small set of Henckels which cut very well but need sharpening far too often. Been replacing each dead soldier with a Victorinox, as well as a basic steak knife set, and they are magic.

Every meal is a collective project since I am not a good cook but my wife is, so I help when I can. We have a slew of books that we randomly choose from but when we have a set of ingredients I often recall a Good Eats episode and either queue it up on the tele or pull it up online; there is little that Alton has not used effectively. We also have the Good Eats books, which are great added references.

[Orpheus]

I think the next big thing I'll try is chicken cacciatore with sage and portobellos, with gruyere-beer bread on the side.

[E.H. Ruddock]

I think the next big thing I'll try is chicken cacciatore with sage and portobellos, with gruyere-beer bread on the side.

I'll bring the beverages. That sounds delicious.

[Orpheus]

I'll let yall know how it turns out. Cooking is the shit.