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A Cooks Talk Project proposal

Biscuit's picture

Now, think about this before you agree.  It will be very tragic if we start out great and then it just fades away due to lack of interest.


Remember how much I hated that book Julie & Julia?  Well, I did hate it, but I do love the premise.  Taking a book and cooking your way through it - how cool could that be?  Especially since a long-talked about subject on this Board has been how many cookbooks we have and how many we actually use and how many we don't.


So I was thinking - what if we had a CT Challenge, where any CT'er could pick the cookbook/baking book of their choice - anything at all - and work their way through it over the course of the next year?  We could start April 1 and end next April 1.  Over the course of the year, we can post here what recipes worked, what didn't.  Our modifications, if any, trouble spots, etc.


It will be even more interesting if a couple of us pick the same book, but I'm hoping most of us pick different ones, because I think most of us have the same books - it would be nice hearing, say, MeanChef, work his way through Baking with Julia, for example, and I could take notes (g) while I work my way through, say, one of Tom Douglas' books.


So, what do you think?  As I said, before you commit, think about it.  I really would like to get some FIRM committments from people so we could actually make it work for a whole year.


We could call it the Cooks Talk Project! (G)


I'm not mean - you're just a sissy.

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

CookiM0nster's picture

(post #34032, reply #1 of 297)

I think it's a fantastic idea. The rate at which I'm able to work through the book will depend on my health, but I'm in for as much as I'm able to accomplish.

Biscuit's picture

(post #34032, reply #2 of 297)

That's why I thought a year.  We could each work at our own pace, but basically as long as we make every recipe in the book in 365 days.  Some days we might make 3 or 4 recipes at once.  Other times it might be a month before we get back to it.  It should be a book that you personally look at and think "Damn, I really need to start trying things from that!"


Everything journaled here.


I'm not mean - you're just a sissy.

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

Biscuit's picture

(post #34032, reply #103 of 297)

Okay, I'm seriously considering either The Modern Art of Chinese Cooking as an Ode to the late, great, Barbara Tropp (G) (love that woman!), or The China Moon Cookbook. 


Now, I've cooked quite a few things from both - but I have wanted to cook my way ALL the way through China Moon for a very long time. 


Hmmm...decisions, decisions.  I really think it's going to be one of them for my choice.


I'm not mean - you're just a sissy.

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

Sondra's picture

(post #34032, reply #104 of 297)

I would be thrilled if you decide on either one.  I can't get off the dime on China Moon, made several of the oils, but got sidetracked and had to toss them.  So I would be personally motivated if you chose one of those.  (Of course, if you choose another worthy cookbook, I'll follow the thread with equal enthusiam, lol.)


BTW, I know you are an Emily Luchetti fan, and her new book combines Stars Desserts and Four Star Desserts favs.  Looks awesome.  Out soon, April time frame.

Heather's picture

(post #34032, reply #110 of 297)

I think her newest book is Classic Stars Desserts and it is out already--I got a copy a few weeks ago.

Sondra's picture

(post #34032, reply #121 of 297)

What??  Out already?  Where did you buy it?  I want it..

Marie Louise's picture

(post #34032, reply #122 of 297)

Amazon has a list of all the about-to-be-released cookbooks. I couldn't find it this morning-just their top 10-but here is a list of their best-selling 100 cookbooks, w/ the about-to-be-released ones in red.

Along w/ the usual Food TV volumes, there are some good ones-The Zucchini & Chocolate Cookbook; Lidia has one on food from her 10 favorite Italian places; Martha Stewart is reprinting her Everyday Food recipes into a book; Rick Bayliss has an anniversary edition of his cookbook; and more...

There's also an interesting book called Hip Sips-60 cocktails. Now that would be fun...

http://www.amazon.com/gp/new-releases/books/6/ref=pd_nr_b_nav/102-8212515-6202538


Edited 3/13/2007 9:00 am by Marie Louise

Gretchen's picture

(post #34032, reply #132 of 297)

I'm on the list to get the Zucchini and Chocolate book and I might speak for that one--if I do this. I might be a cheerleader however!!


BUT Zucchini is mine for the time being. Hope it releases soon.


Gretchen
Gretchen
Risottogirl's picture

(post #34032, reply #178 of 297)

Well, I am so ADD when cooking at home that I honestly don't think I'd last a month...


BUT in my fantasy of this venture, I would be doing Chocolate and Zucchini.


So who better to REALLY do that one but you Gretchen!


I love her writing style:


"In all cases the sweet chatter of beets needs to be interrupted by a curt remark -- sour, acidulated, salty -- so they'll shut up before they get cloying; vinegar and lemon juice are good at that."


Water is a great ingredient to cook with, it has such a neutral flavor


Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

sbreckenridge's picture

(post #34032, reply #180 of 297)

Biscuit, I'm late to this discussion because I've been out of town for several days, but I think you've been reading my mind. I've been thinking about two projects to create blogs on the FC site that CT-ers may be interested in participating in--one with cookbooks, and one with a "challenge" to cook the recipes in FC and blog about their opinions. Of course, we move a bit slower here institutionally than you guys are!


But I'll pose a question to the forum: would you be interested in participating in a blog where we'd challenge several readers each issue to cook every recipe in FC and discuss it online? I'm thinking that different readers could do it each month, therefore, nobody's obliged to keep up the pace for a whole year, and they can choose a month that's good for them.

TracyK's picture

(post #34032, reply #183 of 297)

Great ideas! :-)

CT poster in bad standing since 2000.

AnnL's picture

(post #34032, reply #190 of 297)

Wow, I haven't even been able to keep up with doing at least one recipe from every FC, I don't think I could ever manage every recipe.  But, I would love to read people's discussions of that.

AnnL
Transitions Farm
Gardening, cooking, and riding
in Central Mass.

Ann
"The elders were wise.  They knew that man's heart, away from nature, becomes hard; they knew that lack of respect for growing, living things, soon led to lack of respect for humans, too."  Chief Luther Standing Bear, Lakota Sioux

sbreckenridge's picture

(post #34032, reply #191 of 297)

Right, it may be that we divide up the entire issue among a few folks--it just depends on what people are up for!

AnnL's picture

(post #34032, reply #193 of 297)

That I might be able to do!  Maybe even one recipe from each article.  That would be fun!  :-)

AnnL
Transitions Farm
Gardening, cooking, and riding
in Central Mass.

Ann
"The elders were wise.  They knew that man's heart, away from nature, becomes hard; they knew that lack of respect for growing, living things, soon led to lack of respect for humans, too."  Chief Luther Standing Bear, Lakota Sioux

Biscuit's picture

(post #34032, reply #208 of 297)

I'm up for trying FC recipes - not like I don't do that already!~  So count me in.  I want to test another recipe for a future issue again, too.


But I still want to work on this project, too.


So - Sarah, is it possible to get a seperate folder for our Cooks Talk Project, the year long cookbook one?


I'm not mean - you're just a sissy.

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

PeterDurand's picture

(post #34032, reply #234 of 297)

I am with AnnL on this. Too many per issue to want to tackle. Also, not every one appeals to everyone (did I get that right?).

For instance I would love to take on the fish/veg in any given issue. But not meat or chicken. Everyone has their own favorites.

Additional thought: the feedback should be timely and for one person to try the entire issue would probably take a while.

Its a good challenging idea. I hope something comes of it.

Cheers,

Peter

 

PPH's picture

(post #34032, reply #201 of 297)

I would absolutely be interested!

 


"Forgive your enemies, but never forget their names."  ... J.F.K.

 

"Forgive your enemies, but never forget their names."  ... J.F.K.

TracyK's picture

(post #34032, reply #182 of 297)

See, now THAT would qualify as "literary expression." ;-)

CT poster in bad standing since 2000.

Risottogirl's picture

(post #34032, reply #185 of 297)

I know! Everything she writes just sounds like that. It is such a pleasure (for me) to read. Hard enough to express oneself eloquently in one's own language but English is not her first language!

Water is a great ingredient to cook with, it has such a neutral flavor


Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Gretchen's picture

(post #34032, reply #198 of 297)

High praise indeed--and thank you!!


I'll alert you when I get in trouble. This might make me really DO some things.


I think her site is just incredible.  Have you ever met her?  I'd think you all could really match up in many ways.


Gretchen

 


Edited 3/14/2007 3:16 pm ET by Gretchen

Gretchen
tomato's picture

(post #34032, reply #123 of 297)

Hello everyone.  I've been lurking here for years, and I'd like to de-lurk and join in this project. 


I'm going to try Patricia Wells' At Home in Provence.  I tried a few dishes from it recently and was very happy with the results, so this would give me an incentive to go ahead and try more. 


I'll be in Provence for nine days in May with a kitchen so I can try at  least one or two "on location!"

Jean's picture

(post #34032, reply #125 of 297)

Welcome to CT and lucky you -- cooking in Provence. Looking forward to your reports.



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shoechick's picture

(post #34032, reply #126 of 297)

After a lot of mind changing, I've decided to do a tribute to our dear friend Glenys (probably not a very good one :).  I'll be doing Girls Who Dish book.  It's definitely our type of food and lots of seasonal recipes.


The World is a book, and those who do not travel read only a page.  ~St. Augustine


Edited 3/13/2007 8:23 pm by Shoechick

The World is a book, and those who do not travel read only a page.  ~St. Augustine

tomato's picture

(post #34032, reply #148 of 297)

Thanks for the welcome!  We almost always rent apartments when we travel so we'll have a kitchen, then I'm too lazy to cook.  I'm hoping this project and the fabulous outdoor markets will inspire me to do better this time.

Biscuit's picture

(post #34032, reply #133 of 297)

Very cool!  And of course we will want EVERY detail on the cooking in Provence experience.  E-V-E-R-Y detail!  (G)


Wow, this is shaping up to be a good project!


I promise I'm going to put a sign-up sheet (so-to-speak) up next week, as soon as I hear back from Sarah.  So those of you still on the fence about what book, don't panic - you have some time.


But I want everyone checking back by say, Sunday, for the sign-up sheet so we are able to keep track.


I'm not mean - you're just a sissy.

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

Aberwacky's picture

(post #34032, reply #139 of 297)

I almost picked that one--love that cookbook!  Congratulations on de-lurking, and welcome aboard.


Leigh


Cooking is messy.  Deal with it or stay out of the kitchen.

"Happiness does not depend on outward things, but on the way we see them." 
-Leo Tolstoy
RheaS's picture

(post #34032, reply #160 of 297)

I really like that book. I've only made around 12 recipes from At Home in Provence, but they've all been winners. There's a bread recipe in there (uses olive oil) that I baked frequently back when I was baking bread on a regular basis.


I'm having a hard time deciding. My current short list include
American Boulangerie
Blue Ginger
Simply Ming
Pierre Herme Desserts
Japanese Cooking: A Simple Art
Vij's
Land of Plenty
The Best American Recipes 2002-2003 (McCullough and Stevens annual collection)


I'm leaning towards the last book on my list because it has lots of options (appetizers, main courses, desserts, various ethnicities, etc.). Another option is a Best of the Best volume published by Food and Wine. I have one from a few years ago.

pamilyn's picture

(post #34032, reply #207 of 297)

Welcome tomato. Good to see you de-lurk. Have fun!! Pamilyn

The purpose of Art is washing the dust of daily life off our souls

The purpose of Art is washing the dust of daily life off our souls

Heather's picture

(post #34032, reply #136 of 297)

I rejoined Good Cook and got it (the new Luchetti) as one of my 4.

Heather's picture

(post #34032, reply #137 of 297)

I'm going to be away and can't start until around April 10. I have so many books that need to be used I'm not sure what to pick. I have Arabesque but I'm not sure my husband wants to eat frequently from that. I might do Biba's Italy. Actually I'm enjoying hearing what everyone else is doing--I have many of the books mentioned already and your choices narrow mine down. LOL