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New cook books at Costco

Ballottine's picture

Which one of these you would have a reason not to recommend??


 "bittter sweet" by Alice Medrich,


"In the Hands of a Chef" Cooking with Jody Adams of Rialto Restaurant


"Ready when you are" by Martha Rose Shulman


the books are $21.89 each


Bal.


 


 


So much to cook; so little time.

 

So much to cook; so little time.

RheaS's picture

(post #62606, reply #1 of 12)

The first two are on my wishlist. I haven't heard of the last one until now; however, I like Martha Rose Shulman. My copy of Mediterranean Light is my most stained cookbook. Her recipes have never failed me: simple instructions that produce well-balanced flavours. I had the Potato Parsley soup from Med Light last night and it was perfect for my then fussy stomach.

Ballottine's picture

(post #62606, reply #2 of 12)

Thanks Rhea, I got all three. Bal


 


So much to cook; so little time.

 

So much to cook; so little time.

Risottogirl's picture

(post #62606, reply #3 of 12)

Love, love, love Jody Adams' book. Not QUITE as much as I love Judy Rodgers' book but ALMOST.


They are the only two cookbooks I purchased in 2003... well okay, only two in English.... ahhh, well  the only two purchased in the US....


;)


"A man cannot think well, love well, nore sleep well if he has not eaten well"   Virginia Woolf

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

Gretchen's picture

(post #62606, reply #4 of 12)

I got our daughter A New Way to Cook for Christmas. She is a wannabe cook and has good instincts. Her husband is a cook who just puts things together and eschews cookbooks.  They BOTH love that book.  This is a MAJOR thing for DSIL.

Gretchen

Gretchen
Wolvie's picture

(post #62606, reply #7 of 12)

with that recommendation, I just ordered Jody's and Judy's! :-)

"So beautifully arranged on the plate - you know someone's fingers have been all over it."
Julia Child

 

Ballottine's picture

(post #62606, reply #8 of 12)

That is a great endorsement.  Would you care to share your favorites?  Bal

 


So much to cook; so little time.

 

So much to cook; so little time.

Risottogirl's picture

(post #62606, reply #10 of 12)


Sorry, I seemed to have missed your post. My favorite recipes from Judy’s Zuni cookbook and Jody’s cookbook are:<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />


 


Judy:


 


Graisserons


Gesiers confit (more technique than recipe)


Panades (all of them!)


Roasted Guinea Hen with Bay, Madeira and Dates


Duck (braised) with Red Wine and Prunes


Monkfish (braised) with White beans, Tomatoes, and Fennel


Zuni (roasted) Chicken with Bread Salad


 


 


Jody:


 


Fresh and Salt Cod wrapped in Pancetta and Wilted Greens


Roasted potatoes stuffed with Wild Mushrooms, and Truffled Eggs


Grilled and Roasted Pork Tenderloin with Toasted Pumpkin Seed Sauce


Braised Oxtails with White beans


Goat Cheese terrine with Dried Figs and Hazelnuts


"A man cannot think well, love well, nore sleep well if he has not eaten well"   Virginia Woolf

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

RheaS's picture

(post #62606, reply #5 of 12)

Please report back with what you think of the Martha Rose Schulman book when you've had a chance to read it and/or cook a few of the recipes.

Wolvie's picture

(post #62606, reply #6 of 12)

I really like Med. Light too. Great little book. Have you made the bean/tuna salad? Yummy.

"So beautifully arranged on the plate - you know someone's fingers have been all over it."
Julia Child

 

RheaS's picture

(post #62606, reply #9 of 12)

Yup. The bean/tuna salad was a staple for me during my starving student days. My favourite though is the hummus fattet and I really like the whole wheat pizza dough recipe and the rest of the pizza recipes. The only recipe that didn't work for me was socca, but I suspect that the chickpea flour I used wasn't very fresh.

Ballottine's picture

(post #62606, reply #11 of 12)

Did not have a chance to test  Rose Shulman's  Minestrone  from "Ready When You Are"  for Saturday's lunch at church, but because of your endorsement  made it  anyway. 


Since I was cooking for a hundred and had two soups - I made  60 portions or ten times her recipe for 6.  I tasted it, as I cooked,  but not a drop was left after the soup was served, so I did not get to eat it.   I got lots of compliments for Minestrone, even though I did not use  Parmesan.  (One person was lactose intolerant.)  My other soup was Julia's leek and potato, which I could not make without milk and cream.


When I cook for crowds, with the exception  of Glenys and Mean Chef stuff,  I always use recipes I have been dealing with  for years.  Now look what you have done to me!  Next I want to use her Navarin recipe.  Thanks again. Bal


 


So much to cook; so little time.

 

So much to cook; so little time.

RheaS's picture

(post #62606, reply #12 of 12)

I was about to ask you what you thought about "Ready When You Are." I'm glad the minestrone recipe went well.