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New to Me

Glenys's picture

New to Me (post #62961)

Gearing up for fall so I picked up a few new books for inspiration. Finally got BACON by James Villas; after encouraging everyone else, Rick Moonen's Fish Without a Doubt and the Tandoori Sable is calling my name, although I have pounds and pounds of salmon and halibut in the freezer.
Have been reading Marco Pierre White's Great British Feast. I think he's divorced, there could be hope for me yet. It's a good read, but you have to like foraging and game. Jean, I noticed some venison recipes you'd like. Great photos, and the food looks yummy too.

Two of my favourites are A-16 (the SF restaurant) by chefs Appleman and Lindgren and the new Maggie Beer, Maggie's Harvest.

Also purchases a book for a friend with endless plums- Jellies, Jams and Chutney's by Thane Prince.

Looking forward to working with the Dornenberg's on another sequal to Culinary Artistry, The Flavour Bible.

Not new but new to me, Sophie Conran's Pies. Looking forward to Beef and Beer Pie with Sweet Potato Mash or the Salmon and Fennel.

There's a few more but don't know what pile they're in.

ashleyd's picture

(post #62961, reply #1 of 5)

Nice to see some British authors in there. I saw (some of) the TV series for Great British Feast, it sounds like the cookbook is better than the series (which was too much MPW and his foibles and not enough about the food). I don't see you and Marco as a pair, he's much too high maintenance.


Age is unimportant unless you’re a cheese.

Age is unimportant unless you’re a cheese.

Glenys's picture

(post #62961, reply #3 of 5)

MPW's book isn't one I'd recommend as inspiration to the stymied cook, especially since it's based around his pub grub. The Venison with 100% Willy's Chocolate or the Roast Venison with Black Pepper, Raisins and Brandy looked phenomenal. The batter for their fish and chips has both yeast and turmeric in it. Nice bit of trivia about Eton Mess (and I loved the brûlée salamander was their crest) being the prescursor to the French crème brûlée, historically noted I might add.

High maintenance? I have to think about that one, from all angles.

Syrah's picture

(post #62961, reply #2 of 5)

Let me know what you think of Maggie's.

I keep picking it up and putting it down again. If necessary, I'll add it my Christmas list.

She does have a great little cooking show that I think you can download as an podcasts The Cook and the Chef. I don't think much of her sidekick, but I do love listening to her getting excited about ingredients/flavours and etc.

I believe in champagne...

"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie

Glenys's picture

(post #62961, reply #4 of 5)

So far I'm intrigued by the locavore content.  The book is so beautiful.  Aussies always do great covers, don't you?


Well I tried that twice and it didn't work. 


Edited 9/5/2008 3:09 pm by Glenys

avak123's picture

(post #62961, reply #5 of 5)

I love Rick Moonen's book. He is a wealth of knowledge when it comes to all-things-seafood.