NEW! Google Custom Search

Loading

NY Times reviews new cookbooks

Gary's picture

In today's NY Times, several cookbooks from great chefs are reviewed. Make you holiday list now. You want them, you need them, etc.

http://www.nytimes.com/2008/10/22/dining/22book.html

The people who gave us golf and called it a game are the same people who gave us bag pipes and called it music and haggis and called it food.

Florida2's picture

(post #62972, reply #1 of 8)

Yah. I've been eyeing that Tanis book, A Platter of Figs or something like that, for a few weeks now.

roz's picture

(post #62972, reply #2 of 8)

Thanks, Gary, I already have my eye on one, or two...

Be impeccable with your word. Don't take anything personally. Don't make assumptions. Do your best. Don Miguel Ruiz
PeterDurand's picture

(post #62972, reply #3 of 8)

Good article. Got a few of them and will be taking a seminar on sous vide next month which will feature Keller's book. Looking forward to that.

Cheers,

Peter

 


Better life through Zoodles and poutine...
Glenys's picture

(post #62972, reply #5 of 8)

If I had a choice between sous vide and a cute sous chef, I'd take the latter any day.

PeterDurand's picture

(post #62972, reply #7 of 8)

:-)

 


Better life through Zoodles and poutine...

Jean's picture

(post #62972, reply #4 of 8)

What a wonderful writer. I chuckled through the entire article. Thanks.


Oh, and BTW, did you happen to catch this? As long as I can get online, I'll never need to buy another Cookie cookbook!




A merry heart does good like a medicine: Prov. 22:17



http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Glenys's picture

(post #62972, reply #6 of 8)

Having the books at the shop, I can attest to the breadth of technique and style in that stack of books. I've been reading and cooking from A Platter of Figs and it's relaxing and enjoyable. It's also probably one of the few books I've cooked from that I didn't have to up the flavour package to get a properly seasoned dish.

whatscooking's picture

(post #62972, reply #8 of 8)

See, now it is starting again.  I'm starting to want this book and I'm not good at waiting.  You people are dangerous.  Thanks Gary. ;)

The world is divided into two kinds of people: 
those who wake up thinking about what they're going to eat
for supper, and those who don't.


Lynne Rossetto Kasper and Sally Swift
http://theoutdatedkitchen.blogspot.com/

Chicago-style deep-dish:  "Pizza for people who just aren't fat enough"
Anthony Bourdain
http://theoutdatedkitchen.blogspot.com/