Scrapbook

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Nicholls595
Nicholls595
Aug 2022
6:03pm, 13 Aug 2022
29,598 posts
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Nicholls595
What are the 7 books?
GregP
GregP
Aug 2022
6:06pm, 13 Aug 2022
138,236 posts
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GregP
Hold on, this will be a bit painful on my iPad.
===

Mastering the Art of French Cooking, Volumes I and II (1961 and 1970). By Julia Child, Louisette Bertholle and Simone Beck. Knopf; 1472 pages; $110 and £50

The Silver Spoon (2005). By The Silver Spoon Kitchen. Phaidon Press; 1505 pages; $49.95 and £39.95

The Food of Sichuan (2019). By Fuchsia Dunlop. W.W. Norton; 480 pages; $40 and £30

The Book of Jewish Food (1996). By Claudia Roden. Knopf; 688 pages; $50. Penguin; £26

Jubilee: Recipes from Two Centuries of African American Cooking (2019). By Toni Tipton-Martin. Clarkson Potter; 320 pages; $35. Ballantine Books; £27.50

Made in India: Recipes from an Indian Family Kitchen (2014). By Meera Sodha. Flatiron Books; 320 pages; $35. Fig Tree; £20

Six Seasons: A New Way with Vegetables (2017). By Joshua McFadden. Artisan; 384 pages; $40 and £30
GregP
GregP
Aug 2022
6:07pm, 13 Aug 2022
138,237 posts
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GregP
It was this that made me think of you though:
===

What’s a cookbook for these days? Not just recipes: those are available online, in multiple versions, inevitably introduced by screens full of faux-chipper stories and browser-crashing pop-up ads. And not technique: again, anyone who wants to know how to clean a squid or spatchcock a chicken can head to YouTube. But while a single recipe or video may inform, neither can really tell a story of a person, place or cuisine. Any cookbook is only “a” story, not “the” story. Cuisines change; they bleed into each other; and they vary with each person who steps up to a stove and a chopping block. An instructional video or online recipe rarely delights, or bears revisiting just for pleasure. A good cookbook should do both.
Nicholls595
Nicholls595
Aug 2022
6:07pm, 13 Aug 2022
29,599 posts
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Nicholls595
Nope. Never heard of any of them
Nicholls595
Nicholls595
Aug 2022
6:10pm, 13 Aug 2022
29,600 posts
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Nicholls595
Been revisiting this book this week.
Another genius gone
Nearly 30 years old!
The only book of his that I kept in the great new kitchen cookbook cull

Nicholls595
Nicholls595
Aug 2022
6:25pm, 13 Aug 2022
29,601 posts
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Nicholls595
It was this that made me think of you though: === What’s a cookbook for these days? Not just recipes: those are available online, in multiple versions, inevitably introduced by screens full of faux-chipper stories and browser-crashing pop-up ads. And not technique: again, anyone who wants to know how to clean a squid or spatchcock a chicken can head to YouTube. But while a single recipe or video may inform, neither can really tell a story of a person, place or cuisine. Any cookbook is only “a” story, not “the” story. Cuisines change; they bleed into each other; and they vary with each person who steps up to a stove and a chopping block. An instructional video or online recipe rarely delights, or bears revisiting just for pleasure. A good cookbook should do both.

Well, yes, exactly.

Let me share the first line of Alastair Little's chapter "Making Risotto"

"Risotto is the stuff of which myths are made."
GregP
GregP
Aug 2022
9:52pm, 13 Aug 2022
138,239 posts
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GregP
We should investigate The Silver Spoon.
GregP
GregP
Aug 2022
9:53pm, 13 Aug 2022
138,240 posts
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GregP
The Silver Spoon, the most influential and successful Italian cookbook of the last 50 years, is now available in a brand new revised edition. Originally published in 1950, it became an instant classic, selling over one million copies in eight editions. Considered essential in every household, it is still one of the most popular wedding presents today.

https://www.foyles.co.uk/witem/food-drink/the-silver-spoon,edward-park-first-edition-translations-9780714862453
GregP
GregP
Aug 2022
9:56pm, 13 Aug 2022
138,241 posts
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GregP
LazyDaisy
LazyDaisy
Aug 2022
7:57am, 14 Aug 2022
36,528 posts
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LazyDaisy
Interesting. Jane Grigson and Elizabeth David certainly opened my eyes back in the '70s but I don't suppose today's youth have the time or inclination or even need actually to read a cookery book.

About This Thread

Maintained by GlennR
I often make notes when reading of things that I'd like to come back to later on, perhaps to su...

Hummus recipe:

Proper hummus is served with a drizzle of olive oil, rather than oil being a significant ingredient in its own right. This is what should go in it:

• 1½ cups cooked chickpeas or 1 (15-ounce) canned chickpeas, drained and rinsed*
• 3 tablespoons tahini
• 3 tablespoons lemon juice
• 1 garlic clove, mashed
• ¼ teaspoon salt, or more to taste
• Approximately 2-4 tablespoons room-temperature water or aquafaba, or more if needed
• Optional garnishes: extra virgin olive oil, sumac or paprika, finely chopped parsley or other herbs, whole chickpeas

This particular recipe from thymeandtoast.com but it’s typical of the Middle Eastern way of making it.

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