New Cookbooks - 2012
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I love My Berlin Kitchen. I've made three recipes so far and each was great. I'm planning to do some of the pastry this week
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I'm going to have to buy this book. My daughter's 14th birthday is coming, and she requested the same cream of wheat that was served at a German public school she attended in 2007. I was getting nowhere finding an appropriate recipe, and out of desperation, after checking her lovely blog, I wrote to the author of My Berlin Kitchen, Luisa Weiss. What a great person - she immediately wrote me back with a linked recipe and some suggestions. Watch for the review - early next week.
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You won't be sorry--not only are the recipes great--the story is charming.
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My copy of Deb Perelman's Smitten Kitchen Cookbook (pre-ordered ages ago) arrived today and, as I am imprisoned by Hurricane Sandy (whose winds are literally roaring outside my windows), I have thumbed through the book, indexed the recipes and noted several things I want to make right away--assuming I don't lose power. It seems a lovely book, living up to the promise of Ms. Perelman's blog. I'm looking forward to trying some recipes and to hearing what you all think...
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Its so exciting to hear a bit about this book! Best of luck with the hurricane. I'm watching the news and worrying about my mother (in Rhode Island). Be safe!
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Here's an article on cool books for foodies -- http://citypalate.ca/current/issue.php
The author is my sister!!!! -
Not about new cookbooks but referring back to the discussion of flour and protein content we had in this thread: this site has a lot of useful information on how (not) to activate gluten, something that can be useful if you don't quite have the right type of flour...
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Thank you for the link friederike....I'll have to refer to it when I try to navigate the recipes for baked goods from my "Americanized" editions of Jerusalem and Jamie Oliver's Great Britain, both of which have listed all-purpose flour in place of what I'm sure was originally British "plain flour" (unbleached, lower protein content!). At least the book Jerusalem has included the original ingredient weights and metric volumes so the recipes are slightly less doomed to failure ;)
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'Tis the season for these lists to be appearing. Now from Ruhlman:
http://ruhlman.com/2012/11/cookbook-picks-for-2012/ -
Thank you for that list, Kaye - I could feel my wallet lightening at a frightening pace as I scrolled down! So many good books....
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An interesting list, but I'm a bit worried about Consider the Fork being described as a "cookbook". It's very well written, informative and entertaining, but it's gastronomic history - not a recipe in it. That's the reason I have not included it in my Cookbooker bookshelf.
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Bunyip - I guess its like listing "animal, vegetable, miracle" by Barbara Kingsolver - not a cookbook but a book about being a locovore, with a sprinkling of recipes.
Here is another list that is presented as a holiday gift guide:
http://www.epicurious.com/articlesguides/howtocook/cookbooks/best-cookbooks-2012 -
I'm probably suffering from living all these years with a librarian...
BTW, there is a very interesting article about Yotam Ottolenghi in the latest issue of The New Yorker. -
Another list here. This one from the New York Times.
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Yet another list.....this one from people who have actually cooked from the books!
http://www.seriouseats.com/2012/12/best-cookbooks-from-2012-food-gifts-favorite-books.html?ref=search -
I see that serious eats are confusing people by including two books entitled Ripe. One of them is by Nigel Slater and has evidently been retitled for the US market. In the UK it is volume 2 of the boxed set titled Tender, the first volume being about vegetables.
Presumably the publishers thought they would do better if the books were sold separately!
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A good roundup of best cookbooks from EAT YOUR BOOKS - and it includes British, Canadian, and Australian lists.
http://www.eatyourbooks.com/community/best-cookbooks-of-2012
Hope Santa was good to all of you.
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