New cookbooks...

R

richard-in-cincy

Well-known member
My annual Christmas present to myself this year:

•The Food of Morocco - Paula Wolfert

•Sri Lankan Cooking - Douglas Bullis

•The Food of Spain - Claudia Roden

•The Sweets of Araby: Enchanting Recipes from the Tales of the 1001 Arabian Nights - Leila Salloum Elias

•From Mom with love: Complete Guide to Indian Cooking and Entertaining - Pushpa Bhargava

Anyone try any "wow" cookbooks recently?

 
I just bought myself "Plenty: Vibrant Recipes from London's Ottolenghi"

Vegetarian recipes (although he does use eggs) that cross ethnic cuisines in a happy, happy way.
Just the photos alone made me want to buy this book (click on the link and toggle through the book. Prepare to salivate), but I also checked it out of the library three times AND made 2 dishes AND loved how he solved my "It's not cooking!" farro problem.

Thanks to MCM (Melissa) we've been enjoying farro, but it turns out farro can be bought in multiple forms. I had no clue there was a distinction and was buying the bag of farro from the health food store. It cooked up perfectly in 20 minutes while the bulk grains I bought at Whole Foods still weren't done after 45 minutes?

Can you say "pearled" farro!

Now that I know there is a difference (thanks to Yotam Ottolenghi), I can show you the difference.

Farro is sold whole, semi-pearled, or pearled, all of which can be used in salads and pilafs. Semi-pearled and pearled farro cook faster than whole-grain farro (30 minutes vs. 60 minutes) but the trade-off is decreased nutritional content. Pearling removes the inedible hull that surrounds the grain, but the process also scours off part (semi-pearled) or all (pearled) of the nutritious germ and bran. Whole-grain farro is hulled using a gentler process that leaves the germ and bran intact.
~~ From Fine Cooking

http://www.amazon.com/Plenty-Vibrant-Recipes-Londons-Ottolenghi/dp/1452101248/ref=sr_1_1?ie=UTF8&qid

 
Roden & Wolfert are excellent choices. Four books I've gone nuts over:

I've cooked out of these four books more than all my books combined. Astonishing, and yet the results are so fabulous, I'm compelled to keep trying more recipes.

* Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking - Roberto Santibanez

* Rosa's New Mexican Table: Friendly Recipes for Festive Meals - Roberto Santibanez

* Jeni's Splendid Ice Creams at Home - Jeni Britton Bauer

* Baked Explorations: Classic American Desserts Reinvented - Matt Lewis and Renalto Poliafito

 
The Sweet Life in Paris by David Lebovitz.

I have already read it once from the library. I find the stories amusing - lots of recommendations for places to visit - and the recipes look enticing.

 
Yes, I have it, but I've never cooked from it. Would love to hear about

your favorite recipes. I just picked it up again today, thinking I should dive into that book.

 
You must log in or register to reply here.
Back
Top