COOKBOOK CORNER forum: Most Influential, Useful & Beloved Cookbook in Your Library
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| This should be interesting! |
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| my all time favorite would be my wife's cooking from the heart cookbook LOL after that its ---- my go to cookbook is the joy of cooking i also have all about braising which is another go to book when it comes to that type of cooking and while i dod not do much bread making bernard clayton's new complete book of breads is a must have for me. you wre right. there are three books. visit http://www.cookfromtheheart.com frank I'm so old that when I was born the Dead Sea wasn't even sick. |
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| Most Beloved: In 1974 I was an undergraduate living in a cold-water, East Village squat. Meals were prepared on a single-burner hot plate: cans of beans standing in a pan of hot water, franks warming in it ~ when I could scrape together the small change for franks. When I went to interview Lou Reed for my university newspaper, he introduced me to sword-thin Rita, who had a lilting Italian accent and walked the runways of Milan, Paris, New York and Tokyo. Just speaking to her was stepping up to the plate in Yankee Stadium after playing farm ball. In a moment that struck terror from my head to toes, she invited me to dinner. She'd cook in her apartment on a high floor of the San Remo. It's an iconic Central Park West building ~ every New Yorker knows it ~ home to movie stars and financiers. I was batting way out of my league. The concierge called up to announce me. The elevator man keyed her floor. The elevator door opened directly into an expansive marble-floored lounge decorated with islands of modern white furniture. She came skipping around a corner to greet me holding a large chef's knife. In the kitchen I was scared enough to vomit, but something... something I'd never smelled before... something that set my brain on fire... and it wasn't just her... smelled like heaven. Gremolata, she said. Rita was making a boneless leg of lamb. I only went back to my squat to collect a few meager possessions, and we cooked our way through a love affair that summed to us marrying in 1976. A month before our wedding, Rita handed me a carefully wrapped parcel. Inside, my first cookbook: a first edition of Jacques Pepin's newly published "La Technique." The master himself had inscribed an epigraph to me: "To celebrate your other lifelong love affair." I know you're still dancing to that fine, fine music in heaven, bébé. http://www.youtube.com/watch?v=ZSLid-0cUcI A triumph of trade over tradition. |
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| AMAZING STORY visit http://www.cookfromtheheart.com frank I'm so old that when I was born the Dead Sea wasn't even sick. |
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| I'm almost embarrassed to put my list on here after that Adam. Lovely tribute and cherished cookbook indeed. |
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| Come on, Dea, show us yours and I'll show you more of mine. A triumph of trade over tradition. |
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| My most beloved - and it has changed over the past few years. "At Blanchard's Table" My Son almost died 3 years ago almost to the day. He was giving a speech at a convention in Baltimore and he collapsed suddenly. We spent almost 3 months at the Brain Recovery Unit at Hopkins. My super duper best friend who happens to be my daughter in law and a former ER Nurse and our 6 mo old grandbaby were well....can't really explain it. He is 100% fully recovered after many months of rehab like learning to walk and talk and basically start his brain computer again! He has led our company to incredible achievements these past 2 years. They had a tough time of 5 years of having a baby and the trick was I think, a long, long vacation in Anguilla where they stayed at Cuisinart and studied cooking. They got to eat and also cook with Bob and Melinda Blanchard and brought us back not only their book with a very heartfelt inscription, but a love of cooking and 6 weeks later, the news of their pregnancy. When I threw her a shower, Kimberley (you know her), helped me put together a video for the shower and at the very end of it is a photo of them in the kitchen at Cuisinart. It's a cherished cookbook, not so much for the recipes which are wonderful, but for the gratitude that my son is alive and vibrant and my best friend and now newest best friend at 3 years old are avid cooks and basically, well - they're HERE :) http://www.youtube.com/watch?v=qG3J7sEjd1k |
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| Dea, what a blessing that there's a happy ending to your nearly-terrible, surely-terrifying story! Terrific video! Well done. Saw a piece about Blanchard's some time ago in Departures, and have wanted to go ever since. Looks like an amazing setting. If the food is half as good as the locale, it's a must. A triumph of trade over tradition. |
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| Ok, then you won't be peeved if I say that my most influential Cookbook is your most beloved Cookbook :) Most Influential is most definately Jacques Pepin La Techniques - the man through this book taught me everything literally. I learned how to debone a leg of lamb from him and yes, Adam, your former wife is for sure dancing away :) My recipe was not nearly as good, but knowing how to debone is an enjoyable skill !! http://cubits.org/YumYum/thread/view/9220/ Now, on to most useful - that will be tough for me. |
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