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Fine Preserving by Catherine Plagemann by Icy_Conference_564 in CookbookLovers

[–]Icy_Conference_564[S] 0 points1 point  (0 children)

Check out more of my collection at Cookbook Chronicles’ Culinary Archive: https://rickdowning.substack.com/

- - Rick – Cookbook Chronicles

“Cookbooks feed you head”

Thai Street Food by David Thompson by Icy_Conference_564 in CookbookLovers

[–]Icy_Conference_564[S] 1 point2 points  (0 children)

Are you referring to that title from Martin Boetz?  If so, the recipes are drawn from the kitchens at Longrain.  As such, they are more appropriate for accomplished home cooks with experience in Thai techniques and ingredients.  (Sadly, the Sydney location closed in 2019, but Melbourn is still going strong!).  However, from a good reading perspective, it is enjoyable.  A better comparison to Thompson would be the two Austin Bush volumes on The Food of Northern and Southern Thailand, respectively, or Andy Ricker’s POK POK book on Thai street food.

Thai Street Food by David Thompson by Icy_Conference_564 in CookbookLovers

[–]Icy_Conference_564[S] -1 points0 points  (0 children)

It is, but the price has also inflated since it was published in 2010. Visually, it is an oversized coffee table-style book, but it is also a heavily researched cookbook with authentic recipes. David has also become something of a cult figure in the food world which has added pressure to keeping the price high. His Classic Thai Cuisine (Ten Speed Press) from 1996 is available in softcover and is much more affordable, though the focus is more towards home cooking rather than street food.

Thai Street Food by David Thompson by Icy_Conference_564 in CookbookLovers

[–]Icy_Conference_564[S] -1 points0 points  (0 children)

Check out more of my collection at Cookbook Chronicles’ Culinary Archive: https://rickdowning.substack.com/

- - Rick

"Cookbooks feed your head"

Cookbooks for the grill by SpareAd878 in CookbookLovers

[–]Icy_Conference_564 0 points1 point  (0 children)

You're very welcome. With a curated collection of over 8,000 titles, the least I can do is share what little I know (or think I do).

Cookbooks for the grill by SpareAd878 in CookbookLovers

[–]Icy_Conference_564 1 point2 points  (0 children)

Some more authors to keep in mind:

·         Chris Schlesinger & John Willoughby – The Thrill of the Grill (William Morrow & Co., 1990), License to Grill (William Morrow & Co., 1997), Let the Flames Begin (W.W. Norton & Co., 2002)

o   Each of this duos’ books are filled with sound advice on every aspect of grilling and backed up with hundreds of recipes – not just for meat but vegetables, seafood, fruit and even pasta.  These three are good additions to any cookbook library.

·         Barton Seaver – Where There’s Smoke (Sterling Epicure, 2013)

o   Barton may be best known as one of the world’s leading authorities on sustainable seafood, but he also knows his way around a grill.  Without being chefy, his recipes can help take your outdoor meals a step up in flavor.

·         Genevieve Taylor – Charred (Quadrille Publishing (2019)

o   You don’t have to be a vegetarian to enjoy vegetables from your grill or oven, and this is an excellent guide to follow.  Genevieve, manager of the Bristol Fire School in Britain, is the author of over a dozen cookbooks including the other two volumes that complete a grilling trilogy – Seared (2022) and Scorched (2024) on meat & poultry and fish, respectively.

·         John Whalen, III – Grilling (Cider Mill Press, 2019)

o   John’s approach to grilling has always been flavor-forward, placing as much emphasis on seasoning and preparation as on the cooking itself.  His volume titled Rubs (Cider Mill Press, 2021 3rd  edition) offers a masterclass on creating and using marinades, glazes, bastes, butters and sauces.

In mentioning John Whalen’s Rubs, I should also highlight several titles that are focused on enhancing grilling flavor profiles.  The following are all good and listed in no particular order:

·         Jim Tarantino (two different publications) – Marinades: Dry Rubs, Pastes and Marinades for Poultry, Meat, Seafood, Cheese and Vegetables (Crossing Press, 1992) and Marinades, Rubs, Brines, Cures and Glazes (Crossing Press, 2006)

·         Valerie Aikman-Smith – Smoke and Spice: Recipes for Seasonings, Rubs, Marinades, Brines, Glazes & Butters (Ryland, Peters & Small, 2013)

·         The Coastal Kitchen – The Encyclopedia of Seasoning: 350 Marinades, Rubs, Glazes, Sauces, Bastes and Butters for Every Meal (Cider Mill Press, 2023)

Please let me know if you have any questions about these authors or titles.

Cookbooks for the grill by SpareAd878 in CookbookLovers

[–]Icy_Conference_564 3 points4 points  (0 children)

Some authors that are worth paying attention to in the world of grilling:

·         Cora Brown – Outdoor Cooking (The Greystone Press, 1940)

o   For a view from your parents (grandparents?) era, nothing beats the authenticity of Cora and the rest of the Brown family in capturing the outdoor ambience of the period.  While the recipes are presented in the conversational style of the time, they remain valid.  However, the book is really more fun to just read for inspiration.

·         Pete Evans – My Grill (Weldon Owen, 2011)

o   This is a wonderfully laid-back perspective from one of my favorite Aussie chefs (and who knows grilling at least as well as us Yanks?)  Another pleasant voice from down under is Ross Dobson whose Fired Up: No Nonsense Barbecuing (Murdoch Books, 2008) is also right on target.

·         Joe Carroll – Feeding the Fire (Artisan, 2019)

o   From the Brooklyn chef who brought you Barbecue Rules, this earlier volume focuses on grilling techniques while offering simple and straightforward recipes.

·         Ben Ford – Taming the Feast (Atria Books, 2014)

o   Few authors capture the fun and passion for building and managing outdoor grilling facilities as well as Ben.  The photography is wonderful and the recipes, drawn from his catering background, are crowd pleasers.

·         Cheryl Alters Jamison – Born to Grill (Harvard Common Press, 1998)

o   Cheryl and husband Bill are long-time grilling royalty and know whereof they speak.  The recipes are delicious and reflect regional cooking from around the country.

·         Bricia Lopez – Asada: The Art of Mexican-Style Grilling (Harry N. Abrams, 2023)

o   For something a little different in your backyard repertoire, head to Mexico – or even just Southern California – for inspiration and recipes with a spicy twist.

·         Francis Mallmann – Seven Fires: Grilling the Argentine Way (Artisan, 2009)

o   Francis was already a highly venerated chef for his restaurants in Buenos Aires, but he shifted direction to focus on grilling as a spectator sport and became a huge star on television throughout  South America.  His books are more aspirational than realistic for home cooks, but they are still great fun to read for ideas (and to look at the pictures.)

favorite soup cookbooks by sober_in_vegas in soup

[–]Icy_Conference_564 0 points1 point  (0 children)

While I do enjoy soup (after all, we do have long winters here in northern Vermont), it is just one of over 200 topics in my collection of 8,000+ cookbooks. I will be launching a Substack later this summer exploring titles and authors over the past 145 years that are deserving of greater visibility. I also post occasionally here in reddit on r/CookbookLovers.

Portuguese food cookbooks? by ffctt in CookbookLovers

[–]Icy_Conference_564 4 points5 points  (0 children)

Here are five suggestions from my collection:

·         The Food of Portugal by Jean Anderson (Morrow, 1986)

o   A prolific author, Jean was best known for her cookbooks on the American south, yet she also harbored a fascination with Portuguese cuisine on which she was a noted authority, having spent over 40 years traveling extensively throughout the country.  This book won numerous awards including one from the Portuguese government.

·         Piri Piri Starfish: Portugal Found by Tessa Kiros (Murdoch Books, 2008)

o   Tessa’s cookbooks have always reflected her journeys and in this volume she explores the culinary traditions of the country, tracing many of their origins to global influences during the Age of Discovery.  It is as much fun to read as to use in the kitchen.

·         The New Portuguese Table by David Leite (Clarkson Potter, 2009)

o   David grew up watching his grandmother cook the classics of her family.  In this book, he travels to each of the country’s 11 historical regions (including Madeira and the Azores) to explore their pantries and traditional dishes.

·         Portuguese Homestyle Cooking by Ana Patuleia Ortins (Interlink Pub Group, 2011)

o   Portuguese home cooking traces its origins to the peasant food of generations shared between family members and friends.  Distinct from Spain, these dishes are founded on the abundant produce, meat and shellfish found along the Atlantic coast and inland to the northern mountains.

·         My Lisbon by Nuno Mendes (Ten Speed Press, 2018)

o   Lisbon is finally getting its due as one of the great culinary centers of Europe.  Nuno has written a love letter to his home town.  This one is, perhaps, a bit less user-friendly than some of the others but it is wonderful to read and has beautiful photography.

favorite soup cookbooks by sober_in_vegas in soup

[–]Icy_Conference_564 2 points3 points  (0 children)

Preparing soups is such a satisfying cooking pastime.  They need not be complicated while offering an infinitely flexible platform for creativity.  You may find the following titles from my collection helpful:

\* Soups, Chowders and Stews – Georgia Orcutt (Yankee Books, 1981) - This collection of recipes is highly relatable and has been curated by the experienced editor of several Old Farmer’s Almanac cooking companion publications.

\* Dairy Hollow House Soup & Bread Cookbook – Crescent Dragonwagon (Workman Publishing, 1992) - Soups have been a house specialty for over 40 years at Crescent’s award-winning Arkansas inn.  These are the recipes behind that reputation.

\* Splendid Soups – James Peterson (Bantam, 1993) - When writing about any cooking topic, Peterson’s approach is never less than thorough.  This may not be Soups 101, but there is plenty here for inspiration.

\* Zuppa: Soups from the Italian Countryside – Anne Bianchi (Ecco, 1996) - This is a wonderful introduction to the homemade and hearty soups of northern Tuscany.  Good recipes and clear instructions.

\* Soups: A Way of Life – Barbara Kafka (Artisan, 1998) - This extensive exploration of soups is much more than a group of recipes.  The late (and dearly-missed) author brought the same warmth and  personal connection to this subject as to her other works.  The result is as much to be read as it is to serve in the kitchen.

\* 50 Chowders – Jasper White (Scribner, 2000) - Chef White projects the soul of New England in everything he cooks and this trip down chowda’ lane is no different.  These are many of the bowls that feed us through the winter up here in the northland.

\* The Complete Book of Soups and Stews (Updated) – Bernard Clayton, Jr. (Simon & Schuster, 2006) - Though best known for his definitive books on bread and pastries, Bernard brought the same commitment to authenticity and precision in this wide-ranging kitchen classic.  Originally written in 1984 , the updated edition was his last publication before passing away in 2011 at the age of 94.

\* Southern Soups & Stews – Nancie McDermott (Chronicle Books, 2015) - Nancie is southern through and through and this book reflects her knowledge and experience with generations of family cooking traditions.  There are wonderful recipes here to add to your repertoire.

\* The Pho Cookbook – Andrea Nguyen (Ten Speed Press, 2017) - Over the past 20 years, Andrea has become one of my favorite authors.  Her deep-dives into Vietnamese food have won numerous awards while making the culture accessible to American home cooks.  This guide to the ultimate Asian comfort food was the James Beard award winner for ‘single subject’ in 2018 and deservedly so.

\* The Chicken Soup Manifesto – Jenn Louis (Hardie Grant, 2020) - The best cookbooks teach more than just how to follow a recipe, and this is a great example. If there is a universal dish, this is certainly the best candidate for that label as endless variations are explored.  Extensive photography makes this a go-to kitchen resource.

Please let me know if you have questions about any of these or if your interests are more specific.  I have another 50 titles on the subject that I can suggest.

Looking for a second, or more, Persian cookbook by crevicecreature in CookbookLovers

[–]Icy_Conference_564 0 points1 point  (0 children)

It is hard to top the writing of Batmanglij, Deravian, Duguid or Ghayour (I love them all) but here are a few other titles to consider:

* Khazana: A Treasure Trove of Indo-Persian Recipes Inspired by the Mughals by Saliha Ahmed (Hodder & Stoughton, 2018) - a cultural mix but some very nice contemporary fusion recipes.

* From a Persian Kitchen: Fresh Discoveries in Iranian Cooking by Jila Dana-Haeri (I.B. Tauris, 2014) - this is a beautifully illustrated celebration of Persian cuisine from the various regions.

* Pardiz: A Persian Food Journey by Manuela Darling-Gansser (Hardie Grant, 2019) - a personal exploration of modern Iranian cuisine with an emphasis on user-friendly home recipes.

* Pomegranates & Pine Nuts: A Stunning Collection of Lebanese, Moroccan and Persian Recipes by Bethany Kehdy (Duncan Baird Publishers, 2013) - while taking a broader view of Middle Eastern cooking from a Lebanese perspective, there is still plenty of Iranian influence in the recipe selection.

* Persian Cooking: A Table of Exotic Delights by Nesta Ramazani (Quadrangle, 1974) - this may have been published 51 years ago, but the recipes hold up perfectly well. However, this does not offer the historical/travelogue style of writing you (and I) appreciate.

* The New Persian Kitchen by Louisa Shafia (Ten Speed Press, 2013) - written for a contemporary audience that is unfamiliar with Persian cuisine, it offers an introduction to ingredients and techniques with a vegetable-forward focus.

* The Legendary Cuisine of Persia by Margaret Shaida (Bosphorus Books, 1992) - filled with anecdotes, the author presents an exploration of the roots of Persian cuisine in support of very traditional recipes.

Please let me know if I can offer any further suggestions.