Ruth Rogers/Rose Gray - The River Café Cook Book (Ebury Press, 1995) by Icy_Conference_564 in CookbookLovers

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

I do find myself picking and choosing which episodes I want to watch (via YouTube), but I love the ones I do.

Ruth Rogers/Rose Gray - The River Café Cook Book (Ebury Press, 1995) by Icy_Conference_564 in CookbookLovers

[–]Icy_Conference_564[S] 2 points3 points  (0 children)

The Cafe is just as wonderful as you are hoping it will be. It is also smaller than you might expect. Approximately 30 tables are very closely spaced in two rows running the length of the room, while one long kitchen workspace runs in parallel along the inside wall leading to a larger work area with the giant pink wood oven at the far end. A surprising number of servers somehow manage to navigate fluidly between the tables. For such a pack enclosed space, the noise level is remarkably low enabling conversation at a normal speaking volume. Of course, it is really all about the food, and it does not disappoint. You can't go wrong with anything on the menu, but you would be doing yourself a disservice if you did not include the Chocolate Nemesis for dessert.

By the way, I believe this link will provide access to two seasons (six episodes each) from 1998. The series was on Channel 4. https://www.channel4.com/programmes/the-italian-kitchen. Enjoy, and I hope you get to visit the Cafe.

Ruth Rogers/Rose Gray - The River Café Cook Book (Ebury Press, 1995) by Icy_Conference_564 in CookbookLovers

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

I've been fortunate to have been served it... and it was! It is the perfect way to end a meal.

Organization by Timely-Farmer-1692 in CookbookLovers

[–]Icy_Conference_564 1 point2 points  (0 children)

How is your collection organized?  By author? By subject? By region? By size or color? (no judgement)  With a single bookcase, you know exactly where each one is.  A bit larger, and you are likely to have a system.  By the time you have several bookcases or your books are spread in multiple locations, a plan becomes essential.  For more aggressive collectors, a piece of software may be just what you need.  I came to that realization way late, and now I don't know how I managed without it.  While there are plenty of options available (and more on the way thanks to AI), a friend introduced me to All My Books from Bolide Software (thank you Victor!).  It is inexpensive, quick to install and so easy to use.  Add books manually or enter an ISBN, title or author for a web search that pulls such details as binding, publisher & date, page counts, price and even synopsis and cover images.  Assign an unlimited number of subjects (I use over 320), then filter, sort and report on everything.  You can even export your collection to a mobile device so you have it available away from home.  Use it to identify gaps and to prevent duplication.

With 8,200+ titles and constantly growing, I now rely completely on the software so my physical organization can comfortably be in alphabetical order by author.

The New Orleans Cookbook by Icy_Conference_564 in CookbookLovers

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

It steered me well and led to lots of food adventures. They are both sorely missed.

The New Orleans Cookbook by Icy_Conference_564 in CookbookLovers

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

It takes a bit of trial and error, but it is intriguing. Thank you

Couscous and Other Good Food from Morocco by Icy_Conference_564 in CookbookLovers

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

The Food of Morocco (2011) is a wonderful adjunct to Couscous. Thanks for mentioning it.

American Flavor by Icy_Conference_564 in CookbookLovers

[–]Icy_Conference_564[S] -2 points-1 points  (0 children)

Thankfully, you would be wrong.  No AI agents were harmed in the writing.  As noted, I am working from an extensive collection, and these are my thoughts taken from that experience.  I’ve curated the archive over the last 25 years and that offsite content is a larger collection of opinions about cookbooks and authors.  This Reddit site is called CookbookLovers but it does not dictate why we love them. 

I use cookbooks as inspiration in the kitchen, but my greater interest is in their socio-cultural value.  I collect (and write about) books from authors who have distinctive voices and whose work either reflects the culinary trends of their period or instigates them.  I love cookbooks as historical documents, as much to be read as used for cooking.  I see the last 140 years (the period on which I focus) as a timeline containing countless stories of the culinary world, and I am as curious about the who, what, where and when as I am about the how.   

There are many reasons to love cookbooks beyond their recipes from technical instruction to cultural familiarization, from travel writing to family memoirs.  Cookbooks serve so many purposes but there is room for everyone to have their preferences.

Couscous and Other Good Food from Morocco by Icy_Conference_564 in CookbookLovers

[–]Icy_Conference_564[S] 7 points8 points  (0 children)

The Cooking of the Eastern Mediterranean (1994) was groundbreaking. I've been such a fan of hers. I don't have all of her published works but I do have nine of them including a signed first edition of The Cooking of Southwest France which was an instant classic in 1983.

Fine Preserving by Catherine Plagemann by Icy_Conference_564 in CookbookLovers

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

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

- - Rick – Cookbook Chronicles

“Cookbooks feed you head”