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What is your favorite cookbook of all time?
I've been totally in love with Molly Steven's "All About Braising" for two years now. I've yet to have even one recipe disappoint, and I've made probably half those in the book. It's a beautiful book, with many full-color pictures and illustrations; she includes many useful essays on how to buy particular cuts of meat, what to look for at your green grocer, etc.
My favorite recipes include her "world's best braised cabbage," "zinfandel pot roast," adn "brisket braised with rhubarb and honey." Oh, and "braised pork belly with glazed turnips."
You can check out some of her recipes and techniques on her website www.mollystevenscooks.com.
Most would consider this to be more a winter cookbook than a summer one, but for a NYC apartment dweller with no grill or outdoor space, I can live with heating up the apartment for the kind of moist, flavorful food that comes from braising.
I've given this cookbook as a gift to maybe half a dozen people, and those that have tried the recipes later told me how much they like it.
re: JimJohn
I find myself intimidated by this book. I have checked it out from the library twice now and have DO's to use but think the recipes are suited to having nothing to do but cook. I call it "day off" cooking. Would you agree? I also think that the ingredients are doable and easy to find but really odd at the same time--in other words, things I'd never put together and am cautious about doing. I got really excited by the pot roasts and then saw the canneloni recipe and got more excited and I had to laugh when I saw she calls for making your own canneloni! Fortunately she gave steps for doing things in advance which makes it more realistic but I'm still incredibly intimidated by this book. It's like an "adult" cookbook when I've only been using kids or something. I can't explain well. :(
re: eperdu
re: Caitlin McGrath
re: eperdu
That's a great recipe to start with. They're just meatballs, after all. But, oh! What meatballs!
I think you'll find it takes her more words to say something than you'd find with many other cookbook authors. It can make the recipes look more intimidating than they actually are.
Another great *starter* recipe in the book is World's Best Cabbage. It is. And it's really easy.
re: eperdu
re: magiesmom
I think it's probably the time factor for eperdu.
By its nature, braising takes time. Even the cabbage recipe, which is very, very easy, takes a good 2-2 1/2 hours total prep and cooking.
I like this cookbook a lot and think it's a great addition to even the most basic library. But it is probably a day-off book for most working people.
re: magiesmom
re: chefathome
It is a well-written book, no argument there. The ingredients aren't unusual in terms of finding them but in terms of combining them (for me). For example, lemony chicken with prunes and olives. Normal ingredients but .. what a combo! I'm sure it's probably rooted in a classical French recipe but ...
I also find the NUMBER of ingredients to be high. The hard cider and parsnips chicken is one of the least amounts with 6 ingredients (not including oil, s&p etc). A lot of the ingredients are pretty basic and pantry items (onions, garlic, etc) but it's still a lot for each recipe.
Also, she really likes rosemary! It's one of my least favorite herbs so I'm hesitant to try the recipes because it's a primary taste/ingredient. It's possible it tastes great but it makes me shy away.
The other thing, which someone else mentioned is that she's very wordy. The recipe instructions are 2-3 pages long each when it could be much shorter.
Tonight I'm making the Polpettone in Tomato Sauce. It's a simple recipe but it sounds wonderful.
Don't get me wrong, I love the book, it just makes me nervous :)
re: eperdu
>>Also, she really likes rosemary! It's one of my least favorite herbs<<
Leave it out. Or substitute thyme if you think it will work (and you like thyme). I don't *hate* rosemary, but I think it's overused. It's good with roasted potatoes and some meat dishes, but I like thyme a lot more, and I substitute it frequently.
The fact that they're both woody/stalky herbs helps make the substitution possible. I wouldn't switch in basil or tarragon.
re: eperdu
I get it - sometimes I'm a little thick. :) The lemon chicken recipe you mention is very good - probably tastes different than what you would expect. Prunes add a lot of depth to braises without being obviously prune flavour. Sorta like anchovies. They melt into umaminess and add that extra something.
You're right - she IS wordy. She could be more concise. Too bad there are not more photographs in the book - they can be helpful, too.
ETA: This is in response to eperdu re Stevens' braising book.
Hopefully you'll love the Polpettone. It would be awesome if that inspired you even more! I love that you are excited about it and want to learn. Your curiosity and questions are indeed the makings of a great cook. :) Don't get discouraged. We all had to start somewhere!
re: chefathome
Thanks. That particular recipe is one I want to try. It's just two of us so I end up having a lot of leftovers which makes me hesitate on some of the more unique recipes. I love prunes, oh wait, "Dried Plums" if the word prunes is non-chic. ;)
The polpettone is on hold--apparently ground veal is not very common. The ingredients are pretty simple so I think what I'll do is just keep checking my stores for the ground veal and then when I see it, I'll jump on it. That said, now to find a new recipe.
Seeing as how many braises are better the next day, it might work better for me. I work from 12pm-9pm which really makes meal prep tricky. Maybe I can try making everything first thing in the morning and then refrigerating it and reheating it at 9 when I get off work. It's an option! Thanks so much everyone for the input!
re: eperdu
re: JimJohn
I agree with JimJohn, All About Braising is a great book. It's extremely informative with lots of tips, and I love the variety of recipes - everything from classics to "Vietnamese Braised Scallops" and "Mediterranean Squid. Some of my favorites are "World's Best Cabbage", "Braised Halibut Steaks with Creamy Leeks", and "Veal and Ricotta Meatballs".
Lots of info here with reports of recipes and pics as it was a Chowhound Cookbook of the Month: October 2006 Cookbook of the Month: All About Braising'
Actually, in that theme, these are some of my other all-time favorites from the Cookbooks of the Month - I use them as my go-to books for both weeknight and entertaining menus, have learned a lot from each author regarding their style of cooking, techniques, and cooking tips, they've influenced and changed my style of cooking, and most, if not all, recipes I tried were winners:
Marcella Hazan, Essentials of Classic Italian Cooking http://www.chowhound.com/topics/325712
Judy Rodgers, The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant
Claudia Roden, Arabesque: A Taste of Morocco, Turkey, and Lebanon
Suzanne Goin, Sunday Suppers at Lucques: Seasonal Recipes from Market to Table
Fuchsia Dunlop, A Treasury of Authentic Sichuan Cooking
re: Rubee
I've been using the original Joy of Cooking for 40 years, so that must be it. Craig Clairborne's International Cookbook got me going into world cuisine and Pierre Francy's 60 Minute Gourmet opened up a world to me. James Beard's New Fish Cookery taught me the Canadian cooking theory of 11 minutes to the inch. Pretty old stuff, huh?
PS I do have a lot of new cook books too.
re: Rubee
re: Rubee
i love molly stevens' braising book too! it's been wonderful. ditto on the braised cabbage -- so good! and pork braised in milk is another favorite. and the duck legs in port were amazing as well. and i make the quick lemony prune olive braised chicken legs all the time. and there are many more!
"Mastering the Art of French Cooking" Vols. I and II, by Julia Child, Louisette Bertholle, and Simone Beck, is my favorite cookbook. I started cooking out of both volumes when I was about twelve years old and it/they introduced me to the concept of sauces (other than, say, ketchup or meat gravy). Furthermore, everything in it works. There are no losers, at least, none among the many recipes I have tried. Evrything is delicious and it is all explained clearly. Of course, citing Julia Child's book may be a bit passe, but hey, sometimes the old books are the best. This cookbook changed my life and turned me into a cook. I love it.
re: gfr1111
These are my favorites too. I started cooking from these at about the same age as you. My first recipe was Hollandaise sauce. It taught me so much about technique, and that helped me so much through out the years, it really is my favorite.
The whole concept of a "Master Recipe" and then listing the variations was an eye opening experience. This was opposed to having separate recipes for dishes, even if they were similar. I know there are other techniques that are not in these books, but it certainly gives you a great start to cooking, and even cooking on the fly, e.g. start with X, and add what you have on hand to make at least a passable, and sometimes great dish.
I love "Cooking Thai Food in American Kitchens, by Malulee Pinsuvana. It is a quirky, spiral-bound little book that it would be easy to dismiss as dated... but the recipes are really quite something. The Chicken Satay recipe alone is worth having the book for! And the photos are hilarious-- often a glass of beer sits by the plated food -- this is obvioulsy about to be consumed, not styled for a photo shoot.
My other favorite is Trattoria, by Biba Caggiano. Each recipe is accompanied by a description of the trattoria from which it came... Reading it is as much fun as cooking from it. And the recipes are more like the food I loved in Italy than any other I've looked at.
Oh, and I do use the Bittman 'bible' (How to Cook Everything) more than any other cookbook I own. Doesn't make it my "favorite" -- but it is my most-used!
re: missoulagrace
missoulagrace, I was given Cooking Thai Food in American Kitchen more than 20 years ago, by Finns while I was living in Helsinki. It was my introduction to Thai food. Now it looks like Number 2 Son will be moving to Thailand to teach in Aug. (Number 1 Son lives in Seoul. Hmmmmm, maybe we go teach in Taipai or Viet Nam?
Isn't Julia the grande dame of American cooking? I think I am over due in getting her books. Her biography is fascinating.
re: Passadumkeg
The Olives Cookbook by Todd English. Recipes that are challenging but possible for the average to good home cook. Garlic Risotto with lobster cream sauce, yummm! My copy has been used so much that the back is broken and most pages are stained but it is my favorite of all time.
re: missoulagrace
re: ThaiNut
re: missoulagrace
Since it is so old I doubt if it is still available in the usual bookstores in Bangkok, but it might be findable at the big flea market they have they at Chattuchak Park. My (Thai) wife and I will be going there around December. If you have no luck on eBay or other stateside sources let me know and I can try to find a copy there. My email is email@example.com. We have probably 30 Thai cookbooks, most written completely in Thai, and hers are a couple of favorites.
re: missoulagrace
My all time absolute favorite cookbook is The Silver Palate Cookbook: Julee Rosso, Sheila Lukins ...First published in 1982
I have relied on it hundreds of times.
Rick Bayless's Mexican Kitchen: Introduced me to a lot of great food I wouldn't have cooked otherwise, and that I prepare now on a regular basis. I've made 116 of 150 recipes plus many of the variations. I can't think of any other book that has more balanced or better tested recipes. Even back when I started the book, and my cooking experience was limited, people were always impressed by the food.
re: Romanmk
Im pleased to say that I have almost all of the books mentioned above in my own personal library. But my favorite in recent years among the collection has been "Nigella Bites" by Nigella Lawson. There was something about having her cook many of the recipes on her BBC show that made me understand how easy it is to prepare these wonderful dishes. She's all about "maximum flavor with minimal effort". Last fall I met her at a booksigning (for "Express" her latest effort) and I brought along my dog-eared and sticky-tabbed copy of :"Bites" to be autographed. When she saw it, she exclaimed "Oh I LOVE this!" being so pleased that someone so obviously was USING the book.
If I could choose only one cookbook, it would be Extending The Table: A World Community Cookbook by Joetta Handrich Schlabach. This book is from the Mennonite Central Committee and it really is a celebration of the connectedness of humans via their food. It's not my most used cookbook (Bittman's How to Cook Everything, late 90s Joy probably get those honors) but whenever I read it I feel a little more humble, a little more grateful for what I have and a little more compassionate. Many of these recipes are from native people with whom the Mennonite outreach workers interacted (and they are credited for their recipes). FWIW, I am not a Mennonite--in fact, I belong to no religious organization. But I find this book quite beautiful, nonetheless.
Recipes are from the entire world--Appalachian US, India, Nigeria, Brazil, etc. They may not be the most authentic, but many were collected in the years before ethnic ingredients became so mainstream that they can be found in many, if not most, supermarkets. They are also designed to be used in American kitchens. I love the Gado Gado recipe, but I take their suggestion and replace the water with coconut milk. My mom has requested this for her visit next week.
The book is also filled with stories that are a pure joy to read. Well most of them (there is one that is really tragic, but it makes me so grateful for what I have). Sometimes this cookbook is an antidote to my own sometimes snarkiness.
That said, I'd hate to be limited to a single cookbook! Heck, I don't even like to be limited to a single cookbook for ice cream (which is why I had to get a second!)
Great thread!
Deborah Madison's Vegetarian Cooking for Everyone. I grew up with such a wonderful garden, and a mom who taught me that you go pick your veggies once the pan is hot, but it was this cookbook that made me fall in love with cooking whole foods and beautiful produce. And it's a great all-around book, too. How to perfectly soft-boil an egg, how to make bread, how to prepare all kinds of beans. You don't need to be a vegetarian to love it (I'm not!).
re: Vetter
ok i was trying to decide on MY favorite, between this and Nourishing Traditions or Fanny Farmer, and then i realized that, yes, deborah madison does have the perfect hard-boiled egg recipe as well, and i struggled for 20+ years to make deviled eggs from every cookbook i could think of, until i found her recipe. so, yes, you're right, it IS the best cookbook of all time! goes to the desert island with me...
No such thing, as several posters said, as "a" favorite cookbook. There's a suite of basics for me (I suspect for everyone). Mine includes Julia, Mastering the Art, Book I; Joy of Cooking; Arthur Schwartz, What to Cook when You Think There's Nothing in the House (an underrated gem); Rick Bayless, Mexican Everyday; Pam Anderson, Perfect Recipes for Having People Over; my forty + year-old copy of Jim Lee's Chinese Cooking (no one's ever heard of this but I took my first Chinese cooking class from him that long ago). There are other cookbooks, but those are musts for me. BTW, have you ever heard of Food Lover's Companion, by Sharon Herbst? Not a book of recipes, but "comprehensive definitions of nearly 6000 food, drink, and culinary terms." I could no more be without than without a good dictionary!
Have fun browsing!
re: BerkshireTsarina
re: buttertart
So nice that someone loves Jim Lee also! His Elegant Stir-Fried Vegetables remains my standard for Chinese veggies. And although I may not use many of the recipes, I ALWAYS check him out, and read whole chunks for fun and information. He was a very engaging teacher. He was short and roundish, like a dim sum, and very down-to-earth. He and his wife lived on the edge of Chinatown in a converted matzoh factory. (How could I forget?) Those were the days of Strictly Cantonese; part of the fun of reading the book is remembering those days. I think there's a lot of snobbism and El Bulli-ism now about Chinese food. Cantonese cooking is due for a revival! (Except, like all cuisines that rely simply on top-notch ingredients, it's not in step with our times.) Thanks for the memories, buttertart.
re: buttertart
re: BerkshireTsarina
re: Rubee
Rubee, where shall I begin? Her lasagne is much more than it modestly claims, Really Good. (Best I've had, ever!) She's terrific on soups, theme and variations.I am a salad hater, but hers I make exception for; try any of them. The Sauteed Cherry Tomatoes with Garlic and Basil is the simplest ever, but dinner guests always insist on the recipe! (I make it a lot, because it's so simple, and such a winner.) Her Quick Southern-Style Baked Beans are the equal of my cherished 8 hour New England baked kind (I'll still make them in the winter, becuz it's such a great thing to have the oven on and a delectable smell warming the house, but this recipe is just as good to the taste.) The Roasted Peaches (or Pears, Plums, or Apples) with Caramel Sauce is also easy, versatile and a big favorite. And if you don't mind a little more trouble (not too much) the Molten Chocolate Cakes with Sugar-Coated Raspberries are over the top. Little black dress Dinner Party stuff! (although the Berkshires aren't very much of a little black dress kinda place). Obviously this is a very idiosyncratic selection: but most of her recipes have in common being straightforward, pretty simple, and immensely flavorful. Have fun!
You don't say what you already have. I agree that Stevens, Goin, Rodgers, Dunlop would be right at the top of the list. But I wouldn't want to have to live without the New Gourmet Cookbook or Bittman's How To Cook Everything. I'd choose either of those over any edition of Joy of Cooking in a heartbeat. And if it were desert island/only one cookbook time, it would be agony trying to choose between the two.
re: JoanN
JoanN--I'm so delighted to see the Dunlop books at the top of your list. I recall when those were the COTM, about mid-way through, when you were still coming to a conclusion about those books.
Those are two of my favorites, too, although, perhaps for a completely sentimental reason. I had never thought I could cook Sichuan or Hunan food that could in anyway approximate the deliciousness I found in my favorite restaurants. And, in spite of the way I bumbled through those two books, I was pleasantly surprised at how successful many of the dishes were. And, I love the little essays that Dunlop uses to introduce each recipes--I found them interesting and engaging.
RE: the Gourmet Cookbook and BIttman's How to Cook Everything, aside from comprehensiveness, what especially appeals to you about those? And what are the relative strengths of each, if I might ask? The reason I ask is I don't yet own Joy of Cooking and figure I should probably pick one up someday. Maybe I shouldbe considering the Gourmet Cookbook or Bittman instead?
re: The Dairy Queen
I've cooked perhaps two dozen recipes each from The Gourmet Cookbook and How to Cook Everything and there isn't a single dish I wouldn't (perhaps haven't) done again. The recipes are thoroughly tested, clearly written, and don't require finagling or adjusting of flavors to get them to work. This may be somewhat unfair, but the Gourmet recipes have been more guest-worthy, the Bittman more reliable for the what-can-I-do-with-these-chicken-breasts-that's-different tonight. That's because Bittman, more so than Gourmet, often gives a number of different flavor variations for a basic technique. I would highly recommend either book, perhaps giving the slight edge to Gourmet but only because a few of those recipes (Cilantro Lime Shrimp, La Brea "Tar Pit" Chicken Wings, Creme Brulee French Toast) are now regularly asked for by the guests for whom I first made them.
Because I needed them professionally, I have four different editions of Joy of Cooking and rarely look at any of them. If I need a Joy of Cooking type of reference, or a very basic recipe, I usually go to The New Doubleday Cookbook (now in it's third edition). You just can't beat Jean Anderson for reliability. I wouldn't bother with Joy. It's been devalued and superseded.
re: JoanN
If this thread is going to be revived, please note that I withdraw all accolades for the Bittman. I can't imagine what must've gotten into me! Still like Gourmet yellow, Gourmet green perhaps even better, and I'd add Essential NYTimes to that list of compendium books with reliable recipes.
re: JoanN
omg JoanN, that's hilarious. I didn't notice it was an old thread and I can't remember why I signed on since the homecooking board is so wonderfully distracting...
I'm sticking with the Zuni Cafe Cookbook, it's in my skill range, I think I've learned the most from it, and there's still plenty to make. I never did get going with the Gourmet books, I think there's just too much there for me....
re: JoanN
re: The Dairy Queen
re: JoanN
Just lucky. I know we have a Costco in the Twin Cities, but I'm not exactly sure where it is. Some far-flung suburb, I think on, gasp, the Minneapolis side of the metro. I think.
Part of my problem with Bittman is his recipes --and most definitely the variations-- often don't feel like recipes to me, but simply ideas. I often seriously wonder if he's even tried them, or if they just occurred to him as he was typing up his story trying to meet deadline.
re: The Dairy Queen
re: Pwmfan
re: The Dairy Queen
My local Costco cookbook selection varies dramatically from month to month. Granted, I'm a huge Costco shopper and go weekly (usually) so I can see it from week-to-week. But, it depends on what books are released. This past month has had a huge Ina Garten selection (2-3 books) with an endcap of Foolproof. The sales technique of that one ISN'T foolproof as I've still not bought it. Hah! They usually, around Christmas, have the Thomas Keller's in gift packs for insane prices. Right now they've got Bouchon and Ad Hoc but not packaged together. They had a couple paleo books and the Flying Apron series of books (Flying Apron is local for us) and a few of the standard hot books like the "hide real food in your junk food so your kids will eat it" books or whatever diet cookbook is trendy.
But, the prices are usually good (on par with Amazon new) and they do signings there too which can be fun. I was able to meet Shauna (Gluten-Free Girl) there one day.
Not all Costco's may be the same, they do vary by location as well. I happen to visit the one across the street from HQ so we get some different things than others. :)
re: blue room
re: JoanN
re: buttertart
Dare I disagree just a little? Bittman, original "how to cook everything" version, fills a spot for me in the "Simple things I should know how to cook but don't, and Fanny Farmer has left me in the lurch" category....and it is really sort of embarrassing how often that happens.
Worth the shelf space for me, but definitely not a "favorite" book of all time....although what's "favorite" changes regularly, and I can really empathize with Joan N's reversal.
re: qianning
re: The Dairy Queen
re: The Dairy Queen
I had the original edition of HTCE, and it disappeared in a move (along with a bunch of other books, thankfully not counting the rest of my cookbooks). I wouldn't want to give it the shelf-space now, but I'm happy to have spent a few bucks for the iphone/ipod app, which has the entire contents of the book plus effective search and cross-indexing functions. I've never made a lot of use of the book, but I do look up basic info or ideas occasionally.
And I swear by his HTCE recipe for caramels - the original chocolate variations - both of which I've made multiple times, always to rave reviews.
re: The Dairy Queen
I bought the book about a year ago for $9 (new with no dust jacket). I've made a few recipes from it, but it's sort of a reference to me for basics, or for cooking some ingredient that I haven't before. But then again, I very often just use a recipe as a guideline, and muck about with it until I get it to taste how I want.
It's not perfect, but has been well worth the nine bucks i spent on it.
By far, our "bible" of the kitchen is The Best Recipe...from the editor's of Cooks Illustrated. Swear by every recipe in it!
re: 4maxwelz
re: 4maxwelz
Love The Best Recipe. I'm increasingly perplexed by ATK's tendency to tweak and revamp recipes from cookbook to cookbook, though, often incorporating more and more arcane ingredients, and never an explanation as to why or what was lacking in earlier, simpler versions. I have an autographed copy of The New Best Recipe but as far as I can tell it's just a ruined version of The Best Recipe.
I second Romanmk's vote for Rick Bayless' The Mexican Kitchen. I have been cooking out of this cookbook for about 5 years now and the binding has come apart from such frequent use. I have loved everything I've made. People are always delighted with the food even really really picky friends from Mexico. Often when I use other cookbooks I feel small details have been left out so that I can never quite achieve what the chef achieved by following the recipe. Rick Bayless teaches you how to cook the food explaining the tiniest details so that the food you end up with often tastes better than what you could get in a restaurant--a very satisfying feat for a home cook. Happy buying anyway--I always love to get new cookbooks.
All time has to be my first cookbook. While I cooked a bit at home with my mother, a good Southern cook, the first time I was on my own was at a fire station where the firefighters had to cook for themselves. The others on the crew were so lame in the kitchen, I did most of the work. The cookbook of choice (one) was a Betty Crocker 2nd edition and I cooked out of that for summers and college. A few years ago, I found a pristine copy in a used book store and was delighted to buy it. The cake and cookie recipes have held up very well.
re: EdwardAdams
re: malvern girl
re: mirage
Wow, too many good recipes to list. I really like their herb vinaigrette, the curried chicken salad, oatmeal cookies, carrot cake and the "25 Quick" Hors d'Oeuvres and Salad ideas, but there hasn't been any recipe I've tried that stunk. I do substitute canola oil for corn oil though. This is the only cookbook I own that has fallen apart from using so much.
re: mirage
Sunday Suppers by Suzanne Goin. Everything I've made from here has been terrific. Love her flavors, her writing and her focus on seasonal ingredients. If I had to pick a 2nd place winner, I'd choose Spice by Ana Sortun. I've made lots of winners from this cookbook and I've learned so much about different spices and cooking from the eastern Mediterranean countries.
I love Portuguese food and live near a huge Portuguese population and there are many authentic restaurants to choose from - but I'm going to be moving out of state where there isn't a Portuguese eatery in the entire state so I needed to learn how to cook the dishes myself. I found Portuguese Homestyle Cooking and thank God, the recipes were similar to what I'm used to eating and they turned out great - now I can have Alentejo pork with clams anytime!
Don't laugh; Woman's Day Book of New Mexican Cooking by Jane Butel. A small paperback, I've carried it around, for the last 30 years since I left New Mexico, even to Scandinavia and South America. Here in Maine, it is a life saver; I have even loaned it to lost Texans! I know most of rhe recipes by heart. Green chile enchiladas (stacked), w/ a fried egg on top and a side of pintos for suppah tonight. Sure as hell beats a Yankee boiled dinner or even worst the baked beans w/ the horrid day glow hot dogs.
Bien provecho!
The cookbooks I have found most useful are Hazan's Essentials of classical Italian and Julia and Jacques Cooking at Home. The book I find least useful but am boderline obsessed with is Henri Paul Pellaprat Great Book of French Cuisine. Every time I look at the turkey he serves in a sculpture of horses carved out of butter I laugh.
My two favorites are The Joy of Cooking and The Cook's Kitchen Bible. When I really started to expand my skills as a cook, I found the Cook's Kitchen Bible invaluable. Then I went on to the Joy of Cooking. If I refer to a recipe at all, it'll probably be in one of those two books. Most of the time I create my own adaptations, unless we're talking breads. I have a 3-ring binder notebook filled with bread recipes.
re: Scoutmaster
Hooray! I have a really old version of The Settlement Cookbook, too. TOTALLY AMAZING DOCUMENT. Belonged to my Great Grandma, who we're increasingly coming to believe was Jewish when she emigrated and dropped her identity upon arrival in the States, especially after reading the history of The Settlement Cookbook itself...
Craig Claiborne's Southern Cooking:
A nice mix of recipes which I find always useful. Claiborne was the original, and perhaps the best, American food writer. His books are always a pleasure to read.
I only own about 6 cookbooks even though I cook all the time, and this is one of them.
The other book that every cook should have is Escoffier:
re: vikingkaj
re: vikingkaj
I read a novel about Escoffier last summer. It is "based on facts" yet so detailed, sensual, and quirky. It was called White Truffles in Winter by NM Kelby. I love to read food novels as much as I like to cook. I wonder if there's ever been a thread about food oriented novels?
Just thought I'd share after seeing your post about Escoffier.
I quite like the Joy of Cooking as it covers a vast amount of topics and recipes. It has excellent instructions and every recipe that I have made from the book has been successful. It is a very good reference book.
I also like the Laura Secord Canadian Cookbook as it has many recipes that my Mom used to make. (Am a Canadian baby boomer)
re: Ruthie789
re: buttertart
I found many of the recipes in my Mom's little tin recipe box in the Laura Secord book and think it is an excellent book for Canadians looking for old recipes Mom used to make. I was delighted as some of my recipes were stained and not easy to read. In particular there is a recipe for wheat germ muffins in this book which I love. I also have the 1975 Joy which is a little tattered.
The Fine Art of Italian Cooking, by Giuliano Bugialli
I collect cookbooks, & have several hundred. But if I had to choose just one that I use more than any of the others (in fact, it's falling apart), it would be Julia Child's "The Way to Cook".
This is a lovely book that not only has clearer-than-clear instructions for the new cook, but is also savvy enough for the experienced one.
I ADORE it.
(Oh - & the "Steam-Roasted Goose with Port Wine Gravy" recipe in this book has been our traditional Xmas Day dish since the book first came out.)
Probably the French Laundry Cookbook.
I THOUGHT I could cook before I got that book, but by the time I had cooked myself through half the recipes (I cooked all of them) i actually COULD cook.
Changed professions and went to culinary school shortly after, so that would have to be the big one for me.
Modernist Cuisine (not the at home version, the 6 volume set) would be a close second.
For Asian cuisine, "Best of Singapore Cooking" by Leong Yee Soo.
For Western, "Joy of Cooking" (mine's the 1975 edition by Irma Rombauer and Marion Rombauer Becker).
re: klyeoh
re: buttertart
Thanks for the heads-up. I've got to look for Linda Lau's Hakka cookbook. I think it's a bit hard to find in Singapore (or Malaysia) as we have local Hakka cookbooks written for the local, largely Chinese market, whereas Linda probably writes with the American audience in mind.
re: klyeoh
re: buttertart
re: klyeoh
re: buttertart
re: buttertart
Taro abacus beads (suan pan zi), made from Linda Lau's cookbook, today :-)
Instead of stir-frying or braising the beads, my sister made a Hakka-style soup flavored with salted black beans, dried cuttlefish, pork (both ribs and fatter cuts of pork) and other aromatics (garlic, onions).
re: klyeoh
re: klyeoh
re: qianning
re: buttertart
Buttertart, I *think* the posts all eventually go where they are supposed to go, but when you first look at your finished reply it appears to be at the bottom, and without the RE: member name. But once you leave the page and come back (or maybe just refresh), it moves into position.
re: buttertart
BT: As you know I'm sucker for Singapore books, and yes the Nonya book was the one that really got my attention, Terry Tan's book is good, but not perfect....I'm already looking into how to get a hold of one the Leong Yee Soo books
through the library system before I go crazy.....
BT & Ellabee: I think if you only post one reply in one visit to a thread, the post shows up in the right place. If you post multiple replies in a single visit to a thread the second post shows up out of order. And in my experience stays out of order. Moderators told me this was a Firefox only bug, not sure if that's true, but the fix they gave me did not cure it.
re: qianning
re: Frizzle
No. Wish I did. I do have the Periplus one that she edited, "The Food of Singapore", and am very fond of it (the Claypot Rice recipe and the Chili Crab are two of my most prized recipes; the Laksa Lemak isn't perfect, but it is still darn good). Authentic, I have no idea, but definitely not too dumbed down.
re: qianning
Thanks, good to know. The one recipe I have used is the clay pot rice. I wonder if it's the same. I've found her recipe cooks it beautifully and you get the crust but I like the flavour from this recipe ( http://www.foodcanon.com/2012/06/clay... ) better. I've been working on combing the two.
re: Frizzle
I LOVE "Singapore Food" by Wendy Hutton - she was a long-time resident of Singapore, and also wrote for Singapore Airlines' Silver Kris inflight magazine. Wendy's a New Zealander, but she's got a firm handle on Singaporeans' palates, so her recipes are usually spot-on. Her cookbook's also one of the first ones I've ever owned.
re: klyeoh
re: Frizzle
Oh, I'll need to check and get back to you. My cookbooks were all left home in Singapore, whilst I'm currently working here in Kuala Lumpur.
I got Wendy Hutton's cookbook back in 1982 thereabouts. And it's pretty dog-eared by now. Besides, Wendy Hutton and Mrs Leong Yee Soo, the other Singapore cookbook I owned back then was Mrs Lee's Cookbook by Mrs Lee Chin Koon.
A bit of trivia: Mrs Leong Yee Soo and Mrs Lee Chin Koon are sisters. And the latter is the mother of Lee Kuan Yew, Singapore's first Prime Minister, and grandmother to Singapore's current Prime Minister, Lee Hsien Loong.
re: klyeoh
Now you are making me miss Singapore with all your talk of prime ministers. I'm recalling the quite astounding national days we spent there (three in a row) with the flag strung from every balcony and the terrifying roar of the jets overhead as you cram into the esplanade to see the display. I've pulled the book out for some inspiration and mee hoon kueh is on the menu for Monday night - a friend's recipe. I think I will also make some acar soon as I've been missing it and there is a recipe in the book and the petai beans (in jars) in the pantry will need to be consumed soon. One Singaporean flavour I am missing and doubt I will find outside of the region is buah keluak.
re: qianning
qianning, Leong Yee Soo's "Best of Singapore Cooking" should only be in *one* whole volume - though I did see the book being broken up into small sub-volumes and sold separately. Don't buy those as you'll essentially be getting 6 parts of the same book, and may turn out to be more expensive.
I noticed recently a new re-print for the original book just out in Singapore's bookstores this month. Its cover looks like this:
The cookbook that changed the way I thought about food was Mastering the Art of French Cooking Vol. I. For those of us of a certain age, Julia is our touchstone and lodestar.
I refer regularly to Cooks Illustrated and its associated cookbooks, and find Ruhlman's Ratio and Twenty valuable, but the grubbiest, most stained books in my collection are forty year old volumes of Fannie Farmer and Joy of Cooking.
The Cake Bible by Rose Levy Beranbaum. No question.
re: Patrincia
re: klyeoh
I bought mine when it came out too. It's now falling apart as I have used it so much. It's my favourite cookbook for baking.
My all-round favourite cookbook is "French Cookery School" by Anne Willan; it's quite old. It was the first cookbook I bought. It took me from not knowing how to cook to becoming a pretty good cook and baker.
re: klyeoh
re: klyeoh
Eperdu - it's much, much more than a general how-to. If you use the book for the buttercreams alone, you'll be everyone's new best friend.
Souschef - My copy is literally falling apart too. It's full of stains and handwritten side notes and bookmarks. If I had a fire, I'd be tempted to grab on my way out the door.
re: Patrincia
re: eperdu
In that case, you might prefer Rose's other cake book called Rose's Heavenly Cakes. There are a number of pound cakes and bundt cakes in that one. I've tried quite a few recipes from it and they were all wonderful (I was part of an online baking group that baked our way through the book).
re: Patrincia
re: Patrincia
Patricia your bundt cakes look amazing. You piqued my interest in this book. When I searched the index in EYB I came up empty-handed for "bundt" cakes and I only found 2 coffee cakes. Are there other cakes she's suggesting be baked in bundt pans or, were you adapting? I rec'd a beautiful new bundt cake pan for Christmas...
re: Breadcrumbs
re: souschef
I'll definitely make it souschef, I appreciate your recommendation.
Thanks so much!
Though I don't have the book, I did find the recipe online here:
re: Breadcrumbs
re: herby
I know!! How is that possible?! Actually I wasn't sure so I had to check EYB. Then, you know I just had to head over to Amazon to just take a little peek......
Luckily I got distracted by a video of Martha making cookies (Lime Meltaways which I've decided to bake tomorrow!!) so I didn't manage to hit the "add to Wishlist" button - at least so far!!
re: Breadcrumbs
I have had The Cake Bible forever. It is my go-to book for technique not so much for ideas. I do not bake much usually but there are time when I do. This month seems to be one of these months. I am making chocolate tart from Flour today and her carrot cake the following weekend, a Hungarian torte the weekend after and savoury cookies for lunch with my quilting friend somewhere in between - this is a big baking month for me!
re: herby
re: buttertart
re: buttertart
The recipe is from a book but came to me from friend's family whose mother made it for her Hungarian husband. There are several recipes and all are pictures taken of pages - very difficult to navigate... I think I'll make the one that everyone knows - seven-layer. Happy to send you recipe(s) if you are interested - my email is in profile.
re: Breadcrumbs
Breadcrumbs - Thanks! Btw, I changed my profile from Patrincia to ButterYum to reflect my blog name.
Anyway, I'm not sure what you mean by EYB, but the cakes I pictured are all from Rose's Heavenly Cakes, and they're are all baked as directed in the recipes - no adaptations on my part.
The cakes are (clockwise from top left):
Lemon Poppy Seed Sour Cream Cake
Whipped Cream Cake
Pumpkin Cake
Swedish Pear and Almond Cream Cake
Chocolate Velvet Fudge Cake
re: Patrincia
re: Patrincia
Regarding the Cake Bible: I bought it years ago due to all the raves, I also have her pie cookbook. I've never cooked a thing from it. I know I don't like the layout of the recipes. That greyscale box with the ingredient list is nearly impossible to read due to lack of contrast with the font on many pages. I think I have a bad print copy, I got it on Amazon so I didn't see it before purchasing. If I had I wouldn't have bought it.
My three cookbooks with the most stains on them and most tattered covers because of phenomenal use are: The French Chef Cookbook (culled from Mastering the Art but written more like Julia's shows), Joy of Cooking (not the current one), and Farm Journal's Complete Pie Cookbook.
re: TrishUntrapped
re: Patrincia
re: chefathome
re: chefathome
re: chefathome
You're probably past the point where you will get much out of or appreciate Joy of Cooking.
For many of us, it taught us how to cook all kinds of food. We learned the basics from it. "Know Your Ingredients" was a popular chapter. You can learn how to make a quiche, proper roast beef, rack of lamb and Brunswick Stew. Also, it has the best recipe for Oatmeal Cookies.
Even though I have advanced quite a bit from when I first started using JOC, I believe there is no finer book for a beginning home cook. And I still go back to it when I need to know the basics of a recipe.
If you haven't touched yours, consider passing it on to the next generation. They can learn so much from it.
A little history about the Joy of Cooking, and why it's more than just recipes: http://www.cnn.com/2009/LIVING/workli...
re: TrishUntrapped
The cookbooks that opened my eyes to wonderful cuisine were "Mastering the Art of French Cooking" Vol. I and 2. My brother bought me the set when I was just 14 and I learned step by step from her wonderful instruction. I lived two streets away from Julia Child in Cambridge and would occasionally see her in the butcher shop in the neighborhood. I have autographed copies of her books and cherish them so much. I also love her "Way to Cook". Another book that is an absolute favorite of mine is Bruce Healy's and Paul Bugat's "The French Cookie Book" - an absolute classic in that genre. If I could only have a few cookbooks, it would be these four.
re: laraffinee
re: emily
Although I do have favorite recipes from the French Cookie Book (Gerbet Macaroons, Caen-style Sablés, Nantes-Style Galettes, to name a few), the thing that is most wonderful about the book is how to work with the basic types of cookie batters and pastry doughs. I learned how to use a pastry bag with this book. Once you have a good feel for these batters, you can get the results you want even with variations in flours and ovens etc. It is like a textbook for me.
This is a hard question for me, not because I have so many cookbooks but because I'm still finding my cooking legs. I obsessively read all the threads about cookbooks and check out all the books from the library and I write up lists of all the recipes that sound good in each one and I try to make at least one before it heads back to the library. But, I don't own most of them. I only buy a few books a year--no matter how much Chowhound I read! I have a fabulous library system and can easily get books without buying them.
That said, the cookbook that I've cooked the MOST from though is Martha Stewart Everyday Food "Great Food Fast" -- I've never really seen it mentioned here but it's my #1 most used book.
It was this book that made me realize cooking isn't hard, can be simple and taste good. It also taught me a little about cooking seasonally. I picked up the book in Fall and made about half of the Fall recipes. They weren't all successes in that I've made them again but I LEARNED from it. I started to develop my cooking palate. I learned to love tarragon and mustard together from this book. I learned that bone-in chicken breasts taste fantastic but are a pain in the tookus. ;)
Several of my 'go to' meals are from this book. Right now, it's my favorite. It's the one I connected to and have learned from.
re: eperdu
re: nomadchowwoman
The first recipe I made from it was the chicken with the mustard tarragon cream sauce. I impressed myself with that one! I've impressed others too and it's so simple. I think the thing I love about that book is that it was easy and the results are almost always spot-on which gives you the confidence to move forward and do more.
I wish I had more time to cook.
re: eperdu
So funny--when I was just starting to cook, I made a Silver Palate recipe that sounds very similar--and I made it a lot b/c it was a hit.
Confidence just comes with experience. It took me a couple of decades (what a waste of time!) to be confident enough to veer from a recipe or improvise a little. But the more you do, the more confident you'll become.
As to the rosemary, just use less or use a different herb. I find rosemary often over-powering, but I love thyme, so I'll substitute. Or I'll cut way back on the rosemary. Also, I've never, ever seen fresh chervil here so if a recipe calls for that, I have to substitute (and the internet is a great help in finding substitutions if you don't trust your instincts yet).
Just keep at it. The fact that you're here and that you're trying new things and interested in building a good library tell me that you are, inherently, a cook.
And sometimes you have to tune out the peanut gallery. Just b/c someone for whom you cook doesn't like something doesn't neccesarily mean it isn't good--or isn't worth trying to perfect.
my reply to a similar thread:
Sun-Drenched Cuisine by Marlena Spieler. I bought this book in Palo Alto, Calif. when it was published in 1986 and by now I have cooked almost every recipe in it several times. She draws very interesting recipes from literally around the globe with adaptations from traditional recipes...Africa, Asia, Italy, Provence, Spain, Brazil.....easy to do every day with huge bursts of flavor and her writing is seductive and sensual you almost want to eat the book. Includes salsas, soups, condiments, relishes, as well as meat, fish, veggie, desserts, eggs, cheese. When it went out of print I bought several of the British edition at bargain prices for gifts and everyone who as received one...including a new bride last year...has been wowed. She's written lots of cookbooks and used to write for the SF Chronicle newspaper...this is by far her best, in my opinion.
if I had to pick one as all-purpose for the way I cook, it would be this one.
You won't be sorry, you'll be delighted, if you pick this up:
It's the book that got me interested in cooking.
re: blue room
Lee Bailey's Country Weekends is a nice one, too.
re: blue room
Maybe he didn't become famous because he didn't cook professionally, unlike Martha Stewart or Alice Waters or Christopher Idone, his cookbook-publishing contemporaries. He was a designer who taught at Parsons and Tulane. At the time COUNTRY WEEKENDS came out, he also had a store at Bergdorf-Goodman.
Unfortunately, it's also likely he isn't more famous because he died ten years ago:
The obituary says he started writing books before Martha Stewart, whose ENTERTAINMENT I bought the day after Christmas, 1982. I did not become aware of Lee Bailey until the following year, when I bought COUNTRY WEEKENDS.
I imagined he was cashing in on the coffee-table cookbook trend I thought was started by Martha Stewart and Christopher Idone. I just loved those books, which went to the trouble of showing us how good food could look as well as taste.
He wrote a column for the Times, and he put out a lot of books (the Amazon dates are wrong, as usual: nothing existed before Amazon):
re: Jay F
What do you mean by "the Amazon dates are wrong, as usual; nothing existed before Amazon"? Are you referring to the publication dates? Many of his books have different versions published on different dates. The link you provided lists the last publication date (not the original one).
re: emily
Yes. I am referring to the original publication dates, which Amazon usually ignores.
As far as alternate publication dates, I thought what Amazon did with old books like these was simply to give the date on which Amazon started *selling* such a book. I have never heard before that each of Amazon's later dates represents a subsequent printing of a book.
How do you know this to be true? Do you work there?
EDIT: Actually, Emily, I went to the Amazon page for the hardcover edition of COUNTRY WEEKENDS, which was published in 1983. Here it is:
Here's the Book Description:
Release Date: September 16, **1997**
The best-selling and award-winning book that established Lee Bailey as an authority on entertaining is now an affordable **paperback**. Lee Bailey's Country Weekends was Winner of the Tastemaker Award for Best Cookbook in 1983, and has sold more than 150,000 copies in hardcover. Full-color photographs.
Note that the description is of the paperback edition, released in 1997.
I'd say Amazon, as they usually do, in my experience, got the date wrong.
If you click the link on the Hardcover Edition page for the Paperback Edition, you'll see it even has a different cover.
When I do a search for "Lee Bailey Country Weekends," the first book on the list has a date of 1997, and the cover photo from the 1983 hardcover.
The third book on the list has the hardcover photo and a publication date of Jan 1, 1983.
It's not clear where the listing for the actual paperback edition is. There's no photo of it on page one of the search.
So, different edition, shmifferent edition, is all I have to say. That and, The Amazon Dates Are Wrong, As Usual.
re: blue room
re: ellabee
re: The Dairy Queen
Well, that summer, 1983, I started catering out of my house, and the people I knew *talked* about Martha and Alice and Lee and Chris, and how we liked their books, and how we were using some of their recipes.
All my foodie friends knew who these people were, but it was nothing like today, like talking with someone in wherever you live, whom I've never met in person, and so forth.
So yeah, '80s famous.
re: ellabee
That's odd...I never thought of him as particularly famous but, then, he was always around New Orleans when I was younger...one of those people who was just "there" like Craig Claiborne in NY. I was surprised to see he has been dead ten years. Then, too, Richard Collin is dead. I realize with mild horror that I am some ten years older than these people were when I first knew/heard of them
re: blue room
My favorite is Marcella Hazan, Essentials of Classic Italian Cooking. The best dishes are simple combinations of superior ingredients. I learned this by cooking from this book.
Today I dined at a trendy Italian-ish restaurant in LA that gets rave reviews here. The food was nowhere near as good as what I cook at home from this book.
re: AlkieGourmand
>> The food was nowhere near as good as what I cook at home from this book.<<
It's almost always that way. We have a Lidia's here, but only seldom does the food they make equal the food I make at home from either Marcella's books or Giuliano Bugialli's.
There is only one restaurant in Pittsburgh that gets Lasagne Bolognese, canneloni, and other pasta dishes right, and does so consistently. It's called Piccolo Forno. It's in Lawrenceville, but Piccolo Forno was there before the hipsters (not that I don't like hipsters: I should look so good in girls' jeans).
re: AlkieGourmand
I'm going with the single cookbook on my shelf that is more tattered and worn than any other. The New Orleans Cookbook, by Rima and Richard Collin. Yes, it's focused. Yes, I consult many other cookbooks for many other foods. But the gumbos, the jumbalaya(!), the etouffe, and perhaps most of all as far as my kids are concerned, the yam pie, are all authentic, delicious, and doable. Cannot recommend this highly enough.
The Victory Garden Cookbook. This is an older book but I made more recipes from it than anything since The Joy of Cooking. The format is locally available vegetables A-Z, with glossy photos to help you identify them in the grocery store in case you are a newby, with marketing, growing and basic prep steps for each. Then there are some basic and more sophisticated recipes for each veg. Marian Morash is the author and wife of Russell Morash who gave us Julia Child on TV so between the French Chef influence and the Morash's Nantucket award winning restaurant there are lots of veggie centric but great recipes. My copy is bound with tape. Maybe I should get a new one.
re: Berheenia
+1 on this. I left the Victory Garden cookbook behind in a cross-country move in the mid-1980s and have regretted it ever since. This summer I spotted a used on online at a very low price and jumped -- and I've used it more in the last six months than all my other books combined.
I rarely refer to cookbooks anymore except to check my memory on the preparation of a particuar dish or try something I have never perpared before. That being said, the Times Picayune Creole Cookbook is my favorite. I enjoy reading the book, I particularly like the "old timey" language, the sometimes vague directions, and the history contained therein. No one cookbook has it all but the Joy of Cooking comes close. Gourmet, 1950 never disapppoints.
re: mudcat
The Picayune Cookbook was once described as having interchangeable recipes. No matter what the title, the recipes seem to read "select a nice fish, clean, prepare as usual and serve."
My 1930-something Joy of Cooking is perfectly fine but I grew up reading "The Gentleman's Companion" by Charles H. Baker, Jr. Most fun cookbook(s) I own.
I've got a lot of cookbooks. This one is my most prized. The color plates are amazing. The recipes are challenging but if followed amazing dishes result.
I mean just look at the plate of the 'Truite Saumonee' Froide sur Mousse de Tomates'. No kidding, I've made this dish a few times. Never have I tasted a more incredible trout dish. Just saying, for those who are into the 'classics'.
re: Puffin3
re: eviemichael
Yeah, talk about 'food porn' eh? I found the book at a swap meet. I think I paid two bucks for it.
Want to read a little story.? Recently I had occasion to visit a large farmer's market. There were at least two dozen stands selling food. Fresh made pasta, cooked meats, some high end 'food trucks' selling expensive 'gourmet' treats. That sort of thing. All these sellers were wearing 'chef's jackets. I had brought this book to show a friend who is a 'foodie' like me. He was selling handmade fresh pasta. He said "why not show it to some of the other people selling food? I bet they'd love to look through it." So I did. I took the book around and the first person I showed it to didn't recognize the name. I went to seven 'food' stands in a row. No luck. The eighth: "Do you recognize the name on this book?' Answer: "Julia Child?" The ninth looked at the cover and said " Auguste Escoffier the father of classic French cooking". Just some 'food for thought'.
re: Puffin3
re: eviemichael
Yeah all the vendors were young but you'd assume some of them must have attended some sort of cooking school. Escoffier's name must have come up you'd think but apparently not.
I make all my stocks and sauces following Escoffier's recipes. Beurre marie, rouxs white and brown, sauce veloute, bechamel etc. etc. It's really the stocks and sauces that are the keys to really tasty dishes. Master them and you can elevate an ordinary Wed. night tomato sauce for say ravioli into an extraordinary 'sauce tomate'. The difference is you had first to have made the 'fonds blanc'. For that you'll need some fresh small beef bones preferably crushed, with some trimmings, a whole fresh old chicken, a carrot, onion leak and bouquet garni. Into cold water. Just bring to a boil then slow simmer uncovered for three hours. Skim. Cool strain reserve. The book has dozens of really simple appearing sauces but the simplicity is deceiving. Each one is elegant in appearance and flavor. Just one tiny screw up and the flavor/consistency is lost. We can all picture the 'old school' Escoffier chef screaming at his apprentices: "NOT THAT WAY! I said twenty milliliters NOT thirty milliliters!". There's always a good reason IMO.
re: Puffin3
re: eviemichael
Feeling the way I do now about preparing food if I could go back in time I would move heaven and earth to be trained by Escoffier. Screaming and all. LOL
Check this out.http://www.amazon.ca/s/ref=nb_sb_noss...
Notice the 'used' price of the second book down!
re: Puffin3
re: Puffin3
As an Escoffier fan I WANT this book! I have others but not this one with the colour plates. Sometimes I pass an afternoon reading his recipes wistfully. I've made a few, too. Love the classics. This trout recipe must be sublime! I'd love to try it myself.
ETA: Puffin, this is in response to your posts.
re: Puffin3
Claiborne's New York Times Cookbook from the 60's. Still have 2 of them, still use it, perfect.
re: Delucacheesemonger
re: JoanN
Yes. Especially now that some of the "Old School" recipes are making a small comeback. And because I find some of the recipes new to me (I'm in my 40's) such as cold salmon with dill sauce.
Mind you, I have a minimalist cookbook collection, as I have a tiny place, and most of the newer things can be found online.
I would name the late Barbara Tropp's "The Modern Art of Chinese Cooking." However, it is out of print and can be difficult to come by. A close second is her second book, "China Moon Cafe" which is now available on Kindle. I find both her books to be excellent teaching books and the food is delicious. I was lucky enough to take a couple of classes from her before she died. She could cook!! If you enjoy cooking Chinese food one of these books is invaluable.
re: ptrefler
<I would name the late Barbara Tropp's "The Modern Art of Chinese Cooking.">
While this isn't my favorite cookbook of all time, it is certainly my favorite Chinese cookbook.
Great recipes IIRC for tea smoked chicken and duck, a Chinese chicken salad with ginger and peanut and sesame oil sauce, and the whole velveting concept. Truly a classy book. And isn't it the one Martha cribbed from for Entertaining?
"The New James Beard," a completely new work published in 1981 to replace his original 1959 (updated in 1970) cookbook. This is a large, general purpose cookbook, whereas my other cookbooks are specialized in one way or another. I like it for Beard's commentary, not merely his recipes — this is a readable book with no space wasted on pictures.
› 2 Replies
A little late in responding, but since this thread is still active some 5 years later, I guess people are interested. This was a hard question for me to answer. I have around 250 on my shelves and I am still looking for that one, definitive cookbook.
The one I could turn to for everyday, get-dinner-on-the-table dishes and spectacular, special occasion dishes alike. Oh, if only there were such a book. Instead, I get my supply of inspiration from a dozen or so must have books. Among these,
I would have to say SUNDAY SUPPERS AT LUCQUES gets the award for the most star quality recipes from one book.
re: dkennedy
re: Plumpyprune
Yes, yes, and yes. Some of the recipes are complex and time consuming, but many can be done in parts and she tells you when something can, or even should, be made at least a day in advance. I don't think I've ever served a dish from this book at a dinner party that wasn't a huge hit. I'd give up most of my cookbook collection before I'd give up Sunday Suppers.
re: JoanN
re: Plumpyprune
Welcome Plumpyprune! Here's a link to report threads where folks have reviewed recipes they made from
Sunday Suppers at Lucques. It might help you assess what you'd like. Click on the links in the opening post:
re: Plumpyprune
Totally agree with JoanN. The recipes are probably above the level of the novice cook but not by much. It is not so much that they are complex as they are time consuming. But each recipe is a gem and if you follow the directions, you will be richly rewarded. My advice, this is one you want on your shelf!
re: dkennedy
I'll second DK's reply! I talked my dinner club into cooking a menu out of this book and it was a raving success. Not necessarily your everyday cookbook but for weekend joy of cooking or a special occasion this is a must have! There is a new Goin coming out this fall and I can't wait:)
I've cooked my way the Poor Girl Gourmet and everything has been wonderful! I have something of an obsession with this cookbook...
The dirtiest cookbooks in my kitchen (meaning the most used) are (in no particular order) "Sunday Suppers at Lucques," Suzanne Goin; "In the Hands of a Chef," Jody Adams; "From Julia Child's Kitchen," herself; "Bistro Cooking," Patricia Wells; "Menus for Pasta," Anna Teresa Callen; "Feastivals Cooks at Home," me.
This one the most challenging. I figure anyone who can replicate the sauces/stocks/dishes using it IMO can cook almost anything (Asian food excepted).
re: Puffin3
re: TrishUntrapped
I've religious followed some of the recipes. Hard to describe what such a seemingly small change can make. I made one dish/sauce calling for clarified butter and I just used salted table butter and the result looked horrible! And it didn't taste a good as I assumed it would. Next time I used clarified butter and the result was much much better. Got to follow the recipes carefully. Have fun and enjoy!
IMO anyone with some experience can cook a chicken or a roast. The real trick is to get the stocks/sauces perfect. Escoffier is the master.
re: TrishUntrapped


text:
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subset: commoncrawl


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This site is 4.7acres residential and 12.3 acres commercial. this is the immediate corner and is part of additional 133 acres of approved subdivision. It is within a short distance to the coyote stadium , Banner Estrella Hospital, The Cardinals stadium,the I-10 and the 303 freeway, Estrella Mountain and new golf courses surround the parcel. the commercial will be surrounded by a potential residential site, fire station and school. Currently zoned agricultural.
Rare I-2 free standing building with 2.59 acres on a corner lot.Building and all site improvement to be completed around July 2014 Warehouse has 7-14 ft roll up doors.22 ft ceiling has 220 and air hose outlet thru out.outside wash bay. 3097sq ft show room,office and bathroom,conference room warehouse area is 7583, outside wash are is 1570sq ft seller is willing to carry or rent it for 6000.00 a month triple net.Please verify all info and measurements. Please call with questions
We are proud to offer this beautiful Southwest Contemporary Home, to be built by Braxton Builders in Estrella's premiere gated custom home neighborhood, Sonoran Vistas. Designed with attention to every detail and on the cutting edge of trending architecture the integration of southwestern warmth with clean contemporary design affords a unique style of living, perfect for your Arizona home. Flowing living spaces offer up amazing views from every room, with deep overhangs protecting both privacy and comfort. Flexible floor plan includes oversized Great Room with see through fireplace opening to gourmet kitchen with premium cabinetry, finishes and appliances. Ensuite bedrooms are spacious and guest suite with private entrance is perfect for extended stays. Luxurious owners' suite is on..
This gorgeous 6 bedroom, 4.5 bath TW Lewis home located in Portales at Palm Valley in Goodyear is a must see for the homeowner who demands luxury living and exceptional quality. As you walk up the pavered driveway, you will see two dual car extended garages with cabinets, 4 garages. Upon your entry into the courtyard your attention will be drawn to the stately custom glass and wrought-iron doors. Once inside, your breath will be taken away by its wood beams and stone walls. This home is truly an original. As you soak up the view of the backyard oasis through the formal living room windows, there is no doubt that you will fall in love with this home!!
DRAMATIC PRICE REDUCTION! CUSTOM BUILT HOME PLUS 9.82 ADDITIONAL ACRES!! FOR A GRAND TOTAL OF 15.01! ALL FOR UNDER A MILLION DOLLARS!! This unique Historic home is located in the Estrella Mountains with the most amazing views of the Valley! The 3,893 SF Custom Built Home is situated on 5.19 acres. Designed and built for privacy by Jim King Sr, who was one of the forefathers of the Southwest Valley and has been an icon to the West Valley every since. Multiple levels on the outside allows you to enjoy our beautiful outdoor weather by relaxing on your private patio, entertaining guests for an outdoor dinner party or enjoying the large sparkling diving pool. It just doesn't get better! Inside this magnificent home is a private formal dining area, grandiose great room and spacious eat in
Surrounded by the mysterious Estrella Mountains, this former David Weekley model Home has a bit of everything you'd expect to find in a luxury property. The unique 4,538 square foot floor plan has two master suites, plus an office or study and a spacious loft upstairs. The great room concept has an elegant formal dining room plus a gourmet kitchen that will stir your appetite to see what else this beautiful home has to offer. Welcomed by a courtyard entrance, the grand foyer is where you'll see just a few of the well-thought out features offered here. Rich wood accents, iron staircase railing and neutral tile flooring to name a few. The open kitchen boasts a ton of raised panel cabinets, a premium stainless appliance package and a convenient island plus seating at the counter bar.
Horizontal improved heavy industrial lot including city water, sewer, curbs, street, and utilities to lot line.
Owner May Finance.Not Short or Bank owned.Estrella,the best kept secret in the west valley.In a class by itself, this Mountain side retreat is the highest home that can be built at the Summit,backs up to a preserve.The skills of the craftsman you would choose and the quality of the materials you would demand if you were to build your luxury dream home.The spectacular grand stair case dominates the main entrance.This brilliantly designed multi level mountain top home offers 5169sq.ft of pure custom luxury.You owe it to yourself to come and see this incredible 4 bedroom 3.5 bath,office,2 balcony's,exercise room, sun room, breakfast room, formal dining The chief kitchen has it all,large walkin pantry, gas stove,2ovens,warming drawer,granite counter tops,4 car garage RV parking + 30 car park
Recently completed tall heavy equipment screening wall with double reinforced apron entrances. Prior use was cement batch plant. Anticipate some City requirements for completion of amenity improvements.Note: Southwest Gas main line easement across property.
Call listing agent for access and tour of property.
Real Living S.J. Fowler Real Estate
6360 E. Brown Road, #103
Mesa, AZ 85205
Email Us | Visit our Real Estate Website


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Nail Technology
The Nail Technology program at Clary Sage College will prepare you to work in a salon, spa, or medical clinic performing a variety of services:
- Manicures and Pedicures
- Gels
- Silk Wraps
- Acrylic
- Sculpture
- Natural Nail Care
- Hot Stone Manicures/Pedicures
- Nail Art and Charms
- Airbrushing
- French Manicures
- ACTION LEARNING – Hands-on instruction provides the skills you need to succeed, while using Salon Fundamentals and OPI curricula.
- DREAM TEAM – Instructor is dedicated solely to the Nail Technician program and is an award winning Nail Artist.
- CONVENIENCE – Fast paced day time classes and part time evening classes are available for any lifestyle.
- SALON ATMOSPHERE – Learn and train in a realistic Spa Setting with dedicated Manicure and Pedicure areas.
- CONTINUING EDUCATION – While attending Clary Sage College's Nail Technician program you will be provided with multiple opportunities for extra Classes and Certifications.
We are here to help with those day-to-day issues that can sometimes seem overwhelming. We offer information and services to make your road to success as smooth as possible. Listed below are just a few examples of how we will help.
- New Student Orientation – what should you expect from your institution?
- Student Ambassadors Program (For Students by Students)
- Referral Services
- Career Placement Assistance
- Advisory Board composed of Industry Professionals
- Learning Resource Center
- Student Break Room
- Financial Aid Available to Those Who Qualify


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Robert Altman
• Robert Downey Jr. Sets Sights On Directing
• The 7th Annual TV Land Award Show Honorees
• Filling TV's Black Hole: David Alan Grier's 'Chocolate News' Premieres Oct. 15
• Journey Into The Elusive Life Of Bob Dylan in 'I'm Not There,' On DVD May 6
• War Comes to Hollywood
More News >>
Birth Name: Robert Altman
Born: 02/20/1925
Birth Place: Kansas City, Missouri, USA
Death Place: Los Angeles, California, USA
Died: 11/20/2006
Born: 02/20/1925
Birth Place: Kansas City, Missouri, USA
Death Place: Los Angeles, California, USA
Died: 11/20/2006
Born on Feb. 2, 1925 in Kansas City, MO, Altman was raised in an upper class home by his father, B.C., an expert insurance salesman fond of whiskey, women and poker, and his mother, Helen, a socialite who enjoyed the company of her sisters and friends. Despite his father's frequent descents into vice, Altman grew up in a strict Catholic home, while attending St. Peter's Catholic School and Rockhurst High School, a college preparatory school run by Jesuits. But the young lad was something of a hell raiser, which led his parent to ship him off to Wentworth Military Academy during his junior year of high school. Toward the end of World War II, Altman joined the Army Air Force and copiloted a B-... Continue Bio >>
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Andrew Ladd admits hes thinking about a Plan B.
Although his primary goal is to be ready for another season as the Winnipeg Jets captain, a looming lockout has forced Ladd to consider his alternatives, should a work stoppage drag on.
I started looking at different options, Ladd said Monday morning. Its what we do, we play hockey. If its not going to work out here, we have to find out somewhere to stay in shape and stay sharp.
Check out the rest right here


text:
Weatherford Democrat
By SALLY SEXTON
A week after having surgery to amputate his back left leg at the hip, Trooper, a male Labrador/border collie mix puppy who was rescued with his three litter mates, is thriving in a new foster environment.
The 5-month-old went home with foster mom Beverly DeLano last Thursday following surgery in Fort Worth.
"He really is a little trooper," DeLano said. "He's able to sit when told to and can even walk to the front door."
Despite a little hobbling as he continues to adjust to his new walking mechanics, Trooper has increased his strength and can walk about 10 feet, compared to 3 feet a week ago, before needing to stop and rest, DeLano said.
"He's just got his little tail wagging all the time," she said. "He's going to make a sweet dog for a loving family."
During Trooper's initial vet visit, he was found to have a serious infection caused by the broken femur and required the surgery as well as a blood transfusion.
Initial funds were provided by Parker Paws, who helped Trooper and his litter mates' rescuers, Tristian Davis and Cierra Davidson, cover the cost of medical procedures, as well as spaying, neutering and proper shots.
Trooper is scheduled to have his stitches removed next week.
"As far as fundraising, we've received several donations — enough to cover the vet expenses to date," Parker Paws vice president of marketing Christine Birkbeck said. "We reached out to the community for support and they responded.
Trooper and his litter mates were rescued by Tristan and Cierra when they saw the pups dumped along a Livingston road. Over several days, the girls were able to find all four puppies and returned to Weatherford with them. The other three puppies are with the girls and will eventually be adopted out, as will Trooper once he fully heals.
"Hopefully things continue to progress and Trooper gets a clean bill of health when he goes back to the vet."
But until then, DeLano is enjoying the Trooper's company, along with her other three dogs.
"I've been a foster mother before — that's how I ended up with my last dog," she laughed. "But I have been told and told, "Do not bond with that dog!'"


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MANATEE -- Tara Country Club residents reportedly saw a man covered in blood early Saturday, clad just in underwear, banging on cars with a metal object and carrying a handgun.
The dispatcher at the Manatee County Sheriff's Office was flooded with calls in the wee hours from Tara residents reporting a nearly naked man in their neighborhood. He would turn out to be attempted murder suspect Steven Pinel of Bradenton, said Dave Bristow, aheriff's office spokesman.
"By this time we knew who this was based on what happened prior in the evening in Bradenton Police Department's jurisdiction," Bristow said Monday. "When we got to Tara, we found him laying on the ground."
Pinel is charged with armed carjacking by the sheriff's office, Bristow said. He is being charged with attempted murder by the Bradenton Police Department.
Pinel's arrest in the 7300 block of Fountain Palm Circle by the sheriff's office about 3:20 a.m. Saturday ended a bizarre series of events.
Friday evening, Pinel is alleged to have shot his wife in the face with a small-caliber gun, leaving her badly wounded but still conscious.
A condition report on Pinel's wife was unavailable Monday. The BPD has described her wounds as non-life threatening.
Pinel's motive for the shooting is unknown, said Bradenton Police Chief Michael Radzilowksi.
After leaving the shooting scene in his vehicle, Pinel crashed near State Road 70 and Interstate 75. While on foot, he allegedly tried to steal a car from a woman who had pulled to the side of the road to help.
"The suspect pointed a gun at her and said, 'Give me your car keys.' She said, 'No,' and left the scene." Bristow said.
Pinel didn't shoot his attempted carjack victim likely because a gun malfunction had prevented him from shooting his wife more than once, according to the Bradenton police.
"The gun was an issue," said Radzilowski.
Pinel, held in the Manatee County jail without bond, suffered a broken neck in the car accident, Radzilowski said. He was treated and released from Manatee Memorial Hospital at 11 a.m. Sunday.
Richard Dymond, Herald reporter, can be reached at 941-748-0411, Ext. 6686.


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As we wave goodbye to 2012 and say hello to 2013, there's a good chance, you, like many other people, have been working to put together a content marketing strategy for the new year.
You are the content you publish.
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Stock photography can be pretty hilarious, but not in a way that's good for business. When I see stiff, perfectly posed "professionals" in button-ups and b
malek's insight:
left-brainer or a right-brainer?
You still need beautiful photos, and FREE
From simplymeasured
Creating headlines can be tedious and difficult work. The smallest details make a big impact. I'll be honest, I hate headlines. I spent years in the newspaper industry struggling with them. As a marketer, we battle the same issue, but with more complexity. We need clicks, but the right type of clicks, the right audience, the right…
Via massimo facchinetti
malek's insight:
A solid way to discover what will work the best is to focus on what hasn't worked well in the past.
From thewaywecit
We love visual content. In an ever-changing world of digital marketing, visual content can help provide a look into quick tips and tricks around engaging topics in one colorful and compact package.
With this in mind, what's better than an infographic?
There are many varieties of infographics available that surround the topics of Digital Marketing and Social Media. To help sort through the volume, we've picked out five infographics your brand can use for developing and improving your content strategy....
Via Jeff Domansky, massimo facchinetti
Jeff Domansky's curator insight, July 12, 2:42 AM
This is a must-read collection of social marketing research and data for marketing, PR and content pros.
Elizabeth Hutchinson's curator insight, July 12, 3:59 AM
Using social media to promote your brand is very important whether you are a business, school or library it is still important to make an impact. What is your strategy?
You may have heard this past Saturday (June 28), Google+ has turned three years old.
Via Brian Yanish - MarketingHits.com, massimo facchinetti, Mau
From socialtimes
Gaming and digital marketing are both rapidly growing industries.
malek's insight:
The market for gaming is huge, and digital marketers should think very carefully about which platforms to allocate their budgets to.
Do you have a content marketing plan for your business? Would you like to create blog posts people get value from and will share? Blogging for business is so much more than writing an article and throwing it up on your ...
Via massimo facchinetti
We all know the World Cup is a brand marketer's dream. With an estimated worldwide audience of over 4 billion people watching (compared to 108 million who watched the Super Bowl), the World Cup will boost ad spending globally in 2014 by $1.5B USD, most of it in Latin America (approximately $300M mo...
malek's insight:
Short, simple and compelling content can compete with big budget digital films and TV advertising.
Are you wondering what LinkedIn marketing tips work best today? Here's what the pros are doing now to boost their LinkedIn marketing.
Via Noland Hoshino
From www
Content Curation is the "new marketing" & this post shares 6 reasons curating content should be your online marketing's elephant:
* Encourages Sharing.
* More Reach Faster.
* Content Curation Great & Subtle Value Add.
* Great way to test.
* Protects valuable modeled digital assets.
Post mentions Scoopiteer @Brian Yanish - MarketingHits.com
Via Martin (Marty) Smith
Follow this 4 stage escalation process to help you analyze and reduce webpage bounce:
Via Peg Corwin, Brian Yanish - MarketingHits.com, John van den Brink
Peg Corwin's curator insight, July 4, 5:32 PM
See 4 questions to ask about your page to reduce your bounce rate.
Quote - If you can identify the type of bounce, you can better determine the amount of real money being left on the table. A timely response can then save your company millions in revenue
Brian Yanish - MarketingHits.com's curator insight, July 9, 2:49 PM
Need help with your bounce rate, Clicktale is a great product I've used it for years.
From heidicohen
Do you know how to create a content curation roundup post to yield maximum results? Here are 20 tips to develop & improve a content curation roundup.
malek's insight:
On the surface, a roundup post looks like the shortcut to content creation. Deep inside, it takes more time and work.
From socialtimes
Brands use social for storytelling 88 percent of the time.
Via Karen Dietz
Karen Dietz's curator insight, July 8, 12:18 PM
Here's some eye-candy for us biz storytellers -- a handy infographic capturing salient content about why storytelling works and application for business.
Keep this around for presentations, blog posts, etc. As a piece of storytelling shorthand, it could be useful.
This review was written by Karen Dietz for her curated content on business storytelling at www.scoop.it/t/just-story-it
From blog
Giving a webinar or remote presentation? These tips will help you engage your audience even w...
Via Baiba Svenca
malek's insight:
Prezi presentations is still unique,: an animated visual feast unlike the usual boring set of bullet points. Entertaining and informative for webinars and online presentations.
Mary Starry's curator insight, July 10, 4:15 PM
As more faculty move to the "flipped classroom" approach, incorporating these tips keeps the video presentations - whether done with or without Prezi - interesting for the audience.
Elena Perrouin's curator insight, July 11, 4:11 AM
In today's connected world we're more and more often brought to communicate "virtually", a few tips how to make it a bit more engaging
The shift to the visual is evident everywhere we look, in all media — the infographic below explains why. A good, strong visual married to a good concept — with the right strategy and the right w…
Via David Ednie, massimo facchinetti, Khaled El Ahmad
malek's insight:
#1 The online world revolves around visuals. Period
David Ednie's curator insight, July 12, 3:46 PM
90% of information transmitted to the brain is visual. Are you communication visually to ensure that your message reaches your audience's brain?
From moz
Go beyond NAP with Greg Gifford's 7 site elements for local SEO plus an easy citation workflow that gets you on the map.
malek's insight:
Reviews are an integral part of Local SEO, but they're also vital for local clickthroughs. Now that Google displays reviews in an isolated popup (instead of taking you to the locations Google Plus Local page), users will read your reviews before they see any other information about your business.
Video is all the rage for storytelling these days. But too many people overlook the power of oral narratives. Learn why you shouldn't ignore audio.
Via Karen Dietz
malek's insight:
Humans need a sympathetic voice to like a story.
Karen Dietz's curator insight, July 11, 6:06 PM
Nowadays we are being constantly told that we must share our stories using video to get any traction. Then comes along this gem of an article that says, "Wait a minute...maybe not so!"
As the article says, telling a story via video can be powerful -- plus expensive and time-consuming. Even more, it may not be the ONLY way to "move" the hearts and minds of people.
Here's a quote from the post that stood out for me:
"The soul is 'contained' in the human voice," says Dave Isay, founder of StoryCorps, and former NPR producer. Gotta love that.
There is plenty of advice and other good points made in this article. When you are crunched for time or cash -- or both -- remember the power of the human voice and go audio. Or mix up your content strategy to include more audio.
You may be surprised with the results!
This review was written by Karen Dietz for her curated content on business storytelling at www.scoop.it/t/just-story-it
massimo scalzo's curator insight, July 12, 6:17 AM
Karen Dietz is absolutely right ! Video is a powerful storytelling tool. Nothing can be compared to it!
Improve your social media strategy by finding common ground with your audience, using tools like Nexalogy and aggregator hobby-based networks
malek's insight:
Finding what makes them tick
Apple retains its title as the UK's top storytelling brand, while supermarkets take a tumble.
Via brandinmind, Soraia Ferreira, massimo facchinetti, Os Ishmael
From plus
Crowds, Icons & Tribes
Via Martin (Marty) Smith
malek's insight:
Crowd needs vision of a leader, or jump into chaos
Social meida marketers are keen to drive engagement but it may not necessarily be a viable strategy. In fact, it comes at a cost.
Via Guillaume Decugis
Guillaume Decugis's curator insight, July 10, 1:53 PM
Mark Schaefer has a great point: we often confuse the means with the end.
In a blog post that I wrote a couple weeks ago, I explained why I thought social media publishing was dead - as we know it. One of these points was that the impact of publishing on social media for our goals is the combination of volume, quality and engagement. As Mark explains, engagement is only one variable in that equation.
So how can you convert your social media activity to make it count towards your goals?
One of the important basic first step you can take is to make sure you publish through a content hub that you can make your own and from where you can convert visitors: to subscribe to your content, to reshare your previously published content or to sign up for whatever pre-sales activity makes sense in your business.
CESSON's curator insight, Today, 10:08 PM
Not only is this author spot on, I really dig the powerpoint article format.
From dashburst
Facebook officials have recently apologized for their experimentation with people's News Feeds. As the Smashing Pumpkins once suggested, though, are we all just rats in a cage here?
Via Brian Yanish - MarketingHits.com
malek's insight:
Facebook's now infamous emotion manipulation study is the start of new dawn in social media.
Now that you know headlines are important, you're probably wondering what makes a good one and how to write one, right? Well, today is your lucky day because I've created an infographic that will teach you just that.
Via Stefano Principato
Ready to put your business on autopilot? That's right, selling doesn't necessarily require constant aggressive marketing. You don't have to sell to sell. Setting up a strategy for passive sales…
Via Stefano Principato
malek's insight:
90% of people say that positive reviews influence their decision to buy
"Julie Greller's blog A Media Specialist's Guide to the Internet features some great content for teachers. Posts are sorted by subject and grade level, and there's also a link to some free ebooks. ...
Via Cindy Rudy, massimo facchinetti, Os Ishmael
From seo-genius
Are you starting a niche site? Then Keyword research is the most crucial step of your success. Read my step by step guide to find gold nugget keywords !
Via Neil Ferree
malek's insight:
You're in the right place if you're hunting for those keywords that may potentially be a good niche to built a resource for. It's time consuming and can be frustrating. A great guide for killer keywords research
Neil Ferree's curator insight, July 8, 12:30 PM
These are some useful keyword research tools and techniques you could / should follow to come up with a nice set of semantic rich long tail keyword phrases.
Step 2 is to make sure to optimize your articles and videos and social updates to get your web pages to rank high in the search results.
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If you are flying from NY to SEA
Looking for someone making this flight already. Who will not mind a pet companion.
We have a Boxer-Bull Terrier mix
Very Friendly
Crate 39" L X 26" W X 30" H
Please let me know if any additional info is needed. We will cover an charges associated with his travel.


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Home > Professional Resources > Publications > Trial > September 2013 > Update - September 2013
September 2013, Vol. 49, No. 9
Stand out from the crowd! Advertise in Trial to reach a national audience of major decision-makers who are looking for products and services to improve their legal practices.
Steven M. Sellers
A New Jersey state appellate court held that liability may attach to a person who sends a text message to someone he or she knows is driving and will immediately read the text, if the driver then loses control of the vehicle and causes injury.


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How Godly Women Dress
Secular therapists often try to boost self-esteem by telling us not to care what other people think. While there is no doubt some truth in this principle, Scripture would never have us be wholly unconcerned with how others view us. ...Read More
What About Hebrews 6?
Hebrews 10:26 says that a person who sins willfully cannot be brought back to salvation. Read Numbers 15:30–31. Hebrews must be read in light of the law. The willful sin here is a denial of the faith, a presumptive trampling ...Read More
Treasures New and Old
The new things taught by Jesus are loyal to the intent and purpose of the Old Testament. As one commentator has said, the old covenant revelation is not abolished, it is "judiciously integrated" into the new. Nevertheless, apart from becoming ...Read More
God's Gift of Faith
If we believe that we are capable of working up faith in our souls, we cannot boast in Christ alone. But if we understand that we have faith only because of the work of the Holy Spirit, then we can ...Read More
How to Be a Good Steward
Dr. R.C. Sproul notes that we are free today to give to a variety of Christian causes because in the new covenant there is no longer just one storehouse as under the old covenant. The lion's share of the ...Read More
True Repentance
Repentance is a gift from God. We express contrition for our sins and their offense to our holy Creator, but the Holy Spirit must give us the ability to do this. Without His sovereign work, we do not care that ...Read More
The Great Commission
According to His promise, Christ is with us to the end of the age; thus, we may confidently go forth to fulfill the Great Commission, knowing that He will ensure its success. What is your role in His plan? Are ...Read More
Expository Preaching
Preaching can be a lonely and intimidating task. If you have a preacher who is faithful to Scripture as he preaches, make sure you take the time to thank him for feeding you the Word of God. Moreover, as we ...Read More
Denying Dualism
Have you been attributing power to Satan beyond what the Bible indicates he possesses?Read More
Confronting Satan's Deception
Cunning. Crafty. Subtle. Full of guile. How has Satan used these attributes against you in the realm of personal temptation?Read More
DevotionalsDaily readings to encourage your heart and mind in the pursuit of God and his glory.
- All
- Angels and Demons
- Atonement
- Basic Reformed Theology
- Irresistible Grace
- Limited Atonement
- Perseverance of the Saints
- Total Depravity
- Unconditional Election
- The Church
- Church Discipline
- Church Leadership
- Creeds and Confessions
- God
- Holiness
- Sovereignty
- Heaven and Hell
- Heresies
- The Holy Spirit
- Jesus Christ
- Cross
- Incarnation
- Resurrection
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- Last Things
- Man and Sin
- Sacraments
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- Roman Catholicism
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- Christianity and Culture
- Creation
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- Bible Figures
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- Books of the Bible
- Gospels
- Covenants
- General Reference Works
- Jesus' Ministry
- Life of Jesus
- New Testament
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- Parables
- Prophecy
- Sermon on the Mount
- Ten Commandments
- The Lord's Prayer
- Controversies in the Church
- Arts
- Covenant Theology
- Creationism
- Inclusivism
- Law and Gospel
- Lordship Salvation
- Politics
- Sabbath
- Spiritual Gifts
- Theonomy
- Women in Ministry
- Marriage and Family
- Divorce
- Parenting
- Practical Theology
- Discipleship
- Evangelism and Missions
- Grief and Death
- Pastoral Ministry
- Preaching
- Worship
- Spiritual Growth
- Anxiety and Worry
- Apostasy
- Assurance
- Conscience
- Depression
- Doubt
- Fellowship
- Godliness
- Guilt
- Humility
- Joy
- Knowing God's Will
- Legalism
- Love
- Money and Stewardship
- Oaths and Vows
- Prayer
- Pride
- Repentance and Forgiveness
- Sanctification and Growth
- Service
- Spiritual Fruit
- Suffering
- Thankfulness
- Vocation
- Ancient Church
- Biography
- Reformation


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When you watch CNN's Wolf Blitzer interview someone ask yourself if he is interviewing the person or debating the person. Ask yourself if Blitzer is conducting himself as a journalist and asking important questions while letting the interviewee speak or is he arguing or supporting a point during the dialogue. Ask yourself if Blitzer "runs out of time†only when certain types information is being exposed. Then ask yourself if you are surprised to find out that Wolfe Blitzer never took a single class in journalism.
Isn't it interesting that CNN, the "most trusted name in newsâ€, chose as their "iron man†a person who has absolutely no education as a journalist? Are you surprised? I'm not. Think about it!
- More on Wolf Blitzer here: Link


text:
The department of Recreation Therapy was founded in 1975, and offers services to the following areas:
To learn about opportunities to donate items to the Department of Recreation Therapy, please view RT's Wish List and contact Lynn Butner at 336-713-3076. Recreation Therapy also includes Services in the following areas:*Aquatics - Located at the J. Paul Sticht Center on Aging and Rehabilitation Contact: Debbie Drayton - 336-713-8190
*Massage Therapy - Two locations: CompRehab Fitness Center & 2nd Floor Sticht Center Contact: Lynn Butner - 336-713-3076*Club Independence Contact: Julie Bradwell - 336-716-8007*Individual Aquatic Therapy - Adults & Children Contact: Celia Dixon - 336-713-8394*Assistive Technology Contact: Paul Eklund - 336-716-8030*Vocational Rehabilitation Contact: Loyd Rollins - 784-2700 For more information about North Carolina Vocational Rehabilitation, go to http://dvr.dhhs.state.nc.us/*Hospital School Program Contact: Hospital School Teacher or Lynn Butner - 336-713-3076*Animal Assisted Therapy Contact: Suzanne Thompson - 336-713-3088
This site will be maintained and updated by:Lynn Butner, Senior SecretaryRecreation Therapy/Child Life/Massage Therapy/Hospital School Teachers
Pam was nominated by her staff for Leader of the Month. Congratulations!!
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The Gig Harbor City Council approved the employment contract for Ron Williams, who will begin as city administrator on June 2.
Because the city has a strong mayor form of government, the council's role is limited to approving the contract.
Longtime Council member Steve Ekberg said that he had a few reservations with the hire, but is trusting Mayor Jill Guernsey's judgement.
"I think Mr. Williams' resume, overall, is somewhat lacking in economic development and city administration," Ekberg said. He added that after meeting Williams, he thinks he will be a good fit for the city.
Guernsey has been giving full-throated support for Williams' hire. He is a coworker and friend of hers for more than 30 years, she said.
Williams was on the first-ever University Place city council, and later served as mayor. He is a retired attorney from the Pierce County Prosecutor's Office.
Under the municipal code, the mayor appoints the position and the council approves, or disapproves, the contract.
Council member Tim Payne said while some of Williams' credentials may seem indirectly related to economic development and administration, there are skills he has that will benefit the city.
Still, Payne feels that the transition to the job midyear will be something the city will have to weather.
"I think it's going to be a little bit rough and I've already expressed my displeasure with the process," he said. "(But) I think we do need to stand behind the mayor at this time."
The shuffle began earlier in the year, when Guernsey proposed adding an economic development position to city staff. The position was not met with fanfare in the city.
Later, the economic development position was reworked as a function of the city administrator's job. Guernsey announced she would not renew the contract of then-administrator Denny Richards.
Richards was originally expected to stay through the end of the year to help with the changing of hands, but instead resigned on May 23.
At the meeting, the council also heard about a project dealing with 3-D models of the city created by the Gig Harbor Model Project.
Planning commissioner Rick Gagliano, a chair of the project, presented a topographical model of part of the city.
The model is made possible with 3-D printing, a new technology that creates plastic structures based on pre-loaded patterns.
The model is created by students, many of whom attended the council meeting.
The next meeting for the council is June 9. On the agenda is a hearing on a six-month moratorium on retail marijuana sales that has already gone into effect.Karen Miller: 253-358-4155 firstname.lastname@example.com Twitter: @gateway_karen


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Cumberland Times-News
Under the auspices of Big Brothers Big Sisters, caring adults have been helping youngsters make a successful transition to adulthood for nearly 90 years.
The program works. When little brothers and sisters are paired with the right mentor, they are far less-likely to use illegal drugs or alcohol, are more motivated in their school work and have developed stronger relationships with friends and families.
Big Brothers Big Sisters of the Alleghenies, an affiliate of Big Brothers Big Sisters of America, pairs about 100 youngsters and adults each year. However, about 50 more children between the ages of 6 and 16 are still waiting.
So the local organization has scheduled three events this year at which it hopes to recruit men and women to be mentors. The first one is Sunday from noon to 2 p.m. at Lowe's Home Improvement in LaVale. The others are set for November.
BBBS will have representatives on hand to provide applications and answer questions from adults who are interested.
Mentors must be 18 years or older and successfully complete the application and screening process. The screening process includes extensive employment, child abuse and criminal background checks. Applicants are required to submit three personal references. The screening and interview process takes approximately two weeks to be completed.
An effort is made to pair adults and children who have similar interests. Mentors are asked to commit to a full year and are encouraged to meet with the child two or more times a month. Couples and entire families can serve as mentors.
BBBS says the difference such a relationship can make in the life of a child is significant.
If you are interested in mentoring or in assisting the program financially (it takes about $100,000 a year to keep it going locally), attend Sunday's event at Lowe's in LaVale, contact BBBS at www.bigdifference.org or call 301-724-2742.