text:
What cookbooks have you bought recently, or are you lusting after? New Year's 2013 edition! [old]
Happiest of New Years to all.
So, as 2013 sneaks around the world, what cookbooks are you enjoying or plotting to get your hands on?
I'm trying to keep myself from pulling the trigger on another TGC sale haul, because I have a big backlog, but am not 100% certain I'll be able to...how about YOU?
Purchased a few at Half Price Books this weekend and got a couple of books for Christmas(purchased for myself!)
A Table in the Tarn
Bake by Alison Thompson
Williams Sonoma Roasting - $3
Saveur The New Comfort Food
Pies 200 Sweet and Savory Recipes
Barefoot in Paris(have most of her other books - have wanted this one for a while)
Meanwhile, I have put a few books in the donation/sell pile.
Debating placing an order through TGC while they have their bundle sale. I want the new Short and Sweet by Dan Lepard and Brown Betty Cookbook and Simply Sensational Cookies.
re: nadiam1000
re: pikawicca
re: LulusMom
re: LulusMom
This (A Table in the Tarn) came in the mail the other day. As soon as Lulu is back in school I hope to have a nice cozy look at it.
Also a complete and utterly delightful surprise - A Food Lover's Pilgrimage to Santiago de Compostela from a friend I met on the Camino who lives in Sydney (Michael, if you're spying, I'm truly in love with this book - thanks).
re: pikawicca
Late arrivals under my tree:
The Blackberry Farm Cookbook by Sam Beall
Simply Sensational Cookies by Nancy Baggett
The Dahlia Bakery Cookbook by Tom Douglas
Warm wishes to all for a happy, healthy 2013. May we continue to enjoy many delicious dishes together around our virtual table. Thanks for the ongoing inspiration.
re: Breadcrumbs
re: rstuart
I added this to my Wishlist after sampling some outstanding Stilton-Walnut Cookies at a friend's cocktail party over the holidays. Turns out the recipe was from this book. I loved the idea of a sweet & savoury cookie book and was super-excited to receive this book from that same friend! I've only flipped through it quickly but there seems to be a great variety of recipes. I have 2 other books by this author and she's been a source of trusted recipes.
re: Breadcrumbs
re: DiningDiva
If time permits, I hope to take a leisurely look through my new cookbooks before heading back to work next week so I'll report back w my thoughts on this DD if that plan comes to fruition. On first pass though, this seems like an excellent book. I love that Tom Douglas provides cup and weight measures for each recipe since I prefer to bake by weight. The book also appears to be a compilation of recipes for a variety of dishes served at the bakery and not jus baked goods. There's a strata recipe that's already got my name on it!!
re: Breadcrumbs
re: roxlet
Oh what a shame roxlet. I haven't had a chance to look through it yet. If you have a moment, what is it about the book that doesn't appeal? Recipes don't work...or just not enticing enough to bother with?
This is one that's been on my Wishlist for some time (expensive) so I can't honestly remember what it was about the book that caused me to put it on there in the first place.
I got a Trisha Yearwood cookbook for Christmas - looking forward to trying some Southern fare.
I just read the Daily Meals top 25 cookbooks of 2012 list the other day and I plan to add several to my collection:
The Smitten Kitchen Cookbook
Nick Malgieri's Bread
Barefoot Contessa Foolproof
Food and Wine: Best of the Best Cookbook Recipes
Bouchon Bakery
Food 52
I found the search on kindle books and now am feeling a bit stupid about my previous post on the lack of index! Even though the dialog has buttons with 'search google' and 'search Wikipedia' only. If I don't press the buttons, it searches the book. However the kindle version of Jerusalem does lack a list of recipes per chapter. I returned it and bought the iBook version instead, which I'm happy about.
And this new virtual cookbook is very unkind to my wallet. Since Jerusalem, I added to my ipad
Kitchen Diaries 2, Nigel Slater
Kitchen, Nigella Lawson
It's really easy to not feel guilty when I don't have to find space for the tomes. And I like how I can curl up in bed reading Kitchen Diaries.
I haven't read much of Kitchen Diaries (on day 3 of the book only).
For Kitchen I looked at the children tea section and I like it. I even added a one egg pan to my next grocery delivery so I can make my toddler frittatas (branching out on the omelette she has regularly). Many of the puddings look good too.
re: lilham
re: roxlet
Roxlet, do you have an ipad? You buy iBooks via iTunes and read them in the iBook app. Kindle books are from amazon and you read using the kindle app. There are also google books from google play if you have an android tablet. Technically both iBooks and google books are in ePub format, while kindle books are in mobi format.
I have had the kindle version of Jerusalem, and now the iBook version. As I have said they aren't the same. Don't ask me why the kindle one doesn't have a list of recipes per chapter. But thre iBook version has. It seems like a big editing fault. (Both kitchen diaries 2 and kitchen kindle versions have lists by month/chapter. This is very important I found, as I can see all recipes say under puddings).
I prefer kindle books normally because amazon has a very very generous return policy. You can request a refund, no questions asked, within 7 day of purchase.
re: lilham
I had no idea. Since all of my kindle books (that I have read on my iPad) have been from Amazon, I didn't know that there was a difference. I still think that I am not inclined to buy cook books to use on digital aps. One of the only books I have been unable to read on the kindle/ipad (I used the kindle previously, but now use an iPad) is Wolf Hall since it is the kind of book that for me seems to require a great deal of flipping back and forth to try to refresh your memory of who's who. Similarly, cookbooks require a great deal of flipping back and forth, and I still feel that this operation is extremely clunky.
re: roxlet
Ack. I bought Bring up the Bodies for my kindle. Expect it will be the same problem.
But the reason I bought the kindle was so that I could free up some of the book space in the house for cookbooks. Even though I've been (for me) fairly spartan in my cookbook buying habits, they are piling up on the floor at this point.
re: LulusMom
re: lilham
re: lilham
re: LulusMom
LLM, I just checked on the kindle application on my PC. You can't print directly from it. But, I can highlight a block of text, then copy. This goes to the clipboard and I can paste it into notepad/word. All the formating is gone. This includes the ingredient list all printed on one line.
re: roxlet
Make sure if you are flipping back and forth that you are using the Back button. A lot of people don't realize it's there but it will save your sanity when moving around in a book. But, a traditional Kindle does not excel at dealing with appendices, footnotes, etc. It's also a failing of the book publishers to not put in the necessary effort to utilize all the features.
The iPad versions of most Kindle books are no different than regular Kindle books.
I check many of my kindle books out at my local library so I can see if they are worth owning. Most digital versions are less than stellar but I always blame the publishers (not Amazon) for it. Now, that said, I do work at Amazon and did time in Kindle support so take that with a grain of salt. ;)
re: eperdu
I'll blame the publisher as well. It's shocking how you could end up with feature differences with the iBook and Kindle versions. You'd think they are created from the same source material.
@eperdu if you can complain via Amazon about this, here's a good use case for you
Especially that, it has
- Video of Charles and his cooking philosophy
- Links to information about key ingredients within each recipe
The Kindle version lacks all of these. With the new Kindle Android Tablets, I would like to see publishers making e-cookbooks aim at tablets, and not e-ink devices.
re: roxlet
The whole reason I bought my kindle is so that I can stop buying regular books (you know what I mean) because I have no more space, and that way maybe, just maybe, be able to squeeze a few more cookbooks in. I'd love it if I felt comfortable cooking from the kindle, but it doesn't sound like much fun somehow. When it becomes fun, I become broke, so maybe it is for the best.
Got Giorgio Locatelli's 'Made in Italy' for Christmas... LOVING it... only cooked one recipe so far (delicious!) but it's such a beautiful book to leaf through as well... photography is stunning and the commentary interspersing the recipes is fascinating to read, brought to life by Giorgio's personal and expert observations on Italian food culture, ingredients and cooking techniques... so much more than a recipe book. Great present for a lover of Italian food, my latest favourite! Happy cooking to all in 2013 :-)
I bought Great Coffee Cakes, Sticky Buns, Muffins & More by Carole Walter ( I blame buttertart for posting about it on another thread LOL) I also got her Pies & Tarts book. Just waiting for Amazon to deliver them.
I also finally got Inside the Jewish Bakery. So far I only made their honey wheat challah bread but it was good.
re: rasputina
Oh I'm sure you'll enjoy the Coffee Cakes book rasputina. By coincidence, I have it in front of me as I type! I rec'd a beautiful new bundt pan for Christmas so I'm looking for a good recipe to give it a test drive. So many amazing sounding recipes in this book, I became totally absorbed in it!
re: rasputina
re: roxlet
She is very instructive roxlet and at first I was a bit put off by the wordiness of the book as things looked complicated or just too involved. That said, once you've read through a few recipes, you get in the swing of things and know what you need to pay attn to and what you can skip on by if need be. I think this would be a great book for a baker of any level of experience because the detail is there if you need it and, can be ignored if you don't.
I ordered a copy today for my God daughter (who bakes from mixes but wants to learn more) along w 2 cake pans and the parchment liners from King Arthur's Flour. She's getting married this year so I'm sure I'll be invited to a shower or two!!
re: rasputina
I got inside the Jewish Bakery last year. It took me a long time to get into it, but I've found it to be a terrific resource. A favorite recent recipe is for onion rolls, which I've also made as an onion bread - makes my Arizona kitchen feel a little closer to Zabars!
I just got The Indian Slow Cooker by Anupy Singla, which was recommended on other thread. I've made a wonderful spiced cauliflower and potatoes, and have rice pudding in the crockpot right now. I also received The Occasional Vegetarian by Elaine Louie, which looks great. Has anyone tried any of the recipes yet?
re: janeh
re: janeh
Lots of reviews of recipes from the Indian Slow Cooker book on this thread:
re: rasputina
For Christmas:
Bean By Bean: A Cookbook/Crescent Dragonwagon: Someone knows we like beans...
1,000 Italian Recipes/Michele Scicolone: He knows I absolutely need another Italian cookbook.
re: Gio
re: Gio
re: Westy
Crescent Dragonwagon is quite a character and I love the way she writes. I came across an article a long time ago with photos of the house where she lives in Vermont with her SO. You do know she's the daughter of Maurice and Charlotte Zolotow, both writers. Here's her blog:
The dang bean book hasn't arrived yet... I think it was sent on the back of a turtle.
re: Westy
I used to have a hardcover of "Passionate Vegetarian" -- it was such a beautifully designed and written book. I never cooked anything from it but I had good intentions. I think the biggest "failing" of the book is that I'm a pretty hardcore carnivore. I want meat in everything I eat. ;)
That cornbread book .. now I want it, and the soup book. I can add meat to anything. :)
Although I HAD resolved to quit buyingcookbooks willy-nilly in 2013 and cook from the ones I have, I did pull the trigger on the latest TGC bundle sale and bought several, including a few for sweets just as we're about t embark on a low-sugar "diet" (sigh):
The Dahlia Bakery Cookbook
Ready for Dessert
Southern Comfort
My Key West Kitchen
Gran Cocina Latina
Frontera (on margaritas, etc.--total impulse buy)
Rec'd for Xmas:
The Book of Gin (looks interesting, though scholarly)
Bought before Xmas:
How to Eat (for COTM though I had no time to participate)
Buttermilk (what a complete dud)
Lots to contemplate as I swear off cookbooks for a while!
Recently reorganized my long wishlist at Eat Your Books into 'cuisines', 'home/seasonal', 'preserving' (incl preserving skills and ways of life as well as food), and 'reading' (strongly interesting but don't fit into the other categories). There are about 30 in each group.
Of all of those, I feel the strongest pull towards Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies by Najmieh Batmanglij.
I'm also *very* interested in the new DIY book from the Cook's Illustrated-ATK factory. Won't be bringing either of them here until I've confirmed some removals, and in the case of the DIY until I've heard a bit more from cooks who've used it. I'm pretty confident about Food of Life, though would be interested to hear from anyone who recommends another Persian cookbook.
re: ellabee
I bought the Persian cookbook you mention ages and ages ago, but have yet to cook from it. A friend who married an Iranian man swore by this book - she cooked all kinds of dishes from it & her husband liked the results, so that made me think the book must be authentic. It was very hard to track down and when I did find the last copy for sale at a Persian supermarket it was $79 so really, it's criminal that I haven't cooked from it yet...
re: geekmom
It was reissued and updated a few years ago, so you will be able to find it pretty easily. However, It is quite expensive and a definite tome. Beautiful pictures and lots of info on Persian culture too. I am not Persian, but it feels authentic to me.
I have only made a few dishes, but everything has been great. I will say that it is not for the dabbler- I think the same author has written a more basic Persian cookbook too. But it is for sure a worthy addition to anyone's collection.
re: TrishaCP
Yes, I think that reissued version may be the one I have (It's "New Food for Life: etc" by the same author. I don't mind hunting down the obscure ingredients. Got any particular recipes you would recommend, TrishaCP? I think I feel overwhelmed by the book & need a starting point.
re: ellabee
re: NonnieMuss
Great to hear a first-hand report; thanks, NonnieMuss.
The list of recipes (indexed at Eat Your Books) is what has me interested. Do the recipes follow the (by now tooth-grindingly tedious) formula of 'first we did this, then we did this, but we still needed one more twist" as in the CI magazines, or is the account for each food more straightfowardly how-to?
I was given a Cook's Country cookbook for Christmas, and was delighted with its physical format: it's a hardcover that encloses a form of spiral binding. One happy result is that every page lies flat. Another is that it was easy to tear out the foreword by Christopher Kimball without damaging the rest of the book. (In fact, improving it -- with the fun and satisfaction of the act as a bonus.) I'm assuming the inevitable CK matter won't be as easy to extract from the DIY book...
re: ellabee
I will flip through tonight and report back on the recipes. If memory serves, they a little more straighforward than the typical procedural magazine articles, (great description, BTW)but no promises. Does Kimball write the forwards? I automatically skip the pages with his weird little sketch, so I couldn't tell ya.
re: ellabee
Follow up: (a little late) They don'e do the whole procedure in this book - there's a simple paragraph called "Why this recipe works", and then the instructions and ingredients. It's pretty cut and dried as far as ATK goes. There are also lots of full color photographs. Some recipes I'm looking forward to trying: goat cheese, mozzarella, crackers, IPA, ketchup. I'm a die-hard CI fan, but they can get a little tiresome - this is much simpler. I didn't check the beginning to see if there's a folksy essay about Vermont, though, so buy at your own risk.
re: ellabee
I got Smitten Kitchen for Christmas. So far I've liked it a lot and have tried a small handful of recipes from it and it has also offered me inspiration. Tonight I'll be making the mushroom bourguignon (http://smittenkitchen.com/blog/2009/0...) for supper.
I recently bought 'The mixer bible' and kitchenaids best recipes in the binder.
Currently lusting after 'The mighty spice' and 'Burma'
I resolved to stop buying cookbooks sight unseen, but-and there's always a but-I don't know how much longer I can resist The Hakka Cookbook, or Ottolenghi: The Cookbook....and since I DO have a gift card.....
Plus, since I was already placing a used book order for my husband, I just couldn't let that $4.50 copy of Diana Kennedy's The Art of Mexican Cooking go without claiming it as my own.
But that's it. I swear.
Dear Enablers,
After discovering how much I love Korean food I've decided that I MUST fill the gaping void in my bookshelves where such a cuisine does not yet hold real estate. So I turn to you, dear food nerds, to steer me in the right direction. Any and all suggestions on where to start are most appreciated.
re: Allegra_K
re: Allegra_K
I have several Korean cookbooks, but my favorite is "Korean Cooking Made Easy" by Soon Young Chung. This slim volume offers simple, authentic, recipes, almost all of which I've made. A very nice feature is that there is a color photo of every dish, which is a big help when you're making something you've never eaten or seen before.
re: Allegra_K
Allegra not sure if you saw this thread (from 2009 though). I thought I'd point it out though as there are links to some fantastic websites on there, including Maangchi which has terrific, authentic recipes and very helpful videos.
re: Breadcrumbs
re: Allegra_K
I agree Allegra. The first time I discovered that site I had returned from Vancouver and enjoyed some amazing Korean food. I was captivated by the videos and must have wasted an entire afternoon watching them and imagining all the tasty meals. I keep that site bookmarked and just use the site as a reference on a dish by dish basis now.
re: Breadcrumbs
I notice now that Maanchi has a cookbook out, "Cooking Korean Food with Maangchi", any experience with this at all? It's a slim volume but the reviews seem good. Better than most Korean cookbooks I've been researching, anyway....
re: Allegra_K
"Favorite" would be a stretch--as I own only one Korean cookbook, "Quick & Easy Korean Cooking" (Chronicle Books)--but for someone who had made David Chang's Bo Ssam and kimchi exactly once and failed at pancakes before buying this little book, it was perfect. It has a lovely-looking recipe for japchae although I have not made it. I have made the very tasty cucumber kimchi; and I've also made much more successful pancakes and an easy beef recipe from this book.
The book is softcover, inexpensive, and full of lovely photos. It has a guide to ingredients, but as to the real authenticity of the recipes, I have no idea. But they look appealing to me.
re: nomadchowwoman
Is this the one, ncw? I wish my library had a copy of it as it looks fantastic! I see the author has another book out, Eating Korean. Wonder if that one's any good?
re: Allegra_K
re: jpr54_1
re: Allegra_K
The Kimchee Cookbook by LaurynChun
Korean Cookery by lee Wade
The Korean Kitchen Copeland Marks
Korean kimchee-www.kimchi.or.kr-Agricultural and Fishery Marketing Corporation
Eating Korean -Cecilia Hae-Jin Lee
she also has blog
Homestyle Korean Cooking in Pictures by Cho Joong Ok
An Introduction toClassical Korean Literature by Kichung Kim
Anthologhy of Korean Literature compiled and editedby Peter H. Lee
There is also on Utube Korean food video series called gourmet
as well as
she also appears on Learn TV with the show
I got the iBook version of Susan Feniger's Street Food. I have only flipped through it thus far, but a few things immediately caught my eye including a Romanian sweet and sour eggplant that I may make this week.
I'm a bit skeptical of books that cover the whole world, but what I've seen thus far is encouraging. In recipes I'm familiar with she calls for ingredients that are true to the "original" rather than relying in Americanized substitutions (which seems to be the downfall of other similar books).
On that note, does anyone have Sugar and Spice: Sweets and Treats from around the World? I'm intrigued by the concept and the Guyanese-Indian living in the Netherlands author. But there are no amazon reviews!
re: pluralofcow
re: pluralofcow
I'm already intrigued by the Romanian Sweet and Sour eggplant! I hope it's as good as it sounds. http://www.seriouseats.com/recipes/20...
Serious Eats has the recipe. Easy import into Pepperplate. Yay!
re: The Dairy Queen
re: ellabee
re: ellabee
re: ellabee
I'm another person with just a solitary Korean cookbook, in my case "Dok Suni" by Jenny Kwak. It's a decidedly slim volume, definitely home cooking oriented, and I certainly don't know enough to recommend it versus other options; but that said I've had great results with the recipes.
My only complaint is that there aren't enough banchan recipes in the book to keep me happy, but since "discovering" the Maangchi web site a while back thanks to the thread mentioned above, Maangchi is my go-to when "Dok Suni" feels too limited.
re: qianning
re: qianning
re: Allegra_K
I also have Dok Suni and have had some success with the recipes, but like qianning mentions, it is a small book and thus has a limited number of recipes. I have several other Korean cookbooks that I use as well that might be a little less americanized (I don't mind going on a scavenger hunt to find new ingredients like gosari (bracken)), but have only scratched the surface.
It might be worth noting that hannaone ,a chowhounder that knows quite a bit about Korean cuisine, recommended A Korean Mother's Cooking Notes. I have this one too, but have not made the time to cook from it yet. http://chowhound.chow.com/topics/6552...
re: BigSal
re: BigSal
Any Korean books out there that you think could make the cut as a future COTM?
ETA: Uh oh....there goes my resolve. Just purchased a copy of this book myself, also for $25, after seeing what jpr had to say about the expense of most of them. Now if it can only arrive at my doorstep without my husband noticing....
I'm currently wanting Kau Kau: Cuisine & Culture in the Hawaiian Islands. It's kind of an oddball one. But my brother will be having a destination wedding in Hawaii in June and I've never been. I'd love to have a good understanding of the food before I hit the ground so I can make the most of my eating time.
For Christmas this year, I received:
A New Way to Cook by Sally Schneider
Land of Plenty by Fuchsia Dunlop
I'm Just Here for More Food: Baking by Alton Brown
I've just finished leafing through/reading them - I think all of them will be useful additions to my library for various reasons. I'm most excited to cook from LOP, as I love Sichuan food and the recipes are all very tempting, but given that all of my pants are tight from two weeks of unbridled holiday eating, I will probably end up cooking more from the Sally Schneider book over the next couple of months.
As for the Alton Brown book, it's chock full of hows and whys about baking, written in a very simple and accessible way. I already knew most of what I read, but had never really thought about it in an organized fashion. I like the organization of the book (recipes are divided by mixing method) and the science is solid. I think it will be helpful to me in tweaking baking recipes and building my own going forward, and there are some recipes in there that definitely look worthwhile as well.
re: biondanonima
A New Way to Cook is a former COTM, fyi. You might find something interesting here: http://chowhound.chow.com/topics/592560
As a belated birthday/christmas present to myself I ordered a copy of The Last Course: The Desserts of Gramercy Tavern. According to Chapters February 11th is the expected delivery date.
I did order these before the new year so the don't "officially" count as books I've purchased this year...I'm just sayin'
The following books arrived today:
Elizabeth David Classics - Mediterranean Food, French Country Cooking, Summer Cooking
The Mediterranean Slow Cooker by the fabulous Michele Scicolone
The Back in the Day Bakery Cookbook by Cheryl and Griffith Day
re: Breadcrumbs
re: DebHo
I bought it from a Good Cook bundle sale but I haven't had time to go through it. She has a website with lots of recipes on it: http://chezbonnefemme.com/
This morning I received my copy of The Mile End Cookbookby Noah and Rae Bernamoff.
It looks like I will be making several recipes from the book
pickled lambs tongue
brussel sprouts
pickled fennel,beets
preserved lemons
I bought recently David Thompson's Thai Food and My Bombay Kitchen by Niloufer Ichaporia King. On my Amazon wishlist are Plenty: Yotam Ottolenghi, The Art of Simple Food by Alice Waters, and Asian Tofu by Andrea Nguyen.
re: JazzyK
re: qianning
re: qianning
re: ellabee
Interesting comparison....my one and only Persian book is "In a Persian Kitchen", I don't use it often, but I think of the flavor profiles as very different from "My Bombay Kitchen"....but then again I think of the flavor profiles in "My Bombay Kitchen" as being very distinct from most generic Indian cookbooks too....
Remained relatively (eh) good about not buying cookbooks myself, think I only bought 2 in the last couple of months. But I did ask for, and receive (thanks Santa!) 3 books for Christmas: Jerusalem, Bill's Everyday Asian, and Jill Dupliex's (sp) Fast Food. Haven't really had time to look over the last two, but look forward to doing so.
Picked these up today
Japanese Farm Food
The Art of Baking with Natural Yeast: Breads, Pancakes, Waffles, Cinnamon Rolls and Muffins
Pike Place Market Recipes: 130 Delicious Ways to Bring Home Seattle's Famous Market - ok I just spent time looking through the whole cookbook and I have to say I'm so glad I got this there are some terrific recipes in there. Can't wait to cook from this.
this christmas was pretty heavy on cookbooks (no pun intended) so i got:
susan feniger's street food
aromas of aleppo
stanley tucci's cookbook
(as you can tell, we eat around the world at my house!).
didn't need the tucci cookbook, but i'm a big fan, so my darling husband got that for me! turns out, we grew up eating the same food on separate coasts, so it's all pretty familiar to me!
love the recipes i've seen in feniger's book, though i'm not crazy about the layout: every one i've seen has referenced something in another part of the book and i'm flipping back and forth constantly. plus the "new ingredient" photos, which are meant to be helpful, are postage stamp size. i'd have liked them as big as possible to examine a bit more closely. we made the uruguay chivito steak and fried egg sandwich and were disappointed - it's not much more than a cheesesteak with an egg. however, i'm pretty anxious to try more recipes as they all look good so far
made one recipe out of jerusalem - it was top notch. anxious to try more (and pour over the book - it's so beautiful)
just opened burma today - another for reading. looks fabulous
aromas of aleppo - i'm in love with this book. probably the heaviest cookbook i own now! i've cooked many recipes out of this (got it from the library - wanted to own it) and they are all 110% delicious. and the history of the aleppan jews is fascinating.
Bean by Bean
Crescent Dragonwagon's cornbread book (just got a skillet)
Crescent City Cooking
John Besh's family cookbook
I loved eating in NO, but have not seen many books from that region that lend themselves to home cooking
Nordic Bakery
re: Westy
re: LulusMom
Only a time or two int he bookstore. remember thinking it was pretty approachable from a "Sunday afternoon off' kinda way. It was less of a Tuesday after work feel.
One thing I really lied was that few recipes had the "You need tasso and five punds of crawfuish shells" type of ingredients. it looked like I could do it from here in NC.
re: Westy
re: LulusMom
re: The Dairy Queen
re: LulusMom
HA! Breadcrumbs' Cookbook a Week Challenge thread.
re: LulusMom
LulusMom, CWAC stands for Cookbook a Week Challenge. (Actually should be CAWC)
Here is a link to the page. http://chowhound.chow.com/topics/867395 I don't know how to link to Herby's comment, but the date is September 19, with the title of the post being MY FAMILY TABLE by JOHN BESH. Hope this helps you find it.
re: MMari
MMari, we must have been posting at the same time! Just FYI, if you want to provide someone a link to a specific post within a discussion (rather than to the entire discussion), hover with your mouse in the lower left hand corner of the post in question, click on "link", and the link to that specific post will pop up in your browser's address bar. All you have to do from there is cut and paste!
Lulusmom, I have a bunch of Besh "My Family Table" recipes in my pepperplate I will link in the aforementioned CWAC thread.
re: LulusMom
I received Ad Hoc at Home as a late wedding gift and I am *beyond* thrilled.
This weekend's projects include the buttermilk fried chicken and possibly the clam chowder.
I think a weekend off the healthy eating resolution is permissible with those gorgeous recipes taunting me from the bookshelf.
I'll post back about the results.
re: KitchenBird
When you do get around to cooking from Ad Hoc, you may be interested in a discussion with reports of recipes that was started on Oct 17, 2009 by "bayoucook".
After summing up my purchases for the 2012 cookbook summary thread, and realizing that between print and digital, I had purchased 85 cookbooks in 2012, I resolved that I need to do something to curtail my cookbook purchases. One thing I figured might help is to "come clean" on this thread, and really try to post everything I buy. That my shame me into more discretion. Probably not, but it's worth a try. So far in January I have acquired...
The Arab Table, by May S. Bsisu, in print
Recipes and Remembrances from an Eastern Mediterranean Kitchen, by Sonia Uvezian, in print
Dining at Monticello, edited by Damon Lee Fowler, in print. This has been on my wish list for years. It is really quite astonishing, given my lack of self control, that I hadn't purchased it sooner.
Cooking with Class, Dining on Glass, by the Lone Star Chapter of the American Cut Glass Association. I have a modest collection of American Brilliant Period cut glass, and a huge collection of Early American Pressed Glass. I bought this more as glass reference than as a cookbook. There were 1,000 numbered copies of this book produced. I got number 162, in like new condition.
The Mediterranean Slow Cooker, by Michele Scicolone, in print. I had pre-ordered this as an iBook, but instead of becoming available for download on the 8th, it just plain disappeared from iBooks. Wonder what happened there? Anyway, I've ordered the print version. Given my past history with this author, this is one book I feel very confident about and justified in buying.
Eater's Spring 2013 Cookbook Preview:
re: emily
re: MelMM
re: emily
As much as I love the South, and Charleston, I can't get excited about the Lee Bros. Recipes such as this one: http://mattleeandtedlee.com/lee-bros/... tell me that they have no concept of traditional Southern cooking.
Ambrosia did not and does not need to be reinvented. It needs to be restored. Their statement in the post linked to above, "the original ambrosia calls for canned tangerine segments, canned pineapple chunks, mini-marshmallows, shredded coconut, and mayonnaise", shows just how little these guys know about true Southern food. It makes me mad. The "original" ambrosia is nothing like what they describe. There are many variations, and certainly abominations like what they describe did develop in in the past 50 years or so, but real ambrosia is a very old recipe that predates canned tangerines, canned pineapple, and mini marshmallows. The recipe in my family is from the 19th century, and calls for only fresh oranges, fresh pineapple, and freshly grated coconut. Some more minimal recipes omit the pineapple. Sugar and/or wine might be included. But my point is, the "original" version of this dish, if there can be such a thing, is one of the purest, and classiest, desserts ever invented. Heck, I could write a book on it. And the Lee Bros. comments show how shallow their knowledge of the deep traditions of Southern food is.
re: MelMM
re: Gio
Finally, someone who understands. I get a bit worked up about ambrosia. When my Mom was growing up, in the 20's and 30's in southwestern Mississippi, she learned to make this from her Mom, who in turn... well, you get the idea. My grandfather, who sadly died before I was born, would go to New Orleans with produce from the farm to sell, and would come back with things like oranges, pineapple and coconut. This would be in the winter of course, when those things were in season, which is why ambrosia is a Christmas dish for us. In my family, my father would be given the task of grating the coconut, and there would always be jokes about the amount of knuckle skin sacrificed. Others would have the task of peeling the oranges and dividing into segments, removing every bit of pith. A labor of love, reserved for special occasions, but well worth it.
re: MelMM
re: emily
re: emily
Interesting list Emily. Like Mel, I'm delighted to see that I didn't immediately feel compelled to go and add most of them to my Amazon Wishlist!! For cooking, one did catch my eye though. I'll likely take a look at Pizarro's Spanish book when it comes out. During the Spanish COTM (last year?) I also searched for recipes from my other Spanish books and I was struck by how many appealed from his Seasonal Spanish book. I made a few recipes and they were terrific.
For reading, I'd be interested in seeing Back of the House since inside-restaurant books like this always interest me. The other one that piqued my interest was Smart Casual...about the evolution of restaurant style.
re: emily
I already had two of those books on pre-order (Smoke and Bake It Like You Mean It) and several others in my Amazon cart, including the Robb Walsh book and Russ & Daughters. But I'm hoping to keep my purchases in 2013 down to those books, and maybe any gems that might turn up at our County Library System's book sale in March. I have way too many books purchased in 2012 that I have barely even cracked. I can literally "shop" right from my own bookshelves!
re: emily
Not only are winter/spring offerings a fraction of what's usually slated for fall release, but the Eater selection is geared to chef-y interests. I await a list or two that covers the books aimed at home cooks... One way to get an idea of upcoming releases is to sort the Library at Eat Your Books by publication date, and look for those coming out in the next few months.
Oaxaca al Gusto, Diana Kennedy, on it's way.
re: Dan Wodarcyk
re: DiningDiva
re: Breadcrumbs
re: Breadcrumbs
Haha, BC! I've seen iguana for sale in the markets in El Salvador(next to the armadillos!). You can buy them, live, hanging upside down with their feet bound to a wooden pole, mostly making appearances in very long-simmered soups and stews. I had a piece grilled once, and it was....erm.....chewy. Can't say that it is something I would ever, ever crave.
re: Breadcrumbs
Here's an unforgettable thread about cooking iguana in Guatemala from a couple of years ago: http://chowhound.chow.com/topics/728558
re: Breadcrumbs
Unlike most that post here, I don't buy a lot of cookbooks. I use my local library a lot and get most of my books there (I just nabbed Jerusalem last week).
But, today, I did buy "More Best Recipes" from Editors of Cook's Illustrated. They had it at Tuesday Morning for $15 which was a bargain. I checked on Amazon and the Good condition ones were the same prices.
Anyway, this is a reference book for me with solid recipes.
Two other books I am planning purchase, "All About Braising" once they decide I can't keep it checked out of the library and "Miss Vickie's Big Book of Pressure Cooker Recipes", again, once the library makes me give it back.
I just signed up to be notified when a highly-recommended book in Singaporean cooking comes out, and nailed the lowest-priced copy of another highly-recommended one (Singapore Food, by Wendy Hutton) on AbeBooks, along with the Michel Roux pastry book that had been languishing in my cart...
Modernist Cuisine at Home dropped below $100 on Amazon, so I bit.
Has anyone purchased - or taken a good, hard look at - Rick Baylesses latest...the Margarita & Guacamole book? If so, what did you think. I originally passed on it since I've already got a ton of RB recipes + I make a pretty damn fine bowl of guac and an even better Maggie. However, after reading an old(er) interview with him about the book I'm having 2nd thoughts.
Now, the LAST thing in the world I need is another cookbook...
I have not bought a single cookbook since Dec10th and very proud of myself :) I still want a few books but lost that burning urge to have whatever book is was immediately. I have a slow burning desire for Vietnamese Homecooking and a few other ones but very content to wait for, maybe, a TGC sale or some other great deal. In the meantime I will experiment with my Japanese books - Farm Food and Hot Pots- still have ingredients left from Japanese COTM and a lot of interest.
re: herby
re: Breadcrumbs
Thank you, Breadcrumbs! You are doing better too, congrats on your efforts! :)
I think it is the realization of how little I used the books I bought last year and these are great books that I was super excited to buy and put on my shelf where they without being used. I feel very good about Jerusalem because I cooked numerous dishes out of it, most of them loved and to be repeated without a doubt. Soon I will put it back on the shelf as it is starting to become repetitive and will pull out my two Japanese books that I was excited to buy but have not made a single dish from - Japanese Farm Food and Japanese Hot Pots - both will be great for the winter cooking.
re: herby
I haven't seen Japanese Hot Pots and won't even look but I did purchase JFF and was absolutely enchanted by it. It's a book I want to take my time w and really enjoy the read. I did read a lot about the author and her life online prior to making this purchase and after that I anxiously anticipated its arrival. I think you're very wise to take a buying break and spend some time w great books you already own. Look forward to hearing more about your cooking adventures from these books hery.
btw, like you we too have enjoyed the dishes we've tried from Ottolenghi's books. It's not a flavour palate that either mr bc or I would gravitate towards as a first choice but we do enjoy these dishes for a change of pace and as you say, so many are repeatable dishes.
You Chowers are a bad influence on me. I just ordered Ellie Krieger's Comfort Food Fix, mainly because, with shipping, it was only $5. The Weight Watchers thread reminded me that I really like her recipes, and since I will be back to cooking for one in a few weeks, I'm looking forward to trying out some lighter recipes than what I usually make when BF is home.
I also just ordered Bistro Cooking at Home, since it looks like it might be the COTM for February, and the price on it keeps going up for used copies. There were copies for under $20 last week, but I just paid $30 plus shipping for it. It's not available at my library either. Even if it doesn't make it to COTM, just reading the index in EYB made me excited to cook from it, it's right up my alley I think.
Feasting On Asphalt; The River Run Edition by Alton Brown
101 Desserts To Eat Before You Die(t) by Anneka Manning
Picked them both up Saturday. The dessert book has plenty of yummys I can't wait to make, like the Chocolate Ganache Log. I love cooking and baking for get togethers with family and friends.
Well I had a good run. So few cookbooks since Christmas. I started feeling bad for the economy, I mean shouldn't I be contributing? Yeah, that's it...
Three books arrived from Amazon today (one from Abe's on its way but I'll save that for a later day!)
THE PLOUGHMAN'S LUNCH AND THE MISER'S FEAST by Brian Yarvin - This book kept popping up. A pub I visited had it on the bar. A friend brought a delicious Chicken Tikka Masala to a potluck...guess what, from this book. A colleague knows of my love of cooking and mentions a British friend of his had it and was raving about it, especially for its truly authentic recipes. Then, the tipping point, I was visiting my butcher and he had a copy. Said his wife bought it for him in the hopes he'd make the Yorkshire Pud and Treacle Tart for her. What was a girl to do?!! I have to say, even though I've only just rec'd it and had just a very quick flip through, it looks like a charming book. Lots of great photos of food and the British Isles. It made me hungry!!
TATE'S BAKE SHOP COOKBOOK - This was an impulse buy. I saw it was recently indexed in EYB and couldn't help read through the index. Then I read about the book and the bake shop and I was intrigued. It wasn't very expensive and the next thing I knew, it was in my cart.
HERBS & SPICES by Jill Norman - This book was recommended to my be a spice shop as a "must have" in any cook's library. My search online to learn more about the book found several similar recommendations. Chock full of photos of herbs and spices in fresh and dried form along w info on tasting, growing, what parts of the plant can be used, buying, storing, how to grow and recommendations on what they go well w and what other herbs they can be combined with, this just seems like a gem to me. I'm already happy I have it! There are a number of recipes for do it yourself spice mixes as well. The fact that this was indexed in EYB was a bonus.
....you're welcome economy!! ; - )
I've been trying very hard to not buy but:
* Came across a 1963 pristine copy of Dr. Oetker German Home Cooking at a thrift store. I've seen Dr. Oetker products from time to time and was intrigued. The recipes are from scratch and the company products called for are largely basics such as baking powder, gelatin, etc. with a few pudding packets thrown in to the dessert categories.
*The reports for Jerusalem were killing me and I caved. It arrived today!
*To get free shipping I added Tsukemono Japanese Pickling Recipes by Ikuko Hisamatsu. Recipes are organized by primary vegetable and the marinade time is in bold at the top corner of the page. Each vegetable has at least three recipes covering the spectrum from quick (a few hours), soon (1-7 days) and longer (up to two months). Clear photos of every step are included with every recipe. Only quibble is yield is not listed. My limited experience with Japanese pickles is that small portions are consumed but still...
* Mighty Spice by John Gregory-Smith arrived as a very unanticipated pleasant gift! I curled up with it the other day and see a great many temptations.
This cooking for one really slows you down in trying new recipes. My DNA is just programed to want to cook big and cook often!
Got the Bouchon Bakery book for Christmas. It is amazeballs...
re: nomnomnoms
re: geekmom
I'm working my way through the bread recipes. I suggest making the liquid levain (takes 5 days), then make any recipe calling for it -- you won't be disappointed, I promise. (But do jump through all the hoops, steam-wise; it makes an enormous difference. I'm also using my new baking steel, instead of my old stone, and I think that's been beneficial, as well.)
The evil cookbook of the month threads made me buy Jerusalem the cookbook. Should be here by Friday.
re: rasputina
re: rasputina
re: rasputina
re: rasputina
Jerusalem arrived today and I have so many recipes I want to try. The whole first section on vegetables is just what I've been looking for. My daughter is vegetarian and I'm an ex vegan and I'm so sick of veg recipes that try to recreate meat dishes. I've been looking for something that lets veggies shine unto themselves.
Saw some great meat dishes too like the lamb meatballs and the clementine chicken. And desserts! The almond cake and the semolina cake yumm.
So glad I bought this.
My sister and brother-in-law talked me into going Paleo in January and we are all cooking out of the "Well Fed" cookbooks by Melissa Joulwan. I am loving her flavor palate and would cook from her book even if I was not going Paleo. What can I say, I am a sucker for Moroccan spices and different veggie dishes.
I noticed quite a number of posters have said they're waiting for the Hakka Cookbook.
The Feb. issue of Sunset Magazine has a feature article on the book. The article includes 4 recipes from the book and 20 combos to make from those 4 recipes, and the 20 combos are shown in a 2-page color photo spread.
I know it's not exactly the same as getting the book and leaf through it, but this would certainly be an easy way to try at least 4 recipes to see if you liked them before investing in the book and shelf space.
re: DiningDiva
re: DiningDiva
found the recipes www.myrecipes.com
put hakka cookbook in search
re: jpr54_1
re: The Dairy Queen
Only 3 recipes there and no combos...
re: Gio
There are four if you drop "cookbook" from the search... Still, I want to see the combos!
re: The Dairy Queen
Thanks. I think I want the book..,
The Hakka Cookbook Blog by she who...
re: Gio
Here's another recipe. Gosh, this one sounds stunning.
More http://www.ucpress.edu/book.php?isbn=...
Oh, a ton of this book is on google books http://books.google.com/books?id=LUzM...
re: The Dairy Queen
re: The Dairy Queen
TDQ: In that first link, the Viet World Kitchen (Andrea Nguyen's blog), Linda Anusasananan has a post regarding dark soy sauce, "For those who can't find dark soy sauce (also called black soy sauce), try this simple alternative. Mix 2 parts all-purpose soy sauce (Kikkoman or similar) with 1 part molasses. "
I'm going to make the Hakka Black Pepper Chicken this week. Stay tuned...
re: The Dairy Queen
Okay TDQ, here you go. I can't give you the visual, but I can spell it out for you ;-D
The Recipes
- Ginger Poached Chicken & Broth
- Sesame Oil Noodles
- Soy-Glazed Vegetables
- Soy Glazed Pork
The Combos
* Broth + Noodles + Veggies + Green Onions + Chicken
* Broth + Chicken
* Broth + Noodles + Veggies + Cilantro
* Broth + Noodles + Veggies + Green Onions + Pork
* Broth + Veggies + Green Onions
* Broth + Noodles + Pork
* Broth + Veggies
* Broth + Noodles +Cilantro + Chicken
* Broth + Veggies + Cilantro + Pork
* Noodles + Veggies + Green Onions + Chicken
* Broth + Pork + Veggies
* Broth + Noodles + Green Onions + Chicken + Pork
* Noodles + Veggies + Green Onions
* Broth + Noodles + Veggies + Pork
* Broth + Noodles + Cilantro + Chicken + Pork
* Broth + Veggies + Green Onions + Pork
* Noodles + Green Onions
* Broth + Veggies + Chicken
* Noodles + Green Onions + Pork
* Broth + Noodles + Veggies + Cilantro
Linda Lau Anusasananan used to be an editor at Sunset. Here's what the very short article accompanying the recipes says:
"...the book celebrates the little-known cuisine of th Hakka people, who, aftre fleeing central China in the 4th century, traveled to southern China, many eventually migrating to places around the world including Peru, Australia and California. The nomadic lifestyle added layers of diversity to the cuisine's rich broths, salty preserved vegetables and robust Cantonese flavors. Some think of it as peasant food, but LLA calls it Chinese soul food."
The 4 recipes and 20 combos are for a California-influenced, Hakka-sytle noodle buffet. LLA suggests setting out all the ingredients and letting guests build their own bowls. "The culture of the Hakka is in the food" she says "but it's also in being together and sharing the food with those around you"
Love that philosophy :-)
re: DiningDiva
Two books arrived at my doorstep on Friday and I became so engrossed in one of them that I haven't had the opportunity to flip through the other one as yet.
J. SHEEKEY FISH – I had the opportunity to dine at this Covent Garden institution on a recent trip to London and I enjoyed my meal so much, I was keen to get my hands on their recently published cookbook. Since it seems unlikely the book will be published in Canada, I ordered it from the UK (from The Speedy Hen who had it to me in less than a week btw…speedy indeed!!) I am so glad I ordered this book as it captivated me immediately. I started going through it page by page (each recipe is accompanied by a stunning photo) and I honestly wanted to eat/make every single dish. I can't recall a cookbook ever having this effect. I'm so excited to own this and get cooking!
NANCY SILVERTON'S SANDWICH BOOK – I've thoroughly enjoyed everything I've made from NS's Mozza cookbook and after hearing great things about her sandwich book I decided to add it to my shelf. In addition to some really outstanding sandwich recipes (based on my review of the index in EYB prior to ordering) the book also has recipes for Bar Snacks, Condiments, Spreads and bread. A friend of mine made some cheese fritters for a wine and cheese event at her shop and they were outstanding.
re: Breadcrumbs
BC, you bad influence, now I feel the need to look up J.Sheekey Fish! And I am not supposed to be buying any more books.
Re Nancy's Sandwich Book, I love, love, love this book. If you have a pannini press, which I am assuming you and most other CHs do, it will be put to very good use. I have several favorites out of this book. I've posted them before....start with the piled high pork sandwich (cook the pork as instructed by NS and you will have two great meals). All the recipes and other great ideas in this book make it a worthy addition to even the largest library. Oh, now I want to pull it out and make something out of it!
re: dkennedy
re: rasputina
Oh rasputina, this is a good one. Probably could find it at the library if you are on the fence and I am sure it is available for pennies used, as it has been out for a while but if you are a fan of paninis, you will end up caving. And yes, I am an enabler! If it makes you feel any better, I think I am buying the fish book BC mentioned.
re: dkennedy
dk thanks for the tips on that book. I pulled it back off my shelf and that photo of the pork sandwich is ridiculous. I'm definitely going to have to make this!! If I can time it right, it may be doable next weekend. Provided mr bc can pick up the pork for me on Wednesday.
btw, I'm pretty sure you were one of the folks that enticed me to purchase this book in the first place so it only seems fitting that I'm returning the favour w J Sheekey!! There are so many incredible sounding/looking recipes. Definitely some classics like their fish pie but a lot of innovative and absolutely scrumptious sounding dishes.
Two things I'd note about the book though. First, since it's a UK book, the fish and seafood is locally available there. Most of the fish are ones I recognize and will have no difficulty finding here. There were a few though that I will have to look up to find out whether I can get or, what I can sub. like Gunard and Brill. Also I've never tried to get Whelks or Winkles here. Second, all recipes are in metric vs imperial as you might suspect.
If you love fish and seafood though, this really looks like an outstanding book.
re: Breadcrumbs
re: dkennedy
Great dk, I'm glad I'll have someone to enjoy that book with and honestly those Hobbit-fish (LOL) are the exception, most recipes have fish we know and love on both sides of the pond.
Thanks for the note fixings, they sound exceptional and I'll definitely make everything. I totally agree w you on Mozza...those special touches she has that take recipes from great to exceptional. Can't wait!!
re: dkennedy
re: dkennedy
dkennedy, this one's for you!
Piled-High Pork Sandwich – p. 57 – Nancy Silverton's Sandwich Book
By day three of the multi-day prep adventure that is this recipe I have to admit that I started to doubt my ability to continue…how good could this sandwich be I wondered? How could it possibly be worth the amount of effort it takes? How many recipes within a recipe could there be? Alas, I feared I'd passed the point of no return and we were hungry, so I had to continue. So, days after I made the initial brine, we settled into our chairs and, after insisting my guests take a moment to take in the carefully-constructed creations that adorned their plates, we finally dined.
And oh how we dined! My worries that the return on my investment of time dissolved as quickly the layers of flavours and textures of this sandwich delighted and surprised my palate. We were all blown away. There was quick agreement at the table that if, in fact, we could agree that this was a sandwich (and really, it's so much more than that) then without a doubt, it was the very best sandwich any of us had ever eaten. Perhaps, one of the best things we've ever eaten. It really is that good. mr bc (who doesn't normally contemplate food beyond wondering whether there's more) puzzled over what would inspire Ms Silverton to put all these ingredients together, how she might have conceptualized the dish. This sandwich, with all its various components carefully composed, was simply unlike anything we'd ever eaten.
This is one of those recipes that reminds you why you love to cook. It makes you grateful that there's someone out there like Nancy Silverton that cares enough about food, and the experience of eating food, that she has taken the time to conceptualize something like this and better yet, that she's recorded, in sometimes painstaking detail, who to prepare it. This recipe made me want to make every recipe Nancy Silverton has ever written! I'd already fallen in love with Mozza and now, having added this book to my collection, I quickly googled her name and ordered most of her other books.
Dear dkennedy, thank-you for inspiring me to make this dish. Though I was cursing you on Sunday, I will be the first to admit, this recipe was well worth the investment of time. It truly is sensational. Thank-you!
re: Breadcrumbs
re: roxlet
You bet roxlet.
The various components/recipes used in the dish are:
Brine - for the pork loin
Roasted Pork
Caramelized Onions
Yam Puree
Brown Butter for the Yam Puree
Bitter Greens
Balsamic Sage Brown Butter (for drizzling through the layers of meat and atop the sandwich)
White or whole-wheat sourdough bread
Grilled Panini
I should note that I didn't bake my own bread and opted to use store bought since I felt confident mine wouldn't be as good as that from a bakery.
re: Breadcrumbs
That is a project, isn't it? I don't think I would be tempted to make it since no one in my house likes any form of yam or sweet potato, and I'm not a big one for broccoli rabe. But it sure looks amazing, and quite the labor of love. And what's even better is that it sounds as if it was appreciated.
re: roxlet
Absolutely a project roxlet, you're so right. The meat has to brine for 2 days so I had to make the brine and prepare the pork on the Thurs night then mr bc put the pork in the marinade on Friday morning all so we could enjoy this on Sunday!
There's no broccoli rabe btw, the greens are lettuces: radicchio, endive, arugula & frisee. (each sauteed on their own I might add then combined!!)
I suspect you could use a sweet squash in place of the potato as well, butternut would likely be a good substitute.
Honestly if I hadn't told dk I was going to make this I would never have tried it because as you say, it just seems so time consuming...and is.
Now I've made it, I'd do it again in a heartbeat though.
re: Breadcrumbs
re: rasputina
re: rasputina
And since I bought it too seduced by DK's review, I am going to make roasted lamb sandwich as soon as get my strength back after the surgery.
BC, I loved your report but since I do not eat pork, I won't be making it. The mix of components minus pork sounds pretty good, maybe one day :)
re: herby
herby thank-you. I think this sandwich would be lovely with roast chicken as well - you could brine it in the same mixture. I was actually thinking I'd pull some cooked turkey out of the freezer and give that a try w the other components since we still have some of the "fixins" leftover.
Take good care herby & best wishes for a successful surgery and speedy recovery.
re: Breadcrumbs
Great suggestion, BC! I am planning to get into the sandwich book soon. Lamb is in the fridge but I will make a note to sub chicken for pork.
Many thanks for your good wishes, BC! Surgery was successful and is over, I am at home now trying to recover and one of the doctor's advices was to eat good food :)
re: Breadcrumbs
BC, I loved your report. I agree it is a ton of work but I am so glad you liked it. It is not a recipe for the faint of heart. I do think it is very much in keeping with her recipes in the MOZZA Cookbook.
I think her intent is that you would make the pork one night which you could serve with the yams but make extra of each so that you could use the excess of each for leftovers. If you did it that way you would make a fabulous Sunday pot roast and then the panini sandwiches later in the week.
Then the various extras wouldn't seem so daunting because you would already have the meat and yams out of the way.
My husband often makes fun of me because all of my sandwiches are this involved. They call me the sandwich queen because when I panini everything comes out - Balsamic, infused olive oil, grilled onions, pan juices, and everything else you can think of.
re: dkennedy
Thanks dk & I totally agree w you about how she envisions you might use the book. I learned a lot by making this dish and I'm glad I had the forsight to double up on the pork as I now have a fully cooked roast in the freezer ready in waiting for another round of scrumptious sandwiches. I now plan to read through this book cover to cover to get a better sense of the various dishes that serve multiple-purposes.
I'm now eyeing the rare-seared tuna, braised leeks, hard-cooked egg, and tapenade...or the lamb...
What others would you recommend my sandwich queen!!?
I just ordered Jeni's Splendid Ice Creams at Home-
any suggestions for icecream makers?
I received this morning Rick Bayless' Authentic Mexican.
So far, I like cook's notes, bibliography, glossary equipment, and finding Mexican ingredients
re: jpr54_1
re: DiningDiva
re: emily
Oh, you'll love Marilyn's tours. I've done several of them and Rick is a FABULOUS teacher.
I got Authentic Mexican not too long after I got Diana Kennedy's Cuisines of Mexico (lordy that was a L-O-N-G time ago) and after having spent many nights and day's with the DK book, Authentic Mexican paled by comparison. It's a totally preferential thing on my part. I also think that RB hadn't quite found his "voice" in the first book. It was a bit stuffy for me whereas Mexican Kitchen seemed more relaxed and "chatty".
I like Salsas that Cook because it is a great introduction to Mexican cuisine for a person coming to it with some cooking skills but no real experience cooking Mexican. I really, really like the front section with the essential salsas given in different yield amounts and dried chile substitutions. Then he gives you 50 recipes that use the essential salsas. The chocolate struesel cake in the dessert section is a wonderful everyday cake.
Be sure to take a lot of zip lock baggies with you to use to get any food purchases back home :-). I think Ricardo Muñoz is on that trip too. He's a sweetheart and super knowledgeable about his cuisines. I'm sure you'll go to at least one of his restaurants. I think my friends from Vacaville in NorCal will be on that trip too :-). You'll have a great time and eat well.
re: jpr54_1
re: jpr54_1
More fall cookbook releases are starting to show up on Amazon:
Some that peaked my interest (though there's not much info yet):
Southern Italian Desserts: The Great Undiscovered Recipes of Sicily, Campania, Puglia, and Beyond
Mastering the Art of Soviet Cooking: A Memoir of Food and Longing (by Anya von Bremzen)
Stories from the Larder: A Kitchen Diary (US edition of Kitchen Diaries II)
re: emily
Oh boy. New Anya - she writes great books. New Nigel. New Hugh. New Symon. New Ottolenghi. New Jamie. Someone wrote a whole book about mug cakes in the microwave! It's going to be nothing but cookbooks for Christmas. And that's perfectly fine with me.
Thank you, Emily. The Wish List just grew substantially.
Just Bought "Modern Sauces" by Martha Holmberg. This would make an interesting COTM -- something a bit different. The book is divided into 14 categories of sauces: Vinaigrettes, Herb, Tomato, Vegetable/Chile/Nut, Butter, Cream, Mayonnaise, Hollandaise, Gravy/Jus/Pan, Sabayon, Custard, Fruit, Caramel, and Chocolate. Each category has half-a-dozen or so sauces, followed by recipes to use them with. I'm looking forward to trying the Steak House Hollandaise, and the Dijon-Cognac Cream Sauce, for starters.
re: pikawicca
re: flourgirl
re: pikawicca
re: pikawicca
Definitely looking forward to hearing if/when either of you try something. It sounds like a terrific book pika.
I have The Sauce Bible which I use as a reference book and I must say it's come in handy over the years - even if just for peace of mind or, inspiration. More recently, I picked up James Peterson's Sauces at a yard sale or thrift shop. I don't think I've looked at it since. No fault of the book, just me w too many!!
re: pikawicca
re: pikawicca
Awaiting the arrival of: "The Hakka Cookbook: Chinese Soul Food from around the World", Linda Lau Anusasananan.
Should arrive later this week! Cannot Wait!
re: Gio
re: LulusMom
re: pikawicca
re: pikawicca
re: pikawicca
Here's her blog:
Here's Andrea Nguyen's version of Anusasananan's Soy-Glazed Black Pepper Chicken recipe:
[insert witchy cackle here]
re: buttertart
re: buttertart
re: LulusMom
I love Hakka cuisine but have been holding off (a near miracle if you ask me) because I haven't heard of anyone who has cooked from the book. Has anyone here started cooking from it yet? There's only one review on Amazon Canada - not at all helpful, just someone annoyed there aren't photographs in the book. It doesn't seem any of the 10 reviewers on Amazon US have cooked from it.
My hesitation comes from the fact that the book is a compilation of recipes from a variety of cooks. Does anyone know whether the author tested them as part of the project? I've had mixed results w books like this in the past.
re: Breadcrumbs
The writer is a veteran of "Sunset" magazine food writing, one of the best (and most carefully tested) in the States. I am sure the recipes were tested numerous times. I'll give the book a whirl this weekend...the thrilling thing about it for me is the insight into the culture, the diaspora, and the effect different locations people migrated to had on their cooking.
re: buttertart
Looking forward to hearing your report if you get a chance to cook from it bt.
I totally agree w you about the author's background..it should bode well for this book but it's also what reminded me of Molly O'Neill who was also very accomplished and highly credentialed when she put her name to One Big Table.
Fingers crossed that this is a winner. We have one Hakka restaurant within a quick drive of my home and sadly the food is hit & miss. I'd love to be able to replicate some of the amazing dishes I've tried elsewhere.
I wish I could be there w you to taste test this book bt...I'd bring the wine (and maybe my lover of all Asian cuisine cat)!! ....I'll leave the dog at home as Liam might not appreciate his exuberance!
Just ordered Every Grain of Rice (U.S. edition!) along with a cheap used copy of Mangoes and Curry Leaves (which has been on my wish list since it came out). I know I'm going to end up with the Hakka book too, but I'm waiting for the price to come down or for it to be chosen as COTM.
My two latest acquisitions arrived today:
A GIRL AND HER PIG by April Bloomfield has been on my Wishlist for a while now and I finally took the plunge after an additional 10% discount was offered. I'd hoped The Spotted Pig's burger recipe would be in the book but it doesn't seem to be. That said, on first pass, I saw quite a few enticing recipes. Looking forward to settling in with this and a nice cuppa!
CURRY, CALLALOO & CALYPSO by Wendy Rahamut is a book I'd read nothing but amazing things about. Though I've never been to Trinidad & Tobago I do look forward to getting a taste of their cuisine through Wendy's recipes. It's an absolutely stunning book with gorgeous photographs of the Island, its produce, its people and the recipes.
This morning I received Diana Henry's book-"salt, sugar smoke".
Many recipes I am going to try
spiced feta in olive oil
persian marinated olives
sweet fig vinegar
rose petal jam
scarlet bell pepper chile jam
roop's lime pickle
none of the recipes seem difficult-
I came across a book today called "4 hour Chef" by Timothy Feriss (http://www.amazon.com/The-4-Hour-Chef...)
After thumbing through it, I think I will be purchasing it after my next pay day.
re: Musie
re: Musie
Tim Ferriss is a fascinating guy - I have been following his blog for years. This is the latest book in a series that started with "The 4-Hour Workweek" and then continued with "The 4-Hour Body". He is more of a "life hacker" than a chef, but I think the book looks really interesting in that it helps you figure out shortcuts to rapidly improve your skills as a cook.
My copy of "Ottolenghi: The Cookbook" finally, finally came in at the cookbook store and I picked it up today. Whee! While there I grabbed a discounted copy of John Torode's "Chicken and other birds" - it seemed appropriate given that I've been branching out quite a bit lately, trying out duck and today I'm going to cook quail for the first time too,
I also couldn't help buying Fuschia Dunlop's "Land of Plenty" which many of you have strongly encouraged me to acquire. I came *this* close to also buying Oseland's "Cradle of Flavour" but after spending quite a lot of time looking through it, I think it would be one of those cookbooks that I bring home and put on my shelf and then never actually use.
If they hadn't been out of stock, I would probably have picked up a copy of "Burma" too, because I suspect it's going to be COTM very soon and I have a massive package of tua nao (pressed discs of fermented tofu) which my daughter's occupational therapist very kindly brought back from Thailand for me. What on earth I'm going to do with all this stuff is beyond me -- LOL! I wonder how long it keeps?
re: geekmom
Ooh, I've been longing to get my mitts on Ottolenghi's original, but it seems to be unavailable most everywhere, at least until the NA release this fall (they keep pushing the date back!)....let me know if you love it as much as the others!
I hope you love Land of Plenty; it's one of my favourites. I bought a used copy of Cradle of Flavor for a decent price, otherwise I probably still wouldn't have it. Other than being a really interesting read, I don't use it much....though the beef rendang recipe is worth the price of the book!
And I *think* that the tua nao keeps indefinitely, so no worries. I tried making my own a couple of weeks ago, and that was an epic failure, a job best suited for the summer months, methinks. I'm still trying to rid my nose of that smell.
re: Allegra_K
Don't know about the US but if you really want it Chapters here in Canada has the original--weights are in metric but if you have a digital scale I'd think you'd do fine. :) http://www.chapters.indigo.ca/books/O...
re: maplesugar
re: herby
re: herby
Sorry didn't realize when I posted-I bought the original from Chapters...I guess they only have the preorder available now. My apologies.
eta: this is the Uk ed. http://www.chapters.indigo.ca/books/O... but it's also currently unavailable. :(
re: maplesugar
I am not at all put off by the metric measurements, in fact I prefer it, and I really hope they don't mess up the US edition by converting everything to cups like they did with Plenty. I bore all my less-cooking-obsessed friends by telling them how amazing a good kitchen scale is. ;-)
re: Allegra_K
Yes, the Ottolenghi book was quite hard to get - took quite a long time for the importers to ship it out here, and not cheap! It looks fantastic & I am keen to get started cooking from it. We need to get our money's worth since it was so expensive. I believe I will start with the apple and olive oil cake with maple icing.
re: geekmom
Is it more expensive then ordering from Amazon UK + shipping? The book is available there for £16. But I agree waiting for the US release probably is the right choice for most, given that it's "anytime soon".
PS. Not very clear from the post that Jerusalem is also £16 from Amazon. So not overly expensive.
re: lilham
No, the book itself is not expensive, but the bookshop here charged $59 for it. I'm browsing on Amazon.co.uk at the moment & just added Ottolenghi to my shopping basket & I'm amazed to see that they would charge less than £7 in shipping to send it to Canada. I've always assumed it would be very costly.
re: geekmom
re: Frizzle
re: geekmom
The strange flavour chicken is requested at least once a fortnight. The fish fragrant pork is also wonderful. I did the four sauces for chicken that are in the appetiser section of the book as well for a meal. It was a good intro into the different flavours of sauce you'll make for various recipes and great fun picking a favourite. Red oil was ours.
Her chilli oil recipe is very easy btw and I use it on everything. I think a jar of it will be a permanent fixture in our pantry.
I also check the old COTM threads for any recipes I plan to make as those threads were very active and full of great tips.
re: geekmom
The fish-fragrant eggplant is my number one fave, and has changed opinions of many supposed eggplant haters. Ditto for all the tofu dishes, esp the home-style and mother chen's bean curd. The dan-dan noodles....such a great late-night snack! You'll have success with pretty much anything from the book. I sure hope it's a hit in your family!
Also I totally agree with Frizzle re: the cold chicken slivers. They are fabulously simple and just fantastic, 'strange flavour chicken' and 'fish fragrant chicken' making frequent appearances on my dinner table (also a great use for some of those rotisserie grocery chickens when time is short)....would love to hear how things turn out for you!
re: geekmom
I need to pat myself on the back. I have made it to the last day of the month without buying a cookbook. I am pretty proud of myself.
re: dkennedy
re: dkennedy
re: herby
While I didn't buy any cookbooks, I think I might have subbed out other purchases in place of the cookbooks. We bought a Latissima Espresso maker recently and yesterday I went to the mall to buy pods, glasses, and tea. If this is a trend I am better off (cost wise) to buy books. But we really are enjoying our lattes at home.
re: dkennedy
Ha-ha-ha :) Same here - bought new set of dishes but have the old set and mis-matched pieces packed into boxes ready to go to new homes. And since I've been reading and contemplating cooking from the Sandwich book, I now have a strong interest in acquiring panini press....
And I've borrowed a few books from the library. Brought home last week The Food You Crave by Ellie Krieger and Beginnings by Chris Cosentino.
Well, I failed to make it to the end of the month without buying yet another cookbook.
I bought Prashad Cookbook : Indian Vegetarian Cooking on iBooks.
The Prashad owns a very popular Indian vegetarian restaurant in Bradford, UK, and have been on one of Gordon Ramsay's TV shows. I flipped through it for an hour last night and it's very very good. There is a very detailed list of common ingredients, with photos. There are tips on Indian cooking techniques (like how to wash dhals). Recipes are marked vegan, wheat free and nut free. There is also a meal planner for three quick midweek suppers, a weekend dinner party and a feast. I'm going to tackle one of the quick dinners next week - pea and cauliflower curry, curry rotli and coriander, chilli and garlic relish. (Though I probably will cheat and get a shop bought roti).
One of my new year resolution is to eat more vegetarian meals, and branch out a bit from pasta and beans. Hopefully this book can give me inspirations on veggie meals with strong gusty flavours.
re: lilham
An update.
I made my first Prashad Indian meal last night - pea and cauliflower curry with a coriander, chilli and garlic relish. They are very very good. I have left over for lunch today. They are even better with rice, then the shop bought chapati.
Both the curry and relish are very simple. For the curry, make a masala by blizzing green chillies, ginger and salt in a mini food processor. Then heat oil with cumin and mustard seeds until they pop. Add asafetida. Then cauliflower, masala paste, turmeric, ground coriander, salt, sugar and water. Simmer for 10min. Add frozen peas and chopped tomatoes. Cook for another 3 min. Sprinkle with coriander and serve.
The relish is equally simple. Blend fresh coriander, garlic, green chillies, cumin seeds, salt, sugar, lemon juice and oil in a mini food processor.
I would never have picked a cauliflower and pea curry as a main (sole) dish. When I cook indian vegetarian, I always try to pick something more filling, like beans, lentils or paneer. I saw this meal plan and was willing to try and be surprised. Both mr lilham and I felt full after the meal. Not deprived thinking we only ate cauliflowers and peas!
PS. This meal is better than the few dishes I've cooked from Madhur Jaffery's Easy Curry.
I saw the Gourmet Today Cookbook at a HomeSense near me for only 12.99.. I bought my mother the first Gourmet cookbook some time ago and know that was good.. has anyone tried this one...http://www.amazon.ca/Gourmet-Today-Al...
Some mixed reviews!
re: rstuart
re: rstuart
Oh rush on back and buy it if you didn't already rstuart!! As LlM said, this has been a repeat COTM and is chockfull of great recipes.
One of my favourites is the Steak & Guinness Pie.
I don't recall whether or not you've joined EYB but if you take a look there (no need to be a member to read reviews I think) you'll see lots or notes on the book and recipes.
I can't say I find Amazon cookbook reviews all that helpful because many folks add their review when the book first arrives. I'd rather read reviews from folks who've actually cooked from the books.
Here's the link to the main COTM thread. If you make something, please add your review too so we can read them!!
The Independent (UK) have listed their 10 Best Vegetarian Cookbooks...
re: Gio
And I just bought the first one this week!
The Hakka Cookbook arrived late yesterday and although I only glanced at a few pages at random, I've already flagged several recipes to cook. It's really much too early to judge anything about this book But... It looks like I'm going to have fun with this. Many recipes remind me of take away dishes, and that's not a bad thing. Definitely going to be Chinese comfort food. More later.
I've done well this year and not gone mad buying books. I purchased Every Grain of Rice by Fuchsia Dunlop. I still feel like I have a lot more to cook from Land of Plenty and don't feel ready to move on just yet but being a metric gal I wanted to make sure I got a copy that has metric measures. I got stung with LOP with imperial measures even though I ordered it from the UK and it's just a pain always having to convert things.
The other book I've bought because it was only $15 was Ratio by Michael Ruhlman. I have his Twenty book and learnt a lot from it even though I haven't really enjoyed the recipes so much. There seem to be mixed reviews on Amazon about the book but if it's a dud I'll re-gift it. I'm hoping it will be good for some basics that I have a fear of, like dough.
To be gifted to me on my return to my home country in a couple of months is Marcella Hazan's Essentials book. It sounds like a perfect book for slow, rainy day cooking.
I'm really interested in the Hakka book and the Charles Phan book but I want to read a few more reviews on here from people that have cooked from them both. Also on my radar is an old COTM that seemed to get good reviews, Fish Without a Doubt and I'm keen this year to try to learn more about Korean and Philippine food. I've yet to delve into what books are the best to get into those cuisines.
If I can keep my cookbook purchasing to this for the year I've done very well. I'm also looking forward to being repatriated with my cookbook collection that's in storage in my home country, so many old friends to get reacquainted with.
re: Frizzle
His pie dough ratio/recipe is fine, but if you're going to 'blind bake' a crust, do it at 375F or 400F, not the 325F Ruhlman says. I kicked myself for not consulting other sources, but it was an irritating error considering the fairly small number of recipes in the book overall...
Feb thread!!!


text:
Wild night leads to potentially wilder Day Two
Cats hold 3rd and 15th overall in pivotal evening for franchise
"Pre-game" banter on Panthers pre-draft
From the Edmonton Journal's David Staples: "Would you trade Nathan Horton, Stephen Weiss and Cam Fowler for Taylor Hall or Tyler Seguin?" Yet another angle on the top three...and what to do with them. BTW: I think that deal flies with Edmonton, but it is a lot to give up.
Now of all the major league sports drafts, the NHL draft is the most difficult to predict. Teams will draft based on Best Player Available rather than team needs and rightly so. The one area I see...
Windsor defenseman contributes in solving immediate - and future - needs for Cats
Limited options make for potentially hit-or-miss decisions
In case you missed it - or simply didn't get enough of Bill Daly - here's a replay. Thanks to Fel0096 for the link via YouTube.
Cats enter drawing with 3rd best opportunity to snare #1
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subset: commoncrawl


text:
Monday - Bellefonte - 10:30 Toddler Storytime
Monday, November 4, 2013 - 10:30am - 11:00am
Join us in the community room for books, music, and literacy enriching activities especially designed for Toddlers. After Toddler Storytime, stay and play while meeting other parents and caregivers of toddlers.
Our theme for this week will be Caldecott and new books
Storytime progrmas meet Pennsylvania Learning Standards for Early Childhood Education
The Caldecott Medal was named in honor of nineteenth-century English illustrator Randolph Caldecott. It is awarded annually by the Association for Library Service to Children, a division of the American Library Association, to the artist of the most distinguished American picture book for children.


text:
Prep1 h
Cook45 m
Ready In1 h 45 m
"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook Chrissy Fessler."
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Adjust Servings
Original recipe yields 4 to 6 servings
- Cook noodles in a large pot of boiling water until al dente. Rinse, drain, set aside.
- Heat oil in a medium saute pan. Add mushrooms, onions, carrots, peas, and broccoli; saute over medium heat until tender. Add wine and garlic; cook five minutes, or until wine has just about evaporated. Remove from heat, and cool for ten minutes.
- In a medium bowl combine sauteed vegetable mixture, mozzarella cheese, 2 tablespoons Parmesan cheese, and egg. Mix well.
- Pour half of the pasta sauce into the bottom of a 13x9x2inch baking pan. Spread 1/3 cup vegetable mixture over each lasagna noodle then carefully roll up the noodle. Place seam side down in dish. When finished placing all the noodles in the pan, pour remaining pasta sauce evenly over noodles. Cover with aluminum foil.
- Bake at 375 degrees F (190 degrees C) for 35 to 40 minutes. Uncover, and sprinkle remaining Parmesan cheese over noodles. Bake, uncovered, 5 more minutes. Garnish and serve immediately.
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Reviews (3)Rate This Recipe
I used cheddar cheese instead of mozzarella and left out the peas (hubby doesn't like them). Next time I will use more cheese in a combo of cheddar cheese and Mozzarella. Also, I would add more veggies! Delicious and wonderful!
Excellent twist on a classic dish. Next time I will use zucchini instead of broccoli. I also used whole wheat noodles in an attempt at making it more healthy which worked well. I ended up way too much veggie mixture for the allotted space in the pan, so I used the noodles that broke to make second smaller casserole with sauce, noddles, veggie mixture, more noodles and sauce on top. It was nice because now I have dinner for another night this week already prepared. Was really good with Italian bread and I will add a side salad next time too. The only down side was rolling the mixture into the noodles and transferring it to the pan - messy! Tasted great though. Thanks for the recipe!
Reggie Ann
I didn't make this exactly according to the recipe but it was the recipe I found that had veggies and used tomato sauce, the other veggie lasagna's I found had white sauces that I'm not sure my boys would like. I exchanged the sliced carrots, peas and broccoli for 3 cups of frozen mixed veggies because that's what I had on hand and added half a package of frozen spinach, I kept the rest of the ingredients the same. I didn't roll the veggies, I just layered like regular lasagna because I was running short on time. It turned out WONDERFUL! It's an excellent base recipe. I might try stuffing manicotti noodles with the veggies from this sometime. We will definitely keep this recipe. Thanks Chrissy!
Similar Recipes
Chicken Lasagna Alfredo
Italian Veggie Rolls
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Chicken Lasagna Rolls with Chive Cream Sauce
Amount Per Serving (5 total)
- Calories
- 668 cal
- 33%
- Fat
- 21.1 g
- 32%
- Carbs
- 90.1 g
- 29%
- Protein
- 30 g
- 60%
- Cholesterol
- 81 mg
- 27%
- Sodium
- 785 mg
- 31%
Based on a 2,000 calorie diet
previous recipe:
Italian Veggie Rolls
next recipe:
Chicken Lasagna Alfredo


text:
Like another reviewer said, this rug is primarily ivory, not blue. It's a beautiful rug but be prepared for ivory with blue gray accent, not navy blue with ivory accent. I had high hopes for it but mine went back. I rated it good because it's a nice rug for the price but it's not what they description says it is. The pictures are also deceptive-the ivory design is thicker and more prominent.
As always, the shipping time frame with overstock was expedient. I ordered two runner sized rugs, and the look of the two differed greatly from one to the other. One is clearly thicker, with much more of the white coloring, while the other is more in keeping with the picture posted on the site. Placed them both on dark hardwood, and unfortunately they shed like wet, mangy dogs! Vacuumed continuously (daily)for the first four weeks without let up. Hopefully the shedding will die down soon.
The image on site reads primarily navy blue. However, since the ivory portions of the rug are raised above the navy, I could only really see the navy when standing on the rug. The quality is excellent; I simply want a primarily blue rug as opposed to this, which looks like an ivory rug with blue accents.
I absolutely love this rug. Just like everyone said it's very expensive looking. It reminds me of something from Anthropologie. Don't hesitate to get it. My cats did not scratch at it either. YAY LOVE it LOVE it LOVE it I wish I could put one it every room but that would be stupid. It's been since August and I love it even more and it has maintained nicely.
This beautiful rug is very cushy, is beautiful under our dining room table, and was a great price. One surprise: the size of the design. Each medallion is about 14" in diameter. This is oK for us, because much of it is under the table, but it might be too bold a pattern in the middle of a room. I'd be happy to provide a photo that shows it in the room, if Overstock wants to add it.
Very soft and cushy underfoot, pretty colors and pattern. Shipped quickly. It did have an odor upon opening that dissipated within a few days. I loved the rug overall, but the "loops" were not uniform in height so it distorted the pattern somewhat. I placed it under a table so it was not very noticeable.
I love my rug! In reality, it is not so dark as depicted in the picture. I like it better! The pattern is open with more white than shown in the picture. It is plush and unfortunately my dog and cat have co-opted it for naps because it is so cozy. I could not be more pleased. It is a great value for the money.
The design pictured led me to believe that the pattern was smaller. In fact it is quite large which is not the style I would have chosen. It does have a more yellowish background rather than ivory and the blue is not even close to a navy. The quality of the rug is very good for the price and is soft underfoot. Price and quality make it a rug that I still enjoy in my sunroom but...every time I look at it I am sorry it is not what I had hoped for. Overstock is the BEST site for quality and customer service.
Purchased this rug in the round shape and the look is very elegant . The rug is a wool flat weave blend. The picture does not do it justice in my opinion; the blue and off white is very pretty and goes well in the yellow living room it was intended for. It is not the right size for where I planned to place it. I will purchase another rug in the same or simulate style better fitted to the needs of the room. I love this rug so much I will put it in my bedroom.
This is a beautiful rug! The colors are true to the picture and the design is lovely. I have this rug covering my hardwoods in the bedroom and it is perfect.
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Foreclosure Rescue Scam Prevention
Get Involved
An estimated 4 million homes are at imminent risk of foreclosure this year. The problem is no longer confined to certain populations or neighborhoods, but will affect all of us – either directly or indirectly – regardless of community, ethnicity, and income level.
In the past, many homeowners in danger of losing their homes to foreclosure would avoid the problem so as not have to deal with the embarrassment or stigma associated with it. However, with the economic downturn, embarrassment is no longer the biggest barrier that homeowners face – rather, it is clear direction on what they should do. The marketplace is cluttered with conflicting messages about what to do and where to go for help, causing homeowners to become frustrated, confused and vulnerable.
In response, this campaign is designed to ensure that those facing foreclosure are getting proper guidance from the "right people." The PSAs encourage homeowners to call 888-995-HOPE, a trusted hotline operated by the Homeownership Preservation Foundation, to receive free, reliable advice from HUD-approved housing counselors.


text:
Activities: Certificate
Maintained by Mark Nelson
This module allows for the dynamic generation of certificates based on predefined conditions set by the teacher.
Moodle 2.5
Useful links
Mark Nelson (Lead maintainer)
Please login to view contributors details and/or to contact them
Show comments
- Tue, Aug 27, 2013, 3:41 AMHi Mark. I come across one problem. There are two type of students in my courses. Student is itself and student-curator. Curator can study course and watch the student succeses. I made the curator role on the assistant role based and modified it. There is mod/certificate:manage which restricts adding the user who have this right is true. If I turn it to false then user with the curator role cannot get student list who have issued certificates. I can change original code but it would be better to add new right looks like mod/certificate:viewuserlist ? Thank you (Ed)
- Tue, Aug 27, 2013, 3:45 PMHi Mark, is this plugin working in Moodle 2.5 (was fine before upgrade, and have installed latest version of plugin.) I am getting a 500 internal server error - have checked permissions and they seem okay. Tried reinstalling, but no luck. Is it just a Moodle 2.5 issue and I have to wait, or is there something I can do to fix it. Thanks. I have Moodle 2.5.1 (Build: 20130708). Regards, Bronwen
- Wed, Aug 28, 2013, 8:34 AMFurther to my request yesterday about certificate working in 2.5.1-giving a 500 error, I think I have managed to fix the problem. Found the error [2013-08-27 19:29:04]: error: file is writable by others: (/home/....../mod/certificate/view.php) and changed permissions for the view.php file from 664 to 644. Seems to have fixed it.
- Thu, Sep 12, 2013, 12:17 PMEvery time I try to add it I get the error code "Add-on does not declare its version", which is false because it does declare it's version. Help...
- Wed, Sep 18, 2013, 12:00 PMI also had the same issue as Bronwen. Did you view the report page? (/mod/certificate/report.php?id=xxx). It is not working and the permission change did not fix it.
- Wed, Sep 25, 2013, 6:28 AMI just upgraded my site from 1.9 to 2.4. The certificate module used to be able to look up to the SCORM package to see if the participants have completed the SCORM course, then they can get a certificate. Now with the 2.4 certificate code (combined with 2.x "conditional activities") I was NOT able to do the same. If the participant only viewed few pages and then click on the "certificate" link, they will be able to get the certificate without going through the SCORM course. Does anyone experience the same thing? I turned on the debugging mode in Moodle 2.4.4 and the only thing I got is
get_all_sections() is deprecated. See phpdocs for this function
line 2956 of /lib/deprecatedlib.php: call to debugging()
line 70 of /mod/certificate/index.php: call to get_all_sections()
Thoughts or comments?
- Wed, Oct 16, 2013, 12:55 AMHi Mark,
I love the plugin!
Unfortunately when I upgraded to moodle 2.5 I immediately received a 404 error when trying to view the certificate. Is there anything I can do to rectify this?
- Mon, Nov 18, 2013, 12:19 AMUnfortunately when I upgraded to moodle 2.5 I immediately received a 404 error when trying to view the certificate. Is there anything I can do to rectify this?
- Thu, Dec 5, 2013, 3:21 AMCertificados en pdf no editables
Hola a todos les solicito de su orientación ya que recientemente e instalado en moodle 2.4.5 y e agregado el módulo de certificados y se ejecuta adecuadamente pero al momento de generar el documento no me respeta las propiedades de no edición y copia del documento.
Las características de mi servidor son:
Sistema operativo Solaris 11.
Php 5.3.10
Postgress 8.3.1
También si me pudieran decir cuál es la librería o las opciones que debo revisar para ver si puede ser ese el motivo de que el documento no se genere con seguridad ya que me permite editarlo y eso no debe ser.
Certified non-editable pdf
Hi all I ask you as your guidance recently and installed moodle 2.4.5 added ye module certificates and runs properly but when I generate the document does not respect the properties and no edition copy of the document.
My server specs are:
Solaris 11 Operating System.
php 5.3.10
Postgress 8.3.1
Also if I could say what the Seller or options I should check to see if that may be the reason that the document is generated safely and that allows me to edit it and it should not be.
- Mon, Dec 9, 2013, 8:59 PMSomething has changed with the certificate. I used to be able to customize the certificate for a single activity or give it a name. Now it defaults to the course name. We have a training course in which the students are able to get several certificates based on different activities and tests. What happened to this customization?
- Tue, Feb 18, 2014, 8:08 PMHi,
I have upgraded my moodle to 2.6 and installed the latest version of certificate and now my certificates are blank? Any ideas please? Thanks.
- Wed, Feb 19, 2014, 12:48 AMHi Rich
We too have the same problem....although it seems to only affect Chrome. Works fine in IE and Safari. Can't find a solution yet.
- Sat, Mar 8, 2014, 12:52 AMAn important message about this plugin from the maintainer, Mark Nelson:
- Thu, Jun 19, 2014, 9:14 AMAs Luis said: Mark has posted on 3 March.
"Hey guys,
Sorry about my absence on these forums recently.
I have moved overseas and have gone from working full-time at HQ, to only part-time. At HQ we were fortunate enough to have a week every so often where we were free to work on our own Moodle related projects, the 'Custom certificate' activity being mine. However, since I am now only contracting I do not have this luxury which is the reason this project has not been updated in a while.
The foundation is there but it still has a lot of work to be done. However, I am not sure when it will be continued. Perhaps someone would want to take the reins?
As we all know, life moves on. Does anyone have any recent news for Certificate? I'm wondering about 2.7
- Sat, Jun 21, 2014, 11:48 PMHello,
I have small problem with plugin.
On certificate show incorrect my name:
"Jaros?aw Maciejewski"
"Jarosław Maciejewski"
can you fix it? (maybe utf-8 encode)
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text:
With three undefeated teams in the Big East, Pitt's chances of winning the conference title are slim.
The Panthers are 2-4 overall and 0-3 in the Big East, and they've lost consecutive games to Syracuse and nationally ranked Louisville.
At this point in the season, Pitt is just trying to win a conference game. The Panthers will have to settle for trying to win at Buffalo (1-5) on Saturday in a nonconference game.
"Its not easy, but this team has been through a lot together," Pitt senior center Ryan Turnley said. "We're a pretty close group. We're all going to fight for each other until the end. We're going to go out and get better every single day of practice, and we're going to try hard to turn this thing around."
Pitt certainly has been through plenty together. There's been five different head coaches since Dave Wannstedt's era ended in 2010, including Todd Graham, who left the program following last year via a forwarded text message to the team.
As unusual as the circumstances facing the Panthers have been, players aren't using them as an excuse. Turnley says improving their record is more important.
"There's been some turmoil around here, everybody knows that," Turnley said. "But at the end of the day, no one really cares about that. You're going to be remembered for how you perform. No one is going to remember the things we went through. They're just going to say right now you're 2-4."
Of course, the season if far from over and the Panthers can still earn a bowl game, but given their schedule, things won't come easy.
The schedule includes two away games against Connecticut and South Florida. Pitt also will play new Big East member Temple, who currently holds a solid 2-0 conference record.
On the heel of that game, Pitt will play arguably their hardest game of the season. This will be against a fifth ranked Notre Dame team who will host the Panthers in South Bend.
And the second-to-last game of Pitt's season will be against No. 15 Rutgers, one of those three undefeated teams.
"We want to win games," Pitt head coach Paul Chryst said at Monday's weekly press conference. "That's the ultimate end result."
Despite the last two losses, Chryst said the Panthers are determined to keep working and fix what can be fixed.
In Saturday's 45-35 loss to Louisville, Chryst said he saw controllable issues that can be cleaned up. This included some costly special team mistakes.
In the third quarter, Pitt botched a punt snap that gave the Cardinals excellent field position, resulting in a Louisville touchdown and a 17-point lead.
Pitt kicker Kevin Harper also missed a 50-yard field goal in the first quarter. The distance was there, but the ball sailed right.
Chryst did not put the blame on Harper.
"There's a time where we are going to need Kevin, and he's going to deliver for us," he said.
Pitt has played well in spurts, as it did during the first half against Louisville. The Panthers will look to play a complete game against a struggling Buffalo team whose lone win came against Morgan State.
"You can't have the same storyline every time or you're really not getting better," Chryst said. "The time is now, we've got to get this thing going."