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September 2011 Cookbook of the Month Voting
- LulusMom Aug 15, 2011 02:25 AM
After much discussion, we have narrowed it down in our nomination thread to the books listed below. These are all books that got at least 3 votes. Now is the time to decide which book will be chosen for September (the 5 year anniversary of Cookbook of the Month!). Please remember to VOTE IN ALL CAPS. Voting will close at 6 pm eastern time on Thursday, August 18.
THE FOOD OF SPAIN, by Claudia Roden
FRIED CHICKEN AND CHAMPAGNE, by Lisa Dupar
TENDER AND/OR KITCHEN DIARIES, by Nigel Slater (we could do a Slater combination or just one)
ONE BIG TABLE, by Molly O'Neil
Here is a link to the nomination thread if you'd like to read more about the books: http://chowhound.chow.com/topics/800883
Oh gosh, I would be delighted to cook from any of these books, and I own three out of five. I'm going to have to think on this one a bit. Thank you, LulusMom! If either or both Slater wins and there's some interest, I'd be happy to put up a Slater adjunct thread for those who wish to cook from various and sundry other Slater titles.
re: bayoucook
I was intrigued when this title came up on the nominating thread, and I went to Amazon to see what the book was about. What seemed to me was that the positive reviews were by people who had gone to this restaurant and/or knew the author. One reviewer, who clearly had not ever gone, was pretty disparaging about the book. I don't remember if in the nominating thread there was a COTMer who has the book and loves it.
re: roxlet
I think bayoucook has the book and loves it. :). In the noms thread she mentioned maybe half a dozen to a dozen recipes she's tried and liked. http://chowhound.chow.com/topics/8008...
re: The Dairy Queen
Here bayoucook describes what she's cooked from the book.
re: roxlet
I think the reviews are rather sparse because she self-published the book. She doesn't have the big PR engine that comes with a publishing house. I lot of people probably haven't even heard of the book unless they have been to the restaurant.
She did win the Julia Child award for a first book in the IACP 2011 awards. So the book will probably get picked up by a publisher.
re: L.Nightshade
Oh, that's very interesting about the self-publishing aspect. I wonder why she did that. Wanted to retain creative control? Was in a hurry? Nevertheless, it seems pretty amazing (to me) that she won the IACP award as a self-published author. I don't really know how these things work, but it just seems it you've got a published house behind you to get your name up for these awards or just have a lot of buzz in general, you'd have more of a shot of getting your hat thrown into the ring. This is pretty amazing to me. Must be quite a book.
re: The Dairy Queen
When Champagne was mentioned during the nomination thread I went online to gather info. I read a lot of reviews of the cookbook on various blogs and everyone I read convinced me I had to have this book, NOW. Here is the google search I used to get you started:
re: The Dairy Queen
I agree, it sounds pretty impressive. The photos and format are supposed to be great too, haven't actually seen it yet. I'm ready for another book with photos after World Veg. I get so inspired by the visuals.
I haven't voted yet, however, I'm about equally torn between three of the four choices!
re: roxlet
I just read those. The worse one really aggravates me because the recipes are NOT another shrimp and grits or another leftover turkey soup, or gazpacho or tomato soup. Whoever did that review did not really read the recipes or has little experience of nuances. Shrimp and grits, where I live, is a no-recipe needed staple. Dupar treats it entirely different. She uses shrimp shells for a stock and riches the dish up with a shrimp butter. Ever made sage-ricotta dumplings for your leftover turkey soup? The gazpacho has Dungeness crab in it. I made her Havana Citrus Marinated Pork Roast for Cuban sandwiches yesterday and I don't know when I've ever tasted better pulled pork. As for the reviewers who had visited her restaurant, they were thrilled that she had published the true recipes used in the restaurant. It did win the 2011 Julia Child award out of a very tough field. I don't care whether it wins this month or not, I will continue to cook from it by myself or start an adjunct thread. I wish you had the book in hand to see what I'm talking about. Remember: anyone can review anything. Grain of salt needed.
re: bayoucook
Hey bayoucook, you should write a review on Amazon!
re: L.Nightshade
Agreed. Bayou Cook has convinced me to buy Lisa Dupar's book.
re: L.Nightshade
I intend to!
re: bayoucook
I read that negative Amazon review before I had a chance to look at any of the recipes. I was a little puzzled by the review, thinking, wow, is every recipe in this book really so very basic? It just didn't seem consistent with your comments, bayoucook. Later, when I saw all of the steps that went into the muffuletta recipe that you shared with me, I knew that negative reviewer on Amazon was just off his rocker. I think this is one of those situations where you just disregard the extreme outlier votes.
re: The Dairy Queen
bayoucook, can you perhaps share how FC&C is different from some of the other Southern books we've cooked from? B'AYA and Screen Doors and Sweet Tea (which I LOVED).
re: The Dairy Queen
Yes, I will, later. At work on break, now.
re: bayoucook
Thank you! I think you've sold me anyway. :)
re: bayoucook
TDQ - in intense training all week at job. Will do this ASAP.
re: The Dairy Queen
I found all the reviews for fc&c useless. The negative review was too negative and it's unclear how much the reviewer cooked. However, that reviewer does post alot of reviews, on a bunch of different things, including books. Most are negative but there were a few (very few) positive reviews for books (non-cookbooks).
The positive reviews also don't mean much to me because it looks like friends or customers of the authors. One shot reviewers. I equate it to one shot posters and/or schills to CH.
Regardless, I hope this book is NOT chosen for COTM. It's inaccessible to most hounds since it's not in most libraries and it's fairly expensive to buy.
It's ironic, that for this 5 year anniversary of COTM, we've gone from older books, Hazan's Essentials and Steven's ABB where is was fairly easy for everyone to get the books, to books that are all less than a year old.
re: beetlebug
I think it's nice to have the variety. I wouldn't want to do all old cookbooks. The current COTM, World Veg, was published in 1999, Italian Grill is 5 years old, Seductions of Rice was published in 1998. It seems to me that we've had a mix of old and new books.
re: beetlebug
If you read the replies to her review, she makes it clear that she doesn't pass judgement on a book she hasn't cooked from. I am kind of surprised by the momentum this book is getting, as it's not that widely available and quite expensive ($40 with international shipping for me).
re: beetlebug
I see your point. Maybe somewhere down the line would be better. It is costly and not widely available, but I think that will change. Like most Hounds, I have a zillion cookbooks, and truly, only a handful have excited or inspired me. I love this book for it's almost hidden southern roots mixed and mingled with other cuisines, creating some unique combinations for me. Maybe only me ( and those who voted for it to win the IACP award). I do hope to share it with whomever may join me, at what ever time.
re: roxlet
If you had clicked on that name you would see that they write negatively about every book they review.
re: LaLa
That is just not true. I have looked at that person's reviews, and they give a wide range of ratings. In cookbooks, they have given five stars to Kylie Kwong's "Simple Chinese Cooking", Rozanne Gold's "Radically Simple", Lidia Bastianich's "Lidia's Family Table", Viana La Place's "Pasta Fresca", and Beth Hensperger's "Bread Bible". There are four star reviews for several other cookbooks, Francis Mallman's "Seven Fires" and Jean Anderson's "Falling off the Bone", for example. My impression is that this is a thoughtful reviewer who doesn't hand out five stars like candy, and gives an honest evaluation of how a book meets her particular needs.
re: MelMM
Re the reviews, I have to chime in. When I attached my google search, I meant for people to look at the various blogs that had reviewed the book, not Amazon customers. I take Amazon reviews with a grain of salt. Often then are helpful, but more often they are skewed. Now Bayoucook's review is another matter. She has proven herself to know what she is talking about so when she is impressed with a book, I want to know more about it. In terms of the review by the various blogs, you can see by the quality of the blog they have if they should be trusted or not (IMO).
In terms of whether or not to pick FC&C based on the fact it is a new title, I agree with L.Nightshade's statements above. I think as long as we vary our choices between old and new books we meet everyone's needs. I am happy to buy a new book every now and then, as long as it is a title that appeals to me. If it doesn't appeal and it is not in my library system, I just choose to read along with the thread.
re: dkennedy
thank you, dk - I listen when you talk, as well
re: dkennedy
Re your
"I think as long as we vary our choices between old and new books we meet everyone's needs."
I see that my vote for The Food of Spain a new book, was published June 2011. In the last hour as I am reading your post, my husband is shopping for me at "Borders - going out of business" and found it for 30% off. (Amazon 43% off) I am exited about this book because several of the hounds here have nominated and voted for it.
I may or may not have bought this book eventually, but I am happy to buy this new book as a result of their recommendations.
Just another viewpoint.
re: dkennedy
Hoping to understand what TGC stands for - only thing I can conjure-up is "The Google Channel." My mind is stuck.
re: L.Nightshade
It is a good resource for anyone who is planning on participating in COTM club regularly. I have found that since I started participating in COTM, many of the selections are books you can get on TGC when they are first released. Once you meet your initial commitment, they send you specials where you can get one book for $11.00, two for $22.00 and so on. As you can imagine it is quite a savings if you are able to get your COTM for only $11.00. Unfortunately, the sales do not often mesh with the selections, so you still find yourself paying full price (or .30% off) unless you stock up.
Once I figured this out, it made participating in COTM much more affordable.
re: dkennedy
Ah, yes. I recall that from years back.
I just received "The Food of Spain." It weighs 5 lb. 0.8 oz. Had I looked at it in the store, even after reading this group of enlightened posters, I would not have bought it. I no doubt was also swayed by my admiration of the author's "New Book of Middle Eastern Food." And by my desire to read what other chowhounders are cooking and cook along with a COTM. And wanting to learn more about Spanish cooking and its regions.
For the mundane recipes, I will list three: Bell Peppers stuffed with rice in tomato sauce; and Tomatoes stuffed with tuna (canned); and salad of rosted peppers and tomatoes. I find a number of recipes such as these available.
For the recipes I would never tackle, others might enjoy are: black rice with baby squid.
For even more mundane - I'm getting tired now: Spanish polenta. Basic ingredient: 2 cups instant polenta.
re: dkennedy
It really doesn't matter about changing my vote. I was just blowin' off a little steam. I'll find something I want to make - I'll stand by my vote. You're too nice.
re: jen kalb
I wonder if I at one time actually saw it at Costco and dismissed it - it's hard to remember. However, Costco is not a source of books anymore; at most they have 2 stacks of cookbooks, perhaps sometimes 3, among all the other books that people seem to be buying.
As my m-i-l used to say about this restaurant that was there for years, cars double parked and reservations required, "They must be doing something right." I suppose Costco has their finger on the pulse of America's reading habits.
re: Rella
Its interesting though - while they do not have as many cookbooks as in the past, they almost always have something interesting, often of local interest - for example they were selling a Baked cookbook in the Brooklyn store and something else of local interest in the Jersey store I use.
re: Rella
Ohoh, you wouldn't have bought FOS? Because it's too big and heavy? Or because of the number of mundane recipes?
I long ago gave up buying cookbooks sight unseen, even based on the recommendations from other hounds, because I was spending a lot of money on books I didn't love due to some quirky personal requirement of mine that didn't manifest itself until I was holding a book in my hands. Now, the only time I buy a book without looking at it first that is when the book isn't available at my library or by Amazon.com or Google Books preview and buying it is the only way to get a look at it.
I just bought Fried Chicken and Champagne sight unseen because it's not available at my library. I figure I will return it if I don't like it.
re: Rella
Kind of like my experience of eating in Spain. I cannot tell you, as someone who doesn't eat meat, how often I ate canned tuna (usually on pasta with canned tomato sauce) and canned asparagus (proudly told it was canned!). I think a lot of this has to do with going to bed too early for restaurant meals (wake up time of something like 5:30 most days), so i had to mostly eat in cafes, but still, there was very little choice and very little that was thoughtful and well made.
re: LulusMom
Sorry everyone! I promise to stop being so negative about the food in Spain. I have had wonderful meals there in the past.
re: Rella
Sorry to read about your disappointment with the book, Food of Spain. My cookbook collection includes a large number of Spanish Cookbooks in both English and Spanish. I fell in love with Spanish food many years ago when I was in college. I also bought this book with great enthusiasm and have not been as inspired by this book, but have yet to cook from it. I will reserve complete judgement until then. Although, I did find it interesting that the black rice and baby squid recipe is followed by instructions on how to cook basmati/long grain rice. It makes me wonder if cooking with basmati is a newer trend in Spain.
At any rate, I hope this does not quash your interest in Spanish food. Many recipes may seem mundane, but are delicious. Simple ingredients like eggs, potatoes and onion create a tortilla espanola, or garlic, mushrooms, olive oil and parsley make champinones al ajillo. You may want to check out a copy of Penelope Casas's The Food and Wine of Spain at the library or book store. It helped me recreate many of the dishes I had in Spain. Cooking Spanish food is much easier now that Spanish food is more widely available than it was a decade or two ago.
re: BigSal
Oh no. Now I'm regretting my Good Cook purchase of FOS. :( If an Espanaphile isn't inspired by this book, who is going to be?
LLM, it's possible to have great meals and lousy meals every where, we all know that, so not to worry, we aren't put off by your comments about your disappointing meals on your most recent trip. Too bad your most recent visit wasn't as chowish as your prior visits. Maybe you NEED to have a month of Spanish cooking, to banish the bad food memories and replace them with some good ones.
I fear FOS might not be the right choice for that, though. Man, I'm just kicking myself for ordering FOS in violation of my rule against buying books sight unseen. I just thought it's Roden, how can I go wrong? Hopefully once people get a few FOS recipes under their belts, they'll feel differently about this book? I do know that there is a magic in taking ordinary ingredients and turning them into something extraordinary. If anyone has that magic, it would be Roden. *fingers crossed*
re: The Dairy Queen
you know you can send those Good Cooks books back right? In the old days when the Club had a dfferent name I always used to simply dump it back in the mailbox with Return to Sender written on the cardboard mailer.
re: jen kalb
Hmmmm...Even if it's my introductory "four for a $1 each" deal? I think I have a box of five books coming... I'm already having buyer's remorse.
re: jen kalb
I think the USPS only accepts Return to Sender if the package is unopened, which means you can't have opened it and checked the book out.
P.S. TDQ, I get that you're having buyer's remorse WRT FOS based on the discussion here, but I presume you'll check out the book before making a final decision.
re: Caitlin McGrath
Oh, I see what you and jen mean about Return to Sender. I don't think think that will work for me because my copy of FOS is probably coming with my other 4 TGC books. I suppose I could reject the entire shipment and try to re-sign up again, but that would just be silly. I'll probably end up keeping this one. I only paid a dollar for it. If I decide I don't like it after cooking from it, then I'll sell it to the used bookstore or something.
re: Caitlin McGrath
well, if you put it in the box (assuming it meets the local size requirements for this, it goes away and it does not come back but for a dollar and as part of a big box I guess I would do the same thing TDQ is proposing.
I used to check the books out (this was when they came unsolicited if you forgot to negative them and reclose, no problem.
re: BigSal
Thanks for your posting to me, BigSal. I do have Casa's The Food & Wine of Spain and her "Paella" book.
It does seem that Food of Spain, Roden, has more simple recipes and uses more ingredients that we can obtain in America. This turned me off the Jose Andreas' book - feeling the necessity to find the appropriate or substitute cheeses, hams, etc.
Just an aside. I was in Spain many years ago as a tourist, the usual Madrid, Barcelona and Toledo. I don't recall any meal that I didn't like, except suckling pig - My husband said it was excellent, but I'm not a lover of pork, but had to try it. I notice this book has a recipe for pigs feet - I suppose I could find some in a nearby farm, but won't be doing that :-))
Re cooking rice; years ago I compiled a list of methods (or it came from one book, I can't recall precisely) for approximately 6 different countries. I was very interested at the time and always am criticaly amused when an author tells how to cook rice.
Rice, cooked the Sarah Moulton way - she says something like this: I've never learned to cook rice. I boil a pot of water, thrown in the rice, and cook it until it's done, and pour out the water.
re: dkennedy
I found TGC almost unless in the past in affording COTM's. Recently, we've had two pretty new books as COTM (AMFT & ENYTC), but aside from those, I have never found a current COTM on TGC.
What I've found TGC useful for is acquiring the hottest, new mass-market cookbooks.
re: dkennedy
I don't put a lot of stock in blog reviews either, to be honest, unless it's by a blogger I really follow and trust, and there are precious few of those.
I'm not trying to persuade anyone towards FC&C, but am just sharing my thought process.
I was swayed towards buying FC&C for two reasons: 1) bayoucook's recommendation which was based on her having cooked at least a half dozen recipes from the book and 2) the fact that it was nominated for two IACP awards ("American" and "First Book"), the latter of which it won. I just think that's a pretty amazing accomplishment for a self-published book that doesn't have a big publishing house behind it to promote it.
From IACP's site: "The finalists have been selected by expert judges, using a two-tiered process that includes recipe testing and ranking according to a strict set of criteria. Winners in 17 separate categories will be announced at the Awards Gala. "
So, at least the judges are also cooking from the finalists books. Other winners for 2011 include ENYTC and AMFT and Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies, all of which have been books with which I've been very pleased.
I just feel like this book is worth a go and the only way to get my hands on it is to buy it. If I decide I don't like it once it arrives, I will return it. In general, I don't think it's a great idea to choose new books as COTMs: I'd prefer to let the books "age" a little so that we can see what people think of a book once the initial excitement has died down and people have had time to cook from it. This book is expensive, but once in awhile I allow myself the opportunity to get swept up in the excitement of a fresh and original new book. I hope I'm not disappointed!
re: The Dairy Queen
This discussion about FOS has made me weary, to say the least. Will those who own the book share some positive feedback? If you don't have anything truely positive to say, that is a very bad sign! The sheer size of the book puts me off. My biggest hesitiation is that I have looked through numerous Spanish cookbooks over the years in the hopes of finding one worthy of adding to my collection. So far, I haven't found one that inspires me. If Roden's book isn't that one, let's wait until we can pick another Spanish cookbook we all feel good about. Please speak up if you know why we should pick this particular Spanish book!!!
re: The Dairy Queen
I am a great "returner," but I have never had the thought that if I didn't like a book that I would return it.
Regarding book buying: My thought process goes something like this: You buy it, it's yours.
I won't return the book Food of Spain, since it is up for nomination and perhaps it will inspire me as time goes on, and/or another book to add to my "collection."
One thing I do like about the book is that it doesn't have the glossy photographs, which is a little disconcerting because it is reminiscent of print in sepia, which it isn't, but sort of fuzzy looking. I like this because I'm so allergic to print materials that opening most books send me into a coughing fit.
That's a plus. The paper that it is printed on must contribute to the weight of 5#. IMO if this book were published in another manner, it would have weighed lots less, but that is not a pro or con with me, even though I have weight-bearing issues.
re: Rella
Rella: "One thing I do like about the book is that it doesn't have the glossy photographs, which is a little disconcerting because it is reminiscent of print in sepia, which it isn't, but sort of fuzzy looking. I like this because I'm so allergic to print materials that opening most books send me into a coughing fit."
Same here. I ended up selling "Ad Hoc at Home" and the latest Dorie Greenspan book because they're so stinky. I get a headache from printing chemicals.
re: Rella
Yes, if I buy a product sight unseen from Amazon, whether it's a set of sheets or a book, and it arrives and I the color of the sheets doesn't match my bedding or I flip through the pages of the cookbook and it's not interesting to me, I'm going to return it.
Amazon is in the business of selling stuff sight unseen. They have to have a generous return policy. It would be different if I went to my local bookstore, flipped throught he pages, and got to decide if this is the book for me. Amazon has the "Look Inside" feature that takes place of some of browsing the book in a bookstore, but FC&C doesn't have that or even a robust description of the book available (ie., a sense of how many recipes, what kinds of recipes. etc.)
Now what I won't do is sleep on the sheets or cook from the book, then try to return it. That's going too far. But, yes, if my copy of FC&C shows up and it's on crappy quality paper or the recipes all call for ingredients I don't have access to, I'm going to return it without batting a lash.
re: The Dairy Queen
I didnt see anything substantive in any of the FCC blog posts. They seemed like either people who knew her cuisine and restaurant already in Seattle and were enthusiastic she had published a book and getting on the bandwagon fluff.
I didnt see any bloggers that had cooked from the book and didnt see any recipes other than the fried chicken recipe. Am I missing something?
Bayoucooks recommendation is far more persuasive, but I am not persuaded to buy the book - has anyone found online recipes from the book? Its not hit my library system yet?
re: jen kalb
see the nominations thread for online links to her recipes - I just googled her and came up with them from her catering co., I think. Good stuff.
re: bayoucook
re: bayoucook
A few of the blogs have recipes attached. I think the fried chicken recipe was on at least two blogs. I'll post a link if I can find it again. I also contacted her catering company to see if I could get a copy of the index to post, they sent me something (more of a list) but they needed to check before they could give me permission to post it online. If I get permission I will post a link to that as well.
re: jen kalb
I wish there were a way to know which recipes are in the book. It's not indexed on EYB, unfortunately. There are many recipes on Dupar's site, but again, hard to know which ones are in the book. Bayoucook has posted about some of the recipes she's tried in the book, so that is somewhat illuminating, and she paraphrased the veggie muffuletta in the noms thread.
re: The Dairy Queen
Here is a blog with her fried chicken recipe:
her blog:
an interview:
re: dkennedy
More stuff to read:
article on 4 cookbooks:
re: dkennedy
It's kind of hard to pick out the recipes from her blog because she has a lot of non-recipe stuff in there. Plus, she doesn't really indicate that any of the recipes are from the book.
re: The Dairy Queen
I hope everyone who has it has requested the index on EYB!
re: jen kalb
I think my copy of FC&C is arriving tomorrow. I might, might, might be able to cross-reference the listing of recipes on Dupars site against the recipes in the book if that would be helpful. At least you'd be able to know if those recipes are somewhat representative of what's in the book. I'm pretty overcommitted these days, so I can't promise for certain, but if that would be helpful to anyone, please let me know and I'll see if I can do something.
re: dkennedy
Ditto to all, well said dkennedy... I just put in an ILL (first time!) for Fried Chicken and Champagne... if I weren't on a budget, I would have bought it! :-)
re: Katie Nell
It's 25.08 at Jessica's biscuit....
re: bayoucook
And because it is over $25 there is free shipping.
re: mirage
Oh, I meant to mention that it's on backorder at Jessica's Biscuit now. That's why I ended up buying it from Amazon. Since it's a self-published book, it's likely , similar to The Last Course, that the available quantities are limited and once they are out, they are out. Someone mentioned that a publisher might pick it up, since it won an IACP award, which would be fantastic. But, I decided not to wait for the book to come in at JB in case they run out of books. This book seemed like such a treasure that I really did not want to miss out and end up kicking myself later. You never know!
re: The Dairy Queen
TDQ - I am so nervous you won't like it, based on one man's treasure is another man's trash, or whatever. But I feel better knowing you'll be honest about it and will return it in that case. Let me know when it arrives!
re: bayoucook
You, different people have different tastes, so it's absolutely possible that I won't love it as much as you. That's happened before with other books here on Chowhound that some people love, some people don't. It's of course a matter of personal taste always. That doesn't mean it isn't a great book, though. I would rather hear of a wonderful book from a fellow hound and decide for myself that it isn't right for me, than have people be afraid to tell us about their treasures and miss out. I'm hoping my book will arrive today. I can't wait!
re: The Dairy Queen
I read this article today re Amazon's publishing
"Amazon moved aggressively Tuesday to fulfill its new ambition to publish books as well as sell them ..."
Here is a previous article re "All Eyes on Amazon Publishing
After Borders's final collapse in late July, things are slower in the publishing industry. Amid the summer calm, though, many are eyeing Amazon's new publishing unit, Amazon Publishing, which was unveiled just before BEA and which has quietly, some might say secretively, been staffing up. While agents and booksellers are wary of the unit but not opposed to doing business with it, many industry insiders say it's publishing houses that should really be concerned.
re: MelMM
I love this kind of analysis! Thank you for posting this. I really do wonder why she was so down on this book, though. I mean, some of her other favorite books are some of my favorite books, too, but (completely paraphrasing from memory) her criticism of this book was that the recipes were too basic and that this book really had nothing new to offer.
I'm no expert on vegetarian muffuletta, but I have to say, this recipe from the book as paraphrased by bayoucook doesn't seem to be basic at all http://chowhound.chow.com/topics/8008... And maybe there are a lot of veggie muffuletta recipes out there, but I don't have any in my cookbook collection that sound this good. (There is a veg muffuletta in Food Matters, but it's a quick version...).
re: The Dairy Queen
No idea why she was so down on it. I get the impression she likes recipes with a bit more flair to them. She says she has over 800 cookbooks, so she sounds like one of us. The ones she rated highly I tend to agree with. But she also gave low ratings to some well-regarded books, for example One Big Table.
For what it's worth, I just ordered a copy, so in a couple days, I'll be able to judge for myself. Curiosity got the best of me.
re: MelMM
Heh, I'm the same as you, Mel, curiosity got the best of me as well. And, as I mentioned somewhere in this thread, since it's a self-published book, it's possible they will run out of books and not do another run. It would be great if a publisher picked it up, but I didn't want to count on that. Anyway, of course, I'm interested in hearing your thoughts as soon as you get your hands on FC&C.
RE: One Big Table--personally, I think the jury's out on that one. It is wonderfully readable, and I absolutely love reading through mine, but from people who have cooked from it, it sounds like the recipes aren't 100% perfect. I think dkennedy posted about some ice cream in a thread on the cookware board (a thread where she was asking for recommendations for an ice cream maker) she mentioned than an ice cream recipe that appeared in OBT was missing an entire paragraph. Other people have reported that the recipes have needed tweaking to get them just right. This latter thing doesn't bother me since these are the recipes of "real people", but I'm beginning to wonder if the recipes were edited as tightly as they should have been. I notice OBT is at a bargain price of $20 on Amazon right now.
re: The Dairy Queen
also re One Big Table - I've had mine for awhile and haven't cooked from it much. Similar to OBT is one I've used a lot called It's All American Food. Have made several delicious things out of there. Thinking about getting Tasty, can't wait for Mozza to get here.
re: bayoucook
What's the big excitement about MOzza? Someone else (dkennedy?, perhaps) is excited about this book too. It's not on my radar at all.
re: The Dairy Queen
haha DQ - but neither was FCC! Dunno, Ijust like it.
re: The Dairy Queen
Batali and Silverton opened two restaurants, side by side in Los Angeles. The first, Pizzaria Mozza, the second Osteria Mozza. They share a common great room which can be reserved for special occasions such as holiday parties but other than that they function entirely separately and have two totally different menus. The food at both is outstanding.
Pizzaria is all about pizza. Amazing pizza! They do offer a few small appetizers such as marrow bones (amazing), salad, etc. Tables for the first two years were impossible to come by. It has slowed down a bit at this point. The best seat in the house is at the pizza bar where you get to see all the yummies being made. No bar area, so everyone crowds in and waits for their table.
Osteria has a more formal vibe and does not serve pizza. Formal bar, where you can eat or drink. They also have a second bar area, this one is a mozzarella bar where you get to watch them prepare their delish crostinis (too many, you can't imagine) and salads. This again, is the best place to sit in the house. At either bar, you can order off the full menu. Dishes are heartier here, and heavier, I usually overeat and go home with a bit of a tummy ache.
We date night at both of these frequently. Everything is lip smackingly yummy. I can't wait to see which of their recipes they share. Buy it!!!!!
re: dkennedy
I'm beginning to think Batali is a restaurant genius.. an Italian King Midas. I have 3 of his cookbooks... I'll have to investigate Mozza, now. Lucky you to have the 2 Mozzas nearby.
re: dkennedy
I'll have to look into this, *long* time fan of Ms. Silverton. Still do some of her early Campanile/LaBrea recipes.
re: L.Nightshade
Do you have her sandwich book? It is among my favorites.
re: dkennedy
Well, I do *now*. I remember shying away from this book, as I'm not a real sandwich eater. But lately I've been making unusual sandwiches for casual dinner, so it seems like the time is right. Just read about the book again and found a cheap used copy.
This thread is getting expensive!
re: L.Nightshade
Hoping you won't take the following as a critique on your post - I have a couple of Silverton's books. But I can remember having a kitchen full of sourdough starter based on her book and/or her guest appearance on Julia Child's show years ago.
I've oft wondered if she's still doing that 'routine.' I look back at this event sort of like a Monty Python event in my life - perhaps because it was the decade of Monty Python's success, it was San Francisco, and probably just about the only PBS cooking show on when I lived there.
re: nomadchowwoman
Yes, "buckets of grape dough"!
Yes, it scared me, too!
Later I tried someone's sourdough with cumin or something like that that Julia had on - it could have been Ortiz? - it didn't require a garage full of containers though :-)) But that didn't work for me either.
re: nomadchowwoman
That grape recipe made the best sourdough I have ever made. Can't remember whatever happened to the starter, though!
One Big Table reads wonderfully, but I too wonder how well the recipes were tested for the volume. Even reading it, I found glaring errors.
Kinda reminded me of most of the community cookbooks I've tried to cook from over the years.
re: ChefJune
I have no doubt the bread would have been great if I--or better, someone more skilled--had followed through and actually made it. But I didn't get that far.
I agree w/you on OBT. I love it--but more as a culinary portrait of America than a cookbook, a compendium of community cookbooks. I've only tried a couple of recipes but suspect many of them are impressionistic since so many home cooks do not/did not use recipes.
re: ChefJune
Her grapes recipe has always been a moment of instant recognition when talking with sour-dough bread makers. Seems many people know about it -- I'm so glad it worked for you.
My husband and I gave sourdough one last hurrah maybe a year or so ago -- you know how it goes - I'm going to make this before I die, then it descends to "I'm going to give this one more try before I die." It's just one of those things I have to put in the back of my mind -- you know, like "becoming a rocket scientist."
re: Rella
I've been making sourdough for a few years now - the secret for me was to beg a bit of starter from my local Italian pizzeria, which uses sourdough in its bases, and also makes wonderful bread in its wood-fired ovens. Have never looked back, although have had to nurse it back to health a few times after holidays.
re: greedygirl
You are one lucky girl to be able to do this. I always admire people who are able to work with sourdough. My years of yearning has never let it happen.
I could be inspired again by your testimony, but will have to let it rest.
re: dkennedy
What a neat concept for a restaurant! We totally need one of these in MSP. Which one is the Batali and which one is the Silverton? I am definitely going to have to have a look at this book.
P.S. I am certain my husband will want to have a stern word with you regarding our overflowing bookcases. ;-)
re: The Dairy Queen
Osteria Mozza and Pizzeria Mozza, are both owned by all three: Silverton, Mario Batali, and Joe Bastianich.
re: The Dairy Queen
This is so funny. I opened my copy of Bon Appetit today and on page 106 there is a spread on none other than The Dairy Queen, Nancy Silverton, showcasing some of her recipes from Osteria Mozza, especially recipes from the mozzerella bar, which they say, is the best seat in the house! I guess great minds think alike!
re: The Dairy Queen
Well I went ahead and ordered OBT as well, at the bargain price from Amazon. So the good news is I will have the COTM book, no matter which one wins.
re: MelMM
Heh. Well, I started a thread for One Big Table awhile back. Maybe we need to start posting in it again even if it doesn't win this month. It doesn't seem to have any steam behind it, but you just never know. http://chowhound.chow.com/topics/760967
I was thinking dkennedy posted about a OBT recipe in this thread, but can't find it right now. http://chowhound.chow.com/topics/8011...
re: The Dairy Queen
Hi TDQ,
Just checked with Jennifer Biscuit and yes, FC&C is back ordered but they are expecting their shipment next week so I am still going to keep my order in. Re OBT, I think I posted one time on your thread, and promptly forgot about it. I did make the Dirt Road Ice Cream (a Jeni's Splendid recipe) and they left out the entire paragraph about how to reincorporate the cornstarch into the base. A pretty important step! The other three things I have made have also needed tweaking. I just made the Miso Fish last night and again, I think it will be a keeper, but the instructions need some tweaking. Pity, cuz it covers such a wonderful cross section of recipes.
re: bayoucook
re: bayoucook
Thank you bayoucook. If there is one thing I know how to do, it is get a party rolling!
re: MelMM
To cover my basis, I just checked the LAPL system and Roden's Spain book is not in their inventory. I am shocked! I am eagerly awaiting the 18th as the suspense is killing me.
I just reread the nomination thread and it is surprising (to me anyway) that there are only 23 of us speaking. I always feel like our group is so much bigger than that. I know a few more actually participate in the COTM threads than vote but really it seems like their must be more.
re: dkennedy
I'd like to vote, but I thought perhaps there are requirements; such as, one must participate in the cooking, only those who have nominated can vote, etc.
Can/may I vote?
If I can, I vote for
THE FOOD OF SPAIN by Claudia Roden.
re: LulusMom
Thanks LM & Gio. Well! I'd better get my nominated book ordered tout de suite.
I will probably also order Arabesque, although I already have "New Book of Middle Eastern Food."
Never can have too many cookbooks, I say :-))
re: dkennedy
go figure.....NH-state system has neither the Dupar book nor Tender.....Roden's is still new enough that libraries won't ship it via inter library loan, but it can be picked up at the owning libraries, two of which are fairly close to me....
re: qianning
Of the 5 books nominated, my library has 2, one of which is out until 8/31. So ... I may be needing a wee bit of help figuring out threads.
re: LulusMom
I'm happy to help figure out threads if I have any of the books you end up needing help with.
re: The Dairy Queen
Thanks TDQ! I've put the one that is currently out on order, so if the person who has it brings it in a bit early, that will help, and I plan to pick the other one up tomorrow. I appreciate your willingness to help.
I really would like to cook from Slater, but I've be itching to cook Spanish. THE FOOD OF SPAIN. Thank you!
re: GardenFresh
Is everyone else getting Chowhound emails when new a new response is posted? Mine seems to be off today. I am wondering if it is a site problem or a problem personal to me?
re: dkennedy
Not just you dear. This seems to happen to me every month about this time. System upgrades, I think.
re: L.Nightshade
Thank you.
There are 48 replies and only 11 votes - why are people not voting? Very puzzling to me...
re: bayoucook
I've noticed but thought that the previous thread's purpose, not this one's, was to suggest, discuss, debate, nominate:)
re: L.Nightshade
Once you look at HtH, I don't think you'll be so eager.
re: pikawicca
I agree. I have HtH and I was less than enthused to cook from it. If we choose it as a COTM, it will probably be the only time I ever take it off my shelf. Please share if you have a different experience.
re: herby
Well, part of the problem here is that FC&C was mentioned relatively late in the nominations process (which is totally fine, of course) and hasn't been much discussed before then. So, people have a lot of questions and comments and opinions as they try to figure out whether this is a book they are interested in.
FOS is a new book that we are still gathering info on as more and more people get their hands on it.
Sometimes there just needs to be more discussion, especially if it requires you to plunk down $40 for a book in order to participate.
re: The Dairy Queen
I am definitely for discussion - this is the most attractive feature of these boards - but not at the voting stage. Maybe we need more time for nominations to allow people to flip through the books and exchange views.
re: The Dairy Queen
As long as those votes are in all caps, discuss away.
I don't know what I was waiting for. Might as well vote now and get it over with. The other books on the slate really don't move me. I like the southern books I already have, in my mind James Beard's American Cookery trumps One Big Table and I'm really liking The The New Spanish Table by Anya Von Bremzen even tho I'm a Huge Claudia Roden fan, plus, the Penelope Casas former COTM isn't too shabby.
re: Gio
Lots of controvery this month! I am sure it will all work out in the end. Meanwhile, since I am not really cooking out of the August selection, I have been spending a lot of time with my other books. Tonight's dinner is going to be the Miso Fish out of One Big Table. Since it is up for discussion, I will report back with the results. I am also making Strawberry Balsamic Ice Cream out of Tasty (a purchase that stemed out of another COTM discussion). This is my third attempt at ice cream in 5 days. The other two were not Chow worthy.
re: dkennedy
I have Tasty, haven't cooked from it much, but I made the ricotta pancakes with homemade ricotta and they were to die for.
I'm not sure I'll be voting. I'm 3rd in line for Tender at the library. I requested it so long ago I don't even remember doing it, so I may not get it in time.
re: sarahcooks
I am in the same boat about Tender, except I am 17th on the list! I am second on the list for Kitchen Diaries so I am holding on to hope that one surfaces. I don't think I will buy either, even if they are picked, as I said before, I just don't seem to get Slater's draw. I know it's me, not the books, but if i don't feel inspired I know I won't use the books after this month is over.
It is still early yet and anything can happen so I am hoping one of the books I have, or am willing to buy, wins.
re: dkennedy
From what I can tell, Tasty is a gem. I have only made a few things from it, but they were all excellent. There is a flourless walnut cake in there with a "frosting" of completely unsweetened coffee whipped cream. I've taken that to a couple of parties and it gets raves.
re: JulesLP
I'd also like to vote for TENDER. Long-time lurker, and am looking forward to joining in next month!
re: Taureau
Welcome long time lurker!
re: Taureau
Welcome, Taureau...! Glad you're joining us. Happy to have you.
I am finally re-united with Food of Spain and spent the last hour checking out the recipes. They are simple in Ms. Gold's fashion - not too many steps/indredients - and many sound delicious. Plus she often gives variations to the recipe, which is almost like having other recipes. Interesting salads - boiled vegetable salad, roasted peppers and tomatoes or onion or eggplant. Amazing eggplant fritters with honey that I want to make right now:) Potatoes with Fried Onions and Eggs looks yummy and so are eggplants stuffed with meat (there is another version with ground almonds). Really interesting looking fish/seafood recipes and, of course!, paellas. I want to make Rice with Currants and Chickpeas and one of many lamb dishes, maybe Lamb Stew with Milk "Shepherd's-style" just because I never cooked lamb this way.
There is a large section in the beginning on historical influences and another one on the regions followed by 450 pages of recipes. Dessert section is substantial but I am more interested in savoury dishes and did not look closely; a little bit on drinks and bibliography; the index seems to be detailed.
I am very happy to cook from this book and think that many of you will find interesting techniques and ideas in addion to enjoyable dishes to make.
re: dkennedy
Conflicted is indeed the word. I went to a bookstore today hoping to get a look at fc&c, no luck. They never heard of it (the bookstore is less than 100 miles from her restaurant) and couldn't even find it in their ordering computer, which must be an issue with self-published books. I did order it from Jessica's, but I'm sure it won't be here before the voting closes.
Wow! This is the longest voting thread I think I've seen in ages!! I likely won't vote for September since work has been keeping me so busy and I'm not able to cook as many COTM dishes as I'd like. I've only made about 5 or 6 this month and still haven't had time to report on some.
It's hard to tell which book's in the lead, at a quick glance it seems pretty even. Looks like we may have another nail-biter!!!
re: Breadcrumbs
I rarely get to more than 5 or 6 COTM recipes during the actual month we are reporting. Most of the time, I report more in the months that follow. If I only voted on months i could do more than that, I would never get to vote. Vote BC, we need your imput!
re: Breadcrumbs
I agree with DK Breadcrumbs! I've not done much better so far this month (partly busy, partly having some trouble with world veg). When one is really busy, five or six recipes is pretty good! You are holding yourself to a standard too high.
re: Breadcrumbs
Same here. I do the best i can each month. I work a more than full-time job, train as an endurance athlete, and have other cooking obligations that have to come before COTM. Plus, all my produce is coming from a CSA or my own garden, so I am always trying to use up the veggies that I have, and that really drives my cooking. So really, my participation is not going to match someone who is retired, for example, and whose primary hobby is cooking. But I love these threads, and I do what I can. That counts. I vote because it is possible I can influence the outcome to be a book that will work for me with my busy schedule and various obligations, and line up with what I am cooking anyway (since I do cook 6 out of 7 nights per week). And the cooking is one thing, and the posting is another. I am slowly starting to post what I have cooked from this month's COTM and on the grilling thread. I will get there eventually.
I realize that you are normally a HUGE contributor to the COTM threads, so to you, just a few recipes in the month may not feel like enough. But I think most of us feel like we should choose the book that will get as many of us cooking from it, as much as we can. And that means that no matter how much you are able to contribute, if you think you can do it at all, you should vote.
Geez, now I feel like a high school civics teacher. What have you done to me?
re: Breadcrumbs
5 or 6 is loads - we're only just over halfway through the month! I've only managed two so far, but I only received my book about a week ago. I have a couple more planned for this week.
re: Breadcrumbs
I don't think I've ever made more than 15 recipes from any one book in a month. I and my family get bored, even when it's a book, author or a cuisine we love. That's why I own so many cookbooks, so we don't have to eat the same thing all the time. I really admire the drive of someone who can plow through the entire month cooking from a single book or pair of books, though.
Thankfully, COTM isn't a competition but a collaboration. If we have 30 people who each cook one recipe out of a book for the month, that's 30 recipes we've all learned something about. If everyone cooks 2, we're up to 60. If everyone does 5, that's 150 which is sometimes the total number of recipes in a cookbook. Obviously there's overlap in the recipes people try, and that's partly due to seasonlity, I think, but also because one person's passionate recommendation for a dish often results in a lot of people wanting to try it. Which is the whole point.
I just love COTM and everything I learn from all of the amazing passionate cooks who participate and the things I'm coaxed into trying because I know I'll have encouragement and support from my fellow COTM 'hounds. I have become a much more confident cook in the 3 1/2 years I've been participating. I only wish I hadn't been too intimidated to jump in from the very beginning.
re: The Dairy Queen
Same here, with the exception (I think you all know whats coming) of Gourmet, in which I continue to find new gems. But I think so far I've cooked something like 50+ recipes from it, and must have done at least half of those during that initial month.
And I'm so with you on how much COTM has helped me. I never made pastry before this! I never realized how much I love Vietnamese food before this. So many new things to try, and even if I don't end up loving them, at least I tried. I'm a firm believer that life is for those who take it by the (ahem) horns and keep learning, and trying new things. And the support we get here makes it all a lot easier when we fail. And even more joyful when we succeed.
re: Breadcrumbs
Seriously! I would be thrilled with myself if I made 5 or 6 recipes from a COTM! I don't know where the months go sometimes! That's usually why I abstain from voting, because my intentions are always good, but my follow-through sucks!
re: Katie Nell
Don't abstain! Your participation might increase if the book you wanted to cook from won the vote, don't you think? So voice your opinion, nominate books you want to cook from, and vote for the book you think you are most likely to cook from. It saddens me to think that people are refraining from voting... commit to one recipe. Just one. And that in itself is a valuable contribution to the COTM thread. We all have things (job, family, other commitments) that keep us from participating like we want to. No one is going to complain if you vote and don't participate. Stuff happens.
re: Katie Nell
Thanks so much to everyone for your kind encouragement and context. I love cooking from the COTM and i'm always keen to prepare as many dishes as I can squeeze in so I get a true sense of the book and author...it helps me justify my cookbook purchasing habit!! ; -)
So thank-you again, unfortunately I missed the vote. I'll definely need EYB's help in planning menu's from Slater's books. . . . soooooo many recipes!
Searching my library network was very interesting. The 7 copies of Food of Spain are all out and there are 25 holds. Fried Chicken and Champagne is not in any library. There are some copies of Tender available, and all of One Big Table are for the taking. As much as I want to cook from a Spanish cookbook, the lack of availability is a deterrent. So my vote goes for TENDER by Nigel Slater.
re: smtucker
Yeah, I have to say, this batch is not very library friendly, unfortunately.
re: LulusMom
I am just not going to buy anymore books unseen. The Post Office and I have an uneasy relationship so things NEVER get sent back. To be honest, the Post Office is not the problem in this relationship. I can simply never get the postage onto the beautifully wrapped package or envelope; nor can I seem to manage to get to this grand building. Not its fault, but you have to know your own weaknesses or you will own 27 cookbooks that you don't actually like.
re: smtucker
I have this problem too. I am not a returner. For a number of reasons, but probalby mostly being not sufficiently organized and not having time in my day to deal with it.
re: MelMM
I haven't heard back from Dupar and Company about forwarding the document they sent me so I am going to paraphrase. Since I don't have my own copy of the book yet, I am not sure if this is everything or some of the things in the book. As I mentioned earlier, it is not the actual index With those caveats, and In the interest of getting the voting flowing, here are some things in the book (not a comprehensive list):
18 cocktails, highlights: Pomerita; Blueberry Lemon Mojito; Strawberry Rhubarb Collins; Spicy Straw-Basil Lemonade;
12 soups - highlights: NW fennel Vichy Topped with Crab; Rich Man & Poor Man Gazpacho;
22 Salads or Dressings: Includes things like Grilled Lemon Olive Oil; Brussels Sprout Petal Salad; Spinach, Fennel and Apple Salad; Farro Asparagus Salad: Mexican Chop:
13 Veggies: Things like Celeriac Lasagna; Chili Salted Yucca Chips; Squash Blossom Quesadillas;
11 Appetizers: A sampling -Pickled Watermelon Rinds and Sweet Corn Fritters; Blue Cheese Biscuits with Bourbon Braised Pulled Beef; Hush! Doxies: ABC: apple, bacon and cheddar;
18 Meats, a few of which: Commitment Cassoulet; Sopes; Havana Sour Orange Pork Sandwich; Kaffir Lime Leaf Lamb; Cocoa Nib Rub for Steak: Borolo Osso Bucco
13 Brunch Items examples: Chilaquiles; Savory and Sweet Scones; Angel Food Cake French Toast; Pom Chicken and Waffles; Lemon Ginger Oatcakes; Savannah Hot Puffs;
12 Fish/Seafood ideas: Poblano Pepper Crab cakes; Pom Paella; Portuguese Style Mussel Stew; Shrimp Creole; Halibut on Roasted Guajillo sauce;
14 Dessrts: I think I listed most of them - Burnt Carmel Cheesecake; Dulce de Leche Bread Pudding with Cajeta; Crunchy PB Bon Bons; Rice Pudding; Cararmelized Banana Cream; Fried Peach Pies; Cherry Pop Tarts; Nudder Budders and Chocolate Soup; Crack Cookies
Hard to resist, am I right?
BTW - this is from Fried Chicken and Champagne
re: dkennedy
I missed where you posted above you were going to post this, but this is fantastic, thank you!
re: dkennedy
Something about these dishes just sounds fun to me. And, as I said in the nom thread, so completely different from my usual.
So now my vote feels more uncertain. Just when I thought I knew where I was going!
re: dkennedy
I don't know - this reads like a particular style of US cooking which doesn't really appeal to me. I am also concerned that lack of general availability for this book will lead to low participation from an enthusiastic few.
Having said that, I'm beginning to regret my nomination for Nigel Slater, as I'm not going to be around for half of September!
*twiddles thumbs for a bit longer*
re: greedygirl
I think what draws me to this book is the exact thing that repels you to it. I love this style of US cooking. It is, to my mind, the epitomy of melting pot cuisine. She takes all the things that had an influence on her identity (Mexican heritage, Southen upbringing, European training) and uses it to take typical Southern food and spin it into something, well, something a little different. It's just like what Dorie did in AMFT, she put her signature on traditional fare.
Here is another link for those of you who care to read it:
Re the concern you raised in your post, I hope that whichever book wins we have good participation. It sounds like quite a few of us have already committed to buying the book, whether or not it wins. If it does win, it will have to get more votes than Slater, which at this point seems like a strong % of us. In terms of availability, many of us are in the same boat if the Slater books win. I can't get them in my library system, so I will either have to buy them or sit by and read along. Whichever camp wins, I am sure we can arrange to paraphrase recipes for those who don't have access to a book but want to cook along.
re: dkennedy
The other books are at least available in the US library system though, and there are hundreds of Slater recipes on-line.
re: greedygirl
Because of relative inavailability and the steeper price tag, I'm regretting my vote for FC&C, although I continue to be very interested in it from a non-COTM perspective :( I just fear this is going to be breakfast lunch and tea all over again.
re: dkennedy
So, I just crossed checked this non-comprehensive list of things from the book against the listing of recipes on Dupar's site http://www.duparandcompany.com/classe... and there's only one (of about forty) recipe on the website that seems to appear in the book based on the non-comprehensive list:
Brussels sprout petal salad
I would also guess that the Lisa's Southern fried chicken recipe from the site is also in the book, but it's not on the non-comprehensive list:
If she's tweaked the titles for the book, it's possible that:
One of the "Savory and Sweet" scones from the book is the same as scallion-cheddar scones: http://www.duparandcompany.com/classe...
It's possible that:
The Rich Man and Poor Man Gazpacho from the book is the same as this crab gazpacho http://www.duparandcompany.com/classe...
It's possible that:
The Borolo Osso Bucco from the book is the same as "Lisa's Osso Bucco" per the website http://www.duparandcompany.com/classe...
Maybe I'll find more overlap between recipes in the actual book (when it arrives tomorrow) and the listing of recipes on her website, but as it stands right now, it doesn't appear to me that there will be much opportunity for people who can't get a copy of the book to participate via online recipes.
I'll try and check my book tomorrow evening to see if there's more overlap.
re: dkennedy
oh dk, wish I weren't in intense training at work this week and I could cook some of those dishes - many of your highlights are also mine. The Havana pork I made is portioned in the freezer for three more meals and I can't wait. So yummy. Will be settled into my job and ready to cook more again by September.
re: LulusMom
Kitchen Diaries has been out awhile and is one of the best known of Slater's books. I would hope this book would be in most libraries. Every single other book has been out a year or less (US release, when it comes to Tender), which means that fewer libraries will have it, there will be fewer used copies circulating, and fewer people will already own it. :(.
re: The Dairy Queen
I am 17 on the waiting list for Tender but one 2nd on the waiting list of KD in the L.A. county library system.
re: dkennedy
I think that speaks well of the KD, actually, that it's six years old (US edition) and is still quite in demand at libraries, enough so that there's a waiting list.
Is an interlibrary loan an option for you? That's worked for me for several COTMS, Jamie Oliver, for one. Even though this is an older book, the used copies aren't that inexpensive, unfortunately. I'm not sure why. I see a couple "good" copies on half.com for $5. I normally prefer "very good" copies, but good is usually, well, pretty good.
re: The Dairy Queen
Today has been a very good day so far, cookbook speaking. I just got back from the library where I found all 3 Samuelsson books waiting for me. I haven't had a chance to open them yet, but I will report back when I do. I also heard from the librarian that my copy of Kitchen Diaries is en route, so if we end up with a Slater month I will be able to contribute. Then, when I got home, I found my new copy of The Italian Country Table waiting for me in the mailbox. Hopefully it will make it through the nomination and voting process sometime soon. in addition, my conversation with Jessica Biscuit this morning leaves me hopeful that my copy of FC&C will be in my arms soon.
Right now I have the beginnings of Yucatan Sopa De Lima on the stove (Mexico the Beautiful) and my house smells heavenly. The recipe includes some chicken livers so I bought some extra and plan on trying a grilled chicken liver recipe (out of Planet BBQ) to serve alongside it with flatbread.
But I digress, I am here to yell at all of you who have not yet voted. Somewhere up the thread, I think it was MeiMM who said, even if you are only able to commit to making one thing, vote your preference. Please vote.
re: dkennedy
You have had quite the cookbook bonanza. I hate to break it to you, but I only count ONE vote for KD. I think "Slater" leads the votes, but with Tender. Someone might have to do some campaigning to have KD included as part of the official COTM at this point.
I do repeat my offer to set up an adjunct Slater thread if either Slater wins. So, if Tender wins (and not a Tender/KD combo) we could still report on KD in the adjunct thread.
re: The Dairy Queen
Still, if I have a Slater book in hand, I'll feel like I'm in the loop.
re: dkennedy
Sounds like you'll be well-looped. Notice I didn't say loopy. I own three Slater books and would really love to do a Slater month.
re: The Dairy Queen
I though the choice given was for the two Slaters but now I see the choice given was vague one or both - I think any votes for one or the other should be converted into AND to increase the likelihood of a Slater month - esp since it is set up as one of 4 options in the list already.
re: jen kalb
Interesting. I found it quite clear that I could vote for one or the other or both.
re: smtucker
Agree that thats what it says, However, I think that functionally makes it almost impossible for a Slater to be chosen . In essence there would be 3 different slater voting options and three "other". Also the formatting of the options makes it look like there are only 4 choices, not two.
re: jen kalb
Agree with Jen that Slater votes should be for both books. I voted just for Tender, but I would like that to be Tender and/or KD.
re: dkennedy
I haven't voted yet, not because of inability to make many dishes, just out of inability to make a decision. I'm tempted to not vote and see where things go. I have (or will have shortly) all of the major contenders, and would be happy to cook from any of them.
re: dkennedy
Oh, all right, you guilted me into it. ONE BIG TABLE is the only one I can actually get from my library, Tender is on hold and the others aren't even in the system.
So ONE BIG TABLE it is.
re: sarahcooks
ONE BIG TABLE since it is the one I own.
re: sarahcooks
Should one of the other books win, I bet there's at least one other Twin Cities 'hound who might be willing to meet up with you and show/lend you her copy of the books so that you can choose and copy down recipes. If the book is listed on EYB, you could even choose some of the recipes in advance.
Just sayin'.
In the meantime, have you considered an interlibrary loan through MNLINK? You can borrow from any library in MN, basically. They deliver (and you return) the book to your local library. The only drawback is, you can't renew the book. https://www.mnlinkgateway.org/zportal...
I see several copies of Tender and Food of Spain out there in other (non St. Paul) MN public libraries. And I think there's one more copy of Kitchen Diaries available in St. Paul. There appears to be one copy of Fried Chicken and CHampagne in all of MN.
re: dkennedy
Soup is pretty much ready and my house smells very homey. My daughter is taking a bath and, in between bubbles, I am paging through The Soul of a New Cuisine by Marcus Samuelsson. TDQ i am so indebted to you for bringing this book to my attention. I love it and I know it is going to have to be absorbed into my collection, sooner or later. Since he came to African cooking during his early adulthood he explains things the way an outsider needs to hear it, which is perfect for me. I think it is going to be another one of those books that people will love or hate, but not be inbetween about.
I think a thread devoted to which African cookbook should be picked for COTM would be very helpful. It will help unify us before it gets proposed and then shot down. I would be very excited to cook from this book, esp. as a COTM where others could help me wade through all the uphill learning battles.
re: dkennedy
I'm so glad you like the Samuelsson book. It's a really nice introduction, isn't it? A thread to pre-choose an African book is a good idea. Plus maybe if we could each cook a couple of recipes from this book so that we could recommend the recipes themselves, I think that could help a lot. All we can really vouch for right now is the idea of the book...
re: dkennedy
Now that sounds like a book I could get excited about!
re: sarahcooks
me too!
TENDER - wonderful book, everything I've made so far has been marvelous. Would love us all to dive in!
I'm not sure where in this thread to post this, but re: FC&C. My copy arrived today and I'm quite pleased with it. It's a very eclectic mix of recipes: Southern, Japanese and Mexican. There are some very simple recipes, but simple in a good way, I think, where you let fresh, high-quality ingredients shine. There are also some pretty appealing unusual recipes such as a celeriac lasagne, or lemon ginger oatcakes. Really lovely layout, too, with handscrawled notes and photos of old recipe cards mixed in with photos of the finished dishes.. I can't believe she self-pubished this. I understand why it won an award this. Also, why it's relatively expensive.
I think the person on Amazon who gave this a two star deliberately went through and picked out all of the "basic" recipes and ignored the fact that they were nestled amid some more complex recipes and sometimes were even components of a more complex dish. It's kind of a strange, selective criticism of the book. If there were one criticism of the book, it might be that it lacks focus, being primarily a Southern cookbook with occasional forays into Japanese and Mexican. I find those little jaunts off to other cuisines appealing, though.
I compared the listing of recipes in Dupars archive (http://www.duparandcompany.com/classe...) and found that the following 20 or so recipes appear in the book:
Juan's Mexican Fiesta (Sopas, guacamole, and salsa IN THE BOOK
)Pine Nut Crusted Halibut
Pasta Rags with Roasted Red Kuri Squash
Pan Seared Rainbow Trout With Warm Summer Tomato - Olive - Caper Salad
Scallion-Cheddar Scones
Roasted Chicken with Smashed German Butterball Potatoes, Pancetta & Sage Leaves
Fire Bread Dough
House Cheese Blend
Tequila Gulf Shrimp with Roasted Garlic, Red Jalapenos & Cilantro Oil (TEQUILA GULF SHRIMP IN THE BOOK)
Italian White Bean, Artichoke & Tuna Salad
Brussels Sprout Petal & Fennel Salad with Fennel Seed Vinaigrette & Pickled Cranberries
Pickled Cranberries
Frogmore Stew
Pan Fried Trout with tomato olive caper salad
Lisa's Osso Bucco
Lisa's Southern Fried Chicken
Thank you, bayoucook, for letting us know about this book. Even if it doesn't become COTM this month, I am happy to have it.
Here are recipes I want to try: lemon ginger oatcakes; chilaquiles; angel food french toast with summer raspberries; almond milk maple oatmeal; pickled watermelon rind and sweet corn fritters; togarashi nori popcorn; savory blue cheese biscuits; delicata squash soup (we get a ton of this squash in our CSA and never know enough things to do with it); beets and blue salad; mexican chop salad; oregon pink shrimp and shaved fennel salad; farro and spring asparagus salad;
Well, the list goes on. If people are interested in more, let me know.
re: The Dairy Queen
FC&C has JAPANESE recipes? Please explain.
re: pikawicca
Yes. Isn't that funny? That's what I mean that this book is charmingly eclectic. In her intro to the "build-your-own-sushi tacos" recipe she explains that pom's culinary director spent years in Japan learning from sushi masters and that his wife is Japanese. She says that they share their recipes with "all of us" and that this "tacos" recipe is a typical midweek meal at their house. There are a couple of other Japanese recipes, too. Give me a couple of minutes and I'll edit them in.
Togarashi nori popcorn
build-your-own-sushi "tacos"
Grover's Japanese chicken soup
rare tuna tataki on sea veggie salad, sesame rice cake, thickened ponzu sauce, and avocado wasabi cream
There are also a couple of Asian slaws/salads but I wasn't sure about those.
I'd guess there are about twice this many Mexican recipes in the book. And even a red lentil dal and a garlic naan recipe.
Oh wow, not Japanese, but crunchy peanut butter bonbons! Must. Try.
Okay, I'm done editing for now.
re: The Dairy Queen
Thanks for the list, TDQ. It's not possible for me to get the book from a library (there are no copies listed in my extensive interlibrary loan system, which includes city, county, and university libraries in most of Northern California), and I am unlikely to buy it sight unseen unless I see more extensive reporting here and think it's up my alley. If it is selected as COTM (or even if it's not), I'll happily try some of the linked recipes, such as Pine Nut Crusted Halibut, Pan Seared Rainbow Trout With Warm Summer Tomato - Olive - Caper Salad, Scallion-Cheddar Scones (she uses my favorite scone method, with no butter, just cream), Brussels Sprout Petal & Fennel Salad with Fennel Seed Vinaigrette & Pickled Cranberries, and Frogmore Stew. Certainly, there are others that you and dkennedy have mentioned that sound appealing.
Also, I think in your list you missed Summer Dungeness Crab Gazpacho, which bayoucook mentioned in the nominations thread, and which is on her site.
re: Caitlin McGrath
You know, I wasn't sure about the Gazpacho, so thank you. She changed the names of many of the recipes for the book. And sometimes several sub-recipes are combined as one dish in the book but listed individually on the website, or vice versa. I might have missed one or two others, too, so if anyone notices those, please do chime in.
I'm very glad I own this book (it was quite a splurge!) and I don't want to sabotage my own vote or the votes of others who voted for this book, but I do think FC&C would result in a low participation month for COTM because the book isn't readily available in libraries or in the secondary/used market.
For instance, I think there are 3 Minnesota hounds who regularly participate in COTM and there is ONE copy of FC&C in the entire MN public library system (state-wide). So two people would have to sit out or buy a copy of the book, currently $31 on Amazon, $25 backorder on Jessica's Biscuit. Of course, there's always the online recies, but there are only a couple dozen of those.
Slater, on the other hand, has hundreds of recipes available on the Guardian site. (Now, how we tell which ones are from Tender, I don't know...)
While I would love to have company cooking from FC&C, maybe it's a better candidate for its own thread than for COTM. Maybe over time a critical mass of people would be charmed by this book after reading our reports in the FC&C thread and/or trying the online recipes to want their own copies and then vote it in as a future COTM.
It would also be great if a publishing house (perhaps Amazon's, as Rella mentioned somewhere above) picked up the book so it would be more accessible to more people.
re: The Dairy Queen
Well, if Slater wins, I have a good chance of getting Kitchen Diaries by early next month, though I don't know about Tender (I put my name on the hold list a long time ago, and am now third in line for two copies, which are due around the end of this month). Perhaps if Slater wins, there can be an adjunct thread for recipes from his other books and online, as we did for Jamie Oliver.
re: Caitlin McGrath
Have to agree with TDQ, FC&C seems to be too obscure to allow for full participation. As much as I would welcome it winning, I think I'll just have to be happy owning it and cooking from it on my own. Maybe it will find its way onto TGC in its second printing, then we can absolutely find a wider audience to cook out of it together. Meanwhile, those of us who get it will have to report back with the results.
re: Caitlin McGrath
If any combination of Slater wins, I definitely think an adjunct thread is in order. I own a couple other Slater books (Real Fast Food and 30 Minute Cook) I'd like to cook from. Plus, if people are really unable to get ahold of whichever Slater book(s) win by the first of the month, it could be a way for them to participate in the meantime. I see copies of his Real Fast Food on Amazon for $1.88. And there are tons of Slater recipes on the Guardian site.
I would be happy to put an adjunct thread up, if no one beats me to it. I'm not surprised people are having a hard time getting ahold of Tender as it's still pretty new, but I'm surprised KD is so difficult as it's an older book. Maybe the release of Tender reignited interest in KD and that's why it's so in demand at libraries? The used copies of KD that are floating around on Amazon, etc., aren't that cheap either. Maybe it's just a really popular book.
re: The Dairy Queen
You and bayoucook have definitely convinced me to buy this book. Agreed though that it would likely result in a very low participation month. Still mulling my vote.
re: LulusMom
Well, remember, only bayoucook has cooked from it! I've only flipped through it. If you're curious about the book you could try a few of the recipes on her website that appear in the book. I didn't do a lot of side by side comparisons, but it seems to me that the recipes were carefully edited before inclusion in the book.
re: The Dairy Queen
Honey, after a long, hot summer with a lot of solo-parenting, i am in great need of retail therapy right now. I'd buy a sock and get excited.
re: LulusMom
I predict a Slater month. Maybe there will be another time for FCC. If there isn't, it won't stop me from happily cooking from it!
re: bayoucook
I am voting for KITCHEN DIARIES.
It's the only one available to me that sounds interesting. There are 11 people ahead of me at the library for the other Nigel Slater book, and I decided not to buy Fried Chicken & Champagne. I know absolutely nothing about Nigel Slater, but what could it hurt? At worst, I'll have read another cookbook.
re: Jay F
It will be KD for me too, Jay. Although there are so many Slater recipes at the Guardian UK site we can access for variety:
re: Gio
You know, Gio, I'm funny about variety in a situation like this. I would prefer less of it. I would like it if we refined the COTM experience to the point where we all cooked at least one recipe together. I'm looking for an even more shared experience, I guess, than all of us just cooking somewhat at random from a single (or double, or triple, or more) source.
I know that what I'm suggesting would be logistically difficult, but I'd feel more as if I were participating in a group thing this way, and that's what COTM is about, n'est-ce pas?
re: The Dairy Queen
Well, that's part of what I meant about it being difficult logistically. But we do all find some book, or at least recipes from some book, each month, no?
re: Jay F
Not always. There have certainly been months where people who couldn't get their hands on a book and haven't been able to participate as much as they would have otherwise wanted to. Breakfast Lunch and Tea and Ottolenghi (the first time around) come to mind. BLT was one of the slowest COTMs that I can recall. Ottolenghi was very active because the people who did have the book were posting like crazy, but I think there were a few regular COTMers who were sort of sidelined.
As far as difficult logistics, I think the one way to avoid that is to nominate books that are at least a couple of years old. I think what we're seeing this month is that we're having to choose from 4 books that have been out a year or less and one book (KD) that, though older, seems to be in hot demand in the secondary market and at libraries. I'm actually very surprised at how much difficulty people seem to be having getting a library copy of KD. I think it's unusual that an older book like that is in such demand. It actually makes me want to cook from it even more if it is that much in demand...
re: dkennedy
I did not know that.
re: Jay F
Sometimes this "cooking together" happens spontaneously on COTM as one recipe takes fire. However there is nothing to keep one or more COTM participants from announcing that they are planning to cook a particular recipe or series of recipes and inviting others to participate in a group effort.
re: Jay F
One thing I was going to suggest re: online recipes is don't just cook from any random online recipes. Go to EYB and look at the "Tender" and "KD" recipes as listed there. Once you find a recipe that appeals to you, Google as well as search the Guardian site, for that recipe's specific name. That way, you are cooking from a recipe that is from the book, even if you don't have a physical copy of the book. I'd say this trick works for me about 40% of the time. It isn't perfect, but it's a work-around that keeps everyone working from the same source.
Also, you can look at the recipes on EYB and ask other hounds to paraphrase it for you if you can't find it online anywhere. You don't need to be a member of EYB to scroll through the recipe listings in any book that is indexed.
Unfortunately, I think EYB indexed Tender and KD before they started adding links to web recipes. Too bad, this would have been very helpful for these books.
re: The Dairy Queen
You explained it perfectly! That's what sets it apart from other Southern cookbooks. I don't like fusion for itself, but when it's done like she does it: yeah. I emailed her that we chowhounds were talking about her book. She went to chow and liked what she saw, sent me an email saying to thank all of you so much for the interest. Nice lady. Gonna keep that email. My FCC list just got longer since I am adding several of yours. It's been a killer first week back to work for me, it should start to ease up next week and I can cook. Sigh of relief.
re: bayoucook
Interestingly enough, Fried Chicken and Champagne is the newest giveaway on Leite's Culinaria! I think it's catching on! :-)
re: Katie Nell
I also did not know about Leite's Culinaria. I entered the Giveaway for a Kitchen Aid, Fried Chicken, and Man with a Pan.
Thanks, Katie.
re: Jay F
FWIW, three recipes are linked to the FC&C giveaway:
re: dkennedy
But those 3 aren't from the book FC&C, as far as I can tell. I don't even think they are Lisa's.
re: The Dairy Queen
You're right, I didn't catch that. I am not typically on Leite's so I just assmumed if they linked 3 recipes after a cookbook they're giving away, those recipes would be from the book. That's what I get for not reading further.
OK, people, a quick question. I just did a preliminary count, and Food of Spain has 7 votes, while Tender AND KD has 3 and just Tender has 4, just KD 1. So the question becomes: Do I count those Slater votes together and make it both books? To be honest, I think I should; but it was given as a choice (the and/or business) to do either both or just one. Obviously we still have 6+ hours to go, but I'd like to hear what everyone thinks if it stays like this.
re: LulusMom
My view is that the Slater votes should be counted together. :-)
re: LulusMom
Count the Slater books as One. I took the "and/or" to mean either one or both.
re: LulusMom
I think a vote for either Slater book should be considered a vote for a Slater month, which includes both books. I think participation will be highest if we include them both, as some people can get only one of the books.
re: LulusMom
I would count them as one. Even though it was clearly spelled out in your OP, I think many people saw "Slater" as a single choice out of four choices. That happened to me last month. I got so excited to vote that I didn't really read the OP text carefully.
re: LulusMom
Count as one. You may amend my vote to add TENDER to even it out.
re: LulusMom
I agree that the Slaters should be counted together, to maximize participation. By my count, that changes things dramatically. I now count 10 people that have voted for one or both Slater.
re: L.Nightshade
Well, I got 9, but (Mel changed her/his vote to include both upthread) that's neither here nor there. I will recount at 6. But I'm glad people see this the way I do. An adjunct Slater thread could be made just like in Jamie Oliver month. But I won't count the chicken dishes before they hatch.
re: LulusMom
I didn't mean to challenge your count! I just did a rough run through. Plus I voted after you counted.
re: L.Nightshade
I'll recount after 6, just to be sure.
re: LulusMom
Thanks for doing this. Sorry your first month turned out to be a complicated one. Initiation by fire, I guess!
re: The Dairy Queen
Always the best way to learn.
TENDER and KITCHEN DIARIES
I have been completely torn on this vote. I could easily have voted for fos, and I hope we cook from it in the future. I think fc&c sounds fun, and I was also tempted to vote for it, but too many people can't get it yet.
re: L.Nightshade
Does everyone realize that there are two volumes of Tender:
Vol. 1, A Cook and His Vegetable Patch (published 2009)
Vol. 2, A Cook's Guide to the Fruit Garden (published 2010)
re: LulusMom
With a whip and a chair she should lead them...
re: LulusMom
Oh I know... I wouldn't want anyone to feel unwelcome at COTM. It's too much fun whether or not we're cooking...but then, we're always cooking.
re: The Dairy Queen
I've got Vol 2. I bought both books from Amazon UK as soon as they came out. But I knew that only vol. 1 was out in the US, so during the nominations, I assumed this was the only book we'd cook from. But if there is a thread for Vol. 2, I'll probably cook something from it.
re: herby
Yes, there are two volumes of Tender. Vol 1, the vegetable one, and Vol 2, the fruit one which has not yet been released on this side of the pond (though it's possible to order it from Amazon UK. That's how I got my Vol 1 before it was released in the US). I think we've all been talking about Vol 1, but I suppose if someone (*ahem* greedygirl) happens to also own and wants to cook from Vol 2, they may, but they might be rather lonely as most of us seem barely able to get our hands on Vol 1.
Seriously, I say stick with Vol 1, vegetables.
re: The Dairy Queen
Thanks, Herby, LM, Gio and DQ.
Since Tender v. 1 is such a hit in the USA, I think I'll wait until Tender v. 2 is published here. I definitely want to cook from v. 2.
Also, I've ordered Toast: http://www.amazon.com/Toast-Nigel-Sla...
re: herby
Just got back from the book store. While my son was deciding which Simpson's comic he wanted to blow his money on (he is 13) I wandered off to page through Tender. As I suspected, it is not for me. A beautiful book, but far too much of what I have already. After going page by page through the first several vegetables I decided to hit the index and work backwards, trying to identify recipes that would appeal to me. In this way I found 6 recipes I would like to try and make if I can get my hands on the recipes. They are:
Beet cake with creme fraiche frosting p. 54
Fava bean recipe p. 242
Jerusalem artichoke recipe p. 262
Pumpkin scones p. 476
Raw zucchini salad p. 601 and
Marrow and pork p. 606
I don't know if I will have my hands full just cooking out of KD, since I don't have my hands on it yet, but if anyone knows of an online version of any of these recipes, please post them. If not, I am sure I can find my way back to the store over the next couple of weeks to jot down some notes. Thanks in advance for any help you can lend.
re: dkennedy
dk- If the book gets selected (or even if it doesn't) I'd be happy to paraphrase for you. Just let me know your priority, as I probably can't do them all at once!
re: L.Nightshade
Thanks L. Nightshade.
re: dkennedy
Voting is now closed. Tender and Kitchen Diaries by Nigel Slater will be the cookbooks of the month for September.
re: LulusMom
Yay. Let us know if you need help with table of contents etc.
re: The Dairy Queen
I will, actually. Thanks to anyone who offers. I've got a fax machine, if that makes life easier.
re: LulusMom
The TOC for the US version of Tender is here on google books. It's simply an alphabetical listing of vegetables! I can send you the UK version. The chapters are slightly different due to the different naming conventions.
I really have no idea how you're going to do this. Again, initiation by fire!
re: The Dairy Queen
Weeee!!! This IS going to be a tricky one, isn't it?? Thanks so much for the link.
re: LulusMom
Yes. It might appear that we're trying to make this month as complicated as possible, but we really aren't!
I'm kind of out of thoughts at the moment. I thought I could take a stab at categorizing the Tender I index by season, but I didn't get far. I know asparagus and jerusalem artichokes would go in spring. Maybe even winter for the j-artichokes. Peas and salad greens could go in spring.
Courgettes/zucchini &other summer squash, aubergine/eggplant and tomatoes could go in summer.
Pumpkin & other winter squash, celeriac, cabbage, and brussels sprouts I guess could go in winter.
Everything else kind of crosses seasons, at least in my neck of the woods. If you can get carrots almost year-round, in which season do you place them?
re: The Dairy Queen
Exactly! And truly, we get things down here (North Carolina) a LOT earlier than it sounds like you do, and likely before they do in the UK. So my brain is going to be wired differently.
re: LulusMom
I don't have my hands on KD yet, should be coming from the library soon, but I have the feeling it might be organized by date! You can preview the book on Amazon but they don't show the TOC. Maybe there isn't one?
re: The Dairy Queen
It's done by months of the year.
One way would be to do Spring/Summer/Autumn (not Fall!)/Winter for Kitchen Diaries. And split Tender alphabetically into three sections. Or if you want to combine the two books, you could roughly group the veg into Spring/Summer etc.
Not simple though!
re: greedygirl
The four seasons makes sense for KD for sure. Oy, I don't envy LLM having to divide up all of the fruits and vegs from Tender by season, but it would be nice to find a way to combine the books so that we feel like we're cooking alongside each other even if we only have one of the books.
I'm sure it's "fall" for the American version. ;-).
re: The Dairy Queen
But Nigel's as British as they come!
I'm sure we could have a stab collectively at dividing up the veg. I have to go out now but I'll have a look at the book later. x
re: greedygirl
Yes, the seasonal thing makes complete sense. But there is NO way (sorry, fellow cooks) that I am going to try dividing up the vegetables into seasons. First of all, there is way too much variation on when things come into season here, and second of all, I may have OCD, but I'm not *that* OCD.
re: LulusMom
I'd just divide Tender into ten threads of three chapters each, e.g., "Apples, Beets, Broccoli and the Sprouting Greens." Should make recipes easy to find.
re: pikawicca
Pikawicca, I may just take the easy way out and do that, although I do agree with TDQ that keeping the books sort of together, by seasons, would be nice. But ...
re: LulusMom
I think it might be a bit confusing to commingle the books, especially if, like me, you only have the one book and not both. The seasonality thing is simply impossible: my farmers market already has cabbage and Brussels sprouts, and it's only August!
re: pikawicca
Or, to simplify it more, Tender A-G, H-M, etc.
re: beetlebug
I agree simplicity is probably the way to go, even though you'll lose the "combining of the books" part. (But, I like the way picawicca proposing to combine fruits and vegs for Tender Vols I & II).
However, I think it might be better to spell out the vegetables the way picawicca suggests (rather than just use the initials) OR declare that we're using EITHER the nomenclature from the American release of the book OR the nomenclature from the UK release of the book because the different releases of the book have differently-named chapters.
For instance, if you're cooking from your UK version of the book, you're going to post your "courgettes" experiences in A-C, but if you're cooking from the US version of the book, you're going to post in whichever thread goes through Z.
Broad/fava beans and aubergines/eggplants also have this problem.
re: The Dairy Queen
Ah, I forgot about the different vegetable names. Your way makes sense. I also think that having the books in separate threads will make it easier (although the two Tenders can be combined) since the formats are so different from each other.
I guess the bottom line is whatever is easiest for LLM works for me.
re: beetlebug
<"...the bottom line is whatever is easiest for LLM works for me.">
Me too.
re: The Dairy Queen
I think that for the purpose of preserving our collective sanity (such as it is), we might all agree to use either the British OR the American nomenclature. Either would work for me.
re: pikawicca
Either would work for me, too.
re: The Dairy Queen
Here are the chapter headings in my British edition. There are quite a few As and Bs, lots of Cs, Ps and Ss.
Broad beans
Broccoli and the sprouting greens
Brussels sprouts
The Chinese greens
Climbing beans
Courgettes and other summer squash
Jerusalem artichokes
Kale and cavolo nero
Pumpkin and other winter squash
Salad leaves
A few other good things
re: greedygirl
Your "Swede" would be our "Rutabaga"...is that correct?
re: greedygirl
that sounds like one Tender-Veg thread to me. maybe one thread for fruit and one for veg to cover the two Tenders. Look how much material was crmmed into one thread this month in a veg book
re: pikawicca
I'm perfectly happy with typing out zucchini/courget (hope I spelled that correctly), etc.
re: LulusMom
Since you asked, LM, it's "courgette." It's British (to us), but actually, it's French.
re: Jay F
Oh goodness, I'm going to have to go over this and the voting thread all over again just to get the translations from the same language down.
I'm figuring this is all a plan from my dear chow friends to keep my mind off Lulu starting kindergarten next month ... (and it certainly is keeping my mind busy!)
re: LulusMom
If you can logically concentrate Tender into fewer threads, that might be better, LLM. A dozen or more threads for the two books together might be a little overwhelming.
As an aside, I don't have kids, but given the experiences of family and friends when their kids first start school, distraction might be welcome. (IIRC, my cousin's first-day-of-school comment when her eldest entered KG last year was, "Most emotionally frought peanut-butter sandwich ever.")
re: Caitlin McGrath
This is very much in the nature of TMI, but the year Lulu started preschool, her very first day of school I had to have a biopsy. Talk about keeping your mind otherwise occupied. So ... I guess I'm just trying to say people should realize they're probably sort of doing me a favor by making me think about this so much. "Most emotionally frought peanut-butter sandwich ever" is very, very funny.
And you are so right. Too many threads for Tender would be unwieldy. I'll see what I can think up.
re: LulusMom
When my son and my friend's son started first grade, the two of us went out for a "Ladies' lunch," complete with martinis. Made us realize that although we had lost something special, something had been gained. There is much to be said for a few hours of freedom (not all of it swilling martinis).
re: pikawicca
Maybe most of it though??? ; )
Thanks pikawicca. My brain understands fully the bonus this is for me; my heart, however, is a little mixed up. Luckily, you've all kept me so busy (and I actually MEAN this) that I don't have time to worry about it, which is a nice thing.
re: LulusMom
There is great virtue i letting go. Perhaps the most profound lesson I learned a a parent. You can always focus on great lunches to pack for the young scholar -- many challengers present themselves.
re: The Dairy Queen
This was the one book (KD) I was able to reserve from my library. Unfortunately it isn't due until 8/31.
re: dkennedy
I couldn't find the zucchini salad recipe anywhere online.
Beet cake http://www.scribd.com/doc/53373973/Re...
Pumpkin Scones: http://www.fifthestate.co.uk/2009/09/...
Baked marrow and minced pork? http://www.guardian.co.uk/lifeandstyl...
Which fava bean recipe? I have the UK version and the page numbering is different:
Spring leeks, broad beans and bacon
The simplicity of broad beans and Spanish ham
A broad bean frittata
Creamed beans with mint
Broad beans, herbs, bacon and its fat
A pilaf of asparagus, broad beans, and mint
'Mangetout beans' for eating with ham or roast lamb
A risotto of young beans and blue cheese
Green beans, cool white cheese and hot radishes
A salad of beans, peas and pecorino
A green hummus
Squeaking spinach, sizzling bacon
Which jerusalem artichoke recipe?
Jerusalem artichokes with walnut oil and lemon
A salad of raw artichokes
A warm salad of artichokes and bacon
Roast artichokes
A pan fry with duck fat and bay
A new artichoke soup
A casserole of artichokes and pork for deepest winter
A soup of roots, leeks and walnutsl
A root vegetable korma
re: The Dairy Queen
Thank you, thank you TDQ!
As for the fava beans, it's either:
The simplicitiy of broad beans and Spanish ham or
Broad beans, herbs, bacon and its fat
Jerusalem artichokes with walnut oil and lemon
re: dkennedy
Well, this is the fava bean recipe I can find. Is it the one?http://bluebellbooks.blogspot.com/201...
Oh http://books.google.com/books?id=7K7G...
Jerusalem artichokes with walnut oil and lemon
Zucchini salad
re: The Dairy Queen
I think it is the first one. Thank you so much TDQ, you are very accomplished at pulling up recipes online.
re: dkennedy
If you can find the exact title of the recipe on EYB, you can do pretty well by searching "Name of recipe" slater tender OR "Name of recipe" slater "kitchen diaries." So many bloggers have posted about these recipes... Also, it looks like a lot of Tender Vol I is on google books.
re: The Dairy Queen
Tsk. ;-) Most of us work in celsius/centigrade these days (what is the difference?). But don't even get me started on my country's schizophrenic attitude towards weights and measures.
But yes, aubergine and courgette all the way!
I haven't got Tender 2, btw. I think Jane EYB does.
re: greedygirl
Eh, I'm practically bilingual now!
re: lrhewes
Voting closed on August 18th.


text:
News & Events
News Room
Online Registration Opens Monday for USGC Winter Annual Meeting
On Monday, Nov. 24, the U.S. Grains Council (USGC) will open online registration for its 12th International Marketing Conference and 55th Annual Membership Meeting scheduled to take place in Heredia, Costa Rica, from Feb. 9-11, 2015.
A small but strategically located market, Costa Rica takes about 47 percent of its total imports from the United States, according to the U.S. Department of Commerce.
USGC Explores Growth In Mature Japanese Market
Japan is a mature market: a high-income country with a stable and aging population; an excellent, high quality diet; a sophisticated food production and marketing system; and among the highest food safety standards in the world.
Video: Why Ethanol Exports Are Vital to U.S. Producers
The U.S. Grains Council (USGC) has partnered with U.S. Department of Agriculture's Foreign Agricultural Service, Growth Energy and the Renewable Fuels Association (RFA) to assess how best to promote ethanol exports as part of overseas market development efforts.
Already this year, the Council and its partners have completed two market assessment missions to help plan future work in this area. The first mission, to Japan and Korea, took place last month, while the second was recently completed in Peru and Panama.
Export Exchange Follow-Up: Southeast Asia DDGS Buyers Still Adapting to Low-Oil DDGS
During last month's Export Exchange program in Seattle and associated pre- and post-tours, Council staff discovered that some end-users in Southeast Asia are still learning how to adjust to the newer, low-oil distiller's dried grains with solubles (DDGS) now reaching the market. Many are limiting inclusion rates to dampen the effects of nutrient composition variability from different DDGS producers.
Giving Buyers From A Large, Growing Market The View On the Ground
Last month, the U.S. Grains Council (USGC) escorted an Egyptian team of buyers on a crop tour in Nebraska following the group's participation in the biennial Export Exchange 2014 in Seattle, Washington. Egypt last year rebounded to be a large market for U.S. corn and corn co-product imports, especially distiller's dried grains with solubles (DDGS) and corn gluten meal (CGM).
Chart of Note
Surging U.S. Corn Exports to the Western Hemisphere
This week's U.S. Grains Council (USGC) chart of note illustrates the 177 percent increase in U.S. corn exports to the Western Hemisphere in the 2013/2014 marketing year, which ran Sept. 1, 2013 to Aug. 31, 2014, over the 2012/2013 marketing year.
Word from the Ground
USGC Provides Technical Information to Japanese Buyers and End-Users
By: Tommy Hamamoto, U.S. Grains Council Director in Japan
The U.S. Grains Council (USGC) recently hosted a series of roundtable discussions and seminars in Japan examining how to properly incorporate low-oil distiller's dried grains with solubles (DDGS) into livestock rations.

subset: commoncrawl


text:
God's Priorities for Your Life for Teens
Hendrickson Publishers, Hendrickson Publishers$14.95Add Your ReviewEach book in this series contains 75 chapters addressing topics of intense interest to Christian readers. These compelling 320-page books are filled with thought-provoking essays, inspirational quotations, tips, and Bible verses that challenge readers to examine their priori... Learn More
Need help ordering? Or call 1-888-319-0319


text:
Sandhill crane hunting in Texas is a pursuit unlike any other, but for hunters to be legal they must possess a federal permit to hunt the species dubbed the "ribeye in the sky.
As I walk into the National Cutting Horse Association World Championship Futurity in Fort Worth this year, I am filled with emotion.
Lubbock Avalanche-Journal ©2014. All Rights Reserved.


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Customer Reviews for
Street: The Nylon Book of Global Style
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Posted November 26, 2006
I picked this off the shelf the other day, and I simply could not put it down. It shows the personal style of people in major fashion capitols of the world. I loved the diversity and little tid-bits about the person who was photographed. Definitely something to look through on a rainy afternoon or on an airplane. Highly recommended to people interested in fashion.
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