Cookbook suggestions?

[joycemas]

I just got permission from my dbf to invest some money enlarging our cookbook collection. Well, we're graduate students and have just come back from a big trip and have just moved and restocked our kitchen (like buying expensive gadgets and stuff), all of which cost alot of money, so this is a big decision to make. ;)

Anyway, now I have $80 budget and hope to make good use of it. I plan to get a dessert book, an Italian cooking book, an Indian cooking book, a garlic book among others. A browse at Amazon reveals a huge pool of choice and many of them have good reviews. Then here I am, at a loss, not knowing where to start and turn to this forum for help. Thanks for any suggestions!

Jiaying

[kima]

Welcome to the BB!:)

I would highly recommend Madhur Jaffrey's latest book Indian Cooking . Wonderful photos, clearly written recipes and a good selection of all times of dishes. For 25.00 it is a bargain.
Let us know what you end up buying-you lucky thing you!:)

here's the info on the book.

http://www.amazon.com/exec/obidos/tg/detail/-/0764156497/qid=1064769975/sr=1-2/ref=sr_1_2/103-5338074-8083035?v=glance&s=books

[MISSINDI]

[QUOTE]Originally posted by kima
Welcome to the BB!:)

I would highly recommend Madhur Jaffrey's latest book [b] Indian Cooking . QUOTE]

I second this vote -- I love her recipes!

For easy weeknight meals, I like Rachael Ray's cookbooks. I also like Barefoot Contessa cookbooks, though not too low cal.

[Holly in KC]

I highly recommend Nick Stellino's cookbooks. One of my absolute favorites is one of his first: Glorious Italian Cooking. Great recipes, great techniques (like slightly undercooking the pasta, then adding it to the sauce to finish cooking to absorb the flavors), great stories, and great food.

http://www.amazon.com/exec/obidos/tg/detail/-/0399141715/qid=1064774676/sr=1-5/ref=sr_1_5/002-6857106-3018453?v=glance&s=books

[Linda in MO]

Have you considered joining the Gook Cook Cookbook Club? You can get 4 books for a $1 plus shipping and then you can usually get one more for 1/2 price. Then you only have to buy one more cookbook within a year (?) to fulfill your obligation. Just a thought.

[joycemas]

Originally posted by kima
Welcome to the BB!:)

I would highly recommend Madhur Jaffrey's latest book Indian Cooking . Wonderful photos, clearly written recipes and a good selection of all times of dishes. For 25.00 it is a bargain.
Let us know what you end up buying-you lucky thing you!:)

here's the info on the book.

http://www.amazon.com/exec/obidos/tg/detail/-/0764156497/qid=1064769975/sr=1-2/ref=sr_1_2/103-5338074-8083035?v=glance&s=books

Yeah, I heard a lot of compliments on Madhur Jaffrey's books. How do they compare with Julie Sahni's books?

I currently have a very small collection of cookbooks including the Joy of Cooking, a Mennonite cookbook (my bf is a Mennonite), and several Chinese cookbooks. We love Italian and Indian food and I often follow recipes from the web once we had something good in restaurant. So now I'm really looking for books that give a good introduction to different cuisines and somewhat comprehensive list of good recipes. :)

[joycemas]

Originally posted by Holly in KC
I highly recommend Nick Stellino's cookbooks. One of my absolute favorites is one of his first: Glorious Italian Cooking. Great recipes, great techniques (like slightly undercooking the pasta, then adding it to the sauce to finish cooking to absorb the flavors), great stories, and great food.

http://www.amazon.com/exec/obidos/tg/detail/-/0399141715/qid=1064774676/sr=1-5/ref=sr_1_5/002-6857106-3018453?v=glance&s=books

Thanks Holly. How do you like Marcella Hazan's books? There are just so many choices!

[swquilts]

Also check out www.ecookbook.com. They have a wonderful selection and lots of clearance books too! They also have a paper catalog.

For baking you might want to think about Nick Maglieri (sp?). He has quite a number of books out.

[joycemas]

Originally posted by swquilts
Also check out www.ecookbook.com. They have a wonderful selection and lots of clearance books too! They also have a paper catalog.

For baking you might want to think about Nick Maglieri (sp?). He has quite a number of books out.

Thanks Susan, but I can't find the url you posted.

[swquilts]

Oops! Forgot the "S" as in cookbooks....

Here's the site:

http://www.ecookbooks.com/index.html

[Holly in KC]

Originally posted by joycemas


Thanks Holly. How do you like Marcella Hazan's books? There are just so many choices!

Sorry, Joycemas, I do not have any of Marcella's cookbooks. I've browsed them frequently, but have never had enough recipes catch my eye to purchase.

Here are a couple of recipes (including the introductions) from Stellino's book to whet your appetitie. The first is the first meal I cooked for my fiance.

Bocconcini di Pollo con le Mandorle
Chicken Nuggest with Almonds

"Please no more chicken!" It was this decree from my father that inspired my mother to create this spectacular recipe. In fact, she told me that she actually resolved to create something that would make my father apologize!

So in an evening that has become a Stellino family legend, my mother fixed this dish and arranged for Mario and I to be over at a friend's house to spend the night. When we returned home the next evening, both my brother and I noticed an extravagant amount of flowers around the house.

Then, two days later, there was a new addition to our kitchen: a sparkling new dishwasher! And I'll never forget what my mother told the dishwasher delivery men: "Never underestimate the power of a well-cooked chicken!"

Serves 4
4 6 ounce skinless boneless chicken brests cut into 3/4 inch cubes
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup Italian Bread crumbs
4 tablespoons vegetable oil (I use less)
4 1/2 tablespoons olive oil (I use less)
1 white onion, thinly sliced
1 stalk celery, sliced
4 tablespoons chopped oil-packed sun-dried tomatoes
4 garlic cloves, thickly sliced
1/2 teaspoon red pepper flakes
1 tablespoon tomato paste
3/4 cup white wine
1 1 pound can stewed tomatoes, drained, chopped, juices reserved
1 cup shicken stock
3 tablespoons chopped parsley (optional)
1/3 cup slivered almonds
1/4 teapspoon sugar

Sprinkle the chicken pieces with salt and pepper and then coat with bread crumbs, shaking off the excess.

Heat the vegetable oil in a large saute pan set on migh heat until it begins to sizzle, about 2 minutes. Add the seasoned chicken pieces and brown for 2 minutes on each side. Remove from the pan with a slotted spoon and set aside. Discard oil.

Add 4 tablespoons oilive oil set on high heat until it sizzles, about 2 minutes. Add the onion, celery, sun dried tomatoes, garlic and red pepper flakes. Cook for 2-3 minutes, stirring well. Stir in the tomato paste, reduce the heat to medium low and cook, with the lid slightly ajar for 8 - 10 minutes.

Increase the heat to high, pour in the wine and cook for 2 - 3 minutes, until the wine has reduced by half. Add the chopped tomatoes, stir well and cook for 2 minutes. Stir in the reserved tomato juices and the chicken stock and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes. Return the broned chicken pieceds to the pan, stir well and cook 5 - 8 minutes.

While the chicken is cooking, toast the almonds. Heat the remaining 1/2 tablespoon oilive oil in a small nonstck pan set on high. Add the almonds and sugar and cook 1 - 2 minutes, stirring to keep the almonds from burning. Transfer to a small bowl and set aside.

When the chicken is done, transfer to a serving bowl and top with toasted almonds.

Cooks notes: This dish tastes even better reheated the next day. Just add a little bit of chicken stock as ou reheat it over medium heat.
You can create a thicker sauce by simmering it for a longer time.

If you want more sauce, increase the amount of tomato paste to 2 tablespoons and chicken stock to 1 1/2 cups.

Pasta alla Matriciana
Pasta with Pancetta, Tomatoes and Onions

The hills of the Lazio region hold many pleasant memories from my childhood. They were my father's favorite route on our yearly pilgrimage north to spend the summer ith my maternal grandmother.

A few years ago, I found myself retracing the same route while vacationing in Italy with my wife. The countryside was as lush and soft as green velvet, its aroma of fertile earth mixed with rain on the cool breeze.

We stopped in a trattoria my family had often visited, where Nanci and I shared this pasta dish.

I present you with this recipe, savoring the warmth of the past, and assuring you of the comfort it will always bring to the present.

Serves 4 - 6

3 tablespoons olive oil
4 garlic cloves, thickly sliced
1 cup (5 ounces) diced pancetta
1/4 teaspoon red pepper flakes
1/2 cup white wine
1 28 ounce can peeled Italian tomatoes, drained and chopped, juices reserved.
1/2 cup Onion Puree (recipe follows)
4 tablespoons chopped fresh basil
1 pound pasta - ziti, penne or spaghetti
4 tablespoons freshly grated Pecorino Romano

Bring water for the pasta to boil

Heat the olive oil in a large saute pan set on medium high heat until sizzling, about 2 minutes. Add the garlic, pancetta and red pepper flakes. Saute for 3 - 4 minutes, until the pancetta begins to brown, Pour in the wine and stir up any brown bits that might be clinging to the bottom of the pan. Boil untl reduced by half, about 3 - 5 minutes. Add the chopped tomatoes and cook for 3 minutes. Stir in the onion puree, reserved tomato juices, and basil and bring to a boil. Reduce heat to medium low and cook, uncovered, for 10 - 15 minutes.

Cook the pasta until just tender. Drain and add to the sauce. Cook, stirring over medium heat, for 3 minutes, until the sauce is absorbed. Add the cheese, toss and serve.

Cooks tip: As a substitute for the Onion Puree, saute a thinly sliced white onion in 3 tablespoons of olive oil over medium heat for 12- 15 minutes.


Onion Puree
Makes 4 - 5 cups

5 large onions, peeled and thinly sliced
1 bay leaf
1 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup dry Marsala wine
2 quarts chicken broth

Place all ingredients in a 3 - 4 quart stockpot. Bring to a boil, reduce the heat to medium and cook for 1 - 1 1/2 hours, stirring every 15 minutes. Cook until all the liquid has evaporated and the onions have cooked down to a very thick consistency with a pungent flavor.

Remove the bay leaf. Put the onions in a food processor and process until creamy. Place in ice cube trays and freeze. When frozen, take out the trays and place in freezer bags.

Cooks tip: This recipe will be very salty if you make it with regular canned stock. In order to avoid this, bring the canned stock to a boil, put in 2 medium peeled and quartered potatoes and boil for 20 minutes. The potatoes will absorb much of the salt from the stock. Strain and discard the potatoes. you should also eliminate the salt from this recipe if you are using canned stock.

[KimKelly]

Originally posted by Linda in MO
Have you considered joining the Gook Cook Cookbook Club? You can get 4 books for a $1 plus shipping and then you can usually get one more for 1/2 price. Then you only have to buy one more cookbook within a year (?) to fulfill your obligation. Just a thought.

I was going to suggest the same thing. I did join a few years back and on my $1 per book original order I think I got something like $145 in books for around $35 - I did the 5th book at half price and you have to pay shipping. I don't belong anymore, but recently got a promotion, and they are offering one called The Passionate Vegetarian which I love. I believe that they also had Death by Chocolate Cookies which is also high on my list!!!

Kim

[sharris315]

Here's another Good Cook book club fan. I agree with Linda and Kim, it's a great way to build your cookbook library--or update. I got the first 4 ($1 each + shipping) and also opted to take one for 50% off. I think if you join through the website, you can choose from all of the books available. They also have good deals each month--such as buy one book then any others you buy are 50% off. Your obligation is one more book. One thing I particularly like is that I don't have to mail in a card NOT to receive a selection--I can do it on line--their accounts system is very user-friendly.
http://www.thegoodcook.com

Shar

[Mimeea]

I have bought most of my cookbooks off of Amazon.com because most are at least 30% discounted and there's free shipping.

One of the all-around best cookbooks to have, IMO, is the Complete Cooking Light Cookbook. It has a lot of recipes for a wide variety of food and doesn't use to many "odd" ingredients.

[Vicanddi]

I vouch for the CL Complete. I have tried several recipes and liked all of them. It is a nice all-around cookbook, and it has healthy meals in it. It also has a lot of tips and techniques that I found helpful. It does have a lot of desserts and breads, but overall it seems well balanced with meat and veg dishes.

[sharris315]

I'm so glad to hear two recommendations for CL Complete--that's the one I'm going to get to fulfill my obligationt to The Good Cook!

Amazon does seem to have better deals on books in general than anywhere else.

Shar

[joycemas]

Thanks for your replies!

I went to goodcook book club. It does seem a really good deal. And yeah Holly, those recipes do sound so yummy that I think I'm gonna get his book. Luckily I found it at an online used book store for only $2.90 along with the Garlic Lover's Cookbook for $2.50 and the Joy of Cheesecake for $5.00. What a deal! Does anybody own these two books and what do you think of them?

So, how do you think this list of books from GoodCook?

MADHUR JAFFREY'S WORLD VEGETARIAN (too bad that they don't have the book you suggested, kima. But I've heard high praises for this one)
HOW TO BAKE by Nick Malgieri
MOOSEWOOD RESTAURANT CELEBRATES (do you have anything to say about this one?)
Barefoot Contessa Family Style
and Death by Chocolate Cakes

and then maybe CL complete to fulfill my obligation.

It's such a good deal, that my dbf offered to join the book club as well so that I can get another 6 for cheap. :) Now what else do you dear people suggest? :)

Jiaying

[Mimeea]

I just got Moosewood Restaurant Celebrates, I haven't used it yet, since it's supposed to be a bday present in a couple weeks :eek:, but I managed to take a peek. There is a lot of variety in this book as well as tips on entertaining and interesting info about different holidays. From what I've seen, it looks good!

[Chefmom]

AAhh, cookbooks, my second favorite subject!! On the subject of Italian cookbooks, I would recommend Lidia Bastianichs' book "Lidia's Italian American Kitchen". I have the book on my October short-list (I have 100 points saved at the Good Cook beconing me) and I watch the PBS show each week. Almost every week I want to make what she makes, it's simple, but looks absolutely wonderful!

As for your list, you can't go wrong with ANY cookbook by Nick Malgieri!! I have many of his, and I recommend them all.

I have the Death by Chocolate Cakes, and I'm really not impressed. Pretty pictures, but really just one theme, high end chocolate cakes. If I could recommend in its place "The Perfect Cake: 150 cakes for Every taste and Occasion" by Susan G. Purdy. I have this book in its original form, called "A Piece of Cake" and it's the most tattered book on my shelf (closely followed by The Cake Bible). I have made dozens of recipes from this book with NO LOSERS. Not one. In fact, many of her recipes have become my staple cakes that I turn into different desserts. It's written with a lovely ring of an experienced Grandmother passing down her most beloved recipes, and every one is worth making again. I don't say this about just any book, but all of my Susan Purdy cookbooks are winners!! I have baked cakes at home, for weddings, for competition, for high-end competitions, professionally and for fun and I love her recipes.

Happy cookbook shopping! Besides cookware stores, it's my favorite kind of shopping!! :)

Tami

[DanaSD]

I reccomend half.com to find great deals on cookbooks. I have set up a wish list with prices that I'm willing to pay (usually 8-10/book) and then when someone lists the book for that I price I get an email - you do need to be on email often though for popular book or someone else will get to the site before you do. Lately I've been buying a lot of cookbooks but there are some really great deals that I just can't pass up. Anyime I hear about a cookbook on this website or read a good review, I add it to my wishlist.

There are many half.com fans on this board. I even got one of my cookinglight books from one of our frequent posters.


reccomendations:
Madhur Jaffrey's Indian Cooking

The Cake Bible. I have been disappointed with a lot of other dessert books - pretty pictures but not very good recipes. Some of my favorite desserts have come from Joy of Cooking or Bon Appetit magazine.

For Italian decide if you want Authentic Italian or Italian America. I bought several Italian Cookbooks before realising what I really wanted is Italian American - there are 2 in this category that came out in the last few years (I'm blanking on the authors right now).

[joycemas]

Ah, I saw good reviews on the Death by chocolate series and I'm a chocolate lover. That's why I was very tempted by that book. I'll take your word for it though. Unfortunately, Good Cook doesn't have Susan Purdy's Perfect Cake, I'll have to get it somewhere else then. But Cake bible does sound good. Alright, Good Cook does have Susan Purdy's Perfect Pie. How do you like it? Both my dbf and I like dessert in general, and I love making dessert. But I'm really at a loss as to whether I should get a comprehensive book, or several of those more specialized ones. Ah, forgot to mention, our favorites are cheesecakes and anything chocolate. :)

Half.com is a good idea. I'm actually looking into it. Thanks for the suggestion! :)

I'm not sure whether I want authentic Italian or Italian American. I suspect that most of the Italian food that we like are Italian American. So my guess is that probably Italian American. What's the major difference of these two?

Last, do you have any favorite Japanese or Thai or other Asian cookbooks? Thanks!

[swquilts]

I happened to be at Borders today...scanning the sale books, and saw that Nick Maglieri (?) book, it's called "How To Bake". This is the one I was thinking about above.

[KimKelly]

I checked the Death by Chocolate Cakes our from the library and I agree with the above review... it's wasn't one of his best. I would again recommend the Death by Chocolate Cookies ! I just checked that one out and I love it so much I think I'm going to buy it. And I'll put another plug in for the CL Complete book - I've really enjoyed that one as well

Kim

[joycemas]

Yes yes yes, I did it. I got BAREFOOT CONTESSA FAMILY STYLE, HOW TO BAKE, THE CAKE BIBLE, MOOSEWOOD RESTAURANT CELEBRATES, LIDIA'S ITALIAN-AMERICAN KITCHEN from GoodCook. I also got Glorious Italian Cooking and Indian Cooking, along with Joy of Cheesecake, Garlic Lover's Cookbook, Ultimate Chocolate and Japanese Cooking used. And I'm still staying within budget! Thanks for all your help! (and yes, I put Death by chocolate cookies, Susan Purdy's books and CL complete on my wish list, just can't get them all at once)

My dbf laughs at my excitement over cookbooks, but he won't have mouth to do so when I cook stuff out of them. :D

P.S. You're always welcome to give me more ideas on how and what to get!

[sharris315]

Sounds like you made some great choices! It will be an exciting day when it all arrives...That's a lot of books--you'll go into recipe shock!

Shar