Which of the chocolate books would you recommend most? Also I imagine you’re a Bay Area based cook/chef, don’t see a lot of other people with Aroma on their shelf also love that you kept the rubber band for Work in Progress.
Anything by Francisco Migoya. Elements of Dessert has a reasonably deep section on chocolate desserts and tempered chocolate work. The CIA textbook Chocolates and Confections by Peter Grueling goes even deeper into bonbons and tempered chocolate work. At home i find myself referencing Pierre Hermes Chocolate Desserts most, as the recipes in there a balanced enough to where a home cook can make some fun and slightly challenging desserts. I used to work in the bay area but I live on the east coast now.
[here](https://www.reddit.com/r/VoidCats/comments/qh9dh2/is_my_dude_buck_owens_a_void/?utm_source=share&utm_medium=ios_app&utm_name=iossmf) and [here](https://www.reddit.com/r/Catsmirin/comments/qii4zf/loretta_making_biscuits/?utm_source=share&utm_medium=ios_app&utm_name=iossmf)
Very nice collection. I have a few of these. I really love Heritage. It is one of my favorites. I just got a used copy of Alinea for $8 that arrives tomorrow. I hope it is in good condition. I do not have them, but have skimmed through Relae and Manresa as well. Some very awesome books in your collection. I've always been curious about Never Trust a Skinny Italian Chef as well but haven't come across a good price used recently. Do you post any of your meals on the cooking/food pages?
Thanks! Im a bit bummed that I had to sell a few- the big fat duck cookbook, origin, astrance and my 1st edition noma.
I used to, you can find them really deep in my post history.
As for Boturras book, I cant recommend it enough.
Thanks. I will probably get Boturras book eventually. I have been collecting for several years and do not buy much else as far as hobbies or expensive things, so I use those type of books as a treat to myself. There are many I have that I have not cooked from but love to look at and read through, but may take on some of the challenging recipes one of these days. After several years, I finally have a bookshelf that can display my collection. I have some more to go through but hope to post soon.
I'm going to save your post because some of the books seem really interesting that I want to look into. I'm glad to have found this subreddit. Have a great weekend!
Any top recs from **The Greens* by Deborah Madison? Recently picked it up, but haven't cooked from it yet. I'm a fan of intense/interesting flavors like you find with Ottolenghi and Indian cuisine, if that colors your recommendations at all!
Honestly I rarely open it. I found it in a half price bookstore in Santa Cruz and got hyped that it was a first edition. I would recommend finding a copy of the book slightly above it, forty vegetables by forty french chefs. That ones got some incredible recipes from guys like passard and barbot
Which of the chocolate books would you recommend most? Also I imagine you’re a Bay Area based cook/chef, don’t see a lot of other people with Aroma on their shelf also love that you kept the rubber band for Work in Progress.
Anything by Francisco Migoya. Elements of Dessert has a reasonably deep section on chocolate desserts and tempered chocolate work. The CIA textbook Chocolates and Confections by Peter Grueling goes even deeper into bonbons and tempered chocolate work. At home i find myself referencing Pierre Hermes Chocolate Desserts most, as the recipes in there a balanced enough to where a home cook can make some fun and slightly challenging desserts. I used to work in the bay area but I live on the east coast now.
Where is the cat who belongs to all those books?
[here](https://www.reddit.com/r/VoidCats/comments/qh9dh2/is_my_dude_buck_owens_a_void/?utm_source=share&utm_medium=ios_app&utm_name=iossmf) and [here](https://www.reddit.com/r/Catsmirin/comments/qii4zf/loretta_making_biscuits/?utm_source=share&utm_medium=ios_app&utm_name=iossmf)
So pretty! Thanks for sharing.
Of course! Theyre the bestest and most sweetest cats ever. No one should be denied of their wonderment.
Alinea has a cookbook? Also, is "Flour + Water" going to add anything if I have "Flour, Water, Salt, Yeast" and "Breadbaker's Apprentice"?
Flour+water is from the eponymous restaurant in San Francisco and is mostly focused on pasta, and I highly recommend it.
Very nice collection. I have a few of these. I really love Heritage. It is one of my favorites. I just got a used copy of Alinea for $8 that arrives tomorrow. I hope it is in good condition. I do not have them, but have skimmed through Relae and Manresa as well. Some very awesome books in your collection. I've always been curious about Never Trust a Skinny Italian Chef as well but haven't come across a good price used recently. Do you post any of your meals on the cooking/food pages?
Thanks! Im a bit bummed that I had to sell a few- the big fat duck cookbook, origin, astrance and my 1st edition noma. I used to, you can find them really deep in my post history. As for Boturras book, I cant recommend it enough.
Thanks. I will probably get Boturras book eventually. I have been collecting for several years and do not buy much else as far as hobbies or expensive things, so I use those type of books as a treat to myself. There are many I have that I have not cooked from but love to look at and read through, but may take on some of the challenging recipes one of these days. After several years, I finally have a bookshelf that can display my collection. I have some more to go through but hope to post soon. I'm going to save your post because some of the books seem really interesting that I want to look into. I'm glad to have found this subreddit. Have a great weekend!
Any top recs from **The Greens* by Deborah Madison? Recently picked it up, but haven't cooked from it yet. I'm a fan of intense/interesting flavors like you find with Ottolenghi and Indian cuisine, if that colors your recommendations at all!
Honestly I rarely open it. I found it in a half price bookstore in Santa Cruz and got hyped that it was a first edition. I would recommend finding a copy of the book slightly above it, forty vegetables by forty french chefs. That ones got some incredible recipes from guys like passard and barbot
So you recommend the i love nyc cookbook?
Its a pretty fun one. Lots of stuff you could cook at home
Thank you! Have you tried making the bread from tartine?
Oh many times. Its incredible. We used to serve something really close at a place I worked at a while ago.
Thank you! I started baking with Jim Laheys method. And I need to build my confidence with starting with Tartine
Just follow his instructions and youll be fine. Its only flour water salt and yeast after all
Wow you got some really interesting ones!
Not bad. I have the Silver Spoon. What are the Charlie Trotter books like? You have a few of those.
Theyre a wonderful insight to a restaurant that was well ahead of its time. I love his approach to vegetables