Cook Books Worth Owning - Page 3

Urbane Guerrilla · 01-24-2006, 11:46 PM

Quote:

Originally Posted by SteveDallas

My favorite is a standard pico de gallo kind of thing--tomatoes, onions, peppers, etc. etc. But I've also experimented with some habanero recipes.

Quote:

UG, do either of books #2 and 3 on your list have any good salsa recipes?

Steve, I'll have a look for what you asked for -- but ya know, PDG is about my favorite of the salsas itself, tastes fresh and un-messed-with and just bursting with a full complement of vitamins. A fine way to get me to eat my veggies, perhaps because the stuff is really very like a salad. You can dial the heat up or down just as you like, and all that user-friendly stuff.

Some Like It Hotter is notable for lengthy ingredient lists, though too you can also omit some bits if you don't happen to have them handy. Likely I'll find more the salsa kind of thing you're looking for in The Whole Chili Pepper Cookbook.

wolf · 01-25-2006, 01:06 PM

Quote:

Originally Posted by Urbane Guerrilla

Oo, Wolfie!

Time to go shopping for spotty bananas... I wonder if using cooked plantain makes a perceptible difference?

I think that plantain would be too fibrous to really work out right. As I recall, also the flavor is more subtle than banana, and the spices would overpower the banana-yness of it all.

Now, if you had a strong desire to use plantain for something, I had some beef and plantain casserole stuff some years back ... I think the origin of the recipe was either Cuban or Dominican.

Urbane Guerrilla · 01-26-2006, 09:36 PM

So you reckon plantain would end up behaving more like a squash, texture wise... hmm. And I've done a little Caribbean fried plantain this and that, and I'd always thought the plantain a little more strongly flavored, unless it was the frying that lent it the flavor.

Freely associating: Squash --> Pumpkin --> Pumpkin Pie... this should be good:

Gingersnap Pie Shell
1 1/2 cups fine gingersnap crumbs
1/2 cup butter, melted
1/3 cup sugar

Pulverize ginger snaps. Blend w/butter and sugar. Press into buttered pie tin. Chill several hours. Makes 8-9 inch pie shell.

I don't know if you might set this crust by baking briefly like a graham cracker crust.

wolf · 01-27-2006, 12:35 AM

ooooooooh.

I can very easily envision a cheesecake in such a crust.

Oh yes.

Urbane Guerrilla · 02-01-2006, 02:02 AM

Quote:

Originally Posted by SteveDallas

UG, do either of books #2 and 3 on your list have any good salsa recipes?

If I had to pick one first for salsas, Steve, I'd take
The Whole Chile Pepper Book. The index lists thirty-two sauces including salsas, cross-reffed with ten salsas proper. The book is organized by regional cuisines, with dishes and sauces together. If the salsas are anywhere near as much fun as their curry powder and chili powder recipes, you should be very happy.

cowhead · 02-03-2006, 09:37 PM

cook books are only for giving you new ideas, a direction or to answer questions about certian ethnic seasoning trends/tendancies (beyond that... the 4th edition of proffesional cooking is all you will ever need)

FallenFairy · 02-08-2006, 07:50 AM

The original Fanny Farmer Cookbook (written by Fanny Farmer Merritt, circa 1918)
Has everything you ever wanted to know plus some amazing recipes that still turn out perfect today.

SteveDallas · 02-08-2006, 08:22 AM

I ordered The Whole Chile Pepper book from ABE. I'll report back . . .

cowhead · 02-08-2006, 09:27 AM

yeah.. fanny farmer is a damn good one especially if you ever need to know how to cook on a wood fired cast iron stove, interesting in a historical sense, but yeah.. the recpies are solid and simple.

Granola Goddess · 02-13-2006, 05:49 PM

Good thread Brianna. I have a monster collection of cook books because I collect them. But y'know I always go back to my tried and true "Joy Of Cooking." Mine is circa '70's whatever. My very first cookbook. The Anne Lindsay cookbooks are pretty good and healthy...but I've stopped buying books (unless they're second hand...gets pretty expensive) and I get most of my recipes from the internet now. You can find everything out there!

busterb · 02-13-2006, 06:23 PM

Quote:

Originally Posted by SteveDallas

I ordered The Whole Chile Pepper book from ABE. I'll report back . . .

I ordered 1 on friday from abe, will also report.

wolf · 02-13-2006, 09:59 PM

Beard on Bread is another one of my staples. *chuckle*

BigV · 02-13-2006, 10:36 PM

Quote:

Originally Posted by FallenFairy

The original Fanny Farmer Cookbook (written by Fanny Farmer Merritt, circa 1918)
Has everything you ever wanted to know plus some amazing recipes that still turn out perfect today.

I use this one all the time. Definitely in my top three, maybe the best general purpose cookbook in the kitchen. I have several smaller specialty cookbooks that surpass it in that specialty.

FallenFairy · 02-14-2006, 05:46 AM

Hey Big V - absolutely right - it has all the basics you could ask for!
I also use the Joy of Cooking and the Better Homes and Gardens basic...

any one into cooking Mediterranean foods?

BigV · 02-14-2006, 11:16 AM

MrsV has a couple of Greek cookbooks she consults once a week or so. DE-lish!

01-26-2006, 09:36 PM	#33
Urbane Guerrilla Person who doesn't update the user title Join Date: Jul 2002 Location: Southern California Posts: 6,674	So you reckon plantain would end up behaving more like a squash, texture wise... hmm. And I've done a little Caribbean fried plantain this and that, and I'd always thought the plantain a little more strongly flavored, unless it was the frying that lent it the flavor. Freely associating: Squash --> Pumpkin --> Pumpkin Pie... this should be good: Gingersnap Pie Shell 1 1/2 cups fine gingersnap crumbs 1/2 cup butter, melted 1/3 cup sugar Pulverize ginger snaps. Blend w/butter and sugar. Press into buttered pie tin. Chill several hours. Makes 8-9 inch pie shell. I don't know if you might set this crust by baking briefly like a graham cracker crust. __________________ Wanna stop school shootings? End Gun-Free Zones, of course.

01-27-2006, 12:35 AM	#34
wolf lobber of scimitars Join Date: Jul 2001 Location: Phila Burbs Posts: 20,774	ooooooooh. I can very easily envision a cheesecake in such a crust. Oh yes. __________________ wolf eht htiw og "Conspiracies are the norm, not the exception." --G. Edward Griffin The Creature from Jekyll Island High Priestess of the Church of the Whale Penis

02-03-2006, 09:37 PM	#36
cowhead halve your cake and eat it too. Join Date: Apr 2004 Location: Georgia.. by way of Lawrence Kansas Posts: 1,359	cook books are only for giving you new ideas, a direction or to answer questions about certian ethnic seasoning trends/tendancies (beyond that... the 4th edition of proffesional cooking is all you will ever need) __________________ no my child.. this is not my desire..I'm digging for fire.

02-08-2006, 07:50 AM	#37
FallenFairy nope Join Date: Jan 2006 Posts: 322	The original Fanny Farmer Cookbook (written by Fanny Farmer Merritt, circa 1918) Has everything you ever wanted to know plus some amazing recipes that still turn out perfect today. __________________ ~going, going... gone now

02-08-2006, 09:27 AM	#39
cowhead halve your cake and eat it too. Join Date: Apr 2004 Location: Georgia.. by way of Lawrence Kansas Posts: 1,359	yeah.. fanny farmer is a damn good one especially if you ever need to know how to cook on a wood fired cast iron stove, interesting in a historical sense, but yeah.. the recpies are solid and simple. __________________ no my child.. this is not my desire..I'm digging for fire.

02-08-2006, 08:22 AM	#38
SteveDallas Your Bartender Join Date: Jan 2002 Location: Philly Burbs, PA Posts: 7,651	I ordered The Whole Chile Pepper book from ABE. I'll report back . . .

02-13-2006, 05:49 PM	#40
Granola Goddess I'll Have Sprouts With That Join Date: Nov 2005 Location: North of You Guyz Posts: 61	Good thread Brianna. I have a monster collection of cook books because I collect them. But y'know I always go back to my tried and true "Joy Of Cooking." Mine is circa '70's whatever. My very first cookbook. The Anne Lindsay cookbooks are pretty good and healthy...but I've stopped buying books (unless they're second hand...gets pretty expensive) and I get most of my recipes from the internet now. You can find everything out there! __________________ Don't sweat the petty things, and don't pet the sweaty things...

02-13-2006, 09:59 PM	#42
wolf lobber of scimitars Join Date: Jul 2001 Location: Phila Burbs Posts: 20,774	Beard on Bread is another one of my staples. chuckle __________________ wolf eht htiw og "Conspiracies are the norm, not the exception." --G. Edward Griffin The Creature from Jekyll Island High Priestess of the Church of the Whale Penis

02-14-2006, 05:46 AM	#44
FallenFairy nope Join Date: Jan 2006 Posts: 322	Hey Big V - absolutely right - it has all the basics you could ask for! I also use the Joy of Cooking and the Better Homes and Gardens basic... any one into cooking Mediterranean foods? __________________ ~going, going... gone now

02-14-2006, 11:16 AM	#45
BigV Goon Squad Leader Join Date: Nov 2004 Location: Seattle Posts: 27,063	MrsV has a couple of Greek cookbooks she consults once a week or so. DE-lish! __________________ Be Just and Fear Not.

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