Canonical cookbooks and nominations

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   Looking through some old posts, I came across this and was wondering if anyone had done any reading over the summer to suggest new nominations for the list?

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TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 31 October 2012 at 10:49
	Looking through some old posts, I came across this and was wondering if anyone had done any reading over the summer to suggest new nominations for the list?
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Rod Franklin Members Profile Send Private Message Find Members Posts Add to Buddy List Chef Joined: 17 February 2010 Location: USA Status: Offline Points: 921	Post Options Post Reply Quote Rod Franklin Report Post Thanks(0) Quote Reply Posted: 31 October 2012 at 12:38
	The Thousand Recipe Chinese Cookbook, Gloria Bley Miller. 926 pages of everything you would ever need to know about preparing Chinese food. The preparation techniques and the ingredient combinations are probably all in there. It seems entirely authentic and exhaustively thorough.
	Hungry

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 01 November 2012 at 11:58
	Daikon and Tas, * For Spanish Regional Cuisine, I am going to mention, that I would select from these: 1) Simone Ortega - 1,080 Recetas de Cocina, Volume 1 and 2. 2) Chef Karlos Arguiñano ( all of his books are well worth this classification ); as his Mentor Luis Irizar, also mentored and coached: Pedro Subijana, Juan Mari Arzak and numerous other well known Basque Chefs have studied the culinary arts under Luis Irizar including Ferrán Adriá. 3) La Herencia de Gastronomía Española : Alicia Ríos y Lourdes Marche * I believe Alicia Ríos and Lourdes Marche have published their book in English. *** One can go to www.amazon.com and check by author´s name. In the French category, I would state, Chef Michel Bras, Joel Rubuchon and Alain Ducasse, all whom have published books over the years. I am not mentioning Julia Child only not to be repetitious, however, she was the Mentor & Coach to many great USA and international Chefs during her culinary career. James Beard and Jacqués Pepin, of course as well have numerous published works. Kind Regards. Margaux.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Rod Franklin Members Profile Send Private Message Find Members Posts Add to Buddy List Chef Joined: 17 February 2010 Location: USA Status: Offline Points: 921	Post Options Post Reply Quote Rod Franklin Report Post Thanks(0) Quote Reply Posted: 01 November 2012 at 15:21
	How about Modernist Cuisine, The Art and Science of Cooking – Six volumes by Nathan P. Myhrvold, a serious science guy who always loved food and cooking. Vol 1 History and fundamentals Vol 2 Techniques and equipment Vol 3 animals and plants Vol 4 Ingredients and preparations Vol 5 Plated dish recipes Vol 6 a spiral bound supplemental More than 40 pounds of books and you can get them for a mere $450! Such a deal. There is a lot of weird things in these volumes though about using high tech tools and methods, like making dinner in a laboratory kind of weird, however the food science appears sound and well researched. I saw a piece on it on NOVA on PBS TV. There is also a follow up book called Modernist Cuisine at Home. That book goes for about $120. It allows you to use that science in your own kitchen without all the lab equipment. But the most interesting thing about this whole series is that it brings the science, and brings it hard, and in my mind that has been long overdue. I seem to find what strikes me as food myths and outright dumb ideas out there in the recipe world. Myths and dumb ideas that just need to go away already.
	Hungry

Daikon Members Profile Send Private Message Find Members Posts Add to Buddy List Chef's Apprentice Joined: 20 October 2011 Location: San Francisco Status: Offline Points: 381	Post Options Post Reply Quote Daikon Report Post Thanks(0) Quote Reply Posted: 01 November 2012 at 15:27
	Modernist Cuisine has been on the list since day one.

Rod Franklin Members Profile Send Private Message Find Members Posts Add to Buddy List Chef Joined: 17 February 2010 Location: USA Status: Offline Points: 921	Post Options Post Reply Quote Rod Franklin Report Post Thanks(0) Quote Reply Posted: 01 November 2012 at 17:16
	Oh. I should have read this thread before I posted. My bad.
	Hungry

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 02 November 2012 at 06:39
	Good Afternoon Daikon, There are several highly recommendable Italian Cookbooks in English, that I have collected over the years, and thus here are my suggestions: 1) As Hoser mentioned: The Silver Spoon - Phaidon Publishers. Phaidon also has 4 or 5 other cookbooks on the vast regional Italian cuisines, as well as an exemplary Greek Cookbook, which is another gem. www.phaidon.com or www.amazon.com 2) In Nonna´s Kitchen - Carol Field - Harper Collins: this is a treasure. 3) La Cucina Siciliana di Gangivecchio - Wanda & Giovanna Tornabene: a family album of countryside Sicilian recipes. 4) The Splendid Table - Michelle Scicolone ( highly recommendable ) 5) Chef Mario Batali´s Cookbooks 6) Barilla´s Series of Italian Cookbooks: www.barilla.com / www.barilla.it Kind regards, Margaux.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 23 May 2013 at 11:01
	I'm finding myself wondering if Mark Kurlanksy has a place on either list; his work as a food historian is really starting to catch my interest. Here are just a few from him that earn him an author's nomination, in my opinion: Food of a Younger Land: A portrait of American food- before the national highway system, before chainrestaurants, and before frozen food, when the nation's food was seasonal.... http://www.amazon.com/The-Food-Younger-Land-chainrestaurants/dp/B0040RMF2A/ref=cm_cr_pr_product_top Salt: A World History http://www.amazon.com/Salt-World-History-Mark-Kurlansky/dp/0142001619/ref=cm_cr_pr_product_top Cod: A Biography of the Fish that Changed the World http://www.amazon.com/Cod-Biography-Fish-Changed-World/dp/0140275010/ref=cm_cr_pr_product_top Choice Cuts: A Savory Selection of Food Writing from Around the World and Throughout History: http://www.amazon.com/Choice-Cuts-Selection-Writing-Throughout/dp/B002SB8OJ8/ref=cm_cr_pr_product_top Please click on the links above; take a look at the book descriptions and consider ordering - doing so helps this forum to help pay for itself!
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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 23 May 2013 at 12:00
	Tas, Thank you for the great post ... COD, A biography of the Fish that changed the world ... I have seen in Spanish, so it is on my next paycheck purchase list ... Thanks alot, margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.