12-22-2006 11:56 AM
Reply to this message to introduce yourself to other readers. Let us know what types of books you like the most in this subject, and don't forget to recommend your all-time favorites!
12-22-2006 09:36 PM
12-23-2006 04:22 PM
12-25-2006 09:30 PM
12-25-2006 11:39 PM
Caroline, can you give us an example of one of the recipes your friend provided? I'm interested to know how people get their food--supermarket, local farms, gardens, community supported agriculture, farmer's market, warehouse store, coop? Including recipes with ingredients that may be unfamiliar is great--that's another way you can use this club.
12-26-2006 06:51 PM
Ingredients: black radish, raw cane sugar
Preparation: a black radish is hollowed out and filled with raw cane sugar. Put the radish onto a warm place (radiator or in slightly temperate oven for approx. one day in order to brew. Take daily one tablespoon of the so formed syrup.
It's a very simple, but effective recipe (but the taste is not overwhelmingly good).
Kind regards, Caroline
Welcome, Caroline, Gwin and Gwin's mom! We're delighted to have you in the club. There have been a number of people participating in other forums who probably won't reintroduce themselves. If you complete your profile with some biographical information it's a helpful reminder.Caroline, can you give us an example of one of the recipes your friend provided? I'm interested to know how people get their food--supermarket, local farms, gardens, community supported agriculture, farmer's market, warehouse store, coop? Including recipes with ingredients that may be unfamiliar is great--that's another way you can use this club
12-28-2006 11:37 AM
I'll hope we'll have some stewing pot of fun here.
I had no intention whatsoever to have anything to do with any more cookbooks. I had tons of them already and I didn't use them very often after all. But when I read the conversation about the Joy of Cooking on BNBC I became curious. I bought the book and i don't regret it. It's inspiring and both basic and very informative. It succesfully covers a very wide field.
Moreover, it also caused a whole avalanche of new cookbooks streaming into my house....
As I said to Bob, the moderator on the American Classics section here on BNBC, who I hope will join us, I got rid of eight older cookbooks in the past few days but the new books are bigger so it left me in the red when it comes to free book shelf space.
Thanks to the B&N thread on the Joy of Cooking I also realized that I was always interested in cooking, I just never fully or consciously acknowledged that. I think the sense of home is connected to kitchen and I have many memories of my grand mother that are connected to kitchen and her cooking. Food was important to our family. A kind of bridge over all dysfunctions, LOL.
However, when I moved from home I hardly knew how to boil an egg. I took a course in a local college and I learned the basics there. When I became vegetarian I ventured into that realm with an interest of a zealot and now after many years when I started to eat meat again I didn't quite know how to cook that properly. I still experiment even if veggies remain my favorites.
I also like baking. Unfortunately that was recently restricted a lot because I learned that I do not tolerate gluten. I have to tweak many recipes and even if moderately susccessful it is never quite the same. I find it boring, I must say.
I am in need of eager eaters, LOL. Actually at times I bake for the nearest homeless shelter. Once the idea of cooking for others was a sheer nightmare to me. I thought I wouldn't be able to please them but the disasters over the years were comparatively few.
I am looking forward to meeting you, all glorious cooks!
12-28-2006 11:46 AM
Julia Child had her TV series going by then and I thought it was very informative. She was not just a source of recipes; she was a source of how and why the foods reacted to the way they were handled, a technique I found most informative and useful.
Hi and welcome both of you.
I just got a book called 'Baking' and there it is explaned what a difference the WAY you make something can make. In this particular case the lemon cream as opposed to lemon curd.
Cooking is an universe!
Tell us more stories from your long cooking life, please!
French cooking scares me. They are so very particular about it therefore I didn't yet ventured into that corner. Did you notice that any time you see a French movie not long time passes before they are all gathered around some 'food situation'.
12-28-2006 11:59 AM
12-28-2006 06:41 PM
12-28-2006 09:18 PM
ChefJon wrote:... Until you get to a duck en croute anyway...
ROFL, there you go... that's what I mean...voila...
I think I might go "ziki cooks with joy no matter what" just modelling after Julie and Julia... J&J definitely sounds like a fun book to read.I also liked what you said about it in the intro there.I would probably have the same initial suspicious reaction to it.
12-29-2006 11:04 AM
12-30-2006 12:39 PM
12-31-2006 10:42 AM
12-31-2006 12:40 PM
Thanks, Gwin, I agree--I think it's important to distinguish from French home cooking and even neighborhood restaurant (bistro) cooking, which can be as simple as a vegetable soup, steak and fries, or roast chicken with roast vegetables, and French haute cuisine, fine (high) cooking, that may involve many pots, many pureed and strained items, truffles, and possibly a duck press. There are also many foods that most people in France eat casually but simply don't make at home. I've done both types of cooking and gravitate towards the simple, but the problem comes from conflating the two. No one's getting home from work in the evening and making a pate en croute, but they may be picking up a slice from the shop near the train station. But out of context it gets confusing. Because a lot of these recipes show up together in French cookbooks, especially those written for markets outside of France, a lot of people are unnecessarily intimidated.
Wise post, thanks. I also wonder how it is in today's France. I haven't been there lately. I wonder how the cooking works in families. I wouldn't think they are totally immune to the speeding pace of life in general and even if big Mac is transformed into a 'sub'it is the fast food French way anyhow. Julia's French cookbook was written a while ago and a lot changed since then.
There's alsothe French Haute Couture and that doesn't mean that everyone on the street wears thee latest Dior creation. But it provides inspiration to Pret-a-Porte etc...all the way down to H&M.
I guess the French have a reputation to be sofisticated about their taste and maybe also the reputation to be snobs at times. Both when it comes to clothing and food and culture. perhaps they are just refined, or it is the culture as such they imbibe.
I think (=guess as it is right now not having read it yet) books like Julie &Julia help me to shatter my preconceived ideas.
01-28-2007 12:37 AM
I'm La. I'm an aspiring chef at the age of 24. : ] I can't wait for the day when I can cook like my grandmother or great aunt (both amazing!). I'm trying new recipes and techniques as often as possible.
I'm looking forward to posting with you guys!
01-28-2007 07:41 AM
02-05-2007 04:29 PM