Quote:
Originally Posted by montsnmags
Aside from that, any opinions here on Larousse Gastronomique?
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I skimmed through it a couple of times, it's interesting and contains a lot of useful info on types of food (rare vegetables, exotic food), but I'm never used their recipe, their not that appealing, IMHO
Quote:
Originally Posted by ShortNCuddlyAm
And as one of the things I really liked about nigella's book was that she gave the ratio for shortcrust pastry and not just the quantities for each recipe (and as a result I make a really really good shortcrust pastry), it's looking ever more appealing
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I love Nigella, she cooks the way I like to: lusciously, following her instinct and taste of luxury more then normal standards. Her recipes are an ode to the senses.
I have a couple hundred cook books, but those I could not do without:
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The Five Rose Cook Book, perfect for basic baking recipes;
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Pickles and Preserves, by Marion Brown (I have the 1955 edition that belonged to my grand-dad, and it's so incredibly useful);
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Canada's Best Slow Cooker Recipes, by Donna-Marie Pye;
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Twelve Months of Monastery Soups, by Victor-Antoine D'avila Latourrette, good and often really soothing recipes.
I'm also a fan of
The Classic Zucchini Cookbook, that I don't have, but I copied recipes from my mom's copy. In fact, I really like themed cookbooks, like
The Ultimate Potato Book and the oh so delirious
Bakers Best Chocolate Cookbook.
And I also like the
Chocolate and Zucchini site, held by Clotilde Dusoulier, a fun and creative chef, with easy recipes.