Comments on: My reference library http://www.rootsandgrubs.com/2008/10/13/my-reference-library/ Dada, bring my beer in the living room Fri, 10 Feb 2012 04:49:08 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Jason Truesdell http://www.rootsandgrubs.com/2008/10/13/my-reference-library/comment-page-1/#comment-35674 Jason Truesdell Mon, 10 Nov 2008 08:17:09 +0000 http://www.rootsandgrubs.com/2008/10/13/my-reference-library/#comment-35674 <p>My favorite Japanese cookbook, mostly for its occasionally inaccurate and/or poorly translated but still indispensible folklore-knowledge about Japanese food, is Gaku Homma's Japanese Country Cooking. I think there are books with prettier photos and books with easier-to-follow recipes, but it's probably been the most influential source for my own Japanese cooking, other than actually eating in Japan a lot.</p> My favorite Japanese cookbook, mostly for its occasionally inaccurate and/or poorly translated but still indispensible folklore-knowledge about Japanese food, is Gaku Homma’s Japanese Country Cooking. I think there are books with prettier photos and books with easier-to-follow recipes, but it’s probably been the most influential source for my own Japanese cooking, other than actually eating in Japan a lot.

]]> By: Rocky http://www.rootsandgrubs.com/2008/10/13/my-reference-library/comment-page-1/#comment-35377 Rocky Fri, 24 Oct 2008 02:19:30 +0000 http://www.rootsandgrubs.com/2008/10/13/my-reference-library/#comment-35377 <p>I often reach for the various Culinaria books, they are great references. My favourite Chinese cookbook, besides the Wei Chuan books is The Thousand Recipe Chinese Cookbook.</p> I often reach for the various Culinaria books, they are great references. My favourite Chinese cookbook, besides the Wei Chuan books is The Thousand Recipe Chinese Cookbook.

]]> By: Mamaliga http://www.rootsandgrubs.com/2008/10/13/my-reference-library/comment-page-1/#comment-35335 Mamaliga Tue, 21 Oct 2008 16:36:49 +0000 http://www.rootsandgrubs.com/2008/10/13/my-reference-library/#comment-35335 <p>Hi Matt!</p> <p>To add to the almost cliche-ish "Taste of...", as a US-naturalized Romanian, may I humbly suggest "Taste of Romania" by Nicolae Klepper. I live in Chicago, where they have a huge Annual "Taste of Romania" fest with wild folk music, feet-stomped grape juice, and spit-grilled pigs, oxen, and lamb.</p> <p>Cheers! Gabi @ <a href="http://www.mamaliga.com" rel="nofollow"><b>Mamaliga.com</b></a></p> Hi Matt!

To add to the almost cliche-ish “Taste of…”, as a US-naturalized Romanian, may I humbly suggest “Taste of Romania” by Nicolae Klepper. I live in Chicago, where they have a huge Annual “Taste of Romania” fest with wild folk music, feet-stomped grape juice, and spit-grilled pigs, oxen, and lamb.

Cheers! Gabi @ Mamaliga.com

]]> By: Caroline http://www.rootsandgrubs.com/2008/10/13/my-reference-library/comment-page-1/#comment-35323 Caroline Tue, 21 Oct 2008 04:08:04 +0000 http://www.rootsandgrubs.com/2008/10/13/my-reference-library/#comment-35323 <p>Any recs on good sushi books? I've gone through a few and they all seem to be either super-fancy (sorry, I'm not a trained sushi chef) or way too basic and boring ...</p> Any recs on good sushi books? I’ve gone through a few and they all seem to be either super-fancy (sorry, I’m not a trained sushi chef) or way too basic and boring …

]]> By: Werner http://www.rootsandgrubs.com/2008/10/13/my-reference-library/comment-page-1/#comment-35129 Werner Wed, 15 Oct 2008 02:58:40 +0000 http://www.rootsandgrubs.com/2008/10/13/my-reference-library/#comment-35129 <p>I'm quite fond of <i>Essentials of Asian Cuisine</i> by Corinne Trang, which I think I found remaindered in my local bookstore. It's ostensibly Pan-Asian, but the best recipes in this book are Chinese and Korean. I like how Trang highlights simplicity and improvisation over complicated preparations.</p> <p>At the other end of the spectrum, for Indian food, I would not be without Madhur Jaffrey's <i>A Taste of India</i>, which was unfortunately OOP last time I looked. Some of her recipes can be quite detailed, and following them is like putting together a piece of IKEA furniture, where the big picture emerges only at the final step, and you wonder how you managed to create something so delicious. Almost every recipe in this book is a true winner. I wish she would write a book not only with recipes but also with manual on <i>how</i> to use Indian ingredients (especially spices).</p> I’m quite fond of Essentials of Asian Cuisine by Corinne Trang, which I think I found remaindered in my local bookstore. It’s ostensibly Pan-Asian, but the best recipes in this book are Chinese and Korean. I like how Trang highlights simplicity and improvisation over complicated preparations.

At the other end of the spectrum, for Indian food, I would not be without Madhur Jaffrey’s A Taste of India, which was unfortunately OOP last time I looked. Some of her recipes can be quite detailed, and following them is like putting together a piece of IKEA furniture, where the big picture emerges only at the final step, and you wonder how you managed to create something so delicious. Almost every recipe in this book is a true winner. I wish she would write a book not only with recipes but also with manual on how to use Indian ingredients (especially spices).

]]> By: Audrey http://www.rootsandgrubs.com/2008/10/13/my-reference-library/comment-page-1/#comment-35127 Audrey Wed, 15 Oct 2008 01:42:18 +0000 http://www.rootsandgrubs.com/2008/10/13/my-reference-library/#comment-35127 <p>Great list. I like Cradle of Flavor and I'll have to check out some of the other books. I'm irrationally attached to Mai Pham's The Best of Vietnamese and Thai Cooking, having cooked my way through it when I was just starting to cook. I also like Eileen Lo's Chinese Kitchen, which incidentally has a recipe for Sichuan Pepper Pickle. Yum. Admittedly when I cook from the latter, my Shanghainese grandmother always thinks I added too much or too little of something.</p> Great list. I like Cradle of Flavor and I’ll have to check out some of the other books. I’m irrationally attached to Mai Pham’s The Best of Vietnamese and Thai Cooking, having cooked my way through it when I was just starting to cook. I also like Eileen Lo’s Chinese Kitchen, which incidentally has a recipe for Sichuan Pepper Pickle. Yum. Admittedly when I cook from the latter, my Shanghainese grandmother always thinks I added too much or too little of something.

]]> By: mamster http://www.rootsandgrubs.com/2008/10/13/my-reference-library/comment-page-1/#comment-35126 mamster Tue, 14 Oct 2008 23:52:27 +0000 http://www.rootsandgrubs.com/2008/10/13/my-reference-library/#comment-35126 <p>Wendy, what do you think of Waverley Root?</p> <p>I also forgot Joe Cummings's <em>World Food Thailand.</em></p> Wendy, what do you think of Waverley Root?

I also forgot Joe Cummings’s World Food Thailand.

]]> By: Wendy http://www.rootsandgrubs.com/2008/10/13/my-reference-library/comment-page-1/#comment-35120 Wendy Tue, 14 Oct 2008 20:37:51 +0000 http://www.rootsandgrubs.com/2008/10/13/my-reference-library/#comment-35120 <p>Ada Boni's Italian Regional Cooking is... well, I'm having trouble coming up with the proper adjective. It isn't really "useful", or "comprehensive". While I have cooked out of it, most of the recipes are not outstanding or unusual. But I do think it's probably the best national Italian cookbook I've found (in English, anyway). Most Italian cookbooks are pretty regional, even if they don't claim it, or will be almost entirely regional with a few famous dishes from other regions thrown in. Ada Boni's book covers every region, whether the cuisine is famous or not. By paging through each section, you get a really good idea of what flavors and cooking methods are popular in that region, and what natural resources are available. I use it mostly for reference. It also has the bonus of having hilarious photos from a different era in food photography.</p> <p>http://www.amazon.com/Italian-Regional-Cooking-Ada-Boni/dp/0517693496</p> Ada Boni’s Italian Regional Cooking is… well, I’m having trouble coming up with the proper adjective. It isn’t really “useful”, or “comprehensive”. While I have cooked out of it, most of the recipes are not outstanding or unusual. But I do think it’s probably the best national Italian cookbook I’ve found (in English, anyway). Most Italian cookbooks are pretty regional, even if they don’t claim it, or will be almost entirely regional with a few famous dishes from other regions thrown in. Ada Boni’s book covers every region, whether the cuisine is famous or not. By paging through each section, you get a really good idea of what flavors and cooking methods are popular in that region, and what natural resources are available. I use it mostly for reference. It also has the bonus of having hilarious photos from a different era in food photography.

http://www.amazon.com/Italian-Regional-Cooking-Ada-Boni/dp/0517693496

]]> By: Maggi http://www.rootsandgrubs.com/2008/10/13/my-reference-library/comment-page-1/#comment-35118 Maggi Tue, 14 Oct 2008 18:53:12 +0000 http://www.rootsandgrubs.com/2008/10/13/my-reference-library/#comment-35118 <p>I love this book on Thai: <a href="http://www.amazon.com/Quick-Easy-Thai-Everyday-Recipes/dp/0811837319/ref=sr_1_2?ie=UTF8&s=books&qid=1224010237&sr=8-2" rel="nofollow">Quick and Easy Thai</a> by Nancie McDermott.</p> <p>I'm not positive, but I could swear I bought the book because you had recommended it. Anyway, I use this book (and a few others which you had already listed) a lot. We eat more Asian cuisine than any other. and now that we are hitting prime Pho season...</p> I love this book on Thai: Quick and Easy Thai by Nancie McDermott.

I’m not positive, but I could swear I bought the book because you had recommended it. Anyway, I use this book (and a few others which you had already listed) a lot. We eat more Asian cuisine than any other. and now that we are hitting prime Pho season…

]]> By: mamster http://www.rootsandgrubs.com/2008/10/13/my-reference-library/comment-page-1/#comment-35116 mamster Tue, 14 Oct 2008 17:15:36 +0000 http://www.rootsandgrubs.com/2008/10/13/my-reference-library/#comment-35116 <p>Oh, and also <a href="http://www.amazon.com/Asian-Vegetables-Lemongrass-Produce-Delicious/dp/0811827593/" rel="nofollow">Asian Vegetables</a>.</p> Oh, and also Asian Vegetables.

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