Comments on: Best Cookbook 2006, my choice http://ruhlman.com/2006/12/best_cookbook_2.html Translating the Chef's Craft for Every Kitchen Fri, 30 Jul 2010 18:15:28 +0000 hourly 1 By: Peter http://ruhlman.com/2006/12/best_cookbook_2.html/comment-page-1#comment-51747 Peter Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2006/12/best_cookbook_2.html#comment-51747 The book you're referring to is Heat by Bill Buford. The book you’re referring to is Heat by Bill Buford.

]]> By: David http://ruhlman.com/2006/12/best_cookbook_2.html/comment-page-1#comment-51748 David Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2006/12/best_cookbook_2.html#comment-51748 A friend of mine, a well-respected pastry chef, who worked with Michel Richard said "He's a genius." She worked with a lot of very famous chefs and never was very effusive about any of them. So that was a real feather in his toque, to me. I share your plight about chef's cookbooks. Few of them interest me unless they have something to add that's either ground-breaking, or is the authority on something (like Judy Rodgers on anything, or a treatise on sausage-making), or is the ultimate recipe for something or another. (Say what you want, that Red Wine Vinegar & Feta salad dressing in the previous Joy of Cooking is a winner.) That book by that Bofard guy was okay, but he should have stayed in New York, where all the action was. He kinda lost me after he split... A friend of mine, a well-respected pastry chef, who worked with Michel Richard said “He’s a genius.” She worked with a lot of very famous chefs and never was very effusive about any of them. So that was a real feather in his toque, to me.

I share your plight about chef’s cookbooks. Few of them interest me unless they have something to add that’s either ground-breaking, or is the authority on something (like Judy Rodgers on anything, or a treatise on sausage-making), or is the ultimate recipe for something or another. (Say what you want, that Red Wine Vinegar & Feta salad dressing in the previous Joy of Cooking is a winner.)

That book by that Bofard guy was okay, but he should have stayed in New York, where all the action was. He kinda lost me after he split…

]]> By: ruhlman http://ruhlman.com/2006/12/best_cookbook_2.html/comment-page-1#comment-51749 ruhlman Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2006/12/best_cookbook_2.html#comment-51749 that's the thing about michel richard, who I've met a couple of times and is an enormously sweet guy and a huge spirit. He's so highly respected in the chef community, not least because he made the unusual leap from pastry to savory and brings a pastry chef's precision to the savory kitchen, but he's little known by the celebrity-adoring foodie throngs. i hope more people learn about him through his book which is a great reflection of personality and mechanical wizardry. that’s the thing about michel richard, who I’ve met a couple of times and is an enormously sweet guy and a huge spirit. He’s so highly respected in the chef community, not least because he made the unusual leap from pastry to savory and brings a pastry chef’s precision to the savory kitchen, but he’s little known by the celebrity-adoring foodie throngs. i hope more people learn about him through his book which is a great reflection of personality and mechanical wizardry.

]]> By: sam http://ruhlman.com/2006/12/best_cookbook_2.html/comment-page-1#comment-51750 sam Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2006/12/best_cookbook_2.html#comment-51750 sold. How can i possibly ignore such a heartfelt and enthusiastic review. heading to amazon now... sold. How can i possibly ignore such a heartfelt and enthusiastic review.
heading to amazon now…

]]> By: Claudia http://ruhlman.com/2006/12/best_cookbook_2.html/comment-page-1#comment-51751 Claudia Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2006/12/best_cookbook_2.html#comment-51751 Ditto, Sam. I've got a book list a mile long already, but I certainly know of Richard and Citronelle, and Michael's word is good enough for me. And Michael, congratulations on being in the top 20 picks of a Beard award-winning site. The Reach of a Chef had some terrific reach of its own, and deserved every bit of buzz it got (and is still getting). (My sentimental favorite is still The Making . . ., though. I still haven't shaken off Pardus and Skills 1!) But wasn't Making (or Reach) a Beard nominee for best book itself? Ditto, Sam. I’ve got a book list a mile long already, but I certainly know of Richard and Citronelle, and Michael’s word is good enough for me. And Michael, congratulations on being in the top 20 picks of a Beard award-winning site. The Reach of a Chef had some terrific reach of its own, and deserved every bit of buzz it got (and is still getting). (My sentimental favorite is still The Making . . ., though. I still haven’t shaken off Pardus and Skills 1!) But wasn’t Making (or Reach) a Beard nominee for best book itself?

]]> By: Silverbrow http://ruhlman.com/2006/12/best_cookbook_2.html/comment-page-1#comment-51752 Silverbrow Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2006/12/best_cookbook_2.html#comment-51752 I've heard other great things about the Richard's book and really must buy it, but can heartily recommend Essence by David Everitt-Matthias as a decent cheffy book. I also love Giorgio Locatelli's Made in Italy: Food and Stories. Less of a chefs book, but great nonetheless, even if it is enormous. I’ve heard other great things about the Richard’s book and really must buy it, but can heartily recommend Essence by David Everitt-Matthias as a decent cheffy book.

I also love Giorgio Locatelli’s Made in Italy: Food and Stories. Less of a chefs book, but great nonetheless, even if it is enormous.

]]> By: cookiecrumb http://ruhlman.com/2006/12/best_cookbook_2.html/comment-page-1#comment-51753 cookiecrumb Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2006/12/best_cookbook_2.html#comment-51753 Well, as long as the book's not by Michael Richards. Ew. :D (Sam! Avoid Amazon. Not "blue.") Thanks for the insight, Ruhlman. I went shopping for the fifth printing of Charcuterie yesterday but came up short. Still looking. Probly add this book to my list too. Well, as long as the book’s not by Michael Richards.
Ew. :D

(Sam! Avoid Amazon. Not “blue.”)

Thanks for the insight, Ruhlman. I went shopping for the fifth printing of Charcuterie yesterday but came up short. Still looking. Probly add this book to my list too.

]]> By: Claudia Greco http://ruhlman.com/2006/12/best_cookbook_2.html/comment-page-1#comment-51754 Claudia Greco Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2006/12/best_cookbook_2.html#comment-51754 I, too, am on the trail for Ruhlman the Fifth (!) - it's putting my guanciale plans in abeyance . . . for the moment. Good luck, Cookie! I, too, am on the trail for Ruhlman the Fifth (!) – it’s putting my guanciale plans in abeyance . . . for the moment. Good luck, Cookie!

]]> By: kristin http://ruhlman.com/2006/12/best_cookbook_2.html/comment-page-1#comment-51755 kristin Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2006/12/best_cookbook_2.html#comment-51755 Oh wow! I ate at Citronelle a number of years ago. I remember the food being fantastic!Think I am going to have to go get this book! Oh wow! I ate at Citronelle a number of years ago. I remember the food being fantastic!Think I am going to have to go get this book!

]]> By: BobdG http://ruhlman.com/2006/12/best_cookbook_2.html/comment-page-1#comment-51756 BobdG Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2006/12/best_cookbook_2.html#comment-51756 Whoa Davide, nice web site. You look like you are living large mon frere. Would that I could. Whoa Davide, nice web site. You look like you are living large mon frere. Would that I could.

]]> By: kristin http://ruhlman.com/2006/12/best_cookbook_2.html/comment-page-1#comment-51757 kristin Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2006/12/best_cookbook_2.html#comment-51757 So I was reading the description of Charcuterie, and apparently the pig is Michael' muse. Hey Michael, does your wife know this? Had to admit I found that funny. Anyone know if that is the fifth addition? So I was reading the description of Charcuterie, and apparently the pig is Michael’ muse. Hey Michael, does your wife know this? Had to admit I found that funny. Anyone know if that is the fifth addition?

]]> By: kristin http://ruhlman.com/2006/12/best_cookbook_2.html/comment-page-1#comment-51758 kristin Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2006/12/best_cookbook_2.html#comment-51758 Forgot to mention that I was looking at Amazon. Forgot to mention that I was looking at Amazon.

]]> By: Bux http://ruhlman.com/2006/12/best_cookbook_2.html/comment-page-1#comment-51759 Bux Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2006/12/best_cookbook_2.html#comment-51759 Let me agree on the choice of Leite’s Culinaria as a site worthy of attention. Pollan's "The Omnivore's Dilemma" was picked by the NY Times as one of "The 10 Best Books of 2006" taking one of the five nonfiction places. It was the only food book to place on that list. http://www.nytimes.com/ref/books/review/20061210tenbestbooks.html The Times also published Corby Kummer's review of cookbook choices which proves as much as anything else, that such choices are as subjective as tastes in food and restaurants, at least after one removes the poorly written, poorly edited and uninformative or misleading cookbooks. http://www.nytimes.com/2006/12/03/books/review/Cookbooks.t.html Let me agree on the choice of Leite’s Culinaria as a site worthy of attention.

Pollan’s “The Omnivore’s Dilemma” was picked by the NY Times as one of “The 10 Best Books of 2006″ taking one of the five nonfiction places. It was the only food book to place on that list.

http://www.nytimes.com/ref/books/review/20061210tenbestbooks.html

The Times also published Corby Kummer’s review of cookbook choices which proves as much as anything else, that such choices are as subjective as tastes in food and restaurants, at least after one removes the poorly written, poorly edited and uninformative or misleading cookbooks.

http://www.nytimes.com/2006/12/03/books/review/Cookbooks.t.html

]]> By: Bux http://ruhlman.com/2006/12/best_cookbook_2.html/comment-page-1#comment-51760 Bux Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2006/12/best_cookbook_2.html#comment-51760 I shouldn't forget "Now We’re Cookin’," a list of "20 noteworthy cookbooks published in 2006 compiled for the web as an addendum to" Kummer's print review. http://www.nytimes.com/2006/12/03/books/review/cookbook-extra.html?_r=1&oref=slogin I shouldn’t forget “Now We’re Cookin’,” a list of “20 noteworthy cookbooks published in 2006 compiled for the web as an addendum to” Kummer’s print review.

http://www.nytimes.com/2006/12/03/books/review/cookbook-extra.html?_r=1&oref=slogin

]]> By: Adam http://ruhlman.com/2006/12/best_cookbook_2.html/comment-page-1#comment-51761 Adam Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2006/12/best_cookbook_2.html#comment-51761 On your recommendation, I pulled this book off the shelf yesterday at Three Lives book store and sat enchanted for 30 minutes flipping through it: it's beautiful. I remember watching Richard on Mark Bittman's PBS show and thinking he was really funny and humble and extremely patient with Bittman's antics. I'll definitely be adding this book to my list for Hanukkah Harry (Or Chanukah Charo.) On your recommendation, I pulled this book off the shelf yesterday at Three Lives book store and sat enchanted for 30 minutes flipping through it: it’s beautiful. I remember watching Richard on Mark Bittman’s PBS show and thinking he was really funny and humble and extremely patient with Bittman’s antics. I’ll definitely be adding this book to my list for Hanukkah Harry (Or Chanukah Charo.)

]]> By: nika http://ruhlman.com/2006/12/best_cookbook_2.html/comment-page-1#comment-51762 nika Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2006/12/best_cookbook_2.html#comment-51762 I vote no on the recipe moratorium and yes on the shingles ban. Its funny that I would vote as such because I just can not stick to a recipe, period. I dont hate or loathe them, they are just snapshots of an idea to me. But for others, recipes are dogma and I think there are not a few people who really appreciate new recipes on a constant basis. Why deprive them of such :-) My favorite "cook book" is the CIA Prof Chef (7 ed in our house) because its about foundations. For that reason I am thinking I will like "Happy in the Kitchen".. hope Amazon gives a peek inside the cover. Thanks for the heads up. I vote no on the recipe moratorium and yes on the shingles ban.

Its funny that I would vote as such because I just can not stick to a recipe, period. I dont hate or loathe them, they are just snapshots of an idea to me.

But for others, recipes are dogma and I think there are not a few people who really appreciate new recipes on a constant basis. Why deprive them of such :-)

My favorite “cook book” is the CIA Prof Chef (7 ed in our house) because its about foundations.

For that reason I am thinking I will like “Happy in the Kitchen”.. hope Amazon gives a peek inside the cover.

Thanks for the heads up.

]]> By: Veron http://ruhlman.com/2006/12/best_cookbook_2.html/comment-page-1#comment-51763 Veron Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2006/12/best_cookbook_2.html#comment-51763 Our friends from DC recommended Citronelle as one ofthe best,I'm definitely heading up there soon... right now I'm heading over to Amazon to add to my cookbook collection... Our friends from DC recommended Citronelle as one ofthe best,I’m definitely heading up there soon…
right now I’m heading over to Amazon to add to my cookbook collection…

]]> By: veron http://ruhlman.com/2006/12/best_cookbook_2.html/comment-page-1#comment-51764 veron Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2006/12/best_cookbook_2.html#comment-51764 This is not good. I ended up buying four books from Amazon instead of one. One cookbook led to another... This is not good. I ended up buying four books from Amazon instead of one. One cookbook led to another…

]]> By: ruhlman http://ruhlman.com/2006/12/best_cookbook_2.html/comment-page-1#comment-51765 ruhlman Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2006/12/best_cookbook_2.html#comment-51765 The Pro Chef is a great cookbook. my favorite is the 5th edition The Pro Chef is a great cookbook. my favorite is the 5th edition

]]> By: kristin http://ruhlman.com/2006/12/best_cookbook_2.html/comment-page-1#comment-51766 kristin Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2006/12/best_cookbook_2.html#comment-51766 Got Happy in the Kitchen. What a beautiful book. I look for certain things in a cookbook, primarily is it functional i.e. does it have recipes that I would make? Can I make these recipes and are they too hard for me to make? Yes I go into the bookstore and stare longingly at French Laundry Cookbook, but to me that is more of a book you look at because it is so beautiful and the recipes so classy. Bouchon, on the other hand has recipes that I actually can and do make. In otherwords, they are recipes that are at my ability level as a cook. Same with Happy in the Kitchen. These are recipes that I know I will be able to make, and will enjoy making, much like I do with recipes from Bouchon Cookbook. And like Bouchon it will go on a counter opposite of where I am working so I do not mess up those gorgeous pictures. Got Happy in the Kitchen. What a beautiful book. I look for certain things in a cookbook, primarily is it functional i.e. does it have recipes that I would make? Can I make these recipes and are they too hard for me to make? Yes I go into the bookstore and stare longingly at French Laundry Cookbook, but to me that is more of a book you look at because it is so beautiful and the recipes so classy. Bouchon, on the other hand has recipes that I actually can and do make. In otherwords, they are recipes that are at my ability level as a cook. Same with Happy in the Kitchen. These are recipes that I know I will be able to make, and will enjoy making, much like I do with recipes from Bouchon Cookbook. And like Bouchon it will go on a counter opposite of where I am working so I do not mess up those gorgeous pictures.

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