Comments on: New Books

By: Rhonda

Rhonda — Tue, 30 Nov 1999 06:00:00 +0000

Hi Doug.

I am glad you found this book. This is your first stop. After you have mastered it you will be ready for “Elements of Cooking” and the joy of stock. I cannot remember the authors name but I think he lives in Cleveland.

By: Doug

Doug — Tue, 30 Nov 1999 06:00:00 +0000

Thank you, Rhonda! There are some for sale used on Amazon. Excellent!

By: Free Online Games

Free Online Games — Tue, 30 Nov 1999 06:00:00 +0000

I need a cookbook because I am a newbie in cooking and I am looking forward of owning this book.

By: Sharon

Sharon — Tue, 30 Nov 1999 06:00:00 +0000

Thanks for the recommendations! “Fat” is now at the top of my Christmas list!

By: Rhonda

Rhonda — Tue, 30 Nov 1999 06:00:00 +0000

Hi Doug:

I recommend a book called “The Cook’s Handbook” by Prue Leith. I am not sure if it is still in print but it is exactly what you are looking for. It covers everything from boiling an egg to identifying root vegetables.

By: Victoria

Victoria — Tue, 30 Nov 1999 06:00:00 +0000

Thanks for these comments. Am hoping you will comment at some point on The Complete Robuchon, Bakewise, and A16 Food & Wine. After all, Christmas is actually rolling around again.

MR, I am thinking about you and the coming holiday season. It will be difficult for you, but I know who will be toasted at all of your holiday tables – your great dad!

By: Victoria

Victoria — Tue, 30 Nov 1999 06:00:00 +0000

Thanks for these comments. Am hoping you will comment at some point on The Complete Robuchon, Bakewise, and A16 Food & Wine. After all, Christmas is actually rolling around again.

MR, I am thinking about you and the coming holiday season. It will be difficult for you, but I know who will be toasted at all of your holiday tables – your great dad!

By: wineguy

wineguy — Tue, 30 Nov 1999 06:00:00 +0000

A book called Fat? Brilliant! I would love to have that on my cookbook shelf just to gaze at its title from time to time!! Thanks for the recs….more (quality)food inspiration is never a bad thing.

By: Kitt

Kitt — Tue, 30 Nov 1999 06:00:00 +0000

I have no thoughts of taking up a career in food, but that jobs book looks really interesting for those of us who like to know what kind of work goes into commercial food prep.

By: EnglishForDirtyForeigners

EnglishForDirtyForeigners — Tue, 30 Nov 1999 06:00:00 +0000

Good day!

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Oh yes, we have many stuffs.

http://www.EnglishForDirtyForeigners.com

Come for the comedy.
Stay for the hilarity.

By: shuna fish lydon

shuna fish lydon — Tue, 30 Nov 1999 06:00:00 +0000

Thanks for writing about the book Food Jobs. I earmarked the page in Food Arts covering it, but would love to recommend it to my readers looking for advice concerning jobs other than the obvious in the field.

By: NYCook

NYCook — Tue, 30 Nov 1999 06:00:00 +0000

I have had the pleasure of working for AC at A Voce and I have nothing but good things to say about the man and his food. He has the best pallate of any chef I have ever worked for, he is genuinly a nice guy, not to mention a total bad-ass on the line. Can’t wait to see what he does with the tasting rooms old spot, hopefully I can be a part of it.

By: cHilary

cHilary — Tue, 30 Nov 1999 06:00:00 +0000

Thanks for sharing your impressions of FOOD JOBS. So many jobs, so little time, to be a chef, a professional tea taster, a food anthropologist and 147 other food types! I also like Mom’s–I mean, Irena’s!–accompanying blog about jobs and folks in the food industry, like the one about Peter Kump & dressing for success: http://foodjobsbook.com/blog/2008/10/interview-strategy-dressed-to-kill/ OK, maybe, I’m a little biased…

By: Mgmax

Mgmax — Tue, 30 Nov 1999 06:00:00 +0000

Wow, a book on Clementine Paddleford! I thought one of the flaws of United States of Arugula, good as it is, was that it dismissed her so readily (thus supporting its basic thesis that everything happened in New York or San Francisco).

Fat is a very good book, I also recommend her Bones. Plus it’s just great to have the title screaming from the front cover.

By: S. Woody

S. Woody — Tue, 30 Nov 1999 06:00:00 +0000

FAT and HOMETOWN APPETITES are both now on my wish list for books I want.

By: Doug

Doug — Tue, 30 Nov 1999 06:00:00 +0000

Here’s a book I’m dying for a recommendation on: how to cook.

Follow me for a second.

I’ve watched lots of shows and read blogs and have learned a bit about cooking over the years. But I’m looking for something about HOW to cook, not just a recipe book.

The closest approximation I can provide is “How To Grill” by Steven Raichlen. Not only does he have tons of recipes, but he talks about grilling technique, heat, etc. I know Alton Brown’s “I’m Just Here For The Food” is probably good, but he has such a unique approach that I’m not sure I’d call it “foundational”. Maybe I’m wrong.

I looked through the entire “Cooking” section at my local Barnes & Noble and found nothing that seemed to be what I’m looking for.

I know doing is part of learning, but are there some good books to recommend that teach HOW to cook?

By: ruhlman

ruhlman — Tue, 30 Nov 1999 06:00:00 +0000

great comment doug. can anyone out there answer doug’s question? does this book exist?

By: Frank M

Frank M — Tue, 30 Nov 1999 06:00:00 +0000

I ordered ‘Fat’ a week or so ago, since I knew I would not be getting that one for Christmas! Also, I got ‘Food Snobs’ for my birthday and found it hilarious, so I’m sure I’d like the wine version. Speaking of Christmas, I probably need to order a couple of yours soon.
FM

By: Karin (Grew up in Cleveland and miss it in VA)

Karin (Grew up in Cleveland and miss it in VA) — Tue, 30 Nov 1999 06:00:00 +0000

Thanks for the rec on Food Jobs. My daughter is working on Restaurant and Hospitality degree. Her desired course is Event Planning but it is always good to know your options.

Enjoy your Sunday morning in Cleve!

By: The Cheesemonger's Wife

The Cheesemonger's Wife — Tue, 30 Nov 1999 06:00:00 +0000

I think you do a great service to your readers by sharing the books you read with them. You are an author yourself and don’t fret about supporting other authors to further the genre. Good job, Ruhlman.