[QUOTE=pulykamell]
I think it’s a better introduction and explanation to Hungarian cuisine than the old Gundel cookbook (and I don’t like the new Gundel cookbook much at all), so, yes, I would say it’s better for someone who might not be intimately acquainted with Hungarian cuisine. I have both the old and new Gundel cookbooks lying around, as well as the Culinaria Hungary, and I always find myself picking up the Culinaria book when I need to refresh my memory on a recipe.
[/QUOTE]
Thanks. A friend brought me a copy of the old Gundel cookbook twenty years ago and I’ve never found anything I liked better. I love Hungarian cuisine, and now I’m going to look for Culinaria Hungary, too.
[QUOTE=CairoCarol]
“Cookwise” by Shirley O. Corriher is incredible: chemist meets obsessive compulsive meets epicure. The result is painstakingly detailed information on all aspects of cooking science with sensible advice on how to implement it. Great recipes, but the narratives are even better.
[/QUOTE]
Interesting. I love reading the science in this book, but the couple of recipes I made from it left me cold. It may be that, given how sciencey everything looked, I was scared to tinker, and so I didn’t make the food just how I wanted it; in any case, I haven’t used it for recipes in years.
There’s one more essential cookbook: www.epicurious.com. WHenever I’m looking for something reasonably fancy, I turn there first, and almost always have luck. The recipe ratings are invaluable, as often people include comments about how they improved on the recipe, and I can draw from these tips to make my own modifications.
Daniel
[/QUOTE]
Yeah, you’re right about that.
The site also allows you to save “recipe” cards so you can always go back and grab an old recipe you used once – a nice feature.
They seem to have recipes from Bon Apetit and Gourment magazine, two food-mags I tend to trust.
And, they also have drink recipes.
And, unlike some other sites, their “search” is useful.