the culinary library

File: 3.14 MB, 4032x3024, culinary_library_22_dec_2017.jpg [View same] [iqdb] [saucenao] [google]

the culinary library Anonymous Fri Dec 22 10:37:52 2017 No.9872404 [Reply] [Original]

Alright boys and girls, I have amassed a decent collection of cookbooks-- mostly new, but some old-- and would like to share the knowledge.

Pick a book and request a recipe/technique/piece of information. I will photograph the relevant pages or passages to the best of my ability and post the results in this thread.

Please request one thing at a time so everybody gets a chance.

>>	Anonymous Fri Dec 22 10:45:56 2017 No.9872431 File: 2.01 MB, 4032x3024, slicing_onions_1.jpg [View same] [iqdb] [saucenao] [google] Lesser-known technique for slicing onions

>>	Anonymous Fri Dec 22 10:46:51 2017 No.9872434 File: 1.76 MB, 4032x3024, slicing_onions_2.jpg [View same] [iqdb] [saucenao] [google] Slicing onions 2/4

>>	Anonymous Fri Dec 22 10:47:25 2017 No.9872436 File: 1.91 MB, 4032x3024, slicing_onions_3.jpg [View same] [iqdb] [saucenao] [google] Slicing onions 3/4

>>	Anonymous Fri Dec 22 10:47:58 2017 No.9872438 File: 1.70 MB, 4032x3024, slicing_onions_4.jpg [View same] [iqdb] [saucenao] [google] Slicing onions 4/4

>>	Anonymous Fri Dec 22 10:51:15 2017 No.9872449 Could I get the liquid sourdough starter from The Larousse Book of Bread? Thanks in advance senpai

Anonymous Fri Dec 22 10:57:53 2017 No.9872464
File: 3.38 MB, 4032x3024, larousse_liquid_starter.jpg [View same] [iqdb] [saucenao] [google]

>>9872449
Yes. I have made it before. Mine worked, but each day it did form a dry skin on top. Therefore I dampened the towel on day 2 before covering the bowl. I believe that the rye flour I used must have soaked more water than the one used in the book, though this is just speculation. I also added a bit more water on day 4 just to achieve the "thick pancake batter" consistency he mentions.

>>	Anonymous Fri Dec 22 11:04:16 2017 No.9872479 File: 772 KB, 1080x1322, 1513727425052.jpg [View same] [iqdb] [saucenao] [google] >>9872404 Great thread, posting a hot girl to motivate you to continue.

>>	Anonymous Fri Dec 22 11:06:53 2017 No.9872487 File: 2.65 MB, 2906x3874, cauliflower_pairings_1.jpg [View same] [iqdb] [saucenao] [google] Cauliflower flavor pairings 1/2

>>	Anonymous Fri Dec 22 11:07:27 2017 No.9872489 File: 2.81 MB, 2987x3983, cauliflower_pairings_2.jpg [View same] [iqdb] [saucenao] [google] Cauliflower flavor pairings 2/2

>>	Anonymous Fri Dec 22 11:16:28 2017 No.9872521 File: 3.15 MB, 4032x3024, icelandic_christmas_grouse_nilsson.jpg [View same] [iqdb] [saucenao] [google] Icelandic Christmas grouse 1/2

>>	Anonymous Fri Dec 22 11:16:38 2017 No.9872522 >>9872479 Butter face

>>	Anonymous Fri Dec 22 11:18:19 2017 No.9872526 >>9872479 When u gonna post the hot girl?

>>	Anonymous Fri Dec 22 11:20:30 2017 No.9872533 >>9872404 let me see the inside of that pot, OP

>>	Anonymous Fri Dec 22 11:20:32 2017 No.9872534 File: 733 KB, 1102x1466, icelandic_christmas_grouse_nilsson.jpg [View same] [iqdb] [saucenao] [google] Icelandic Christmas grouse 1/2 >>9872479 >>9872522 >>9872526 Let's just stay focused here

>>	Anonymous Fri Dec 22 11:21:15 2017 No.9872536 File: 471 KB, 1094x1458, beurre_manie_nilsson.jpg [View same] [iqdb] [saucenao] [google] Icelandic Christmas grouse 2/2 (component mentioned)

>>	Anonymous Fri Dec 22 11:22:41 2017 No.9872540 >>9872404 >>9872431 >>9872434 >>9872436 >>9872438 Nice. What's the run down on the knife skills book? Gimme like the most useful techniques you got from it. If you don't mind, that is, kind sir.

>>	Anonymous Fri Dec 22 11:23:00 2017 No.9872541 File: 579 KB, 1098x1454, blueberry_pie_nilsson.jpg [View same] [iqdb] [saucenao] [google] Blueberry pie

>>	Anonymous Fri Dec 22 11:23:14 2017 No.9872543 Post your favorite/most memorable recipe from any of the books!

>>	Anonymous Fri Dec 22 11:25:36 2017 No.9872553 File: 380 KB, 1094x1458, inside_of_brooklyn_copper_pot.jpg [View same] [iqdb] [saucenao] [google] >>9872533 Sure, it's pretty much brand new. I've only used it a few times for boiling potatoes and such. I'll polish it and post results later

>>	Anonymous Fri Dec 22 11:30:18 2017 No.9872573 >>9872540 Oh this one by far :^) 1/3

>>	Anonymous Fri Dec 22 11:30:39 2017 No.9872575 >>9872553 clutch

>>	Anonymous Fri Dec 22 11:32:01 2017 No.9872580 File: 2.87 MB, 4032x3024, apple_swans_1.jpg [View same] [iqdb] [saucenao] [google] >>9872573

>>	Anonymous Fri Dec 22 11:32:59 2017 No.9872583 File: 2.70 MB, 4032x3024, apple_swans_2.jpg [View same] [iqdb] [saucenao] [google] Apple swans 2/3 ...if you want a page about a specific vegetable/meat/fruit, let me know!

>>	Anonymous Fri Dec 22 11:33:31 2017 No.9872586 File: 2.52 MB, 4032x3024, apple_swans_3.jpg [View same] [iqdb] [saucenao] [google] Apple swans 3/3

>>	Anonymous Fri Dec 22 11:37:07 2017 No.9872600 >>9872583 Does it have mini ice-carvings for drinks?

>>	Anonymous Fri Dec 22 11:39:00 2017 No.9872604 File: 537 KB, 1102x1462, MPW_lemon_tart.jpg [View same] [iqdb] [saucenao] [google] >>9872543 You ask a difficult question. I think that this lemon tart will suffice

Anonymous Fri Dec 22 11:45:46 2017 No.9872627

>>9872604
Note: at the restaurant, he used a blowtorch to brûlée the powdered sugar on top, not a broiler. The broiler was adapted for home cooks, but I personally would not want to risk ruining the tart just to get some caramelized sugar on top. It's great without it anyway

>>	Anonymous Fri Dec 22 11:46:41 2017 No.9872633 >>9872600 That book in particular unfortunately does not touch on ice carving, but I swear I've seen something about it recently. Let me do some digging...

>>	Anonymous Fri Dec 22 11:46:56 2017 No.9872634 >>9872604 Thanks anon :)

>>	Anonymous Fri Dec 22 12:33:22 2017 No.9872787 OP here, have to work and such but I will return to the thread with delivery, feel free to request stuff

>>	Anonymous Fri Dec 22 12:39:35 2017 No.9872802 File: 998 KB, 1334x3787, mycookbooks.jpg [View same] [iqdb] [saucenao] [google] >>9872404 Excellent thread anon, and a very nice library! Can I see your favorite recipe from the Escoffier cookbook?

>>	Anonymous Fri Dec 22 12:44:13 2017 No.9872812 Also I'd be interested in seeing your cooking-related Penguins and Oxfords, or at least knowing why some of them are crossed out.

>>	quiche !!T2UdrWkLSWB Fri Dec 22 13:54:29 2017 No.9873048 File: 83 KB, 810x540, 1513720763117.jpg [View same] [iqdb] [saucenao] [google] >>9872404 You got any El Bulli cookbooks chap?

>>	Anonymous Fri Dec 22 13:59:07 2017 No.9873069 Dear OP: I would very much appretiate it if you delivered something on salmon or tuna and the best sauces for it. I have no idea how to nake a decent sauce for salmon. If you have the basic butter-lemon-capers that'd be amazing

>>	Anonymous Fri Dec 22 14:38:32 2017 No.9873201 >>9872431 >>9872434 >>9872436 >>9872438 This is how I was always taught to cut onions, since childhood.

>>	quiche !!T2UdrWkLSWB Fri Dec 22 14:53:06 2017 No.9873249 File: 686 KB, 2200x1513, 1497907242320.jpg [View same] [iqdb] [saucenao] [google] >>9873048 Also if you've cool bits from Ripert at LB or Heston at FD plz

>>	Anonymous Fri Dec 22 16:07:35 2017 No.9873534 >>9872404 you're what i want to be when i'm not so poor OP this is a sick collection, great job

>>	Anonymous Fri Dec 22 16:30:34 2017 No.9873619 File: 44 KB, 384x384, unnamed (7).gif [View same] [iqdb] [saucenao] [google] Bump for justice

>>	Anonymous Fri Dec 22 16:35:05 2017 No.9873637 >>9872404 give me a burger recipe

>>	Anonymous Fri Dec 22 17:01:38 2017 No.9873703 File: 375 KB, 2808x1588, 1461732480168.jpg [View same] [iqdb] [saucenao] [google] >>9873637 GIVE ME SHAKE SHACK BURGER RECIPE ANON

>>	Anonymous Fri Dec 22 17:24:23 2017 No.9873769 File: 1.72 MB, 1080x1842, Screenshot_2017-12-22-17-19-00-1.png [View same] [iqdb] [saucenao] [google] Little Yellow Different What's the title of that Dutch cookbook? Does it contain a dumpling dough recipe?

>>	Anonymous Fri Dec 22 17:24:50 2017 No.9873770 >>9872404 That's a whole lotta book you have there, impressive, but could you recommend about 5 for the armchair professional/ home cook?

>>	Anonymous Fri Dec 22 17:51:16 2017 No.9873882 OP here, I have not abandoned the thread and will fulfill all of your requests tonight. I am just out right now.

>>	Anonymous Fri Dec 22 17:53:13 2017 No.9873890 File: 424 KB, 1800x1200, 1457934970683.jpg [View same] [iqdb] [saucenao] [google] >>9873882 >>9873703 GIF ME BAWRGAR RECIPE

>>	Anonymous Fri Dec 22 17:57:51 2017 No.9873909 >>9873769 looks like Pennsylvania Dutch Cookery in which case i'm gonna need to see the shoofly pie recipe

>>	Anonymous Fri Dec 22 20:24:48 2017 No.9874512 File: 344 KB, 1280x1441, mirin.jpg [View same] [iqdb] [saucenao] [google] >>9873882 I never doubted you OP. Bump.

>>	Anonymous Sat Dec 23 00:04:07 2017 No.9875230 File: 3.44 MB, 3024x4032, turtle_soup_1.jpg [View same] [iqdb] [saucenao] [google] >>9872802 Nice collection, thanks for sharing. Escoffier turtle soup (1/4)

>>	Anonymous Sat Dec 23 00:04:40 2017 No.9875237 File: 3.59 MB, 3024x4032, turtle_soup_2.jpg [View same] [iqdb] [saucenao] [google] Escoffier turtle soup (2/4)

>>	Anonymous Sat Dec 23 00:05:13 2017 No.9875240 File: 3.63 MB, 3024x4032, turtle_soup_3.jpg [View same] [iqdb] [saucenao] [google] Turtle soup (3/4)

>>	Anonymous Sat Dec 23 00:05:46 2017 No.9875241 File: 3.08 MB, 3024x4032, turtle_soup_4.jpg [View same] [iqdb] [saucenao] [google] Turtle soup (4/4)

>>	Anonymous Sat Dec 23 00:21:01 2017 No.9875281 File: 3.08 MB, 4032x3024, sauteing_fish_ripert.jpg [View same] [iqdb] [saucenao] [google] >>9873069 Sautéing fish

>>	Anonymous Sat Dec 23 00:21:34 2017 No.9875282 File: 2.79 MB, 3024x4032, ravigote_sauce_bocuse.jpg [View same] [iqdb] [saucenao] [google] >>9875281 Ravigote sauce

>>	Anonymous Sat Dec 23 00:25:13 2017 No.9875290 >>9873882 Bump for OPs' favorite soup recipe

Anonymous Sat Dec 23 00:26:36 2017 No.9875296
File: 2.25 MB, 3898x2922, hollandaise_sauce_bocuse.jpg [View same] [iqdb] [saucenao] [google]

>>9875282
Hollandaise is nice with salmon. Pro tip: put the finished sauce in a vacuum-insulated thermos to keep it warm so you aren't stressing while you assemble the rest of your dish.

>>	Anonymous Sat Dec 23 00:28:53 2017 No.9875301 I find this oddly facinating

>>	Anonymous Sat Dec 23 00:31:48 2017 No.9875305 File: 2.82 MB, 3024x4032, a_philosopher.jpg [View same] [iqdb] [saucenao] [google] >>9873048 I do but not with me. What would you like from the El Bulli books? >>9873249 Best blurb from LB

>>	Anonymous Sat Dec 23 00:33:12 2017 No.9875310 >>9875237 >>9875240 error

>>	Anonymous Sat Dec 23 00:34:35 2017 No.9875315 >>9875296 show me beurre blanc from that same book. pls.

Anonymous Sat Dec 23 00:47:18 2017 No.9875344
File: 1.91 MB, 4032x3024, the_shackburger.jpg [View same] [iqdb] [saucenao] [google]

>>9873637
>>9873703
>>9873890

I will give you the Shake Shack burger recipe and the Modernist burger recipe.

their salt and pepper mix:

"We mix 1/2 cup kosher salt with 1/2 teaspoon freshly ground pepper and use that mixture to season out burgers as they cook. You'll see we call for a pinch or two of the mixture in every recipe."

>>	Anonymous Sat Dec 23 00:55:50 2017 No.9875363 A a few years back there was someone that used to do a cookbook advent calendar. Every day (s)he would post a PDF of a different cookbook. I have a few gems from that wonderful time. I wish Heartsonfire would come back. I'm a sad panda

>>	Anonymous Sat Dec 23 01:01:23 2017 No.9875381 File: 3.54 MB, 4032x3024, modernist_patty.jpg [View same] [iqdb] [saucenao] [google] Modernist patty

>>	Anonymous Sat Dec 23 01:01:56 2017 No.9875382 File: 3.18 MB, 3024x4032, modernist_patty_cooking.jpg [View same] [iqdb] [saucenao] [google] Cooking the Modernist patty

>>	Anonymous Sat Dec 23 01:02:30 2017 No.9875383 File: 2.57 MB, 4032x3024, modernist_burger_illustration.jpg [View same] [iqdb] [saucenao] [google] Lotta moving parts with this one... we can revisit it later, or you can just call out any of the component recipes you'd really like to see.

>>	Anonymous Sat Dec 23 01:06:22 2017 No.9875394 File: 2.26 MB, 3856x2892, dutch_sauerkraut_dumplings.jpg [View same] [iqdb] [saucenao] [google] >>9873769 Your description made me crack up. I found the book at a random used book store. This dumpling seems to be the key player.

>>	Anonymous Sat Dec 23 01:10:03 2017 No.9875399 >>9873534 Godspeed >>9873770 1. Institut Paul Bocuse Gastronomique ($$ but well worth it) 2. On Food and Cooking 3. The Flavor Bible 4. Artisan Breads Every Day 5. a cookbook from a chef or restaurant you really admire

>>	Anonymous Sat Dec 23 01:13:47 2017 No.9875407 File: 2.38 MB, 4032x3024, shoofly_pie.jpg [View same] [iqdb] [saucenao] [google] >>9873909 Dutch Shoofly Pie

>>	Anonymous Sat Dec 23 01:19:30 2017 No.9875420 File: 2.37 MB, 3024x4032, beurre_blanc.jpg [View same] [iqdb] [saucenao] [google] >>9875315 Beurre blanc

>>	Anonymous Sat Dec 23 01:21:51 2017 No.9875425 >>9875290 I need to think on that one a bit.

>>	Anonymous Sat Dec 23 01:22:56 2017 No.9875428 >>9872404 Are you in the industry or are you a hobby cook?

>>	Anonymous Sat Dec 23 01:46:45 2017 No.9875505 Bump so I can read this thread tomorrow.

>>	Anonymous Sat Dec 23 01:54:28 2017 No.9875533 What is the strangest/oddest of your cook books and what is the strangest recipe they have? If you could only keep one which would it be

>>	Anonymous Sat Dec 23 02:31:50 2017 No.9875620 Please post canned brioche recipe from Modernist Bread!

Anonymous Sat Dec 23 02:49:39 2017 No.9875670

>>9873201
>This is how I was always taught to cut onions, since childhood.
the results are nice looking, but it is needlessly complicated and time consuming for the homecook, especially the part where you cut off the first quarter of the onion. Also it means you will be cutting along the length of the fibers, which will make the bits very "durable". If you want them to kinda dissolve during cooking, like for French onion soup or goulash, you should cut across the fibers.

>>	Anonymous Sat Dec 23 03:00:45 2017 No.9875695 >>9875407 When recipes call for molasses is that in sugar form or the goo?

>>	Anonymous Sat Dec 23 03:02:36 2017 No.9875702 >>9875695 Molasses is a liquid. It's extracted from raw sugar.

>>	Anonymous Sat Dec 23 03:14:44 2017 No.9875724 File: 523 KB, 1517x1571, 20171223_080511.jpg [View same] [iqdb] [saucenao] [google] >>9875702 I have the sugar and blackstrap, I'm confused to which is called for

>>	Anonymous Sat Dec 23 03:24:49 2017 No.9875738 >>9875724 Huh, I think the sugar one you have might just be brown sugar. I've never seen it called molasses before. In my opinion it's calling for the liquid, but I could be wrong.

>>	Anonymous Sat Dec 23 05:47:13 2017 No.9876018 this is nice thread

>>	Anonymous Sat Dec 23 06:33:22 2017 No.9876061 >>9875399 Thanks, just bought the first one, stole the rest from libgen, will buy them if they are worth it

Anonymous Sat Dec 23 10:41:19 2017 No.9876564
File: 653 KB, 2656x1494, eel.jpg [View same] [iqdb] [saucenao] [google]

>>9875230
>>9875237
>>9875240
>>9875241
BADASS. Slightly horrifying, but also inspires to go hunting turtles. Enjoyed all your other photos as well. You're a real patriot of Cuisinestan, OP.

>>	Anonymous Sat Dec 23 17:16:21 2017 No.9877876 ay yo lemme see that NOMAD COOKBOOK. what's it about? cooking on the lam? preparing meals in the desert, what? also anon I see that Modernist Bread set. respect.

>>	Anonymous Sat Dec 23 18:16:15 2017 No.9878062 >>9872404 That knife skills book, if I want to get one book with knife techniques is it the one you'd recommend?

>>	Numbaz !!MV85jKaTBTQ Sat Dec 23 20:47:16 2017 No.9878571 Bump for some of that sweet sweet culinary knowledge.

>>	Anonymous Sat Dec 23 23:32:20 2017 No.9879036 >>9872404 How many of the crazy pastries in the Bouchon Bakery book have you made yourself? I skimmed through that book in the library once, and I just threw my hands up.

>>	Anonymous Sun Dec 24 00:57:24 2017 No.9879239 OP here, I will fill all of the new requests tonight or tomorrow. >>9879036 I have tried the coffee cake and brioche. The coffee cake was a little underwhelming but still good. The brioche didn't work for me.

>>	Anonymous Sun Dec 24 11:29:18 2017 No.9880563 >>9879036 I've cooked from Bouchon Bakery before, and it's really not that bad. The oatmeal raisin cookies are drop-dead simple and taste amazing.

>>	Anonymous Sun Dec 24 17:04:00 2017 No.9881708 >>9872404 Do you own the modernist bread? and if so do you care to post the naan recipe?

>>	Anonymous Sun Dec 24 22:02:01 2017 No.9882793 >>9872404 >all those fancy Phaidon cookbooks >all those vegetable books I'm surprised you don't have a copy of On Vegetables on there.

>>	Anonymous Mon Dec 25 01:08:21 2017 No.9883330 >>9881708 Seconding this request. >>9879239 You're a good egg, OP.

>>	Anonymous Mon Dec 25 01:10:34 2017 No.9883334 File: 24 KB, 601x695, 1468878761494.png [View same] [iqdb] [saucenao] [google] >have a bunch of really nice cookbooks >never try any of the recipes I'm worthless

>>	Anonymous Mon Dec 25 12:27:22 2017 No.9884720 >>9881708 Lol I'm trying to check that out at my uni library

>>	Anonymous Mon Dec 25 12:43:13 2017 No.9884790 >>9872404 Great thread, OP. This is why I love 4chan. Can you do one from the Big Fat duck Book? I don't know enough to request one, can you just pick one that looks good? Thanks!

>>	Numbaz !!MV85jKaTBTQ Mon Dec 25 20:45:41 2017 No.9886300 Still here OP?

>>	Anonymous Tue Dec 26 00:03:22 2017 No.9886787 File: 5 KB, 645x773, wojaksmile.png [View same] [iqdb] [saucenao] [google] >>9886300 He-she probably is. It's Christmas though. Bumpity-bump-bump-bumpity-bump over the fields we go.

>>	Numbaz !!MV85jKaTBTQ Tue Dec 26 04:25:17 2017 No.9887307 Hope you had a merry Christmas OP.

>>	Anonymous Tue Dec 26 04:47:39 2017 No.9887342 >>9875724 Sugar is just brown sugar Brown sugar is refined white sugar coated in molasses so sometimes although rarely it is sold that way

>>	Anonymous Tue Dec 26 14:03:37 2017 No.9888411 brown sugaaaaaa how come you taste so good bump. come back to us OP.

Advanced search
Text to find
Subject [?]Search by post subject. Leave empty for any.
Username [?]Search for user name. Leave empty for any user name.
Tripcode [?]Search for tripcode. Leave empty for any.
Email [?]Search by email. Leave empty for any.
Filename [?]Search by image filename. Leave empty for any.
From Date [?]Enter what date to start searching from. Format is YYYY-MM-DD
To Date [?]Enter what date to start searching until. Format is YYYY-MM-DD
Image hash
Search in	All Posts OPs Only
Deleted posts	Show all posts Show only deleted posts Only show non-deleted posts
Internal posts	Show all posts Show only internal posts Show only archived posts
Order	New posts first Old posts first
Capcode	All Posts Only by Users Only by Mods Only by Admins Only by Developers
Results	Posts Threads
Action	[ Simple ]

/ck/ - Food & Cooking