Do You Own A Cookbook That You Will Never Cook From?

[Shining Wizard]

As might be clear by now, one of my passions is pasta.
But I don’t advise anyone to do it my way, because pasta is (to me at least) a very personal experience. I don’t want people to think that the way I make my pasta is the only way. I live in a community where there are Nonna’s everywhere and they all have their own way to make pasta and they all are the only authentic and best.

 

[medtran49]

She was very skilled at making "orecchiette", not me! I must have a defect in my thumbs, after so many years of trying, I gave up in the end.

There is a hand cranked machine that does a good job shaping orecchiette.

 

[pictonguy]

While I agree SW with your announcement for the most part, we all do things differently and the same applies to "nonna's" as well. The idea of “nonna’s pasta” as the gold standard is more of a romanticized cultural myth than a universal truth. In my opinion of course.

 

[pictonguy]

There is a hand cranked machine that does a good job shaping orecchiette.

Interesting. Never heard that. Generally speaking the thumb drag for orecchiette is part of the rustic charm. Orecchiette are meant to be irregular. Do you have a source, I wouldn't mind looking at it.

 

[medtran49]

Interesting. Never heard that. Generally speaking the thumb drag for orecchiette is part of the rustic charm. Orecchiette are meant to be irregular. Do you have a source, I wouldn't mind looking at it.

Our local Italian market had it out on display and demonstrating when we were shopping a good while back. I don't remember brand or much else, other than they just popped out as the lady turned the crank. Haven't seen it since, but also haven't looked in tools department, as we just go in for foodstuff when we need something special that we can't get in regular grocery.

 

[pictonguy]

Our local Italian market had it out on display and demonstrating when we were shopping a good while back. I don't remember brand or much else, other than they just popped out as the lady turned the crank. Haven't seen it since, but also haven't looked in tools department, as we just go in for foodstuff when we need something special that we can't get in regular grocery.

I found this and it makes a few shapes with different die's and orecchiette is one of them, through Amazon.

 

[Shining Wizard]

@pictonguy
Is that some kind of extruder? Because if so, count me extremely interested!

 

[pictonguy]

@pictonguy
Is that some kind of extruder? Because if so, count me extremely interested!

I think more of a press.

 

[dragnlaw]

Laminate means folding the dough back on itself to make tiny layers within the dough ….. does that make sense?

makes perfect sense to me!

oh dear, couldn't help myself

 

[COOK IT]

I do.
I bought the Clare Smyth cookbook and the food in there is just amazing. Beautiful presentation, beautiful ingredients and obviously the work of a master.
But I won’t ever be making any of it.
It’s elevated fine dining, every dish has a billion steps and ingredients and I don’t own enough tweezers.
Nice to look at, though.
Porn for foodies.

I have a few of those, ha.

 

[Linda0818]

I have a few of those, ha.

Yes, she's definitely a food artist. And that's putting it lightly. Some of her food doesn't even look edible because it's so beautiful.

 

[pictonguy]

I don't think I've actually cooked any recipe from any cookbook in the last decade or longer.

 

[Shining Wizard]

@pictonguy neither have I.
I get some tips and ideas and perhaps techniques, but I’m normally already in the wheelhouse

 

[pictonguy]

@pictonguy neither have I.
I get some tips and ideas and perhaps techniques, but I’m normally already in the wheelhouse

I've purchased a few cookbooks mostly from famous chefs to read and get an idea of their philosophy and style and in the last 2 years I bought cookbooks by Rene Redzepi, Yotam Ottolenghi and Samin Nosrat.

Most of my inspiration also come from researching cultures and their cuisines and then find out who as chefs are considered the best, then I research them and if they have any video I'll watch those, pretty basic but it works for me.

 

[Jusa]

I don't have any cookbooks.

 

[Shining Wizard]

I've purchased a few cookbooks mostly from famous chefs to read and get an idea of their philosophy and style and in the last 2 years I bought cookbooks by Rene Redzepi, Yotam Ottolenghi and Samin Nosrat.

Most of my inspiration also come from researching cultures and their cuisines and then find out who as chefs are considered the best, then I research them and if they have any video I'll watch those, pretty basic but it works for me.

I’m pretty much the same.
The two books I read quite often are both by David Thompson who I adore. He’s immersed himself in Thai culture and cuisine and has written down all the things that he has learned from the little old ladies he has encountered, for posterity.
Excellent resources if you’re interested in Thai food.

 

[Kathleen]

I have a lot of cookbooks but, like some on here, I sometimes read them like novels. I will enjoy using them to either inspire or make a dish. Rarely to I follow it to the letter, but I love reading through them!

 

[Linda0818]

I have a lot of cookbooks but, like some on here, I sometimes read them like novels. I will enjoy using them to either inspire or make a dish. Rarely to I follow it to the letter, but I love reading through them!

Rarely do I ever follow recipes to the letter. The only time I do that is when I'm baking. I follow the recipes step by step and use exact measurements. Probably why I don't like baking much (actually, I hate it, but whatever) because I feel 'constricted' and have no freedom to 'bad-da-bing!' this and "Oooo, let's try this instead!" that.

Baking is just so boring to me.

 

[Kathleen]

Baking is just so boring to me.

Baking is a labor of love for me. I hate measuring so will only bake for those I love.

 

[RavingLunatic]

I have one, Vegetarian Cooking by Deborah Madison, I think she used to cook for Chez Panisse, but I don’t think I even made a single dish out of that book.