Daphne Miller: The Jungle Effect: Healthiest Diets from Around the World--Why They Work and How to Make Them Work for You
I just started reading this but right off the bat you know you're reading something special.
Fiona Dunlop: Mexican Modern: New Food from Mexico
An overview of modern Mexican cuisine. Some of it is silly, some traditional and all of it at least worthy of your time. I wish these moderns would really focus on beans, chiles and corn as the foundation. I think their food would be even better.
Francis Mallmann: Seven Fires: Grilling the Argentine Way
Yet another book on grilling. The Euro-Latin cuisine of Argentina is very appealing!
Mary Karlin: Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire
I can't wait to get my copy! Mary teaches at the Ramekins school in Sonoma and i have a hunch this is going to be a great book.
Bruce Aidells: Bruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat
Re: Pork, this is where I'd start. I've never met a Bruce Aidell book I didn't end up loving.
Steve Sando: Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo
Frankly, the finest cookbook, nay BOOK, ever written by anyone, anywhere. I hate to be immodest but facts are facts and this book belongs in every home in the country. And beyond. Buy now and buy often! Please! (*****)
David Tanis: A Platter of Figs and Other Recipes
I was sure this was going to be too precious for words but I was dead wrong: this book is great. If Americans could understand the glory of simple, well-prepared food, we could start creating a national cuisine. (****)
Jennifer Mclagan: Fat: An Appreciation of a Misunderstood Ingredient, With Recipes
Everything is going to be OK! Fat is back and it makes sense to eat it. Lard is lovely again. (****)
Samantha Clark: Moro East
The third Moro book is as good, if not better for day to day cooking, than the other two. After Mexican, I think my heart is in this Spanish/Moorish cuisine and these books help define the genre for me. (*****)
Ken Albala: Beans: A History
Now this is my kind of history! (*****)
Betsy McNair: Mexicocina: The Spirit and Style of the Mexican Kitchen
I like all the books in the Mexi series from Chronicle Books but this one makes me drool. And it seems to have the most practical kind of inspiration. (*****)
Eva Ayala: Miguel Covarrubias: 4 Visions
A beautiful book covering most aspects of his work, from the Indian art of the Americas to the Harlem renaissance to Bali. With Spanish and English text. I stupidly spent $75 on this book when I found it online without checking Amazon first! Bound to go out of print so don't hesitate if you have an interest. (*****)
Adriana Williams: Covarrubias
Miguel Covarrubias was a fascinating character, both in Mexico and New York. His wife Rosa was just as interesting. I first knew of him from his famous maps from the 1939 fair in San Francisco where he painted the Pacific ocean as the center of the world, as opposed to the Atlantic. This is just a cup of out of the ocean. (****)
Marie Pierre Colle: Frida's Fiestas: Recipes and Reminiscences of Life with Frida Kahlo
This is an inspiring book. The menus are smart and even though some of the recipes are a little vague, everything I've ever made from this book has been a winner. (*****)
Paula Wolfert: Mediterranean Grains and Greens: A Book of Savory, Sun-Drenched Recipes
This book is the opposite of New World food but it's one of my favorites. Like most books by Paula Wolfert, it's much more than just a collection of recipes. You learn how to be a better cook. (*****)
Charles C. Mann: 1491: New Revelations of the Americas Before Columbus
This is a fascinating book that explodes myths. And it's a fun read as well. (****)
Michel Roux: Eggs
This is one of those simple, direct yet uncompromising books that sends you straight to the kitchen to experiment. (*****)
Angela Villalba: Mexican Calendar Girls: Chicas de calendarios Mexicanos
Another wonderful book on Mexican graphics. (****)
Rogelio Agrasanchez: Cine Mexicano: Poster Art from the Golden Age/Carteles de la Epoca de Oro 1936-1956
One of my favorite books. It's chock full of glorious movie posters and the book costs a lot less than collecting the posters!
Heidi Swanson: Super Natural Cooking: Five Delicious Ways: To Incorporate Whole & Natural Ingredients into Your Cooking
I love dishes without meat but I really tend not to be in love with vegetarian cooking. Heidi Swanson makes it painless to avoid meat by focusing on superfoods. Informative and fancy! Just like Heidi! (*****)
Luis Alberto Urrea: The Hummingbird's Daughter
I think this must have been one of the top 10 books I've ever read! A wonderful saga about a powerful young woman set first in Sinaloa and later in Sonora. Hacienda life, Indian and Spanish cultures and even some food make this a really great book. I really loved it. (*****)
Lorna Sass: Whole Grains Every Day, Every Way
Wasn't it Julia Child who said "I hate health food"? Sass, who is also the queen of the pressure cooker as far as I am concerned, makes eating better a little easier. And recommends some Rancho Gordo products in the process! (*****)
Deborah Madison: Vegetable Soups from Deborah Madison's Kitchen
As usual, a great book from Deborah Madison, one of my favorite all-around chefs. Hey, hey look! She mentions Rancho Gordo! (****)
Marge Poore: 1,000 Mexican Recipes
Despite the uninspiring title, this is an excellent book for browsing or as a reference piece. It's almost 'Joy of Cooking', Mexican style. (****)
Patricia Quintana: CUISINE OF THE WATER GODS
The more I read Quintana's recipes, the more I want to cook. This is getting harder to get, so don't hesitate if you see it, new or used. (****)
Did you pick your nose?
Posted by: Dr. Biggles | March 29, 2008 at 07:45 AM
Oops, how did I miss this? Just sent you an e-mail about the pain! I listened to your interview on NapaWine Radio & didn't remove the seeds! Holy guacamole-the results are in a sealed glass jar in the refrigerator. I am afraid-VERY AFRAID-to ever open it again. Am thinking of using it to remove the paint from a table I'm refinishing, but it would eat the wood up too! I swill down your very hot sauce with impunity, but think there's not enough vinegar in the world to tame this stuff. Any ideas? I only used 1/4 of the bag of dried chiles, so next time I'll remove the seeds.
Posted by: Passy | March 31, 2008 at 10:10 AM
Oops, how did I miss this? Just sent you an e-mail about the pain! I listened to your interview on NapaWine Radio & didn't remove the seeds! Holy guacamole-the results are in a sealed glass jar in the refrigerator. I am afraid-VERY AFRAID-to ever open it again. Am thinking of using it to remove the paint from a table I'm refinishing, but it would eat the wood up too! I swill down your very hot sauce with impunity, but think there's not enough vinegar in the world to tame this stuff. Any ideas? I only used 1/4 of the bag of dried chiles, so next time I'll remove the seeds.
Posted by: Passy | March 31, 2008 at 10:12 AM
Dr Biggles, you are always class with a Kapitol K!
Passy, I put mine through a food mill, which caught the seeds, and then thinned it out more with water. It's still too hot but at least I know I'll live.
Posted by: Steven Sando | April 03, 2008 at 01:56 PM
The chile de Arbol salsa recipe- 1 tablespoon of liquid for 100 grams of chiles? Can this be right? I busted my poor blender with that recommendation.
Just wondering if anyone else had the same results.
AmyLynn
Posted by: Amy | April 04, 2008 at 06:15 PM