Carti de bucate

[kalua]

     Pai atunci n-are nimic, pe-a mea (nou, nouta, numai ca-i despachetata) o dau mai departe. Si-asa ai fericit 2 persoane.
 

[Wendo]

Ptiu, cum ai salvat situatia

[kalua]

Cartea asta i-o iau lui taica-meu de Craciun, prea e laudata peste tot. Mai ales pentru cele care au si-oleaca de gradina cu ceva legume: Tender: Volume I, A cook and his vegetable patch de Nigel Slater http://www.amazon.co.uk/Tender-Volume-cook-vegetable-patch/dp/0007248490/ref=sr_1_9?ie=UTF8&qid=1353658420&sr=8-9

[kalua]

http://www.cookbookfair.com/index.php/gourmand-awards/winners-2013-gg/gourmand-awards-winners-2013-cookbook

Castigatorii (las tarile in germana ca n-am timp sa le bibilesc)
Outstanding Career
 Lisa Ekus (USA)

Hall of Fame
 The Cookbook Library von Anne Willan & Mark Cherniavsky (University of California)

Best Chef Cookbook
 Puurst von Jonnie & Therese Boer (Princess Books-Komma; Niederlande)

Best Woman Chef Cookbook
 The British Larder von Madeline Bonvini-Hamel (Absolute Press; UK)

Professional Cookbook
 The Art of the Restaurateur von Nicholas Lander (Phaidon, UK)

Prestige Awards
Grand Prix de la Gastronomie Francaise

France – Eric Briffard, Le Cinq (Glénat)

Le Cordon Bleu Students Awards
 Le Nouvel Art Culinaire Français (Flammarion, Frankreich)
 Paries, Maison Basque (Le Chêne, Frankreich)
 L’Atlas des Vins de France, Laure Gasparotto (Editions Jean Pierre de Monza-Le Monde, Frankreich)

Special Awards
 Alfredo Terzano, Maria Gil Juncal (Baco Club, Argentinien)
 Puur Genieten. Pascale Naessens (Lannoo, Belgien)
 Wu Zhi Hong (Ningxia, China)
 A Table! Claude Lebey (Albin Michel, Frankreich)
 The Cashew Cookbook, African Cashew Alliance (IRD, Gambia/Senegal)
 Cocina de Barbaras, Sonya Garza (Universidad Autónoma de Nuevo Leon, Mexico)
 A Vegetarian in Paris, Rashmi Uday Singh (Bennett Colman, Indien)
 L’altro Vissani, Gianfranco Vissani (Rai Eri, Italien)
 Madame est Servie, Caterina Reviglio Sonnino (Liberfaber, Monaco)
 Frutos y Frutas del Peru, Dr. Antonio Brack (Universidad San Martin de Porres, Peru)
 Cakes by State Standard (Arkaim, Russland)
 Vicenta López de Carrizosa y Giles (Luisa Fernanda Morenés y de Giles, Spanien)

TV-English Cookbook
 Chef Wan (Marshall Cavendish, Malaysia)

TV-Europe Cookbook
 A’Gueter, André Muller (La Nuée Bleue, Frankreich)

TV Rest of the World
 A Bite of China, CCTV (Guangming Daily Press, China)

A11 - Entertainment Cookbook
 33 Uforglemelige Mältider, Toraf Bolgen, Daniela Tepper (Kagge, Norwegen)

Best First Cookbook
 The Four-Hour Chef, Timothy Ferriss (Amazon Publishing, USA)

Best Blogger Cookbook
 Lemongrass and Ginger, Leemei Tan (Duncan Baird, UK)

Publisher of the Year
 Minestrone, Belgien

Cookbook of the Year
 Canada – Cabane à Sucre au Pied de Cochon, Martin Picard (PDC)

Best Book Magazine
 Bibliothèque(s), Dossier Gastronomie 7-2012,
 Revue de l’ABF-Association des Bibliothécaires de France.

Food Magazine
 Fool Magazine (Magazin auf Englisch, Schweden)
 
Foreign Rights Publisher
 Oriental Press, China

Photography

Cocina Mexicana, Patrimonio de la Humanidad, José Ignacio Urquiza (Larousse de Mexico)

Illustrations
 Far, Mor og Teenager, Laver Mad, Wulffmorgenthaler (Politiken, Dänemark)

Design
 Too Many Chiefs, Only One Indian, Sat Bains (Face, UK)

Series
 Culinary Artist Bio-Series, Liu Guangwei (East Eat, China)

Corporate
 Kochen die Neue Digitale Schule, WMF (Zabert Sandmann, Deutschland)

Translation
 Alain Ducasse, Grand Livre de Cuisine, Viande et Volailles (Chernov, Russland)

Printer
 Artron, The Microsoft Cookbook (Microsoft-USA, China)

Digital Cookbooks
 Mon Grand Livre de Cuisine (Editions Alain Ducasse, Frankreich)

Cuisines
Local
 
Bazaar, Kazan and Dastarkhan, Stalik Khankishiev (AST, Russland)

Foreign
 Three World Cuisines, Italian, Mexican, Chinese, Ken Albala (Altamira, USA)

French
 Den Franske Bagaren – Sebastien Boudet (Bonnier, Schweden)

Italian
 Polpo, Russell Norman (Bloomsbury, UK)

Mediterranean – Dun Gifford Award
 Anima Mediterránea, Bernd Knoller, Xavier Moya (Deia Books, Spanien)

Scandinavia
 Nordens Bästa Mat, Katja Palmdahl , Viola Adamsson (ICA, Schweden)

Eastern Europe
 Okusi Pokrajin, Dr. Janez Bogataj, Stevo Karapandza, Photos: Janez Puksic (Studio Moderna, Slowenien)

Asian
 Saba: The Cookbook, Taweesak Trakoolwattana, Paul Cadden (Saba Dublin, Irland)

Chinese
 Da Dong Artistic Conception of Chinese Cuisine (Guangxi Normal University Press, China)

Indian
 Vandana Veggie Creations, Vandana Jain (Jain, Vereinige Arabische Emirate)

Japanese
 Moco’s Kitchen – Mocomichi Hayami (Nippon Television Network, Japan)

Arab
 The Gaza Kitchen, Laila El-Haddad, Maggie Schmitt (Just World Books, Palästina)

African
 Cuisine of the Mountain Kingdom, Sekamotho Ska Moteane (Ska‘s Kitchen, Lesotho)

Latin America
 Nuestras Recetas de Siempre, Hugo Soca (Aguaclara, Uruguay)

Street Food
 Shanghai Strassenküchen, Julia Dautel, Nicole Keller (AT Verlag, Schweiz)

Jewish
 Sefra Dayme , Cien Años de Cocina Judeo-Damasquina en México, (Ambar Diseño, Mexiko)

US Cuisine
 New Yorker by Heart, Lynggaard (Nyt Nordisk Forlag, Dänemark)

Lifestyle
Sustainable
 Wild Food (Les Éditions de l’Epure, Frankreich)

Health
 Food for Your Eyes, Dr.Kenneth Fong Choong Sian, Goo Chui Hoong (Star, Malaysia)

Children
 Cook with Josh, Josh Thirion, (Random House Struik, Südafrika)

Food Literature
 Mat/Viten, Iver B.Neumann, Thomas Ugelvik (Universitetsforlaget, Norwegen)

Culinary History
 1236 Selcuklu Muffagi, Muhammed Ömür Akkor, (Ömür Akkor Yavinlari, Türkei)

Culinary Travel
 Ken and Ching, Exploring China, Ken Hom, Ching-He Huang (BBC, UK)

Subjects
Easy Recipe
 Grande Table, Petite Cuisine, Trish Deseine (Marabout, Frankreich)

Single
 Sukiyaki, Sakafumi Matsumoto (Kazan, Japan)

Pastry Sweets
 Patisserie met Fruit, Kris Goegebeur (Lannoo, Belgien)

Barbecue
 Guld, Danish National BBQ Team (Lindhardt og Ringhof, Dänemark)

Fish & Seafood
 Mul-Yam Seafoodpedia, Chef Yair Yosefi, Shalom Maharovsky, Yoram Nitzan.
 Photos: Clay McLachlan, Design: Dan Alexander (À Point Books, Israel)

Vegetarian
 Eat Raw, Eat Well, Douglas McNish (Robert Rose, Kanada)

Chocolate
 Handmade Chocolate, Wang Seng School (Qingdao Publishing, China)

Bread
 Brot im Klartext (Trauner, Österreich)

Cheese
 Le Herve – Bien Plus qu’un Fromage, Fabienne Effertz, Jean Pierre Gabriel (Jean Pierre Gabriel, Belgien)

Fund Raising
Africa
 Taste of Africa Cookbook (USAID West Africa Trade Hub, Ghana)

North America
 Breast Wishes for the men in our Lives, Breast Friends (Gateway, Kanada)
 The Microsoft Cookbook (Microsoft, USA)
 Les Recettes du Kiosque de Limonade, Katrine Paradis, Marie-José Morin (Trécarré, Kanada)

Latin America
 20 Buenas Razones para Comer en Familia (Fundación de la Familia, Chile)

Asia
 Rasa and Warna. Flavours and Colours, Siti Kaprawi (Brunei Social Council - Pentagram Design, Brunei)

Australia / Pacific
 Cooking from the Heart (Haileybury School, Australien)
 Devil of a cookbook, Fiona Hoskin, (Thermomix in Australia, Australien)
 Lentil as Anything (Ilura, Australien)
 Nic’s Cookbook (Scholastic, Neuseeland)

Europe
 Claude de Chez Maxim’s, Alain Bernard (Arka, Frankreich)
 Recetas con Historia (Fundación Juan Muñoz, Spanien)
 Gudarnas Föda, Anna-Sofia Winroth (Gefle Chocolaterie-Gävle, Schweden)
 Bir Omur Bin Tutam Lezzet, Melahat Kinoglu, Mehves Pisak (Meines, Türkei)

[kalua]

O tipa, si autoare de carti de bucate, a fost la Tragul parizian de carti de bucate si acolo au fost si bucatari de prin toata lumea. Unii dintre ei au facut demonstratii de bucatareala si tipa a zis ca cel mai mult i-a placut la gust ce-a facut Chef Wan asta, un malayez. Asa ca si-a luat tipa imediat si cartea asta a lui de bucate:
http://www.amazon.co.uk/The-Best-Chef-Wan/dp/981432843X/ref=sr_1_1?ie=UTF8&qid=1362489461&sr=8-1

Aici am gasit retete de-ale lui online:
http://www.asianfoodchannel.com/?microsite=bestwanv2/recipes.php

[kalua]

Ottolenghi: The Cookbook, absolut fabuloasa! Eu mi-am luat-o abia in iarna si retetele-s mediterane, deci de vara, n-am incercat inca multe din ea, dar mi se pare una dintre cele mai reusite carti de bucate (si asa, pe gustul nostru, cu gramada de vinete si alte chestii cu care suntem obisnuite).
http://www.amazon.co.uk/Ottolenghi-Cookbook-Sami-Tamimi/dp/0091922348/ref=sr_1_1?s=books&ie=UTF8&qid=1367838895&sr=1-1&keywords=Ottolenghi%3A+The+Cookbook

Intre timp a aparut si Jerusalem de cei doi, cica si asta rupe gura targului (binenteles ca trebuie neaparat sa mi-o iau).
http://www.amazon.co.uk/Jerusalem-Yotam-Ottolenghi/dp/0091943744/ref=sr_1_1?s=books&ie=UTF8&qid=1367839503&sr=1-1&keywords=Ottolenghi+jerusalem

[kalua]

Are cineva In Search of Perfection a lui Heston Blumenthal?
Nu stiu daca e interesanta si pentru cineva care se ocupa de mai mult timp cu gatitul si daca retetele sunt practicabile (ca cere unele produse de la firme anumite pe care eu una nu le gasesc asa usor).

[Wendo]

Are mr una din cartile lui, o sa ma uit acasa care este. Si chiar gateste din ea. Eu nu il suport pe nenea heston, dar tot ce a facut mr din cartea lui e bun. Ma rog, tot in afara de fripturile sous vide, dar mie in general nu imi plac fripturile in afara de cele de pui.
Eu una nu as pierde o jumatate de zi in bucatarie pt o farfurie de mancare, viata e prea scurta pentru asa ceva.

[Hil]

Ottolenghi: The Cookbook, absolut fabuloasa!

Mersi de recomandare, am bifat-o, incercat-o, sunt in total acord cu tine.

Mi-am mai cumparat una (vorbim de ultimul timp, nu asaaa in general, de cand n-am mai scris mama zice ca-i chestie patologica, eu si cartile de bucate, ... )
How to cook everything vegetarian de Mark Bittman.

[Hil]

O imagine face cat o mie de cuvinte
;

[janis]

Wow, eu am doar cateva pe raft si multe pe wish list 

Modernist Cuisine Trailer on Vimeo

[kalua]

Eu am facut curat la cartile de bucate, am dat sau chiar aruncat din ele. Acum am mai ramas cu astea





Dosarele alea sunt pline cu retete copiate din carti pe care nu le (in parte mai) am


Si mai am un raft cu reviste, alea de sezon sunt acolo, restul in beci si le tot rotesc.

[kalua]

Vultur catre soim, vultur catre soim Hillu, ma auzi?
Am fost ieri la rasfoit carti de bucate, in primul rand aia a Natashei Corret (cu mancarea bazica). Are multe cu quinoa si-n general multe vegetariene sau vegane in stilul forumului nostru Si cand Nina a mai vazut si-o poza cu niste felii de vanata cu niste sos alb pe deasupra, s-a revoltat complet ca asta-i furata de la Ottolenghi si ca el stie ce face fara atata teorie ca bazic si bla-bla Deci nu ne trebuie Dar o s-o luam pe Plenty a lui Ottolnghi , macar sa le avem pe toate ale lui

[kalua]

Are cumva cineva Masala Farm: Stories and Recipes from an Uncommon Life in the Country by Suvir Saran? Si poate sa-mi zica ceva de ea?
Ca m-ar interesa

[Conchita]

Eu de la tine aud de carti de bucate, asa ca astept... un review.