
Cookbook Updates
I have just added two more cookbooks into the store which each are highly recommended. The first one, Soffritto: Tradition and Innovation in Tuscan Cooking comes as the first pick from a new Gourmet Gastronomer, Chef Bageldog. Chef Bageldog is a friend and an amazing cook, who will now be hand picking the best items for the store, as well as contributing his knowledge here. Hopefully I can get him to expand a bit on why this book is a necessary item in the collection.
The second book is one that I just got for Hanukkah, Larousse Gastronomique, The World's Greatest Culinary Encyclopedia. Not only is it over 1300 pages, but there are over 3000 pages, and the index is almost 40 pages on its own. Praised by so many great chefs, and referred to as "the book to have if only allowed one book" by Julia Child, Mario Batali, and others. I still don't even know how to go about reading this book. It just starts right off with Abaisse, and continues with non-stop knowledge all the way to Zuppa Inglese. Joy of Cooking has been my bible for the last year or so, but it looks like I might have a new religion.
Let me know if you have read either of these two books, and what you think of them.
