So far I have enjoyed this book a lot. It’s not as accessible as her first book, but I find myself referencing this book more and more over other serious Thai cookbooks like Pok Pok. The author’s SheSimmers blog is also a great resource and has probably the best Pad Thai tutorial out there.
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Bought it yesterday after looking at the preview of the hard copy and reading a bit her site, indeed a great blog. I will check out her first book as well. Thanks.
The Complete Guide to Edible Wild Plants
by Department of the Army - $1.99
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Peppers of the Americas
The Remarkable Capsicums That Forever Changed Flavor
by Maricel E. Presilla - $2.99
Sausage!
How to Make and Serve Delicious Homemade Chorizo, Bratwurst, Sobrasada, and More
By Johan Åkerberg and Jesper Lindberg - $1.99
The Bread Baker’s Apprentice:
Mastering the Art of Extraordinary Bread
By Peter Reinhart - $2.99
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Chinese Street Food
Small Bites, Classic Recipes, and Harrowing Tales Across the Middle Kingdom
By Howie Southworth and Greg Matza - $1.99
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Lol. the issue for me is not the $2.99 for the recipe of his country loaf, but the patience and time to get the dough going for weeks!
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After some struggle, I bought it, even though I don’t know if the recipes will work fine here (US ingredients are not the same as in FR). But useful as cross reference with the material I have in here.
My Pantry
Homemade Ingredients That Make Simple Meals Your Own
by Alice Waters and Fanny Singer - $1.99
Ingredients
A Visual Exploration of 75 Additives & 25 Food Products
By Dwight Eschliman and Steve Ettlinger - $0.99
Bien Cuit
The Art of Bread
by Peter Kaminsky and Zachary Golper - $0.99
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Very difficult book. Not for the faint of heart. I would not recommend it as a primer. Forkish is better for that.
Thanks for the tips. I have Forkish Pizza book. Did you make anything from Bien Cuit?
Yes, I did. I can check and see exactly which breads I made if you are interested. I even went through the trouble of making the sourdough starter like in the book. It didn’t impart any nuanced flavor compared to other starters I’ve made. I had heavily romanticized notions in my head so I was very unhappy at first. Also, the breads won’t come out like the bakery, but are still good, so that, too, took me a while to accept. My favorite Bien Cuit breads are unapologetically sourdough, but that’s not for everyone. Even when I bring home loaves from their Brooklyn shop, my relatives and neighbors won’t eat them.
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