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.
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
Peppers of the Americas
The Remarkable Capsicums That Forever Changed Flavor
by Maricel E. Presilla - $2.99
Recipes from the Japanese Home Kitchen
by Elizabeth Andoh - $2.99
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:
Chinese Street Food
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!
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.
Homemade Ingredients That Make Simple Meals Your Own
by Alice Waters and Fanny Singer - $1.99
A Visual Exploration of 75 Additives & 25 Food Products
By Dwight Eschliman and Steve Ettlinger - $0.99
The Art of Bread
by Peter Kaminsky and Zachary Golper - $0.99
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.