Author Topic: CHEFTIM! I want your input!  (Read 2292 times)

The True Adonis

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CHEFTIM! I want your input!
« on: August 31, 2008, 05:14:19 PM »
ChefTim,

Recommend me in your opinion, your favorite cookbooks.  Also, can you share with us the story of cooking for the King of Spain!

I have some more questions when I get back!


Eyeball Chambers

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Re: CHEFTIM! I want your input!
« Reply #1 on: August 31, 2008, 05:37:01 PM »
ChefTim,

Recommend me in your opinion, your favorite cookbooks.  Also, can you share with us the story of cooking for the King of Spain!

I have some more questions when I get back!

Good thread, info on your up coming show would be nice also.  8)
S

The True Adonis

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Re: CHEFTIM! I want your input!
« Reply #2 on: August 31, 2008, 05:40:35 PM »
Good thread, info on your up coming show would be nice also.  8)
Indeed!


El_Pajero

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Re: CHEFTIM! I want your input!
« Reply #3 on: August 31, 2008, 05:49:05 PM »

The True Adonis

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Re: CHEFTIM! I want your input!
« Reply #4 on: August 31, 2008, 11:01:45 PM »
OK I'm taking a break right now. East Hampton last party of the season. 54 people 6 courses. Plus chocolate degustation. Haven't had a day off since July sometime. 15-18 hours everyday! With all honesty. Best cookbooks for me right now? Or the ones I'm reading;

Chocolate Epiphany by Francois Payard. Pretty good. The measurements/calculations in the book seem like they'll work. Haven't made anything out of it.

Terrine by Stephane Reynaud. Really cool. Great recipes inside.

660 Curries by Raghauan Iyer. My opinion if you like curries this is the book for you.

Molecular Gastronomy by Herve This. WD-50, El Bulli, all Avant Garde Restaurants are influenced by this guy. Explains the chemistry behind food.  A+ book.

An Appetite for Puglia and appetite for Umbria by Christine Smallwood. Very Authentic recipes. Love it so far. Best parts of Italy for me is Calabria and Puglia. Good book not alot of pictures.

Fine Chocolates by Jean-Pierre Wybauw. One of my mentors. Have worked with/for him all over the world. No doubt the best chocolatier that ever lived! All of his books are the best chocolate books ever made!

A close friend of mine Chef Roland Mesnier. Pastry Chef of the White House for 26 years. He explained to me that most cookbooks are useless. Meaning the recipes will never come out. Their trying to sell books, not food. Books these days are finally put together right. Made by Professionals. If anyone ever needs advice on books? I have literally thousands of them.

The King and the show some other time.

You have NO idea how much I appreciate this.  I am honored and thankful that you answered in such detail.  I will pick up all of these!  I look forward to hearing from you in the future my friend!  Again, thank you so much.

MB_722

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Re: CHEFTIM! I want your input!
« Reply #5 on: August 31, 2008, 11:10:18 PM »
RS: http://rapidshare.com/files/39280294/This_MoGaExtScoFl.rar

Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)

Hervé This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike.

Molecular Gastronomy, This's first work to appear in English, is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. He goes on to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. Examining the molecular properties of bread, ham, foie gras, and champagne, the book analyzes what happens as they are baked, cured, cooked, and chilled.

Looking to the future, This imagines new cooking methods and proposes novel dishes. A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave? Molecular Gastronomy explains how to make them. This also shows us how to cook perfect French fries, why a soufflé rises and falls, how long to cool champagne, when to season a steak, the right way to cook pasta, how the shape of a wine glass affects the taste of wine, why chocolate turns white, and how salt modifies tastes.

wavelength

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Re: CHEFTIM! I want your input!
« Reply #6 on: September 01, 2008, 01:16:05 PM »
RS: http://rapidshare.com/files/39280294/This_MoGaExtScoFl.rar

Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)

Hervé This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike.

Molecular Gastronomy, This's first work to appear in English, is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. He goes on to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. Examining the molecular properties of bread, ham, foie gras, and champagne, the book analyzes what happens as they are baked, cured, cooked, and chilled.

Looking to the future, This imagines new cooking methods and proposes novel dishes. A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave? Molecular Gastronomy explains how to make them. This also shows us how to cook perfect French fries, why a soufflé rises and falls, how long to cool champagne, when to season a steak, the right way to cook pasta, how the shape of a wine glass affects the taste of wine, why chocolate turns white, and how salt modifies tastes.

Excellent book!

The True Adonis

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Re: CHEFTIM! I want your input!
« Reply #7 on: September 01, 2008, 01:26:55 PM »
I'll post some of my favorites when I return to NYC. I just ordered about twenty or so new ones. I have about 4 thousand I guess now?
I am buying all the ones you have recommended!  I was just reading Molecular Gastronomy!  REALLY great chemical analysis and breakdown!

What do you think of Walter Staib?  I have been using a lot of City Tavern Recipes from the City Tavern restaurant in Philadelphia and have been impressed so far.


Also, I subscribe to Bon Apetit, Gourmet, Saveur and a few others that I won`t mention that I don`t really care for (think celebrity chefs haha).  What other magazines do you recommend?

MB_722

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Re: CHEFTIM! I want your input!
« Reply #8 on: September 01, 2008, 01:27:28 PM »
I have about 4 thousand I guess now?

 :o

can you recommend some essential cookbooks? simple to complex.

The True Adonis

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Re: CHEFTIM! I want your input!
« Reply #9 on: September 01, 2008, 01:30:23 PM »
:o

can you recommend some essential cookbooks? simple to complex.
I can recommend my top 3 in my opinion, although I have MANY here I still have to get around to.

1. Molto Italiano- Mario Batali
2. City Tavern Cookbook-Walter Staib
3. City Tavern Baking and Dessert-Walter Staib

Fatpanda

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Re: CHEFTIM! I want your input!
« Reply #10 on: September 01, 2008, 01:32:26 PM »
I am buying all the ones you have recommended!  I was just reading Molecular Gastronmy!  REALLY great chemical analysis and breakdown!

What do you think of Walther Staib?  I have been using a lot of City Tavern Recipes from the City Tavern restaurant in Philadelphia and have been impressed so far.


Also, I subscribe to Bon Apetit, Gourmet, Saveur and a few others that I won`t mention that I don`t really care for (think celebrity chefs haha).  What other magazines do you recommend?

 ::)
175lbs by 31st July

The True Adonis

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Re: CHEFTIM! I want your input!
« Reply #11 on: September 01, 2008, 01:34:00 PM »
The only time I follow recipes is for pastry or chocolate. For the cuisine part? Books are only used for reference or rough outlines. Pastry and chocolate demand formulas. Cuisine is a matter of taste. The easiest cuisine on earth though is Italian and Chinese. Plus the ingredients are in most supermarkets. Books of this nature will always work especially if they have pictures so you know what it's supposed to look like upon completion.
Chocolate Epiphany will be my first line of attack this week as soon as I receive it!  I will post some pictures for you to critique my results. haha

The True Adonis

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Re: CHEFTIM! I want your input!
« Reply #12 on: September 01, 2008, 01:40:51 PM »
Also,

What recipe has absolutely been the most memorable for you?  I know that is a tough question but is there anything that you have cooked or come across that has truly been unforgettable?

and

If you were to have your very final meal in your life, what would it be?

BroadStreetBruiser

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Re: CHEFTIM! I want your input!
« Reply #13 on: September 01, 2008, 01:42:19 PM »
Adonis doesn't fuck around in the food department.