u/International_Week60

This is my donation pile. I’m on the fence with Luard book, two left ones are from 60s and more of a culinary history artifacts now. Anything good/ bad you can say about these?

I know our collections are reflections of our personalities and cooking styles. But I’ve been going back and forth, and move some of the them back and forth too 🫠 I’m more of Ottolenghi fan, yet at the same time I love a subtlety and a simplicity of certain dishes. Any input is appreciated. There are no more bookshelves in this house for now.

I’m excited for all of them. Like a kid in a candy store trying to choose what to bake or cook next haha. I suddenly fell in love with cardamom in pastries thanks to KAF cardamom buns and looking forward to Nordic and Scandinavian baking.

Tell me your favourites from these including Good things, please!

I like complex and involved cooking and don’t mind chasing the ingredients

I also have no idea where to put them, I ran out of shelf space 🫠🤣

I know this book was mentioned here multiple times and I grabbed it yesterday apt the thrift store. What are your favourites? I’m in love with baking, love more flavour, and actually love complex and even fussy recipes as well as quick ones. I’m originally not from US or Canada so a lot of things are new and exciting to me

I was close to the thrift store, and poked my nose there out of curiosity. I actually try to avoid buying more cookbooks till I make space for them on my shelves but alas one is too weak to pass up the opportunity of having these two for 8 CAD. Absolutely grateful to this sub for being able to learn about good books, remembered the author names from here. I know, we all have different styles, opinions, and preferences too. I’m fairly eclectic myself and hoping to enjoy exploring these two!

My mom loves everything citrusy. We’re talking INTENTSE lemon, with pronounced sour note. Her favourite dessert is lemon squares by Ottolenghi (6 lemons in it). And for some reason my brain is short circuiting right now. If you have a good lemon/ orange/ yuzu etc recipe, pls help! No allergies, not picky

I’ve been waiting for my friend sitting in the car and took a few shots with my old phone

It is such a comforting show! I've been under a lot of stress recently, and the show healed me a little bit. It felt quaint, although there is some drama and character development, but it felt cozy and hopeful. But gosh, Mrs Bennet is very mean.

This book was published to support funds for the hospital that later became one of our main ones. The building was transferred to the province in the late 50’s. The original hospital building is still doing well, transformed into apartments. A hospital got a new big building. The book is from 50s and has obligatory signs of the times including an essay on husbands. I find that alternatives list is a pretty neat feature. A few featured recipes are from local chefs which is another neat tie to the community. I’m not sure if I’m daring enough to make main dishes because I prefer more flavour (Ottolenghi is my favourite to give you an idea) but I’m entertaining the idea of making a loaf or cookies. Still not 100% if I’ll keep this book though. Such a tragedy that my shelf space is so limited haha

It was raining on and off yesterday

This book is worth buying even only for the chocolate chip cookie recipe (these cookies are pictured on the last slide). I got a Michelin star for these cookies. The star was drawn by my 10 yo niece but still. (She thinks my cooking is Michelin star level and I’m dying laughing but playing along with all seriousness). Okay, back to these batch.

Taste wise: no notes, all great. I barely managed to snap a shot of oatmeal cookies because the speed of their extinction was truly impressive. Brownie cookies are exactly like brownies, brighter substance on the author’s image is peanut butter (optional). I loved chocolate sugar cookies, they have more crunch. I absolutely love raisins so no surprise here that cookies became extinct so quickly.

General thought: it takes longer to bake anything from this book but I expect it with my oven plus we’re at the sea level.

I’d put the book in the same category with Snacking cakes: it’s not intricate nor time consuming cooking yet how fast it gets eaten speaks for itself. I’d especially recommend it for the beginners. It’s quite beginner friendly.

Going back to my niece, she told my sister, her mom, that without the aunty chocolate chip cookies are not quite the same even though the recipe is the exact one

My husband found it on a local auction website. It’s such a neat piece of culinary history. I’m curious to try something from the book but also not going to lie, we’re not huge jello lovers.

All great, no notes. Out of this book my all time favourite is ricotta with berries cake. Out of this batch I really liked sparkling ginger one, it tasted like Christmas in Europe :) I didn’t think I’d like it that much! My oven runs colder (calibrated, separate thermometer etc, it’s just how it is) but baking times are mostly accurate for my oven, I wonder if it means that for others it will be shorter baking times ?

Many, many moons ago, almost in another life Tatiana, the author, and I lived in the same place. She is a Paris Le cordon Bleu alumni, a food researcher and a speaker with a special interest in food in literature (she has a blog dedicated to it). She’s been researching it for well over a decade and had a few books published with serious publishing houses (not translated to English). I have some of her previous books.

I believe this is her first book in English, and it’s pretty self explanatory. I don’t think it will be interesting for non-fans of Jane Austen. It can be a good reference for those who like me enjoy Regency balls or dressing up with friends. It is very niche, and although it doesn’t have a huge food section, it is adorable for period literature fans. It’s available on Amazon. I’m not paid or even asked to praise the book. I asked the author’s permission to share photos of the pages in case if you are curious what’s inside and to make a better informed decision.

If you’re in Tbilisi, Georgia, she still does amazing themed dinners