r/CookbookLovers

I found this at a thrift store for probably under $10. I forgot I had it until I was packing to move. Has a ton of torn pages, some even completely ripped out, or some that people shoved in to get their recipe out there.

Thought I'd share a piece of GB history with you all, this probably has to be one of my favorite antique items I own.

Came across a used book store today in Valley Forge, PA. They had a fairly large selection of cookbooks and I was so excited at first! But I looked through the entire section and honestly didn’t find anything that caught my eye if any of these stand out to you guys, let me know and I’ll have to make a trip back!

Braised Eggplant with Parm Vibes (Start Here) - Very good although my broiler does not work. I am a big fan of Eggplant Parm, but the real thing is a bit of effort to make. This is a great 30 minute/less fussy version. I really loved the texture of the eggplant as they didn't get mushy at all. Maybe add some toasted bread crumbs before serving to increase the Eggplant Parm vibes.

Rosemary Garlic Focaccia (Dessert Person) - Excellent. I don't own a stand mixer so this was about 15 minutes of kneading for me.

Walnut Brown Butter Chocolate Chip cookies (Start Here) - It's a chocolate chip cookie, maybe not the best one. But very good nonetheless.

Beet Brioche (Justine Cooks) - I used a precooked & packaged beet here, so the bread wasn't as vibrant as the picture. The bread was very delicious though. I definitely want to retry this with a fresh red beet.

Future Brownies (Start Here) - My partner absolutely loved these. He called them grown up brownies. The mochi texture is very unique and don't skip the cocoa dusting on top. (Maybe add a tiny bit of powdered sugar to the cocoa dusting as it is quite bitter)

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.

Hey guys,
hate to be that person but I can’t afford a subscription to The Club (however, I have bought the two books to support her). Is anyone able to share her recipe? https://mollybaz.com/spicy-pistachio-crackle-oil/
Tysm!

I've made the brown butter chocolate chip and snickerdoodles from 100 Cookies so far. I'm more of a baker than a cook, but I'm excited to jump into Umma and the Joy of Cooking.

I cook a fair amount of Indian food at home but mostly the same handful of recipes.

So excited to cook from this one. Eyeing the scallion pancake, breadsticks and soft pretzel. I only cook for 2 so this is perfect.

Hey guys! I have tried everything to find this cookbook but just seem to reach dead end after dead end. I have used other ones. But I have heard so much about this one and really want to learn from it. Does anyone know where I could get a used copy or even a pdf? I will be so grateful.

I have my meals planned out for this week and I wanted to make Melissa Martin’s popular sweet potato recipe. I was reading through, I noticed the recipe says to bake for 1 hour…. Maybe I’m just not as well versed with the recipe but that seems like a really long time. I use Toni Tipton Martin’s biscuit recipe weekly and she only has her cook time set to 12-14 minutes which is pretty spot on. Just curious if anyone had experience with this recipe specifically! :) love this group!! Such a beautiful corner of the internet.

This month my cookbook club chose to focus on Alison Roman recipes as a whole as opposed to a specific cookbook. I’ll admit this was my least favorite month we’ve done but the company and conversation made up for it. So we had a “brunch” and made:

* Baked Goods
* Blueberry Muffin bundt
* Blueberry olive oil cake
* Seedy breakfast cake w/ freestyle chungus spread
* Cheesy, Salty, Savory Scones

* Sides
* Smashed Sweet Potatoes with Maple and Sour Cream
* Tomato Tart
* Matzo Brei

* Mains
* Charred Kale Frittata

* Dessert
* Sweet and salty cream cheese tart

As the book is old enough to have no more copyright, I’ll share these interesting recipes from this interesting book. At that time Korea was a Japanese colony, so finding them in a book on regional cooking from all Japan was a surprise, but only a small one. Interestingly the only Korean food presented are pickles.
I used google translate for quick translation. The book uses such a small font and some antiquated script…

2. Korean-style Pickles

Salt-cured Vegetables

Gyeongbuk Girls' High School (Korea)

(Pickling period: November to December)

(Consumption period: December to March)

Ingredients

Main ingredients: Napa cabbage (70%), Daikon radish (30%) — Total: 100 parts.

Secondary ingredients: Daikon radish; 10 small bundles of water dropwort (seri); 3 large bundles of green onion.

Red chili paste (or powder): 2 *sho*; Garlic: 2 *go*; Ginger: 2 *go*; Pine nuts: 2 *go*; Pears: 4; Chestnuts: 1 *sho*; Croaker fish: 30 (count); Raw oysters: 3 *go*; Raw *gaji* (eggplant): 3; *Su-song* (seaweed/kelp): 1.5 *sho*; Squid: 5; Pacific saury: 4 (Note: Raw oysters or *gaji* may be used as substitutes).

Salt: 3 *sho*.

[Method] Main ingredients: Select large Napa cabbages with tender hearts. Remove any damaged outer leaves. Prepare a brine solution (ratio of 1 *sho* of salt to 1 *to* of water).
Carefully handle each head of cabbage, pouring the brine so it penetrates all the way to the heart, and let soak for 24 hours.
Once the salt has fully penetrated, remove the cabbages, wash each one carefully, and place in a colander to drain. (Note: While cabbages are usually washed before brining, they are easily damaged during washing.) Treat the daikon radish similarly: remove leaves, stems, and root hairs; wash thoroughly; split lengthwise; coat each piece in salt; and stack them in a pickling jar.

Secondary ingredients: The mixture stuffed inside the cabbage or radish is called "*so*" in Korean.
Cut the daikon radish, water dropwort, and green onions (reserve one bundle of onions) into pieces approximately 1 *sun* (approx. 3 cm) long and of appropriate thickness. Slice the green onions particularly finely. Wipe the red chilies thoroughly with a clean cloth, keeping them whole. Cut the daikon radish into strips, cover with a warm, damp cloth, then take three strips at a time, stack them, roll them up, and slice them into uniform pieces (using the specified amount of daikon).
Finely chop or grate the garlic and ginger. Peel and julienne the pear and chestnuts; remove the inner skins from the pine nuts. Cut half of the *miru* seaweed (a long, slender, dull-green seaweed) into lengths of about 1.5 to 1.8 cm.
Wash the raw oysters and raw ark shells thoroughly. Remove the shells from the ark shells; cut the bodies into strips about 3 cm long (adjusting the thickness as appropriate) and cut the feet into 3 cm lengths, then pour boiling water over them.
Remove the croaker fish from its pickling brine, remove the scales, head, and tail, and wash thoroughly. Fillet the fish; cut half of the meat into rectangular strips (or slice thinly across the grain, leaving the bones attached) and leave the other half whole.

Once the preparations above are complete, first mix the daikon with chili pepper and about 270 ml (1.5 *gō*) of the croaker pickling brine.
When the daikon turns red, add all the other prepared ingredients and mix thoroughly, seasoning the mixture with the croaker pickling brine to create the filling.
Next, carefully pack a portion of the filling between the leaves of the napa cabbage (sprinkling with salt if the filling lacks sufficient saltiness). Then, wrap one or two outer leaves around the cabbage to secure it (this prevents the filling from spilling out).
Packing into the jar: Arrange the prepared cabbage in the jar, placing about ten heads per layer. Lay about five daikon strips on top of that. Then, place three or four whole pieces of the reserved croaker meat, five or six whole scallions, and about 180 ml (1 *gō*) of *miru* seaweed evenly over the layer, and pour on about 180 ml (1 *gō*) of the croaker pickling brine. On top of that, stack the white chrysanthemums again, repeating the process just described. Once everything is in, take the outer leaves of the napa cabbage... ...cover the top completely with the leaves (salted), place a weight on top, seal with paper, and put on the lid.

How to pour the brine: After about a week, boil and thoroughly cool a liquid made from croaker, salted shrimp, or salted *suzuki* (sea bass). Mix this into water at a ratio of 5 *gō* (approx. 0.9 liters) per 1 *to* (approx. 18 liters) of water, and pour it in generously until the contents are fully submerged. Remove the top covering and shift the contents to ensure the liquid penetrates; then, wash the covering in brine, place it back to cover everything completely, seal with paper, and secure the lid tightly.

Storage: Keep the jar in a cool place if possible. It is ready to eat after about two weeks.

In cold regions where freezing is a risk, bury the jar in the ground, wrap it in straw, or store it in a cellar.

(Optional addition) In addition to the above method, you may add beef or pork (using lean cuts) cut into large cubes (approx. 3 cm). Boil the meat thoroughly and let it cool—skimming off the fat by placing paper on the surface while it is still hot—before adding it to the mixture.

Notes: When packing the jar with radish, if the seasoning seems insufficient, sprinkle salt as you layer the pieces. For kimchi intended to be eaten the following spring, make the seasoning saltier. Since the balance of salt and chili pepper depends on personal taste and actual preparation technique, feel free to adjust the amounts to your liking.

Depending on local availability, ingredients such as raw oysters, raw octopus, or abalone may be omitted (as they can be expensive).

It’s supposed to arrive later today. Huge fan of the establishment and how they play around with expectations of new england food. Does anyone else own this, and what’s their favorite recipe out of it?

Very excited personally to have the brown butter steamed lobster roll again.

This cookbook was supposed to be released late last year, but it seemingly never materialized. I was looking forward to it because I loved Anja Dunk's last two books.

Anyone have any idea what happened? The publisher did not answer my email.

There is still an empty page for it on Goodreads https://www.goodreads.com/book/show/123204588-hearth

A little update on Mongolian Kitchen!

Been working on the cookbook again and made quite a few changes based on the feedback I received from this community.

• Increased the font size, since several people suggested that the original text was too small
• Moved the recipe page numbers from the centre to the corners
• Reworked the overall layout and spacing
• Made the sample PDF use the exact same layout and design system I'm using inside the actual book

I'm getting very close to launching the Kickstarter, so I'm treating these sample recipes as a final opportunity to get some feedback before the book is locked in.

I've made 3 recipes available as a PDF. If you download them, I'd really appreciate it if you could look at the layout as well as the recipes and let me know what you think.

Things I'd especially love feedback on:

Is the text comfortable to read?
Does the recipe layout feel clear and easy to follow?
Is anything confusing or difficult to find?
Does the overall design feel like it belongs in a finished cookbook?

I've really appreciated how much feedback I've received here so far. Some of the changes I've made to the book came directly from suggestions in this community, so it's been genuinely helpful.

If you'd like to take a look at the 3 sample recipes, I'll leave the link in the comments.

My sister was donating a bunch of cookbooks and asked if I wanted dibs with her in particular recommending Zaitoun, All Under Heaven, and Gullah Geechee Home Cooking. If you have any of these in the picture and have recommended recipes let me know! In the meantime I'm excited to dive in.

Homesense in Canada!