|
Post by iank9 on Jun 18, 2007 12:03:50 GMT -5
Hi everyone, Just returned from a weekend away. We were joined on the Sunday by our two sons who wished to celebrate Father's Day where ****I**** treated everyone to Sunday lunch!!! How did that work! ;D My Father's Day gift was a cookery book titled "Pork and Sons" by Stephane Reynaud. This book was apparantly the French Cookbook of the Year 2006. The recipes and photographs are very good, with a whole chapter on black pudding (boudin noir) recipes!(A favourite in our part of the world). The book also tells the story of Stephane's life, his family, growing up in the Ardeche region, and the characters that influence his cooking. It is very, very good. He is also chef/patron at a restaurant, Villa 9 Trois, in Montreuil, near Paris. We have over the years acquired a collection of more than 200 cookery books, and collect them, not just for the recipes but for the stunning photographs that accompany them, and as an aid to our youngest son's chef training. Some other favourite cook books include, The French Market, by Fran Wardle and Joanne Harris, The Paris Cookbook, by Patricia Wells, A French Odyssey, Rick Stein, Carnet de Cuisine, Geert Van Hecke Essential Cuisine, Michel Bras, Charlie Trotter's Deserts, Charlie Trotter Desert Cuisine, Oriol Balaguer Would anyone like to share their own favourites? Best wishes
|
|
|
Post by Shoesy on Jun 18, 2007 12:05:13 GMT -5
Ian - What is "black pudding"?
|
|
|
Post by Happygoin on Jun 18, 2007 12:10:25 GMT -5
IAN!! If you know what's good for you... Don't tell her!!! Oh you're gonna be sorry...
|
|
|
Post by Becky (Berkeleytravelers) on Jun 18, 2007 12:10:30 GMT -5
Shoesy, if you don't already know, trust me -- you don't want to know (and you should never order it unless you do know!).
|
|
|
Post by iank9 on Jun 18, 2007 12:10:53 GMT -5
Hi Shoesy,
(From Larousse Gastronomique)
"A savoury sausage made across Europe and Russia consisting largely of seasoned pigs' blood and fat contained in a length of intestine, which forms the skin."
It tastes wonderful, but I appreciate, not to everyone's taste or customs.
Best wishes
|
|
|
Post by iank9 on Jun 18, 2007 12:12:08 GMT -5
Sorry, Hit the reply button before reading the previous posts. What have I done!!!!
|
|
|
Post by Happygoin on Jun 18, 2007 12:12:25 GMT -5
I also love The Paris Cookbook by P. Wells...actually anything by her is wonderful. I also love Boulangeries and Patisseries by Linda Dannenberg. It's the size of a coffee table book but it is full of beautiful pictures and wonderful, authentic recipes from some of the best places in Paris.
|
|
|
Post by Happygoin on Jun 18, 2007 12:22:55 GMT -5
I figure that Shoesy fainted when she read your description, Ian. Otherwise, we'd have heard from her by now.
|
|
|
Post by Becky (Berkeleytravelers) on Jun 18, 2007 12:27:45 GMT -5
Happy, I'm sure you're right about that! (I once had black sausage , not knowing in advance what it was -- had already decided I didn't like the taste or consistency when my SO decided to let me in on what I was eating, and I really couldn't continue at that point !) I realize it's all about what one grew up eating, and if I'd been raised differently I would look at it differently, but although I try to be open to other cultures and try new things, that's just too much for me!
|
|
|
Post by iank9 on Jun 18, 2007 12:29:11 GMT -5
Virtual smelling salts required?
|
|
|
Post by sistereurope on Jun 18, 2007 12:29:26 GMT -5
Here are two of my favorite French recipe go-to books:
Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin - LOVE IT! Bistro Cooking by Patricia Wells
We also have Pepin's La Technique and all of Julia's cookbooks, and I refer to them a lot (I have yet to tackle the Larousse...it scares me!!)
|
|
|
Post by iank9 on Jun 18, 2007 12:33:32 GMT -5
Larousse is Andrew's (son) main reference book. Indispensable to a professional chef I would have thought, but equally has it's place in the domestic kitchen!
|
|
|
Post by andi on Jun 18, 2007 12:33:41 GMT -5
Shoesy has gone off to ballet practice (call off the Paramedics) ::)Ian, in Staffordshire we call it Pig Pudding.......(still gross,whatever the name, YUK!)
|
|
|
Post by sistereurope on Jun 18, 2007 12:39:43 GMT -5
I thought it was called blood pudding...it's still not my cup of tea so someone else will have to be responsible for making that... Ian...my husband's not afraid of the Larousse (it's his in fact, as are most of our cookbooks!) so it does get viewed occasionally in my kitchen
|
|
|
Post by Anne on Jun 18, 2007 12:49:48 GMT -5
I LOVE black pudding, especially when the (intestine) skin has been well roasted ... Bon appetit to you all !
|
|
|
Post by Happygoin on Jun 18, 2007 15:18:15 GMT -5
Oh, poor Shoesy will be sick for weeks after reading this...
|
|
|
Post by phread on Jun 19, 2007 11:34:23 GMT -5
I love the Zuni cookbook for the recipes Sweet Sour, Salty Sweer for recipes AND fotos French Laundry and Nobody can take what I've danced (poor translation from the French) by Helene Darroze. Have a soft spot for everyday greens, but only because I taste tasted the recipes for the kitchen. It was a tough job!!!! From my French collection, I love Epatez vos amis, by Fred (thank you AnneParis) and Ma Cuisine by Gerard Depardieu (he signed it, so well, gotta love it!)
|
|
|
Post by Shoesy on Jun 19, 2007 12:19:03 GMT -5
I can't believe this happened to me again! I completely missed all those posts until now. Well, maybe it's better that I had a peaceful day of ignorance...........but OMG.........now I know the answer to that simple little question that I asked yesterday. Are you guys for real? People actually eat that stuff and live to talk about it?
|
|
|
Post by Anne on Jun 19, 2007 12:30:14 GMT -5
Yes, we survive it ! Now, let's talk about tripes, kidneys, fried brain ... these being all parts of French gastronomy
|
|
|
Post by Shoesy on Jun 19, 2007 12:32:09 GMT -5
Oy vay !
|
|