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| Celtic Radio Community > From Your Kitchen to My Plate > Cookbooks |
| Posted by: Annabelle 11-Oct-2004, 09:02 AM |
| I just discovered a cookbook (new to me) that shows you how to take a box cake mix and Doctor it up so that it tastes like a home from scratch cake. Even with a boiled icing to go with it. We offer in our salon Birthday parties for little girls 7-12 years old. The grandmother made the little girls birthday cake and it was absolutely out of this world. Yes, it was chocolate. But it was one of the best cakes I'd ever tasted and it had a white chocolate almond cream frosting....now doesn't that sound like it puts about 20 pounds on your butt? She told me she got the receipe from a book called "The Cake Doctor". I bought mine thru Amazon.com and the author is Ann Byrn. It's available in paperback and hardback. The paperback was $10.46. Annabelle |
| Posted by: Shadows 15-Nov-2004, 11:51 AM |
| Any of the "Frugal Gormet's" books are excellant as are the " Herters Bull Cook and Authentic Historical Practices" series! |
| Posted by: cwood 15-Nov-2004, 12:01 PM |
| Anything by Jamie Oliver. Very simplified, yet interesting cooking. |
| Posted by: Gordon 17-Nov-2004, 04:55 PM |
| If your into classical French cuisine, try and locate anything written by Auguste Escoffier. We use alot of his books in school and the ingredients and methods are really straight forward. Also, Larousse Gastonomic (sp?) is an excellent book as well. If your looking to learn a few professional style techniques and recipes, check out On Cooking or The Professional Chef 7th edition |
| Posted by: Shadows 07-Feb-2005, 01:02 PM |
| "CONDIMENTS : The Art of Buying, Making, and Using Mustards, Oils, Vinegars, Chutneys, Relishes, Sauces, Savory Jellies and More " By : Kathy Gunst This book can be a lifesaver if you are out of the little things needed to make food taste great. It contains recipes and recomendations for most condiments on the market today. I have always said that fresh is best and until you try some of the recipes in this book you will never know that difference. ISBN 0-399-12919-7 |