It is interesting that #NilouferKing puts kachumbers in the pickles and chutneys chapter. I don't think I have ever seen that before. I have always thought of them as salads, or even salsa type salads. But if you think of them as side dishes used to spark up a meal, they could well be in the chutney basket.
It is like raita. How do you classify raita? I have seen numerous classifications, including salads and chutneys.
I find this book endlessly helpful and fascinating in the kitchen. Fabulous at reducing food waste yet keeping your food interesting and creative. I mean, who would have known about cherry stems and stones? Also, there is a rhubarb fermented bubbly drink that I will try in Spring.
Controversial! Everyone will have different ideas on inclusions. But I am surprised that I have on my shelves or have read 7 of these 35 "best cookbooks of all times". After all, I am just a rustic home cook, that is where my heart is.
Included is the cookbook I am reading and deep diving into atm - "My Bombay Kitchen". I am loving this book, but surprised at its inclusion.
Have a look - how many have you had cross your paths?
https://www.foodandwine.com/lifestyle/books/greatest-cookbooks-all-time-according-chefs
#RIP Iconic #SanFrancisco eatery #FogCity ( fka #FogCityDiner) which quietly closed on #Embarcadero waterfront after 40 years of dining memories.
Known as an innovative unpretentious #SmallPlates party spot with well stocked bar, it became internationally hailed and oft imitated, hosting post game Super Bowl era 49ers and appearing on screen in tv commercials for #AmEx, & films like 1993's "I Married An Ax Murderer". Initially opened in 1985, the diner was topped by a neon trimmed clock reading "Don't Worry" with exterior coated in a coat of fresh chrome that cost half a million dollars then according to newspaper columnist Herb Caen. Upon entry , a sign mandated “No Crybabies", likely placed by spot's "designer" Pat Kuleto or perhaps partners responsible for all the bills, the two Bills : co-founders Higgins & Upson.
Fare from chef Robert Cubberly at the Battery St spot's peak included #Jalapeno Corn Stix, Lobster #Gazpacho, #Hazelnut & Tomatilla Quesadillas and hearty desserts. Co-founding cook Cindy Pawlcyn also went on to fame via her Napa Valley Mustards Grill, and writing 5 #cookbooks of fave dishes. Her spicy spin gave fun flair to typically dull diner dishes, artfully adding Adobo pepper paste to boring Baked Chicken Breasts, and contributing house made chutney to cheeseburgers...
https://www.sfgate.com/food/article/fog-city-diner-closes-san-francisco-20355818.php ( pic by Bennett Hall )
I quite like this book 
but it is also a bit strange and very American. Requiring rooms kept to 64F (approx 17C) or less, and dedicating different areas throughout the home for different fermentation needs is a bit beyond the average home fermentista. Building rooms especially for fermentation (I kid you not).
Do fermenters in the US forget that there is a whole part of the world that has hot weather? And that some of those cuisines fermented a lot, and quite successfully (eg India, some African nations).
But this unassuming book (pic) I am quite enjoying. Recipes that are a bit different from the run-of-the-mill ones. Not as prescriptive. I haven't seen anything on temps yet, but no doubt will come across it. Also - British, not American. It makes a difference.
I checked the quince ferments this morning - all are quite slow. It may be the cooler weather but honestly, maybe, it seems that quince doesn't ferment well on its own (remember the failed vinegar already....)
This time the quince vinegar is fermenting, but slowly. The "sweet" one (no salt, but sugar to feed the ferment) is not doing as well, and the brine one is very slow.
Luckily the fennel stalk ferment is going VERY well, and will be ready for tasting later today or tomorrow. I am very pleased with this one.
I grabbed this book from the library yesterday - it is quite a different and more complex approach than #KirstenShockey's and #SandorKatz's but has some good ideas in it. I'll make notes. The Farmhouse Culture Guide to Fermenting, by Kathryn Lukas
TIL that grape leaves can be fermented. Can't wait till spring now 
"Somebody needs to keep a record. Not just one person, but many people need to tell their stories as loud as possible so that the people in charge do not silence us into fear or into being othered.
More than ever, we need stories, we need storytellers, we need people who keep cultures intact. We need chefs; we need home cooks."
@bookstodon The official Barbie Cocktail Book dropped yesterday and, as expected, it’s very pink! It's full of rosy recipes for both cocktails and mocktails, plus fabulous pix of Barbie and friends through the years. Authored by popular Insta mixologist GinBeforeBreakfast, aka my niece Ginny. https://www.hachettebookgroup.com/titles/ginny-landt/barbie-the-official-cocktail-book/9780762488827/?lens=running-press #cookbooks #mixology #DrinkRecipes
What a lovely book! It has all the elegance of Japanese food. A large book with almost 300 recipes. A great resource.
Japan, The Vegetarian Cookbook, by Nancy Singleton Hachisu
ping @SRDas
I wish there was a free or cheaper tier at Eat Your Books. $40/yr was just too much for something I used only occasionally, so I let it lapse. Anyone know of an alternative? Or is there a way to con them into selling a lifetime membership, like they used to? #cookbooks #recipes #cooking #food https://www.eatyourbooks.com/
Found in A Book of Favorite Recipes compiled by Stanley Women’s Golf Club of Stanley, North Dakota - 1977
Every day for 10 days I’m gonna share something that brings me joy.
Why? To remind myself why it’s worth fighting fascism. And I hope that it brings a little delight to your timeline as well.
—
Day 2:
A well-stocked (See Tie-In #cookbooks hidden in day 1) and -organized (#Ikea #Skadis for the utensils, and #FrenchCleats to hang everything onto the walls) #kitchen.
2/10
Check out the latest publication 
“Achieve Greater Visibility for Your Teaching Materials with Good Metadata – A Checklist for Use on the DALIA Platform” by the NFDI Section Metadata, Terminologies, Provenance and DALIA on Zenodo https://doi.org/10.5281/zenodo.15294499 . #dataliteracy #DALIA #NFDI #cookbooks #rdm
@susia
Wow! Just saw Nagi is having issues with her recipes getting ripped off (allegedly). #cooking #books #cookbooks
When you see your recipes in a $4 million book - RecipeTin Eats
https://www.recipetineats.com/bake-with-brooki-penguin-plagiarism-allegations-statement/
Cookbook browsing today ....
Chaat: Recipes from the Kitchens, Markets, and Railways of India by Maneet Chauhan and Jody Eddy
A book full of the wonderful flavours of the chaat dishes of India 
Cookbook browsing today....
Roots: The Definitive Compendium, by Diane Morgan
Not vegetarian but a lot of recipes without meat etc.
I love that it has recipes for unusual (at least here) roots like lotus root, taro, jicama, etc amongst the more common roots. Also some that I have never heard of, or heard of and never seen in shops. (I can get lotus root, taro and jicama at my local Asian shops.)
Cookbook browsing today.....
What cookbook is down from the shelves and being browsed at your place today? What are you planning to cook on the long weekend (#Australia)?
Today I am flicking through:
Salt Sugar Smoke: How to Preserve Fruit, Vegetables, Meat, and Fish by Diana Henry
A nice book to browse.
No ferments in the book, but oh lots of smoking hot chilli preserves, including lots of Thai-based pastes and chilli jams.
So everyone probably already knows, but it turns out you can just use toast to make pizza... and it's really good! #foodie #pizzanight #pizza #recipes #cookingtips #cookbooks #food #toast #toastrecipes #mastodon
Cookbook browsing.....
PARTY!
A book released in the 1990's to aid the AIDS Council of Victoria, and bring joy to people in this frightening era.
"Not since angels first went horseback has there been such uninhibited celebration of the way we do the thing we all do best: get down and party! So pack away the curried prawns and aunty's pav with the organza memories of parties past - and welcome the turn of the millennium. Pages and pages of good looks, good people, good food and ninety or so highly entertaining recipes you'll need to heat up the action at your place. The people who put this cook book together did it for free - but they didn't do it for nothing."
I picked this up in a second hand shop a long time ago. I don't think I have cooked anything from the book, but it is a book of joy and delightful to browse the tiny finger foods of parties in the 1990's.
