How Many Recipes

[William]

do you have to add to your repertoire from a cookbook for you to consider it a worthwhile purchase?
I'm very happy with two and hopefully I've picked up a couple of good ideas or ways to improve my technique.
There are some rare cases in which I'm happy to just flip through and look without actually using the book as a cookbook.

[Endre]

Hi William I agree with you.
I consider the first one paid for the book and the second one is a bonus. If I do prapere more then one, then that book is a "wow".
I do enjoy looking thru various books to see how the chefs use slight variations of cooking techniques & seasoning to make simmilar meals.

[Brett]

Endre I like your rating methodology. I have several cookbooks I've never made a single recipe from, but I have learned something from reading the cookbook, like The Pie and Pastry Bible, a great reference, and yet I have not made a single pie from this book.

[Endre]

Hi Brett, thanks for the comment. What did you cook from Bouchon and what are your thoughts? Endre

[Brett]

From Bouchon the quiche is killer. Non of that small puny quiche you get everywhere else. Once you understand the basic quiche shell and batter the world is your oyster. The next recipe on my list to do is Chocolate Bouchons - Bouchons au Chocolat. I had when I visited Bouchon, outrageously good. If you like Bouchon check out Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill. Not only is the food in both great, the books themselves are beautiful.

[Endre]

I made the French Onion Soup a bit of work, but the best Onion Soup I ever had and my other half agreed.I will check out Frank Stitt BTW I never heard of him.

[Ximena]

The Pie and Patry Bible has the best Lemon merengue pie ever - and the best crust recipe. Its a nust for baking