SousChef Community

Filed under: Cookbook of the DayWhen you try to expand your culinary experience internationally, the task can be daunting -- a mixture of foreign ingredients, new and unfamiliar dishes. But with the right delivery, it becomes easy and wonderful. The key is explanation and pictures. You'll never want to try a food that you can't imagine in its ...

Filed under: Books I know people swallow it (note that I will not reveal my own preference - this is not one of those sites), however the concept of cooking it up into a gourmet meal is totally new to me. I'm speaking, of course, of semen and the new book, ''Natural Harvest: A collection of semen-based recipes'' by Paul Photenhauer. In the book, ...

Filed under: Cookbook of the DayI am often skeptical of big, multi-purpose cookbooks. I'm something of a Joy of Cooking girl myself (particularly the edition printed in the late sixties/early seventies) and so I don't always see the utility of having additional huge, all-encompassing cookbooks taking up space on my shelves when I'm always going to ...

Filed under: British Isles, Recipes, Books, Halloween Are you not sure what to dress up for this Halloween? I've got an idea: the 14th-century king Henry II! Soon, you'll be able to recreate your own medieval feast. Just this week, tech-blog Switched posted a story on a new online cookbook that reveals 200 recipes from the chefs of King Henry ...

Filed under: Poultry, Recipes, Retro cookery, Soups/Salads From Dainty Desserts for Dainty People (1915), Knox Gelatine I'm interrupting the semi-regularly scheduled Midnight Sausage series to share molded food images and recipes from my personal collection of early-to-mid 20th century cookbooks. There will be aspic. There will be mousse. There ...

Filed under: Vegetables, Books, Cookbook of the Day, Vegetarian/VeganFor many carnivores, vegetarian cuisine is seen as a partial meal -- one filled with slimy tofu and strange ingredients that don't come close to filling you up. I agreed with this assumption for a while, having visited vegetarian restaurants with friends and picked my way through ...

Filed under: Books, Cookbook of the DayI think the easiest way to describe Sam Zien and his new cookbook, Sam the Cooking Guy is by saying that he seems to be the male equivalent of Rachael Ray (back before RR exploded all over daytime television and Dunkin' Donuts commercials). He says he's not a chef, just wants to help the average person get ...

Filed under: Dessert, Books, Baking, Raves & Reviews Last Fall, a Slashfood reader (thanks Kate!) introduced me to the book Small-Batch Baking by Debby Maugans Nakos in the comment of a post about Flight of the Conchords and Lasagna for One (go read the post if that sentence sounds like Greek to you). I ordered the book sometime soon after she ...

Filed under: Business, Books, Stores & Shopping, New ProductsIn French 101 in college, we all had to do individual spoken exams at the end of the term. The idea was to demonstrate that we could converse simply in the language. We had been learning kitchen and food terms, and my professor asked me (in French) to describe my mealtimes. ''Mes ...

The weather is still dropping cold in San Francisco, so I see no reason not to dip into a new fondue book. Written by fellow Cowgirl, Lenny Rice, and her friend Brigid Callinan, Fondue is witty, cute, and perfectly delicious. Dropping allusions to Laverne and Shirley and Hawaii 5-0, this cookbook takes you through fifty fondue recipes -- sweet ...