| Author | Message | ||
     Tom_alaerts (Tom_alaerts) Username: Tom_alaerts Registered: 03-2008 Posted From: 194.78.35.170 |
Rick Kleffel in his Agony Column (my fave book review site, it causes me to overspend on interesting books...) writes briefly but with insight about the recent paperback release of Ramsey's "The grin in the dark". http://www.trashotron.com/agony/news/2008/06-23-08.htm#062608 . | ||
| Griff (Griff) Username: Griff Registered: 03-2008 Posted From: 195.93.21.74 |
Have you tried anymore recipes from Thomas Keller's The French Laundry, Tom? I tried Cream of Walnut soup with pear puree but it wasn't that special. The pear poaching liquid was nice though. | ||
| Karim Ghahwagi (Karim) Username: Karim Registered: 03-2008 Posted From: 83.93.30.31 |
Rick Kleffel is the man. I regularly read his site and listen to his author interviews. There is a good audio interview with Campbell on his site from way back. Also a great almost 90 minute interview with Barker, probably the best there is out there. | ||
| Tom_alaerts (Tom_alaerts) Username: Tom_alaerts Registered: 03-2008 Posted From: 194.78.35.170 |
> Have you tried anymore recipes from Thomas Keller's The French Laundry, Tom? I made the crab salad witht he cucumber jelly. It was nicely refined. And I made his lemon tart multiple times. It is fantastic. I will make more dishes, depending on time. His excellent Bouchon book is much less intimidating, and more immediately inviting to try. He describes a nice tuna salad in Bouchon for example. > I tried Cream of Walnut soup with pear puree but it wasn't that special. The pear poaching liquid was nice though. If I remember well, Carol from the Carol cooks Keller blog made it and loved it. In general if I make a recipe from a top chef like Keller and I don't like it, then my first reaction is that perhaps I didn't do it exactly right. Have you tried it again? > Rick Kleffel is the man. I regularly read his site and listen to his author interviews. Yes, he has a very good site, with an eye for obscure gems and his taste and mine map very well. I loved his interview with Dan Simmons about The Terror. And his talk with Cory Doctorow, and the recurring chats with Jeremy Lassen (publisher of Nightshade books, perhaps together with PSPub my fave publisher when it comes to taste in books). However I also do think that with his now daily report and interview, he had to dilute his focus somewhat. But, as I wrote above, in general it is my fave book (p)review site. Karim, btw, I now realise I forgot to send you an email about your dvd: in short, in my opinion a nice creative visual style, even while the music is outside my immediate music taste. cheers! | ||
| Griff (Griff) Username: Griff Registered: 03-2008 Posted From: 195.93.21.74 |
"If I remember well, Carol from the Carol cooks Keller blog made it and loved it." Yep, that's why I tried it. I'll wait before I try it again. | ||
| Karim Ghahwagi (Karim) Username: Karim Registered: 03-2008 Posted From: 83.93.30.31 |
Thanks Tom, very nice of you to say. Old work, I will have a newer collection after summer which is mostly original work, not collage film. Am just finishing tonight a new installation for the roskilde festival which is silent -that should solve qualms with music-Ha! Yes I enjoyed the Kleffel interviews with small press publishers, and people in the business side of publishing in general. It is just nice to hear interviews with someone who clearly enjoys the work. | ||
| Griff (Griff) Username: Griff Registered: 03-2008 Posted From: 195.93.21.74 |
@ TOM Why don't you try cooking Cream of Walnut soup? It's very easy. If you don't you have the recipe I can type it up. | ||
| Tom_alaerts (Tom_alaerts) Username: Tom_alaerts Registered: 03-2008 Posted From: 81.244.30.6 |
Griff, Now that's a good & fun challenge! I have the French Laundry cookbook (the mother of all cookbooks!), so don"t worry about typing it all up. I will probably make it early in august and will inform about the results (please drop me a line at tom dot alaerts at gmail dot com so I have your contact details) cheers, Tom, about to uncork a nice New Zealandian Sauvignon Blanc |