Post Punk Kitchen Forum

Does anyone have this book yet?

My copy has been despatched so I thought I'd start a thread even before it arrives!

I have it. I haven't made anything from it yet. It is a beautiful book!

Same here. Couldn't wait for it to come out, and ordered it immediately, but have been too busy to make anything from it yet! Hopefully this weekend.

I couldn't stop myself from buying this. I can't wait until it arrives. I generally really like restaurant cookbooks even though they are sometimes a little off and don't seem all that tested. They're always quite inspired!

It's an absolutely beautiful book. I made the multi grain waffles and loved them. Jim wasn't so crazy about them. He raved about the raspberry butter though. I'm looking forward to making more from it.

I'm interested in this one, but I'm hesitant because restaurant cookbooks do tend to have a lot of errors.

The seitan milanese is incredible.

Any more feedback/experiences with this new cookbook. I got an Amazon gift certificate for Christmas and need to make some decisions.

I love Candle Cafe and Candle 79 and have their first cookbook that is great on ideas but full of recipe errors.

Are the recipes in this new book solid or are they hit and miss too ?

Me again. We did Chile-Grilled Tofu with Avocado-Tomatillo for the Vine and Dine on my blog. It was very good, but I think my peppers were oddly mild. Without the tomatillos, we wouldn't have even known it was Mexican.

This doesn't seem to have as many errors, but I've only made a handful of dishes so far. Hopefully others will chime in.

We made the paella last night. It was very tasty! We would make it again.

I aspire to use this book thoroughly if I ever make it home!

This one definitely seems more error free. I've made the seitan milanese and the chile-grilled tofu and really liked them both - both dishes that felt like they needed more work than they actually did.

I got this one for Christmas.. Anything quick and easy, or should I shelve this one until the baby's a little older?

Has anyone tried the smoked paprika hummus? I'm thinking of making it for an office party.

ooo, that is so enticing. I just picked up this book from the library and I'm looking forward to upscale restaurant-style dining at my table. I was so meh on the last dish I ordered from Candle Cafe that I haven't made it to the 79....yet.

I've got capellini, marinara & the seitan wheatballs on my to-make list for the week.

I've got the arancini with tomato sauce on the menu for the week. I have to say, I'm surprised at how much energ and daiya are in this book. If it was later into spring and summer, I'm sure I'd be more stoked about the salad section.
I've only made the wheatballs so far, and I was very happy with them. I cooked them a bit longer and made a couple of subs, with no issues.

I made the chickpea crepes with the butternut squash and mushroom filling, and they were awesome. I'm not a huge sage fan, so I subbed in dill instead (I love dill). Only issue was that they didn't seem to make quite as much as the recipe said they would - I made a double batch and only got 9 crepes instead of 12. My crepe pan may be bigger than theirs, I suppose?

I have to say, everything in this cookbook looks delicious and the few things I've made have been really good. Probably not a great cookbook for beginners, but something to bring out when you want to be a little fancy.

Can someone have a look at the Apple Apricot strudel on p 149 and see what they think the deal is with the phyllo? I don't think our sheets are the same size as yours anyway. It asks for 3 sheets, then asks you to layer up 2 of them, then says to layer the remaining sheets, when there'd only be 1. What do you think?