As a cookbook junkie, I heartily endorse this video and hope you make more like it. Would love a deeper examination of one book: what did you like best, what did you cook from and it did you modify the recipe, etc.

Every new video on this channel is like a long-waited treat that you try to extend as much as possible

@EddieShepherd

6 ай бұрын

Aw thanks so much. What a nice thing to hear 😄

I loved this video sm! As a way to kind of escape academic pressure, I have started taking cooking, and especially the art of cooking, more seriously. Or- at least I try to implement all the "serious" knowledge i earned by watching hour-long videos about a single dish or a single ingredient into my very very much budget limited cooking at home. I love it but, just as you described in your video, I cant stop being fascinated by the real kitchens and how chefs operate. I feel like cookbooks are like little windows that allow you to take a first look into the world of the of food behind what we're used to. Kind of seeing what chefs see. Thats why I'm currently looking for one, to get inspired and learn! So this video was really great for seeing what other people like and recommend. Thank you for that :)

@EddieShepherd

6 ай бұрын

Thanks so much, that’s great to hear. Yeah I do really think there is something special about a great cookbook. Most of mine aren’t things I really cook from, but like you say little windows into someone else’s world and approach that can be totally fascinating.

You are such an inspiration! Please keep up the good work, this is by far one my most favourite KZread channel!

@EddieShepherd

6 ай бұрын

Aw thanks so much, thats very kind

Happy New Year Chef.Love your videos.They are extremely informative.I would love to see the process behind the composition of a cookbook. Thanks once again for your time and content 🙏

love this format! do you have any advice on a book from the nordic cuisine approach to foraging?

Thanks for the tips, I've added a few on my list to be on the lookout for in second hand bookshops! One of my personal favorites is Relae by Christian Puglisi. Just bought yours (digitally) but I think the intricacies of your creations are beyond my current possibilities. Guess I'll need to cross the channel and come and taste it in person!

Would love to know more about self publishing mybown cookbook!!!

@tobiasthorsson9983

6 ай бұрын

I agree! Would love more info about this 👍🏻👌🏻

Fantastic video and so smoothly edited some of the transitions are perfect. Thanks for making such good videos and it could be exciting with a video about making your own cookbook

@EddieShepherd

Ай бұрын

Thank you very much!

My house came with two River Cottage books (mushrooms and preservering) and they are so stellar in breaking down the information to something highly accessible. Treated myself to the herbs and veg growing books to try and get more out of our garden next year.😊

@EddieShepherd

6 ай бұрын

They are really good aren’t they. Genuinely really underrated book, it’s so impressive to make something as accessible as they are but that also packs in so much information.

@dorothyporker9575

6 ай бұрын

I’m a cookbook hoarder and I find it impossible to make a shortlist right now (obviously less cheffy and more homecooky, but I’m also very focused on storytelling and photography, but I highly recommend food historical Salt by Mark Kurlansky, which lays out our interconnectedness throughout history by way of salt.

@dorothyporker9575

6 ай бұрын

@@EddieShepherdRight? I wasn’t expecting much but it’s really the only mushroom book I get the most use out of.

I love this so much! This coming from the guy that has nearly 500 cookbookshaha. I have that same vintage Mrs Beeton's cookbook! Can't wait to snag your book!

@EddieShepherd

6 ай бұрын

Haha, thanks man. The Mrs Beetons book is amazing isn’t it, totally fascinating Thanks so much mate :)

Thanks for sharing

Thanks Eddie -- It would definitely be interesting to learn more about cookbook writing. I am also a big fan of cookbooks as well -- so yes -- more of this type of video is very welcome!

Great inspiration! Cred! ❤

Ah cookbooks… yeah I may have too many already, so you’re not helping! Joking aside (you can never have too many), I enjoyed that, I’ve got a couple of the books mentioned and like the look of a couple of others. My all time favourite is probably Nose to Tail Eating by Fergus Henderson - love the restaurant, love the man. On the subject of fermentation, I’d recommend Fermented Food by Dr. Caroline Gilmartin, it’s a good mix of the science and practical recipes and tips. She knows her subject, being a microbiology professor, and is a great teacher - I did a days course on kimchi/kraut with her and learned a lot.

@EddieShepherd

6 ай бұрын

Oh ace, I don’t have either of those books, I’ll try to check them both out over the holidays. Cheers :)

Such a beautiful presentation of beautiful books💗💗 and yes, a video about self-publishing of your book would be great to watch I think!

With your rustic modernist style, I feel like you would be really into Francis Mallmann’s Seven Fires if you haven’t read it yet. After watching his Chef’s Table episode, I’ve been really into the Andes and the open fire method.

@EddieShepherd

3 ай бұрын

I'll check it out, that sounds really interesting. Thanks

Amaaazing vid! Will have to buy yours then. Cheers!

Great video! Thank you a lot! It is so hard to find good books on this kind of cooking, so that's real treasure right here! My favorites are Liquid Intelligence for cocktails, and Crossroads by Tal Ronnen so far. The Modernist Cuisine is definitely among those, too, but I just got them :)

@EddieShepherd

6 ай бұрын

Thanks! Yeah liquid intelligence is brilliant isn’t it!

What a super video!

Nice video! Thanks!

Been waiting for a video and its so good to see whats influenced you over the years and what has driven you via others cookbooks. Waiting to get a copy of yours and the noma fermentation cookbook hopefully soon. Would love to know more about the writing process as its an interest for me! Cheers Eddie..... Until the next video

@EddieShepherd

6 ай бұрын

Aw thanks. That Noma book is great, they really did such a good job of laying out the information.

Cheers for this…

Triggered - went and scooped up the first alinea book you highlighted before finishing the video ;)

@EddieShepherd

6 ай бұрын

Haha, good choice, you won’t regret it, it’s a really beautiful book!

i just bought your book from a cooking seminar. And after 2hours this video popped up :D

@EddieShepherd

6 ай бұрын

Haha. Aw amazing. Was that a seminar in Greece?

@BornToBeStoned7

6 ай бұрын

@@EddieShepherd yes it was :D !

eleven madison park cookbook’s im waiting for the next one (plant based)

@EddieShepherd

4 ай бұрын

Yeah that will be really interesting to see

Happy new year Eddie.one question whats the difference between a cordial and a syrup ?

@EddieShepherd

6 ай бұрын

Hi, happy new year. I would use the term cordial when the mixture has multiple ingredients and often contains an acid, where as syrups I think of as one flavour with water & sugar. I don’t know if there is exactly a strict definition, it seems to vary a little from country to country how people use the terms

@user-ny2ob5lw2m

6 ай бұрын

@@EddieShepherd thanks a lot for the answer one more do they have the same quantity of sugar or as you told there isnt a dtrict definition ?

@EddieShepherd

6 ай бұрын

@@user-ny2ob5lw2mdifferent syrups can have different sugar perfectages - ‘simple syrup’ is 50/50 but then you might also use heavy syrup or a light syrup using more sugar / less sugar depending on the use. I’ve made cordials with different amounts of sugar too, but typically with a cordial for my uses I want it to have enough sugar & acid to preserve the main flavour / ingredient used to make the cordial, I often use them as a way to keep the flavour of a short lived ingredient like elderflower or dandelion over a longer period if time