"William Jennings" wrote in message
...

"Dimitri" wrote in message
om...


I still have no time but this may interest some:
http://ruhlman.com/books/soul.htm
What Wayne said about "Agua Para Chocolate", reminded me of having read "
The Soul of a Chef".

Thanks,
doc

Interesting - I collect cook books - my collection starts in the mid 1700's.
IMHO if you follow the culture and the evolution of the food both become
inseparable. As example, Mexico like the United Sates us a melting pot of
regional Indian cultures, influences by the French (great breads in Mexico),
The Spanish of course and the Germans with their Breweisters (Great beer
from Mexico). On and on it goes with every culture. Now we pay $10.00 for
a fancy pickle some toast and a slice of what the farmers did to preserve
the organ meat without refrigeration. It's called a pate.

Dimitri