wrote:
Jean B. wrote:
wrote:
I finally found a really far-too-used copy of this 1974 book (for
$1), and am impressed with it. I made a killer Chicken with Orange
Peel & Dried Red Peppers dish last night from it, even though I
didn't have quite enough of all the ingredients it required. So I am
going to find a decent used copy now.

I know some of the people who post here (or used to post here before
it got so quiet) have the book, and I have a question - Delfs says
the vinegar used is usually white or red - would you think that
wherever he just lists vinegar you'd be justified in using black
vinegar? Also, are there any other quirks in the book where the
greater availability of asian goods these days would cause you to use
somewhat different ingredients?

Thanks for any advice, and for alerting me that this was a book worth
finding.

Ian

I occasionally see this book in my wanderings. Should I pick up all
the copies I see in case folks are desperate for it? (I really like
this book!)


I found a copy on http://www.half.ebay.com/ for $4 plus postage. There
were several more available there, so I think supply and demand are in
balance! If I still like it as much as I do now after playing around
with it some more, I might accumulate more copies as gifts and backup.

Cheers,

Ian


Okay. I'll hold off. Maybe.

--
Jean B.