"Curt Nelson" > wrote in message
...
>
> "Dee.Dee" > wrote in message
> ...
>>
>> "Curt Nelson" > wrote in message
>> ...
>
>
>> Interesting selection. My comments:
>>
>> Just read the review of "Le Guide ..." and see the one-and-only comment
>> by one of the posters here at rfc or the wine group or the bread group,
>> Max Hauser. He also reviews a book about Robert Parker, so I assume it is
>> the same Max Hauser.
>> **
>>
>> Re the notes on:
>> "The Professional Chef is among the best-selling titles in Wiley's
>> cooking program and represents the cornerstone book in our publishing
>> partnership with the CIA. This is a multi-million-dollar project with
>> high visibility, high impact, and broad opportunities."
>>
>> I've never seen a "Wiley's" cooking program -- do they mean something you
>> watch on TV, the program that is put together at the CIA, or ......
>> **
>>
>> I checked out the latest "On Food..." at the library and decided not to
>> buy it. I know it is a classic.
>
>
> Dee.Dee,
>
> Thanks for giving my selection a good look, which is more than many on
> this newsgroup.
>
> I would submit that "The Professional Chef " may or may not be related to
> Wiley or a cooking show. It's from the CIA and is a standard cooking text
> of their curriculum, updated regularly. I would encourage you to take
> another look.
>
> No matter what, best of luck in all your cooking,
> Curt Nelson
>

Yes, I'll give it a look - I've noticed it in Borders.
Dee Dee