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Jean B.[_1_]

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.