"Jean B." > wrote in message
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>>
> Neat post! Thanks! (Of course, I perked up even more for the cookbooks!)
>
> --
> Jean B.

Something that I should pass on for all those lovers of the no knead bread,
baked in a cast iron pot, made famous a couple of years ago by the Times.

In many of the Basque cookbooks, along with the on line Basque repositories,
there are many versions of the Basque sheepherders bread. Out tending to
their flocks of sheep out in the wild remote parts of California, Oregon,
Nevada and Idaho, the sheepherders made bread the very same way. Guess there
really is nothing new. It all goes around.