On Sat, 22 Jul 2006 00:22:45 -0700, "Kent" > wrote:

>Christine, we have almost all of them, or at least 23-24 or so. The original
>Time Life series with the cookbook and the recipe book published separately
>were edited by the late Michael Field. He is one of the greatest cookbook
>writers ever, and his Michael Field's Cooking School still sits in the
>middle of the bookshelf, along with Culinary Classics and Improvisations,
>and All Manner of Food. Very sadly, he died at a young age. The series is,
>by today's standards, just as good as it was then. I chase something in them
>fairly often, especially if it is from a cuisine one chases rarely.
>The second Time Life series was edited by Richard Olney, another great
>cookbook author. I find his rhetoric, however, more difficult to follow. The
>content, however, is excellent. I chase in them frequently as well.
>Both can be found in used bookstores, frequently at low prices. I would
>heartily recommend snatching issues up from either series.
>Kent

Kent,

I have the whole Foods of The World series already... I started
getting it when I was in high school.. It came every other month..and
I was ecstatic when a new volume was delivered. I poured through
it..and drooled over the recipes and the pictures.

I have almost the whole series of the Good Cook too..maybe missing one
or two volumes of that series.

But the Foods of the World series..has such a special place in my
heart. I learned to cook "gourmet" from that series...things like
risotto...and osso buco... And chocolate mousse. To this day, I
think the chocolate mousse recipe from the volume, The Cooking of
Provincial France is the best ever. And I have been exposed to some
great chocolate desserts, and cookbooks.

I am soon getting all these volumes out of storage. As I mentioned,
several of us in the chat channel were talking about these
volumes..and the idea has come up (at least from me) to explore these
volumes again, and try cooking from them. There are some good recipes
there.

Those of you who have these volumes..interested in joining in on
trying some of the recipes? Either for the first time, or again?

Christine