"notbob"
> <snip>.
>
> Actually, a lot of these recipes are much more doable now than when
> the series first came out in the 60s. The ingredient lists were way
> beyond exotic back then. OTOH, it's still hard to find some of stuff
> like champagne vinegar unless one is close to a metropolitan area or
> can order online. Also, curiously, I notice there are virtually no
> salads in the French volumes. In fact, all vegetables are cooked to
> death or fried. What do the French have against vegetables?
>
> One thing that drives me crazy is the whole premise behind the series.
> Sell a set of books, complete with supplemental recipe pamphlets --are
> these things pamphlets, spiral-ringed notebook thingies, what? I've
> yet to see one to this day --, so buyers can buy the complete set,
> then dump the books on the used market while keeping the supplements.
> What a dirty trick. But, Time-Life always was the master of scumbag
> marketing trickery. Who would've ever thought the people who brought
> us the much loved and trusted periodicals like Life and Time magazine
> would have devolved into some of the biggest marketing dirtbags of all
> time? Today, when I hear the depised name of Time-Life, I hold out
> crossed fingers till I can locate the remote.
>
> I'm still running through these dusty ol' books, Christine. I'll post
> more later. You know what, I may just keep 'em.
>
> nb
>=========

Actually, they came out long before then! Back in the 80s, I found a local
library that had the Time-Life cookbooks dated * 1944 *!! I'd give my eye
teeth to have them. How stupid was I not to ask if they'd part with them.

--
Cyndi (again)