I'm going to have to compile my own list. Maybe there isn't any. Perhaps I
should buy some more first. :-))
Dee Dee

"Dee.Dee" > wrote in message
...
>
>
> I'm going to have to compile my own list. Maybe there isn't any. Perhaps
> I should buy some more first. :-))
> Dee Dee


I've got my list:

Bugialli on Pasta
Madjur Jaffrey's World Vegetarian
ATK's Family Cookbook
Julia's 'Way to Cook'

and 6 of my favorite bread books

Dee Dee

On Sat 12 Jan 2008 07:11:09p, Dee.Dee told us...

>
>
> I'm going to have to compile my own list. Maybe there isn't any.
> Perhaps I should buy some more first. :-))
> Dee Dee
>
>
>

Although I have hundreds of cookbooks, many are specialty or single subject
or rather exotic. Many are also ordinary. My inclination is picking those
which are fairly basic. This list is in no special order of frequency of
use or favorite, but I'm inclined to include them because I frequently
refer to all of them.

James Beard's American Cookery '72 Edition
The Joy of Cheesecake '80 Edition
Joy of Cooking '64 Edition
The Frugal Gourmet Cooks American '87 Edition
Good Housekeeping Cookbook '44 & '63 Editions (heh, I consider these 1)
Culinary Arts Institute Encyclopedic Cookbook '67 Edition
The Boy's Cookbook '59 Edition
The Fanny Farmer Cookbook '79 Edition
The Fanny Farmer Baking Book '84 Edition
Farm Journal's Country Cookbook '59 Edition

--
Wayne Boatwright

*******************************************
Date: Saturday, 01(I)/12(XII)/08(MMVIII)
*******************************************
Modem: What landscapers do to dem lawns.
*******************************************

On Sat, 12 Jan 2008 21:48:48 -0500, "pavane" >
wrote:


>Great Dinners from "Life" Eleanor Graves
>Julia Child & Company

>Culinary Classics and Improvisations Michael Field


I have these 3 books, and they are fantastic. I love the Life
book...I think it was one of the first ones I ever got. I get it out
every so often, and I still make a few of the recipes therein...

I remember when Life Magazine was running the series that spawned this
book.

The Julia Child and Company books are treasures too. They go with me,
when I travel...

I have used the Michael Field book on occasion...and it too is a
classic. I have his Cooking School book too, and that was the source
of some early culinary successes, after I moved out on my own.

Christine

On Sat 12 Jan 2008 07:48:48p, pavane told us...

>
> "Dee.Dee" > wrote in message
> ...
>>
>>
>> I'm going to have to compile my own list. Maybe there isn't any.
>> Perhaps I should buy some more first. :-))
>> Dee Dee
>
> The New York Times Cookbook Craig Caliborne
> The New New York Times Cookbook Craig Claiborne
> Joy of Cooking ...any edition...all editions
> The Art of French Cooking Fernande Garvin
> Paul Prudhomme's Louisiana Kitchen
> How Cooking Works Sylvia Rosenthal
> A Treasury of Great Recipies Mary & Vincent Price
> Great Dinners from "Life" Eleanor Graves
> Julia Child & Company
> The Victory Garden Cookbook Marian Morash
> How to Cook Everything Mark Bittman
> Good Food from a Small Kitchen Moira Hodgson
> Culinary Classics and Improvisations Michael Field
> Kitchen Kibitzer Trader Vic Bergeron
>
> ...is that ten yet?
>
> pavane
>
>
>

You cheated, pavane! :-)

--
Wayne Boatwright

*******************************************
Date: Saturday, 01(I)/12(XII)/08(MMVIII)
*******************************************
This isn't denial. I'm just very
selective about which reality I accept.
*******************************************

In article >,
"Dee.Dee" > wrote:

> I'm going to have to compile my own list. Maybe there isn't any. Perhaps I
> should buy some more first. :-))

The Edmonds Cookbook. NZ's food bible. Good, solid, tested recipes.
Fabulous baking recipes. Simple instructions for cooking meat and
vegetable dishes. Some of the "ethnic" recipes are Westernised and/or
dumbed-down to an extent but I can forgive them that for the baking
recipes.

Miche

--
Electricians do it in three phases

On Sat, 12 Jan 2008 21:11:09 -0500, "Dee.Dee" >
wrote:

>
>
>I'm going to have to compile my own list. Maybe there isn't any. Perhaps I
>should buy some more first. :-))
>Dee Dee
>
The three I use the most are Joy of Cooking, Julia Child and Betty
Crocker. The others are a one time every now and then basis, but not
all that often.

--
See return address to reply by email
remove the smiley face first

On Sat 12 Jan 2008 11:27:31p, Sqwertz told us...

> On Sat, 12 Jan 2008 21:11:09 -0500, Dee.Dee wrote:
>
>> I'm going to have to compile my own list. Maybe there isn't any.
>> Perhaps I should buy some more first. :-))
>> Dee Dee
>
> I hate cookbooks. Cookbooks are Evil. Cookbooks are for
> pussies. Cookbooks are like TVP, HFCS and hydrogenated fats all
> mixed into one.
>
> OK, so they're Twinkies.
>
> But I still don't like them.
>
> -sw
>

You obviously don't have a list! :-)

--
Wayne Boatwright

*******************************************
Date: Saturday, 01(I)/12(XII)/08(MMVIII)
*******************************************
RUN AWAY! RUN AWAY!
*******************************************

sf wrote in :

> On Sat, 12 Jan 2008 21:11:09 -0500, "Dee.Dee" >
> wrote:
>
>>
>>
>>I'm going to have to compile my own list. Maybe there isn't any.
>>Perhaps I should buy some more first. :-))
>>Dee Dee
>>
> The three I use the most are Joy of Cooking, Julia Child and Betty
> Crocker. The others are a one time every now and then basis, but not
> all that often.
>

I like/use Nigella Lawson, Pat Wells, J. Pepin and J. Child mostly.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Sun, 13 Jan 2008 06:27:31 GMT, Sqwertz >
wrote:

>On Sat, 12 Jan 2008 21:11:09 -0500, Dee.Dee wrote:
>
>> I'm going to have to compile my own list. Maybe there isn't any. Perhaps I
>> should buy some more first. :-))
>> Dee Dee
>
>I hate cookbooks. Cookbooks are Evil. Cookbooks are for
>pussies. Cookbooks are like TVP, HFCS and hydrogenated fats all
>mixed into one.
>
>OK, so they're Twinkies.
>
>But I still don't like them.
>
>-sw

Good. More for the rest of us cookbook fanatics..

Christine

On Sat 12 Jan 2008 07:11:09p, Dee.Dee told us...

>
>
> I'm going to have to compile my own list. Maybe there isn't any.
> Perhaps I should buy some more first. :-))
> Dee Dee
>
>
>

I've already posted my choice of 10, but there could be at the very least
10 more sets of 10. :-)

I love reading cookbooks for interest, enlightenment, and relaxation. I
must admit that I have many that I have never cooked a recipe from.

One series of books I enjoy and have cooked many things from are by Marcia
Adams which covers primarily Amish and country cooking. I like home
cooking; homey cooking. At least it's a phase I've been in for a long
time. I've been through other phases over the course of my life, but I
leave a lot of those styles of cooking/recipes to good restaurants now.

I'm always willing to experiment, but I like keeping it simple.

--
Wayne Boatwright

*******************************************
Date: Saturday, 01(I)/12(XII)/08(MMVIII)
*******************************************
RUN AWAY! RUN AWAY!
*******************************************

On Sun, 13 Jan 2008 06:37:03 GMT, Wayne Boatwright
> wrote:



>
>I love reading cookbooks for interest, enlightenment, and relaxation. I
>must admit that I have many that I have never cooked a recipe from.

Same here.
>
>One series of books I enjoy and have cooked many things from are by Marcia
>Adams which covers primarily Amish and country cooking. I like home
>cooking; homey cooking. At least it's a phase I've been in for a long
>time. I've been through other phases over the course of my life, but I
>leave a lot of those styles of cooking/recipes to good restaurants now.

I have several of her books as well. I like those types of books as
well, but I enjoy other more complicated cooking as well. I don't do
as much complicated stuff anymore though.
>
Christine

On Sat 12 Jan 2008 11:39:06p, Christine Dabney told us...

> On Sun, 13 Jan 2008 06:37:03 GMT, Wayne Boatwright
> > wrote:
>
>
>
>>
>>I love reading cookbooks for interest, enlightenment, and relaxation. I
>>must admit that I have many that I have never cooked a recipe from.
>
> Same here.
>>
>>One series of books I enjoy and have cooked many things from are by
Marcia
>>Adams which covers primarily Amish and country cooking. I like home
>>cooking; homey cooking. At least it's a phase I've been in for a long
>>time. I've been through other phases over the course of my life, but I
>>leave a lot of those styles of cooking/recipes to good restaurants now.
>
> I have several of her books as well. I like those types of books as
> well, but I enjoy other more complicated cooking as well. I don't do
> as much complicated stuff anymore though.
>>
> Christine
>

That was sort of my point, Christine. I can remember a time when I would
plan a meal for company for at least a month or more, then spend a week
prepping and cooking for it. My work now, at my age, is busy and
stressful, and I just don't have the stamina for it anymore. That, and the
fact that I don't have the same audience for it anymore, which makes a big
difference. When I lived in NE Ohio, I had a very select and adventurous
groups of friends who all entertained and cooked marvelous and very
creative food. That environment doesn't exist in my own little world now.

--
Wayne Boatwright

*******************************************
Date: Saturday, 01(I)/12(XII)/08(MMVIII)
*******************************************
To criticize the incompetent is easy;
to criticize the competent is difficult.
*******************************************

"Sqwertz" > wrote in message
...
> On Sat, 12 Jan 2008 21:11:09 -0500, Dee.Dee wrote:
>
>> I'm going to have to compile my own list. Maybe there isn't any.
>> Perhaps I
>> should buy some more first. :-))
>> Dee Dee
>
> I hate cookbooks. Cookbooks are Evil. Cookbooks are for
> pussies. Cookbooks are like TVP, HFCS and hydrogenated fats all
> mixed into one.
>
> OK, so they're Twinkies.
>
> But I still don't like them.
>
> -sw
>
>
Somehow, I'm not surprised to hear this.

Kent

"Dee.Dee" > ha scritto nel messaggio
...
>
>
> I'm going to have to compile my own list. Maybe there isn't any. Perhaps
> I should buy some more first. :-))
> Dee Dee
>
The American Family Cookbook
Betty Crocker (1960)
Better Homes and Gardens (1960)
Edna Lewis: In Search of Flavor
Beard on Food
Artusi's Science in the Kitchen ...etc.
Beautiful Preserves

I think most of these are from sentiment, actually. The preserves one I use
for making stuff pretty, as the recipes are British and I can never get all
the ingredients anyway. Cookbooks are reading books, like novels, to me I
think. A pleasure.

On Sat, 12 Jan 2008 21:11:09 -0500, "Dee.Dee" >
wrote:
>
>I'm going to have to compile my own list. Maybe there isn't any. Perhaps I
>should buy some more first. :-))
>Dee Dee
>
Joy of Cooking, Betty Crocker, Better Homes & Gardens, Cookin' Cheap,
and a *textbook* on cooking, don't recall the authors offhand. The
latter was given to me last year by a textbook rep who knew I was into
cooking, bless her heart! It's bigger and heavier than any cookbook
I've ever seen and concentrates on the how, why, and wherefore of
cooking---though it has a lot of recipes too. GREAT for reading on a
cold evening!

Best -- Terry

"Dee.Dee" > wrote in
:

> and 6 of my favorite bread books

i'm looking for good bread books. i received one of the oven
hearth inserts & hot dog & hamburger bun pans for Christmas (i
think that's a hint).
lee

Sqwertz > wrote in
:

> On Sat, 12 Jan 2008 21:11:09 -0500, Dee.Dee wrote:
>
>> I'm going to have to compile my own list. Maybe there
>> isn't any. Perhaps I should buy some more first. :-))
>> Dee Dee
>
> I hate cookbooks. Cookbooks are Evil. Cookbooks are for
> pussies.

nah, cookbooks are merely "suggestions".
my family states that i am pathologically unable to follow a
recipe. really, it's more like:
hmm, this recipe looks pretty good, but i don't have X,y or z
ingredients... but i *do* have n, g & S. so if i do this....
<shrug>
lee

"Dee.Dee" > wrote

> I'm going to have to compile my own list. Maybe there isn't any. Perhaps
> I should buy some more first. :-))

First thing I thought when I saw this subject was OMG is she
trying to make Christine's head explode?

nancy

"Dee.Dee" > wrote in message
...
>
>
> I'm going to have to compile my own list. Maybe there isn't any. Perhaps
> I should buy some more first. :-))
> Dee Dee
>
My go to cookbook is a Betty Crocker revised in 1978, just keep grabbing it
for some reason. I like cookbooks with stories too, I have an old Pepperidge
farm book, also things like the Mayberry cookbook & white trash cooking.
Some are just fun to look at because they're so old, I've got a Betty
Crocker booklet from
World War 2 that talks about rationing, a huge old book from the 40's or
50's that I think was a subscription thing - Mary Margaret McBride, old
baking powder books from the 20's & 30's. An old culinary arts institute
book from 1948. I like to look at pics & read them but have never actually
used a recipe from most of the oldies. Many belonged to my
great-grandmother.

"Dee.Dee" > wrote in message
...
>
>
> I'm going to have to compile my own list. Maybe there isn't any. Perhaps
> I should buy some more first. :-))


I recommend these three:

On Food and Cooking - Harold McGee

The Professional Chef - CIA

Le Guide Culinary, The Complete Guide to the Art of Modern Cookery - August
Escoffier

For me, these are probably the three greatest books on cooking ever written.

Hasta,
Curt Nelson

Dee.Dee wrote:
> I'm going to have to compile my own list. Maybe there isn't any. Perhaps I
> should buy some more first. :-))
> Dee Dee

So I looked around and saw which cookbooks had the most bookmarks
sticking out of them :-)

In no order of preference:

Better Homes & Gardens
The Silver Palate Cookbook
Baking with Julia
The Tomato Cookbook
The Frugal Gourmet on Our Immigrant Ancestors
How to Cook Everything - Bittman
The Bon Appetit Cookbook
Vegetarian Planet - Didi Emmons
The Southern Living Cookbook
The Bubba Gump Shrimp Company Cookbook

(That last one is a compedium of shrimp recipes from Southern Living
magazine,
with quotes from the movie Forrest Gump. It's a great little resource
if you
get a hankerin' for shrimp.)

--
Silvar Beitel

Dee.Dee wrote:
> I'm going to have to compile my own list. Maybe there isn't any. Perhaps I
> should buy some more first. :-))
> Dee Dee
>
>
Hard to answer... With all the recipes/ideas posted here and all the
stuff available on the net, I often just "surf" instead of going through
my cookbooks for inspiration these days. In fact I haven't bought a new
cookbook in ages. The MIL has a very nice collection of cookbooks which
I go through sometimes, but I couldn't say which ones I couldn't be
without...
--
Cheers
Chatty Cathy

Seize the moment. Think of all those women on the 'Titanic' who waved
off the dessert cart.
- Erma Bombeck

On Sat, 12 Jan 2008 21:11:09 -0500, "Dee.Dee" >
wrote:

- Robert Courtine, "La cuisine française classique et nouvelle" ("New
and Classical French Cooking")
- Macha Meril "Joyeuses ptes" ("Happy Pasta", a joke on words because
in French the word for pasta is ptes and the word for Easter is
Pques)
- Nigel Slater "The Thirty Minute Cook"
- Les Soeurs Scotto "Gourmande et pressée" ("Gourmet and in a Hurry")
- Le Larousse Gastronomique

Nathalie in Switzerland

ChattyCathy > wrote in
:

> Dee.Dee wrote:
>> I'm going to have to compile my own list. Maybe there isn't any.
>> Perhaps I should buy some more first. :-))
>> Dee Dee
>>
>>
> Hard to answer... With all the recipes/ideas posted here and all the
> stuff available on the net, I often just "surf" instead of going
> through my cookbooks for inspiration these days. In fact I haven't
> bought a new cookbook in ages. The MIL has a very nice collection of
> cookbooks which I go through sometimes, but I couldn't say which ones
> I couldn't be without...

Surfing for recipes isn't as satisfying as sitting at the kitchen table
with a book or 3, a cuo of coffee and a pad and pencil...so as to better
remember the shopping trip. Finalizing the recipe you decide on might
include the web as we all look at recipes and say well I'm not adding
that, I might add this instead. But getting the general idea in my case
involves books ..then the web to solidify the concept. That is if I'm not
familar with the type of thing I'm cooking.

Example if I was going to cook up say the turnip cake (posted here
earlier) (never would happen as I hate turnips) I would find several
recipes on the recipe compare them and that helps decide what was going
to go in my version.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"Dee.Dee" > wrote in message
...
>
>
> I'm going to have to compile my own list. Maybe there isn't any. Perhaps
> I should buy some more first. :-))
> Dee Dee
>
Early editions of "Joy of Cooking"
Julia Child's "The Way to Cook" and "Mastering the Art....vol 1 and 2"
published in the 1960s. Vol. I has a new printing. I just replaced my old
worn out one.
Marcella Hazan's "Classic Italian Cooking"; any of Marcella's books are
excellent
Michael Field's "Cooking School" and "Classics and Improvisations"
Original Time-Life "Foods of the World" series edited by Michael Field
Time-Life series edited by Richard Olney; each title is an ingredient. This
is a wonderful compilation of techniques and recipes culled by Olney from
many different writers.
Larousse Gastronomique; the later edition translates to the modern day brain
better, though the old edition edited by Prosper Montagne is fun when you
have insomnia.
Julie Sahni's "Classic Indian....."
Henri-Paul Pellaprat's "Modern French Culinary Art"

Kent

"Curt Nelson" > wrote in message
...
>
> "Dee.Dee" > wrote in message
> ...
>>
>>
>> I'm going to have to compile my own list. Maybe there isn't any.
>> Perhaps I should buy some more first. :-))
>
>
> I recommend these three:
>
> On Food and Cooking - Harold McGee
>
> The Professional Chef - CIA
>
> Le Guide Culinary, The Complete Guide to the Art of Modern Cookery -
> August Escoffier
>
> For me, these are probably the three greatest books on cooking ever
> written.
>
> Hasta,
> Curt Nelson

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

In article >,
"Dee.Dee" > wrote:

> I'm going to have to compile my own list. Maybe there isn't any. Perhaps I
> should buy some more first. :-))
> Dee Dee

My list, at least for this week:

Joy of Cooking, mid-70's or late 90's edition
the 1950 vintage Betty Crocker Cookbook
Elephant Walk Cookbook
Pleasures of the Vietnamese Table
The Complete Book of Breads
How to Bake
The Silver Spoon
The New York Cookbook
The Barbecue Bible
The Moosewood Cookbook

--
C.J. Fuller

Delete the obvious to email me

Andy said...

>
> "Dee.Dee" > wrote in message
> ...
>>
>>
>> I'm going to have to compile my own list. Maybe there isn't any.
>> Perhaps I should buy some more first. :-))
>
>
> I recommend these three:
>
> On Food and Cooking - Harold McGee
>
> The Professional Chef - CIA
>
> Le Guide Culinary, The Complete Guide to the Art of Modern Cookery -
> August Escoffier
>
> For me, these are probably the three greatest books on cooking ever
A> written.
>
> Hasta,
> Curt Nelson


I don't have 10 cookbooks!

I would give up "The Art of French Cooking" 'cause the index and many dish
names are in French, making it hard for a non-French speaking cook to find
what they're looking for. Ah well, it only cost 25¢ at a yard sale.

I'll keep my two 1957 and 1959 volumes of Gourmet magazines compilation
cause they are so well edited and the indexes are excellent.

The 75th Anniversary of JOY, Eh, haven't made a recipe from it yet, since
January 2007.

It's almost how I feel nowadays about the phone book annually dropped off
by the mailbox. I just put it in the trash. I can find everyone in it on
the Internet.

YMMV,

Andy




--
All Posts Blocked From: @yahoo|@gmail|@hotmail|@webtv|@aol

enigma wrote:
> "Dee.Dee" > wrote in
> :
>
>> and 6 of my favorite bread books
>
> i'm looking for good bread books. i received one of the oven
> hearth inserts & hot dog & hamburger bun pans for Christmas (i
> think that's a hint).
> lee
Try Beard on Bread by James Beard. It will take you through bread baking
for the first time and has great recipes.

"pavane" > wrote in message
...
>
> "Kent" > wrote in message
> . ..
>>
>> "Dee.Dee" > wrote in message
>> ...
>>>
>>>
>>> I'm going to have to compile my own list. Maybe there isn't any.
>>> Perhaps I should buy some more first. :-))
>>> Dee Dee
>>>
>> Early editions of "Joy of Cooking"
>> Julia Child's "The Way to Cook" and "Mastering the Art....vol 1 and 2"
>> published in the 1960s. Vol. I has a new printing. I just replaced my old
>> worn out one.
>> Marcella Hazan's "Classic Italian Cooking"; any of Marcella's books are
>> excellent
>> Michael Field's "Cooking School" and "Classics and Improvisations"
>> Original Time-Life "Foods of the World" series edited by Michael Field
>> Time-Life series edited by Richard Olney; each title is an ingredient.
>> This is a wonderful compilation of techniques and recipes culled by Olney
>> from many different writers.
>> Larousse Gastronomique; the later edition translates to the modern day
>> brain better, though the old edition edited by Prosper Montagne is fun
>> when you have insomnia.
>> Julie Sahni's "Classic Indian....."
>> Henri-Paul Pellaprat's "Modern French Culinary Art"
>>
>> Kent
>
> Pellaprat is a magnificent book, so much instruction, inspiration
> and great ideas that one really can't describe it without putting
> it into someone's hands and asking them to look for themselves.
> I am sorry that I overlooked it in my list above, and glad that
> you remembered it.
>
> pavane
>
I also like Raymond Oliver's "La Cuisine" which is somewhat in the same
category. Pellaprat also wrote "Everyday French Cooking for the American
Home" published in 1968. It's a good one to look for the next time you haunt
a used book store.

Kent

Dee.Dee wrote:
> I'm going to have to compile my own list. Maybe there isn't any. Perhaps I
> should buy some more first. :-))

Better Homes & Gardens
Vegan with a Vengeance
Great Vegetarian Cooking Under Pressure (or some other basic
pressure-cooking manual that will tell me how long to cook beans, etc.)

Those are the ones I use a lot. I have many others that I just look
at once in a while. The internet has become my most common place to
look up a recipe.

Serene

Don Kleist wrote:
> enigma wrote:
>> "Dee.Dee" > wrote in
>> :
>>> and 6 of my favorite bread books
>>
>> i'm looking for good bread books. i received one of the oven hearth
>> inserts & hot dog & hamburger bun pans for Christmas (i think that's a
>> hint).
>> lee
> Try Beard on Bread by James Beard. It will take you through bread baking
> for the first time and has great recipes.

It felt too fussy to me. But then I haven't met a bread book that
didn't. Serious bread bakers are fussy by nature, I guess. :-)

Serene

On Sat, 12 Jan 2008 21:11:09 -0500, "Dee.Dee" >
wrote:

>
>
>I'm going to have to compile my own list. Maybe there isn't any. Perhaps I
>should buy some more first. :-))
>Dee Dee
>

Charcuterie -- Ruhlman and Polcyn
How to Cook Everything -- Bittman
Les Halles Cookbook -- Bourdain
Craft of Cooking-- Colicchio
New Tastes of Texas -- Pyles
Joy of Cooking (2006 is in the kitchen, but the 1964 edition works for
me)
River Roads Recipes -- Baton Rouge Junior League (1972 edition)
French Farmhouse Cookbook -- Loomis
Barbecue Bible -- Raitchlin
and something else I can't think of right now.
--

modom

--
Posted via a free Usenet account from http://www.teranews.com

"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

"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

Dee.Dee > wrote:

:Re the notes on:
:"The Professional Chef is among the best-selling titles in Wiley's cooking
rogram 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 ......
:**

Wiley are a big publisher of textbooks, on just about everything.
They publish 100 or so culinary titles, ranging from cooking books, to
things like _Supervision in the Hospitality Industry: Applied Human
Resources_ and restaurant accounting books.

_The Professional Chef_ is very pretty book. It's 1200 pages of
glossy paper, filled with excellent color photos. It's worth the
price (about $45 from Amazon, the list price is $70), in my opinion,
just for basic techniques, and illustrations of things like the common
cuts of beef, and where on the cow they come from. The recipes are
fine, but they're on a restaurant scale, for 10 or 12 servings, so
they've all got to be scaled down for home use.

enigma wrote:
>
> "Dee.Dee" > wrote in
> :
>
> > and 6 of my favorite bread books
>
> i'm looking for good bread books. i received one of the oven
> hearth inserts & hot dog & hamburger bun pans for Christmas (i
> think that's a hint).
> lee


'Bread'
Eric Treuille and Ursula Ferrigno
Published by Dorling Kindersley

As with all DK books (I've worked on several and own others),
beautifully illustrated, the instructions are clear and all the recipes
tried so far work as expected.

"Arri London" > wrote in message
...
>
>
> enigma wrote:
>>
>> "Dee.Dee" > wrote in
>> :
>>
>> > and 6 of my favorite bread books
>>
>> i'm looking for good bread books. i received one of the oven
>> hearth inserts & hot dog & hamburger bun pans for Christmas (i
>> think that's a hint).
>> lee
>
>
> 'Bread'
> Eric Treuille and Ursula Ferrigno
> Published by Dorling Kindersley
>
> As with all DK books (I've worked on several and own others),
> beautifully illustrated, the instructions are clear and all the recipes
> tried so far work as expected.


I agree. I have that book and like it a lot!
Dee Dee

"David Scheidt" > wrote in message
...
> Dee.Dee > wrote:
>
> :Re the notes on:
> :"The Professional Chef is among the best-selling titles in Wiley's
> cooking
> rogram 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 ......
> :**
>
> Wiley are a big publisher of textbooks, on just about everything.
> They publish 100 or so culinary titles, ranging from cooking books, to
> things like _Supervision in the Hospitality Industry: Applied Human
> Resources_ and restaurant accounting books.
>
> _The Professional Chef_ is very pretty book. It's 1200 pages of
> glossy paper, filled with excellent color photos. It's worth the
> price (about $45 from Amazon, the list price is $70), in my opinion,
> just for basic techniques, and illustrations of things like the common
> cuts of beef, and where on the cow they come from. The recipes are
> fine, but they're on a restaurant scale, for 10 or 12 servings, so
> they've all got to be scaled down for home use.


Thanks for your comments. I appreciate them.
Dee Dee