Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: Notesfiles; site uiuccsb.UUCP
Path: utzoo!watmath!clyde!burl!ulysses!mhuxl!ihnp4!inuxc!pur-ee!uiucdcs!uiuccsb!leimkuhl
From: leimkuhl@uiuccsb.UUCP
Newsgroups: net.cooks
Subject: Re: Recommendable cookbooks - (nf)
Message-ID: <7000024@uiuccsb.UUCP>
Date: Sun, 29-Jan-84 14:03:00 EDT
Article-I.D.: uiuccsb.7000024
Posted: Sun Jan 29 14:03:00 1984
Date-Received: Mon, 21-May-84 03:53:25 EDT
References: <125@olivej.UUCP>
Lines: 21
Nf-ID: #R:olivej:-12500:uiuccsb:7000024:000:828
Nf-From: uiuccsb!leimkuhl    Jan 29 22:03:00 1984

#R:olivej:-12500:uiuccsb:7000024:000:828
uiuccsb!leimkuhl    Jan 29 22:03:00 1984


I had the use of about 25 cookbooks when I was at home (not so long ago!).
The one I found myself using all the time was the Joy of Cooking.  The nice
points about it are:
	1) Just about everything's in there.  (If you want to cook a live
 	   turtle or an opposum, this book tells you how.)
	2) It has brief descriptive passages on all sorts of cooking
	   terms and techniques.  Information is reliable and easy to
	   read.
	3) Recipes are not overly complex (as in say Julia Child's "The
	   Art of French Cooking" or Lenotre's books on pastry) but are
	   also not riduculously simplified (as in the New York Times'
	   cookbook and most of today's cookbooks).
	4) Things that I make using this cookbook seem to work more often
	   than things I make using any other cookbook.

Ben Leimkuhler
(uiucdcs!uiuccsb!leimkuhler)