From wetfood@micapeak.com Thu Aug 19 08:53:47 1999
Received: from moto.micapeak.com (root@moto.micapeak.com [207.53.128.12])
by shell9.ba.best.com (8.9.3/8.9.2/best.sh) with ESMTP id IAA28568
for ; Thu, 19 Aug 1999 08:52:31 -0700 (PDT)
Received: from moto.micapeak.com (listproc@localhost [127.0.0.1])
by moto.micapeak.com (8.8.7/8.8.7) with SMTP id IAA21310;
Thu, 19 Aug 1999 08:51:50 -0700
Date: Thu, 19 Aug 1999 08:51:50 -0700
Message-Id: <199908191539.IAA25574@dosuno.ucop.edu>
Errors-To: wetfood-owner@micapeak.com
Reply-To: wetfood@micapeak.com
Originator: wetfood@micapeak.com
Sender: wetfood@micapeak.com
Precedence: bulk
From: Rick McKee
To: Pacific NW Motorcycle Food Forum
Subject: Re: favorite cookbooks?
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Pacific NW Motorcycle Food Forum
X-Sender: rmckee@popserv.ucop.edu
Mime-Version: 1.0
Content-Type: text/plain; charset="us-ascii"
Status: RO
At 08:05 PM 8/18/99 -0700, you wrote:
>Still recovering from the crud that ate my lungs, and just getting back
into the
>swing of cooking. One of these days, I'll actually post a recipe! I want to
>know what you think about cookbooks.
(SNIP)
>I hope this isn't a subject that's been done to death. What are your
favorite
>cookbooks, and what do you think makes a cookbook cool/useful?
>
>Later,
>
>Dorsie Hathaway (really impressed by the cookbook collection at Chez Golding)
I have 2 favorites. First, La Technique, by Jacque Pepin (sp). It has
recipes and instructions, with photos, on many french cooking basics and
specialties. This is a "must have" and at about $20 for the paperback
edition, it is a steal. Second, is a cookbook by Beverly Prowse, captain
of the Miravista Country Club Women's Golf Team. A compilation of favorite
recipes from the team members. Time and taste proven recipes for all
occasions. Illustrated by Lee Sussman. Only problem is, its' a very
limited edition (500 copies) and has been out of print for years.
Rick Mc ... did I mention, Beverly is my aunt? 8^)
From wetfood@micapeak.com Thu Aug 19 09:47:27 1999
Received: from moto.micapeak.com (root@moto.micapeak.com [207.53.128.12])
by shell9.ba.best.com (8.9.3/8.9.2/best.sh) with ESMTP id JAA15988
for ; Thu, 19 Aug 1999 09:46:38 -0700 (PDT)
Received: from moto.micapeak.com (listproc@localhost [127.0.0.1])
by moto.micapeak.com (8.8.7/8.8.7) with SMTP id JAA27922;
Thu, 19 Aug 1999 09:46:17 -0700
Date: Thu, 19 Aug 1999 09:46:17 -0700
Message-Id: <002901beea62$0bb72880$533c1ad8@DianaLeeTracy>
Errors-To: wetfood-owner@micapeak.com
Reply-To: wetfood@micapeak.com
Originator: wetfood@micapeak.com
Sender: wetfood@micapeak.com
Precedence: bulk
From: "Diana Lee Tracy"
To: Pacific NW Motorcycle Food Forum
Subject: Re: favorite cookbooks?
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Pacific NW Motorcycle Food Forum
MIME-Version: 1.0
Content-Type: text/plain; charset="iso-8859-1"
Content-Transfer-Encoding: 7bit
Status: RO
>Still recovering from the crud that ate my lungs, and just getting back
into the
>swing of cooking. One of these days, I'll actually post a recipe! I want
to
>know what you think about cookbooks.
Glad you are doing better! The nice thing about cooking is that you can
fantasize about it, and it doesn't get offended!
>
> I tend not to follow recipes closely, but use them for reference and
>inspiration. Often I'll look up the same thing in four or five cookbooks
and
>make something loosely based on all of them.
Mee neither, and me too.
My current fave is the "China Moon" cookbook. It is by a woman resturantuer
in California who does a sort of california/chinese cuisine that Really
Works Well. And she makes a cookbook that is actually readable, and
produces consistent results, unlike many restuarant-based tomes.
It is almost a chinese cooking class, if you follow her instructions from
front to back. To make the recipes work best, she suggests a variety (i
think it is 7-10) of lotions and potions that take a couple of days
altogether to fix, and that star regularly as condiments in most of the
recipes. I freely admit that I've not done them all; however many of the
recipes are very doable using logical substitutes (many of which she
suggests). I like the fact that she uses seasonal ingredients that I can
Grow In My Garden, and does not depend entirely on wierd exotic ingredients
to make her recipes work. She has lots of interesting asides about
techniques, ingredients and interesting incidents that make the cook book
good entertainment, even if you never actually produce a recipe.
Although, admittedly, I haven't done exhaustive recipe testing yet, I can
also say that I have yet to do up one that I Don't Like. I like this book
Way Better than any of my other oriental cookbooks (mind you, they are way
older, back when button mushrooms were all you could get, and nobody ever
heard of tofu)
Marinating pork strips even as we speak (as it were)
Diana
From wetfood@micapeak.com Thu Aug 19 10:39:31 1999
Received: from moto.micapeak.com (root@moto.micapeak.com [207.53.128.12])
by shell9.ba.best.com (8.9.3/8.9.2/best.sh) with ESMTP id KAA05158
for ; Thu, 19 Aug 1999 10:38:57 -0700 (PDT)
Received: from moto.micapeak.com (listproc@localhost [127.0.0.1])
by moto.micapeak.com (8.8.7/8.8.7) with SMTP id KAA00221;
Thu, 19 Aug 1999 10:38:37 -0700
Date: Thu, 19 Aug 1999 10:38:37 -0700
Message-Id: <199908191734.AA10292@mallard>
Errors-To: wetfood-owner@micapeak.com
Reply-To: wetfood@micapeak.com
Originator: wetfood@micapeak.com
Sender: wetfood@micapeak.com
Precedence: bulk
From: martin@plaza.ds.adp.com
To: Pacific NW Motorcycle Food Forum
Subject: Re: favorite cookbooks?
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Pacific NW Motorcycle Food Forum
Content-Type: text
Status: RO
> I hope this isn't a subject that's been done to death.
Not, I think. I don't recall much discussion about the subject (I have
just about every wetfood post, so I could go and look, but that'd take
actual effort).
> What are your favorite cookbooks,
Thick reference tomes with vast quantities of everything:
the entire Time/Life series, Larousse Gastronomique, Joy of Cooking.
I always haul out the references when I'm going to make a new dish
(I looked up cole slaw in about six different cookbooks before I
selected the One True Slaw for the Fish Fry) or need to remember
how much lemon juice goes with a pound of butter in hollandaise.
Specific subjects:
Cooking Across Asia (?), an ethnic cookbook with selected recipes from
Persia through Japan.
The New Orleans Cookbook (duh. That's the source of the Fish Fry fish.)
A smattering of other favorite food-specific cookbooks that I know
by sight but have no idea of the titles: A fish book (the big blue
one), a Chinese cookbook (the black one with the back cover stripped
off), an Italian cookbook (the tall one with the Tuscan Bean recipe).
> and what do you think makes a cookbook cool/useful?
Major Peeve: Ethnic cookbooks that cheerfully substitute for
ingredients you can't possibly find or wouldn't want to stock,
change the preparation because it's obviously too complicated,
and then don't tell you what they did. I have Resources. I have
Tools. I do NOT like be condescended to. SO, the necessary minimum
requirement for a cookbook is that it present real recipes,
completely and accurately, and only then, if appropriate, suggest
alternatives.
I also want either an encyclopaedia grade reference (of which we have
a sufficiency), or an exhaustive treatment of a well-focused subject.
We have a sufficiency of Just Recipes.
Carol, on the other hand, likes cookbooks with pictures. ( ;-) I'm
gonna DIE!)
> Dorsie Hathaway (really impressed by the cookbook collection at Chez Golding)
All we need is more bookshelves,
Martin
Martin Golding | Real Men make hollandaise
DoD #236 | over medium heat.
martin@plaza.ds.adp.com Portland, OR
From wetfood@micapeak.com Thu Aug 19 13:49:28 1999
Received: from moto.micapeak.com (root@moto.micapeak.com [207.53.128.12])
by shell9.ba.best.com (8.9.3/8.9.2/best.sh) with ESMTP id NAA20077
for ; Thu, 19 Aug 1999 13:48:46 -0700 (PDT)
Received: from moto.micapeak.com (listproc@localhost [127.0.0.1])
by moto.micapeak.com (8.8.7/8.8.7) with SMTP id NAA18349;
Thu, 19 Aug 1999 13:48:27 -0700
Date: Thu, 19 Aug 1999 13:48:27 -0700
Message-Id: <39ADCF833E74D111A2D700805F1951EF123352A3@RED-MSG-06>
Errors-To: wetfood-owner@micapeak.com
Reply-To: wetfood@micapeak.com
Originator: wetfood@micapeak.com
Sender: wetfood@micapeak.com
Precedence: bulk
From: Rolland Waters
To: Pacific NW Motorcycle Food Forum
Subject: RE: favorite cookbooks?
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Pacific NW Motorcycle Food Forum
Status: RO
Dave Uebele writes:
> I like the older red binder version of "the betty Crocker cookbook"
This has all the old recipes from my childhood, it's a must-have.
I also agree with everybody else who said JOC for basics, and Martin's
overall philosophy.
One cookbook not mentioned that's worthwhile, if only for recipes from
a number of regional establishment is Northwest Fresh.
Rolland