"Kate Connally" > wrote in message
...
> Dimitri wrote:
>>
>> "ChattyCathy" > wrote in message
>> ...
>>
>>> http://www.recfoodcooking.com/
>>>
>>> --
>>> Cheers
>>> Chatty Cathy
>>>
>>> Egg tastes better when it's not on your face...
>>
>>
>>
>> Unfortunately, I have more than I can ever read. About 350 to 400 at last
>> count.
>>
>> The next question is how do you determine if the book is any good?
>>
>> For me, as example, I look at an Italian cookbook and look for 2 recipes.
>> Fettuccini Alfredo & Spaghetti Carbonara. If the Carbonara recipe calls
>> for BACON - the book is CRAP!
>
> Why? I would be interested in the recipe if it called for
> anything *but* bacon. If you're thinking pancetta, I really
> don't care for it and would just substitute bacon anyway.
> Kate
>
> --
> Kate Connally

I guess many are missing the point.

Whenever I am going to purchase a book I look for some sort of Yardstick to
judge the ability of the author.

I picked up a book one day and the author said Couscous is a grain. It's not
a grain.

If I pick up a French cookbook and the recipe for crepes starts with
Pillsbury Hungry Jack Pancake mix I tend to disregard that book.

n'est–ce pas?


--
Old Scoundrel

(AKA Dimitri)