"Kent" > wrote in message
. ..
> I'm sure this has been asked many times before, but now and then one must
> search for what is new, and what people think.
> When I want to find a recipe I sit in front of our 300+ cookbooks , and I
> almost always reach for the Rombauers' "Joy of Cooking", 1975 edition,
> before anything else. This never ceases to amaze me. It's still the
> starting point, 300 cookbooks later.
> Following that it's almost always Julia Child;s "The Way to Cook". Next,
> depending on what I'm wanting to cook, are any of Marcella Hazan,'s
> books["Classic Italian Cooking], any of Michael Field's books["Cooking
> School", "Culinary Classics and Improvisations"]. Only after the above,
> for almost everything else, do I open any of the remaining 290 books.
> What are your favorites? Especially newer favorites published in the last
> 5-10 years.
> Many thanks for any advice,
> Kent

Now that the internet is available, who needs a cookbook? Pick any prepared
food, even an obscure one like, say Cumberland sauce, and Google it and you
will get many recipes for it to choose from.

Results 1 - 10 of about 345,000 for cumberland sauce. (0.52 seconds)

See? 0.52 seconds! Try to find Cumberland sauce in the indexes of all your
cookbooks. It'll take you awhile, if it's there at all!


--Rich