Dan Goodman wrote:


> Start with a cookbook for college students. They don't _quite_ start
> out by explaining what water is, and what a stove is, but they come
> close. They're written for people who've never done _any_ cooking, and
> don't know how to deal with complicated ingredients such as teabags and
> salt.

I'm quite familiar with a variety of tea bags. Can even do the tea ball
thing, if it comes to it. Salt? No iodized salt shall pass my lips.. heh
(but I will do regular old Mortons/generic non-iodized)

> Cookbooks for children are at a higher level, but have better pictures.
>
> And no, I am not joking about the college student cookbooks being more
> basic than the children's cookbooks.

How bizarre!! Thank you Dan. You've put me onto a good lead, I think.

-feverish