Peter wrote on Mon, 10 Sep 2007 17:47:04 -0400:

PA> In article <tJiFi.1078$Af1.1058@trnddc06>,
PA> says...
??>> Just ideas! I'm willing to try any new recipe that looks
??>> interesting and my normal procedure is to make it
??>> following the recipe exactly. If I make it a second time I
??>> will modify it to taste. People do write in asking for
??>> recipes and the replies are often useful.
??>>
PA> I cook with an exact recipe rarely but I do use them for
PA> ideas. I have found that it is always better to rely on
PA> recipes from sources you trust. I would gladly base a meal
PA> on a recipe from Julia, Marcella Hazan, Diana Kennedy,
PA> Julie Sahni, Mark Bittman, etc. because I know from
PA> experience that their recipes are almost always excellent
PA> (and have been tested). Why would I base a meal on a recipe
PA> from Joe or Jane Schmoe? There may be a few gems out there
PA> but they are few and far between. With dozens of the
PA> highest quality cookbooks available, I am never lacking for
PA> source material.

The replies to questions are often the best recipes especially
since there is a good possibility that the respondent has
actually tried the recipe. I look at the ng mainly for those,
otherwise I have a few sites that I find are often reliable, for
example:
http://www.globalgourmet.com/Architext/AT-eggquery.html

http://www.epicurious.com/

http://recipes.chef2chef.net/



I will usually try these before using Google.


I do have a small number of favorite cookbooks some of which
people might find unusual. For instance, I like "The Art of
Greek Cookery" published by the Women of St. Paul's Greek
Orthodox Church, Long Island, NY.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not