Hey, folks.

Does anyone know of a good recipe book of just sauces?

Baking Mad wrote:

> Hey, folks.
>
> Does anyone know of a good recipe book of just sauces?
>

Are you familiar with August Escoffier's Le Guide Culinaire? In this
book he takes you through the steps from the most basic preparation of
stocks and other primary ingredients to their combinations in the basic
sauces and hundreds of other variations.

It can be a bit pricey if new, around $60.00 US, but can often be found
for about $25.00 in used book stores.

It also gives instructions for many, many flavoured butters. And of
course you get tons of instructions and recipes for soups, fish, meats,
veggies, farinaceous foods (rice - pasta etc.) eggs, game, deserts,
drinks, no baking instructions but still a wealth of information.

And for sauces he is still the acknowledged master of the art.
--
JL

Hmmm. It sounds like an interesting book, but... yes, a bit pricey.
I'll see if I can find a used copy. Thank you mentioning this book,
Mr. Littleshoes.

-Baking Mad



Joseph Littleshoes wrote:
> Baking Mad wrote:
>
> > Hey, folks.
> >
> > Does anyone know of a good recipe book of just sauces?
> >
>
> Are you familiar with August Escoffier's Le Guide Culinaire? In this
> book he takes you through the steps from the most basic preparation of
> stocks and other primary ingredients to their combinations in the basic
> sauces and hundreds of other variations.
>
> It can be a bit pricey if new, around $60.00 US, but can often be found
> for about $25.00 in used book stores.
>
> It also gives instructions for many, many flavoured butters. And of
> course you get tons of instructions and recipes for soups, fish, meats,
> veggies, farinaceous foods (rice - pasta etc.) eggs, game, deserts,
> drinks, no baking instructions but still a wealth of information.
>
> And for sauces he is still the acknowledged master of the art.
> --
> JL

Baking Mad wrote:
> Hmmm. It sounds like an interesting book, but... yes, a bit pricey.
> I'll see if I can find a used copy. Thank you mentioning this book,
> Mr. Littleshoes.

There's a Sauces book in the "Le Cordon Bleu" series, I'm pretty sure.
That's not a high-priced series to the best of my recollection. I
can't vouch for the book but I think the series has a decent
reputation. -aem

Baking Mad wrote:

> Hey, folks.
>
> Does anyone know of a good recipe book of just sauces?
>

One of the best:

<http://www.amazon.com/Sauces-Classical-Contemporary-Sauce-Making/dp/0471292753/sr=1-1/qid=1166657264/ref=sr_1_1/104-5708514-7305518?ie=UTF8&s=books>

Another excellent book:

<http://www.amazon.com/Sauce-Bible-Guide-Sauciers-Craft/dp/0471572284/sr=1-1/qid=1166657354/ref=pd_bbs_sr_1/104-5708514-7305518?ie=UTF8&s=books>

If you're a beginner I'd be think twice about looking to the
Escoffier book. It was written in the early 20th century and
it's translated from French. It's an excellent book to become
familiar with, but you might be disappointed if you just want
beginning recipes.

--
Reg

aem wrote:
> Baking Mad wrote:
> > Hmmm. It sounds like an interesting book, but... yes, a bit pricey.
> > I'll see if I can find a used copy. Thank you mentioning this book,
> > Mr. Littleshoes.
>
> There's a Sauces book in the "Le Cordon Bleu" series, I'm pretty sure.
> That's not a high-priced series to the best of my recollection. I
> can't vouch for the book but I think the series has a decent
> reputation. -aem

Hmmm. There are some copies available at amazon.com. I will look into
this series of cookbooks. Thank you, aem.

-Baking_Mad

> One of the best:
>
> <http://www.amazon.com/Sauces-Classical-Contemporary-Sauce-Making/dp/0471292753/sr=1-1/qid=1166657264/ref=sr_1_1/104-5708514-7305518?ie=UTF8&s=books>
>
> Another excellent book:
>
> <http://www.amazon.com/Sauce-Bible-Guide-Sauciers-Craft/dp/0471572284/sr=1-1/qid=1166657354/ref=pd_bbs_sr_1/104-5708514-7305518?ie=UTF8&s=books>
>
> If you're a beginner I'd be think twice about looking to the
> Escoffier book. It was written in the early 20th century and
> it's translated from French. It's an excellent book to become
> familiar with, but you might be disappointed if you just want
> beginning recipes.
>
> --
> Reg

Thank you. I'm reading up on these books at amazon.com now. Quite
interesting.

Reg wrote:
> Baking Mad wrote:
>
>> Hey, folks.
>>
>> Does anyone know of a good recipe book of just sauces?
>>
>
> One of the best:
>
> <http://www.amazon.com/Sauces-Classical-Contemporary-Sauce-Making/dp/0471292753/sr=1-1/qid=1166657264/ref=sr_1_1/104-5708514-7305518?ie=UTF8&s=books>
>
>
> Another excellent book:
>
> <http://www.amazon.com/Sauce-Bible-Guide-Sauciers-Craft/dp/0471572284/sr=1-1/qid=1166657354/ref=pd_bbs_sr_1/104-5708514-7305518?ie=UTF8&s=books>
>
>
> If you're a beginner I'd be think twice about looking to the
> Escoffier book. It was written in the early 20th century and
> it's translated from French. It's an excellent book to become
> familiar with, but you might be disappointed if you just want
> beginning recipes.
>

I can understand not being able to afford a new copy of Escoffier, but i
disagree the idea that its translation would be a problem. And even for
a "beginner" the sauce section is probly the most accessible of the
sections, in so far as it goes from the most fundamental basics and
classifications of traditional French & European sauces to their
elaboration and use in or with various foods.

Most people, even if they are familiar with the term bechamel, don't
know about simmering the onion in milk and adding veal stock, most
people think a bechamel sauce is a white roux with milk, a simple white
sauce.

There are lots of instructions for using the pan drippings of various
roasts, the braising liquid from braised meats and veggies, and the use
of all sorts of other ingredients not normally thought of for sauces
such as the shells of shrimp or other crustaceans.

There are a number of recipes for wine and herbs and veggies cooked
together and then thickened with a "beurrre manie" a combination of
butter and flour to thicken with.

Sauce Provencale
----------------

Heat 9 fl. oz oil in a pan until almost smoking hot, add 3 lb 6 oz
roughly chopped flesh only of tomato and season with salt, pepper and a
pinch of sugar. Add 1 small clove of crushed garlic and 1 tsp. chopped
parsley; cover with a lid and allow to cook very gently for 30 minutes.

Note: Although there are several recipes for preparing this sauce, the
above is an authentic one which is derived from the provincial
bourgeoise kitchens of Provence and is actually a Fondue of tomatoes.
-----------------

About the only critic of the Escoffier books i would make is the
reliance on Truffles, that, while common and inexpensive at the time of
the writing of the books are now rare and very expensive.

I have found no serious diminution of the various recipes by leaving
them out, and the few i have made with truffles while distinctly
different were not, necessarily, imo, better. To some degree Truffles
are an acquired taste and i can think of only 1 recipe that i have made
that would be seriously flawed without them. But i don't often take
dover soul, lobster and truffles and make up a dish of Sole Marie Stuart.

And last but not least the books are full of anecdote both personal to
Escoffier and historical to cooking.

Without going into even more detail one of my favourite desserts i found
in Escoffier, Fraises Sarah Bernhardt, which is a combination of
strawberries, pineapple and ice cream, toped by whipped cream, recipe on
request.
--
JL

On 20 Dec 2006 13:33:27 -0800, "Baking Mad" > wrote:

>Hey, folks.
>
>Does anyone know of a good recipe book of just sauces?

James Peterson has a **very** good one. I just looked it up on
Amazon, and it's $30.


Sauces: Classical and Contemporary Sauce Making by James Peterson
(Hardcover - Jan 13, 1998)
Buy new: $29.67 Used & new from $22.50

Joseph Littleshoes wrote:

> Reg wrote:
>
>>
>> If you're a beginner I'd be think twice about looking to the
>> Escoffier book. It was written in the early 20th century and
>> it's translated from French. It's an excellent book to become
>> familiar with, but you might be disappointed if you just want
>> beginning recipes.
>>
>
> I can understand not being able to afford a new copy of Escoffier, but i
> disagree the idea that its translation would be a problem. And even for
> a "beginner" the sauce section is probly the most accessible of the
> sections, in so far as it goes from the most fundamental basics and
> classifications of traditional French & European sauces to their
> elaboration and use in or with various foods.
>
> Most people, even if they are familiar with the term bechamel, don't
> know about simmering the onion in milk and adding veal stock, most
> people think a bechamel sauce is a white roux with milk, a simple white
> sauce.

That reinforces my point, actually. I don't know
for sure, but I doubt the OP wants an analysis on
the fine points of culinary definitions. More likely
she just wants to cook a meal successfully. I'm
reminded of a recent post by someone who returned
one of Nigella Lawson's books because she found
the information too difficult to understand. That's
not unusual, either. Imagine him/her trying to
navigate Escoffier.

This all depends on the skill and experience level
of the reader of course, but for someone just wanting
enough information to get Christmas dinner on the
table this year Escoffier would definitely not be
the way to go.

--
Reg

In article > ,
Reg > wrote:


> That reinforces my point, actually. I don't know
> for sure, but I doubt the OP wants an analysis on
> the fine points of culinary definitions. More likely
> she just wants to cook a meal successfully. I'm
> reminded of a recent post by someone who returned
> one of Nigella Lawson's books because she found
> the information too difficult to understand. That's
> not unusual, either. Imagine him/her trying to
> navigate Escoffier.
>
> This all depends on the skill and experience level
> of the reader of course, but for someone just wanting
> enough information to get Christmas dinner on the
> table this year Escoffier would definitely not be
> the way to go.

I agree with the above and would like to add that another problem is
that the recipes are based on the products of continental hotel kitchens
using large portions, availability of fonds/stocks, specialization of
labor, time frames counted in days and obsolete/archaic ingredients.
How many people in this group really want to make their own demi-glace ?
(I *am* aware that a few of you do.) Read it, by all means if you get a
chance, but there's a ton of newer material out there for home cooks-
you might start with people like James Beard, Julia Child and Richard
Olney.

D.M.

Donald Martinich wrote:
> In article > ,
> Reg > wrote:
>
>
>
>>That reinforces my point, actually. I don't know
>>for sure, but I doubt the OP wants an analysis on
>>the fine points of culinary definitions. More likely
>>she just wants to cook a meal successfully. I'm
>>reminded of a recent post by someone who returned
>>one of Nigella Lawson's books because she found
>>the information too difficult to understand. That's
>>not unusual, either. Imagine him/her trying to
>>navigate Escoffier.
>>
>>This all depends on the skill and experience level
>>of the reader of course, but for someone just wanting
>>enough information to get Christmas dinner on the
>>table this year Escoffier would definitely not be
>>the way to go.
>
>
> I agree with the above and would like to add that another problem is
> that the recipes are based on the products of continental hotel kitchens
> using large portions, availability of fonds/stocks, specialization of
> labor, time frames counted in days and obsolete/archaic ingredients.
> How many people in this group really want to make their own demi-glace ?
> (I *am* aware that a few of you do.) Read it, by all means if you get a
> chance, but there's a ton of newer material out there for home cooks-
> you might start with people like James Beard, Julia Child and Richard
> Olney.
>
> D.M.

James Beard "cheats" Julia Child is severely limited in her initial book
and one would have to buy a number of her books to get any where close
to Escoffier, i dont know anything about Richard Olney.

But i think people are missing the point, the recipes for stocks,
explanation of "fonds" and European measurements are accounted for in
the Escoffier books, the step by step instructions for these things are
there, the measurements are given in several forms with in the recipes
and as for "archaic" ingredients i really dont know what that could be,
perhaps real dover soul and truffles are not as widely available as they
were in Escoffier's day but they are still available and not all the
recipes call for them. Even such terms as 'greengage" and "aubergine"
etc. are translated to plum and eggplant in the appropriate sections and
index.

As an exhaustive, comprehensive, and not complicated text La Guide
Culinaire is unique. And i refuse to accept the idea that it is beyond
the intelligence of the average reader of this group.

In fact the original 1901 edition was written with less than well
schooled people in mind. It was written for people working in the food
industry who, at the time, were, by and large, not overly intellectual
or well educated.

From the Introduction to the original edition "I was the first to
curtail the use of fancy bases and create new and simpler ways of
presenting food"

I know people that have had trouble making a simple white sauce with
clear instructions before them, practice makes perfect no matter how
simple or complex a recipe may be.

And IMO one might as well go to the source, start with the best, rather
than some watered down, make it easy, dont tax the intelligence that is
assumed to be sub par to begin with text that often messes with the
classics in an attempt to make 'accessible' to what is assumed is a less
than intelligent reader who would not comprehend the "classics". Its not
that obscure, now my first copy was in french and that was impossible
because i dont read French, but the 2001 English language edition
published by John Wiely & Son's is easily accessible to a reader of even
average intelligence and limited cooking experience.

And remember we are talking sauces here, not complex 20 course meals.
Any sauce making takes practice, no matter how precise the instructions
may be in any form of cooking there is always intuition and personal
preference involved.

"in matters of cookery there are not a number of principles, there is
only one and that is to satisfy the person you are serving"
--
JL

On 2006-12-22, Joseph Littleshoes > wrote:
> to Escoffier, i dont know anything about Richard Olney.
>
> But i think people are missing the point, the recipes for stocks,
> explanation of "fonds" and European measurements are accounted for in
> the Escoffier books, the step by step instructions for these things are
> there, the measurements are given in several forms with in the recipes

.....and you can get all this Escoffier info without buying all his big
epensive volumes. Just get Escoffier's Basic Elements of Fine
Cookery, which has over a 100 sauces and other goodies in a little red
book not much bigger than a tv guide. I think it's out of print, but
there are copies to be had on Amazon or ebay:

http://masl.to/?I2E04196E

I use mine all the time.

nb

notbob wrote:

> On 2006-12-22, Joseph Littleshoes > wrote:
>
>>to Escoffier, i dont know anything about Richard Olney.
>>
>>But i think people are missing the point, the recipes for stocks,
>>explanation of "fonds" and European measurements are accounted for in
>>the Escoffier books, the step by step instructions for these things are
>>there, the measurements are given in several forms with in the recipes
>
>
> ....and you can get all this Escoffier info without buying all his big
> epensive volumes. Just get Escoffier's Basic Elements of Fine
> Cookery, which has over a 100 sauces and other goodies in a little red
> book not much bigger than a tv guide. I think it's out of print, but
> there are copies to be had on Amazon or ebay:
>
> http://masl.to/?I2E04196E
>
> I use mine all the time.
>
> nb
>
There is also the less expensive version of Le Guide Culinaire called
"Ma Cuisine" wherein the recipes are structured for the home cook and
smaller servings and amounts of food than the Guide Culinaire.
--
JL

On Friday, December 22, 2006 at 12:14:24 AM UTC-8, Mr. Joseph Littleshoes Esq. wrote:
> notbob wrote:
>
> > On 2006-12-22, Joseph Littleshoes > wrote:
> >
> >>to Escoffier, i dont know anything about Richard Olney.
> >>
> >>But i think people are missing the point, the recipes for stocks,
> >>explanation of "fonds" and European measurements are accounted for in
> >>the Escoffier books, the step by step instructions for these things are
> >>there, the measurements are given in several forms with in the recipes
> >
> >
> > ....and you can get all this Escoffier info without buying all his big
> > epensive volumes. Just get Escoffier's Basic Elements of Fine
> > Cookery, which has over a 100 sauces and other goodies in a little red
> > book not much bigger than a tv guide. I think it's out of print, but
> > there are copies to be had on Amazon or ebay:
> >
> > http://masl.to/?I2E04196E
> >
> > I use mine all the time.
> >
> > nb
> >
> There is also the less expensive version of Le Guide Culinaire called
> "Ma Cuisine" wherein the recipes are structured for the home cook and
> smaller servings and amounts of food than the Guide Culinaire.
> --
> JL


Hm? ... at the time the above was written i entertained on occasion. Not frequently but predictably ...

Nowadays i cook so rarely i barely know what to say .... even less so over in the FB version of this .... "Group" .....

Domine dirige nos.

M. JL. Esq.

On Thursday, September 3, 2015 at 9:44:59 PM UTC-5, Mr. Joseph Littleshoes Esq. wrote:
> On Friday, December 22, 2006 at 12:14:24 AM UTC-8, Mr. Joseph Littleshoes Esq. wrote:
>
> Hm? ... at the time the above was written i entertained on occasion. Not frequently but predictably ...
>
> M. JL. Esq.
>
>
As in 9 years ago?

sf wrote:
> On Thu, 3 Sep 2015 19:44:55 -0700 (PDT), "Mr. Joseph Littleshoes Esq."
> > wrote:
>
>>
>>
>> Hm? ... at the time the above was written i entertained on occasion. Not frequently but predictably ...
>>
>> Nowadays i cook so rarely i barely know what to say .... even less so over in the FB version of this .... "Group" .....
>>
>> Domine dirige nos.
>>
>> M. JL. Esq.
>
> Welcome back JL. Things have changed since the last time you were
> here.
>


Wow, I bet they really have!

On Thu, 3 Sep 2015 19:44:55 -0700 (PDT), "Mr. Joseph Littleshoes Esq."
> wrote:

>
>
> Hm? ... at the time the above was written i entertained on occasion. Not frequently but predictably ...
>
> Nowadays i cook so rarely i barely know what to say .... even less so over in the FB version of this .... "Group" .....
>
> Domine dirige nos.
>
> M. JL. Esq.

Welcome back JL. Things have changed since the last time you were
here.

--

sf

On Thu, 3 Sep 2015 19:44:55 -0700 (PDT), "Mr. Joseph Littleshoes Esq."
> wrote:

>On Friday, December 22, 2006 at 12:14:24 AM UTC-8, Mr. Joseph Littleshoes Esq. wrote:
>> notbob wrote:
>>
>> > On 2006-12-22, Joseph Littleshoes > wrote:
>> >
>> >>to Escoffier, i dont know anything about Richard Olney.
>> >>
>> >>But i think people are missing the point, the recipes for stocks,
>> >>explanation of "fonds" and European measurements are accounted for in
>> >>the Escoffier books, the step by step instructions for these things are
>> >>there, the measurements are given in several forms with in the recipes
>> >
>> >
>> > ....and you can get all this Escoffier info without buying all his big
>> > epensive volumes. Just get Escoffier's Basic Elements of Fine
>> > Cookery, which has over a 100 sauces and other goodies in a little red
>> > book not much bigger than a tv guide. I think it's out of print, but
>> > there are copies to be had on Amazon or ebay:
>> >
>> > http://masl.to/?I2E04196E
>> >
>> > I use mine all the time.
>> >
>> > nb
>> >
>> There is also the less expensive version of Le Guide Culinaire called
>> "Ma Cuisine" wherein the recipes are structured for the home cook and
>> smaller servings and amounts of food than the Guide Culinaire.
>> --
>> JL
>
>
>Hm? ... at the time the above was written i entertained on occasion. Not frequently but predictably ...
>
>Nowadays i cook so rarely i barely know what to say .... even less so over in the FB version of this .... "Group" .....
>
>Domine dirige nos.
>
>M. JL. Esq.

Nice to see you again Joseph.

On 9/3/2015 10:44 PM, Mr. Joseph Littleshoes Esq. wrote:

> Hm? ... at the time the above was written i entertained on occasion.
> Not frequently but predictably ...

Hey! So nice to see you here.

I don't see too many people entertaining these days. Maybe it'll
be a new fad in the future. Face time parties.

> Nowadays i cook so rarely i barely know what to say .... even less so
> over in the FB version of this .... "Group" .....

Don't let that stop you. Heh.

Today I have chicken breasts thawing. I think they will be
chicken piccata for dinner.

I get a big jar of capers from Costco. I couldn't find them
for a while, but I was looking for something else and came
across them. Yay. I hate spending $4 for a little jar I pretty
much use up on one recipe.

nancy

Sqwertz wrote:
>> Domine dirige nos.
>> >
>> >M. JL. Esq.
> So WTF are you trying to say now? Are you going to quote all your old
> posts and add more useless addendums?
>
> -sw

Are you going to stalk him like you did with poor Omelet?

>> Omelet wrote:
>
>> He hates me 'cause I never slept with him...
>
> He hates himself because he is all he has to sleep with
> I don't know, sometimes he used to seem normal, then he went petty
> trough vindictive and now I just shun contact. I have enough crazies to
> deal with in my world without encouraging those who refuse to take their
> meds.

For the record, I never once even considered sleeping with you. And
you know that. You're the one who somehow got the idea that I was
going to move in with you - and you posted that to RFC just out of the
total blue.

After having met you twice at casual austin.food gatherings 2 or 3
years ago and not giving you any indication that there was any sort of
romantic interest in the least, you somehow twisted that into MY
MOVING IN WITH YOU?

That was just way too Psycho for me. I sat there at stared at the
screen for at least 15 minutes wondering, WTF? That was just way too
spooky. I've met weird, semi-psycho women before but you win, hands
down. Mapi of austin.general still holds the male title, but at least
he announced his psychosis right there lying on the floor of the bar
at B.D. Reilly's rather than romantically obsessing over me for 2
years.

Needless to say, you need to come to terms with what happened and why
your mind works that way and stop making up excuses for your fixation
and disappointment before we become the next Yoli and Michael. I'd
prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

And Jeremy, I was just tired of your decade of bullshit and visions of
grandeur about all these things you're "working on" or have not done
in the past. Even posting a call for meetings with imaginary people
about imaginary projects of yours at "the normal time and place", as
if you are somebody important with a life. I'm pretty sure you're
manic depressive mixed with habitual liar.

Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw

Mr. Joseph Littleshoes Esq. wrote in rec.food.cooking:

> On Friday, December 22, 2006 at 12:14:24 AM UTC-8, Mr. Joseph
> Littleshoes Esq. wrote:
> > notbob wrote:
> >
> > > On 2006-12-22, Joseph Littleshoes > wrote:
> > >
> > > > to Escoffier, i dont know anything about Richard Olney.
> > > >
> > > > But i think people are missing the point, the recipes for
> > > > stocks, explanation of "fonds" and European measurements are
> > > > accounted for in the Escoffier books, the step by step
> > > > instructions for these things are there, the measurements are
> > > > given in several forms with in the recipes
> > >
> > >
> > > ....and you can get all this Escoffier info without buying all
> > > his big epensive volumes. Just get Escoffier's Basic Elements of
> > > Fine Cookery, which has over a 100 sauces and other goodies in a
> > > little red book not much bigger than a tv guide. I think it's
> > > out of print, but there are copies to be had on Amazon or ebay:
> > >
> > > http://masl.to/?I2E04196E
> > >
> > > I use mine all the time.
> > >
> > > nb
> > >
> > There is also the less expensive version of Le Guide Culinaire
> > called "Ma Cuisine" wherein the recipes are structured for the home
> > cook and smaller servings and amounts of food than the Guide
> > Culinaire.
> > --
> > JL
>
>
> Hm? ... at the time the above was written i entertained on occasion.
> Not frequently but predictably ...
>
> Nowadays i cook so rarely i barely know what to say .... even less so
> over in the FB version of this .... "Group" .....
>
> Domine dirige nos.
>
> M. JL. Esq.

Hey Joseph! Been some time!

I've never tried the FB version. Maybe i should? I'd have to find it
there first.

Meantime, we are in the middle of a spate of a little boy playing nym
shifts every day and autoposting. As always, we have a social misfit
sitting in the corner playing with his pud and thinking he's cool
(grin). Just ignore them and there's plenty of others still here.

So, what you been up to?
Carol

PS: retired from the Navy since we last talked I think?

--

Baking Mad, I buy a lot of used books from alibris.com

N.

On Fri, 4 Sep 2015 00:47:12 -0500, Sqwertz >
wrote:

>On Thu, 3 Sep 2015 19:44:55 -0700 (PDT), Mr. Joseph Littleshoes Esq.
>wrote:
>
>> On Friday, December 22, 2006 at 12:14:24 AM UTC-8, Mr. Joseph Littleshoes Esq. wrote:
>>> notbob wrote:
>>>
>>>> On 2006-12-22, Joseph Littleshoes > wrote:
>>>>
>>>>>to Escoffier, i dont know anything about Richard Olney.
>>>>>
>>>>>But i think people are missing the point, the recipes for stocks,
>>>>>explanation of "fonds" and European measurements are accounted for in
>>>>>the Escoffier books, the step by step instructions for these things are
>>>>>there, the measurements are given in several forms with in the recipes
>>>>
>>>> ....and you can get all this Escoffier info without buying all his big
>>>> epensive volumes. Just get Escoffier's Basic Elements of Fine
>>>> Cookery, which has over a 100 sauces and other goodies in a little red
>>>> book not much bigger than a tv guide. I think it's out of print, but
>>>> there are copies to be had on Amazon or ebay:
>>>>
>>>> http://masl.to/?I2E04196E
>>>>
>>>> I use mine all the time.
>>>>
>>>> nb
>>>>
>>> There is also the less expensive version of Le Guide Culinaire called
>>> "Ma Cuisine" wherein the recipes are structured for the home cook and
>>> smaller servings and amounts of food than the Guide Culinaire.
>>> --
>>> JL
>>
>> Hm? ... at the time the above was written i entertained on occasion. Not frequently but predictably ...
>>
>> Nowadays i cook so rarely i barely know what to say .... even less so over in the FB version of this .... "Group" .....
>>
>> Domine dirige nos.
>>
>> M. JL. Esq.
>
>So WTF are you trying to say now? Are you going to quote all your old
>posts and add more useless addendums?
>
>-sw

Sheesh... it's been so long I fer sure figgered that snooty horse
groomer had kicked the bucket.

On Fri, 4 Sep 2015 09:22:34 -0400, Nancy Young
> wrote:

> Today I have chicken breasts thawing. I think they will be
> chicken piccata for dinner.
>
> I get a big jar of capers from Costco. I couldn't find them
> for a while, but I was looking for something else and came
> across them. Yay. I hate spending $4 for a little jar I pretty
> much use up on one recipe.

Have you ever made fish piccata? I'm not a fish fan, but that's one
way I look forward to eating it.

--

sf

On Fri, 4 Sep 2015 09:25:46 -0600, la voz del norte >
wrote:

> Sqwertz wrote:
> >> Domine dirige nos.
> >> >
> >> >M. JL. Esq.
> > So WTF are you trying to say now? Are you going to quote all your old
> > posts and add more useless addendums?
> >
> > -sw
>
> Are you going to stalk him like you did with poor Omelet?

It's just a hint of what's to come. That jerk will be his usual nasty
and arrogant self with JL.

--

sf

On 9/4/2015 3:34 PM, sf wrote:
> On Fri, 4 Sep 2015 09:22:34 -0400, Nancy Young
> > wrote:
>
>> Today I have chicken breasts thawing. I think they will be
>> chicken piccata for dinner.
>>
>> I get a big jar of capers from Costco. I couldn't find them
>> for a while, but I was looking for something else and came
>> across them. Yay. I hate spending $4 for a little jar I pretty
>> much use up on one recipe.
>
> Have you ever made fish piccata? I'm not a fish fan, but that's one
> way I look forward to eating it.

I have not, but I agree, while I am not big on fish, that would
be a great way to prepare it.

nancy

On 9/4/2015 1:36 PM, sf wrote:
> On Fri, 4 Sep 2015 09:25:46 -0600, la voz del norte >
> wrote:
>
>> Sqwertz wrote:
>>>> Domine dirige nos.
>>>>>
>>>>> M. JL. Esq.
>>> So WTF are you trying to say now? Are you going to quote all your old
>>> posts and add more useless addendums?
>>>
>>> -sw
>>
>> Are you going to stalk him like you did with poor Omelet?
>
> It's just a hint of what's to come. That jerk will be his usual nasty
> and arrogant self with JL.
>


How could be be otherwise?!??

;-)

On 9/4/2015 4:01 PM, Sqwertz wrote:
> On Fri, 04 Sep 2015 12:36:50 -0700, sf wrote:
>
>> On Fri, 4 Sep 2015 09:25:46 -0600, la voz del norte >
>> wrote:
>>
>>> Sqwertz wrote:
>>>>> Domine dirige nos.
>>>>>>
>>>>>> M. JL. Esq.
>>>> So WTF are you trying to say now? Are you going to quote all your old
>>>> posts and add more useless addendums?
>>>
>>> Are you going to stalk him like you did with poor Omelet?
>>
>> It's just a hint of what's to come. That jerk will be his usual nasty
>> and arrogant self with JL.
>
> Joseph Littledick III, the self-appointed "Esquire", is a pompous,
> self-aggrandizing asshole - always was and always will be. He was the
> first person I blocked (killfiled) on RFC on Facebook.
>
> -sw
>


Well that sure told her off!

You ego-maniacal little toad, ESAD.

Sqwertz wrote:
> He was the
> first person I blocked (killfiled)

GET ****ing LOST!

________
_____/ \\_____
| _ ___ _ ||
| | \ | | \ ||
| | | | | | ||
| |_/ | |_/ ||
| | \ | | ||
| | \ | | ||
| | \. _|_. | . ||
| ||
| Sqwerty & Marty ||
| ||
| * ** * ** ||
\\)).../..(/...\||(...\\....((//

ROTFLMFAO!

On Fri, 4 Sep 2015 16:02:38 -0600, Shalako > wrote:

> On 9/4/2015 4:01 PM, Sqwertz wrote:
> > On Fri, 04 Sep 2015 12:36:50 -0700, sf wrote:
> >
> >> On Fri, 4 Sep 2015 09:25:46 -0600, la voz del norte >
> >> wrote:
> >>
> >>> Sqwertz wrote:
> >>>>> Domine dirige nos.
> >>>>>>
> >>>>>> M. JL. Esq.
> >>>> So WTF are you trying to say now? Are you going to quote all your old
> >>>> posts and add more useless addendums?
> >>>
> >>> Are you going to stalk him like you did with poor Omelet?
> >>
> >> It's just a hint of what's to come. That jerk will be his usual nasty
> >> and arrogant self with JL.
> >
> > Joseph Littledick III, the self-appointed "Esquire", is a pompous,
> > self-aggrandizing asshole - always was and always will be. He was the
> > first person I blocked (killfiled) on RFC on Facebook.
> >
> > -sw
> >
>
>
> Well that sure told her off!
>
> You ego-maniacal little toad, ESAD.

He doesn't understand genuinely nice people.

--

sf

On 9/4/2015 6:16 PM, sf wrote:
> On Fri, 4 Sep 2015 16:02:38 -0600, Shalako > wrote:
>
>> On 9/4/2015 4:01 PM, Sqwertz wrote:
>>> On Fri, 04 Sep 2015 12:36:50 -0700, sf wrote:
>>>
>>>> On Fri, 4 Sep 2015 09:25:46 -0600, la voz del norte >
>>>> wrote:
>>>>
>>>>> Sqwertz wrote:
>>>>>>> Domine dirige nos.
>>>>>>>>
>>>>>>>> M. JL. Esq.
>>>>>> So WTF are you trying to say now? Are you going to quote all your old
>>>>>> posts and add more useless addendums?
>>>>>
>>>>> Are you going to stalk him like you did with poor Omelet?
>>>>
>>>> It's just a hint of what's to come. That jerk will be his usual nasty
>>>> and arrogant self with JL.
>>>
>>> Joseph Littledick III, the self-appointed "Esquire", is a pompous,
>>> self-aggrandizing asshole - always was and always will be. He was the
>>> first person I blocked (killfiled) on RFC on Facebook.
>>>
>>> -sw
>>>
>>
>>
>> Well that sure told her off!
>>
>> You ego-maniacal little toad, ESAD.
>
> He doesn't understand genuinely nice people.
>

How could he?

Sqwertz wrote:
> Little Joey did talk about food sometimes.
>
> -sw


Not a real woman-stalker like you dwarfie?

Oh well...