I picked it up over the holidays on a whim (okay, I saw it at
Costco).

People often ask for cookbook recommendations; one that has
basic techniques and recipes. This one looks like a keeper, it
is in-depth, with the how-to pictures and good recipes. Also, it
is arranged into quite a few categories; I like that.

nancy

Nancy Young wrote:
> I picked it up over the holidays on a whim (okay, I saw it at
> Costco).
>
> People often ask for cookbook recommendations; one that has
> basic techniques and recipes. This one looks like a keeper, it
> is in-depth, with the how-to pictures and good recipes. Also, it
> is arranged into quite a few categories; I like that.
>
> nancy

I got it for Christmas, it was on my list for a couple of years. I like
the new version being a ring binder instead of a book type binding.
Lotsa good recipes. I love the show. They don't get any geekier than
Chris Kimball, but he's good at what he does. They've created a new
genre, Cooking Geeks! Who would have thought?

On 2006-12-26, salgud > wrote:

> Chris Kimball, but he's good at what he does.

Getting your money.

nb

"salgud" > wrote

> Nancy Young wrote:

>> People often ask for cookbook recommendations; one that has
>> basic techniques and recipes. This one looks like a keeper, it
>> is in-depth, with the how-to pictures and good recipes. Also, it
>> is arranged into quite a few categories; I like that.

> I got it for Christmas, it was on my list for a couple of years. I like
> the new version being a ring binder instead of a book type binding.
> Lotsa good recipes.

It seems pretty thorough, as you would expect from them.
You're right, I do like the ring binder action, though I had to laugh
that it had instructions for assembling the book. I think of books
as no-assembly-required.

> I love the show. They don't get any geekier than
> Chris Kimball, but he's good at what he does. They've created a new
> genre, Cooking Geeks! Who would have thought?

Heh. I like when the staff busts his chops. I'm not sure how he
wound up in the cooking business, but hey.

nancy

On 2006-12-26, Nancy Young > wrote:

> Heh. I like when the staff busts his chops. I'm not sure how he
> wound up in the cooking business, but hey.

$$$$


nb

"notbob" > wrote

> On 2006-12-26, Nancy Young > wrote:
>
>> Heh. I like when the staff busts his chops. I'm not sure how he
>> wound up in the cooking business, but hey.
>
> $$$$

Then why aren't we in the cooking business? I like money.

nancy

On 26 Dec 2006 06:52:26 -0800, "salgud" > wrote:

>
>Nancy Young wrote:
>> I picked it up over the holidays on a whim (okay, I saw it at
>> Costco).
>>
>> People often ask for cookbook recommendations; one that has
>> basic techniques and recipes. This one looks like a keeper, it
>> is in-depth, with the how-to pictures and good recipes. Also, it
>> is arranged into quite a few categories; I like that.
>>
>> nancy
>
>I got it for Christmas, it was on my list for a couple of years. I like
>the new version being a ring binder instead of a book type binding.
>Lotsa good recipes. I love the show. They don't get any geekier than
>Chris Kimball, but he's good at what he does. They've created a new
>genre, Cooking Geeks! Who would have thought?

Indeed! I was reading a chapter in Anthony Bourdain's book, _Nasty
Bits_ last night. He was talking about the concept of celebrity chef
and said that years ago when they all were sweltering and working
their backsides off in chaotic kitchens, everyone would have laughed
at the concept of "celebrity chefs". This, by the way, is in a
chapter where he describes the hugeness of Ainsley Harriott whom he
seriously dissed in previous book(s)! So far, I'm enjoying the
Bourdain book. Most chapters are good, a few misses, IMO. I enjoy
his turn of phrase.

I enjoy America's Test Kitchen even though Bow Tie Bow's behavior
frequently gets up my nose :-)

TammyM

Nancy Young wrote:
>
> "notbob" > wrote
>
> > On 2006-12-26, Nancy Young > wrote:
> >
> >> Heh. I like when the staff busts his chops. I'm not sure how he
> >> wound up in the cooking business, but hey.
> >
> > $$$$
>
> Then why aren't we in the cooking business? I like money.
>
> nancy

Simple, we lack ambition, business savvy, business plans to show
investors, etc.

Pete C.

"Pete C." > wrote

> Nancy Young wrote:
>>
>> "notbob" > wrote
>>
>> > On 2006-12-26, Nancy Young > wrote:
>> >
>> >> Heh. I like when the staff busts his chops. I'm not sure how he
>> >> wound up in the cooking business, but hey.
>> >
>> > $$$$
>>
>> Then why aren't we in the cooking business? I like money.

> Simple, we lack ambition, business savvy, business plans to show
> investors, etc.

And I don't know many business that were started without
the idea of making money. Yeah, he makes money. Doesn't
explain what made him choose cooking, but who cares.

nancy

On 2006-12-26, Nancy Young > wrote:

> And I don't know many business that were started without
> the idea of making money. Yeah, he makes money. Doesn't
> explain what made him choose cooking, but who cares.

PompousBowTieMan is a jounalist by profession. I suspect he picked
food cuz it has a larger audience (read $$$) than belly button lint
collecting.

nb

"notbob" > wrote

> On 2006-12-26, Nancy Young > wrote:
>
>> And I don't know many business that were started without
>> the idea of making money. Yeah, he makes money. Doesn't
>> explain what made him choose cooking, but who cares.
>
> PompousBowTieMan is a jounalist by profession. I suspect he picked
> food cuz it has a larger audience (read $$$) than belly button lint
> collecting.

(laugh) Yeah. He made a successful business.

nancy

notbob wrote:
> On 2006-12-26, Nancy Young > wrote:
>
> > And I don't know many business that were started without
> > the idea of making money. Yeah, he makes money. Doesn't
> > explain what made him choose cooking, but who cares.
>
> PompousBowTieMan is a jounalist by profession. I suspect he picked
> food cuz it has a larger audience (read $$$) than belly button lint
> collecting.
>
> nb

To a lot of people, making money is a sin, when others do it. Usually
it's poor people without the motivation to make money that criticize
those who have it.

On 2006-12-26, TammyM > wrote:


> their backsides off in chaotic kitchens, everyone would have laughed
> at the concept of "celebrity chefs".

This is so true. Prior to the 80s and the PBS series The Great Chefs,
there was no glamour in being a chef. The only standouts were
celebrities first and chefs second, if at all. The Great Chefs
changed all that. But, even today most cooking celebrities are not
true chefs. Look at most of Food Network's lineup. Rachel, Ina, Sandra,
etc. Even Alton apprenticed for only a couple years before packing it in
for the spotlight.

nb

Steve Wertz wrote:
> On 26 Dec 2006 06:52:26 -0800, salgud wrote:
>
> > I like the new version being a ring binder instead of a book type binding.
>
> I despise ring (and spiral) binding in all shapes and forms. Much
> better is the 'Lay-Flat' binding they do with a lot of computer
> reference books. Like so:
>
> http://www.wrapups.com/docs/service/layflat.html
>
> And it's cheaper than ring binding. All cookbooks need this type
> of binding.
>
> -sw

I would dislike ring binders except for one thing - it's the only
inexpensive way I know to bind pages together where more pages can be
added later. Try that with layflat!

Nancy Young wrote:
>
> "Pete C." > wrote
>
> > Nancy Young wrote:
> >>
> >> "notbob" > wrote
> >>
> >> > On 2006-12-26, Nancy Young > wrote:
> >> >
> >> >> Heh. I like when the staff busts his chops. I'm not sure how he
> >> >> wound up in the cooking business, but hey.
> >> >
> >> > $$$$
> >>
> >> Then why aren't we in the cooking business? I like money.
>
> > Simple, we lack ambition, business savvy, business plans to show
> > investors, etc.
>
> And I don't know many business that were started without
> the idea of making money. Yeah, he makes money. Doesn't
> explain what made him choose cooking, but who cares.
>
> nancy

Market analysis.

Before starting a business you have to look and see what opportunities
exist. Food has always been popular, the "test kitchen" angle was both
not represented and also avoids the expense of "celebrity" chefs (i.e.
one of your chefs wants too much $ they can be replaced), cross
marketing and merchandising opportunities abound, etc.

Pete C.

"Pete C." > wrote

> Nancy Young wrote:
>>
>> "Pete C." > wrote
>>
>> > Nancy Young wrote:
>> >>
>> >> "notbob" > wrote
>> >>
>> >> > On 2006-12-26, Nancy Young > wrote:
>> >> >
>> >> >> Heh. I like when the staff busts his chops. I'm not sure how he
>> >> >> wound up in the cooking business, but hey.
>> >> >
>> >> > $$$$
>> >>
>> >> Then why aren't we in the cooking business? I like money.
>>
>> > Simple, we lack ambition, business savvy, business plans to show
>> > investors, etc.
>>
>> And I don't know many business that were started without
>> the idea of making money. Yeah, he makes money. Doesn't
>> explain what made him choose cooking, but who cares.

>
> Market analysis.
>
> Before starting a business you have to look and see what opportunities
> exist. Food has always been popular, the "test kitchen" angle was both
> not represented and also avoids the expense of "celebrity" chefs (i.e.
> one of your chefs wants too much $ they can be replaced), cross
> marketing and merchandising opportunities abound, etc.

Of course. I'm sure there were other avenues of opportunity as well.
He spotted a trend or got lucky, however it happened, he chose the
cooking thing.

nancy

Nancy Young wrote:
> I picked it up over the holidays on a whim (okay, I saw it at
> Costco).
>
> People often ask for cookbook recommendations; one that has
> basic techniques and recipes. This one looks like a keeper, it
> is in-depth, with the how-to pictures and good recipes. Also, it
> is arranged into quite a few categories; I like that.
>
I also found this book (America's Test Kitchen Recipes 2007) under my
tree but haven't have a chance to look at it in depth. Glad to hear it
looks good. I like America's Test Kitchen and "pretentious bow tie man"
LOL

TammyM wrote:

> I enjoy America's Test Kitchen even though Bow Tie Bow's behavior
> frequently gets up my nose :-)
>
> TammyM

I like the "Consumer's Report" type feel of the show. I enjoy seeing and
hearing how they developed a recipe based on variables and what they
were looking for and how they went about obtaining those results.
"Bowtie Man" doesn't bother me. I think of him just as a foil for the
topics du jour.

In article >,
"Pete C." > wrote:

> Nancy Young wrote:
> >
> > "notbob" > wrote
> >
> > > On 2006-12-26, Nancy Young > wrote:
> > >
> > >> Heh. I like when the staff busts his chops. I'm not sure how he
> > >> wound up in the cooking business, but hey.
> > >
> > > $$$$
> >
> > Then why aren't we in the cooking business? I like money.
> >
> > nancy
>
> Simple, we lack ambition, business savvy, business plans to show
> investors, etc.


No, because we're smart. Most people in the cooking business have bad
working conditions, low pay and no benefits.

My son is in culinary school. My daughter's roommate is in culinary
school. Some people have the passion. We'll see if it is a career.

Dan Abel wrote:
>
> In article >,
> "Pete C." > wrote:
>
> > Nancy Young wrote:
> > >
> > > "notbob" > wrote
> > >
> > > > On 2006-12-26, Nancy Young > wrote:
> > > >
> > > >> Heh. I like when the staff busts his chops. I'm not sure how he
> > > >> wound up in the cooking business, but hey.
> > > >
> > > > $$$$
> > >
> > > Then why aren't we in the cooking business? I like money.
> > >
> > > nancy
> >
> > Simple, we lack ambition, business savvy, business plans to show
> > investors, etc.
>
> No, because we're smart. Most people in the cooking business have bad
> working conditions, low pay and no benefits.
>
> My son is in culinary school. My daughter's roommate is in culinary
> school. Some people have the passion. We'll see if it is a career.

I thought we were talking about the food publishing business.

Pete C.

On 2006-12-26, Dan Abel > wrote:

> My son is in culinary school. My daughter's roommate is in culinary
> school. Some people have the passion. We'll see if it is a career.

Cooking school cured me.

nb

Goomba38 said...

> Nancy Young wrote:
>> I picked it up over the holidays on a whim (okay, I saw it at
>> Costco).
>>
>> People often ask for cookbook recommendations; one that has
>> basic techniques and recipes. This one looks like a keeper, it
>> is in-depth, with the how-to pictures and good recipes. Also, it
>> is arranged into quite a few categories; I like that.
>>
> I also found this book (America's Test Kitchen Recipes 2007) under my
> tree but haven't have a chance to look at it in depth. Glad to hear it
> looks good. I like America's Test Kitchen and "pretentious bow tie man"
> LOL


"Every year, our editors and cooks develop nearly 1,000 recipes for our
magazines, books, and public television show."

Is that a GOOD thing??? There's no real user-review system in place. Rather
a "take our word for it" approach.

They sure are a publishing powerhouse. I never have seen the magazine or
books, but they sure like to sell "stuff!"

I'd like to view the cookbooks but not sight unseen. I place most of my
decision on the quality of the index in several areas:

1. Layout & Design/Readability
2. Intuitive and reliable vs. Confusing and cumbersome
3. Quality of cross-references, or lack thereof
4. Completeness: lacking, complete, overdone


Anyone care to comment on this??

The worst index was "The Joy of French Cooking". Most of the recipes were
indexed with only the French recipe names. I was lost in seconds.


I did read about BH&G's 75th Anniversary cookbook which is also loose-
leafed.

ATK and BH&G books all get high marks but lately, all the on-line member-
reviewable recipe sites really appeal to me. They are constantly growing,
and recipe's that suck are rated accordingly by the members for everyone's
benefit, members or not.

I WOULD like to get an updated cookbook rather than rely on the old 1950s
volumes. While enjoyable, they are seriously rich gourmet recipes that I'd
like to get away from.

All the best,

Andy

notbob wrote:
> On 2006-12-26, Nancy Young > wrote:
>
> > And I don't know many business that were started without
> > the idea of making money. Yeah, he makes money. Doesn't
> > explain what made him choose cooking, but who cares.
>
> PompousBowTieMan is a jounalist by profession. I suspect he picked
> food cuz it has a larger audience (read $$$) than belly button lint
> collecting.
>
> nb

I read up on him. Actually, he was making a bundle in the belly button
lint collecting business he had, but gave it all up to get into his
true passion, cooking!

Nancy Young wrote:

> I picked it up over the holidays on a whim (okay, I saw it at
> Costco).
>
> People often ask for cookbook recommendations; one that has
> basic techniques and recipes. This one looks like a keeper, it
> is in-depth, with the how-to pictures and good recipes. Also, it
> is arranged into quite a few categories; I like that.
>
> nancy
>
>
The T.V. show and web site aint that bad either.

http://ww.americastestkitchen.com
--
JL

Andy wrote:

> "Every year, our editors and cooks develop nearly 1,000 recipes for our
> magazines, books, and public television show."
>
> Is that a GOOD thing??? There's no real user-review system in place. Rather
> a "take our word for it" approach.
>
You can test drive their recipes at their website.
http://www.americastestkitchen.com/

"Andy" <q> wrote

> "Every year, our editors and cooks develop nearly 1,000 recipes for our
> magazines, books, and public television show."
>
> Is that a GOOD thing??? There's no real user-review system in place.
> Rather
> a "take our word for it" approach.

I don't know how that differs from any other magazine or show.
And, if you read the magazine or watch the show, they explain why
they do something the way they do, or use an ingredient they do.
Etc.

> They sure are a publishing powerhouse. I never have seen the magazine or
> books, but they sure like to sell "stuff!"

Perhaps you should pick up a copy of Cook's Illustrated sometime.

> I did read about BH&G's 75th Anniversary cookbook which is also loose-
> leafed.

Actually, I have a BH&G's 75th Anniversay cookbook, but it is not
loose-leafed. I like that cookbook, too, aside from the binding.
I prefer loose-leafed or any binding that lets the book lie flat.

nancy

Goomba38 said...

> Andy wrote:
>
>> "Every year, our editors and cooks develop nearly 1,000 recipes for our
>> magazines, books, and public television show."
>>
>> Is that a GOOD thing??? There's no real user-review system in place.
>> Rather a "take our word for it" approach.
>>
> You can test drive their recipes at their website.
> http://www.americastestkitchen.com/


Goomba38,

I see the recipes but I don't see user reviews.

I only found one recipe for satay... beef.

So, ok, it's not a shared recipe resource. I understand. They're a self-
serving "Give the people what we want" entity.

More power to 'em.

All the best,

Andy

Nancy Young said...

>
> "Andy" <q> wrote
>
>> "Every year, our editors and cooks develop nearly 1,000 recipes for our
>> magazines, books, and public television show."
>>
>> Is that a GOOD thing??? There's no real user-review system in place.
>> Rather
>> a "take our word for it" approach.
>
> I don't know how that differs from any other magazine or show.
> And, if you read the magazine or watch the show, they explain why
> they do something the way they do, or use an ingredient they do.
> Etc.

I know folks can review the FoodTV recipes for all the shows that cook
stuff. Same for Epicurious on the Travel Channel and others I don't know
of.

It benefits the members and keeps the chefs aware that their viewers are
also their best and worst critics.


>> They sure are a publishing powerhouse. I never have seen the magazine or
>> books, but they sure like to sell "stuff!"
>
> Perhaps you should pick up a copy of Cook's Illustrated sometime.
>
>> I did read about BH&G's 75th Anniversary cookbook which is also loose-
>> leafed.
>
> Actually, I have a BH&G's 75th Anniversay cookbook, but it is not
> loose-leafed. I like that cookbook, too, aside from the binding.
> I prefer loose-leafed or any binding that lets the book lie flat.


http://www.tinyurl.com/ym2g8j

Sorry if I din't point out "limited edition". It is a loose-leaf edition.
Oops.

Any comments on the indexes? Help/hinderence?

All the best,

Andy

"Andy" <q> wrote

> Nancy Young said...
>>
>> "Andy" <q> wrote
>>
>>> "Every year, our editors and cooks develop nearly 1,000 recipes for our
>>> magazines, books, and public television show."
>>>
>>> Is that a GOOD thing??? There's no real user-review system in place.
>>> Rather
>>> a "take our word for it" approach.
>>
>> I don't know how that differs from any other magazine or show.
>> And, if you read the magazine or watch the show, they explain why
>> they do something the way they do, or use an ingredient they do.
>> Etc.
>
> I know folks can review the FoodTV recipes for all the shows that cook
> stuff. Same for Epicurious on the Travel Channel and others I don't know
> of.

Whenever I've checked out ratings, seems it's all over the place.
One person thought it's the best thing they ever made, and the next
wouldn't feed it to their dog. Regardless, I don't worry much about
that. I still like an old fashioned cookbook to page through.

>> Actually, I have a BH&G's 75th Anniversay cookbook, but it is not
>> loose-leafed. I like that cookbook, too, aside from the binding.
>> I prefer loose-leafed or any binding that lets the book lie flat.

> http://www.tinyurl.com/ym2g8j

This is the one I have:

http://tinyurl.com/yhl4qv

> Any comments on the indexes? Help/hinderence?

Just from glancing it over, it looks helpful. The book does have
things like, Crockpot cooking 101 where it tells you the basics
of that, Cheese 101 where they explain a variety of cheeses.
That's why I thought someone looking for a basic cookbook might
find this one helpful. Heh, I'm sure not trying to sell you one.
I like it so far, myself.

nancy

I was trying to read the whole thread before responding, but JEEZ,
NOTBOB, WHAT IS YOUR PROBLEM?

I'm not a capitalist, but I know that everyone on TV is a business, and
that every business only exists for profit. But, they all are. It's a
level field. We can debate the bowtie vs. RR vs. anyone else. Whore
against whore. It's all just TV. FWIW, in my fav whore contest, the
bowtie is tied with whatever cute kid is doing ScandCook.

gaz

notbob wrote:
>
> On 2006-12-26, Nancy Young > wrote:
>
> > And I don't know many business that were started without
> > the idea of making money. Yeah, he makes money. Doesn't
> > explain what made him choose cooking, but who cares.
>
> PompousBowTieMan is a jounalist by profession. I suspect he picked
> food cuz it has a larger audience (read $$$) than belly button lint
> collecting.
>
> nb

On 2006-12-27, gazpachinator > wrote:

> NOTBOB, WHAT IS YOUR PROBLEM?

They quit making my favorite cold cereal.

nb

salgud wrote:

> They've created a new genre, Cooking Geeks!

In terms of television, was Alton Brown before Christopher Kimball?

Bob

It's a chicken and egg, isn't it?

To a lot of people, value is only in money.

A moral choice can include an acceptance of poverty.

People guilty of greed accuse others of sloth. Some of us try to avoid
as many vices as we can.


gaz

salgud wrote:
> > nb
>
> To a lot of people, making money is a sin, when others do it. Usually
> it's poor people without the motivation to make money that criticize
> those who have it.

gazpachinator wrote:


> People guilty of greed accuse others of sloth. Some of us try to
> avoid as many vices as we can.

Work on top-posting next.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Bob Terwilliger wrote:

> salgud wrote:
>
> > They've created a new genre, Cooking Geeks!
>
> In terms of television, was Alton Brown before Christopher Kimball?

According to the IMDB, it's Alton by a bit. "Good Eats" dates from
1999, and ATK from 2000.


http://imdb.com/title/tt0344651/

http://imdb.com/title/tt0437700/



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

On 27 Dec 2006 07:46:11 GMT, "Default User" >
wrote:

>gazpachinator wrote:
>
>
>> People guilty of greed accuse others of sloth. Some of us try to
>> avoid as many vices as we can.
>
>Work on top-posting next.
>
Work on setting priorties. If top posting is the worst problem in
your life, it's a pretty good one. So stop complaining.

--
See return address to reply by email

On Tue, 26 Dec 2006 09:34:39 -0500, "Nancy Young" >
wrote:

>I picked it up over the holidays on a whim (okay, I saw it at
>Costco).
>
>People often ask for cookbook recommendations; one that has
>basic techniques and recipes. This one looks like a keeper, it
>is in-depth, with the how-to pictures and good recipes. Also, it
>is arranged into quite a few categories; I like that.

So I hauled myself off to Costco, and because I read this thread, I
had to look at the cookbooks. Of course I did! This was AFTER
loading up on about $230 worth of stuff! The ATK cookbook looked
**ok**, but right next to it was a HUGE "The Perfect Recipe" cookbook
for the same price.

I left Costco having spent a whopping 250 bucks. Roomie and I are
going to be eatin' good in the neighborhood, but spending that kinda
money wasn't what I had in mindj!.

Damn that Nancy and damn Costco! <g>

TammyM (and damn my lack of restraint too!)

"TammyM" > wrote

> On Tue, 26 Dec 2006 09:34:39 -0500, "Nancy Young" >
> wrote:
>
>>I picked it up over the holidays on a whim (okay, I saw it at
>>Costco).

> So I hauled myself off to Costco, and because I read this thread, I
> had to look at the cookbooks. Of course I did! This was AFTER
> loading up on about $230 worth of stuff! The ATK cookbook looked
> **ok**, but right next to it was a HUGE "The Perfect Recipe" cookbook
> for the same price.
>
> I left Costco having spent a whopping 250 bucks. Roomie and I are
> going to be eatin' good in the neighborhood, but spending that kinda
> money wasn't what I had in mindj!.
>
> Damn that Nancy and damn Costco! <g>

Ha Ha! Payback time, baby. The stuff you people make me buy.
I blame you all the time.

nancy

On Wed, 27 Dec 2006 19:53:43 GMT, (TammyM) wrote:

>I left Costco having spent a whopping 250 bucks. Roomie and I are
>going to be eatin' good in the neighborhood, but spending that kinda
>money wasn't what I had in mindj!.
>
>Damn that Nancy and damn Costco! <g>
>
>TammyM (and damn my lack of restraint too!)

yeah, but think of all the money you *saved*!

LOL

--
See return address to reply by email

sf wrote:

> On 27 Dec 2006 07:46:11 GMT, "Default User" >
> wrote:
>
> > gazpachinator wrote:
> >
> >
> >> People guilty of greed accuse others of sloth. Some of us try to
> >> avoid as many vices as we can.
> >
> > Work on top-posting next.
> >
> Work on setting priorties. If top posting is the worst problem in
> your life, it's a pretty good one. So stop complaining.

If worrying about people complaining about top-posting is the worst
problem in your life, it's a pretty good one. So stop complaining.

[Later, rinse, repeat]




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)