One of the most incredible things I find about the "Joy of Cooking" is that
I've never encountered a bad recipe, nor one where an ingredient seemed to
be too much or too little.
Has anyone encountered something you woudn't make again??

Kent

"Kent" > wrote in message
. ..
> One of the most incredible things I find about the "Joy of Cooking" is
> that I've never encountered a bad recipe, nor one where an ingredient
> seemed to be too much or too little.
> Has anyone encountered something you woudn't make again??
>
> Kent
I don't want to be a spoil-sport, but I will.
I've leafed through this book so many times after I bought it and gave it
away, just to see what I had missed. Everytime I look at it, I see nothing
I've missed, except GRAVY! as I said before; it's the perfect receipe I
learned how to make gravy by.
But other than that there is nothing I would make in the first place because
the book just doesn't inspire me.
It's just one of those things; can't explain it.
Dee Dee

"Dee Dee" > wrote in message
...
>
> "Kent" > wrote in message
> . ..
>> One of the most incredible things I find about the "Joy of Cooking" is
>> that I've never encountered a bad recipe, nor one where an ingredient
>> seemed to be too much or too little.
>> Has anyone encountered something you woudn't make again??
>>
>> Kent
> I don't want to be a spoil-sport, but I will.
> I've leafed through this book so many times after I bought it and gave it
> away, just to see what I had missed. Everytime I look at it, I see
> nothing I've missed, except GRAVY! as I said before; it's the perfect
> receipe I learned how to make gravy by.
> But other than that there is nothing I would make in the first place
> because the book just doesn't inspire me.
> It's just one of those things; can't explain it.
> Dee Dee
>
>
can you post the gravy recipe? i'd like to try it.

brad

Steve Wertz wrote:
>
> On Fri, 27 Jul 2007 13:03:54 -0700, Kent wrote:
>
> > One of the most incredible things I find about the "Joy of Cooking" is that
> > I've never encountered a bad recipe, nor one where an ingredient seemed to
> > be too much or too little.
> > Has anyone encountered something you woudn't make again??
>
> Many things. Some recipes are just plain dull. I use it as a
> basis for a recipe, then modify it and go from there.
>
> Part of the reason may be because she had better ingredients when
> those recipes were written. Nowdays you go to a store to buy a
> tomato (for example) and you get a red ball of mush. And a
> chicken had much more flavor back then, too.
>
> -sw

I don't disagree JoC is good for beginners who might not be daring
enough to substitute this for that to modify any recipe to taste. When
I need quick information (and I don't want to Google!), then I use the
JoC. Very rarely do I find it doesn't has the answer I wanted to find.
There are other excellent books, primers if you will, available for
novice cooks. As always, GIMF**.

With regard to ingredients and their quality, chicken and pork aren't
the same as they used to be either!! Especially pork, with all of its
injected "enhancements." Well, perhaps the mass-marketed versions that
is. Luckily, the "real stuff" is usually available from small family
enterprises at farmers' markets.

Sky

**Google is My Friend

Sky said...

> JoC is good for beginners who might not be daring
> enough to substitute this for that to modify any recipe to taste.


JoC improved my spaetzle with the simple addition of baking powder. No
searched net recipe I've found included that little bit of trivial magic.

Andy

"Andy" <q> wrote in message ...
> Sky said...
>
>> JoC is good for beginners who might not be daring
>> enough to substitute this for that to modify any recipe to taste.
>
>
> JoC improved my spaetzle with the simple addition of baking powder. No
> searched net recipe I've found included that little bit of trivial magic.
>
> Andy

Thanks for this information.
For those who don't have the recipe, I found it at
http://www.post-gazette.com/food/19990923mailbox.asp
Dee Dee

Sky wrote:
> Steve Wertz wrote:
>>
>> On Fri, 27 Jul 2007 13:03:54 -0700, Kent wrote:
>>
>>> One of the most incredible things I find about the "Joy of Cooking"
>>> is that I've never encountered a bad recipe, nor one where an
>>> ingredient seemed to be too much or too little.
>>> Has anyone encountered something you woudn't make again??
>>
>> Many things. Some recipes are just plain dull. I use it as a
>> basis for a recipe, then modify it and go from there.
>>
>> Part of the reason may be because she had better ingredients when
>> those recipes were written. Nowdays you go to a store to buy a
>> tomato (for example) and you get a red ball of mush. And a
>> chicken had much more flavor back then, too.
>>
>> -sw
>
> I don't disagree JoC is good for beginners who might not be daring
> enough to substitute this for that to modify any recipe to taste.
> When I need quick information (and I don't want to Google!), then I
> use the JoC. Very rarely do I find it doesn't has the answer I
> wanted to find. There are other excellent books, primers if you will,
> available for novice cooks. As always, GIMF**.
>
> With regard to ingredients and their quality, chicken and pork aren't
> the same as they used to be either!! Especially pork, with all of its
> injected "enhancements." Well, perhaps the mass-marketed versions
> that is. Luckily, the "real stuff" is usually available from small
> family enterprises at farmers' markets.
>
> Sky
>
I started out cooking with Betty Crocker (the 1950's version cookbook) then
a Good Housekeeping (1970's) cookbook. I've never owned JOC and don't feel
the need to now. Of course, at my age I don't need a "beginners" cookbook,
which is what people here seem to think JOC is. Why bother when you can
already make stock, sauces, etc?

Jill

I'm not a beginner either, but I find Joy of Cooking a great source
for ideas AND recipes. Off the top of my head, I can think of three
Joy recipes that have become staples in our home: Classic Meatloaf,
Southeast Asian Dipping Sauce (I put it on sauted chicken to make
Peanut Butter Chicken), and Roasted Fish Fillets Spenser (with
seasoned bread crumbs, great for catfish). Are they "perfect as is"?
That's a matter of taste; I fool around with most recipes.

I have a lot of cookbooks, but I mostly use only two of them -- three,
if you count my three-ring binder that's stuffed with recipes from
r.f.c., Epicurious, and other Internet sources. My other favorite
cookbook is "America's Test Kitchen Family Cookbook." I haven't found
a bad recipe in there yet. Their Chicken Picatta, for example, is out
of this world.

Leo

LeoS wrote:
> I'm not a beginner either, but I find Joy of Cooking a great source
> for ideas AND recipes. Off the top of my head, I can think of three
> Joy recipes that have become staples in our home: Classic Meatloaf,

I taught my mother how to make great meatloaf; I have NO idea where she got
the recipe but I know she never owned JOC.

> Southeast Asian Dipping Sauce (I put it on sauted chicken to make
> Peanut Butter Chicken), and Roasted Fish Fillets Spenser (with
> seasoned bread crumbs, great for catfish). Are they "perfect as is"?
> That's a matter of taste; I fool around with most recipes.
>
Heh... I lived in SE Asia so "dipping sauce" is sort of a strange concept.
They don't "dip".

> I have a lot of cookbooks, but I mostly use only two of them -- three,
> if you count my three-ring binder that's stuffed with recipes from
> r.f.c., Epicurious, and other Internet sources. My other favorite
> cookbook is "America's Test Kitchen Family Cookbook." I haven't found
> a bad recipe in there yet. Their Chicken Picacata, for example, is out
> of this world.
>
I'll admit to making chicken picatta but frankly, it should be made with
veal cutlets. I also make a wonderful sole (that would be the fish)
picatta. And all of this has *nothing* to do with the JOC cookbook and
basic cooking skills. All this to say, sorry, don't see it as the "cooking
bible". But then again, I'm not all that into biblical stuff.

Jill

"Brad" > wrote in message
...
>
> "Dee Dee" > wrote in message
> ...
>>
>> "Kent" > wrote in message
>> . ..
>>> One of the most incredible things I find about the "Joy of Cooking" is
>>> that I've never encountered a bad recipe, nor one where an ingredient
>>> seemed to be too much or too little.
>>> Has anyone encountered something you woudn't make again??
>>>
>>> Kent
>> I don't want to be a spoil-sport, but I will.
>> I've leafed through this book so many times after I bought it and gave it
>> away, just to see what I had missed. Everytime I look at it, I see
>> nothing I've missed, except GRAVY! as I said before; it's the perfect
>> receipe I learned how to make gravy by.
>> But other than that there is nothing I would make in the first place
>> because the book just doesn't inspire me.
>> It's just one of those things; can't explain it.
>> Dee Dee
>>
>>
> can you post the gravy recipe? i'd like to try it.
>
> brad
I'm sorry, brad, I don't have it -- to me, it is more of a method that one
learns from making the recipe and keeping it in the back of your head. Sort
of like making a bechamel I tried to make for yearsand couldn't until I saw
a certain recipe. There are a lot of people on this list that have the Joy
of Cooking and perhaps they will post it for you. I searched online to fnd
it for you, but didn't see it.
I wouldn't mind seeing it again myself. I can't recall what year book(s) I
had.
Dee Dee

On Fri, 27 Jul 2007 16:56:11 -0500, "Brad" >
wrote:

>can you post the gravy recipe? i'd like to try it.


Gravy has to be one of the easiest things to make....remembering the
formula.....ONE to ONE to ONE.

1 tablespoon fat
1 tablespoon flour
1 cup liquid


Melt 1 tablespoon fat, i.e. drippings, butter. Sprinkle flour over
and cook until little bubbles form around the edges in pan. Watch
closely so you don't burn. If you are looking for a "darker" gravy,
let the fat/flour mixture darken as you cook it. Watch carefully,
since it can happen quickly if the heat is too high. Let the flour
cook through.

Add 1 cup liquid and return to boil. Simmer until thickened. Add
seasonings as needed.

The secret to perfect gravy is to be sure all the flour is dissolved
and there are no "clumps" of flour in the pan. It MUST cook out
before adding the liquid.

Practice a few times with margarine, flour and water. Soon you will
be an expert.

"Dee Dee" > wrote in message
...
>
> "Kent" > wrote in message
> . ..
>> One of the most incredible things I find about the "Joy of Cooking" is
>> that I've never encountered a bad recipe, nor one where an ingredient
>> seemed to be too much or too little.
>> Has anyone encountered something you woudn't make again??
>>
>> Kent
> I don't want to be a spoil-sport, but I will.
> I've leafed through this book so many times after I bought it and gave it
> away, just to see what I had missed. Everytime I look at it, I see
> nothing I've missed, except GRAVY! as I said before; it's the perfect
> receipe I learned how to make gravy by.
> But other than that there is nothing I would make in the first place
> because the book just doesn't inspire me.
> It's just one of those things; can't explain it.
> Dee Dee
>
>
Dee Dee, JOC is about fundamentals, not "gourmet". If you want to make
pancakes or piecrust that's
where you go. As well for basic preparation of all other foods, it's hard to
find a fundamental error.
Having said that I just did. Her "indoor barbecued spare ribs" bakes the
ribs in an oven at 450F for 15min., then cover but don't wrap the ribs,
reduce heat to 350F and bake for another hour. That's not the way to do it.

Kent

On 2007-07-28, Kent > wrote:
> Dee Dee, JOC is about fundamentals....

At least the earlier versions where. MY '67 issue is more about howto
bake root vegetables or howto steam vegetables than individual
recipes. Sure, there are recipes, but not till after the general
subject has been covered in depth. This is excellent, as it provides
a basis to expand upon rather than just a few narrow dishes.

> not "gourmet". If you want to make
> pancakes or piecrust that's
> where you go. As well for basic preparation of all other foods,

Yep.

I'm not familiar with the later versions, which I hear are more recipe
specific, but I'll always keep my older JoC around. No better
resource for when you need that one little bit of info on temps or
times or whatever that you may have forgotten or that simply escaped
your repertoire.

> Having said that I just did. Her "indoor barbecued spare ribs" bakes the
> ribs in an oven at 450F for 15min., then cover but don't wrap the ribs,
> reduce heat to 350F and bake for another hour. That's not the way to do it.

Not really. This is not a bad approach for someone not familiar with
classic Q. I'd ratchet it down to, say, 275-300 def F for a couple
three hours, but this will definitely provide tasty, if not smoked,
ribs. It's a damn sight better than boiling 'em, fergawdsakes!

nb

notbob wrote:
> On 2007-07-28, Kent > wrote:
>> Dee Dee, JOC is about fundamentals....
>
> At least the earlier versions where. MY '67 issue is more about howto
> bake root vegetables or howto steam vegetables than individual
> recipes. Sure, there are recipes, but not till after the general
> subject has been covered in depth. This is excellent, as it provides
> a basis to expand upon rather than just a few narrow dishes.
>
>> not "gourmet". If you want to make
>> pancakes or piecrust that's
>> where you go. As well for basic preparation of all other foods,
>
> Yep.
>
> I'm not familiar with the later versions, which I hear are more recipe
> specific, but I'll always keep my older JoC around. No better
> resource for when you need that one little bit of info on temps or
> times or whatever that you may have forgotten or that simply escaped
> your repertoire.

FWIW, Wiki has a brief rundown of the editions:

http://en.wikipedia.org/wiki/The_Joy_of_Cooking

--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

Blinky wrote on 28 Jul 2007 20:43:21 GMT:

BtS> notbob wrote:
??>> On 2007-07-28, Kent > wrote:
??>>> Dee Dee, JOC is about fundamentals....
??>>
??>> At least the earlier versions where. MY '67 issue is more
??>> about howto bake root vegetables or howto steam vegetables
??>> than individual recipes. Sure, there are recipes, but not
??>> till after the general subject has been covered in depth.
??>> This is excellent, as it provides a basis to expand upon
??>> rather than just a few narrow dishes.
??>>
??>>> not "gourmet". If you want to make
??>>> pancakes or piecrust that's
??>>> where you go. As well for basic preparation of all other
??>>> foods,
??>>
??>> Yep.
??>>
??>> I'm not familiar with the later versions, which I hear are
??>> more recipe specific, but I'll always keep my older JoC
??>> around. No better resource for when you need that one
??>> little bit of info on temps or times or whatever that you
??>> may have forgotten or that simply escaped your repertoire.

BtS> FWIW, Wiki has a brief rundown of the editions:

BtS> http://en.wikipedia.org/wiki/The_Joy_of_Cooking

The Joy of Cooking is a real standby. My wife used it as did her
mother and if you need to find out how to make or do something,
like Cocktail Sauce (or cooking squirrels in earlier editions
:-), it's a great starting point.

James Silverton
Potomac, Maryland

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

On 2007-07-28, notbob wrote:

> I'm not familiar with the later versions, which I hear are more recipe
> specific, but I'll always keep my older JoC around. No better
> resource for when you need that one little bit of info on temps or
> times or whatever that you may have forgotten or that simply escaped
> your repertoire.

[As I've said before] Between 1975 and 1997, the following were
dropped from the game chapter: squirrel (including the line drawing of
skinning it with a boot on the tail), opossum, porcupine, raccoon,
muskrat, woodchuck, beaver, beaver tail, armadillo, bear.


--
() ascii ribbon campaign - against html e-mail
/\ www.asciiribbon.org - against proprietary attachments

On 2007-07-28, Adam Funk > wrote:

> [As I've said before] Between 1975 and 1997, the following were
> dropped from the game chapter: squirrel (including the line drawing of
> skinning it with a boot on the tail), opossum, porcupine, raccoon,
> muskrat, woodchuck, beaver, beaver tail, armadillo, bear.

They also dropped the line drawing of how to make a pouch for cooking
en papillote.

I've already given away all my cookbooks to the library. JoC is one
of four I'm keeping.

nb

Ward Abbott wrote:
> On Fri, 27 Jul 2007 16:56:11 -0500, "Brad" >
> wrote:
>
>> can you post the gravy recipe? i'd like to try it.
>
>
> Gravy has to be one of the easiest things to make....remembering the
> formula.....ONE to ONE to ONE.
>
> 1 tablespoon fat
> 1 tablespoon flour
> 1 cup liquid
>
I generally do two to one to one but a cookbook isn't required.

On Jul 28, 5:36 am, "jmcquown" > wrote:

>
> Heh... I lived in SE Asia so "dipping sauce" is sort of a strange concept.
> They don't "dip".
>

Heh... Here's a hint, genius. Millions of SE Asians say you're wrong.
My Hmong neighbors say you're wrong.
The fact that you spent a few years as a child in a part of Thailand
does not make you an expert in regards to SE Asian food. You were the
authority who stated that Thais do not cook/eat curries, were you
not ? Don't you ever get tired of being completely wrong ? Dear God.

jmcquown > wrote:

> Heh... I lived in SE Asia so "dipping sauce" is sort of a strange concept.
> They don't "dip".

You are joking, right?

What about the Vietnamese nuoc cham, the Korean ssam jang (sauce used
with lettuce-wrapped bulgogi or bulgalbi pieces), gochujang (chile
pepper sauce) or doejang (beancurd sauce), the Thai nam prik kapi (used
with most anything), nam jim wan (sweet), nam prik narok (very spicy),
jao bong (anchovy dipping sauce), and how about soy sauce used in Japan
and China as a matter of course?

Victor

"jmcquown" > wrote in message
...
>.
>>
> Heh... I lived in SE Asia so "dipping sauce" is sort of a strange concept.
> They don't "dip".

> Jill
>
Jill, DH has been a bit of a foodie most of his grown life. He has been in
Thailand, admittedly in the early 70's, 3 or 4 times, a week to 3 weeks at a
time, and says that he remembers no dipping sauce, only some hot type of
sauce that they "poured" over certain foods.

Dee Dee

Victor Sack > wrote:

>What about the Vietnamese nuoc cham, the Korean ssam jang (sauce used
>with lettuce-wrapped bulgogi or bulgalbi pieces), gochujang (chile
>pepper sauce) or doejang (beancurd sauce), the Thai nam prik kapi (used
>with most anything), nam jim wan (sweet), nam prik narok (very spicy),
>jao bong (anchovy dipping sauce), and how about soy sauce used in Japan
>and China as a matter of course?

They're dips, since they are served in a small bowl alongside the
food. Were they poured on top of the food before serving,
they'd be sauces.

"Dipping sauce" is an oxymoron, unfortunately one that's become
ubiqitous.

Steve

On Sun, 29 Jul 2007 23:51:25 +0200, (Victor Sack)
wrote:

>jmcquown > wrote:
>
>> Heh... I lived in SE Asia so "dipping sauce" is sort of a strange concept.
>> They don't "dip".
>
>You are joking, right?
>
>What about the Vietnamese nuoc cham, the Korean ssam jang (sauce used
>with lettuce-wrapped bulgogi or bulgalbi pieces), gochujang (chile
>pepper sauce) or doejang (beancurd sauce), the Thai nam prik kapi (used
>with most anything), nam jim wan (sweet), nam prik narok (very spicy),
>jao bong (anchovy dipping sauce), and how about soy sauce used in Japan
>and China as a matter of course?
>
>Victor


They were so busy not doing curries, they forgot to dip.

Boron

On Sun, 29 Jul 2007 20:33:29 -0400, Boron Elgar
> wrote:

>On Sun, 29 Jul 2007 23:51:25 +0200, (Victor Sack)
>wrote:
>
>>jmcquown > wrote:
>>
>>> Heh... I lived in SE Asia so "dipping sauce" is sort of a strange concept.
>>> They don't "dip".
>>
>>You are joking, right?
>>
>>What about the Vietnamese nuoc cham, the Korean ssam jang (sauce used
>>with lettuce-wrapped bulgogi or bulgalbi pieces), gochujang (chile
>>pepper sauce) or doejang (beancurd sauce), the Thai nam prik kapi (used
>>with most anything), nam jim wan (sweet), nam prik narok (very spicy),
>>jao bong (anchovy dipping sauce), and how about soy sauce used in Japan
>>and China as a matter of course?
>>
>>Victor
>
>
>They were so busy not doing curries, they forgot to dip.
>
>Boron

I needed a laugh at the moment. Thanks.

notbob > wrote in
:


>
> I've already given away all my cookbooks to the library. JoC is one
> of four I'm keeping.
>


What are the other three?



K

Amarantha wrote:
> notbob > wrote in
> :
>
>
>> I've already given away all my cookbooks to the library. JoC is one
>> of four I'm keeping.
>>
>
>
> What are the other three?
>
>

"On the Road"

"The Secret Life of Plants"

"I Meant to do That"

Matthew

--
I'm a consultant. If you want an opinion I'll sell you one.
Which one do you want?

--
Posted via a free Usenet account from http://www.teranews.com

"jmcquown" > wrote in message
...
> Ward Abbott wrote:
>> On Fri, 27 Jul 2007 16:56:11 -0500, "Brad" >
>> wrote:
>>
>>> can you post the gravy recipe? i'd like to try it.
>>
>>
>> Gravy has to be one of the easiest things to make....remembering the
>> formula.....ONE to ONE to ONE.
>>
>> 1 tablespoon fat
>> 1 tablespoon flour
>> 1 cup liquid
>>
> I generally do two to one to one but a cookbook isn't required.
>
>
When you become more a Geezer, or Geezerette, it reduces to 1.5TB/cup of
sauce.

Kent

On Sun, 29 Jul 2007 19:08:11 -0000, jn > wrote:

>On Jul 28, 5:36 am, "jmcquown" > wrote:
>
>>
>> Heh... I lived in SE Asia so "dipping sauce" is sort of a strange concept.
>> They don't "dip".
>>
>
>Heh... Here's a hint, genius. Millions of SE Asians say you're wrong.
>My Hmong neighbors say you're wrong.
>The fact that you spent a few years as a child in a part of Thailand
>does not make you an expert in regards to SE Asian food. You were the
>authority who stated that Thais do not cook/eat curries, were you
>not ? Don't you ever get tired of being completely wrong ? Dear God.

from what jill says, i don't think thais eat at all. must be very
spiritual types.

your pal,
blake

Steve Pope > wrote:

> They're dips, since they are served in a small bowl alongside the
> food. Were they poured on top of the food before serving,
> they'd be sauces.
>
> "Dipping sauce" is an oxymoron, unfortunately one that's become
> ubiqitous.

I do not necessarily agree. "Dip" is more general; "dipping sauce" more
particular. Dip can be something other than sauce, for example
consisting of sour cream sprinkled with dill. Sour cream poured over a
dish won't automatically become a sauce, either.

Victor

On 2007-07-30, Victor Sack > wrote:


> particular. Dip can be something other than sauce.......

Ahh... sweet jesus on the cross!.... more anal nitpicking. If you
have to bring the edible to whatever and dip it in, it's a freaking
dip! (unless you wanna argue this point, then you bring up the other
definition of a dip.

nb

(Victor Sack) wrote in news:1i239wa.19vcci2dgc1deN%
:

> Steve Pope > wrote:
>
>> They're dips, since they are served in a small bowl alongside the
>> food. Were they poured on top of the food before serving,
>> they'd be sauces.
>>
>> "Dipping sauce" is an oxymoron, unfortunately one that's become
>> ubiqitous.
>
> I do not necessarily agree. "Dip" is more general; "dipping sauce"
more
> particular. Dip can be something other than sauce, for example
> consisting of sour cream sprinkled with dill. Sour cream poured over a
> dish won't automatically become a sauce, either.
>
> Victor
>

How do you pour sour cream?

That is if you don't heat it.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

hahabogus > wrote in message
...
[snip]
> How do you pour sour cream?
>
> That is if you don't heat it.

Using a whisk lightly stir it up. If it's super cold, it'll take
some assistance but not too much.

The Ranger

On Jul 30, 9:54 am, blake murphy > wrote:
> On Sun, 29 Jul 2007 19:08:11 -0000, jn > wrote:
> >On Jul 28, 5:36 am, "jmcquown" > wrote:
>
> >> Heh... I lived in SE Asia so "dipping sauce" is sort of a strange concept.
> >> They don't "dip".
>
> >Heh... Here's a hint, genius. Millions of SE Asians say you're wrong.
> >My Hmong neighbors say you're wrong.
> >The fact that you spent a few years as a child in a part of Thailand
> >does not make you an expert in regards to SE Asian food. You were the
> >authority who stated that Thais do not cook/eat curries, were you
> >not ? Don't you ever get tired of being completely wrong ? Dear God.
>
> from what jill says, i don't think thais eat at all. must be very
> spiritual types.
>
> your pal,
> blake

Yes, I'm sure that Thais derive nutrition and Bhudda Nature from the
very air that they breathe. I, however am not so spiritually advanced.
I find pleasure in Thai curries and SE Asian dipping sauces, despite
the fact that Jill says these things don't exist. I am truly ashamed
of my ignorance.

On 2007-07-30, Amarantha > wrote:

> What are the other three?

Oops! ... other five:

The Joy of Japanese Cooking
Escoffier, Elements of Fine Cooking
Kuhn Rikon
RFC
Pies and Pastries at the Academy (CCA before it sold out)

With the exception of the PPatA, they are all small books, about the
same size as JoC and RFC

nb

"notbob" > wrote in

> > What are the other three?
>
> Oops! ... other five:
>
> The Joy of Japanese Cooking
> Escoffier, Elements of Fine Cooking
> Kuhn Rikon
> RFC
> Pies and Pastries at the Academy (CCA before it sold out)

Why do you hate American cuisine? New England
has particularly good food.

--oTTo--

On Tue, 31 Jul 2007 10:57:02 -0400, "Otto Bahn" > wrote:

>"notbob" > wrote in
>
>> > What are the other three?
>>
>> Oops! ... other five:
>>
>> The Joy of Japanese Cooking
>> Escoffier, Elements of Fine Cooking
>> Kuhn Rikon
>> RFC
>> Pies and Pastries at the Academy (CCA before it sold out)
>
>Why do you hate American cuisine? New England
>has particularly good food.

You can get scrod in New England.

BW

On 2007-07-31, Otto Bahn > wrote:

>> The Joy of Japanese Cooking
>> Escoffier, Elements of Fine Cooking
>> Kuhn Rikon
>> RFC
>> Pies and Pastries at the Academy (CCA before it sold out)

>
> Why do you hate American cuisine?

What the Hell are you talking about? At least three of my books deal
almost exclusively with American cuisine. The Kuhn Rikon cookbook has
mostly classic American dishes like split pea soup and pot roast and
the like. Let's face it, only stupid Americans would pay $200 for
pressure cooker. What do you think the rfc cookbook is? Chinese?
The last time I checked, apple pie was the epitome of American
cuisine.

nb

On 2007-07-31, > wrote:

> You can get scrod in New England.

I bet I can get the clap, too. Neither will ever induce me to move
there.

nb

notbob > wrote in
:
Let's face it, only stupid Americans would pay $200 for
> pressure cooker.
How else do one get the serfs to can one's garden produce and make
spaghetti sauce?

What do you think the rfc cookbook is? Chinese?
> The last time I checked, apple pie was the epitome of American
> cuisine.
o gross.
We here at The Merikan Manor prefer Lindt's dark chocolate truffles.

"notbob" > wrote in message . ..
> On 2007-07-31, Otto Bahn > wrote:
>
> >> The Joy of Japanese Cooking
> >> Escoffier, Elements of Fine Cooking
> >> Kuhn Rikon
> >> RFC
> >> Pies and Pastries at the Academy (CCA before it sold out)
>
> >
> > Why do you hate American cuisine?
>
> What the Hell are you talking about? At least three of my books deal
> almost exclusively with American cuisine. The Kuhn Rikon cookbook has
> mostly classic American dishes like split pea soup and pot roast and
> the like.

Kuhn Rikon? There's your first clue. Just because some
Japanese cook does some American dishes doesn't make it
American cuisine.

> Let's face it, only stupid Americans would pay $200 for
> pressure cooker. What do you think the rfc cookbook is? Chinese?
> The last time I checked, apple pie was the epitome of American
> cuisine.

Who publishes the RFC cookbook? I've never heard of it.

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