response 51 of 85:

Dec 4 04:14 UTC 1996

 to drift just a bit, if you want a Sander's hot fudge sundae, go to
Kerby's at Briarwood. There reasonable as well.

response 53 of 85:

Dec 4 09:11 UTC 1996

<robh thinks that abchan can figure it out with minimal effort,
if she tries, which she might not want to>

response 55 of 85:

Dec 5 17:28 UTC 1996

Pretty much, yep.  Silverman's used to have several dozen varieties
of hamburger, including the dreaded icer-cream-sundae burger:
a hamburger with vanilla ice cream and hot fudge sauce as condiments.
I had one once.  (I didn't put the pickle on the burger too, though, as
that would have been gross.  >8)

response 57 of 85:

Oct 29 14:30 UTC 1997

Mollie Katzen has a new cookbook out, _Vegetable Heaven_, and
she will be at Borders (Ann Arbor) on Thursday, November 6, 
7:30 p.m. to give a short talk and sign books.

Mollie wrote a number of wonderful vegetarian cookbooks, 
including some of the earliest Moosewood cookbooks.

response 59 of 85:

Nov 8 06:40 UTC 1997

Mary, John, Jan and I were there to hear Mollie Katzen speak.  But Mollie
Katzen was sick, so she only signed books and didn't speak to the group.
Ouch -- doing book tours is rough.

response 61 of 85:

Apr 20 02:10 UTC 1998

The closest thing i have to a regular cookbook is the New Doubleday
Cookbook.  Big, fairly current, and full of good information.

However....it contains *way* too many bombs.  Times for hard-boiling
eggs that would only work out in Death Valley or with a pressure cooker.
Recipes that need 3 times as much of their main ingredient (& it's clear
from context that it's NOT a typo).

What is other people's experience with this sort of thing?  Do serious
cookbooks try to pack in more recipes than they can try or proof-read?

response 63 of 85:

Apr 20 18:39 UTC 1998

We don't have gas.  The timing is different with electric, might be only 15
minutes.  We soak for a few minutes in cold water to loosen the shell.  We
cover it before turning on the heat, it conserves energy and time, and keeps
the place from steaming up.  If you add purple onion skins the eggs turn
brown.

response 65 of 85:

Apr 24 14:01 UTC 1998

Joy of cooking is wonderful -- but it's not really a good starter book for
a new cook.  Much of the food is exotic and the authors tend to assume your
have a maid to clean up after you and a staff of servents to serve your
guests.  ;)

Then again, I've never had a dismal failure from it.

response 67 of 85:

Apr 25 13:03 UTC 1998

I agree.  Betty's recipes are exceedingly well tested.  And they are reputed
to have been tested with each ingredient doubled and halved, to make sure that
even if you mess up, the results are still likely to be edible.

response 69 of 85:

May 2 09:01 UTC 2002

resp:64 resp:68 agreed and agreed but resp:65 not agreed.

I had a friend tell me about the Joy of Cooking series: Ed 1, I think 
was put out by the mother, Ed 2 was the mother and daughter, and Ed 3 
was the grandson, I think.

Edition 2, from what I had been told, is the easiest to work with.  
Some of the recipes are indeed exotic, but.. if you have some very 
rudimentary skills and follow the recipes carefully, you should be 
fine.

Edition 3 assumes the reader knows nothing about cooking and goes into 
a lot of detail.  It wasn't recommended to me because apparently, it 
can't be pragmatically used on a daily basis.  May be more of a 
textbook approach.

void recommended _Help! My Apartment Has A Kitchen_ to jep in an agora 
item a while back, and since Julie and I bought the book a while back, 
I'd have to say I second the motion.  This looks like an excellent 
book for folks that have had very little exposure to cooking.

response 71 of 85:

May 2 09:03 UTC 2002

_Dad's Own Cook Book_ is another great cookbook primer.  Sadly, it 
came to us from my own father.  He really can't cook to save his life--
 he only does a few dishes like spaghetti and such.  Mom bought it in 
hopes he'd learn more, but it didn't work, apparently.

response 73 of 85:

May 3 19:47 UTC 2002

I think I've only got the second edition as well, and I didn't get mine that
long ago.  Interesting.  I'll have to take another look at it when I get home.