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| Author |
Message |
| 19 new of 85 responses total. |
valerie
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response 67 of 85:
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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.
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danr
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response 68 of 85:
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Apr 26 15:23 UTC 1998 |
Another one worth considering is James Beard's American Cookery.
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jaklumen
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response 69 of 85:
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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.
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jaklumen
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response 70 of 85:
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May 2 09:01 UTC 2002 |
This response has been erased.
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jaklumen
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response 71 of 85:
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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.
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keesan
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response 72 of 85:
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May 2 14:43 UTC 2002 |
Thanks for the info on the three editions. I have not seen 3.
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orinoco
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response 73 of 85:
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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.
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jaklumen
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response 74 of 85:
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May 5 11:00 UTC 2002 |
Hmmm, the 3rd ed. was very, very recent. I've seen it, but didn't
take the good time to read through it. It belonged to the friend of
mine.
I think most people refer to 2nd ed.
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jmsaul
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response 75 of 85:
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Jul 16 15:29 UTC 2002 |
The 3rd edition isn't anywhere near as cool as the earlier ones. I'd avoid
it.
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orinoco
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response 76 of 85:
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Jul 16 18:29 UTC 2002 |
What don't you like about it? I still haven't seen a copy.
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jmsaul
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response 77 of 85:
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Jul 16 18:41 UTC 2002 |
It isn't as quirky, and it focuses on modern trends. They've taken out (or
modified for the low fat, high carb crowd) a lot of the classic recipes,
supposedly, as well as some of the obscure stuff -- stuff I'll probably never
use, like how to prepare a grouse, but that I'd be glad I have somewhere if
it ever comes up. I've only glanced at it, but the reviews I've read are
pretty universally negative when compared to the original.
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jmsaul
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response 78 of 85:
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Jul 16 18:50 UTC 2002 |
I just checked it out on Amazon -- it's got its supporters, too. You might
look at the reviews.
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jaklumen
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response 79 of 85:
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Jul 17 01:34 UTC 2002 |
From what my friend told me, 3rd ed. assumes you know nothing about
cooking and gets very elaborate from there. He recommended 2nd ed.
just because of that-- if you can follow a recipe, it will have most of
what you need.
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jmsaul
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response 80 of 85:
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Jul 17 02:47 UTC 2002 |
The reviews on Amazon are pretty interesting. It really sounds like the 3rd
ed. isn't a substitute for the 2nd, but it's a good supplement.
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jaklumen
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response 81 of 85:
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Jul 17 05:35 UTC 2002 |
That may well be.
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orinoco
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response 82 of 85:
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Jul 19 03:28 UTC 2002 |
I'm definitely a big fan of the obscure game recipes in the 2nd ed. It's
always good to know that I remember how to cook beaver tail properly. But
realistically, I don't think I'll ever need to know that.
But I do like the focus in the 2nd ed. on "ordinary" recipes. I can find out
all I need to know about trendy ingredients or exotic food from magazines and
whatnot.
Now I'm really curious.
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jmsaul
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response 83 of 85:
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Jul 19 15:31 UTC 2002 |
That's kind of my feeling. It sounds like they added a lot of trendy stuff
at the expense of depth on the classic material. I certainly don't mind
recipes for Thai or Mexican food -- but when I want them, I'd prefer to go
to a specialist cookbook that will have the depth I want on those specific
cuisines. I wouldn't go to Joy of Cooking for that.
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gelinas
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response 84 of 85:
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Nov 24 01:08 UTC 2002 |
Yesterday, I got _The_Magic_of_Fire_, even though I don't have a fireplace,
after hearing about it on "The Splendid Table" on WUOM a few weeks back.
I don't know when I'll get to try the recipes, so far it's been fun to read.
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jaklumen
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response 85 of 85:
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Aug 2 11:00 UTC 2005 |
mentioned somewhat in another item, thinking about buying a Frugal
Gourmet cookbook, but not sure which one?
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