Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 6/24/83; site zehntel.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxl!ihnp4!zehntel!zinfandel!berry From: berry@zinfandel.UUCP Newsgroups: net.cooks Subject: Re: CHEF PAUL PRUDHOMME'S LOUISIANA KITC - (nf) Message-ID: <1512@zehntel.UUCP> Date: Wed, 6-Jun-84 04:19:12 EDT Article-I.D.: zehntel.1512 Posted: Wed Jun 6 04:19:12 1984 Date-Received: Sun, 10-Jun-84 07:07:23 EDT Sender: root@zehntel.UUCP Organization: Zehntel Inc., Walnut Creek, CA Lines: 16 #R:duke:-440700:zinfandel:4300064:000:452 zinfandel!berry Jun 4 10:47:00 1984 I would definitely give a 10 to 'Larousse Gastronomique'. It's a dictionary-style compendium of EVERYTHING you ever wanted to know about French (and then some) cooking. You need to be an experienced cook to get the most out of it, but BOY is it complete. Info on foodstuffs, history, recipes, you name it. The only cookbook used regularly by M. F. K. Fisher according to an interview in a recent Cook's Magazine. Need I say more? --berry