Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10 5/3/83 based; site homxa.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!mhuxj!houxm!homxa!troy From: troy@homxa.UUCP (G.FORD) Newsgroups: net.cooks Subject: Cookbooks Message-ID: <781@homxa.UUCP> Date: Thu, 7-Mar-85 13:18:55 EST Article-I.D.: homxa.781 Posted: Thu Mar 7 13:18:55 1985 Date-Received: Fri, 8-Mar-85 05:09:03 EST Organization: AT&T Bell Labs, Holmdel NJ Lines: 24 I've been reading all the suggestions for cookbooks with interest, but so far have seen no reference to my favorite. Being a working person who lives alone, I find that in the evenings I am far too tired to spend hours in the kitchen. The best solution to this I've found is "The New York Times 60-Minute Gourmet" (edited by Pierre Franey I think). Most of the entries are organized along a meal plan with a main dish and one side dish and include some background on the dishes without being cutesy. The recipes mostly use standard ingredients and are very good. The meals are designed to be preparable in under one hour (obviously) and allow me to eat delicious meals without having to wash the dishes at eleven o'clock at night. I do have the "Joy of Cooking" and the "Settlement Cook Book" and use these quite a bit for general information, recipes for desserts and special occasions and days when I have lots of time. The disadvantage to these is that they are NOT designed to allow you to choose a recipe quickly and make it. I always find myself drooling over something that takes three hours to prepare. The additional advantage to this book is I can invite someone over to dinner and know that my whole day doesn't have to be spent preparing what I'll have. I've had several people over on the spur of the moment and they are always amazed that dinner is great without much fuss. Troy