Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site osiris.UUCP Path: utzoo!linus!philabs!cmcl2!seismo!umcp-cs!aplvax!osiris!jcp From: jcp@osiris.UUCP (Jody Patilla) Newsgroups: net.cooks Subject: Re: IJoy of Cooking Message-ID: <173@osiris.UUCP> Date: Sun, 10-Mar-85 08:37:22 EST Article-I.D.: osiris.173 Posted: Sun Mar 10 08:37:22 1985 Date-Received: Tue, 12-Mar-85 20:34:42 EST References: <528@cornell.UUCP> <127@Navajo.ARPA> Organization: Johns Hopkins Hospital Lines: 30 > > I still recomend Joy of Cooking to people. In general, the > recipies in JoC are only mediocre (though frequently a good > place to start experimenting) - If you find something in JoC > that looks or tastes interesting, you are best off finding > another specialty cookbook with anoteher recipe. > > However, JoC is easilly worth its price (last copy I bought > was only $11 for the hardback!) for just the "information" > sections and definitions and (i dont beleive someone complained > about) the cross-references! > > BillW I like Joy of Cooking too. It's a great reference for new brides and college students. After all, how many other cookbooks explain how to boil an egg ? It also tells how to make tofu, cottage cheese, and alot of other very basic things. The recipes are not necessarily great, but they provide a good base for experimentation. I haven't followed a JofC recipe exactly in about 10 years, but I often refer to it when I want to make something and need to get an idea of the appropriate proportions. I have lots of other cookbooks for specialty items, including "The NY Times 60 Minute Cookbook" (which is GREAT), but I wouldn't give away my JofC. -- jcpatilla "'Get stuffed !', the Harlequin replied ..."