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From: jcp@osiris.UUCP (Jody Patilla)
Newsgroups: net.cooks
Subject: Re: I  Joy 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 ..."