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From: klein@ucbcad.UUCP
Newsgroups: net.cooks
Subject: Re: Everyone should have _Joy_of_Cooking_
Message-ID: <129@ucbcad.UUCP>
Date: Mon, 4-Mar-85 12:19:32 EST
Article-I.D.: ucbcad.129
Posted: Mon Mar  4 12:19:32 1985
Date-Received: Thu, 7-Mar-85 05:37:56 EST
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> I agree that it is probably the most extensive book of American cooking
> available, and I also agree that I can find a recipe for just about anything
> I want to cook. I admit I cannot think of one that would serve better as an
> all-around cookbook, but you're going to wind up with a collection anyway if
> you like to cook, so eventually you're going to go to be going to one
> cookbook for cajun dishes, another for Lebanese, and like that.

Joy is exceptionally good for *general* reference, like ingredients, methods,
etc.  Its value in my eyes is for that reason alone, and it is worth many
times its price.

Another cookbook that is an absolute essential if you're serious about it
is Mastering the Art of French Cooking, Vol. 1 (Julia Child is co-author).
This one is very detailed about the French interpretation of cooking and
complements Joy very well.  When I have a tough question on ingredients or
methods, I will consult both.  Mastering the Art also has many truly excellent
and detailed recipes.

In addition to these you should have a wide assortment of ethnic cookbooks
to round out your repertoire.
-- 

		-Mike Klein
		...!ucbvax!ucbmerlin:klein	(UUCP)
		klein%ucbmerlin@berkeley	(ARPA)