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From: klein@ucbcad.UUCP
Newsgroups: net.cooks
Subject: Re: Cookbooks
Message-ID: <136@ucbcad.UUCP>
Date: Fri, 8-Mar-85 11:16:53 EST
Article-I.D.: ucbcad.136
Posted: Fri Mar  8 11:16:53 1985
Date-Received: Tue, 12-Mar-85 10:27:28 EST
References: <781@homxa.UUCP>
Organization: UC Berkeley CAD Group, Berkeley, CA
Lines: 19

> 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).
> ...
> The disadvantage to [other cookbooks] 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.

You don't mention any of Julia Child's cookbooks.  The one taken directly
from her famous "French Chef" TV series includes many dishes introduced as
"Dinner for Four in Half an Hour".  While I have never made one of these
in half an hour, 60 minutes is tops, usually less.  The elements of French
cooking are ingredients and methods, not complexity.  (You may have guessed
that I am a great fan of French cooking.)
-- 

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