Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 8/23/84; site ucbcad.UUCP Path: utzoo!watmath!clyde!burl!ulysses!allegra!bellcore!decvax!ucbvax!ucbcad!klein 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 References: <178@gitpyr.UUCP> <558@tpvax.fluke.UUCP> Distribution: net Organization: UC Berkeley CAD Group, Berkeley, CA Lines: 25 > 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)