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: 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)