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From: ttp@kestrel.ARPA
Newsgroups: net.cooks
Subject: Re: cookbook suggestions...
Message-ID: <2247@kestrel.ARPA>
Date: Mon, 28-Oct-85 01:32:34 EST
Article-I.D.: kestrel.2247
Posted: Mon Oct 28 01:32:34 1985
Date-Received: Wed, 30-Oct-85 06:14:34 EST
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Organization: Kestrel Institute, Palo Alto, CA
Lines: 28
Summary: claiborne, ann thomas

I have a second recommendation of the 60 Minute Gourmet by Craig
Claiborne (claibourne?) (formerly, I believe, of the NY Times), and
also another of his books, The NY Times Cookbook.

Ann Thomas has two books: The Vegetarian Epicure, vol.1 and 2 (2 has
foreign inspired recipes). I've made several things out of each which
have varied from good to amazing.  (It is a little strange to see
spaghetti ala carbonara without bacon, but her vegetarian prejudice
doesn't seem to get in the way). By the way, a friend thought Thomas'
books were "better" than the Moosewood books, because the
Moosewood recipes were too conglomerate and were more time consuming
in (needless?) extra vegetable chopping.

I suggest being very careful with the vegetarian cookbooks Diet for a
Small Planet, and Recipes for a Small Planet. The former is okay for
protein complementarity information and the latter has a reliable time
chart for pressure cooking beans. Also, the Walnut Cheddar Loaf is
okay, though perhaps not very salubrious considering its fat content.
Too many of the recipes, for me at least, turned into grey mush.

"Joy of Cooking" seems to have a lot of detail, but I rarely liked
anything I made out of it (except orange-molasses bread). I found it
usually emphasized time-consuming detail which in fact missed the main
point (i could never make a cream sauce following it, though it seems
to be in great detail). And some of the recipes are 
ignorant - like taco seasoning without cumin. 

-tom