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From: hobs@ihu1n.UUCP (John A. Hobson)
Newsgroups: net.cooks
Subject: Re: cookbook suggestions...
Message-ID: <282@ihu1n.UUCP>
Date: Mon, 28-Oct-85 09:53:01 EST
Article-I.D.: ihu1n.282
Posted: Mon Oct 28 09:53:01 1985
Date-Received: Wed, 30-Oct-85 04:10:41 EST
References: <1034@decwrl.UUCP>
Organization: AT&T Bell Laboratories
Lines: 44

> Strictly from the criterion of `safety' I have found vintage '55-'65
> Betty Crocker books to be the best, although they always seem to over
> cook things by 20%.

I have the Betty Crocker Cookbooks (a gift from my Mother-in-law)
and I dislike them intensely.  When I start to read a trifle recipe
that has as its first ingredient "1 8 oz. package of Vanilla flavour
instant pudding mix" I feel that someone is cutting a few too many
corners in making the recipe easy to make.

As my favorite cookbook author, Robert Farrar Capon put it "I am an
Anglican, or medium-high church cook.  I have Henri-Paul Bellaprat on
my shelf, but Fanny Farmer in my heart."  (Actually, I have Andre Simon
on MY shelf, but he is just as bad -- Simon has a duck recipe which
contains the instruction that, after roasting the duck, one should
drain off the fat and replace it with "100 grams best unsalted butter."
Really now!)

Anyway, Father Capon (he is an Episcopal priest) has written 4
cookbooks, of which his first, THE SUPPER OF THE LAMB, is my
favorite.  One Jewish friend of mine referred to it as a Christian
LOVE AND KNISHES.  Capon is opinionated, but he knows what he is
talking about and is fun.  He has a marvelous chapter on how to
thicken a stew, for example, which tells you exactly what is going
on in a fat and flour mixture added to boiling water.

I forget the name of his second book (I don't own a copy), but his
third book (PARTY SPIRIT) is very good on recipes for party snacks
and meals, my only quibble with it being that he has a chapter on
how to throw together a party meal from things you have in your
refridgerator and pantry, and I have quite different things in my
refirdgerator and pantry.

His fourth book (CAPON ON FOOD) is for those who have a good feel
for cooking and just want to ignore recipes.  It is strong on the
"add a can of tomato paste, some olive oil, and some basil and
oregano if you want the sauce to go off in an Italian direction, on
the other hand, if you want a more Provencal flavour,...".  It's not
for the beginner or the faint of heart in the kitchen.
-- 
John Hobson
AT&T Bell Labs
Naperville, IL
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