Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.3 alpha 4/15/85; site kestrel.ARPA Path: utzoo!watmath!clyde!burl!ulysses!allegra!oliveb!Glacier!kestrel!ttp 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 References: <1034@decwrl.UUCP> <1326@mtgzz.UUCP> 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