Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84 exptools; site ihu1n.UUCP Path: utzoo!watmath!clyde!cbosgd!ihnp4!ihu1n!hobs 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 ihnp4!ihu1n!hobs