Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site ut-sally.UUCP Path: utzoo!linus!philabs!cmcl2!seismo!ut-sally!bulko From: bulko@ut-sally.UUCP (William C. Bulko) Newsgroups: net.cooks Subject: Re: cookbook suggestions Message-ID: <3354@ut-sally.UUCP> Date: Sun, 3-Nov-85 15:20:01 EST Article-I.D.: ut-sally.3354 Posted: Sun Nov 3 15:20:01 1985 Date-Received: Tue, 5-Nov-85 08:35:48 EST Distribution: net Organization: U. Texas CS Dept., Austin, Texas Lines: 11 [] The various cookbook suggestions are all good, depending on what food tastes you have. However, if the person requesting the suggestions is a total novice (like my "better half", the owner of this account! :-)) I suggest purchasing a companion volume of Craig Claiborne's book on techniques (I don't remember the exact title). I'm sure everyone out there will agree that knowing how to chop, mince, etc. is just as important as the ingredients used in a recipe, and this book illustrates them well. Joyce c/o bulko@sally