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<DIV><SPAN class=906245800-24122004><FONT face=Arial size=2>Yea! I just got
several very nice books on food, mostly historical. </FONT></SPAN></DIV>
<DIV><SPAN class=906245800-24122004><FONT face=Arial
size=2></FONT></SPAN> </DIV>
<DIV><SPAN class=906245800-24122004><FONT face=Arial size=2>The Oxford Companion
to Food is a listing of words and phrases with very complete definitions. It
includes historical information, dates when first found anywhere, when found in
Europe, gives the primary document information. It contains no recipes,
however. It is just nice.</FONT></SPAN></DIV>
<DIV><SPAN class=906245800-24122004><FONT face=Arial
size=2></FONT></SPAN> </DIV>
<DIV><SPAN class=906245800-24122004><FONT face=Arial size=2>The Cambridge World
History of Food is a two volume set which contains hundreds of articles on
various aspects of historical food including what staples they had, what
diseases they had that might be food related, what they ate by geographic
regions, etc. Really neat.</FONT></SPAN></DIV>
<DIV><SPAN class=906245800-24122004><FONT face=Arial
size=2></FONT></SPAN> </DIV>
<DIV><SPAN class=906245800-24122004><FONT face=Arial size=2>Larousse
Gastronomique is also an encyclopedia of food with historical notes, but it also
has thousands of recipes - mostly historic French recipes with a hundred or so
wonderful pictures and many hundreds of drawings. </FONT></SPAN></DIV>
<DIV><SPAN class=906245800-24122004><FONT face=Arial
size=2></FONT></SPAN> </DIV>
<DIV><SPAN class=906245800-24122004><FONT face=Arial size=2>Finally, The
Professional Chef, which is the new CIA (Culinary Institute of America)
Cookbook/Handbook with recipes, lots of how tos, and a whole lot of kitchen
chemistry. It is one of the best books for learning how to be a
professional-level chef. The other one at the same level is The Making of a
Chef.</FONT></SPAN></DIV>
<DIV><SPAN class=906245800-24122004><FONT face=Arial
size=2></FONT></SPAN> </DIV>
<DIV><SPAN class=906245800-24122004><FONT face=Arial size=2>If anyone is
interested in these books, come to the Cook's Guild on the third Monday of each
month or call to find when we are available (214.850.1558).</FONT></SPAN></DIV>
<DIV><SPAN class=906245800-24122004><FONT face=Arial
size=2></FONT></SPAN> </DIV>
<DIV><SPAN class=906245800-24122004><FONT face=Arial size=2>In
service,</FONT></SPAN></DIV>
<DIV><SPAN class=906245800-24122004><FONT face=Arial size=2>Caelin on
Andrede</FONT></SPAN></DIV></BODY></HTML>