SC - Re:Snakes

[Suzanne Berry]

Michael F. Gunter wrote:

> I have just gotten "The Complete Chef" by The Culinary Institute of America.
> This is a huge tome that details every aspect of being a professional chef.
> >From the knives (this is the handle, hold it like this), to portion control, to
> hygene, to recipes.  It's a wonderful book and well worth the $50 I paid for it.
> 
> Yers,
> 
> Gunthar

Yup, that's a good 'un. I was thinking of suggesting Wayne Gisslen's
"Professional Cooking", but figured a better starting off point would be
something without professional references in the title. Luckily, I don't
have to choose only one cookbook ;  ) .

Adamantius 

______________________________________
Phil & Susan Troy
troy at asan.com
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