[Sca-cooks] Food for Fifty

[jenne at fiedlerfamily.net]

> I think one reason why we don't see recipes
> for old standards in cookbooks today is that
> there has been the phenomenal growth in the
> numbers of cookbooks published and made
> available. If you want a beef recipe, one looks at
> an entire book on BEEF or one on MEAT.

Which is fine, when you're not dealing with one of the standard texts on
general cooking. But General Cookbooks, in my opinion, should really cover
the variety of General, Basic cooking. *grump grump* If I want great
vegetarian food, sure, I'll look in a vegetarian cookbook. If I want a
recipe for Moo Shu Pork, I'll look in a chinese cookbook. But a basic
cookbook should tell me what cuts of meat there are, and basic ways too
cook them, as well as the basics of cooking major kinds of veggies,
grains, etc.

-- Jadwiga Zajaczkowa
jenne at fiedlerfamily.net OR jenne at tulgey.browser.net OR jahb at lehigh.edu
"Are you finished? If you're finished, you'll have to put down the spoon."