[Sca-cooks] Food for Fifty

[Aurore Gaudin]

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About 5 years ago when I was 22, I was given a cookbook called "The Good Housekeeping Illustrated Cookbook".  That book has made up for me not taking Home Economics as a teenager.  It's got a little bit of everything including how to set a table properly.  It's a book of gold to me.  Aurore
  ----- Original Message -----
  From: jenne at fiedlerfamily.net
  To: sca-cooks at ansteorra.org
  Sent: Sunday, April 14, 2002 9:40 PM
  Subject: Re: [Sca-cooks] Food for Fifty


  > 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."

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