[Sca-cooks] Yeeeeee HAAAAHHHHH ;-) ;-) :-)

[Wanda Pease]

Understood that "Reasonable" doesn't mean practically free.  I paid $125 for
my first edition copy with a lot of quivers.  However, I also pay up to $100
for other books that have what I want.  That's about the top of my high end
price range, and a bit higher than my "reasonable".

My only reason for saying "comb bound" wasn't that I thought that was such a
great idea but with the starry eyed hope that it could bring the price down
to the point where some of my truly poverty stricken friends might be able
to reach it.  Probably wouldn't do that however. (I have finally found a way
of labeling these things (P Touch) that makes them less of a pain.)

I would genuinely like a CD version if it could be done as an adjunct and
cheaply (really cheaply - like in the $20 level) so I won't hold my breath.
It would be nice to have a searchable version where you could print off a
single recipe or documentation so you could take it and not the book places.
However a CD would never replace the actual printed version.

Regina Romsey
>
> Well, we'll be working on it. One of the projects, I suspect, while I'm in
> Seattle. But, y'all do need to remember that it won't be coming out in a
> volume for $2.95. Even at a more reasonable price, "reasonable"
> will have to
> take into account the many pages of documents in the original, period
> Chinese scripts, and printing that isn't cheap (although nowhere near as
> expensive as Kegan Paul was trying to sell it for).
>
> And, eventually, I'd like to see a volume withought the original Chinese
> (we've been discussing it) as well as one on CD, but that is yet to be
> arranged.
>
>