[Sca-cooks] Spiral Bound or Perfect? One Book or Two

[Susanne Mayer]

 I know I am late again,....but I do have some Time-Live cookbooks where the 
information is bound in a hard cover book a bit bigger than A4 size and the 
recipes in a spiral bound smaller (about A5 size) book, which was originally 
set into a sleve inside the hardcover book ( My Mom still has the classic 
French cuisine book, and I found the recipe part of the caribean book at a 
flea market). This division between information and recipe part is qiute 
nice as you only risk the recipes in the kitchen ;-)

Katharina

Unfortuntely in the '70ties they wheren't cheap, I found the english series 
titles : foods of the world see this site for a picture:

http://www.volumelists.com/detail.php?ser=Foods%20of%20the%20World

> Message: 5
> Date: Mon, 25 Oct 2010 10:46:37 -0800 (AKDT)
> From: morgana at gci.net
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Subject: Re: [Sca-cooks] Spiral Bound or Perfect? One Book or Two
> Message-ID:
> <19723724.44030.1288032397861.JavaMail.morgana at mail.gci.net>
> Content-Type: text/plain; charset=UTF-8; format=flowed; delsp=no
>
> Well, I like spiral-bound myself, and I find the non-recipe articles and
> information just as interesting as the recipes. I shall encourage all in
> my group to get their own copies (G). Although two volumes with the
> recipe section in spiral bound and the other information perfect bound
> might be the ideal, the cost may not make it worthwhile.
>
> Morgana in Winter's Gate
>