+ Five Essential Cookbooks? +
Add...@end.com
Which five cookbooks would you consider "essential" for someone who is just
beginning to discover the delights of cooking?
The list can consist of any type of cookbook you find essential; that is,
they can cover basics, or can be specialty cookbooks, such as books that
specialize in one type of cuisine, etc.
And for extra credit, which other cookbooks would you recommend as perhaps
not being essential, but a personal favorite?
--
To reply, remove "XXX": XX...@ix.netcom.com
Chris Paquette
camphead design
>Which five cookbooks would you consider "essential" for someone who is just
>beginning to discover the delights of cooking?
>
>The list can consist of any type of cookbook you find essential; that is,
>they can cover basics, or can be specialty cookbooks, such as books that
>specialize in one type of cuisine, etc.
>
>And for extra credit, which other cookbooks would you recommend as perhaps
>not being essential, but a personal favorite?
Hmmm... here are my favorites (you can always tell which cookbooks in my
kitchen are good because they're the ones with pages stained and dripped on
from frequent use!) These are probably not the "classic" sourcebooks, but
I've found them useful in my explorations of food.
1) The Better Homes and Gardens New Cookbook -- my mother used it in our
midwestern household, so when I was learning to cook I asked for a copy.
It's good for new cooks who want to get the basics. Nothing is too fancy,
and it's not all useful (or particularly "current," but it gives
instructions on how to do everyday things like chop onions, cook an egg, and
roast a chicken (you've gotta start somewhere!).
2) Moosewood Cookbook by Molly Katzen -- a vegetarian classic. Great
recipes, good use of diverse ingredients/culinary traditions. Lots of good
food for veg and non-veg alike.
Now I'll get into more specific fields:
3) Fire and Spice by Jacki Passmore. "200 Hot and Spicy Recipes from the
Far East"
It even passed the test of an unmercifully critical friend who lived in
China 6 years and loves spicy food. Great recipes for Chinese, Thai,
Indian, Indonesian... foods. Her "medium-hot" is blazing! A good source
for sauces and ideas, as well as a good read.
4) All-American Vegetarian by Barbara Grunes and Virginia van Vynckt. A
good book which covers American foods from coast-to-coast, including foods
brought here by immigrant groups. Includes both recipes which are
inherently vegetarian and recipes which have been vegetarianized/updated and
made more healthy for today's lifestyles. Not a recipe from this book has
ever failed for me -- I feel that the authors know food, culture, and
cooking.
5) A subscription to The Vegetarian Times magazine. Nothing beats new
recipes at your doorstep every month. Again, nothing from VT has ever
flopped on me -- they do a great job in their kitchens!
Finding a good cookbook can be a difficult task; I've got at least a
half-dozen that I'll undoubtedly never use because they're too difficult or
obscure, and another half-dozen that I've tried recipes from that were so
awful (sauces that combined flavors in ways that should never happen, beans
that were destined to be hard as pebbles, casseroles that were
unrecognizable pots of mushy glop when done) that I'll never use them again.
Some good ones you find by chance and some you hear about...
So, that's what's between the bookends on my counter. I can't wait to see
what everyone else likes!
--Becky
John Schiaparelli
WARNING TO CAPTAIN FLASH: This thread will quickly exceed the 25 post
"Flash Limit". Return to normal TV viewing now or proceed at your own risk.
You have been warned.
I won't name 5 +ACI-essentials+ACI- because I don't own all the books I
would like.
We have about 25 cookbooks, and about half are used with any frequency.
None of the below are in any particular order.
The 5 I use the most are:
The Joy of Cooking (previous edition, not the new one - yet)
The Way to Cook (Julia Child)
The New Basics Cookbook
Cucina Rustica (Viana La Place +ACY- Evan Kleiman)
The Fanny Farmer Cookbook
Other books I use regularly:
The French Farmhouse Cookbook (Susan Herrmann Loomis)
Cucina Fresca (La Place +ACY- Kleiman)
Pasta Fresca (La Place +ACY- Kleiman)
Roasting (Barbara Kafka)
Books I Look Forward to Buying:
The New Professional Chef (CIA - no, not the spies, the cooking school)
Dean and DeLuca Cookbook (David Rosengarten)
I will also admit to referring to various old Frugal Gourmet paperbacks for
things. We save all our old Gourmet magazines, Wine Spectators and Sunsets
and fish through them for old favorites.
John
--
Remove +ACI-nospam+ACI- from email address to reply. I love the canned
variety, not
the cyber variety.
Mary Elizabeth
Add...@End.com wrote:
>
> Which five cookbooks would you consider "essential" for someone who is just
> beginning to discover the delights of cooking?
>
> The list can consist of any type of cookbook you find essential; that is,
> they can cover basics, or can be specialty cookbooks, such as books that
> specialize in one type of cuisine, etc.
>
> And for extra credit, which other cookbooks would you recommend as perhaps
> not being essential, but a personal favorite?
For the basics,
1. Good Housekeeping Illustrated Step-by-Step Cookbook
2. Better Homes and Gardens Cookbook
3. Joy of Cooking for reference and more advanced cooking
4. Mastering Microwave Cookery (by Cone and Snyder)
5. Any of Jane Brody's cookbooks
Personal favorite: Anything by Madhur Jaffery
---------------------------------------
Mary "There is no St. Beth" Elizabeth |
Who is actually cooking out of Bharti
Kirchner tonight...about which more anon |
---------------------------------------
Blacksun21
The 5 I use the most (*lately*) are:
Joy of Cooking (the '74)
World of the East Vegetarian Cooking (Madhur Jaffrey)
(even tho I am not a vegetarian)
Curried Favors (McMillan)
With Bold Knife & Fork (MFK Fisher)
The Teatime Cookbook (Berne)
Other books I use regularly:
Sunset Gifts From Your Kitchen
Everything Tastes Better Outdoors (Roden)
The Farmhouse Cookbook (Susan Herrmann Loomis)
Great Food Without Fuss (McCullough & Witt)
The Crabtree & Evelyn Cookbook
Books I Look Forward to Buying:
Serious Pig (John Thorne)
Cookwise (Corriher)
Whatever used R F Capon I can scrounge up
Indian Sweets (used, when I can find it again-- kicking myself for not buying
it last time I saw it)
Me too: ---->>I will also admit to referring to various old Frugal Gourmet
paperbacks for
things.<< Espcially Immigrant Ancestors and 3 Ancient Cuisines
I save all Cook's Illustrated and Fine Cooking & most copies of Safeway's Fresh
Ideas (which is now "Select"), which, to my surpise, has some great recipes in
it-- the one that recently caught my attention was roast duck with a sauce of
dried figs and red wine.
Jen
House o' Cookbooks
Leo Scanlon
Add...@End.com wrote:
>Which five cookbooks would you consider "essential" for someone who is just
>beginning to discover the delights of cooking?
Better Homes & Gardens Cookbook
The original Frugal Gourmet cookbook
The original James Beard cookbook
Joy of Cooking (new edition)
Sorry, I don't have five "essentials," only four. If I had to choose
only one for a beginner, it would be the Better Homes & Gardens.
Leo
Judy Wagner
Hard to pick the essentials, but...
Julia Child, Mastering... v1
Marcella hazen, Classic Italian... v1 (can't remember the exact title)
BH&G 60s edition (the later edition is not nearly as good)
Joy 60s edition (got the new one for Christmas and haven't used it)
my recipe box/book
JOW
tania welford
Changes according to 'phase', at the moment:
Any "Australian Womens Weekly" cookbook, Spanish at the moment
Charmaine Solomon's Thai Cookbook
Monthly BBC Good Food Magazine - great stuff!
DK Pocket Encyclopedia of Cooks Ingredients - great reference book,
no recipes.
Probably only those, have dozens of Womens Weekly books and the BBC mags
so tend to reuse them.
Cheers
Tania
RAQUEL VARNADO
COOKBOOKS well visit http://members.spree.com/marcella/ shop for less on
the internet. Cookbooks galore at a low price Spree ID: MARCELLA that I
referred you, Enjoy.
Love, RSV
Adrian Mariano
Add...@End.com writes:
>Which five cookbooks would you consider "essential" for someone who is just
>beginning to discover the delights of cooking?
>The list can consist of any type of cookbook you find essential; that is,
>they can cover basics, or can be specialty cookbooks, such as books that
>specialize in one type of cuisine, etc.
CookWise by Shirley Corriher. This book has a lot of kitchen science
in it. Rather than just telling you what to do, it tells you why you
should do things.
Michael Justice
Only five? :-( These give a good introduction and cover most of the basics:
_The_I_Hate_to_Cook_Book_ by Peg Bracken
_The_Joy_of_Cooking_ by Irma S. Rombauer and Marion Rombauer Becker
_On_Food_and_Cooking_ by Harold McGee
_The_Frugal_Gourmet_ by Jeff Smith
and EITHER:
_The_Tassajara_Bread_Book_ by Edward Espe Brown
OR:
_Beard_on_Bread_ by James Beard
Bracken's book is fun and wonderful for the beginner. Great for when you
don't have hours to play around in the kitchen, too.
-- Michael.
--
Michael A. Justice * lib...@eskimo.com * Member, Libertarian Party
"The House of the Venerable and Inscrutable Colonel was what they called it
when they were speaking Chinese. Venerable because of his goatee, white as
the dogwood blossom, a badge of unimpeachable credibility in Confucian eyes.
Inscrutable because he had gone to his grave without divulging the Secret of
the Eleven Herbs and Spices." -- Neal Stephenson, _The_Diamond_Age_
Dan Floyd
Michael Justice wrote:
> >>Which five cookbooks would you consider "essential" for someone who is just
> >>beginning to discover the delights of cooking?
> >
>
> Only five? :-( These give a good introduction and cover most of the basics:
>
> _The_I_Hate_to_Cook_Book_ by Peg Bracken
> _The_Joy_of_Cooking_ by Irma S. Rombauer and Marion Rombauer Becker
> _On_Food_and_Cooking_ by Harold McGee
> _The_Frugal_Gourmet_ by Jeff Smith
> and EITHER:
> _The_Tassajara_Bread_Book_ by Edward Espe Brown
> OR:
> _Beard_on_Bread_ by James Beard
>
> Bracken's book is fun and wonderful for the beginner. Great for when you
> don't have hours to play around in the kitchen, too.
>
> -- Michael.
> --
Jeff Smith? Am I the only person to think he is the worst cooking *personality* to ever
appear on the face of the earth? (with the possible exception of Graham Kerr)
Dan
Jim Lahue
I don't know if he's the worst, but he certainly can be annoying at
times. David Rosengarten is also annoying at times.
Graham Kerr was much more interesting in his "Galloping Gourmet"
days than he is now.
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Jim Lahue | Disclaimer: All expressed
jla...@vnet.ibm.com | views are mine alone and not
RS/6000 Division, IBM Corp | necessarily shared by IBM
ASchweitzer
I like The Clever Cleaver Brothers.
AChrist787
Graham Kerr was much more interesting in his "Galloping Gourmet" days than he
is now.
>=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
He was also apparently a whole lot less sober then as well.
Anne
Anne Christopherson
"Old roses are full of instructions on how to live right."
ASchweitzer
Cooking with Regis and Kathie Lee
In the kitchen with Miss Piggy
Entertaining with Regis and Kathie Lee
nancy dooley
On Tue, 24 Feb 1998 15:51:56 GMT, car...@swbell.net (ASchweitzer)
wrote:
>Cooking with Regis and Kathie Lee
>In the kitchen with Miss Piggy
>Entertaining with Regis and Kathie Lee
Dear Mr. Schweitzer:
To date, you have been making mostly inane and juvenile comments (like
"Mexican food sucks bricks") with very little to offer, otherwise. I
was willing to give you a chance to improve, but I'm sorry, Laddie,
it's your curfew.
Recommending Regis and Kathie Lee and Miss Piggy as the be-all and
end-all of cooks and entertainers, has placed you beyond the pale; I'm
afraid I must now declare you a non-entity.
Kindest regards,
N.
ASchweitzer
I'm extremely sorry.
I'll try harder.
Apologies,
ASchweitzer
Anne Bourget
Dan Floyd (dfl...@shol.com) wrote:
: Jeff Smith? Am I the only person to think he is the worst cooking *personality* to ever
: appear on the face of the earth? (with the possible exception of Graham Kerr)
: Dan
No, I am sure that you are not. However, the key word here is
"personality". I have a theory about television "cooks" that goes
something like this: the more obnoxious you are the better your chances
of becoming a main stream hit. This thought could be applied to nearly
anything I guess - television shows in general, books, movies, etc.
The dislike or even stronger feelings such as hate are often applied (in
this newsgroup at least) to most of the television cooks: Graham Kerr,
Justin Wilson (who gets my vote as one of the very, very worst), Lynn
Fisher, Debbie Field (no one believes she really eat anything she bakes),
and that Emeril fellow who has to be the worst of all. Julia Child is
probably the only one that nearly everyone finds delightful and endearing
(and let's not forget enduring).
The Food Network was recently added to the Sacramento cable lineup and
most of it is so boring. Mary Sue & Susan who make up Too Hot Tamales are
very good. They cook food I want to cook and eat and they impart a lot of
good information along the way. Also, they play off of each other very
well and their strong friendship is comforting. And Jennifer and Clarissa
--Two Fat Ladies--are just wonderful. I cannot get enough of them.
Unfortunately, it seems that about 80% of the time I tune in they have
that damn Emeril barking, prancing, and just behaving like an obnoxious
fool.
Anne Bourget
--
____________________________________________________________________________
Anne Bourget bou...@netcom.com
Sacramento, California
"A room without [cook]books is a body without a soul."
Cicero
Anne Bourget
Only five? That is a hard one. I have told this story before, so I
apologize for those that may be reading it again. But in college in the
1960s I ordered three books as my introductory membership benefit:
Mastering the Art of French Cooking by Julia Child et al
The New York Times Cookbook by Craig Claiborne
The Joy of Cooking Irma Rombauer et al
I still have these books and use them a lot.
Mastering the Art of French Cooking is such a good book. I cooked my way
through it and still regard it as one of my favorites. The New York Times
Cookbook now seems a bit dated...simply because we have become much more
aware of other cuisines. However, Claiborne was promoting Asian cooking
long before it became chic. The recipes are good and very, very easy. The
Joy of Cooking is a good reference and the baking and dessert sections
are its strength.
I now favor Marion Cunningham's "The Fannie Farmer Cookbook" as a
favorite basic cookbook. Yes, I think its recipes are superior to those
in JofC.
But exceeding the stipulated 5 I would add all of Elizabeth David's
books, the 1956 Betty Crocker Picture Cookbook, Marcella Hazan's
"Essentials" if I were forced to choose one of her books, James Beard's
"American Cookery", the Good Cook Series, and the Time Life series on the
world. And a Diana Kennedy book on Mexican cooking. Well, I had better
stop.
Now, for worst cookbooks there are plenty. But for cookbooks being hailed
as great that I think are far less than great I would vote for anything
by Martha Stewart, any of the Silver Palate books, Jeff Smith (and most
of those TV cooks except for Julia and Jacques Pepin). Again, I had
better stop as I am surely going to offend a number of people.
Anne Bourget
Anne Bourget's Cookery Books
(Selling out of print cookery books)
Sacramento, California
camphead design
>: Jeff Smith? Am I the only person to think he is the worst cooking
*personality* to ever
>: appear on the face of the earth? (with the possible exception of Graham
Kerr)
>
>of becoming a main stream hit.
>
>Julia Child is
>probably the only one that nearly everyone finds delightful and endearing
>(and let's not forget enduring).
But OH I can't even watch her "Baking with Julia" series on PBS; it's sad,
actually. She acts as a host to newer, younger cooks, and is just a vehicle
for the show. I'm sure attaching the Julia Child name to a cooking program
makes it more "authoritative" but it's a horrible spectacle. She comes off
as a doddering old feeble-minded fool who can't even stir a cake batter
anymore. I'm sure that's not the intention, but the way it's scripted, with
her putting in a token amount of work on these recipes is awful. Let the
woman rest already, or make her a non-participatory host. She looks like
she's propped up against the counter... It's patronizing.
--Becky
--
delete NOSPAM to reply
TJ
camphead design wrote:
<snip>
> She comes off
> as a doddering old feeble-minded fool who can't even stir a cake batter
> anymore. I'm sure that's not the intention, but the way it's scripted, with
> her putting in a token amount of work on these recipes is awful. Let the
> woman rest already, or make her a non-participatory host. She looks like
> she's propped up against the counter... It's patronizing.
I'm afraid I'm famous for my soft spot for the elderly, and I find her
presence just lovely. She asks questions of clarification I might well
have asked myself and she expresses such delight with that interesting
voice of hers. I hope that those who love me (and there are many who
love Julia. I was at a med conference in Seattle a couple of years back
when she was appearing a la Iron Chef against Graham Kerr, and the bell
hop who carried her bags came flying around the corner, leaned against
the wall near me and exclaimed 'I've only worked here 3 days and I
JUSTSAWJULIACHILDS.' He was breathless with excitement.)...as I was
saying, I hope those that love me, do not put me aside because I'm not
photogenic anymore, and I might need to use the potty a bit more often.
Julia is there because she wants to be. I can see it in her geriatic
eyes.
tj
who hasn't seen any Julia Childs *except* this very recent stuff.
Dan Floyd
Anne Bourget wrote:
> No, I am sure that you are not. However, the key word here is
> "personality". I have a theory about television "cooks" that goes
> something like this: the more obnoxious you are the better your chances
> of becoming a main stream hit. ...[snip]
I agree, however some obnoxious TV cooks can actually cook. Martin Yan for example.Jeff Smith
on the other hand is a lousy cook and he he isn't even as entertaining as Ol' Justin.
Dan
>
Leila Abu-Saba
while. I'm not sure I could say what 5 essentials I'd commit to forever-
I want to try out some of the suggestions here first
Here's one I use alot lately: The San Francisco Chronicle Cookbook.
Maybe not surprising, since I have two files stuffed with newsprint
clips from the Chronicle's food section. It's the only section of that
paper I respect.
I notice that some of the recipes in the baking section seem to be taken
from the Joy of Cooking... they usually give credit when they borrow a
recipe.
I also use the Joy Of Cooking, especially for baking
and I turn to Elizabeth David for ideas, especially on Mediterranean
dishes.
I just got a Marlena Spieler cookbook on Healthy Mediterranean COoking
(title?) which I've been using. I have learned to use less raw garlic
than she does - too much for people I love who have sensitive stomachs.
Next I'm going to buy Richard Olney's "Simple French Cooking". Alice
Waters claims it has influenced her restaurant's food more than any
other book....
Leila
add my first name to the start of my return address. No spam please
Leo Scanlon
bou...@netcom.com (Anne Bourget) wrote:
>Now, for worst cookbooks there are plenty. But for cookbooks being hailed
>as great that I think are far less than great I would vote for anything
>by Martha Stewart, any of the Silver Palate books, Jeff Smith (and most
>of those TV cooks except for Julia and Jacques Pepin). Again, I had
>better stop as I am surely going to offend a number of people.
I'm not offended, just surprised, that you would include Jeff Smith's
books in your "worst" list. His original Frugal Gourmet cookbook has
been one of my staples for years. The China-Greece-Rome book is also
very good.
Poor Jeff has been getting some bad press on this NG recently;
undeservedly, I think. He may have been a drunk and a rat off-camera,
but I enjoyed his TV shows and learned a lot about technique from
them.
Leo
Barry Grau
In article <34F381...@sfsu.edu>, s...@sfsu.edu wrote:
>
>Next I'm going to buy Richard Olney's "Simple French Cooking". Alice
>Waters claims it has influenced her restaurant's food more than any
>other book....
>
>Leila
This is a great book, more for its essays and discussion of food than for its
recipes. Olney is a wonderful writer. He also loves food. He also has very
strong opinions about food.
Barry Grau (gr...@uic.edu)
UIC Medical Center
Information Technology Services
809 S Marshfield Avenue
Chicago, Illinois 60612
Evergene
Leila Abu-Saba wrote:
>Next I'm going to buy Richard Olney's "Simple French Cooking". Alice
>Waters claims it has influenced her restaurant's food more than any
>other book....
This is a great cookbook. It includes one of the best recipes for
green beans I've ever prepared. And the story that goes along with
the recipe for "Ears, Rind and Tails" (a dish that Alice and Jeremiah
and Bradley somehow have overlooked) reveals what it is that sets
Olney apart from the pack.
--
"Let go of my ears. I know what I'm doing."
-- T-shirt seen on Castro Street
= = = = = = = = = = = = = = = = = = = = = = = = = = = = = = =
e-mail: moc.suiris@enegreve <--- Read it this way.
Tricia
TJ wrote:
ropped up against the counter... It's patronizing.
>
> I'm afraid I'm famous for my soft spot for the elderly, and I find her
> presence just lovely. She asks questions of clarification I might well
> have asked myself and she expresses such delight with that interesting
> voice of hers. I hope that those who love me (and there are many who
> love Julia. I was at a med conference in Seattle a couple of years back
> when she was appearing a la Iron Chef against Graham Kerr, and the bell
> hop who carried her bags came flying around the corner, leaned against
> the wall near me and exclaimed 'I've only worked here 3 days and I
> JUSTSAWJULIACHILDS.' He was breathless with excitement.)...as I was
> saying, I hope those that love me, do not put me aside because I'm not
> photogenic anymore, and I might need to use the potty a bit more often.
> Julia is there because she wants to be. I can see it in her geriatic
> eyes.
> tj
> who hasn't seen any Julia Childs *except* this very recent stuff.
I agree with tj completely here. I think she's wonderful in her recent series. She's
clearly "all there" and seems to genuinely enjoy new ideas that come from the guest
chefs while still holding to her high standards. I got a good chuckle from last week's
show where they were making buttercream frosting for meringue cookies. She said that
there was no substitute for real buttercream, and you wouldn't want to use anything
else. Then she added: "Well if you did, you certainly wouldn't serve it to ME."
Tricia
nancy dooley
>>end-all of cooks and entertainers, has placed you beyond the pale; I'm
>>afraid I must now declare you a non-entity.
>>
>>Kindest regards,
>>
>>N.
>
>I'm extremely sorry.
>I'll try harder.
>
>Apologies,
>
>ASchweitzer
With such a properly abject and apologetic attitude, you may rejoin
the pale sooner than I expected. ;-)
N.
Nancy Parsons
Tricia wrote:
> I agree with tj completely here. I think she's [Julia Child]
Oh, I have to agree, the "Baking with Julia" series is marvelous.
What's so charming to watch is the obvious respect, even reverence
that the guests have for her. I think everyone has the sense that
this might be her last hurrah, and that brings out all the warm
feelings she so richly deserves.
Nancy
Harry A. Demidavicius
And then there is bloody Bam!Bam! Emeril, who INMHO, has done more to discourage TV viewing ...
But on the other hand this may be a *Good Thing* ...:]
[I think I just had a Martha Moment]
Harry Demidavicius
nancy dooley
>But OH I can't even watch her "Baking with Julia" series on PBS; it's sad,
>actually. She acts as a host to newer, younger cooks, and is just a vehicle
>for the show. I'm sure attaching the Julia Child name to a cooking program
>as a doddering old feeble-minded fool who can't even stir a cake batter
>anymore. I'm sure that's not the intention, but the way it's scripted, with
>her putting in a token amount of work on these recipes is awful. Let the
>woman rest already, or make her a non-participatory host. She looks like
I don't agree at all. I love her Baking series - she is as
sharp-witted as always and seems to really enjoy her guests. I also
like the questions she asks so that the person watching has some
clarification when it's needed.
And I'm sure she isn't doing it because someone has "propped her up
against the counter." Really, that's an awful cruel remark. She's
doing it because she loves it. And she has a very loyal audience,
including moi.
N.
N.
Dan Floyd
Leo Scanlon wrote:
> Poor Jeff has been getting some bad press on this NG recently;
> undeservedly, I think. He may have been a drunk and a rat off-camera,
> but I enjoyed his TV shows and learned a lot about technique from
> them.
>
> Leo
Technique? You've got to be kidding! His lack of technique is exactly why I
think he's a lousy cook. His show is nothing but an endless parade of dishes
that are never properly explained. You want technique, check out Julia or
Pepin.
Dan
b.h.j...@hw.ac.uk
Who said to whom, on what occasion, "Too many cooks spoil the TV"?
Bill
GM8APX, qthr=No 6, EH4 6JY==No Rectangulars=Cave Felem==Ikke Hawkering
Aiunt multum legendum esse, non multa
Net-Tamer V 1.10 - Registered
camphead
nancy dooley wrote in message <34f58d40...@news.uiowa.edu>...
>>But OH I can't even watch her "Baking with Julia" series on PBS; it's sad,
>>actually.
>
>
>against the counter." Really, that's an awful cruel remark.
I'm sorry if I sound cruel but that's the way I see it. It looks very
scripted -- I hardly believe her comments are spontaneous or would be
unaddressed by the guest cook if she weren't there. To me it appears that
they put Julia Child on the show to make it more popular, or to give it
"authority." Everyone wants a piece of Julia Child, and now her popularity
can be used to initiate new young cooks via this TV show.
Just my .02...
lori ann selke
In article <6d0srp$f9s$1...@winter.news.erols.com>,
Leo Scanlon <lsca...@erols.com> wrote:
>Poor Jeff has been getting some bad press on this NG recently;
>undeservedly, I think. He may have been a drunk and a rat off-camera,
>but I enjoyed his TV shows and learned a lot about technique from
>them.
The TV cooking folks I've learned the most from are the ones
who've managed to convey to me their joy of food. Jeff Smith
is one; Martin Yan is another (way back when I was growing up
and watching CBC broadcasts of "Wok with Yan"). It's why
I like Baking with Julia, when I catch it; it's why
I like Paul Prudhomme, when I catch him. And it's why
I'm even entertained upon occasion by Justin Wilson.
And it's why I don't like the Great Chefs series, or
Graham Kerr, both of whom seem too sterile. (I don't think
we have the Food Network so I've never seen any of those shows.)
I like people who seem more involved with process than result.
I don't watch much TV in the first place, and I certainly don't watch
food TV to really learn anything concrete. I use it to inspire me,
to spark ideas and enthusiasm.
Lori
--
se...@midway.uchicago.edu
se...@io.com
"But this isn't a dance! It's upright delirium!" -- The Desert Peach