[continued from previous message]
Clean the wok with hot water and some form of scrubbing tool. The
bamboo things they sometimes include actually work or one can use a
nylon scrubbing pad (no brillo, SOS, or equivalent). After the wok is
cleaned, put it back on the burner for a few minutes to heat it up and evaporate any moisture. Then, add a little oil to it and rub it around
with a paper towel to keep it shiny and from rusting with any moisture
it may attract in between uses.
Another thing, when you are done cooking in the wok, put some water in
it to soak while you eat. Cleanup takes just a few work with a nylon
scrubbing pad and some hot water.
Taking good care of your cookware only requires a few minutes of time
and makes it much easier to use and cleanup. Food doesn't stick to a
well seasoned wok. If it starts to stick, scrub it well with something
like an S.O.S. pad and re-season.
----------------------------------------
5.2 Cast Iron (thank you to Tom Rankin)
Summary:
Make sure your cast iron is clean down to bare metal.
Coat with fat, heat, repeat.
Look after by never washing in soapy water and scrubbing as little as
possible.
Details:
Initial cleaning: get off all the packaging oil, burnt food or
whatever the pan has on it. Some suggestions for achieving this are
- Wash in hot soapy water, dry thoroughly
- Boil undiluted white vinegar in the pan for while
- Commercial beadblasting (not sandblasting)
- Steel wool
- Hot embers
- Kosher salt baked in the pan at 500°F (260°C) for 4 hours and
scraped out again
- Put in self-cleaning oven and turn on clean cycle
Fats to use: a solid vegetable fat, or lard. Oil is not as suitable.
Seasoning process: Wipe pot inside and out with melted fat. Do the lid
too (if it's cast iron). At this point, authorities seem to diverge.
The common theme is "get it hot and keep it hot for considerably more
than an hour" (optionally followed by "re-coat it with fat during the process"). Two hours at 350°F (175°C), re-wiping with fat every
30 minutes, seems sensible.
When this has been done, the seasoning process has been begun but not
yet completed. The first few times the pan is used, it should be for
fairly fatty foods. Fried eggs rather than tomato soup, for example.
Each time the pan is used, rinse with hot water and scrub if necessary.
Don't scour or use detergent - otherwise you will need to re-season.
Some people coat their cast iron very lightly with oil after washing,
then wipe out after an initial heating next time they use it.
----------------------------------------
6 History and Lore of rec.food.cooking
----------------------------------------
6.1 Origins of rec.food.cooking (thank you to Max Hauser)
rec.food.cooking began as net.cooks, launched by friend and fellow food
fanatic Steve Upstill in Berkeley in January 1982 with a posting on
pragmatic pasta sauces, something Steve was then often cooking,
including at my place. We were all cranking out a lot of fresh ribbon
pasta with Atlas 150 (150mm) roller/cutter machines and we needed things
to do with it. net.cooks became rec.food.cooking in the general Great
Renaming (late 1986). Current Google archives show Steve's original
29-Jan-82 posting, and also his 31-Jan-82 net.general announcement of net.cooks, "All about food, cooking, cookbooks, recipes and other
alimentary effluvia." That was the "charter" of this newsgroup.
(Discussions by the way using the specific language of newsgroup
"charter" on net.cooks or rec.food.cooking don't appear until five years
later in 1987, an exchange between Terry Sterkel, me, and Spafford,
referring anyway to a different newsgroup.) Posted statistics also
showed that net.cooks became popular immediately, one of the most
popular newsgroups at the time. After the 1986 renaming, a Gene
Spafford active-newsgroups list included rec.food.cooking with summary
"Food, cooking, cookbooks, and recipes." Steve Upstill continued to
contribute occasionally, and also to work on recipe-formatting software.
I recall him commercializing a typesetting macro package ("-MU"), and
recipe software for Mac platforms.
----------------------------------------
6.2 Some Higlights in the Life of rec.food.cooking
- There have been quite a few rec.food.cooking cook-ins all over the
USA, as well as a small one in Germany. The first one was hosted by
Anne Bourget in Sacramento, California, in 1994.
- Early in 1997, a rec.food.cooking T-shirt was produced, with the
proceeds donated to charity. Some 220 T-shirts were sold to rfc'ers.
- In 2002-3, a rec.food.cooking Cook.Book was published, also with the proceeds donated to charity (City Harvest, a NYC affiliate of Second
Harvest) to help the victims of the 9/11 terrorist attacks. There were
two printings, one late in 2002, the other early in 2003, and a total of
about 740 copies were sold, also to rfc'ers.
----------------------------------------
6.3 What's all this about xxxx? (much of this section was copied
verbatim from the rec.food.cooking MiniFAQ that the
invaluable Amy Gale used to post - thank you, Amy)
This section tries to cover a few of the most commonly confusing
topics that may come up on the newsgroup.
aluminium : has not been linked to Alzheimer's Disease in a
reproducible experiment.
Elbonia : a mythical country (probably in Eastern Europe). Comes
from Scott Adams' "Dilbert", syndicated in newspapers and
available at
http://www.unitedmedia.com/comics/dilbert/
Ingrid : Anne Bourget's Volvo, used for flattening chicken breasts.
Now deceased, but the memory lives on.
j/nghlm : a joke ingredient. Spelling varies.
WWT : (Weekend With Tammy). Once upon a time, a long-time rfc
poster named Tammy spent a weekend with another long-time
poster who posted a long article describing their mainly
food-related adventures. Some people took exception to
that posting, complaining about the lack of recipes (which
were posted separately). Many people now use the WWT
acronym in the subject header to indicate a posting of
similar nature.
ObFood : 'obligatory food reference'. An old rfc tradition.
Many people hold that, whenever one happens to post off
topic, one is supposed to add something that has to do
with food, ideally something that is actually interesting
and/or useful.
----------------------------------------
7 This has come up once too often....
This list is a (futile?) attempt to keep certain well-worn subjects from
coming up yet again. Further suggestions always welcome.
The $250 cookie recipe
This recipe comes up often, usually here but also on other newsgroups
(where it is even less appropriate). The story goes that a woman had a
cookie at [usually Mrs. Field's or Neiman Marcus' cafe], and liked it
so much she wanted the recipe. The clerk said "It will cost you
two-fifty"; the woman thought that meant $2.50 and was shocked to find
it meant $250. She is now spreading it to get revenge, since it was not returnable.
There are a number of holes in the story, and no one has ever brought
forth any evidence that it really happened. (If you want to argue that
you know someone who knows someone who this really happened to, take it
over to alt.folklore.urban, where they will proceed to have you for
breakfast if you have no evidence.) More importantly, it has been
posted more than enough times by now. Some people have tried the recipe
and pronounced it good, but it ain't Mrs. Field's. If you would like
the recipe, ask for someone to mail it to you.
It has been pointed out to me that the recipe is in the standard source distribution for GNU Emacs and XEmacs. If your site has that source,
look in the "etc" directory for a file named COOKIES.
Most importantly, please DO NOT post it any more. There is also a Mrs
Fields cookbook, published by Time-Life. This has recipes, but not the
exact ones for the ones sold in the stores, as those recipes are not
well suited to home baking.
----------------------------------------
8 Recipe archives and other cooking/food sites
----------------------------------------
8.1 Recipe archives
There are hundreds, if not thousands, of recipe archives on the net.
Here are some of the more popular and larger ones.
*
http://recipes.alastra.com/
The official rec.food.recipes archive, maintained by Stephanie da
Silva.
*
http://www.lysator.liu.se/etexts/recept/us/main.html
Usenet Cookbook, a collection of old alt.gourmand recipes.
*
http://www.recipesource.com/
SOAR - Searchable Online Archive of Recipes.
*
http://www.ichef.com/ichef-recipes/
*
http://www.cs.cmu.edu/%7Emjw/recipes/
Amy Gale's recipe archives.
*
http://recipes.wenzel.net/
RecipeLand.com's archive with 25000+ recipes.
*
http://www.astray.com/recipes/
A searchable database of 76,000+ recipes, maintained by Leon
Brocard.
*
http://www.recipecenter.com
100,000+ recipes.
*
http://allrecipes.com/
A large, searchable recipe archive.
*
http://home.uni-one.nl/the-cooking-page/
The Cooking Page. Numerous recipe links classified by language
(English, French, German, Dutch), by food course, and by cuisine.
*
http://www.oingo.com/topic/14/14336.html
A well designed and functional searchable database of thousands of
food and recipe links.
*
http://moas.atlantia.sca.org/topics/cook.htm
Ancient and medieval recipes, and cooking and food links.
*
http://www.ajlc.waterloo.on.ca/Recipes/index.html
A very large, meticulous index of recipes, with a search engine.
*
http://www.cdkitchen.com/
A comprehensive cooking Web site with over 200,000 recipes,
including a rec.food.recipes archive. By Valerie Whitmore.
*
http://www.lingualearn.co.uk/food.htm
A collection of links to recipes, etc. of varius countries.
* "
http://www.godecookery.com/goderec/goderec.htm
A Boke of Gode Cookery. A collection of Medieval recipes by James
Matterer.
* Copycat recipes or links to them are often requested on rfc. Two of
the better known sites with such recipes are
http://www.copykat.com
and
http://www.topsecretrecipes.com/.
----------------------------------------
8.2 Other cooking/food sites
*
http://www.epicurious.com/
A general food site with a dictionary (THE FOOD LOVER'S COMPANION,
by Sharon Tyler Herbst), recipes from well-known food magazines,
etc.
*
http://www.cyber-kitchen.com/
Mimi's Cyber Kitchen, a general food site maintained by Mimi
Hiller.
*
http://www-ang.kfunigraz.ac.at/~katzer/engl/index.html
Gernot Katzer's Spice Pages, a Web spice encyclopedia, by Gernot
Katzer.
*
http://www.foodsubs.com/ (and numerous mirrors)
The Cook's Thesaurus. By Lori Alden. Suggests substitutions for
thousands of cooking ingredients.
*
http://www.geocities.com/TheTropics/Island/3012/glossary.htm
An A-Z glossary of Indian spices and cooking terms.
*
http://www.EuropeanCuisines.com/
and
http://www.owlsprings.com/the_balti_page/
"European Cuisines" and "The Balti Page".
By Peter Morwood & Diane Duane.
*
http://www.virtualquincy.com/quincy/recreation/recipes.html
Directory listing of over 375 recipe and cooking websites.
*
http://www.reluctantgourmet.com/
Cooking guide for beginner cooks.
*
http://labsoftware.com/cookbook/default.htm
"Cooking for Graduate Students and and other beginning Kitchen
Dwellers".
*
http://vsack.homepage.t-online.de/afa_faq.html
Links to sites related to Asian food and cooking, as posted
regularly to alt.food.asian by blacksalt.
*
http://www.whatscookingamerica.net/Glossary/GlossaryIndex2.htm
Linda's Culinary Dictionary. By Linda Stradley. A listing and
history of cooking, food, and beverage terms.
*
http://www.todine.net/dictionary.html
Italian-English-French-Spanish-German Gastronomical Dictionary.
*
http://www.xs4all.nl/~margjos/
English-French-German-Danish-Dutch food dictionary. By Jos and
Marg Sparreboom.
*
http://www.theepicentre.com/glossary.html
A glossary of spices, etc.
*
http://www.soupsong.com/ifoodta.html
"Food tales, or everything you always wanted to know about the
migration and lore of food."
*
http://www.breadworld.com/canada/tips/glossary/glossary.asp
A glossary of baking terms maintained by Fleischmann's Yeast, a
commercial entity.
*
http://www.mhr-viandes.com/en/docu/docu/d9000003.htm
Multilingual meat and poultry glossaries.
*
http://www.aboutproduce.com/
Recipes, nutrition info, selection tips for vegetables, fruits, nuts
and herbs. By the Produce Marketing Association.
*
http://www.cfsan.fda.gov/~frf/rfe0.html
Comprehensive, illustrated fish encylopaedia. An FDA resource.
*
http://navigator.tufts.edu/
Tufts University Nutrition Navigator. Reviews and rating of
nutrition information Web sites.
*
http://food.oregonstate.edu/glossary/all.html
Science of Foods Glossary.
*
http://www.cahe.nmsu.edu/pubs/_e/e-131.pdf
In A Pinch - Ingredient Substitution, a PDF file.
*
http://www.thousandeggs.com/cookbooks.html
Links to old culinary & brewing documents online, by Cindy Renfrow.
*
http://www.globalgourmet.com/food/egg/fdnews.html
A humongous list of culinary newsletters, magazines and journals.
*
http://www.azcentral.com/home/cooking101/
Cooking 101.
*
http://www.gortons.com/cookbook/
Gorton's fisherman's cookbook and fish glossary.
*
http://www.pipeline.com/~rosskat/
A wealth of culinary information, resources, recipes, etc. on a
rather disorganised site.
*
http://members.aol.com/Jwmike101/home.html
Culinary resource desk. Lots of useful links.
*
http://www.psgrill.net/Encyclopedia/ENCYCLOPEDIA.html
Large, useful food dictionary (but with some annoying
mistranslations and misspellings).
*
http://www.bbc.co.uk/food/glossary/
BBC's food glossary.
*
http://www.calacademy.org/research/anthropology/utensil/
The History of Eating Utensils.
*
http://www.astaspice.org/history/history_main.htm
ASTA's World of Spice - The history of the Spice Trade. By The
American Spice Trade Association.
*
http://www.usmef.org/TradeLibrary/InternationalMeatManual.asp
International Meat Manual. Corn-fed beef, grass-fed beef, veal,
pork and lamb. In English, Japanese, Korean, Mandarin Chinese and
Spanish. By the U.S. Meat Export Federation.
*
http://www.carnegielibrary.org/subject/food/
Carnegie Library of Pittsburgh -- comprehensive Food and Cooking
resource guide
*
http://www.bakingbusiness.com/refbook.asp
The Encyclopedia of Baking offers reference, formulations and
troubleshooting for common baking ingredients.
----------------------------------------
9 Food newsgroups and mailing lists
----------------------------------------
9.1 rec.food.cooking
a.k.a. us: A group for the discussion of cooking in general. Recipes
and requests for recipes are welcome here, as are discussions of cooking techniques, equipment, etc. In short, if it has to do with cooking, it probably belongs here - though that doesn't mean it doesn't belong
somewhere else, too!
----------------------------------------
9.2 rec.food.recipes
A moderated newsgroup for recipes and requests for recipes. Each week a
FAQ explains how to post recipes or requests. The lead moderator is
Tracy Carman, <
recipes@swcp.com>.
The rfr moderators' software automatically sets followups to rfc.
The reason is, no discussion is allowed in rfr - only recipes or
requests for same. Since some people might wish to publicly discuss
posted recipes notwithstanding, followups to rfc serve a useful purpose.
----------------------------------------
9.3 rec.food.drink, rec.food.drink.beer, rec.food.drink.tea,
rec.food.restaurants, rec.food.drink.coffee
rec.food.sourdough, rec.food.historic
Pretty self-explanatory.
----------------------------------------
9.4 rec.food.veg
About vegetarianism. It also has its own FAQ list, with questions about
the myths and truths of the vegetarian diet, information on where to get "cruelty-free" products, etc.
----------------------------------------
9.5 rec.food.veg.cooking
A moderated version of rec.food.veg
----------------------------------------
9.6 rec.food.preserving
"Rec.food.preserving is a newsgroup devoted to the discussion of
recipes, equipment, and techniques of food preservation. Current food preservation techniques that rightly should be discussed in this forum
include canning, freezing, dehydration, pickling, smoking, salting,
distilling, and potting. Foodstuffs are defined as produce (both fruits
and vegetables), meat, fish, dairy products, culinary and medicinal
herbs. Discussions should be limited to home-grown or home-preserved
foods." (From the rec.food.preserving FAQ)
----------------------------------------
9.7 also...
rec.crafts.winemaking
rec.crafts.brewing
alt.food
alt.food.wine
alt.coffee
alt.food.asian
alt.food.fat-free
alt.food.low-fat
alt.bacchus
alt.food.mcdonalds (an oxymoron if ever I heard one)
alt.food.coca-cola (mmmm....coca cola...)
alt.food.chocolate
alt.food.taco.bell
alt.creative-cook
alt.creative-cooking
alt.cooking-chat
alt.food.barbecue
alt.2eggs.sausage.beans.tomatoes.2toast.largetea.cheerslove alt.food.mexican-cooking
alt.food.sushi
----------------------------------------
9.8 mailing lists
A very popular mailing list is
Chile-Heads
Purpose: The Chile-Heads list is intended to provide a forum
for discussion of matters relating to chile peppers; including,
but not limited to:
o Growing peppers
o Seed and plant sources
o Exchanges of seeds/plants/pods/etc.
o Exotic varieties
o Storing and preserving chiles
o Recipes using chiles
o Other related posts
http://globalgarden.com/Chile-Heads/list_info.phtml
How to Subscribe to the Chile-Heads Mailing List
All messages posted to the list are emailed immediately to
everyone on the list.
To subscribe to the Chile-Heads Mailing List, send email to
Chile-Heads-request@GlobalGarden.com
and in the body of the message, put
SUBSCRIBE
How to Subscribe to the Chile-Heads Digest Mailing List
The digest will save all email messages posted to the list for
the day and send in one email message.
To subscribe to the Chile-Heads Digest Mailing List, send email to
Chile-Heads-digest-request@GlobalGarden.com
and in the body of the message, put
SUBSCRIBE
Back issues are available for anonymous FTP from
ftp.globalgarden.com, in pub/Chile-Heads/digest/vNN.nMMM
(where "NN" is the volume number, and "MMM" is the issue number).
How to Unsubscribe to the Chile-Heads Mailing List or Digest
Mailing List
To unsubscribe send email to
Chile-Heads-request@GlobalGarden.com
or
Chile-Heads-digest-request@GlobalGarden.com
(depending on which version of the list you are subscribed to)
with the body of the message containing:
UNSUBSCRIBE
Another popular mailing list is
Bread-Bakers
The bread-bakers digest and daily-bread mailing lists are for the
free exchange of recipes and information related to any and all
aspects of bread baking, by hand or by machine.
http://www.bread-bakers.com/
To join the bread-bakers mailing list, send mail to
bread-bakers-request@lists.bread-bakers.com In the body of the
message, place, in lower case with no indentation, the single word:
subscribe
This will subscribe you at the address that your message is sent
from. This is almost certainly your correct address. Bestserv will
send you a message asking you to confirm your subscription request.
You must reply to the message changing the word REJECT in the
subject to ACCEPT. You will get a confirmation when your
subscription has been accepted. If you have problems subscribing,
please write to us at
bread-bakers-owner@lists.bread-bakers.com
and we will assist you.
----------------------------------------
10 Other culinary FAQs (thank you to Damsel in dis Dress)
----------------------------------------
10.1 Foods
*
ftp://ftp.michvhf.com/pub/rec.food.baking/FAQ
(rec.food.baking FAQ, by B. Keith Ryder)
*
http://www.faqs.org/faqs/food/sourdough/faq/preamble.html
(rec.food.sourdough FAQ, maintained by Darrell Greenwood)
*
http://members.tripod.com/~BayGourmet/index2.html#faq
(Meat FAQs: Foie gras, Pig processing, Venison processing, Elk and
caribou, Wagyu and Kobe beef; by Tanith Tyrr)
*
http://www.macscouter.com/Cooking/DutchOven.html
(Dutch oven cooking)
*
http://www.eaglequest.com/~bbq/index.html
(BBQ FAQ, by William W. Wight)
*
http://www.bbqguide.com/meat_smoking_and_curing_faq.htm
(Meat smoking and curing FAQ, maintained by Richard Thead)
*
http://www.faqs.org/faqs/food/preserving/part1/
(rec.food.preserving FAQ, maintained by Eric Decker)
*
http://edible-complex.home.att.net/faq-spices.html
(Spices FAQ, by Daniel M. Germán)
*
http://www.faqs.org/faqs/food/culinary-herbs/part1/
(Culinary herbs FAQ, maintained by Henriette Kress)
*
http://members.tripod.com/~BayGourmet/truffles.html
(Truffles (fungi) FAQ, by Tanith Tyrr)
*
http://www.faqs.org/faqs/food/chocolate/faq/
(Chocolate FAQ, by Monee Kidd)
----------------------------------------
10.2 Beverages
*
http://www.faqs.org/faqs/caffeine-faq/
(Coffee and caffeine FAQ, by Alex Lopez-Ortiz)
*
http://www.faqs.org/faqs/drink/tea/faq/
(Tea FAQ, by Christopher Roberson)
*
http://www.faqs.org/faqs/drink/wine-faq/part1/
(Wine FAQ, by Bradford S. Brown)
*
http://www.faqs.org/faqs/crafts/winemaking-faq/
(Winemaking FAQ, by Don Buchan)
*
http://www.beerinfo.com/rfdb/faq.html
(Beer FAQ, by John A. Lock)
*
http://hbd.org/brewery/library/absfaq.html
(Absinthe FAQ, by Matthew Baggott)
----------------------------------------
10.3 Religion, lifestyle and special diets
*
http://www.cyber-kitchen.com/rfcj/kosherfaq.htm
(Kosher food, by Pat Gold, Beth Greenfeld, and Ruth Heiges)
*
http://www.faqs.org/faqs/vegetarian/faq/
(rec.food.veg (vegetarian) FAQ, by Michael Traub)
*
http://www.faqs.org/faqs/food/fatfree/faq/
(Fat-free FAQ, by Michelle Dick)
----------------------------------------
10.4 Miscellaneous
*
http://FAQs.jmas.co.jp/FAQs/cooking/common-topics
(Commonly discussed topics, by Stephanie da Silva)
*
http://www.thepurplehouse.net/wedding/cookware.txt
(Cookware FAQ, by Oliver Sharp)
*
http://www.sff.net/people/pff/sharp.txt
(Knife FAQs: Plain vs. serrated edges, Knife sharpening,
Steel types, by Joe Talmadge)
*
http://www.survival-center.com/foodfaq/ff1-toc.htm
(Food storage FAQ, by Alan T. Hagan)
*
http://www.faqs.org/faqs/sci/food-science-faq/part1/
(Food science FAQ, by Rachel Zemser, J. Ralph Blanchfield, and Paul
King)
----------------------------------------
10.5 Humour
*
http://www.faqs.org/faqs/food/kool-aid-faq/
(Kool-Aid FAQ, by Paul and Bess Dawson-Schmidt)
*
http://www.cybernothing.org/faqs/bofh-food-faq
(bofh.food FAQ, by J.D. Falk)
----------------------------------------
11 "Unofficial" rec.food.cooking Web site
Damsel in dis Dress used to maintain what many people regarded as the 'unofficial' rec.food.cooking site, with sections devoted to rfc chat,
rfc 'signature' dishes, rfc cook-in reports, and rfc birthdays.
Chatty Cathy is currently in charge of the site, which contains all of
the above and more, particularly a link to the rfc map set up by
Christine Dabney. The site is located at
http://www.recfoodcooking.org
----------------------------------------
12 Sources
Lots of wonderful people helped compile this list - again, much
acknowledgement is due to Cindy Kandolf for putting this entire thing
together and to Amy Gale for maintaining it and adding to it for many
years.
----------------------------------------
12.1 Contributors
The other wonderful people are :
carolynd(at)sail.labs.tek.com
ekman(at)netc.om.com
arielle(at)aronga.com (Stephanie da Silva)
rs7x+(at)andrew.cmu.edu
jane(at)cse.lbl.gov
jonog(at)g2syd.genasys.com.au anita(at)devvax.mincom.oz.au sbookey(at)ep.ieee.org (Seth Bookey) ccd(at)ccdadfa.cc.adfa.oz.au pmmuggli(at)uokmax.ecn.uoknor.edu chu(at)acsu.buffalo.edu cdfk(at)otter.hpl.hp.com dudek(at)ksr.com aem(at)symbiosis.ahp.com wald(at)theory.lcs.mit.edu harvey(at)indyvax.iupui.edu ed(at)pa.dec.com ndkj(at)vax5.cit.cornell.edu ekman(at)netc.om.com
otten(at)icase.edu jane(at)cse.lbl.gov loosemore-sandra(at)cs.yale.edu mworley(at)mathcs.emory.edu kts(at)michael.udev.cdc.com cc(at)dcs.edinburgh.ac.uk leander(at)ccwf.cc.utexas.edu
cduff(at)sugar.NeoSoft.COM
lvirden(at)cas.org (Larry W. Virden)
hammond(at)niwot.scd.ucar.EDU (Steve Hammond)
dfw(at)thumper.bellcore.com (Doris Woods)
gibbsm(at)ll.mit.edu (MargAret D Gibbs)
rickert(at)cco.caltech.edu (Keith Warren Rickert)
Simon Kershaw Simon.Kershaw(at)Smallworld.co.uk
Joel Offenberg offenbrg(at)trifle.gsfc.nasa.gov
grant(at)oj.rsmas.miami.edu (Grant Basham)
lmak(at)cbnewsf.cb.att.com (louisa.l.mak)
twain(at)carson.u.washington.edu (Barbara Hlavin) hz225wu(at)unidui.uni-duisburg.de (Micaela Pantke)
sfisher(at)megatest.com (Scott Fisher)
byrne(at)rcf.rsmas.miami.edu (Charlie Byrne)
jmk5u(at)Virginia.EDU
bae(at)gpu.utcc.utoronto.ca (Beverly Erlebacher) rlwilliams(at)gallua.gallaudet.edu (Skip) hwalden(at)science-store.chem.wayne.edu (Heather Walden)
mcenter(at)amoco.com (Mike Center, PSC)
kevin(at)eye.com (Kevin Stokker)
steven(at)surya.cs.ucla.edu (Steven Berson)
eric.decker(at)canrem.com (Eric Decker)
peteo(at)ford.wpd.sgi.com (Peter Orelup)
sk10003(at)cus.cam.ac.uk (Scott Kleinman)
David Casseres casseres(at)apple.com Ted.Taylor(at)p4214.f104.n109.z1.fidonet.org (Ted Taylor)
george(at)dfds.ml.com (George Minkovsky)
Alison(at)moose.demon.co.uk (Alison Scott)
jae(at)world.std.com (Jon A Edelston)
conrad(at)qpsx.oz.au (Conrad Drake)
nadel(at)attatash.aero.org (Miriam Nadel)
patricia(at)cs.utexas.edu (Patricia M. Burson)
betsey(at)columbia.edu (Elizabeth Fike)
leah(at)smith.chi.il.us (Leah Smith)
steve(at)unipalm.co.uk (Steve Ladlow)
STEVE SKHNY(at)CUNYVM.CUNY.EDU
"Sudheer Apte" apte(at)loki.hks.com
Diane Ferrell, Leslie Basel
rankin(at)scubed.com (Tom Rankin)
vev(at)msen.com (Vince Vielhaber)
HUYQ78A(at)prodigy.com (MS PHYLLIS T SPAETH)
lenf(at)netc.om.com (Len Freedman)
apforz(at)pfood.win.net (Andy Pforzheimer)
wnukoski(at)crypt.erie.ge.com (George Wnukoski)
Dan_Masi(at)Warren.mentorg.com
robinc(at)oanet.com (Robin Cowdrey)
merlin(at)ion.com.au (Merlin Zener)
"Frank Fileccia" surplus(at)telusplanet.net
"Rodger Whitlock" totototo(at)mail.pacificcoast.net
Damsel in dis Dress damsel.in.dis.dress(at)gmail.com
Shankar Bhattacharyya sbhattac(at)idt.net
Sophie Laplante laplante(at)lri.fr
Andrew Nicholson andrewn(at)lesto.com
Ed Keith edkeith(at)home.com
Read rweaver(at)igc.org
T. Terrell Banks terry(at)banks-usa.com
William Chuang wchuang(at)MIT.EDU
Scott Jordan sjordan(at)ntrnet.net
Terry Simpson terry(at)connected-systems.com
Bill Boylan bill.boylan(at)cox.net
Max Hauser maxREMOVE(at)THIStdl.com
Vilco a(at)b.invalid
Lyndon Watson teile(at)clear.net.nz
----------------------------------------
12.2 Bibliography
This is a new section composed of the acknowledgements previously
sprinkled through the text. More information on these books will be
welcomed.
1) "Trolldom in the Kitchen"
Pat Bjaaland and Melody Favish
2) "Larousse Gastronomique"
ISBN 0 7493 0316 6
Larousse Gastronomique
The New American Edition of the World's Greatest Culinary
Encyclopedia
By Jenifer Harvey Lang
Hardcover, 1193 pages
ISBN: 0517570327
List Price: $60.00
Random House
Publication Date: 10/01/88
3) "Still Life with Menu" (K)
Mollie Katzen
Revised trade paperback 1995
Still Life with Menu Cookbook
Trade Paperback, 256 Pages, Revised, Ten Speed, March 1995
ISBN: 0898156696 (pbk)
Author: Katzen, Mollie
ISBN: 0898156696 (pbk.)
Still Life With Menu Cookbook by Katzen, Mollie
fifty new meatless menus with original art
Berkeley, California, Ten Speed Press, 1988
ISBN 0898152569
4) "Cookery in Colour" (P)
Marguerite Patten
5) "The Rotation Diet" (RD)
6) "My Fun-to-cook-book" (S)
Ursula Sedgwick
7) "The New Food Lover's Companion"
8) "Michel Guérard's Cuisine Minceur"
Michel Guérard
9) "Mastering the Art of French Cooking"
Julia Child
10) "The Oxford Companion to Food"
Alan Davidson
11) "Julia and Jacques Cooking At Home"
by Julia Child and Jacques Pépin
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