to my home page there with all of the recipes I've posted to date. Otherwise, the underlined menu items in my post will take you to that specific recipe. You may have to sign up for BigOven to see the whole recipe though. Will be posting on Thursday for next week's menu. I am sure initial sales plus projected and actual future sales define a successful cookbook for the author and publisher, but for the reader and cook...?? Well, I like a cookbook in which the recipes have been tested. It's incredible to me, but some cookbooks are chock full of untested recipes. I can finally kind of tell which recipes are losers just by looking at them now, having a vague notion of ratios/proportions/chemistry, but I prepared a lot of failures before I sharpened my recipe x-ray vision. I like a cookbook that isn't too trendy (one of my favorite cookbooks has recipes that purportedly go back nearly 500 years!) The occasional picture keeps the reader engaged and lets them preview the finished dish. I also LOATHE wasted steps in recipes. The cooking magazines are full of these time-sucks...I think the magazine publishers are trying to maintain a certain mystique of the gourmet, a la "you must be an ambitious and high-faluting time waster to attempt to attain our elevated tastes." I totally understand that a cookbook should underscore that vitally important details should be attended to with near-religious fervor, but if they get too bossy with the minutia,