HDTenEightyP/NetNews huggingface dataset:
From: rl27+@andrew.cmu.edu (Roberta Jean Long)
Newsgroups: rec.food.cooking,rec.food.restaurants
Subject: My trip to Denver, Boulder, Aspen
Date: 30 Jul 92 15:22:53 GMT
Organization: Cluster Services, Carnegie Mellon, Pittsburgh, PA

First, Thanks for all the recomendations!

We went to Denver first, once we got there (drove straigth from Pittsburgh ->
Denver) we were to tired to go exploring too much, so we went to a place the
hotel recomended (we stayed at La Quinta inthe North).

So we went to this Mexican place, La Cabana, on 120th St, the decor
wasn't great
but the food was great and fresh, and very inexpensive.  There were lots of 
families wilth lots of kidw there though. But the food was good.

We went to two places in Boulder, both near the Pearl St Mall
We went to Pasta J's for lunch, it was great.  We didn't have to wait at all.
THey had great ravioli with great tomato suaces and good salads.

We went to Orchard Pavillion (Chinese) for dinner, we wanted to go for lunch,
but could not find it (we thought it would be ON the mall)
    They were very nice, we came in right before they were closing & thoguht
    we wouldn;t be able to eat, but they were great about it.

    We had great soups, seafood wantons & dumplings were very good, and 
    curry chicken, also good. 
    
    All in all it was very good.

In Aspen we went to:
    The Steak Pit - we go there every time, it's totally casual & good steaks
    La Cantina - good, but slow Mexican food.
    The Mother Lode - great Italian food, excellent deserts.
    The Chart House - steak & seafood type place, with an incredible salad bar 
        and homemade bread.
    
    Little Annies - good sandwiches & but I didn't like the potato salad.
    Bahn Thai - we weren't impressed, not that good.
    Asia - decent Chinese restaurant on Main St, they used lots of zuchini in
        every dish, which I like.

    Another Chinese restaurant near Durant St, or one street over, it's kind 
        of in a basement, with a big sigfn about lunch specials 
        - it was not good, didn't impress us at all.

Well there you go, thanks for all the recomendations.

Bert
From: Greg_Dawson@mindlink.bc.ca (Greg Dawson)
Newsgroups: rec.food.cooking
Subject: cheesecakes again...puleeze!
Date: 29 Jul 92 03:39:00 GMT
Organization: MIND LINK! - British Columbia, Canada
Distribution: world

Can some kind soul please please please send me the file of cheesecake recipes
which was kicking around these parts some time back.

I would be very very very grateful.

Thank you muchly.

Shari Dawson
//
From: rmakarem@usc.edu (Total Stranger)
Newsgroups: rec.food.cooking
Subject: Want to substitute white wine in a recipe (With What?)
Date: 21 Jul 1992 11:24:56 -0700
Organization: University of Southern California, Los Angeles, CA
Distribution: world
NNTP-Posting-Host: nunki.usc.edu

Hello,
I am trying out a new fish recipe that calls for white wine.
I don't want to use white wine, so what can I substitute it with?

Thanks,
Rabih.

P.S. Im trying the recipe tonight, if it turns out to be tasty, 
     I'll post it.
From: rmakarem@usc.edu (Total Stranger)
Newsgroups: rec.food.cooking
Subject: Want to substitute white wine in a recipe (With What?)
Date: 21 Jul 92 14:41:47 GMT
Distribution: world
Organization: University of Southern California, Los Angeles, CA
NNTP-Posting-Host: nunki.usc.edu

Hello,
I am trying out a new fish recipe that calls for white wine.
I don't want to use white wine, so what can I substitute it with?

Thanks,
Rabih.

P.S. Im trying the recipe tonight, if it turns out to be tasty, 
     I'll post it.
Newsgroups: rec.food.cooking
From: auwen@convex.com (John David Auwen)
Subject: Re: BUFFALO WINGS RECIPE WANTED, I know I am not the 1
Organization: CONVEX Computer Corporation, Richardson, Tx., USA
Date: Fri, 24 Jul 1992 15:16:16 GMT
X-Disclaimer: This message was written by a user at CONVEX Computer
              Corp. The opinions expressed are those of the user and
              not necessarily those of CONVEX.

In <1992Jul22.211748.82121@ns1.cc.lehigh.edu> mqd1@ns1.cc.lehigh.edu (MAURICE Q. DADOUN) writes:

>Hi,
>I just enter this network.
>Excuse me if my request is not very original, but does any one know the
>Buffalo wings recipe.

Yes, it's a common request but what the heck!  Instead of flaming you
for making a very common request, I'll post the recipe.

--------------------------------------------------------------------

This is my version of the authentic recipe that Denis Lynch posted
a couple years ago.  He used to cook wings for a living in Buffalo,
so he should know how to do it.  I've done this many times and have
always gotten good results.  These are best eaten while drinking
beer.  They can also be served with celery sticks and blue cheese
dressing.  Yes, the BCD is to dip the wings in!

	                   Buffalo Wings
	                   -------------

	  2 lb. Chicken Wings
	1/4 cup Margerine (not butter)
	1/2 cup Durkee's Louisiana Hot Sauce (used to be Frank's)

	Heat cooking oil in a deep fryer to 375 F.  
	Cut each wing into 3 pieces and discard the wingtips. 
	Do not remove the skin from the wings.
	Fry them for 12 - 15 minutes in small enough batches that
	the oil temp won't drop below 325 F.  My deep fryer will
	handle 2 lb at a time.  I usually put the "drumettes" in first
	because they take slightly longer to cook; then I add the
	other pieces after the drumettes have cooked for about
	1 minute.  They're cooked when the bubbles slow down and
	the wing pieces are all floating.  Agitate the pieces
	occasionally during frying so they don't stick together.

	While the wings are frying, put the margerine and sauce in
	a small saucepan or skillet and heat it on low.  Bring the
	mixture to a simmer, stirring occasionally.  

	When the wings are done, remove them from the oil and drain.
	Place the wing pieces in a plastic bowl with a tight fitting
	lid (I use a tupperware container) and pour the hot sauce
	mixture over the wing pieces.  Put the lid on the plastic
	container and shake it well, thoroughly coating the wing
	pieces with sauce.  

	Remove the wing pieces from the sauce, allowing excess sauce
	to drain off of them.  I use a pair of tongs and shake the
	excess sauce off before putting them on a serving platter.
	They can be eaten hot, cold, or room temperature.

	Serves 2 - 4
Newsgroups: rec.food.cooking
From: rxknsa@minyos.xx.rmit.oz.au (Nicole Angst [Sam])
Subject: Re: request for white sauce pizza
Organization: RMIT Computer Centre, Melbourne Australia.
Date: Fri, 24 Jul 1992 10:47:55 GMT

From article <1992Jul22.165009.57440@cc.usu.edu>, by slwjp@cc.usu.edu:
> During a trip to Montana I had the pleasure of eating a white sauce pizza.  
> Instead of tomato sauce it had a lovely white sauce, that I think was
> made of some sort of cheese or combination of different cheeses.  I have
> searched all of my cookbooks and can't fnd anything that comes close to
> what I am looking for.  If anyone knows what I am talking about and has
> a recipe I would appreciate you posting it.
> 
> Thanks in advance.
> Deanna
> slwjp@cc.usu.edu

try your average white sauce recipe and add cheese, works for lasagne.

niki
Newsgroups: rec.food.cooking
Subject: liver
From: galea@gphs.vuw.ac.nz (Pauline Galea)
Date: Wed, 22 Jul 1992 04:50:59 GMT
Organization: Institute of Geophysics, Victoria University of Wellington, NZ

Keywords: liver recipes

Hi,

I've been told  to eat more liver, but I've always hated it.  Anyone got any tasty liver recipes to entice me?  

Thanks

pauline
From: emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Caesar Salad Dressing
Date: 22 Jul 92 20:26:08 GMT
Reply-To: emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro)
Organization: Stakeholder Relations, NCR Corp in Dayton,OH

In article <21JUL92122113@acad3.alaska.edu> jnsmc@acad3.alaska.edu writes:
>Can anyone help a Usenet incompetent (please excuse that last post,
>a little quick on the trigger finger) bachelor come up with a 
>reasonable excuse for a Caesar dressing?  I've had no luck finding
>Can I substitute Spam for the anchovies?
 ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
        How can I resist this when it's said so well???

        Caesar dressing is usually made with:

        Olive oil, in which you have soaked a couple of cloves of garlic 
                overnight.  Take the garlic out to make the dressing.
        AND the following:
        Wine vinegar (but balsamic is tasty, too, if a little brown)
        1/4 cup fresh grated parmesan, or so: whatever feels right
        2 or 3 fillets of anchovie
        salt, pepper, dash of cayenne
        1 teaspoon of mustard, hot or Dijon, from a jar

        Blend all of the above.  THEN add one lovely raw egg and blend again.
        Some books say to extremely soft boil the egg, if the raw part bothers
        you.  I takes my chances.

        EM

Newsgroups: rec.food.cooking
From: njs@scifi.uucp (Nicholas J. Simicich)
Subject: Re: Gelatin question
Organization: Nick Simicich, Peekskill, NY
Date: Wed, 29 Jul 1992 01:04:26 GMT

In article <1992Jul28.170907.15131@leland.Stanford.EDU> jchokey@leland.Stanford.EDU (James Alexander Chokey) writes:

>	The recipe called for one envelope of unflavored gelatin.  I
>went out and bought a small package of unlflavored fruit pectin
>gelatin (designed primarily for jellies, I think).  The package
>contained 1 four-ounce envelope, which I thought was an awful lot.
>(I was adding it to 1/2 cup of lime juice, 1 cup of sugar, and two
>eggs.)  So, I consulted _Joy of Cooking_, which said that the
>standard size of an envelope of gelatin was 1/4 of an ounce, or about
>a Tablespoon.


Um, I've seen pectin, and I've seen gelatin, but I sort of don't think
that pectin and gelatin are the same thing.  I think that what the
recipe probably wanted was something like Knox brand unflavored
gelatin.  Am I confused, as usual?

-- 
Nick Simicich - uunet!bywater!scifi!njs - njs@watson.ibm.com
SSI #AOWI 3958, HSA 318, NAUI #14065
Join the movement ---  turn 'to bush' into a verb.
Newsgroups: rec.food.cooking
From: ferrier@nicmad.uucp (Dick Ferrier x2226 833-6177)
Newsgroups: rec.food.cooking
Subject: Re: CORN-BEEF
Date: 23 Jul 92 20:08:09 GMT
Distribution: usa
Organization: Nicolet Instrument Corp.

In article <1992Jul20.175954.15544@alw.nih.gov> george@helix.nih.gov (George Potter) writes:
>I need a good recipe for corn-beef and cabbage, using real corn-beef;
>not the can stuff. I really need to know how to cook the corn-beef and
>how big of piece to buy to serve about 7 people.
>
>Please E-MAIL george@helix.nih.gov
>
>THANKS!!!!

I like to find a corned beef that has been sealed in a clear plastic
bag along with a number of spices, such as mustard seeds, peppercorns,
bay leaf, etc.  These are normally in the refridgerated section of the
grocery stores, at least here in Madison Wi.  For 7 people, chose a fairly 
good sized one, as the method of cooking listed below causes some shrinkage.
Figure about 1/2 to 3/4 lb. per person, unless you like left over
corned beef for rueben sandwiches (which I do!), in which case buy
a bigger roast.

Use a roasting pan large enough to hold the corned beef. Remove the
corned beef from the bag.  Try to leave the spices on the beef but
discard any liquid that was in the bag, it's generally very salty.
Place the roast fatty(est) side up.  Add about 1 inch of water to
the roasting pan and cover tightly with aluminum foil.  Heat the
oven to 325-350 fahrenheit and roast the meat for 2 1/2 to 3 hours or
until done.  It should be easy to flake it apart by then.  The slow
braising helps cook much of the fat out of the roast, but yet
help keep the meat tender.  You may want to put a short rack under the
roast to keep it out of the juices, but I don't use one.

Since this is not a traditional boiled corned beef, I take cabbage and
cut wedges about 2 inches thick out of it, and place them in a pan
which can be tightly covered and put on the top of the stove. 
About 25 minutes before the meat will be done, mix up 1/2 cup water,
1/2 cup dry white vermouth, and 2 tablespoons of butter and warm
it on the stove so the butter melts.  Pour this over the cabbage
and simmer the cabbage, tightly covered, until done, about 20 
minutes.  Turn the heat up to get it going, then turn it down to simmer.
This is quite good and goes well with the corned beef.

Salt and pepper to your taste.


-- 
Dick Ferrier    Fax: 608 276-6328                    | Nicolet Instrument Corp.
    UUCP: uwvax!astroatc!nicmad!ferrier              | 5225-4 Verona Rd
Inet: nicmad!ferrier%astroatc.uucp@spool.cs.wisc.edu | P.O.Box 44451
   Voice: 608 271-3333 Ext 2226                      | Madison, Wi 53744-4451
Newsgroups: rec.food.cooking
From: joyce-linda@CS.YALE.EDU (Linda Joyce)
Subject: REQUEST:  Yellow Squash Recipes
Organization: Yale University Computer Science Dept., New Haven, CT 06520-2158
Date: Fri, 31 Jul 1992 18:16:07 GMT




I would appreciate any recipes using yellow squash because my
garden is overflowing with it.
Thanks,
Linda

Newsgroups: rec.food.cooking
From: ytay@aardvark.ucs.uoknor.edu (AUS:TAY,YIAN)
Subject: Re: Pork buns
News-Software: VAX/VMS VNEWS 1.41    
Organization: University of Oklahoma - University Computing Services
Date: Wed, 22 Jul 1992 21:16:00 GMT

In article <1992Jul21.235349.21140@sserve.cc.adfa.oz.au>, ccd@ccadfa.cc.adfa.oz.au (Carol C Denehy) writes...
>Here is the steamed bun recipe, from "Regional cooking of China" by
>Maggie Gin (101 Productions, 1984)
> 
>Barbecued Pork (Cha Siew)
> 
>1 3-lb. piece lean boneless pork butt
>1/3 cup hoisin sauce
>1/3 cup sugar
>2 T rice wine
>2 T oyster sauce
>1/2 t five spice powder
> 
>Cut pork with the grain into long strips 1 1/2 inches square.
>Combine remaining ingedients and marinate pork at least 4 hours.\
>place in single layer in roasting pan.  Bake at 375F for 45
>minutes, turning and basting every 15 minutes.
> 
>Basic Steamed bread
> 
>4 cups unbleached flour
>1 t salt
>1/4 cup sugar
>1 T active dry yeast
>1 1/2 cups warm water
>2 T oil
> 
>Combine flour and salt in bowl. Dissolve sugar and yeast in water
>until bubbly. Add oil to yeast mixture and slowly add flour blending
>well with chopsticks or fork. Turn out onto lightly floured board
>and knead 15 minutes until smooth and elastic. Place in greased
>bowl, cover with dampened tea towel and let rise in warm place
>1 to 1 1/2 hours until doubled. Turn out onto floured board and
>knead 2-3 minutes. Shape into round buns and place on squares
>of wax paper in bamboo steamer. Cover and let rise again 45 minutes.
>Steam over boiling water 20 minutes.


There is a quick way to make the bread.  Use the Philberry (sp) 
biscuit instead (the kind that pops out when the can is stripped open).
The taste is about the same.  Just filled it with the filling and
steamed as usual  Just imagine!!!!.


> 
>Steamed buns with pork filling (Cha Siew Bao)
> 
>1 recipe Steamed bread
>1/2 pound barbecued pork, diced
>1/4 cup chopped green onion
>1 T brown bean sauce
>1 T oyster sauce
>1 T hoisin sauce
>1 T sugar
>1/2 t five-spice powder
>2 T peanut oil
>1/2 cup diced bamboo shoots
>1/3 cup water
>binder of 2 T water and 1 T cornstarch
>1 t sesame oil
>1 T chopped coriander leaves
> 
>Combine barbecue pork with next six ingredients. Heat oil in wok
>and stir fry mean and bamboo shoots 30 seconds. Add water. Bring
>to boil and add binder and remove from heat. Blend in sesame oil and 
>coriander. Cool. Divide dough into 16 pieces. Roll each into 4"
>curcle 1/4 inch thick. Place 1 T of filling in center and bring
>edges together twisting to seal. Follow directions for steaming
>in basic steamed bread recipe
> 
>Yield: 16-20 buns
> 
>Now then, what do I do to bake them?
> 
> 
> 
Newsgroups: rec.food.cooking
From: clin@eng.umd.edu (Charles C. Lin)
Subject: Transcripts of COOKING AT THE ACADEMY
Date: Wed, 22 Jul 92 08:05:44 GMT
Organization: College of Engineering, University of Maryland, College Park
Originator: clin@coke.eng.umd.edu


   Are there any transcripts of this show available?   Thanks.
E-mail responses.

--
Charles Lin
clin@eng.umd.edu


Newsgroups: rec.food.cooking
From: eamayne@eos.ncsu.edu (ELIZABETH ANNE MAYNE)
Subject: Re: On making omelette without the yolks
Originator: eamayne@c50025-114ps.ie.ncsu.edu
Reply-To: eamayne@eos.ncsu.edu (ELIZABETH ANNE MAYNE)
Organization: North Carolina State University, Project Eos
Distribution: usa
Date: Wed, 29 Jul 1992 21:28:28 GMT


one way i've found to make omlettes without
the fat and cholesterol is to use "eggbeaters"
and eggwhites.  i use one eggwhite for every 1/8 cup
eggbeaters, which is approximately one egg.

if you beat the whites a bit by themselves first, the
omlette will come very fluffy.

another way to make a non-cholesterol but still
flavorful omlette, and avoid buying eggbeaters, might
be to add some fresh chopped herbs with the
eggwhite before cooking.

hope this helps

beth
Newsgroups: rec.food.cooking
From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: Re: r.f.recipes
Organization: NASA Dryden, Edwards, Cal.
Date: Sat, 25 Jul 1992 00:29:17 GMT

On 24 Jul 92 23:47:41 GMT, chrisb@hubcap.clemson.edu (Chris Behrens) said:

Chris> Is rec.food.recipes not active now ?
Chris> I know it was undergoing changes a few weeks (months?) back,
Chris> but it was active for a couple of days.
Chris> Anybody receive it ?  May just be our news feed.

It's not your feed.  The moderator got a little behind writing a
conference paper (on hypersonics) and checking out an F-104
simulation.  Then she spent a week and a half on government travel,
followed by a week and a half of bronchitis.  She returned to work to
manage a little inflight simulation program, looking at simulating
low-L/D aircraft with the variable-stability Learjet, which took
another week and a half.  This ended just in time to move to a
different building.  The moderator is about to run screaming through
the halls.

Service _should_ resume on Monday.  Unless I don't finish packing, in
which case it'll be Tuesday.  I'm moving (or pitching) the
accumulation of not quite two decades, so it's pretty bad.  I have
a number of yummy-sounding recipes that I need to do a bit with to
post.  I also have some requests.

I have a request, for both me and the group.  Could the person who
posted the low/non-fat cake, etc, recipes from the Los Angeles Times
e-mail them to me?  I'd like to have them myself and I'd also like to
post them, if I may.

--
Mary Shafer  DoD #0362 KotFR NASA Dryden Flight Research Facility, Edwards, CA
shafer@rigel.dfrf.nasa.gov                    Of course I don't speak for NASA
 "A MiG at your six is better than no MiG at all."  Unknown US fighter pilot
From: gms@vax.oxford.ac.uk
Newsgroups: rec.food.cooking
Subject: Re: liver
Date: 29 Jul 92 14:52:27 GMT
Organization: Oxford University VAXcluster

In article <john.711818620@spssig.spss.com>, john@spss.com (John Przyborowski) writes:
> nall@sun8.scri.fsu.edu (John Nall) writes:
> 
>>In article <1992Jul22.045059.10997@rata.vuw.ac.nz> galea@gphs.vuw.ac.nz (Pauline Galea) writes:
>>>Keywords: liver recipes
>>>
>>>Hi,
>>>
>>> I've been told  to eat more liver, but I've always hated it.  
>>> Anyone got any tasty liver recipes to entice me?  
> 
>>  Well, I don't have any, but far from "hating it" I love liver.
>>  But haven't the faintest idea how to cook it .  I always buy
>>  it in restaurants when I see it on the menu, and have found
>>  that it tastes best when kind of crisp (that is, not a lot of
>>  soft liver in the middle).
> 
>>  So if some kind soul out there could post for both of us, it
>>  would be greatly appreciated.
> 
>>John
> 
> 
>>  
> 
>>--
>>John W. Nall              | Supercomputer Computations Research Institute
>>nall@mailer.scri.fsu.edu  | Florida State University, Tallahassee, FL 32306
> 
>>   Alas, H. Ross!  We scarcely knew ye!  And who are ye, anyway???
> 
> 
> The secret?  Bacon grease.  Fry up about 1lb good quality thick sliced
> bacon.  Drain off all but enough grease to fry the liver in.  dredge the
> liver pieces in flourand fry quickly. Voila! I would also use some of that
> bacon grease to slowly (and I mean so slowly that they caramelize) cook some
> slice yellow onion.  Cook the onion for 1/2 hour to 45 minutes over a low
> flame.  Add a few twists of fresh ground black pepper.  after you've cooked
> the liver, place it on a plate on top of the onions.  Pour off almost all of
> the grease left from frying the liver.  Add some stock and bri almost all of
> the grease left over from the liver,  and add some stock scraping up the 
> brown bits and bring to a boil.  Add a splash of cognac or red wine.  Add
> some fresh, chopped rosemary and some black pepper and cook for a minute
> or so.  Swirl in a little butter to help bind the sauce and correct the 
> seasonings (it shouldn't need salt)and pour over the liver.  I would 
> serve this with garlicky mashed potatoes and baby grilled vegetables.
> 
> 
> john
> SPSS

My mother makes a mean bacon and liver dish. It contains thinly sliced
liver that had been tossed in flour pan fried. Add chopped onion, bacon and
tomatoes, when these are fried add water/read wine, simmer. Pepper and herbs
to taste. Great breakfast.

Michele
Newsgroups: rec.food.cooking
From: acc23403@uxa.cso.uiuc.edu (Anthony C.)
Subject: Computer program to save recipes and nutrition
Organization: University of Illinois at Urbana
Date: Wed, 29 Jul 1992 19:04:22 GMT

I was wondering if anyone knew of a program available by FTP.
The program should will store the nutritional value of food (fat, carbs, prots
vitamins etc), have a bunch of food items entered (like some of
the books that are available), store recipes, calculate nutritional
value for recipes, store food intake for say a week or more and
give total nutrition for the week.  Source code would be nice too.
From: pj@server_2cognos.com (Paul Miller)
Newsgroups: rec.food.cooking
Subject: Re: Woks - my opinions (~100 lines)
Date: 30 Jul 92 18:46:39 GMT
Organization: Mars Microsystems

A word of warning regarding the use of round bottom woks with a fire ring on an 
electric stove.  The electric element of the stove is very good at heating the
air beneath the wok and inside of the ring.  This can have the annoying side 
effect of melting the enamel on the top of the stove.

-- 
Paul J. Miller       "Repetition does not establish validity."
                                                - Souder's Law

"Cognos*centi has spokespeople, but I'm not one of them."
From: strick@athena.cs.uga.edu (Sandra Strickland)
Newsgroups: rec.food.cooking
Subject: Sea Salt
Date: 27 Jul 92 15:46:27 GMT
Distribution: na
Organization: University of Georgia, Athens


 Can someone please tell me the advantages that sea salt has over 
 regular table salt-  I've looked in several books and can't seem 
 to find an answer.

				 Thanks,

				   Sandra
Newsgroups: rec.food.cooking
From: vsummers@polaris.cv.nrao.edu (Vince Summers)
Subject: Re: Fiddling with Food Genes
Organization: National Radio Astronomy Observatory
Date: Fri, 31 Jul 1992 16:35:32 GMT

     Even if genetically altered foods are apparently safe, how do they know
what time will produce?  Remember thalidomide?  Man is always quick to think
they know better.  But don't forget--Man is fifty percent red necks and 
fifty percent fools.

Vince Summers
vsummers@polaris.cv.nrao.edu
Newsgroups: rec.food.cooking
From: pete-brokaw@uiowa.edu (Pete Brokaw)
Subject: Looking for Healthy Ethnic Food Cookbook
Keywords: cookbook healthy ethnic
Organization: Weeg Computing Center, University of Iowa, Iowa City, IA, USA
Date: Tue, 28 Jul 1992 21:36:55 GMT

I recently saw (on one of the morning "news" shows, I think) the author of a 
cookbook of healthy alternative recipes for ethnic foods.  I've
been looking for the cookbook and haven't had any luck--I think it's
fairly new.  Have you seen it?  Can you tell me the real title and
the author's name (and the price and the ISBN and give a book review...)

Thanks.
-----------------------------------------------------------------------------
                  "The secret to a long life's knowing when it's time to go."
							pete-brokaw@uiowa.edu
							weeg computing center
							   university of iowa
							  iowa city, ia 52242
							       (319) 335-5453