HDTenEightyP/NetNews huggingface dataset:
From: song@cs.washington.edu (David Song)
Subject: Re: provenance of Frangos
Keywords: chocolate, yummy, chicago, seattle
Organization: Computer Science & Engineering, U. of Washington, Seattle
Distribution: na
Date: Wed, 7 Oct 92 17:09:20 GMT

In article <Bvqnrq.Grt@usenet.ucs.indiana.edu> kiran@bronze.ucs.indiana.edu (Kiran Wagle) writes:
>I've always associated those Frango chocolates with Marshall Field's
>in Chicago, but now I hear rumors they originated in Seattle.  
>
>Does anyone have a definitive answer to this mystery?
>

Frango chocolates were originally introduced by the Frederick & Nelson 
department store of Seattle.  (F&N Frangos are a flavored chocolate/
saturated fat confection wrapped in plastic.)

At some point F&N was bought by Marshall Field's (or a parent company of
Marshall Field's).  Consequently, Marshall Field's acquired the rights
to the Frango trademark.  Field's reformulated Frangos into a chocolate
covered - flavored fudge type product.  For years F&N sold its product 
west of the Mississipi River and Field's sold its product in the East.

At some point, the Frederick & Nelson chain was sold, but Field's retained
the rights to the Frango product.  F&N continued to sell its Frango product
under license from Field's.

This year, Frederick & Nelson went bankrupt.  I heard on the radio that
the local rights to produce Frangos has been sold to the Bon Marche, another 
Seattle department store.

Frangos are a thing of regional passions.  Between the two stores there
must be dozens of different flavor Frango chocolates, liqueurs, ice cream 
toppings, cakes, etc. bearing the Frango name.  Retaining my Chicago loyalties, 
I prefer the Marshall Field's product.  (Although the F&N Frango ice cream is 
better than the Field's Frango ice cream, in my opinion.)  

I think a Seattle paper did a taste test of the two Frango chocolates and 
out of a dozen or so people in the test, only the two Chicagoans preferred 
the Field's product.  (I imagine you'd get the opposite results if you tried 
this in Chicago!)

David Song
Newsgroups: rec.food.cooking
From: scotti@mtl.mit.edu (Gretchen Fuller)
Subject: Re: REQUEST:  New England Type Meals
Organization: MIT Microsystems Technology Laboratories
Date: Fri, 9 Oct 1992 12:18:45 GMT

Baked beans (in molasses not tomato sauce) and brown bread,
fish stew, lobster stew, clam chowder (again no tomato),
corn chowder, apple cider, apple pie, fish chowder, and,
of course, New England Boiled Dinner.  And I don't have
a single recipe here at work.

Scotti
From: lzsndt@ritvax.isc.rit.edu
Newsgroups: rec.food.cooking
Subject: Re: Wanted: Recipes for Beef Stew.
Date: 16 Oct 92 19:11:34 GMT
Reply-To: lzsndt@ritvax.isc.rit.edu
Organization: Rochester Institute of Technology

In article <Bw330F.Gpy@undergrad.math.waterloo.edu>, rkoo1@napier.uwaterloo.ca (zero) writes:
>
>Hi! I was wondering if any of you great cooks out there could post or email
>your own personal recipes for beef stew. I am looking for any good variations
>that you think is good.

Here is a great one with chutney, red currant jelly and mustard:

Sheena Stew

8-12 small, whole onions
2 lbs. stew beef cut in 2-inch cubes
1/4 cup flour
salt & pepper
2 TBSP. oil or drippings
14 oz. stewed tomatoes
2 TBSP. prepared mustard
2 TBSP. red currant jelly
1 TBSP. chutney
2 cloves garlic, crushed
1 1/2 cups sliced mushrooms

Peel onions.  Trim excess fat from meat.  Toss meat in flour with salt &
pepper.  Heat oil in heavy casserole pan and brown meat.  Add tomatoes with
juice and mustard, blending well.  Add remaining ingredients.  Stir well. 
Cover and simmer until meat is tender, about 2 hours or more.  Serves 4-6.

Hope this tranfers--it is my first time using Netnews!
Newsgroups: rec.food.cooking
From: casey@well.sf.ca.us (Kathleen Creighton)
Subject: Here's Carrot Cake!
Organization: Whole Earth 'Lectronic Link
Date: Thu, 15 Oct 1992 00:23:11 GMT

There have been several requests here lately for a *good* carrot cake recipe
and I haven't seen any replies.  I got this recipe from rec.food.cooking in
March, tried it out, and it's *great*!  The original article was posted by
Dorothy Westphal, westphal@iscnvx.lmsc.lockheed.com.
-----------------------------------------------------------------------------

This recipe appeared in the San Jose (California) Mercury food section
about ten or fifteen years ago, and it has been my favorite ever since. 
The flavor and texture of both cake and frosting are excellent, 
and it is EASY!               

                        United Airlines Carrot Cake

               13x9" pan
               350 degrees  50 min.

corn oil       1 1/2 cup 
sugar          2 cups         
eggs           3                   
grated carrot  1 1/2 cup [about 2 large or 3 med]
flour          2 cup          
baking soda    2 t
salt           2 t
cinnamon       1 t
allspice       1 t
vanilla        1 t
cornstarch     1 T
walnuts, chopped
               3/4 cup
+++++++++++
mix until blended.
pour into wax-paper lined pan.
Bake. Cool. Top.
-----------------------------------------------------------------------
               Cream  Cheese  Icing

Butter         6 oz.
Cream Cheese   8 oz.          
Powdered sugar 2 c  
Vanilla        1/2 t
lemon juice    1 t
++++++++++++++++

  cream butter and cream cheese.
  beat in other stuff till fluffy.
 



Newsgroups: rec.food.cooking
From: arnie@magnus.acs.ohio-state.edu (Arnie Skurow)
Subject: Re: Request for lamb tongue recipes
Organization: The Ohio State University
Date: Tue, 13 Oct 1992 19:10:55 GMT

>only problem.  Any other ideas for lamb tongue preparation?
>
>Thanks in advance.

I boil lambs tongues in water with around 8-10 whole black
peppercorns.  Boil for 1.5 to 2 hours, permit to cool and
remove the skin while still a little warm.  These are delicious
as sandwiches or sliced on a platter with buttered/parsley new
red potatoes.

Occasionally I'll also add one 12 ounce can of beer to the water
and simmer the lambs tongues in the water/beer mixture.  This
gives a slightly zestier taste than the water alone.

Another thing to do with lambs tongues is to pickle them.  The
pickle mix is the same as used for making corned beef.  After
10 days in the pickling mix you have wonderful pickled tongue
that is as good as any beef tongue I've eaten.

Arnie Skurow
Newsgroups: rec.food.cooking
From: xmpp@uxa.ecn.bgu.edu (Melody Paul)
Subject: Re: Wheat Waffles
Organization: Educational Computing Network
Date: Tue, 13 Oct 1992 18:13:58 GMT

>
>Are you really asking about WHOLE-wheat-based pancake mixes?  If so,
>you might have to go to the health food store, but companies like
>Arrowhead Mills make such things, with wheat and a variety of other
>grains.  They're also your best bet if you have a wheat allergy.
>
>Jan

Yes, does anyone know of a whole wheat pancake mix in stores???
-- 
Melody P. Paul			Office:   708/534-0200
Technical Editor		Fax:      708/534-2042
Educational Computing Network	Internet: xmpp@uxa.ecn.bgu.edu
University Park, IL 60466	BITNET:   xmpp@ecnuxa
Newsgroups: rec.food.cooking
From: whitley@mksol.dseg.ti.com (harlon whitley 952-2342)
Subject: RECIPE: Southwestern Meatloaf
Organization: Texas Instruments Inc
Date: Wed, 7 Oct 1992 13:09:35 GMT


  Southwestern Meatloaf

  3/4   cup dried tomato bits
  1/4   cup yellow cornmeal, plus extra for sprinkling
    3   large cloves garlic, pressed
  3/4   cup boiling water
1 1/2   lbs. lean ground beef
    2   eggs
  2/3   cup sliced green onions
    1   (4-ounce) can diced mild green chilies
  1/3   cup chopped fresh cilantro
    2   medium fresh or canned jalapenos,
        seeded and minced
1 1/2   teaspoons salt
  1/4   teaspoon pepper


  Preheat oven to 375 F. 

  In a large bowl, mix tomato bits, cornmeal, garlic and
water; set aside for 10 minutes.  Add remaining ingred-
ients; mix with hands or wooden spoon to blend thor-
oughly.
  In a shallow baking pan or dish, form into a loaf about
12 inches long and 4 inches wide.  Sprinkle with 1 table-
spoon of additional cornmeal.  Bake 50 minutes to 1 hour,
until juices run clear.  Let stand 10 minutes before slicing 
and serving.  Makes 4 to 6 servings.

Per serving: Calories 302  Fat 18g  Cholesterol 135mg
Sodium 780mg  Percent calories from fat 54%

Enjoy!

Newsgroups: rec.food.cooking
From: rwieler@ic17.umeeng (wieler)
Subject: Re: Cappuccino/Latte/Cafe au lait: ANY DIFFERENCES?
Reply-To: rwieler@ic17.umeeng
Organization: Sun Microsystems
Date: Tue, 6 Oct 1992 15:37:12 GMT

In article 15039@nmt.edu, kelly@nmt.edu (Sean Kelly) writes:
>
>I thought I knew this at one time, but I guess I don't ...
>
>What is the difference between a cappuccino and a cafe latte?  And a
>cafe latte and a cafe au lait?  And a cafe au lait and a cappuccino?
>
>--k


ok just got back from europe so i know this one

cappuccino is espresso mixed with hot steamy milk (makes it frothy)

cafe latte is italian, where as cafe au lait is french for the same drink.  The 
drink is made by pouring about 1/4 - 1/2 mug of milk and then adding coffee, (usually
strong coffee),  there is no froth on this one.

rich


Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: how to make yogurt
Organization: Lockheed Missiles and Space Co.
Date: Fri, 16 Oct 92 20:26:25 GMT

In article <1992Oct15.131319.1@gallua.gallaudet.edu> rlwilliams@gallua.gallaudet.edu writes:
>Hi,
>	someone just told me it was EASY to make your own yogurt. he said 
>you just put a gallon of yogurt in a bowl, add a little store bought yogurt 
                ================  did you mean milk???

>as a starter and let it sit for a week and it will turn to yogurt. Can this 
>be true? Is it really that easy?  I thought I'd seen yogurt machines...
>
>skip
>


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: jhv@acpub.duke.edu (Joseph Vilas)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Carrot Soup
Summary: Boil some carrots and puree them.  It's easy.
Keywords: carrot, soup
Date: 16 Oct 92 21:55:01 GMT
Distribution: na
Organization: Duke University; Durham, N.C.

In article <1992Oct15.121908.1@stsci.edu> morrissey@stsci.edu writes:
>
>	A few years ago a friend of mine had a buffet dinner parties
>at which he served (among many other wonderful and tasty things) an
>incredible carrot soup.  I believe the base was chicken stock.  He
>has since lost the recipe.  Does anyone have one?  With cold weather
>just about here, I have been craving this soup.
>
>Thanks!
>Janet Morrissey

	This is an easy one, although I'm afraid I don't have exact
proportions.  Dice one small onion, and saute in 1 tablespoon butter
in a medium saucepan until translucent.  Add 2 cups of chicken stock,
(or water, if you prefer) and bring to a boil.  Add 2 to 3 cups sliced 
carrots, and about 1/2 teaspoon basil.  Cover, and simmer for 10
minutes or so: carrots should be cooked, but not mushy.  Puree in a
blender.  

	At this point you have several options.  You can:

	1) Serve this as is,
	2) Add as much heavy cream as you like, say, between 1/4 to 1
		cup, stir and heat through, and serve,
	3) Make a roux.  (Melt 2 tablespoons butter in a medium
		saucepan, add 2 tablespoons flour, stir together and
		cook for 2 to 3 minutes.  Mixture should bubble some
		but not brown much.)  Add the carrot puree to the
		cooked roux while stirring it.  This will thicken the
		soup.  If you want the soup thicker but don't like the
		roux, use more carrots next time, or thicken with
		cornstarch or arrowroot.  

	This should give you 4 decent first-course size servings.  For
garnishing the bowls of soup, you could throw on a few sprigs of
fresh basil, or swirl a tablespoon or so of cream onto the top of the
soup.  Another nice touch is to add about a tablespoon or so of dry
sherry to the bowl before putting the soup in.  Or float a pat of
butter on top.  

	I've made this several times, and it can be really pleasant if
the carrots are fresh and naturally sweet.  You can also do the same
thing with almost any other vegetable, but you may wish to use another
spice that goes better with whatever you choose.  You will also have
to adjust cooking time for the vegetable.

	Hope this helps.
-- 

          Joseph H. Vilas          jhv@acpub.duke.edu
     My opinions are my own.  Others are invited to share.
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Need advice (esp. legal) on starting PT catering/wholesale business
Organization: Lockheed Missiles and Space Co.
Date: Fri, 16 Oct 92 20:47:38 GMT

In article <15OCT199215111412@stars.gsfc.nasa.gov> offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801) writes:
>In article <1992Oct14.194332.1@gsbacd.uchicago.edu>, gft_robert@gsbacd.uchicago.edu (opcode ranger) writes...
>> 
>>I'm especially interested in the need (or lack thereof) of limiting my
>>liability in case something unexpected happened.  
>
>>I'm particularly interested in the case of selling thru a
>>retail coffee shop.  They'd assume any liability, right? 
>Not necessarily.  A customer gets what they claim is food poisoning from your
>cheesecake, they could sue the coffee shop, AND the maker of the confection.
>
>>I'd like to keep things as informal as possible, avoiding contracts,
>>etc., so as not to scare people off nor to somehow worsen my position.  Would a
>>simple disclaimer printed on the invoice suffice?
>
>Actually, a purchaser would probably insist on written contracts.  I seriously 
>doubt that any restaurant owner would dare do business like this in an informal
>manner...they have too much to lose.
>
>>Again, I have no reason in particular to worry (i.e. I'm not putting toadstools
>>in my cakes :->), but I just figure better safe than sorry.
>
>Yes, definitely.  I don't think our informal advice is going to be too useful in
>legal matters...I really suggest you find a lawyer (I know, I know, but they 
>do have their uses :) and ask.  And find one in your state (Illinois, you 
>said?), since a lot of these things may vary from state to state.  You may also
>be subject to some FDA regulations as well.  
>
>I don't mean to sound like a party-pooper, and I do wish you the best of luck.
>But your plan sounds a bit reckless...
>
>Joel

when I had my caterer for my wedding - she was a friend - but we still
decided on the food, etc and signed a contract - that way both of
you are covered

I can look for my copy and pass on some of the verbage


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
Newsgroups: rec.food.cooking
From: jgelhaus@src.honeywell.com (Jennifer Gelhaus)
Subject: Re: REQUEST: Buffalo Chicken Wing Recipe
Organization: Honeywell Systems & Research Center
Date: Thu, 8 Oct 1992 14:43:44 GMT


In article <1992Oct7.195851.14840@nocusuhs.nnmc.navy.mil> maria@mgr.hjf.org (Maria Capule) writes:

>Could someone please send me a VERY SPICY recipe for Buffalo
>chicken wings. I am going to attend a party later this month and one
>of my collegues claims that all the food is usually too wimpy for him. 
>
>Please e-mail all replies.

Or post, I'd like to see these too. Thank you!
From: turner@reed.edu (a Mackeral Sky)
Newsgroups: rec.food.cooking
Subject: Recipe: Fondue parties (was Re: suggestions for dinner party?)
Keywords: Swiss Cheese Fondue
Date: 7 Oct 92 22:00:51 GMT
Article-I.D.: reed.1992Oct7.220051.13177
Organization: Reed College, Portland, Oregon

In article <2AD216F5.6189@deneva.sdd.trw.com> shla@spf.trw.com (Sheila Wallace) writes:
>You read my mind exactly on the fondue party!  I suggested this to Max 
>in an e-mail message, but I figured that it was out-of-vogue these days.
>Does anyone out there have a good Swiss fondue recipe? I can post
>some chocolate fondue recipes if anyone's interested...

Simple imprecise Swiss Fondue recipe:

Have on hand cubes of bread (1in to a side with crust on at least one side),
all kinds of bread are good pretty much, rye, sourdough, french, etc.  
Apples in pieses and carrots are good too.  Maybe even brocoli and
cauliflower flowerettes.  If you're so inclined you can dry the bread a
little in the oven before serving it.  Do this especially if the bread is
very soft.

grate about 1lb of emmenthaler, or some variation thereof, toss in a
spoonful (1T or so) of flour so it's eavenly spread throughout.

Rub 1-2 cloves of slightly crushed garlic (smash them with the side of your
knife blade) over the inside of your pot(heavy bottomed).  Leave in the
pot.  Add 2 cups of white wine.  Something not to dry, but not sweet
either.  I like a good riesling or gevurtraminer (sp?), but then I like to
drink the rest of the bottle.  Bring the wine to a boil.  Lower heat
slightly.  Add a handful of cheese, stir vigorously with the implement of
choice (fork, wooden spoon, wisk).  Wait until it's melted.  The wine
shouldn't be boiling any more.  Lower the heat some more if it is.
Add another handful of cheese, stir.  Don't add more cheese until the last
batch is pretty well stirred in.  But then add more, stir, stir some more,
add more.  Until it's nice and thick.  Not to thick though, it will thicken
as it sits and cools, so don't start with it real thick.

When it's all stirred in add a sprinkle of black pepper, a pinch of nutmeg
and a little kirshwasser (sp?).  Although I never have kirshwasser in my
booze cabinet so I don't bother.  And when I've had it added in I'm not sure
it added that much.

Put in some pan that can be kept warm, crock pot, electric wok, or fondue
pot if you actually have one (I do).  Dip bread and vegies into cheese.
Eat.  Drink the rest of the wine.  

Yum.

This always goes over very well when I make it.  And it's also a pretty
quick dinner, if you want something really simple and easy.  But a little
elegant.  (I think of fondue as elegant anyway.)

	Johanna
Newsgroups: rec.food.cooking
From: dschlow@epas.utoronto.ca (Deborah Schlow)
Subject: Re: REQUEST: Chicken and Turkey soup from scratch!
Organization: University of Toronto - EPAS
Date: Sat, 17 Oct 1992 02:52:29 GMT
Followup-To: Chicken and Turkey Soup from scratch
Summary: Chicken soup, turkey soup

For chicken soup, you certainly can use the carcass of a whole roasted
chicken, or just boil a chicken. You will get good, rich stock. My
preferred method is to use only chicken backs and necks, if you can
find them; some butchers and groceries will save them for you if you
ask in advance. Use about 2-3 lbs. Put them in a big pot, cover with
water. Put in one whole, peeled large or two small onions. Three cut
up carrots, scrubbed, but not peeled. A whole bunch of parsley. Some
celery stalks, cut up. If you can buy carrots and celery with the
leaves attached, wash and use them, they add a wonderful flavor. Salt
and pepper to taste. A couple of bay leaves. A couple of whole cloves.
I usually add a pinch of nutmeg.  Bring to a boil, reduce heat and let
simmer for a few hours. Refrigerate. When cold, skim off the fat.
Correct seasonings and add noodles, barley, cooked rice, etc before
reheating. Every Thanksgiving I do the same with the whole turkey
carcass. You need a big pot for this, but it makes great stock. Bon appetit!
Newsgroups: rec.food.cooking
From: shadow@ux1.cso.uiuc.edu (the shadow knows)
Subject: Re: COMFORT FOOD
Organization: University of Illinois at Urbana
Date: Thu, 15 Oct 1992 07:05:49 GMT

	hum, well.. zippy's chili on fresh hot sticky rice (zippy's
is a chain in hawaii, and i'm in illinois, so I have to hoard my
frozen supply). kalua pig and cabbage with some kim chee on
the same kind of hot sticky rice.
yummy.
i'm never too full for zippy's chili
8)
Newsgroups: rec.food.cooking
Subject: RECIPE: Banana Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 14 Oct 92 02:56:58 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

>Iam looking for a recipe for banana muffins or banana nut muffins  
>Bert  
  
         BANANA MUFFINS  
  
Wet Mix - 1/2 cup butter, 1/4 cup sugar, 1 egg, 1.1/2 cups mashed  
bananas (about 3 medium bananas)  
Dry Mix - 1.3/4 cups self-raising flour, 1/2 tsp nutmeg, 1/4 tsp baking  
soda  
  
Preheat the oven to 200 Celsius, grease the muffin pans. Blend together  
the butter & sugar & then mix in the egg and banana. Combine the dry  
ingredients & then mix these INTO the wet ingredients. Place in the  
muffin pans & bake for 20-25 mins. Makes 12-14 muffins.  
  
Variations:  
Banana & Choc.Chip: Add 1/2 cup of chopped chocolate to the wet mix. 1/2  
cup of chopped walnuts or pecans may be added as well if wished.  
Banana & Honey: Puree 1 large orange & add this with an extra egg to the  
wet mix. Increase the flour to 2 cups. Substitute the sugar with honey.  
Banana & Mixed Fruit: Add 1.1/2 cups of any desired combination of nuts  
& dried fruits to the wet mix. Chopped dried apricots, dates, pears,  
figs, sultanas (golden raisins), prunes or raisins are nice with the  
banana flavour.  
Banana & Ginger: Add 1/2 cup of chopped glace ginger & 1/2 cup of  
chopped walnuts to the wet mix. Add 1.1/2 tsps of cinnamon to the dry  
mix.  
   
 <--------------------------------------------->  
 < Kia Ora from Aotearoa. Pandora@kcbbs.gen.nz >  
 < Please DO NOT QUOTE more than 2 lines to me >  
 <--------------------------------------------->|         <-------------------
Newsgroups: rec.food.cooking
From: cid@athena.mit.edu (Derek H Cedillo)
Subject: Calling all Recipes! Compilation in the Making!
Summary: gonna make a compilation
Organization: Massachusetts Institute of Technology
Date: Tue, 13 Oct 1992 19:44:00 GMT


Hi, 
I am looking to make a compilation of the best recipes on the net.
What I will do is compile them and make a post.  If you want 
I can also encode and Mail copies of Q&A dtf and idx files.
Please send me your Favorite (please have tried and tested any recipes
before mailing) to Cid@athena.mit.edu
Make the subject line look like this :

Recipe-<put type here> <name>

The type is of the following:
Meats
Fish & Poultry
Vegetarian
Pastas
Breads
Deserts
Misc.

I'd appreciate it alot.  As soon as I have a Substantial amount
of recipes I'll post it!
Please make a seperate mailing for each recipe.  And make sure you 
think it's good, I will give everyone credit where credit is due,
so your name will be on your recipe, along with Email addresses for
questions and comments.  If you would not like your Email address posted,
please say so in your Email.  If There is another group that should be
added to the types of food, let me know.  I think that should cover most 
of it.  If a lot of similar things fall under Misc.  I'll add
a new group.  Thanks!  And I'll keep you informed on Progress!


Derek H Cedillo
From: rael@ll.mit.edu
Newsgroups: rec.food.cooking
Subject: Re: Best Thai cookbook
Date: 14 Oct 92 12:29:57 GMT
Distribution: na
Organization: MIT Lincoln Laboratory

In article <Bw2v85.CH1@usenet.ucs.indiana.edu> kiran@bronze.ucs.indiana.edu (Kiran Wagle) speaketh thus:
>lalford@fsu1.cc.fsu.edu (LYNN ALFORD) writes:
[...]
>>So what is the best Thai cookbook, in your opinion.

Also good in my opinion is Kwanruan Aksomboon and Somchai Aksomboon and
Diana Hiranaga, _Thai Cooking From the Siam Cuisine Restaurant_, North
Atlantic books, 1989. (Sorry, no ISBN.)

>PS my limited experience with _Chef Paul Prudhomme's Seasoned America_
>suggests that it is not worth taking home with you (where is home anyway?)

I  disagree  with this, having found it inventive and well-written (but not
technical  in any way). However, it is *not* for someone who wants to avoid
fats!

Bill Lear (rael@ll.mit.edu)