HDTenEightyP/NetNews huggingface dataset:
From: sbhattac@rnd.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: How do I make white sugar into brown?
Date: 22 Jan 93 13:56:25 GMT
Organization: NYU Stern School of Business

In article <12458@ossian.ed.ac.uk> kowtko@cogsci.ed.ac.uk (Jacqueline Kowtko) writes:
>In article <lorange.727475950@spot.Colorado.EDU> lorange@spot.Colorado.EDU (Hans L'Orange) writes:

>>I'm not sure about that.  The process works the other way; white sugar is brown
>>sugar with the molasses taken out.  I don't know what you get by adding 

>I've eaten white sugar cane, which makes white sugar.  Where
>does one get brown sugar?  Beets or some other root?

When you boil down the juice of the sugar cane you get a dark brown syrup.
it does not look nearly as white as you would expect from the appearance of
the cane itself.

In the third world this stuff gets refined to produce white crystals. An
intermediate stage is molasses. Another is brown sugar, which is further
refined to produce white sugar. How brown depends on how far removed from
molasses it is. In India, for instance, brown sugar is often collected as
an intermediate product, and is cheaper than white sugar.

However, in highly industrialized environments, in plants which are
designed to produce white sugar for societies which use mostly white
sugar, it may be uneconomical to interrupt a process at an intermediate
stage to remove the brown sugar. It is at least common for brown sugar to
be made by adding some molasses back into white sugar, though this may or
may not be exactly what is done in an operational sense.

The market for brown sugar is small, so it is often cheaper to make the
stuff as an afterthought, even though it involves more processing to do
things this way.

My judgment is that brown sugar made by reconstitution is likely to have
less complexity than the stuff made as an intermediate product, but I have
no particular evidence to back that up, just arbitrary bigotry on the
subject.

-  Shankar
Newsgroups: rec.food.cooking
From: chiuh@ils.unc.edu (Ha-Lin Chiu)
Subject: roasted almond and sweet and sour sauce
Organization: UNC Office of Information Technology
Date: Wed, 27 Jan 1993 22:29:54 GMT

I would like to know how to prepare some lightly salted roasted almond
and the sweet and sour sauce for my chicken.  Can any one tell me how to
make them or where to find the recipes.  Thanks in advance.    
Ha-lin Chiu       
Xref: sparky rec.food.cooking:25926 ne.food:1877
From: nmiller@starbase.trincoll.edu (norman miller)
Newsgroups: rec.food.cooking,ne.food
Subject: The Zen of Bagels
Date: 25 Jan 93 20:29:28 GMT
Organization: Trinity College, Hartford, CT.

One thing for sure: bagel places have become as common as
candy stores used to be (sadly said for both) and Gresham's
Law has taken hold.  Never again will the quality of bagels
be something to be taken for granted.

What follows is the sort of thing that never would have been
written when All Was Well With The World, when bagels were
two for a nickel (rolls were three for the same price) and
came in one flavor: plain.  It's offered in the hope of
rescuing and demystifying a once-simple pleasure.  The title
is totally phony and was designed to catch the eye.  The
real title is: 

How to Eat a Bagel

I. General considerations

     A. Despite the by now universal practice, a bagel
        should never be cut.  (See below for limited
        exceptions.)

     B. It should not be eaten as a holder for cream cheese,
        lox, etc.

     C. A bagel should be eaten because it is a bagel.

II. Procedures

     A. Approach the bagel with no show of awe or reverence. 
        Very important.  Reading a newspaper helpful.
 
     B. Grab bagel firmly with left hand.

     C. With the right hand, tear off a two-inch segment.

     D. Examine bagel.

          1. Bagel and segment should both retain essentially
             the same shape as before.  Slight flattening
             permissible but no more than that.

          2. If bagel fails this test, discard and go to a
             different bakery.

     E. If bagel passes first test, take a first bite.

     F. Judge bagel.

          1. Bagel should be very chewy and taste like the
             sun.

          2. If bagel fails this test, discard and go to a
             different bakery.

III. Playing through

      A. Continue reading the paper.  Very important.

      B. If asked how you like the bagel, answer with an
         indifferent "all right" or "ekh, a bagel".  Any
         show of ecstasy or bliss is bad form.

IV. Ritual variances

     A. Bagels may be sliced and eaten with other food only:

          1. on Sunday at breakfast.

             a. But not with grandchildren present.

          2. when in company which might misunderstand the
             approved method for bad manners or mistake it
             for bagel-snobbery.

V. Advanced topics

     A. Try bialys.  They're still what they should be.

Norman Miller
nmiller@starbase.trincoll.edu
From: carrot@bear.stonemarche.org (Little red-headed girl)
Newsgroups: rec.food.cooking
Subject: Spring Rolls (Recipe, and question!)
Date: 24 Jan 93 15:45:50 GMT


	I was typing this recipe into my recipe program when it
occurred to me that I wasn't *sure* what some of the ingredients were.
I am assuming that green ginger is fresh ginger root and that corn
flour is cornmeal, but I'd like some feedback, please. Thanks!

				Rachel

PS- I use Recipe-Fax(TM) for the Amiga.

==========================================================================
YIELD:    25              				      Spring Rolls
COOKING TEMP: deep-fry    PORTION: 1 roll
COOKING TIME: 5 min       COOKING PAN: frying pan

                               INGREDIENTS:

minced pork          1 lb (1/2kg)    dry sherry              1 Tb (15ml)     
red pepper           1               soy sauce               1 Tb (15ml)    
green king prawns    1 lb (1/2kg)    sugar                   1 ts (5ml)    
shallots             8               oil                     1 Tb (15ml)    
green ginger         1 in (2.5cm)    spring roll wrappers    9/10 lb (455gm)  
chinese cabbage      1/2             water                   1/2 cp (120ml)  
mushrooms            1/4 lb (125gm)  corn flour              2 Tb (30ml)
water chestnuts      1/2 lb (250gm)  oil for deep frying              


                               PROCEDURES:

1. Shell prawns, remove back vein, chop prawns into small pieces. Chop 
   shallots, seed and finely chop red pepper, slice mushrooms thinly, 
   peel and grate green ginger, chop water chestnuts, shred cabbage 
   finely.
2. Put all prepared ingredients into a bowl. Add pork, sherry, soy sauce,
   sugar and salt, mix well. Heat oil i pan, cook pork mixture 3 to 4 
   minutes. stirring. Remove from pan, cool.
3. Put corn flour and water into bowl, mix well. Spoon tablespoonfuls of 
   pork mixture evenly across one corner of springroll wrapper.
4. Brush edges with corn flour mixture and roll up in an envelope shape. 
   Deep-fry until golden brown and cooked through, approx 5 min. Makes 
   about 25. 

--
+--------------------------+----------------------------------------------+
|	carrot		   |	carrot@bear.stonemarche.org               |
+--------------------------+----------------------------------------------+ 
|   "Feel what might be. See what I see. Again and again and again and    |
| again say you don't. You say you don't, but you will.                   |
|   "How can you be so near and not see?" -"If You Intend"-10,000 Maniacs |
+-------------------------------------------------------------------------+
From: aad@siemens.com (Anthony A. Datri)
Newsgroups: rec.food.cooking
Subject: clotted cream
Date: 23 Jan 93 06:19:22 GMT
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ, USA


On a flight into London we got "clotted cream" to spread on muffins, and the
stuff was *fantastic*.  Any recs on US sources or recipes?
-- 

======================================================================8--<
From: ranck@joesbar.cc.vt.edu (Wm. L. Ranck)
Newsgroups: rec.food.cooking
Subject: Source for good kitchen scale?
Date: 26 Jan 93 22:55:34 GMT
X-Newsreader: TIN [version 1.1 PL6]


Hello folks,
   I am looking for a source of a good electronic kitchen scale.  Something
electronic with a 1 ounce or less resolution and a max rating of 5 or 10 pounds.
Does anybody know of a good source for such a thing and maybe a phone
number for the supplier?  Thanks.  Catalog places are fine.
--
*******************************************************************************
* Bill Ranck                                          ranck@joesbar.cc.vt.edu *
* Computing Center at Virginia Tech, not Vermont ----------------------^^     *
*******************************************************************************
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Newsgroups: rec.food.cooking
Subject: RECIPE: Blueberry Cornmeal Muffins
Date: 26 Jan 93 17:14:51 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand


      BLUEBERRY CORNMEAL MUFFINS  
  
1 cup flour, 2/3 cup yellow cornmeal, 1/3 cup sugar, 2 tsp baking powder  
1/2 tsp baking soda, 1/2 tsp salt, 2 large eggs, 1 cup sour cream  
1/4 cup salad oil, 1 cup blueberries fresh, frozen or canned & drained  
  
Preheat oven to 400oF, prepare pans. Combine flour, cornmeal, sugar, baking   
powder, soda & salt. Beat eggs with sour cream until blended, beat in oil.   
Add dry mix to wet mix until just combined adding blueberries with the last   
few stirs. Spoon batter into pans & bake for 18-20 mins or until lightly   
browned. Makes 12. 189 calories per muffin.  
Recipe courtesy of Sunset Magazine July 1988 (USA).  
  
   
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Drive-In food ( was: New thread, Diner food)
Organization: Lockheed Missiles and Space Co.
Date: Wed, 27 Jan 93 18:48:18 GMT

As long as we're talking about   Diners   how about Drive-Ins??

1) What is or was your all time favorite Drive-In?

2) What food do you miss the most that the newer Drive-Ins don't carry or
   don't make like they used to.

3) What favorite food do you have that you can still find in a Drive-In?



-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: paulde@riverwhy.Corp.Sun.COM (Paul DeBacker - Pacific Rim IS)
Newsgroups: rec.food.cooking
Subject: Re: Looking for alcohol substitutions
Date: 26 Jan 93 20:29:19 GMT
Reply-To: paulde@riverwhy.Corp.Sun.COM
Organization: Sun Microsystems, Inc.
NNTP-Posting-Host: riverwhy.corp.sun.com

In article 5416@netcom.com, kudzu@netcom.com (Michael Sierchio) writes:
>In article <1993Jan25.144415.69779@ns1.cc.lehigh.edu> 
>	lm03@ns1.cc.lehigh.edu (LINDA E. MUCKEY) writes:
>
>>There was a good-sounding crock pot chicken recipe posted a couple screens
>>back.  However, it calls for sherry.  And in my house (for personal reasons)
>>alcohol is outlawed.
>>
>
>Try Sherry Vinegar.  Adjust the quantity, though :-)

There are also a number of non-alcohol wines available (at least in California).  Check
at the grocery store or liquor store.

Paul
-------------------------------------------- 
Paul DeBacker       |"How come we play war and not peace?"-Hobbes
Sun Microsystems |"Too few role models" - Calvin
From: lvisco@carson.u.washington.edu (Lydia Visco)
Newsgroups: rec.food.cooking
Subject: Re: Signature salads
Date: 26 Jan 93 23:27:28 GMT
Article-I.D.: shelley.1k4hd0INNggo
Organization: University of Washington, Seattle
NNTP-Posting-Host: carson.u.washington.edu

In article <1993Jan26.172856.26298@leo.vsla.edu> rwalsh@leo.vsla.edu (Robert Walsh) writes:
>"julian slices"...they're the ones that were superseded by the
>gregorian slices, no doubt.

GGGRRROOOAAANNN!  ;-)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Lydia E. Visco                    !!!
lvisco@u.washington.edu          (*.*)            Armchair anthropologist/cook
University of Washington           ~              and would-be figure skater.
Seattle, Washington  USA
Newsgroups: rec.food.cooking
From: conbo@athena.mit.edu
Subject: a test, ignore
Organization: con bo con
Date: Sun, 24 Jan 1993 02:33:44 GMT

a test, please ignore
From: blue@cam.nist.gov (Jim_Blue_x3809)
Newsgroups: rec.food.cooking
Subject: Cherry & Cranberry Pie
Date: 26 Jan 93 19:38:08 GMT
Organization: National Institute of Standards and Technology, Gaithersburg, MD

Before Christmas, someone posted a recipe for Cherry & Cranberry Pie.
I saved the recipe, bought the ingredients, then lost the recipe.
Could someone please re-post it?
Newsgroups: rec.food.cooking
Subject: RECIPE: Blueberry Muffin Cake  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 21 Jan 93 21:44:25 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

      BLUEBERRY MUFFIN CAKE  
  
4 oz plain wholemeal flour, 8 oz plain white flour, pinch salt, 1 tsp b/powder
grated rind 1 orange, 6 oz light brown sugar, 8 oz blueberries or bilberries  
2 eggs, 1/4 pint milk, 1 oz melted butter, milk to glaze, demerara sugar  
  
Line a 7.1/2" cake tin with cake liner or greaseproof paper. Set oven to   
425oF (220oC, Gas Mark 7). Sift the flour, salt & baking powder. Stir in the  
orange rind, sugar & berries. Whisk the eggs, milk & butter together. Stir   
the liquid mixture into the dry mix & mix well. Transfer to the lined tin.   
Bake above the centre of the oven for 35 mins. Remove the cake from the oven, 
glaze with milk & sprinkle with the demerara sugar. Return to oven to bake   
for a further 5 mins. Serve warm or cold.  
Note: You can also make muffins with this recipe. Reduce baking time to 20   
mins. Brush with milk, sprinkle with sugar & return to oven for 5 mins.  
  
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++  
  + All muffin recipes may be requested via FTP-by-Mail. At the start of a +  
  + new line type /HELP to receive the Help file for further instructions. +  
  +              Address EMAIL to: muffin@pinn.nacjack.gen.nz              +  
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
From: ballt@ucs.orst.edu (Teresa Ball)
Newsgroups: rec.food.cooking
Subject: Re: Drive-In food ( was: New thread, Diner food)
Date: 27 Jan 93 22:32:48 GMT
Organization: University Computing Services - OSU
NNTP-Posting-Host: ucs.orst.edu

>>  Does anyone remember the old A&W Root Beer Stands?????

> YES! (I told my husband about those and he thought I was nuts. )
>Ours had the car hops to wait on you, and once a week they would be 
>on rollerskates. The rootbeer floats were the best. I haven't seen
>an A & W since ours closed ~20 years ago... (sniff) :(
>
>maggie. (mopping the drrool from her keyboard)

I worked as a carhop in an A&W 20 years ago.  It only went out of business
about 10 years ago.  There was another A&W in town though.  It was not
a drive in.  It was part of the local mall.  As far as I know, it is
still in business, but they changed the recipe for the root beer and
it doesn't taste right.  Sigh.

Terry
Newsgroups: rec.food.cooking
Subject: RECIPE: Special Treat Banana Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 29 Jan 93 04:56:48 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

      SPECIAL TREAT BANANA MUFFINS  
  
1 cup flour, 1 tsp baking soda, 2 tsp baking powder, 1 cup wholemeal flour  
1/4 cup butter, 1/2 cup chocolate chips, 1/2 cup castor sugar, 1/2 cup milk  
1/2 cup chopped mixed fruit, 2 bananas mashed  
  
Preheat oven to 350oF, prepare pans. Sift the flour, b/soda & b/pdr into a   
bowl, add the wholemeal flour. Rub in the butter until the mixture   
resembles fine breadcrumbs. Stir in the chips, sugar & chopped fruit. Add the 
mashed banana & milk. (This is a sticky mixture.) Spoon into pans & bake for  
20 mins or until cooked. Add a chocolate button on top before baking if   
desired. Makes 12. These are a very moist, soft muffin. 219 calories per   
muffin. *Notes: You may know 'castor sugar' as 'baker's special' or 'superfine
sugar'. Wholemeal = whole-wheat.  
  
   
Newsgroups: rec.food.cooking
From: ritz@ldyday.enet.dec.com ()
Subject: Re: Honey
Reply-To: ritz@lkg.dec.com
Organization: Digital Equipment Corporation
Date: Fri, 22 Jan 1993 20:04:40 GMT


On honey being dangerous for infants:

I know the allergy response is correct; the honey contains many kinds of
pollen residues. Not good for infants to eat as they can absorb large
sections of proteins and get severe allergic reactions.

On honey being safe from bacterial growth:

Honey can be harvested before the cells (or a percentage of them) are
capped by the bees. It can then ferment; I doubt if anything harmful
would grow in it, but it certainly would be fulsomely weird.

On crystallization:

Honey contains antibiotic agents (originating with the bees) that will
get destroyed over 130F. Don't overheat it.


John Ritz
ritz@lkg.dec.com

"Let me tell you 'bout the birds and the bees"
Newsgroups: rec.food.cooking
From: casey@well.sf.ca.us (Kathleen Creighton)
Subject: Re: Fryer/Slow Cookers
Organization: Whole Earth 'Lectronic Link
Distribution: na
Date: Mon, 25 Jan 1993 20:37:35 GMT


A Nesco roaster will do this, but you have to fiddle with it to get the
right temp for slow cooking (it's posted on the front but I think it
runs a little hot).  And max temp is 450 degrees, I think.
Newsgroups: rec.food.cooking
From: maniattb@cs.rpi.edu (Bill Maniatty)
Subject: Re: RECIPE: Panzerottis... was Re:  Couples Cooking Together..
Date: Thu, 21 Jan 1993 23:28:28 GMT

In article <1993Jan21.190858.27556@walter.bellcore.com>, dfw@thumper..bellcore.com (Doris Woods) writes:
|> In article <1993Jan20.184006.22027@bcars6a8.bnr.ca> csanoy@bcars689.NoSubdomain.NoDomain (Cynthia Sanoy) writes:
|> >A panzerotti is, from what I've been able to gather, the original pizza
|> >pop (tm), an Italian-like Cornish pastie, a pizza perogie! Catch my drift?
|> >I've seen them offered on the menu of pseudo-Italian restaurants, so I
|> >can't vouch for the authenticity.
[Stuff Deleted]
|> 
|>  Ok now I know what you mean. We call this a Calzone on the east coast.
|> 
|>  Your right it is good. Thanks for the info and recipe
|> 
|>  Doris
|> 
|> 

I thought they only had these things in Southern New Jersey (Marlton/Maple Shade).
The Panzerottis down there are definitely NOT Calzones, since they are not
baked by deep fried.

Bill
-- 
|
|	maniattb@cs.rpi.edu - in real life Bill Maniatty
|
From: rdabrowski@galaxy.gov.bc.ca
Newsgroups: rec.food.cooking
Subject: Re: Espresso Coffee Grinder
Date: 21 Jan 93 21:46:08 -0800
Organization: BC Systems Corporation

In article <C14oDp.LFw@usenet.ucs.indiana.edu>, feldstei@silver.ucs.indiana.edu (Ronald F. Feldstein) writes:
> I just changed from the Braun burr coffee mill to the Olympia.  The Braun
> was never able to get the coffee ground quite fine enough for my Pavoni
> espresso machine, but the Olympia is doing an excellent job.  Of course,
> it costs 4 times more than the Braun does.
> 
> 
Hi fellow espresso grinders.
I own a Braun burr mill and I quite like the grind it provides. When I first 
did some grinds I was not happy with the results. After a few tests I come up
with a fool proof method of achieving consistent resulst in particle size.

I first set the grind selector to the largest size and run the beens through.
I then re-grind the beens through selecting the smallest size.

This gives me the same grind size that I would get if I had the beens ground
at an Espresso Bar.

BTW, it's a Braun KMM 20

Braun owners give it a try and let me know how you make out.

Cheers
 -- 
________________________________________
Richard Dabrowski - Fisheries Technician
BC Environment: Victoria, B.C.  CANADA
Internet:rdabrowski@galaxy.gov.bc.ca
Newsgroups: rec.food.cooking
From: cwt2@cunixa.cc.columbia.edu (Charles W Tang)
Subject: REQUEST: Green Tea and Red Bean Ice Cream
Organization: Columbia University
Date: Thu, 21 Jan 1993 10:01:49 GMT

Anyone know how to make Green Tea Ice Cream and Red Bean Ice Cream?

Thanks,

Charles

*** Om Ma-Ni Pad-Me Hung *** | "Hey, Charles, have you been 'waiting' all
============================ |  your life?" -- Thao D. "the creature" Vo
   Charles Wei-Ting Tang     | ===========================================
cwt2@cunixa.cc.columbia.edu  | 201 W.72nd St.,#8J, NYC 10023  212/580-5609
From: holmquis@hpcc01.corp.hp.com (Darrell G Holmquist)
Date: Mon, 25 Jan 1993 21:54:48 GMT
Subject: Re: Help -- Chorizo!
Organization: the HP Corporate notes server
Newsgroups: rec.food.cooking

Chorizo is great in tacos when mixed with ground beef.  Also, it is
great added to refried beans.  Unfortunately, it is toooooooooooooo
greasy but I love it anyway.

dh
Newsgroups: rec.food.cooking
Subject: Re: Cholestrol content of Ghee  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 29 Jan 93 04:56:59 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

lwv26@cas.org (Larry W. Virden) writes:   
>Okay, I'll byte - what does 'clarifying the butter with spices' mean?  
  
I don't know what it means either but I do know a very quick way to  
clarify butter......melt your butter in the microwave or saucepan, leave  
to cool and settle for awhile. Then very slowly and gently pour off the  
top clear butter liquid into another container, don't forget, very  
slowly. Pour as much off as you can without letting the white rubbish at  
the bottom leave the first container, you now have pure clarified butter  
that will not burn when used for frying etc. Throw the rest away!  
  
   
  ---------------------------------------------------------------------  
 | PLEASE READ THIS----As I must pay for every byte of email received  |  
 | please do NOT quote my own message back to me. pandora@kcbbs.gen.nz |  
  ---------------------------------------------------------------------  
Newsgroups: rec.food.cooking
From: ritz@ldyday.enet.dec.com ()
Subject: Re: Crust query / fish recipe
Reply-To: ritz@lkg.dec.com
Organization: Digital Equipment Corporation
Date: Fri, 22 Jan 1993 18:16:56 GMT


In article <1993Jan13.103536.22343@aifh.ed.ac.uk>, kv@aifh.ed.ac.uk writes:

|>Does anyone know why my (hand-made) bread won't stay 'crusty'? Before
|>putting it in the oven I use a salt water glaze all over it. This gives
|>a lovely crispy crust which lasts for all of an hour after baking. Any
|>ideas?


Salt is extremely hygroscopic; it attracts moisture like a magnet. Use plain water.

Other reasons are:
	high humidity (nothing you can do)
	underdone insides

John Ritz
ritz@lkg.dec.com

"Have fun kids, and be free...just don't hurt anyone"
Newsgroups: rec.food.cooking
From: npm@dale.cts.com (Nancy Milligan)
Subject: Re: Men who can cook...
Organization: Titan Linkabit Corporation
X-Newsreader: TIN [version 1.1 PL6]
Date: Wed, 27 Jan 1993 00:15:33 GMT

Margot Peter (mpeter@OAVAX.CSUCHICO.EDU) wrote:
> Well - Sometimes just reading isn't enough. What happens when the recipe wants
> one to separate an egg, or cut in shortening, or fold something gently into the
> batter and they just don't have a clue as to how to go about it. That's where
> some gentle instruction is helpful. Then too, there's the terminology that can
> mystify. Like: "Just what do they mean by shortening?", or "Hey Hon! They want
> me to macerate these in rum." "How do you do that?" "Sheesh! Why don't they
> just say marinate?" 

I saw a wonderful book that was actually a cooking encyclopedia.  I think it
was called "Cooking from A-Z".  It's beautifully illustrated and very 
complete.  And it explained every cooking term you could wish to know and
then some.

--
Nancy P. Milligan 				npm@dale.cts.com
Titan Linkabit		San Diego, CA		cts!dale!npm
		  Gravity is no laughing matter.
Newsgroups: rec.food.cooking