Review: A great cookbook for a great price
Rating: 3 out of 5
Date: 12 14, 2012
When I was growing up in the 1960's and 1970's, you would sometimes see "cookbooks" from amateur cooks. They were usually hand-written or typewritten pages, that were photocopied and passed around a group of friends or a social circle. They cost a few dollars, and the money went to the cook as a thank-you for putting the book together.This book reminds me of those old photocopied cookbooks, and I think that's how it should be rated. Yes if this were a $20 or $30 cookbook, some of the criticism in the other reviews would be valid. But as a "homespun" work by someone who is not a professional cook and doesn't have the resources of a major publisher, this is an excellent cookbook.If this were fifty years ago, only a handful of people would have ever seen these recipes. Fortunately today, the whole world gets to share in them.One thing though that almost seems professional about this book is its emphasis on sauces. Anyone who has had professional chef training spends a lot of time learning to make good sauces. They are hard to do right, so it's great to see over a dozen recipes for sauces here.