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Subject:RE: Speaking of cookbooks... From:"Gerry Loiacono" <gerry -dot- loiacono -at- aztec-it -dot- com -dot- au> To:"TECHWR-L" <techwr-l -at- lists -dot- raycomm -dot- com> Date:Thu, 13 Feb 2003 00:41:55 +1000
"...and my brother is a Sous Chef trained at the CIA."
I'm glad you explained later on in the email that the CIA in the sentence
above stands for Culinary Institute of America. For a moment, I thought your
brother was the second coming of Steven Seagal. ;)
Regards,
Gerry Loiacono
Aztec IT Services
www.aztec-it.com.au
-----Original Message-----
From: bounce-techwr-l-115247 -at- lists -dot- raycomm -dot- com
[mailto:bounce-techwr-l-115247 -at- lists -dot- raycomm -dot- com]On Behalf Of John
Posada
Sent: Thursday, 13 February 2003 12:23 AM
To: TECHWR-L
Subject: RE: Speaking of cookbooks...
Erika...there are all kinds of cookbooks...the trick is to find a style,
publisher, or author who writes to your preference. Trust me, there are
gazillions of books out there. Personally, my first preference is the kind
that annoy you. I may want to make a dinner of something different. I know
generally what kind of meal I want to make. I know how to cook...rather
well, if I say so (My Mom is Italian and my brother is a Sous Chef trained
at the CIA). Tell me what ingredients are needed, then give me the steps. I
even may follow them...sometimes.
At that point, I'm not looking to gain a deeper knowledge. I'm looking to
gain a Mushu Pork or a Beef Bourguignon. Or, I may have a cool ingredient
(such as a friend gave me 5 pounds of fresh venison about 3 weeks ago) and
need a new recipe to use it. (2 pounds went into a 4 alarm chili last
weekend (gotta love that Louisiana Hot Sauce).
The recipe is not to understand how you can do it better next time. If it
knew a better way, it would be IN the recipe. That's what training and
practice is for.
As far as cookbooks are inplace of thinking...I don't know. You can think
all you want, but if you feel like Mexican food and don't know how to make a
Mole Verde, you ain't making a Mole Verde.
Sure, there are, (and I have) some books on technique. My favorites are
(forgive me if I get the names a little off):
"Cordon Bleu Cooking Techniques"
"Better Homes and Garden New Cooking Book"
"Joy of Cooking"
Anything from the CIA (Culinary Institute of America) Including, they have a
book called "The Professional Chef")
Anything from Julia Child, James Beard, or Jacques Pepin
John Posada
Senior Technical Writer
Barnes&Noble.com
jposada -at- book -dot- com
NY: 212-414-6656
Dayton: 732-438-3372
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