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Old 11-12-2006, 05:50 PM   #41
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Silver, to add to marmalady's suggestions, use:



the first will search all the online stores and tell you who's got it cheapest, the second will search some online stores and lots of local little mom & pop used bookstores. i've gotten great deals on plenty of books from both!

I love cooking with wine...sometimes I even put it in the food... fireweaver.wordpress.com
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Old 11-12-2006, 10:44 PM   #42
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Larousse Gastronomique.
The Professional Chef.
Food Lovers Companion.
Culinary Artistry.

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Old 11-12-2006, 11:03 PM   #43
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I think AB is a hopeless twit.
If you are going to be buying a lot of cookbooks you might like to look at Jessica's Biscuit or zooba.com . The savings are prodigious, although I HATE to steer you away from a local independent bookstore.
Also, joining a cookbook club like the Good Cook can give you huge savings by their introductory offer--4 books, $1 each, fifth book half price. I once got 5 $40 cookbooks for a total of $35.
And Amazon is a good source.
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Old 11-12-2006, 11:48 PM   #44
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Originally Posted by Gretchen
I think AB is a hopeless twit.
Gretchen, how can we get you to come out of your shell and tell us how you really feel?
"'Eat food, not too much, mostly plants." - Michael Pollan

Old bachelor cook
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Old 12-01-2006, 08:47 PM   #45
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Just added the new 75th Anniversary Edition Joy of Cooking to the library after a trip to Costco today.

Regular price $20 (CAD!) and then it was $5 off, to boot! $15 CAD is FANTASTIC. So good, I think I'll make a new thread for the benefit of all the Canadians on the board.
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Old 12-02-2006, 07:48 AM   #46
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I use The Professional Chef as my technique bible, On Food And Cooking as my how/why reference, and specific texts focusing purely on the cuinine I'm cooking for recipes and added information (such as "Les Halles" for Bistro food, or "Real & Rustic" for Louisiana Grub).

But the CIA text and McGee would be my foundation and core from which everything else branches.

EDIT: I purchased Alton Brown's 27-DVD set with some gift certificates I had, and they are definetly worth a try. many of his dishes aren't exactly "traditional", but they teach you techniques, equipment, ingredients, history, and even a few good dishes... ;) (3 Episodes on each DVD, so 81 Topics). At the end of each episode, he spends an additional 10min or so answering common questions people eMailed/snail-mailed him. I don't have cable, so I watched a few DVDs a week until I finished them, and still pull 'em out now and then when I'm trying something new that he did a show on.

I also purchased the CIA's incredibly over-priced "techniques" DVD 3-pk, and found them to be good, but not at what they charge. I would have been just as happy with my texts.
Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver
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Old 12-02-2006, 08:01 AM   #47
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Mrs Beaton`s Everyday Cookery is my favorite, I have the 1923 edition, but it`s still perfectly readable (although a little battered now).

it`s a Must Read for any good cook in my opinion.

Katherine Snow. xx
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