Word: cookbookers
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...pleased you chose our cookbook, A Mostly French Food Processor Cookbook, for special mention. But alas my heart sank faster than a souffle when I discovered you left out an important ingredient-me, the coauthor...
...ascent to gourmandise is no longer a matter of picking up a cookbook and buying a set of copper pots. Present and would-be home chefs support hundreds of cooking schools in the U.S. They are mostly very good?notably James Beard's and Lydie Marshall's classes in Manhattan, or Mary Nell Reek's in Houston, or Rita Leinwand's in Los Angeles. A five-lesson program can cost as much as $350. Boston alone supports 29 cooking schools, teaching everything from dicing to making Dampfnudeln. Whether for culinary kudos or to master grande cuisine, Americans sometimes spend...
...Classic Italian Cookbook by Marcella Kazan (Knopf; $12.95) and The Fine Art of Italian Cooking by Giuliano Bugialli (Quadrangle; $15). Almost a college course in Italian cuisine...
Restaurant critics usually have no background for judging for quality of fare. Home economists never learned to cook in graduate school, and as teachers they carry the convenience food torch. (Everyone learned how to make doughnuts from refrigerator biscuit dough in Junior High.) Cookbook writers generally glean their material from their predecessors, in the process often introducing shortcuts which result in a poor subversion of the original classic. They also normally forget to give credit where credit is due--perhaps out of embarassment, for many of their chefs d'oeuvre were lifted directly from similar collections or, alternatively, from magazine...
...Hesses give Fannie Farmer, the doyenne of cookbook creators, a sound tongue-lashing for starting a trend which transformed the art of cooking into a cut-and-dried duty...