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Salt, A World History, by Mark Kurlansky (again, it's fascinating) Failure Is Not An Option, about the history of NASA, also fascinating

Alton Brown, Jeff Schaara, David Letterman, Etta James.

I have never hired a bartender from outside of my own restaurant. BT school is a waste of your time. All these new "bartenders" get sent out into the world with their certificates, but that does not guarantee you a job. Reason being? Bartenders, besides having to entertain a bartop and knowing how to make drinks properly, are entrusted with some serious stuff: cash, expensive and vast inventory, bar costs...you don't just hand over that kind of responsibility to someone who walks in your front door. And, sadly, the certificate does not impress me. Yes, there are basic recipes, but if I have established a protocol in my restaurant, along with signature recipes, then what you learned at BT school isn't worth squat. If you are looking for a job as a BT, I suggest you go to the establishments where you'd like to work and ask them what their requirements are. You will learn quite a bit about drink recipes and the job, in general, by talking to bartenders and making use of the knowledgeable staff at a good liquor store. And, it isn't just pouring beer and mixing martinis...can you recommend a wine with that appetizer? Do you know the difference between Irish and Scotch whiskeys? What makes a beer "light?" How do you pour a draft beer with a perfect head? Add to that state regulations, sanitation issues, product rotation and freshness... In other words, don't waste your time with BT school! -42feed

Wendy, I used the whisk folding method on two recipes that I'd previously had no luck with. (I know, I am a crazy fool to work with two different recipes at once, but there is method behind my madness!) So, now that the cakes have come out just so, so beautifully, I think I can say buh-bye to the mix and go back to the recipes I already had...unless you have one you particularly like and want to pass it along. The reason for my going crazy over all this? One of my favorite places to get tiramisu has a new pastry chef, and he is wonderful; but the old pastry chef took with her some of her signature recipes (including, yes, her heavenly tiramisu), and new chef's is...okay... So decided to try my own. I can't thank you enough, Wendy. Such a simple solution! -Liz

Wendy, you are my new hero! I used a whisk to do the folding this time, guess what!? Absolutely perfect!! BTW, I am doing a sheet cake cut into rounds, with a marscapone and pear marmalade layered filling. Grand Marnier and Frangelico are the liquers of choice for this one. Thank you so much for your help! -42feed

mdt, Yes, that's it. I also checked and found out it went back into print awhile ago, which is great, because it is such a useful text. I might have to purchase another one, since mine has been used so much that it is now held together by a rubber band! Sentimental value, I suppose! -42feed

This is the one recipe on which I have not been able to get consistent results. I have tried several different recipes, and honestly cannot say what has gone wrong, which is very frustrating because I am otherwise quite successful with cakes and baking in general. I am experimenting with tiramisu, and so far, the cakes have come out too dry, with very large air pockets, too dense and barely risen, you name it. I am told the problem may lie in the incorporation of the egg whites. Although I found a fairly reliable mix, it has a rather "processed" taste to it, and I'd prefer not to use it again. Don't know if this helps, but I am grateful if any of you can. -42 feed

For breadmaking, I learned everything I know from one book: Beard on Bread.As far as I know, it is out of print; however, it is available on ebay and through the determined people at Half Price Books, who will go through hell and high water to find it. The book contains illustrations rather than photographs, and, like his other books, is written simply and clearly. You will find just about everything you need, from basic white bread to which types of wheat grains and flours to use to biscuits and doughnuts and...well, you get the picture. If you are willing to search for it, it will be worth finding. May the yeast be with you. -42feed

Does anyone have a reliable recipe for sponge cake? If I have to use a mix one more time, I think I am going to tear out my hair. Thank you! -42feed