mbhank

I agree with Pierogi. I like the feel of books. If I find one great recipe in a book then it was worth buying. I think I'm around 400+ cookbooks now with at least 3 more on the way.

How about the plastic cartons of milk and cream. All you have to do is pull here and push here and the spout pops open. My foot!! By the time you manage to tear the sucker open you have to be careful how you pour it otherwise some of it is on the counter.

My copy arrived the other day also. I've already tagged a simple mushroom dish cooked in a sandy pot to try. I enjoy all of her books so this one came as no surprise.

Sounds as good as and certainly not as expensive as Le Creuset. Looks like you got a winner!

I recently purchased "La Bonne Cuisine" by De Madame E. Saint-Ange from ecookbooks.com. I quote from the book jacket - "Originally published in 1927, La Bonne Cuisine de Madame E. Saint-Ange is considered by many to be the bible of modern French home cooking. Here, Madame Saint-Ange's techniques, recipes, and culinary wisdom are are translated into English forr the first time, with a forward by Madeleine Kamman." It is 700+ pages. At the time I got mine ecookbooks was selling it for $9.98. I think it $12.98 now. Regards, Hank

Paula's book is out now and arrived yesterday. It covers cooking in all kinds of clay pots and has some great recipes.

If you go to Jessia's Biscuit (ecookbooks.com) and search Ad Hoc there's a bit of a blurb on it. Sounds very interesting.

Hi, If you go to either abebooks.com or alibris.com and search La Varenne. There are a number of copies in the $10.00 range. not sure if it's the one you're looking for. Hank

I e-mailed a friend in Hong Kong and this is the response I got: "Oh, I wish I knew, Hank. Dou Ban Jiang is rarely, if ever, used in Cantonese cuisine and so it's not surprising that your friend cannot find good ones. I don't really know where one can find quality ones in Hong Kong but I'll pass on the information if I come across any." Regards, Hank

Guiliano Hazan's "Thirty Minute Pasta" was just published and I saw quite a few recipes I want to try. Williams-Sonoma put out a series of cookbooks called "Food Made Fast" I have the ones named "Weeknight" and "Slow Cooker," although "Food Made Fast Slow Cooker" seems like an oxymoron. Hugh Carpenter and Teri Sandison's "Fast Entrees" is excellent as is anything that Hugh Carpenter writes.

When I was working I brewed loose tea in a french press which was quicker and easier because of time constraints. At other times I would use a Melitta filter cone to brew right into the cup. Hank

I would go to one of the hotels or restaurants in your town and talk to the bartender. I would imagine that a professional would have equipment like that or know where to get it.

I agree with you on Saveur Cooks French. I have most of the Saveur books and they are great.

Hello, Check out the books by Anne Willans and Madeline (sp?) Kamman. Regards, Hankn

Mollie Katzden's "The Vegetable Dishes I Can't Live Without" is very good. I have made her slow roasted Brussels Sprouts.

Here is the link to the article in the South Bay Daily Breeze on the new exhibit: http://www.dailybreeze.com/ci_13207094

Check out this relatively new tea shop in Palos Verdes, CA. When you get to the site read the LA Times article that recently appeared. www.TeaHabitat.com She specializes in "Feng-Huang Dan Cong - Phoenix Single Bush Oolong Teas." I bought a 1998 Honey Orchid Oolong which went easily through six infusions. Regards, Hank

Check out the new book "Baking" by James Peterson. Regards, Hank

Hi Daniel, You might want to get Rombauer's classic "Joy of Cooking" as an all around basic reference. Also browse around www.ecookbooks.com They have thousands of cookbooks with good descriptions so you can get a feel for what you might like. Regards, Hank

Hi Craig, I pulled a old book I have called "The Complete Chinese Cookbook - Over 500 Authentic Recipes from China" by Jacki Passmore and Daniel P. Reid. There are four kidney recipes in the book. When I get a chance I'll check some others. Regards, Hank

<>There's another kind of title that you feel will be important- Mastering-the-Art-of-Chinese-Cooking/(Chronicle, October;<> Thanks for mentioning this. Considering the author Eileen Yin-Fei Lo, this is a must have. I have already pre-ordered it. Regards, Hank

<>Based on Elizabeth Young's "Breath of a Wok", ...<> Hi Jason, I bought my steel wok based on the mention in "Breath of a Wok." In fact, I bought it from Tane Chen at www.wokshop.com. Tane is pictured in the book. After watching "Simply Ming" I got an all clad stainless wok which I use regularly now. Regards, Hank

<>I have Beautiful China (maybe Asia too) but I was not really aware that they were part of a series <> There were at least 12 books in the "Beautiful" series. <>and I did not know about Savoring series at all <> The "Savoring" series is published by Williams-Sonoma. Regards, Hank

Hi, I also have her latest book, "Revolutionary Chinese Cookbook - Recipes From Hunan Province." Both of her books are favorites of mine. I have made the Kung Pao Chicken also. Haven't made anything from the Hunan one yet but have bookmarked a few.

I have "Jewish Home Cooking," and "Beyond The Great Wall." Both excellent.