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Ooh ooh! My copy of the latest On Food and Cooking just arrived. It's a hefty tome indeed: hardcover and very heavy. The illustrations look a lot slicker and the layout seems more readable, with more callouts and asides. The (permuted) index alone runs to 48 pages! I'm quite looking forward to digging into the bread section. I hope it will have some stuff about the Chorleywood Process (though it's not in the index). Anyone who wants the original edition can have it for a tenner, pickup from Barons Court or New Oxford Street. It's still an excellent book.
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