jagardner@watmath.UUCP (Jim Gardner) (07/05/85)
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After reading about this laudatory cookbook in net.cooks,
I was delighted to have a (borrowed) copy fall into my hands
recently. I am looking at the first page even as I type, and
it says:
The Impoverished Students' Book of Cookery, Drinkery, &
Housekeepery
by Jay F. Rosenberg
Drawings by Charles Rosenberg
Copyright (c) 1965 by Jay F. Rosenberg
Eighth Impression, June, 1970
Published by the Reed College Alumni Association,
Reed College, Portland, Oregon. Printed in the United States
of America by The Arcady Press, Portland, Oregon. Distributed
by Doubleday & Company, Inc., Garden City, New York
It includes a delightful "Analytical Index", a flowchart which
leads you to the appropriate chapter for your needs, and
chapter headings like:
MAIN DISHES -- being those dishes of which, at any given
meal, you are likely to consume the greatest portion, and
which, if anything at the meal involves meat, involve meat.
HOMEMADE BREAD -- being one of the few gifts of the gods
to man not mediated by a hierarchical priesthood.
DESSERTS -- being that portion of the meal for which the
patient wait impatiently and which the impatient eat first.
The recent quotation cited here in net.cooks comes from a
delightful section called "A Few Seasoning Hints". I am
going to quote this section here. For the purposes of
copyright, you are reading a review. Here, to prove it,
is my opinion of the book: This charming book is funny,
apt and as complete as a student needs. It is slightly
dated in unimportant areas, but students have apparently
not changed much in twenty years. This book should be
re-released and in the meantime, we are forced to
share its gems thus:
1. *Anywhere* that tomato appears, basil will be welcome.
2. It is difficult (although not impossible) to misuse garlic.
3. From our Greek and Armenian friends, we learn that
thyme does *incredible* things for lamb.
4. Oregano is the predominant spice in Italian cooking.
5. And Mexican cooking is seasoned most heavily with
cumin and chili powder.
Could we have summarized it any better?
The book was loaned to me after I threatened to write a
how-to-cook-without-expertise upbeat little book
myself. If we can't persuade someone to reprint this
one, I may be forced to do just that!
Linda Carson