Hi, Jon and all,
You must've bumped your head, crawling out this morning. (Smiles.) I trust your
judgment on all these things, for I do not have time to keep up with Bon
Apetit, though I liked the issue I got a few years ago.
I just wondered who was narrating it, since Mark Ashby isn't.
But it's all right if you do not know. I will just get an issue.
I'm going to write another little note to you all, but do not want to bury it
in this interesting discussion.
Jon, every time I see an ATK book in Bookshare, I think of you.
ATK is America's Test Kitchen.
Jon has referenced their books sometimes.
Another book Jon once talked about was: "I'm Just Here for the Food." What a
great book that is. It's available from BARD for you U. S. borrowers. If you
haven't checked it out, it's a cookery book with lots of discussion,
interesting insights, etc., from the author. It's a great book about the
science of cooking, and about cooking itself. One part that I remember was of a
contest that the author and a few friends had one day. They had only a set
number of hours, perhaps four, to make chili and bring it to the home of
whichever contest member was the host. The author won the contest, and he tells
how he did it.
The book is a lot of fun.
I have another book to recommend, but I don't remember the entire title.
This one, alas, was not done in audio, but only in braille format.
I just love the book. If you do not want to wait for me to get the title, I
think it's something like:
"How To Cook a French Fry."
That's just not it. But I'm sitting at school and I cannot look it up too
conveniently.
It's another book in which the author talks about the science of cooking and
baking. Such a fun book to read.
Forgive the shameless book reviews; and especially forgive this if you're not
able to access the National Library Service of the United States.
The topic I will discuss in my next worthless writing exercise will be my
purchase of a NutriBullet blender.
I hope Jon knows I was not disagreeing with his assessment of the magazine. I
think Bon Apetit's decline is a sad state of affairs.
Best,
Penny
February 24, 2017 10:15 am
Subject: So disappointed
en I get February's issue, and there's almost nothing in there worth reading
Sorry, folks, but I just have to vent a little this morning. And yes, it's
related to food. I am so very disappointed in what I'm finding, or not,
inside the latest issues of "Bon Appetit Magazine". I think it started a
couple years ago in the January issue of that year, when one of the writers
predicted that pot in food and cooking would become a thing or a trend. I
would look forward to each issue with some degree of anticipation, hoping for
a couple of recipes that sounded good enough to try, but found fewer and
fewer of those in each issue. For a short time last year, I found some cause
to renew my hope when the food writers said each issue would contain what
they called "B.A.'s Best" which would be one excellent recipe that had been
tested and tried until the ideal result was achieved. But that only lasted
for a couple of issues and hasn't been seen in the months since. Then,
January of this year came, and there wasn't even an issue available for
download from BARD. Th
Jon
