Penny:
I will have to see if I can find the book you mentioned on BARD. I
actually have a number of food-related books I have downloaded, but haven't
got around to reading yet. Yes, "I'm Just Here For The Food" by Alton Brown
is a great read, especially for those who want to understand practical
cooking methods and why they're important. I remember the story well that
you referranced about the chili cookoff he had with several of his friends.
America's Test Kitchen, Cook's Country, and Cooks' Illustrated are all the
same entity. And yes, I love almost all their recipes, though not every
recipe is perfect or even worth making. And Penny, why do you say I must
have bumped my head when I got out of bed this morning? Is that remark in
referrance to the cranky tone of my original post?
Jon
----- Original Message -----
From: "Penny" <pengold2@xxxxxxxxx>
To: <blindcooks@xxxxxxxxxxxxx>
Sent: Friday, February 24, 2017 9:16 AM
Subject: [blindcooks] Re: So disappointed
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 at all. And, there are fewer recipes. I've read commentary online from sighted people complaining that the number of pages dedicated to advertising are squeezing out more and more discussion about food and cooking. And what discussion there is tends more toward trendy food and what is supposedly-fashionable that good recipes are almost an after thought. Has anyone else experienced the same letdown as I have with "Bon Appetit" lately as I have? And Mark Ashby isn't even narrating the magazines any more, which I also find disappointing, especially since the new narrator is harder to understand'''I think. Thoughts, if any?
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. ThJon
