Conference turris::cooks

    L.L. Bean's Book of NEW New England Cookery...
    
    Just received it in the mail...Yum!  Chowders, veggie/potatoes,
    meats, maple mousse...All kinds of "down home" recipes.
    
    Currently $22-
    
    Old standby:  Joy of Cooking ... 

    I just got the Silver Palate Cookbook and the Silver Palate Good Times
    Cookbook as a gift.  They are both wonderful!  I've sat up in bed at
    night and read them both cover-to-cover, and can envision spending
    *years* trying all the recpies I found that appealed to me!  I highly
    recommend both books.  I made the sour cream apple pie last night,
    and it was scrumptious!
    
    Our anniversary is Saturday, and we had planned to go out to a fancy
    restaurant.  However, I started thinking about the caliber of meal I
    could cook for the same or less money (and *lots* more fun), and asked
    Steve if it would suit him as well to have a candlelit dinner at home.
    So... we're having a salmon mousse I found in the Silver Palate
    cookbook, followed by Caesar salad, beef Wellington and a julienne of
    zucchini and carrots.  Dessert will be a chocolate souffle, also from
    the Silver Palate cookbook.  I'll post the recipes next week. 
    
    Of course, there's always the Bible:  Joy of Cooking.
    
    							Pat
    

    After years of selective borrowing from friends and libraries, I
    finally own an almost complete set of the Time-Life International
    Cookbook Series.  Each country/region is covered in a hard-bound
    volume that gives extensive historical/cultural/evolutionary info
    and is accompanied by a smaller, softbound volume of recipies. 
    
    Each volume is by a different author, someone intimate with, if
    not native of, the region being covered.  The recipies are adapted
    for use in American kitchens and appear to be authentic.  I have
    found the series enlightening and broadening (no pun intended!).
    
    
    My "Bible" for basics is an old, two-volume set called "Meta Givens
    Encyclopedia of Cooking".  Copyright is 1938, or some-such.  Probably
    out of print.  I like it because it gives the whys-and-wherefores
    of *basic* cooking.  

I collect cookbooks so I have MANY....however, if I was limited to 3,
my choices would have to be:

DOOUBLEDAY COOKBOOK - my version is 17 years old and is really worn..
it's thick and covers EVERYTHING from boiling an egg to prepping
and cooking game.  I understand there is a new version out - if it's
like the old one, it is the ONE book every young cook staring out
should have.

TASSAJARA BREAD BOOK - not only bread recipes, but a tried and true
method, with all steps described and explained in detail, that will
open the door to inventing your own recipes for bread.  I learned
WHAT is required to make bread so now I can bake anything I want
with or without recipe...I love the recipes in this book as well.

FANNY FARMER COOKBOOK - prune bread?  tomato aspic?  old fashioned
preserves?  This is the place to look...American home cooking at
it's best.

Oh, and one other jewel would be my book of mennonite community
recipes...good plain farm food, all from scratch, and a peek back
in our history to boot.

	My Favorite:	The Art of French Cooking Vols I and II
					...Julia Child

	My ABSOLUTE_BIBLE_WHEN_I_REALLY_NEED_TO_KNOW:  J of C

    I like the NY Times cookbook a whole lot.  My mother has a very
    old copy of the Joy of Cooking, it is different than the new one
    in the stores now, and worth grabbing if you ever come across a
    copy!
    

    I'm a big fan of Mollie Katzen.  Her two cookbooks are The Moosewood
    cookbook and The Enchanted Broccoli Forest.  (both vegetarian)
    The books offer not only great recipes, but also thorough instructions
    and neat illustrations.
             
    Carolyn

    I'll second the Moosewood Cookbook and add the Vegetarian Epicure
    and Laurel's Kitchen. All three of these are excellent vegetarian
    cookbooks. 
    
    As for regular cookbooks the most complete one that I have is called
    The Cullinary Institute Encyclopedia. This is a great cookbook.
    It gives you basic recipies for anything that you ever wanted to
    cook. Including about 378 different ways to make eggs. It also expalins
    the art of Candy making, Millions of ways to prepare beef, vegetables
    and anything else you can think of.
    
    						Geoff

    Here's a recommendation for both the cooks and the gardeners in
    the notes files:
    
    The book is "Stocking Up", and is published by Rodale Press, editors
    of the magazines "Organic Gardening" and "Organic Farming", among
    other things, and is located in Emmaus, Pennsylvania.
    
    The book tells how to grow, pick, preserve, and cook almost everything
    under the sun.  All recipes call for unprocessed ingredients (like
    honey in place of sugar).
    
    I've come to value "Stocking Up" as high or higher than "The Joy
    of Cooking" or "Fanny Farmer's Cookbook".  It's a certain *must*
    for gardeners who cook.

    Two new ones which I found, and have been having fun with:
    
    "The Art of Indian Vegetarian Cooking" and "An Invitation to Indian
    Cooking" (the second is by Madhur Jaffrey).  I made Carrots and
    Peas with Ginger and Chinese Parsley last night, and it is stupendous!
  
    

	I'm partial to the Frugal Gourmet Cookbooks.  I've found some recipes
come close to what I have experienced in restaurants.

	For what ever it's worth.

						Al

    For every day type cookery, my vote goes to Delia Smith's Complete
    Cookery Course.  
    
    The Reader's Digest 'Cookery Year' is a good reference book.
    
    For sheer, unashamed luxury though, you can't beat John Tovey's
    Miller Howe Cookbook.  Better still, get a rich person to take you
    to Miller Howe (it's in the Lakes) for a meal.
    
    Aly
    Reading, UK 

            <<< Note 1069.15 by VIA::GLANTZ "Mike, DTN 381-1253" >>>
                     -< wanted: cookbook to make sausage >-

>>  Can anyone recommend a cookbook with recipes for making different
>>  kinds of sausage?

  
The "FRUGAL GOURMET COOKS WITH WINE" has a few good sausage recipes. It's worth 
buying the book anyway, because it's excellent! His sucessor to that is awful!

Chuck_who_thinks_Spenser_is_the_best_cook_of_the_bunch

re -.1,-.2

	Whether or not Frug's 'Cooks American' book is good or not depends on
what you're looking for.  If you want a flavor of how it was in the 'old days',
it's as good as any other and the history that goes with the dishes provides
some insight as to what it is you're eating. 

	I enjoy riding in a 'Model T' for the experience and a feel for what my
great-grandfather experienced.  I would NOT however, want to drive coast to
coast in one, nor would I like to commute in one.  Like so many other things in
our life, those things that were very good have survived the test of time and
the rest has been modified or been left behind.  

	The book is not AWFUL, it's just different, and not likely to be an
everyday tool in today's kitchen. 

One man's opinion, 

Al 

    I saw Frug's how when he made sausages.  I didn't take notes at
    all, but it seemed like you could throw in a little of this and
    a little of that, with the end result being that you threw some
    spiced meat into a pig's intestine.
    
    You might want to check out the cookbook for some basic ideas, then
    adapt to fit your own tastes.
    
    	-Nancy

  By Geraldine Holt, 1989. Forgot the publisher. Just picked it up in
  the Paper Store in Maynard for $23 (list price $25). I'm told the New
  England Mobile Book Fair also has it (don't know the price).

  I haven't had a chance to try any of the recipes yet (our kitchen is
  in the process of being remodeled), but, from a quick reading, they
  look very good. Also, most of the recipes are for dishes from Southern
  France (Rhone valley and Provence), and they closely match our own
  recipes for these dishes (collected during a relocation in that
  region), so at least they appear to be good recipes.

  The book is organized by courses: soups and first courses, fish and
  seafood, meat and poultry, etc. All the dishes are *very* tasty,
  though not generally spicy hot. They're also fairly uncomplicated.
  There are very few recipes which take a long time or a lot of steps or
  involve any difficult techniques. Finally, the photographs (there are
  lots) are superb. It's enough to make you call your travel agent.

  If, after trying a few recipes, the book looks like it's a loser, I'll
  report back here.

    The "Victory Garden Cookbook" by Marion Morash, is excellant.  It
    is done in alphabetical order by vegetable name and includes hints
    for shopping for vegetables, and instructions to microwave, blanch,
    fry, bake, etc each one.  It also includes combination receipes
    for everything from appetizers to deserts made with them.  This
    book is a must for home gardeners especially when your tired of
    eating plain old blanched veggies.
    
    I bought mine a few years ago and I believe it was $14.95 at the
    time and it should be available at most book stores.
    
    Chris
    

    I'll second this recommendation.  This cookbook is especially good
    when you're cooking an unusual vegetable, or one that most cookbooks
    either treat uncreatively or briefly.  You'll find good recipes
    for both turnips and turnip greens, recipes for celery root, 
    salsify, parsnips, shelled beans, and so on.  Plus there are recipes
    for the more usual veggies.  The book includes information on how
    much of the vegetable to purchase or pick to feed x number of people,
    how to pick out the best, freshest produce, how to store excess
    produce, etc.  There are side- and main-dish recipes, as well as
    all the other dishes you might want.  It's a really nice book.
    
    --Louise

    I second the recomendation made in 249.20 for:
    
        Couscous and Other Good Things from Morocco
    
        by Paula Wolfert  ($10.95)
    
    I picked this up not long ago and enjoy it quite a bit.
    
    It has chapters on:
    
    	Moroccan Food
    	The Souks (an overview of spices et al)
    	Bread
    	Soups
    	Salads and Vegetables
    	Savory Pastries
    	Couscous
    	Fish
    	Poultry
    	Meats
    	Desserts
    	Beverages
    
    Each chapter has some background on a particular topic which seems to
    get me into the mood for that chapter.
    
    Kak

    I was in a bookstore on Sunday, looking for a new cookbook. I saw a
    large volume entitled "Gastronomique." Aside from the intriguing name,
    it had a serious price tag- $60. Before plunking down my hard earned
    ca$h, I thought I'd ask the readership if anyone had an opinion on this
    book.
    
     While I'm here, :-) besides the venerable Joy of Se/ oops wrong
    conference, Joy of Cooking, what other good basic cookbooks are out
    there? We already have Better Homes and Gardens Cookbook and Betty
    Crocker Cookbook.
    
     The Doctah

    Larouse Gastronomique does a lot to define French cooking terms,
    perhaps others but as an example, it will tell you that a
    Charolais is a premium french beef animal but knows nothing of
    Herefords.  If I were going to buy just one more cookbook and
    read it and use it, I would get Julia Child's "The Way to Cook."
    Other than that I would look for a cookbook that addressed a certain
    group of things that I was interested in, like Elisa Celli's
    Italian Light, since that's my favorite cuisine anyway.
    
    ed

The following is a good cookbook that also seconds as a travel guide...

The American Country Inn and Bed and Breakfast Cookbook
Kitty and Lucian Maynard
Rutledge Hill Press
ISBN 1-55853-064-9

This book has some of the most marvelous recipes (over 1700 of them) from
over 500 American Inns covering all 50 states and District of Columbia.
There are recipes on breakfast type foods as well as soups, breads,
veggies, appetizers, main courses, desserts (forget counting the
calories!), as well as beverages. 

Not all the recipes are regional (ie, the recipes from B&Bs in the
Southwest aren't necessarily for southwestern food).

What I like just as well as the recipes is that you get a short (1-2
paragraph) description of the B&B.  There are also indexes by city and inn.
I have yet to see a book dedicated to B&Bs with this many inns covered. 

    re.26
    I second the American Country Inn and B&B Cookbook.  Especially if you
    are looking for brunch ideas!  I belong to a cookbook club and failed
    to send back my "Send me nothing this month" notice in time.  I
    received this as a monthly selection, and couldn't be happier.
    
    

    I also have the B&B cookbook.  The recipes are interesting, though I
    usually cookbooks to get ideas, then go on my own from there.  I
    thought it was funny seeing a recipe for Tennessee chicken from the
    place in Michigan.
    
    Sandy

Well the ones I'd recomend are in Thai... but I've found the following to be
quite good:

			The Taste of Thailand
			by Vatcharin Bhumichitr

	publ: Pavilion Books
	ISBN: 1-85845-183-8

	This is a combination of travelogue and cookery book. The recipes are
	superb, but as always in books aimed at a 'ferang' audience the
	spices are a little toned down

====================

			Thai Cooking Class
			by Somi Anuntra Miller & Patricia Lake

	publ: Bay Books
	ISBN: 1 86256 073 0

	part of a series of cook books from "Better Living" - an Australian
	women's magazine, this is very good for explanatory text, though the
	ingredients have been "Australianised" a bit.

====================

			Madhur Jaffrey's Far Eastern Cookery

	publ: BBC books
	ISBN: 0 563 21364 7 (paperback)
	      0 563 21365 5 (hardback)

	includes recipes from Malaya, Hong Kong, Indonesia, Korea, The 		 
        Philippines, Vietnam and Japan as well as Thailand. It is however a well
	written book. Many of the recipes included are collected from famous     
        native chefs.

there are several good candy-making books out there, and you should shop for
the one that makes the candies you want to make...check a cake decorating shop
for molds, and cookbooks.

equipment - if you are going to really work with chocolate, you need a marble
slab on which you can "work" the melted chocolate as part of the tempering
process.  Tempered chocolate makes better candies and they "hold up" longer
at room temp.  A well stocked cookwares store can probably help you.  I would
also recommend a wide, thin-bladed, straight-edged knife for this purpose.

Of course, a lif-time subscription to weight watchers magazine will also be
in order once you start eating your mistakes....

    This is not strictly a cookbook, but I have found it very eductional.
    
    The Cookbook Decoder (paperback) by Arthur Grosser, 1981, Warner Books.
    
    Mr. Grosser is a chemistry professor.  He explores a number of topics
    in the chemistry of cooking, written for the general public, with lots
    of humor.
    
    For example, why do protein foods (eg egg, meat) turn stiff when they
    are cooked?  Why does fish smell, and why does lemon get rid of the
    smell?  Why do some vegetables lose their color when they are
    overcooked?  Why do blueberries turn milk blue?
    
    If you understand the chemistry of cooking, recipes make a lot more
    sense, you can improvise more easily, and you can avoid (some)
    disasters.  You can even improve recipes, such as by applying lemon
    juice to fish BEFORE its cooked.
    
    Happy cooking to you all!
    Laura

    
    
    I just received a new cookbook by Paul Prudhomme called "Seasoned 
    America".  It seems to have some excellent recipes in it. 
    
     This is _not_ cajun cooking as in his previous books. The premise 
    behind this book is that some traditional American recipes, while
    perhaps being good, could be made even better by the addition of 
    some spices to heighten the flavors. 
    
     He has some updated recipes of a lot of traditional favorites such
    as New England boiled dinner, Kentucky Burgoo, Clam Chowder etc ..
    
    I highly recommend it if you like to cook with spices.
    
    - Larry

    But watch the butterfat. Almost all of his recipes had lots of butter
    or cream in them. They look delicious, and the things that I have tried
    are good, but I shouldn't eat food like this all of the time...
    
    	Marty Sasaki

    
    RE: .35 
    
     You're right Marty, fat awareness doesn't seem to be a characteristic
    of Paul's style of cooking.  I'd say that he tends to use more fat in
    his cajun style cooking than in the newer cookbook.  I do watch the 
    amount of fat that I ingest, and consequently modify recipes
    accordingly to suit my desires.  It may be a tradeoff to the ultimate
    flavor that the chef aspired to, but generally the results are
    certainly tasty and edible. 
    
     And moderation is certainly to be considered as to the frequency with
    which one indulges in this style of cuisine.  For me, it's an
    occasional treat that offers variety to my family's menu, but I 
    couldn't eat it everyday, or I'd look like Paul in no time ! Ever
    notice how much alike he and Dom Deluise look ?  One of my friends
    saw his cookbook on my kitchen table and commented about how he was
    hosting Candid Camera now ...
    
    Regards, Larry
    
    

    
    Hi Flo,
    
     Yes, Dom Deluise has lost a lot of weight.  I'd read that it was
    a prerequisite for getting the Candid Camera host job so he checked
    into a center and started shedding.  Also, I seem to remember reading
    somewhere that a close acquaintance of his had died from a heart 
    attack and that spurred him to trim down as well.
    
     I think Paul P. has gotten more fat conscious, and as you'd mentioned,
    there are recipes where he notes to trim all the fat, and also where
    he suggests some alternatives to the use of fats in the dishes. 
    
     Authentic cajun cooking seems to make judicious use of lard, and other
    heavy fats like bacon grease.  I think this is why his previous
    cookbooks seemed to be a bit unhealthy in terms of a fat conscious
    diet. 
    
     I virtually never use butter fat, lard, or bacon fat in cooking. The
    only two types of oils that I use for general cooking are Canola, and
    olive oil.  And if a recipe calls for me to use the heavier fats, I
    just substitute one of the two I would normally use.  
    
    Larry

I do think that it's important to have a source of recipes for traditional
dishes prepared in the traditional manner, without any "adoption for modern
techniques and tastes", "nouvelle", or nutrition-fad modifications.  For this
reason, I'm glad Paul Prudhomme did NOT tone down the butter or lard in his
Cajun cookbook.  Armed with the traditional recipe, one can always make
modifications to cut down on fat, cholesterol, or other things one judges not
in one's best interest.  But if you have only the modified versions for a
style of cuisine you're not familiar with, you have no way to get back to the
traditional recipe and no reference point for what the dish is supposed to
taste like, before being made low-fat, low-cholesterol, low-etc.

--PSW

    The Trellis Cookbook ('92 edition)
    by Marcel Desaulniers
    ISBN 0-671-74842-4
    
    I stumbled across this at a local bookstore's going-out-of-business
    sale. It's based on recipes concocted by the author for The Trellis
    restaurant in Williamsburg, VA, and contains a nice selection, varying
    from the exceedingly simple to the ridiculously complex. The book is
    organized by course - appetizers, soups, etc. - and within each
    chapter, by seasons.
    
    This is not a book for beginners; while there is a section on
    techniques at the end, it's pretty sketchy, and there are no
    illustrations. The recipes must be read with care, and I've found it
    helpful to make notes ahead of time as to what to do when, rather than
    having to scan through the paragraphs of text to find my place.
    
    So, is it worth the effort? Check out the dessert section, which
    includes "Chocolate Temptation" (a chocolate cake with a chocolate/
    hazelnut ganache and raspberry filling), or "Death by Chocolate", for
    which the list of ingredients fills an entire page, or "Chocolate
    Damnation," as if death weren't enough...
    
    On the less intimidating side, there's a simple summer entree for
    "Grilled Chicken with Dijon Mustard and Fresh Tarragon," or a not quite
    so simple one for "Grilled Smoked Lamb with Artichokes and Slab Bacon
    on Fresh Thyme Fettucine," which made my mouth water just to read
    about.
    
    And that last one indicates the main reason I picked up the book - the
    pasta recipes. Hidden among the appetizers and entrees are a number of
    recipes for flavored pastas: red pepper, pistachio (!), sun-dried
    tomato, chives, roasted corn, fresh herb (spinach, thyme, basil, dill,
    and tarragon - this one's simply beautiful, and tasty too), citrus (!!
    uses juice and zest from grapefruit, lemon, lime, and orange), sorrel,
    fresh thyme, hot pepper, wild mushroom, and buckwheat.
    
    This is a welcome addition to my (already overladen, but who's
    counting) cookbook shelf.
    
    -b

    Which going-out-of-business bookstore did you find this at and are
    there more copies?

    It was the Paperback Booksmith (? the one on the Sears end) in the
    Pheasant Lane Mall (Nashua, NH; apologies to out-of-area readers for
    this local digression). Having apparently lost too much custom since
    Barnes & Noble opened, they've been selling off their stock at 50%-off
    for some weeks now; all that's left is on a few shelves at the front of
    the store. There may have been another Trellis book, but I can't swear
    to it...
    
    -b

    I love to cook and have some cookbooks that give me a lot of basic
    information (i.e., Fannie Farmer, Good Housekeeping, etc.) but I also
    have a collection of other books that specialize - like Russian,
    Italian, Mexican, Southern, Amish, and many others.  
    
    I use Martha Stewarts "Quick Cook", Marcia Adams "Heartland Cooking" 
    & "Cooking in Quilt Country" and Michele Scicolone's "The Antipasto 
    Table" the most.  All of Martha's recipes are easy to prepare and are
    nutricious and don't take that much time.  Easy cooking for one or for
    a crowd.  Marcia's recipes are simple, wholesome and hearty.  Meals and
    desserts that can be made from food in the frige and in the pantry
    without spending a lot of money.  And, Michele's are out of this world. 
    I made her Olive Bread that my neighbor devoured (a loaf) in an
    afternoon - said it was like his "mama used to make".  Basic, simple,
    hearty, appealing, appetizing and creative.  I've given that book to
    more people, as gifts, and it's a must for the kitchen.  
    
    Michele also writes in the New York Times, Gourmet magazine and Food 
    and Wine.  I recommend her highly!
    
    
    

    This is not a recommendation, but a request for a recommendation. I am
    looking for a zucchini cookbook for a Christmas present. I remember
    borrowing one from a friend years ago that was good, but I don't recall
    the title. 
    
    Suggestions appreciated. 
    
    Kate
    

    
    IRT  .24
    
    BJs warehouse store (in Shrewsbury, MA) has copies of Larouse
    Gastronomique for $39.95
    
    If you really wnat the book but don't want to spend the $60 check out a
    local warehouse store.
    

    
    Isn't Larouse Gastronomique a two volume set?  
    Or is this a new version of the old master?
    
    dm

    
    I don't know about any previous editions, but it is currently one
    volume.
    

    I saw someone with a cookbook from the Reader Digest.  The cookbook
    was titled Live Longer Cookbook - 500 delicious recipes for 
    healthy living.  Does anyone know where you can get a copy of this.
    Is is sold in the bookstores or do you need to order it from Readers
    Digest.  If you need to order it, how do you go about doing it?
    
    Thanks
    Carole

One cookbook I have used for years, and always come back to is Craig
Clayborne's "No-Salt...".  I'll get the exact title if someone needs it to
order it.  It may be out of print so you may have to go to a used bookstore
to find it.

Clayborne used to be the food editor for the New York Times and developed
a series of no-salt recipies after being told that his high blood pressure
was killing him (he was a salt addict). This book really has it all - re-
cipes for hamburger buns, ketchup, mustard, pickles - all without salt.
But what's more important, is that these recipes really succeed; they are
all delicious. Clayborne shows that by spicing up your dishes to make the
flavor more assertive (in many different ways) you can greatly reduce or
entirely eliminate the need for salt.

I will still sometimes use salt but only in very small guantities on rare
occasions.    

Try it out...


Scott

re                     <<< Note 1069.49 by FRUST::HAMILTON >>>


   Could you post the exact title?


     Thanks,

      Bob

  

Sorry for the delay...

The exact title is "Craig Claiborne's Gourmet Diet", the ISBN is
0-345-29579-X.

    Fruit: a connoisseur's guide and cookbook
    by Alan Davidson, illus. by Charlotte Knox
    pub. 1991, Simon & Schuster
    ISBN: 0-671-72884-9
    
    This isn't primarily a cookbook, though it has a nice recipe section in
    the back. Mostly, it's an "encyclopedia of fruit," an attractive
    coffee-table-style book that's got a lot of fun (and even useful!)
    information in it.
    
    I've put a more complete review in the BOOKS conference (currently at
    KOLFAX::BOOKS), note 1494. In brief, this book's got illustrations and
    explanations of nearly all the main varieties of fruit world-wide,
    including some truly weird items (such as the infamous durian,
    mentioned in a recent COOKS note). It makes a dandy reference for
    those "exotic" (i.e., funny-shaped) fruits the grocery stores keep
    adding to their produce sections, and might even encourage you to 
    branch out and try something even _more_ exotic...

    -b

	Hello,
	
	the people running the vegetarian B&B that I go to occasionally
	rave about the Enchanted Broccoli Forest.  I understand that 
	it is printed in the US. Could someone give me the
	ISBN number of this book so I could try getting it over here 
	(UK that is)?

	If it is not too much bother, could you send me the number in a 
	mail; I don't read this conference too often.

	My mail account is FORTY2::GOETZ

	Many thanks,
	Clarissa

	

	One of the best cook books I've run across in years is 'Splendid Soups'
by James Peterson (published by Bantam).  I got this for Christmas and have
tried 4 recipes so far:

	scallop soup with peapods (superb broth)
	oyster soup with herbs (more flavor and less fat than oyster stew)
	Thai chicken soup (with separate hot sauce)
	salmon soup with fermented black beans (remarkable colors and flavors)


What struck me about all these was the complexity of their flavors and the way 
they complemented each other.  The author wrote a book on sauces that received 
the James Beard award for cookbook of the year, I believe.  This book is in 
the same league.

				Mike Pelon

Hi,

I am posting this note for my brother-in-law who has published a FAT-FREE
recipe cook book. He is quite creative.


FAT-FREE Fries, onion rings, brownies, cakes, pizza. Each
with complete nutritional analysis. Send $4.95 to:

EAT, EAT, EAT
1347 S. Ridgeley Drive
Los Angeles, Ca. 90019

This is more of a hobby thing than an attempt to make money. I think the cost
just covers the printing fees. Give it a try, I'm sure you won't be disappointed.