| i know folks who buy those magazines, like the Star and the Enquirer
(i'm one of those who's in sync with joan Rivers when it comes to
those) and i know folks who've ordered from them too! don't waste
your money. most of the recipes are baker's recipes and the ones
that aren't simply cut corners by using canned soups and boullion
cubes (a big no-no in my book).
there are exceptions i'm sure but why find this out?? i may have
learned ice sculpting and a few other needed details in culinary
school but the foremost that i learned was to be *creative*, which
i am. it's not just decorating but creating a new type of dish, one
with flair and boldness. some of those recipes are creative and all
that but you can achieve the same results if you just let your hair
down and get away from the mundane and obvious. some of the best
dishes are also the most simplest to prepare. plus, it'll save you
a few dollars to boot!!! (example: if a lamb dish calls for mint
leaves try tarragon instead, add sherry as well. try preparing it in
a different manner. some of the best bistros rely on the simplest
of changes)
it's easy as 1,2,3!!!
/gail
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| I'd rather spend my money on yet another cookery book - at least
you know the recipes are aimed at a wide audience and (ought to)
have been tested first. I've seen quite a few of the cookery card
type formulae (bought at great expense by other people), and
haven't been impressed, with either the quality of the production
or the recipes - mostly just the same old favourites recycled with
new names.
I'd also second Gail's comment about being creative. You might
decide you don't like the result, but it's rarely inedible!
Jacquie
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