Disir
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- Sep 30, 2011
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- #21
ok. I got the Brennan's of Houston. I replaced my Justin Wilson book. I picked up The Complete Greek Cookbook: The Best From Three Thousand Years of Greek Cooking by Theresa Karas Yianilos. There is something really cook about trying to replicate a 3,000 year old recipe--except for the recipes calling for ostriches and camel meat. The 1972 James Beard Cookbook was starting out at $50 so I will come back to that.