Ivor and Olive Lewis on tue 11 jul 06
Dear John Hesselberth,
You make a good point and because I enjoy cooking I think I may be able =
to throw some light on the matter.
To start with most of a Cook's ingredients can come in all manner of =
forms; solids; liquids, powders, slices, blocks, joints that need =
preparation; cutting, blending, whipping, grating, sifting, sieving, =
slicing. Then think of all of the ways they are cooked; fried, broiled, =
boiled, roasted, baked, poached. Now prepare a meal and you do that with =
half a dozen dishes to be served spot on 7:00 PM, with drinks =
appropriately decanted, chilled and aired.
Makes a potters job seem very simple by comparison. Read Chappell. each =
section, on method for a dozen or more recipes.
Best regards,
Ivor Lewis.
Redhill,
South Australia.
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