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Date: 2022-12-04 01:44 am (UTC)The cooking-history books were more carefully chosen but the other cookery books are mostly a matter of luck in what I stumbled upon at good discounts yet chose to retain long-term. A particularly lucky find was in that it appears to be for entry-level culinary students so explains all the basics clearly, from various rouxs to dealing with a whole raw chicken, which makes a change.
The history selection somewhat reflects my adult learning on being an Englishman transplanted to the US, I read everything from (Bugliosi, Gentry) to (Mangold, Penycate) in learning the background of my adopted country, all worthwhile but once through was enough so I didn't buy them.