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February 2000 Issue
Three Selections
by Ronda L. Halpin
Table of Contents | Single-page view

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It's time once again to take a look at some of the cookbook titles available out there. As usual, the selection of cookbooks available to home chefs and beginners is absolutely astounding. If you want to know about vegetarian backyard barbeques or making tea sandwiches, there are books out there for you. There are even a few cookbooks about preparing and serving bugs! That's right, bugs. So, needless to say, there are cookbooks on just about every subject imaginable.

This month, we tackle three different cookbooks. Each is unique in its own right and can offer different advantages (and disadvantages) to different people. Our cookbook lineup is as follows:

To be fair, I've tried to include information about the general layouts of each books, some of the topics and recipes covered (recipes cannot be reprinted due to copyright laws), and how each book might be best used. I've also included some information about the authors and where you might find these books for purchase.

Before we dig in, I'd like to encourage you to suggest other books for review. We try to feature cookbook reviews periodically in Seasoned Cooking and are interested in your suggestions and submissions. With that said, let's get on with the reviews!

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