This is the one I have, an older one and the one I love. I compared it with the new one (below) very quickly and found something quite different. In my copy, there are three recipes for making curry powder. In the new one, there is only one recipe and it is not any of the three in the old one. At any rate, they both are full of cooking lore. I like to read mine while I am waiting for something to boil down or cool or whatever.
This is the new one (spiral bound). I hope I'll get to read it at length.
Here's the hardcover.
Lots of interesting background stories and lore. Some really fine recipes. I especially like the Pork Chops Tuscan.
These two guys took off for a couple of years and just traveled around the country checking out BBQ joints. Included in the book are reviews of the joints, recipes, and instructions for building your own smoker. I've hit about twenty of the joints. The best was Payne's in Memphis. That was during a cross country from NYC to Dallas with a couple of business associates. It was an excellent adventure and the book found us some great food along the way. I carry it with me whenever I take a trip.
A great book for Mexican Cooking. Good salsa recipes, including a delicious and easy to make one that uses oregano rather than cumin. It specifies tomatoes, but I like it better with tomatillos.
A tip for cooking pinto beans - add the salt after they have been cooked - makes 'em more tender. That figures - put a membrane between fresh water and salt water and the osmosis flows toward the salt.
Starr, Clinton and Lewinsky - The Official Poodah!
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