I've added an index, incorporated many of the corrections and suggestions sent to me by all of you, and put it all together.
Out of respect and pity for your poor modems and printers, I've broken it up into several files. Please use a double-sided printer if you have one! I've also provided a "2-up" version... where 2 pages get printed on each piece of paper, half size.
If you notice errors, like missing ingredients or incorrect quantities, please let me know so I can make it public!
| Pages | Contents | Formats |
|---|---|---|
| Pages i to xvii (18 pages) |
Table of Contents | Compressed postscript 2-Up compressed postscript HTML |
| Pages 1 to 102 (103 pages) |
Appetizers Dips & Salsas Salads & Soups Breads Rice & Pasta |
Compressed postscript 2-Up compressed postscript HTML MSWord DOC (p1-90) |
| Pages 103 to 113. (12 pages) |
Fish & Seafood | Compressed postscript 2-Up compressed postscript HTML MSWord DOC (p92-102) |
| Pages 114 to 153. (40 pages) |
Poultry | Compressed postscript 2-Up compressed postscript HTML MSWord DOC (p103-140) |
| Pages 154 to 175. (21 pages) |
Beef Lamb Pork Venison |
Compressed postscript 2-Up compressed postscript HTML MSWord DOC (p141-163) |
| Pages 176 to 229. (54 pages) |
Vegetable Dishes Other Main Dishes Side Dishes Spice Mixes Sauces and Chutneys Jams, Jellies and Preserves Brunch Dishes |
Compressed postscript 2-Up compressed postscript HTML MSWord DOC (p164-217) |
| Pages 230 to 390 (161 pages) |
Baking Desserts Garnishes Sauces Beverages |
Compressed postscript 2-Up compressed postscript HTML (a) HTML (b) MSWord DOC (a...p218-317) MSWord DOC (b...p318-371) |
| Pages 391 to 421 (31 pages) |
Index | Compressed postscript 2-Up compressed postscript |
| Recipe Name | Correction |
| BaoZi (Chinese Steamed Buns) | Missing "2 teaspoons yeast" |
| Scottish Shortbread (by Karen) | "1 cup butter" should be "1 pound butter" |
| Red Bell Pepper Harissa | Missing 3 tablespoon red wine vinegar |
| Oven Fried Herb Chicken | After 15 minutes of baking at 475oF, reduce oven to 325oF |
| Begun Pora | Add ginger and garlic after the onions and before the chili |