.RH MOD.RECIPES-SOURCE "INTRODUCTION" "Recipes" "16 Oct 95" 1995
.RZ "INTRODUCTION" "introduction: abbreviations, software, and copyright"
.af % 1
\ 
.PP
.SH "ABBREVIATIONS FOR COOKBOOK SOURCES"
.IP "ACTUEL" .75i
\fICuisine Actuelle\fP, 
by Victor Geilisse, Taylor, Dallas, 1992.
.PP
.IP "CIA" .75i
\fIThe New Professional Chef: The Culinary Institute of America\fP, 
edited by Mary Deirdre Donovan, 6th edition, Wiley, New York, 1996.
.PP
.IP "CORDQUICK" .75i
\fILe Cordon Bleu Quick Classics\fP, 
by Jeni Wright and Le Cordon Bleu Chefs, Cassell, London, 1998.
.PP
.IP "DELIN" .75i
\fIThe Delineator Cookbook\fP, Revised by Delineator Home Institute,
under direction of Mildred Maddocks Bentley, Butterick, London, 1928.
.PP
.IP "DIAT" .75i
\fIGourmet\'s Basic French Cookbook: Techniques of French Cuisine\fP,
by Louis Diat, Gourmet, New York, 1961.
.PP
.IP "ESCOF" .75i
\fIThe Escoffier Cook Book\fP, translation of \fILe Guide Culinaire\fP,
by Auguste Escoffier, Crown, New York, 1989.
.PP
.IP "ESCOFREPR" .75i
\fILe R\o'e\(aa'pertoire de La Cuisine\fP,
by Louis Saulnier, translated by E. Brunet, Leon Jaeggi, London, 1961.
.PP
.IP "FF" .75i
\fIThe Fanny Farmer Cookbook\fP, by Marion Cunningham, 13th edition,
Knopf, New York, 1990.
.PP
.IP "GISSLEN" .75i
\fIProfessional Cooking\fP, by Wayne Gisslen, 3rd edition,
Wiley, New York, 1995.
.PP
.IP "GOURM1" .75i
\fIThe Gourmet Cookbook, Volume I\fP, compiled, edited, and published
by Gourmet, New York, 1950.
.PP
.IP "GRILL" .75i
\fIGreat American Grilling\fP, compiled and edited by Sunset Books and
Weber-Stephen Products, published by Sunset Publishing, Menlo Park, 1996.
.PP
.IP "HAZAN" .75i
\fIEssentials of Classic Italian Cooking\fP, by Marcella Hazan,
Knopf, New York, 1996.
.PP
.IP "IER" .75i
Recipe cards of Ila Eloise Rupley.
.PP
.IP "JAN" .75i
\fIJanos. Recipes and tales from a Southwest restaurant\fP,
by Janos Wilder, Ten Speed Press, Berkeley, Calif., 1989.
.PP
.IP "JB" .75i
\fIThe James Beard Cookbook\fP, by James Beard, Dell, New York, 1974.
.PP
.IP "JBAM" .75i
\fIJames Beard's American Cookery\fP, 
by James Beard, Little Brown, Boston, 1972.
.PP
.IP "JBNEW" .75i
\fIThe New James Beard\fP, by James Beard, Knopf, New York, 1981.
.PP
.IP "JC" .75i
\fIMastering the Art of French Cooking\fP, by Julia Child, Louisette
Bertholle, and Simone Beck, Knopf, New York, 1966.
.PP
.IP "JC2" .75i
\fIMastering the Art of French Cooking, Volume Two\fP,
by Julia Child and Simone Beck, Knopf, New York, 1970.
.PP
.IP "JOY44" .75i
\fIJoy of Cooking\fP, by Irma S. Rombauer, Bobbs-Merrill, New York, 1944?.
.PP
.IP "JOY64" .75i
\fIJoy of Cooking\fP, by Irma S. Rombauer and Marion Rombauer Becker,
reprint of 1964 Bobbs-Merrill edition, Plume, New York, 1973.
.PP
.IP "JZR" .75i
Recipe cards of Juliette Zanker Rupley.
.PP
.IP "KAMMAN" .75i
\fIThe New Making of a Cook: 
The Art, Techniques, and Science of Good Cooking\fP,
by Madeleine Kamman, Morrow, New York, 1997.
.PP
.IP "LAROU" .75i
\fILarousse Gastronomique\fP, by Prosper Montagn\*(e', English translation
from the French by Nina Froud, Patience Gray, Maud Murdoch, and Barbara
Macrae Taylor, edited by Charlotte Turgeon and Nina Froud, 
7th printing, Crown, New York, 1966.
.PP
.IP "MFKF" .75i
\fIThe Art of Eating\fP, by M. F. K. Fisher, Macmillan, New York, 1990.
.PP
.IP "NYT" .75i
\fIThe New York Times Cookbook\fP, edited by Craig Claiborne, 
Harper and Row, New York, 1961.
.PP
.IP "OLIVER" .75i
\fILa Cuisine\fP, by Raymond Oliver, Tudor, New York, 1969.
.PP
.IP "PF" .75i
\fIPierre Franey's Cooking in America\fP, by Pierre Franey and Fichard Flaste, 
Knopf, New York, 1992.
.PP
.IP "PF60M" .75i
\fIThe New York Times More 60-Minute Gourmet\fP, by Pierre Franey, 
Fawcett Columbine, New York, 1981.
.sp 4
.SH "OTHER ABBREVIATIONS"
.IP "KA?" .75i
Kitchen Aid Mixer, with \'?\' denoting the mixing head: 
W for stainless steel whip, B for flat beater, or H for dough hook.
.PP
.IP "@?" .75i
\'?\' gives a device setting, for a stove-top element, a mixer speed, etc.
(Likely to be only of local family interest.)
.sp 4
.SH "SOFTWARE SOURCES AND COPYRIGHTS"
The software used to print these recipes was 
modified from alt.gourmand USENET software,
written by Brian Reid, DEC Western Research Laboratory,
reid@decwrl.dec.com.
The alt.gourmand USENET software is
copyright \(co 1985,1986,1987 USENET Community Trust.
.PP
Typesetting is done with the UNIX \fItroff\fP(1) formatter and 
with the \fIman\fP(5) macros and 
special recipe macros part of the alt.gourmand USENET software.
