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To bring this back on topic, here's a reply in support of Mastering the Art of French Cooking: Criticisms of the book (and Julia Child in general) are sometimes valid. Too much complication for everyday cooking, too much focus on restaurant techniques vs. home cooking (though this is more true...

I'm not that old but I remember several distinct food fads in my life. Right now I'm thinking of chocolate mousse, which was "a thing" I guess in the late 1980s or early 1990s. (Funny that this was the same time that hairstyling mousse was also popular...) This was when I was growing up in...

I disagree about the kielbasa. That's one of the favorite toppings in my house, and we use it with other "traditional" pizza toppings (particularly caramelized onions), not sauerkraut. The kielbasa we buy has a smoky flavor and lots of tasty fat. Similar to bacon in that regard; bacon is very...

Hi Termy. I haven't heard of any kind of "traditional" variations on a club sandwich (in the same way that "Rachel" sandwich is a traditional variation on a Reuben). But avocado seems like a fairly common and delicious addition. I'd think basil pesto would be good along with, or mixed with, the...

I just purchased several volumes of the Time-Life series of cookbooks, "Foods of the World." I haven't received them yet as they will take several days for shipping, but I'll post an update when I receive them. From what I read online (and a few that I have looked through previously) the...

Ice cream topping? I recall seeing a recipe that used some kind of bitters in (or perhaps as?) an ice-cream topping. Rhubarb bitters on vanilla ice-cream seems to me like it would be a great combination. And GotGarlic - I am a big gin-and-tonic fan, but putting coffee flavor in it sounds like...