Well I keep all three of my cookbooks covered under a layer of dust. I do not see why anybody would need to stock hard cover books when there is so much info available in cyberspace. I mean if I turned yankee and decided to make quiches or something..I just axe yall how to do it. Who needs a steenken book? Now if you collecting em or they got sentimental value or something like that I surely understand. Works the same way on sausage making books. The info available in cyberspace has way done outpaced any compendium of books which could possibly be arrayed on the topic. It be the same ailment which afflicting other print media..newspapers for example. Course being a little overly progessive hurts their sales too I think. Just my dos pesos of course.
bigwheel
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Originally Posted by mudbug This question was inspired by Kimmie's post at the "form over function" thread.
We all have a collection of cookbooks which probably doesn't get smaller. How do you sort them? Where do you keep them (kitchen counter, cabinets, closets, stand alone shelves, shelves on the wall)? Do you have a cookbook on "display" in a plate holder? Do you have blank recipe books you write your creations in or keep them on your computer? Do you use them all or do you trade unused ones at the used book store? |