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frappez le cochon rouge
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Join Date: Nov 2005
Location: cancer
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Nov 11th, 2009, 11:44 AM
Rough, pulpy paper from the 40's - 60's gives me a boner. Maybe it's just because I'm a bibliophile.
Cookbooks of all ages, though, will always be relevant. Recipes never change. There might be new variations, but you can still make anything that you find in cookbooks hundreds of years old.
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