Description

This article is from the Cooking and Conversions FAQ, by with numerous contributions by Victor Sack cooking.faq@mac.com others.

10.1 Food FAQs

(thank you to Damsel in dis Dress)

* ftp://ftp.michvhf.com/pub/rec.food.baking/FAQ
(rec.food.baking FAQ, by B. Keith Ryder)

* http://www.faqs.org/faqs/food/sourdough/faq/preamble.html
(rec.food.sourdough FAQ, maintained by Darrell Greenwood)

* http://members.tripod.com/~BayGourmet/index2.html#faq
(Meat FAQs: Foie gras, Pig processing, Venison processing, Elk and
caribou, Wagyu and Kobe beef; by Tanith Tyrr)

* http://www.macscouter.com/Cooking/DutchOven.html
(Dutch oven cooking)

* http://www.eaglequest.com/~bbq/index.html
(BBQ FAQ, by William W. Wight)

* http://www.bbqguide.com/meat_smoking_and_curing_faq.htm
(Meat smoking and curing FAQ, maintained by Richard Thead)

* http://www.faqs.org/faqs/food/preserving/part1/
(rec.food.preserving FAQ, maintained by Eric Decker)

* http://edible-complex.home.att.net/faq-spices.html
(Spices FAQ, by Daniel M. Germán)

* http://www.faqs.org/faqs/food/culinary-herbs/part1/
(Culinary herbs FAQ, maintained by Henriette Kress)

* http://members.tripod.com/~BayGourmet/truffles.html
(Truffles (fungi) FAQ, by Tanith Tyrr)

* http://www.faqs.org/faqs/food/chocolate/faq/
(Chocolate FAQ, by Monee Kidd)

 

Continue to:

• prev: 9.8 Mailing Lists
• Index
• next: 10.2 Beverages FAQs

Share and Enjoy

Tags

food, cooking, conversion, substitution, equivalent, measure, glossary, culinary