(no subject)

[madbaker]

I don't know what prompted it, but I decided to get rid of some cookery books.
I've been in "prune" mode with my fiction and DVDs for a few years now. Every so often I go through them and mentally think "Am I ever going to read/watch those again? If not, why are they taking up shelf space?" Somehow I've avoided doing the same to my cookbooks.

I've eliminated nearly thirty so far. Some are "Why do I have this translation of Apicius when I have three others that are better?" and some are simply "This book is crap. I don't need it." I'll keep them on my cookery bibliography, though. In some cases as a warning.

Right now they are sitting on top of the bookshelf for a cooling-off period. In a couple weeks I'll look at them again and if they still fail the test, they're gone.

What I'm reading: None of the above, clearly.

Comments

[j-i-m-r.livejournal.com]

Since my collection of books on period food purposefully includes the good, the bad and the ugly, if you want to get rid of any that I don't have, please let me take a look.

[madbaker.livejournal.com]

You know where I live.

[ornerie.livejournal.com]

I will keep all the works on a favorite topic so that I can conversant in the different versions out there, but I am betting I can do some major pruning as well (especially of modern ethnic cookbooks that are outdated...with the internet, a great recipe for (fill in obscure food object here) is only a click away on epicurious.com....

wow. maybe I could get them to a single bookcasefull? that would be awesome!