I love to cook and bake, but I also enjoy letting someone else do it for me.
I, too, have a loose-leaf binder of recipes I've collected, as well as several food magazines, that I like to flip through for ideas. Out of all my cookbooks (of which I have many), I've probably used the Culinary Institute of America's Professional Chef (http://www.amazon.com/Professional-Chef-Culinary-Institute-America/dp/B0031569VA/ref=sr_1_4?s=books&ie=UTF8&qid=1320690196&sr=1-4) the most which rather amuses me since I'm anything but a professional chef (although, I recently have started to think about it).
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I, too, have a loose-leaf binder of recipes I've collected, as well as several food magazines, that I like to flip through for ideas. Out of all my cookbooks (of which I have many), I've probably used the Culinary Institute of America's Professional Chef (http://www.amazon.com/Professional-Chef-Culinary-Institute-America/dp/B0031569VA/ref=sr_1_4?s=books&ie=UTF8&qid=1320690196&sr=1-4) the most which rather amuses me since I'm anything but a professional chef (although, I recently have started to think about it).