Real Life Adventures by Gary Wise and Lance Aldrich

Real Life Adventures

Comments (12) (Please sign in to comment)

  1. oldpine

    oldpine said, 5 months ago

    Neither is heat ‘contents in pan’.

  2. MayKitten

    MayKitten GoComics PRO Member said, 5 months ago

    Usually recipes come from good recipe books. I can recommend a few. Best way to choose a cookbook is to borrow a copy from the library; ask if inter-library loan is available.

  3. clayusmcret

    clayusmcret GoComics PRO Member said, 5 months ago

    Is she actually complaining?

  4. gmartin997

    gmartin997 GoComics PRO Member said, 5 months ago

    It works for me.

  5. Toonerific

    Toonerific said, 5 months ago

    It isn’t?! Are you sure?

  6. VTX1800F

    VTX1800F said, 5 months ago

    but it proves.. he can read and follow directions….
    even simple ones.

  7. SheMc

    SheMc said, 5 months ago

    I wish someone would offer to cook for me once in a while, then clean up afterwards, I wouldnt even mind an instant microwave thing or a delivered ready meal! My favourite cook book has always been Joy of cooking!

  8. neverenoughgold

    neverenoughgold GoComics PRO Member said, 5 months ago

    We have a wealth of cookbooks and recipes; however, after all the years most of our food preparation at home comes from memory.
    .
    Besides, for me, complex foods are unnecessary. I really prefer the simple things. They are usually healthier anyway…

  9. Dee

    Dee GoComics PRO Member said, 5 months ago

    I’ve been doing three meals a day for fifty six years. I’ll knock off a year for days of lazy or illness etc. and only include one meal a day for fifty five years. I figure I’ve fixed 20,000 dinners. Not even including breakfasts and lunches. Anybody wants to make snarky remarks about me hitting the take-out or freezer will simply have to feed themselves.

  10. Joxerator

    Joxerator said, 5 months ago

    How can you preheat an oven when it doesn’t fit inside another oven?

  11. Michael R. Jordan

    Michael R. Jordan said, 5 months ago

    How about “remove contents from box”?

  12. MayKitten

    MayKitten GoComics PRO Member said, 5 months ago

    True to my word, here is a listing of 33 cook books and auxillary books I actually own and have verified they are all in print, and 18 food oriented magazines I subscribe to. I have other cook books and magazines, but these are my core goto books:
    .
    .
    SUGGESTED READING
    .
    Books
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    Joseph Amendola, Donald Lundburg; Understanding Baking, 3rd edition 2003
    .
    Joseph Amendola, Nicole Rees, Baker’s Manual, 5th Edition, 2002
    .
    Lora Arduser, The Professional Caterer’s Handbook, 2006
    .
    Rose Levy-Beranbaum, The Cake Bible, 1988
    .
    Daniel Boulud, Letters to a Young Chef (Art of Mentoring). Perseus, 2006
    .
    Nicholas Clayton, A Butler’s Guide to Table Manners. Trafalgar Square, 2007
    .
    Noel Cullen, The World of Culinary Supervision, Training, and Management. Pearson, 2004
    .
    Andrew Dornenburg and Karen Page, Becoming a Chef. Wiley, 1995
    .
    Andrew Dornenburg and Karen Page, Culinary Artistry. Wiley, 1996
    .
    Auguste Escoffier, Le Guide Culinaire, 1979
    .
    MFK Fisher, The Art of Eating, 50th Anniversary Edition. Wiley, 2004
    .
    Wayne Gisslen, Essentials of Professional Cooking, 2003
    .
    Wayne Gisslen, Professional Baking, College Version with CD-Rom, 4th Edition, 2004
    .
    Wayne Gisslen, Professional Baking, 6th Edition, 2012
    .
    Wayne Gisslen , Study Guide to Accompany Professional Baking, Sixth Edition, 2012
    .
    Wayne Gisslen, The Professional Bakeshop, 2013
    .
    Wayne Gisslen , Professional Cooking, 2014
    .
    Wayne Gisslen , Study Guide to Accompany Professional Cooking, 2014
    .

    Richard Helweg, 101 Recipes for Preparing Food in Bulk, with Companion CD-ROM, 2011
    .
    Sharon Tyler Herbst and Ron Herbst, The New Food Lover’s Companion, 4th Edition. Barron’s, 2007
    .
    Danny Meyer, Setting the Table: The Transforming Power of Hospitality in Business. Harper, 2008
    .
    Shannon Kilkenny , The Complete Guide to Successful Event Planning with Companion CD-ROM, 2nd Edition, 2011
    .
    Mary Molt, Food for Fifty, Thirteenth edition 2010
    .
    Prosper Montagne and Charlotte Turgeon, The New Larousse Gastronomique: The Encyclopedia of Food, Wine & Cookery, 1988)
    .
    Michael Pollan, The Omnivore’s Dilemma: A Natural History of Four Meals. Penguin, 2007
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    Eric Ripert, On the Line. Artisan, 2008
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    Michael Ruhlman, The Making of a Chef. Henry Holt, 1997
    .
    Jim Sullivan, Mind Your Own Business. Indian Creek, 2002
    .
    William J. Sultin, Practical Baking, 1989
    .
    George L. Wenzel Sr., Wenzel’s Menu Maker, 1979
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    Kevin Zraly, Windows on the World Complete Wine Course. Sterling, 2009
    .
    BOOKS WITHOUT LISTED AUTHORS:
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    Haccp & Sanitation In Restaurants And Food Service Operations; With Cd Rom, 2014
    .
    The Non-Commercial Food Service Manager’s Handbook: A Complete Guide for Hospitals, Nursing Homes, Military, Prisons, Schools, And Churches With CD-ROM, 2007
    .
    Food Journals
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    Appellation
    Explore the Diversity of North American Wine Regions
    .
    Art Culinaire
    The International Magazine in Good Taste
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    Bon Appetit
    Cook with confidence. Enjoy your food.
    .
    Chef
    The Magazine for Foodservice Professionals
    .
    Cook’s Illustrated
    America’s Test Kitchen
    .
    Fine Cooking
    We Bring Out the Cook in You
    .
    Food Arts
    At the Restaurant and Hotel Forefront
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    Food & Wine
    Recipes, Menus, Chefs, Wine, Cooking, and More
    .
    FSM
    Food Service Management
    .
    FSR
    Full Service Restaurants
    .
    Gourmet
    The Magazine of Good Living
    .
    Nation’s Restaurant News
    The News Leader of The Foodservice Industry
    .
    QSR
    Quick Service Restaurants
    .
    Restaurant & Institutions
    Connecting with Consumers
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    Restaurant Hospitality
    Ideas for Full Service Restaurants
    .
    Saveur
    Savor a World of Authentic Cuisine
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    Sizzle
    The American Culinary Federation quarterly for students of cooking
    .
    The Wine Spectator
    Learn More, Drink Better

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