Hello all,
I got here from the NYT piece a few weeks ago. I have been cooking for 40 years, using what my mother taught me (pie crusts, fresh vegetables from my dad's garden), the Esquire Cookbook in '69 (an interesting book to start with), Fannie Farmer in the 70's, Julia's The Way to Cook in the 90's, and lately, I have been working my way through Dorie Greenspan's Baking and Reinhart's The Bread Baker's Apprentice. I love doing pizza on a stone in my Weber gas grill. It cooks very well at 550 degrees and holds temperature well. We can't all spring for a wood fired oven.
Don
