Carol, if we were to make a new cookbook today with all our new-found wisdom, would it not far exceed in taste and indulgences our previous satisfactorily delicious yet culinarily sophomoric effort? I have so many better recipes now!! If only I knew then what I know now. Souffles, spices, truffles, how to keep eggplant from becoming bitter, how to keep green veggies green, how to make risotto creamy, how to fry a seafood batter to a light golden delicious brown without having it fall apart in the oil, how to make your own curry powder, how to braise lamb shanks, how to make mousse stay fluffy instead of becoming heavy and pudding-like, I could go on and on ... I think we should have our own cooking show ...