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16 - The Rhubarb compnedium Needs you

The Rhubarb Compendium is a free information source. But the truth is, it comes at a price: The web hosting fees, the domain name fees. In 2000 and previous years, The Rhubarb Compendium was hosted on a variety of free or pay web hosting services. Unfortunately, all of the good free web hosting services have gone chasing after more profitable ideas. Rather than delete The Rhubarb Compendium I have selected one of the more affordable web hosting services and decided to see if I could find a way for the compendium to at least pay for itself.

This is where you come in. If you have found this compendium useful and would like to see it remain on the Internet as a freely available service then please consider one of the following ways to help support The Rhubarb Compendium:

Please consider purchasing books from Amazon.com. By selecting one of the links in this compendium (like the one below) to get to a book on Amazon.com then The Rhubarb Compendium receives a percentage of your total order. This costs you nothing. If you purchase form Amazon.com any other way you will still pay the same price.

On Food and Cooking: The Science and Lore of the Kitchen

Harold McGee

What makes white meat white? Does searing really seal in flavor? Why is it that fruits ripen but vegetables don’t? These and other food mysteries are conclusively solved in Harold McGee’s book. A unique mix of culinary lore, food history, and scientific investigation, McGee’s compellingly readable book explores every aspect of the food we eat: where it comes from, what it’s made of, and how and why it behaves as it does when we bake, broil, steam, or otherwise ready it for the table.  200 illustrations, including extraordinary photos of cellular food anatomy. This book will delight anyone who cooks or enjoys food.

Please consider using the Amazon.com honor system to make a contribution to The Rhubarb Compendium. Your support in any amount (even $1) will go toward helping me keep The Rhubarb Compendium available on-line as a free resource.

I would also appreciate any rhubarb wisdom, recipes, growing tips, and rhubarb trivia to add to The Rhubarb Compendium. Feel free to email me (address at the bottom of the page) whatever you have.

Thanks in advance for your help and contributions.

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Updated on September 1, 2004
Email: dan at rhubarb info dot com