I have about 10 feet of shelf space plus a couple of foot-high stacks of cooking books. Must be well over 200 books.

I have 2 folders of handwritten recipes, one labelled "The Savoury Book" and the other "The Sweet Book". Most of these are either years old or from friends. I've also got a lot of clippings and leaflets in those folders.

I also have a directory on my hard drive for electronic recipes. And a folder in my bookmarks "Recipes to try". They'll be transferred to the hard drive directory if they prove good (and if I ever get around to cooking them!).

I'd use the folders or the directory for about 60% of my cooking, google for maybe 5% and the books for the rest.

What I do have problems with is remembering a good recipe and not being able to remember which book it was in!

Audrey