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Tuesday, October 31, 2006
Which “Joy” brought you more joy?
The Atlanta Journal-Constitution
“The Joy of Cooking” has taught generations of Americans to cook, starting with Irma Rombauer’s chatty 1931 cookbook.
It’s been updated over the years, including a more gourmet approach in 1997, with recipes from Michelin three-star chefs like Jean-Georges Vongerichten and some of the top culinary experts in the country. Its editor billed the 1997 “Joy” as the cookbook of the century.
Now Rombauer’s grandson, Ethan Becker, has led a 75th anniversary update that returns to home cooking, canned soup and all. You can find directions for cooking small game like squirrel, but not 1997-vintage recipes like fresh corn risotto with basil, tomato and lime, or goat cheese lasagna with roasted red peppers.
What kind of cookbook do you prefer? Do you think you’d rather cook from the 1997 “Joy” or the new edition?
