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DEL.ICIO.USWhich “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?
Comments
By S.C. BBQ Boy
November 1, 2006 09:29 AM | Link to this
The most used cookbooks on my shelves are community or church cookbooks. I like to pick these up when I travel as a reminder of the trip and a great way to bring some of the that local flavor back home.
By Patrick
November 1, 2006 01:44 PM | Link to this
The cookbooks in my collection include one from my work, one from my town, and a few others. The most used one is my “Fix It And Forget It” cookbook, dealing with crock pot recipes. My next favorite type of cooking is baking bread or rolls.
By Bob Fusillo
November 1, 2006 05:01 PM | Link to this
I have heard that the 1995 version of Joy is more modern and cutting edge than older ones, but I cannot vouch for it. Our copy fell apart—literally: pages falling out, binding cracked —- within a few weeks. We have ignored it since. Note — we have a late sixties edition copy that has been used once or twice a week for forty years, and although it is a bit ragged and well stained, the binding is fine. The “new,” 2006 edition is reportedly a throw-back to such antedeluvian days in content — let us hope it is also so in structure. The forty-five year old Gourmet cookbooks, Volumes 1 and 2, for me! So many cookbooks, so few stoves.