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October 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?
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Waiter, There’s an Organic Fly in My Soup
The Atlanta Journal-Constitution
I’m bothered more and more by the use of catch phrases and terms on menus that feel like fashion trends than integrity of ingredients. Seems that every restaurant from Bacchanalia to El Toro touts the use of “farm-raised,” “organic,” “local” or my favorite, “artisanal.” There really is no mandate from any governing body that says a chef or restaurant can’t use these terms based on what he/she cooks and sells, whether they actually use them or not. Good ingredients cost money. Chefs use them for a reason. Shouldn’t there be some code of ethics when it comes to menu writing?
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What’s your opinion of Georgia wine?
The Atlanta Journal-Constitution
Since the rebirth of Georgia winemaking in the early 1980’s, nearly 30 wineries have sprung up trying to recapture some pre-Prohibition glory, when the Peach State ranked sixth in the country in wine grape production. But Georgia winemakers continue to face obstacles — from challenging growing conditions to state laws that hinder progress. What have been your experiences with Georgia wine? Have you discovered any bright spots we should know about? Should we try to support our local producers?
Permalink | Comments (8) | Post your comment | Categories: Southern Food
Remembering Mrs. Dull
The Atlanta Journal-Constitution
For many Southern cooks, the most indispensable cookbook in their collection is not “The Joy of Cookiing.” Rather, it’s their copy of “Southern Cooking” by Mrs. S.R. Dull, the longtime editor of the Atlanta Journal who is considered by a number of cooking experts to have been one of the most influential regional cooks of her time. First published in 1928, that original edition was reprinted in 1989 by Cherokee Publishing and is still in print. Click here to read the full story. And now it’s got some competition: the University of Georgia Press has just come out with a reprint of the 1941 edition, with a new forward by Savannah food historian Damon Lee Fowler. Are you familiar with Mrs. Dull? Has she made an impression on you as a cook? Do you have a favorite Mrs. Dull recipe?
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What’s so great about green tomatoes?
The Atlanta Journal-Constitution
Sure,frying isn’t the only tasty thing to do with a glut of underripe tomatoes. But most Southerners would agree it’s the best thing to do with them. That”s assuming the cook is handy with a skillet. Do you have a trick for turning out irresistibly crunchy slices? Or where to find the best green tomato dishes — fried or not — in a restaurant?
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Best dining in Atlanta
The Atlanta Journal-Constitution
The weather is cool, which means it’s time to talk about fall dining. Our Fall Dining Guide includes our list of the 50 best restaurants in the metro Atlanta area. We’ve got more treats in the bag, including audio slideshows of some special dining experiences and helpful tools to get you to the restaurant with ease.
Tell us your favorite restaurants and why you think they belong on the list.
Permalink | Comments (57) | Categories: Dining, Southern Food
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