JoyOfCooking - Articles and Posts from Slashfood

Posts with tag JoyOfCooking

Increasing Calories, Meatarians, and New Years - The Globe and Mail in 60 Seconds

Posted Jan 23rd 2009 8:07PM by Monika Bartyzel
Filed under: In Sixty Seconds

You'd probably think that newer versions of Joy of Cooking would include healthier recipes ... but that's not the case. The average calorie count rose 63% between 1936 and 2006 -- read more.
Mark Bittman's new spin on food, and getting people off the "meatarian" habit.
Upper Canada Cheese's Comfort Cream -- perfect when aged and gooey.
Chef David Lee talks about the Chinese New Year and shares a recipe for Ginger-Steamed Wild Black Bass with Stir-Fried Chinese Greens.

How to Skin in the 1950s

Posted Jan 23rd 2009 5:01PM by Monika Bartyzel
Filed under: Books

While grabbing an image for my Globe and Mail post, I came across the attached picture from the Joy of Cooking in 1953.

My, how times change.

At the very least, I guess squeamish cooks can be thankful that the book chose to use illustrations and not actual pictures. I mean, look at the squirrel images! Take yar thar boot, step on that tail, and PULL! At least they let him keep his "pants." I suppose that's dignified skinning.

At least the rabbit is a white-eyed zombie with a creepy look that certainly cuts down on cuteness.

Thanks, atduskgreg!

The 'Joy of Cooking' Heads to the World of Reheating

Posted Jan 7th 2009 5:00PM by Monika Bartyzel
Filed under: New Products

Some things are just plain wrong. Tight-rolled jeans. Ketchup on eggs. The cat lady. And now: The Joy of Cooking frozen foods.

Even if you disagree about the ketchup, you've got to agree that one of the most brand-diluting stunts in eons is word that "The Joy of Cooking" is now being used to sell new frozen foods. "The Joy of Cooking cookbook has brought dinnertime joy to kitchens since 1931. Today its classic recipes serve as the inspiration for the new line of family-style frozen products." Baked taters. Chicken Florentine. Multi-Grain and Cheddar Ciabatta Rolls. Vegetable Lo Mein.

Pardon my French, but this is f**king ridiculous. What a way to taint a good name. Joy of Cooking is one of the big classics -- the book that inspires new cooks and gets people making things from scratch. It should not be a gateway to dinner laziness and selling foods that you don't cook yourself. There's a reason that Joy of Reheating isn't a book. It doesn't have the same ring, the same magic, the same respectability.

Is there anyone out there who can whip up some magic mojo and bring Irma Rombauer back to life so she can kick the crap out of these people? I'm embarrassed for her.

Beloved Cookbooks Document Decades of Meals

Posted Dec 30th 2008 9:57AM by Marisa McClellan
Filed under: Books, Bread

Despite the fact that I love cookbooks and continue to acquire them at an alarming pace, I don't actually use them much (beyond the pleasure of leafing through them). More often than not, when I'm looking for a recipe, I turn to the internet. After I've found three or four serviceable recipes, I'll cobble together something that most closely approximates the thing I've got in my head.

It's a method that works, but sometimes, I find myself longing for the pre-internet days, when people kept a couple core cookbooks and continually tweaked the recipes, noting their changes in the margins. I fear that the days of much-loved cookbooks (like my mom's Joy of Cooking that is pictured above) are nearly gone and the cooks of my generation won't have a tangible reference at the end of their cooking days.

I especially regret this change because of the pleasure that can be gotten from consulting a trusted cookbook. When it came time to make the cornbread stuffing for Christmas dinner this year, I used the Quick Cornbread recipe from the book above. After the stuffing was completed and dinner was a pleasant memory, I returned to the cookbook to make a note that for the future, the cornbread could use some additional salt if it was going to be part of stuffing (I also added a little herbs? to remind myself that adding some chopped rosemary or sage to the batter would also be a nice thing). It's a comforting thing to know that I've left all who consult that Joy a little helpful cornbread stuffing info.

How do the rest of you document your cooking successes and recipe adaptations?

Country Ham, Day 1

Posted Dec 29th 2008 12:00AM by Kat Kinsman
Filed under: Pork, How To, Southern States, America, Meat, New Year's, Local Eating, Artisan Foods, Guilty Pleasures

It would seem that providence has brought me a country ham. Upon reading a Facebook posting of mine last night, crowing about (okay, showing off), my haul of whole hog BBQ from Ed Mitchell's The Pit in Raleigh, a dear pal inquired as to the possibility of my acquiring a ham for him while I was still in North Carolina. My husband Douglas and I were planning hitting the road at an unholy hour this morning, so I gave a Chapel Hill Harris Teeter the ol' Tarheel try 'round about midnight. Plenty of Harris' She Crab soup, Duke's mayo, Cheerwine and Peanut Butter Moon Pies to be had, but not so much with the artisanal pig products. Well shoot! I'd tried.

Continue reading Country Ham, Day 1

Happy birthday Irma Rombauer

Posted Oct 30th 2008 2:03PM by Marisa McClellan
Filed under: Books, Celebrities

stack of joy of cooking, with old editions

Today is the 131st birthday of Irma Rombauer, the woman who brought us the Joy of Cooking. Rombauer first wrote Joy (then titled The Joy of Cooking: A Compilation of Reliable Recipes with a Casual Culinary Chat) as small, self-published volume in 1931, attempting to both fill her time and bring in some much-needed money after the death of her husband the previous year. In 1936, the book was picked up by the Bobbs-Merrill Company and a larger, more comprehensive edition was released nationwide.

I come from a Joy of Cooking family (as opposed to a Fannie Farmer or Better Homes and Gardens one) and so many of my culinary memories begin with one of my parents pulling down their age-worn, turquoise covered copy. I can see my father standing in the kitchen in his pajamas on Thanksgiving morning, reading glasses perched on his nose, as he consults Rombauer's advice for turkey cooking times. My mother often references it for baked goods, and has made the quick banana bread so many times, that the book naturally opens to that page when left to its own devices.

Joy of Cooking is one of the most enduringly popular cookbooks to have ever been written. According to Wikipedia, there have been more than 18 million copies sold since it was first printed and it continues to sell at a swift pace. Thank you, Irma Rombauer, for bringing such useful and timeless book to so many generations. Check out these links to read more about Irma Rombauer and Joy of Cooking.

The Cookbook Issue, NY Times Dining in 60 seconds

Posted Nov 1st 2006 10:02AM by Nicole Weston
Filed under: Books, Newspapers

The Joy of Cooking is the most popular cookbook in America for good reason. It been around since the 1930s and, since that time, has instructed millions on how do to everything from boiling an egg to baking a cake in a no-nonsense way. Since its original publication, the book has been reissued several times with updates that attempt to encompass the various culinary changes that have taken place in between book releases. Is the newest 75th anniversary edition just forced nostalgia? Perhaps, but that's why the good thing about cookbooks is that you don't need to discard the old one when you buy a new copy.

When looking for old cookbooks, the choices that some people make seem surprising, opting for Pillsbury's Best 1000 Recipes: Best of the Bake-Off Collection over Julia Child, but the real reason is that the recipes are classic, homey and probably things that your mother made - all of which are huge selling points.

Take a look at some of the new books that explore Southeast Asian cooking.

Terra Madre, an international culinary event held in Italy over the last week, celebrated slow cooking

Dulcinea Rosso Bruno are tomatoes that are best in fall.

Frank Bruni dines at Boqueria and gives it two stars.

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Increasing Calories, Meatarians, and New Years - The Globe and Mail in 60 Seconds

How to Skin in the 1950s

The 'Joy of Cooking' Heads to the World of Reheating

Beloved Cookbooks Document Decades of Meals

Country Ham, Day 1

Happy birthday Irma Rombauer

The Cookbook Issue, NY Times Dining in 60 seconds

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