Devouring The New York Times - Wednesday, November 1, 2006: If you're considering a purchase of the spanking new edition of "Joy of Cooking" check out Kim Severson's comparision of this latest volume against the 1975 and 1997 versions in this week's "Dining In" section. In what is labeled "The Cookbook Issue," Severson does a thorough analysis of the various incarnations of "Joy" and offers her impressions of the value of the nostalgia, kitsch and homespun advice presented in this "all new" edition. In true consumer reporter style, Severson provides a detailed guide to what's in and out in the 75th anniversary edition.
Severson is clearly a most practical cook and appears unimpressed by some of the homey "back to basics" restored to this edition, like the use of Campbell's Cream of Mushroom Soup as an ingredient, or the classic recipe for "Shrimp Wiggle." I'll admit I have a distinct fondness for nostalgic recipes and suburban comfort food, so I'm immediately intrigued. But, she does acknowledge that different types of chefs will be attracted to different editions and each has something unique to offer.
Enhancing this 21st century snapshot of the Bible of home cooking, there's a plethora of side dishes on other treasured kitchen classes as well as a retrospective of the Rombauer family who created the original "Joy" way back in 1931. Grab it from the newstand or find it online. This week's "Dining In" is a must-have guide for cookbook addicts.
© 2006 T.W. Barritt All Rights Reserved
7 minutes ago