The Joy of Cooking, 75th Anniversary Edition
...is not so good, according to Slate. It may be better than the 1997 version but, according to the reviewer, it fails to resonate with current American home cuisine. Cf. The United States of Arugula (noting culinary trends but failing to address home cooks).
In a paragraph late in the Slate piece, the reviewer identifies How to Cook Everything as a cookbook that has its finger on the pulse of our ambitious home kitchens. I have to say, though - I've tried one recipe for poached chicken from HTCE, and it was flavorless and slimy. As a rule, I eat what I cook, even if it doesn't turn out the way I anticipate. But I threw out that chicken. It had to be done. I'm going to try other things from HTCE, but my trust in the book is shaken.
posted by ek at 1:01 PM
3 Comments:
See also http://www.nytimes.com/2006/11/01/dining/01joy.html?_r=1&oref=slogin
Please note that my little ME heart is sad b/c I can't figure out how to make the ital tag work.
Sounds like there aren't many like me out there, but I love the 1997 version of Joy. But I want to get the new one after reading the NYT article about it. I think I'll utlimately prefer the cold, scientific nature of the '97 version, but I wouldn't mind a little down-home folkiness in my kitchen, too. That and I want to try the recipe for Shrimp Wiggle - sounds retro-fabulous.
See also Kim Severson, Does the World Need Another 'Joy'? Do you?, N.Y. Times, Nov. 1, 2006, http://www.nytimes.com/2006/11/01/dining/01joy.html?_r=1&oref=slogin.
mg, now you can be sad that there is no small caps tag...
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