Joy of Cooking is one of those must-have cooking references. If you need know something as simple as how to boil an egg or as complicated as making a dacquoise, this book has you covered. There are recipes from all over the globe: French, Indian, North African, North America…you name it! It even has a section on how to set a table properly.
I use the 1997 edition which was updated from the original 1931 version. The 1997 version is a significant revision which reflected the “new ways that we eat”. Husband gave me my copy back in the late 1990’s as a Mother’s Day gift.
I don’t know if you can tell from the photo, but the spine of this book is broken and pages are loose and falling out. That is a testament to how often I refer to Joy of Cooking. Whenever I have a cooking question or need some info or ideas, I take this book off the shelf. It gets a lot of use! Someday I will have to replace it. I hope I can get one with a nice spiral binding so it won’t fall apart on me!
I have chosen several bean and grain recipes from this book. I’ll be cooking those over the next few days. I will follow the recipes exactly. And I’ll let you know how it goes.
As an aside, I happen to have a copy of the older version of Joy of Cooking.
This book belonged to my very dear friend, Marie. She died several years ago from a brain tumor. Her daughter, also my dear friend, gave me Marie’s cookbook. Marie wrote notes in her edition. She tucked in recipes that she had pulled out of magazines. Marie was a great cook and I enjoyed many wonderful meals at her table. This is a very personal momento for me. It makes me think of all those happy times.
As you can see in the photo, Marie’s copy of Joy of Cooking is pretty beat up too. It was an invaluable reference then. And it remains so today!