Cooking? A joy? For whom?
We just don't get the point of fancy cuisine and all those elaborate gadgets.
Give us plain, old-fashioned meat and potatoes. We love a good cheeseburger, but does anyone really need one topped with pastrami or made from bison?
That's why Irma Rombauer knew what she was doing way back in 1931. She took her file of 3,000 simple recipes to a label printing company, and baked up the first edition of the Joy of Cooking.
Rombauer may not have been the world's greatest cook, but she knew that simple is better, filling her book with such perennial classics as tuna noodle casserole, BLT sandwiches, and banana bread.
Sure, there were occasional oddities: how to skin a squirrel, remove the
glands of raccoon, or roast milk-fed opossum, to name a few. But after 75 years,
when it comes to basic American cooking -- minus killing one's own small game --
every kitchen should be a joyful
kitchen.
Suggested Sites...
- The Joy of Cooking - official site for the 75th anniversary edition of the cookbook classic.
- Wikipedia: The Joy of Cooking - history of one of the world's favorite cookbooks.
- Salon: Joy of Cooking - explains why Irma Rombauer's elegant instruction manual belongs in every kitchen.
- The Joy of The Joy of Cooking
- one peron's attempt to cook every recipe in The Joy of
Cooking.
- Joy of Cooking: A Listing of the American Editions - photos and publication information of every edition since 1936.
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