The print is small, the headnotes for each recipe very brief. My wife grabbed it from me and immediately flipped to the index; she wanted to know if this edition still contained the recipe for the classic German cookie Lebkuchen it does , and if the recipe had been altered since the edition it has , which necessitated a text to her mother, who has been making the cookies since my wife was a girl.
Such is the power of this enduring cookbook, which was first published in Nostalgia is a strong force, particularly when it comes to food, and in the 88 years since that first edition debuted—written by a woman who was, by all accounts , not a great cook —many believe it has earned its spot in the iconic cookbook canon. Or, more to the point, can an updated edition of this iconic book accurately reflect the way the culinary landscape has changed in recent years? He and Scott spent five years working on the revision of the book, a process that began with reading the previous edition cover to cover three times, flagging the antiquated, absurd, and altogether absent recipes as they went.
Like the Constitution of cookbooks, Joy has always been a living document, with frequent revisions—eight in all—that reflect the times. The undertaking, then, was not without precedent. When Joy was published—and for, perhaps, its first 50 years—the genre in the U. To ignore the myriad ways in which home cooking has changed in even the short time since the last edition was published would be appallingly tone-deaf, especially given that the whole purpose of revising the book was to make an edition that reflected the way we cook now.
Instead, it was up to Becker and Scott, who considered what should stay, what should go, what needed updating and what was perfect the way it was.
In the end they added recipes, and revised or updated more, making decisions led mostly by their own gut feelings, along with lots of recipe testing. And just for nostalgia sake, here is the recipe that I think many people first cooked from the book — Chicken Divan — and still one that many people probably remember very fondly.
The one on the left—mine looks about like that! I love it because my mother gave it to me, new, back in I have the — and yes it looks like that. White is not a great cookbook color. I also have a Fanny Farmer. Used to have a newer one but gave it away — missing too many classics. Apparently, I have the 5th edition, which has a '61 Library of Congress number but the last copyright given is no 'edition' number. Whatever it is, it has served me well and taught me well since , when my and my husband's, fortunately cookbook passion began.
My greatest benefit was from the huge sections of basic information. All in all, hours on end of reading, many excellent dishes cooked or baked.
I had the 7th edition, but lost it in a divorce, subsequently purchased the 8th and love it. I do miss some of the recipes from the 7th that were left out. My Joy is the 4th edition , a reprinting.
It was my mother's main cookbook, and her notes are throughout. Still in frequent use here. Gave to a housemate at some point in the '80s. Oddly, Dana Velden's informative post at the Kitchn spends a paragraph praising the Joy of Cooking website without providing a link; guess she assumes you'll figure out it's at joyofcooking.
After reading the Kitchn article and going to the Joy website, it looks like my 5th edition is the text that Marion B re-edited. Something of a scandal…. The edition came into my cookbook library when I got married, we both had copies of it along with the Moosewood Cookbook — standard issue for the those of us learning to cook at that time.
I have the last 3 editions, just because I am obsessed with cookbooks. Saying that, I rarely look at any of them and almost never cook from them. Why can't I get into Joy? Because the format of all of them really turns me OFF in a big way. Cover and cook for 6 to 10 minutes more, depending on how done you want your eggs. Remove from the heat. If using eggs, transfer an egg to each of four serving bowls.
Stir into the broth:. Halsted St. Skip to content. When we asked "The Joy of Cooking" co-author John Becker which recipes to share, he named apple dumplings immediately. The cover of the new "Joy of Cooking" tells a tale of the book's history in its lists of authors, from Irma Rombauer to great grandson John Becker. Robin Mather is a freelance writer. Apple dumplings. Refrigerate for at least 30 minutes. Or peel, halve lengthwise, and core:.
Mix with a fork in a small bowl until blended:. Add and mix well:. Heavy cream softly whipped, if desired or vanilla ice cream. Cream cheese pastry dough. One 9-inch single pie crust or eight 3-inch tart or individual pie shells.
This deliciously rich, slightly tangy dough makes excellent tart shells or turnovers. Whisk together in a medium bowl:. Cut in until well blended:. Tasters found the kimchi-tofu stew to be a good, though simple, version of the dish, which usually would involve spending more time developing the flavors of the ingredients with longer cooking times. Kimchi jjigae Kimchi-tofu stew. About 8 cups, or 4 servings. Heat in a soup pot or Dutch oven over medium heat:.
When the oil shimmers, add:. Allow the gochujang to fry until the oil is bright red, about 1 minute.
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