When I’m cooking, I use it for baseline recipes. I can rely on the information to be true, thorough, and clear. When I’m writing, I use it as an encyclopedia (I know Google exists!). “Prune Soufflé.” “Crabmeat Canapes III.” “Foundation Recipe for Mayonnaise Jelly”! It was published in 1946 and flipping through it is affordable time travel. That’s my late aunt Barbara’s copy, and I’m guessing, her mother’s before her. One version has a lovely blue-and-white diamond-pattern cover and is the size of a Victorian novel. THOUSANDS of recipes have been refreshed and modernized (mushroom bacon anyone?), hundreds of new recipes were added (while some fuddy duddys were dropped), and I’d argue it’s worth adding to your bookshelf even if you already have two previous versions there-as I do. This year, the Joy of Cooking, that gigantic encyclopedic cookbook you may already own/love/rely on, published a huge update of their own, as they do every once in a while-this is their ninth edition since the first one came out in 1931. I like to greet them individually, marking the updated version of me. It’s thrilling, really, especially as it relates to the sprouting grays on my scalp. Everything in life is constantly changing. Only my social security number and the stupid electoral college come to mind. Some things in life never change? No way! Not true.
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