The subsection “About Steak” explains the various cuts of steak, and gives simple directions for grilling and broiling, and even discusses steak knives. You can read about beef grades, cuts, tenderness, and methods of preparation. I flipped open the section called “Meat.” “Meat” has 100 pages. Here’s a picture of a dirty and worn but popular page in our house, with the recipe for homemade pesto sauce - still the best pesto I’ve ever found.
The pages are stained and a little crispy. My Joy of Cookiong long ago lost it’s shiny cover. It was heavy and relatively expensive, and I felt like a real grownup. Suddenly I wanted to cook I wanted to eat and serve homemade food, not take-out every night. At that point I had been married three years, I had my first child, and I became a stay-at-home mom. I have the 7th Edition, published in 1997. The Joy of Cooking was first published in 1931, and has had seven editions since then. You don't pay a cent more than you would otherwise. This post may contain affiliate links, which means we may make a small commission if you purchase something through the link. (Ironic for that to come from me, isn’t it?) But you can always rely on recipes in America’s Test Kitchen cookbooks, or from The Gourmet Cookbook (from the now defunct Gourmet Magazine).īut my very favorite, my go-to, the one I can’t do without, is The Joy of Cooking. How many Pinterest recipes have you tried that have been epic fails? Any fool with a computer can post a recipe. Ina Garten - how I love her - isn’t going to mislead you in her instructions. More than just an instruction manual, cookbooks introduce you to foods you’ve never thought to make, and certainly haven’t thought to search for on the internet.Ĭookbooks also have credibility. Or looking for a skinny butternut squash soup recipe? The internet is my friend.īut the great thing about cookbooks, unlike the internet, is that they give you ideas for food you didn’t know you needed to make. Can’t remember how long to bake a chicken breast? Google it. But I can find so much with a simple google search, or a virtual stroll through Pinterest. Occasionally I’ll page through one to find an old favorite recipe. But the truth is that in this day and age, I rarely use them. I love cookbooks: Ina Garten, America’s Test Kitchen, Rachel Ray, regional Junior League cookbooks,The Gourmet Cookbook, and many others. And there is a brand new fully revised edition! If you own only one cookbook, make it Irma Rombauer’s The Joy of Cooking.
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