Some local comments about "Joy of Cooking" in general and reaction to the newest edition of the cookbook, just published in conjuction with the 75th anniversary of the first edition:
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Kamala Gamble, owner, Kam's Kookery and Guilford Gardens: "I have an old edition (1975) and a new edition (1997). Occasionally I'll get a request for something like a Jell-O salad, and I'll use "Joy of Cooking" for that. Or, if it's something I just don't have a recipe for, like pimiento cheese, I'll get out the book. I still give it as a wedding gift. I'm one of those who still does canning and pickling, so sometimes I'll use it as a reference when I'm canning.
"Yes, I will get the newest edition, to see if it is different."
Geni Thomas-Woodward, food service director and executive chef, Casady School: "That book is unbelieveable, I don't care what any chef says. That and the 1950 edition of the Betty Crocker Picture Cookbook. I have them both."
She keeps the 1975 edition in her office and has several editions at home, including the 1997 volume.
"I use it both for the recipes and as a reference book. And the chapter about knowing your ingredients — it is very good. So are the recipes for stocks and sauces. It's one of the best books for a new bride.
"Yes, I will buy the new edition; I've bought every edition published."
Avis Scaramucci, owner, Nonna's Euro-American Ristorante and Bar: "I sure do! I absolutely do have ‘Joy of Cooking.' I've had it forever — I got it back in the days when I had time to cook. It's like a Bible. It's worn out and I still use it. There are just certain things you have to have around. It is required reading."
As for the just-published edition, "I would be curious ..." how it compares to earlier editions.
Kurt Fleischfresser, owner/chef, The Coach House: "The original edition is one of the most used among all the cookbooks I have. It was from my mother. It's amazing how solid those recipes in that book are. There's always something in there to use, the basic stuff." He used a variation of the corn sticks recipe to create a recipe now featured at The Coach House, along with several dessert recipes he's adapted from basic recipes in "Joy of Cooking."
The chef keeps the 1975 and 1997 editions of "Joy of Cooking" in the kitchen at his restaurant, wrapped in plastic to keep the pages clean. "The 1997 one is nice, but it's too specific, with stuff I didn't need."
The book from his mother, with a blue cover, is kept at home.
Compiled by Food Editor Sharon Dowell
Recapturing the ‘Joy' Iconic cookbook relaunched,... 11/01/2006 For years, "Joy of Cooking" was a household staple, an almost mandatory gift at weddings, graduations and housewarmings. Especially during its 1970s heyday,...
