I was gifted a copy at my bridal shower in 1968 and have made (among other recipes) the vanilla cream caramels every Christmas since then. My copy is pretty beaten up, and I can make the caramels by memory, but just having the book nearby and open to page 732, makes it a tradition in and of itself.
I have the 1975 edition and it is the most thorough and best cookbook I have ever had. I have been told by women that the later editions are not as good as the earlier ones, and have lost what made this cookbook successful. But after watching this video, it seems that is a matter of opinion, and for younger people, they may not want to know all the detail of classic cooking, based on classic French cooking, such as how to prepare a fresh rabbit by starting with a live one, for example. I found those details in the book fascinating and made the book extremely comprehensive, though I personally did not use that part. I can see where some people would however, if they live in a rural area, have a hunter in their family, or raise their own stock, where more people are finding ways of doing that now, such as keeping chickens has made a resurgence.
Susan Sauls some of the recipes I loved to make as a girl (like English toffee at Christmas) aren’t in the copy I was given by my mom, but I found an older edition at a flea market and grabbed it.
When I moved out on my own years ago, my mother gave me my own copy of Joy of Cooking. It’s the cookbook I keep going back to over and over again. Not only for the recipes, but the info at the beginning of each section.
When I was 12 years old, I read the 2011 version of joy of cooking in my school library. I was intrigued by the fact that there was so much history steeped in the introduction. As someone who is a foodie and a cook and a fanatic for history, I have vowed to collect every single edition new and old since then. You can tell just how much American cuisine has changed by looking at the contents.
About 40 years ago on a visit with my aunt & uncle in Florida, my Aunt Sally sent me home with a grocery bag full of calamondins from their small citrus grove. I'd never heard of calamondins before and had no idea what to do with them. They looked like miniature tangerines and tasted very tart like kumquats. When I got back home I checked my Joy of Cooking (1964 edition) on the chance that there might be information on calamondins. Not only was there information but there was also a recipe for calamondin preserves. I dove in. It took all day to prep the fruit and cook the preserves, but the effort was well worth it. Twelve delicious jars of calamondin preserves. I should mention that my 1964 edition has "the squirrel illustration" that collectors of the Joy prize so much.
I currently have a 1950's version, a 1970's version, and a 1990's version. Mostly, I prefer the 1970's (great Christmas cookies), but the 1990's caponata recipe is a must have. Just saying.
I received my Joy of Cooking in 1972 as a birthday gift during the time I had my first job and apartment. Although I have bought a few subsequent revisions of the Joy and enjoy reading them, in the kitchen I always rely on my first copy.
@@veeyesforvengeance4056 After I got my 1964 edition of The Joy as a birthday gift in 1972, I bought my mother a copy of that same edition because I was really enjoying mine. For some reason, she never really used it that much in the kitchen but she did enjoy reading it. I think it was because she was accustomed to using cookbooks that had lots of photos to go along with the recipes. She had an entire set of the early Family Circle Encyclopedia of Cooking, when it was sold one volume at a time in grocery stores. My mother also enjoyed collecting community cookbooks compiled and sold by local organizations around the country. My favorite of those is "Talk About Good" by the Service League of Lafayette, Louisiana.
I'd like to know more about how the recipes have changed over the years. I've heard that back in the 50's they used a lot of gelatin for salads and meat.
Yes, that book was part of my cooking library. It was back when we used measurements like pounds, cups, tablespoons, ounces, and not this trendy neurotic grams and millilitres which suddenly caused a surge in food scale purchases.
It's a staple for ever kitchen and a beginner or professional..a must have.
I was gifted a copy at my bridal shower in 1968 and have made (among other recipes) the vanilla cream caramels every Christmas since then. My copy is pretty beaten up, and I can make the caramels by memory, but just having the book nearby and open to page 732, makes it a tradition in and of itself.
Those sound tasty. I'll make them sometime this week. Any other recipes you recommend? My only restriction is cheese; I just don't like it :)
I still see my mother's flour spattered copy of The Joy of Cooking open while she was cooking. She said, "If you can read, you can cook."
Exactly!
What a wonderful thing to remember about your mother.
I received mine in 1974 I still use it very often. It’s great !
The Joy of Cooking and a book titled The World of Baking have been in my kitchen for fifty years, and together, they bring me great joy.
I have the 1975 edition and it is the most thorough and best cookbook I have ever had. I have been told by women that the later editions are not as good as the earlier ones, and have lost what made this cookbook successful. But after watching this video, it seems that is a matter of opinion, and for younger people, they may not want to know all the detail of classic cooking, based on classic French cooking, such as how to prepare a fresh rabbit by starting with a live one, for example. I found those details in the book fascinating and made the book extremely comprehensive, though I personally did not use that part. I can see where some people would however, if they live in a rural area, have a hunter in their family, or raise their own stock, where more people are finding ways of doing that now, such as keeping chickens has made a resurgence.
Susan Sauls some of the recipes I loved to make as a girl (like English toffee at Christmas) aren’t in the copy I was given by my mom, but I found an older edition at a flea market and grabbed it.
When I moved out on my own years ago, my mother gave me my own copy of Joy of Cooking. It’s the cookbook I keep going back to over and over again. Not only for the recipes, but the info at the beginning of each section.
So enjoyable. Love the love story towards the end.
Best bread recipe in the world is in that cookbook. Been using it for years.
The "Joy of Cooking" and.... 'Tis the Season.' Happy holidays, Everyone!
When I was 12 years old, I read the 2011 version of joy of cooking in my school library. I was intrigued by the fact that there was so much history steeped in the introduction. As someone who is a foodie and a cook and a fanatic for history, I have vowed to collect every single edition new and old since then. You can tell just how much American cuisine has changed by looking at the contents.
And next, Megan can publish a skincare book. She’s absolutely stunning!
About 40 years ago on a visit with my aunt & uncle in Florida, my Aunt Sally sent me home with a grocery bag full of calamondins from their small citrus grove. I'd never heard of calamondins before and had no idea what to do with them. They looked like miniature tangerines and tasted very tart like kumquats.
When I got back home I checked my Joy of Cooking (1964 edition) on the chance that there might be information on calamondins. Not only was there information but there was also a recipe for calamondin preserves. I dove in. It took all day to prep the fruit and cook the preserves, but the effort was well worth it. Twelve delicious jars of calamondin preserves.
I should mention that my 1964 edition has "the squirrel illustration" that collectors of the Joy prize so much.
This segment ... “The Joy of Cooking” is one of my favorites!
I currently have a 1950's version, a 1970's version, and a 1990's version. Mostly, I prefer the 1970's (great Christmas cookies), but the 1990's caponata recipe is a must have. Just saying.
I received my Joy of Cooking in 1972 as a birthday gift during the time I had my first job and apartment. Although I have bought a few subsequent revisions of the Joy and enjoy reading them, in the kitchen I always rely on my first copy.
How wonderful! I would love to have older versions. Mine is the 1975 version and it is my all time favorite cookbook.
@@susansauls8902 I understand that most critics think the 1975 revision is the best one.
My most fond memories of my childhood are in the 70's being with my mom in the kitchen making cookies from this book.
@@veeyesforvengeance4056 After I got my 1964 edition of The Joy as a birthday gift in 1972, I bought my mother a copy of that same edition because I was really enjoying mine. For some reason, she never really used it that much in the kitchen but she did enjoy reading it. I think it was because she was accustomed to using cookbooks that had lots of photos to go along with the recipes. She had an entire set of the early Family Circle Encyclopedia of Cooking, when it was sold one volume at a time in grocery stores. My mother also enjoyed collecting community cookbooks compiled and sold by local organizations around the country. My favorite of those is "Talk About Good" by the Service League of Lafayette, Louisiana.
I learned to cook in jr high, but after that the joy of cooking (book) taught me to cook delicious meals that pleases everyone !
i just put a book on the shelf 20 minutes ago and this was next to it.
I'd like to know more about how the recipes have changed over the years. I've heard that back in the 50's they used a lot of gelatin for salads and meat.
Erma Rombaur spent her elderly years complaining how she'd been swindled out of thousands by her publisher
Probably so, especially for a woman alone then.
I have the original one and it was my mom's I bought an updated one same same.
I have the book
Okay 👍👍👍
Can CBS feature a new (rereleased) book that is not published by Simon and Schuster?
Yes, that book was part of my cooking library. It was back when we used measurements like pounds, cups, tablespoons, ounces, and not this trendy neurotic grams and millilitres which suddenly caused a surge in food scale purchases.
I loathe cooking. I only do because you gotta have fuel to keep going and I’m not in to fast food! I couldn’t make it as a cook.
Love the story and book but not the mushrooms😜
richard scott mills scene
jodys carob seed sixteen
rainy day crushed bean
He was …………interesting.I can see how he would sweep a woman off her feet,
It shouldn't be called The Joy of Cooking it should be called the very complicated and expensive recipe book