licia
Executive Chef
When I came home today - my new Joy of Cooking had arrived. I will be spending some time enjoying that for a while.
BreezyCooking said:There was a long & very interesting review of the newest Joy of Cooking edition in the New York Times today. You can access it online for free. It compares the newest edition to the original & all the revisions inbetween. Review for the newest version was "mixed".
BreezyCooking said:For those of you who have a Borders Books in your area, & are a member of their "Borders Rewards" (membership is free), from now through November 7th the new edition of Joy of Cooking will be available to members at 40% off, which is a pretty darn good discount. You just need a membership card (available at any Borders store) & a copy of the e-mail coupon they send out.
I'm even more of a heretic, Thymeless. I don't have any! Years ago someone gave me the 60's version, but I never used it, so after years of using it as a doorstop, I gave it away. Have never felt the need to get another one. When I was a kid, I used to cook out of my mother's version, but I liked the Antoinette Pope Cooking School book better... and gave mom's old one away a few years ago, too.thymeless said:I guess I'm a heretic. I only have the latst one, which was what, the 96 edition? I like it a lot, but I have no expereince with earlier ones.
thymeless
If I had to choose, I'd go for Joy. I received the latest a couple days ago -- $18 on Amazon. It's our fifth copy of Joy, with our oldest being a 1936, the first trade publication.buckytom said:good luck and have fun with it licia. looking forward to hearing of the recipes you make from it.
we use a 70's version of a betty crocker cookbook as a general reference, but it's getting torn up. in fact, it's in 3 chunks right now, with no cover.
i need to get another good basic reference. would anyone have an opinion on which is better? "joy" or "crocker"?