nax@cornell.UUCP (03/03/85)
From: nax (Nax-Paul) [Is there no joy in mudpies?] I, too, enjoy taking the strap to *JoC* :-) I find it just too *white-bread*, saying things such as [In the recipe for Curried Rice (?)]: "Its popularity is undoubtedly due to the restraint with which the spice is used." I don't know about you, that makes me want to present the authors with a flying cream pie (p. 609). They also have more recipes that use muskrat than miso, but that's part of the white-bread syndrome. As nominated by Bob Dole, and formerly of Commie Martyrs H.S., Nax-Paul
billw@Navajo.ARPA (03/08/85)
> > I, too, enjoy taking the strap to *JoC* :-) > > I find it just too *white-bread*, saying things such as > [In the recipe for Curried Rice (?)]: > "Its popularity is undoubtedly due to the restraint > with which the spice is used." I still recomend Joy of Cooking to people. In general, the recipies in JoC are only mediocre (though frequently a good place to start experimenting) - If you find something in JoC that looks or tastes interesting, you are best off finding another specialty cookbook with anoteher recipe. However, JoC is easilly worth its price (last copy I bought was only $11 for the hardback!) for just the "information" sections and definitions and (i dont beleive someone complained about) the cross-references! BillW
jcp@osiris.UUCP (Jody Patilla) (03/10/85)
> > I still recomend Joy of Cooking to people. In general, the > recipies in JoC are only mediocre (though frequently a good > place to start experimenting) - If you find something in JoC > that looks or tastes interesting, you are best off finding > another specialty cookbook with anoteher recipe. > > However, JoC is easilly worth its price (last copy I bought > was only $11 for the hardback!) for just the "information" > sections and definitions and (i dont beleive someone complained > about) the cross-references! > > BillW I like Joy of Cooking too. It's a great reference for new brides and college students. After all, how many other cookbooks explain how to boil an egg ? It also tells how to make tofu, cottage cheese, and alot of other very basic things. The recipes are not necessarily great, but they provide a good base for experimentation. I haven't followed a JofC recipe exactly in about 10 years, but I often refer to it when I want to make something and need to get an idea of the appropriate proportions. I have lots of other cookbooks for specialty items, including "The NY Times 60 Minute Cookbook" (which is GREAT), but I wouldn't give away my JofC. -- jcpatilla "'Get stuffed !', the Harlequin replied ..."