Today The New York Times' Dining Section is all about cookbooks! I cheered when I started reading the section and I bet you will too.
Does the World Need Another ‘Joy’? Do You?: Kim Severson leads the section by asking the same question we've been asking over here. Should we dedicated $30 and space on the cookbook shelf for another edition of Joy of Cooking? Severson has mild praise for the new edition, but says if you already have a previous Joy, you might stick with it since "a meringue is a meringue and cuts of beef don’t really change." The article made me so curious about all recent editions. I put a bid in on eBay for the 1975 edition and added the new one to my birthday wish list.
Kitchen Classics, in the Eye of the Beholder: Some cookbooks that are long out of date are still go-to guides for cooks. Cookbook expert Bonnie Slotnick tells the Times: "Cooks don’t necessarily want the newfangled or low-fat versions that publishers think they do.” Also look out for Slotnick's opinions on storing cookbooks in the November issue of Real Simple. (Photo:RoseGirl)
Trading Recipes on the Rim of the South China Sea: A discussion of three Asian cookbooks with recipes for: Javanese Chicken Curry, Shrimp and Onion Simmered in Caramel Sauce and Pork Ribs Adobo • A Dish for Cooks Who Are Fast on Their Feet: A dolcetto wine pairing with a recipe for Fettuccine With Porcini. • For Those Happiest Elbow-Deep in Flour: A review of new baking books and a tip on how to unmold a cheesecake with a hairdryer. Plus a recipe for Fudge Pudding Cake. •Twofers in the Roaster: The Minimalist suggests Roast Chicken and Vegetables.