For example, he says pork loin is not as fatty as it used to be. “Really, ingredients do change,” says Mr. They wanted to make sure each still worked. The newest edition has advice for using an Instant Pot. So in 1951, a section on frozen foods was added.
Frozen food became everyday fare instead of a luxury. In the 1950s, railcars and trucks had good refrigeration for the first time.
So in 1943, the book included recipes that used ingredients frugally. People could buy only a limited amount of certain items. During World War II, food was rationed in the United States. (Did you notice its title no longer has “The”?) The book has been revised (edited) many times. Some call the book “the Swiss Army knife of cookbooks.” For decades, Americans have relied on this old book to show them what it means to be a home cook.īut times have changed. Rombauer handled the business and expense of writing, editing, printing, and promoting herself. She self-published The Joy of Cooking in 1931. Why? They wanted to fix up a family heirloom. That’s what John Becker and his wife, Megan Scott, did. Now imagine doing all that in your home kitchen-without a dishwasher. Then imagine coming up with 600 brand new ones. Imagine carefully testing several thousand recipes for a beloved cookbook.
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