PossumGirl Posted October 31, 2006 Share Posted October 31, 2006 I was wondering if this classic American cookbook is known in the UK? It's considered the one "must have" in most American kitchens. The original edition was written in the 30s, and it has been updated several times since, although thw 2000 update is generall considered an anathema by most people.The new edition has just been published today and goes back to the earlier editions in content and style apparently. Everything old is new again, and they've even put back chapters on canning and preserving, which they had taken out because people had stopped doing it. In my cleaning frenzy before moving, I got rid of my edition and have been regretting it ever since, so I ordered the new one at Amazon, and even with shipping, the pre-publication price made it a good deal.This now makes 2 books I've had to replace because I foolishly gave them away/sold them before we moved...PG Link to comment Share on other sites More sharing options...
Clair Posted October 31, 2006 Share Posted October 31, 2006 [quote user="PossumGirl"]I was wondering if this classic American cookbook is known in the UK? It's considered the one "must have" in most American kitchens. The original edition was written in the 30s, and it has been updated several times since, although thw 2000 update is generall considered an anathema by most people.The new edition has just been published today and goes back to the earlier editions in content and style apparently. Everything old is new again, and they've even put back chapters on canning and preserving, which they had taken out because people had stopped doing it. In my cleaning frenzy before moving, I got rid of my edition and have been regretting it ever since, so I ordered the new one at Amazon, and even with shipping, the pre-publication price made it a good deal.This now makes 2 books I've had to replace because I foolishly gave them away/sold them before we moved...PG[/quote]How does this compare bargain-wise ?(sorry, not au fait with $ exchange rate) Link to comment Share on other sites More sharing options...
Catalpa Posted October 31, 2006 Share Posted October 31, 2006 Don't forget you can often find reasonably priced earlier versions of books at abebooks.com. I love abe.ps: no, it's not a book with which I'm familiar - maybe she was a sort of American Mrs Beeton? Others may know. Link to comment Share on other sites More sharing options...
PossumGirl Posted October 31, 2006 Author Share Posted October 31, 2006 I think she probably was an American Mrs. Beeton, Catalpa. At any rate, I particularly love the charts and things. I'm thinking that it may prove useful when I'm trying to get my friends to understand some particular dish or technique that I'm trying to explain.I like abebooks as well, although now one can often find things for which they're looking on ebay. The other book I replaced, "Secrets of a Jewish Baker" was available for a great price on ebay, and I got it in less than 10 days.For the "Joy of Cooking," with shipping, the price came to 19€! I didn't take the fastest shipping time, as it didn't seem worth it to pay the extra.PG Link to comment Share on other sites More sharing options...
Coco Posted October 31, 2006 Share Posted October 31, 2006 I wish we could get round to finally unpacking everything we brought with us nearly 4 years ago! Not long now, when the barn is finished that we'll be able to. I have a book that an American friend got me from whatever is the equivalent to WI in New York state. It's called "Applehood and Mother Pie" and has some wonderful "all American" recipes in it. Link to comment Share on other sites More sharing options...
PossumGirl Posted November 1, 2006 Author Share Posted November 1, 2006 I kind of enjoyed living here before the arrival of our "stuff," then when it was here while the renovations were going on, but with it all still in boxes, I did find myself "craving" the things that I knew were there but that I couldn't access. It is nice being able to get to everything now though.PG Link to comment Share on other sites More sharing options...
Rozmum Posted November 2, 2006 Share Posted November 2, 2006 I was given the 'Joy of Cooking' many years ago by an American Friend. I suppose it was around 1980. There were some great recipes in it including Zucchini Relish - fantastic when you've got so many courgettes you don't know what to do with them! Sadly it got left behind when I split with my spouse.............I wonder if he uses it????? Link to comment Share on other sites More sharing options...
Russethouse Posted November 2, 2006 Share Posted November 2, 2006 I think I have a copy somewhere - unread !An American friend had a dinner party last weekend and talked about 'brining' pork and I noticed something on one of the links about brining a joint - whats that all about ? Link to comment Share on other sites More sharing options...
PossumGirl Posted November 3, 2006 Author Share Posted November 3, 2006 Crud! I just wrote a long and detailed response to this and the server returned an error before I could post it!Okay, here goes again...Brining is a technique used for meats that tend to dry out, like turkey and pork. You soak the meat in a solution of salt, water and sugar for an hour to overnight (depending on what you're brining) and then cook as usual. The salt solution enters the fibers of the meat, making it more juicy.I've tried it and am not totally convinced. It is a lot of work for what it seems to accomplish, in my opinion, and I am able to get juicy results withot it by using other cooking methods.Here is a recipe for cooking a turkey from Recipezaar that you can try, also, Cook's Illustrated has several articles on it, but I think you need to be a subscriber to access most of them.PG Link to comment Share on other sites More sharing options...
Russethouse Posted November 3, 2006 Share Posted November 3, 2006 Thanks PG - I'll have a look [:D] Link to comment Share on other sites More sharing options...
SaligoBay Posted November 6, 2006 Share Posted November 6, 2006 I have Joy of Cooking. It even tells you how to skin a squirrel, but I don't have the right shape of boots, so I've never done it.To tell you the truth, I haven't used it much at all. It's the measurements. A cup of butter? No way do I measure butter in cups. Or sticks, or anything else. I wish the cooking world would get rid of cups! Just weigh things! Link to comment Share on other sites More sharing options...
PossumGirl Posted November 7, 2006 Author Share Posted November 7, 2006 I have to agree about the measurements, SB. Weighing is far more reliable.My book came yesterday, I haven't had time to look at it yet, but I do feel a small touch of nostalgia just seeing it here.PG Link to comment Share on other sites More sharing options...
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