tag:blogger.com,1999:blog-31274466.post116258839768929902..comments2023-10-28T03:52:04.208-07:00Comments on The Modern Apron: Menus, Methods and Musings: Oh JOYTDhttp://www.blogger.com/profile/00665343970056841693noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-31274466.post-63397681948649350102008-01-30T08:16:00.000-08:002008-01-30T08:16:00.000-08:00Bob--Thanks for sharing your thoughts. I think wh...Bob--<BR/><BR/>Thanks for sharing your thoughts. I think what I find a little unfriendly about JOC (and we have the same 1975 edition), is that it's somewhat clinical. Do this, add this, stir in this, the end. One of the things I love about James Beard and Julia Child are that they then go on to say "...it will look like/feel like this..." and give you some cues that tell you you've done it right. I like that little pat on the back, that reassurance, that "yep, you got it, kiddo!" <BR/><BR/>I do agree that the "About" sections can be quite helpful. We can all use a refresher on certain subjects from time to time.<BR/><BR/>Perhaps my opinions are colored by the fact that I've been cooking for so long and JOC didn't come into my life until I was pretty comfortable in the kitchen. When I was just starting out, I had my trusty copy of James Beard's Theory and Practice of Good Cooking by my side. <BR/><BR/>I think there may be a phenomenon with "starter" cookbooks which I have also experienced with things like Chinese food and pizza--what we're exposed to first lays a foundation for future expectations I know I personally have never had pizza that was quite as good as the pizza my parents ordered every Saturday night when I was a kid from the Chik'n' Bucket (don't ask!) near our house. Maybe it's the same with "basic" cookbooks. You never get over that first one. :)TDhttps://www.blogger.com/profile/00665343970056841693noreply@blogger.comtag:blogger.com,1999:blog-31274466.post-80590961564929536582008-01-30T04:22:00.000-08:002008-01-30T04:22:00.000-08:00I just read some of your comments about beginner c...I just read some of your comments about beginner cookbooks and your negative thoughts of the Joy of Cooking and deem it necessary to throw my 2 cents worth into the mix. <BR/><BR/>If the question concerning beginner cookbooks was reworded to ask, "I have no idea what I am doing in the kitchen and need a good introductory cookbook. What is a good choice?", then I would highly recommend Joy Of Cooking (1975). JOC is truly a cookbook for beginners who need a complete introduction into the world of cooking and/or baking. <BR/><BR/>In the early 70's I was a newcomer to the cooking world and had had my fill of heavy, concentrated reading during my recently completed college career and was interested in lighter fare. JOC will teach one the basics of cooking if it is treated as a book, rather than a reference guide. Ignore the recipes and concentrate on the "About" sections (such as "About Shrimp") to learn terminology, techniques and essential information particular to the ingredient.<BR/><BR/>"About Beef" provides the reader info regarding cuts of beef, the types of cooking (roasting, braising, sautéing, etc.) that best suit them, and a whole myriad of other information a true beginner would find beneficial. In the past 30+ years I’ve become quite a good and creative cook (as I’ve been told) and found that really reading JOC has been a contributing factor in this development. I still frequently refer to JOC when I need to refresh my knowledge about certain foods.<BR/><BR/>I found JOC (1975) to be a very useful cookbook though, over the years, I’ve found many cookbooks that contain much more elegant recipes. My collection of cookbooks has grown steadily over the years, now numbering about 130. From Julia (Mastering the Art of French Cooking, The Way To Cook) to Pierre Franey, Craig Claiborne and a whole litany of acclaimed cookbook authors I honestly believe that JOC is by far the outstanding intro to cooking that provides the cook the basic knowledge required to prepare the wonderful recipes contained within all of those books. JOC certainly provided me the info that allows me to confidently alter existing recipes to create a whole new dynamic. <BR/><BR/>Almost anyone can open a cookbook and follow a particular recipe to put a very good meal on the table, yet not everyone can deviate from the recipe without knowing what works with what. JOC provides just such insight if it is used in its entirety as opposed to merely being a warehouse of recipes.<BR/><BR/> Those who are comfortable (and accomplished) in the kitchen who do not own JOC would most likely find it less valuable to them than it is to kitchen neophytes. I strongly recommend JOC to family and friends just finding their ways into the kitchen as a means of understanding the kitchen and food. If used properly, the foundation JOC creates will last a lifetime and the cooking “rookie” will one day become a “seasoned veteran”. <BR/><BR/>Just my thoughts, based upon my experience. Bon Appetit.Bob Hhttps://www.blogger.com/profile/06879754276691684250noreply@blogger.com