{"id":18798,"date":"2020-07-20T10:01:38","date_gmt":"2020-07-20T14:01:38","guid":{"rendered":"https:\/\/acornabbey.com\/blog\/?p=18798"},"modified":"2020-07-20T10:03:33","modified_gmt":"2020-07-20T14:03:33","slug":"i-wore-out-my-first-copy","status":"publish","type":"post","link":"https:\/\/acornabbey.com\/blog\/?p=18798","title":{"rendered":"I wore out my first copy"},"content":{"rendered":"
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It was 1976, I believe, when I bought a copy of the 1943 edition of Irma Rombauer’s The Joy of Cooking<\/em> at a junk shop. I am not hard on books, so I’m sure that the book was in fairly rough condition when I bought it. Over the years, though, the fabric peeled off the spine, and the covers came loose. Recently I found another copy of the 1943 edition on eBay and bought it for $28.<\/p>\n

Why the 1943 edition? The 1943 edition is the wartime edition, which emphasized frugality and cooking from scratch. There have been many editions of The Joy of Cooking<\/em> (see the Wikipedia article<\/a>). According to Wikipedia, the 1936 edition emphasized meals that could be made in 30 minutes or less, using frozen and canned foods (yuck). The 1951 edition sounds interesting, though I have never seen a copy. Later editions, as far as I’m concerned, are probably poor references for truly traditional home cooking in America, which is what this book is good for.<\/p>\n

In the 2009 film “Julie & Julia,” there is a funny scene in which Julia Child (played by Meryl Streep) encounters Irma Rombauer in a publisher’s office. Rombauer is presented as dowdy and a bit of a hick. Compared with Julia Child, no doubt she was. But, in my opinion, though learning to cook other nations’ cuisines competently is a skill greatly to be desired, there is no shame in honoring, loving, and preserving one’s native cuisine. The 1943 edition of The Joy of Cooking<\/em> is the best reference I have ever seen for traditional American cooking.<\/p>\n

I rarely follow any recipe exactly. But I do consult many, many recipes, just to get a concept before making my own version. My modifications are usually about making things healthier, with a bias toward California cuisine and Mediterranean cuisine. Though just about every recipe in The Joy of Cooking 1943<\/em> is made from scratch, she does use pantry staples that we all still use — tinned tomatoes, tinned salmon, and cracker crumbs, for example. (I don’t keep crackers in the house because I like them too much, but I recently bought some Ritz crackers — for the first time in my life, as far as I can recall — to make a traditional squash casserole.)<\/p>\n

Part of the value of The Joy of Cooking 1943<\/em> is its completeness. You’ll find a reference for just about everything your grandmother (or great-grandmother) used to make. I was shocked a few months ago, though, when I discovered that there is no recipe for pimento cheese, which is an American classic.<\/p>\n

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It was 1976, I believe, when I bought a copy of the 1943 edition of Irma Rombauer’s The Joy of Cooking at a junk shop. I am not hard on books, so I’m sure that the book was in fairly rough condition when I bought it. Over the years, though, the fabric peeled off the … Continue reading “I wore out my first copy”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,4],"tags":[],"class_list":["post-18798","post","type-post","status-publish","format-standard","hentry","category-culture","category-food"],"_links":{"self":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/18798","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18798"}],"version-history":[{"count":22,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/18798\/revisions"}],"predecessor-version":[{"id":18826,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/18798\/revisions\/18826"}],"wp:attachment":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18798"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18798"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18798"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}