Refusing to update either of these texts with information we learn along the way damns them to obsolescence. But keeping them current offers them new life and enables them to continue to inspire us by connecting us with our past, present and future.
Any intellectual seeking to build a balanced larder of knowledge would do well to embrace their inner Roman emperor, and familiarize themselves with food and the art of cooking -- even if their own culinary attempts go up in smoke a disconcerting amount of the time.
We never ate Indian food when I was a kid, except for this recipe. I am pretty sure my mother got it out of The Joy of Cooking. I've altered it a tiny...
Welcome to my regular update of my food for thought session where I prepare and share a meal with the great and the good in political circles garnishe...
Still don't know what exactly you're cooking this Thanksgiving? Luckily, there are many excellent cookbooks out there that can help you plan your feas...
It's been a tough month for cooks. First I learned that Sheila Lukins, beloved creator of The Silver Palate, had died. Then I learned that Conde Nast was folding Gourmet.
I have a 1932 copy of The Joy of Cooking that's being held together at the spine with duct tape. The book, like so many things my mother gave me or tr...