The Joy of Cooking

If you can only have one cookbook, let it be "The Joy of Cooking." Just this week, I had a chance to chat with the young mother directly across the street from me. She was holding a package that had just been delivered by UPS. She proudly held it up and proclaimed, "My Joy of Cooking cookbook!". . . AND, to satisfy my ego, I must tell you that she also told me her oldest child, Ariel, age "three and a HALF" thinks that every white car they see is "Sherry's car"! (My car is white)

Anyway. . . a brief history of the Joy of Cooking. It was first written in 1937 by Irma Rombauer. This was a time when domestic help was becoming a thing of the past and women were returning to the kitchen. The Joy of Cooking served as a means to making cooking more socially acceptable, fun, and easy and turned cooking from a chore to a joy. Over the coming years, Irma and her daughter, Marion, continued to revise the cookbook to meet changing needs and in 1953 a new volume was published which brought about the transition of Marion's stewardship of the project. In 1975, Marion published a new edition and that one was the biggest seller of all the previous ones. By this time, Joy had become an institution in America's kitchens.

Today, Marion's son, Ethan Becker, has taken over the reins and the 1997 edition is the one I own. In 2006, the 75th Anniversary Edition was published.

What makes this cookbook unique and extraordinary? It is both a teaching tool as well as a collection of recipes. It has an extensive reference section. If you find an ingredient or term in a recipe from another source that you don't understand, chances are you will find a thorough explanation of it here. I like the detailed coverage in each chapter. In the grains chapter, for example, each grain is explained with the information you need for choosing, cooking, and the benefits of that grain. The same is true for fruits, vegetables, stocks and sauces, and throughout the book.

In over 1000 pages, how can I possibly choose one (or even more) recipes to properly showcase this fine cookbook? That is impossible. But here is one recipe I think everyone would like.

Fresh Fruit Kuchen:

Kuchen is the generic German term for cake, but in America it refers specifically to a breakfast pastry.

This recipe uses peaches. However, apricots, plums, cherries, raspberries, or blueberries can be used.

Have all ingredients at room temperature.

Position a rack in the lower third of the oven. Preheat oven to 350 degrees. Grease a 9 x 2 inch round pan.

Whisk together: 1 cup all-purpose flour, 1 tablespoon baking powder and 1/8 teaspoon salt.

In a large bowl, beat on medium to high speed until light and fluffy: 8 tablespoons butter and 3/4 cup sugar.

Beat in one at a time: 2 large eggs

Stir in the flour mixture just until incorporated. Scrape the batter into the pan and spread evenly. Scatter on top: 2 cups peeled and sliced peaches and 1/4 cup chopped pecans.

Combine and sprinkle over the fruit: 1 tablespoon sugar and 1/4 tablespoon ground cinnamon

Bake until top is golden brown, about 40 to 45 minutes. Let stand to room temperature before serving.