[Sca-cooks] Joy of Cooking
Phil Troy / G. Tacitus Adamantius
adamantius.magister at verizon.net
Fri Nov 3 03:30:04 PST 2006
On Nov 3, 2006, at 12:24 AM, Stefan li Rous wrote:
>> That book took on and largely succeeded at what was a daunting
>> task: mastering the mountain of culinary changes that took place
>> between the mid-1970s and the mid-1990s.
> So what were these "mountain of culinary changes that took place
> between the mid-1970s and the mid-1990s"?
> The increasing use of the microwave oven is the main one that comes
> readily to mind, although the greater use of ethnic recipes and
> availability of specialty ingredients also occur to me.
What most people think of as nouvelle cuisine had its greatest
prominence in the US, anyway, in that period (although it had been
going on in Europe since the 50's). It was the epoch of [in
exaggerated theory] large plates and small portions, when fresh goat
cheese ruled the earth and roared out to its young across plains
dotted with little dots of raspberry puree squeezed from plastic
You were more likely to find multiple recipes for chestnut granitee
in TJoC than you were to find one good, honest vanilla ice cream recipe.
I'll bet that, some day, the '97 edition of TJoC will be worth a lot
of money on the collector's market, after the pain passes.
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