I find it hard to part with anything beloved. It might be a pair of shoes like my taupe Anne Klein Fabulist Pointed Toe Pumps that I bought to wear to a wedding ten years ago, the ones I was sure I’d strut around in attending other events, but no. They only saw the light of day two more times. So, I finally had to bid them farewell. Or the silver Brighton heart earrings a student gave me, that I wore when I worked. Well-crafted, but a bit big for me, so a few years after I retired, I retired them. But books, there’s just no two ways about it, they are by far, the most difficult items for me to say good-bye to.
From my journal: June 25, 2024, Newbury Park, California
“Dropped off donations and…gave 446 books to our library…didn’t realize I had so many!”
It doesn’t matter if I’ve read them once, or a hundred times, if I’ve loved a book, I keep it. Which explains why last week when I pulled out my second copy of a cherished book, the first one was given to me in 1979, and its replacement came along in 2006, I had to face the truth. Although duct taped twice, when I excavated it from its prominent place in a cabinet, its spine fully collapsed and every one of its 1,132 pages, along with handwritten notes stuffed here and there, flew everywhere. Staring at it all over our kitchen floor, I knew then, it couldn’t be resuscitated, so it was time to say Ciao. So long my dear friend.
Even though I did it once, replacing it again, was just as tough. Maybe it’s because it not only contains a collection of classic tried-and-true recipes, but it’s also been my constant cooking companion for the last 19 years, and an earlier version for 27 years before that! This book has been my guide and other than my mom, and an aunt, it has taught me everything I know about baking, boiling, broiling, browning, heating, roasting, simmering, sizzling, steaming, steeping, stewing and toasting. How could I possibly replicate the notations I’ve made throughout the book, not to mention the marked pages with permanent spots, stains, and smudges from splattered ingredients used in my most treasured recipes?
First published in 1931, over 20 million copies have been sold! So impressive! I now own the 75th Anniversary version, the ninth edition of The Joy of Cooking. It was written by Irma Rombauer, a St. Louis widow who spent her life savings to self-publish the first edition. Her daughter Marion helped test all the recipes and illustrated the cookbook. If you, your mom, maybe your dad, grandparent or even great grandparent had or has a copy, you know it’s not just a cookbook, no, it’s so much more than that!
Covering food-related topics such as entertaining, sample menus, canning, storing food, nutrition, salting, drying, and fermenting, and with recipes both basic and sophisticated, I am hardly the only person who has revered it as my Kitchen Bible. The New York Public Library has even named it one of the top 150 most important and influential books of the 21st century! And Julia Child, she called it an essential resource for any cook living in the states. Now that’s some testament!
Although reluctant to close the book on my last copy, as soon as I held my new one in my hands, I couldn’t wait to dig in. Even so, I did have a few concerns. After so many revisions, would it lose Irma and Marion’s folksy tone? Would my best-loved recipes still be included? Would details on the healthier foods that I am incorporating into my diet be in there?
So far, I’ve spent two afternoons leafing through its 1,156 crisp clean pages. And now I feel comforted. Learning that Ethan Becker, Marion’s son, helped usher this tome into recent times, and in 2010 Ethan’s son, John Becker, and John’s wife, Megan Scott, revised and expanded it, I can breathe a sigh of relief. It’s still a family affair and still explains cooking in an easy to understand, gentle, and even humorous way.
While there are 600 new recipes, bringing the count to more than 4,000 in this not-so-slim volume, my first creations from decades ago, shepherd’s pie, pancakes, and banana bread are still in there. And now that I am cooking more plant and grain based meals, I checked and yes, and there’s info on that, too. Hello Farro! Quinoa! Tempeh!
It’s not easy parting ways with something so dear, but I’m trying to look at the bright side. This new copy will still be my kitchen companion, alongside me like a long-time, inspiring, and encouraging friend. With its updated information, especially on cooking methods and techniques, I’ll be sure to learn a thing or two. And with its unblemished pages, I’ll be creating recipes with fresh eyes. Perhaps I’ll even discover a few new takes on some old favorites. Oh, how fun! Oh joy!
A Journal Journey 