Monday, September 19, 2011

The Joy

of Cooking.

Have you ever read it?

I don't mean the new fancy one, but rather the old one.
-The one that teaches you how to cook squirrel and porcupine.
- The one that provides a recipe for onions stuffed with sauerkraut, and notes as a subtitle: Not for a ladies' luncheon.
- The one in which the authors wax poetic about charlottes: "How dull seem the charlottes of our youth, with only a cream and a cherry, when compared with those put together in the sophisticated society we now seem to frequent!".
- The one that teaches you how to make as well as to pronounce vichyssoise: "This leek soup may be served hot or very cold. Yes, the last 's' *is* pronounced, like a 'z', but most Americans shun it, in a 'genteel' way, as though it were virtuous to ignore it."

It's great! Someday if I win the lottery and am done traveling the world, I may cook my way through this cookbook, just like Julie did with Julia's book. Muskrats might be hard to find by that time though...


Squirrel said...

I've read the new one (not cover to cover, but much of it), and I agree, it's not nearly as entertaining as the original. I do have recipes for racoons and squirrels (!) elsewhere, though.

laura b. said...

I'm no cook but I'd be willing to read that for the fun of it :)

Pamela said...

Squirrel, hadn't thought of that!! Would you rather be boiled, fried, sauteed, poached, or baked?

Laura, it's fun to find the tidbits!

Mel said...


It is a treasure!
And lemme know when you might need a muscrat or two.

<-- lives near a river.....or six

Mrs. Hairy Woman said...

We have an older version and then a few years ago we bought a revised edition and the funny thing is that a few of the recipes have been actually revised too and so it makes it difficult to follow what goes in

Squirrel said...

Oh, I think I'd prefer to be pickled, thank you very much...