Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site Shasta.ARPA Path: utzoo!watmath!clyde!cbosgd!cbdkc1!desoto!packard!ihnp1!ihnp4!mhuxn!mhuxj!mhuxr!ulysses!allegra!bellcore!decvax!decwrl!Shasta!mogul From: mogul@Shasta.ARPA Newsgroups: net.cooks Subject: Re: Bad recipes in Joy of Cooking! Message-ID: <3590@Shasta.ARPA> Date: Wed, 6-Mar-85 15:00:43 EST Article-I.D.: Shasta.3590 Posted: Wed Mar 6 15:00:43 1985 Date-Received: Sat, 9-Mar-85 10:22:56 EST References: <3127@Cascade.ARPA> Distribution: net Organization: Stanford University Lines: 19 > The Joy of Cooking has a lot of useful information in it, but I have to > agree with somebody's characterization of it (I forget who) that it was > "too white bread". Another example of what is wrong with JofC is the > absolutely awful cheesecake recipe. There are three different cheesecake > recipes in JofC, and all of them are to cheesecake what velveeta is to > cheese. I'll add my praise of JofC as a useful reference, but it pays to apply some common sense when using the recipes. For example, I make "Brownies Cockaigne" fairly often, and get good results. One day, one of my housemates decided to make a batch, and read the recipe out of my 2-volume paperbound edition. (For some reason, I had always used an older, hardbound edition.) Unfortunately, a minor typographical error had crept in, and she blindly followed the recipe. The effects of 2.5 cups of butter on a single batch of brownies are left to the reader's imagination.