thoughts while reading “Joy of Cooking”
1. Why do I always choose to look at this cookbook? The illustrations make culinary feats which are quite probably impossible look ridiculously easy thereby making me feel like an epic failure when I cannot, for example, hold a hot cake in one hand while coating the sides of it with chopped nuts. (confession: I selected this example because I haven’t experienced that specific humiliation… yet)
2. Why does my Grandmother want a chocolate cake for her birthday? It’s just going to cause me to over-complicate something simple.
3. Perhaps I am not ready to tackle the “mild, light chocolate cake known as the “Rombauer Special” which first appeared in the 1931 edition of JOY” if I’m mentally preparing my alternate chocolate cake (you know, the one I’ll whip up at a moment’s notice if this one goes to hell in a hand basket) while reading through the recipe.
4. I concur with the following : “Butter cakes are the glory of the American cake repertoire. For flavor and texture, butter is our strong preference, as it has been for generations of bakers..”
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