That way, recipe ingredients - printed vertically in boldface type - became immediately apparent precise wording replaced long-winded explanations, making the directions clearer and easier to follow.īut most important, the "Joy" contained tried-and-true versions of delicious dishes gleaned from the author's years of world travel (as daughter of a diplomat) and rich German heritage.Īnd the "Joy" lives on. The traditional "prose" format of recipe writing was changed to the "poetry" style. All manner of cultural allusions filled it with romance reminiscent of a Jane Austen novel. Not to mention that the book was easier to read than most. When it was published in 1931, the nation was rippling with repercussions of easy credit, and a cookbook full of recipes for cheap meals was a godsend. So, in 1936, when Irma Rombauer published the second edition of "Joy of Cooking," the book was rife with sweetbread recipes. REMEMBER when people used to eat sweetbreads-creamed or skewered or sauced? Sweetbreads were sold for a song.
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