Christmas is coming, which is no doubt why the new 1, 156-page Joy of Cooking was published this month, but there is another occasion befitting of the American kitchen bible with 20 million copies in print: marriage.
on ’s Facebook page said they received the cookbook as a wedding present, including Ann Campbell (1964), Barbara Zihrul Eastman (1968), Patricia Murphy (1970) and Monica Johnston, whose 1980 copy is falling apart. “I learned how to cook from it, ” she writes on Facebook. “My favourite recipe from it is the apple pie.”
Meanwhile, Barabara Canning can’t do without the mulligatawny soup, and my neighbour Anne Longmore says, like me, her most splattered pages are the ones with banana bread and pancakes in them, while How to Roast a Turkey comes out every Thanksgiving. After the cover peeled away from the spine of her husband’s 1974 version, they wrote over it in blue marker so they could pick it out on the shelf.
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When Toronto resident Anne Longmore and her husband got hitched in 1992, both brought copies of Joy of Cooking into the marriage. This is her husband’s 1974 edition. Photo: Courtesy of Anne Longmore
Sue Wood, who has a 1967 edition, asked via our Facebook page whether the new book includes instructions on how to skin a squirrel. I thought it didn’t make the cut but I was mistaken. It is included in a section on “small game, ” along with opossums, muskrat and beaver (a.k.a “roadkill”), where authors John Becker and Meghan Scott tell readers that prepping a squirrel is the same as skinning a rabbit. It notes that Scott’s grandfather, who hails from North Carolina, swears squirrels make “the finest gravy.” (The big game section includes a recipe for Braised Bear.)
My Toronto neighbour Karen Mondok, who is a home cook approaching professional status, sent me a picture of her 20-year-old copy of
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, which has lost its cover. “We’re part of the pancake crew. Also, every gravy, quick bread and coffee cake., ” she writes. ” I’ve made the Peanut Butter Cookies recipe so many times that I no longer read the recipe!”
Pamela Campbell Dalton sent in a picture of her 1963 edition, which belonged to her husband’s aunt. “I love all the markings on the page of what they loved to make, like Hunter’s Chicken, ” she wrote via Facebook. Also known by its Italian name, Chicken Cacciatore, this tomato-based stew can also be made with rabbit and is often served with polenta.
Pamela Campbell Dalton’s copy of Joy of Cooking, inherited from her husband’s aunt, who made notes right in the margins. Photo: Courtesy of Pamela Dalton Camp
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I had a hilarious note from my friend Melanie Abbott in Iqaluit, who says she has only ever made one thing from her copy of
: the cosmopolitan cocktail. On the other side of the country in Vernon, B.C., Gwyneth Chase says she doesn’t cook much anymore, but she has a copy of
She saved from a fire that destroyed her trailer, and she used to favour the bread recipes. In the most Canadian story ever, Chase once used
Joy Of Cooking Banana Bread (easy Recipe)
For your eating and drinking pleasure, here are three recipes from the 2019 edition, including Scott’s favourite Olive Oil Cake, John Becker’s grandmother’s Banana Bread Cockaigne and his great-grandmother Irma S. Rombauer’s Prohibition-era Gin and Juice. Cheers!
One of our all-time favorite cakes. It is thick, golden and rich with olive oil. It reminds us a bit of pound cake but with an Italian twist.
Preheat the oven to 350°F. Coat a 9-inch springform pan with cooking spray and line the bottom with a round of parchment paper.
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Fold the flour mixture into the olive oil mixture just until combines, and scrape the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 1 hour 15 minutes.
Let cool in the pan on a rack for 30 minutes. Run a thin knife around the inside of the pan, and remove the pan ring. Let the cake cool completely on the pan base.
1/3 cup vegetable shortening (65 g) or 6 tablespoons (3 oz or 85 g) unsalted butter, softened
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Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool for 10 minutes in the pan on a rack, then turn out onto the rack to cool completely.
Irma’s signature cocktail gin cocktail, a Prohibition-era staple, has been in the book since 1931, where it appeared on the opening page. Called simply “gin cocktail, ” it was a solid formula for polishing the rough edges off of illicit bathtub spirits. We think it’s even better with decent gin.Are you ready to experience the Joy of Cooking banana bread? Great! Then put on your apron, preheat the oven, and let’s get started!
This recipe is derived from said cookbook, which used affordable and accessible pantry ingredients to make a simple yet delicious banana bread.
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From its aroma alone, you know it’s sensational. And the use of ripe bananas, butter, and cinnamon makes it wonderfully rich, moist, and sweet.
Preheat the oven and grease your loaf pan. Brush the bottom and sides of the pan with butter and coat it lightly with flour.
Stop mixing just before all the flour is incorporated, then add the cooled nuts and stir until you no longer see streaks or clumps of flour.
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You can top the bread with more nuts at this point if desired. Or maybe some chocolate chips if you like it extra scrummy.
Let the baked banana bread cool in the loaf pan for 10 minutes, then transfer it onto a wire rack to cool completely.
Once cooled, wrap the loaf tightly with plastic wrap. You can leave it on the countertop, and it’ll stay fresh and moist for 3-4 days.
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Or, store the wrapped banana bread in the fridge for up to a week. Expect the bread to dry out a little over time, though.
Place the wrapped bread in a freezer-safe bag, squeezing out as much air as possible before sealing it. Then, freeze the banana bread for up to 3 months.
If you’ve got a serious craving for something wonderfully moist, sweet, and delectable, try this Joy of Cooking banana bread. It’ll be love at first bite.
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Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)
I’m Kim. I love running, cooking, and curling up with a good book! Here you’ll find simple and delicious recipes that you can make in 30 minutes or less.
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