Joy in Cooking and the Gratitude of a Recipe
By: Chef Dolores Lee
I don’t know why after seeing the theme of Joy & Gratitude in this issue
I immediately thought of the Joy of Cooking cookbook. I guess it’s be-
cause what I equate with joy is cooking. So, I researched the history of
this book and discovered its first publication was in 1931. It’s the kind
of book that’s a requirement on the shelves in most chefs’ libraries.
However, I was intrigued by the back story of how the book was first
published.
I uncovered a strong woman
who defied the odds against
her when she lost her hus-
band to suicide. It makes
complete sense to me that a
book would emerge called
the Joy of Cooking. She,
like many of us, turned what
could have possibly broken
her, during her time of grief,
into something that changed
the lives of millions upon
millions of people. It also
changed our perception of
cooking. It’s a beautiful mas-
terpiece. Yes, I encourage
anyone with an interest in cooking to have it on their shelf.
The book was edited by many hands, but the core of the book remains
the same. It is a part the American family tradition since it continued
to be passed down from generation to generation. Families use this
book for bonding time create memories together. Cooking together
may heal the deepest of wounds.
I can only imagine families gathered around the kitchen with this
book wide open and flour dusting all around. I see children with their
parents, both young and old to perfect and maybe even put their own
touches on the recipes inside.
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