Existing comment:
United States: The Joy of Cooking:
First published in 1931 by Irma S. Rombauer, a St. Louis housewife, and revised by her family over the years, the classic American cookbook The Joy of Cooling has sold about 18 million copies and is still going strong. A clearly written guide for both beginning and experienced cooks, Joy can be found on kitchen shelves across the United States and even the world.
Tastes like chicken?
Comprehensive in scope, The Joy of Cooking has long included tips on the practice of preparing and cooking wild game. A line drawing in older editions revealed how to skin a squirrel (left) and text elsewhere notes that cooks should "trap 'possum and feed it on milk and cereals for 10 days before killing." |