Ethan Becker chats about Joy of Cooking

Listen to the interview.

The  first cookbook in my collection was The Joy of Cooking. My dad gave it to me when I was in high school. It’s  dog-eared, spattered and well used. In my opinion, that’s the mark of a great book.  So you can imaging how absolutely cool it was  to chat with Ethan Becker on Amy’s Table today. It’s amazing to look at the timeline since Joy of Cooking began in 1931 and to hear about how to cookbook has evolved.

Ethan shared the tip of using duxelles ( finely minced mushroom and onion)  plus port and, surprise, cream of mushroom soup in his favorite Thanksgiving gravy.  (He said he Mom was a big fan of using both cream of mushroom and cream of chicken soup in recipes.) I’m going to hunt down his recipe and post it as soon as possible.