LeoS wrote:
> I'm not a beginner either, but I find Joy of Cooking a great source
> for ideas AND recipes. Off the top of my head, I can think of three
> Joy recipes that have become staples in our home: Classic Meatloaf,

I taught my mother how to make great meatloaf; I have NO idea where she got
the recipe but I know she never owned JOC.

> Southeast Asian Dipping Sauce (I put it on sauted chicken to make
> Peanut Butter Chicken), and Roasted Fish Fillets Spenser (with
> seasoned bread crumbs, great for catfish). Are they "perfect as is"?
> That's a matter of taste; I fool around with most recipes.
>
Heh... I lived in SE Asia so "dipping sauce" is sort of a strange concept.
They don't "dip".

> I have a lot of cookbooks, but I mostly use only two of them -- three,
> if you count my three-ring binder that's stuffed with recipes from
> r.f.c., Epicurious, and other Internet sources. My other favorite
> cookbook is "America's Test Kitchen Family Cookbook." I haven't found
> a bad recipe in there yet. Their Chicken Picacata, for example, is out
> of this world.
>
I'll admit to making chicken picatta but frankly, it should be made with
veal cutlets. I also make a wonderful sole (that would be the fish)
picatta. And all of this has *nothing* to do with the JOC cookbook and
basic cooking skills. All this to say, sorry, don't see it as the "cooking
bible". But then again, I'm not all that into biblical stuff.

Jill