by Madeleine Brown
Don’t worry I do own a copy of Rombauer’s classic, The Joy of Cooking along with about 30 different titles split between my and my parents’ houses. And, yes, you are guaranteed to win me over on any gift-giving occasion with a well-written, artfully designed cookbook. But, in all honesty it’s the internet I turn to time and time again for cooking inspiration and advice. In fact, I proudly attribute the bulk of my cooking knowledge to it. (Sorry, mom and dad.)
Maybe it’s laziness. When I’m running about in the kitchen and second guess the appropriate temperature for baking a potato with the tap of my cellphone screen and clearly articulated, “baked potato temperature” without a hint of condescension, my Moto G replies, “Oven-baked potatoes. Pre-heat the oven to 425°F.” And, you’re telling me Ms Rombauer would expect me to run to my bookshelf, scour Joy’s index or the chapter on vegetables and skim (in the case of the 75th anniversary edition) page 297?
Clearly someone didn’t live in the twenty-first century.…