As we all know, overeating, obesity and bad nutritional habits are an increasing problem in this country. So what we need to do is get back to the old, traditional ways of preparing food that have been handed down for generations.
Well...maybe...but, then again....
According to a recent article in the Los Angeles Times, recipes in one of the most traditional of all cookbooks have become a bit more problematic in the most recent edition. Researchers compared the recipes for 18 classic dishes in The Joy of Cooking and found that, between the 1936 and 2006 editions, calorie counts in 14 of those recipes had increased by an average of 44%. This was to due to mainly to substitution of ingredients and increases in serving sizes. Among the recipes analyzed were those for beef stroganoff, waffles, macaroni and cheese, brownies and apple pie. (Evidently they didn't analyze recipes for rice cakes and unbuttered toast.)
By the way, the dangerous and decadent 2006 edition of The Joy of Cooking is one of many items available in our fine cooking section at Accent on Books.
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