First published in 1931, the Joy of Cooking has been considered the definitive cookbook for more than the last half-century, and is credited with helping to demystify cooking for home chefs. But the culinary classic is now poising itself to become the star of another market: the frozen-food segment.
I'm not sure how I feel about this. Perhaps the Joy of Cooking has, ahem, oversimplified itself. Should it change its name to the "Joy of Reheating"?