>>>
>>> SO
>>> SO THE JOY OF COOKING IS CONSIDERED THE MOST POPULAR
COOK BOOK IN AMERICA SINCE IT
FIRST CAME OUT IN 1931.
THE NINTH EDITION HAS JUST BEEN
RELEASED, A BIG BOOK WITH 600
NEW RECIPES ADDED.
CO-AUTHOR MEGAN SCOTT IS HERE
TO SHOW US ONE OF THEM.
LET'S TALK FOR A SECOND ABOUT
THIS IS EVERYBODY THAT HAS THIS
COOK BOOK, I THINK.
MY MOM CERTAINLY DID AND I DO.
THIS ONE IS UPDATED.
WHAT DID YOU DO TO COME UP WITH
THE NEW RECIPES?
>> WELL, WOW THAT'S A BIG
QUESTION.
QUESTION.
QUESTION. THERE'S 600 NEW ONES AS YOU
KNOW.
KNOW.
KNOW. WE
KNOW. WE WENT THROUGH THE ENTIRE BOOK
LINE BY LINE AND CREATED A HUGE
OUTLINE OF EVERYTHING WE FELT
THAT NEEDED TO BE FACT CHECKED
OR CHANGED OR ADDED.
ANY AMERICAN CLASSICS THAT WE
FELT WEREN'T IN THE BOOK THAT
SHOULD BE ADDED WE MADE NOTE OF
AND THEN WENT INTO THE RECIPE
DEVELOPMENT PROCESS.
DEVELOPMENT PROCESS. >> LET ME JUST GIVE YOUR
ATTENTION OVER HERE TO THE
BOOKS AS THEY ARE HERE.
>> ALL THE EXPANSIONS.
>> IMPROVED.
>> IMPROVED. THIS IS THE BIGGEST AND THE
BEST YET.
BEST YET.
BEST YET. >> YES.
>> YES.
>> YES. SO YOU'RE GOING TO COOK ONE OF
THE THINGS THAT'S YOUR
FAVORITES?
FAVORITES? >> YES, I AM.
IT'S MY FAVORITE AND ALSO HOW
JOHN AND I MET.
THESE ARE CHEDDAR SCALLION
BISCUITS.
BISCUITS.
BISCUITS. >> JOHN, MY HUSBAND, IS HER
GREAT GRANDSON AND THE FOURTH
GENERATION OF THEIR FAMILY TO
CONTINUE THE JOY OF COOKING
LEGACY.
LEGACY.
LEGACY. >> YOU GUYS HAVE JUST CHANGED
LIFE IN AMERICA WITH THESE
BOOKS OVERTIME.
BOOKS OVERTIME. WERE YOU ALREADY A GOOD COOK
WHEN HE MET YOU?
>> YES, I WAS.
I LOVED COOKING.
I WAS WORKING IN A BAKERY WHEN
WE MET AND I WAS MAKING A
VERSION OF THESE BISCUITS.
I'VE IMPROVED THIS RECIPE OVER
MANY YEARS, BUT I WAS MAKING
THESE AT THAT TIME.
BUT ALL I'M DOING REALLY IS
CUTTING THE BUTTER IN.
THAT IS SUCH A GREAT PHOTO OF
HER.
HER.
HER. >>
HER. >> AND SO I'M JUST REALLY
SMASHING IT BETWEEN MY FINGERS,
AND FLATTENING IT.
>> IT IS LIKE POPPING BUBBLE
WRAP.
WRAP.
WRAP. >>
WRAP. >> YES, I LOVE IT.
YOU'RE FLATTENING THE PIECES IN
SHEETS AND THAT'LL CREATE
REALLY FLAKY LAYERS WHEN YOU
BAKE THE BISCUITS.
>> TELL US HOW YOU KNOW WHEN
YOU'RE DONE.
YOU'RE DONE. >> BASICALLY WHEN ALL THE
BUTTER CHUNKS ARE IN FLATTENED
PIECES.
PIECES.
PIECES. THEY DON'T HAVE TO BE IN TINY
PIECES OR ANYTHING.
THEY COULD BE IN FAIRLY LARGE
PIECES, BUT YOU DON'T WANT ANY
MASSIVE CHUNKS BECAUSE THEY
WILL MELT AND BE GREASY.
YOU CAN SEE HOW THEY ARE ALL
FLATTENED.
FLATTENED. THEN I'M GOING TO ADD THE
GRATED CHEDDAR AND SCALLIONS.
AND STIR THOSE IN.
>> WE'VE GOT THIS GREAT SAVORY
COMING TOGETHER.
COMING TOGETHER. >> YES.
>> YES.
>> YES. >> THERE IS ALSO SOME BLACK
PEPPER IN HERE.
A BIG BUTTER CHUNK THAT I NEED
TO GET RID OF IT.
>> YOU CAN CATCH IT WHEN YOU
STIR IT.
STIR IT.
STIR IT. >> THEN I WILL ADD THE
BUTTERMILK.
BUTTERMILK. I NORMALLY DON'T ADD ALL OF IT
AT ONCE BECAUSE DEPENDING ON
THE HUMIDITY AND WHATNOT, YOU
MIGHT NEED A LITTLE BIT LESS OR
MORE.
MORE.
MORE. IT
MORE. IT LOOKS LIKE WE WILL NEED ALL
OF THAT TODAY.
>> YOU LIKE BUTTERMILK BETTER
THAN ANYTHING ELSE?
>> YES, THESE ARE BUTTERMILK
BISCUITS.
BISCUITS.
BISCUITS. YOU CAN MAKE IT WITH MILK, BUT
MY PREFERENCE IS BUTTERMILK FOR
SURE.
SURE.
SURE. ONCE IT COMES TOGETHER, THE FUN
PART OF THE RECIPE IS ROLLING
IT OUT.
IT OUT.
IT OUT. >> HAVE YOU REFRIGERATED THIS
FOR A WHILE?
>> IT HAS NOT BEEN.
GO STRAIGHT FROM MIXING TO THIS
STUFF.
STUFF.
STUFF. WHETHER GOOD,
WHETHER GOOD, >> OH GOOD, WE DON'T HAVE TO
WAIT.
WAIT.
WAIT. >>
WAIT. >> YOU FOLD IT INTO THIRDS AND
THAT IS THE TECHNIQUE BORROWED
FROM PASTRY MAKING ALLOWING FOR
MORE LAYERS SO THEY ARE NICE
AND FLAKY.
AND FLAKY. YOU DO THAT A COUPLE OF TIMES.
YOU ARE GOING TO DO THIS?
>> EXACTLY.
>> EXACTLY. >> ONCE YOU HAVE DONE THAT, IT
IS READY TO CUT OUT NOW.
BUT BEFORE WE DO THAT.
I'M GOING TO PUT SOME CHEESE
RIGHT ON THE BAKING SHEET WHERE
THE BISCUITS ARE GOING TO GO.
WHAT THAT DOES, IT CREATES
THESE NICE CRISPY CHEESE FEET
ON THE BISCUITS.
>> LET ME SHOW YOU THIS SO YOU
CAN SEE THE BISCUIT.
>> THEY'RE FANTASTIC.
>> AND THEN THE CRISPY CHEESE
BOTTOM.
BOTTOM.
BOTTOM. >> THE BEST PART.
>> WHICH IS PRETTY GENIUS.
>> AND WHAT KIND OF CHEESE ARE
YOU USING?
YOU USING? >> JUST CHEDDAR.
YOU CAN USE WHATEVER KIND OF
CHEDDAR YOU LIKE, BY LOVE A
REALLY SHARP CHEDDAR.
>> I WOULD THINK WITH THE
SCALLIONS THAT IT'S GOOD.
>> I LIKE TO CUT IT OUT
INTOSQUARES OR RECTANGLES
BECAUSE YOU DON'T HAVE ANY
SCRAPS AND YOU DON'T HAVE TO
REROLL THE DOUGH.
>> THEY'RE SO PRETTY WHEN THEY
ARE COOKED UP.
HOW LONG DO THEY HAVE TO BAKE?
>> I THINK 15 TO 20 MINUTES.
>> AND THEN WE'RE DONE.
>> THEN YOU'RE DONE.
YOU COULD HAVE THOSE BISCUITS
REALLY FAST, WHICH IS THE WAY
THAT YOU SHOULD.
>> YES.
>> YES.
>> YES. IT WILL BE REALLY FAST.
IF WE WANT TO RETURN TO THE
PHOTOS, WE CERTAINLY CAN
BECAUSE IT DOES CAPTURE THE
GENERATIONS OF THOSE PEOPLE WHO
HAVE BEEN INVOLVED.
NOW TELL ME ABOUT THESE.
>> IRMA IS ON THE RIGHT,
MARIANNE, HER DAUGHTER ON THE
LEFT, AND ETHAN HER SON IS IN
THE MIDDLE.
THE MIDDLE. A GREAT PHOTO OF THEM.
>> THAT IS A COOL PHOTO.
>> THAT IS MARIANNE BECKER AND
HER HUSBAND, JOHN BECKER.
THEY WORKED ON THE BOOK
TOGETHER.
TOGETHER.
TOGETHER. >> HOW FUN.
THAT IS MY HUSBAND'S DAD,
ETHAN.
ETHAN.
ETHAN. >>
ETHAN. >> THERE HE IS.
I'M NOT SURE IF THERE IS
ANOTHER ONE.
ANOTHER ONE. >> YES.
>> YES.
>> YES. OKAY.
OKAY.
OKAY. I
OKAY. I WANT TO TALK ABOUT SOME OF
THE OTHER THINGS YOU BROUGHT
TODAY.
TODAY.
TODAY. TO
TODAY. TO SHOW US A LITTLE BIT ABOUT
THE DIVERSITY OF THE THINS THAT
ARE IN THE BOOK, THE SALAD
LOOKS BEAUTIFUL.
LOOKS BEAUTIFUL. >> YEAH, THAT'S A SHAVED
FINANCIAL FENNEL AND BEAT
SALAD.
SALAD.
SALAD. IT'S NICE, BRIGHT, TART WITH
THE CITRUS IN THERE.
AND THEN WE ALSO HAVE A
CHOCOLATE CHUNK PECAN PIE WITH
WHIPPED CREAM.
WHIPPED CREAM. >> I JUST HAVE TO STOP AND LOOK
AT THIS.
AT THIS.
AT THIS. >> AND THAT IS SO BEAUTIFUL.
I MAKE A PIE LIKE THIS, BUT I'M
SURE NOT AS GOOD AT THIS.
TELL US THE SECRET TO THIS PIE.
>> THE SECRET IS THAT IT HAS
CHOCOLATE AND TOASTED PECANS IN
IT, BUT WE ALSO SOMETIMES LIKE
TO ADD BOURBON AND BROWNED
BUTTER TO THE FILLING BECAUSE
IT HAS MELTED BUTTER IN IT.
IF YOU GO A STEP FORWARD IT
ADDS ANOTHER DEPTH LAYER OF
FLAVOR.
FLAVOR.
FLAVOR. >> THAT'S A REALLY GOOD TIP.
YOUR WHIPPED CREAM, WHAT DO YOU
ADD TO IT?
>> I WOULD ALSO ADD BOURBON TO
THE WHIPPED CREAM.
>> WE'RE GOING TO BE SUCH GOOD
FRIENDS.
FRIENDS.
FRIENDS. >> AND SO WHEN YOU BUY THIS
BOOK AND PERHAPS YOU GIVE IT TO
SOMEBODY WHO IS JUST STARTING
OUT, THERE'S TIPS IN COOKING IN
GENERAL?
GENERAL?
GENERAL? >> YOU CAN LEARN TO COOK IN
THIS BOOK?
THIS BOOK? >> A LOT OF FOLKS GET THIS AS
THEIR FIRST COOK BOOK, A GREAT
BOOK TO LEARN FROM.
WE COVER EVERY TECHNIQUE, MOST
COMMON INGREDIENT WE TALK ABOUT
AT GREAT LENGTH.
SO IT IS REALLY A PERFECT BOOK
FOR THE BEGINNING COOK.
>> OKAY.
>> OKAY.
>> OKAY. NOW I KNOW WHAT I'M GETTING MY
SON FOR CHRIS MATTER OF MINUTES
THANK YOU SO MUCH.
MEGAN AND JOHN WILL BE AT THE
UNIVERSITY TEMPLE UNITED
METHODIST CHURCH FOR THE
UNIVERSITY BOOKSTORE EVENT
TONIGHT AT 7:00.
PLEASE HEAD OVER TO NEW DAY'S
WEBSITE FOR THE RECIPE FOR HER
CHEDDAR SCALLION BISCUITS.
I'M SO EXCITED ABOUT THE PIE.
I CAN'T TALK.
AFTER THE BREAK IDEAS AND
SUGGESTIONS FOR INSTILLING
GRATITUDE IN KIDS AND ADULTS
THIS THANKSGIVING SEASON AFTER
THIS.