You obviously didn't read my comment. I prefer Joy of Cooking to Betty Crocker manuals, but both are written by teams of culinary professionals. Edit: in rega

You obviously didn't read my comment. I prefer Joy of Cooking to Betty Crocker manuals, but both are written by teams of culinary professionals. Edit: in regard to your rambling point about changes in food production and popularity of dishes falling out of style, my 2006 edition of Joy of Cooking has 8 recipes for aspics and savory mousses (like lobster). The recipe for turtle soup calls for 1 pound of canned or thawed turtle meat cut into 1/2 inch chunks. Please stop invalidating others' exploration into topics you speak so authoritatively of from a position of ignorance.