Ethan Becker is a good friend and has been a strong supporter of ETS over the years. I know many here own Ethan's BK&T knives (and are thrilled that BK&T is back in his hands). I thought you might want to help Ethan out in another part of his life, his day job, so to speak. While I am sure some already know this, to others it may come as a surprise that Ethan is the editor of the all-time best-selling "Joy of Cooking" cook book. It was originally authored by his grandmother and he and his wife Susan continue the tradition, having earlier this year released the 75th Anniversary Edition. The new Joy is the best yet (a great gift for any cook, BTW!) and has just won the cookbook category of the Quill Awards, Best Cookbook of the Year. This is the publishing industry's equivalent of the Oscar, Emmy, etc., and is voted on by those in the industry, booksellers and librarians, etc. Joy is now eligible for the Book Of The Year award, which is voted on by the general public.

Please help our friend Ethan by voting for Joy of Cooking at:

http://www.msnbc.msn.com/id/19589213/

Joy is the third book down in the right column. Balloting ends Wednesday, October 10th, so VOTE NOW! (and please pass this along)

Walks over to bookcase, looks at 1962 edition held together with tape and reads edior's name for the first time.-WOW!

Ethan and Susan's Joy site:

http://www.thejoykitchen.com/

Voted......wish him luck.....and thank him.....I use it a lot.

I'm using it TONIGHT! Glad to vote for such a useful book.

Sue

It was invaluable in law school (when I wasn't on a cafeteria meal plan) and when I started working ... but I never connected the 2 names!

Voted!

I read about the Ethan's connection to "Joy" last week on another forum. I was absolutely and completely shocked. Very cool!

My mother was a home economics teacher, so I've been cooking since I was a young boy (mid-60's). The "Joy" was always her favorite cook book. We have at least three copies in our home.

I just voted. And it's also nice to see Becker knives will be available again!

It gets even better.

I have the (worn) 1975 edition, and there is a section on outdoor cooking, the real thing. Mine is in "The Foods We Heat" section (p.155):

* Outdoor cooking in general
* Direct pit-fire cooking
* Fireless pit-cooking (hot-rock cooking in a pit)
* Barbecuing and spit-cooking

Book recipes that are actually improved by outdoor cooking are marked in the book with a tiny square cross-hatched grill, although they admit that outdoor cooking certainly is not limited to those.

Sue