9 hours ago, gfweb said:
I like that book too. It is a modern Joy of Cooking, and way better than J of C ever was.
I love ya, gfweb, but I have to disagree here too. 
I own both books, and I know Joy isn't hip anymore, but sure is and has been useful to me. I love the depth of coverage on ingredients and techniques. The game chapter and the individual illustrations and descriptions of cooking techniques and characteristics for some of the most popular eating-fish species are invaluable to me. I agree with cooking times and temps for optimum results on most everything. This is my favorite cookbook.
I also love Bittman's book, but like JoNorvelleWalker, I often find myself going back to Joy when I fail to find anything I'm researching in HTCE, or sometimes, when I just plain remember an Irma recipe I prefer to Mark's idea(s). I love and use his lists of ideas for variations on a basic recipe all the time.
That's my personal experience, though, and both books are treasured additions to my kitchen library.
I am so grateful that Kenji share's his extensive research and experimenting with the best results in mind on the Serious Eats site. Many of his articles have improved my cooking. He is not afraid to challenge traditional methods and myths, some of which he has completely debunked.
