Nothing. My personal favorite is the 1951 4th edition of Joy of Cooking. I like the foundational techniques that start each chapter and the ability to get through the whole thing without feeling that I need to spend $2,000 on appliances. I think even more recent editions of Mastering the Art of French Cooking have the same focus on fundamentals.
However they do miss some ingredients less commonly available until the last couple of decades that make cooking and eating more interesting. That was what I was referring to.
Still just because you can do something doesn’t mean you should. Warning: the following is a politico/religious rant. grin I don’t think poultry stands up well to grinding. It tastes funny. Further I think that both Impossible and Beyond, both of whom have vision statements that express desire to save the planet, may consider killing off people as contributing to that end. Okay - I feel better now.
I’m really happy to have better access to international foods than I did growing up, or even thirty years ago.
Tradition is a fungible word. As I’ve noted before, tomatoes weren’t introduced to Italy until the 1600s so on some time scale nothing with tomatoes is traditionally Italian. Sam Panopoulos for some reason thought it was a good idea to put pineapple on a pizza in 1962; he was wrong of course. Definitely non-traditional. Mr. Panopoulos though Greek-born was Canadian so it is possible that putting Canadian bacon on pizza is his fault also. Sometime in the 1920s someone made the first crab cake; definitely plowing new ground at the time.
So given an assumption on my part that there have been many failures in which innovations, no matter how creative, did not survive the test of time, what permutations of classics will endure (perhaps Thomas Keller’s confit byaldi) and which will be relegated to the ignominy of history’s dust heap (hopefully ground turkey burgers).
Now I’m going to consider making a tomato aspic (invented in the United States in the mid-1800s, the popularity of which peaked in the 1950s, last on my plate sometime in the early 1970s) this weekend. It appears we have everything I need in the pantry. I’m afraid I don’t have any of the cool forms I remember from childhood so I’ll have to use a Bundt pan.
Now GET OFF MY LAWN. grin